beef and mushroom sautée - misfits' architecture€¦ · web viewbeef and mushroom sauté 2...

beef, lamb, veal

beef and mushroom sauté

2 tbsp. oil1 onion, sliced1 clove garlic, crushed1 tsp. cornflour6 tbsp. water1/2 tbsp. Chinese five-spice6 tbsp. chilli sauce350g rump or sirloin steak, cut into thin strips225g button mushrooms, halved3-cm piece ginger, peeled and chopped6 spring onions, sliced

Heat the oil in a large frying pan, add the mushrooms, onion garlic ad ginger and stir fry until the onion is soft. Add the beef and cook for a further 5 minutes on a fairly high heat. Stir in the chilli sauce and five-spice powder and cook for 1 minute. Add the cornflour mixed with the water and the spring onions. Simmer for 2 minutes, season, transfer to a serving dish and serve with rice or noodles.

beef goulash

1 kg lean beef4 tsp. butter2 onions2 cloves garlic1 tbsp. tomato paste1 tsp. flour1 bunch assorted herbs1 pt beer7 potatoes1 tsp. salt1/8 tsp. pepper

Cut meat into small squares. Brown in 4 tsp. butter. Drop in chopped onions. Sprinkle with flour. Add salt, pepper, crushed garlic and tomato paste. Cook briefly. The place lid on and cook for further hour. Add peeled and cubed potatoes and cook until potatoes are soft

chilli con carne

60g butter2 large onions, finely chopped2 cloves garlic, crushed500g minced beef1-2 tsp. chilli powder4 tsp. cumin powder1/4 cup tomato paste2 x 440g cans red kidney beans1 1/4 cups beef stockchopped parsley

Melt butter in a flameproof casserole. Add onions and garlic and fry gently for 5 mins. Stir in the beef and cook, stirring for 10 mins. Mix together the chilli powder, cumin and tomato paste and stir into the beef. Add the kidney beans, stock and salt and pepper to taste. Cover and bake at 180°C for 25 mins. Sprinkle with chopped parsley and serve hot with bread or rice.

Hungarian beef rolls

4 thin beef steaks7 tbsp. butter5 oz sausage meat4 slices bread1/2 dozen mushrooms1 cup dry white wine1 clove garlic1 shallot1 tsp. parsley flakes1/2 tsp. thyme2 bay leaves1 tsp. flour1/2 tsp. paprika1 tsp. salt

Cut ends off mushrooms. Wash along with mushrooms and chop stems with parsley, garlic and the shallot. Mix with the sausage meat, paprika and salt. Spread a quarter of this stuffing on meat. Roll and tie. Brown the stuffed pieces of meat in 4 tbsp. warm butter. Sprinkle with flour, pour on white wine and stir. Cook for 30 mins. Five minutes before serving, brown mushrooms in butter. Add salt and pepper. Fry bread. Serve on the bread and pour over mushroom mixture.

1

beef, lamb, veal

Swedish beef steak with onions

2 pounds sirloin steak1/4 cup butter or margarine4 onions, sliced1 teaspoon salt1/4 teaspoon pepper1/2 cup boiling water

Cut steak into 4 serving portions. Pound meat lightly with meat hammer. Melt 2 tbsp. of the fat in a skillet. Add onions and sauté until tender and nicely brown. Remove onions from pan and keep warm. Add remaining butter or margarine to pan and heat. Sprinkle meat with salt and pepper. Fry in butter or margarine 3-4 minutes on each side. Remove meat to a hot serving platter. Pour boiling water into skillet and stir to dissolve brown particles in pan. Pour over meat. Garnish steaks with onions. Serve with fried potatoes.

veal scaloppini in lemon sauce

12 small veal escalopesflour6 tbsp. buttersalt2 sprigs flat-leafed parsley, finely choppedjuice of 1 lemon2 1/2 tbsp. hot stock

Beat scaloppini until thin and flat and sprinkle them with flour. Heat half of the butter in a wide pan and add veal. Turn up heat and fry quickly. Salt lightly. Keep meat warm on a hot dish. Add the parsley, lemon juice, the remaining butter and stock in the pan. Stir until bubbling, pour over veal and serve.

sailor’s beef

1 1/2 pounds chuck or round of beef5-6 medium potatoes2 tbsp. butter or margarine2 cups sliced onions2 tsp. saltdash of pepper3/4 cup water3/4 cup beerchopped parsley

Cut meat into 1/2 inch slices. Pound a little with meat hammer. Peel potatoes and cut into 1/2 inch thick slices. Heat butter or margarine in skillet. Add meat and brown quickly on both sides. Sprinkle with 1/2 tsp. of the salt. Remove meat from skillet. Cook onions in the same skillet until brown. Remove from pan. Add water to the pan and cook a few minutes. Place meat, onions and potatoes in alternate layers in a large casserole, sprinkling each layer with remaining salt and pepper. Add pan liquid and beer. Cover and bake in a moderate oven for 1-1 1/4 hours or until

meat is tender. Sprinkle with chopped parsley before serving.

veal mozzarella

4 veal steaks2 cloves garlic1/2 tsp. oregano1 tbsp. chopped parsley1 onion2 tbsp. lemon juice2 tbsp. oil60g butter1 tbsp. oil, extra2/3 cup grated mozzarella2 tbsp. grated parmesansauce 30g butter

2 tbsp. plain flour1 1/3 cups milk1/2 cup cream125g champignonssalt and pepper

Remove fat from steaks and pound thinly. Place in a single layer in a glass dish. Combine crushed garlic, oregano, parsley, peeled and sliced onion, lemon juice and oil. Mix well. Pour marinade over steaks and stand 2 hours. Drain steaks and pat dry. Heat butter and extra oil in pan, add steaks and cook on both sides until browned. Remove steaks and place in shallow ovenproof dish in a single layer, pour sauce over steaks and sprinkle top with combined cheese. Bake, uncovered in moderate oven for 30 mins. For the sauce: Melt butter in pan, add flour and cook for 1 min., stirring constantly. Add milk add cream, stir until sauce boils and thickens. Add thinly sliced mushrooms, salt and pepper, simmer uncovered 1 min. Serve with vegetables with basil.

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beef, lamb, veal

peppered beef with onion

500g fillet of beefsalt and pepper to taste1 egg white, lightly beaten2 tbsp. cornstarch5 tbsp. vegetable oil2 slices root ginger, coarsely chopped1 tsp. peppercorns2 medium onions thinly sliced1 1/2 tsp. sugar2 tbsp. dark soy sauce

Cut beef into 5x4cm slices and rub with salt and pepper. Wet with egg white and dredge with cornflour. Heat 4 tbsp. oil and when hot, add ginger and peppercorns. Stir-fry 45 sec. Add beef, and stir fry for 1 min over high heat. Add remaining oil and when hot, add the sliced onions. Stir-fry 1 1/2 mins. Add sugar and soy sauce, and stir-fry 11/2 mins more.

lamb’s liver with onion and bacon gravy

3 large onions, peeled and sliced3 tbsp. olive oil2 thick slices of butter50 diced bacon1 tbsp. flour200 ml meat stockWorcester sauce4 thin slices of lamb’s liver

Warm oil and one of the slices of butter in a shallow pan and add onions. Cook on a slow heat for 30 minutes until soft and golden. Turn up heat and reduce liquid, then add bacon. Cook for a couple of minutes until bacon fat is golden, then sprinkle with the flour. Cook for a few minutes at a moderate heat and then add stock, a shake or two of Worcester sauce, salt and pepper. Simmer, stirring for about 10 minutes. In another pan, melt the second piece of butter. When it is foaming, add the liver. Cook for one minute at a high heat, turn and cook the other side.

beef with quaglino’s noodles

5 tbsp. oil3 tbsp. soy sauce5 dried red chillies1 medium onion, sliced into thin stripshandful of fresh coriander, chopped500g beef (or turkey) per person, sliced into stripswateregg noodles or buckwheat noodles

Heat oil in pan and add chillies. Heat until smoking and leave to steep for at least 5 mins. Remove chillies. Boil water in saucepan and add noodles. Boil 5 mins or until cooked, drain. Reheat oil and when hot, add beef and stir-fry 1 min. Add onions and stir fry another 1 min. Add noodles and soy sauce and turn until covered, then add coriander. Turn once more and serve, garnished with more coriander.

veal with lemon

4 veal steaks1 egg white1/2 tsp. salt1/2 tsp. sugar1/2 tsp. soy sauce1 clove garlic3 tbsp. plain flour2 tbsp. cornflour2 tbsp. oil30g buttersauce 1/2 red pepper

3 shallots2 tbsp. brown sugar1/4 cup lemon juice1 tsp. soy sauce3 tsp. cornflour1 chicken stock cube2/3 cup watersalt, pepper

Trim steaks, pound out very thinly with meat mallet and combine with combined egg white, salt, sugar, soy sauce and crushed garlic, stand 30 minutes. Heat oil and butter in large frying pan, add steaks, cook quickly on both sides until golden brown. Remove from pan and spoon sauce over the veal steaks. For the sauce: seed pepper, shred finely. Slice shallots diagonally. Combine lemon juice, brown sugar, soy sauce, cornflour, crumbled stock cube, water salt and pepper in saucepan, stir over low heat until sauce thickens. Add pepper and shallots. M ix well.

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beef, lamb, veal

Bolognese meat sauce

6 tbsp. butter2 1/2 tbsp. olive oil1 onion, finely chopped1 carrot, finely chopped1 stalk celery, finely chopped2/3 cup bacon, finely chopped3/4 cup minced pork3/4 cup minced beef1/4 cup sausage meat2-3 chicken livers, optional2/3 cup dry white winesalt and pepper4 tsp. tomato paste1 1/4 cups stock4 tbsp. single cream or milk

Heat half the butter and all the oil in a deep frying pan. Add onion, carrot, celery and bacon and fry over a low heat until the vegetables begin to change colour. Add pork, beef, sausage meat and chicken livers and fry gently until they begin to change colour. Moisten with wine and cook until it evaporates. Season with salt and pepper. Dilute tomato paste with a little stock. Stir this into the sauce, cover and cook slowly, gradually adding the rest of the stock. After 1 1/2 hours, stir in the cream and continue cooking until reduced. Finally, add remaining butter and stir until melted in. Sauté 250g mushrooms in garlic. Finely chopped parsley can be added at the last moment.

hot herbed meatballs

750g pork and veal mince1 1/2 tsp. salt1 tsp. rosemary1/2 tsp. pepper1/2 tsp. paprika1/4 tsp. thyme1/4 tsp. marjorampinch nutmeg2 eggs1 3/4 cups breadcrumbssalt and pepper

In a large bowl combine the pork and veal mince with the salt, rosemary, pepper, marjoram, thyme and nutmeg. Roll into 1” balls with floured hands. Dip meatballs in beaten eggs to coat thoroughly and then roll in breadcrumbs which have been seasoned with the salt, pepper and paprika. Place crumbed meatballs onto lightly greased trays and bake in a moderately hot oven for 15 mins. Shake tray occasionally to keep meatballs in good shape.

veal katsu

2 pieces of rib-eye steak or scotch fillet1 tbsp. dry sherry1 clove garlic1 tbsp. soy sauce1” piece ginger1 egg1 cup fresh breadcrumbs1 carrot1 onion1 tbsp. oil1/3 cup oil, extra1 egg, extra1/2 tsp. soy sauce, extrasauce 2 tbsp. soy sauce

2 1/2 tbsp. water2 tsp. sugar1” piece ginger

Remove fat from steak and flatten with a meat mallet. Place steak in bowl, add sherry, crushed garlic and soy sauce. Grate ginger and squeeze between fingers to extract juice. Add juice to bowl. Discard fibres. Coat steak with flour, and shake away excess. Dip in lightly beaten egg, then breadcrumbs. Scrape carrot, cut into thin 5cm lengths. Peel onion, cut in half and then slice thinly. Heat oil in pan, add carrot and onion and cook 2 mins stirring occasionally. Remove, drain on paper. Place vegetables on serving dish. Add extra oil to pan add steak and cook until golden brown on both sides. Remove and cut into strips. Place on top of vegetables. Pour sauce over top. Bring saucepan of salted water to boil, add combined extra lightly beaten egg and extra soy sauce in thin stream, stirring occasionally with fork. Remove from heat, strain off and arrange around edge of plate. For the sauce: combine soy sauce, water and sugar. Grate ginger and press to extract juice and add to soy mixture. Discard fibres. Bring mixture to boil, reduce heat and simmer for 1 min.

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beef, lamb, veal

sliced lamb with leek and garlic

1kg leg of lambsalt to taste1 egg white, lightly beaten2 tsp. cornflour375g leeks4 tbsp. vegetable oil4 slices root ginger, shredded1 medium onion, thinly sliced5 cloves garlic, crushed3 tbsp. dark soy sauce4 tbsp. stock

Cut lamb into thin slices, rub with salt, wet with egg white and dredge in cornflour. Cut leeks into 5cm lengths. Heat the oil in a wok and when hot, add the ginger and onion. Stir-fry for 1 min. Add the garlic and lamb. Continue to stir and turn all the contents in the wok over high heat for 2 mins. Push away from the centre of the heat. Add the leeks and stir-fry them for 1 min over high heat. Pour the soy sauce and stock over them. Turn and stir for 45 seconds. Bring the lamb back to the centre and turn with the leeks over high heat for 45 seconds.

veal with mushrooms 1.5 kg veal1/2 cup dry white wine1/4 cup sherry3 tbsp. oil30g butter1 onion1 tbsp. flour1/2 cup cream1 chicken stock cube1/2 cup water1 tsp. Worcestershire sauce1/2 tsp. thyme1/2 tsp. tarragon1 tsp. cornflour1 tsp. water, extrasalt and pepper250g mushrooms60g butter, extra

Cut sinew from veal and place veal in bowl, pour over both wine and sherry and leave to stand for 4 hours, turning occasionally. Remove veal and pat dry. Reserve marinade. Heat oil and butter in pan, add veal and brown on all sides, remove and place in ovenproof dish. Pour off pan juices, leaving 1 tbsp. in pan. Add peeled and chopped onion, cook 2 mins. Add flour, stir 1 min, add strained marinade, cream, crumbled stock cube, water, Worcestershire sauce, thyme and tarragon, stir until boiling. Pour sauce over veal, cover, bake in moderate oven 1 1/2 hours or until tender. Melt extra butter in separate pan, add thinly sliced mushrooms, cook over high heat 2 mins, remove from pan. Remove veal from dish and keep warm. Pour sauce into saucepan, add mushrooms, combine cornflour and extra water, add to pan, stir until boiling, season with salt and pepper. Pour over sliced veal.

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beef, lamb, veal

beef in Barolo wine

2-2.5 lbs. lean beef1 bay leaf1 clove garlicsalt and peppergrated nutmeg2 cups Barolo or good red wine1 medium-sized onion4 tbsp. pork fat2 tbsp. butter

Cut the meat into six pieces of equal size. Put in a bowl with the bay lead, garlic, a little salt, pepper and the nutmeg. Add the wine, stir and leave in a cool place covered for at least 8 hours, turning occasionally. Dice the onion and the pork fat. Heat the pork fat and the butter in a large pan and sauté the onion gently until soft but not brown. Take the meat from the marinade, drain and pat dry with paper towels. Add the meat to the pan and brown over moderate heat. Strain the marinade and pour over the meat. Check seasoning and cook for 2 hours over low heat.

balti onion sauce / quick lamb curry

sauce 4 tbsp. cooking oil3-4 large onions, peeled and chopped2 tbsp. fresh ginger, peeled and chopped2 tbsp. fresh ginger, grated6 large cloves garlic4 green chillies, trimmed and de-seeded1 tbsp. ground coriander1 tsp. ground cumin1 tsp. ground turmeric1 tsp. garam masala450g tomatoes, peeled and chopped3 tbsp. fresh coriander leaves1 tsp. salt

curry 500 lamb fillet1 tbsp. cooking oil225g French beans1/4 of balti onion sauce recipe4 tbsp. water1 tbsp. coriander leaves

For the sauce: Heat oil in large pan and fry onions over moderate heat for 35 mins or until evenly brown. Add ginger, garlic and chillies, raise heat slightly and stir-fry for a few minutes. Add the ground coriander, giving it a good stir, and cook for a couple more minutes before adding the cumin, turmeric and garam masala. Add the tomatoes, fresh coriander, salt and 150ml water. Simmer over a low heat for 15 mins or until the sauce is thick. For the curry: Trim the meat and cut into kebab-sized chunks. Trim beans and halve. Heat a pan and add the oil and balti onion sauce, then the meat and beans. Sauté for a few minutes, add the water and simmer, stirring for six or seven minutes or until the meat is tender. Taste and adjust the seasoning. Garnish with fresh coriander and serve with rice, yoghurt, Indian bread and chutneys. (Sauce can be kept in fridge for 2 weeks, or can be frozen.)

6

beef, lamb, veal

beef stewed in beer

900g beef, cubed, or vegetarian alternative50g butter4 shallots or 2 onionssalt, black pepper, pinch of coriander2 springs of thyme500ml-1 lit beer2 tbsp. flour1 tbsp. Dijon mustard

Chop onions or shallots and fry them in butter in a casserole. Add beef and brown for about 5 mins. Season with salt, pepper, coriander and thyme. Pour in beer to cover meat completely and simmer for 90 mins. Lift out meat and set aside. Run sauce through a sieve and return to pan. Blend flour with a little of the sauce and add to pan, along with mustard. Simmer, stirring until flour is cooked, (about 2 mins). Return meat to sauce and cook through. Serve with potatoes.

lahmakun (Turkish spicy meat pizza)

250g strong white bread flour1/4 tsp. salt6g dried yeast150 ml warm water topping 2 tsp. olive oil

1 onion, finely chopped1 courgette, finely chopped1/4 tsp. hot chilli powder300g canned tomatoes1 tbsp. tomato purée175g minced beef or lambpepper

Make dough and leave in a greased plastic bag to rise for 30 mins or until double in size. For the topping, heat the oil land fry the onion and courgette for 5-10 mins until soft. Ad the chilli powder and cook for another minute. Add the tomatoes and the tomato purée, season with pepper and simmer for 10 minutes or until thick. Leave to cool then stir in the meat. Work the dough and knead it for 5 mins. Return it to bag and leave for another 30 mins. Roll it out and leave for five. Spread with the topping and bake for 20-25 mins.

veal masala

2 veal escalopes175ml masala1 tbsp. plain flour, seasoned with salt and pepper2 tbsp. olive oil25g butter1 tbsp. balsamic vinegar

Cut each escalope into three pieces, lay a piece of clingfilm on top of them and gently batter them flat and about 3-5mm thick. Coat each piece in seasoned flour, shaking off any excess. Add olive oil and butter to pan and when the butter is foaming, add the veal and fry on each side for 90 sec. Then add masala and balsamic vinegar. Cook until sauce is thick and glossy. Serve with a green salad and baked potatoes.

calves’ liver with sage

800g-1kg calves liver10 sage leaves1/4 glass white winebutter, olive oilsalt, pepper

Cut the liver into 1/2 cm thick slices about 7-8cm wide. Cut again into fingers 1/2” square and 7-8cm long. Season well. Place the sage leaves on top of each other, roll them into a little cigar and slice as thinly as possible. Heat some oil in a frying pan and when it is very hot but not smoking, throw in the liver and toss a few times to ensure it is sealed on all sides and then add the sage leaves. Turn a couple of times and then add the splash of white wine. Let it bubble up and then reduce, add the butter. Swirl it to coat and serve.

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beef, lamb, veal

Christmas burger

200g spicy, flavoured butcher’s sausages4 spring onions, roughly chopped2 cloves garlic, crushed350g turkey breast, minced3 rashers smoked streaky bacon, chopped6 more rashers, to serve1/2 teaspoon crushed chilli flakes2 level tbsp. grainy mustard1 tbsp. Worcester sauce1 rounded tbsp. mango chutney2 tbsp. chopped fresh thyme leaves2 tbsp. vegetable oil for frying +6 English muffins12 tbsp. cranberry sauce or mango chutney12 small crisp lettuce leaves18 slices gherkins

Squeeze sausages out of their skins. Mix in meat with spring onions, garlic, turkey breast, chopped bacon, chilli flakes, mustard Worcester sauce, mango chutney, thyme and salt and pepper. Shape roughly into six patties. Heat a little oil in a frying pan and cook for 5 minutes each side until done. Meanwhile, grill bacon rashers and toast muffins. Spread the bottom half of each muffin with a layer of mango chutney (or tomato chilli), pile on lettuce, cucumber, gherkin and bacon and add a little more sauce or chutney.

meatloaf

2 slices bread, cubed4 tsp. olive oil1 1/2 tbsp. ground cumin1 1/2 tsp. ground coriander1 tbsp. ground nutmeg1/2 green pepper, chopped1/2 red pepper, chopped1 onion, finely chopped1/2 bunch spring onions, finely chopped1 red chilli, finely chopped2 large cloves, finely chopped2 eggs100ml tomato ketchup500g minced beef500g minced pork2 tsp. saltblack pepper

Toss cubes of bread in a bowl with 2 tbsp. of olive oil, cumin, coriander and nutmeg. Spread on a baking sheet and toast for 15 minutes. Allow to cool, then crumb in a food processor or place in a large plastic bag and crush with a rolling pin. Heat remaining 2 tbsp.. oil over a low heat, add peppers, onion, chilli and garlic and soften for about 10 minutes. Cool to room temperature. Beat eggs with ketchup in a large bowl. Add vegetables, ground meat, crumbs, salt and pepper. Combine thoroughly and form the mixture in an oval loaf shape in a shallow baking dish. Bake for 45 mins-1 hour and serve with mashed potatoes and relish.

8

beef, lamb, veal

pot-roast pork chops with fennel and onion

1 tbsp. olive oil2 large pork chops, about 450g2 juicy cloves of garlic, peeled and halved1 tsp. fennel seed1 lemon100 ml dry vermouththick slice of butter a palmful of chopped parsley

Heat oil in a stainless steel or cast iron casserole. Put in the chops and colour lightly on each side, sot that they leave a slight sticky deposit in the pan in a minute or two. Tuck the garlic around the chops, scatter in the fennel seed and grind over a little salt and pepper. Squeeze in the juice of half the lemon and pour in the dry vermouth. Bring the liquid to the boil and bubble for 3-4 minutes until it becomes mildly syrupy. Drop in the butter, cover with a lid and bake at 170°C for 40 mins. After 35 minutes, put a serving dish in to warm. Place the chops on the serving dish, boil the cooking juices for 1 minute, then stir in the juice from the second half of the lemon and the chopped parsley. Pour the juices over the chops and serve with scrubbed new potatoes and a green salad.

summer meatballs

1 kg minced veal2-4 slices stale white bread200 ml milk100g pine nuts3 cloves garlicleaves from a decent handful of basil40 g freshly grated Parmesan2 beaten eggsolive oil for frying

sauce: 1 onion2 cloves garlic1 stick celery1 carrotzest of half a lemon4 tsp. butter3 tbsp. olive oil1 tsp. sugar2 x 700 ml tomato passataone or two sprigs basil250 ml full-fat milk

Put onion, garlic, celery, carrot and lemon zest in the food processor and purée roughly. Heat 2 tbsp.. butter and the oil in a large pan into which the meatballs will fit in a large layer. When warm, add the onion mixture. Cook over a low to medium heat, stirring, for about 10 minutes, or until soft. Stir in the sugar and the passata (or alternatively, 4 x 400g tins of tomatoes), throw in a couple of springs of basil and cook covered, on low heat, for 20 minutes. Take lid off and reduce, stirring occasionally for another 20 minutes. Ten minutes in, stir in the milk and the remaining butter. Remove crusts from the bread and break into pieces. Cover with the milk and leave for 10 minutes to soak. Put the pin nuts in the (dry) bowl of the food processor and grind. Add the garlic, basil and grated Parmesan and blend together. Put the minced meat into a large bowl and scrape out the contents of the food processor bowl on top of it. Add the eggs. Squeeze out the milky bread and add. Use hands to mix well and combine. Line two baking sheets with clingfilm. Take clumps of the meat mixture and roll into balls about the size of walnuts, and then press slightly too flatten. When plastic sheet is full, place in refrigerate for 10 minutes. Pour olive oil into a frying pan to a depth of 5mm. When hot, brown the meatballs on both sides and transfer to the pan or casserole with the sauce. When they’re all in, put on the lid and cook on a low-ish heat for 30 minutes, then remove the lid and leave to bubble gently for a final 5 minutes. Sprinkle on added basil and some toasted pine nuts and serve with either rice or pasta.

9

beef, lamb, veal

lamb shanks with balsamic vinegar and Marsala

1 tbsp. olive oil2 small lamb shanks, about 450g each2 large onions100 ml balsamic vinegar150 ml Marsala

Put the oil into a casserole and place it over a moderate flame. Once it is hot, add the lamb shanks and allow them to brown lightly on all sides. While the meat is browning, peel and slice the onions, but not too thinly. Remove the meat and turn the heat down. Add the onions to the pan and stir occasionally, letting them cook slowly until soft and lightly coloured. Add the vinegar, bring to the boil, then return the lamb and any juices to the pot. Baste the lamb with the onions and juices, then cover with a lid and bake at 170°C for 1 1/2 hours, basting and turning once. Now add the Marsala and return to the oven, uncovered, for 25 mins. The lamb will be sticky and will fall off the bone with ease and the onions will be rich and jammy. Serve with a chicory salad and some hunks of crusty bread.

veal kidneys with three mustards

450 g veal (or lamb) kidneys2 shallots1 glass white wine200 ml double cream1 small tsp. tarragon mustard1 small tsp. Meaux seed mustard1 small tsp. Dijon mustard50 g unsalted buttera little lemon juice

Remove sinew from kidneys and cut into small lobes (or if using lamb) simply split in half and remove nerve). Heat pan with oil but not to smoking point. Seal on all sides, season and continue cooking for a few seconds more. Empty kidneys into a colander and drain. Chop shallots very finely and add to pan as butter foams. When shallots soften, add wine and reduce on high heat, scraping up the juices. When wine is almost gone, add cream. Boil vigorously until cream has reduced and thickened. Turn down heat and whisk in mustards. Do not boil. Return the kidneys to the pan and coat with sauce. Sharpen with lemon juice. Add more butter if necessary, and season. Serve with plain noodles and spinach leaves seared in a tine amount of oil.

sautéed lambs’ kidneys with Madeira gravy bacon gremolata and parsley and mustard mash

kidneys: 8 plum lamb’s kidneys50 g butter150 ml Madeira

bacon: 200 g streaky bacon, cut into thin strips50 g butter95 g fresh breadcrumbshandful fresh, flat-leafed parsleygrated zest of one lemonsalt and freshly ground black pepper

mash:740 g potatoes, peeled, in large chunks2 heaped tbsp. grain mustard50 g butter3 heaped tbsp. crème fraîche

Boil potatoes in salted water until tender. Meanwhile, halve kidneys and remove white core with scissors. Rinse under cold running water. When potatoes are tender, drain and mash with butter, parsley, mustard and crème fraîche. Cover with butter paper and a tight lid, and keep warm. Fry the bacon in a shallow pan until the fat on the bacon is golden. Remove pan from heat, leaving bacon and butter in it. In another pan, melt half the butter for kidneys. Place dry kidneys into butter. Cook on one side for 1 min. on high heat and turn over and cook for another. Lift out and keep warm. Discard most of the butter and pour in the Madeira and boil over a high heat for 90 sec., scraping the pan. Add the remaining butter. Reduce the heat and return kidneys to the sauce. return bacon to heat and mix breadcrumbs, chopped parsley and grated lemon together. Stir them into the sizzling bacon and butter. Season with salt and some black pepper and stir gently for 2-3 minutes. To serve, spoon the kidneys and their sauce into a hot, shallow serving dish. Scatter the hot bacon gremolata over.

10

beef, lamb, veal

lamb with fennel and garlic

12 lamb cutletsplain flour, for dusting1 garlic clove, finely chopped1 fennel bulb with leaves, cut into chunks150 g dry Marsalasalt and freshly ground black pepper

Dust the cutlets in the flour, shaking off any excess. Heat a little olive oil in a large frying pan, then fry the cutlets on both sides until brown. Remove and set aside. Add the garlic and fennel to the pan and fry for a few minutes, stirring. Stir in the Marsala and season with salt and pepper. Return cutlets to pan and cook for 15 minutes.

Blanquette of lamb

50 g unsalted butter1.8 kg lamb shoulder, boned and cut into chunks2 tbsp. plain flour4 garlic cloves, chopped1 litre dry white winebouquet garni (parsley, thyme, bay leaves)500 g baby carrotsjuice of 1/2 lemon1 egg yolk2 tbsp. crème fraîchesalt and pepper

Melt the butter in a large pan and carefully brown the lamb, in batches if necessary. Sprinkle the lamb with the flour, then add the garlic. Stir over a high heat for a couple of minutes until garlic is cooked. Lower the heat and slowly stir in the wine. Add the bouquet garni, carrots and salt and pepper, then simmer for about 1 1/4 hours until lamb is tender. In a bowl, whisk together the lemon juice, egg yolk and crème fraîche with a fork. Just before serving, remove the lamb from the heat, stir the lemon juice mixture into the pan and return to the heat to warm through. Serve with saffron rice.

roast pigs’ kidneys with mushrooms and cream

2 large pigs’ kidneys200 g small brown mushrooms, halved75 ml whipping cream4 shallots, peeled and finely chopped4 cloves garlic, peeled and crushed2 tbsp. olive oil95 g butter1 level tbsp. plain flour150 ml chicken stock1 level tsp. chopped thyme leaves150 g streaky bacon2 level tbsp. smooth Dijon mustardsalt and pepper

Halve and rinse kidneys. In a shallow pan, cook the chopped shallots and half the crushed garlic in the oil and a third of the butter until soft. Do not brown. Add mushrooms and cook for 4-5 mins until soft. Sprinkle in flour and cook for 1 minute. Pour in stock and white wine and bring to the boil. Turn down heat, season with salt and pepper and simmer for 2 mins. The sauce should not be too thick. Thin with stock if it is. Melt half of the remaining butter in a small frying pan. Once it starts to sizzle, briefly fry the kidneys on each side over a high heat. Place seared kidney halves in a flame proof dish, cut side up. Mix together the remaining butter and garlic with the chopped thyme leaves and a little salt and pepper. Spread this seasoned butter over the cut side of the kidneys and place the remaining kidney halves on top. Unravel the bacon to form long strips and wrap each kidney in 5 slices. Pour sauce over and bake in 200°C oven for 20-25 minutes until bacon is crisp.

11

beef, lamb, veal

lamb and potato moussaka

900 g waxy potatoes2 tbsp. sunflower oil450 g onions, peeled and thinly sliced2 large cloves garlic, crushed and chopped1 level tsp. cinnamon 500 g lamb mince400 g tomatoes, drained and chopped750 ml vegetable stock1 tsp. oregano1 tbsp. sugar3 tbsp. chopped fresh parsleysalt and pepper

sauce: 1 pint milkfreshly grated nutmeg50 g unsalted butter50 g plain flour3 medium eggssalt and pepper

Cook potatoes for 10 minutes. Drain, cool, and cut into 5mm slices. Heat oil in frying pan and sauté onion for 15 mins. Add cinnamon and stir for 1 minute. Add lamb and cook for 10 minutes. Add tomatoes and add the stock, oregano, sugar, and parsley. Season and cook for 25 minutes. Make sauce as for a white sauce and when cool, add the whisked eggs. Place alternate layers of potatoes and mince mixture in a casserole. Spoon cooled sauce over the top and bake at 180°C for 45 minutes. Leave for 10 minutes before serving.

gigot of lamb on boulangerie potatoes

5-6 large potatoes3 medium onions2 garlic cloves60 g butter1/2 pint light meat stock2 kg leg of lamb (or hogget)sea saltblack pepper

Pre-heat the oven to 180°C (move the shelves to make room for the dish. Peel and thinly slice the potatoes and wash them thoroughly. Smear the butter around the interior of a large dish. Drain the potatoes and start layering the potato slices and the onions until you have filled the disk. Slip in a slice of garlic every now and then. Pour the stock over the potatoes. Place the lamb on a roasting tray, fiercely brown it in a very hot oven for 15 minutes and then transfer to the baking dish (this is to burn excess fat off of it) . Place a small sprig of rosemary under the meat and season the meat with salt and pepper and moisten the lamb with a little oil if it dries out. Cook for 90 minutes and allow to rest in the (off) oven for 20 minutes. herb-crusted lamb with broad bean purée

purée: 225 g floury potatoes, peeled and diced

500 g broad beans, shelled100 g fat-free Greek yoghurt4 tbsp. fresh chives

lamb: 3 tbsp roughly chopped mixed herbs(parsley, basil, coriander, mint)1 fresh rosemary sprig, leaves ripped off1 tsp olive oil8 x 50 g lamb noisettes2 tbsp prepared mustardsalt and pepper

Preheat oven to 220°C. Cook potatoes in a pan of boiling salted water for about 5 minutes until tender, then drain well. Cook the broad beans in a separate pan of boiling water for 5-8 min. until tender and then drain. Meanwhile, put the mixed herbs, rosemary leaves and garlic in a food processor and whiz until finely chopped. Stir in the lemon rind and juice, olive oil and plenty of salt and pepper. Spread each noisette or chop with a little mustard and sprinkle with the herb mixture. Lay in a baking dish and cook for 8-10 min. until well browned but pink in the middle. Mash the potatoes. Whiz the beans in a food processor until smooth. Stir in the potato with the yoghurt, lemon juice and chives. Season to taste. Spoon the purée on to serving plates and top with the lamb. Serve with salad.

12

beef, lamb, veal

spicy beef

500g diced braising steak15ml sunflower oil5cm fresh root ginger, peeled and sliced2 cloves garlic, peeled and finely chopped2 red chillis, halved and deseeded6 salad onions, trimmed and cut into 5cm lengths1 cinnamon stick, halved30ml hoisin sauce450ml hot chicken stock15ml soft brown sugar60ml dark soy sauce60ml dry sherry1/2 head Chinese cabbage (pak choi) roughly shredded)salt and freshly ground black pepper175g egg noodles, cooked to serve

Bring a large saucepan of water to the boil. Add the steak and blanch for 5 mins. Skim the surface. Heat the oil in a wok or large frying pan until hot. Add the steak and stir-fry for 5-7 mins, until browned. Remove and set aside. Add the ginger, garlic, chillies and half the salad onions and stir-fry for 1 min. Stir in the cinnamon, hoisin sauce and steak. Mix in the stock, sugar, soy sauce and sherry. Bring to the boil, then simmer, uncovered, for 90 mins. until the meat is tender. remove the pan from the heat, then stir in the Chinese cabbage and remaining onions. Allow to cook in theheat of the stew for 5 mins. Season to taste. Divide among four dishes and serve with noodles.

honey-grilled lamb with saffron pilaf

generous pinch of saffron750ml hot lamb stock4 green cardamon pods2 cloves garlic, peeled and crushed15ml clear honey4 lamb neck fillets, about 450g in weight15ml olive oil1 large onion, peeled and sliced225g basmati rice12 dried apricts, halved200g fine beans, halvedsalt and freshly ground black pepper50g flaked almonds, toasted

Stir the saffron into the lamb stock. Split open the cardamon pods, place the seeds in a pestle and mortar, then finely crush them. Mix the seeds with the garlic and honey. Thickly spread over the lamb fillets and set to one side. heat the oil in a large frying pan, then cook the onion until it starts to turn golden. Add the rice, dried apricots and beans, pour in the saffron-infused stock and season to taste. Bring to the boil, then cover and simmer for 15-20 mins or until the rice is tender and all the stock is absorbed. Meanwhile, frill the lamb for 8-10 mins. turning frequently, until tender. Stir any honey juices from the grill pan into the cooked rice, then gently warm through. Toss in the toasted almonds and serve topped with slices of lamb.

13

beef, lamb, veal

shoulder confit with truffle mashed potato

400 g lamb shoulder720 g lambchops1 litre grape juice50 g carrot30 g onion, sliced5 g pepper30 g lime, cut into segments3 g each bay leaves, black peppercorns, coriander, chopped parsley3 ml truffle oil100 ml cream50 ml milk30 g potato, boiled in salted water and peeled15 g butter100 ml demi-glaze3 g each, salt, pepper30 g shallots, chopped

Trim the lam shoulder from excess of fat, cut into pieces and 4cm long. Marinate with carrots, onions, bay leaves, black peppercorn and cover with graph juice. Marinate for 2 days in the refrigerator. Transfer the lamb onto a baking tray, cook with the marinade at 100C for 2-1/2 hours. When the lamb is done, cool it in the marinade and break it into small pieces in your hand.To prepare mashed potato, boil cream and milk in a large saucepan. Add potato and mash them with a wooden spoon. Add truffle oil and adjust seasoning. In a hot pan heat butter and sauté shallots till translucent. Add lime and confit. Saute and check for salt and pepper. Place the sautéed lamb confit in a ring mould and top with mashed potato.To prepare lyonnaise, heat olive oil in frying pan and sauté onion till brown. Add parsley and a splash of grape juice to deglaze. Marinate the lamb chops with salt, papper and oil then grill as you wish. For the sauce, bring the demiglaze to a simmer and correct seasoning, add butter andn allow it to gently melt.To plate, place the ring mould on the plate, spoon lamb confit at the base, top with mashed potato, arrange the lyonnaise and place the grilled lamb chop on top of it. Drizzle with the sauce to finish. Serve immediately.

La-ham (Lamb with Emirati spices)

650g de-boned lamb, cubed2 tsp tomato paste1 tomato, chopped½ cup corn oil2 large onions. sliced6 garlic cloves, crushed1 tsp bezar (Arabic spice mix)1 tsp tumeric½ pod cardamon1 bunch fresh coriander, choppedsalt, to taste

Place the lamb in a large pot with water and bring to the boil. Cook for around 45 minutes, until tender, then drain and keep to one side. Fry onions in a pan until brown, add spices and continue frying for two or three minutes. Add all the remaining ingredients and enough water and cook until a thick gravy forms and all the spices are well amalgamated. Plate the lamb and pour the gravy over.

14

chicken, turkey, duck

Cantonese chicken & vegetables

30ml oil2 cloves garlic1 small onion, chopped6 tbsp. water1 tsp. cornflour and 1 tsp. sugar, mixed together1 tbsp. dark soy sauce4 tbsp. chilli sauce450g boneless, skinless chicken breasts, cubed1 carrot, sliced and quartered125g button mushrooms, sliced8 baby sweetcorns1/4 tbsp. Chinese 5-spice4 tbsp. white wine

Heat the oil in a large frying pan and brown the chicken over a high heat until cooked. Add the garlic and onion, fry for 1 minute and then stir in the vegetables and cook for 5 minutes over a fairly high heat. Mix in the remaining ingredients and simmer, stirring occasionally until the sauce thickens.

chicken pepitoria

6 pieces chicken breast1 piece leek200 ml olive oil1 kg spinach200g onion, chopped 300ml white wine400ml chicken stockpinch of saffron220ml cream1 tsp. green or red pepper, chopped

Poach the leek for a few minutes, immerse in cold water. Cut pocket in each chicken breast, fill with leek and season to taste. Heat oil in pan and brown chicken breasts on both sides. Place pan in oven and bake at 190° C for 10 mins. Remove. Add half the onion and glaze. Add wine, saffron and stock. Reduce by half. Add cream. Parboil spinach. Remove and sauté with rest of onion. Season and place on serving plates. Cut each breast into three pieces and add to serving plates with sauce.

navajo stew

2 large onions, chopped2 tbsp. butter or margarine2 small chillies finely chopped4 fl oz orange juice2 lb. boneless turkey breast, cut into 2 cm cubessalt and pepper3 large sweet potatoes, peeled and cut into 2cm cubes2 10 oz tins black beans

Fry the onions in the butter until soft but not browned, and the turkey and stir for one minute. Add the chillies, juice and sweet potatoes. Season and stir. Add the beans and simmer for 30 mins or until the sweet potatoes are soft and mushy.

chicken stew in white wine

250g butter8 small carrotsone can of new potatoes200g mushrooms200g bacon3 small onions8 small stalks celery4 chicken breasts4 tablespoons flour2/3 bottle dry white wine1/8 tsp. black pepper1/4 tsp. onion powder1/4 tsp. curry powder1/4 tsp. garlic powder1/4 tsp. oregano1/4 tsp. sage1/4 tsp. paprika1 tsp. oregano1 tsp. basil1 tsp. salt1 tbsp. parsley flakes1 pinch thyme

Chop bacon and onions into bite-sized pieces and sauté in large pan along with the celery. In a separate pa sauté the chicken until brown. To the first pan add the flour and stir until smooth. Add more butter if necessary. Add chicken. Pour on the wine and add spices. Add the carrots and simmer on low heat, stirring occasionally until carrots and chicken are cooked (40-50 mins.) 10 mins before serving, sauté mushrooms and add along with potatoes.

15


chicken with crab

4 chicken fillets30g butter2 tbsp. oilfilling 30g butter

3 shallots1 clove garlic170g can crab2 tsp. lemon juice1 tbsp. creamsalt and pepper

sauce 30g butter3/4 cup water1/4 cup dry white wine1 chicken stock cube2 tsp. French mustard2 tsp. cornflour1 tbsp. creamsalt and pepper

Cut a pocket in the chicken and fill with the prepared filling. Heat oil and butter in pan and cook until golden brown on both sides. Remove and place in greased ovenproof dish. Cover and bake in moderate oven for 20 mins. For the filling: melt butter in pan, add chopped shallots and crushed garlic. Add drained crab, lemon juice and cream, cook for a further 1 min. Season with salt and pepper.

chicken with oranges & almonds

60g butter1/2 cup flaked almonds4 chicken portionssalt and pepperpaprika3 oranges2 tsp. caster sugar Melt the butter in a pan, add the almonds and fry gently until golden. Remove and set aside. Sprinkle the chicken with salt, pepper and paprika to taste. Add to the fat remaining in the pan and fry until golden all over. Cover and cook gently for 30 mins or until tender. Meanwhile squeeze the juice from two of the oranges. Cut the third into segments, discarding all pith. Transfer the chicken to a warmed serving dish and keep hot. Add the orange juice, orange segments and sugar to the pan juices and boil rapidly for 2 mins. Pour over chicken. Sprinkle with the almonds and serve immediately.

chicken breasts with grilled mango and passionfruit sauce

4 passionfruit1 glass water1 tsp. cornflour1 tbsp. fresh coriander, chopped2 chicken breasts1 mango

Scoop out the flesh of the passionfruit and blend with the water. Sieve to remove the pips. Pour into a small saucepan and boil to reduce for 5 minutes, add the cornflour and blend. Toss in the coriander. Slice the chicken breasts across the flat and fry them in a small amount of butter. Slice the mango and grill or griddle until slightly blackened. Arrange on a plate and serve with the sauce.

chilli chicken garlic steaks

1 tsp. sugar1 tsp. cornflour2 tbsp. oil1 onion, finely chopped3 tbsp. water6 tbsp. chilli sauce450g boneless, skinless chicken breasts100g mange tout50g beansprouts2 tsp. oyster sauce

Cut the chicken into 5cm pieces and make criss-cross cuts on the surface. Combine the chilli sauce with the garlic, oyster sauce, sugar, cornflour and chicken and leave it to marinate for 30 minutes. Heat the oil and fry the onion and chicken until cooked (about 10-15 minutes). Stir in the mange tout and beansprouts and stir-fry for 2-3 minutes. Add a little water to make a sauce and serve hot.

16


chicken with crab

4 chicken fillets30g butter2 tbsp. oilfilling 30g butter

3 shallots1 clove garlic170g can crab2 tsp. lemon juice1 tbsp. creamsalt and pepper

sauce 30g butter3/4 cup water1/4 cup dry white wine1 chicken stock cube2 tsp. French mustard2 tsp. cornflour1 tbsp. creamsalt and pepper

Cut a pocket in the chicken and fill with the prepared filling. Heat oil and butter in pan and cook until golden brown on both sides. Remove and place in greased ovenproof dish. Cover and bake in moderate oven for 20 mins. For the filling: melt butter in pan, add chopped shallots and crushed garlic. Add drained crab, lemon juice and cream, cook for a further 1 min. Season with salt and pepper.

lemon chicken

8 small chicken breast fillets1 egg white1/2 tsp. sugar1 tsp. salt1 tsp. grated green gingerflour2 tbsp. oil30g butter3 shallots1 lemonsauce 1/2 cup lemon juice

1 chicken stock cube2 tbsp. cornflour2 tbsp. honey2 1/2 tbsp. brown sugar1 tsp. grated ginger1 3/4 cups water

Combine egg white, sugar, salt and ginger, mix well, add fillets, turn in mixture, stand 10 minutes. Coat lightly with flour. heat oil and butter in pan and add half the fillets. Fry until golden brown on both sides. Remove. Repeat. Spoon lemon sauce over. Garnish with chopped shallots and thinly sliced lemon. For the sauce: Combine lemon juice, crumbled stock cube, cornflour, honey, brown sugar, ginger and water in saucepan and stir over low heat until sauce thickens.

red-cooked chicken

one 2kg chicken, chopped into 5x4cm pieces4 tbsp. vegetable oil2 medium onions, thinly sliced4 slices root ginger, chopped6-6 1/2 tbsp. dark soy sauce6-6 1/2 tbsp. rice wine or sherry600ml stock or water3 tsp. sugar

Heat oil in a casserole and when hot, add onions and ginger. Stir-fry over medium heat for 2 mins. Add the chicken pieces and turn in the hot oil for 3-4 mins. Add soy sauce, sherry, stock and sugar. Bring to boil. Reduce heat and simmer gently for 70 mins. Turn every 15 mins until sauce is reduced.

white cut chicken

one 2kg chicken2.2 lit water4 slices root gingersaltsauce 3-4 tbsp. dark soy sauce

2 tbsp. wine vinegar1 1/2 tsp. chilli sauce2 tbsp. shallots, finely chopped3 cloves garlic, finely chopped1 chilli, finely chopped2 tbsp. vegetable oil1 1/2 tsp. sesame oil

Boil water and place chicken, salt, and ginger in saucepan and when boiling, lower heat and simmer for 1 hour until done, turning a couple of times. Turn off feat and allow chicken to stand in the stock for 30 mins, before refrigerating. When chicken is cool, remove from the stock and chop into 5x4cm pieces. Mix together ingredients for sauce, pour over and serve.

17


chilli chicken stir fry

1 tbsp. honey1 tsp. soy sauce2 tbsp. oil2 cloves garlic, crushed1 small onion, cut into wedges1 tsp. cornflour125ml water6 tbsp. chilli sauce450g skinless, boneless chicken breasts, cut into

strips2.5cm piece ginger, peeled and chopped1 green and 1 red pepper, de-seeded, cut into chunks

Combine the chilli sauce, honey, soy sauce, salt, pepper and chicken. Marinate for about 20 minutes. Heat the oil and fry the chicken until nearly cooked (about 8-10 minutes). Add the ginger, garlic and vegetables and stir fry over a high heat for a few minutes until onion softens. Mix the cornflour and water and stir into the chicken mixture and heat, stirring constantly until thickened. Serve hot with rice.

chicken in lemon mustard

8 small chicken fillets1 onion, sliced1 clove garlic1/2 cup lemon juicesalt and pepper2 tsp. dry mustard90g butter1 tbsp. oilwatercress for garnishsauce 30g butter

1 leek, washed and sliced1 clove garlic, crushed1 stick celery, chopped1 carrot, sliced1 rasher bacon, chopped1 cup dry white wine2 cups water2 chicken stock cubes2 tsp. dry mustard1 tsp. French mustard1 tsp. sugar2 tbsp. lemon juice1 1/2 tbsp. cornfloursalt and pepper60g butter, extra

Place chicken in a single layer in a glass dish. Combine onion, crushed garlic, lemon juice, sat, pepper and mustard, pour lemon mixture over chicken. Stand 2-3 hours. Remove chicken and pat dry with paper. Melt butter and oil in pan, add chicken and cook over high heat until lightly browned. Remove and place in ovenproof dish, cover and bake in moderate oven 15 mins. Serve with sauce and garnish. For the sauce: Melt butter, add leek, garlic, carrot, celery and bacon, cook covered over low heat for 5 mins. Add wine, water and crumbled stock cubes, bring to boil, reduce heat and simmer 30 mins, uncovered. Strain, return to saucepan, add mustards and sugar. Combine lemon juice and cornflour, add to sauce and stir until boiling thickens slightly. Season and add extra butter. Serve with vegetable platter.

18


Shangtung hand-shredded chicken

1 young roasting chicken about 2kg2 medium sticks celery, chopped4 slices root ginger, chopped1/2 medium red capsicum, chopped2 medium chillies, chopped4-5 thin slices of zha cai (ph. “zarr sigh”) pickles3 shallots, choppedsaltsauce 2 tbsp. light soy sauce

1 tbsp. wine vinegar1 1/2 tbsp. vegetable oil2 tbsp. stock

Roast the chicken in a 200°C oven for 1 1/2 hours. When cool, cut into small pieces and shred. Mix sauce ingredients together until well blended. To serve, mix and toss all ingredients together on a serving platter. Pour the sauce over.

spiced country chicken

4 chicken portions2 tbsp. plain flour30g butter1 onion, finely chopped1 clove garlic, crushed1 green pepper, seeded and chopped2 tsp. curry powder1 tsp. chopped thyme1/2 x 425g can tomatoes2 tbsp. sweet vermouthsalt and pepper1/3 cup raisins

Coat chicken portions with flour and fry in melted butter until golden. Remove from the pan and set aside. Add garlic, green pepper, curry powder and thyme to remaining fat and fry, stirring for 5 mins. Add tomatoes with their juice and the vermouth. Return chicken to pan and add salt and pepper to taste. Cover and cook for 20 mins or until chicken is tender. Stir in raisins and serve hot with jacket potatoes or plain boiled rice.

chicken supreme

2 x 1.5kg chickens2 red peppers2 carrots, scraped and cut into small cubes250g mushrooms, finely sliced2 onions, peeled and finely chopped2/3 cup frozen peas125g butter1/3 cup flour1/3 cup cream1/2 tsp. prepared mustard1/2 tsp. turmeric60 butter, extra

Steam or boil chickens until tender. Reserve 3 cups of chicken stock. Remove skin and bones from meat and cut into 1” pieces. Peel and finely chop onions. Melt butter in pan and add prepared vegetables. Cook until tender. Remove. Add extra butter and melt, stir in flour and cook 1 min. Add chicken stock, turmeric, mustard and cream. Mix well. Stir until boiling. Reduce heat. Return vegetables to pan, add chicken pieces and peas, cover, simmer 5 mins. Serve with rice.

19


chicken in lime, ginger and soy sauce

2 chicken breasts, 4 drumsticks or 12 wings4tbsp olive oiljuice of 1 lime4 tbsp. soy sauce1tbsp grated ginger

Rub chicken pieces with olive oil and roast in a moderate oven 30 mins. Drain off fat and add lime juice, soy sauce and ginger. Turn oven to moderate. Bake a further 15 mins, basting occasionally.

duck with Campari and orange

4 oranges

Remove the outer part of the skin with a vegetable peeler and cut into strips. Simmer for 15 mins. in a quart of water, drain and pat dry. Squeeze the juice out of the oranges and set aside.

1 duckling, about 2kg1 carrot1 onion1/2 tsp. saltpinch of pepper

Season the duck cavity with the salt and pepper, add a third of the prepared orange peel. Prick the skin around the thighs, back and lower breast, dry the duck thoroughly and place in a roasting tin with the chopped carrot and onion around it. Bake at 220°C for 15 mins. to brown. Turn heat down to 180°C and turn the duck onto the other side. After 15 mins, turn it back upright and sprinkle the breast with some coarse salt.

3 tbsp. granulated sugar50ml red wine vinegar500ml stock (duck, if possible)30g arrowroot2 tbsp. Camparithe previously squeezed orange juice

Boil the sugar and vinegar over a medium-high heat until the mixture turns into a brown syrup. Remove from heat and pour in the orange juice. Reduce to a syrupy glaze and add the stock. Blend Campari into a paste with the arrowroot and whisk into the sauce. Simmer gently for a minute and then stir in the orange peel. Simmer for 2-3 minutes, or until the sauce is clear, limpid and lightly thickened. When the duck is cooked, remove the string, put in a dish and replace in the turned-off oven with the door ajar.

125ml Campari2-3 tbsp. Cointreau25g butter3 or 4 oranges, cut into segments

Remove as much fat as possible from the roasting tin, add the Campari and boil it down rapidly. Re39duce until there is only 2-3 tbsp. of liquid left. Strain this into the sauce and then stir in the liqueur a spoonful at a time. Add extra orange juice at this stage if the sauce is too sweet. Just before serving and off of the heat, swirl in the butter to enrich it and pour the sauce into a warmed sauceboat. Place a line of orange segments over the duck and heap the rest at the two ends of the dish. Spoon a little of the sauce over the duck, and serve.

20


ginger chicken satay

marinade 1/4 cup ginger root, peeled and sliced1 cup vegetable oil1 tbsp. garlic, chopped2 tbsp. honey

satay 4 chicken breasts24 wooden skewers

mint sauce 1 cup mint leaves, no stems1/4 cup sugar1/4 cup lime juice1 cup yoghurt1 tbsp. chilli garlic paste

Purée marinade ingredients in blender. Slice chicken breasts into 6 strips and thread onto skewers. Place in a shallow pan and coat with the marinade for 24 hours. Purée mint sauce and refrigerate. Grill chicken satays, arrange on plate and serve with the mint sauce.

Chinese lemon chicken

375g chicken breasts, cut into 4x1cm slices.salt and pepper, to taste1 tsp. vegetable oil (for rubbing onto chicken)3 shallots, cut diagonally into 4cm lengths3 1/2 tbsp. vegetable oil for stir-frying3 slices root ginger, chopped into double matchsticksrind of 1 1/2 medium lemons, chopped similarly1 medium red capsicum, thinly sliced1 medium green capsicum, thinly sliced3 tbsp. stock2 tbsp. dry sherry3 tbsp. light soy saucejuice from 2 medium lemons

Rub chicken with salt, pepper and oil. Heat oil in wok and when hot, add ginger, chicken and lemon rind. Stir-fry over high heat for 2 minutes. Remove and set aside. Add shallots and capsicums and stir-fry over high heat. Pour in stock, sherry and soy sauce. When boiling, return chicken to wok and toss in sauce. After 90 sec. or when the liquid in the wok reduces by half, sprinkle with lemon juice. Turn once more and serve.

chicken breasts stuffed with pesto

4 tbsp. fresh brown breadcrumbs4 large, free-range chicken breasts, unskinned2 tbsp. pesto (preferably fresh)1 tbsp. freshly grated parmesan cheeseolive oilsalt and pepper

Mix together breadcrumbs, pesto and parmesan together, then season. Lift skin from chicken and push a quarter of stuffing under . Replace skin, patting gently, to cover pesto mix. Brush a little olive oil over chicken. (This can be done up to 6 hours ahead, but return chicken to room temperature 30 mins prior to baking.) Roast at 220°C for 25 mins. Allow chicken to rest for 5 mins before serving with tomato and basil sauce and a small spoonful of basil juices spooned over. Or serve in 3 or 4 pieces garnished with basil.chilli chicken strips with red-pepper pasta

2 skinless chicken breasts, cut into strips2 tbsp. olive oil1 tsp. mild chilli pepperhalf tsp. ground cuminhalf tsp. dried oregano or marjoram180g pasta shapes1 large red pepper, cored and chopped2 cloves garlic200g can chopped tomatoes1 small head broccoli, stalks chopped, florets halvedfew leaves of fresh basil, torn2 dsp. fromage fraissea salt and ground black pepper

Place chicken in food bag with 1 tbsp. oil, spices, herbs and a little seasoning. Rub well together and leave for 15 mins. Boil pasta according to instructions. Drain and rinse. Heat the remaining 1 tbsp. of oil in a saucepan and stir in the peppers and garlic. Cover and cook for 5 mins until soft. Preheat a grill pan over a medium heat. Mix the tomatoes and the broccoli into the peppers together with half a cup of water. Cover and cook for 5 mins. Mix in the pasta, reheat and add the basil and fromage frais. Place chicken strips on the grill pan when hot and sizzle for 5 mins. Turn and cook another 5. Serve on top of the pasta.

21


laksa (chicken with noodles)

shredded poached chickenbean curd slices, friedbeansprouts, blanchedfishcake, sliceda few coriander leaveschipped fresh red chilliprawns

paste 2 tbsp. vegetable oil3 stalks lemongrass3 cloves garlic1 inch piece ginger6 shallots5 blanched almonds5 dried red chillies, seeded and soaked1 tsp. ground cumin, coriander and turmeric1 1/2 tsp. salt1 tsp. sugar3 lime leaves600 ml coconut milk600ml chicken or fish stock200 gm dried vermicelli noodles

Blend paste ingredients in a food processor until smooth, adding water if necessary. Fry paste in oil for 5-8 minutes, until it starts to separate and reddish oil appears Add stock or water and bring to boil. Add coconut milk, salt, sugar, lime leaves, bean curd and prawns. Simmer, uncovered for 10 mins. Soak noodles in cold water to soften and separate, then cook until just tender. Drain. Rinse. Divide and put into bowls, adding handful of beansprouts. Add soup, fishcake and chicken. Garnish with coriander, chilli and spring onions.

turkey with tarragon

4 turkey escalopes20g plain flour25g polyunsaturated margarine6 tbsp. white wine175ml fresh orange juice1 tsp. clear honey4 sprigs fresh tarragonpepper

Coat turkey with flour. Melt margarine and add meat and cook over high heat until brown. Add wine and bring to boil. Add orange juice, honey and tarragon, season with pepper, cover and simmer over low heat for 20-30 mins or until turkey is cooked.

aromatic chicken

4 boneless chicken breasts, skinned

2 tsp. hot curry powder2 tsp. ground ginger1/2 tsp. mustard powder2 tsp. ground cumin4 tsp. apricot jam3 tsp. tomato purée3 tsp. Worcestershire sauce3 tsp. oil4 tsp. lemon juicepepper2 garlic cloves, crushed

Cut 5mm diagonal slits in the top of the chicken pieces. Mix together all of the other ingredients in a large bowl and let the chicken marinate in it for one hour. Preheat oven to 190°C, place chicken in a lightly greased ovenproof dish and cook for 40-45 mins, turning at half time. Serve with nan or pitta bread, brown rice and a salad.

22


hot Thai stir fry

350g chicken, cut into small piecesgroundnut oil4 spring onions, roughly choppeda lump of ginger (walnut sized) chopped3 garlic cloves, thinly sliced2 hot red chillies, seeded and finely chopped2 tbsp. dark soy saucegenerous handful of basil leaves

Heat a wok or deep frying pan and pour in enough oil to cover the bottom, about two tablespoons. When the oil starts to shimmer and smoke, drop in the chopped chicken. Do not touch until the bottom side is golden, then move the chicken around in the pan. Take out when done. Add a little more oil to the pan and thrown in the spring onions, ginger and garlic. Shake it all about. It should sizzle and spit. Turn up heat if it doesn’t. Add the chillies, and when they soften, return the chicken to the pan. Tear the basil leaves up a bit and throw them into the pan. Stir for a minute. Slosh in the soy sauce and serve.

pan-fried turkey steaks with onion confit

confit 3 tbsp. olive oil50g butter750g onions, cut into thick segments1 wineglass dry Marsala2 tbsp. vinegar

turkey 4 turkey breast steaks1 thick slice butter1 large mango, peeled and diced2 tbsp. green peppercorns, in brinea little chopped parsley

Heat oil and butter in a large, heavy-bottomed pan with a lid. Add the onions, cover and leave to cook over a low heat for about an hour, stirring from time to time. They should be soft and golden. Turn the heat up to boil off any remaining liquid and let them colour a little, stirring to stop them sticking. Season with salt and pepper and pour in the Marsala and vinegar. Continue cooking until the onions are dark, sweet and sticky. In a shallow pan, melt the butter over a moderate to high heat. When it sizzles, put in the turkey steaks. Season. Let them fry, adjusting the heat as necessary, until they are golden brown on both sides and cooked right through. Add a few splashes of Marsala, wine or water to the pan and stir to dislodge good bits stuck to pan. Stir this liquid into the onions. Serve steaks surrounded by the onion confit, and a little of the chopped mango, mixed with the peppercorns and parsley, on the side.

chicken Pascal

2 chicken breasts1 onion, chopped2 tomatoes, in segments1 tbsp. sun-dried tomato paste1 banana1 cup water1/2 cup rice1 tbsp. cinnamon1 tbsp. garam masala1 tbsp. olive oil

Slice chicken breasts and brown in oil in a large saucepan with a lid. Add onion, stir, lower heat, place lid and let onions turn transparent. Stir in rice and add water, tomatoes and tomato paste. When rice is almost cooked (about 12~15 mins), add spices and stir. Finally, add sliced banana and cook for a further one minute.

chicken and cashew stir fry

one chicken breast2 tsp. sesame oil1 1-inch cube ginger, chopped1 bunch spring onions, sliced1 tsp. yellow bean sauce1 tsp. chilli bean sauce2 tbsp. broken cashew nuts

Stir fry chicken in sesame oil for 2-3 minutes. Add chopped ginger and spring onions. Stir-fry for 1 minute more and add sauces. Cook for 30 seconds. scatter on broken cashew nuts. Serve with 250g cooked egg noodles, chopped pieces of spring onion, and soy sauce.

hot chicken with basil and coconut

100g creamed coconut250ml water500g chicken breasts, cut into 1cm strips2 tbsp. oil1 onion, finely chopped2 tsp. shredded fresh basil2 tbsp. fish sauce1 tbsp. dried red chillies, chopped1 tsp. coriander

Combine creamed coconut and water. Heat oil in wok, add onion and stir-fry until soft. Add chicken and continue cooking for a further 2-3 minutes. Add basil, fish sauce, chillies, coriander and stir-fry for 1 minute. Add coconut milk and heat the mixture through. Serve immediately.

herb-stuffed chicken

2 each red, green and yellow peppers

23


60 ml olive oil4 skinless, boneless chicken breasts1 tsp. chilli oil2 sun-dried tomatoes, in oil, drained and chopped1/2 clove garlic, peeled and crushed1 tbsp. coriander, chopped1 tbsp. basil, choppedsalt and pepper2 large eggs, beaten75 g breadcrumbs3-5 tbsp. sunflower oil

Remove chicken oyster and reserve. Make slit along each breast and set aside. Place chilli, tomatoes, garlic, coriander and basil in the food processor and add butter. Mix and add seasoning. Place 1 tbsp. of butter mixture in each chicken breast and cover hole with oyster. Dip chicken breasts in the egg and then coat with the breadcrumbs. Heat sunflower oil and cook the chicken over a low heat for about 20 minutes, turning once and adding some more oil if necessary. Serve on top of roasted peppers with dressing.

Chinese lemon chicken with cashew nuts

1 large egg2 tbsp. cornflour1 tbsp. peeled and finely grated gingersalt and pepper2 large chicken breast fillets, cut into strips

sauce: 3 tbsp. lemon juice1 tbsp. light soy sauce2 tsp. caster sugar3 tbsp. sunflower oil75 g sugar snap peas, trimmed4 salad onions, trimmed and shredded50 roasted cashew nuts

Beat egg with cornflour, ginger and seasoning, then stir in the chicken strips. Cover the bow and set aside until ready to cook. To make sauce, combine the lemon juice with the soy sauce, 3 tbsp. water, sugar and cornflour, then set aside. Heat 2 tbsp. of the sunflower oil in a large frying pan, and fry the chicken strips in batches for 3-4 minutes until brown and crispy. Remove from pan and keep warm. Wipe pan with kitchen paper and add the remaining oil and heat until hot. stir-fry the peas for a few minutes, then add three-quarters of the salad onions and stir for a few seconds more. Stir the lemon sauce well, pour into the pan containing the peas and onions and stir until is smooth and thick. Add the cashews, toss in the chicken and heat until hot. Serve with a combination of plain and wild rice.

chicken chaser

1 small roasting chicken, in pieces2 shallots, peeled and finely chopped1 clove of garlic, peeled and finely chopped1 sprig of tarragon, leaves chopped

2 large ripe tomatoes, chopped into dice10 g dried ceps1 tbsp. tarragon or white-wine vinegar1 glass dry white wine100 ml chicken stock75 g butter

Soak the ceps for two hours in tepid water. Season the pieces with salt and pepper. Heat a tablespoon of oil in the sauté pan until it is quite hot. Add half the butter and when foaming, add the chicken pieces, skin side down. Turn down heat and let chicken cook for 8-10 mins. Turn over and cook another 5 minutes. While chicken is cooking, drain mushrooms, reserving the liquid and slice into large pieces. In a separate pan, fry with a little oil over high heat, then drain again. When chicken is almost cooked, pour out any oil or fat. Add a tablespoon of fresh butter and stew the chopped shallots and garlic under the chicken pieces. Do not let brown. Pour in vinegar, and reduce completely before adding the wine. Reduce by half and then add some of the stock. Let stew 2 or 3 minutes, and add stock and a little of the mushroom liquid. Add mushrooms, tomato and tarragon and bring to boil Check seasoning and serve with creamy mashed potatoes.

24


cumin lemon chicken with spicy chickpeas

2 skinless boneless chicken breasts1 lemon1 tsp. ground cumin3 tbsp. fresh parsley4 spring onions, finely chopped1 garlic clove, finely chopped1 tsp. paprika400 g can chickpeas1/2 tsp. sugarsalt and pepper

Flatten chicken with a mallet. Cut lemon in half, and cut the other half into wedges. In a flat dish, mix the lemon juice with the cumin, 1 tbsp. of oil, salt and pepper, and then roll the chicken in it and coat. In a pan over a fairly high heat, fry the chicken in 1 tbsp. of oil for 2-3 minutes on each side until golden, sprinkling a little parsley over at the end. In a separate pan, briefly fry the spring onions, garlic and paprika in the remaining oil without browning. Stir in the chickpeas, lemon rind and remaining parsley and gently warm through. Add the lemon juice mixture, 2-3 tbsp. of water and sugar to the pan with the chicken and let it bubble. Serve the chicken and juices with lemon wedges and green salad.

chicken with creamy asparagus and sherry sauce

4 boneless skinless chicken breasts2 tsp. plain flour25 g butter, plus extra1 tbsp. sunflower oil1 small onion, finely chopped250 ml chicken stock200g asparagus2 tbsp. sherry 125 ml crème fraîche salt and pepper

Dust the chicken breasts with the flour and a little salt and pepper. Heat the butter and oil in a large wide pan with a lid, then add the chicken and fry over medium heat until nicely browned. Add the onion and stir well, then cover and cook for 5 minutes. Add the stock and bring to the boil. Then cover and simmer for 15-20 minutes or until the chicken is tender. Meanwhile, trim tips from asparagus and set aside. Cut the stalks into 2.5 cm lengths. Add the asparagus stalks to the pan for the last 5 minutes of cooking time. remove chicken from pan and keep warm. Tip the contents of the pan into a blender and process until smooth. Add sherry and crème fraîche and process further. Tip into small pan and reheat gently. Cook the asparagus tips for about 3 minutes until just tender, then drain and return to pan with a know of butter. Put the chicken on warm serving plates, pour over the sauce and scatter the asparagus tips. Serve with new potatoes and a green salad.

25


Jewish chicken rissoles

600 g chicken mince2 eggs, beaten4 tbsp. fresh breadcrumbspinch of cinnamon6 tbsp. olive oil2 celery sticks, cut into small cubes1 garlic clove, finely chopped 600 g crushed tomatoesa little chicken stocksalt and freshly ground pepper

In a large bowl, mix the chicken with the eggs, breadcrumbs, cinnamon, and plenty of salt and pepper. Shape into 12 rissoles. Heat the oil in a large frying pan and fry the rissoles fore 2-3 minutes on each side until brown. Remove from pan and set aside. Add the celery, garlic and tomato pulp to the pan, bring to the boil and simmer for 5 minutes. Return the rissoles to the pan and cook for 10 minutes, adding more stock if the sauce gets too thick.

simple lemon chicken

lemon 4 or 5 chicken joints4-5 tbsp. olive oiltwo garlic cloves, squashedjuice of 1 lemon (reserve the shells)handful of basilglassful of wine

Put chicken in baking dish and pour olive oil over. Add garlic and lemon juice and toss the shells into the pan also. After 30 mins tear up basil and toss over. Cook for another 10 minutes. Take out the bits of chicken. Place pan over a hot flame and add the wine and reduce. Trickle juice over chicken.

Thai-style chicken roulades

100g soft white breadcrumbs2 shallots, finely diced2 red chillies, finely diced60 ml (4 tbsp. fresh coriander), finely chopped2 stalks lemon grass, finely chopped15 ml (1 tbsp.) Thai fish sauce30 ml (1 tbsp.) light soy saucejuice and rind of 1 lime500 boneless, skinless chicken12 rashers smoked riddles streaky bacon

In a large bowl, mix together all the ingredients, except the chicken fillets and bacon. Wrap each fillet in cling film and beat gently with a rolling pin to an even thickness so it is large enough to fill and roll. Place a little stuffing in the centre of each piece of chicken, roll up and wrap with two rashers of bacon, securing with a cocktail stick. Place the chicken roulades in a lightly oiled roasting tray in a preheated oven 200°C for 20-25 minutes or until thoroughly cooked.

summer gratin of chicken, broad beans and tarragon

300 g shelled broad beans250 g cold roast chickenhear of a small summer lettuce, shredded2 tbsp. chopped parsley2 tbsp. roughly chopped tarragon300 ml whipping creamhandful of Pecorino cheese

Boil the beans for 5 minutes. Drain and remove skins from the largest. Pull the cooked chicken from the carcass in large lumps. Put beans and chicken in a shallow baking dish. Add lettuce, salt, black pepper, parsley and tarragon. Pour over the whipping cream, then turn gently in it. Sprinkle with the cheese. Bake at 185°C for 25 minutes.

sticky fingers chicken

2 tbsp. Worcestershire sauce2 tbsp. orange juice2 tbsp. mustard2 tbsp. clear honey 4 chicken thighs4 chicken drumsticks

Mix together sauce ingredients and tip the whole lot into a roasting tin or lay on a barbeque and cook for 30 minutes, basting occasionally and turning once, until the chicken is cooked through and has a sticky glaze.

chicken with grape and herb stuffing

1 roasting chicken, about 1.6 kg50g butter, softened

26


6 tbsp dry white winesalt and pepper

stuffing: 2 tbsp olive oil1 large Spanish onion, finely chopped4 garlic cloves, finely chopped1/2 vegetable stock cube, finely crumbed4 ciabatta slices, diced175 g white seedless grapes, halved if large50 g butter, melted3 tbsp chopped flatleaf parsley4 tbsp chopped watercress1 tbsp chopped sage leaves

Preheat oven to 190°C. Make the stuffing by heating the oil in a large frying pan and cooking the onion garlic and stock cube until the onion is transparent (2-3 min.) In a large bowl, mix in the graphs, butter, parsley, watercress and sage, and season with salt and pepper. Sppon into a small ovenproof dish and cover with foil. Rub the inside of the chicken with salt. Rub the outside with softened butter and sprinkle with salt and pepper. Stuff stuffing in chicken and roast in the oven for 90 min. basting it with a little of the wine and cooking juices.

pesto-stuffed chicken with a tomato sauce

4 boneless chicken breastspesto: 2 garlic cloves

100g fresh basil leaves85 g pine nuts85 g freshly grated Parmesan 3 tbsp. extra virgin olive oil

sauce: 1 small onion, chopped1 tbsp olive oil1 x 400 g can chopped tomatoes1 tbsp. chopped fresh rosemary1 tbsp. balsamic vinegar1 tbsp. caster sugarsalt and pepperrocket and grated Parmesan, to serve

Preheat oven to 180°C. Cut a pocket in each chicken breast. Make the pesto by putting all ingredients except the olive oil into a food processor and pulse until finely chopped. Drizzle in the olive oil to form a thick paste. Spoon into the chicken pockets and spread some over the top. Cook in the oven for 30 min. Make the sauce by softening the onion in the olive oil Add the tomatoes and cook for 5 min. Stir in the rosemary and vinegar. Add the sugar and season with salt and pepper. Serve the chicken with the sauce, rocket and Parmesan.

chicken with lemon & parsley sauce

2 chicken breasts, sliced100 ml chicken or vegetable stock, heated3 dspn. floursalt and pepperjuice of 1 lemon

1 tbsp. butterhandful of flat-leaved parsley

Melt butter in a large frying pan. Flatten chicken slices with a mallet and coat in the seasoned flour. Cook for 2 min. each side until golden. Add stock and stir vigorously for 1 min. Add parsley and cook for 30 secs. Turn off heat and stir in lemon juice. Serve.

chicken with mint sauce and peas

2 chicken breasts, sliced100 ml chicken or vegetable stock, heated3 dspn. floursalt and pepperjuice of 1 lemon1 tbsp. butterhandful of mint, torn into pieces1/2 cup of cooked green peas

Melt butter in a large frying pan. Flatten chicken slices with a mallet and coat in the seasoned flour. Cook for 2 min. each side until golden. Add stock and stir vigorously for 1 min. Add mint and peas and cook for 30 secs. Turn off heat and stir in lemon juice. Serve.

27


roast chicken with juniper and gin

50 g butter, softened1 heaped teaspoon juniper berries1 large chicken1 lemon, halved1 tbsp. gin

Mix together the butter and juniper berries then rub over the chicken. Place in a roasting tin, tucking the lemons inside. Season with salt and pepper and then place in a preheated oven (225°C) for 20 min. Reduce heat to 180°CD and continue to bake for 20 min. per 450g, basting regularly until cooked through. Remove from the oven, Take out lemon halves and pour the juices with the gin over the chicken. Stir up the juices, leave to rest for 10-15 min. then carve and serve.

poached chicken with cream sauce

a free-range chicken, about 2kg2 medium onions, quartered2 leeks, white and green, washed and sliced2 stalks of celery, thickly sliced1 tomato, quartered3 or 4 bay leavesa few sprigs of thyme6-10 whole peppercorns250ml double creama small bunch of parsley, leaves removed and reserved

Rinse the chicken thoroughly, inside and out, and pit it in a saucepan. It will need to be big enough to allow water to just cover the chicken without boiling over. Tuck the onions, leeks, celery and tomato around the chicken and stuff in the herbs and peppercorns. Put the pan on a high heat and pour in enough cold water to just cover the bird. Leave it to come to the boil. When boiling, turn the heat down almost as low as it will go. Skim the froth. Leave the chicken to cook quietly for an hour and a half, skimming any froth. Turn off the heat. Ladle out 300ml of cooking liquid into a shallow saucepan and bring to the boil, covering the chicken pan with a lid to keep it warm. Leave the liquor to bubble until it has reduced by half. Now pour in the cream and bring back to the boil. Taste and season with salt and ground pepper and the chopped parsley leaves. Remove the chicken and carve into thick slices. Spoon over the cream sauce and serve with rice or mashed potato.

citrus turkey pan-fry

2 large oranges1 chicken stock cube, crumbled15ml sunflower oil250g stir-fry turkey breast2 cloves garlic, peeled and crushed225g baby potatoes, quartered1 leek, sliced and washed1 large carrut, peeled and cut into matchsticks3 celery sticks, washed and cut into matchsticks3 savoy cabbage leaves, shreddedsalt and freshly ground black pepper

Great the rind and squeeze the juice of one orange. Using a knife, cut the peel and pith from the other orange, then cut it into segments. Set aside with the rind. Stir the chicken stock cube and 60ml water into the orange juice. Heat the sunflower oil in a large frying pan and fry the turkey strips and garlic until the meat is golden. Toss in the potatoes and leek, then cook for 3 mins more. Add the carrot, celery and cabbage. Stir in the orange juice and stock and season to taste. Cover and simmer for about 10 mins. or until the potatotes are tender. Toss in the orange rind and orange segments, warm through and serve at once.

wok-fried chicken with cashew nuts

180g sliced chicken breast40g onion40g bell pepper40g black mushroom40g carrot10g dry chilliseasoning1 spoon oyster sauce1 spoon light soy sauce1 tsp sweet soy sauce1 tsp sesame oil1 spoon tamarind juicepepper powder

Cut the chicken breast in slices and marinade it with salt, pepper and oyster sauce. Prepare the seasoning by mixing all the ingredients in a separate bowl. Fry the chicken in a wok and leave it aside. Cut all vegetables to cubes and boil them until soft. Saute chicken and vegetables in the work with chopped garlic and a slice of ginger for one minute. Finally add alal the seasoning and mix it in the wok with the chicken. Add dry chilli and cashew nuts to garnish and serve with steamed jasmine rice.

28

desserts

kiwifruit with passionfruit cream

9 ripe kiwifruitlemon juicepulp of 9 passionfruit2 tbsp. castor sugar250ml cream1 tsp. vanilla

Peel kiwifruit, cut into quarters lengthways and sprinkle with lemon juice. Mix passionfruit with castor sugar. Beat cream with vanilla until it forms soft peaks. Arrange kiwifruit on plate like petals. Put whipped cream in the centre and spoon over the passionfruit.

poached pears with passionfruit syrup

1 litre white wine500ml water200g sugarzest of 1 lemon6 firm pears12 passionfruit100ml water100 sugar

Boil together the white wine, water, sugar and lemon zest. Allow to cool. Peel pears, cut in half and remove seeds. Place immediately into the syrup. Bring syrup to the boil and poach pears gently for about 5 minutes. Allow pears to cool in the syrup. To make syrup: Pass pulp of passionfruit through a fine sieve. Combine juice with water and sugar and bring to the boil. Skim off scum as it forms and reduce liquid to about half its volume. The syrup should be clear. To serve: Cut each half pear into 10 or 12 slices, taking care not to cut through the top of the pear. Fan out and pour syrup over. Serve with whipped cream.

poached peaches with kirsch jelly

jelly 1 1/2 cups water1 cup sugarjuice of 1/2 lemon3/4 cup kirsch

poach 1 cup water1 1/2 cups sugar6 large peach halves

serve 250 ml cream1 tbsp. icing sugar1 tsp. vanilla1 tbsp. kirsch

To make jelly: boil together water, sugar and lemon juice. Remove from stove and add gelatine to dissolve. Add kirsch and pour into a cake tin. Cover and refrigerate to set. To poach peaches: bring water and sugar to the boil and place peach halves in the syrup. Simmer, covered until cooked. Do not break the peaches. Allow to cool and transfer to a bowl. Refrigerate. To serve: whip cream with icing sugar and stir in the kirsch. Put a good spoonful of cream on a plate, place a peach half on top, round side up. Chop jelly and scatter around the edge of the cream.

29

desserts

lemon meringue pie

shell 1 1/2 cups flour2 tbsp. icing sugarpinch of salt125g hard unsalted butter1 small egg, beaten

filling 1 cup sugar6 tbsp. cornflour1/8 tsp. salt2 cups water4 egg yolks, beaten3 tbsp. butter1/3 cup lemon juice3 tbsp. grated lemon rind

meringue 4 egg whitespinch of cream of tartar8 tbsp. castor sugar1/4 tsp. vanilla

To make pastry: place all dry ingredients and butter into a food processor and process until mixture resembles breadcrumbs. Add egg and process until mixture forms a mass. Wrap dough in plastic wrap and refrigerate 1 hour. Roll out dough on a floured board and line tin. Cook on centre shelf at 190°C for 25-30 mins. To make filling: mix together sugar, cornflour and salt. Gradually add water and whisk until cornflour is dissolved. Bring mixture to the boil, stirring occasionally and boil for 10 mins. Pour a little hot mixture onto the yolks, mix well and pour back into the mixture in the saucepan. Cook, stirring for 5 mins. Remove from heat and beat in butter, lemon juice and lemon rind. Pour into a bowl and allow to cool to lukewarm, stirring occasionally. Pour into cold pie shell. To cook meringue: beat egg whites with cream of tartar until they hold soft peaks. Gradually add sugar and beat until meringue holds stiff peaks. Beat in vanilla. To cook: pile meringue on top of lemon filling, spreading well to seal and prevent shrinkage. Cook at 180°C for about 10 mins to brown.

strawberries in Cointreau

1 Puente strawberries 2 passionfruit2 large oranges3 passionfruit1/4 cup sugar2 tbsp. water3 tbsp. Cointreau300 ml carton cream

Wash and hull strawberries, peel and segment oranges, remove pulp from passionfruit. Combine all fruit with Cointreau, add reserved orange juice, cover and refrigerate. Combine sugar and water in saucepan, stir over heat until sugar is dissolved, bring to boil, remove from heat and cool. Add to fruit mixture, cover and refrigerate. Serve with whipped cream.

30

desserts

meringues with lemon cream and apricot sauce

meringues 5 egg whitespinch of salt375g castor sugar

lemon cheese 5 egg yolks2 heaped tbsp. sugarjuice and grated rind of 5 lemons125g butter

to serve whipped creambottled apricots, puréedstrawberries

To make meringues: beat egg whites and salt until fluffy. Add half the sugar gradually and beat until mixture holds stiff peaks. Add remaining sugar and stir in well. Butter two biscuit trays and cover with greaseproof paper. Spoon meringues onto trays in preferred sizes. Cook at bottom of oven at 110°C for 2 1/2 hours. To make lemon cheese: beat egg yolks with sugar. Add juice and rind of lemons. Cook over low heat until mixture thickens. Remove from stove and beat in butter. Pour into a jar, allow to cool and cover. Store in refrigerator. To serve, mix some lemon cheese and whipped cream to taste. Pout 2 meringues together with a large spoonful of the lemon cheese mixture. Pour a little apricot purée on to each dish, top with an assembled meringue and garnish with a strawberry.

hazelnut crepes with chocolate sauce

crepes 1/3 cup plain flour2 eggs1 tbsp. oilpinch salt3/4 cup milk

filling 90g butter1/3 cup roasted hazelnuts1/4 cup icing sugar

sauce 30g butter125g dark chocolate1/4 cup icing sugar1/2 cup sour cream2 tbsp. Kahluavanilla ice cream

Sift flour into bowl, add eggs, oil, salt and 2 tbsp. milk. Beat until smooth. Beat in remainder of milk and refrigerate 30 mins. Heat heavy pan, grease with butter. Pour a thin layer of batter into pan, brown on one side. Turn and brown other. Repeat. Spread a thin layer of hazelnut filling over each crepe and fold into triangles. Place crepes, slightly overlapping in a lightly greased ovenproof dish. Cover and bake in oven until heated through. For the filling: combine softened butter, chopped hazelnuts and sifted icing sugar and mix well. For the sauce: place butter and chocolate in sauce pan, stir over moderate heat until melted. Add sifted icing sugar and mix well. Remove from heat, add sour cream and liqueur, stir until smooth and glossy.

31

desserts

summer pudding

12 slices day-old white bread250g frozen raspberries500g frozen boysenberries1 green apple1 1/2 cups sugar2 cups water

Remove crusts from bread and cut each slice in half. Combine raspberries and boysenberries in a bowl and allow to thaw. Drain and reserve all the juice. Peel, core and thinly slice the apple. Combine reserved berry juice, sugar and water in a saucepan, stir over low heat until sugar is dissolved, bring to boil, reduce heat and simmer uncovered for 5 mins. Add apply and cook another 2 mins. Combined drained apple with berry mixture. Line base and sides of deep 20cm cake tin with the bread. Spread one quarter of fruit mixture over the base. Cover with a layer of bread slices. Repeat, alternating bread and fruit. Let stand for 20 mins. Cover, put a heavy weight on top and refrigerate overnight. Serve upside down. Spoon extra juice over.

baked pears with raisins, pine kernels and honey

2 pears55g raisins55g pine kernels30ml honey30g unsalted butter

Set oven to 190°C. Take a thin slice of the top and bottom of pears and core them. Keep the top. Plug the hole in the middle with raisins and pine kernels. Place pears on a baking tray and scatter the remaining raisins and pine kernels about. Pour a tablespoon of honey over each pear and replace top. Add the butter to pan and place in oven. Baste occasionally while baking until cooked through (5-15 mins). Serve with a little cream.

crème Anglaise (proper custard)

500 ml milkvanilla pod, split open5 egg yolks75g caster sugar

Put milk in a saucepan with the split vanilla pod and bring slowly back to the boil. Just before boiling, remove from heat and leave for 20 mins. Lift out pod and scrape seeds back into the milk. Whisk the egg yolks and sugar together until they are thick and pale in colour, then add the milk to them and stir. Pour custard into a clean pan and put over a low heat, stirring right into the corners of the pan almost constantly until it thickens slightly. Do not let it get too hot. Use immediately or when cool, cover with clingfilm and store.

umm ali

100g cooked puff pastry2 cups warm milk100g whipped cream10 g sliced almonds10 g pistachio2 tbsp sugar1g cinnamon powder15g sultanas

Boil milk in pan. Add the sugar, cinnamon powder, sultanas, almond flakes and pistachio and bring to the boil. Break the baked puff pastry into small pieces and arrange in baking mould. Pour the hot milk on the broken puff pastry. Pipe the whipped cream on to the puff pastry to cover the surface of the mould completely. Bake for 15 mins at 200°C. When the cream turns brown on top, remove it from the oven and serve hot.

32

desserts

strawberries with passionfruit, orange and mint

450 g strawberries4 large passionfruitjuice and finely grated zest of 1 small orange6 young mint leaves

Cut the berries in half if they are small, quarters if not. Place them in bowl. Cut the passionfruit in half and squeeze the juice and seeds all over the strawberries. Gently fold in the orange juice and zest. Toss the mint with the berries. Serve chilled, without cream.

fragrant rosé peaches

750 ml rosé wine115 g caster sugar4 peaches4 tbsp crème fraîchehandful of small mint leaves

Put the wine and sugar in a large pan and stir over a gentle heat until the sugar has dissolved. Increase the heat and boil rapidly for 10 minutes until the liquid has reduced by about one third. Transfer to a bowl to cool, then cover and chill about 30 minutes until completely cold. Meanwhile, skin the peaches, then cut them in half and remove the stones. Cut into slices about 5 mm thick and divide between four serving bowls. Add a tablespoon of crème fraîche to each serving and then pour in the rosé syrup. Scatter over the mint leaves and serve immediately.

gin and tonic granita

300 ml tonic water25g caster sugar150 ml gin1 small lemon, thinly sliced

Put the tonic and sugar in a pan and bring to the boil, stirring until the sugar dissolves. Remove from the heat and allow to cool for about 30 minutes. Stir in the gin, then spoon the mixture into a rigid container and freeze for 2-3 hours until semi frozen. Stir to distribute the ice crystals evenly through the mixture, then return to the freezer. Leave overnight until the granita is firm but crumbles when a spoon is scraped across the surface. Spoon the mixture into four small tumblers, pushing lemon slices into the mixture as you go.

bloody mary sorbet

Boil up 400ml water with 50g sugar to make a syrup. Make 500ml of bloody mary (adding tomato juice, dash of Tabasco, celery salt, black pepper and Polish vodka – not too much or it won't freeze). Mix it up with the syrup, a tablespoon of lemon juice and beat occasionally while freezing in a metal container. A teaspoon of gelatine or half an egg white will speed up the process.

33

drinks

cosmopolitan martini

2 shots Absolut vodka1/2 oz cranberry juice1/4 oz Cointreaujuice of 1/2 lime

Blend ingredients a shaker, strain and garnish with a lemon twist.

summer cocktail

1 part Campari1 part dry gin3 parts freshly squeezed orange juicejuice of 1 lime

Pour ingredients over ice and serve with a slice of lime and a wedge of pineapple.

lemonade

4 lemons2-3 tbsp. sugar1 litre water

Cut the lemons in half and squeeze out their juice into a glass or bowl. Put the squeezed lemon halves into a bowl along with the sugar. Bring the water to the boil and then pour it over the lemon/sugar mixture. Set aside to steep until it is cool, then strain off into a jug and add the lemon juice. Chill.

ginger beer

30g root ginger15g cream of tartar455 granulated sugar1 lemon4 1/2 litres water1 sachet dried yeast

Peel the rind off the lemon, making sure there is no pith and squeeze the juice into a glass. Bash the ginger to bruise it, put it into a bowl and add the cream of tartar, sugar and lemon rind. In a large pan, bring the water to the boil land then pour it over the contents of the bowl. Stir well to make sure the sugar dissolves. Set aside until lukewarm. If using dry yeast, dissolve it in warm water and then add to the bowl, along with the lemon juice. Cover the bow with a cloth and leave to stand for 12-24 hours. Then skim strain and bottle the liquid, and age it for 2-3 days, checking the fizz quotient after 36 hours.

34

fish

tuna with anchovy and tomato sauce

900g tuna steaks, 1.5 cm thickjuice of 1/2 lemon150ml olive oilsalt and pepper6 anchovy fillets, roughly chopped2 cloves garlic, finely chopped2 tomatoes, de-seeded and diced2 tbsp. chopped parsley

Divide the tune into four portions and marinate in the lemon juice, 4 tbsp. olive oil, salt and pepper for at least half an hour. The last half-hour should be out of the refrigerator so that the tuna is at room temperature when cooking. Begin sauce while you wait. Warm the remaining oil in a small saucepan and add the anchovy and garlic. Cook over a low heat, mashing the anchovy with a fork until it has melted down and the garlic is lightly browned. To cook the tuna, grease a frying pan with a little hot oil and set over a high heat until searingly hot. Shake excess marinade from the tuna and slap the pieces onto the hot metal. Leave for 1 minute and then turn over and give the other side a minute. As soon as the tuna is done, transfer to a serving dish. Add the tomato and parsley to the anchovy sauce, reheat briefly and spoon over the tuna. Serve immediately.

crispy fish with sweet pepper sauce

50g cornflour for coating, 2 tsp. extra for sauceoil for deep frying150l water2 tsp. sugar4 tbsp. chilli sauce450 skinless, boneless cod fillets, cut into 5cm pieces3cm piece ginger, peeled and chopped2 spring onions, 1 red and 1 green pepper, de-seeded1 tbsp. oyster sauce

Season the fish with salt and pepper and then coat lightly with cornflour. Heat the oil to 180°C and deep fry the fish until golden brown (about 8 minutes). Drain and keep warm in a serving dish. For the sauce: place the spring onions, peppers in a processor and finely chop together. Heat 1 tbsp. oil in a pan and fry the pepper mixture for about 3 minutes. Add the remaining ingredients and simmer for a few minutes. Spoon over the fish and serve hot.

pan-fried trout

50g butter2 large trout, filleted2 tbsp. chopped parsley1 tbsp. chopped dill, tarragon or cherviljuice of half a fresh lemon

Heat butter over moderate heat. When frothy, add fillets, skin side down. Cook until golden, basting occasionally. Cook 7-8 mins. Remove fish. Add herbs to butter, squeeze in lemon juice and pour over fish.

Joan fish curry

2 cloves garlic, crushed1 tsp. coriander1 tsp. cumin1 1” piece ginger, peeled and grated1/2 tsp. freshly ground black pepper1/2 tsp. turmericpinch of salt1 onion, chopped1 tbsp. vegetable oil4 tomatoes, skinned and roughly chopped75g creamed coconut, grated12 oz white fish, skinned and cut into large chunks

Lightly fry the garlic, spices, salt and onion in the oil for 3-5 minutes, or until onion has softened. Stir in tomatoes, add coconut and cook for 2-3 mins. Lower heat, add fish to pan and cook another 10 mins.

35

fish

salmon carpaccio with fried horseradish, parmesan and rocket salad

30g rock salt30g caster sugar1 bunch dill, trimmed1 bunch coriander, trimmed1 measure of brandy2 lemons6 pink peppercorns500g fresh salmon fillet1 bunch chives2 shallots1 cucumber, peeled2 tbsp. extra virgin olive oil1 tbsp. white wine vinegar1/2 tsp. Dijon mustard1/2 piece fresh horseradish30g fresh whole parmesan cheese1 bunch rocket

Put rock salt, sugar, dill, coriander, brandy, lemon zest and peppercorns in a food processor. Process 2 mins. Lay salmon on foil, spread with mix and seal. Chill 24 hours. Remove herbs, reseal and chill 48 hours. Finely chop chives, shallots and cucumber. Blanch shallots and cucumber in boiling salted water. Refresh. Mix chives, shallots and cucumber. Moisten with olive oil, vinegar, lemon juice and mustard. Season. Slice salmon thinly and place on plates, leaving a ring in the centre. Spread cucumber mix over. For the salad: slice horseradish and cut into fine strands. Fry in vegetable oil until golden. Shave parmesan and combine with rocket leaves and place in centre of carpaccio. Drizzle with olive oil before serving.

grilled tropical fish with chillies and lime

2 x 350g red mullet or other whole fish, prepared6 tbsp. olive oiljuice of 2 large limes1 large red chilli, finely chopped

Rinse the fish and remove scales. Place in a shallow dish. Mix the oil, lime juice, chopped chilli and a good seasoning of salt and pepper and pour this mixture over the fish. Leave for 20 minutes. Heat a ridged cast-iron grill pan. Shake the fish free of any loose marinade, which should be reserved. Grill the fish over a steady heat until the skin has crisped a little, about 5-6 minutes on each side. Drizzle with a little marinade, and eat straightaway.

grilled mackerel

6 mackerel, each weighing 750glemon, salt, pepper, oil

Season the fillets both sides and brush the skin side with a little oil. Lay the fillets skin side down on the griddle when hot. Then leave them. After a couple of minutes, flip the fish over. Cook very briefly on the flesh side and remove. Serve skin side up with a sprinkling of sea salt, a wedge of lemon and either ginger and spring onion dressing or mango salsa.

raw mackerel with horseradish and lemon

2 x 750g mackerel100g fresh horseradish3 lemonssea salt, pepper, oil

Fillet the fish and rinse it under cold water. Cover with film and put in the freezer for 10 mins. Peel and grate the horseradish. Squeeze the juice of the lemons, strain and add to the mix. Take the fish from the freezer, place it skin-side down and cut into long, thin slices. Avoid cutting into the skin. Arrange on a cold plate. Sprinkle sea salt and milled pepper over the fish and pour over the marinade. Serve after the fish has cooked in the marinade.

36

fish

mackerel marinated in oil with peppers and garlic

3 x 750g mackerel500 olive oil4 cloves garlic1 red pepper1 green pepper1 onion1 lemonsalt, pepper

Heat oven to 240C. De-seed peppers and cut into thin strips. Slice onion and garlic finely and slice the lemon into very thin rounds. Lay half the mackerel fillets in an oven dish large enough to hold them in a single layer, and season well. Cover with half the sliced vegetables and lemon. Add a second layer of seasoned fish over the top, and top with the remaining vegetables. Pour over the oil, making sure that it covers the fish. Put the dish into the hot oven for five minutes. Remove and cool for at least half a day. Serve with hot toast.

blackened swordfish

3 tbsp. dried oregano1 1/2 tsp. black pepper1 1/2 tsp. white pepper1 1/2 tsp. cayenne pepper1 1/2 tsp. ground cumin1 1/2 tsp. paprika4 thin swordfish steaks20 margarine or butter, meltedjuice of 1 lemon

Mix together the spices and coat the swordfish steaks in it. Preheat grill to medium heat. Place the fish on the grill and brush with the margarine. Cook for 7 mins, then turn over and brush with more margarine. Cook for another 5-7 mins, then transfer to a warm serving dish, pour over the lemon juice and serve with new potatoes and a green salad.

baked stuffed sardines

16 small sardines, gutted and deboned2 tsp. olive oil2 tbsp. lemon juicelemon wedges4 tbsp. chopped fresh parsley75g breadcrumbs1 egg, beatenpepper

Mix together the parsley, breadcrumbs, egg and pepper. Stuff each of the fish, lay them skin side down in a greased ovenproof dish. Bake for 30-35 mins in an oven preheated to 200°C. Serve with lemon wedges.

herring salad

4 large herring, cleaned and boned200 ml red wine vinegar1 small onion, sliced4 cloves2 bay leaves6 peppercorns4 sprigs dillsauce 2 tsp. sugar

2 tsp. wine vinegar2 tsp. French mustard6 sprigs fresh dill, chopped finely4 tbsp. yoghurtpepper

salad 1 lollo rosso lettuce4 large carrots, grated1/2 cucumber, sliced

Preheat oven to 150°C. Roll each herring, starting from the head end, and secure with a cocktail stick. Place in a deep ovenproof dish and add the vinegar and 4 tbsp. water. Cover with the onion slices, cloves, bay leaves peppercorns and dill. Cover with foil and bake in the oven for 1 hour. Leave the fish to cool in the liquid for about 1 1/2 hours. Meanwhile make the sauce by mixing the sugar, vinegar, mustard, dill and yoghurt. Season with pepper. Drain herrings and remove cocktail sticks. Arrange on plates and serve with wholemeal bread.

37

fish

sardines beccafico

18 fresh sardines25g pine kernels2 anchovy fillets25g raisins1 x 20g pack flat leafed parsley, finely chopped2 medium tomatoes50g pecorino cheese, finely grated3 lemonsjuice of 1 small orange20 fresh bay leaves25g fresh breadcrumbs1 level dsp. caster sugar2 tablespoons olive oilfreshly ground black pepper

Place pine kernels in pan over medium heat and toast for about 2 minutes. Finely chop anchovies and place in a medium-sized bowl with the toasted pine kernels, raisins and parsley. Peel tomatoes, quarter them and remove seeds. Dice flesh and add to mixture, along with the cheese, juice of 1 lemon and the orange juice. Season. Mix and leave to one side. Prepare sardines, leaving the tails intact. Place a teaspoon of stuffing in each sardine and roll them from head to tail. Arrange in a dish with tails pointing up. Thinly slice the 2 lemons left and place a slice of lemon and a bay leaf between each sardine. Sprinkle breadcrumbs, sugar, olive oil and any stuffing juices over the top. Cook at 190°C for 20-25 minutes until tender and golden. remove cocktail sticks. Arrange on plates and serve with wholemeal bread.

New York smoked salmon hash

Boil 300g new potatotes from cold salted water for 10-12 mins until tender. Drain. Meanwhile, melt 30g unsalted butter in a large frying pan over a medium heat. Fry half a sliced onion for 4-5 mins until soft. Add the spuds to the onions and fry until they begin to soften and break down.

Add 1 tbsp dill, 1 tsp capers and 75g-100g smoked salmon and season with salt and pepper. Cook until the salmon is palepink. Grill four rashers of dry cured, smoked back bacon until crispy. Poach two eggs.

Serve the poitato mixture with two rashers of bacon alongside and a poached egg on top. Top with a little dressing (Whisk ½ tbsp. Dijon mustard, half a lemon, 25 ml white wine vinegar, 100 ml olive oil, salt and pepper).

Mackerel tartare recipe

Cooking time: 30 minutes if your fishmonger guts, bones and skins the fillets, but remember to leave time for the hot pickle to cool; allow at least an hour before serving

4 mackerel fillets skinned2 tbsp capers, finely chopped2 shallots finely diced4 tbsp parsley finely chopped1 tsp fresh ginger finely chopped1 lemon – ½ juiced and ½ zested1 lime – ½ juiced and ½ zested200ml double cream

For the pickle:4 tbsp water2 tbsp honey2 tbsp white wine vinegarSalt and pepper½ cucumber peeled, de-seeded, thinly sliced and salted

Skin and remove the central bones from the fillets (the bones should come out in one piece if you're careful), and chop into small dice – approx ½ cm. Add the chopped capers, shallots, parsley, ginger, lemon and lime juices (keep the zest to one side) and season with salt and pepper.

Mix everything all together and place in the fridge. The citrus juices will partially "cook" the fish so allow at least half an hour. Bring to the boil all the pickle ingredients apart from the cucumber, take off the heat and add your cucumber. Leave to cool. Lightly whip the double cream, add the zest, a squeeze of lemon and lime and seasoning.

38

fish

salmon fishcakes with sorrel sauce

650g dry mashed potato (no butter)650g salmon fillet, poached in fish stock, flaked2 tbsp. tomato ketchup1 tbsp. anchovy essence1 tbsp. English mustardsalt and freshly ground black pepper1.5 kg spinach, picked over, washed and driedsauce 1/2 litre strong fish stock

50g butter30g flour50g white wine250ml double cream15g fresh sorrel, shreddedsalt and pepper

stock 2kg white fish bones2 medium leeks, trimmed, washed, chopped1/2 head celery, chopped1/2 lemon1 tsp. fennel seeds20 black peppercorns5g thyme1 bay leafhandful of parsley

Stock: wash the bones in cold water. Place in a pot with the rest of the ingredients, cover with cold water and bring to the boil. Skim off any scum and simmer for 20 mins, stirring occasionally. Strain through a fine-meshed sieve. Check strength and reduce if necessary. Fishcakes: mix together the potato, half the poached salmon, ketchup, anchovy essence, mustard and seasoning until smooth. Fold in the rest of the salmon. Mould the mixture into 8 round cakes and refrigerate. Sauce: bring the fish stock to the boil in a thick-bottomed pan. In another pan, melt the butter and stir in the flour. Pour in the white wine and simmer for 30 minutes until the sauce had thickened. Add the cream and reduce the sauce to a thick pouring consistency, then add the sorrel and season. Preheat the oven to 200C. Lightly flour the fishcakes and fry them in a pan until coloured on both sides, then bake in the oven for 10-15 minutes. Heat a large saucepan over a medium heat, add the spinach, season lightly and cover tightly with a lid, stirring occasionally. Drain in a colander. Put some spinach on each plate, then place a fishcake on top and pour over the sauce. Serve immediately.

steamed red snapper with ginger and leeks

600g snapper fillets2 medium leeks, sliced very thinly on diagonal2 courgettes, also sliced very thinly on diagonal1 clove garlic, finely chopped1 inch piece of ginger, finely julienned1 tbsp. olive oil2 tbsp. mirinsalt and pepper

marinade:1 inch piece of ginger, crushed1 clove garlic, crushed2 tbsp. sesame oil2 tbsp. olive oil2 tbsp. soy sauce

Cut fillets into portion sizes. Combine with the marinade ingredients and leave for at least one hour . Steam the fish in its marinade for about 8 minutes, retaining the cooking juices. Meanwhile, put the oil, garlic and ginger in a wok or a large frying pan, and cook briefly over a high heat until just beginning to brown, then add the leeks and courgettes and stir fry for 2 minutes. Add mirin and remove from heat. Season with salt and pepper. Serve snapper on a bed of vegetables, pouring the fish and marinade juices over it.

pickled salt herrings

2 large salt herrings1 red onion, thinly sliced2 carrots, thinly sliced1 small piece horseradish, diced2 bay leavesthymeparsley and dill, choppedallspicemarinade: 150ml white vinegar

50g sugar2 onions, sliced1 tsp. white pepper, crushed2 tsp. allspice, crushed

Clean the fish and remove bones. Soak overnight in cold water. Mix marinade ingredients and heat until boiling point. Chill. Place the herrings in a jar and pour over the marinade. Add red onion, carrots, horseradish, bay leaves, thyme, parsley, dill and a little allspice. Stand overnight in refrigerator.

39

fish

haddock fishcakes with lime leaves

1 shallot, peeled and chopped2 cloves garlic, peeled and crushed2 small hot red chillies, seeded and choppedhandful coriander leaves, roughly chopped6 large or 8 small Kaffir lime leaves, shredded1 tbsp. nam pla (bottled Thai fish sauce)450g haddock, skinned and chopped (de-boned)vegetable oil

sauce: 6 tbsp. mirin4 tbsp. sugar1 tbsp. dark soy sauce1 small red and 1 smell green chilli, seeded and finely chopped1 tbsp. coriander leaves, finely choppedjuice of a lime

Put the shallot, garlic, chillies and coriander in the bowl of a food processor and whiz into a coarse sludge. Add the lime leaves and the fish sauce. Mix. Tip into a bowl and season with salt. Whiz the fish into a rough paste (don’t overdo) add it to the spice paste and mush the lot together. Shape the mixture into about 8 round, flat patties with the aid of a little flour to stop them sticking to your fingers. Set aside for half an hour to allow the flavours to mix. Make the dipping sauce. Heat the mirin and sugar in a small saucepan until the sugar has dissolved and the mixture is becoming syrupy. Stir in the soy sauce. Leave to cool. Add the chillies, coriander leaves and lime juice. Heat just enough oil to shallow-fry the fish cakes. When it is hot, add the cakes, a few at a time, until golden on both sides (about 4-5 mins each side, perhaps less.) serve hot from the pan with the dipping sauce.

pan-seared salmon with chilli and orange

1 x 170 g packet fine green beanssalt and freshly ground black pepper4 Scottish boneless skinless salmon fillets50 g butter1/2 fresh red or green chilli, de-seeded and choppedgrated rind and juice 1orangegrated rind and juice of 1 lemon1 tbsp. honey1 tbsp. freshly chopped corianderorange and lemon rind to garnish (optional)

Cook beans in boiling salted water for 5-6 minutes and rain. Meanwhile, heat a frying pan and dry-fry the salmon over a high heat for 2-3 minutes on each side until cooked through. Remove salmon and keep warm. Wipe pan with kitchen paper and then melt a little of the butter. Fry the chilli for a few second until it is just softened, then stir in the orange and lemon rind and juice with the rest of the butter, seasoning and honey. Warm the sauce through gently and then stir in the chopped coriander. Pile a stack of beans onto each serving plate, top with a salmon fillet and drizzle the sauce around the fish. Garnish with orange and lemon rind and serve immediately.

40

fish

trout with gin

8 trout fillets3 tbsp. gin3 level tbsp. plain flour50 g unsalted butter2 medium carrots, peeled and grated1 level tbsp. juniper berries, bruised150 ml crème fraîche2 level tbsp. chopped fresh dillsalt and freshly ground pepper

Mix the flour with 1 level tsp. salt and coat each fillet lightly. Heat butter in frying pan and after foaming, add the fillets, skin down, and cook for 3 minutes. Fry other side for 2 mins. Do not burn the butter. Transfer fillets to warm dish and leave in oven, covered in foil. To make sauce, throw carrots and juniper berries into pan and cook for 5 minutes, moving around. Reduce heat to low and add cream. Bring to boil, stirring constantly, then add flaming gin. When flame dies, turn heat off and add dill and pepper. Check the salt. Spoon over the trout fillets and serve.

baked tuna with herbs

4 fresh tuna steaks about 200 g each2 tbsp. dried breadcrumbs2 tbsp. pine nutsextra virgin olive oilsalt and pepper

topping: 4 garlic cloves, chopped2 tbsp. finely chopped fresh mint3 tbsp. finely chopped fresh parsley2 tbsp. salted capers, drainedgrated rind and juice of 2 lemons1 tsp. dried oregano

Preheat oven to 200°C. Make the topping by pounding the garlic to a fine pulp. Then, add the remaining ingredients and enough olive oil to make an almost liquid mixture. Pound to make a thick sauce and then season with salt and pepper. Season the tuna steaks with salt and pepper, then put them on a large baking sheet and spread topping over. Sprinkle the breadcrumbs and pine nuts over the top and bake for 6-7 minutes or until tuna is just cooked.

plaice and crispy bacon grill

butter4 plaice fillets3 rashers smoked back bacon1 lemonsalt and pepper

Preheat the grill. Line a grill pan with a sheet of foil and butter it lightly. Arrange the plaice fillets on the foil in one layer and season with salt and pepper. Cut the bacon into this strips and scatter over the fish. Top each plaice fillet with a knob of butter and squeeze over some lemon juice, then grill for 4-5 minutes.

cod with red pepper sauce

4 red peppers, quartered700 g new potatoes, thickly sliced115 g spinach leaves, stalks removed6 thick cod fillets2 tbsp. half-fat crème fraîche2 tbsp. lemon or basil-flavoured olive oilsalt and pepper

Preheat grill to high and grill peppers until skins are charred - about 10 minutes. When peppers have cooled, peel off skins. Put pepper flesh in blender and process for 30 seconds until only slightly chunky. Boil potatoes for 8-10 minutes until tender. Add the spinach leaves for the last minute of cooking. Drain and keep warm. Cook the fish by putting fish with flesh side up on a baking sheet and sprinkle with salt and pepper. Grill for 6-7 minutes until fish is cooked. remove and discard the skin and keep warm. Toss the potatoes and spinach with the red pepper sauce. Gently stir in the crème fraîche and warm through. Spoon on to the serving plates and lay cod on top. Drizzle with the oil and serve immediately. (Chicken can be substituted for cod.)

41

fish

salmon with gazpacho sauce

500 g ripe tomatoes, skinned1 red pepper, de-seeded, chopped1/2 tsp. red onion, peeled, chopped1 fat garlic clove, peeled, chopped10 large basil leaves1 tbsp. balsamic vinegarolive oilTabasco4 salmon steaks

De-seed and chop the tomatoes, then pat them dry on several changes of kitchen paper. (This is important, otherwise the sauce will be watery.) Place in a liquidiser with the pepper, onion, garlic, basil, balsamic vinegar and 2 tbsp. of olive oil. Add a couple of shakes of Tabasco and some salt and pepper, then blend until thoroughly combined. Chill for at least two hours. Preheat grill to hot and brush steaks with a little oil. Grill for about 3 minutes each side, until just cooked. Serve with sauce and new potatoes.

plaice with bananas and parsley

sauce: 2 shallotssmall knob of butter3 tsp. malt or white wine vinegar1/2 tsp. caster sugar1-2 tsp. prepared English mustard150 ml gravy or thick stocksalt and peppercayenne pepper (optional)

fish: 4 x 350/450 g plaice fillets, skinneda little seasoned flour, for dusting4 slices day-old white bread, crumbed25 g butter, melted

bananas: 2 bananasa little seasoned flour, for dustingknob of butter

parsley: vegetable oil, for deep fryinghandful of English parsley sprigs, washedsalt

Make the sauce by softening the shallots in the butter for 2-3 minutes without colouring them. Add the vinegar and sugar, bring to the boil and reduce until the mixture is almost dry. Stir in the mustard and gravy, bring to a simmer and cook for 5-10 minutes. Season and keep warm. Add cayenne pepper at this point. Split fillets so that there are two per person. Preheat grill to moderate, season the fish with salt and pepper and lightly dust with flour. Season the breadcrumbs and stir in the melted butter. Place the crumbs on the top of each fillet. Press lightly with a knife to tidy them up. Grill for 6-8 min., by which time the crumbs will be golden brown. Slice the bananas and cut them diagonally into thick slices. Lightly dust with seasoned flour. Heat the oil in a small frying pan and cook the bananas for 3-4 min. turning once, until golden brown. Just before the end of the cooking time, add a knob of butter and allow to bubble for a few seconds. Remove and drain on kitchen paper. Deep- fry the parsley in hot oil for a minute and then remove and drain. The sauce can either be poured over or served separately.

42

fish

pan-fried salmon with lime and coriander

300g boneless salmon joint (halved) or 2 skinless filletssalt and freshly ground black pepper60ml olive oil2.5cm root ginger, peeled and chopped1 leek, 1 carrot and 1 courgette, washed and cut into matchsticks1 clove garlic, peeled and slicedjuice of 1 lime5ml wholegrain mustard30ml freshly chopped corianderroasted vine tomatoes (optional)

Season the salmon. Heat a frying pan and dry-fry the fish for 3-5 mins on each side until tener. Remove and keep warm. Heat 15ml of oil and stir-fry the ginger, leek, carrot, courgette and garlic until just tender, and then spoon over the fish. Add remaining oil and ingredients to pan, stir until hot and then pour over.

Spanish stew with salmon

175g bacon lardons2 anchovy fillets in oil, drained and chopped1 large onion, peeled and diced2 cloves garlic, peeled and chopped2 large carrots, peeled and diced2 large potatoes, peeled and diced2 red peppers, chargrilled, peeled and disced1 fennel bulb, trimmed and dicedgrated riind of 1 lemon150ml dry white wine500 ml hot vegetable stocksalt and freshly ground black pepper30ml freshly chopped basil4 skinless salmon fillets

In a large, non-stick frying pan, cook the bacon for 3-5 minutes stirring, until browned. remove and set aside. Add the anchovies, onion and garlic to the pan juices and fry for 2 mins. Stir in the carrots, potatoes, peppers, fennel and lemon rind, then cook for 2 mins. Return the bacon to the pan and add the wine. Boil for 5 mins until most of the alcohol has evaporated. Stir in the stock and season. Cover and simmer for 1 hour or until most of the liquid has evaporated. Stir in half the chopped basil. Preheat the grill to medium. Transfer the stew to a flameproof dish, place the salmon on top, sprinkle with the remaining salt and season. Grill for 5 mins. Divide to serve, and garnish with basil.

43

fish

soused mackerel

12 medium mackerel1 litre white wine350ml white wine vinegar28g sea salt45g sugar2 medium carrots3 medium onions2 bayleavesa small bushel of thymea small bunch of parsley7 or 8 sage leavesa blade of mace6 juniper berries15 black peppercorns, crushed

Behead, gut and clean the fish and lay them side by side in an ovenproof dish. Peel the carrots and onions, and slice them thinly. Put the vegetables into a steel pot, add the rest of the ingredients, place the pot on the stove and bring to a steady simmer. Leave to cook for 20-25 mins. then taste the liquor and adjust the seasoning. The vinegar should taste sharp and clear, temperred lightly by the sweetness of the sugar, with the whole infused by the herbs and spices. Bring the put to the boil, and then our the liquor over the mackerel. Leave the fish to cool in the liquor, for this is how they will be served. Refrigerate when cool, and serve chilled. Serve with bread and butter.

king sea scallops and tuna ceviche

200g fresh king scallops, cut into thing slices and refrigerated240g fresh tuna, finely diced20 ml olive oil8g shallots, chopped5g ginger, chopped10ml Tabasco sauce15g coriander, chopped10 ml lime juice30 ml sour cream20g tobiko30g pommery mustard50 ml corn oil15ml sherry vinegarpinch of peppe160g mixed mesclun salad

Mix tuna with half the lime juice, ginger, Tabasco, shallots and coriander. Adjust seasoning. IN a separate bowl, mix together remaining lime juice, olive oil. salt and pepper. Add scallop slices to it and let it marinate. In a food processor, blend pommery mustard, corn oil. vinegar, salt and pepper to make a dressing. Pour it over mesclun salad.to plate, arrange sea scallop carpaccio on a plate, fill marinated tuna into a ring mould and ten demould. Spread sour cream on top of the structure, garnish with tobiko and chervil sprigs and serve with salad.

44

pasta

eggless carbonara

175g bacon175g onions60ml dry white wine or vermouth100ml single cream500g spaghetti

Slice bacon into small shreds or dice. Chop onions and heat water. Heat a little butter and cook bacon until it releases some fat. Add onions and black pepper, and cook until onions are soft. Put in wine and cook until it has boiled away. Salt the boiling water and start cooking pasta. A few minutes away from it being done, reheat the bacon/onions and pour in the cream. Simmer for 2 mins. Decent pasta and place it in a bowl. Pour on the sauce, add freshly ground black pepper and sprinkle with Parmesan.

fettucine with cream & mushrooms

200g fettucine150g fresh mushrooms2 tbsp. oil1 knob of butter1 piece garlic1 glass single creamgrated Parmesan cheesesalt and pepper

Clean and slice the mushrooms. Place the garlic in a saucepan with oil and butter. Cook until golden. Add the mushrooms, season with salt and pepper and leave to cook for 10 mins at low heat. Add half the cream and leave until cooked. Cook the fettucine. Drain and dress with the remainder of the cream. Add grated cheese and the sauce.

spaghetti con le vongole

2 kg mussels2 kg clams1 cup olive oil1 medium onion, finely chopped3 cloves garlic, finely chopped1/2 cup dry white wine500g ripe tomatoes, peeled, seeded, choppedsalt to taste750g spaghetti3 tbsp. finely chopped parsleyfreshly ground pepper

Wash and scrub the mussels. Beard them, ad discard any that are not tightly closed. Heat the oil and gently cook the onion and garlic until soft. Add the shellfish and stem gently until they are all open. Lift them out and reserve. To the liquid remaining in the pan, add wine, tomatoes and salt and cook quickly for 20 minutes until tomatoes are pulpy and the sauce reduced and thickened. Add the parsley and pepper to taste. Meanwhile, cook pasta. When cooked, add to sauce and toss well. Serve hot.

spaghettini with anchovy sauce

enough spaghettini for 6salt2 cloves garlic, crushed3-4 large anchovy fillets, chopped4 leaves mint, finely chopped3 sprigs parsley, finely chopped4 tbsp. capers12 black olives, pitted and chopped

While spaghettini is cooking (about 5 mins) heat the oil in a pan. Add the garlic cloves, sauté until brown and discard. Then add the anchovies and cook gently, stirring until they become a paste. Remove pan from heat and add parsley. Drain pasta, pour into a heated pan and add the anchovy flavoured oil, capers and olives. Mix and serve, without cheese.

45

pasta

pasta with fresh tomato sauce

250g fettucine noodles30g butter1 onion1 clove garlic425g can tomatoes1/4 cup dry white wine2 tsp. tomato paste1/2 tsp. oregano1/2 tsp. basil1 green pepper125g zucchini1 tbsp. chopped parsleysalt and pepper

Melt butter in pan, add peeled and chopped onion and crushed garlic. Cook until onion is tender. Push tomatoes through a sieve into pan and discard seeds. Add wine, tomato paste, oregano and basil to pa, bring to boil for 3 mins, add chopped pepper and thinly sliced zucchini, and cook 1 min more. Add chopped parsley and stir through. Add salt and pepper. Cook pasta and drain, add sauce and mix through, stirring over a low flame until heated.

Russian tagliatele

2 hanks tagliatelle1 tbsp. olive oil1 tbsp. sour cream1 tbsp. lumpish caviar1 spring onion, finely choppedsalt and pepper

Cook pasta for about 5-6 minutes. Drain , dress with a little oil, top with soured cream, caviar and chopped spring onion.

spaghetti frittata

500g spaghetti6 eggs100g grated parmesan1 large bunch parsleyolive oil

filling 1 onion400g tin chopped tomatoes1 tbsp. tomato purée3 courgettes2 anchovies1 tbsp. capersolive oil

Boil the spaghetti until slightly underdone, and drain. Pour a little olive oil over it and set aside to cool down. Chop the onion ad fry it in olive oil. Add the garlic and cook until it turns pale. Add tomatoes and purée. Chop up capers and anchovies and add, stew for a while and set aside. Slice and fry the courgettes in a little butter until the go soft. Place spaghetti in a large bowl, pour in parmesan and mix by hand. Add the finely chopped parsley. Break eggs into a bowl and beat firmly. Add to the spaghetti/parmesan mix. Mix it all together again using your hands. Heat a couple of tablespoons of olive oil in a large non-stick pan, turn down the heat and cover the bottom of the pan with a layer of the spaghetti mixture. Cook for a minute or two until it solidifies, spread a layer of filling over the base, and place the courgettes on top of the tomato. Spread the spaghetti over the top of the tomato. Flip over if brave. Otherwise put in a medium oven for 10 minutes.

farfalle with bacon and greens

225g farfalle2 tbsp. olive oil2 slices bacon, finely chopped1 garlic clove, finely sliced1/4 Savoy cabbage, finely shredded and rinsedknob butter2 tbsp. fresh breadcrumbssalt and peppergrated cheese

Cook for 8-10 minutes. Heat oil and lightly fry the bacon and garlic. Drop in cabbage, season, turn up heat. Shake pan over heat for a few minutes so that the cabbage cooks in its own steam. Evaporate excess liquid. Melt butter in a separate pan and fry breadcrumbs until crisp. Combine together in a warm bowl and season to taste. Top with breadcrumbs.

46

pasta

linguini al limone

225g linguini 1/4 pint double cream1 lemon, juice and finely grated zestsalt and pepper.

Cook linguini. Heat cream, add juice and season.

creamy kale and tomato tagliatelle

335 g dried tagliatelle1 tbsp. olive oil1 medium onion, peeled and chopped1 clove garlic, peeled and crushed200 g kale, trimmed washed and shredded1 x 400g can tomatoes1 tbsp. tomato puréesalt and freshly ground black pepper200 ml cream cheese75g Stilton, crumbed

Cook pasta in a large saucepan of boiling water. Meanwhile, heat the oil in a large saucepan, add the onion and garlic and sauté for 3 minutes or until softened. Add the kale to the pan, cover and cook for 5 minutes stirring frequently until soft and reduced in volume. Stir in the chopped tomatoes, tomato purée and seasoning, bring to the boil then cover and simmer gently for 5 minutes. Stir the cream cheese and Stilton into the tomato and kale sauce and heat gently for 3 minutes or until the cheeses have melted. Drain pasta thoroughly, stir into sauce and serve immediately.

fettucine giuliano

700 g fettucine3 tbsp. olive oil3 garlic cloves, crushed3 sausages1 large onion, diced85 g prosciutto, cut into strips1 tbsp. chopped, fresh oregano225 ml red wine2 tbsp. passata400 g tin tomatoes3 large handfuls of leftover cooked vegetablesa little chopped parsley, to garnish

Make the sauce by heating the oil in a large pan and frying the garlic and sausages for 5-6 minutes until brown. Remove the sausages from the pan and slice thinly. Add the onion and prosciutto to the pan and cook for 2-3 minutes until the onion is soft. Sprinkle over the oregano. Season. Stir in the wine, passata and tomatoes. Mix in the leftover vegetables and return the sausages to the pan. Simmer over a gentle heat, uncovered for up to 1 hour, stirring occasionally. Add more wine if necessary. Cook the fettucine in boiling water for 5 minutes. Drain and mix with the sauce. Garnish with the chopped parsley and serve immediately.

baked gnocchi with baby spinach and bacon

50 g butter50 g plain flour600 ml milkpinch of nutmeg150 g cheddar800 g fresh potato gnocchi2 tsp. olive oil200 g back bacon, sliced150 g baby spinach leaves1 tsp. English mustardsalt and pepper

Melt the butter in a pan and stir in the flour. Cook for 30 seconds and then whisk in milk to make a smooth sauce. Stir in the nutmeg, mustard and cheese. Season and simmer for 1 minute, stirring constantly. remove pan from heat and cover the sauce itself with clingfilm to prevent a skin forming. Bring a large pan of water to the boil and cook the gnocchi for 4 minutes until tender. while the gnocchi is cooking, heat the oil in a frying pan and cook the bacon for 3 minutes until crisp. Drain the gnocchih and then return to the same pan and toss with the spinach leaves, bacon pieces and the cheese sauce. serve immediately.

47

pasta

macaroni with meat ragù

6 slices topside beef, about 50 g each2 tbsp. chopped fresh parsley1 garlic clove, finely chopped120 ml olive oil6 lamb cutlets350 g shoulder of pork6 small pieces spicy cooking sausage1 large onion30 ml red wine2 kg ripe tomatoes, skinned, de-seeded and choppedsalt and peppercooked macaroni and grated Parmesan, to serve

Sprinkle the beef slices with the parsley, garlic and salt and pepper, then roll up and secure each with a cocktail stick. Heat the oil in a large pan, add all the meat, including the beef rolls and fry until browned on all sides. Add the onion and gently cook until soft. Pour in the wine and let it evaporate a little. Then add the tomatoes. Cover and cook gently for about 2 hours or until the meat is tender. Remove the pork and cut into slices. Add the pasta to the pan and toss. Serve with the pork slices on top and a sprinkling of grated cheese.

penne with blue cheese and crispy bacon

300g smoked streaky bacon, rind removed and chopped

335g dried pennesalt and pepper250g tub marscapoone cheese150g dolcelatte cheese, cubed450ml milk100 salad onions, trimmed and chopped

Place the bacon in a deep, nonstick frying pan and dry fry, stirring frequently over a medium heat until it starts to turn crispy. Meanwhile, cook the penne in a large saucepan of boiling salted water or for 10 mins. Stir the mascarpone and dolcelatte cheeses, milk and salada onions into the bacon and heat gently to make a smooth sauce. Season, then mix again. Drain the penne. Stir into the sauce and gently heat for 1 min. Serve with ciabatta bread and a tomato, onion and olive salad, garnished with basil.

spaghetti with bacon, breadcrumbs and garlic

Crush a clove of garlic per person into the butter before you fry breadcrumbs.

and with chillies

Crushed, dried chillies seem to work better here than fresh. The quantity depends upon your heat threshold but start with a fat pinch of two per person, stiirring them in with the breadcrumbs.

and with lemon and thyme

Remove fine, young thyme leaves from their stalks and add them to the pan with the bacon. Squeeze the juice of half a lemon into the bowl as you toss everything together.

thin pasta with anchovies and parsley

Chop two or three anchovy fillets per person and cook them in a little olive oil over a low heat with a small handful of chopped parsley and a couple of cloves of finely chopped garlic. When the garlic is soft and pale gold – the anchovies will have almost melted – tip into a warm seving bowl, then continue with the crumbs as above. A pinch or twoo of dried crushed chilies, added with the anchovies goes well here too.

Spaghetti with bacon, breadcrumbs and garlic

Crush a clove of garlic per person into the butter before you fry breadcrumbs.

pasta with roast tomatoes and basil

Toss any thin pasta with some roast tomatoes. Squash the tomatoes a little and include the seedy juices. Basil leaves, torn to shreds, and some black pepper will produce a heady, sweet-sharp supper.

pasta with caviar

pastaeggsJohn West lumpfish caviarlemons

Return cooked and drained pasta to the still-warm (place over low heat if necessary) saucepan and toss with one raw egg per person. Stir in a jar of lumpfish caviar. Serve with lemon wedges and squeeze lemon juice over before eating.

48

pasta

Puttanesca

Serves 42 cloves garlic½ tsp dried chilli flakes8 anchovy fillets4 tbsp olive oil800g chopped tomatoes500g dried pasta100g black olives1 tbsp capersWarm 2 thinly sliced cloves of garlic, half a tsp of dried chilli flakes and 8 chopped anchovy fillets in a frying pan with 4 tbsp of olive oil. Stir as it cooks for a couple of minutes until the anchovies start to disintegrate. Turn up the heat and add 800g chopped tomatoes. Leave to cook for 20 minutes or so. Cook 500g of pasta in deep, furiously boiling, generously salted water for about 9 minutes (check the packet). When the sauce is ready, stir in 100g of black olives and 1 tbsp of capers, then toss with the lightly drained pasta.THE TRICKDon't be timid: this is a big, gutsy sauce and demands boldness in the cook. Yes, it's a little sharp and hot and salty, and that is exactly how it should be. The best anchovies to use are the salt-packed variety, rinsed and patted dry. The bottled version is a little too mild, though it will, of course, do. You can use canned tomatoes – most Italians do. Go for Napolina. No Parmesan is necessary. It would be an overdose of salty notes.

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pork, bacon

cabbage with pork sausages

1 large white cabbage2 tbsp. butter1/2 cup fat bacon, diced1 onion, thinly sliced2 1/2 tbsp. wine vinegarsalt6 small Italian pork sausages

Shred the cabbage coarsely and wash it thoroughly. Drain. heat butter and bacon in a large pan and sauté the onion until almost brown. Add the cabbage and stir well. Cook until cabbage begins to brown. Sprinkle with vinegar and salt. Arrange the sausages, pricked all over with a fork, on top of the cabbage, cover and simmer for 1 hour.

double cooked pork

1kg pork belly1 red capsicum1 green capsicum4 tbsp. vegetable oil3 cloves garlic, chopped60g zaa sai pickles, chopped2 chillies, chopped2 tbsp. dry sherry1 1/2 tsp. shallots, chopped1 tsp. sesame oilsauce 1 1/2 tsp. yellow bean paste

2 tbsp. dark soy sauce2 tbsp. tomato purée1 1/2 tbsp. hoisin sauce2 tsp. chilli sauce2 tbsp. stock

Boil pork in water for 35 mins. When cold, drain and cut into 1x6x4cm rectangular slices. Remove seeds from capsicums and cut into 4cm strips. Blend sauce ingredients. Heat the oil in a wok or frying pan. When hot, add the garlic, pickles and chillies and stir them in the hot oil for 30 sec.. Pour in the sauce and heat until it bubbles. Add the sliced pork and spread out to turn in the sauce. Continue to stir-fry over high heat for 2 mins. Sprinkle with sherry, shallots and sesame oil, stir and serve.

pork fillets with mustard sauce

4 pork fillets1 1/2 tsp. curry powder30g butter1 tbsp. lemon juicesauce 1 cup water

1 chicken stock cube2 tsp. lemon juice2 tsp. French mustard2 tbsp. cream2 tsp. cornflour2 tsp. watersalt and pepper

Trim fat from pork. Sprinkle curry powder on sheet of greaseproof paper and roll fillets in it. Melt butter in baking dish and add fillets. Pour lemon juice over. Bake uncovered in moderate oven for 15 mins. Baste frequently. Remove fillets, slice thinly and serve with sauce. For the sauce: Place water in saucepan, add crumbled stock cube, lemon juice, French mustard and cream. Combine cornflour and water, stir into saucepan and stir until sauce thickens, reduce heat, simmer uncovered 3 mins. Season with salt and pepper.

sweet and sour pork

500g pork filletssalt, to taste1/2 egg white lightly beaten1 1/2 tbsp. cornflour1 medium red pepper1 medium green pepper5 tbsp. vegetable oil1 medium onion, thinly sliced1 slice pineapple or mangosauce 1 tbsp. cornflour

2 tbsp. water3 1/2 tbsp. wine vinegar1 tbsp. light soy sauce1 1/2 tbsp. sugar2 tbsp. orange juice1 tbsp. tomato purée

For the sauce: Mix all ingredients together until well blended. Cut pork into thick slices, and then roughly into 4 x 2.5cm pieces. Rub with salt, wet with egg white and dredge with cornflour. Cut capsicum into 4cm strips. Heat oil in a wok and when hot, add the pork pieces and stir fry over medium heat for 3 mins. Remove and set aside. Drain away half the remaining oil. Add the onion and stir-fry for 1 min. Add the pineapple and capsicum. Continue to stir-fry for another minute. Pour in the sauce and stir until it thickens. Return the pork to the wok and mix with the sauce over medium heat for 1 1/2 mins until all pork is well coated with the sauce.

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pork, bacon

pork satay

1 tsp. turmeric1 tsp. ground coriander1 tsp. cumin1 clove garlic, crushed3 tbsp. soy sauce3 tbsp. lemon juice115g creamed coconut dissolved in 3 tbsp. hot waterapprox. 350g pork fillet cut into fine strips6 tbsp. crunchy peanut butter2 tbsp. hot chilli sauce225ml cold water

Combine the spices garlic, half of the soy sauce, half of the lemon juice and half the creamed coconut until smooth. Spread over the pork, cover and leave to marinate in fridge overnight. Combine remaining ingredients in pan and heat gently until thickened. Skewer the meat onto satay sticks, and grill for 8-10 mins until cooked. Serve with the sauce.

cassoulet

125g dried haricot beans125g dried butter beans4 tsp. polyunsaturated oil2 onions, chopped3 garlic cloves, crushed175g lean boneless lamb, in 1” cubes175g lean boneless pork, in 1” cubes125g gammon, in 1” cubes1 x 14oz can chopped tomatoes150ml water2 sprigs thyme4 sprigs parsleypepper

Cover beans with cold water and leave to soak overnight. Drain the beans and place them in a saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10 minutes. Reduce the heat and cook for a further 45 minutes or until the beans are tender. Drain. Heat 2 tsp. oil in a casserole, add the onions and fry until golden. Add garlic and cook for 2 mins. Remove and set aside. Heat the remaining oil, add the meat and cook over until brown. Preheat oven to 160°C. Add onions to the meat in the pan, add the beans, tomatoes, water and season with pepper. Tie the leaves together and add to casserole. Bring to the boil and the n transfer to the oven and cook for 1 1/4 hours. Reduce oven temperature to 150°C and cook for a further 30 minutes. Remove herbs before serving.

pork with prosciutto and mozzarella

4 pork escalope4 slices prosciutto150 g mozzarella, drained and cut into 8 slicesknob unsalted butter1 tsp. olive oil4 fresh sage leavesfreshly ground black pepper

Beat out the pork escalopes until they are about 5 mm thick. Melt the butter with the oil in a frying pan and brown escalopes on one side. Transfer them to a baking tray and cover the raw side with a slice of prosciutto and 2 slices of mozzarella. Season with black pepper and grill until cheese melts. Top with a sage leaf and return to grill until cheese is brown.

roast loin of pork with renaissance hot chutney

1-1.5 kg boneless loin of pork, neatly tied2 tbsp. olive oil 2 springs fresh rosemarysalt and pepper

chutney: 2 large eggs, hard boiled150 ml white wine4 tbsp. white wine vinegar4 tbsp. balsamic vinegar120 ml vegetable stock50 g pine kernels12 fresh dates, stoned and chopped75 g sultanas1 level tsp. freshly grated ginger1/2 level tsp. cumin2 large egg yolkssalt

Heat oil in a roasting tin. When hot, add the meat and brown well on all sides. Season and put on spring of rosemary under the joint and the other on top. Cover the tin with foil and bake at 220°C for 40 mins, turning once. Meanwhile, mash the eggs with some of the wine until creamy, then mix in the rest of the wine, vinegar and stock. Toast the pine kernels until golden and add to egg mixture along with dates, sultanas, ginger, cumin and a little salt. Transfer to a pan and cook on low heat for 20 mins. Remove from heat, beat in egg yolks and return to low heat for no more than 30 seconds. When meat is done, cover with foil and allow to relax for 5-7 mins. Cut into 2 cm thick slices and serve with chutney.

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pork, bacon

Thai red pork curry

15 mk Thai red curry paste1 x 400ml can coconut milk300ml chicken stock450g pork fillets, cut into large chunks1 red chilli, halved lengthways and cut into strops1 tbsp tomato purée1 onion, peeled and finely chopped225g sweet potatoes, peeled and cut into chunks75g mangetout, topped and tailed75g baby sweetcorn, halved lenthways25g fresh coriander leavessalt and pepper175g basmati or jasmine rice, boiled or steamed

Place the curry paste in a large saucepan and blend in the coconut milk and chicken stock. Bring to the boil and cook for 5 mins. Add the pork to a saucepan of boiling water and blanch for 5 mins. Skim and drain. Stir the chilli, tomato Purée, onion, garlic and pork into the coconut mixture. Simmer uncovered for 20 mins. Add the sweet potatoes and cook gently, stirring frequently for 30 mins or until tender. Stir in the remaining vegetables and half the coriander. Simmer for 5~8 mins and season. Serve with the rice and remaining coriander.

Hungarian stirfry

1/2 small cabbage, cut into 4cm squares 8 rashers shoulder bacon, cut into 3-4cm squares1 medium onion, halved and quartered4 tbsp. chilli sauce or ayvar4 tbsp. oilsalt and pepper

Steam cabbage until almost tender. Cook bacon in wok with 1 tbsp. oil. Add remaining oil and onion and cook until onion is browned but not soft. Add cabbage and stir to coat with oil. Add chilli sauce and toss lightly. Sprinkle liberally with salt and pepper. Serve with crispy potatoes.

52

rice

buttered wine rice

90g butter1 onion1 cup long-grain rice2 1/2 cups chicken stock1/2 cup dry white wine

Heat butter in pan, add peeled and finely chopped onion. Cook gently until onion is tender and lightly golden. Add washed rice, stir for 3 minutes. Add 1 cup of hot chicken stock to pan and stir until almost all liquid is absorbed. Add remaining stock and wine, bring to boil, reduce heat, simmer gently, covered for 10 minutes or so until rice is tender. Season with salt and pepper.

fried rice

1/2 cups rice1 medium-sized onion1 red capsicum1 green capsicum1 small tin peas2 eggs4 rashers streaky bacon6 tbsp. oil

Cook rice the day before and leave in refrigerator overnight. Dice all vegetables and bacon. Heat 1 tbsp. oil in wok and cook bacon until almost brown but not crispy. Add onion and stir-fry 1 min. Add 2 tbsp. more oil and add capsicum. Cook 1 min. Add remaining oil and rice and stir-fry until rice is broken up and coated with oil. Shift rice to edges of wok. Break the eggs in the centre, breaking the yolks. Allow to set. When cooked, fold into rice and add peas.

risotto Milanese

2 pints chicken stock1/16-1/8 tsp. saffron85g butter60 beef marrow2 shallots, finely chopped340g Arborio rice120ml dry white winesalt and pepper60 freshly grated Parmesan

Bring the stock to the boil. Pour 2 tbsp. of the stock over the saffron and leave to steep. Melt 2/3 of the butter, add the marrow and shallot and fry gently until tender, without browning. Add the rice and stir until translucent. Pour in the wine and simmer over medium-low heat, stirring until the liquid is all but absorbed. Add a generous ladleful of stock and simmer, stirring occasionally, until almost all of the liquid is absorbed. Repeat until rice is tender but still al dente. Add the saffron and its soaking liquid after the risotto has been simmering for about 20 minutes. Stir in remaining butter, adding more if necessary, the Parmesan, salt and pepper.

congee

250g short or long-grain rice2.5 lit. water

Add the water and rice to a heavy-based saucepan and bring to boil. Immediately reduce heat. Simmer, stirring occasionally for 90 mins. Add extra water if too thick and cook for another 30 mins. until there is the consistency of porridge. Serve in bowls plain, or with pieces of fried bacon, onion, asparagus, or beaten egg dropped in during the last stages of cooking.

zucchini rice

1 1/2 cups long-grain rice3 zucchini2 sticks celery

Cook rice for 12 mins or until tender. Drain. Grate zucchini, chop celery finely. Stir both through rice lightly with a fork.

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rice

spiced basmati rice

2 cups basmati rice3 tbsp. vegetable oil1 small onion, peeled and finely chopped1/2 a fresh, green chilli, finely chopped1/2 tsp. very finely minced garlic1/2 tsp. garam masala1 tsp. salt2 2/3 cups chicken stock

Wash and drain rice. Pour 5 cups water over rice and let it soak half an hour. Leave to drain for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned lightly. Add the rice, green chilli, garlic, garam masala and salt. Stir gently for 3-4 minutes until all of the grins are coated with oil. Pour in stock and bring rice to boil. Cover with a very tight fitting lid, turn heat to very, very low and cook for 25 mins.

spinach rice

1 1/2 cups long-grain rice1 bunch spinach90 butter1 onion1 clove garlicsalt, pepper

Cook rice in a large saucepan of boiling salted water 12 mins or until tender. Drain. Wash spinach, remove white stems and chop leaves roughly. Put spinach in saucepan with 1/4 cup boiling water. Cover tightly and cook approx. 3 mins until tender. Drain, pressing out all moisture. Heat butter in pan, add peeled and chopped onion and crushed garlic, cook until onion is tender, add rice, spinach, salt and pepper and cook until heated through.

risotto con gamberetti

450g risotto rice90g unsalted butter1 onion, finely chopped175 ml dry white wine1.5 lit fish or vegetable stock, hot450g fresh raw prawnssalt and freshly ground black pepper3 tbs. chopped parsley

Melt butter and fry onion until soft. Tip in all the rice and stir until it is coated in butter and the onion is lightly toasted. Add wine when the rice is very hot. Stir until all the wine is absorbed. Add the hot stock a ladleful at a time. Stir after each addition. After 10 mins add the prawns. Keep stirring and adding liquid until the rice is soft and plump. Remove from heat and add salt and pepper. Stir in parsley and cover. Leave for 10 mins.

risotto balls

25g butter1 tbsp. olive oil1 onion, peeled and finely chopped250g risotto rice900ml hot vegetable stock75g fresh breadcrumbs1 egg, beaten75g freshly grated parmesan2 tbsp. freshly chopped flat-leafed parsleyoil, to deep fry

For the risotto, heat butter and oil, then add onion and cook for 2 mins. Add stock, a ladle at a time until all the liquid is absorbed and the rice is tender, about 20 mins. Season and then cool overnight. Toast breadcrumbs in a warm oven until dry. Mix egg, parmesan and parsley into the risotto mixture, then, with dampened hands, roll mixture into walnut-sized balls. Roll in breadcrumbs and chill for a 2 hours. Heat oil and deep-fry the balls for about 5 mins, or until crisp and golden brown. Drain on kitchen paper.

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rice

sweetcorn and bacon risotto

1 chicken carcass1 1/2 onion4 sticks of celery250g arborio rice1 sweetcorn6 slices unsmoked bacon85g salted butter1 cup white wine

Make stock out of carcass, the half onion and celery sticks and 1 lit. water. Boil 30 mins. Remove outside bits from sweetcorn and add to stock for 20 mins. Remove corn and cut kernel from it. Chop some green herbs. Chop onion and bacon finely and fry in melted butter. Add rice and stir till coated. Add stock a spoonful at a time and reduce. Add the wine instead of stock when the rice is almost cooked.

aubergine pilaf

500g aubergines, cut into 1 cm slices1 tbsp. oil1 large onion, chopped250g easy-cook long-grain brown rice1 can chopped tomatoes300ml waterpepper150g low-fat yoghurt

Bring a saucepan of water to the boil, add the aubergine slices and simmer for 4 minutes. Heat the oil in a large saucepan, add the onion and fry over a low heat for 5-10 mins, or until soft. Add the aubergine, rice, tomatoes, mint and water. Season with pepper and cook for 40-45 minutes or until rice is tender. Remove for heat and leave to stand for 10 mins before serving.

prawn risotto scented with oranges

280g arborio risotto rice150g shelled prawns1 litre hot fish stockjuice and grated rind of two oranges1 medium onion, finely chopped100g butter1 small glass dry white winesalt

Melt half the butter in a heavy-based pan over a medium heat. Sauté the onion until soft. Add the rice and stir to coat in the butter until the rice is transparent. Add the white wine and prawns, cook for 1 minute. Add a ladleful of hot stock and the orange juice, and continue to cook for 18-20 mins, adding more stock as necessary. When the rice is cooked, ,remove the risotto from the heat and stir in the grated rind and the remaining butter. Season to taste with salt and serve.

asparagus risotto

75 g risotto rice450 g fresh asparagus750 ml vegetable stock1/2 Spanish onion, peeled25 g unsalted butter10 g Parmesan, finely gratedsalt and pepper

If necessary, chop base off of asparagus and (if time) add to stock. Chop asparagus into 1 cm pieces, leaving the tips whole. Chop the onion into 5 mm pieces. Melt butter and toss onion in and cook for 5-6 mins until soft. Stir in asparagus and cook for 2 mins, stirring frequently. Pour in half of stock, cover and simmer strongly for 2 mins. Add rice and rest of stock and simmer for another 15 mins or until rice is tender. Remove pan from heat, stir in Parmesan and season well with pepper and some extra salt if needed.

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rice

jambalaya

75 ml olive oil1 medium red onion, peeled and sliced1 medium clove garlic, peeled and crushed1 small yellow pepper, halved, and cut into chunks150 g baby button mushrooms150 g chorizo sausages, cut into 1 cm sliceshandful of fresh thyme, leaves removed50 g red rice50 g long grain rice1 1/2 cups chicken stock200 g fresh tiger prawnssalt and pepper

The day before, heat 25 ml of oil and sauté onion over medium heat for 4-5 mins. Add pepper and cook for another 3 mins. Remove vegetables from pan and place in bowl. Pour remaining oil into pan and sauté mushrooms over a high heat for 2-3 min. until lightly coloured. Lift out and add to mushrooms. Next, sauté chorizo sausage in same pan, over a high heat, for 1 minute, stirring all the time. Add to the vegetables, using a slotted spoon. Cool, cover and chill. Chop the thyme leaves, wrap them in clingfilm and place in the fridge. Next day, shortly before serving, cook both lots of rice separately. (The red rice will take about 30 min. and the long- grain rice about 10-12.) Drain. Put the chicken stock into a large frying pan and bring to boil. Add both lots of rice and stir over high heat for 2 mins. Add all the cooked vegetables and chorizo along with the prawns and thyme, stirring constantly for 6-7 minutes until steaming hot. Transfer to a serving dish and serve with sweet and sour onions and mozzarella salad with anchovy-caper dressing.

prawn, asparagus and saffron risotto with dill and lemon butter

1.2 litres chicken or vegetable stock 350 g asparagus50 g butter1 tbsp. olive oil3 shallots, finely chopped300 g risotto rice150 ml dry white wine200 g frozen raw prawns2 tbsp. chopped fresh dill1/2 tsp. grated lemon rindsalt and pepperlarge pinch of saffron strands

Heat stock in large pan with saffron. Cut asparagus into 1-inch lengths and cook for 4-5 minutes. Refresh. Heat half the butter with oil in a large heavy pan. Add shallots and cook for 5 minutes. Stir in rice and cook until grains glisten. Add the wine and let bubble, stirring all the time. When absorbed, add stock ladleful by ladleful until the rice is plump (about 20 minutes). Meanwhile, shell the prawns. Melt the remaining butter in a pan and toss in the prawns, cooking and stirring until pink. Add asparagus and heat. Add all to the risotto, along with chopped dill and lemon rind. Taste and season if necessary.

leek and blue cheese risotto

2 large leeks3 tbsp. olive oil300 g risotto rice1 litre hot stock175 g stilton or Danish blue

Trim the leeks and cut down the length to centre. Wash under running cold water and slice thinly into rings. Heat oil in a heavy pan with a lid. Add the leeks and fry until bright green (about 2 minutes). Stir in the rice and cook for 2 minutes until the grains are glistening. Meanwhile, in another pan, bring the stock to the boil. Add the stock to the rice one ladleful at a time, stirring continuously until rice is cooked. Remove from the heat and stir in the cheese and some pepper. Taste, add salt if needed. Stir and serve.

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rice

broad bean and thyme risotto

350 g young broad beans1 litre light vegetable stock85 g unsalted butter1 small onion, peeled and chopped285 g arborio rice150 ml white wine6 sprigs of thyme60 g creme fraiche

Bring a large pan of water to the boil and cook the beans for about 6 minutes. Cool under running water, skin, and reserve them. heat stock to simmering. Heat 50 g of butter in a heavy bottomed pan and sweat the onion until translucent and soft. Add the rice and cook for 1 to 2 minutes. Pour in the wine and cook until the liquid has been absorbed. Add the thyme sprigs and add the stock as usual. Never flood the rice. It should take about 25 minutes to cook. Stir in the parmesan and the remaining butter. Remove the thyme sprigs and add the beans to heat through.

oven-baked wild risotto

10g dried Porcini mushrooms225g fresh dark gilled mushrooms60g butter1 med onion finely chopped175g risotto rice150ml dry madeira2 tablespoon freshly grated parmigiano reggiano plus 50g extra, shaved intoflakessalt and pepper

Pre heat oven to 150C. Soak the dried mushrooms in 1 pint boiling water and leave for 30mins. Meanwhile chop the fresh mushrooms into 1cm chunks -not too small as they shrink. Now melt the butter in medium saucepan, add the onion and cook gently for 5 mins, then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini. When they have had their half hour soak, place a sieve over a bowl, line the sieve with a double sheet of kitchen paper and strain the mushrooms reserving the liquid. Squeeze any excess liquid out of them, then chop finely and transfer to the pan to join mushrooms and onions. Keep the heat low and let the mushrooms sweat gently and release their juices which will take about 20 mins. Meanwhile put dish in oven. Now add rice and stir it around to get a good coating of butter, then add the madeira, followed by the strained mushroom-soaking liquid. Add a level teaspoon of salt and some pepper, bring it to simmering point, then transfer to the warmed dish. Stir once then place it on centre shelf of oven without covering and give exactly 20 mins. After that, gently stir in the grated parmasan, turning rice grains over. Now give it a further 15 mins then remove from oven and cover with a teacloth and seat all your lovely guests. Serve p resto pronto on warmed plates and sprinkle with the shavings of parmesan.

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rice

chicken liver and red bean risotto

1 tub chicken livers1 tin red kidney beans1 onion1/2 green pepper3 cloves garlic1 teacup long grain rice750ml chicken stock4 oz Parmesan cheese2 tbsp olive oilbutter, red winesalt and pepper, mixed herbs

Chop the onion, green pepper and garlic. Cook the onion in a largish saucepan over a medium heat until golden. Add the rice, green pepper and garlic, sttirring continously so that all the rice gets oiled. To this mixture, add the chicken stock, a pinch of salt, a bit more of black peper and a tablespoon of mixed herbs (and a splash of the wine). Bring to the boil, stirring all the time, then cover and simmer. During the 15 mins. or so that the rice takes to cook, drain the red beans, grate the Parmesan cheese and roughly chop the chicken livers, removing any white bits. In a small pan, gently heat a knob of butter until it melts, then add the chopped livers. Fry until coloured on all sides, but still a bit pink. Turn off the heat. When the rice is cooked, add the beans, livers (and juices) and butter to the rice pan and stir. Cook a further five minutes. Serve with more Parmesan on top.

58

salads

hot broccoli salad

750g fresh broccoli1/2 cup canned water chestnuts3 tbsp. oil1 cm piece green ginger3 tbsp. oil1/4 tsp. grated lemon rind1/2 tsp. soy sauce1 tbsp. sherry1/2 cup water1 chicken stock cube

Remove stems and leaves from fresh broccoli. Put oil, water chestnuts, peeled and grated ginger and lemon rind into pan; simmer until ginger is sizzling. Add broccoli, toss gently in hot oil for 1 minute. Add soy sauce, sherry, water and crumbled stock cube. Bring to boil, reduce heat, simmer covered for 5 minutes or until broccoli is just crisp. Remove vegetables from pan, put into serving dish. Reduce remaining liquid and spoon over broccoli.

bean sprout and spinach salad

1 cup long grain rice1 small bunch spinach4 shallots2 sticks celery250g bean sproutssalt and pepper1/4 cup French dressing

Put rice into boiling water and cook 12 mins. Drain. Remove white stems from spinach and put spinach into water with 1/4 cup boiling water. Cook 1 min. Drain and press dry. Shred finely and put into bowl along with rice, chopped shallots, sliced celery and bean sprouts. Add salt and pepper.

hamburger with horseradish and gherkin

1lb minced beefsalt and pepper2 tbsp. grated horseradish (root)1 dsp. English mustard2 tbsp. crème fraiche4 tbsp. roughly chopped gherkinsbunch of radishes, trimmed1 small raddichio, core removed, leaves separated1 endive, trimmed and leavesseparated bunch of watercressolive oil

Combine beef with salt and pepper. Mould four hamburgers out of mixture and set aside. Combine horseradish, mustard, and crème fraiche and mix well. In a bowl, combine the gherkins and radishes. Dress with olive oil and season with salt and pepper. Preheat grill and cook hamburgers for 3-5 minutes each side until done. Fan endive and raddichio leaves on four plates along with watercress. Place the hamburgers on top of the leaves. Serve with the horseradish sauce and a generous spoonful of the gherkin salad.

herring salad

4 large herrings, cleaned and boned200 ml red wine vinegar1 small onion, thinly sliced4 cloves2 bay leaves6 peppercorns4 sprigs of dillsauce 1 tsp. sugar

2 tsp. wine vinegar4 tbsp. water2 tsp. French mustard6 sprigs fresh dill4 tbsp. thick bio yoghurtfreshly ground black pepper

1 crisp lettuce4 large carrots, grated1/2 cucumber, thinly sliced

Preheat oven to 150°C. Roll each herring and pin it through with a cocktail stick. Put them in a deep dish with the vinegar and water and place the onion slices, cloves, peppercorns and dill on top of the herring slices. Cover with foil for 1 hour. Leave to cool in the liquid. Mix all of the sauce ingredients and season with pepper. Drain herrings and serve with salad and sauce.

59

salads

rocket, prawn and horseradish salad

300g cooked tiger prawns4 tbsp. extra virgin olive oiljuice of 1 lemon2 tsp. horseradish sauce or 1 tsp. wasabi90-100g rocket, washed

Place prawns in bowl. Whisk together the oil, lemon juice and horseradish. Pour over prawn and leave for at least 1 hour someplace cool. Stir occasionally. Just before serving, place the rocket in a large, shallow salad bowl, pour prawns and their marinade over the top. Toss gently together and serve with warm bread.

daikon salad with soy and sesame dressing

large daikon juice of half a lemon3 tbsp. light soy sauce3 tbsp. sesame oil3 tbsp. mirin3 tbsp. sugar1/2 tsp. salt1 tbsp. toasted sesame seeds, crushed1 fresh red chilli, seeded and finely chopped

Wash and peel the radish and cut into fine, matchstick strips approx 3 in. long. Sprinkle with the lemon juice. Combine all the dressing ingredients and toss with the radish.

carrot and watercress salad

75g golden sultanasjuice of a lemon4 medium carrots, scrubbed and coarsely grated2cm lump of fresh ginger100g watercress4tbsp flaked almonds3tbsp extra-virgin olive oil

Soak the sultanas in the lemon juice. Put grated carrots in a large bowl. Peel and grate ginger or cut into tiny matchsticks and add to carrots. Cut watercress a little and add along with sultanas, reserving the lemon juice. Toast the almonds under a hot grill. Make a dressing with the lemon juice, olive oil and salt and pepper. Mix and toss gently.

escarole, pear and Roquefort salad

1 large head escarole3 Comice pears200g Roquefort1 tsp. Dijon mustard2 lemons1 dsp. white-wine vinegar4 DSc. olive oilsalt, pepper

Cut away frill of coarse leaves and the harder parts of the stems from escarole. Wash and dry. Squeeze juice from the lemons into a bowl. Peel pears and roll then in the juice. Cut pears in half and cut flesh into long thin slices and place back in juice. Put the cheese on a plate, cover with cling-film and place in freezer for 10 mins. Make dressing by mixing a little salt with some mustard and the vinegar and then whisking in four DSc. of good olive oil. Peel the salad leaves and place in bowl with pears. Slice cheese as thinly as possible and add to bowl. Pour dressing over, sprinkle with coarse black pepper and toss.

60

salads

chicory salad with bacon and egg

2 heads curly endive150g smoked bacon2 cloves garlic125g butter2 slices white bread2 tbsp. sherry vinegar6 eggs olive oil, pepper

Prepare chicory and dress with olive oil. Make croutons out of bread, drain and add to salad. Cube bacon cover with cold water, bring to boil and drain. Heat butter and fry bacon in it. Poach the eggs, with the vinegar added to the water. Chop the garlic finely, add to pan and fry without it colouring. Pour in the sherry vinegar, swirl it around and pour over salad. Toss and taste. Top with the poached eggs.

hot and icy salad

1 iceberg lettuce2 cucumbers3 small hot chillies2 limes5 tbsp. virgin olive oil

Cut lettuce into several large wedges. Quarter cucumber lengthways and pile over lettuce. Cut chillies in half and add to oil along with lime juice. Pour over.

cucumber and sesame seed salad

1 large cucumber, peeled1 tbsp. mirin1 tsp. caster sugar3 radishes, trimmed and cut into matchsticks1 tsp. finely snipped chives1 tsp. sesame seeds, toastedsalt

Cut the cucumber into quarters lengthways and slice it diagonally into pieces less than 1 cm wide. Put the sliced cucumber into a shallow serving dish, add the rice vinegar, sugar and salt and mix well. Allow to stand for 10 mins. To finish, sprinkle the radish strips, chives and toasted sesame seeds.

pawpaw, tiger prawn, cucumber and spinach salad

2 ripe, medium-sized prawns350 raw tiger prawnshalf cucumber1 x 225g pack young leaf spinach1 tsp. groundnut oil1 tsp. dark soy saucedressing 1 tbsp. fresh root ginger, grated

3 tbsp. ginger syrup juice 1 lime2 tbsp. Thai fish sauce1 clove garlic, peeled and chopped1 tsp. chilli sauce

Blend dressing ingredients together, taking care to catch all the ginger juices. Shell the prawns, leaving their tails intact, and then butterfly them. Heat oil in wok and toss prawns around for 2 mins. Sprinkle soy sauce over prawns, cook them for a few more seconds and then transfer them to a dish. Pour the dressing over the prawns and when they are cool, leave to marinate in the fridge for a couple of hours. Prepare the fruits and vegetables. Peel the pawpaws by slicing them in half, removing the seeds and cutting each half into three lengthways, then across into bite-sized chunks. Peel the cucumber, slice in half lengthways and remove seeds. Cut across into 5mm slices. To assemble, spoon off some dressing from the prawns and toss spinach leaves in it. Combine prawns, cucumber, and pawpaw. Toss with hands.

red onion salad

6 red onions100ml balsamic vinegar1 small bunch of fresh sage6 cloves garlic2 lemons200ml olive oil1 tsp. sea salt1/2 tsp. milled black pepper

Peel the garlic and chop it finely. Pick the sage leaves, wash them and chop them finely too. Peel onions, quarter them through the root, and put them in a pot of boiling water for four to five minutes, until they have softened a little. Drain the onions and then season them with salt and milled pepper. Grate the zest of the lemons over the onions and then squeeze over the juice. Heat the olive oil in a frying pan and add the garlic. Follow this with the sage, let it cook for less than a minute, then pour over the onions. Mix quickly and leave to macerate for an hour before serving.

61

salads

green mango salad

1 green mango1 small green pawpaw1 bunch spring onions1/2 bunch coriander, stalks removed1/2 bunch mint1/2 bunch chervil or flat leafed parsley2 cloves garlic, thinly sliced2 small shallots, thinly sliced50g peanuts, raw500 ml vegetable or peanut oil

Pick and wash the herbs. Peel the mango, remove from the stone and cut into strips. Peel the pawpaw, remove and cut into strips. Chop the spring onions into 2-inch lengths and place pieces into iced water until they begin to curl. Toss all together and refrigerate. Place oil in pan and heat. Add thinly sliced garlic and cook. Drain garlic. Fry the shallots in the same oil until brown. Drain. Fry peanuts. Toss together and sprinkle with salt. Toss together and sprinkle with salt. Serve with marinated monkfish, lemon sole and scallop salad.

bacon, avocado and papaya salad

1 large bag young leaf spinach4 tbsp. extra virgin olive oil1 tbsp. lime juice1 tbsp. orange juice200 g back bacon1 large papaya1 large ripe avocado

Place spinach in bowl. Shake together juices and oil. Season. Grill bacon. Halve papaya, scoop out seeds and dice flesh. Add papaya and avocado dice to spinach. Cut cooked bacon in small pieces and add. Pour dressing over and toss.

marinated monkfish, lemon sole and scallop salad

500g monkfish fillets4 lemon sole fillets 8 queen scallops marinated in Nam-JimNam-Jim 500ml lime juice

2tbsp palm sugar (or brown sugar)2 tbsp. fish sauce1 clove garlic2 coriander roots2 small chillies2 small purple shallots1/2 stalk lemon grass

Pound marinade ingredients together. Dissolve palm sugar in lime juice and add fish sauce. Infuse and leave for 1 hour. Thinly slice the monkfish and lemon sole and place on flat tray. Shuck scallops, clean and remove roe. Pour marinade over and leave for 1 hour.

white bean, artichoke and raddichio salad

1 tin white beans1 tin artichoke hearts, quartered1/2 head raddichio, shredded1 handful flat-leafed parsley, chopped

dressing: 1 clove garlic, crushed3 tbsp. virgin olive oil1 tbsp. red wine vinegarsaltblack pepper

Combine beans, artichokes, raddichio and parsley together in a bowl. Mix dressing ingredients and pour over.

62

salads

salad niçoise

3 large eggs1 packet fine beans, halved1 can potatoes, drained and halved if large1 small red onion, peeled, halved and thinly sliced6 cherry tomatoes, halved1 gem lettuce, separated into leaves1 x 50 g can anchovy fillets, drained1 x 200 g can skipjack tuna, drained and flaked12 black olives

dressing: 4 tbsp. olive oil1 tbsp. red wine vinegar1 tsp. Dijon mustard1 clove garlic, peeled and crushedfresh basil leaves, shredded salt and freshly ground black pepper

Put eggs in a saucepan of cold water, bring to boil and simmer for 6 minutes. Cook beans in another pan of boiling salted water for 6 minutes. Mix the dressing ingredients in a salad bowl. Drain the eggs and beans. Toss potatoes and beans in dressing and leave. Add red onion, tomatoes and lettuce. Shell and quarter eggs. Arrange on top with anchovies and tuna. Serve.

carrot & ginger rice salad with grated egg & spinach (all day energy salad)

100 g basmati rice100 ml vegetable stock2 carrots, grated1 onion, chopped1 tsp. cumin1 tsp. turmeric1 tsp. ground ginger2 eggs, hard boiled for six minutesa bunch of fresh spinachjuice of half lemon4 Ryvita crispbreads1 tbsp. virgin olive oil

Heat a small amount of olive oil in a saucepan and put in the onion, carrot, cumin, turmeric and ginger. Put the lid on for two minutes and let them soften. Add the rice and stir well. Add the stock to the rice, bring to the boil and cover with a tight-fitting lid or foil. Turn the heat down to minimum and leave for ten minutes. Turn off heat and leave to stand with lid on. In a bowl, grate the hard boiled eggs into the spinach with a tablespoon of olive oil and add salt pepper, and lemon juice. Crumble the Ryvita on top of this. Serve the rice with the spinach mix on top. Serve with lime and ginger dressing.

mackerel, spinach & carrot salad(vitamin-boosting salad)

1 fillet of fresh mackerel1 tsp. horseradish relish20g dried apricots, chopped25g Kellog’s Bran Flakes, crushed10 g grated Brazil nutsa bunch of fresh spinach leaves2 carrots, peeled and grated1 red pepper, slicedjuice of half lemon1 teaspoon of olive oil

Mix the Brazil nuts, Bran Flakes, apricots and horseradish relish. Spread the topping mix on one side of the fillet, skin side down and grill for five minutes until a crunchy surface forms. In another bowl mix the spinach, grated carrot and sliced red pepper with the lemon juice and olive oil. Add a little salt and black pepper. To serve, place the fish on top of the spinach salad. Serve with honey, mustard and soya dressing and with 100 g wheatgerm bread on the side.

63

salads

watermelon, chickpea & feta salad (stress-busting salad)

50 g of good-quality smoked ham slices 1 tsp. grainy mustard4 slices of wholemeal bread150 g tin of chickpeas2 large slices watermelon2 heads of crispy baby gem lettuce30 g feta cheese4 celery sticksjuice of 1 lemon1 tbsp. olive oil

Pour a little olive oil over the slices of wholemeal bread and toast under a grill. Cut the melon, celery, feta and lettuce into chunks and toss together in a bowl, adding the chickpeas, lemon juice, a little salt and black pepper. Put the ham on top of the toast and spread with the mustard. Arrange the salad on top and serve with mustard and tomato dressing.

roasted bulgur wheat, turkey, sesame seed and chickpea salad (muscle-building salad)

100 g bulgur wheat300g vegetable stock25 g sesame seeds150g chickpeas, tinned and drained100 g sweetcorn1 tbsp. olive oil100g cooked turkey breast, chopped1 mango peeled and diceda few leaves of fresh coriander, choppeda good bunch of spinach leaves, chopped

Heat frying pan and pour in 1 tsp. olive oil. Add the bulgur wheat, sesame seeds and chickpeas. Fry until golden. Turn off heat, add stock, cover and leave for eight to ten minutes to absorb liquid. Add cooked turkey meat to the spinach leaves and mix with the sweetcorn and the fresh mango. Add salt and pepper and a splash of oil. Put the spinach salad around the outside of the plate. Mix the roasted bulgur wheat well and place this in the centre. Place the coriander on top, along with some more sesame seeds. Serve with green olive and basil dressing.

warm Italian salad

130 g cubetti pancetta250 g chestnut mushrooms, thinly sliced225 g baby spinach200 g Gorgonzola piccante, cubed1 ripe avocado, peeled and sliced3 tbsp. extra virgin olive oil1 tbsp. balsamic vinegarsalt and pepper

Sauté panceta over moderate heat for a few minutes. Stir in mushrooms and cook until done. Place spinach in salad bowl, add pancetta and mushrooms, Gorgonzola and at the last minute, the avocado. Dress, toss and season.

glass noodle salad

200 g dried glass noodles, soaked and drained1 tomato, halved and sliced20 g celery stalk, chopped20 g spring onion, chopped1 onion, halved and sliced50 g green pepper, de-seeded and choppedjuice of 2 limes5 small green chillies, finely chopped2 tsp. sugar3 tbsp. crushed roasted peanuts1 tsp. crushed dried chillies1/2 tsp. salt2 1/2 tsp. fish sauce or soy saucefresh coriander springs, to garnish

Cook the noodles in boiling water for 3-4 minutes, then drain and rinse under cold water to prevent further cooking. Cut noodles into 12 cm lengths. Return to pan and add remaining ingredients. Mix for 2 mins. Serve at room temperature, garnished with coriander.

64

salads

mango salsa

1 ripe mango1 medium red onion3 chillies2 limes1 lemon1 bunch coriandersalt, pepper

Cut open mango, scoop the flesh away and cut around stone. Chop as neatly as possible and scrape into bowl along with juice. Peel and chop onion very finely and add to mango. Add juice of the lemon and a good pinch of salt. Grate zest of the limes finely into bowl and then squeeze in juice. Pick leaves of the coriander, wash them and chop and add to bowl. Slit open the chillies, remove their seeds and chop finely. Add the chopped chilli to the salsa. Mill pepper over, stir well and leave to stand for half an hour.

mozzarella salad with anchovy & caper dressing

1 x 150 g mozzarella50 g tin anchovy fillets in olive oil2 rounded tbsp. capers1 medium clove garlic, peeled and crushed1 tbsp. white wine vinegarhandful of flat leafed parsleyfreshly ground black pepper

The day before, drain the anchovies, reserving the oil for the dressing, and finely chop them. Mix the anchovies, their oil, capers, garlic and vinegar together. Season with pepper and refrigerate. Chop the parsley, wrap in clingfilm and chill. Thinly slice mozzarella and refrigerate. 30 mins prior to serving stir parsley into dressing. Arrange cheese on dish and spoon dressing over.

warm smoked mackerel salad with horseradish dressing

500 g small new potatoes115 g green beans2 peppered mackerel fillets8 cherry tomatoescarton of Greek yoghurthorseradish sauce1 lemonolive oil

Quarter the potatoes and boil for 15-20 minutes until tender. Halve beans and add to pan for final three minutes. In a bowl, mix together 2 tbsp. of horseradish sauce, 21 tbsp. fresh lemon juice, 3 tbsp. olive oil and 2 tbsp. Greek yoghurt, salt and pepper until smooth. Drain potatoes and beans and return to pan. Skin the mackerel and separate the fish into strips. Add to the pan with halved cherry tomatoes, halved and give and give a gentle stir. (Wholegrain mustard can replace the horseradish.)

65

salads

tomato stacks with herb and red-onion salsa

70 g packet mixed salad leaves1 large red onion, finely chopped6 tbsp. flat leaved parsley, finely chopped6 tbsp. coriander leaves, finely chopped4 large ripe tomatoesblack olives, basil, coriander and flat leaved parsley,

snipped chives and 1-1 1/2 small hot red chillis, thinly sliced, to garnish

viniagrette: 150 ml extra virgin olive oiljuice of 1 large lime2 garlic cloves, finely chopped1 tsp. Dijon mustardpinch of crushed dried chilliessalt and pepper

Make the viniagrette by whisking together the olive oil, citrus juice, chopped garlic and mustard. Season with salt and pepper, and a pinch of dried chillies and set aside. Tear half the salad leaves into small pieces and put them in a bowl, then mix in the red onion, parsley and coriander. Spoon over the viniagrette, toss, cover with clingfilm and chill until ready. Cut a thin slice off of the bottom of each tomato and then cut each tomato into five even slices. (Re-assemble so you know what bits came from which tomato.) Stir the red onion salsa so it is well mixed. Put the bottom slice of one tomato onto a chilled salad plate. Spoon over a little salsa, season with salt and pepper and repeat with other layers until complete. Repeat for the other tomatoes. Arrange a few olives, the rest of the salad leaves, and fresh herb sprigs around each plate. Drizzle any remaining salsa over the salad and sprinkle with chives and chilli slices. Garnish each tomato with one or two parsley leaves and an olive.

pickled herring salad

18 fillets ready-made pickled herrings3 crisp apples1 medium onion, peeled1 small stick celery1 tbsp chopped chervil1 tbsp chopped tarragon1 tbsp chopped chives200ml thick home-made mayonnaisesea salt and freshly ground pepper

Finely chop the onion, celery and apples and in a large bowl mix them with the chopped herbs. Stir in the mayonnaise, and season as necessary. Cut each herring fillet into two or three pieces, and stir them into the dressing. Put in the fridge for at least an hour before serving. Serve with shots of frozen vodka or schnapps, as well as beetroot salad dress in olive oil, red-wine vinegar, sugar, salt and pepper. Also serve with rye bread and butter.

potato and anchovy salad

24 small waxy potatoes

6 soft boiled eggsas many anchovies as you want100 ml good olive oil2 dssp red wine vinegar2 tbsp chopped parsleyfreshly ground black pepper

Gently boil the potatoes until they are cooked, and then set aside. Put the eggs into a pan of boiling water and cook the six minutes. Then place the pot under cold water until the eggs have cooled. Rinse the salt off the anchovies and remove the backbones. Peel the potatoes while they are still warm, cut into two or three slices and lay them on a large plate. Mix together the oil, vinegar and pepper and pour this over the potatoes. Leave to stand for 15 minutes and then peel and halve the eggs and place randomly over the potatoes. Lay the anchovies on top, and pour over a little extra olive oil. Strew with parsley and serve.

66

sauces & dressings

thousand island dressing

1 cup mayonnaise1/4 cup chilli sauce1 tsp. Worcestershire sauce8 stuffed olives1 slice onion, 1/2” thick1 dill pickle, cut into pieces2 hard cooked eggs, quartered

Put mayonnaise, chilli sauce and Worcestershire sauce into blender. Blend well. Stop blending and add remaining ingredients. Give two quick cycles.

salsa prezzemolo

3-5 cloves garlic6 anchovy fillets, well drained1/2 tsp. salt3 handfuls fresh flat-leafed parsley50ml lemon juice125 ml extra virgin olive oil

Mince the garlic and anchovies with the salt. Mince parsley and add to the mix. Keep the parsley coarse. Finally, add the lemon juice and then the oil Season with black pepper. Serve within 1 hour.

sweet & sour sauce

1 tbsp. cornflour2 tbsp. water3 1/2 tbsp. wine vinegar1 tbsp. light soy sauce1 1/2 tbsp. sugar2 tbsp. orange juice1 tbsp. tomato purée

Mix all ingredients together until well blended. Add to stir-fried vegetables and meats and cook for about 1 1/2 mins. until thick and all pieces are coated with the sauce.

piedmontese green salsa

2 salted anchovies1 hard boiled egg yolk5 tbsp. finely chopped parsley1 clove1 tbsp. capers4 tsp. fresh breadcrumbsmilk, olive oil, salt and pepper

Fillet and chop anchovies together with egg yolk. Add parsley, garlic, capers and the breadcrumbs which have been soaked in milk and squeezed dry. Pound to a paste. Very gradually, add enough olive oil to make a fairly liquid sauce, beating between each addition. Season with salt and pepper. Serve with boiled meat or fish.

mayonnaise

1 egg1/2 tsp. salt1/2 tsp. dry mustard1/2 tsp. sugardash cayenne pepper2 tsp. white tarragon vinegar1 cup salad oil

Place egg, seasonings, vinegar and 1/4 cup of oil in blender and turn on. Immediately pour in rest of oil through centre feed.

blue cheese dressing

1 cup sour cream2-3 drops hot pepper sauce1 tsp. cider vinegar1/2 tsp. garlic salt1/2 tsp. sugar1 tsp. celery seed1 tsp. fresh cracked pepper1/3 cup blue cheese

Place all ingredients except cheese in blender. Blend until well mixed. Add cheese and process until desired consistency is reached.

67

sauces & dressings

jicama salsa

1 small jicama, chopped into small pieces (or use apple, mango or papaya)

1 medium onion, diced1 red pepper, roasted and diced2 large beef tomatoes, chopped into cubes1 jalapeno chilli, finely chopped2 tbsp. coriander, finely chopped2 cloves garlic, finely chopped1 tbsp. mild white wine vinegarjuice of 1 limepinch of salt and freshly ground pepper

Put all of the vegetables in a bowl. Beat together the garlic, herbs and vinegar. Pour the dressing over the salsa, season, and leave for at least half and hour. Serve with grilled meat, etc.

bagna cauda #1

285ml extra-virgin olive oil55g unsalted butter2 tins anchovy fillets in olive oil6 large cloves new garlic

Put the oil and butter in a small pan and bring to a simmer. Drain the excess oil from the anchovies and chop very finely. Chop the garlic very finely or use a garlic press. Add the anchovies and garlic to the oil. Simmer while asparagus and artichokes are cooking.

barbeque sauce

1 large onion, finely chopped3 cloves garlic1 large piece fresh ginger, finely chopped2 tbsp. olive oil1-2 chipotle chillies2 tsp. ground cumin 2 tsp. ground coriander1 bay leaf1 tsp. herbs de Provence30ml soft brown sugar100ml tomato purée100ml red wine50ml red wine vinegar1 x 400g tin tomatoes, drained and chopped Put the onion, garlic, ginger and oil in a saucepan and cook gently till contents are fragrant and soft (5 mins). Meanwhile, break the chilli into a few small pieces and add it with the rest of the seasonings and stir for a minute or so. Add the tomato purée and cook for another minute. Add the wine, vinegar and tinned tomatoes. Mix well, season with salt and pepper, and cook very gently for about 30 mins until thick.

bernaise sauce

2 tbsp. tarragon vinegar2 tbsp. water6 crushed peppercornspinch salt1 tbsp. chopped shallots3 egg yolks125g butter

Combine vinegar, water, salt, peppercorns and shallots in small saucepan. Heat until liquid is reduced to abut 2 tbsp., remove from heat, strain, reserve liquid. In top of double saucepan beat egg yolks lightly, stir in strained liquid. Place over simmering water, gradually beat in the butter, a small piece at a time. Beat until all the butter has been added and the sauce thickens.

tomato and basil sauce

2 tbsp. olive oil (from jar of sun-dried tomatoes)2 large garlic cloves, peeled and chopped2 tbsp. sun-dried tomatoes, chopped8 large basil leaves1/2 tbsp. balsamic vinegar150ml chicken stocksalt and pepper

Heat oil in pan and gently fry the garlic for 2 mins. Top the oil and garlic into a food processor with the chopped tomatoes. Add basil along with the vinegar and stock. Process to sauce consistency and season. Sauce can be covered and kept for 2 hours prior to re-heating until piping hot but not boiling. Serve with chicken breasts stuffed with pesto.

ginger and spring onion dressing

4 spring onions50g fresh ginger1 lemon150 soy sauce50ml sunflower oilsalt and pepperwasabi

Cut the peeled ginger into very thin slices and chop into little sticks. Remove any dry outer skin from the spring onions, and slice them into thin rounds. Mix with the ginger, lemon juice, soy sauce and the oil. Stir well with a fork. Arrange the fish skin-side up and season well. Spoon over the sauce and serve with the wasabi on the side.

68

sauces & dressings

wasabi dressing

1/2 cup lemon juice1/4 cup olive oil1/4 cup soy sauce1 tbsp. sesame oil1 inch fresh ginger1 clove garlicwasabi

Combine all the liquid ingredients with the ginger and garlic, then add wasabi to taste. Thread grilled peppers and aubergine onto skewers, de-vein and split prawns and roll onto ends of skewers, and then lightly fry the prawns in oil.

pesto

Pound or whiz together 25g fresh basil, 25g toasted pine nuts, 1/2 clove garlic, 2 tbsp. fresh parmesan and 55ml olive oil.

bagna cauda #2

3 medium shallots12 anchovy fillets4 cloves garlic50ml red wine vinegar1 tsp. lemon juice1/2 tsp. salt1/2 tsp. milled black pepper150ml virgin olive oil100ml double cream

Blend all the ingredients, except the cream, in a liquidiser. Then stir in the cream. Serve poured over grilled peppers, fennel, courgettes, tomatoes, aubergines and sprinkle with shavings of Parmesan or Procaine cheese.

Thai chicken marinade

2 tbsp. sweet soy sauce2 tsp. fish sauce200ml tin coconut milk6 chillies3 cloves garlic2 tbsp. chopped coriander1 tsp. ground white pepper

Wearing plastic gloves, split the chillies, remove the seeds and chop finely. Peel and chop the garlic equally fine. Mix with all the ingredients and use as an overnight marinade for chicken or pork.

honey, mustard & soya dressing

2 tsp. English mustard4 tbsp. light soya sauce

1 tbsp. clear honey1 tbsp. hot waterjuice of 1 lemon2 tbsp. sunflower oil

Whisk together the mustard, soya sauce, lemon and a little salt and pepper in a bowl. Slowly add the honey, hot water and sunflower oil, whisking all the time.

lime and ginger fromage frais dressing

zest and juice of 1 lime1 tsp. freshly grated ginger50 g low-fat fromage frais50 ml skimmed milkpinch of chilli powder1 tbsp. soya sauce1 tsp. sugar

Put all ingredients except the milk into a blender. Start to blend and then add the milk slowly.

green curry paste

15 small fresh green chillies4 garlic cloves, halved2 lemon grass stalks, finely chopped2 lime leaves, torn2 shallots, chopped50 g fresh coriander leaves, stalks and roots2.5 cm piece of fresh root ginger, peeled and chopped2 tsp. coriander seeds1 tsp. black peppercorns1 tsp. peeled lime rind1/2 tsp. salt2 tbsp. groundnut oil

Put all of the ingredients into a blender or food processor and blend to a thick paste. Transfer to an airtight container and store for up to three weeks in refrigerator.

69

sauces & dressings

basil, green olive and lemon dressing

50 g pitted olives2 anchovy fillets, chopped1 tsp. capers, chopped1 clove garlic, crushed4 tbsp. boiling water1 tbsp. virgin olive oilzest and juice of 1 lemonsmall bunch of green basil leaves, chopped

Put all the ingredients except the water and oil into a blender. Add the water and oil slowly.

three mustard tomato dressing

3 ripe tomatoes, chopped1 tsp. tomato purée1 tsp. English mustard1 tsp. Dijon mustard1 tsp. French mustard1 tsp. sugar12 tbsp. white wine vinegar1 tbsp. virgin olive oil100 ml cold watersalt and pepper

Put everything except the oil into a blender. Blend and add the oil slowly. Sieve before serving.

mock mayonnaise

500g carton very low-fat fromage frais1 tbsp. balsamic vinegar1 tsp. Dijon mustardsalt and freshly ground pepper, to taste

Combine all ingredients in bowl, whisk, and refrigerate.

Japanese-style dipping sauce for griddled or grilled vegetables

1 medium clove garlic, peeled2 tbsp. tahini, preferably light1 level tbsp. peanut butter, preferably smooth1 level tbsp. honey4 tbsp. groundnut or vegetable oil1 tbsp. sake or dry sherry1 tbsp. mirin or rice vinegar1 tbsp. white wine1/2 tbsp. dark soy sauce

Peel, crush and finely chop the garlic, and place in blender. Add all other ingredients and blend for 30 seconds. Remove lid. Scrape down sides with spatula and blend for another 15-20 sec.. If preparing in advance, cover with clingfilm and refrigerate. Bring to room temperature before serving and whisk in a little water if it appears too thick.

spicy tomato and mint relish

knob of butter1 large onion, finely diced1 garlic clove, crushedpinch of mixed spice1 Granny Smith apple, peeled and diced2 tbsp. sherry or white wine1 heaped tsp. demerera sugar1 tbsp. tomato purée400 g can chopped tomatoes1 tsp. chopped fresh mintdash of Worcestershire saucedash of Tabascosalt and pepper Melt the butter in a pan, then cook the onion and garlic for 5 minutes. Add the mixed spice and apple and cook for another minute. Then add the vinegar and sugar. Bring to the boil and reduce until almost dry - about 10 minutes. Add the tomato purée, the diced tomatoes and the mint. Cook for a few minutes and then season with salt and pepper, Worcestershire sauce and Tabasco. Remove from heat and strain over bowl. Put sieved liquid in a small pan and reduce it to a syrupy consistency. Stir back into the relish. Serve warm or cold with lamb dishes.

70

seafood

mussels with pasta

1kg mussels1/3 cup dry white wine1/2 cup water2 shallotsfilling 1/2 cup risoni (rice shaped pasta)

2 rashers bacon1 stick celery1/2 red pepper

dressing 1/4 cup oil2 tsp. lemon juicesalt and pepper1/2 tsp. sugar1/2 tsp. French mustard

Scrub and clean mussels. Place mussels, wine, water and chopped shallots in a large pan, cover, bring to boil, reduce heat, simmer 2 mins. Drain. Discard unopened mussels. Reserve shells. Spoon filling into shells and place a mussel on top of each. For the filling: Bring large pan of salted water to the boil, add risoni and boil rapidly for 12 mins. Chop bacon finely, cook until crisp. Drain. Chop celery and red pepper finely. Combine pasta, bacon, celery, pepper and parsley. Add dressing and mix well. For the dressing: Combine oil, lemon juice, salt, pepper, sugar and French mustard and mix together well.

crabcakes with roasted bell pepper aioli

1 cup finely chopped green onions2 tbsp. olive oil1/2 kilo crabmeat, cleaned3 egg yolks2 tbsp. breadcrumbs2 tbsp. chopped basil, parsley, tarragon2 tbsp. finely chopped chives1 tbsp. Dijon mayonnaise1 tbsp. Tabasco sauce1 tsp. Worcestershire saucefreshly ground pepper and salt

2 roasted yellow peppers, skinned and seeded2 egg yolks4 cleaned garlic cloves1 cup olive oil

Pre-heat oven to 180°C. Purée bell pepper aioli ingredients in a blender. Season to taste. Refrigerate. Lightly sauté onions in a tablespoon of olive oil. Allow to cool. In a large bowl combine crabmeat, yolks, breadcrumbs, yolks, breadcrumbs, herbs and condiments. Season with salt and pepper. Mix well. Divide mixture into eight equal parts and form into cakes. Lightly sauté cakes in olive oil until golden brown. Place in oven until warmed through. Serve warm with roasted bell pepper aioli.

crab and grapefruit starter

2 pink and 2 yellow grapefruit

100g thin rice noodles20 crab sticks or 2 cans tinned crabmeat1 cup of mayonnaise or 1 cup double creamcayenne pepper

Peel the grapefruit. Take of the white inner skin and separate the grapefruit into segments. Peel the skin off of each segment. Carefully pull apart each segment so that each globule of grapefruit is separated. This will take about 2 hours. Place globules in a colander and rinse off grapefruit juice from broken globules. (Note: This is important to make sure that the grapefruit juice and the cream only come together in your mouth.) Refrigerate overnight to dry. To prepare, cook the rice noodles, rinse and let cool. If using crabsticks, cut the crabsticks into half-inch lengths and shred. Add crab or crabsticks to grapefruit. Add noodles to grapefruit and crab mixture. To serve, stir in the cream or mayonnaise. Sprinkle with cayenne pepper.

prawns with red and green peppers

2 tbsp. oil1 small onion, finely chopped2 cloves garlic, crushed1 tbsp. light soy sauce150 ml water1 tsp. cornflour1 tsp. sugar4 tbsp. chilli sauce1 red and 1 green pepper, sliced350g large peeled, cooked prawns

Heat the oil, add the onion, garlic, peppers and soy sauce and fry for 1 minute. Add the prawns and stir fry for a few minutes to heat through. Add the chilli sauce. Mix the cornflour, sugar and water and add to the pan. Heat, stirring until the sauce thickens.

71

seafood

prawn and vegetable sauté

2 tbsp. oil1 small onion, cut into 8 wedges3 tbsp. water1 tbsp. light soy sauce1 tsp. cornflour4 tbsp. chilli sauce2.5cm piece ginger, peeled and finely chopped2 carrots, sliced into batons150g broccoli, cut into tiny florets350g peeled, cooked prawns

Heat the oil in a large frying pan and fry the ginger, onion, carrot and broccoli for 5 minutes over a high heat. Add the prawns and chilli sauce and stir fry until the prawns are thoroughly heated. Add the remaining ingredients and simmer for another 2 minutes. Garnish and serve hot.

hot chilli prawns

2 tbsp. sesame oil2 cloves garlic, crushed1 tsp. sugar4 tbsp. water1 tsp. cornflour6 tbsp. chilli sauce350g large shelled prawns3cm piece ginger, peeled and chopped1 tbsp. sherry

Heat the oil in a large frying pan, add the garlic, ginger and chilli sauce and fry for 1 minute. Stir in the prawns and sugar and cook for a few minutes to heat the prawns thoroughly. Mix the cornflour with the water and add to the pan. Heat, stirring, until the sauce thickens. Add sherry. Garnish with fresh coriander leaves and sliced spring onion and serve. Serve with rice and spinach sautéed in butter.

vinegared oysters

1 small cucumber2 sheets nori (dried seaweed)24 oysterssauce 1/2 cup white vinegar

1/3 cup water1/3 cup sugar1” piece green ginger

Slice peeled cucumber into wafer thin slices, three quarters of the way through. Soak in salted water for 1 hour. Drain and rinse under cold water. Pat dry with paper. Cut nori into 1” squares. Soak in hot water for 1 min and drain. Place in bowl with cucumber and trimmed and cleaned oysters. For the sauce: Combine vinegar, water and sugar in bowl. Grate ginger and press between fingers to extract juice. Add juice to bowl and discard fibres. Season with salt and mix well. Serve chilled.

prawn and courgette frittata

1 x 15ml tbs. olive oil1 medium courgette, trimmed & sliced1 clove garlic, peeled & crushed2 tomatoes, skinned, de-seeded and cut into strips4 eggs, beaten2 x 15ml tbs. milk2 x 15ml tbs. grated Parmesansalt & pepper1 x 15ml tbs. chopped fresh dill150g peeled prawns

Heat oil in small frying pa. Add courgette and sauté for 2-3 mins until tender. Stir in garlic and tomatoes and sauté for another 2 mins. In a jug, beat together eggs, milk, Parmesan, seasoning and dill then stir in the prawns. Pour into the pan and cook over a gentle heat for 8 mins until just set. Place frying pan under preheated grill and cook for 2 mins or until brown.

72

seafood

BBQ prawns (one serve)

1/2 ounce olive oil5 prawns3 spring onions, thinly sliced1 ounce heavy cream1/5 tsp garlic, chopped1 tbs Worcestershire sauce1/5 tbs Tabasco sauce1/8 tps cayenne pepper1/8 tbs paprika2 ounces butterhandful of chopped parsley

Cook prawns in oil, one minute per side. Reduce heat.Add onions, cook for 1 min.Add garlic, sauces, cayenne and paprika. Shake pan. Cook for 1 min.Add the rest of the butter. Add cream. (Stir constantly! Watch the heat!)

prawn and papaya cocktail

1 large papaya, halved, seeds removed1 cup cooked prawns2 tbsp. lime juice2 tbsp. caster sugar2 tbsp. nampla (Thai fish sauce)4 tbsp. fresh coriander1 red chilli, finely chopped

Scoop out most of the flesh of the papaya halves and chop. Combine with the remaining ingredients and pile back into the papaya shells.

curried scallops

750 g raw scallops (or salmon, prawns, or mix)75 g raisins50 g butter2 tbsp. plain flour75 ml fish stock1 tbsp. lemon juicesalt and freshly ground black pepper1 small clove garlic, finely chopped2 tbsp. curry powder2 tbsp. double cream2 tbsp. chopped cashew nuts

Pat the scallops dry and clean. Melt butter in a large saucepan. add the flour and cook, stirring constantly for 2 mins. Add the stock, whisking until smooth, and bring to a boil. Reduce the heat and simmer for 2 mins. Stir in the lemon juice and season with salt and pepper. Add the raisins, garlic, curry powder and raw scallops. Simmer for 3-5 mins or until cooked through. (Just warm through if using fish or prawns.) Stir in cream, simmer one minute and then pour into a serving bowl and toss on cashews.

73

seafood

chilli prawn stir fry with coconut rice

200 g long grain rice400 ml can coconut milk250 ml stock or water1 limie2 tbsp. cornflour2 tbsp. clear honey2 tbsp. soy sauce2 tbsp. chilli sauce 2 tbsp. sunflower oil350 g mushrooms, sliced50 g mange tout, sliced1 small red pepper, chopped 2 x 190 g packet raw king prawns

Put the rice, milk and stock into a pan with some salt. Bring to the boil, then reduce the heat, cover and cook for about 10-12 mins until the rice is tender. Meanwhile, finely grate the lime rind into a bowl, then squeeze in the juice. Stir in the cornflour, honey, soy sauce and chilli. Heat a tablespoon of oil in a frying pan or wok and stir fry the mushrooms for 2 min. then remove from pan. Heat the remaining oil and quickly stir fry the mange tout and red pepper, remove from the pan. Add some garlic butter to the pan and when hot, add the prawns and cook for 3-4 min. until the prawns are pink and firm. Return all vegetables to the pan with the chilli lime mixture and beansprouts. Heat through, stirring, until the sauce is thickened and shiny. Serve with the coconut rice.

prawns on black-eyed bean salsa

20 unshelled king prawns, heads removed1/2 tsp mild chilli powderpinch of ground cinnamon1 tbsp. olive oil, plus extracoriander sprigs and chilli powder, to garnishlime wedges, to servesauce: 1 small red onion, finely chopped

1 red chilli, finely chopped1 garlic clove, finely chopped400g can black-eyed beans, drainedhandful of fresh coriander, roughly chopped1 tbsp. clear honeygrated rind and juice if 1 lime +1 small lemonsalt and pepper

Make the salsa by mixing all of the salsa ingredients and season. Set aside. Shell the prawns, leaving the tails on. Toss the prawns with the chilli, cinnamon and oil. Heat a non-stick pan and stir-fry for 2-3 min. Spoon some salsa on to the plates and pile the prawns on top. Drizzle over a little oil, and garnish with coriander and a light dusting of chilli powder.

74

snacks

chicken liver & mushroom pate

125g streaky bacon, chopped75g butter750g chicken livers, chopped2 cloves garlic, crushed50g onions, chopped50g button mushrooms, chopped200g curd cheese3 tbsp. tarragonsalt and pepper

Fry the bacon until browned. Add 50g butter, the liver and the garlic. Cook for 3 mins or until the liver is evenly browned and tender. Remove with a draining spoon. Add the onion and mushrooms and cook until soft. Process or blend the onion and mushroom mixture with the liver and cheese until smooth. Fold in the herbs. Season and place into dish. Melt butter and pour over. Chill for several hours.

guacomole

2 large ripe avocados, peeled and cubed1 medium tomato, cubed1 tbsp. lemon juice1 1-inch piece of onion1-2 jalapaño peppers

Place all ingredients except for 1~2 pieces of avocado into processor bowl and cover. Process until smooth. Add remaining avocado. Chop quickly. refrigerate until serving.

hummus

2 parts chickpeas, skinned and cooked1 part sesame pastefistful of parsley, finely chopped1 green chilli, finely chopped6-10 garlic cloves1/2 cup lime juice1 1/2 cups olive oilpinch of cumin

Mix chick peas and sesame paste in food processor. Add garlic cloves, chilli and mix again. Add remaining ingredients and combine.

mustard butter

Place three teaspoons full of whole mustard seed in simmering water, and cook for three to four minutes. Drain and dry on Kitchen paper, then set aside. Mix 500g of slightly salted butter with half a jar of whole-grain mustard. Add fresh-chopped herbs and/or garlic. Chill until manageable. Form into a sausage and roll in the mustard seed. Chill until required. Serve as an accompaniment to meat or fish, grilled or roasted..

pastry shell

1 cup all-purpose flour1/3 cup butter, frozen, cut into 1-inch cubes1/4 tsp. salt3 tbsp. ice cold water

Place flour, butter and salt into processor bowl and cover. Process 5 fast pulses or until butter is the size of peas. With motor running pour the water all at once through the centre feed. Turn unit off as soon as dough begins to gather together and before it forms a ball. Remove and knead.

crostini with tomato, cucumber and olives

4 slices bread1 medium very ripe tomato1 cucumber4 black olives1 clove of garlicchilli oilsalt and pepper

Chop cucumber and tomato finely. Stone and chop olives and add to bowl. Dribble chilli oil over. Finely diced shallots, chillies, basil, spring onions, tarragon a dash of lemon can be added. Peel garlic and rub it over bread to grate garlic into it. Spool the chopped vegetables onto the bread, sprinkle with salt and leave to sit for five minutes.

75

snacks

caviar in mini salt-baked potatoes

20 small Yukon Gold potatoes4 cups kosher salt2 tbsp. olive oil114g caviar1 cup clabber cream2 tbsp. chopped chives

Coat the potatoes lightly with olive oil. Place 2 cups of the salt in a baking pan. Arrange the potatoes on top and cover with remaining salt. Cover pan in foil and bake at 200°C until potatoes are tender (40 mins). Allow potatoes to cool. Cut and X into the top of the potatoes and squeeze open. Place a large teaspoon of cream on each potato, top with caviar and sprinkle with the chopped chives. Serve immediately.

fresh fruit whip

1 cup orange juice75g blueberries6 strawberries1/2 banana1 tsp. yoghurt1 tbsp. sesame seeds, crushed1 fresh red chilli, seeded and finely chopped

Blend and pour into a tall glass.

prosciutto on parmesan crisps

7 sheets phyllo dough1 1/2 cups parmesan, grated1/4 cup olive oil1/2 lb. prosciutto, thinly sliced1/4 cup chives, chopped5 fresh figs, cut into eighthssalt to taste

Brush a sheet of phyllo lightly with olive oil and sprinkle with parmesan cheese. Place another sheet on top and repeat six times. Top the final layer with cheese and a light dusting of salt. Cut round shapes and place on a sheet pan covered with parchment. Bake for 8-10 min. until golden brown. Cool. Twist a piece of prosciutto onto the cracker, top with a piece of fig and garnish with chopped chives.

beef chilli peppers

10 banana peppers1 bunch chives1 bunch rocket1 kg trimmed sirloin

Season sirloin and set aside. Turn oven up high. Rub peppers with oil and cook in oven until skin blisters. Place sirloin in oven for ten minutes, remove and cover. To assemble, slit each pepper down one side and remove seeds. Slice beef thinly and place in pepper with rocket leaves. Tie peppers together with chives and serve with a hot chilli sauce.

corn fritters

batter 2 cups flour2 tsp. baking powder2 tbsp. sugar3 eggs1 cup milk1/2 tsp. salt1/2 tsp. paprika

2 cobs corn with kernels removed1 red pepper, diced1/2 bunch spring onions, thinly sliced2 tomatoes, halveda few rashers of bacona handful of rocket

Combine batter ingredients into a stiff dough. Put vegetables into mixing bowl and add enough batter to lightly coat them. Set aside. Roast tomatoes in a hot oven until brown. Fry bacon and set aside, keeping it warm. Heat 2 tbs. oil in a frying pan until sizzling, then drop large spoonfuls of batter into the pan and flatten with the back of a spoon. Reduce heat and cook until the edges of the vegetables are golden. Flip and repeat. Set a fritter on a plate and top with rocket, bacon and tomatoes, then top with a second fritter.

76

snacks

smoked mackerel pâté

250g cooked smoked mackerel fillets150g skimmed milk soft cheesejuice of 1 lemonpepperlemon or parsley t garnish

Remove the skin and any bones from the mackerel. Place the mackerel, cheese and lemon juice in a blender or food processor. Season with pepper and blend until smooth. Spoon into ramekins and chill in the fridge for 30 mins.

mushroom and bacon bread tartest

1 egg4 tsp. skimmed milk1 rasher of bacon, de-ringed25g polyunsaturated margarine75g mushrooms, chopped finely4 slices wholemeal breadpepper

Whisk together the egg and the milk, and season with pepper. Remove fat from bacon, cut into small pieces and add to the egg mixture. Heat a third of the margarine in a non-stick frying pan and cook mushrooms over a low heat for 10-15 minutes until soft. Leave to cool slightly. Preheat oven to 190°C. Roll out the bread with a rolling pin to make it slightly thinner and larger, remove the crusts and spread the remaining margarine on both sides. Press the bread into four tartly tins. Add the mushrooms and the egg mixture and pour into the cases. Bake for 20-25 mins.

risotto crackers

1 cup risotto2 tbsp. extra-virgin olive oil1/4 cup onions, diced1/2 cup dry white wine10 cups hot water2 tsp. salt2 cups parmesan, grated1 tsp. white pepper, ground

Sauté onions until just cooked. Add risotto and sauté for a minute. Add, rice, wine, water, salt and pepper and simmer. Cook for 45 minutes or until rice is very soft. Add parmesan and stir for 2 minutes. Spread mixture thinly over a Teflon baking sheet and bake for 2 hours at 130°C.

pepper pissalatiere tartlets

pastry 225g plain flour1 tsp. icing sugar1/2 tsp. salt150g cold, unsalted butter1 large egg, separated1 tsp. lemon juice2-3 tsp. iced water

filling 4 tbsp. olive oil450g ripe tomatoes, skinned and chopped1 tsp. chopped fresh oregano1 tsp. caster sugar3 tbsp. grated parmesan50g unsalted butter3 Spanish onions, peeled and chopped1 x 140g tin tomato purée1 tsp. fresh thyme, choppedblack pepper2 tbsp. grated parmesanpinch of crushed, dried chillies

garnish 2 small sweet peppers, red and orangea little olive oilblack olives, cut in halfanchovies, drainedfew sprigs oregano or thyme

To make the pastry, combine the diced butter with the flour, icing sugar, and salt mixture, using two knives, in a scissors action. Continue until the mixture resembles coarse breadcrumbs. Work with fingers until the mixture is the consistency of fine breadcrumbs and then add the egg mixture and combine with a spoon. Roll pastry into a ball, wrap and rest in fridge for at least one hour. For the filling, cook the chopped tomatoes and tomato purée in a large frying pan and then add the oregano, sugar and pepper. Cook over a low heat for 15-20 mins, stir in the parmesan and cool. In another pan cook the onions and thyme for 15 mins until transparent. Remove pasty from fridge and allow it to soften for 15-20 mins. Line small pastry tins, prick with a fork and let chill for 20 mins. Bake in oven for 15 mins. Remove and while still hot, brush each case with egg white. Sprinkle the parmesan and chilli onto the bottom of each case, then add the tomato and onion mixture, spreading it evenly. Garnish each tart with the roasted pepper slices, black olives and strips of anchovy and brush with a little olive oil. Finish with a few sprigs of oregano or thyme and bake in oven for 15 mins. Serve warm.

77

snacks

gnocchi with gorgonzola and sage

500 g gnocchi di patate50 g creamy gorgonzola in 1 cm chunks2 level tbsp. roughly chopped sage leaves2 tbsp. olive oilfreshly ground black pepper

Cook gnocchi as required. Drain and return to pan. Carefully stir in chunks of gorgonzola, chopped fresh sage and the olive oil. Place pan over a low flame and heat gently until cheese has melted. Serve with a grinding of black pepper.

cheddar biscuits

2 cups flour1 tsp. salt4 tsp. baking powder1 tbsp. sugar1/2 tsp. cayenne pepper125 unsalted butter, cubed125grated mature cheddar2/3 cup milk

Combine the five dry ingredients, add cold cubed butter and rub into the flour to achieve a coarse breadcrumb texture. Stir in cheese, then make a well in the flour mixture, pour in milk and work gently with a fork until the dough comes together. Turn on to a lightly floured surface and knead gently for a couple of minutes. Pat down into a 5 cm thick layer and cut out biscuits with a floured 2-inch cutter. Place on a lightly floured sheet and bake for 12-15 minutes in an oven preheated to 220°C until lightly browned.

frittata

900g peeled and sliced potatoes1 red onion1 leek1 red pepper2 cloves crushed garlic1 tbsp. vegetable oil6 sundried tomatoes, sliced4 eggs, beaten and seasoned

Simmer potatoes for 7 mins and drain when tender. Slice other ingredients and fry with garlic in the oil. Add the sun-dried tomatoes and fry 1 more min. Add t tbsp. freshly chopped herbs. Arrange a layer of potatoes on base of lightly oiled 1 lit ovenproof dish. Alternate layers of potatoes and vegetables, finishing with potato. Season the eggs and pour over dish. Top with 25g grated cheddar or parmesan. Bake 20-25 mins or until eggs have set. Let stand for 2 mins before serving.

potato pancakes with whitefish roe

potatoes

margarine4 pieces fresh dill1 lemon200g whitefish, salmon or lumpish roe250ml sour cream2 small red onions, finely chopped

Coarsely grate potatoes. Place a generous spoonful of margarine in frying pan and wait until it turns golden brown. Form a ball using a quarter of the shredded potatoes, place in the hot pan and flatten with spatula. Fry on a medium-high heat for about 3 mins each side until pancake is golden-brown. Remove and place on paper towels to drain . Fry remaining pancakes. Put each pancake onto an plate, garnish with dill and a slice of lemon, and top with dollops of roe. Serve with sour cream and chopped red onions.Thai fried noodles

3 tbsp. groundnut oil175 g ready fried tofu, diced

1 tbsp. chopped garlic125g bean thread noodles (“Thai tagliatelle”)25 g carrot, grated2 tbsp. rice vinegar (mirin)2 tbsp. soy sauce2 eggs3 tsp. sugar2 spring onions, sliced1/4 tsp. ground black pepper1 tbsp. crushed roast peanuts125 g beansprouts1 spring onion, to garnish

Heat wok and add 2 tbsp. of oil. Add tofu and fry, stirring until brown. Add garlic, noodles, carrot, vinegar, soy sauce and 100 ml water, stirring continuously. Push contents of wok to one side, leaving space to break eggs. Break up the yolks and stir around, gradually incorporating into the noodle mixture. Pour the remaining oil into the wok and add the rest of the ingredients. Cook for 2-3 minutes, stirring and shaking all the time. Serve by heaping onto a plate and sprinkling with the peanuts, beansprouts and spring onion.

78

snacks

corseting la Tocsin

400g chicken livers1/2 lemon, cut into slices4 tbsp. extra virgin olive oil1 small stick celery, trimmed and chopped3 small shallots, peeled and chopped8-10 fresh sage leaveshandful fresh parsley, leaves only1 level tablespoon juniper berries120 ml dry white winea little chicken stock, if needed4 anchovy fillets, drained and chopped2 level tablespoons capers, rinsed and drained40 g unsalted buttersalt and pepper

corseting: 1 cabana1 tbsp. Marsala1 tbsp. chicken stock1/2 tbsp. extra virgin olive oil

Bring a small saucepan of water to the boil with the lemon slices and 1 level tsp. of salt. When boiling, slide in the chicken livers and cook for 2 mins and drain. The water need not boil again. This is just to blanch the livers. Chop livers and set aside. Heat oil in heavy pan and add celery and shallots. Meanwhile, chop herbs, bruise the berries and throw into the pan. Combine and cook for 10 mins. Add the livers, turn over and drown with wine. Cook for 5 mins, adding stock if necessary. Before turning off heat, add anchovies, capers and butter. Cool. Cut cabana into 1 cm slices. Bake for 5 mins each side. Mix Marsala and stock while adding oil gradually. Brush bread and pile on liver mix.

pizza dough

250 ml water, warmed to body temperature500 g Italian type 00 strong white flourpinch of sugar20 g fresh yeast, or 1 sachet dried yeast50 ml extra virgin olive oil1 tbsp. salt

Take the warm water and weigh out the flour. Put three tablespoons of the water and a pinch of sugar in a large bowl and stir in 20 g fresh yeast (but if using dried yeast add to the flour - never to wet ingredients). Add four tablespoons of the flour and mix to a soft dough (*add more flour or water if necessary). Knead for 3 minutes, sprinkle with flour, the cover with a tea towel and leave to rise for 30 minutes. Measure out 50 ml extra virgin olive oil and gently re-warm the remaining water to blood heat. Tip the remaining flour onto the work surface. Shape into a volcano and put the starter dough in the crater. Pour over a little water and pinch the dough, flour and water together to mix. Gradually add more water, pinching together until all water has been added. Then repeat with oil. When one third of oil has been added and there is a soft

dough, make a dip in the top and add the salt and half the remaining oil. Knead everything together so that it is no longer sticky. Toss and stretch the dough into a flat shape, repeating as necessary.

Thai spring rolls with chilli dipping sauce

2 small courgettes2 tbsp groundnut oil2 spring onions, thinly sliced4 shiitake mushrooms, stems removed, caps sliced100g beansprouts4-6 sprigs of basil, mint, watercress, leaves in slivers1 tsp dark soy sauce2 tbsp Mirin1 cm piece fresh root ginger, finely chopped12 spring roll wrappers1 egg, beatenoil, for deep fryingslt and peppercurly endive and coriander springs and black olives, to servesauce: 1 tbsp ea. soy sauce, groundnut oil, lime juice

1 small hot chilli, seeds removed, thinly sliced

Cut each courgette widthways into eight thick slices, then cut each slice into thin sticks. Heat the ground nut oil in a large frying pan, then cook the courgettes, onions, mushrooms, bean sprouts, basil, mint and watercress with the soy sauce, mirin and ginger until softened slightly. Season to taste. Spoon a tablespoon of the mixture on one end of a spring roll wrapper and roll up, folding in the ends and brushing with beaten egg to help make it stick. Fill a wok one third full with oil and heat until a stale bread cube dropped in turns golden after 15 sec. Deep fry the rolls for about 1-2 min. until brown, turning occasionally. Remove and drain. Mix together dipping ingredients in bowl and garnish rolls with endive and coriander springs and black olives.

79

snacks

baccala mantecato

460g salt cod1 onion, peeled1 stick celery1 leek1 bayleaf12 black peppercornsa sprig of thyme200ml good olive oiljuice of 1 small lemon2 tbsp chopped parsley2 or 3 cloves of garlicfreshly ground black pepper

Soak the cod for 3 days. It is ready when the cod when the cod has gone white and the flesh has softened. Chop the vegetables into large pieces, put them in a large pot with the herbs, and cover with cold water (leaving enough room for the fish to be covered as well.) Bring the ot to the boil, and simmer for 15 minutes. Turn off the heat, and set the ot to one side until the cod is cool enough to handle. When the fish is cool, carefully remove any skind and bones, place the flesh in a food processor with the garlic. “Pulse” the fish and garlic into a soft paste and then pour in the olive oil in a thin stream. If the mix is too thick, add a little of the cooking liquid. Finally, add the parsley and pepper.

gravadlax

400g salmon fillet28.5g sea salt56.7g caster sugar1 tsp cracked black peppercornsa big handful of chopped dill

Remove any excess scales from the fish skin, and any small bones in the flesh of the fillet. Cut the fillet into two equal sized pieces. Mix together the salt, sugar, pepper and dill, and rub it vigourously into the salmon. Lay one of the fish halves on top of the other, flesh to flesh, and weight down lightly in a deep dish. Turn every 12 hours or so for three to four days, then rub off any excess salt mixture and drain off any green liquid before slicing to serve. Lay the slices on a place and serve along with a sweet mustard and dill sauce.

calzoni

1 batch of pizza dough (see page before)500g spinach (cooked and chopped - use canned spinach, obviously)2 eggs250g cream cheese (Philly light works fine)500g tinned tuna, drained OR 350g chicken livers, chopped and lightly sautéed in butterI tin tomatoes1/2 tsp ground black pepper

Purée and reduce tomatoes to a paste along with the pepper. Roll pizza dough into four 12" pizza shapes which are about 1/4" thick and spread the tomato mix over. Mix together the other (filling) ingredients, divide into four and place on bases. Fold the dough to make shapes like Cornish pasties, pressing the edges to seal. Brush a baking tray with oil and bake at 275deg. for 15 mins. Serve with tian of tomatoes and aubergines.

shrimp stuffed eggs

1/3 cup medium-sized shrimp, peeled, de-veined and cooked6 large eggs, hard-boiled and peeled2 tbsp mayonnaise2 tbsp sour cream2 tbsp Dijon mustard1 tsp fresh lemon juicesalt and freshly ground black pepperadditional shrimp and chopped dill, optional

Finely chop shrimp and set aside. halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a form and stir in chopped shrimp, mayonnaise, sour cream, mustard and lemon juice. Add salt and pepper to taste. Fill egg whites with yolk mixture. Garnish with shrimp and dill.

80

soups

hot and sour soup

8 medium Chinese mushrooms1.2 lit strong beef stock4 tablespoons wood ear funghi2 cakes tofu120-150g cooked and shredded chicken meat90g shredded zasai pickles1 egg, beaten2 tbsp. green peas1 tbsp. chopped shallots1 1/4 tbsp. cornflour, blended with 6tbsp water2 tbsp. soya sauceground black pepper4-6 tbsp. wine vinegar

Soak mushrooms in 5-6 tbsp. of boiling water for 30 mins. Reserve mushroom water. Remove stalks and cut into quarters. Add mushrooms and mushroom water to the stock. Bring to the boil and stand in the hot water for 15 minutes. Soak funghi in boiling water for 5 minutes, rinse and drain. Cut tofu into 2 cm cubes. Add tofu cubes chicken, pickles, wood ear funghi, peas and shallots to the mushrooms. Bring to the boil. Pour and trail the beaten egg slowly over the surface of the soup. Stir when the egg has set. To make the sauce, combine all the ingredients in a separate bowl until well mixed. Pour and stream it slowly into the simmering soup, which will thicken it and make it pronouncedly spicy. Serve a separate bowl of spiced mixture, ground black pepper, finely chopped chillies, and sesame oil.

fish chowder

1 tbsp. vegetable oil110g smoked streaky bacon, sliced into 1cm pieces2 onions, chopped450g potatoes, cut into 1cm dice1.2 lit milk1 tsp. cornflour450g skinned fillets of cod or haddock, cut into 1cm

piecessalt and freshly ground pepper3 cream crackers, reduced to powderdash of Worcestershire sauce30g butter, cut into tiny pieceschopped parsley to garnish

Heat oil and fry bacon until fat released. Turn up heat and fry until crisp. Remove half bacon and reserve for garnish. Cook the onion in the remaining fat for 5-10 mins until soft. Add potatoes and stir-fry for 1 min. Dissolve cornflour in a little of the milk. Add remaining milk to the potato mixture, then stir cornflour into this. Bring to the boil and simmer on low heat, stirring occasionally until potatoes are tender. Add the fish and season well with salt and pepper. Then stir in the cracker crumbs. Add Worcestershire sauce to taste. Sprinkle with the butter pieces, bacon and chopped parsley.

81

soups

gazpacho

1 kg firm ripe tomatoes, peeled, seeded and diced2 green cucumbers, peeled, seeded and diced2 small onions, peeled and finely chopped2 green peppers, diced.1 tsp. finely chopped garlic3 cups cold water1 cup white wine3 tbsp. red wine vinegar1 cup olive oil2 tsp. saltfreshly ground black pepper3 hard boiled eggs diced1 cup croutons1 tsp. cumin

Combine liquid ingredients, add garlic, season and chill. Serve with cucumber, peppers, croutons, eggs.

watermelon soup

2 kg fresh watermelon2 cups good, fruity sweet wine1 tsp. mixed spice1/2 tsp. ground gingergrated rind of 1 lemon1 x 300g carton sour cream

Peel watermelon, cut into cubes and remove seeds. Put watermelon, wine, sugar, spices and lemon rind in a saucepan. Bring to the boil, stirring occasionally and simmer for 20 mins. Remove from heat and transfer to a food processor. Process well and pour through strainer into a bowl. Allow to cool and stir in sour cream. Chill thoroughly before serving.

green soup

1 medium potato, peeled and roughly chopped1 medium onion, peeled and coarsely chopped5 cups chicken stockone 3/4” cube of fresh ginger, peeled1/2 tsp. ground coriander seeds2 tsp. ground cumin seeds5 tbsp. fresh coriander, chopped1/2 dozen fresh hot chillies275g frozen peas3/4 tsp. salt1 tbsp. lemon juice1/2 tsp. ground, roasted cumin seeds2/3 cup heavy cream

Combine the potato, onion, chicken stock, ginger, ground coriander and ground cumin in a pot and bring to a boil. Cover, turn heat to low and simmer for 30 mins. Fish out the cube of ginger and discard. Add the fresh coriander, chilli, peas, salt, lemon juice and roasted cumin. Bring to a boil and simmer, uncovered, for 2-3 mins or until the peas are just tender. Empty the soup into the container of a blander in 2 or 3 batches and blend until smooth. Put soup in a clean pot. Add cream and heat through.

82

soups

cold yoghurt soup with mint

2 2/3 cups plain yoghurt1 1/4 cups heavy ream2 cups cold, de-fatted chicken stock1/2 tsp. ground roasted cumin seeds1/2 teaspoon salt (more if stock is unsalted)freshly ground black pepper1 tbsp. very finely chopped fresh mint2 tsp. lemon juice

Put the yoghurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Pour in the cream. Bet gently to mix. Add the chicken stock, cumin, salt, black pepper , lemon juice and mint. Stir to mix and taste for seasoning.

vichysoisse

60 butter3 small leeks, thinly sliced1 x 440g can new potatoes, drained, chopped3 cups milk1 cup creamsalt and white pepper3 tbsp. chopped chives

Melt butter in saucepan, add leeks and cook gently for 15 mins until soft. Put the leeks, potatoes and milk in blender and blend until smooth. Stir in cream and season to taste. Chill for at least one hour. Sprinkle with the remaining chives before serving.

avocado soup

1 large avocado1 cup strong chicken stock1 small onion, chopped1 tbsp. lemon juice1 tsp. saltblack pepper1 cup cream1 tbsp. fresh tarragon, chopped finely1 tbsp. chopped chives2 tbsp. parsley

Peel, stone and dice avocado and combine with chicken stock, onion, lemon juice, salt and pepper. Place in a blender and purée until completely smooth. Add cream, tarragon, chives and half the parsley and stir well into the soup. Cover and chill. Serve with remaining parsley and pepper. Serves 2.

tomato soup

4 tbsp. butter1 tbsp. flour2 oz tomato paste2 carrots2 onions1 clove garlic1 bunch assorted herbs1 tsp. salt1/8 tsp. pepper

Chop the onions and fry them to a light golden colour in the butter Sprinkle on a tablespoon of flour while stirring. Allow to simmer for 2 mins then add the tomato paste, together with the crushed garlic, herbs, salt pepper and the carrots sliced into discs. Pour in 2 1/2 pints of water and cook for 1 hour.

chilled tomato and dill soup

4 large ripe tomatoes1 medium onion, sliced1 clove garlic1 tsp. salt1/4 tsp. black pepper2 tbsp. tomato paste1/4 tsp. Tabasco sauce1/4 cup water2 sprigs dill1/2 cup cooked macaroni1 cup chicken stock3/4 cup cream

Peel and slice tomatoes and place in a saucepan with onion, garlic, salt, pepper, tomato paste, Tabasco, water and dill. Cover and cook slowly until tomatoes and onions are soft. Place in blender along with the cooked pasta and process until smooth. Chill. Serve with chopped dill and tomato garnish.

83

soups

spinach and cauliflower soup

white 1/2 small cauliflower15g butter1 small onion3 cups chicken stocksalt and pepper2 tbsp. cream

green 250g pack of frozen spinach1 tbsp. pine nuts15g butter1 clove garlic1 small onion2 cups chicken stockfew sprigs of parsley3 tsp. cornflour1 tbsp. watersalt and pepper

For cauliflower soup: Cut cauliflower into small flowerets. Melt butter in pan, add peeled ad chopped onion, cook until transparent. Add cauliflower, mix well, cook 2 minutes, stir to prevent browning. Add stock, bring to boil, reduce heat, simmer covered 20 minutes. Puree soup in blender and push through a sieve. Return soup to pan and season with salt and pepper. When soup re-boils, add cream. Keep warm. For spinach soup: Place pine nuts in pan and stir over low heat until light golden brown. Remove. Add butter, crushed garlic and peeled and chopped onion to pan, cook until onion is transparent. Add unthawed spinach and stock, bring to boil, reduce heat, simmer gently, covered for 15 mins, stirring occasionally. Pour soup into blender add pine nuts and parsley, blend until pureed. Push through sieve. Return to pan, add combined cornflour and water. Stir over medium heat until boiling. Season with salt and pepper. To serve: Pour each soup into a jug and pour simultaneously from both jugs into bowls. Swirl soups together gently.

carrot soup with ginger and chilli

a thick slice of butter1 medium onion, chopped2 large cloves garlic, crushed1 tsp. cumin seeds2 tsp. coriander seeds750g carrots, scrubbed and thinly sliced1 stick celery, thinly sliced4cm knob ginger, peeled and gratedgrated zest of small orangevegetable stock or water125ml creme fraiche1 level tsp. chilli pastechopped coriander leaf

Melt butter and cook onion and garlic until soft. Toast cumin and coriander seeds and grind into paste. Stir into onions. Add celery and carrots, ginger and orange. Pour in stock to cover by 5cm, bring to boil season and simmer 15 mins. Purée the soup until creamy then return to pan. Add cream and chilli paste and heat. Season. Add chopped coriander.

New England cod chowder

1kg cod fillet250g slab streaky bacon3 large white onions3 large potatoes, diced1 litre milk30g flour90g butterthyme, bay leaf salt, pepper

Melt a third of the butter and stir in the flour to make a roux. Pour in a little milk, make a smooth paste and then whisk in the rest of the milk. Add one finely sliced onion and any fish bones and skin. Add thyme, bay leaf, salt and pepper and stew very gently for half an hour. Remove the rind and cut the bacon into very small cubes. Melt the rest of the butter in a big saucepan and gently stew the bacon in it Chop the remaining onions finely and add to the pot. Add the cod, cut into small chunks and five minutes later, the potatoes. Simmer gently for 20 minutes, whisking occasionally to break up the cod. Season with pepper.

84

soups

Manhattan mussel chowder

4kg mussels250g slab streaky bacon3 large white onions3 large potatoes1 x 800g tin chopped tomatoes4 cloves garlic2 red chillies1 tsp. ground coriander1 tsp. ground cuminhalf a bottle dry white winefresh basil or oreganoolive oil, salt and pepper

Clean the mussels. In a large pot, stew a slice onion with a little olive oil and add the mussels. Add a glassful of wine and cover with an airtight lid. Shake the pot occasionally and check after five minutes. Drain the mussels, saving the liquor. Cook the bacon an onions as for the cod chowder above, but using olive oil instead of butter. Add the finely chopped garlic and chillies, then the spices. Strain the mussel liquor into the pot, add the rest of he wine, the tomato and the finely-diced potatoes. Pick the mussels from their shells, and add them to the soup when it is cooked. Serve with crusty bread.

minestrone

2 onions2 cloves of garlic4 young carrots1 fennel bulb4 small young turnips4 spears of asparagus1 cup of potted peas2 cups of potted broad beans1 cup cooked Borolo beans1 large potato1 tablespoon spaghetti (broken)4 ripe tomatoessorrel, thymesalt, pepper, olive oilparmesan

Peel and blanch the asparagus. Blanch peas and refresh. Also blanch broad beans, refresh and peel. Core the tomatoes, blanch for 20 sec., refresh and peel. Remove seeds, chop flesh into cubes and drain on paper and sprinkle with salt. Put a couple of tbsp. of olive oil in a heavy casserole and place over a gentle heat. Chop the garlic finely and add. Cut the carrots and turnips into small dice and add them in turn. The vegetables should stew gently without colouring. Slice the asparagus into 1/2cm thick rounds and add to the pot. Peel and dice the potato, and add, along with the peas, beans and pasta. Season well, then add a good sprig of thyme and just enough cold water to cover. Cook over a gentle heat for 12-15 mins, until the pasta and potatoes are tender. Slice sorrel leaves finely and add, along with the tomatoes. Simmer for 4-5 mins. Reheat soup after an hour or two and serve with parmesan.

85

soups

gazpacho with prawns

750g ripe tomatoes, skinned, de-seeded and chopped1 red pepper, de-seeded, chopped1 red onion, peeled, chopped2 cloves garlic, peeled, chopped1/2 cucumber, peeled, chopped1 tbsp. basil leaves1 tbsp. flat parsley1 tbsp. balsamic vinegar200ml passata2-3 drops Tabascoextra-virgin olive oil200g cooked tiger prawns, peeledbasil sprigs, to garnish

Pat the tomatoes dry on kitchen paper, then place in a blender with the next nine ingredients. (Do in two batches). Add 2tbsp olive oil and process until blended but chunky. Season accordingly. Pour into a bowl and chill for at least 6 hours. An hour before serving, toss prawns in some olive oil and some salt and pepper. To serve, place a spoonful of prawns in the middle and a spring of basil on top.

chicken noodle soup with coconut and lime

2 small chicken breasts2 cloves garlic, ,crushed1 tbsp. light soy sauce1 tbsp. fish saucepinch of two of turmericjuice and zest of lime2 stalks lemon grass, rough choppedlarge handful coriander leaves500 ml chicken stockdouble handful egg noodles2 spring onions, thickly slicedlump of ginger (size of walnut), grated2 small reed chillies, seeded and choppedgroundnut oil400ml tin coconut milk

Cut chicken into thick slices and place in dish with garlic, soy, fish sauce, turmeric and lime juice. Set aside for half an hour. Finely chop lemon grass, lime zest and most of the coriander into a rough paste. Place chicken stock and paste in a saucepan and bring to boil. Add noodles. Cook for 4 mins or until tender. Lift noodles out of stock and set aside. Turn stock down. Fry the onions, ginger and chillies in a little oil in a shallow pan until they colour. Add the chicken. Tip everything into the chicken stock and simmer for 5 mins. Scrape stuff off of bottom of frying pan and add too. Add rest of coriander.

tomato and vegetable soup

2 tbsp. olive oil1 tbsp. butter1 carrot, diced1 large rib celery, diced1 onion, diced, 1 clove garlic2 small courgettes, diced100g green beans, trimmed, in 1/2 inch lengths200g white beans700 tomatoes, roughly chopped30ml chicken stock2 tsp. sugar1 bay leafsalt and pepper

Place olive oil and butter in a pot over a medium-low heat; soften carrots, celery, onions and garlic for 5-7 mins. add courgettes and beans and toss in the oil mixture. Add tomatoes, stock sugar and bay leaf and simmer for 30 mins. Season and serve. Serve with cheddar biscuits.

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soups

white bean and tomato soup

2 tbsp. olive oil1 onion, sliced1 garlic clove, crushed800 g can plum tomatoes1 tbsp. tomato purée600 ml vegetable stock2 x 420g cans canellini beans, drained and rinsed15 g pack fresh basil leaves, shredded1 tsp. caster sugar6 x 1.5 cm thick slices cabana15 g Parmesan, gratedseasoning

Heat the oil in a large pan, add the onion and fry for 8-10 minutes until golden. Add garlic and cook for a further 30 seconds. Stir in the tomatoes, tomato purée and stock. Bring to the boil, stirring to combine. Simmer for 10 minutes. Add the cannelini beans and simmer for a further 5 minutes. Remove from the heat, then stir in the basil and sugar and season to taste. Meanwhile, grill cabana for 1-2 minutes until golden on both sides. Cut each slice in half and keep warm. To serve, float three slices of bread on top of soup, and sprinkle Parmesan over.

clear chicken broth with lemon and mint

1.5 litres chicken broth400g warm chicken meat, roughly choppedthe juice of a lemon30 small mint leaves, chopped

The broth should be really hot. Divide the chicken between four warm bowls. Pour the lemon juice into the hot broth. Stir in the chopped mint, taste and season with salt and black pepper. Now ladle the seasoned broth over the chicken and eat straight away.

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vegetables

braised cabbage with bacon

2 rashers bacon, chopped1 small white cabbage1 onion, chopped6 tablespoon natural yoghurt6 tablespoons chicken stock1 teaspoon paprikasalt and pepper

Place a frying pan over moderate heat, add the bacon and cook until crisp. Transfer to an ovenproof dish and add the cabbage and onion. Mix the yoghurt and stock together with the paprika and salt and pepper to taste. Pour over the cabbage. Cover and cook at 180°C for 40 mins, stirring halfway during cooking.

coleslaw with boiled dressing

1.25 kg cabbage(s)50g sugar1 tbsp. flour175ml wine vinegar150ml water75ml oil2 eggs120ml sour cream

Mix sugar and flour over boiling water in a double boiler. Do not let boil. Add vinegar, water and oil and whisk thoroughly until hot. Beat eggs with a little of the mixture, add to the pot and cook, stirring occasionally until very thick (10-15 mins). Sieve. Mix the cream in an cool in refrigerator. Grate or chop the cabbage, or shred as fine as possible. Toss with dressing and leave for 30 mins-2 hours.

spinach with potatoes

275ml water1 pack frozen spinach1 large onion, peeled5 tbsp. vegetable oilpinch of ground astafeida (optional)2 tsp. whole black mustard seeds2 cloves garlic, peeled and finely chopped4 medium potatoes, cut into 1” cubes1/2 tsp. cayenne pepper1 tsp. cumin seeds1 tsp. salt

Bring water to boil and put in frozen spinach and cook until almost done. Drain and rinse. Press out most of water. Cut onion in half and then into thin slices. Heat the oil in a heavy saucepan over a medium flame. Put in astafeida and then mustard seeds. After a few seconds, put in the onions and garlic. Stir and fry for 2 mins. Put in the potatoes and cayenne. Stir fry for another minute. Next put in spinach, salt and 2 tbsp. water. Bring to boil, turn heat to low and cook gently for 40 mins.

vegetables

leeks with bacon and red wine

3 tbsp. olive oil4 rashers thick-cut streaky bacon, cut into thin strips675g leeks, trimmed and cut in half lengthways175ml red wine60 ml chicken stock1 tsp. sugar1 tsp. coriander seeds, coarsely crushedsalt and pepper

Heat the olive oil in a pan large enough to take the leeks in a single layer. Brown the bacon in the oil, then add the leeks and brown them, turning so that they colour evenly. Pour over the wine and the stock, add the sugar and coriander seeds, salt and pepper. Bring to the boil and cover. Simmer gently for 10 minutes or so until the leeks are tender. Place leeks in a serving dish, and reduce any liquid to a sauce and cover.

Malay vegetables

2 tbsp. oil1 onion, sliced50g cashew nuts150ml water4 tbsp. chilli sauce100g green beans, blanched150g baby potatoes, cooked and halved100g cauliflower, cut into small florets6 tomatoes, peeled and halved1 tbsp. fresh basil, chopped

Heat the oil in a frying pan and cook the onion and cashews until the onion softens. Add the chilli sauce and garlic and heat for 1 minute. Stir in the water and remaining vegetables and simmer for 5 minutes. Garnish with chopped basil leaves just before serving.

tian of tomatoes and aubergines

1 kg plum tomatoes1 kg auberginesolive oilbreadcrumbs, garlic, basil, thyme, salt, pepper

Slice the aubergines 1/2 cm thick. Brush them with olive oil and griddle them in a dry heavy pan until golden brown. Plunge the tomatoes into boiling water for 15 seconds, refresh them in cold water and peel. Slice them to the same thickness. Season them and the aubergines very well with salt and pepper. Rub an ovenproof dish very well with a cut clove of garlic. Lay the tomatoes and aubergines in alternating and overlapping slices around the outside and overlapping towards the middle. Slip a leaf of basil in here and there an sprinkle some thyme leaves over the whole thing. Dribble good olive oil all over and scatter some breadcrumbs over the top. Sprinkle with more olive oil and bake at 220°C for 40 minutes.

vegetables

grilled parsnip kebabs with a honey, ginger and orange glaze

3 large parsnips, peeled and trimmedsalt and freshly ground black pepper2 medium-sized green peppers1 tbsp. sesame seeds2 tbsp. clear honey4 tbsp. soy sauce4 tbsp. light sesame oil or sunflower oilfinely grated zest and juice of 1 orange1 tsp. ground coriander2 1/2 cm piece of fresh gingerwedges or orange for garnish

Cook the parsnips in boiling salted water until almost tender. Drain and cool. Cut into 2-2 1/2 cm pieces. De-seed the peppers and cut into 4cm squares. Mix all ingredients for marinade and pour over vegetables in shallow dish. Let sit for 1 hour, turning occasionally. Thread onto skewers and cook under grill for 10-15 mins, turning, until brown and glazed. Brush occasionally with marinade. When cooked, sprinkle with sesame seeds and return to grill to brown. Bring remaining marinade to the boil and serve in a small bowl with the kebabs.

sour chickpeas

2 1/4 cups chickpeas, picked over, washed and drained

7 1/2 cups water3 medium onions, peeled and finely chopped2 1/2 tsp. salt1 fresh, hot green chilli, finely chopped1 tbsp. finely grated fresh ginger4 tbsp. lemon juice6 tbsp. vegetable oil2 medium tomatoes, finely chopped1 tbsp. ground coriander seeds1 tbsp. ground cumin seeds1/2 tsp. turmeric2 tsp. garam masala1/4 tsp. cayenne pepper

Soak the chickpeas in 7 1/2 cups of water for 20 hours. Put the chick peas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat and simmer gently for an hour and a half or until chickpeas are tender. Strain the chickpeas and save the cooking liquid. Put 2 tbsp. of the chopped onions, 1/2 tsp. salt, green chilli, ginger and lemon juice into a tea cup. Heat the oil in heavy, wide, casserole type pot over a medium flame. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 1 3/4 cups of their cooking liquid, 2 teaspoons salt, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes.

vegetables

fennel nicoise

4 fennel2 tbsp. butter2 medium onions, peeled and sliced2 cloves garlic, peeled and crushed4 tbsp. vegetable oil450g red tomatoes, peeled, seeded and chopped150ml white wine1/2 tsp. finely chopped thymesalt and ground pepperblack olives for garnish

Trim fennel and cut off stems. Cut bulbs into quarters and sauté in butter until soft. In another pan, sauté onions and garlic in olive oil until soft. Add tomatoes, white wine, thyme, salt and pepper. Cover pan and simmer until liquid has jut reduced. Add fennel and cooking juices to tomato mixture and cook for a few more minutes.

black-eyed peas with mushrooms

1 3/4 cups black-eyed peas, picked over, washed and drained

5 cups water225g fresh mushrooms6 tbsp. vegetable oil1 tsp. whole cumin seedsone 1” stick of cinnamon1 1/2 medium onions, peeled and chopped4 cloves garlic, peeled and chopped4 medium tomatoes, peeled and chopped2 tsp. ground coriander seeds1 tsp. ground cumin seeds1/2 tsp. turmeric1/4 tsp. cayenne pepper2 tsp. saltfreshly ground black pepper3 tbsp. chopped fresh coriander

If peas are fresh, put the peas and water into a heavy pot and bring to a boil. Cover, turn heat to low and simmer gently for 2 minutes. Turn off the heat and let the pot sit, covered and undisturbed for one hour. While the pot is resting, cut the mushrooms through their stems into 1/8” thick slices. Heat the oil in a frying pan over a medium-high flame. When hot, put in the whole cumin seeds and the cinnamon stick. Let them sizzle for 5-6 seconds. Now put in the onions and garlic. Stir and fry until the mushrooms wilt. Add the tomatoes, ground coriander, ground cumin, turmeric and cayenne. Stir and cook for a minute. Cover, turn heat to low and let this mixture cook in its own juices for 10 minutes. Turn off the heat under the frying pan. Bring peas to a boil again. Cover, turn heat to low and simmer for 20-30 minutes or until they are tender. To this pea-and-water mixture, add the mushroom mixture, salt, black pepper, and fresh coriander. Stir to mix and bring to a simmer. Simmer, uncovered for another 30 minutes. Remove cinnamon before serving.

potatoes with lime leaves

450g new potatoes, well scrubbed15-30ml olive oil6-8 Kaffir lime leaves15-30ml chicken stock or white wine

Heat oil in a large, heavy frying pan with a lid. Add the potatoes and turn to coat with the oil. Season with salt and pepper. Turn the heat down to medium. Meanwhile, remove the central ribs from the lime leaves and cut into shreds. Add to the pan with the stock or wine. Shake the pan for 30 seconds. Serve.

vegetables

zucchini strips with two sauces

1 kg green, straight zucchini1 tbsp. salt1 tbsp. butterfreshly ground peppertomato sauce 1 tbsp. butter

1 small onion, chopped1 clove garlic, crusheda few leaves of oregano1 tin peeled tomatoes, drainedsalt and pepper

leek and fennel 1 tbsp. butter1 leek, washed and sliced finely1 bulb fennel, trimmed and chopped3 tbsp. creamsalt and pepper

Remove ends of zucchini and cut them into fine slices lengthways. Cut each strip into fine slices. Place in a colander, toss with salt and leave for 20 minutes to drain. Rinse. Wash more if still too salty. Melt butter in a pan and gently cook zucchini for about 3 minutes. Toss with freshly ground pepper and serve with the two sauces. Tomato sauce: Melt butter in a frying pan and sweat onion until soft. Add garlic, oregano, tomatoes, salt and pepper. Simmer until onion is cooked and sauce is well blended. Purée in a blender, strain and return mixture to the pan. Reduce and season accordingly. Leek and fennel sauce: Melt butter in frying pan and cook leek and fennel until soft. Add a little water if necessary. Pour in cream and simmer for a few minutes. Purée in a blender and return to pan. Reduce and season.

stewed sweet peppers

1 kg sweet yellow peppers1 cup olive oil1 clove garlic1 kg tomatoes, peeled and chopped2-3 sprigs parsley, chopped

Wash, peppers and cut them into even strips. Heat the oil in a pan and sauté garlic until it browns. Then discard it. Add the strips of pepper and cook them gently for 15 minutes. Cover with tomatoes, season, and continue cooking until tomatoes are reduced to a thick paste. Serve hot or cold.

vegetables julienne

1 carrot1 small red pepper2 sticks celery15g buttersalt, pepper

Scrape carrot, seed red pepper, string celery. Cut all vegetables into 6cmx5mm strips. Melt butter in pan, add vegetables, stir for 3 minutes, add salt and pepper.

crispy potatoes

3 potatoes1 onion1/4 cup oilsalt, pepper

Peel potatoes, cut into 1cm dice. Peel onion, cut into 1cm dice. Heat oil in pan, add potatoes, cook over high heat until golden brown on all sides, turning occasionally. Drain away excess oil from pan, add onion and cook until onion is transparent. Toss lightly and add salt and pepper.

vegetables

green bean and potato casserole

500g green beans500g potatoes1 tbsp. cream3/4 cup grated mozzarella cheese125g mushrooms1 red pepper1 green pepper2 rashers baconsauce 425g can tomatoes

30g butter1 onion1 clove garlic1/2 cup watersalt and pepper1/2 tsp. Worcestershire sauce1 tbsp. chopped parsley

Top, tail and string beans, cut in half across. Peel potatoes and slice very thinly. Grease a shallow ovenproof dish, place potatoes evenly over base, sprinkle cream over top. Bake, covered, in moderate oven for 25 mins. Remove from oven, sprinkle with cheese. Bring pan of salted water to the boil, add beans and cook 3 minutes. Drain. Slice mushrooms and peppers thinly, combine with beans. Arrange bean mixture over potatoes, pour sauce over and bake, uncovered, in moderate oven 15 mins. Chop bacon finely, cook in pan until crisp, drain. Sprinkle bacon over top of casserole. For the sauce: Push undrained tomatoes through sieve into bowl. Melt butter in pan, add peeled and finely chopped onion and crushed garlic, cook until onion is tender. Add tomatoes, water, salt, pepper and Worcestershire sauce, bring to boil, reduce heat and simmer 15 mins. covered. Stir in parsley.

vegetables with basil

1 eggplant1 knob fennel1 red pepper1/4 cup oilsalt and pepper2 tbsp. chopped fresh basil

Cut eggplant into 1cm cubes. Slice fennel. Seed red pepper, then cut into 1cm cubes. Heat oil in pan, add eggplant and cook until golden brown, stirring constantly. Add fennel, cook further 3 mins. Add red pepper, basil, salt and pepper. Mix well.

spinach with onion and bacon

2 tbsp. oil4 bacon rashers, chopped1 onion, chopped1-2 garlic cloves, crushed500g spinach leaves1 tablespoon lemon juicesalt and pepper

Heat the oil in a large pan. Add the bacon, onion and garlic and fry gently for 5 minutes. Add the spinach, lemon juice and salt and pepper to taste. Fry gently for 3-5 mins, stirring constantly until the spinach is just tender. Serve immediately.

creamed spinach

60g butter2 small onions1 clove garlic2 x 250g frozen chopped spinachsalt and pepper1/2 cup cream4 shallots

Heat butter in pan, add peeled and chopped onions and crushed garlic, cook until onions are tender. Add thawed spinach, salt and pepper. Stir until spinach is heated through. Add cream and chopped shallots, cook further 3 mins.

stir-fried Chinese white cabbage 1 medium Chinese white cabbage2-2 1/2 tsp. Chinese dried prawns3 tbsp. vegetable oil2 slices root ginger, shreddedsalt, to taste1 1/2 tbsp. light soy sauce

Clean and cut cabbage into 5cm slices. Soak prawns in boiling water for 10 mins. Drain. Heat oil in wok and when hot, add the ginger and the dried prawns and stir over medium heat for 1 1/2 mins. Add the cabbage, sprinkle with salt, turn and stir for 1 1/2 mins. Add the Soya sauce and stir-fry for another 1 1/2 mins.

vegetables

black beans and rice

1-2 tbsp. vegetable oil1 onion, finely chopped1 green pepper, finely chopped2 cloves garlic, finely chopped2 large tomatoessalt and pepper1 tsp. flakes of dried red chilli1 lb. pre-cooked black beans6 oz long-grain rice

Heat the oil in a large frying pan and fry the onion, pepper and garlic until soft but not brown. Cook until they are mushy (3-4 mins.) Season and add hot pepper flakes. Meanwhile, boil the rice until cooked. Add the rice to the beans and serve.

black-eyed bean stew

450g black-eyed beans, soaked and cooked1 onion, grated or finely chopped4 tbsp. vegetable oil1 tsp. chilli powderhandful chopped fresh coriander1 tsp. thyme3 tomatoes, chopped finelypinch salt

Fry the onion gently in the oil until soft. Add the herbs and spices and tomatoes and cook on a low heat for 10-15 minutes, stirring occasionally. Add the beans, mashing them a little with fork, then season. Mix well and cook for another 10 minutes. Serve with rice and salad, or on toast.

red-cooked eggplant

2 medium eggplants1 1/2 tbsp. Chinese dried prawns3 tbsp. vegetable oilsalt, to taste2 slices root ginger, shredded3 cloves garlic, crushed1 green chilli, seeded and chopped1 red dried chilli, seeded and chopped3 tbsp. light soy sauce3 tbsp. stock2 tbsp. rice wine or sherry

Peel the eggplants and cut into chips. Soak dried prawns in boiling water for 10 mins, drain and chop coarsely. Heat oil in a wok and when hot, add the chopped dried prawns, salt, ginger, garlic and the chillies. Stir over medium heat for 1 min. Add the soy sauce and stock. Stir until the sauce bubbles. Add all the eggplant and stir to coat with sauce. Reduce heat to low and cook slowly or 4-5 mins. Add the wine or sherry and stir. Leave to cook for 3 more mins and serve.

glazed carrots

500g carrots3tbsp honey1 tbsp. sugar2 tbsp. butter1 tbsp. soy sauce

Melt the butter, dissolve the sugar and toss the cooked carrots in the honey and soy sauce until dark.

potatoes with black pepper

about 5 medium potatoes4 tbsp. vegetable oil3/4 tsp. salt1-1 1/2 tsp. freshly ground black pepper2 tbsp. very finely chopped fresh coriander

Boil potatoes in their jackets and allow them to cool completely. Peel them and cut into 2cm dice. Heat the oil over a medium flame. Put in the potatoes and stir around for 1 min. Sprinkle with salt and mix gently. Cover them and let them heat through for about 5 mins. Stir a few times. Now add the black pepper and mix gently. Cook uncovered over a medium flame and allow to brown slightly. Sprinkle in the fresh coriander and serve.

vegetables

hot-tossed noodles with asparagus

250g Chinese noodles185g asparagus150ml strong stock2 tbsp. vegetable oil2 cloves garlic, chopped2 tsp. butter1 1/2 tsp. light soy sauce

Cook the noodles as specified. Remove 2.5cm from the tough end of the asparagus and cut into 5cm lengths. Parboil them for 5-6 mins and drain. Heat the stock in a small saucepan. Add the asparagus to this and simmer for 5 mins. Turn so it cooks evenly. Heat the oil in a wok and add the garlic. Stir fry for 1 min and then add the asparagus, stock and the noodles and mix them for 2 mins.

vegetable platter

2 carrots250g zucchini2 large beetroot250g green beans4 sticks celery

Scrape carrots, trim zucchini, peel beetroot, top tail and string beans, string celery. Cut carrots, zucchini, beetroot and celery into lengths of 5x1.5cm. Steam or boil vegetables separately and arrange. Serve with sauce from chicken in lemon mustard.

dill pickles with sour cream and honey

2 cups white wine vinegar3 cups water1/3 cup salt12 cloves garlic2kg small gherkins2 tbsp. dill seeds3 peppercorns1 carton sour creamhoney

To make brine, heat vinegar, water, salt and garlic until boiling. Remove the garlic cloves. Wash gherkins and pack into sterilised jars. Add the dill seeds and peppercorns to the liquid and pour over gherkins to within 1cm of tops of jars. Seal. To serve, spoon sour cream and honey over 2 or 3 pickles as required.

tofu stir fry

1 lb. firm tofu, cut into 1 cm pieces1 clove garlic, finely chopped1 tsp. fresh ginger, finely chopped1 red or yellow pepper and 1 green pepper1 zucchini, chopped1 yellow squash, chopped1 large carrot, chopped2-3 tsp. vegetable oil

Heat the wok. Fry the tofu in a little of the oil to lightly brown, remove it and reserve. Now add more oil and fry the garlic, ginger and spring onions for a minute before adding all the other vegetables. Stir fry for 1-2 minutes. Add the cooked tofu, soy sauce and serve with plain rice.

maple baked beans

500g dried cannellini beans, soaked overnight1 ham knuckle, soaked overnight2 sprigs thyme1 large sprig rosemary1 bay leaf1 large onion, chopped4 cloves garlic, sliced4 strips lemon zest150ml maple syrup1-1 1/2 tbsp. Tabasco or chilli sauce1 tbsp. Dijon mustardsalt and peppertopping 3-4 eating apples, cored and cut into 8

30g butter, softened

Drain beans and cover with fresh water. Boil for 10 mins. Reduce heat and simmer until 45-60 mins. Drain, reserving cooking water. Put half the beans, together with half the onion and garlic, into a large, ovenproof casserole. Add herb bundle. Bury two of the strips of lemon zest. Mix syrup, Tabasco and mustard and pour over. Season lightly with salt and pepper, then pour over just enough of the reserved water to cover. Cover and bake at 300°C for 3 hours. Arrange apple over. Dot with butter.

vegetables

stir-fried asparagus with garlic

500g asparagus3 1/2 tbsp. vegetable oil2 cloves garlic, crushedsalt, to taste1 1/2 tsp. sugar1 tbsp. light Soya sauce3 tbsp. vegetable or meat stock1 tbsp. hoisin sauce1 tbsp. cornflour blended with 3 tbsp. water

Remove and discard the tough ends of the asparagus. Cut into 5 cm lengths. Heat the oil in a wok or frying pan. When hot add the garlic, salt and asparagus. Stir over medium heat for 2 minutes. Add the sugar, soy sauce, stock, prawn sauce and hoisin sauce. Stir contents over medium heat for 1 min. Reduce heat and continue to reduce the sauce for a further 1-2 mins. Add the blended cornflour and stir the contents in the wok a few more times.

maple-glazed shallots

600g small, round shallots, peeled60g butter3 tbsp. maple syrup2 tbsp. lemon juicesalt and pepper

Leave the shallots whole. Melt butter in a heavy pan large enough to take shallots in a single layer. Fry the shallots until patched with brown - about 5 mins. Drizzle over maple syrup and stir for about 1 min. Now add lemon juice salt and pepper and just enough water to cover. Bring to boil, then reduce heat and simmer gently, stirring every now and then, until shallots are very tender and there is only a thin layer of syrup left in the pan – about 30-40 mins.

provencal tart with tapenade juice

2 large courgettes1 aubergine2 plum tomatoes2 red peppers1 bunch fresh basiljuice 75g pitted olives

10g garlic purée1/4 lit olive oil

Slice the courgettes, aubergine and tomatoes. Fry courgette and aubergine until golden. Drain. Grill the red peppers whole until blackened and then peel off skins. Cut them in half and use a pastry cutter to cut four discs from the flesh. Take four deep pastry rings and fill with alternate layers of courgette, aubergine, tomato and basil. Finish with reed pepper. Wrap in foil and place in medium-hot oven for 10 mins. For the tapenade juice, liquidise all of the ingredients but do not make too smooth. Serve with potato dauphinoise and lamb rump seared and roasted for 10 mins in a hot oven.

potato dauphinoise

8 large, white-skinned potatoes300ml double cream20g garlic puréesalt

Peel and thinly slice potatoes. Gently warm cream and garlic. Butter a deep ovenproof tray and season with salt. Fill with layers of potato and cream. Cover with greased paper and back for 1 hour. Press with the bottom of a saucepan every 10 mins to compact. When cooked, cool and refrigerate for 30 mins. Then lay another tray on top to compact for another 24 hours.

vegetables

classic coleslaw

1 fine fresh white cabbage, about 750g2/3 cup diced celery1/2 cup grated carrot1/4 cup diced spring onion1/2 cup diced green pepper1 small apple, finely diced1 medium cucumber, seeded and diced1/2 tbsp. Dijon mustard2 tbsp. wine vinegar1 tsp. salt1 tsp. sugar1/4 tsp. cumin seeds1/4 tsp. ground bay leaf1/4 tsp. celery seedsseveral grinds of black pepper1/3 cup sour cream mixed with 1/2 cup mayonnaise

Remove any wilted outside leaves from the cabbage and wash and shred. Put the cabbage into a large mixing bowl and add all the vegetables. Mix in mustard, vinegar, salt and sugar, then add seasonings. Toss several times, tasting and adding a little more salt or vinegar. Leave to stand for 20-30 mins to remove liquids, toss again and drain. Fold in mayo mixture and serve.

turnips and red onions roasted in thyme

1 kg turnips500g red onions115g buttersalt and freshly ground black pepperfew sprigs of fresh thyme150ml balsamic vinegar

Preheat oven to 200°C. Peel and cut turnips and red onions into equally sized chunks. (Trim root ends of red onions, leaving enough for the pieces to hold together – cut in half vertically, then into eighths). Melt butter in frying pan and add vegetables, ensuring that all pieces are well coated. Fry gently until turnips have taken on a little colour. Season with salt and pepper and thyme and stir in half the vinegar. Transfer to a baking tray, cover with foil, and bake for 20 mins. Re move foil, stir in remaining vinegar and bake a further 20-30 mins until crispy.swede and potato mash

500g swedes500g potatoes60g butter6 tbsp. double creamsalt and freshly ground black pepper

Wash and peel swedes and potatoes and cut into large pieces. Place each in a separate saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer gently for 15-20 mins until soft but not mushy. Drain thoroughly. Return swedes and potatoes to one saucepan and mash to a creamy consistency, adding the cream, butter and black pepper. Reheat gently, season and serve.

rumbledethumps

600g large potatoes, peeled and chopped400g turnips, peeled and chopped250g Savoy cabbage 75g unsalted butter25g grated cheddar

Cook potatoes and turnips together, then drain. Gently cook the cabbage with 50g butter until tender and then tip into the vegetable saucepan with the remaining butter. Season with salt and pepper. Place in an ovenproof dish, cover and bake for about 25mins. Then remove cover and cook for another 15-20 mins.

vegetables

kale with ginger and garlic

2 tbsp. olive oil2-3 cloves garlic, crushed50g unpeeled ginger, grated375g washed kale50g large California raisins

Core and chop kale. Heat a wok and add the oil. When hot, add the garlic and ginger. Stir for a few seconds until the aroma is released, then add the kale. Cook over a strong heat until it wilts. Add raisins and serve.

kale with capers and anchovies

450g kale, washed3 tbsp. olive oil6 large anchovy fillets2 cloves garlic, choppedjuice of half a lemon1 tbsp. capers, rinsed

Roughly chop kale. Put a little water in a heavy pan. When it comes to the boil, throw in kale and cover tightly with a lid. Leave to cook, shaking the pan to stop it sticking. Warm the oil in a wok. Chop the anchovy fillets and toss them in into the hot wok with the garlic. Add the kale after a few seconds. Cook for a few more. Add lemon juice, capers, salt and pepper.spicy potatoes

900g potatoes1 tsp. ground black pepper1 tsp. ground nutmeg1/2 tsp. ground cinnamon1/2 tsp. chilli powder1/2 tsp. ground cumin1/2 tsp. ground cloves30ml vegetable oilsalt

Wash the potatoes and par boil them, unpeeled. Heat the oil in a frying pan, add the spices and fry until their aromas are released. Add the potatoes and roll them around in the spices. Fry over a low heat for about 10 minutes, until cooked through and browned. Salt.

backed broccoli with anchovies and cream

200g broccoli30g butter2 cloves garlic, crushed4 anchovy fillets, chopped1 medium carton double creamparmesan, grated

Preheat oven to 200°C. Wash broccoli and trim off tough bits of stalks. Slice florets and stalks in half lengthways and boil for 4-5 mins. Remove and drain. Butter a shallow baking dish and spread garlic around it. Put in anchovies. Lay blanched broccoli in dish and power cream over. Grate parmesan over. Back about 25 mins until cream has thickened.

broccoli and egg noodles for one

2 handfuls thin-stemmed broccolicouple of handfuls of egg noodles4cm ginger, shredded and chopped2 large cloves garlic, peeled and finely chopped2 small hot chillies, seeded and choppeddark soy sauceoyster sauce

Boil water in wok to cook broccoli. Salt it and add rinsed broccoli and cook until almost tender (about 4 mins). Lift broccoli out and return water to boil Throw in noodles and cook until tender. Empty. Add oil and then add garlic, ginger and chilli, and stir for a minute. Chop up broccoli a bit, and toss in wok with noodles. Stir and then add a couple of tablespoons of soy and the same amount of oyster sauce.

vegetables

chick peas with spinach and chorizo

250g dried chick peas1 tbsp. olive oil1 onion, chopped2 garlic cloves, ,crushed1 can chopped tomatoes75g chorizo sausage, sliceda few strands of saffron375g spinachpepper

Cover the chick peas with cold water and leave to soak overnight. Drain and rinse thoroughly and place in a large saucepan. Cover with fresh water, and boil rapidly for 10 minutes. Reduce heat, cover and simmer for 1 hour. Drain. Heat oil in a large saucepan, add the onion and fry over a medium heat for 5-10 minutes or until golden. Add the garlic and paprika, and cook for a further 2 minutes. Remove from the heat. Add the chick peas to the onion mixture with the tomatoes, chorizo and saffron. Season with pepper and simmer for 20 mins. Remove and discard the stems from the spinach and tear leaves into large pieces. Add the spinach and simmer for 25 mins or until all the vegetables are soft. Serve with warm crusty bread.

Brussels sprouts with chestnuts and bacon

375g chestnuts4 lean back bacon rashers, de-ringed750g Brussels sprouts

Cut crosses in chestnuts, place in a saucepan of cold water, bring to boil and boil for 5 minutes. Remove from heat and leave to cool slightly. Remove the out and inner skins. Grill bacon for 10 minutes until crisp. Meanwhile, cook the Brussels sprouts and chestnuts in boiling water for 7-8 minutes. Drain well and place in serving dish. Chop the drained bacon into small pieces and sprinkle over chestnuts and sprouts before serving.

jerseys in cream, garlic, mint and nutmeg

24 jersey royals, scraped and washed1 pint whipping cream4 cloves garlic, crushed into a paste, with salta grating of nutmeg1 tbsp. fresh mint, chopped salt and freshly ground white pepper

Preheat oven to 180°C. Simmer potatoes in lightly salted water until half cooked (5-7 mins). Simmer cream in a large pot with garlic until reduced by a quarter. Butter an oval dish that will take potatoes in a single layer and season lightly with salt, white pepper and nutmeg. Strain the cream and stir in the mint. Pour over potatoes and place on middle shelf of oven. Bake for 10 mins and then turn oven down to 150°C and cook another 35-40 mins.

vegetables

new potatoes baked in foil with salad onions, lemon and sage

24 medium jersey royals, scraped and washed75g butter, melted4-5 salad onions, diagonally sliced into 1 cm pieceszest of 1 small lemon, removed with potato peeler6-7 fresh sage leavessea salt black pepper

Simmer potatoes in lightly salted water for 3 mins. Take two sheets of foil and fold together to form a double layer. Pull up the sides and place in the blanched potatoes. Drizzle the melted butter over and then add the onions, lemon zest and sage leaves, and season with the salt and pepper. Crimp foil up, place on a wire rack and place on a wire rack. Bake for 45 mins.

aubergine caponata

3 medium aubergines, cubed6 celery sticks, washed and trimmed6 tbsp. olive oil2 medium onions, chopped1 clove garlic, crushed110g pitted green olives50g capers, rinsed and dried2 x 400g tins tomatoes120ml white wine vinegar120ml masala20g caster sugarsalt and black pepperfresh basil leaves to garnish

Place aubergines in a colander, sprinkle with a tablespoon of sale and leave for an hour. Boil celery for 2 minutes. Drain and refresh, then dry and chop into 1cm pieces. Heat 2 tbsp. olive oil land add chopped onions and celery and cook for about 10 mins. Add garlic and cook another minute. Add olives as well as capers and tomatoes. Meanwhile, rinse aubergines and pat dry. Fry aubergines in oil until brown, adding cooked ones to the sauce. Add vinegar, marsala and sugar and cook uncovered over low heat for another 20 minutes. Season to taste and serve warm or cold, garnished with basil leaves.

creamed mushrooms on toast

450g mushrooms1 thick slice butter, about 50g2 shallots, finely choppeda small handful chopped parsley75ml creme fraiche4 slices toast

Cut mushrooms into bite-sized pieces. Melt butter in a shallow pan and add shallots. Leave to cooks slowly until oft. Add mushrooms and stir until tender. Add parsley, salt and pepper, and the creme fraiche. When cream bubbles, tip over toast and eat immediately.

oyster mushrooms with roasted garlic

1 plump head of garlic 200g oyster mushrooms75g buttera few springs of thyme

Preheat oven to 200°C. Peel garlic and bring to boil in a small pan of water. Drain and boil again in fresh water. Simmer for 5 minutes then drain. Place mushrooms in a baking dish and dot with butter. Season. Tuck the boiled garlic cloves around and scatter with thyme. Roast for 20 mins remembering to baste mushrooms. Serve with salad and bread.

tomato and asparagus pasta salsa

4 large plum tomatoes2 fat cloves garlic250g asparagus100ml olive oilgood handful fresh basil, tornknob of buttersalt and pepper

Quarter tomatoes, core and chop. Peel and crush garlic. Trim asparagus, remove tough skin and cut into 2cm lengths, reserving tips. Heat oil in a saucepan and add tomatoes and garlic. Cook for about 5 mins, stirring occasionally until it starts to break down to a purée, then add a small wineglass of water. Stir in asparagus chunks, but not the tips. Season and simmer for 5 minutes until tender. Add tips and continue cooking for another 2 minutes, then add torn basil leaves. Stir in butter and check seasoning. Toss into hot pasta and serve immediately, topped with a little parmesan.

vegetables

roasted ratatouille vinaigrette

400g large courgettes, cut into thick rounds2 large aubergines, cut into thick rounds1 large red pepper, de-seeded, cut into thick slivers4 garlic cloves, peeled1 large reed onion, peeled, cut into eighths2 large tomatoes, cut into eighthsolive oilsprigs of thyme, rosemary or oregano

Place the first six ingredients in two oiled roasting tins. Pour over 3tbsp olive oil and season with salt and pepper. Strew some herb springs over the top and roast in a preheated oven 240°C oven for about 30-35 mins until golden brown and tender. Make a dressing by shaking together 3tbsp of the olive oil and vinegar and plenty of salt and pepper. Add 1tbsp chopped herbs to the dressing.

Sicilian

150g fresh breadcrumbs2 onions6 garlic cloves9 anchovy fillets1 tsp. capersnutmeg, pepper1 lemonolive oil

Chop onions and garlic very finely and stew in a little olive oil until transparent. Chop the anchovies and capers equally finely and put in a bowl with the onions, garlic and two thirds of the breadcrumbs. Grate the zest of the lemon and a little nutmeg into the mixture and season well with black pepper. Moisten the stuffing with the juice of the lemon, mix together lightly and stuff between the walls of the tomato. Top with the remaining breadcrumbs and sprinkle a little olive oil over them. Bake at 200°C for 15 mins.

horseradish souflée potato

9 baked potatoes1/3 cup grated horseradish 2 tbsp. butter1/2 cup milk2 tbsp. chives, minced2 egg yolks3 egg whitessalt and pepper

Cut the ends off six potatoes so that they stand to attention on a plate. Scoop insides into a bowl. Peel and mash remaining potatoes and place in the bowl. Add butter and milk and mash until soft. Add horseradish and egg yolks and mix well. Whip egg whites into peaks, fold into mash and add chives. Spoon the egg mixture back into hollowed potatoes. Bake in a hot oven for 20-25 mins.

Green Thai tofu curry

1 packet tofu, diced 2cm x 2cm x 1/2cm1 onion, halved and sliced1/2 lime, sliced2 tbsp. vegetable oil5 tbsp. green Thai curry paste200g creamed coconut dissolved in 1/2 litre boiling

watersalt and pepper2 tbsp. coriander leaves, coarsely chopped

Heat oil in large pan, add tofu when hot and fry until golden. Add onion, mix and cook for three minutes. Add curry paste, mix well and fry for one minute. Add dissolved coconut, lime and seasoning. Simmer for 10 minutes, stirring frequently. Mix in the coriander. Serve with Thai fragrant rice.

vegetables

sweet and sour tofu

1 packet tofu, drained, cut into 1cm x 1cm x 5cm strips2 tbsp. vegetable oil4 spring onions, cut into strips1 carrot, cut into matchsticks150g mange tout1 small tin water chestnuts, drained and sliced250g bean sprouts

sauce 150ml vegetable stock2 tbsp. dry sherry2 tbsp. light soy sauce2 tbsp. tomato purée2 tbsp. cider vinegarsalt and pepper3 1/2 tsp. cornflour4 tbsp. water

Mix all of the sauce ingredients (except for the cornflour and water) together in a bowl. Heat the oil in a wok. Add half the tofu and cook until golden brown. Remove tofu from pan and drain on absorbent paper. Repeat until all tofu is cooked. Add spring onions and carrots to wok and stir-fry for 3 minutes. Add the mange tout and water chestnuts and stir fry for 2 minutes. Add the tofu and beansprouts and stir-fry for 2 minutes. Add the water to the cornflour and mix well. Pour the sauce into the wok along with the cornflour and water mix, bring to a simmer and cook for 30 seconds. Serve with rice.

Malay style potatoes and cauliflower

1 small cauliflower, cut into florets375g new potatoes, scrubbed1 tbsp. vegetable oil1 small onion, chopped200ml coconut cream3 lime leaves2tsp dried chivessalt, pepper

Cut the potatoes into pieces the same size as the cauliflower and boil for 12 minutes until just cooked. Boil the cauliflower for 2-5 minutes until cooked. Drain. Heat the oil and cook onion until soft. Add coconut cream and lime leaves, salt and pepper. Bring to boil and stir for a few seconds. Add the potato, cauliflower and chives. Stir gently until the vegetables are hot. Reduce the sauce until it coats the vegetables. Serve with chicken or fish.

roasted peppers with dressing

115 ml olive oil1 tbsp. caster sugar3 tbsp. balsamic vinegar3 tbsp. red wine vinegar1/2 clove garlic, peeled and sliced5 basil leaves, plus extra to garnish

Place whole peppers in a roasting tin and drizzle with the oil so that they are evenly coated. Roast for about 45 minutes, turning once until lightly charred. Transfer cooked peppers to a dish, cover and leave for 15 minutes. Remove the cores and seeds and cut each piece in half again. Trim the quarters into neat shapes and set aside. To make the pepper dressing, heat 1 tbsp. olive oil and fry the reserved pepper trimmings with the caster sugar over a medium heat, stirring occasionally until the sugar starts to caramelise. Pour in the balsamic and red wine vinegars and allow to boil for 1 minute. Remove from heat and add garlic, basil leaves and remaining oil. Leave to infuse for 30 minutes. Serve with herb-stuffed chicken.

marinated mushrooms with tofu

2 garlic cloves, crushed5 spring onions, chopped3 tbsp. teriyaki sauce1 tbsp. dark soy sauce2 tbsp. vegetable oil200 g assorted mushrooms, sliced1 head pak choi, halved150 g firm tofu, cubed

In a large bowl, mix together the garlic, spring onions, teriyaki sauce, soy sauce and oil. Stir in the mushrooms and pak choi. Leave for 5 minutes. Heat a large frying pan to a moderate to high heat. Add the mushroom mixture including the liquid and cook for 5 minutes, turning often until tender.Transfer to a warmed dish. Add the tofu to the pan and cook for 2-3 minutes, until lightly browned. Spoon the vegetables and tofu onto the freshly cooked noodles and serve immediately.

vegetables

patatas bravas

12 large new potatoes1 small onion, chopped1 garlic clove, crushed1 small dried red chilli4 tbsp. olive oil250 g passata2 tbsp. chopped flatleaf parsley, extra for garnish seasoning1/2 tsp. paprika

Cook potatoes for 10 min. Meanwhile heat 1 tbsp. oil and cook onion and garlic until soft. Add chilli, passata, wine, parsley and seasoning. Simmer for 20 minutes, until thick. Drain potatoes and cut into wedges. Brush with remaining oil and barbeque until golden. When cooked transfer to dish and pour sauce over.

basic green curry with straw mushrooms

300 ml coconut milk40 g green curry paste300 ml vegetable stock4 small round aubergines, each cut into eight pieces40 g palm sugar1 tsp. salt1 tsp. fish sauce25 g ginger, peeled425 g straw mushrooms, drained50 g green pepper, thinly slicedfresh basil leaves, to garnish2 tbsp. coconut milk, to garnish

Heat coconut milk in saucepan with curry paste. Stir to amalgamate. Add the stock and then the aubergines, sugar, salt, fish or soy sauce, ginger and mushrooms. Bring to the boil and cook, stirring for 2 minutes. Add the green pepper, lower the heat and cook for another minute. Serve, garnished with the basil and coconut milk.

wild mushrooms with pear

400 g mushrooms, preferably mixed and wild, sliced50 g dried porcini mushrooms, soaked and drained1 pear, not too ripe, in 1 cm sliced, with skin3 cloves garlic, peeled and chopped6 tbsp. olive oil6 x 3 cm thick slices cabana, cubed and toasted200 ml dry white wine15 g fresh mintsalt and pepper

Gently fry the garlic in the olive oil in a deep pan. Add the toasted cabana cubes and fry another minute. Add the wild mushrooms and porcini mushrooms. Sauté for another 5 minutes, then add the pear wedges, wine and about 6 mint leaves, chopped. Season and then continue cooking on medium heat for 10 minutes. Most of the liquid will evaporate. Serve topped with the remaining mint leaves, shredded.

sweet and sour onions

500 g small onions or shallots150 ml red wine vinegar120 ml olive oil2 bay leaves40 g caster sugar509 g raisinsfistful of flat-leafed parsley, stalks removedsalt and pepper

Peel and trim base but don’t remove root. Put peeled onions into a medium-sized pan and add the vinegar, oil, sugar, raisins and 175 ml water. Make a bouquet garni out of the bay leaves, parsley and thyme and add to pan with onions. Bring pan to boil, reduce heat and cover and simmer for one hour, stirring occasionally. Cook until the onions are tender and the liquid syrupy. Remove herb bag. Season and cool.

vegetables

zucchini with bacon and crumbs

8 smallish zucchiniolive oil50 g butter100 g streaky bacon2 plump cloves garlic15 basil leavesgrated zest of one lemon125g soft white breadcrumbs

Slice each zucchini diagonally into about six pieces. Heat a little olive oil in a shallow pan, enough to cover the bottom, or perhaps a little more. Add the zucchini and cook, covered with a lid, on a moderate heat until they start to brown. Lift the vegetables out and put them in a roasting time or baking dish, toss with salt and black pepper and keep warm. Put the butter in the pan in which you cooked the zucchini and add the bacon and garlic, Fry until the fat is golden and then add the basil, lemon and crumbs, and a little more butter if necessary. Fry until crumbs are crisp and golden.

aubergine madras

3 medium aubergines30ml sunflower oil2 onions, peeled and finely chopped15ml Madras curry powder2 cloves garlic, peeled and crushed2 tins plum tomatoes15ml soft brown sugarsalt and freshly ground black pepper60ml freshly chopped coriander, plus sprigs to garnishjuice of 1/2 lemon1 red onion, peeled and finely slicedwarm naan, to serve

Preheat the oven to 200°C. Brush the aubergines over with half of the oil, then place on a baking sheet. Roast in the oven for about 30 mins until they are soft yet still hold their shape. Leave to cool slightly. Meanwhile, heat the remaining oil in a large saucepan. Add the onions and curry powder, then fry gently for 5 mins, stirring constantly, until soft. Add the garlic and cook for 1 min. more. Stir in the tomatoes and sugar, being careful not to break up the tomatoes too much. Simmer, uncovered for 40 mins, stirring occasionally, until the sauce is reduced and quite thick. Season to taste. Stir in the chopped coriander leaves and cook for 1 min. When the aubergines are cool enough to handle, halve them and cut into 1cm chunks. Stir into the Madras sauce and cook for 15 mins. Stir in the lemon juice. Meanwhile, mix the red onion with the fresh coriander sprigs. To serve, place a warmed naan bread on each of four serving plates and spooon over the curry. Sprinkle with the red onion and coriander mixture and serve at once with a bowl of natural yoghurt.

vegetables

petits pois a la francaise

400g shelled peas2 bunches spring onions1 small lettuce1 sprig of mint100 g butter

Peel back the outer skin of the spring onions, trim the bases and cut them into short finger lengths. Reserve the tops for another use. Remove the central stalk and slice the lettuce into very thin ribbons. Place all the ingredients in a saucepan with two tablespoons of water and a good seasoning of salt and pepper. Cover completely and cook on a very moderate heat, checking from time to time to make sure that the peas have enough liquid. The water will be absorbed and the peas will swell up, be very tender and be coated in their own liquor.

petits pois a la francaise

800g shelled peas, shelled2 heads prime, firm lettuce24 peeled baby onionssea salt and freshly milled pepper1 tbsp sugar

Bring a pan of water, sweetened with the sugar to a furious boil and tip in the peas. Return to the boil, simmer for five minutes or so, and then remove from the heat. Leave the peas to cool in the liquor, so that they will not shrivel. Strain off enough pea liquor to allow you to simmer the onions in another pan, and cook for eight to ten minutes. Trim the lettuce. Strain the peas and onions, retaining 150ml of the cooking liquor, and place them in a large pot along with the butter, salt and a little pepper. Pour in the retained liquor, lay in the lettuce, put a lid on the pot and simmer for 15-20 mins. Untie the lettuce and serve at once.

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