Friday, October 3, 2008

Scallop Risotto


Try to buy fresh scallops for this Italian dish, which taste much better than frozen ones. Fresh scallops come with the coral attached, which adds flavor, texture and color. Recipe serves 3-4.

Ingredients:

About 12 scallops, with their corals
2 ounces (60 g) butter
1 tablespoon olive oil
2 tablespoons Pernod
2 spring onions, finely chopped
1 1/2 cups risotto rice
4 cups simmering fish stock
Generous pinch of saffron strands, dissolved in 1 tablespoon warm milk
2 tablespoons chopped fresh parsley
4 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. Separate the scallops from their corals. Cut the white flesh in half or into 3/4 inch (2 cm) slices.
2. Melt half the butter with 1 teaspoon oil. Fry the white parts of the scallops for 2-3 minutes. Pour over the Pernod, heat for a few seconds, then ignite and allow to flame for a few seconds. When the flames have died down, remove the pan from the heat.
3. Heat the remaining butter and olive oil in a pan and fry the spring onions for about 3-4 minutes, until soft but not browned. Add the rice and cook for a few minutes, stirring, until the rice is coated with oil and is beginning to turn translucent around the edges.
4. Gradually add the hot stock, a cupful at a time, stirring constantly and waiting for each cupful of stock to be absorbed before adding the next.
5. When the rice is very nearly cooked, add the scallops and all the juices from the pan, together with the corals, the saffron milk, parsley and seasoning. Stir well to mix. Continue cooking, adding the remaining stock and stirring occasionally, until the risotto is thick and creamy.
6. Remove the pan from the heat, stir in the double cream and cover. Leave the risotto to rest for about 3 minutes to complete the cooking, then pile it into a warmed bowl and serve.

Mediterranean-Style Baked Fish with Vegetables

This is a sublime combination of baked fish, herb-flavored roasted vegetables and basil-flavored tomatoes. Zucchini or eggplant could be added instead of the potatoes or peppers, and chopped anchovies could be used instead of black olives. The tomatoes can be omitted and the fish brushed with olive oil to bake. Recipe serves 2.

Ingredients:

1 1/4 pound (625 g) waxy new potatoes
1 large red onion
1 red pepper
1 yellow pepper
2 garlic cloves
1 dessertspoon chopped fresh thyme
2 tablespoons olive oil
2 ounces (60 g) pitted black olives
2 thick-cut pieces fish (tuna, salmon, swordfish, cod)
1/2 x 13 ounce (410 g) tin chopped tomatoes
2 tablespoons chopped fresh basil
Basil leaves to garnish

Method:

1. Set the oven temperature to 400 degrees F (200 degrees C).
2. Cut the potatoes into bite-sized pieces, the onion into 6 pieces and the peppers into quarters. Press the garlic cloves and toss these, the thyme and the vegetables in the olive oil.
3. Place the vegetables on a baking tray and cook, uncovered, for approximately 30 minutes or until the vegetables begin to soften and turn golden.
4. Place the vegetables in a shallow ovenproof baking dish and mix in the black olives. Place the fish pieces on top of the vegetables.
5. Mix the basil and chopped tomatoes and pour over the fish.
6. Bake for another 15 minutes or until the fish is just cooked. Serve immediately, garnished with a few basil leaves and the some green salad if desired.

Choc-nut Snaps


Sliced cookie dough is used to make these tasty peanut and cocoa bites. Recipe makes 38-40 cookies.

Ingredients:

2 cups all-purpose (plain) flour
1/4 cup cocoa
1/2 teaspoon bicarbonate of soda
5 ounces (150 g) unsalted butter, softened
1 cup light brown sugar
1 egg, beaten
3/4 cup shelled peanuts, finely chopped

Method:

1. Sift the flour, cocoa and bicarbonate of soda into a mixing bowl.
2. Put the butter and sugar into a second mixing bowl. Beat with an electric mixer until light and creamy. Gradually beat in the beaten egg until well combined.
3. Stir in the flour mixture and chopped peanuts until evenly combined and the mixture forms a dough.
4. On a lightly floured surface, roll out the dough, with clean cold hands, to form a 8 x 2 inch (20 x 5 cm) large sausage shape. Wrap the dough in clear plastic wrap and chill overnight.
5. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 4 baking trays or line with non-stick baking paper. Slice the dough into 38-40 equal rounds and put them on the baking trays. Bake for 10 minutes, or until golden brown.
6. Leave the cookies to firm on the baking trays for 2-3 minutes. Transfer to a wire rack to cool completely.

Tip: If you want to bake the cookies in batches, divide the dough into 2 or 4 portions in Step 4. Slice and bake each portion separately and keep the remainder chilled.

Crackling Rice Paper Fish Rolls

The rice in this dish is in the rice paper wrappers, which manage to hold their shape during cooking, yet almost magically dissolve in your mouth when it comes to eating. Recipe makes 12.

Ingredients:

12 Vietnamese rice paper sheets, each about 8 x 4inches/20 x 10 cm
3 tablespoons all-purpose (plain) flour mixed to a paste with 3 tablespoons water
Vegetable oil, for deep frying
Fresh herbs, to garnish
For the filling:
24 young asparagus spears, trimmed
8 ounces (250 g) raw shrimp (prawns), peeled and vein removed
1 1/2 tablespoons olive oil
6 spring onions, finely chopped
1 garlic clove crushed
3/4 inch (2 cm) piece of fresh root ginger, grated
2 tablespoons chopped fresh coriander
1 teaspoon five-spice powder
1 teaspoon finely grated lime or lemon rind
Salt and freshly ground black pepper

Method:

1. Make the filling. Bring a saucepan of lightly salted water to the boil and cook the asparagus for 3-4 minutes until tender. Drain, refresh under cold water and drain again. Cut the shrimp into 3/4 inch (2 cm) pieces.
2. Heat half of the oil in a small frying pan or wok and stir-fry the spring onions and garlic over a low heat for 2-3 minutes until soft. Using a slotted spoon, transfer the vegetables to a bowl and set aside.
3. Heat the remaining oil in the pan and stir-fry the shrimp over a brisk heat for just a few seconds until they start to go pink. Add to the spring onion mixture with the ginger, coriander, five-spice powder, lime or lemon rind and a little pepper. Stir to mix.
4. To make each roll, brush a sheet of rice paper liberally with water and lay it on a clean surface. Place two asparagus spears and a spoonful of the shrimp mixture just off the center. Fold in the sides and roll up to make a fat cigar. Seal the ends with a little of the flour paste.
5. Heat the oil in a wok or deep-fryer and fry the rolls in batches until pale golden in color. Drain well, garnish with herbs and serve.

Simple Custard Tart


Serve a slice of this rich, creamy tart for dessert or afternoon tea. Recipe serves 6-8.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
8 teaspoons caster sugar
1 egg, lightly beaten
Extra 1/2 ounce (15 g) unsalted butter, melted
Filling:
3 large eggs
1/4 cup caster sugar
1/2 pint (300 ml) milk
1/4 pint (150 ml) fresh cream
1 teaspoon vanilla flavoring essence
Pinch of ground nutmeg

Method:

1. Sift the flour into a mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, egg and 3-4 teaspoons cold water with a round-bladed knife, until the mixture forms a soft dough. Knead the dough very lightly to compress and form into a disc shape. Wrap the dough in greaseproof paper and chill for 20 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C) and heat a baking tray in the oven. Grease a 9 inch (23 cm) pie dish with melted butter.
4. For the filling, whisk the eggs and sugar together in a bowl, using a balloon whisk. Gently heat the milk, cream, vanilla and nutmeg, then whisk into the egg mixture.
5. Roll out the pastry and line the pie dish. Trim and flute the edge. Brush the pastry all over with the melted butter. Pour the custard filling into the pastry case. Put on the hot baking tray and bake for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake for a further 20 minutes, or until a knife inserted into the center of the tart comes out clean. Serve warm or cold.

Passion Fruit Icing

Ingredients:

1 tablespoon butter
2 tablespoons icing sugar
1 passion fruit, juice and pulp only

Method:

1. Cream all of the ingredients together and spread over cake with warm knife.

Sun-dried Tomato Tartlets


A delicious blend of flavors makes these tarts perfect for al fresco entertaining. Recipe makes 8.

Ingredients:

4 sheets frozen ready-rolled short crust pastry, thawed
Filling:
2 large eggs
1/2 pint (300 ml) carton fresh cream
1 cup spring onions, thinly sliced
1/4 cup sun-dried tomatoes in oil, well-drained and sliced
4 ounce (125 g) packet goat's cheese, crumbled
1/4 cup shredded fresh basil leaves
8 grinds black pepper

Method:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. For the filling, combine eggs and cream in a mixing bowl and beat well with a balloon whisk. Add the spring onions, sun-dried tomatoes, goat's cheese, basil and pepper to the mixture. Stir until ingredients are evenly combined.
3. Place the pastry sheets on a cold, lightly floured surface. Cut each sheet in half diagonally, to make 8 pieces of pastry.
4. Line eight 4 inch (10 cm) fluted tartlet tins with the pastry; trim edges. Prick the bottom of each pastry case, then line with greaseproof paper and a layer of baking beans.
5. Place tartlet tins on a large baking tray and bake 'blind' for 10 minutes. Remove paper and beans. Reduce oven temperature to 375 degrees F (190 degrees C).
6. Spoon filling carefully into the pastry cases, dividing equally. Bake for a further 20 minutes, or until filling is set and puffed. Serve hot.

Tip: To thoroughly drain sun-dried tomatoes in oil, firstly drain in a sieve, then transfer onto kitchen paper towels which will absorb the excess oil.

Satay Glaze

Brush over kabobs for an added flavor boost. Or use as a sauce for stir-fry beef or lamb with onions. Stir in glaze just before serving.

Ingredients:

2 teaspoons brown sugar
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 tablespoon satay sauce
3 tablespoons water

Method:

1. Place sugar, soy sauce, oyster sauce, sherry, satay sauce and water in a bowl and mix to combine.
2. Brush meat, poultry or fish with glaze and grill, barbecue, pan cook or bake.

Chinese Jewelled Rice


Another fried rice medley, this time with crab meat and water chestnuts, providing contrasting textures and flavors. Recipe serves 4.

Ingredients:

1 3/4 cup white long grain rice
3 tablespoons vegetable oil
1 onion, roughly chopped
4 dried black Chinese mushrooms, soaked for 10 minutes in warm water to cover
4 ounces (125 g) cooked ham, diced
6 ounces (185 g) drained canned white crab meat
1/2 cup drained canned water chestnuts
1 cup peas, thawed if frozen
2 tablespoons oyster sauce
1 teaspoon granulated sugar
Salt

Method:

1. Rinse the rice, then cook for about 10-12 minutes in a saucepan of lightly salted boiling water. Drain, refresh under cold water, drain again and allow to cool. Heat half the oil in a wok. When very hot, stir-fry the rice for 3 minutes. Transfer the cooked rice to a bowl and set aside.
2. Heat the remaining oil in the wok and cook the onion until softened but not colored. Drain the mushrooms, cut off and discard the stems, then chop the caps.
3. Add the chopped mushrooms to the wok, with all the remaining ingredients except the rice. Stir-fry for 2 minutes, then add the rice and stir-fry for about 3 minutes more. Serve at once.

Tip: When adding the oil to the hot wok, drizzle it in a "necklace" just below the rim. As it runs down, it will coat the inner surface as it heats.

Key Lime Pie


A traditional American favorite - a great dessert to finish off a seafood meal. Recipe serves 8.

Ingredients:

Syrup:
1 cup water
1/2 cup sugar
2 tablespoons grated lime zest
Crumb Crust:
2 cups plain sweet cookie (biscuit) crumbs
7 ounces (200 g) butter, melted
2 teaspoons grated lime zest.
Filling:
1 envelope unflavored gelatin
1/3 cup fresh lime juice
1/2 cup caster sugar
2 eggs, separated
1 cup cream
1 teaspoon vanilla essence

Method:

1. Prepare the syrup: Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the lime zest and simmer for 30 minutes.
2. Prepare the crust: Combine all ingredients in a bowl, mix well and press over base of 9 1/2 inch (24 cm) greased spring form tin.
3. Bake at 350 degrees F/180 degrees C for 8 minutes.
4. Prepare the filling: Heat 1/3 cup of the reserved lime syrup in a small saucepan. Remove from heat and sprinkle gelatin over the syrup and let soften for 1 minute.
5. Stir in the lime juice, 1/4 cup of sugar and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy, about 5 minutes. Set aside to cool.
6. Beat egg whites and 2 tablespoons of the sugar until stiff. In another bowl whip the cream, vanilla and remaining 2 tablespoons of sugar until thick.
7. Fold the whipped cream into the egg whites, drizzling the reserved lime mixture at the same time. When the mixture is smooth, spoon into the prepared crust. Chill until firm, 2-3 hours.

Passion Fruit Butter

A great filler for sponge cake, or use as a spread on bread.

Ingredients:

4 passion fruit
1/2 cup sugar
2 eggs
2 ounces (60 g) butter

Method:

1. Cut passion fruit, scoop out pulp and place in a basin. Add sugar, stir well and stand for 15 minutes.
2. Place eggs and butter in top of a double boiler. Add passion fruit mixture and stir well. Place over boiling water and stir until mixture thickens. Cool slightly then bottle in sterilized jar. Seal when cold. Mixture will thicken on cooling. Spread over sponge and add whipped cream.

Crab Risotto


This fresh-flavored Italian risotto makes a wonderful main course or appetizer. You will need two crabs for this dish. Recipe serves 3-4.

Ingredients:

2 large cooked crabs
1 tablespoon olive oil
1 ounce (30 g) butter
2 spring onions, finely chopped
1 1/2 cups risotto rice
5 tablespoons Marsala or brandy
1 2/3 pints (1 litre) simmering fish stock
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
4 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. First, remove the crab meat from each of the shells in turn. Hold the crab firmly in one hand and hit the back underside firmly with the heel of your hand. This should loosen the shell from the body. Using your thumbs, push against the body and pull away from the shell. From the inside of the shell, remove and discard the intestines.
2. Discard the gray gills. Break off the claws and legs from the body, then use a small hammer or pliers to break them open. Using a fork, remove the meat from the claws and legs. Place the meat on a plate.
3. Using a fork or a skewer, pick out the white meat from the body cavities and place on the plate with the meat from the claws and legs, reserving some white meat to garnish. Scoop out the brown meat from inside the shell and set aside with the white meat on the plate.
4. Heat the oil and butter in a pan and gently fry the spring onions until soft but not browned. Add the rice. Cook for a few minutes, stirring, until the rice is slightly translucent, then add the Marsala or brandy, bring to the boil, and cook, stirring, until the liquid has evaporated.
5. Add a cupful of hot stock and cook, stirring, until all the stock has been absorbed. Continue cooking in this way until about two-thirds of the stock has been added, then carefully stir in all the crab meat and the herbs.
6. Continue to cook the risotto, adding the remaining stock. When the rice is almost cooked but still has a slight "bite", remove it from the heat, stir in the cream and adjust the seasoning. Cover and leave to stand for 3 minutes to finish cooking. Serve garnished with the reserved white crab meat.