tag:blogger.com,1999:blog-67343624901952810882024-03-13T20:02:41.489+00:00Kitchen FilesShared recipes, photos, thoughts and gourmet experiences for those with a passion for food.Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-6734362490195281088.post-12456161209804533742011-11-23T16:39:00.000+00:002011-11-23T16:39:59.605+00:00Roast pork fillet, truffle mash, grilled baby leeks and white raisin jus<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O8c3vYjje7CTlIhfyoftIjV4HSv7HfvLCph8mKrdHapmqnwR9p7lkYjvdvQY3700DABTKnXTNfppok_Jmyv9ERLVfrQSmOCzdbNRul4OulY-HyzppdApPOA6rCjX-5lngZo3IRzCCDg/s1600/Fillet+of+free+range+pork+with+truffle+mash%252C+grilled+baby+leeks+and+white+raisin+jus.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O8c3vYjje7CTlIhfyoftIjV4HSv7HfvLCph8mKrdHapmqnwR9p7lkYjvdvQY3700DABTKnXTNfppok_Jmyv9ERLVfrQSmOCzdbNRul4OulY-HyzppdApPOA6rCjX-5lngZo3IRzCCDg/s400/Fillet+of+free+range+pork+with+truffle+mash%252C+grilled+baby+leeks+and+white+raisin+jus.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">With the prices of meat soaring at the minute, pork fillet is a still very affordable meat.<span style="mso-spacerun: yes;"> </span>Pork lends itself to strong flavours. In this recipe I have used very seasonal ingredients red cabbage and apples; I have also added a touch of luxury to the mash with a little truffle oil.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">This is a very straight forward recipe and easy to reproduce in the domestic kitchen and one that will impress your dinner guest.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Serve 4;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">For the truffle mash;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">500g potatoes (Maris piper), peeled and quartered</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">100ml double cream</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2tblsp truffle oil</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Salt and pepper to taste</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">For the red cabbage;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">1 large red cabbage, shredded</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">1tblsp sea salt</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">1bottle of red wine</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">250ml red wine vinegar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">50g brown sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">50g red currant jelly</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">1 star anise</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">1 cinnamon stick</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">4 juniper berries</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 sprigs of thyme, chopped</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Seasoning</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">For the raisin jus;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 sprigs of thyme</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 green apple peeled and chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 garlic clove</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">50ml calvados</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">100ml white wine</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">200ml chicken stock</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">500ml beef jus</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">50g golden raisins</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">To serve;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">2 pork fillet approx 500g each, trimmed of all fat and sinew</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Maldon salt and freshly ground black pepper to taste</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">6 baby leeks, cut in half lengthways and browned in olive oil</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Method;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">For the truffle mash;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place the potatoes into a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil, cover and reduce the heat and cook until the potatoes are tender. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Once the potatoes are cooked, drain and return the hot pan to the stove. Place the double cream into a small pot and bring to the boil. Pour the hot cream over the potatoes and mash together until very smooth. Add the truffle oil and mix well. Season to taste and keep hot. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">For the red cabbage;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Toss the cabbage in the sea salt, cover with cling film and leave to go limp in the fridge over night. Rinse well and drain. Place the remaining ingredients into a large pot and bring to the boil, add the cabbage and turn down the heat to a simmer, leave to simmer for 1 hour, stirring all the time, remove from the heat and strain of any excess liquid. Place the cabbage into a container and pour over a little of the liquid, cool and store in the fridge for a couple of days to allow the flavours to develop.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">For the raisin jus;</span></b><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Place thyme, garlic, apples and calvados in a pan and flame. Add white wine and reduce by ¾. Add chicken stock and reduce by ½. Add the beef stock and simmer until the sauce is reduced to the perfect consistency and taste. Pass the sauce through a fine sieve and season to taste and add raisins. Keep hot.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">To serve;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Pre heat the oven to 190c.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Place a large pan over high heat and add a little oil. Add the pork fillet and sear on all sides until evenly golden brown all over. Remove from the pan a place on a tray. Place the pork fillets into the pre heated oven and cook for 5-6mins or until just cooked through and no more. The pork fillet eats at its best cooked to medium, but if this does not suit continue to cook for a further 3mins or so. Be very careful as the pork fillet will dry out very quickly.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Remove the pork from the oven and allow to rest for 5mins.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Re heat the red cabbage and the baby leeks.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Place 3 spoonfuls of the truffle mash neatly onto each plate, spoon the red cabbage in front of the mash. Carve each pork fillet into 8 slices and place 4 per plate on top of the cabbage. Arrange 3 baby leeks per plate and pour over the sauce.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></span></span>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-3746786733938024512011-11-22T20:12:00.000+00:002011-11-22T20:12:57.874+00:00Seafood chowder<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnFJ7NYksqLrKTHpTjg3PrEcpAkJSOqD9hD5gifcq0ktTjSu0-HjHzwFBAUGAy53lWwnJsOzRMTmJMp8E49lGMFRza8iLlWdOLfgizLVasTv9MzytAdE7WA6-Pb7r100HTTfI-bm4UlY/s1600/seafood+chowder.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnFJ7NYksqLrKTHpTjg3PrEcpAkJSOqD9hD5gifcq0ktTjSu0-HjHzwFBAUGAy53lWwnJsOzRMTmJMp8E49lGMFRza8iLlWdOLfgizLVasTv9MzytAdE7WA6-Pb7r100HTTfI-bm4UlY/s320/seafood+chowder.jpg" width="190" /></a></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-size: 22px;"><b><br />
</b></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">I love classic seafood chowder it’s a great way of showing of all of our local fish that we have on our doorstep. At the Portaferry hotel Gary Bell loves to serve this dish in a very dramatic fashion and bring a little of the seaside to our customers table. Serve on a big board draped with seaweed and netting for two people to share with fresh wheaten bread and crispy fish skin seasoned with salt and vinegar.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">I know this is quite excessive at home but it works equally as well served in individual bowls with plenty of wheaten or crusty bread.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><br />
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>Ingredients;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1tbsp olive<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">500g mussels<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">500g cockles<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">300ml white wine <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">50g butter<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">6 slices of streaky bacon, rind removed, cut into 5mm dice<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">4 onions finely diced<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">50g flour <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">500ml fish stock<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">500ml milk <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">3 large potatoes cut into 5mm dice.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Salt and freshly ground pepper<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Pinch of cayenne pepper<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">500g smoked haddock<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">500g gurnard<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">250ml single cream<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>To serve;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Freshly chopped parsley, scallions and chives<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>Method;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Heat 1tblsp of olive in a large pan, when hot add the mussels and the white wine, cover and bring to the boil, cook for 1min, add the cockles and cover again. Cook over high heat for a further 2-3mins or until all of the cockles and mussels have opened and are cooked through. <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Place a sieve over a large bowl. Remove the pan from the heat and strain the cockles and mussel. Place them onto a tray and reserve the liquid.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Heat the butter in large saucepan and brown the bacon well until it is crisp and golden.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Add the fish stock and the reserved mussel liquid gradually. Add the milk and potatoes. Season well with salt, pepper and cayenne.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Cut the fish into small cubes. Add to the pot as soon as the tip of a knife will go through a potato.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Simmer gently for 3-4 minutes, stir in the cream and add the shelled mussels and cockles, bring to the boil and when boiling, remove from the heat.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Taste, correct the seasoning, sprinkle with freshly chopped parsley, scallions and chives.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Serve in a deep dish with plenty of bread and butter.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-81909951127137863812011-11-22T12:20:00.000+00:002011-11-22T12:20:16.174+00:00Beef Wellington<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsl4-LLZ2IqSO4glZZThRCPVwPgjXra3joTIZ2uG39MS1OP9BCh3bOyGgMJXlp6_wwcaqEZYf9Z1HOJcgp36PupsWNS_n96ncVLFgUgqU8DdBLDCPMivGdFFRPLbm517Puybhh50MHD0/s1600/Individual+Beef+Wellington.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsl4-LLZ2IqSO4glZZThRCPVwPgjXra3joTIZ2uG39MS1OP9BCh3bOyGgMJXlp6_wwcaqEZYf9Z1HOJcgp36PupsWNS_n96ncVLFgUgqU8DdBLDCPMivGdFFRPLbm517Puybhh50MHD0/s320/Individual+Beef+Wellington.jpg" width="320" /></a></div><div style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">Beef Wellington</span><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> is a preparation of fillet steak coated with pate (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. In this recipe I wrap the coated meat in a crepe to retain the moisture and prevent it making the pastry soggy.</span></div><div style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A whole tenderloin may be wrapped and baked, and then sliced for serving, or as in this recipe, the fillet may be sliced into individual portions prior to wrapping and baking. </span></div><div style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">This is a classic dish and one that I have made with many different fillings, Venison, Pork and black pudding, Mini quail (as a starter) or even a vegetarian. The list is endless, but I do find that the classic beef Wellington is my personal favourite.</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Serves 4</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the beef ;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">800g beef fillet<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span></span><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tbsp </span></span><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">olive oil</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the mushroom farce;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2-3 tbsp olive oil<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span>1kg wild mushrooms, cleaned thoroughly of any grit<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span>500g button, finely chopped<span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"></span>3 shallots peeled and finely chopped<span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"></span>1 head of garlic peeled and finely chopped<span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"></span>1 bunch fresh tarragon<span style="mso-tab-count: 5;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 5;"></span>1 tbsp reduced beef stock</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the chicken mousse</span></b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">; </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">3 chicken breasts skins removed, and chopped<span style="mso-tab-count: 7;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 7;"></span>12 free-range egg whites<span style="mso-tab-count: 8;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 8;"></span>500ml double cream<span style="mso-tab-count: 3;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 3;"></span>500ml whipping cream<span style="mso-tab-count: 4;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 4;"></span>salt and freshly ground white pepper</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the crêpes; </span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">125g plain flour <span style="mso-tab-count: 7;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 7;"></span>pinch salt<span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"></span>1 free-range egg<span style="mso-tab-count: 2;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"></span>150ml milk<span style="mso-tab-count: 6;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 6;"></span>150ml water<span style="mso-tab-count: 8;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 8;"></span>1 tbsp butter, melted<span style="mso-tab-count: 8;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 8;"></span>olive oil for frying </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">To build the wellington; </span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">4 x 50g pieces foie gras</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">3 sheets ready-rolled puff pastry<span style="mso-tab-count: 7;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 7;"></span>2 free-range eggs beaten<span style="mso-tab-count: 9;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="mso-tab-count: 9;"></span>sea salt and freshly ground black pepper</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the Madeira sauce;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1 shallot, finely diced</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">200ml Madeira</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">500ml beef stock</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">100g cold butter</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tblsp parsley chopped</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Method;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the beef; </span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Preheat the oven to 230c.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Tightly wrap the beef fillet in cling film and chill in the fridge for 24 hours. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Remove the cling film from the beef and cut into 4 individual 200g steaks. Heat the olive oil in a frying pan until smoking, then sear the beef for 2-3 minutes on all sides, or until golden-brown all over. Allow to cool, then tightly wrap up again in cling film and set aside. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the mushroom farce;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Heat two tablespoons of the olive oil in a pan over a low heat and gently fry the wild mushrooms for 30 minutes, or until very tender. Set aside to cool, and then finely chop. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Return the pan to the heat without the wild mushrooms, adding more olive oil if needed. Add the button mushrooms and fry for 2-3 minutes, and then add the cooked wild mushrooms, shallots, garlic, tarragon and tablespoon of the beef stock. Cook for a further 2-3 minutes, or until the mixture is quite dry, stirring well, then set aside to cool. When cool chop the mushroom mix quite finely with a large cooks knife.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the chicken mousse;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place the chopped chicken breasts into a food processor with the egg whites and blend until smooth. Pass the chicken mixture through a fine sieve, pushing the mixture through with the back of a ladle, then stir in the double cream and whipping cream and season, to taste, with salt and freshly ground black pepper. Stir in the cooked mushrooms, then spoon the mousse into a piping bag with a wide nozzle and set aside.</span></span></div><div style="background: white; margin: 0cm 0cm 0pt;"><br />
</div><div style="background: white; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the crêpes;</span></b></div><div style="background: white; margin: 0cm 0cm 0pt;"><br />
</div><div style="background: white; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Sift the flour and salt into a mixing bowl, then crack in the egg and mix well.</span></div><div style="background: white; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Add the milk and water and stir well, then add the melted butter and beat well until smooth and combined.</span></div><div style="background: white; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Heat a little olive oil in a frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about 30 seconds until the underside is set and beginning to turn golden-brown, turn over with a spatula and cook on the other side</span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">To build the wellingtons;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Lay out 4 crêpes onto a large tray, then pipe over and spread out the chicken and mushroom mousse, place a piece of foie gras on each and cover with cling film and chill in the fridge for one hour, or until set. When set remove from the fridge and place the seared beef on top of the chicken mousse, then roll the crêpes over the top to completely enclose the beef fillet. Wrap tightly in cling film and chill in the fridge for one hour to set. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the Wellington pastry;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Preheat the oven to 180c</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Roll out the puff pastry and cut into 8 disks, brush 4 with the beaten egg and place the beef parcels on top, then wrap the other pastry over the beef and press the edges together, sealing the edges. Brush the pastry all over with more beaten egg and rest for one hour. Brush again with the beaten egg, then season all over with sea salt. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place the beef Wellington on a baking tray and bake in the oven for 14minutes, or until the pastry is golden-brown all over. Remove from the oven and rest for 10mins. This will produce a perfectly medium to rare wellington.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the Madeira sauce;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place a small pan over high heat and add a little olive oil, add the shallots and cook until soft. Add the Madeira and reduce until almost evaporated. Add the beef stock and bring to the boil, turn the heat to a simmer and reduce the stock until it starts to thicken. Remove from the heat and whisk in the diced cold butter, swirling around until it has all been incorporated. Make sure this is done of the heat, because if it becomes too hot the butter will split. Add the parsley and adjust seasoning.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">To serve;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Cut each wellington in half and place onto warm serving plates, pour over the sauce.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">I find it best to eat this dish with roast root vegetables and champ, but will go with a great selection of veg and potatoes, you just choose!!!</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-55119648647235812322011-11-21T11:15:00.000+00:002011-11-21T11:15:12.502+00:00Pecan pie<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span style="clear: right; cssfloat: right; float: right; font-family: Calibri; margin-bottom: 1em; margin-left: 1em;"><img alt="" height="264" id="ihover-img" src="http://ts3.mm.bing.net/images/thumbnail.aspx?q=1340199799214&id=0350cd407d9dc8099ca68e0b6a2631c8" width="264" /></span><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the pastry;</span></b><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">200g plain flour</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">50g icing sugar</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">100g cold butter, diced</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 egg, beaten</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1tsp water</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pinch of salt</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 egg yolk</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the filling;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">110g unsalted butter </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">110g golden syrup</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tsp vanilla extract</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">225g soft brown sugar </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">3 free-range eggs beaten</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">285g pecan nuts, halved</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Method;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the pastry;</span></b><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 13.6pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sift the flour and icing sugar into a bowl, rub in the butter until the mixture resembles breadcrumbs. Add the egg, water and salt and mix together, turn out onto a flour surface and knead until soft, smooth dough is achieved. Wrap in cling film and rest for 1 hour in the fridge. Remove from the fridge and roll the pastry out on a lightly floured surface, enough to line a 23cm tart tin. Line with grease proof paper and fill with baking beans or rice. Bake like this for 20mins at 180c then remove the paper. Brush the base all over, evenly with the egg yolk and bake for a further 5mins. Remove from the oven. Brushing with the egg yolk over the base of the tart case will help to prevent any leaking when you add the wet lemon mixture.</span><span style="color: black; font-family: "Verdana", "sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the filling;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Preheat the oven to 180c.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Add the beaten eggs to the mixture and stir well.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Pour the syrup mixture into the blind baked pastry case and arrange the pecan nuts, neatly on top.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Leave the pie to cool on a wire tray. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Serve in slices.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-49687676094876755382011-11-19T11:13:00.000+00:002011-11-19T11:13:46.858+00:00Buttered turbot, wild mushroom and truffle tortellini and Jerusalem artichoke puree<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpU0wLHWnu4Ky9VFOrd4-0naGqwoymQXUhdxHH2NdnxmgGvFtuoiZGUV5S_fH8bx2LG-9UwryjG7MrpBobon9WcRhbc_fkTdxmeRZQSgWzK_MuuU3SHHRECQ-lG2dquCv6_efKqtxV6Y/s1600/Buttered+turbot%252C+wild+mushroom+and+truffle+tortillinni%252C+artichoke+puree.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpU0wLHWnu4Ky9VFOrd4-0naGqwoymQXUhdxHH2NdnxmgGvFtuoiZGUV5S_fH8bx2LG-9UwryjG7MrpBobon9WcRhbc_fkTdxmeRZQSgWzK_MuuU3SHHRECQ-lG2dquCv6_efKqtxV6Y/s400/Buttered+turbot%252C+wild+mushroom+and+truffle+tortillinni%252C+artichoke+puree.jpg" width="296" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Turbot is highly prized for its delicate flavour, and is known by some as the king of the sea.</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"> </span></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Turbot has a bright white flesh that retains this appearance when cooked.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Like all flatfish, turbot yields four</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"> </span></span><span style="background: white; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">fillets <span class="apple-style-span">with meatier topside portions, the meat from the turbot is quite a robust meat which allows it to be matched with strong flavours, such as the wild mushrooms in the recipe. <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">This is a very complex dish and one for the more advanced cook, but it is a fantastic dish and one well worth the effort.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">This dish can be made without the tortellini’s but they do make a big impression for a special dinner party. This dish will also make a perfect vegetarian starter without the turbot and substituting vegetable stock for the fish stock.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>Ingredients;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the pasta;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">550g ‘00’ flour<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 whole eggs<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">6 egg yolks<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1tblsp olive oil<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Salt to taste<b> <o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the tortellini;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">2-3 tbsp olive oil <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">250g wild mushrooms, cleaned thoroughly of any grit <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">50g button, finely chopped<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1 shallot peeled and finely chopped <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1 clove of garlic peeled and finely chopped <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1tsp fresh tarragon<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1tblsp butter<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1tblsp truffle oil <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the Jerusalem artichoke puree;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">400g<span class="apple-converted-space"> </span>Jerusalem artichokes, peeled and chopped<b><o:p></o:p></b></div><div class="ingredient" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Water, to cover<o:p></o:p></span></div><div class="ingredient" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">75g<span class="apple-converted-space"> </span>butter<o:p></o:p></span></div><div class="ingredient" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">50ml double cream<o:p></o:p></span></div><div class="ingredient" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½<span class="apple-converted-space"> </span>lemon, juice only<o:p></o:p></span></div><div class="ingredient" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Salt and freshly ground<span class="apple-converted-space"> </span>black pepper<o:p></o:p></span></div><div class="ingredient" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the mushroom sauce;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1tblsp olive oil<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1 finely chopped shallot<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">170g button mushrooms<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">140g mixed wild mushrooms<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">150ml white wine<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">2 crushed garlic cloves<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">200ml crème fraiche<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">½tsp of thyme leaves<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Salt and pepper<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the fish and to serve;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1tsp truffle oil<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">8 x 80-100g portion of turbot fillets<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Maldon salt and freshly ground black pepper<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2tblsp olive oil<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">50g butter<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200g girolles<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1pkt baby spinach<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Parsley cress<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>Method;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the pasta;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough! <br />
You can also make your dough in a food processor if you’ve got one. Just place everything in, blend until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.<br />
Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. <br />
There’s no secret to kneading. You just have to work the dough hard with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Mike tyson! When your pasta starts to feel smooth and silky instead of rough and floury, then the dough is ready. When ready wrap in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the tortellini;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Heat two tablespoons of the olive oil in a pan over a low heat and gently fry the wild mushrooms for 30 minutes, or until very tender. Set aside to cool, and then finely chop. <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Return the pan to the heat without the wild mushrooms, adding more olive oil if needed. Add the button mushrooms and fry for 2-3 minutes, and then add the cooked wild mushrooms, shallots, garlic, tarragon and tablespoon of butter. Cook for a further 2-3 minutes, stirring well, then set aside to cool. Pulse the mixture lightly in a blender and add the truffle oil, season to taste and set aside.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Make sure you do not puree the mixture, leave a bit of texture in the mixture.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Make sure your pasta machine is clamped firmly to a clean work surface before you start (use the longest available work surface you have). Make sure your work surface is completely free, from kitchen objects, as you will need plenty of working space once you start making the pasta, and starting with a clear space to work in will make things much easier.<br />
<br />
Dust your work surface with some ‘00’ flour, cut the pasta into 4 and press the first quarter out flat with your fingertips. Set the pasta machine at its widest setting - and roll the pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk.<br />
<br />
Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides. If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. Roll it down to the thinnest point where you can clearly see your hand or lines of newsprint through it. <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Lay the sheets out flat and cut out 8 large circles with a pastry cutter. Place a tea spoonful of the cooled mushroom mixture onto each disk, brush the rim of the disks with a little egg wash and fold in half over the mixture to form a half moon. Press down gently so the pasta sticks together. Now roll the pasta around your finger to form small tortellini’s. place the tortellini’s onto a floured tray and leave ready for cooking.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the Jerusalem artichoke puree;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool. Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.<b><o:p></o:p></b></div><div style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.<o:p></o:p></span></div><div style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the mushroom sauce;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Heat the olive oil in a medium saucepan, add the chopped onion and fry over a gently heat for 7 - 10 minutes or until the onions are soft and translucent. Whilst the onions are cooking, slice the mushrooms to your desired thickness. Add the mushrooms to the onions, together with the crushed garlic and cook for a few more minutes. Pour in the white wine and bring the mixture to the boil.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Reduce the heat slightly and cook until the sauce has reduced and is almost completely evoparated.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Stir in the crème fraiche.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Bring the sauce to the boil once again and cook for 5 minutes or until the sauce has thickened. Add the thyme, salt and pepper and taste.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Blend the sauce and pass through a fine sieve. Set aside ready for later<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>For the fish and to serve;<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Bring a large pan of water to the boil. Add the tortellini’s and cook for 3mins or until the pasta is cooked through but still retains a little bit. Remove from the pan and drain. Season to taste and toss in a teaspoon of truffle oil. Keep warm.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Place the sauce into a small pan and bring to the boil, adjust seasoning and remove from the heat. Add the butter and blend with a stick blender to produce light foam. Set aside and keep warm.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Cook the girolles and the spinach in a little butter and season to taste. Keep warm.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Season the turbot fillets all over with the Maldon salt and freshly ground black pepper.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Place a large pan over medium heat and add the olive oil. When hot add the turbot fillets and cook for a minute or 2 depending on the thickness of the fillets. Make sure there is a beautiful golden crust on the fish, then flip the fillets over, add the butter and remove the pan from the heat. Spoon the foaming butter over the fish and allow to sit in the hot pan for 2-3mins or until the fish is just cooked through. Remove from the pan and drain on kitchen roll.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Place 2 mounds of spinach on each plate. Place a fillet of turbot on each mound of spinach.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Place 2 tortellini’s on the plate and scatter over the cooked girolle mushrooms.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Spoon the sauce over the plate and scatter with parsley cress.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Serve at once and enjoy!!!!!<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-90813918962443899072011-11-19T07:29:00.000+00:002011-11-19T07:29:57.360+00:00Pears poached in red wine with rice pudding and spiced red wine sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRbykoum4qkqrmyZXje3qApKjkWiQqLjMcyGdfI4S0FOOVq_CxnmFaZN7Pu2D5Smml6wzYVJ1XJV-5JzfZ1_lkNzKcVUM0uaa5JEU-HTqhuYCvaH635zvFR0UowhRD1THNJYZnTP8RyY/s1600/Poached+pears.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRbykoum4qkqrmyZXje3qApKjkWiQqLjMcyGdfI4S0FOOVq_CxnmFaZN7Pu2D5Smml6wzYVJ1XJV-5JzfZ1_lkNzKcVUM0uaa5JEU-HTqhuYCvaH635zvFR0UowhRD1THNJYZnTP8RyY/s320/Poached+pears.jpg" width="256" /></a></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Pears are perfect at this time of year and cooking then in this fragrant red wine gives then a very festive feel, making it a perfect alternative dessert for your Christmas dinner.</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">The rice pudding is made extra rich in this recipe with the addition of clotted cream, this richness works well with the sweet pear and syrup, but if you are just making the rice pudding on its own without the pear I would suggest omitting it.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>Ingredients;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>For the pears;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">500ml red wine<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">120g brown sugar<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">2 whole star anise <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">2 cinnamon sticks<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">4 pears peeled<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>For the rice pudding; </b><o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">200g rice pudding rice <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1.2ltrs of milk <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">1 vanilla pod split and seeds removed <o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">200g caster sugar<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">100g clotted cream<span style="font-size: 7pt;"> </span><o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>Method;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>For the pears;<o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">In a pan heat together the red wine, sugar and star anise until gently simmering. Add the pear and poach until tender ( it is hard to give an exact time as it depends on how ripe your pears are to begin), turning occasionally. The pears are ready when the tip of a knife will slide into the pear with little resistance.<o:p></o:p></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><b>For the rice pudding; <o:p></o:p></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">Bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.<o:p></o:p></div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.<o:p></o:p></span></div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Once the rice is cooked, stir in the clotted cream and leave to cool.<o:p></o:p></span></div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">For the sauce; <o:p></o:p></span></b></div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Remove the pears from their cooking liquid. Strain the liquid into a clean pan and place over a high heat, reduce the pear cooking liquid until it coats the back of a spoon.<o:p></o:p></span></div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">To serve; <o:p></o:p></span></div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div style="background: white; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Place a mould of warm rice pudding into the centre of a serving plate, fan the poached pear and lie beside, drizzle with the reduce syrup and serve at once.<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div> Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-43661799558958452352011-11-18T18:57:00.000+00:002011-11-18T18:58:32.719+00:00December; The official start to winter<div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Calibri, sans-serif;"><b></b></span></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span" style="font-family: Calibri, sans-serif;"><span class="Apple-style-span" style="font-size: 15px;"><b><br />
</b></span></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Winter is upon us, the official start of frosty mornings and short days, cold and unfriendly. All the trees have shed their leaves and growth has almost come to a stand still. But when December arrives it brings with it an anticipated month of good cheer, a time when family and friends are drawn together and a time of year for more special table occasions, possibly than the rest of the year combined. December is a month that holds the true spirit of festivity in a build up to our most sociable occasion of them all ‘Christmas’. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Yes Christmas is practically upon us and what a great time of year it is when more or less all the vegetables, fish and meat that we consume are produced locally on and around our small islands. Many vegetables are beginning to come into full swing, the cold, crisp mornings helping to concentrate the sweet full flavours of carrots, turnips, kohlrabi, Swedes, parsnips and salsify. Leeks, cabbages, swiss chard and brussel sprouts are all at their best, crisp and in peak condition. Fruits from further a field that have been incorporated into our cuisine for a long time now are starting to adorn every greengrocers shelf, blood oranges, pink grapefruit, cranberries, pineapples and pomegranates are all perfectly plump and full of juice and just ready to be eaten. Another local favourite of mine the chestnut is starting to make its appearance and is fantastic in stuffing’s for the Christmas turkey or goose.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Even the cold, icy waters around us are still producing fish plump and full of flavour. Sustainable fished cod in particular is especially good very meaty, firm textured and full of flavour. Brill, plaice, halibut, whiting, hake, scallops, oysters and turbot are also firm favourites in winter the cold deep waters seem to improve the texture and taste of all these deep water fish.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">If there is one produce that we excel in it is certainly game. The gaming season started in autumn, but continues to thrive in winter. Venison, partridge, pheasant, rabbit, grouse, wild duck and goose, are plentiful and in top condition. We really are very fortunate to have such wonderful game on our lands so make the most of them with apples, pears and cranberries and any other seasonal fruits that thankfully grow in conjunction with our wonderful game.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">So it’s December, the start of the coldest of our seasons, often described as cold and unfriendly; well cold it is, but unfriendly? Definitely not!!! We are spoilt for choice with a very fine selection of food directly from our lands and seas. So its winter, it’s cold outside, so sit back with a big bowl of home-made stew in front of a warm fire and think just how lucky we are to have such a friendly season.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-44217304779411940272011-11-18T18:54:00.000+00:002011-11-18T18:58:32.721+00:00Roast goose with chestnut stuffing, potato gratin and braised red cabbage<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNBPyBJMYx1TU3NkOh-daEE8_cA6oVEtb4nWHbfy15rRnkdDWRhKnrXgyV4gGOSG7ee_kTVltNOpIjP5YGDgAyGfpAZGLXKTb-R7mDBU5fD9M5bb9JSkuoqBeeiQqaX5xJ3AFBPJYLrY/s1600/images.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNBPyBJMYx1TU3NkOh-daEE8_cA6oVEtb4nWHbfy15rRnkdDWRhKnrXgyV4gGOSG7ee_kTVltNOpIjP5YGDgAyGfpAZGLXKTb-R7mDBU5fD9M5bb9JSkuoqBeeiQqaX5xJ3AFBPJYLrY/s200/images.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-family: Calibri, sans-serif;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Goose is a great alternative to turkey at Christmas and eaten with this red cabbage it gives a wonderful festive taste. The cabbage is best made a week in advance as this allows the pickling liquid to develop a fuller rounder flavour. The cabbage will keep for a month in the fridge and is great with cold meats or turkey sandwiches for the Boxing Day lunch. Cooked and prepared chestnuts are available from most supermarkets at this time of year and make a very interesting, festive stuffing.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">SERVES 4<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1 Goose kg in weight<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">For the stuffing;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1 onion, finely diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">100g butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">2tblsp sage, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1 chicken stock cube<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">150g breadcrumbs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">100g chestnuts, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">175g good quality sausage meat<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Seasoning<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">For the braised red cabbage;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1 large red cabbage, shredded<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1tblsp sea salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1bottle of red wine<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">250ml red wine vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">50g brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">50g red currant jelly<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1 star anise<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">1 cinnamon stick<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">4 juniper berries<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">2 sprigs of thyme, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Seasoning<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">For the potato gratin;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">2kg of potatoes, peeled<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">2ltrs milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Salt and freshly ground pepper to taste<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">4 cloves of garlic peeled and crushed<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">600ml double cream<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Freshly grated nutmeg to taste<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">200g butter, cut into small pieces<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Method;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">For the potatoes;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Slice the potatoes thinly, place in a saucepan, and pour over the milk and season with the salt and pepper and half of the crushed garlic. Cook over a low heat until the milk is almost absorbed.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Rub a large tray with the remainder of the garlic and arrange the potatoes in the tray cover the potatoes with the cream, sprinkle with nutmeg and dot the surface with the butter.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Cook in the oven at 170c for 1⅓ hours, increasing the heat a little towards the end of cooking time to brown the top.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;"><b>For the stuffing;</b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Place a pan over medium heat and add the onion and the butter cook until the onion is soft, add the sage and chicken stock cube and cook for a further 3mins. Remove from the heat and stir in the breadcrumbs, add the chestnuts and sausage meat and season to taste. Leave to cool while you prepare the goose.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;"><b>For the cabbage; </b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Toss the cabbage in the sea salt, cover with cling film and leave to go limp in the fridge over night. Rinse well and drain.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Place the remaining ingredients into a large pot and bring to the boil, add the cabbage and turn down the heat to a simmer, leave to simmer for 1 hour, stirring all the time, remove from the heat and strain of any excess liquid. Place the cabbage into a container and pour over a little of the liquid, cool and store in the fridge for a couple of days to allow the flavours to develop.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;"><b>For the goose; </b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Pre heat the oven 200c.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">lift the skin at the neck end of the bird and remove the wish bone, this will create more room for the stuffing and make it easier to carve. Turn the bird over onto the breast and loosen the skin, fill the cavity of the bird very generously with the stuffing. Pull the skin back over the stuffing and secure with a cocktail stick. Any left over stuffing can be rolled in buttered tin foil in the shape of a large sausage.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Season the goose all over with salt and pepper and place on a wire rack set over a baking tin. Place in the pre heated oven for 30mins. After 30mins remove all of the fat that has collected in the base of the tray under the goose. (Keep this fat for roasting potatoes to serve with the goose.). Return the goose to the oven and reduce the heat to 160c and roast for a further 1½ hours, basting every 20mins. Place the extra stuffing in with the goose after 45mins and cook for the remaining 45mins.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Once cooked remove the bird and the stuffing from the oven and keep in a warm place covered with tin foil for 15-20mins.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">To serve;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Remove the cocktail sticks from the goose and remove the legs. Cut each leg into drumsticks and thighs. Carve the breast meat and divide between 4 plates, with a piece of drumstick or thigh, scoop out the stuffing and place some on each plate along with a slice of the extra stuffing, offer the cabbage, potato gratin and some gravy separately.<o:p></o:p></span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-60753810750293159442011-11-18T14:28:00.000+00:002011-11-18T14:28:34.047+00:00Seared scallops with sweetcorn puree and bacon jus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoo0jndOKSmuwRRhdR5Vt5904sAL8HM-buKsske-pcB7gzB11Q8W1JDqUMU3Ji_V0KMOBTAEC0OysVMmk3lBUJ8l2sk1AIt8S16VbFW-bWj0VTsbAwwMJV42I-SlGyfH0BNhOn0KZ-9c/s1600/Caramelised+scallops%252C+sweetcorn+puree%252C+watercress%252C+Alsace+jus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoo0jndOKSmuwRRhdR5Vt5904sAL8HM-buKsske-pcB7gzB11Q8W1JDqUMU3Ji_V0KMOBTAEC0OysVMmk3lBUJ8l2sk1AIt8S16VbFW-bWj0VTsbAwwMJV42I-SlGyfH0BNhOn0KZ-9c/s320/Caramelised+scallops%252C+sweetcorn+puree%252C+watercress%252C+Alsace+jus.jpg" width="237" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 15px;">This is a great dish to serve as a starter at a dinner party. It is very simple to make and very easy to serve. The creamy, sweet taste of the sweetcorn works beautifully with the scallops and the saltiness from the bacon jus pulls the whole dish together.</span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Local scallops are at their very best at this time of year, they may be expensive but they are worth a treat for a special occasion. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">SERVES 6,<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Ingredients;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the sweetcorn puree;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 onion<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4 fresh corn husks - decobbed<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/2 cup olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">200ml milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">400ml chicken stock<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">200g butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1tblsp of fresh thyme<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">For the bacon jus;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">1tblsp olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">1 shallot, finely diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">200g pancetta<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">1ltr beef or veal stock<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">500ml chicken stock<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the scallops and to serve;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1kg scallops trimmed of there coral<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Seasoning<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">6 slices of streaky bacon, cooked until crisp<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Watercress leaves<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">METHOD;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">For the sweetcorn puree;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Place oil in large soup pot, add onion and cook over medium heat until the onions have softened but haven’t taken on any colour, add half the butter, the corn and the thyme, cover and cook over low heat for 15 minutes or until the corn is tender. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Remove from the heat and add to a blender, add the rest of the butter and then puree in the blender until very smooth, season to taste and set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">For the bacon jus;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Place a small pan over high heat and add the olive oil, add the shallots and the pancetta, cook until all is golden brown. Add the beef stock and the chicken stock and bring to the boil. Turn the heat to a simmer and continue to simmer until the sauce has reduced and thickened, season to taste.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the scallops and to serve;<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Heat a frying pan over high heat and add some olive oil. Make sure the scallops are very dry, season well and carefully sit the scallops in the pan. Keep the heat quite high so as the scallops sear, taking on a slight burnt tinge around the edges. Cook for 1min then add a knob of butter. Cook for a further minute and turn and cook for a further1-2mins depending on the size. For best results keep the scallops slightly rare in the centre.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">To serve place a spoonful of sweetcorn puree into the centre of each serving plate, arrange the scallops around the puree and pour over the sauce. Garnish with crisp bacon and watercress. Serve at once<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com1tag:blogger.com,1999:blog-6734362490195281088.post-2477259822876404062011-11-17T14:02:00.000+00:002011-11-18T18:58:32.722+00:00TIPS FOR A STRESS FREE CHRISTMAS DINNER<div class="separator" style="clear: both; text-align: center;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; margin-left: 1em; margin-right: 1em;"><img alt="" height="320" id="ihover-img" src="http://ts4.mm.bing.net/images/thumbnail.aspx?q=1346008842259&id=8137f2b038256c8141d2af6eb8b23941" width="400" /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">These recipes are devised to make Christmas dinner easy and stress free. Those of you who have cooked a Christmas dinner before will know just how stressful it can be, but try to remember that it should be a time of good cheer to be enjoyed with family and friends. So with this in mind here are a few tips to make it a little easier.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Try to compile a menu that you are completely comfortable with cooking.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Don’t try anything to complicate that might just fail you when it is too late.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">I recommend for starters either a good home made soup or a cold starter like the pate or smoked salmon, which can both be made in advance.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">The pate can be made 3 days in advance and the roast parsnip soup 2 days. Any problems they can be rectified before the day. The dumplings for the soup can be left out making it a little simpler.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">The pate can be made in individual moulds, making it easier to store and serve. Just decrease the cooking time by 15mins or so.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">The turkey can be rolled and stuffed the day before, wrapped tightly and stored in the fridge, just leaving it to be cooked on Christmas day.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Compile a shopping list of every ingredient, so when it comes to cooking and preparation time you will have everything at hand.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Try making yourself a schedule of everything you need to prepare and cook and which order you plan to do them in. This makes sure you don’t forget anything, just tick everything of as you do them.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">All of the vegetables and potatoes can be peeled and prepared the day before and stored in the fridge. Cover potatoes in water, and cover all vegetables with a damp, clean cloth.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">If you have enough room in the oven try roasting a selection of veg. Potatoes, carrots, celeriac and parsnips are all very good at this time of year.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">All the veg can be roasted in the same tray. Heat a large tray in the oven with a little oil and butter cook the potatoes first, after 20mins add the carrots, after a further 10mins add the parsnips or celeriac, season everything well and roast until golden brown and cooked through.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">The red cabbage can be made a week or 2 in advance and refrigerated.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">When serving the main course if you have room on the table, try serving all or some of the veg and potatoes in dishes in the centre of the table as this save’s time plating up and means everything will still be very hot.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><span lang="EN-GB" style="font-size: 11pt;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">The apple cake for the dessert can be made a day or 2 before and reheated in the oven when needed.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Turkey can be a very difficult meat to cook and a lot of people are so scared of undercooking it that they leave it in the oven for far too long. This makes the turkey very dry and stringy. A good way to test the turkey is by inserting a skewer or a roasting fork into the thickest part, if the liquid comes out clear with no blood at all the turkey is cooked. This applies for whole turkey and the boned stuffed turkey. If testing a whole roast turkey always check the thickest part of the thigh as this takes the longest time to cook.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">If using a frozen turkey make sure it is completely thawed before you cook it.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For best results a whole turkey should be roasted in an oven pre heated to 160c and allowed 25 minutes per lb (450g) plus 20 minutes resting time.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the boned and rolled turkey the cooking time given will be sufficient.</span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-32883072905432424572011-11-17T14:00:00.001+00:002011-11-18T18:58:32.723+00:00Roast parsnip soup with sage and bacon dumplings<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3Kfbea_ML0Z7c1QeiVXqKyrJJIr6iGlpegPWZnLUJ-iPaQOdXiJSzwYhnrzVVGIMWQsTy8VRjWO4NTIbcpURAY6YURDUIiv5ElLmDckgPXjHLVWze8mkmYl462VS7qzqg5xx_dzDOXE/s1600/Parsnip+soup+with+sage+and+bacon+dumplings.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3Kfbea_ML0Z7c1QeiVXqKyrJJIr6iGlpegPWZnLUJ-iPaQOdXiJSzwYhnrzVVGIMWQsTy8VRjWO4NTIbcpURAY6YURDUIiv5ElLmDckgPXjHLVWze8mkmYl462VS7qzqg5xx_dzDOXE/s400/Parsnip+soup+with+sage+and+bacon+dumplings.jpg" width="266" /></a></div><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">This is a beautiful soup to have for Christmas dinner. Parsnips are at there best at this time of year</span><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-US;">. The honey roasting of the vegetable enhances their natural sweetness. </span><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">The sage and bacon dumplings are a wonderful addition to the soup and it is really worth making the effort to prepare them.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">SERVES 6</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the dumplings;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 onion, finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g streaky bacon, sliced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2tblsp sage, chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">225g full fat cream cheese</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">225g plain flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 egg, beaten</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 egg yolk</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Seasoning</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the soup;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">600g parsnips, peeled and chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tblsp honey</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 onion, finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">800ml chicken stock</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">150ml single cream</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Seasoning</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Deep fried sage</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Method;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the dumplings;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">In a pan sweat the onion and bacon in a little butter until the bacon is crisp, add the sage then remove from the heat and cool. Mix together the onion mix, cream cheese and flour, add the eggs and season to taste. Leave to rest for 30mins. Mould the mix into small dumplings with well floured hands and cook in a pan of simmering water for 20mins.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the soup;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Pre heat the oven to 220c. Place a large tray into the oven with a little butter and oil. When the pan is hot and the butter starts to foam add the parsnips and toss well to coat. Cook for 15min then stir in the honey cook for another 20mins, stir every 5mins to prevent the parsnip from sticking. In a large pan add a little butter and sweat the onion, add the roast parsnip and the stock and bring to the boil, cook for 15mins then puree the soup with a blender. Strain the soup back into the pan and bring back to the boil, add the cream and dumplings and season to taste, simmer for 5mins then serve piping hot poured into soup bowls. Garnish with crisp sage.</span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-23319465903697510322011-11-17T13:58:00.000+00:002011-11-18T18:58:32.724+00:00Chicken liver pate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWkiZDWgNje9UpqkTYGCKtCkZjjkUGUMPNpWmb_RNa9cnxTH9QwIZ7wsRbvjr6dMINC1zI2ux2O3mINkh8vLsX6IYmNuBFC7-C-V-VrFPrkv0LuiRNVghHwxKZ8ZXOBIKS-04GVohIv4/s1600/chicken+liver+pate+with+plum+chutney.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWkiZDWgNje9UpqkTYGCKtCkZjjkUGUMPNpWmb_RNa9cnxTH9QwIZ7wsRbvjr6dMINC1zI2ux2O3mINkh8vLsX6IYmNuBFC7-C-V-VrFPrkv0LuiRNVghHwxKZ8ZXOBIKS-04GVohIv4/s320/chicken+liver+pate+with+plum+chutney.jpg" width="213" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">I think pate is great for a Christmas dinner starter as all of the work can be done in advance. I like to serve a sweet and sour style sauce or chutney with this pate. At the Merchant hotel we make a red onion jam to accompany it but a good quality store bought Cumberland sauce or chutney will work well and save you a lot of time in the kitchen. This recipe may seem a little daunting at first read but it really is very simple if you just follow the recipe.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 onions, finely diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 cloves of garlic</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 smoked bacon rashers, diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">500g chicken livers</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100ml brandy</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100ml Madeira</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">4 whole eggs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 egg yolks</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">200ml clarified butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Seasoning</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">METHOD;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Place a large pan onto the heat and add a little butter. Add the onions and garlic and cook to translucent. Add the bacon and cook until it starts to brown. Turn up the heat in the pan and when hot add the chicken livers, brown very quickly. Add the Madeira and the brandy, flame and reduce by half. Remove from the heat and place on a tray to cool, keep stirring the livers so they cool very quickly.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">When the livers cool to room temperature add the eggs and the yolks and blend with a stick blender or in a food processor to a puree, pass the mixture through a fine sieve and blend in the clarified butter. The butter must be the same temperature as the liver mix to incorporate properly. Season well. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Pour the mixture back through a sieve and into a terrine mould until level with the top of the mould. Place in a tray and half fill with water, cook at 140c for 45mins. After this time check that the terrine is set in the middle by piercing it with a skewer, if the skewer comes out clean it is ready, if not continue to cook for a further 10mins or until cooked through.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Cool for at least 24 hours before removing from the terrine.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">At this point the terrine can be covered with softened butter. To do this beat softened butter until it starts to lighten. Spread this in an even layer over all sides of the terrine.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Slice the terrine and serve with chutney, a few dressed salad leaves and toasted bread.</span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-28972464389694107802011-11-17T13:57:00.002+00:002011-11-18T18:59:29.177+00:00Red onion jam<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: windowtext 1pt solid; mso-border-top-alt: solid windowtext .75pt; mso-element: para-border-div; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 1pt;"><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">140g butter</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2kg red onions peeled and thinly sliced</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">4 cloves garlic peeled and thinly sliced</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tblsp olive oil</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">140g cater sugar</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tblsp thyme leaves</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Pinch chilli flakes</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">4 star anise</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Maldon salt and ground black pepper</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">750ml bottle red wine</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">350ml red wine vinegar</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">200ml port<span style="display: none; mso-hide: all;">Bottom of Form</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Method;</span></span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes, star anise and season with salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated; they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part. </span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; mso-border-top-alt: solid windowtext .75pt; mso-padding-alt: 1.0pt 0cm 0cm 0cm; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, and then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up</span></span><span style="font-family: "Times New Roman", "serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";"> to </span><span style="font-family: Calibri;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 months. </span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span></span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-23868194521395246712011-11-17T13:56:00.000+00:002011-11-18T18:58:32.726+00:00Roast Turkey<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><a href="http://uk.images.search.yahoo.com/images/view;_ylt=A0PDodmGEsVOWwEALrBNBQx.;_ylu=X3oDMTBlMTQ4cGxyBHNlYwNzcgRzbGsDaW1n?back=http%3A%2F%2Fuk.images.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Droast%2Bstuffed%2Bturkey%2Bbreast%26save%3D0%26ei%3Dutf-8%26b%3D29%26tab%3Dorganic&w=250&h=320&imgurl=media.20minutesupperclub.com%2Fcontent_images%2Fmushroom_stuffed_turkeyLG.jpg&rurl=http%3A%2F%2Fwww.20minutesupperclub.com%2Frecipe%2Fmushroom-stuffed-turkey-breast-roast%2F&size=40.1+KB&name=Mushroom+Stuffed+Turkey+Breast+Roast+%28recipe%29+%7C+20+Minute+Supper+Club&p=roast+stuffed+turkey+breast&oid=5339bc21fa8812d3f27b79575170ba02&fr2=&fr=&tt=Mushroom+Stuffed+Turkey+Breast+Roast+%28recipe%29+%7C+20+Minute+Supper+Club&b=29&ni=28&no=32&tab=organic&ts=&sigr=12eg8ps3q&sigb=13eo2nlk4&sigi=12900t7qj&.crumb=HIHMM1FnEWI" id="yui_3_3_0_12_1321538300949373" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Mushroom Stuffed Turkey Breast Roast (recipe) | 20 Minute Supper Club"><img alt="" height="400" id="yui_3_3_0_12_1321538300949372" src="http://ts4.mm.bing.net/images/thumbnail.aspx?q=1353710382119&id=a8387e5c757c50401145e953cf7f3aef" style="height: 211px; margin-left: 8px; width: 164px;" title="Mushroom Stuffed Turkey Breast Roast (recipe) | 20 Minute Supper Club" width="310" /></a><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">This is a great way of cooking the Christmas turkey. As turkey can be a very dry meat the sausage meat in the stuffing helps to baste the turkey from the inside keeping it very succulent and juicy. Any good butcher will do all of the boning of the turkey for you, which makes this recipe a bit easier. Cooked and prepared chestnuts are available from most supermarkets at this time of year and make a very interesting, festive stuffing.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Make sure that you keep all of the bones from the turkey, these will make a fantastic stock that can then be reduced to make your Christmas gravy.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">SERVES 8-10</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 turkey 3.5-4.5kg in weight, boned</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 onion, finely diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2tblsp sage, chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 chicken stock cube</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">150g breadcrumbs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g chestnuts, chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">175g good quality sausage meat</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Seasoning</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Method;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ask your butcher to bone and roll the turkey legs and to remove all of the sinew, and to bone the breast. You should have two rolled legs and two breasts with no bones. Keep all of the bones for the gravy.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the stuffing; </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Place a pan over medium heat and add the onion and the butter cook until the onion is soft, add the sage and chicken stock cube and cook for a further 3mins. Remove from the heat and stir in the breadcrumbs, making sure that the breadcrumbs absorb all of the melted butter. Add the chestnuts and sausage meat and season to taste. Leave to cool while you prepare the turkey.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="clear: right; cssfloat: right; float: right; font-family: "Calibri", "sans-serif"; font-size: 11pt; margin-bottom: 1em; margin-left: 1em;"><img alt="" height="229" id="ihover-img" src="http://ts1.mm.bing.net/images/thumbnail.aspx?q=1407735641660&id=e46b87ef75a5d003395860e976333023" width="300" /></span><b style="mso-bidi-font-weight: normal;"></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the turkey;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Pre heat the oven to 180c. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Season the turkey legs well with salt and pepper. Roll the legs into a long cylinder shape, making sure the skin is on the outside and tie with kitchen string; this will help the leg hold its shape while cooking. Place in a large roasting tray and cook in the pre heated oven. The legs take 2 and half hours to cook.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Lay the breast skin side down on a chopping board and with a knife slice the turkey up the middle to butterfly them open. The butcher may do this for you. Season the inside of the turkey and place the stuffing in the centre. Roll up into a cylinder shape and tie with kitchen string, very tightly. After the legs have been cooking for 1 hour place the breast in the tray along with the legs and roast for a further 1 and a half hours.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Remove from the oven and allow to rest for 20mins. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"></span><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">To serve the turkey;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Slice the breast meat and the leg meat. Place a slice of leg and a slice of breast along with a selection of roast potatoes, mash, roast carrots, Brussels sprouts, red cabbage and gravy.</span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-37085360638064724012011-11-17T13:49:00.000+00:002011-11-18T18:58:32.727+00:00Winter Vegetable Wellington a perfect vegetarian alternative for Christmas day!<span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oLBzgv3EHuBhvPBwJyYUSAy2L6ojEPJOwvjNojubfmI1Bvk_YIsOrPZmtQsGYI6LfsInNTQYU_4JTAhwYQr-q1vaeQbDw1LSHIHxOXbZf9DvGshrCxb8SvndSmJnHfIBtZ6HdAca9tE/s1600/Veg+wellington.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oLBzgv3EHuBhvPBwJyYUSAy2L6ojEPJOwvjNojubfmI1Bvk_YIsOrPZmtQsGYI6LfsInNTQYU_4JTAhwYQr-q1vaeQbDw1LSHIHxOXbZf9DvGshrCxb8SvndSmJnHfIBtZ6HdAca9tE/s320/Veg+wellington.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">At the Merchant hotel we always have this style of dish on our vegetarian menu at Christmas; it is so versatile in that any selection of vegetables can be used. The cranberry jam in the filling adds a wonderful sweetness to the dish. Serve this with pickled red cabbage and mash for a great vegetarian Christmas dinner.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><u><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"><span style="text-decoration: none;"></span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1onion, diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 cloves of garlic, crushed</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 leek, diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 vegetable stock cube</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tblsp sage, shredded</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">200g breadcrumbs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 eggs beaten</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">50g parmesan, grated</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Seasoning</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 carrots, peeled, cubed and roasted</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 parsnip, peeled, cubed and roasted</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Half a cauliflower, broken into small florets and cooked</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">200g quorn pieces or tofu</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g toasted cashew nuts</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">70g cranberry jam</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">300g puff pastry</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 egg beaten</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Method;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Place the butter, onion, garlic and leek into a pan and cook over medium heat until softened, add the stock cube, sage and breadcrumbs and mix well. Remove from the heat and stir in the egg and parmesan, season to taste.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">In a large bowl mix the carrots, parsnip, cauliflower, quorn or tofu, cashew nuts and cranberry jam. Add the breadcrumb mix and stir until everything is incorporated. Leave to cool then place in the fridge for 1 hour.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Lightly flour a work surface and roll out the pastry into a large rectangle, place the filling in the middle and roll into a large sausage roll shape, seal the edges with beaten egg. Score the Wellington with the back of a knife and brush all over with the remaining egg. Set in the fridge for a further hour.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Pre heat the oven to 200c and cook the Wellington for 35-40mins until golden brown.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Serve a slice of Wellington with a choice of vegetables, mash potatoes and pickled red cabbage.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></span>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-1797278155431931232011-11-17T13:47:00.001+00:002011-11-20T14:46:26.506+00:00Turkey gravy<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">Reserved bones from the turkey, roasted until golden brown</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">1 white onion peeled and roughly chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">2 carrots peeled and roughly chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">1 bay leaf</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">4 sprigs of thyme</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">1 head garlic</span><br />
<span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">200ml red wine</span><br />
<span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">200ml port</span><br />
<span class="Apple-style-span" style="font-family: Calibri, sans-serif;"><span class="Apple-style-span" style="font-size: 15px;">1tblsp butter</span></span><br />
<span class="Apple-style-span" style="font-family: Calibri, sans-serif;"><span class="Apple-style-span" style="font-size: 15px;">1tblsp plain flour</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">Method;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">Place all ingredients into a large stock pot and bring to the boil, reduce the heat to a simmer and allow to simmer for 2 hour, skimming all the time. It is important to keep the stock clear from scum at all times. After 2 hours remove from the heat and strain through a fine </span><span style="font-family: Calibri, sans-serif; font-size: 11pt;">sieve </span><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">into a clean pot. Place the strained stock back over the heat and reduce by two thirds.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="font-family: Calibri, sans-serif; font-size: 11pt;">When the turkey has been removed from the oven and is resting. Remove the turkey from the roasting tray into a clean plate. Strain of all of the fat from the tray and place the tray over high heat. Add the red wine and the port and bring to the boil, scrap of all of the bits of meat stuck to the bottom of the pan, the liquid will make this lift of easily. Reduce the wine and the port until it starts to thicken. Add the butter and stir until it has melted, add the flour and mix well to form a roux with the butter. Pour in the turkey stock and bring to the boil, reduce the heat to a simmer and continue to cook until the sauce has reduced and thickened. Season to taste and serve with the turkey.</span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com1tag:blogger.com,1999:blog-6734362490195281088.post-71244351901183602432011-11-17T13:40:00.001+00:002011-11-18T19:01:46.788+00:00Vegetable and potatoes for the perfect Christmas dinner<div style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2dFUV_w7wLOTLYh8LMxXqawgEvTrHTABrTnbvpBkL_PsREyP7AZod61vlCPaT-JwrwgLzB6x8NFBXSKIpQWWRrg5MbGfKdHJ8Rw672t7zduR4VMhHPDozOr9qMLIu2pUl7FlMle_DJc/s1600/Braised+red+cabbage+%2526+Sprouts%252C+Chestnuts+and+bacon.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2dFUV_w7wLOTLYh8LMxXqawgEvTrHTABrTnbvpBkL_PsREyP7AZod61vlCPaT-JwrwgLzB6x8NFBXSKIpQWWRrg5MbGfKdHJ8Rw672t7zduR4VMhHPDozOr9qMLIu2pUl7FlMle_DJc/s320/Braised+red+cabbage+%2526+Sprouts%252C+Chestnuts+and+bacon.jpg" width="213" /></a></div><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 16pt;">Braised red cabbage</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">No Christmas dinner party is complete without red cabbage!! This is such a versatile recipe. It eats well with the turkey for Christmas dinner but can also be used with duck, venison, goose, roast pork with crackling or my personal favourite glazed ham, red cabbage and piccalilli on Boxing day. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Because the red cabbage is pickled it will keep for a couple of months in a sterilised kilner jar in the fridge. It is worth making extra to have at hand, just in case, like me once you make it you will not be able to get enough.....</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><u><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"><span style="text-decoration: none;"></span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 large red cabbage, shredded</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tblsp sea salt</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1bottle of red wine</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">250ml red wine vinegar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">50g brown sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">50g red currant jelly</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 star anise</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1 cinnamon stick</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">4 juniper berries</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 sprigs of thyme, chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Seasoning</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Method; </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Toss the cabbage in the sea salt, cover with cling film and leave to go limp in the fridge over night. Rinse well and drain.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Place the remaining ingredients into a large pot and bring to the boil, add the cabbage and turn down the heat to a simmer, leave to simmer for 1 hour, stirring all the time, remove from the heat and strain of any excess liquid. Place the cabbage into a container and pour over a little of the liquid, cool and store in the fridge for a couple of days to allow the flavours to develop.</span></div><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-size: 16pt; line-height: 115%; mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Brussels Sprouts with chestnuts and bacon</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">250g cooked and peeled chestnuts<span style="mso-tab-count: 7;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;"><span style="mso-tab-count: 7;"></span></span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">400g Brussels sprouts, peeled of outer leaves and crossed at the bottom<span style="mso-tab-count: 3;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;"><span style="mso-tab-count: 3;"></span>1tblsp olive oil<span style="mso-tab-count: 2;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"></span>160g streaky bacon, cut into thin strips<span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"></span>50g butter<span style="mso-tab-count: 6;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;"><span style="mso-tab-count: 6;"></span>3 cloves garlic, crushed<span style="mso-tab-count: 5;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;"><span style="mso-tab-count: 5;"></span>200ml chicken stock</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Method;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Cook the sprouts in plenty of boiling, salted water for 3mins. Drain and refresh in iced cold water. Drain again and squeeze dry making sure that as much water is removed from the sprout as possible. Cut the sprouts in half lengthways.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Heat the olive oil in a non stick frying pan, add the bacon and cooked until lightly golden and crisp. Remove the bacon from the pan with a slotted spoon and add the butter to the pan. When the butter starts to foam add the garlic and stir for 1min. add the chestnuts and cook for 5mins in the butter until they are golden, add the sprouts and bacon and season to taste. Add the stock, cover with a lid or tin foil and simmer over medium heat for 3-4mins or until the sprouts are tender but still a little firm to the bite.</span></span></div><br />
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<a href="http://uk.images.search.yahoo.com/images/view;_ylt=A0PDods2D8VOVkoAkJNNBQx.;_ylu=X3oDMTBlMTQ4cGxyBHNlYwNzcgRzbGsDaW1n?back=http%3A%2F%2Fuk.images.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dpotato%2Bgratin%26n%3D30%26ei%3Dutf-8%26b%3D1%26tab%3Dorganic&w=487&h=480&imgurl=www.mycolombianrecipes.com%2Fwp-content%2Fuploads%2F2010%2F03%2FPapas-gratinadas1.jpg&rurl=http%3A%2F%2Fwww.mycolombianrecipes.com%2Fpotato-gratin-papas-gratinadas&size=118.9+KB&name=Potato+Gratin+%28Papas+Gratinadas%29+%7C+My+Colombian+Recipes&p=potato+gratin&oid=4e04c90789d737adcb7bf37a67ba5359&fr2=&fr=&tt=Potato+Gratin+%28Papas+Gratinadas%29+%7C+My+Colombian+Recipes&b=0&ni=28&no=0&tab=organic&ts=&sigr=120mejj5q&sigb=12t7j8bc2&sigi=12b9ho27s&.crumb=HIHMM1FnEWI" id="yui_3_3_0_12_1321537453724379" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Potato Gratin (Papas Gratinadas) | My Colombian Recipes"><img alt="" height="393" id="yui_3_3_0_12_1321537453724378" src="http://ts2.mm.bing.net/images/thumbnail.aspx?q=1358447975765&id=6c99f27aea2d291dfb9c9fb2d2d7dc8b" style="height: 181px; width: 184px;" title="Potato Gratin (Papas Gratinadas) | My Colombian Recipes" width="400" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 16pt;"></span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 16pt;">Dauphionise Potatoes</span></b><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2kg potatoes, peeled</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2ltrs milk</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Salt and freshly ground pepper to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">4 cloves of garlic peeled and crushed</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">600ml double cream</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Freshly grated nutmeg to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">200g butter, cut into small pieces</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Method;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Slice the potatoes thinly, place in a saucepan, and pour over the milk and season with the salt and pepper and half of the crushed garlic. Cook over a low heat until the milk is almost absorbed.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Rub a large tray with the remainder of the garlic and arrange the potatoes in the tray cover the potatoes with the cream, sprinkle with nutmeg and dot the surface with the butter.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Cook in the oven at 170c for 1- a quarter hours, increasing the heat a little towards the end of cooking time to brown the top.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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<div class="MsoNormal" style="line-height: 22pt; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span style="clear: left; color: black; cssfloat: left; float: left; font-size: 16pt; margin-bottom: 1em; margin-right: 1em; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><img alt="" height="266" id="ihover-img" src="http://ts3.mm.bing.net/images/thumbnail.aspx?q=1281379538326&id=46083cfc686303add7714c654bb43819" width="400" /></span><b style="mso-bidi-font-weight: normal;"></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-size: 16pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Roast Potatoes</span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;">This is the way my mum made her roast potatoes and I love this method. By boiling the potatoes first and shaking them in the pan, you create rough edges that will turn extremly crispy when roasted and will be a welcome addition to the perfect Christmas dinner.</div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;">Any flavour combination can be added to the potatoes as they roast or if you’re a traditionalist, just duck fat, salt and pepper will be fine. <span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;">Ingredients;</span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1kg Maris piper potatoes, cut in half or quarters if large </span></div></td></tr>
<tr style="mso-yfti-irow: 1;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">100g duck fat </span></div></td></tr>
<tr style="mso-yfti-irow: 2;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 garlic head, cloves separated </span></div></td></tr>
<tr style="mso-yfti-irow: 3; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 rosemary leaves </span></div></td></tr>
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</div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;">Method;</span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div><table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 464.75pt;" valign="top" width="620"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat oven to 200C. Place potatoes in a large saucepan of cold salted water, bring to the boil over high heat and cook until just starting to soften (8-10 minutes), drain immediately and return to saucepan. Shake pan vigorously to roughen edges of potato. </span></div></td></tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 464.75pt;" valign="top" width="620"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat duck fat in oven in a roasting pan large enough to hold potatoes in a single layer until very hot (4-5 minutes). Add potatoes, garlic and rosemary to pan, shake carefully to coat in duck fat, season generously and roast until dark golden and crisp (25-30 minutes), serve immediately. </span></div></td></tr>
</tbody></table>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-72347739436960042152011-11-17T13:35:00.000+00:002011-11-18T18:58:32.730+00:00Apple and Walnut Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhxYXNSrGS9gnSBm98pDnNKcV5wauq9rqANP7K8szVx-Q1UjxdsNpUB6sdfsPr5Uu37TAJ37Q8lvUF-OlGJBX_56_ReBKUzcJlhSlJrdlRHv7tMfYrNXEKg3J2JWz6ZwMCYJ9jwIcTng/s1600/apple+and+walnut+cake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhxYXNSrGS9gnSBm98pDnNKcV5wauq9rqANP7K8szVx-Q1UjxdsNpUB6sdfsPr5Uu37TAJ37Q8lvUF-OlGJBX_56_ReBKUzcJlhSlJrdlRHv7tMfYrNXEKg3J2JWz6ZwMCYJ9jwIcTng/s320/apple+and+walnut+cake.jpg" width="213" /></a></div><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">This is a very easy dessert to make and a perfect end to the Christmas dinner as it is very light. It can be made as one large cake or if you have small flan rings made into individual ones. This cake is very versatile and a good base to carry a lot of other flavours like berries, dried fruits, pears, apricots or figs.</span> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Serve this cake with vanilla ice cream and custard.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"><b style="mso-bidi-font-weight: normal;">Ingredients;</b></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Serves 6;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;"></i></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">250g self-raising flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tsp salt</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">120g cold butter, diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g walnuts, roasted</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">120g caster sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tsp ground ginger</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tsp cinnamon</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">4 apples, peeled and diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 eggs beaten</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tbls brandy</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Method;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Sift the flour and salt into a bowl, add the diced butter and rub the butter through your fingers with the flour until the mix resembles breadcrumbs. Add the walnuts, sugar, ginger, cinnamon and apples mix well. Add the beaten eggs and brandy and mix until everything is incorporated. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Butter your flan ring very well and spoon the prepared mix into them, bake at 180c for 20-25mins or until golden brown and cooked through in the centre. Remove from the oven and let stand for 30mins in the tin. This will make it easier to remove.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Turn the cake out and cut into wedges, serve with vanilla ice cream and custard, garnish with mint and strawberries if desired.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-73961059745671508812011-11-17T13:32:00.000+00:002011-11-18T18:58:32.732+00:00Mincemeat Tarts<div style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" height="179" id="ihover-img" src="http://ts2.mm.bing.net/images/thumbnail.aspx?q=1365194577961&id=9e24a78214257bfac234fcf82e757fa7" width="300" /></div><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">I have given a recipe for mincemeat below, but there are very good quality ones available in good supermarkets if you want to save a bit of time. Because of the suet in the mincemeat it is best to cook these when you are ready to eat them as the fat can make the pastry greasy if they sit to long. Try adding a little brandy to the custard for a bit of festive spirit.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"><span style="text-decoration: none;"></span></span></u></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"><strong>For the pastry;</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">25Og butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g icing sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2 egg yolks</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">380g plain flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;"><strong>For the mincemeat;</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">500g finely chopped suet</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">500g raisins</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">500g sultanas</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">500g apples, peeled and chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">500g caster sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">100g chopped candied fruit peel</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">2tblsp brandy</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tblsp rum</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Juice and zest of 1 orange</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Juice and zest of 1 lemon</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">1tsp each of cinnamon, nutmeg, cloves and mace</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Method;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For the mincemeat;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Place all of the ingredients into a large bowl and mix well. Pack closely into sterilised jars and cover tightly. It is best to leave this mixture for a couple of weeks to allow the flavours to fully develop, but if you don’t have the time it can be used straight away.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">For pastry; </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Cream the butter and the sugar together, gradually add the egg yolks and fold in the flour. Divide the pastry into 10 pieces and use to line 5 small tart rings. Fill the pastry cases with the mincemeat and roll out the remainder of the pastry to cover and use to cover the pies. Chilli for 10mins. Pierce a hole in the top of the pies and cook at 180c for 20-25mins, remove from the rings and cook for a further 5mins.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Serve straight away with custard and whipped cream.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-77279851221628862522011-11-17T13:27:00.000+00:002011-11-18T18:58:32.733+00:00Party food and snacks<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Below are few ideas for pre and post Christmas cocktail parties. They are all very simple and work well for easy entertaining. The most important thing is to keep them small and neat, so they are easy for your guest to handle, because it is most likely that they will be eating with a drink in one hand and trying their best to keep their new frocks free from unwanted dribbles of food.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">I suggest making a selection of 4-5 different canapés and present them on large plates. All of the canapés below are best served at room temperature so try to plan ahead and have everything ready so when your guests arrive you can spend quality time with them instead of being stuck in the kitchen and missing all the fun. All of the ingredients listed below can be purchased from good supermarkets, making your party preparations a doodle.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">CROUTES; </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">These are simply baguettes cut into slices at an angle, drizzle very lightly with extra virgin olive oil and baked for 5-6mins at 140c or until brown and dry. The advantage of these canapés is that they can be made up to 4 days in advance and stored in an air tight container, just leaving them to be topped when required. Any topping can be used, but below are just a few simple ideas. All of the ingredients below can be purchased in good supermarkets</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Topping suggestions;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Pesto and goats cheese</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Tomato, basil and mozzarella</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Slices of melon wrapped with Parma ham</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Smoked salmon, cream cheese and chive</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Turkey and cranberry jam (Great for a Boxing Day party)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Pate and Cumberland sauce</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Cheddar cheese and Branston pickle</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Anchovies and black olives</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">TOASTED PITA TRIANGLES;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Throw away your crisps and tortilla chips, these pita triangles are a great and healthy alternative to are party favourites. Just simply toast the pitas under the grill until crisp, cut into triangles, dust with salt and a little cayenne pepper. These can then be made 2 days in advance and kept in an air tight container.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Serve with a selection of dips.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Dips for the crispy pitas;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Tomato, red onion and coriander salsa</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Yogurt with cucumber and mint</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Hummus</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Crème fraiche with chilli and basil</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Sweet chilli sauce</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">KEBABS;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Kebabs are a fantastic and fun way of using up any extra ingredients that may be in your fridge. They are so versatile that any meat, fish or vegetables can be used to make them. Skewer the ingredients onto toothpicks and marinade in soy sauce, sesame oil, a little sugar and fresh lime juice. Leave to marinade for 6 hours. When ready to cook the kebabs place them under a hot grill and cook on each side until cooked through. Serve with satay sauce and sweet chilli sauce. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Kebab suggestions;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Chicken and roast pepper</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Pork fillet and mushroom</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Prawn, cherry tomato and basil</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Aubergine, tofu and courgette</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Roast pepper and halloumi cheese </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Beef and onion</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Salmon, roast pepper and coriander</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">TARTLETS;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">These are just small pastry cases filled with a selection of different fillings. The cases can be bought from most supermarkets and this will save you a lot of time in the kitchen, select 3 or 4 different filling from below.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Filling suggestions;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Smoked chicken, pesto and crème fraiche</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Peppered mackerel, apple and horseradish</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Prawn, coriander and mayonnaise</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Bacon, onion and mushrooms</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Smoked salmon, chive and crème fraiche</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Roast pepper, olive and parmesan</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Roast cherry tomatoes and tapenade</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">FRITTATAS;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Frittatas are Italian style omelettes. <span style="mso-spacerun: yes;"> </span>They are very simple to make and are best served at room temperature, any flavour can be added, which make them ideal for party food.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">The basic recipe is; whisk 4-5 eggs together and add a little salt and pepper and grated parmesan. Melt a knob of butter in a frying pan and once it starts to bubble add the egg mix. Stir lightly until the bottom sets, when the frittata is half set place under a pre heated grill and leave to cook until completely set. Remove from the grill and turn out of the pan, when at room temperature cut into wedges or squares. The flavourings for the frittata can either be cooked in the pan before the egg is added or added to the egg mix before it goes into the pan.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Serving suggestions;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Potato, onion and rosemary</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Tomato, basil and mozzarella</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Bacon and cheddar cheese</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Smoked salmon and horseradish</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt;">Roast pepper, pesto and olive</span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-68544987842797607272011-10-09T07:12:00.000+01:002011-10-09T07:12:18.080+01:00Coquilles St Jacques<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLKslew72lPKoLrHLfTvcLvgr1tgmBG626HgUClHlKZHe_9d4BbR-oyngiszLLHeH3P6o2cSKncFPVZft6hyNtM5-H1mssWbCx2-Yl5N2doKDHW_r6YeykJvYqF6Gmm7J_2AQz8LUEvI/s1600/Coquilles+St+Jacques.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLKslew72lPKoLrHLfTvcLvgr1tgmBG626HgUClHlKZHe_9d4BbR-oyngiszLLHeH3P6o2cSKncFPVZft6hyNtM5-H1mssWbCx2-Yl5N2doKDHW_r6YeykJvYqF6Gmm7J_2AQz8LUEvI/s400/Coquilles+St+Jacques.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">This is my children’s favourite dish to cook in the house. We make this dish at least every couple of weeks. I think this is a great recipe to try on the kids, the sweet scallop topped with creamy mash and melted cheese are flavours and textures that kids love. Give them the piping bag and let them loose on the potato topping. As I always say if your kids help prepare the food they will be more likely to try anything. It’s good to get them interested in shellfish at an early age. This really is a very simple dish to prepare and home with the family. Give it a go!!!!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">Ingredients;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">For the scallop filling;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">900g shelled scallops, corals removed</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">350ml fish stock</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">350ml white wine</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">1tblsp butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">350g button mushrooms, cleaned and quartered</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Juice of ½ a lemon</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">For the potato topping;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">1½kg floury potatoes, King Edwards or Maris piper, peeled</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">85g butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">6 egg yolks</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">For the sauce;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">2 shallots finely diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">65g butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">35g plain flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">75ml double cream</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">50ml crème fraiche</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">To serve;</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">8 large scallop shells</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">2tblsp breadcrumbs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">2tblsp Gruyere cheese grated</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">1tblsp melted butter </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">4 lemons cut in half and wrapped in muslin</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Method;</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">Pre heat an oven to 180c.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">For the scallop filling;</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">Place a large frying pan over high heat; add the butter, when the butter starts to foam add the mushrooms. Cook the mushrooms until golden brown and all of their liquid has evaporated, add the lemon juice and season to taste. If any liquid remains, continue to cook uncovered until it has all evaporated. Add the mushrooms to the scallops. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">For the potatoes;</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">Take a pan big enough to hold the potatoes, cut the potatoes into 2-3 pieces depending on their size and place them into the pot. Cover with water, season to taste and bring to the boil. Boil until tender. When the potatoes are tender remove from the heat and drain through a colander, leave them to drain very well, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a piping bag with a plain nozzle</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">For the sauce;</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">Boil the reserved stock for 10 minutes until reduced to 450ml. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, and then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season to taste. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">To serve;</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: Calibri; font-size: 11pt; mso-ansi-language: EN;">Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Pipe a generous border of potato around each scallop shell. Sprinkle with the breadcrumbs, grated cheese and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot with the lemon on the side.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-77650100513395249862011-10-04T14:10:00.000+01:002011-10-04T14:10:15.322+01:00Venison, golden beetroot, potato croquette, Jerusalem artichoke puree, beetroot puree<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzEc1PpEA4LV_USLPjT9JM7e1UO79wv4j7mhNieQC6OBbzv_I5QHUR_MEKJQwSQf3JL9mbQUoJz77HvP0Ntz3E1jhnuRmR1jwg5EQmgp5AUK7NwjblGtxsWh372VCdu2nSmRsSjiChp0/s1600/maincourse.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzEc1PpEA4LV_USLPjT9JM7e1UO79wv4j7mhNieQC6OBbzv_I5QHUR_MEKJQwSQf3JL9mbQUoJz77HvP0Ntz3E1jhnuRmR1jwg5EQmgp5AUK7NwjblGtxsWh372VCdu2nSmRsSjiChp0/s400/maincourse.jpg" width="400" /></a></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="color: black; font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: minor-latin;">The main course of the evening we had simply billed as a mystery </span>‘<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A Surprise for the Senses’</span><span lang="EN" style="color: black; font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: minor-latin;">. A mystery that wouldn’t even be revealed until the plate was delivered to the table. We had organised for the waiting staff to hand out blindfolds and I would then explain to the guest that this course was to be savored and enjoyed using only the sense of taste and smell and of course touch. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi-fQ7zXqxfTVHHFeys1T-JSXmLSF4WFiMBEC65j42Kr9TT8WMriHa7mtByaJdsgNFWNMQTyYAParqgGJPKsIfDToGqhzG2njAAOUsaRjOn5Xiv7XUJ5sGbK0MQMT4k0r631scOvUp4M/s1600/thumbs_imag2828.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi-fQ7zXqxfTVHHFeys1T-JSXmLSF4WFiMBEC65j42Kr9TT8WMriHa7mtByaJdsgNFWNMQTyYAParqgGJPKsIfDToGqhzG2njAAOUsaRjOn5Xiv7XUJ5sGbK0MQMT4k0r631scOvUp4M/s200/thumbs_imag2828.jpg" width="200" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">This worked well, with some people and others just couldn’t adjust to sitting in a room full of strangers, blindfolded and trying to work out what they were eating. </span></span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">What this did achieve was a room full of nervous excitement and a great buzz throughout the dining room. We have done many blindfold dinners at the Merchant hotel, but never to the scale of 90 diners in one go. I think all will agree, whether they loved it or hated it, it definitely gave the room something to talk about.</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Ingredients;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the venison;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1kg wild venison loin, trimmed of all fat and sinew</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1tblsp juniper berries</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">50g rosemary leaves only</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">250g blackberries</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1tsp Maldon salt</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the beetroot;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">2 large golden beetroot washed well</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">1ltr water</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">100ml red wine</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">50ml red port</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">50ml sherry vinegar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">40g sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Seasoning</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the beetroot puree;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="ingredient" style="background: white; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">400g beetroot trimmings</span></div><div class="ingredient" style="background: white; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3tblsp olive oil</span></div><div class="ingredient" style="background: white; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 sprigs fresh thyme leaves only</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; font-family: "Calibri", "sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Maldon salt and freshly ground black pepper to taste</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the Jerusalem artichoke puree;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">500g Jerusalem artichokes, peeled <br />
500ml whole milk <br />
30g butter </span><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></b></div><div class="MsoNormal" style="background: white; line-height: 14.4pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1-2tblsp double cream </span></span></div><div class="MsoNormal" style="background: white; line-height: 14.4pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the potato croquettes; </span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1kg Maris piper or Desiree potatoes, peeled</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">20g butter</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 egg beaten</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Maldon salt and freshly cracked black pepper to taste</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">100g wild mushrooms, cooked in butter and drained</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">100g softened butter</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 eggs lightly beaten</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1cup plain flour</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup dried breadcrumbs</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Maldon salt to taste</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">To serve;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Red wine jus</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Method;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi-fQ7zXqxfTVHHFeys1T-JSXmLSF4WFiMBEC65j42Kr9TT8WMriHa7mtByaJdsgNFWNMQTyYAParqgGJPKsIfDToGqhzG2njAAOUsaRjOn5Xiv7XUJ5sGbK0MQMT4k0r631scOvUp4M/s1600/thumbs_imag2828.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the venison;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cut the venison loin in half each weighing 500g each. </span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Place the juniper berries and rosemary into a mortar and bash to a coarse paste with a pestle. Add the black berries and salt and mash again very lightly. Lay the venison onto a tray and rub all over with the paste that has just been made. Place the venison into plastic vac pak bags and seal in the vac machine to remove all of the air and force the marinade into the meat.</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Leave the meat to marinade for 24 hours.</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The meat will be cooked in the bags in a water bath at 42c on the night of service.</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the beetroot;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Place the beetroot, water, red wine, port, sherry vinegar and sugar into a medium size pan.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Bring to the boil and reduce the heat to a simmer, simmer the beetroot for 1½ hours or until tender when pierced with a knife. Remove from the heat and allow the beetroot to cool in the stock. When cool enough to handle peel the beetroot. Cut the beetroot into even dices all the same size. Keep all of the beetroot trimmings for the puree.</span></span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the beetroot puree;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN" style="color: black; mso-ansi-language: EN;">P</span><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;">lace the beetroot into a food processor and blend to a purée, slowly trickle in the oil to emulsify. Add the thyme and the seasoning and set aside. Cool and store in the fridge.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the Jerusalem artichoke puree;</span></b></div><div style="background: white; margin: 0cm 0cm 0pt;"><br />
</div><div style="background: white; margin: 0cm 0cm 0pt;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Cut the Jerusalem artichokes into chunks, and then put them in a pan with the milk. Bring the milk to a simmer and cook the artichokes for about 20 minutes, stirring occasionally, until they are very soft. </span></div><div class="MsoNormal" style="background: white; line-height: 14.4pt; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Strain</span><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> the artichokes, reserving the hot milk, and transfer to a food processor. </span></span></div><div class="MsoNormal" style="background: white; line-height: 14.4pt; margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Add the butter and blend for a few minutes until smooth, adding a splash of the milk, if necessary. Push the purée through a fine sieve back into the pan and season well. Stir in the cream and heat gently until you have a thick purée. Keep hot.</span></span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For the potato croquettes;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium heat and cook 15 to 20 minutes or until tender. Drain and place through a ricer. Stir through butter, egg and seasoning and mix until smooth; set aside to cool</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Coarsely chop the mushroom and mix with the softened butter. Put potato mixture into refrigerator and chill until firm.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place egg, plain flour and breadcrumbs in separate shallow dishes. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Roll the potato mixture into small oval croquette shapes and dip each croquettes into egg, then flour and then into breadcrumbs.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Cook croquettes, in a deep fat fryer in batches, for 3 to 4 minutes or until golden. Drain on absorbent paper and season to taste with Maldon salt and keep hot.</span></span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">To serve;</span></b></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Place a water bath on at 42c or this can be achieved with a pan of water , probed at 42c. Place the venison into the water bath for 1 hour.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Place a pan large enough to hold the two pieces of venison over high heat. Add a little olive oil. Remove the venison from the vac bags and drain well. Seal the venison all over very quickly in the pans, remember the venison will be cooked to perfection in the water bath; we are only trying to seal the meat and cook all over until golden brown. Remove from the pan and keep warm.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Place a pan over medium heat and add a little olive oil, season the beetroot squares with salt and pepper and roast until golden in the hot oil.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Spoon the cold beetroot puree onto the top of the plate. Spoon the hot artichoke puree onto the bottom of the plate. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">Slice each venison into 9 slices and place three slices per plate in-between the purees.</span></span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cut the croquettes in half and place two halves per plate, drizzle with a little red wine jus.</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Place 4 golden beetroot squares into the purees.</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Give your guest a blindfold and serve. </span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Don’t tell then the flavours and let them all try and guess, it’s great fun.</span></div><div style="line-height: 15pt; margin: 0cm 0cm 0pt;"><span style="color: black; font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: minor-latin;"></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdYLVNsomwtNaMlrtTjKiwCrlBkwx66ZYhuxBSyfl3ruXT4knWqtszE03N218Lz6bQQFfImFQuG5CvXtU0HIgAa4KgCZAMvYyJinNcd9Juy_4BL4EfKkwmiyIXm7PfLdbYlegKmGw6Ms/s1600/6180547825_048fd10d95.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdYLVNsomwtNaMlrtTjKiwCrlBkwx66ZYhuxBSyfl3ruXT4knWqtszE03N218Lz6bQQFfImFQuG5CvXtU0HIgAa4KgCZAMvYyJinNcd9Juy_4BL4EfKkwmiyIXm7PfLdbYlegKmGw6Ms/s640/6180547825_048fd10d95.jpg" width="640" /></a></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-19388285403221707752011-10-04T11:23:00.000+01:002011-10-04T11:23:50.260+01:00Boning a chicken<div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">There are some basic cooking techniques that, once mastered, you can use on an almost daily basis. Others you’ll employ less frequently, though no less effectively. Boning a chicken falls into the latter category. It’s perhaps not something you’d attempt during the week after a long day at work, but a slow and rainy Sunday afternoon, when you’re craving a roast chicken, might just be the time to practice some knife skills.</span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">As with all butchery, you’ll need a sharp boning knife, a heavy cook’s knife and a good sharpening steel to keep your blades honed during the process. Poultry scissors, available from select kitchenware stores, could also come in handy. Once you have your tools, it’s simply a case of patience, feeling your way and taking things slowly.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sWmMO5f4UTWMiJOnvqap9xMd8HwsqvY6XFQxw4XB4GqKrNv2Z3exYoJrNY0Q6tLG2puDfAQadk-t6VuCcd2z3x4pT2S6gvNLMIO5_HfjzLIT7PicwzJyuesbY-6GFDHo61kjCkkD72k/s1600/Chixcken.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sWmMO5f4UTWMiJOnvqap9xMd8HwsqvY6XFQxw4XB4GqKrNv2Z3exYoJrNY0Q6tLG2puDfAQadk-t6VuCcd2z3x4pT2S6gvNLMIO5_HfjzLIT7PicwzJyuesbY-6GFDHo61kjCkkD72k/s200/Chixcken.jpg" width="200" /></a></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">There are a couple of hints to bear in mind as you go. First of all, use the tip of your knife to feel out the bones, then follow them, using short sharp strokes to free the flesh from the bone. Use your other hand to hold the separated flesh out of the way so you can see your way clear to the next step. Next, aim to remove the bones with as little flesh on them as possible. This, of course, will become easier to achieve the more you practice. When cutting through joints, dislocate the bone from the socket and cut through the gap between ball and socket. This applies to all joints, be it wing or thigh. Finally, take care when using a sharp knife and for the best end result, use a free-range and/or organic bird.</span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">So why bone a chicken (or any other bird) in the first place? Well, once the bones are removed, the bird can be dressed simply and roasted flat in a much-reduced cooking time. It also means the flesh cooks more evenly, lessening the potential for perfectly cooked breast and still-pink legs, or perfectly cooked legs and dried-out breast.</span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">There’s also the opportunity to impart flavour through the use of stuffing, limited only by the ingredients to hand and your imagination. A tarragon and garlic-scented farce is easy and effective, or scatter the chicken with a mixture of sautéed chicken livers, pancetta and onion. Or channel Spanish influences, and stuff it with smoky chorizo, coarse breadcrumbs and oregano. The flavour of the chorizo permeates the flesh, making for a more-ish feast.</span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Once stuffed, rolled, tied and roasted, the lack of bones makes for easy-as-pie carving and restaurant-perfect presentation. You’ll also discover that a boned and stuffed chicken will feed more people than the average roast chook.</span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">The bones don’t need to go to waste, either. Make them into a stock and freeze ready for the next time you want to make a soup or risotto <i style="mso-bidi-font-style: normal;">(recipe follows).</i></span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 7.5pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Once mastered, you can apply this same technique to any bird, such as game birds, duck and guinea fowl. </span><a href="" name="jumptohere"></a></span></div><div class="MsoNormal" style="line-height: 18pt; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AfxqevwTm01El4Z86a9Trz4lGn6w7E9U6pLSVsRXjBHRq1xuxjlQiR0K0ZDRIpjz83ji2VcPbKTOWVcJbgB9BYViaVbwgDvEFTRXgBV74lqqQUmhTDNC6i_zbfhbsnu9UJud25qAc2A/s1600/chicken+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AfxqevwTm01El4Z86a9Trz4lGn6w7E9U6pLSVsRXjBHRq1xuxjlQiR0K0ZDRIpjz83ji2VcPbKTOWVcJbgB9BYViaVbwgDvEFTRXgBV74lqqQUmhTDNC6i_zbfhbsnu9UJud25qAc2A/s200/chicken+2.jpg" width="200" /></a></div><div class="MsoNormal" style="line-height: 18pt; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: 18pt; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Boning a chicken</span></span></b></div><div class="MsoNormal" style="line-height: 18pt; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><br />
<table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td nowrap="nowrap" style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;" valign="top"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1 </span></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">organic chicken (1.8kg) </span></span></div></td></tr>
</tbody></table><br />
<div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;"><span style="font-family: Calibri;">Method;</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><br />
<table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place chicken, breast-side up, on a cutting board. Use a boning knife to trim neck. Stretch out wings and cut off at joint closest to body, between ball and socket. Discard the wing tips, bbut keep them for the stock. </span></span></div></td></tr>
<tr style="mso-yfti-irow: 1;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">At the neck, pull skin back and slide knife along the underside of the wishbone, cut around and under, and pull out with fingers. </span></span></div></td></tr>
<tr style="mso-yfti-irow: 2;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Turn bird over, breast-side down, and cut along either side of spine from tail to neck. </span></span></div></td></tr>
<tr style="mso-yfti-irow: 3;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">With short sharp strokes of your knife and keeping knife close to bones, separate flesh from carcass on both sides of spine. </span></span></div></td></tr>
<tr style="mso-yfti-irow: 4;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="center" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: center;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Use the tip of your knife to find and cut through ball-and-socket joints of wing and thigh bones that connect to carcass. Dislocate them so they’re separated but still remain attached to skin on both sides. </span></span></div></td></tr>
<tr style="mso-yfti-irow: 5;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Gently separate breastbone and carcass from the flesh (be careful as skin tears easily). </span></span></div></td></tr>
<tr style="mso-yfti-irow: 6;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">On both sides, cut flesh from curved (saber) bone near wing to remove. Holding wing bone from the flesh side, cut through tendons and scrape meat from bone using knife. Pull out bone, using knife to free it, then reposition so skin-side is facing out. </span></span></div></td></tr>
<tr style="mso-yfti-irow: 7;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div align="right" class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt; text-align: right;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">On both sides, hold leg bone from inside bird, cut through tendons and scrape meat from bone using knife. Pull out bone with knife, then reposition with skin-side facing out. </span></span></div></td></tr>
<tr style="mso-yfti-irow: 8; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 4.75pt;" valign="top" width="6"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 0cm; padding-left: 0cm; padding-right: 3.75pt; padding-top: 0cm; width: 465.5pt;" valign="top" width="621"><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Deboned chicken is now ready for stuffing, roasting, pan-frying or grilling. Season to taste first. Alternatively, refrigerate until required. </span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd1jaMA21FbKS52OcBAHvwspjX5JJf27ScvUr1vZrtd0ncx3ZMzXScuM1BQDXqaUQKsDSr_KA990BhBYOvsOnH8rk_tWJF_9tx31wJzW4pV0L2vmtE9sVpjxUO9tv-zqj-Pk96G34kFY/s1600/deboning-the-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd1jaMA21FbKS52OcBAHvwspjX5JJf27ScvUr1vZrtd0ncx3ZMzXScuM1BQDXqaUQKsDSr_KA990BhBYOvsOnH8rk_tWJF_9tx31wJzW4pV0L2vmtE9sVpjxUO9tv-zqj-Pk96G34kFY/s400/deboning-the-chicken.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Chicken stock;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">10kg chicken carcasses roasted until golden brown</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">4 white onions peeled and roughly chopped</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">4 carrots peeled and roughly chopped</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 head of garlic cut through the centre</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">10lts water</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">1tblsp whole black peppercorns</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">4 bay leaves</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Method;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Place all ingredients into a large stock pot and bring to the boil, reduce the heat to a simmer and allow to simmer for 1 hour, skimming all the time. It is important to keep the stock clear from scum at all times. After 1 hour remove from the heat and strain through a fine chinois into another pot, place back over the heat and reduce to desired consistency. I recommend reducing by half for soups and risottos ect or if using in sauces and gravies I would reduce the stock by ¾. This will give the stock body and a very rich depth of flavour.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">This recipe make quite a large quantity of stock. It is best to freeze the un used stock into 1ltr containers ready to defrost and use when required.</span></span><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></div></td></tr>
</tbody></table>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-51119833040497387082011-10-04T08:06:00.000+01:002011-10-04T08:06:39.556+01:00Mushrooms on toast<div class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJxJHG3X_CUSkol4yn8eVpPD13TkUv7pUvB8nEiXp2ObWBaMO29HW6KI1EyVMJ6PgM8z6BZYS5QPKXICPDao8DjxpYq1JoSvKwjk83beeNObXS04_hvK6YWR_ypJbgFyWFmWN7Aa8Pf8/s1600/IMG01080-20111001-1418-710011.jpg" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5658512943367951938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJxJHG3X_CUSkol4yn8eVpPD13TkUv7pUvB8nEiXp2ObWBaMO29HW6KI1EyVMJ6PgM8z6BZYS5QPKXICPDao8DjxpYq1JoSvKwjk83beeNObXS04_hvK6YWR_ypJbgFyWFmWN7Aa8Pf8/s320/IMG01080-20111001-1418-710011.jpg" /></a><br />
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">A simple and easy starter that is perfect for this time of year. Any mushrooms can be used in this recipe, making it a very versatile dish to have in your repertoire. I also like to finish this dish with a little truffle oil, this adds a fantastic deep truffle flavour to this simple mushroom on toast recipe.</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Ingredients;</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">300g button mushrooms or mushrooms of your choice</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">50g butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">2tblsp olive oil</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">1 clove garlic crushed</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">1 small red chilli seeded and finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Juice from half a lemon</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">1tblsp finely chopped flat leaf parsley</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">150ml double cream</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">4 thick slices of crusty bread</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">100g Glebe Breton cheese, grated</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">50g fresh breadcrumbs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Maldon salt and freshly ground black pepper to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;"><strong>Method;</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Pre heat a grill.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Clean and trim the mushrooms as appropriate to the mushroom choice. Cut the mushrooms if necessary. Place a large pan over high heat and add the butter and the oil. Sauté the mushrooms for a minute or two then add the garlic and the chilli, continue to cook until slightly softened. Add the lemon juice and parsley and stir briefly.<span style="mso-spacerun: yes;"> </span>Add the cream and cook for 8mins or until the mushrooms are tender and the cream has reduced and thickened. Season to taste.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;"><span style="mso-spacerun: yes;"> </span>Place the bread slices under the pre heated grill and toast on each side until golden brown.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Place the toast slices onto a tray and top each slice of toast with some of the mixture and sprinkle over the cheese. Sprinkle with breadcrumbs and place under the grill again. Cook for 5mins or until the cheese is golden and bubbling.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: 11pt;">Serve at once.</span></div></span></b></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0tag:blogger.com,1999:blog-6734362490195281088.post-37727041563133886882011-10-03T15:56:00.001+01:002011-10-04T07:40:06.216+01:00Bouillabaisse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Pej6rR7Q-0V75GXiubRw-e2xmd01iKjhdZ3pLa6PSSPNYSdZJIkcJ8cU2srBYnbCE3VMLcQW1wzevwFeCc0RaLfWQVRttyP33t_6o6Iq4gKf2Wty0I-SDukFmaEt4BWMRpF_B0YKTiQ/s1600/Bouillabisse.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Pej6rR7Q-0V75GXiubRw-e2xmd01iKjhdZ3pLa6PSSPNYSdZJIkcJ8cU2srBYnbCE3VMLcQW1wzevwFeCc0RaLfWQVRttyP33t_6o6Iq4gKf2Wty0I-SDukFmaEt4BWMRpF_B0YKTiQ/s400/Bouillabisse.jpg" width="296" /></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">This is a variation of a very classic French soup/fish stew. In France all of the fish would be cooked together whole, but I find that this way of making the stew is more appealing as all of the bones have been removed from the fish making it a lot easier to eat. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">A bouillabaisse is not worth making in small quantities it is a dish that should be shared. Here I have given the presentation of the dish when served at the Merchant hotel, but if I were to cook this dish at home, it would be cooked the same way, but all served in one big dish in the middle of the table with loads of crusty bread and rouille.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Serves 6;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><b><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Ingredients;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the broth;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">450g monkfish fillet, cut into 6 even chunks, bones reserved</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">3 red mullet descaled and filleted, bones reserved</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1 large Dover sole, filleted and skinned, bones reserved</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">12 large scallops, removed of coral and coral reserved</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">5tblsp olive oil </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2onions, finely chopped</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">6 garlic cloves, finely chopped</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2 leeks, finely chopped</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1 bulb fennel, finely chopped (reserve the tops)</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">675g tomatoes, chopped </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tsp of fennel seeds</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tsp tomato puree</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1 small bunch freshly chopped flat leaf parsley</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">3 sprigs fresh </span><a href="http://www.bbc.co.uk/food/thyme"></a><span style="font-family: Calibri;">thyme</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2 bay leaves</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2 strips orange peel </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">500ml/1pt fish stock </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2lts water</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tsp saffron </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Maldon salt and cracked black pepper to taste</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2tblsp pernod, or similar</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">For the rouille;</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">200g mashed potatoes, still warm</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">6 cloves of garlic, crushed</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">2 red chillies, seeded and finely diced</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">4 egg yolks</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">4 red peppers, roasted and peeled</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Juice of 1 lemon</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">500ml olive oil</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Seasoning</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Cayenne pepper</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the saffron potatoes;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tsp saffron</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1ltr water</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1tsp Maldon salt</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">12 baby potatoes, turned into a barrel shape </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">To serve;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Green beans</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Slices of toasted baguette</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Sorrel cress</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">M<span style="mso-bidi-font-weight: bold;">ethod</span></span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the broth;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place a clean J cloth or kitchen roll onto a tray. Lay the fish onto this tray. Cover and leave in the fridge. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Heat the olive oil in a large pan over medium heat; add the onion, garlic, leek, and fennel. Cook over a medium heat until the veg has softened without colour. Stir in the tomatoes, fennel seeds, tomato purée and continue to cook for 5mins. Add the fish trimmings, bones and scallop corals, the chopped parsley, thyme and bay leaves. Add the orange zest, fish stock and mineral water and finally the saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes skimming the surface occasionally to remove any froth.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">When the fish broth has reduced to about 1.7ltr, remove from the heat and strain into a clean pan. Add the pernod, taste and season accordingly. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">For the rouille;</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Place the potato, garlic, egg yolks, peppers and lemon juice into the robo and blend to a smooth puree. With the motor still running, very slowly trickle in the oil until all has been amalgamated. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Season to taste with salt, pepper and cayenne.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Store ready for use.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">For the saffron potatoes;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place a medium pot over high heat and add the saffron, water and salt, swirl the saffron in the water to colour. Add the potatoes and bring to the boil, reduce to a simmer and continue to cook until the potatoes are tender approx 10mins.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">To serve;</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Remove the tray of fish from the fridge.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Lay the two sole fillets onto a board and cut into 3 strips each. Roll each strip from top to tail and secure with a tooth pick. Place the rolled sole fillets and the red mullet fillets onto a tray, drizzle with olive oil and season to taste. Place this tray under a pre heated grill and cook for 5mins or until cooked through.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">In the meantime place a large pan over a high heat and add a little olive oil. Season the scallops and the monkfish and cook in the hot pan until golden on each side and cooked through.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Place the stock into a pot and bring to the boil add the potatoes and warm through, add the green beans and cook for a minute.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Arrange the cooked fish, green beans, potatoes and croutons into 6 bowls as shown above. Garnish with cress and serve the rouille on the side.</span></span></div>Tonyhttp://www.blogger.com/profile/03550177335959114675noreply@blogger.com0