Tuesday, September 23, 2008

Lamb Hotpot


What could be more delicious than a dinner of lamb fillets with rosemary and garlic, topped with crispy potato slices? Serve with a light red wine for a perfect springtime dish. Recipe serves 6.

Ingredients:

2 fillets of lamb, thickly sliced
1 clove of garlic, peeled and thinly sliced
6 lambs' kidneys
1 1/2 pound (750 g) potatoes, peeled and thickly sliced
Salt and ground black pepper
2 tablespoons chopped rosemary
1 large onion, peeled and thinly sliced
4 fl oz (125 ml) chicken stock
4 fl oz (125 ml) white wine
3/4 ounce (20 g) butter, plus extra for greasing
Sprig of fresh rosemary, to garnish

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Trim any excess fat from the lamb and cut into 1 inch (2.5 cm) slices. Lay a sliver of garlic on each slice. Cut the kidneys in half and remove the cores with a sharp knife.
2. Cover the base of a casserole with one-third of the potato slices, overlapping them slightly, and season with salt and pepper. Arrange half the lamb and kidneys on top. Sprinkle with half the chopped rosemary and cover with onion rings.
3. Repeat, seasoning each layer, finishing with overlapping potato slices. Pour the stock and wine over the top. Cut a piece of greaseproof paper to cover the potatoes. Grease well with butter and lay, butter side down, on the potatoes. Cover with a tight-fitting lid and bake for 3 1/2 hours.
4. Remove the lid and buttered paper, dot with remaining butter and return to the oven for 30 minutes, or until the potatoes are browned. Garnish and serve.

Tip: This dish is delicious served with french beans and carrots.

Salsa Verde

Green and piquant, this sauce of fresh herbs is excellent with any fish, hot or cold, and goes well with hard-boiled eggs. Since it is so very good with shrimp (prawns), why not try it in a prawn cocktail?

Ingredients:

3 cloves of garlic, finely chopped
1 cup fresh parsley, finely chopped
1 tablespoon watercress leaves, finely chopped (optional)
1 tablespoon mixed fresh herbs, finely chopped (basil, marjoram, and a little thyme, sage, chervil and dill)
Coarse salt
4 tablespoons olive oil
Juice of 1-2 lemons
1-2 teaspoons sugar
Black pepper

Method:

1. Blend or pound together in a mortar, the garlic, parsley, watercress, fresh mixed herbs and a little coarse salt, until they form a smooth paste.
2. Add the oil, a spoonful at a time, and mix well. Add the lemon juice and season with sugar, salt and pepper to taste.

Tuna Caesar Salad

For a more traditional Caesar salad, omit the tuna and capers and add lean chopped ham and Parmesan cheese. Recipe serves 4.

Ingredients:

1 cos lettuce
6 slices bread, crusts removed, cut into cubes
1 cup low-oil mayonnaise
2 tablespoons lemon juice
1 clove garlic, finely chopped
2 anchovies, mashed
1/4 teaspoon Worcestershire sauce
14 ounce (425 g) can tuna in brine, drained
2 tablespoons chopped chives
1 tablespoon capers
Freshly ground black pepper, to taste

Method:

1. Discard outer lettuce leaves, tear off individual leaves, wash, shake off excess water and wrap in a clean tea towel. Refrigerate lettuce while preparing salad.
2. Dry fry the bread in a hot frying pan, shaking the pan and turning the croutons regularly, until golden brown and crisp. Allow to cool. Combine the mayonnaise, lemon juice, garlic, anchovies and Worcestershire sauce in a small bowl and mix well.
3. When ready to serve, pile the lettuce onto serving plates, add chunks of tuna, drizzle over the dressing and garnish with croutons, chives and capers. Season to taste with pepper and serve immediately.

Pork with Broccoli


A colorful stir-fry combination of vegetables and pork. Recipe serves 4.

Ingredients:

7 ounces (220 g) carrots
10 ounces (315 g) broccoli
3 1/2 ounces (100 g) mushrooms
1/2 inch (1 cm) fresh root (green) ginger
1 pound (500 g) pork fillet
Salt to taste
Freshly milled black pepper to taste
1 tablespoon cornflour
1/4 cup sunflower or corn oil
2 cloves garlic
3 tablespoons soy sauce
1/2 cup chicken stock
Pinch of caster sugar
3 tablespoons snipped fresh chives

Method:

1. Cut carrots into very thin slices. Separate broccoli into small florets. Thinly slice broccoli stalks.
2. Wipe mushrooms with absorbent kitchen paper and trim stalks. Thinly slice. Peel ginger, slice thinly and finely chop.
3. Cut pork into thin slices against grain. Season lightly with salt and pepper. Sprinkle with cornflour. Rub well into pork with finger tips.
4. Heat oil in wok until hot, but not smoking. Add pork. Stir-fry briskly for 1 minute. Remove with draining spoon on to rack or absorbent kitchen paper.
5. Add carrots, broccoli and mushrooms to remaining oil in wok and stir-fry for 1 minute. Crush garlic directly into the hot oil. Add ginger. Sprinkle with soy sauce and stock and mix in sugar. Cover and simmer for 5 minutes.
6. Return pork to wok and mix thoroughly with vegetables. Cover and simmer for 5 minutes. Sprinkle with chives.
7. Serve with curry-flavored rice.

Nutted Fruit and Cheese Salad

Apples, pears, nuts and a little cheese make a perfect winter lunch. Serve with a wholegrain roll. If you can't find fresh mint or basil, substitute 1/3 cup flat-leaf parsley mixed with 1 teaspoon mint flakes. Recipe serves 4.

Ingredients:

For the Dressing:
1/3 cup firmly packed fresh mint or basil leaves
1/2 cup buttermilk
2 tablespoon honey
2 teaspoons lime juice
2 teaspoon olive oil
For the Salad:
1 large Granny Smith apple, cored and cut into 12 wedges
1 large Red Delicious apple, cored and cut into 12 wedges
2 large William pears, cored and each cut into 8 wedges
4 ounces (125 g) low-fat Cheddar cheese, cut into 3/4 inch (2 cm) cubes
1/4 cup pecans, coarsely chopped
Mint leaves (optional garnish)

Method:

1. To make the dressing, blend the mint, buttermilk, honey, lime juice and oil in a food processor or blender for about 30 seconds or until smooth. Transfer to a jar with a tight-fitting lid and refrigerate for several hours or overnight. Will keep, refrigerated, for up to 4 days.
2. To make the salad, place the apples, pears, cheese and pecans in a large bowl and toss together. Shake the dressing well and drizzle it over the fruit. Garnish the salad with the mint, if desired.

Rosemary Risotto with Borlotti Beans


This is a classic Italian risotto with a subtle and complex taste, from the heady flavors of rosemary to the savory beans and the fruity-sweet flavors of mascarpone and Parmesan. Recipe serves 3-4.

Ingredients:

14 ounce (400 g) can borlotti beans
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups risotto rice
3/4 cup dry white wine
3 3/4-4 cups simmering vegetable or chicken stock
4 tablespoons mascarpone cheese
Scant 1 cup freshly grated Parmesan cheese, plus extra to serve
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper

Method:

1. Drain the beans, rinse under cold water and drain again. Puree about two-thirds of the beans fairly coarsely in a food processor or blender. Set the remaining beans aside.
2. Heat the olive oil in a large pan and gently fry the onion and garlic for 6-8 minutes until very soft. Add the rice and cook over a medium heat for a few minutes, stirring constantly, until the grains are thoroughly coated in oil and are slightly translucent.
3. Pour in the wine. Cook over a medium heat for 2-3 minutes, stirring all the time, until the wine has been absorbed. Add the stock gradually, a ladle full at a time, waiting for each quantity to be absorbed before adding more, and continuing to stir.
4. When the rice is three-quarters cooked, stir in the bean puree. Continue to cook the risotto, adding the remaining stock, until it is creamy and the rice is tender but still has a bit of "bite". Add the reserved beans, with mascarpone, Parmesan and rosemary, then season to taste. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavors fully and the rice completes cooking. Serve with extra Parmesan, if you like.

Variation: Fresh thyme or marjoram could be used for this risotto instead of rosemary, if preferred. One of the great virtues of risotto is that it lends itself well to variations. Experiment with different herbs to make your own specialty dish.

Herbed Cheese and Watercress Sandwich

A member of the Crucifer family, watercress has many nutritional and gourmet virtues. Use it much like lettuce. Recipe makes 4 sandwiches.

Ingredients:

1 1/2 cups low-fat cottage cheese
1/3 cup finely chopped green pepper (capsicum), patted dry
1/3 cup finely chopped seeded cucumber
1 spring onion, including top, thinly sliced
2 tablespoons snipped fresh dill, basil or chives
1/2 teaspoon grated lemon rind
Black pepper, to taste
8 slices wholegrain bread
1 large bunch watercress, rinsed, patted dry and course stems removed

Method:

1. In a medium-sized bowl, combine cottage cheese, capsicum, cucumber, spring onion, dill, lemon rind and pepper. Distribute mixture evenly between 4 slices of bread, then top with watercress. Place the remaining bread slices on top and cut in half.

Creamy Slices with Lemon Sauce


These pastries taste great with any combination of fresh seasonal fruit. Recipe makes 6 slices.

Ingredients:

8 ounces (250 g) puff pastry or 2 sheets frozen pre-rolled puff pastry, thawed
1 egg, lightly beaten
1/2 pint (300 ml) fresh or thickened cream
4 teaspoons caster sugar
1/4 teaspoon vanilla flavoring essence
4-8 ounces (125-250 g) raspberries and/or redcurrants
Icing sugar, to sift
Sauce:
1 cup white sugar
2/3 cup fresh lemon juice (about 3 lemons)
2 tablespoons julienne of lemon rind

Method:

1. Lay a sheet of pastry on a lightly floured surface; brush with cold water and lay the second pastry sheet on top. Roll over lightly with a rolling pin to seal. Trim the edges with a large sharp knife. Cut the pastry in half lengthwise, to make two wide strips about 10 x 5 inch (25 x 12.5 cm). Cut each strip into three 5 x 3 inch (12.5 x 7.5 cm) rectangles.
2. Preheat the oven to 440 degrees F (220 degrees C). Put the pastry rectangles on a large baking tray. To make the lids, score a border around each rectangle 1/2 inch (1 cm) in from the edge. Be careful not to cut all the way through the pastry.
3. Chill the pastry shapes for 10 minutes. Brush tops with egg and bake for 15-18 minutes, or until well risen and golden.
4. Turn out onto a wire rack to cool. Carefully remove the lids from the center of each pastry rectangle and reserve.
5. For the sauce, put the white sugar, lemon juice, lemon rind and 3 fl ounces (90 ml) water into a small pan. Bring to the boil, stirring until the sugar dissolves. Boil for 5 minutes, or until thickened and reduced slightly. Leave to cool completely.
6. Put the cream, caster sugar and vanilla into a mixing bowl. Beat with an electric mixer or hand-held rotary beater until soft peaks form.
7. Spoon the cream mixture and fruit onto the pastry bases. Put the lids on top and sift the icing sugar. Serve with the lemon sauce.

Tip: If preferred, use strawberries, cherries or blueberries in place of raspberries or redcurrants. Stone the cherries and slice the strawberries before filling the pastry cases.

Couscous Salad with Summer Vegetables

Couscous makes for a lighter salad than pasta but it still acts as an ideal backdrop for a variety of ingredients. Recipe serves 6.

Ingredients:

1 1/2 cups of either home-made or bought chicken stock
1 tablespoon olive oil
1 cup couscous
3 small eggplants, halved lengthwise and sliced 3/4 inch (2 cm) thick
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch black pepper, or to taste
1/4 cup water
11 ounces (330 g) canned chickpeas, drained and rinsed
2 egg tomatoes, diced
1 small red (Spanish) onion, finely chopped
2 tablespoons finely chopped fresh mint or parsley
For the Dressing:
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon grated orange zest
1 teaspoon Dijon mustard
Pinch black pepper, or to taste
2 tablespoons olive oil

Method:

1. In a saucepan, bring the stock to the boil; stir in 1 teaspoon of the olive oil and the couscous. Cover, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a large non-stick frying pan, heat the remaining oil over moderate heat until very hot but not smoking. Add the eggplants and saute, stirring, for 2 minutes. Add the zucchini, garlic, cumin, cinnamon and pepper. Saute, stirring, for 1 minute. Add the water, cover and cook for a further 1-2 minutes or until the vegetables are just tender, but still crisp.
3. To make the dressing, combine the juices, lemon zest, mustard and pepper in a large bowl, then whisk in the oil. Add the couscous, vegetable mixture, chickpeas, tomatoes, onion and mint and toss to combine. The salad will keep, refrigerated, for 2 days.

Stuffed Chicken Rolls


These delicious Italian chicken rolls are simple to make, but sophisticated enough to serve at a dinner party, especially if you arrange slices on a bed of tagliatelle tossed with fried wild mushrooms. Recipe serves 4.

Ingredients:

2 tablespoons butter
1 garlic clove, chopped
1 1/4 cups cooked white long grain rice
3 tablespoons ricotta cheese
2 teaspoons chopped fresh flat leaf parsley
1 teaspoon chopped fresh tarragon
4 skinless, boneless chicken breasts
3-4 slices Parma ham
1 tablespoon olive oil
1/2 cup white wine
Salt and freshly ground black pepper
Fresh flat leaf parsley sprigs, to garnish
Cooked tagliatelle and sauteed mushrooms, to serve (optional)

Method:

1. Preheat the over to 350 degrees F (180 degrees C). Melt about 2 teaspoons of the butter in a small pan and fry the garlic for a few seconds without browning. Spoon into a bowl.
2. Add the rice, ricotta, parsley and tarragon and season with salt and pepper. Stir to mix.
3. Place each chicken breast in turn between two sheets of clear plastic film and flatten by beating lightly, but firmly, with a rolling pin.
4. Divide the slices of Parma ham between the chicken breasts, trimming the ham to fit, if necessary.
5. Place a spoonful of the rice stuffing at the wider end of each ham-topped breast. Roll up carefully and tie in place with cooking string or secure with a cocktail stick.
6. Heat the oil and the remaining butter in a frying pan and lightly fry the chicken rolls until browned on all sides. Place side by side in a shallow baking dish and pour over the white wine.
7. Cover the dish with greaseproof paper and cook in the oven for 30-35 minutes until the chicken is tender.
8. Cut the rolls into slices and serve on a bed of tagliatelle with sauteed mushrooms and a generous grinding of black pepper, if you like. Garnish with sprigs of flat leaf parsley.

Tip: Risotto rice could be used in place of white long grain rice in this dish. Risotto rice has a different consistency to long grain, and will make a much denser stuffing for the chicken rolls.