This soup is basically a thick bean puree. Haricot beans are cooked to the stage where they are soft but not disintegrated. The celery, leeks and tomato should also be very soft, so that they can easily be pushed through a sieve. An egg yolk liaison binds the soup. Recipe serves 6-8.
Ingredients:
1 cup haricot beans
5 cups water
Bouquet garni
1 medium onion
1 clove garlic
4-5 sticks celery
2 leeks ( white part only) or 2 onions
3 tablespoons oil
4 large tomatoes
Salt
2 egg yolks
Method:
1. Soak beans in water to cover overnight. Cook beans in water with bouquet garni, onion and garlic until tender, about 1 hour.
2. Finely chop celery and white part of leeks or onions. Cook them in the oil until soft, but not colored. Chop tomatoes roughly, add to vegetables and saute gently for about 10 minutes.
3. Discard onion, garlic and bouquet garni from beans. Combine beans and liquid with vegetables and rub through a sieve or puree in a blender. Season with salt and bring to the boil, stirring.
4. Just before serving, take off heat and mix in egg yolks which have been combined with 2 tablespoons of hot soup. Reheat but do not allow to boil. Serve with croutons of bread fried lightly in garlic-flavored oil.
Thursday, March 12, 2009
Monday, March 9, 2009
Ratatouille
This delicious Mediterranean vegetable dish can be served hot or cold as a first course or an accompaniment to a main dish. It makes an economical meal if cooked with eggs and served as a light lunch or supper dish.
Ingredients:
6 zucchini
Salt
2 large onions
1 green pepper (capsicum)
1 clove garlic
3 tomatoes
1/2 cup oil
Method:
1. Wash zucchini and cut into thick diagonal slices. Place on a plate and sprinkle with salt. Peel onions and slice. Remove core and seed from pepper and slice. Crush garlic, skin, seed and slice tomatoes. Mix garlic with oil. Rinse zucchini with cold water and drain. Arrange prepared vegetables on baking dish, season between layers.
2. Pour oil and garlic mixture over, cover with a lid or foil and bake in a preheated moderately hot oven (375 degrees F/190 degrees C) for 45 minutes or until vegetables are tender. If you have a heavy casserole, cook ratatouille on top of the stove over moderate heat about 30 minutes. Serve either hot or cold.
Ingredients:
6 zucchini
Salt
2 large onions
1 green pepper (capsicum)
1 clove garlic
3 tomatoes
1/2 cup oil
Method:
1. Wash zucchini and cut into thick diagonal slices. Place on a plate and sprinkle with salt. Peel onions and slice. Remove core and seed from pepper and slice. Crush garlic, skin, seed and slice tomatoes. Mix garlic with oil. Rinse zucchini with cold water and drain. Arrange prepared vegetables on baking dish, season between layers.
2. Pour oil and garlic mixture over, cover with a lid or foil and bake in a preheated moderately hot oven (375 degrees F/190 degrees C) for 45 minutes or until vegetables are tender. If you have a heavy casserole, cook ratatouille on top of the stove over moderate heat about 30 minutes. Serve either hot or cold.
Sunday, March 8, 2009
Beef, Potato and Spinach Meatloaf
A particularly tasty loaf which can be eaten as a hot meal, it teams well with potatoes and salad or vegetables, although the greens are included in the mixture for the loaf. Any leftover meatloaf makes an ideal filling for school or work lunchboxes or sandwiches. Served cold, it is a great picnic dish. In a log tin the loaf will have a little more fat content than if you make this in a free-form shape, as the fat will come away onto the tray as it cooks. Recipe serves 4.
Ingredients:
1 slice white or brown bread, broken into small pieces
2 tablespoons water
8 ounces (250 g) potato, peeled
1 small onion
8 ounce (250 g) packet frozen spinach
12 ounces (375 g) lean ground beef (mince)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
Topping:
2 tablespoons ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon hot mustard
Method:
1. Preheat the oven to moderate 350 degrees F (180 degrees C). Place the bread and water into a large bowl and stir. Grate the potato over the top and grate the onion.
2. Cook the spinach in a saucepan for a couple of minutes or until soft and separated and add to the bowl. Leave to cool completely.
3. Mix in the beef with seasonings and herbs and stir everything together very well.
4. For a free-form loaf grease the base of a shallow casserole or oven tray. Put the beef into the center and form it into an oblong loaf. You can also place the meatloaf into a greased log or bread tin with a 1 pound (500 g) capacity if you prefer a rectangular shape.
5. Bake for 25 minutes for a free-form loaf or for 30 minutes in a cake tin.
6. After cooking, mix all the topping ingredients and brush them over the loaf with a pastry brush. Return meatloaf to the oven and bake for 5 minutes, then brush again and continue cooking for a further 10 minutes or until the meat is cooked through.
Ingredients:
1 slice white or brown bread, broken into small pieces
2 tablespoons water
8 ounces (250 g) potato, peeled
1 small onion
8 ounce (250 g) packet frozen spinach
12 ounces (375 g) lean ground beef (mince)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
Topping:
2 tablespoons ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon hot mustard
Method:
1. Preheat the oven to moderate 350 degrees F (180 degrees C). Place the bread and water into a large bowl and stir. Grate the potato over the top and grate the onion.
2. Cook the spinach in a saucepan for a couple of minutes or until soft and separated and add to the bowl. Leave to cool completely.
3. Mix in the beef with seasonings and herbs and stir everything together very well.
4. For a free-form loaf grease the base of a shallow casserole or oven tray. Put the beef into the center and form it into an oblong loaf. You can also place the meatloaf into a greased log or bread tin with a 1 pound (500 g) capacity if you prefer a rectangular shape.
5. Bake for 25 minutes for a free-form loaf or for 30 minutes in a cake tin.
6. After cooking, mix all the topping ingredients and brush them over the loaf with a pastry brush. Return meatloaf to the oven and bake for 5 minutes, then brush again and continue cooking for a further 10 minutes or until the meat is cooked through.
Apricot and Hazelnut Stuffing
This is an unusual stuffing made with fruit and nuts. Allow the stuffing to cool before inserting it into the bird. Stuffs 3-4 pound (1.4-1.8 kg) chicken.
Ingredients:
3 ounces (90 g) dried apricots
2 ounces (60 g) onion
1 celery stick
1 1/2 ounces (45 g) butter
1 ounce (30 g) shelled hazelnuts
2 ounces (60 g) white bread
1/2 teaspoon finely grated lemon zest
Salt
Freshly ground black pepper
Method:
1. Put the apricots in a bowl and pour over enough boiling water to just cover. Leave to stand while preparing the other ingredients.
2. Peel and finely chop the onion. Wash and chop the celery.
3. Melt the butter in a medium-sized saucepan. Gently fry the onion and celery until soft, but not brown.
4. Meanwhile roughly chop the hazelnuts. Drain and chop the apricots, reserving the liquid.
5. Make the breadcrumbs by grating on a coarse grater. With the pan off the heat add the crumbs to the pan. Add hazelnuts, apricots and lemon zest, with salt and pepper to taste.
6. Mix thoroughly. The apricots should provide enough moisture to bind the stuffing loosely. If the mixture seems too dry to bind, add a little of the water in which the apricots were soaked.
Ingredients:
3 ounces (90 g) dried apricots
2 ounces (60 g) onion
1 celery stick
1 1/2 ounces (45 g) butter
1 ounce (30 g) shelled hazelnuts
2 ounces (60 g) white bread
1/2 teaspoon finely grated lemon zest
Salt
Freshly ground black pepper
Method:
1. Put the apricots in a bowl and pour over enough boiling water to just cover. Leave to stand while preparing the other ingredients.
2. Peel and finely chop the onion. Wash and chop the celery.
3. Melt the butter in a medium-sized saucepan. Gently fry the onion and celery until soft, but not brown.
4. Meanwhile roughly chop the hazelnuts. Drain and chop the apricots, reserving the liquid.
5. Make the breadcrumbs by grating on a coarse grater. With the pan off the heat add the crumbs to the pan. Add hazelnuts, apricots and lemon zest, with salt and pepper to taste.
6. Mix thoroughly. The apricots should provide enough moisture to bind the stuffing loosely. If the mixture seems too dry to bind, add a little of the water in which the apricots were soaked.
Beef Patties with a Fresh Vegetable Relish
An old trick to extend ground (minced) meat is to begin with a small amount of a light pancake batter and mix the raw meat into this base. It forms a light but meaty patty which won't crumble as you turn it in the pan and it cuts neatly on the plate. A modern touch is given with a topping of diced raw vegetable relish, similar in its nature to the Mexican-style salsas. Recipe serves 4.
Ingredients:
1/4 cup all-purpose (plain) flour
1 egg
2 tablespoons cream or milk
1 small onion
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper
12 ounces (375 g) finely ground (minced) lean beef
1 tablespoon tomato or mango chutney
Relish:
1 small onion, finely chopped
1 large tomato, finely chopped
1 clove garlic, crushed
1 small zucchini finely diced
Dash of chili sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon oil
Extra oil, to cook the patties
Method:
1. Put the flour, egg and milk into a bowl. Grate the onion coarsely over the top and add the thyme, salt, pepper, beef and chutney.
2. Mix well with your hands or a wooden spoon. Divide into 8 rounds and using damp hands flatten out to about 1/2 inch (1.25 cm) thick.
3. Refrigerate patties for 20 minutes or they can be kept in the fridge for up to 12 hours if covered with some plastic wrap.
4. To make the relish, mix onion, tomato, garlic, zucchini, chili sauce, lemon juice, sugar and oil together and leave aside for the flavors to mellow. Brush the base of a frying pan with extra oil.
5. Add the beef patties and cook on both sides until brown. Turn the heat down and cook gently until lightly cooked through to the center.
6. Remove and top each one with some fresh relish and serve with a salad for added goodness.
Tip: The relish can be kept for up to 12 hours and if too much liquid forms around it drain in a sieve then add a couple of tablespoons of the liquid and stir to moisten it again.
Ingredients:
1/4 cup all-purpose (plain) flour
1 egg
2 tablespoons cream or milk
1 small onion
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper
12 ounces (375 g) finely ground (minced) lean beef
1 tablespoon tomato or mango chutney
Relish:
1 small onion, finely chopped
1 large tomato, finely chopped
1 clove garlic, crushed
1 small zucchini finely diced
Dash of chili sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon oil
Extra oil, to cook the patties
Method:
1. Put the flour, egg and milk into a bowl. Grate the onion coarsely over the top and add the thyme, salt, pepper, beef and chutney.
2. Mix well with your hands or a wooden spoon. Divide into 8 rounds and using damp hands flatten out to about 1/2 inch (1.25 cm) thick.
3. Refrigerate patties for 20 minutes or they can be kept in the fridge for up to 12 hours if covered with some plastic wrap.
4. To make the relish, mix onion, tomato, garlic, zucchini, chili sauce, lemon juice, sugar and oil together and leave aside for the flavors to mellow. Brush the base of a frying pan with extra oil.
5. Add the beef patties and cook on both sides until brown. Turn the heat down and cook gently until lightly cooked through to the center.
6. Remove and top each one with some fresh relish and serve with a salad for added goodness.
Tip: The relish can be kept for up to 12 hours and if too much liquid forms around it drain in a sieve then add a couple of tablespoons of the liquid and stir to moisten it again.
Saturday, March 7, 2009
Pot-Roasted Lamb
Use a boned leg of lamb for this dish, or the more economical boned shoulder. If you own an electric slow cooker you can put it on low before you leave for work and come home to a superb main course all ready to serve. Recipe serves 6.
Ingredients:
4 pound (2 kg) leg or shoulder of lamb
2 tablespoons oil
1 onion, sliced
2 sticks celery, sliced
4 carrots, scraped
1 1/2 pound (750 g) new potatoes, scrubbed
Salt
Freshly ground pepper
1/2 cup white wine or chicken stock
Stuffing:
8 ounces (250 g) sausage meat
1 onion, chopped
1 tablespoon chopped parsley
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 clove garlic, crushed
Method:
1. Trim excess fat from the lamb. To make the stuffing, combine the sausage meat, onion, parsley, oregano and garlic and stuff the lamb with the mixture. Secure in place with string or skewers.
2. To cook the lamb, heat the oil in a heavy flameproof casserole or saucepan and brown the lamb all over. Add the vegetables to the pan, season with salt and pepper, and pour in the wine or stock. Cover tightly and cook over a low heat for 2 hours, or until the lamb is very tender. The lamb may also be cooked for 2 hours in a moderate oven (350 degrees F/180 degrees C) or in a slow cooker set at the lowest heat for 7 to 8 hours.
3. Serve the lamb sliced, with the cooking juices poured over and accompanied by the vegetables.
Pot-Roasted Pork with Madeira
Serve this for a special occasion. A hand of pork is richly flavored and tender cooked with vegetables and fruity Madeira wine. Recipe serves 4-6.
Ingredients:
1 hand of pork, skinned and boned
2 ounces (60 g) butter
2 onions, finely chopped
2 carrots, finely chopped
4 sticks celery, finely chopped
4 ounces (125 g) mushrooms, finely sliced (including stalks)
1/2 teaspoon thyme
1 bay leaf
Salt
Freshly ground pepper
1 cup Madeira
Chopped parsley, to garnish
Method:
1. Ask the butcher to skin and bone the hand of pork. Remove any fat from the pork. Heat the butter in a heavy saucepan or flameproof casserole and add the onions, carrots, celery and mushrooms. Cook over a medium heat until the vegetables are soft but not brown, stirring often. Place the pork on top of the vegetables, add the thyme and bay leaf to the pan, and season with salt and pepper. Pour in the Madeira, cover tightly, and cook over a low heat for 2 hours, or until the meat is very tender.
2. Remove the meat and keep warm. Discard the bay leaf and puree the sauce and vegetables in a blender, or push through a sieve. Slice the meat and arrange on a heated platter. Reheat the sauce to boiling, taste for seasoning and adjust if necessary, and pour over the meat. Sprinkle with parsley to serve.
Note: Tiny new potatoes steamed in their skins would be good with this, or your family might like buttered rice or noodles.
Ingredients:
1 hand of pork, skinned and boned
2 ounces (60 g) butter
2 onions, finely chopped
2 carrots, finely chopped
4 sticks celery, finely chopped
4 ounces (125 g) mushrooms, finely sliced (including stalks)
1/2 teaspoon thyme
1 bay leaf
Salt
Freshly ground pepper
1 cup Madeira
Chopped parsley, to garnish
Method:
1. Ask the butcher to skin and bone the hand of pork. Remove any fat from the pork. Heat the butter in a heavy saucepan or flameproof casserole and add the onions, carrots, celery and mushrooms. Cook over a medium heat until the vegetables are soft but not brown, stirring often. Place the pork on top of the vegetables, add the thyme and bay leaf to the pan, and season with salt and pepper. Pour in the Madeira, cover tightly, and cook over a low heat for 2 hours, or until the meat is very tender.
2. Remove the meat and keep warm. Discard the bay leaf and puree the sauce and vegetables in a blender, or push through a sieve. Slice the meat and arrange on a heated platter. Reheat the sauce to boiling, taste for seasoning and adjust if necessary, and pour over the meat. Sprinkle with parsley to serve.
Note: Tiny new potatoes steamed in their skins would be good with this, or your family might like buttered rice or noodles.
Apple, Prune and Nut Stuffing
Use for goose or large duckling.
Ingredients:
3 ounces (90 g) butter
1 onion, finely chopped
2 cooking apples, peeled, cored and cut into small dice
4 cups day-old bread, cut into small cubes
1 cup chopped pitted prunes
1/4 cup chopped walnuts
1/2 cup pine nuts
1/2 cup chopped parsley
1 teaspoon chopped fresh sage or pinch of dried
Salt
Freshly ground pepper
Method:
1. Melt the butter in a heavy frying pan and saute the onion until soft and golden. Add the apples to the pan and cook for 3 to 4 minutes, until the apple is soft. Meanwhile, lightly toast the bread cubes in a moderately slow oven (325 degrees F/160 degrees C) for 10 minutes, or until crisp.
2. Remove the apples and onion with a slotted spoon and place in a bowl with the prunes. In the same pan, lightly fry the walnuts and pine nuts until golden. Combine the apple mixture, bread cubes and nuts and fold through the parsley and sage. Season to taste with salt and pepper, and use at once.
Ingredients:
3 ounces (90 g) butter
1 onion, finely chopped
2 cooking apples, peeled, cored and cut into small dice
4 cups day-old bread, cut into small cubes
1 cup chopped pitted prunes
1/4 cup chopped walnuts
1/2 cup pine nuts
1/2 cup chopped parsley
1 teaspoon chopped fresh sage or pinch of dried
Salt
Freshly ground pepper
Method:
1. Melt the butter in a heavy frying pan and saute the onion until soft and golden. Add the apples to the pan and cook for 3 to 4 minutes, until the apple is soft. Meanwhile, lightly toast the bread cubes in a moderately slow oven (325 degrees F/160 degrees C) for 10 minutes, or until crisp.
2. Remove the apples and onion with a slotted spoon and place in a bowl with the prunes. In the same pan, lightly fry the walnuts and pine nuts until golden. Combine the apple mixture, bread cubes and nuts and fold through the parsley and sage. Season to taste with salt and pepper, and use at once.
Friday, March 6, 2009
Pot-Roasted Veal Shanks
Veal shanks are an economical buy for a family meal. Have them cut in half if you don't have a pot big enough to take them; and don't forget the turnips, they add lovely flavor. Recipe serves 6.
Ingredients:
3 tablespoons oil (olive for preference)
6 veal shanks
6 small carrots, scraped
6 small onions, peeled
2 cloves garlic, crushed
2 sticks celery, thinly sliced
4 ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 bay leaves
6 medium potatoes, peeled
3 turnips, peeled and cut into quarters
1 cup dry white wine
Salt
Freshly ground pepper
Chopped parsley, to garnish
Method:
1. Heat the oil in a large heavy casserole or saucepan. Brown the shanks slowly on all sides (you will have to do this in batches).
2. Add the remaining ingredients to the pan except the parsley, seasoning well with salt and pepper. Cover tightly and cook over a low heat for 1 1/2 to 2 hours, until the meat is very tender.
3. Remove the shanks and vegetables to a heated serving platter, discarding the bay leaves. Spoon off any fat that is on the surface of the liquid, or blot with absorbent paper towels. If the gravy seems too thin, reduce by rapid boiling to a good consistency, then pour over the meat. Sprinkle with chopped parsley and serve.
Ingredients:
3 tablespoons oil (olive for preference)
6 veal shanks
6 small carrots, scraped
6 small onions, peeled
2 cloves garlic, crushed
2 sticks celery, thinly sliced
4 ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 bay leaves
6 medium potatoes, peeled
3 turnips, peeled and cut into quarters
1 cup dry white wine
Salt
Freshly ground pepper
Chopped parsley, to garnish
Method:
1. Heat the oil in a large heavy casserole or saucepan. Brown the shanks slowly on all sides (you will have to do this in batches).
2. Add the remaining ingredients to the pan except the parsley, seasoning well with salt and pepper. Cover tightly and cook over a low heat for 1 1/2 to 2 hours, until the meat is very tender.
3. Remove the shanks and vegetables to a heated serving platter, discarding the bay leaves. Spoon off any fat that is on the surface of the liquid, or blot with absorbent paper towels. If the gravy seems too thin, reduce by rapid boiling to a good consistency, then pour over the meat. Sprinkle with chopped parsley and serve.
Ham and Spinach Stuffing
This stuffing is superb with veal. Makes enough to stuff a shoulder of veal for roasting or a breast of veal for braising.
Ingredients:
1/2 bunch spinach
Salt
Freshly ground pepper
Pinch of nutmeg
1 cup finely chopped ham
1 small onion, finely chopped
1 ounce (30 g) butter
1 cup soft breadcrumbs
Method:
1. Cut the spinach leaves away from the stalks and wash well. Place in a heavy saucepan with a little salt, pepper and nutmeg. Cover the pan and cook for 3 to 4 minutes until softened, shaking occasionally to prevent sticking.
2. Drain well and, when cool enough to handle, squeeze out as much water as possible with your hands. Chop the spinach finely and place in a bowl with the ham. Season with salt and pepper.
3. While the spinach is cooking and cooling, cook the onion gently in the butter until soft and golden. Add to the spinach and ham, then add a pinch of nutmeg and the breadcrumbs and mix the ingredients lightly together with a fork. Correct the seasoning.
Ingredients:
1/2 bunch spinach
Salt
Freshly ground pepper
Pinch of nutmeg
1 cup finely chopped ham
1 small onion, finely chopped
1 ounce (30 g) butter
1 cup soft breadcrumbs
Method:
1. Cut the spinach leaves away from the stalks and wash well. Place in a heavy saucepan with a little salt, pepper and nutmeg. Cover the pan and cook for 3 to 4 minutes until softened, shaking occasionally to prevent sticking.
2. Drain well and, when cool enough to handle, squeeze out as much water as possible with your hands. Chop the spinach finely and place in a bowl with the ham. Season with salt and pepper.
3. While the spinach is cooking and cooling, cook the onion gently in the butter until soft and golden. Add to the spinach and ham, then add a pinch of nutmeg and the breadcrumbs and mix the ingredients lightly together with a fork. Correct the seasoning.
Saturday, January 24, 2009
Whole Fish with Tomato Sauce
Serves: 4 to 6
Ingredients:
3 x 1 pound (500 g) whole fish, snapper, mullet, bream, etc), cleaned
2 tablespoons all-purpose (plain) flour
Salt and pepper
2 1/2 ounces (75 g) butter
1 onion, chopped
1 green capsicum (pepper), cored, seeded and chopped
1 red capsicum (pepper), cored, seeded and chopped
2 celery sticks
2 x 13 ounce (410 g) cans tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Few drops of Tabasco sauce
1 bay leaf
Parsley sprigs to garnish
Method:
1. Rinse the fish and pat dry with kitchen paper. Season the flour and rub this all over the fish, inside and out. Place the fish in a casserole or baking dish into which it fits snugly.
2. Melt the butter in a saucepan. Add the onion, green and red capsicum and celery and fry until the onion is softened. Stir in the tomatoes with their juice, tomato paste, Worcestershire sauce, lemon juice, Tabasco and the bay leaf. Bring to the boil and simmer for 15 minutes or until the vegetables are tender.
3. Remove the bay leaf, then puree the sauce by rubbing through a sieve or working in an electric blender of processor. Adjust the seasoning, then pour the sauce around the fish. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes or until the fish is tender. Baste the fish frequently with the sauce during cooking. Garnish with parsley.
Ingredients:
3 x 1 pound (500 g) whole fish, snapper, mullet, bream, etc), cleaned
2 tablespoons all-purpose (plain) flour
Salt and pepper
2 1/2 ounces (75 g) butter
1 onion, chopped
1 green capsicum (pepper), cored, seeded and chopped
1 red capsicum (pepper), cored, seeded and chopped
2 celery sticks
2 x 13 ounce (410 g) cans tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Few drops of Tabasco sauce
1 bay leaf
Parsley sprigs to garnish
Method:
1. Rinse the fish and pat dry with kitchen paper. Season the flour and rub this all over the fish, inside and out. Place the fish in a casserole or baking dish into which it fits snugly.
2. Melt the butter in a saucepan. Add the onion, green and red capsicum and celery and fry until the onion is softened. Stir in the tomatoes with their juice, tomato paste, Worcestershire sauce, lemon juice, Tabasco and the bay leaf. Bring to the boil and simmer for 15 minutes or until the vegetables are tender.
3. Remove the bay leaf, then puree the sauce by rubbing through a sieve or working in an electric blender of processor. Adjust the seasoning, then pour the sauce around the fish. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes or until the fish is tender. Baste the fish frequently with the sauce during cooking. Garnish with parsley.
Prawns in Herb Butter
If raw prawns are unobtainable, substitute 1 pound (500 g) frozen, shelled prawns. Do not precook; simply thaw before adding to the herb butter. Recipe serves 4.
Ingredients:
2 pound (1 kg) un-shelled raw prawns
Salt and pepper
7 cups water
4 ounces (125 g) butter
2 tablespoons chopped parsley
3 tablespoons chopped fresh herbs as available (preferably tarragon and basil)
Juice of 1/2 lemon
Chopped parsley to garnish
Method:
1. Cook the prawns in lightly salted boiling water for about 5 minutes or until pink. Drain and allow to cool slightly, then remove the shells.
2. Cream together the butter, parsley, herbs, salt and pepper to taste and the lemon juice. Spread half the herb butter over the bottom of a flameproof baking dish. Press the prawns into the butter, in rows, and cover with the remaining herb butter.
3. Cook in a preheated moderately hot oven (400 degrees F/200 degrees C), for 10 minutes. Pop the dish under a preheated grill and cook for a few more minutes or until the top browns. Garnish with parsley.
Ingredients:
2 pound (1 kg) un-shelled raw prawns
Salt and pepper
7 cups water
4 ounces (125 g) butter
2 tablespoons chopped parsley
3 tablespoons chopped fresh herbs as available (preferably tarragon and basil)
Juice of 1/2 lemon
Chopped parsley to garnish
Method:
1. Cook the prawns in lightly salted boiling water for about 5 minutes or until pink. Drain and allow to cool slightly, then remove the shells.
2. Cream together the butter, parsley, herbs, salt and pepper to taste and the lemon juice. Spread half the herb butter over the bottom of a flameproof baking dish. Press the prawns into the butter, in rows, and cover with the remaining herb butter.
3. Cook in a preheated moderately hot oven (400 degrees F/200 degrees C), for 10 minutes. Pop the dish under a preheated grill and cook for a few more minutes or until the top browns. Garnish with parsley.
Friday, January 23, 2009
Smoked Fish au Gratin
Serves: 4
Ingredients:
1 pound (500 g) smoked fish fillets
Milk for poaching
2 ounces (60 g) butter
1/4 cup all-purpose (plain) flour
3/4 cup cream
Salt and pepper
1/2 cup grated Cheddar cheese
1/2 cup fresh breadcrumbs
Parsley sprigs to garnish
Method:
1. Put the fish fillets in a saucepan, pour over enough milk to cover and poach gently for 15 minutes. Drain, reserving the milk, and flake the fish.
2. Melt the butter in a clean saucepan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the cream and 3/4 cup of the reserved poaching milk. Bring to the boil, stirring, and simmer until thickened. Season with salt and pepper to taste. Stir in all but 1 tablespoon of the cheese and when it has melted fold in the flaked fish. Turn into a greased casserole.
3. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Cook in a preheated moderately hot oven, 375 degrees F (190 degrees C), for 20 minutes or until he top is golden brown. Garnish with parsley.
Ingredients:
1 pound (500 g) smoked fish fillets
Milk for poaching
2 ounces (60 g) butter
1/4 cup all-purpose (plain) flour
3/4 cup cream
Salt and pepper
1/2 cup grated Cheddar cheese
1/2 cup fresh breadcrumbs
Parsley sprigs to garnish
Method:
1. Put the fish fillets in a saucepan, pour over enough milk to cover and poach gently for 15 minutes. Drain, reserving the milk, and flake the fish.
2. Melt the butter in a clean saucepan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the cream and 3/4 cup of the reserved poaching milk. Bring to the boil, stirring, and simmer until thickened. Season with salt and pepper to taste. Stir in all but 1 tablespoon of the cheese and when it has melted fold in the flaked fish. Turn into a greased casserole.
3. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Cook in a preheated moderately hot oven, 375 degrees F (190 degrees C), for 20 minutes or until he top is golden brown. Garnish with parsley.
Fish Mornay
Serves: 4
Ingredients:
1 pound (500 g) spinach
Salt and pepper
2 ounces (60 g) butter
4 ounces (125 g) mushrooms, sliced
1 1/2 - 2 pound (750 g - 7 kg) fish fillets, skinned
1/3 cup all-purpose (plain) flour
2 cups milk
Grated nutmeg
1/3 cup grated Gruyere cheese
1/2 cup grated Cheddar cheese
Parsley sprigs to garnish
Method:
1. Cook the spinach, with only the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water, then chop. Season with salt and pepper to taste and stir in 1/2 ounce (15 g) of the butter. Spread the spinach over the bottom of a greased casserole. Cover with the mushrooms and arrange the fish fillets on top.
2. Melt the remaining butter in a saucepan. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Simmer, stirring, until thickened. Season to taste with salt, pepper and nutmeg, then stir in all but 2 tablespoons of the cheese.
3. Pour the cheese sauce over the fish and sprinkle the reserved cheese on top. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for about 30 minutes or until the fish is tender. Garnish with parsley.
Ingredients:
1 pound (500 g) spinach
Salt and pepper
2 ounces (60 g) butter
4 ounces (125 g) mushrooms, sliced
1 1/2 - 2 pound (750 g - 7 kg) fish fillets, skinned
1/3 cup all-purpose (plain) flour
2 cups milk
Grated nutmeg
1/3 cup grated Gruyere cheese
1/2 cup grated Cheddar cheese
Parsley sprigs to garnish
Method:
1. Cook the spinach, with only the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water, then chop. Season with salt and pepper to taste and stir in 1/2 ounce (15 g) of the butter. Spread the spinach over the bottom of a greased casserole. Cover with the mushrooms and arrange the fish fillets on top.
2. Melt the remaining butter in a saucepan. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Simmer, stirring, until thickened. Season to taste with salt, pepper and nutmeg, then stir in all but 2 tablespoons of the cheese.
3. Pour the cheese sauce over the fish and sprinkle the reserved cheese on top. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for about 30 minutes or until the fish is tender. Garnish with parsley.
Tuesday, January 13, 2009
Herb Loaf
Serve this aromatic wholemeal loaf as part of a ploughman's lunch. Recipe makes 1 loaf.
Ingredients:
3 cups strong white flour
3 cups plain wholemeal flour
4 teaspoons caster sugar
2 teaspoons of salt
2 ounces (60 g) butter
3 sachets rapid rise dried yeast
1/2 cup chopped fresh mixed herbs
1 large egg, beaten
1 1/2 cups lukewarm milk
Beaten egg, to glaze
Method:
1. Grease a baking tray. Sift the flours, sugar and salt into a large mixing bowl, add any wholemeal husks from the sieve to the bowl. Rub in butter with the fingertips. Stir in the yeast and fresh herbs.
2. Add the egg, milk and 1/3 cup lukewarm water and beat until the mixture forms a dough which leaves the side of the bowl clean.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
4. Shape the dough into a long oval loaf and put Onto the baking tray. Cover with oiled, clear plastic wrap and leave to rise in a warm place for 30 minutes or until doubled in size. Preheat oven to 425 degrees F (220 degrees C).
5. Slash the top of the loaf with a sharp knife. Brush with beaten egg. Bake for 20 minutes or until golden brown. Turn the loaf upside down on the baking tray and return to the cooling oven for a further 5 minutes. Leave on a wire rack to cool.
Tip: A ploughman's lunch consists of crusty bread, Cheddar cheese and pickled onions. Revive slightly stale bread by brushing it with water and putting it in a hot oven for a few minutes. Serve warm.
Cauliflower Neapolitan
This Italian dish can be served with any meat course or as part of an antipasto platter. It is useful for entertaining as it can be cooked a day ahead and reheated just before serving. Recipe serves 4.
Ingredients:
1/2 medium-sized cauliflower
1 x 13.5 ounce (425 g) can tomatoes
1 tablespoon olive oil
1 onion, finely chopped
12 stuffed olives, sliced
2 teaspoons chopped capers
1/2 teaspoon sugar
Method:
1. Cut cauliflower into large florets. Boil, steam or microwave until tender; drain and rinse under cold water.
2. Blend or process undrained, crushed tomatoes until smooth; strain to remove seeds.
3. Heat oil in a frying pan; add onion and cook until tender. Add pureed tomato, olives, capers and sugar; simmer until heated through.
4. Toss cauliflower through sauce and serve immediately.
Savory Stuffed Loaf
Serve this healthy loaf warm with a barbecue lunch for a delightful treat. Recipe makes 2 loaves.
Ingredients:
1 pound (500 g) packet of white bread mix
2 sachets dried yeast, enclosed in bread mix pack
Milk or beaten egg, to glaze
Filling:
1 pound (500 g) frozen leaf spinach, thawed and drained
1/4 teaspoon ground nutmeg
Salt and black pepper
4 ounces (125 g) Mozzarella cheese, grated
2 large tomatoes, chopped
4 ounces (125 g) Gruyere cheese, grated
16 pitted black olives, chopped
2 1/2 ounces (75 g) Parmesan cheese, grated
Method:
1. Grease a baking tray. Put the spinach in a pan and place over a medium heat, stirring occasionally until simmering. Cook for 3 minutes, to boil away any excess liquid. Remove from heat. Add nutmeg and salt and pepper to taste and leave to cool.
2. Put the white bread mix and yeast in a mixing bowl. Stir in 1 1/4 cups lukewarm water and mix to a dough. Tip it out onto a lightly floured surface and knead for about 5 minutes. Roll out to a 16 x 12 inch (40 x 30 cm) rectangle. Cut in half width ways, to make two 12 x 8 inch (30 x 20 cm) rectangles. Preheat oven to 400 degrees F (200 degrees C).
3. Spread half the spinach mixture down the center of each piece of dough. Scatter the Mozzarella cheese over the spinach, top with tomatoes, sprinkle with the Gruyere cheese, dividing equally. Top each with half the olives and a third of the Parmesan cheese.
4. Brush the edges of the dough with cold water. Bring the edges of each piece over the filling to the middle and seal and flute, or roll the top over, like a pastry.
5. Put the loaves on the baking tray. Brush with milk or egg and sprinkle remaining Parmesan cheese over each loaf. Leave to rise in a warm place for 20 minutes.
6. Bake for 20 minutes, reduce oven temperature to 350 degrees F (180 degrees C) and bake for 10 minutes more. Serve warm.
Tip: You can prepare the dough in a large electric mixer with a dough hook attachment. Knead the dough for only 2-3 minutes.
Herb Baguettes
These wholesome bread loaves are irresistible served warm with soup or cheese. Recipe makes 3 loaves.
Ingredients:
2 sachets rapid rise dried yeast
1/4 cup chopped mixed fresh herbs (try oregano, basil and chives)
1/3 cup wheatgerm
3 cups strong white flour
2 cups wholemeal all-purpose (plain) flour
Pinch of salt
2 tablespoons plus 2 teaspoons (40 g) butter, melted
2 teaspoons dried oregano
Method:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease 3 baking trays.
2. Put the yeast, herbs, wheat germ, flours and salt into a large mixing bowl or into the bowl of an electric mixer fitted with a dough hook.
3. Add 14 fl ounces (400 ml) lukewarm water approximately, and mix well to form a pliable dough.
4. Turn out the dough onto a lightly floured surface and knead for 5 minutes or until smooth. Divide into 3 equal pieces and shape each into a long narrow loaf.
5. Put the loaves on the baking trays and cover with oiled clear plastic wrap. Leave to rise in a warm place for 30 minutes, or until doubled in size.
6. Remove the plastic wrap and brush the loaves with the melted butter. Sprinkle with the dried oregano. Using a sharp knife, slash each loaf diagonally a few times.
7. Bake for 20-25 minutes, or until golden brown. The base of the loaves should sound hollow when trapped with a knuckle. Put on a wire rack to cool. Serve warm or cold.
Tip: Wheatgerm is the center of the wheat grain, which is usually extracted during flour milling. It can be bought in its natural state or toasted. It is a source of protein and Vitamin B. Add it to the flour when bread-making.
Tuesday, January 6, 2009
Italian Beef and Bocconcini Salad with Pesto Dressing
Serves: 4
Ingredients:
1 pound (500 g) piece eye fillet beef
Freshly ground black pepper
1 tablespoon olive oil
1 ounce (30 g) butter
6 bocconcini
8 bottled or canned artichoke hearts, drained
4 bottled or canned pimientos, drained
8 radicchio lettuce leaves
Pesto Dressing:
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup firmly packed Italian parsley
1/4 cup firmly packed basil leaves
1 tablespoon capers
Method:
1. Tie beef with string to help hold its shape during cooking; sprinkle liberally with pepper. Heat oil and butter in a baking dish; add beef and fry on all sides until brown. Transfer to moderately hot oven (375 degrees F/190 degrees C); cook for 20 minutes, or longer if you prefer beef medium or well done. Allow to cool at room temperature before slicing.
2. Slice bocconcini, halve artichoke hearts and cut pimientos into strips. Arrange on serving plate with lettuce and beef slices.
3. To prepare dressing, combine oil, lemon juice, parsley, basil and capers in a blender of food processor; blend until smooth.
Fillet of Beef with Crusted Almonds
Serves: 4
Ingredients:
1 pound (500 g) fillet of beef
1 tablespoon oil
1/2 teaspoon salt
Pinch of pepper
Pinch of paprika pepper
Pinch of ground ginger
1 1/2 ounces (45 g) butter or margarine
2 egg yolks
2 ounces (60 g) flaked almonds
Method:
1. Preheat the oven to hot (450 degrees F/230 degrees C). Mix the oil with the salt, pepper, paprika and ginger and coat the meat on all sides, then put it in the center of the oven and roast for 30 to 40 minutes.
2. Beat the butter with the egg yolks, gradually working them in, and finally mix the almonds into the foamy mass. Coat the top of the meat with the almond mixture and cook for a further 10 minutes so that a crust is formed. Serve immediately.
Serve with young carrots and green beans tossed in butter.
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