[guide.chat] Recipes again
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Fri, 27 Jan 2012 20:18:44 -0000
Hi All Food Lovers
My mistake. I forgot to attach the files.
So find them attached here.
Cheers
Kevin
CHEESY FISH CRUMBLE
Ingredients:
For The Filling:
500 G white fish
300 ml or half a pint of semi-skinned milk
1 small onion, peeled and chopped
25 G margarine
25 G plain flour
30 ml or 2 teaspoons chopped parsley
50 G mushrooms, sliced
75 G Cheddar cheese, grated
For The Topping:
40 G porridge oats
50 G plain wholemeal or white flour
50 G margarine
75 G cheese, grated
METHOD:
1. Poach the fish and onion in the milk for 10 to 15 minutes. Strain the milk
into a jug and make up to 300 ml (half pint) if necessary.
2. Place the margarine, flour and milk in a saucepan and bring to the boil,
whisking continuously. Cook for 2 to 3 minutes. Add the grated cheese. Add
the flaked fish and remaining filling ingredients and stir carefully. Place in
ovenproof dish.
3. For The Topping, place the oats, flour and margarine in a bowl and using a
fork, mix the margarine into the dry ingredients. Add the cheese and stir
well. Spoon the mixture over the fish.
4. Cook in the pre-heated oven at 180 degrees Celsius/350 degrees
Fahrenheit/gas mark 4 for 30 to 40 minutes.
Cuban Chocolate Truffles
Makes 16
These will keep in an airtight container chilled for 2 weeks.
Ingredients:
140 ml carton of double cream
2 tablespoons honey
200 G plain chocolate
1 and a half teaspoon of dark rum
1 tablespoon or 25 G butter softened
a good pinch of dried chili flakes
Cocoa powder, sifted for rolling
a pinch of salt
METHOD:
1. heat the cream and honey in a pan over a medium heat until it is nearly
simmering.
2. In a food processor blend the chocolate, beat in the hot cream mix and
pulse until the chocolate has melted and the mixture is smooth. Add the rum,
butter, chili flakes and a pinch of salt to the food processor and pulse until
combined. Transfer to a bowl, cover and chill for at least 4 hours or until
the truffle mixture is firm but not too solid.
3. Then put the cocoa powder on to a plate. Take a little of the mixture and
roll into a bite sized ball, roll it in the cocoa powder to coat all over and
put it on a lined tray while you make the rest. You should have 16 truffles
Serve at room temperature.
Leek And Two Cheese Pasties
Serves 6
Ingredients:
3 tablespoons olive oil
2 medium onions, finely sliced
4 medium leeks, sliced
1 garlic clove, crushed
1 tablespoon of dried thyme
1 tablespoon of plain flour
200 ML of milk
3 eggs
100 G grated gruyere cheese
50 G or 2 tablespoons of grated parmesan
500 G pack of ready made short crust pastry
METHOD:
Preheat the oven to 200 degrees Celsius/fan 180/gas mark 6.
Heat the oil in a saucepan, add the onions, leeks, garlic and thyme. Then cook
over a low heat for 20 minutes stirring often until the vegetables are soft and
have started to turn golden. Take the saucepan off the heat and allow the
vegetables to cool slightly. Then fold in the flour and season to taste.
Mix together the milk and 2 eggs then add this to the onion mix in the pan.
Fold in the Gruyere and Parmesan, cook over a low heat until thickened then
leave to cool.
Roll out the pastry on a lightly floured surface and cut out into 6 circles
each 15 cm across. Divide and arrange the leek and cheese mixture between the
pieces of pastry and ensuring it is in the centre leaving a 2 and a half cm gap
around the edges.
Beat the remaining egg and use to brush the edges of each circle and then fold
one half of pastry over to meet the other and crimp to make a tight seal. Then
place them on a baking sheet. Make 2 small slits in the pastry to allow the
steam to escape. Then brush the pastry with beaten egg.
Cook for 25 to 30 minutes or until golden.
QUICK AND EASY WHOLEMEAL LOAF
Ingredients:
275 G wholewheat flour
1 teaspoon of salt
half teaspoon soft light brown sugar
1 teaspoon easy-blend dried yeast
200 ml hand-hot water
You will need a 1 lb loaf tin, well greased.
METHOD:
1. Preheat the oven to the lowest setting. Warm the flour slightly in the
oven for about 10 minutes, then turn the oven off. Tip the warm flour into a
large mixing bowl and sprinkle on salt, add sugar and yeast and mix together
thoroughly.
2. Make a well in the centre of the flour AND pour in the hand-hot water.
With a wooden spoon, mix the warm liquid into the flour and gradually work to
form a dough. Finish off by mixing with one hand until you have a smooth dough
that leaves the bowl clean.
3. Transfer the dough on to a flat and floured surface and stretch it into an
oblong, fold one edge into the centre then the other opposite edge over it.
Then do the same to the remaining corners until it is a good firm and solid
shape again. Fit the dough into the tin and press firmly all round the edges
so the top is rounded. Cover the tin with a damp, clean tea cloth and leave to
rise in a warm place for 30 to 40 minutes or at room temperature for 1 hour.
4. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6.
When the dough has risen to the top of the bread tin or tins, bake the bread
for 30 minutes. When cooked, turn out on to a cloth -- the loaf should sound
hollow when tapped underneath with your knuckles.
5. Return the bread to the oven, out of its tin, upside down for an extra 5 to
10 minutes to crisp the base and sides. Cool on a wire rack -- never put away
or freeze until absolutely cold.
Roquefort And Spinach Tart
Serves 8
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients:
For The Base:
150 G puff pastry
a little flour for rolling
For The Filling:
25 G butter
1 onion, peeled and chopped
1 clove of garlic, peeled and finely chopped
150 G baby spinach, washed, dried and stalks removed
salt and freshly ground pepper
freshly grated nutmeg
100 G Roquefort cheese
3 eggs
150 G creme fraiche
juice of half a lemon
50 G Cheddar cheese, grated
METHOD:
1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4
and put in a baking tray to heat up.
2. Roll out the pastry nice and thinly and use to line a 20 CM by 4 CM greased
fluted metal flat tin with a removable base.
3. For The Filling, melt the butter in a large pan and saute the onion and
garlic until they are tender. Add the spinach and continue to cook until it
has wilted. Transfer the mixture to a sieve and press it hard with a spoon to
squeeze out most of the mixture.
4. Turn it out onto a board, season it with a little salt, pepper and nutmeg,
then chop it coarsely. Spread the spinach mixture over the pastry base and
crumble the Roquefort on top.
5. Mix the eggs and creme fraiche with the lemon juice, and maybe some pepper.
Don't add salt as the Roquefort is lightly salty.
6. Pour the cream mixture all over the spinach and Roquefort filling and
scatter the Cheddar cheese over the top.
7. Bake the tart on the hot baking tray for about 40 minutes or until the
filling and the pastry are cooked through. If the tart starts to colour too
much, simply cover with a sheet of tin foil.
8. Remove the tart from the oven and leave to cool slightly.
Served warm with some mixed salad leaves. This dish is ideal for a light meal.
Vegetable Pie With Bacon
Ingredients:
400 G potatoes, peeled and thinly sliced
150 G streaky bacon rashers, rinded and chopped
200 G carrots, sliced
50 G mushrooms, sliced
3 tomatoes, sliced
1 onion, chopped
100 G Cheddar cheese, grated
2 eggs
half pint or 300 ml of milk
salt and pepper
half teaspoon dried oregano
half teaspoon grated nutmeg
METHOD:
1. Par boil potatoes and carrots. Fry bacon and onions for a few minutes
until they are all soft.
2. Make alternate layers of potato, bacon carrot, mushroom, tomato, onion and
cheese in a greased 2 pint baking dish.
3. Repeat the layers until the dish is full, ending with cheese.
4. Mix together the eggs, milk, salt, pepper and oregano and pour into the
dish. Sprinkle with nutmeg and bake in the preheated moderate oven at 180
degrees Celsius, 350 degrees Fahrenheit, gas mark 4 for 50 minutes.
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