Pork Tango

This is a favorite recipe. The brandy loses its alcohol during heating but rounds out the lovely fruit sauce. Leave it out if you prefer. You can substitute half a cup of crushed pineapple for the apricots, but remember to reduce the water to half a cup. Recipe serves 4.

Ingredients:

1 cup boiling water
1/2 cup dried apricots
1 tablespoon dried currants
1 pound (500 g) pork scotch fillet, trimmed of fat
1 beaten egg
2 teaspoons sesame seeds
2 tablespoons fresh breadcrumbs
1 clove garlic, finely chopped or minced (optional)
2 tablespoons mango chutney
1 tablespoon brandy
1/4 cup canned evaporated skim milk

Method:

1. Pour boiling water over apricots and currants in a bowl, and stand for half an hour.
2. Roll pork first in egg and then in a mixture of sesame seeds, breadcrumbs and garlic until well coated.
3. Place in roasting pan and bake, uncovered, at 400 degrees F (200 degrees C) for 45 minutes.
4. While meat is cooking, heat apricots in a saucepan with the currants and the water in which they were soaked.
5. Simmer gently until water is almost absorbed.
6. Add chutney and brandy and stir until the sauce returns to the simmer.
7. Pour evaporated skim milk in a heat-resistant bowl and gradually stir in the hot apricot mixture (this method will prevent the milk curdling).
8. Return to saucepan and reheat without boiling.
9. To test if the meat is cooked, pierce with a skewer. Juice should be clear.
10. Cut meat into eight slices, arrange two slices on each serving plate and spoon sauce over, distributing apricot halves equally.

Chicken Vol-au-vents

These elegantly shaped puff pastry cases have a delicious chicken filling. Recipe makes 8 vol-au-vents.

Ingredients:

4 sheets frozen ready-rolled butter puff pastry, thawed
1 egg, beaten
Filling:
2 large single chicken breast fillets
1 ounce (30 g) sun-dried tomatoes in oil, well-drained and sliced
1 cup sliced spring onions
3 1/2 ounces (100 g) button mushrooms, quartered
1/4 pint (150 ml) light sour cream
8 teaspoons low-fat mayonnaise
2 tablespoons chopped parsley
Salt and pepper

Method:

1. Place 2 sheets of pastry on a lightly floured surface; brush lightly with chilled water. Layer the remaining pastry sheets over the top and, with a rolling pin, roll lightly to seal together. Trim edges with a large sharp knife. Cut the 2 layered sheets of pastry into quarters to give eight squares. Transfer the squares to 2 baking trays.
2. Using a sharp knife, make two L-shaped cuts at opposite corners of each square, 3/4 inch (1.5 cm) from the edge. Brush edges with chilled water. Fold one cut corner over to the opposite cut side. Repeat with the other cut corners. Press corners down gently to seal and form the walls of the pastry case. Chill for 30 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C). For the filling, slice the chicken into thin strips. Heat 1 tablespoon sun-dried tomato oil in a non-stick frying pan. Add chicken and fry quickly until cooked.
4. Stir in the tomatoes, spring onions, mushrooms and sour cream. Cook until the liquid reduces and thickens.
5. Remove from the heat. Stir in the mayonnaise and chopped parsley. Add salt and pepper to taste. Cover the filling to keep warm.
6. Brush the top edge of the pastry cases with beaten egg. Bake for 15-20 minutes, or until the pastry is well risen and golden brown. Spoon the warm filling into the cases and serve immediately.

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.