Lemon Cordial

Ingredients

  • 2 cups white sugar
  • 1 1/2 cups water
  • 2 cups fresh lemon juice
  • 3 teaspoons citric acid
  • iced water or soda water, to serve

Method

  1. Place the sugar, water and lemon juice in a medium saucepan. Cook, stirring every now and then, over high heat until the sugar dissolves and the syrup comes to the boil.
  2. Reduce the heat to medium-low and simmer for 20 minutes, or until the syrup thickens slightly. Stir in the citric acid. Strain the cordial into a sterilised bottle. The cordial will keep, refrigerated, for up to one month.
  3. To serve, pour the lemon syrup into glasses, top with iced water or soda water, stir well and serve immediately.

Braised Leg Of Lamb With Dill And Sour Cream Sauce

Ingredients

1 Leg Of Lamb,Boned And Tied.

2 Onions

2 Garlic Cloves

1/2 Teaspoon Sugar

90 Grams Butter

125 ml Sour Cream

1 Tablespoon Dill

Salt And Pepper

Method

Melt half the butter in a heavy base casserole dish on the stovetop,add the lamb and quickly brown on all sides,remove the lamb to a plate.finely chop the onions and garlic,melt the rest of the butter and cook the onions and garlic on low heat till they soften,return the lamb to the pan and add a little water.

Heat the oven to 170 celsius and bake the lamb for 35-45 minutes depending on your desired degree of doneness,remove lamb to a serving platter and keep warm while you make the sauce.

Add the sugar to the lamb and onion juices and add the cream and chopped dill,heat till the sauce reduces and thickens and serve with the lamb.

Maryland Crab Cakes With Dill Mayo

Ingredients

750g (about 4)  potatoes, cooked, mashed, cooled

3 spring onions, finely chopped

1 teaspoon Dijon mustard

1 tablespoon lemon zest, plus 1 tablespoon lemon juice

12 savoury crackers ( eg Ritz,Jatz,Savoy,Clix), crushed

500g cooked crabmeat,

1 egg, lightly beaten

1/4 cup finely chopped flat-leaf parsley, plus leaves to serve

1 cup (300g) whole-egg mayonnaise

1 tablespoon finely chopped dill

Sunflower oil, to shallow-fry

Lemon wedges to serve.

  • Combine potato, onion, mustard, lemon zest and juice, crackers, crabmeat, egg and 2 tablespoons parsley, then season well. Form into 8 small patties, then chill for 15 minutes to firm up.

  • Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.

  • Heat 2cm oil in a large pan over medium-high heat. Fry crab cakes for 1-2 minutes each side until crisp and golden. Garnish with parsley and serve with lime wedges and dill mayonnaise.

Stone Fruit Cake

Ingredients

100 Grams  Soft Butter

2 Eggs

80 Grams Caster Sugar

155 Grams Self Raising Flour

1 Teaspoon Vanilla Essence

Grated Rind Of 1 Lemon

125 Lemon Juice

10 Apricots Or Plums

Method

Place all the ingredients except the fruit in a food processor and process till smooth.you can use an electric mixer instead of a processor,in this case cream the butter and sugar first,then add the eggs one at a time then the flour and the other ingredients except the fruit.

Grease a 22 centimetre cake tin well and place a disc of greaseproof paper in the base,pout in the batter ,cut the fruit in half and remove the stones,place them upside down in circles over the batter..

Bake in a 200 Celsius oven for 30-35 minutes or till a skewer inserted comes out clean.

Cool on a wire rack.

Coq Au Vin

Ingredients

12 Chicken Maryland Pieces

60 Grams Butter

1 Onion,Finely Chopped

1 Heaped Tablespoon Flour

450 ml Red Wine

300 ml Beef Stock (Substitute 300 ml Water And 1 Beef Stock Cube)

2 Shallots, Finely Chopped

2 Cloves Garlic

2 Teaspoons Tomato Paste

200 Grams Button Mushrooms

250 Grams Bacon

Salt And Pepper

Method

Melt the butter in a large casserole dish on the stove top,saute the chicken on all sides till golden brown ,add the chopped onion and cook till the onion is tender,sprinkle the flour over the chicken and toss till the flour takes on a light brown colour,add the wine and the stock,the tomato paste,the shallots and season with salt and pepper,bring to the boil then cover and cook over medium heat till the chicken is cooked through and tender.

Slice the bacon into small pieces and in a separate pan saute till crisp,remove the bacon from the pan and add to the chicken ,to the rendered bacon fat add 30 grams butter and  saute the mushrooms till tender,add these to the chicken as well,combine well,remove the chicken and check the seasoning,bring the sauce to the boil and cook till it thickens,.

Pour some sauce over the chicken and serve with rice or baked potatoes.

Ginger Sponge

Ingredients

5 Eggs,separated

1/2 Cup Sugar

1 Tablespoon Golden Syrup

1/3 Cup Self Raising Flour

1/3 Cup Cornflour

3 Teaspoons Ground Ginger

1 Teaspoon Cinnamon

2 Teaspoons Cocoa Powder

3/4 Cup Thickened Cream

Method

Grease and flour 2 20 cm round cake tins.

Beat the egg whites till soft peaks form,add sugar gradually,beat in the egg yolks and golden syrup,triple sift the dry ingredients and fold into the egg mixture,divide the batter evenly between the two cake tins.

Bake in a moderate oven 18-20 mins,turn out the sponges immediately on to wire racks to cool.

When cool beat the cream till soft peaks and join the cakes with the cream and if desired dust the top with a little icing sugar.

Scallops With A Curry Sauce

Ingredients

16 Very Fresh Scallops

1 White Onion

1 Tablespoon Thai Fish Curry Powder

250 ml Coconut Cream

Juice Of 2 Limes

Chopped Lemongrass,Coriander Seed,Ginger Root

Peanut Oil For Frying

1/4 Glass White Wine

Method

Finely chop the onion,heat some peanut oil in a wok or frying pan,saute the onion till soft,add a few coriander seeds and handful of chopped lemongrass and some grated ginger root,stir in the curry powder and cook on low heat 6 minutes,add the coconut cream and lime juice,cover an cook on low for 30 minutes,strain the liquid into a clean pan and keep warm.

In a separate pan poach the scallops over low heat in a little white wine,serve with the cream sauce and garnish with julienne of lime zest,ginger and red pepper.

Pumpkin Scones

Ingredients

1 Cup Self Raising Flour

1 Cup Wholemeal Self Raising Flour

1 Cup Cooked And Mashed Pumpkin

1/4 Cup Sultanas

1 Tablespoon Honey

1 Teaspoon Allspice

3 Tablespoons Melted Butter

Grated Rind Of 1 Lemon

Sufficient Milk To Mix

Method

Sift the flours into a bowl with the spice,add the other ingredients then slowly add enough milk to form a soft but not sticky dough,knead very lightly and arrange on a greased scone tray.

Bake in a preheated 200 celsius oven 12-15 minutes or till golden brown.

Lovely for afternoon tea.

Smoked Trout Pate

I Whole Smoked Trout

1 Cup Water

1/2 Cup Dry White Wines

125 Grams Butter

1 Sachet Gelatine

300 ml Cream

Salt And Pepper.

Method

Remove the skin and the bones from the trout and set aside the flesh,put the head and the bones and skin in a saucepan and cover with the water and wine ,bring to the boil and boil 1 ,minute then reduce heat and simmer till the liquid reduces to about 1/3 of a cup,strain off the bones and return the liquid to the pan and add the butter and gelatin,heat over low heat stirring frequently till the butter and gelatine dissolves,place the trout flesh and liquid and cream in a food processor and blend on low speed till a good creamy consistency is achieved ,pack the mix into individual small ramekins and top with a little clarified butter and allow to cool.

Serve with hot toast.

Zucchini Pickle

Ingredients

10 Small Zucchini

1 Brown Onion

1/4 Cup Table Salt

1 Cup White Vinegar

3/4 Cup Sugar

1/2 Teaspoon Dry Mustard

1 Teaspoon Each Of Celery Seed,Turmeric ,Mustard Seed

Method

Wash the zucchini ,dry on paper towel then trim the ends and very thinly slice them,Finely chop the onion and place the onion with the zucchini in a large bowl and cover with water and add the salt,let stand 1 hour then drain off the water,mix the vinegar,sugar and spices together and pour over the vegetables let stand another hour then bring to the boil in a saucepan and cook 4 minutes,pack into a sterilised jar and seal.

Previous Older Entries Next Newer Entries

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 15 other followers