Potato Bhaji

Ingredients

20 Small New Potatoes

5 Tablespoons Vegetable Oil

2 Onions’

2 Tablespoons Turmeric

500 ml Chicken Stock

4 Tablespoons Garam Masala

4 Ripe Tomatoes

1/4 Teaspoon Dried Chilli

Method

Heat the oil in a wok or large frying pan and cook the sliced onions till they are tender,add the turmeric,chilli and tomatoes which have been peeled and roughly chopped,add the garam masala and sliced potatoes (you can peel the potatoes if you wish but you can also just scrub the lightly ,rinse and dry them) turn the potatoes till they take on the color of the spices,add the stock,bring to simmer then transfer to a baking dish and finish in the oven to heat through-about 10 minutes or till the potatoes are tender.

Serve by topping with some sesame seeds and a couple of drops of light sesame oil.

Mild Madras Prawn Curry

Ingredients

1,5 Kg Green Prawns

4 Medium Brown Onions

6 Cloves Garlic

125 ml Vegetable Oil

2 Teaspoons Dried Turmeric

2 Teaspoons Madras Curry Powder

500 ml Chicken Stock

250 Grams Coconut Cream

4 Tablespoons Chopped Chives

Method

Remove the shells from the prawns,de-vein them and rinse under  clean water,dry on paper towel,chop the onions very finely ,heat the oil and cook onion till soft,add the garlic,turmeric and curry powder,stir fry the prawns in this mixture for 1 minute then add the coconut cream and ensure it dissolves thoroughly,add the chicken stock and chives and adjust seasoning to taste with salt and pepper,reduce heat to medium and cook 5-10 minutes till the prawns are cooked through,serve with plain boiled rice.

Spicy Sauteed Eggplant

Ingredients

1 Fresh Ripe Eggplant

125 Grams Lean Pork Mince

125 Ml Vegetable Oil

2 Spring Onions

3 Tablespoons Crushed Garlic

2 Tablespoons Crushed Ginger

2 Teaspoons Sweet Chilli Sauce

125 Ml Water

1 Chicken Stock Cube

2 Tablespoons Light Soy Sauce

1 Teaspoon Soft Brown Sugar

2 Tablespoons Cornflour

Method

Leave the skin on the eggplant and slice into strips 3 cm long,cut the spring onions into 6mm lengths ,crumble the stock cube in the water and add the soy,cornflour and sugar to the stock.stir well.set aside.

Add the oil to a frying pan and heat till hot,stir fry the garlic and spring onion for 2 minutes then add ginger and eggplant and cook till the eggplant is tender but not mushy,transfer to a plate and keep warm,meanwhile drain most of the oil from the pan but leave two tablespoons and reheat ,add the pork mince and stir fry till the mince turns light brown,add the chilli sauce and stir ,return the eggplant to the pan and blend in the stock and cook,stirring constantly till the sauce thickens,

Serve Hot.

Hazelnut Macaroons

Ingredients

3 Cups Ground Hazelnuts

45 Grams White Sugar

1 Teaspoon Vanilla Extract

1 Pinch Of Allspice

4 Egg Whites

25 Whole Blanched Almonds

Method

Pre heat the oven to 190 Celsius/375 F,grease a baking tray.

In a large bowl combine the ground hazelnuts,sugar,vanilla and spice,add enough egg whites to make a firm dough,break off small pieces and roll into balls,place them on the baking tray and flatten slightly with a flat knife,top each with a blanched almond and bake 15-20 minutes.

Beetroot And Parsnip Mousse With Chive Butter

Ingredients 500 Grams Fresh Beetroot 500 Grams Parsnips 300 ml Cream 90 Grams Butter 6 Egg Whites Salt And Pepper Method Bake the beetroot unpeeled wrapped in foil ,in a moderate oven till tender,leave to cool at room temperature then peel and chop them roughly and puree in a blender  with half the cream and half the butter,,season with salt and pepper,beat 3 of the egg whites till very soft peaks fold through the puree,grease 6 small ramekins and half fill with the beetroot mousse and set aside . Peel the parsnips then cook in boiling salted water with a pinch of sugar,allow to cool then chop them roughly and puree in the blender with the remaining cream and butter,beat the other 3 egg whites till very soft peaks and fold through the parsnip puree and spoon into the ramekins on top of the beetroot mixture. Cover the molds loosely with foil and place in a baking dish,add sufficient hot water to come half way up the sides of the dishes bake in a 160 C oven 25-30 minutes,rest for 8-10 minutes then unmold on to plates and top with chive butter. To make the chive butter chop a small bunch of fresh chives ,melt 125 grams butter ,season with salt and pepper ,put the chives in the blender and pour on the butter while processing on low speed,spoon a little butter on top of the mousses.

Chicken Fillets With Tarragon Cream

Ingredients

6 Breast Chicken Fillets

90 Grams (3 oz) Butter

2 Spring Onions

1/4 Tablespoon Tarragon

1 Teaspoon Mustard Seed

300 ml Cream

1/4 Glass White Wine

Salt And Pepper

Method

Melt the butter in a heavy base skillet and cook the fillets till golden brown and cooked through,about 9 minutes,remove the fillets and keep warm in the oven on low heat,meanwhile add the onion and cook 2 minutes,deglaze the pan with the cream ,add the tarragon and mustard seed,add the wine stirring constantly  and cook till the sauce thickens.serve with the fillets,season with salt and pepper.

Scallops With Saffron Sauce

Ingredients

16 Very Fresh Scallops

25 Grams (1 oz) Butter

300 ml Cream

1/4 Glass White Wine

2 Shallots,Chopped

Pinch Of Saffron Threads

Salt And Pepper

Wash the scallops well to remove any grit,dry well with clean tea towel and set aside.

Put the saffron in a small pan with the wine and 1 Tablespoon water,bring to the boil then set aside to infuse.

Heat the butter in a frying pan and cook the shallots till soft ,when soft add the scallops and increase heat,cook the scallops 2 minutes each side ,remove from pan and keep warm,add the strained saffron liquor and boil rapidly and reduce by half ,remove from heat and stir in cream,return to heat and cook gently till the sauce thickens slightly.

Serve the scallops and shallots on a bed of lettuce and pour some of the sauce over them..

Apple Flan With Passionfruit Icing

Ingredients.

For The Pastry-

1 1/4 Cups Plain Flour

90 Grams (3 oz) Butter

1 Egg Yolk

2 Teaspoons Lemon Juice

For The Filling-

425 Gram Can Pie Apple

1 Teaspoon Grated Lemon Rind

1 Tablespoon Sugar

300 ml Thickened Cream

For The Icing-

1 1/4 Cups Icing Sugar

1 Ripe Passionfruit

1 Teaspoon Butter

2 Tablespoons Milk.

Method

First prepare the filling by combining the apples,lemon rind and sugar in a bowl and mash with a fork to break up any large lumps of apple.set aside.

Make  the pastry by sifting the flour into a basin,rub in cold butter pieces,mix to a firm dough with the egg yolk and lemon juice,wrap in cling film and refrigerate 30 minutes,after resting the dough roll it out to fit the base and sides of a 23 cm flan tin,trim the edges and prick the base all over with the tines of a fork,place the flan tin on a oven tray and and bake in a moderate oven 10-15 minutes or till golden brown,cool to room temperature.

Spread the apple mixture into the pastry case,whip the cream till soft peaks form then spread over the apple mixture evenly to the edge of the pastry case.

Make the passion fruit icing by sifting the icing sugar into a heatproof basin,stir in passion fruit pulp butter and just enough of the milk to make a thick paste,heat the icing over a pan of simmering water stirring constantly till it is of spreading consistency then quickly spread over the flan ,refrigerate at least 1 hour before serving.

Herb Meatballs

Ingredients

1 Kilogram (2 lb) Pork And Veal Mince

1 Teaspoon Salt

1 Teaspoon Black Pepper

1/4 Teaspoon Each  Dried Oregano ,Thyme

2 Eggs

1 3/4 Cups Soft Breadcrumbs

Method

In a large bowl combine the mince with the salt,pepper and the herbs and mix well and using wet hands form into 1 inch meatballs,beat the eggs lightly,dip the meatballs in the egg then roll in breadcrumbs which have been seasoned with salt and pepper.

Place the meatballs on lightly greased oven trays bake in a moderate oven 15 minutes or till well browned and cooked through.

Great as finger food for parties ,serve with tomato or barbecue sauce or soy sauce.

Makes about 35.

Cherry Sorbet

Ingredients

2 425 Gram Cans Dark Cherries

3/4 Cup Water

1/3 Cup White Sugar

2 Tablespoons Lemon Juice

3 Egg Whites

1/3 Cup White Sugar Extra.

Method

In a blender process the cherries with their liquid till finely chopped,combine the processed cherries with the water,sugar,and lemon juice in a saucepan ,bring to the boil till sugar dissolves,remove from heat pour into a 20 cm cake tin and allow to cool to room temperature then freeze until partly set,,beat the egg whites till soft peaks form,add the extra sugar gradually then beat gently till the sugar completely dissolves stir into the partially frozen cherry mixture,freeze,stir occasionally until set.

Serve with fresh seasonal fruit.

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