[guide.chat] November recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Thu, 17 Nov 2011 21:48:18 -0000
Hi Food Lovers
Find attached this months recipes.
enjoy
Kevin
Exceedingly Good Fish Pie
From Mary Berry's Christmas Collection
A good fish pie is perfect for the family on Christmas eve and is an ideal dish
to prepare ahead. I have added prawns to make it more special. If some one in
your family doesn't like prawns simply leave them out and increase the quantity
of cod to 900 G or 2 lbs.
Your family either love or hates parsnips but they do make an interesting
addition to the normal plain mash potatoes.
Serves 8
Ingredients:
50 G or 2 oz butter, plus extra for greasing
1 large onion, roughly chopped
50 G or 2 oz plain flour
600 ml or 1 pint milk
salt and freshly ground black pepper
1 tablespoon anchovy sauce
2 tablespoons lemon juice
675 G or 1 and a half pounds cod fillet, skinned and deboned and cut into 2
cm pieces
225 G or 8 oz peeled cooked prawns
4 tablespoons chopped fresh parsley
4 eggs, hard-boiled, shelled and roughly chopped
For The Topping:
675 G or 1 and a half pounds parsnips
675 G or 1 and a half pounds potatoes
200 ml or 7 fl oz full fat creme frieche
75 G or 3 oz mature Cheddar, grated
METHOD:
Grease a shallow 2.5 litre or 4 and a half pint ovenproof dish with a little
butter.
1. Make The Topping: Peel the parsnips and potatoes, cut into even sized
chunks and cook in boiling salted water until tender, about 20 minutes. Drain
well, season with salt and freshly ground black pepper and mash with the creme
frieche until smooth.
2. Meanwhile, Make The Sauce For The Fish Pie: Melt the measured butter in a
medium pan and gently cook the onion until soft This can take up to 10 minutes
but don't try to hurry the softening of the onion by turning up the heat. You
don't want the onion to brown. Sprinkle in the flour stir then gradually add
the milk stirring well until the sauce thickens. Season well with salt pepper,
and anchovy sauce then add the lemon juice and raw cod fillet. Stir the
mixture gently until the cod is just cooked about 5 minutes and leave to cool.
Preheat the oven to 180 degrees Celsius/fan 160 degrees/ gas mark 4.
3. Stir the prawns and parsley into the cooled cod and sauce then pour into
the prepared dish. Sprinkle over the chopped egg and allow to become cold and
set. Spread the mashed potato mixture evenly over the mixture and sprinkle
over the grated cheese.
4. Cook the pie in the preheated oven for 40 to 45 minutes or until the potato
topping is golden and crisp and the pie is piping hot. Serve straightaway if
possible.
Other white fish can be substituted for the cod such as haddock or hake, use
what is available.
This fish pie cannot be frozen because it contains eggs and potatoes. However,
it can be made ahead up to stage 3 and kept in the fridge wrapped in cling film
until you are ready to put on the topping and serve.
Italian Carrot And Almond Cake
From Jane Grigson's Vegetable Book
The almonds for this cake can be used blanched or washed and unblanched. Grind
them coarsely in an electric chopper or with a nut mill but whichever way you
choose the nuts must not end up in a powder like ground almonds.
Ingredients:
4 egg yolks
250 G or 8 oz sugar
the grated rind of a lemon
250 G or 8 oz of finely grated carrots
250 G or 8 oz grated almonds
1 heaped tablespoon self-raising flour
4 egg whites, stiffly whipped
1 heaped tablespoon pine curnels (optional)
icing sugar
METHOD:
Beat the egg yolks, sugar and lemon rind thoroughly together. This will take 5
minutes by hand and about half that with an electric beater. Mix in the
carrots, almonds and flour. Fold in the egg whites gently with a metal spoon.
Line a round 20 cm or 8 inch cake tin with parchment. Spoon in the cake
mixture, if you have some pine curnels sprinkle a heaped tablespoon over the
top of the cake mixture before you put it into the oven.
Bake in a preheated oven at 180 degrees Centigrade/350 degrees Fahrenheit/gas
mark 4 for about 45 minutes.. Sprinkle with icing sugar before serving.
Lamb And Leek Broth
from Jane Grigson's Vegetable Book
125 G or 4 oz pearl barley, soaked in water for at least 4 hours
1 kg or 2 lbs scrag end of neck of lamb, sliced
200 G or 7 oz diced carrot
150 G or 5 oz diced turnip
1 small stork of celery, chopped
salt
pepper
sugar
2 leeks, trimmed and chopped
chopped parsley
METHOD:
Drain the barley and put it with the lamb in a large pot or saucepan with 2
litres or 3 and a half pints of water. Simmer for 1 hour. Add the carrots,
turnips and celery with seasoning and a pinch of sugar. Simmer for 1 to 1 and
a half hours until the meat is cooked.
Remove the meat from the saucepan and take out the bones if necessary and if
you like the fattiest parts of the meat. Skim the surface fat from the soup.
Return the pieces of meat to the soup, reheat and add the leeks.
Serve 5 minutes later sprinkled with parsley. Serve with wholemeal bread and
butter as a meal in itself.
Lemon Souffle
From the Hamlyn All Colour Cook Book
Serves 5 to 6
Preparation Time:25 minutes
You Will need . . .
3 lemons, grated rind and juice
3 large eggs, separated
5 oz castor sugar
3 tablespoons cold water
4 level teaspoons or half an oz powdered gelatine
a quarter pint double cream
For The Decoration:
pistachio nuts, chopped optional)
whipped cream
METHOD:
Cut a piece of greaseproof paper long enough to go round the outside of a 1 and
a quarter pint souffle dish and about 2 inches deeper than the dish. Tie this
round outside with string to form a collar.
Put finely grated lemon rind, juice, egg yolks and sugar in a basin over a pan
of hot water. Whisk until just beginning to thicken. Dissolve gelatine with
water in a small bowl for a few minutes to allow to swell before placing in a
bowl over a pan of simmering water. When it has dissolved stir into lemon
mixture. Leave mixture in a cold place until just beginning to set.
Whisk cream until it forms soft peaks. Fold into mixture. Whisk egg whites
stiffly and fold into mixture. Spoon souffle into prepared dish and leave in a
cold place to set. Just before serving remove the paper carefully. Pipe a
little cream round the edge and, if liked, decorate the side with pistachio
nuts.
Microwavable Cheesy, Potato And Onion Slice
Ingredients:
1 lbs potatoes
1 lbs onions
2 oz grated cheese
2 oz butter or margarine
salt and pepper
METHOD:
Scrub the potatoes and finely slice them.
Peel the onions and finely slice them also.
Alternately layer potato and onion in a Microwavable dish adding seasoning and
adding knobs of butter or margarine between layers.
Cover the dish and cook in the microwave on "high for 15 to 20 minutes.
When cooked top with grated cheese. Cook in the microwave for 30 seconds if
you wish to melt the cheese.
Microwavable Cottage Pie
Serves 1
Ingredients:
2 potatoes, about 175 G or 6 oz each
1 small onion, skinned and finely chopped
1 small carrot, peeled and grated
2 teaspoons of vegetable oil
175 G or 6 oz lean minced beef
1 teaspoon Worcestershire Sauce
45 ml or 3 tablespoons beef stock
1 teaspoon tomato puree
salt and pepper
15 ml or 1 tablespoon chopped fresh parsley
15 G or half oz of butter or margarine
40 G or 1 and a half oz Cheddar cheese, grated
METHOD:
Prick the potatoes all over with a fork and place on absorbent paper.
Microwave on "high" for 8 to 10 minutes or until the potatoes are cooked,
turning them once during cooking. Set aside.
Put the onion, carrot and the oil in an individual flameproof serving dish,
cover with cling film, pulling back one corner to let the steam escape, and
microwave on "high" for 3 to 4 minutes or until softened, stirring occasionally.
Stir in the beef and microwave on "high" for 2 minutes or until the meat
changes colour, stirring occasionally to break up the mince.
Stir in the Worcestershire sauce, stock, tomato puree,salt and pepper.
Microwave on "high" for 5 to 7 minutes or until the meat is tender, stirring
occasionally.
Meanwhile, halve the potatoes and scoop out the flesh. Put the flesh into a
bowl and mash with the parsley, butter, half of the cheese, salt and pepper.
When the meat is cooked, spoon the mashed potato on top and rough the surface
with a fork. Sprinkle with the remaining cheese.
Microwave on "high" for 2 minutes or until the potato is hot and the cheese
melted.
Brown under a preheated grill if desired.
Microwavable Lemon Gateau Slice
From Good Housekeeping Microwave Cooking For 1 Or 2
a braille book title available from the RNIB
Serves 2
Ingredients:
50 G or 2 oz butter or margarine cut into pieces
50 G or 2 oz self-raising flour
50 G or 2 oz soft light brown sugar
a pinch of salt
1 egg, beaten
finely grated rind and juice of half a lemon
75 G or 3 oz low fat soft cheese
30 ml or 2 tablespoons single cream
15 ml or 1 level tablespoon icing sugar
30 ml or 2 tablespoons lemon curd
METHOD:
Line the bases of two 11 cm by 7.5 or 4 and a half by 3 inch, 350 ml or 12 fl
oz ovenproof containers with greaseproof paper.
Put the butter into a medium bowl and microwave on "high" for 15 seconds or
until just soft enough to beat.
Stir in the flour, sugar, salt, egg and lemon rind and beat until smooth.
Spoon into the prepared containers. Cover with absorbent kitchen paper and
microwave on "high" for 1 to 2 minutes or until the cakes are risen but still
look slightly moist on the surface. Turn the cakes once during cooking.
Leave to stand for 5 minutes, then turn out and leave to cool on a wire rack.
Meanwhile, make the filling. Beat the cheese, cream and icing sugar together
with half of the lemon juice.
When the cakes are cool, spread 1 with 1 tablespoon of the lemon curd. Place
the other half of the cake on top of the first.
Spread half of the cream cheese mixture on top of the cake.
Put the remaining lemon curd and the remaining lemon juice in a small bowl and
microwave on "high" for 10 seconds, until just melted but not hot. Beat
together, then drizzle on top of the cake to make a decorative pattern. Cut
the gateau into half to serve.
Spicy Mini Meatballs With Tomato And Coriander Sauce
Serves 2
Ingredients:
1 small onion, skinned and quartered
1 garlic clove, skinned and crushed
2.5 cm or 1 inch piece of fresh root ginger, peeled and crushed
350 G or 12 oz lean minced beef
15 ml or 1 level tablespoon mango chutney
2.5 cm or half level teaspoon ground cumin
2.5 ml or half a level teaspoon ground coriander
30 ml or 2 tablespoons chopped fresh coriander
salt and pepper
1 egg, beaten
226 G or 8 oz can of tomatoes
15 ml or 1 tablespoon of chicken stock
10 ml or 2 level teaspoons of tomato puree
5 ml or 1 level teaspoon granulated sugar
fresh coriander, to garnish
METHOD:
Put the onion, garlic and ginger in a blender or food processor and blend until
very finely chopped.
Add the beef, chutney, cumin, ground coriander and half the fresh chopped
coriander and season with salt and pepper. Pour in the egg and blend until
well mixed. Shape into 16 small balls.
Arrange in a single layer in a shallow dish. Microwave on "high" for 5 to 6
minutes or until cooked, rearrange once during cooking. Leave to stand,
covered, while making the sauce.
To make the sauce, put the tomatoes and their juice into a large bowl. Stir in
the chicken stock, tomato puree, sugar, salt and pepper.
Microwave on "high" for 5 minutes, stirring occasionally, then stir in the
remaining fresh coriander and microwave on "high" for 2 to 3 minutes or until
reduced and thickened.
Microwave the meatballs on "high" for 1 to 2 minutes, or until reheated.
Serve the meatballs with the sauce, garnished with coriander.
Mushroom Pie
From Jane Grigson's Vegetable Book
Grease a pie dish generously with butter, 60 G or 2 oz. Lay into the dish
closely a layer of mushrooms gill side up with their storks chopped and
scattered over them and season.
Cover with 175 G or 6 oz of cooked long grain rice. Then a large onion which
has been cooked to softenness with 2 leaves of chopped sage. Finally, put on
top a layer of three shelled and halved hard boiled eggs and dot them with
another 60 G or 2 oz of butter.
Cover the whole ingredients with short crust pastry , brush it with beaten egg
and bake at 220 degrees Centigrade/425 degrees Fahrenheit/gas mark 7 for at
least thirty minutes.
Onion Pie
From BBC Good Food Magazine October 2011
Serves 4
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Ingredients:
2 tablespoons of extra virgin olive oil
6 large onions, a mix of red and white, chopped
the leaves of a few thyme sprigs
125 G plain flour
125 G wholemeal flour
1 generous teaspoon of baking powder
a quarter of a teaspoon of fine sea salt
75 G of unsalted butter at room temperature, cut into pieces
150 ml milk
METHOD:
1. Preheat the oven to 200 degrees Celsius/180 fan/gas mark 6. Heat the oil
in a frying pan, when hot, add the onions and thyme and cook over a medium heat
for 5 to 8 minutes stirring occasionally, until soft and lightly browned.
Season well, transfer to a 22 cm non stick cake tin or pie dish.
2. Put both flours, baking powder and salt into a mixing bowl, add the butter
and rub in with your fingertips to coarse crumbs. Add the milk and stir to a
soft dough. Transfer to a lightly floured surface and roll out to around just
larger than the diameter of the cake tin.
3. Transfer the dough to the tin tucking it in around the edges to enclose the
onions. Make a few slits in the dough with a sharp knife to allow steam to
escape during baking. Glaze with milk.
4. Bake in the oven for 20 to 25 minutes until the dough is firm and cooked.
Leave to cool in the tin for 5 minutes and then turn out the pie and cut into
slices to serve
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