Category: Recipes

recipes

a Christmas recipe- we made this many times with our students at Christmas

Last week I went to Lindenhoff in Baambrugge

They had just started their Christmas Fare, I bought some venison steaks for Christmas

here follows an old favourite.

Venison assiette (fillet and burgers) with red wine sauce, stir fried sprouts and parsnip puree

 

Ingredients:

1 kilo deer filet or 1 leg of venison

Marinade:

2 glasses of red wine

2 dl olive oil

10 juniper berries

1 teaspoon finely ground bay leaves

salt and black pepper

50 g clarified butter

 

Method:

Prepare the meat, remove the best pieces from the leg and keep the rest for the meatballs

Cook the red wine to a glaze.

Mix the olive oil the juniper berries, the bay leaf and salt and pepper into the wine

Pour this over the deer and marinade for several hours.

Remove the meat from the marinade and dry well.

Quickly sear the meat on all sides in clarified butter and a little olive oil.

Place the meat in a roasting dish and roast in the oven for 10 –15 minutes depending on the thickness of the cut of the meat  (180°C)

Allow the meat to rest before cutting into thick slices.

Add any cooking juices to the sauce.

 

Sauce

50 g butter

100gr bacon cut into pieces

250g mushrooms eg mousserons

1 dl red wine

1 glass port

3 dl game stock

 

Fry the bacon in the butter until the juices run , add the mushrooms to the pan and fry until golden brown. Remove from the pan , deglaze the pan with the red wine and port and simmer until the red wine and port is reduced to a third., pour in the stock and leave to simmer slowly on a low heat.

Before serving add the mushrooms and bacon to the sauce.

 

Italian venison meatballs

 

Ingredients:

675g  venison meat

250 ml milk

2½ cm slice of Italian bread or breadcrumbs

3 g flat parsley

1 tbsp freshly chopped rosemary or 1 tsp dried rosemary

30 g freshly grated parmesan cheese

2 large egg yolks

½ tsp salt

freshly grind pepper

a little flour

4 tbsp olive oil.

 

Method:

Soak the bread in the milk and leave to soak for 5 minutes, squeeze out and keep the milk

Mix the bread parsley, rosemary, parmesan egg yolk in the food processor.

Place the meat in a bowl and add the egg yolk mixture kneed it well together, season with salt and pepper and if necessary add the milk to make a soft mixture.

Make the hands wet and roll into meatballs the size of a large walnut.

Heat the olive oil in a frying pan toss the meatballs in the flour at the last moment and fry quickly on all sides until golden brown  (ca. 5 tot 10 min.).

Pour of the extra fat and add the bouillon to the pan and allow to simmer over a low heat until cooked.

 

Parsnip puree

2 onions

1 kilo parsnip

100g butter

2 –3 dl cream

 

Cut the parsnips into pieces.

Melt the butter in a large pan and add the onions and the parsnips until they just begin to color, add the cream  and cook on a very low heat until the parsnips are cooked.

Smash with a fork to a fine puree.

Keep warm ay bain marie

 

Vegetable garnish

500 g sprouts

50 g butter

2 shallots

 

Clean the sprouts and cut into 4 . Chop the shallots .

Melt the butter in a pan, fry the shallots and sprouts stirring well, add a little water or stock season with salt and pepper .

A small present for you all

A few English Xmas things Jean and I made in a lesson for Christmas years ago

Beddington and Bake’s  Christmas specials

Kumquat and cranberry relish

 

2 tablspoons extra virgin olive oil

3 medium-sized red onions halved and sliced

1 teaspoon crushed coriander seeds

½ teaspoon freshly ground cardamom seeds

100 gr kumquats halved, and pips removed

100 gr cranberries

2 tablspoons balsamic vinegar

juice and finely shredded zest of 1 orange

4 teaspoons brown sugar

alt and pepper

 

Heat the oil in a pan and add the onions. Cover the pan and cook the onions on a low heat for 15-20 minutes. Add the spices and cook for a further 2 minutes. Add the kumquats, cranberries, vinegar, orange juice and zest, 2 teaspoons sugar and 3 tablespoons water. Season well and cook coverd for a further 15 minutes. remove the lid and cook until the liquid evaporates, stirring frequently. Adjust the seasoning with the sugar and/or vinegar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Welsh Rarebit(Rabbit)

 

25 gr butter

1 teaspoon Colman’s mustard

Worcestershire sauce

tabasco

2 tablespoons beer

 

Place all the above ingredients in a pan over a low heat and stir until amalgamated.

 

75 gr grated Cheddar cheese

2 egg yolks

Add the cheese to the pan and stir until melted. Remove from the heat and allow to cool. When cool beat in the two egg yolks.

 

4 slices of fresh white bread

Toast the bread on one-side only. Spread the cheese mixture on the untoasted side and place under a hot grill until golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potted Shrimps

 

350 gr peeled shrimps

175 gr butter salted

1 blade of mace

Cayenne Pepper

freshly grated nutmeg

lemon juice

75 gr clarified butter

 

Melt the butter in a small pan and add the spices, the lemon juice and the shrimps. Gently heat through for two minutes and  divide among 6 ramekins. Press the shrimps down in the ramekins and place in the refrigerator to set. When set cover with a thin layer of clarified butter.

 

 

 

 

 

Potted Stilton with walnuts

 

500 gr grated Stilton

125 gr butter

75 gr walnuts broken into small pieces

1 tablespoon port

50 gr clarified butter

 

Mash the Stilton with the butter and the port till creamy and stir in the walnuts.

Press into a small terrine and smooth the surface with a warm knife. Cover with a thin layer of clarified butter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pickled quail’s eggs

 

18 quali’s eggs, hard boiled and peeled

 

1 litre white vinegar

15 gr bruised ginger root

2 crushed cloves of garlic

15 gr mustard seeds

15 gr white peppercorns

2 dried chilies

 

Bring the vinegar with all the spices etc. to the boil and simmer for 5 minutes. Remove from the heat and cool. Remove the ginger and garlic. Pack the eggs in a clean jar and cover with the spiced vinegar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honeycomb Brittle

 

625 gr sugar

¼ cup glucose syrup

8 teaspoons honey

6 tablespoons water

Place the above ingredients in pan and on a low heat warm until the sugar is dissolved. Raise the heat and cook until 148°C.

2 teaspoons bicarbonate of soda

Stir in the bicarbonate of soda with a whisk and pour out into an oiled baking tin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grapefruit Curd

 

2 large red grapefruits

175 gr butter

500 gr sugar

4 eggs

 

Squeeze the juice from the grapefruits. Mix with the sugar in a bowl and place above a pan of gently boiling water. Stir until the sugar has dissolved. Add the butter and keep stirring until the butter has melted. Lightly beat the eggs and stir into the bowl. Stir continuously until the mixture begins to thicken – do not heat higher than 90°C otherwise the eggs will curdle.

Pour into sterilised jars and cover.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brandy Snaps

 

Oven temp. 200°C

60 gr Golden Syrup

60 gr butter

60 gr sugar

60 flour

1 teaspoon ginger powder

½ teaspoon lemon juice

1 teaspoon brandy

Melt the Golden Syrup, sugar and butter in a pan. Remove from the heat and stir in the remaining ingredients.

Allow the mixture to cool slightly. Place teaspoons of the mixtur on a greased baking sheet (or non-stick) allowing for spreading – to be sure bake one first to see how large the brndy snap is. Place in the hot oven and when they begin to turn golden brown, remove and allow to cool slightly. With a palette knife remove from the sheet and wrap around the handle of a wooden spoon and leave to cool. Do not cook to many biscuits at the same time as once they cool they become brittle.

 

 

Gingerbread Men

 

Oven temp. 180°C

75 gr brown sugar

2 tablespoons Golden Syrup

1 tablespoon dark syrup

1 teaspoon ground cinnamon

1 teaspoon ground ginger powder

pinch of ground cloves

zest of ½ orange

1 teaspoon water

Place the above ingredients in a pan and gently heat until the sugar is dissolved.

75 gr butter

½ teaspoon bicarbonate of soda

225 gr plain flour

Stir the butter into the syrup mixture until melted, then stir in the bicarbonate of soda and the flour. Allow to cool in the refrigerator for a few hours. When about to use remove from the refrigerator and roll out to ¼ cm thickness. Using a cookie cutter  cut out the biscuits and place on a greased or non-stick baking sheet. Bake in the oven until puffed and golden brown Remove on to racks to cool. Decorate with melted chocolate or icing sugar

 

 

 

 

 

 

 

 

 

Bonbons

 

500 gr plain chocolate

Melt the chocolate in a bowl on top of a pan of gently boiling water.

60 cc water

40 gr glucose syrup

125 gr praline

7.5 ml liqueur – Amaretto etc.

Stir in the remaining ingredients into the melted chocolate and spread out on a baking tray lined with greaseproof paper.

Allow to cool in the refrigerator. Cut into lengths and roll in icing sugar. Cover in a thin layer of chocolate and roll again in icing sugar or cocoa powder.

 

 

 

 

 

Chocolate coated prunes filled with almond paste

 

Dried prunes stones removed

Almond paste flavoured with orange flower water, brandy, Armagnac etc.

Melted plain chocolate

 

Make small balls of the almond paste and stuff them in the opening of the prune. Squeeze shut and dip in the melted chocolate. Place on greaseproof paper to set.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spiced Orange Slices

 

6 oranges wipe cleaned and cut into 1 cm thick slices

450 ml white vinegar

350 gr sugar

2 teaspoons cloves

a 7cm length of cinnamon

 

Place the orange slices in a pan and cove with cold water. Bring to the boil and simmer for 40 minutes. Remove the slices and drain. Discard the water. Place the remaining ingredients in a pan and bring to the boil. Reduce to a simmer and add orange slices a few at a time and cook gently until the skin becomes transparent. Remove and place in a clean jar and continue with the rest of the slices. Boil the liquid for five minutes until it starts to thicken and pour over the fruit.

 

 

 

 

 

 

 

Written by Comments Off on a Christmas recipe- we made this many times with our students at Christmas Posted in Recipes

Curry comfort food

Alice Waters winner of the Johannes van Dam Prize

Tip

for those of you who shop at Marqt, as I do they have a new range of chopped vegetables and lentils or chick peas and many more variations , which make a curry or whatever easy to produce, no chopping

My chopping speed is 90% less these days !

Moong dal ke saag

 

Ingredients:

 

250 g green lentils

8 dl water

1 green chili pepper

1 bunch of coriander

6 tbs oil

2 tbs grated ginger

750 g roughly chopped spinach

salt and pepper

lime juice

 

 

Method:

 

Cook the lentils in plenty of salted water, strain

Cut the chili pepper in thin rings

Chop the coriander very fine

Heat the oil in a wok, aromatize the oil with the pepper and ginger for 10 seconds

Add the spinach and coriander, when the spinach has shrunk add the green lentils, add the salt pepper and lime juice

Cook on a high heat to dry

Balti chicken van Nick Brooke – Potter

Thanks Nick – he is family and we once cooked together in Holland for Magimix, they never recovered from Laughing ..

these are old recipes but still taste good

750 g chicken meat

4-6 tablespoons ghee or oil

3 cloves of garlic

2 onions

2 tbsp. masala powder

8 cardamom seeds

2 dl chicken stock

250 g pineapple cubes (fresh is better)

2 dl creamed coconut

1 bunch of fresh coriander

 

aromatic salt to taste

 

Method

 

Cut the chicken into pieces and cook in the wok with 2 tbsp. of the ghee. Remove the chicken from the wok and set aside.

Heat the remaining ghee in the wok, add the garlic stir fry for 30 seconds add the onions, reduce the heat and fry for 10 minutes until the begin to become brown and are soft.

Add the masala powder and the cardamom together with the cooked chicken. Raise the heat and fry briskly for 5 minutes.

Add the stock and allow to simmer, gradually add the creamed coconut stirring well, allow to simmer for 10- 15 minutes until the chicken is tender.

Add the pineapple cubes aromatic salt and the freshly chopped coriander.

 

Serve with pieces of lime and Naan bread.

 The Avocado show

this was with sushi rice and a wasabi dressing TOP

Sea Scallop Ceviche Yucatan

This is not one of their recipes

but delicious

Ingredients:

 

1 kg sea scallops

2½ dl fresh lime juice

1 red onion, finely chopped

2 serrano chilies, chopped

1 tabs coriander (cilantro), chopped

1 tabs mint, chopped

1¼ dl fresh orange juice

½ tsp salt

freshly ground black pepper

1 glass of tequila

 

garnish

2 fresh limes

2 avocados

 

 

Method:

 

Remove the small crescent shaped muscle from the scallops

Cut the scallops into slices and mix with the rest of the ingredients

Refrigerate for at least 5 hours before serving

Serve in a margarita glass dipped in egg white and salt

Garnish with wedges of lime and diced avocado

 

 

 

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Oysters and shellfish where our daily diet- OUR TRIP TO ILE DE RE

An oyster shack near St Martin-de Re As I told you in September I went to Ile de Re an island of the west coast of France in my camper van with a very good friend Pia and of course Jolly

We took 4 days on the way and back and  stayed in “France Passion “adresses in vineyards and farms on the way and of course did a tasting or two and loaded a few cases into Pattys Wagon, bearing in mind the weight.. Just empty the water tank on the way back.. Ha Ha

This was in Chinon , in a vineyard where this man had dug out the cellar in the rocks with his father.

and here it was the Vendange

Once there we stayed in a chalet on a camping site le Cormoran, with Pool

www.camping-ile-de-re-cormoran.com

 

If I had my way I would spend a long time travelling through France in this way, but my camper is too small for two for a long time

I am looking for company of another camper for my culinary trips. Next year Italy !!!!!

 

Huîtres aux oignons rouges et vinaigre – oysters with  onions and vinegar

 

 

6 -12 oysters per person

 

To open and serve oysters :-

 

Equipment :

1 strong oyster knife

1 oyster glove or thick tea towel

 

Type oysters:

Creuzes or wild oysters

Fine de Claire: an excellent sort of oyster that grows in the wild natural surroundings

Ballons: are cultivated round oysters and are found in different sizes

These ate the first days in Ars and they where the best so we ate there on the last day too

Open the oysters carefully, remove any shell be rinsing out the oyster well if necessary. Place theopened on a tray or plate on a bed of shaved ice or with rough sea salt to balance the oyster.

Or blanch the seaweed from the case where the oysters where in and cool, place on the dish to support the oysters

I prefer them pure but the following sauce is a classic

 

Mignonette sauce

A light elegant sauce for oysters on a half shell

1 ½ dl dry red  wine

1 tbsp sherry vinegar

1 shallot finely chopped

freshly  ground white pepper

Heat the wine with the vinegar in a small pan, pour over the finely chopped shallot and grind over the pepper.

Serve in a small ramekin with the oysters. Spoon over the oysters with a small spoon

Cooking en Route in the Loire

Fish stew a la minute a la Chinon !!

 

MATELOTE DE SANDRE AU VIN DE CHINON

This is a recipe from the Cuisine Francaise files

Fish stew of pike-perch and Chinon (cabernet franc) wine

 

4 personnes / serves 4-6

 

 

Ingredients

1 kg pike-perch (gross weight)

1 tbsp oil

25g butter

½ onion

2 shallots

750 ml Chinon wine

1 bouquet garni

50 g flour

100 g butter

20 pearl onions

200 g smoked slab bacon

1 tbsp chopped parsley

30 potatoes (waxy type), turned “cocotte”

200 g button mushrooms

200 ml brown veal or chicken stock

 

Method

 

Heat the oil and the butter in a casserole add the shallots and onion chopped , cook over a low heat for 5 minutes, stirring until soft, add the fish pour on the wine and herbs , simmer slowly until the fish flakes. Remove the fish from the pan and place in an ovenproof dish .

Melt 50 g butter in a pan , add the onions and bacon and fry for a few minutes , remove the onions and bacon, add the cooking juices from the fish and the brown stock  to the pan. Boil for 5 minutes or until well flavoured. Mix the remaining butter and the flour to a beurre manie and add to the stock gradually to give a  a thicker consistency  Simmer the button maushrooms in a little water with lemon juice salt and pepper.

Cook the potatoes.

Add the onions, bacon and mushrooms to the stock, season to taste  .Pour over the fish and sprinkle with the chopped parsley

I did not quite have these ingredients but it tasted good

Tasting In Chinon

 

A tasty soup for the winter days

Soup with hidden treasures – Leek soup with oysters

 

Ingredients:

 

4 leeks (middle sized)

2 potatoes (± 200 g)

25 g butter

1 tsp curry powder (Madras)

1 l chicken stock (event. of tablet)

1½ dl milk

2 egg yolks

1/8 l cream

salt and freshly ground black pepper

 

2 oysters per person,

 

 

Method:

 

Clean the leeks, cut of the green bit and keep aside for garnish and cut the white bit into slices

Peel the potatoes and cut them in pieces

 

Melt the butter in a large pan (± 2 liter), add the sliced leek and cover with a piece of grease proof paper and allow to cook slowly without colouring.

Add the pieces of potato, stir well.

Dust over the curry powder and allow to cook for 1 minute.

Gradually add the chicken stock and simmer for 20 to 25 minutes, add the milk after 15 minutes.

Allow to cool a little.

 

Puree (or liquidize) the soup

Mix the egg yolks with the cream and the juices of the oyster add to the soup at the moment of serving, do not boil

Place 2 oysters in each soup bowl and pour over the hot soup and garnish with the julienne of leek (the green bit)

 

For the culinary minded a bit more work

Oysters with salsify and a velouté sauce

 

Ingredients:

 

8 oysters          –

sauce

1 dl cream

a little champagne, drink the rest.

 

20 g butter

1 small leek cut into very fine juliennes

1 small fennel bulb, cut into very fine juliennes

 

Garnish

2 pieces of salsify, cleaned and cut diagonally in very thin Slices and blanched  (or a pot)

 

sprigs of fresh herbs – watercress, tarragon, dill, chervil or chives

 

 

Method:

 

Open the oysters, pour of the juices in a pan and keep aside

Keep the oysters aside in a cool place

Rinse out the oyster shells

 

Heat the oyster juices, add the oyster and poach for 30 seconds only

Remove the oysters and keep aside

Add the cream and champagne to the poaching juices

 

Sweat the leeks and fennel in the butter

Heat the cream and champagne mixture in a pan.

Puree and sieve the vegetable mixture, add to the sauce and  allow to simmer slightly and season to taste

 

Cook or warm the salsify

Lay in the shells – or if preferred on small plates

Top with the oysters

Spoon on a little of the sauce and garnish with sprigs of the chosen fresh herbs

 

There will be more winter recipes coming soon and I hope an adaption

TO THE BLOG SO CAN FIND THE RECIPES BY INGREDIENTS AS I CANNOT FIND THE THEM MYSELF

ENJOY COOKING

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As the sun sets on the West coast of Ireland-Salad of seared very thinly sliced Irish beef with lobster mayonnaise,crispy fried capers

I hope you enjoy the photos and recipes I have just published

Now to Ile de Rhe

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one last recipe an old favourite!!

I am sure I gave it too you before…

Salad of seared very thinly sliced Irish beef with lobster mayonnaise,crispy fried capers

 

Serves 4 -6

 

300g fillet of irish beef

Salt

Freshly ground pepper

 

Rub the fillet of beef with olive oil , season the fillet of beef lightly. Heat a frying pan, place in the beef and sear quickly on all sides . Ground more pepper over the filet and roll up in foil. Leave to cool in the fridge .

 

Lobster

Lobster mayonnaise :

1 x 450g lobster , cooked for 7 minutes

 

Sauce

45ml olive oil

30g butter

1 onion chopped

1 stick celery chopped

1 carrot finely chopped

1 clove garlic crushed

the lobster shells, claws and heads ground down lightly

60ml cognac

6dl lobster, fish or light chicken stock

Salt and pepper

 

2 dl mayonnaise

 

Capers , well dried and deep fried just before serving

 

Garnish if desired with purple shiso leaves

 

Method:

Cook  the lobsters in boiling water with a little salt added, (if you have not done this before, look it up in a good cookery book or maybe even online) remove and allow to cool, remove the meat from claws, head and shell and break up the shells . Keep the lobster meat covered to prevent drying out

For the sauce heat the oil in a thick bottomed pan, add the butter, stir in the onion, carrot and celery, allow to colour slightly on a low heat for about 10 minutes stirring well

Add the garlic and the crushed lobster shells and cook for 5 minutes , heat the cognac in a soup ladle and set alight pour over the shells in the pan shaking well.

Add the stock , cover the pan and leave to simmer gentley , for  approx 25 to 30 minutes, sieve and season to taste, reduceer to a thick concentrate.

Add to the mayonnaise season to taste.

 

Make a line of the mayonnaise on each plate, with a spoon.

Cut the meat into thin slices and lay next to the mayonnaise on the plate

Cut the lobster body meat into slices . Place the lobster meat and claws on the meat or the plate, whatever you feel like, sprinkle over the capers .

 

 

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Now with a R in the month, tonight I eat mussels in saffron sauce

Lucas at Ballymaloe with his first ever own home made cake

The young man I went to visit at Ballymaloe, his father had been one of my students years ago.

STEAMED MUSSELS WITH LEMON AND SAFFRON DRESSING

Serves 2

 

1kg mussels

100ml white wine

2 bay leaves

5ml black peppercorns

1 small onion, thinly sliced

45ml chopped parsley

 

 

Debeard, scrape and wash the mussels well, discarding any which do not close when tapped. Rinse in a colander under cold running water for 3-4 minutes. Leave to drain.

 

Put a large pan or pot with a close-fitting lid on the gas and allow to heat until very hot. Place all the ingredients in the pot. Cover with the lid and allow to steam for about 4 minutes, shaking the pot from time to time. Remove from the heat. Discard any mussels which have not opened. Serve with the lemon and saffron dressing.

LEMON AND SAFFRON DRESSING

 

pinch of saffron threads

30ml hot water

1 egg yolk, beaten

5ml crushed garlic

15ml lemon juice

125ml olive oil

60ml reserved sieved mussel stock( I reduced the mussel stock to increase the flavour)

125ml brunoised tomatoes

seasoning

P.S I used some ready made aioli for the sauce instead of egg yolk , garlic and lemon juice  and little less oil..

 

Dissolve the saffron threads in hot water and allow to infuse. In a bowl, whisk together the egg yolk, garlic and lemon juice. Slowly whisk in the olive oil. Whisk in the saffron infusion and mussel stock. Add brunoised tomatoes and seasoning. Lightly pour the dressing over the mussels and serve.

it was delicious

 

 

Sunset over the Arran islands

 

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lots of reading to be done

My new bible
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A day at Wimbledon , strawberries and cream

On

 

BLACKBERRY ETON MESS 

A traditional dish normally made with strawberries , but this one is worth trying

 

Serves 6-8

 

600g blackberries

2 Tbsp castor sugar, plus extra to coat

4 Tbsp crème de cassis or kirsh

600ml cream

2 Tbsp icing sugar

2 meringue nests (homemade)

 

Put half the fruit in a non-stick pan with the sugar and crème de cassis or kirsh. Cook over a high heat for 1½-2 minutes until the berries soften and begin to bleed. Crush lightly with a fork and push the fruit through a sieve into a large bowl. Leave to cool completely.

 

Whip the cream together with the icing sugar in another bowl until it forms soft peaks. Crush the meringue nests and fold them through the cream with the remaining berries. Fold or ripple through the berry coulis.

 

Spoon the mixture into a glass or mould on individual serving plates.

 

Strawberries and cream in the members lounge at Wimbledon

 

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Last week I ate at restaurant Oud-Zuid and had the lobster menu, delicious

 

Bought in Ireland-crab claws

Served in Oxfordshire with friends

Yummy

Salad of fresh lobster with vanilla dressing

An old favourite

Ingredients for 4 people

 

500g bouquet garni (leek, carrot, onion, bay leaf, pepper corn, salt)

2 lobsters of 500g each

1 frisée lettuce

½ lollo rosso

½ lollo bianco

3 egg yolks

1 glass of white wine

1 dash of white wine vinegar

½ vanilla pod

50ml olive oil

 

 

Preparation

 

Insert a sharp pointed knife into the head of the lobster.

Boil them in water with the bouquet garni for 7 minutes.

Leave them to cool; remove meat from tails and claws.

Finely slice the lobster and distribute over the salad.

 

The dressing

 

Simmer the white wine, vinegar and vanilla pod over a low heat for about 10 minutes.

Add the egg yolks and whisk the mixture au bain marie until fluffy.

Stir in the olive oil directly before serving.

Dress the salad and serve.

 

Important: The strength of the vanilla flavour will depend on how long the vanilla pod is allowed to steep.

 

 

Written by Comments Off on Last week I ate at restaurant Oud-Zuid and had the lobster menu, delicious Posted in Recipes

Red mullet with saffron vinagrette

Lunch with Rita at Rick Steins cafe in Padstow

Rick steins cafe

 

Grilled red mullet with a saffron dressing

 

10 fresh red mullet

 

Ingredient dressing :

 

2 cloves of garlic

5 threads of saffron

1 small piece of fresh ginger

½ dl vinegar

1½ dl olive oil

2 lemon wedges

1 bay leave

1 sprig of thyme

1 sprig of rosemary

fish: e.g. sardines, trout or any other small fish

salt

flour

½ dl olive oil for frying

 

Preparation:

 

Ground the garlic, saffron and ginger

Mix the vinegar with the olive oil, lemon and all the spices

Bring to a boil and add the saffron mixture to it

This dish can be kept for days in a cool place before serving

Clean the fish and wipe with a damp cloth

Lay on a baking sheet and place in a low oven to slowly cook through

Pour over the dressing and leave to stand for a while

This can be kept in the fridge for 2 days but remove in time to come up to temperature

 

This can also be made with vegetables

 

It was really delicious

we did not go to his restaurant, a pity as it seems he was there, but it was too hot to leave the dogs for a long time

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Red mullet with Saffran potatoes

If I was young again this would be my life

A food shack in Connemara

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Red mullet with saffron potatoes and anchovy dressing

 

Ingredients:

10 fillets of red mullet or wild dorade, scaled – approx weight per person 80 to 100 grams

1dl olive oil

Salt and pepper

4 to 6 raw beetroots, according to size

Sea salt

Rosemary or thyme

Anchovy Dressing:

6 anchovy fillets – if very salty, soak in a little milk before use

1- 2 cloves garlic, peeled and crushed

1tbsp white wine vinegar

2dl olive oil

1 tsp chopped tarragon

750g firm potatoes (Roseval,  Oppenheimers, Nicola), peeled

5 stamens of saffron soaked in a little boiling water

25g butter

Method:

Fillet the red mullet and remove the pin bones. Score the skin lightly and place in the fridge until needed.

Lay a piece of strong aluminum foil out on a baking sheet, sprinkle over a little sea salt and fresh herbs, lay on the beetroot and drizzle with olive oil. Fold into a parcel and place in the oven.

Bake for one hour (if the beetroot is very big, cut into pieces before baking).

Test the beetroot with a skewer to see if it is cooked, allow to cool before peeling. Cut into brunoise (small squares).

Boil the potatoes in salted water with the saffron until cooked (about 20mins), drain well, toss in a little melted butter or olive oil and keep warm.

Put the anchovies, garlic and white wine vinegar into a food processor and whiz to a rough puree. With the motor running, slowly trickle in the olive oil until amalgamated. Transfer the dressing to a bowl and stir in the chopped tarragon.

Heat a frying pan well and add a little olive oil. Season the fish fillets and place them in the hot pan, skin side down. Press down lightly.

Cook for 2-3 minutes until the skin is crisp. Transfer to a greased and seasoned baking sheet with the flesh side down and finish in the oven; a few minutes at 180°C to heat through or under a hot grill for about 4 minutes.

 

To serve, spoon the beetroot on the plate in a line, place the fish on the beetroot at an angle, spoon the sauce over the fish and finish the plate by adding the potatoes.

 

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A fantastic summer, and a few saffron recipes pasta with crayfish

As I informed you I  played Gypsy woman in my camper Pattys Wagon in Devon , Cornwall and Ireland with my four footed companion Jolly . It was a wonderful experience. For a part  of the journey we travelled alone, it was very special meeting many lovely people on the way.

Since my return I have enjoyed the summer in Amsterdam with a few trips in our beautiful country, now I am preparing a trip to Ile de Rhe , home of the Fleur de Sel.

this time a few happy snaps and a few favourite recipes for Saffron, I just read an article in my English Country Living, that it is now been cultivated again in England for the first time in 200 years. Guess where near Saffron Waldon

 

I may be making this one in Ile de The as they have the most delicious ecrivisee.

the broad beans may well be finished though

Home made pasta with crayfish tails, summer vegetables and a lemon and tomato salsa

 

300 g fresh pasta

 

Ingredients:

 

Pasta                                                    Sauce

150 g flour 00

150g semolina fine                              1 lemon cut in fine julienne

3 eggs                                                  450 g ripe Italian tomatoes or tros tomatoes

2½ dl olive oil

1 egg cup of water                               6 fresh cloves of garlic

5 stems of saffron                               20 basil leaves

10g salt fine                                         sea salt

freshly ground black pepper

Garnish

Young peas

Sugar snaps

Broad beans

Baby carrots (if desired)

25 g butter

 

Method:

  1. Soak the saffron in the egg cup of hot water for ten minutes
  2. Place all the ingredients for the pasta in the bowl of the food processor and process until the mixture looks like fine breadcrumbs. When squeezed between the fingers the mixture will stick together too a dough .If necessary add a little extra water
  3. Knead the mixture to a smooth dough, leave under an upturned bowl to rest
  4. Roll the dough out thinly or use a pasta machine .Cut the dough into tagliatelle from 2 mms wide

Sauce:

  1. Wash the lemon, remove the peel with a potato peeler and cut it into very fine julienne (you may if you wish blanch the lemon for a less tart taste
  2. Cut the tomatoes into quarters and remove the pips, place the pips in a sieve and retain the juices Cut the tomato flesh into concasse, (fine dice)
  3. Peel the garlic and cut on a fine slicer or with a sharp knife into very thin slices
  4. Mix the tomatoes, tomato juices and garlic with the oil, tear the basil leaves or cut into a chiffonade and add to the mixture. Leave to stand so that the flavours will blend together. Season to taste
  5. Blanch the vegetables in boiling salted water until “al dente” TO THE BITE . Stop the cooking process by plunging in cold water

 

To serve

  1. Place the crayfish tails in a pan of boiling water or court bouillon. Bring to the boil and remove almost immediately from the water or fry very quickly in a little olive oil with a nut of butter and seasoning
  2. Boil the water for the pasta and cook the pasta to al dente remember fresh pasta cooks very quickly season with alt and freshly ground pepper. Toss in the lemon and tomato salsa.
  3. Heat the vegetables in a hot pan or wok for a few seconds in a little oil or butter with some seasonings
  4. Serve the pasta and top with the vegetables and the crayfish .Use a little chervil for garnish if desired
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