Recipes
September 29, 2009
Contents
I Soups, Starters and Snacks 1
1 Soups 2
2 Starters and Snacks 6
II The Main Course 8
3 Pork 9
4 Poultry 12
5 Lamb 16
6 Beef 18
7 Offal 22
8 Game 24
9 Pasta, Rice and Noodles 26
10 Pulses 31
11 Seafood and Fish 32
12 Vegetable Dishes and Accompaniments 38
13 Sauces & Dressings 44
III Desserts, Cakes and Biscuits 48
14 Desserts 49
15 Cakes and Biscuits 57
IV Appendices 60
A Stocks 61
B Seasonal Fruit And Veg 67
i
Part I
Soups, Starters and Snacks
1
Chapter 1
Soups
• 4 cups chicken stock or water
• Salt
French Onion Soup • 1 teaspoon hot red pepper flakes (optional)
• 6 large eggs
Serves 4
1. In a clay or other flame-proof casserole or skil-
• 50 g/2 oz butter let, heat the olive oil over medium heat. Add
• 2 medium onions, sliced the garlic, and fry it, stirring with a wooden
spoon, for 2 to 3 minutes, until it is golden.
• 30 ml/2 level tbsp flour Take care the garlic does not burn.
• 900 ml/11/2 pints beef stock 2. Add the bread, and turn it several times so
• salt & pepper that it absorbs the oil. Sprinkle it with the pa-
prika, and toss well. Add the water or broth,
• 1 bay leaf
and cook for 10 to 15 minutes, stirring, until
• 4 slices French bread the soup is heated through and well blended
• 75 g/3 oz Gruy´ re cheese, grated
e and the bread has absorbed much of the liq-
uid. Season to taste with salt and, if you like,
1. Melt butter in saucepan and fry the onions for the pepper flakes.
5–10 minutes until browned. 3. Just before serving the soup, crack the eggs,
2. Stir in flour and cook for 1 minute. Remove and slide them onto the surface of the soup,
pan from heat and slowly stir in the beef stock, taking care not to break the yolks. Let the
add seasoning and bay leaf. eggs cook for 1 to 2 minutes, until they are set.
Serve the soup by spooning it gently into shal-
3. Return to the heat and bring to the boil and
low bowls, allowing 1 egg per serving.
cook slowly until thickened. Cover and sim-
mer for 30 minutes. Remove bay leaf and ad-
just seasoning.
4. Put a slice of bread in each bowl, cover with Sopa de Fideo (Chorizo,
soup and top with cheese, or add bread to
soup in a large casserole, top with cheese and Vegetable and Pasta Soup)
grill for a few minutes.
• water or stock
• chorizo
• red pepper
Sopa de Ajo (Garlic Soup)
• green pepper
Serves 6 • celery
• 2 garlic cloves, whole and unpeeled
• 1/2 cup olive oil
• small glug of olive oil
• 6 garlic cloves, sliced thin
• other vegetables of choice; e.g. beans, peas
• 1/2 slightly stale baguette, sliced thin etc.
• 1 tablespoon paprika • fideo – small pasta pieces
2
3
1. Put all ingredients except the pasta in a large 2. In another pan, heat oil and stir fry garlic and
saucepan and boil for 7–8 minutes. ginger and gradually add the meat and fish
2. Add the pasta and cook for 4–5 minutes de- sauce. After 3 minutes add the onion, rice and
pending on package instructions. stock, stir and cover.
3. Simmer for 30 minutes. Just before serving
add the coriander leaves, stir well and deco-
rate with garnishes.
Red Pepper and Tomato Soup
Serves 4 Carrot and Rice Soup
• 2 large red peppers, chopped
• 550 g/11/4 lb carrots
• 14 oz/397 g can tomatoes, chopped
• White of 1 large leek
• 3/4 pt/450 ml vegetable stock
• 1 stick of celery
• 1 tsp mild paprika
• 1 onion, chopped
• 1 tbsp fresh basil, or 1/2 tsp dried
• 2 cloves of garlic, chopped
• 3 oz/90 g spring onions
• 45 g/11/2 oz butter
• 1/2 –3/4 tsp sugar
• 1 bouquet garni made from 2 sprigs of thyme
• Tabasco sauce (optional) and 2 sprigs of parsley
1. Place peppers, tomatoes, paprika, basil, spring • 1 bay leaf
onions and stock in a saucepan and simmer • 55 g/2 oz pudding rice
25–30 minutes
• 1–1.2 l/13/4 –2 pints chicken or vegetable
2. Place mixture in blender and process until stock
smooth • lemon juice
3. Reheat before serving, and add sugar to taste • salt & pepper
and a few drops of Tabasco if using. Gar-
nish with some finely sliced spring onion tops 1. Slice the celery, carrots and leeks thickly. Place
when serving. in a pan with the onion, garlic, bouquet garni
and butter. Cook covered on a low heat for 10
minutes, stirring occasionally.
3
2. Stir in the rice, and pour in 1l/1 4 pints of the
Thai Rice Soup stock. Season with salt and pepper, bring to
the boil and simmer for 15–20 minutes until
Serves 4 the vegetables and rice are tender.
3. Allow to cool slightly and discard the bou-
• 75 g/3 oz Thai fragrant rice quet garni. Process until smooth, adding extra
• 900 ml/11/2 pints chicken or vegetable stock stock if the soup is too thick.
• 1 tbsp sunflower oil 4. Spoon into bowls and garnish with a ta-
e ı
blespoon of cr` me fraˆche/yoghurt/whipped
• 2 cloves garlic; chopped
cream, and chopped chives or chervil.
• 1 tablespoon fresh ginger root; peeled and
chopped
• 225 g/8 oz pork; cooked and finely sliced
(leftovers fine to use) Caldo Verde (Portuguese
• 3 tbsp Thai fish sauce Cabbage and Potato Soup)
• 1 large onion; sliced
• 1 heaped tbsp fresh coriander leaves; chopped Variation is to add smoked pork sausage (chorizo) to
the soup.
• fresh coriander leaves; to garnish
Serves 4
• sliced chillies or red pepper; to garnish
• 750 g/11/2 lb potatoes
1. Rinse the rice and cook according to instruc-
tions on the packet, take off the heat, do not • 250 g/10 oz green cabbage, sliced
drain. Add the stock. • 1 onion, sliced thickly
4 CHAPTER 1. SOUPS
• 8 tbsp olive oil 1. Bring the stock to the boil. Add the potatoes
• salt and simmer for 4–5 minutes, then add the car-
rots, leeks and oats and continue to boil for a
1. Cook the potatoes and onion together in 2 further 4–5 minutes, or until the vegetables are
litres of boiling salted water for about 30 min- tender.
utes.
2. Using a potato masher, carefully crush the
e
2. Pur´ e the potatoes and onion in a food proces- vegetables in the pan until broken down.
sor or with a food mill, and return to saucepan.
3. Reduce the heat until the mixture is simmer-
3. Add the green cabbage and the olive oil and al-
ing. Add all of the cheese and stir until melted,
low to simmer for about 15 to 20 minutes until
then season, to taste, with salt and freshly
the green cabbage is cooked. .
ground black pepper. Continue to simmer for
a further 3–4 minutes.
4. To serve, ladle the Cheshire soup into six to
Cheesy Potato Soup eight serving bowls. Sprinkle over the sliced
leeks and watercress. Cut the fried cheese
sarnies into squares and serve alongside.
Though Cheddar is used in this recipe, other strong
cheeses work equally well.
Serves 4
• 12 oz/360 g potatoes, diced
• 6 oz/180 g onion, roughly chopped Indonesian Vegetable Soup
• 1 clove garlic, chopped
• 3/4 pint/450 ml strong chicken stock Serves 4
• 1/4 pint/150 ml milk
• 1 oz/25 g strong Cheddar cheese, grated • 2 tbsp sunflower oil
• nutmeg • 125 g/4 oz lean minced beef
• spring onions, or chives to garnish
• 1 onion, finely chopped
1. Place potatoes, garlic and onion in the stock
and bring to the boil, reduce heat, cover and • 1 clove garlic, crushed
allow to simmer for 25–30 minutes. • 1 red or green chilli, chopped
2. Pour mixture into a blender and process until
smooth. • 1 carrot, grated
3. Return the soup to the saucepan, add the milk • 1.2 l/2 pints beef stock or water
and allow to simmer. Add the cheese and sea-
son with nutmeg, pepper and salt if needed. • 198 g/7 oz can sweetcorn
Stir well to allow cheese to melt and just before
serving add chopped spring onion or chives. • 125 g/4 oz fresh spinach or other green salad
leaves
• 1 tbsp soy sauce
Cheshire Soup • salt & pepper
• 1.5 litres/2 1 pints chicken or vegetable stock
2
1. Fry beef, onion and garlic until beef browns.
• 3 large potatoes, peeled, chopped 2. Add chilli, carrot and cook for a further 2 min-
• 4 carrots, peeled, grated utes before adding the stock or water.
• 4 leeks, trimmed, cut in half lengthways, 3. Allow to boil, reduce heat and simmer for 15
finely sliced, plus extra to serve minutes.
• 6 tbsp quick-cook oats
4. Just before serving add the sweetcorn, soy
• 400g/14oz Cheshire cheese (preferably a sauce, salt & pepper, and greens and boil for
mixture of white and blue), grated 1–2 minutes.
• salt and freshly ground black pepper
5
4. In a bowl mix the eggs and sesame oil, and
slowly pour egg mixture in a steady stream
Sweetcorn and Crabmeat Soup into wok, stirring and pulling strands as they
cook.
Serves 4 5. Garnish with coriander and serve.
• 450 g/1 lb fresh sweetcorn on the cob or
275g/10oz tin sweetcorn
• 1.2 l/2 pints chicken stock
Thai Prawn Soup
• 2 tbsp finely shopped spring onion
• 3 stalks of lemon grass
• 1 tsp finely chopped ginger
• 900 ml/11/2 pints light chicken stock
• 1 tbsp rice wine
• 2 kaffir lime leaves, roughly chopped, or 4
• 1 tbsp light soy sauce wide strips of lime zest
• 1/4 tsp white pepper
• 2–3 red chillies, thinly sliced
• 1 tsp sugar
• 8 stems of coriander with leaves, roughly
• 2 tsp cornflour (in 2 tsp water) chopped
• 225 g/9 oz crabmeat • 2 cm/3/4 inch piece of ginger or galingale,
• 1 egg thinly sliced
• 1 tsp sesame oil • 340 g/12 oz raw peeled prawns
• 1/2 tsp salt • 3–4tbsp lime juice
• coriander to garnish • 3 tbsp oriental fish sauce
1. Clean corn and remove kernels from cob. 1. Trim the lemon grass and slice.
Place kernels in a blender with half the chicken
2. Bring the stock to the boil, add the lemon
e
stock and pur´ e.
grass, lime leaves, chillies, coriander and gin-
2. Pour mixture into wok with remaining stock ger/galingale. Bring back to the boil and sim-
and simmer for 10 minutes, add spring onion, mer for 1 minute.
ginger, rice wine, soy sauce, salt, pepper, sugar
3. Add the prawns and fish sauce, and simmer
and cornflour, bring to boil and simmer for 5
for 2–3 minutes until the prawns are cooked.
minutes.
Adjust seasoning if necessary and serve.
3. Add the crabmeat and stir slowly to mix well.
Chapter 2
Starters and Snacks
• 3 tbsp fresh parsley, chopped
˜
Tortilla Espanola (Spanish 1. Heat oil in skillet over medium heat and add
garlic. When garlic begins to brown, add
Omelette) mushrooms all at once. Stir and cook until al-
most done.
• 1 lb/450 g potatoes, cut into small 1–2cm
cubes 2. Add red pepper and dry sherry. Bring to boil
for one minute. Lightly salt.
• 1–2 onions, chopped
• 6 eggs, beaten 3. Remove the pepper, sprinkle with chopped
parsley and serve.
• salt & pepper
1. Fry the potatoes and onions in oil until start-
ing to turn golden brown, then remove from
pan and drain well to remove excess oil.
2. Once potato and onion mixture cool, add to Gambas al Ajillo (Garlic
the beaten and seasoned eggs and mix well.
3. Heat a little olive oil in a saucepan and add the
Prawns)
egg mixture, swirling slightly and cook over a
low to moderate heat, until the bottom is quite • 1/4 pint/150 ml olive oil
firm and starts to brown.
• 4 garlic cloves, peeled and sliced
4. Turn over omelette1 and allow to cook on the
other side, remove from pan and serve. • 1 dried red chilli pepper, seeds removed
• 24 large, raw prawns, peeled
˜
Champinones al Ajillo (Garlic • salt
Mushrooms) 1. Heat oil in large earthenware casserole or indi-
vidual ramekins over medium heat. Add gar-
• 5 tablespoons olive oil e
lic, chili pepper and prawn. Saut´ , stirring, un-
• 5 garlic cloves, peeled til prawns are done, about 3 minutes.
• 450 g (1 lb) fresh mushrooms, cleaned and cut 2. Sprinkle with salt. Remove casserole from
into thick slices, or left whole if small enough flame and immediately cover with plate.
• 1/2 dried chilli pepper, seeds removed, or a 3. Serve in same dish while still sizzling and un-
few drops of Tabasco sauce (optional) cover at table. Serve with crusty white bread
• 100 ml dry sherry for dunking.
• salt
1 To turn over omelette, place a large plate over the pan, hold plate firmly in place and turn the whole lot
over. Quickly slide the omelette back into the pan and continue cooking.
6
7
2. Cook unpeeled potatoes in the same water
where codfish has been cooked. Peel and mash
Croquetas de Bacalo (Salt Cod as soon as they are cool enough to handle.
Croquettes) 3. Cook onions in olive oil until transparent.
Add crushed garlic, cook one minute and stir
into potato mixture off the heat. Adjust the
• 200g/7oz bacalo/salt cod (unsoaked weight)
salt. Add parsley, egg yolks and pepper. Stir
• 35g/11/2 oz plain flour to combine.
• 2–3 cloves garlic
4. Whip egg whites until they form soft peaks
• good handfull of chopped parsley and fold them into potato mixture.
• 600ml/1 pint milk
5. Make 11/2 inch diameter dumplings with
• olive oil
floured hands or using a spoon, drop them in
• breadcrumbs hot olive oil to deep fry until they are golden.
Should make about 24.
1. Soak the salt cod over night, changing the wa-
ter frequently. Break up the soaked salt cod
into small flakes.
2. Fry garlic and parsley in a little olive oil.
3. Add the salt cod and continue to cook for 1–2 Spinach Pancakes
minutes.
4. Add the flour and mix well before adding the
Nice served with a basic tomato sauce or mustard
milk slowly with stirring to give a thick paste,
sauce (see chapter 13)
which should be cooked briefly.
5. When cool, shape into small oblongs, coat in Serves 6
breacrumbs and fry gently in oil.
• 6 savoury (unsweetened) crepes
• 1lb/450g fresh spinach
Codfish Balls • 1 tbsp oil
Popular Portuguese and Brazilian dish. • 1 onion - chopped
Makes 24 balls • 1 tsp paprika
• 1lb/450g salted codfish • 125g/4oz either Ricotta or cottage cheese
• 1lb/450g potatoes
• 1 large onion 1. Cook spinach in covered saucepan, drain well
and chop finely.
• 1 small garlic clove – optional
• 3 eggs 2. Heat oil in pan and soften the onion with the
paprika, then stir in the spinach, and heat un-
• 11 tbsp chopped parsley
til warmed through. Take pan off heat and stir
• freshly ground pepper in the cheese and mix well.
• olive oil
3. Either use the filling to fill 6 crepes or create a
1. Soak codfish in water overnight, changing wa- layers of crepes and filling, starting and finish-
ter twice to remove salt. Boil cod fish in water ing with a crepe. Sprinkle with a bit of cheese,
for 2 minutes — keep cooking water. Let cool place on baking tray and cook in oven (190
remove bones and skin, and shred as thinly as C/375 F/Gas 5) for 20 minutes.
possible.
Part II
The Main Course
8
Chapter 3
Pork
Pork Cobbler Pork and Leek Bake
Serves 4 Other hard cheeses may be used instead of Cheddar,
the ratio of mushrooms and leeks can be altered as
• 1lb 4oz (600g) pork tenderloin desired.
• 1/2 pt (300ml) cider Serves 4
• 1 onion, chopped • 1lb/450g pork escalopes, sliced
• 1 desert apple, sliced • 25g/1oz plain flour
• 1 red pepper, sliced • black pepper
• 2oz (60g) frozen peas or sliced green beans • 3 tbsp olive oil
• 2 tbsp cornflour • 1 clove garlic
• 4oz (120g) plain flour • 2–3 leeks, chopped
• 11/2 tsp baking powder • 100g/4oz mushrooms, sliced
• 1/2 tsp mixed herbs • 300ml/1/2 pint milk
• 4 tsp butter or margarine • 75g/3oz Cheddar cheese, grated
• 4 tsp milk
For the topping:
1. Grill the pork, and cut into 11/2 inch (4cm)
cubes and place in a saucepan with the cider, • 40g/11/2 oz fresh wholemeal breadcrumbs
onion, apple, pepper and peas or beans. Cover • 25g/1oz Cheddar cheese, grated
and simmer for 30 minutes.
• 2 tbsp freshly chopped parsley
2. Add the cornflour (as a paste mixed with a lit-
tle water) and stir in well. 1. Preheat oven to 190 C/375 F/Gas 5.
3. Reserve 11/2 tsp flour, and sieve the remainder 2. Coat pork strips in flour seasoned with black
into a bowl and add the baking powder and pepper, heat the oil and garlic in a pan and
herbs. Add the margarine/butter and rub un- cook the pork a short time, until sealed.
til the consistency of breadcrumbs. Mix in the 3. Stir in the leeks and mushrooms and cook for
milk to give a dough. a few minutes add milk and cook for a few
4. Roll out the dough to give a 1/2 –2/3 inch (2cm) minutes until thickened and smooth, before
thick round, and cut into six triangles. Allow adding cheese and transferring the mixture to
to stand for 10 minutes. an ovenproof dish.
5. Transfer the pork mixture to an ovenproof 4. Mix together the breadcrumbs, parsley and
dish, place the scones on top and brush them cheese and sprinkle over the top.
with a little milk. 5. Bake in oven for 15 minutes. Can be grilled
6. Bake at 425F/220C/Gas 7 for 15 minutes. after cooking to brown the top.
9
10 CHAPTER 3. PORK
2. Heat the oil in a large pan or wok and stir fry
the pork for 1-2 minutes. Add the vegetables
Pork Steaks with Peppers and stir-fry for another 2 minutes.
3. Add the pineapple, pineapple juice, white
wine vinegar, soy sauce and soft brown sugar
Works equally well with pork chops. Can also
and cook until thickened. Serve with noodles.
add chopped fresh ginger and replace stock with
unsweetened pineapple juice to give an oriental taste.
Serves 4
Chinese Barbecued Pork
• 15ml/1 tbsp oil
• 15g/1/2 oz butter Serves 6
• 1 medium onion, chopped (or sliced) • 1/4 cup soy sauce
• 2 cloves garlic, crushed • 2 tablespoons red wine
• 4 boneless pork loin steaks • 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 red pepper, sliced
• 1/2 teaspoon cinnamon
• 1 green pepper, sliced
• 1 green onion – halved
• 45ml/3 tbsp dry sherry
• 1 clove garlic – minced
• 30ml/2 tbsp soy sauce • 2 × 12oz pork tenderloins
• salt & pepper
1. Trim all fat from meat. Combine soy sauce,
• 150ml/1/4 pint stock wine, sugar, honey, cinnamon, onion and gar-
lic in large bowl. Add meat; turn to coat
1. Soften onions with garlic in the oil and but- completely. Cover and refrigerate 1 hour or
ter. Add pork and cook until browned on both overnight, turning meat occasionally.
sides, add peppers and cook a few minutes
longer. 2. Preheat oven to 350F/180C/Gas 4, Remove
meat, reserving marinade. Place meat on a
2. Add remaining ingredients, cover and simmer wire rack in a baking pan. Bake 45 minutes
for 8–10 minutes, until pork tender and pep- or until no longer pink in the middle, turning
pers soft. Transfer pork and pepper to serving and basting frequently with marinade.
plate and boil sauce for 2–3 minutes to reduce
slightly. Pour sauce over pork and serve.
Toad in the Hole
Pork and Pineapple Stir-Fry Serves 3–4
• 2 tbsp vegetable oil
Serves 4
• 450g/1lb sausages
• 2 tsp Chinese 5 spice seasoning • 125g/4oz plain flour
• 1 clove garlic, crushed • 1 egg
• pinch of salt
• 2 tbsp cornflour
• 300ml/1/2 pint milk and water mixture (2:1
• 350g/12oz cooked pork; thinly sliced ratio)
(leftovers okay to use)
• 2 tbsp vegetable oil 1. Put oil in small roasting tin and add sausages.
Cook in oven at 220 C/425 F/Gas 7 for 10 min-
• mixed vegetables1 utes until the sausages are brown and the fat
• 200g/7oz pineapple rings; reserve syrup hot.
• 2 tbsp white wine vinegar 2. Meanwhile sift the flour and salt into a bowl,
add the egg and half the liquid and gradually
• 1 tbsp soy sauce mix flour into liquid. Add remaining liquid
• 1 tbsp soft brown sugar and beat until smooth.
3. Pour mixture into roasting tin and bake for 40–
1. Dust pork in mixture of cornflour, Chinese 5 45 minutes until batter well risen and golden.
spice and garlic.
1 e.g. carrots, courgettes, baby sweetcorn
11
upright in the pan. When the fat is golden–
brown and crisp, lay the pork chops down flat
Suffolk Pork Chops with Cider and fry for 3–4 minutes on both sides, or until
the pork chop has deep griddle marks all over.
and Caramelised Apples Set aside.
3. Meanwhile, heat the olive oil in a large frying
Serves 4. pan and fry the onion and bacon together for
4–5 minutes, or until the onion is starting to
• 4 × 200g/7oz pork chops colour. Add the bouquet garni, button mush-
• 4 tsp sea salt flakes rooms and shallots to the pan and cook over a
medium-low heat for 3–4 minutes.
• 2 tbsp olive oil
4. Pour the cider into the pan and deglaze by
• 2 onions, peeled, finely chopped
scraping up any browned bits from the bottom
• 150g/5oz smoked bacon, chopped of the pan with a wooden spoon, then bring to
• 1 bouquet garni (celery, parsley, bay leaves the boil. Add the pork chops and cook for 10–
and thyme) 15 minutes, or until the pork is cooked through
(the juices should run clear when the pork is
• 300g/10 1 oz button mushrooms
2 pierced at the thickest part).
• 300g/10 1 oz shallots, peeled, cooked for ten
2 5. Meanwhile, dust the apple pieces with the
minutes, then drained and refreshed in cold
muscovado sugar. Place the griddle pan used
water
to cook the pork back over the heat, then add
• 4 Cox’s apples, peeled, cores removed, the apples and cook for 8–10 minutes, or until
quartered the apples are golden-brown and caramelised.
• 4 tbsp muscovado sugar 6. Remove the pork chops from the pan and set
• 500ml/17 1 fl oz Suffolk cider
2
aside to rest. Return the pan to the heat and
bring to a rapid boil, then stir in the mustard
• 4 tsp Suffolk mustard
and cream and cook for 4–5 minutes, or until
• 400ml/14fl oz double cream the liquid has reduced to a sauce consistency.
1. Roll the fat sides of the pork chops in the salt 7. To serve, spoon the caramelised apples onto
flakes. serving plates and arrange a pork chop next
to the apples, with the cooked carrots and
2. Heat a griddle pan until smoking. Sear the mashed potatoes alongside. Spoon over the
fat side of the pork chops in the pan for 1–2 sauce and serve.
minutes, using tongs to keep the pork chops
Chapter 4
Poultry
3. Place the casserole in the oven and leave the
chicken to cook, without disturbing.
Poulet aux Quarante Dousses 4. At the end of this time check that the chicken
is cooked. If it is, remove it from the oven and
d’ail (Chicken with Forty place on a serving dish. Surround with the
Cloves of Garlic) browned garlic cloves. Remove the fat from
the cooking juices by skimming it from the sur-
face with a spoon or kitchen paper. Reheat the
Not as overpowering as it sounds. Serve with a crisp juices, and pour this gravy into a sauce boat.
salad and a glass of ice cool Chardonnay for perfect If there is very little juice, add 5 tablespoons of
Summer entertaining. water and boil rapidly for 1 minute.
Serve the chicken hot, accompanied by toast slices
,and serve the sauce separately: each guest can crush
their own garlic cloves over the toast to extract the
savoury cooking juices. Pollo al Ajillo (Garlic Chicken)
Serves 4
If you want to have a bit of sauce, towards the end
• 1 chicken, 1.75kg/3lb
of the cooking lower the heat to minimum, remove
• 40 garlic cloves (approx. 4 heads) the excess oil from the frying pan and add a glass of
• 2 sprigs fresh thyme white wine. Cook for another 5 minutes and serve.
• 2 sprigs fresh rosemary • 1.5 Kg (3.3 lb) of chicken with bone and skin
• 2 sprigs fresh sage (either a whole chicken cut in to 4 cm/2 inch
• 2 celery sticks, tender inner ones with leaves, pieces or thighs and legs chopped separately)
roughly chopped • 12 garlic cloves
• 2 sprigs flat-leaf parsley • olive oil
• 3 tbsp olive oil • 1 teaspoon of salt
• salt & pepper • 3 bay leaves
• slices of toasted wholemeal bread to serve • a glass of white wine (optional)
1. Wash chicken, wipe dry and salt it inside and 1. For this recipe you need to use the biggest fry-
out. ing pan you have, so all the chicken pieces fit
2. Preheat oven to 200 C/400 F/Gas 6. Separate in one layer. If you don’t have a big enough
the garlic cloves and remove the outer but not frying pan you will need to use two simulta-
the inner skin. Fill the chicken cavity with half neously.
the thyme, rosemary, sage, celery, all the pars- 2. Start by peeling the garlic cloves and slicing
ley and 4 of the garlic cloves. Place the remain- them roughly, then pour olive oil until the bot-
ing thyme, rosemary, sage and celery in a large tom of the frying pan is covered and wait un-
oval casserole. Add the olive oil, salt and pep- til oil is hot. While you wait you can add salt
per and the remaining garlic cloves. Roll the to all the chicken bits. Then add all the gar-
chicken in this aromatic oil and then cover the lic pieces and just when they start to brown
casserole with its lid. add the chicken, inserting the bay leaves in
12
13
between. You will need to cook it for aprox- 9. Sprinkle the cheddar cheese over the chicken
imately 30 minutes or until all the pieces are and place under the grill for 4–5 minutes, or
crispy and brown, taking care to turn the until the cheese is melted, golden-brown and
pieces over so they get equally brown all over. bubbling.
Somerset Chicken
• 6 boneless chicken breasts, skin on Lemon Chicken
• salt and freshly ground black pepper
• 75g/2 1 oz butter, plus extra to serve
2 Serves 4–6
• 3 tbsp olive oil
• 2 onions, peeled, sliced • 4 whole chicken breasts
• 4 tbsp plain flour • 1/2 cup cornflour
• 2 tbsp wholegrain mustard
• salt & pepper
• 2 dessert apples, peeled, cores removed,
sliced into batons • 1/4 cup water
• 110g/4oz button mushrooms, sliced
• 4 large egg yolks, slightly beaten
• 250ml/9fl oz chicken stock
1 • 3 cups vegetable oil
• 300ml/10 2 fl oz cider
• 1 tbsp finely chopped fresh sage • 4 spring onions sliced
• 250ml/9fl oz double cream
• 11/2 cups water
• 300g/10 1 oz cheddar cheese, grated
2
• 1/2 cup lemon juice
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the chicken breasts with salt and • 31/2 tbsp light brown sugar
freshly ground black pepper.
• 3 tbsp cornstarch
3. Heat a large frying pan until smoking, then
add half of the butter and oil. Fry the chicken • 3 tbsp honey
breasts in batches, skin-side down first, for 1–2
minutes on both sides, or until golden-brown • 2 tsp instant chicken buillon granules
all over.
• 1 tsp fresh ginger root pared and grated
4. Transfer the chicken breast to a deep-sided
roasting tray and roast in the oven for 25 min-
utes, or until the chicken is cooked through 1. Remove skin from chicken and discard. Cut
(NB: the chicken is cooked through when breasts in half. Pound chicken breasts lightly
the juices run clear when the thickest part is with mallet or rolling pin.
pierced with a skewer.) Keep warm.
2. Combine cornflour, salt and pepper in small
5. Preheat the grill to high. bowl. Gradually blend in water and egg yolks.
6. Return the pan to the heat and add the re-
maining butter and oil. Add the onions and 3. Heat the oil in a wok to a high tempera-
cook for 4–5 minutes, or until softened but not ture. Dip chicken breasts, one at a time, into
coloured. Stir in the flour and the mustard cornstarch-egg yolk mixture. Fry breasts, two
and cook for a further 1–2 minutes. Add the or three at a time, in hot oil until golden.
apples and mushrooms and cook for a further
4. Cut each breast into three or four pieces and
minute, then pour over the chicken stock.
arrange on serving plate. Sprinkle with the
7. Bring to the boil, then add the cider and re- spring onions.
turn to the boil. Cook for 1–2 minutes, then
lower the heat, add the sage and stir in the 5. For sauce, combine remaining ingredients in
cream. Simmer for a further 5–6 minutes, then medium saucepan. Stir until blended. Cook
season, to taste, with salt and freshly ground over medium heat, stirring constantly, until
black pepper. sauce boils and thickens. Pour over the cooked
8. Pour the sauce over the chicken so that it is chicken.
completely covered.
14 CHAPTER 4. POULTRY
Pollo Limone (Italian Lemon Thai Style Chicken
Chicken) Serves 2
• 4 oz. chicken breasts • 10oz/275g chicken breast, skinless, boneless
sliced
• 8 oz. chicken stock • 1/2 cup sliced bamboo shoots
• 1 clove garlic, crushed • 1/2 cup sliced red pepper
• 2 tbsp olive oil • 1 fresh jalapeno, sliced
• 1 tbsp parsley, chopped • 2 stems Thai basil
• 1 tablespoon chili paste w/ sweet basil leaves
• 1 tbsp capers
• 2 tablespoon Thai fish sauce
• 1 tbsp butter
• 1/2 tbsp cornflour
• 1 lemon, halved • 1 tbsp soy sauce
• 1 tbsp chopped garlic
e
1. Heat saut´ pan, add olive oil, and sear chicken.
Add garlic, lemon, and stock. Place in pre- • 1/2 cup/150ml chicken stock
heated 375F oven and bake 12-14 minutes. • 1 tbsp soybean oil
2. Remove pan from oven and place on medium 1. Marinate the chicken with cornflour and soy
high burner. Remove chicken and lemon, add sauce and set aside.
parsley and capers. Reduce liquid in pan until
2. In a nonstick frying pan or wok on high heat,
4 tablespoons remain.
heat soybean oil and garlic. Cook until garlic
Remove pan from heat, wait 1 minute, then is golden brown, add marinated chicken. Stir
add hard butter, stirring well to glaze sauce. fry for 2 to 3 minutes.
Pour sauce over chicken and serve.
3. Add chili paste, Thai basil, fish sauce and
jalapeno. Fry for another 3 minutes and add
chicken stock according to dryness. Add bam-
boo shoots and red pepper. Cook for another
three minutes and serve with white rice on the
Pollo alla Piemontese side.
(Piedmont Chicken)
• 1 lb chicken portions Chicken Itza
• 1 onion, chopped
Serves 4
• 1 lb mushrooms, sliced
• 3 tbsp butter
• 3 shallots or scallions
• 1 tbsp oil
• 2 generous pinches sage
• 3 tomatoes, chopped
• 6 oz white wine • 1 onion, chopped
• butter • 3 cloves garlic, chopped
• 1 tbsp oregano
e
1. Saut´ chicken pieces and onion in butter over
• 1 tbsp cumin
low heat until chicken is golden and onion is
soft. Cover briefly while cooking. • 4 chicken breasts
• 2/3 cup/90g flour
2. Add shallots and sage, and continue to cook.
When shallots are cooked, add mushrooms • 2/3 cup/160g butter
e
and saut´ for a few minutes before adding the
wine. 1. In skillet melt oil and 1 tbsp butter. Add toma-
toes, onion and garlic and cook until onion is
3. Finish cooking until chicken is tender. Serve soft. Sprinkle with oregano and cumin before
over rice or pasta. covering and cooking for 10 minutes. Uncover
and simmer 10 minutes more.
15
2. Allow to cool slightly and puree in blender or 3. Heat the oil and garlic in a pan and cook the
Chinois. turkey a short time, until sealed.
3. Coat chicken pieces in mixture of flour, 2 tsp 4. Stir in the spring onions, apricots and milk,
salt and 1/2 tsp pepper. Brown in remaining cook for a few minutes until thickened and
butter and cover and cook on a low heat for 20 smooth, before adding cheese and transferring
minutes. the mixture to an ovenproof dish.
4. Beat 1/3 cup butter into half the sauce. Place 5. Mix together the breadcrumbs, parsley and
each piece of chicken on a large piece of foil. cheese and sprinkle over the top.
Top each piece evenly with sauce. Fold foil
tightly into a pouch. Place in baking dish and 6. Bake in oven for 15 minutes. Can be grilled
bake at 170 C/350 F/Gas 4 for 20 minutes. after cooking to brown the top.
Turkey and Apricot Bake
Potted Turkey
Other hard cheeses may be used instead of Cheddar,
and chicken can replace the turkey. The apricots can • 225g/8oz leftover turkey, brown and white
be substituted with mushrooms or green pepper. meat
Serves 4 • 80g/3oz softened butter
• 1/4 tsp cayenne pepper
• 1lb/454g turkey breasts, sliced
• 25g/1oz plain flour • nutmeg, grated
• black pepper • 1/4 lemon, juice only
• 3 tbsp olive oil • extra butter for melting
• 1 clove garlic
1. Place all the ingredients in a blender and
• 1 bunch of spring onions, chopped
blend, leaving a bit of texture.
• 150g/5oz ready-to-eat dried apricots
2. Pour the mixture into ramekins, packing
• 300ml/1/2 pint milk down firmly and put in the fridge to chill.
• 75g/3oz Cheddar cheese, grated
3. When turkey mixture is firm, melt extra butter
For the topping: and pour over top of each ramekin to seal and
return to the fridge to set.
• 40g/11/2 oz fresh wholemeal breadcrumbs 4. This dish should be served at room tempera-
• 25g/1oz Cheddar cheese, grated ture so take it out of the fridge shortly before
• 2 tbsp freshly chopped parsley serving.
5. This dish works well spread on thinly sliced
1. Preheat oven to 190C/375F/Gas 5. sour dough bread with dill pickles, gherkins
2. Coat turkey strips in flour seasoned with black and pickled beetroots.
pepper.
Chapter 5
Lamb
• 11/2 tsp sea salt flakes
1. Trim away any excess fat from the lamb and
Oxford St John Steaks with open out any thicker areas so that it is all 4-5cm
Caper Sauce thick – this will help it to cook more evenly.
2. In a pestle and mortar, grind the spice seeds to
Serves 4 a powder and mix to a paste with the paprika,
oil and a pinch of salt. Put the lamb in a dish
• 4 lamb leg steaks, about 175 g/6 oz each and rub the paste all over the meat. Cover and
set aside for at least 1 hour.
• salt & pepper
3. Meanwhile, make the cumin salt. Heat a dry
• 25 g/1 oz butter frying pan over a high heat, reduce the heat
• 1 tsp plain flour and add the cumin, shaking for a few seconds
• 300 ml/1/2 pint lamb stock (or chicken stock) until aromatic. Tip into a mortar and grind to
a coarse powder. Stir in the salt and plenty of
• 2 tbsp drained capers black pepper. Set aside.
• 1 tbsp vinegar from capers 4. Put the lamb onto a well established barbecue,
skin-side down, and cook for 10-12 minutes on
1. Season lamb steaks and fry gently in the but- each side for medium-rare. (Cook for longer if
ter for 10–15 minutes until browned on both you like.) Lift onto a board, cover with foil and
sides, remove from pan and keep warm. rest for 5 minutes.
2. Loosen sediment from pan, stir in the flour 5. To serve, carve the lamb into slices. Serve with
and cook for 1–2 minutes then gradually add the cumin salt and drizzle with any meat juices
stock and cook until thickened. Boil until and the Saffron and mint yogurt.
smooth and add capers, vinegar and simmer
for 1–2 minutes.
3. Return lamb to dish and simmer for 5 minutes
or until lamb cooked to your liking.
Lancashire Hotpot
• 900g/2lb best end and middle neck lamb,
sliced into chops
Moroccan Mechoui-Style Lamb • 1 tbsp groundnut oil
• butter
• 2.5kg leg of lamb, boned and butterflied (ask • 4 lamb’s kidneys, skinned, cored and cut into
a butcher to do this) bite-sized pieces
• 1 tbsp coriander seeds • 3 onions, sliced into 1cm/1/2 in wedges
• 11/2 tsp cumin seeds • 1 tbsp plain flour
• 3/4 tsp sweet paprika • 570ml/20fl oz freshly boiled water
• 11/2 tbsp olive oil • 1/2 tsp Worcestershire sauce
• 1 fresh bay leaf
For the roasted cumin salt • 2 thyme sprigs
• 1 tbsp cumin seeds • 900g/2lb potatoes, cut into 2cm slices
16
17
• salt & pepper 2. Cover with pastry and brush over with milk.
Bake two hours in moderate oven.
1. Pre-heat the oven to 170C/325F/Gas 3.
3. Whilst the pie is cooking, boil the bones, the
2. Trim the lamb of any excess fat and pat dry
sliced onion onion, pepper and salt for 11/2
with paper towel.
hours. When pie is ready strain the stock and
3. Heat the oil and a small knob of butter in a pour into pie.
large heavy-based frying pan until very hot.
Add the lamb, two or three pieces at a time,
and fry until brown, turning once. Once
browned, put them in a wide 3.5-litre casse-
role. Brown the pieces of kidney. Irish Lamb Stew
4. Once the meat and kidney are in the casse-
role, add the onions to the pan. Fry over • 11/2 pounds thickly sliced bacon, diced
medium heat, adding a little more butter to the
• 6 pounds boneless lamb shoulder, cut into 2
pan if necessary, for about ten minutes until
inch pieces
browned at the edges.
5. Stir in the flour then gradually add the hot wa- • 1/2 teaspoon salt
ter and Worcestershire sauce, stirring until the • 1/2 teaspoon ground black pepper
flour and liquid are smoothly blended. Season
with salt and pepper and bring to simmering • 1/2 cup all-purpose flour
point. Pour over the meat in the casserole. • 3 cloves garlic, minced
6. Add the bay leaf and thyme, then arrange the • 1 large onion, chopped
potato slices on top in an overlapping pattern.
Season the potatoes and dot the surface with a • 1/2 cup water
few dabs of butter. • 4 cups beef stock
7. Cover with a tight-fitting lid and put in the • 2 teaspoons white sugar
oven. Cook for 1 hour 30 minutes. Towards
the end of cooking time, remove the lid and • 4 cups diced carrots
brush the potatoes with a little more butter. • 2 large onions, cut into bite-size pieces
Then place under the grill to crisp up. Alter-
natively, remove the lid and increase the heat • 3 potatoes
to 200C/400F/Gas 6 for the last 15 minutes of • 1 teaspoon dried thyme
cooking.
• 2 bay leaves
8. Remove the bay leaf and thyme before serv-
ing. • 1 cup white wine
1. Place bacon in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain,
Welsh Lamb Pie crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mix-
Served hot or cold, this is a very old and good dish. ing bowl. Toss to coat meat evenly. Brown
meat in frying pan with bacon fat.
• 11/2 lb. neck lamb, boned and cut into small
pieces 3. Place meat into stock pot (leave 1/4 cup of
• 1 teaspoonful finely chopped parsley fat in frying pan). Add the garlic and onion
and saute till onion begins to become golden.
• small bunch young carrots, cut into thin Deglaze frying pan with 1/2 cup water and add
rounds the garlic-onion mixture to the stock pot with
• salt & pepper bacon pieces, beef stock, and sugar. Cover and
• short crust pastry simmer for 11/2 hours.
• 1 onion 4. Add carrots, onions, potatoes, thyme, bay
leaves, and wine to pot. Reduce heat, and sim-
1. In bottom of a pie dish layer the carrots, meat, mer covered for 20 minutes until vegetables
parsley and pepper and salt. Repeat until all is are tender.
used; cover with water, 2 in. from top.
Chapter 6
Beef
Beef, Guinness and Mushroom Hot Orange Beef
Stew
Serves 4
• 900 g/2 lb shin of beef, trimmed and cut into
4 cm/11/2 in cubes • 1/2 lb flank steaks, thinly sliced against the
grain
• seasoned flour
• 55 g/2 oz butter For the marinade:
• 2 tbsp sunflower oil • 1 egg white
• 2 onions, roughly chopped
• 1 tbsp soy sauce
• 110 g/4 oz button mushrooms
• 1 tbsp cornstarch
• 225 g/8 oz large cap or wild mushrooms,
thickly sliced • pinch white pepper
• 720 ml/11/4 pints Guinness, Murphy’s or • 1/2 tsp sesame oil
other stout • 2 garlic cloves, chopped
• 2 tbsp tomato pur´ e
e
• 20 dried red chillies, left whole for mild, 10
• 1/2 tbsp sugar broken in half for hot, all for very hot
• bouquet garni, made from 1 bay leaf, 2 sprigs • orange peel, from 1 medium orange
of thyme, 2 sprigs of parsley and 1 sprig of
rosemary For the seasoning, combine the following in bowl
• salt & pepper • 1 tbsp sugar
1. Preheat oven to 170C/325F/Gas 3. • 3 tbsp hoisin sauce
2. Toss the beef in seasoned flour. Heat a third of • 1 tbsp soy sauce
the butter and half the oil in a frying pan and
• 1 tbsp red wine vinegar
brown meat briskly in batches. Transferring
the beef to a casserole once finished. • 1 tbsp dry sherry
3. Add a little more oil to the pan and slightly • 1 tbsp chilli oil
brown the onions, placing in a the casserole • 1/4 tsp salt
once done.
• 1/2 tsp cornstarch
4. Fry the mushrooms and add to the casserole.
5. Pour the stout in the pan and bring to the • 1 tbsp sesame oil
boil, scraping in the frying residues. Stir in
the tomato paste and the sugar; pour over the 1. Combine beef and marinade in bowl; marinate
casserole and add the bouquet garni. between 2 and 24 hours, covered, in refrigera-
1
tor.
6. Cover and cook in the oven for 2 2 –3 hours
until the meat is tender. Discard the bouquet 2. Heat wok on high heat. Add 2 tablespoons oil;
garni before serving. when hot, add beef and stir-fry for 30 seconds
or until medium-rare. Remove to a plate.
18
19
3. Return wok to high heat; add 1 tablespoon • 2 tbsp soy sauce
oil. When hot, add garlic, chillies (including
• 1/2 tsp salt
seeds), and orange peel slices. Toss for 30 sec-
onds or until chillies begin to blacken. • 1 tbsp dry rice wine or sherry
4. Return beef to wok, toss for 30 seconds, stir • 1/2 tsp dry red pepper flakes
seasoning liquid, and pour over beef. Toss for
30 seconds or until glazed by sauce. Drizzle in • 3 tbsp peanut oil
sesame oil, stir, and transfer to a heated platter. • 1 tablespoon sesame oil
• 1/2 teaspoon chopped garlic
• 1 bunch spring onions, each cut in half
Rice Beef Noodles lengthwise, then cut diagonally in 1” long
pieces
Serves 4
1. Put meat strips in bowl; add half the soy
• 250g/8oz dried rice noodles sauce, salt, rice wine and pepper and two ta-
blespoons of oil, mix well and set aside.
• 3 tbsp vegetable oil
2. Mix remaining one tablespoon of soy sauce
• 2 tsp cornflour
with sesame oil; set aside.
• 1 tsp sesame oil
3. Heat remaining one tablespoon of oil in wok,
• 4 tbsp dark soy sauce until hot. Add garlic and stir fry 10 sec-
• 1 tbsp Chinese rice wine onds. Add beef and stir fry one minute before
• 200g/6oz rib-eye or sirloin, thinly sliced adding onion and sesame oil mixture; stir fry
until heated through. Serve immediately.
• 2 garlic cloves, finely sliced
• 2cm/1/2 inch piece ginger, shredded
• 1 sweet red pepper
• 4 spring onions, finely chopped Steak and Kidney Pudding
• 1 tsp sugar
• 2 tbsp water • 200 g/8 oz self-raising flour
• 200g/6oz beansprouts, rinsed • pinch of salt
1. Mix the cornflour and rice wine, then add the • 100 g/4 oz shredded suet
sesame oil and 1 tbsp soy and marinade the • cold water to mix
sliced beef for 30 minutes.
• 500 g/1 lb stewing steak, trimmed
2. Cook the noodles according to the pack in-
structions, drain and rinse and put to one side. • 100 g/1/4 lb ox kidney
3. Heat 2tbsp of oil in a wok, add the garlic, gin- • a little seasoned flour
ger, red pepper and most of the spring onions • beef stock or water
and toss well over a high heat for 1 minute.
Add the beef and its marinade and toss well
1. Mix flour, salt and suet, add sufficient cold wa-
until cooked, then tip out in a warm plate.
ter to make a pliable dough.
4. Heat remaining 1 tbsp oil, add the drained
noodles and cook for 2 minutes over high heat. 2. Turn the dough onto a floured board and
Add remaining 3 tbsp soy sauce, water, sugar knead lightly. Allow to rest for a few minutes
and beansprouts, tossing well. Return the beef before rolling out.
mixture to the wok, tossing well. Scatter with 3. Line a 1 litre/2 pint basin with the suet pastry,
the remaining spring onions and serve. retaining enough pastry to form a lid.
4. Cut the meat and kidkey, roll in seasoned
flour, place in the lined basin and fill 2/3 full
with stock or water.
Mongolian Beef Stir-Fry
5. Damp the edge , roll out the the remaining
pastry to fit top, seal edges well.
Serves 4
6. Cover with greasproof paper and foil and
• 1 lb/450 g lean flank or sirloin steak, thinly steam for 4 hours.
sliced across grain, cut in 11/2 inch long strips
20 CHAPTER 6. BEEF
Lobscows (Lobscouse) Cawl
This is a classic North Welsh stew/broth. It’s basi- Cawl is a traditional Welsh stew-like dish consisting
cally a mix of vegetables, marrow bones and meat of meat and vegetables. Its ingredients tend to vary,
(which used to be salt beef) but these days tends to but usually includes Welsh lamb and leeks.
be stewing beef. The vegetables are variable and de-
This dish is best made the day before serving.
pend on what’s to hand. Potatoes, onions, swedes
and carrots are essential for a proper lobscows, how-
• 1kg/2lb 3oz neck of lamb (on the bone),
ever.
preferably Welsh, cut into serving pieces
Though this dish is quintissentlally Welsh, the name
isn’t and it seems that the term ’lobscows’ is a ’Cymri- • 2 litres/3 pints 101/2 fl oz lamb stock
cification’ of the Norwegian ’Lapskaus’ or Liver- • 225g/8oz potatoes, peeled and chopped
pudlian ’Lobscouse’ a classic stew that was common • 225g/8oz onions, peeled and chopped
ship-board fare and popular is port towns,
• 225g/8oz leeks, trimmed and sliced into
• 2–3 tbsp olive oil 1cm/1/2 in slices
1
• 1.2kg/2 2 lb stewing beef, chopped • 225g/8oz carrots, peeled and chopped
• 2 marrow bones (ask your butcher for these) • 225g/8oz swede, peeled and chopped
• 1 onion, peeled, chopped
• 3 potatoes, peeled, chopped 1. Place the lamb into a large pan and pour over
the stock. Bring the liquid to the boil, then re-
• 1 swede, peeled, chopped
duce the heat until it is simmering and con-
• 2 leeks, trimmed, chopped tinue to simmer for one hour.
• 2 carrots, peeled, sliced 2. Add the chopped vegetables and continue to
• 2 bay leaves cook for a further hour. Remove from the heat,
• salt and freshly ground black pepper cover and set aside to cool overnight.
• 1.5 litres/2 1 pints beef stock
2 3. When you are ready to serve the stew, re-
turn the mixture to the boil and continue to
1. Preheat oven to 150C/300F/Gas 2. boil for 15 minutes, or until completely heated
2. Heat the olive oil in a large casserole dish over through.
a medium heat. Add the beef pieces and cook 4. To serve, divide the cawl equally among four
for 4–5 minutes, stirring occasionally, or until to six serving plates. Serve with crusty bread
browned all over. and Welsh cheese.
3. Add the marrow bones to the pan and con-
tinue to cook for a further 2–3 minutes.
4. Remove the beef and marrow bones from the
pan and set aside on a warm plate. Boiled Beef with Cabbage
5. Add the chopped onions to the casserole the
beef was cooked in. Fry in the pan juices for 1
• 2–2.25kg (4 2 5lb) piece of corned beef
1–2 minutes, or until softened. (preferably the top rib, but silverside is good,
6. Stir in the potatoes and swede and continue to too)
cook for a further 2–3 minutes.
• 2 onions, peeled but left whole
7. Add the chopped leeks, carrots and bay leaves
• 6 cloves
and season, to taste, with salt and freshly
ground black pepper. Continue to cook for a • 2 bay leaves
further 1–2 minutes, or until just softened. • 8 black peppercorns
8. Return the beef and marrow bones to the
• 3 large carrots, peeled and cut into 3 pieces
casserole, then pour over enough beef stock to
each
just cover the casserole contents.
• 4–6 evenly sized floury potatoes (about
9. Cover the casserole with a lid, then transfer to
1 100g/4oz each), peeled and halved
the oven and cook for 2 2 –3 hours, or until the
beef is tender. • 1 tightly packed, medium-sized green
10. To serve, spoon some of the lobscouse casse- cabbage
role into the centre of four to six serving plates • salt and freshly ground black pepper
and serve with crusty bread, if desired.
• hot mustard, to serve (optional)
21
1. Rinse the beef under cold water to remove the Then add the potatoes and simmer for 15 min-
brine and put it into a large but snugly fitting utes. Meanwhile, wash the cabbage, cut it into
pan that is also large enough to hold all the 6 or 8 wedges and remove the thickest part
vegetables. Stud the onions with the cloves of the core, but leave a little to help hold the
and add them to the pan with the bay leaves, leaves together. Add to the pan and simmer
peppercorns and enough water to cover. Bring for 5 minutes, by which time all the vegetables
to the boil over a high heat, skimming off any should be tender.
scum as it rises to the surface. Then reduce 3. Lift the beef on to a carving board and carve
the heat, cover and leave to simmer for 2–2 1 2 the meat across the grain into slices. Arrange
hours, until the beef is tender, skimming the the beef and vegetables on a large, warmed
surface and topping up the water now and serving platter and moisten with a little of the
then if necessary. stock. Serve with some hot mustard, if you
wish.
2. Add the carrots and bring back to the boil.
Chapter 7
Offal
Recipe 2
Serves 4
Devilled Kidneys
• 2 veal kidneys or 8 lamb kidneys
A traditional English breakfast dish. • 2 tbsp butter
• 1 tsp Worcestershire sauce
• 2 tsp chopped shallots
• 3 tsp cognac
Recipe 1
• 1 tsp English mustard powder
Serves 2 • 1/3 cup thick cream
• 2tbsp coarsely chopped parsley
• 1 tbsp butter
• salt and freshly ground black pepper
• 4 lambs’ kidneys, trimmed and cut into
chunks 1. If using veal kidneys, remove the suet and
• 1 tsp Worcestershire sauce split them in half lengthways making the cut
on the side where the gristle and fat are at-
• 2 tsp tomato pur´ e
e tached. Pull out all the fat including any
sinews around the interior.
• 2 tsp lemon juice
2. Cut the kidneys (lamb or veal) crosswise into
• 1 tsp English mustard powder slices 1/4 inch thick and season.
• pinch cayenne pepper 3. Over a medium high heat, melt 1 tbsp bitter
in a heavy skillet and when butter sizzles add
• salt and freshly ground black pepper
half the kidneys. Brown them well on each
side and remove to do same for remaining kid-
1. Heat a frying pan until hot, then add the but- neys. Drained the cooked kidneys in a sieve
ter and kidneys and fry for 2–3 minutes, until catching the juices.
golden-brown all over.
4. Do not clean the skillet, but put on low heat
e
2. Place the Worcestershire sauce, tomato pur´ e, and add the shallots and cognac, taking care
lemon juice, mustard powder and cayenne not to ignite the cognac, stir well and scrape
powder into a bowl and whisk together well. up any residue from the pan, then pour i
the cream and simmer for two minutes whilst
3. Pour the dressing onto the kidneys and stir
stirring with a whisk. Then pass the sauce
well to combine. Cook for a further minute or
through a sieve into a clean skillet, pressing
two, until the kidneys are completely cooked
down to extract the juices from the shallots.
through. Season, to taste, with salt and freshly
ground black pepper. 5. Whisk in the mustard and when blended add
the kidneys. Bring to a bare simmer; do not
4. To serve, place the toast onto two plates and boil. Add salt & pepperto taste and garnish
top each slice with the kidneys and pan juices. with the chopped parsley.
Garnish with flatleaf parsley.
22
23
4. Season in the pan, then remove to a warmed
plate and keep warm.
Devils On Horseback 5. Add the port or Madeira to the pan, bring to
the boil and allow to bubble until reduced by
Serves 6 half.
6. Add the vinegar and cook for a few seconds.
• 2 chicken livers
7. Pour in the stock and bring to the boil, stirring.
• 3 rashers streaky bacon Continue to boil until reduced by half.
• 6 fingers hot buttered toast 8. Meanwhile, add the pasta to the pan of boil-
• black pepper, freshly ground ing water and cook for 2-3 minutes for fresh
pasta or according to the packet instructions
• cayenne pepper for dried pasta until just tender.
• paprika 9. Drain, then toss with the remaining butter and
the fresh or dried sage.
1. Wash and dry each liver and cut into three.
10. Season the pasta well and divide between two
2. Remove the rind from the bacon and cut each warmed serving plates.
rasher in half.
11. Lay the liver over the top (you may want to
3. Wrap each piece of liver in bacon and fry or slice this first).
grill for 2 to 3 minutes.
e ı
12. Whisk the cr` me fraˆche into the sauce in the
4. Place one roll on each finger of toast. Sprin- pan, if using. Check the seasoning and spoon
kle with black pepper and a little cayenne and over the liver. Serve immediately
paprika. Serve very hot.
Pan-Fried Liver and Bacon
Calves’ Liver With
Port-Flavoured Pan Juices Serves 4
• 25 g/1 oz butter
Serves 2
• 6 bacon rashers
• 25 g/1 oz butter • 2 onions, thinly sliced
• 1 tbsp olive oil • 5 ml/1 tsp sugar
• 250 g/9 oz calves’ liver, thinly sliced and cut • 350 g/12 oz lamb’s liver (coated in seasoned
in half lengthways flour)
• approx. 4 tbsp port or Madeira • 45 ml/3 tbsp dry sherry
• 2 tsp red wine vinegar • 15 ml/1 tbsp Worcestershire sauce
• 100 fl oz fresh beef or chicken stock
ml/31/2 • 150 ml/1/4 pint water
(buy ready-made in a tub)
• 8 cherry tomatoes
• 250 g/9 oz fresh or 200 g/7 oz dried ribbon
pasta 1. Heat butter in a large frying pan and add the
• 1/2 tbsp chopped fresh sage or a good pinch bacon and fry until crisp and browned on both
of dried sage sides, remove from pan and set aside. Add the
onions and sugar and cook for 10–15 minutes
• 1 tbsp cr` me fraˆche (optional)
e ı until soft and golden.
• salt & pepper 2. Add the liver and cook for 10 minutes until al-
most cooked.
1. Heat a large saucepan of lightly salted water
until boiling for the pasta. 3. Stir in the sherry, water and Worcestershire
sauce and simmer gently until the liver is
2. Meanwhile, heat half the butter with the oil in cooked and the sauce is thickened.
a frying pan until no longer foaming and feel-
ing hot. 4. Return the bacon to the pan and add the toma-
toes, season with salt & pepper and cook for
3. Add the liver and fry for 1–2 minutes on each a further 3-4 minutes until the tomatoes have
side until well browned and just firm when softened.
pressed with the back of a fork.
Chapter 8
Game
onions are soft and transparent but not brown.
Pour in the wine and stock, and bring to a boil
Hasenpfeffer (Braised Rabbit in over high heat, scraping in any bits clinging to
the bottom and sides of the pan.
Spiced Red Wine Sauce) 4. Stir in the brandy, currant jelly, bay leaf, rose-
mary and thyme, and return the rabbit and
• 1/2 lb. lean bacon, finely chopped any juices collected around it to the casserole.
• 2–1/2 to 3 lb. rabbit, cut into serving pieces. Add the drained bacon, cover the casserole
tightly and bake in a 350 oven for 1–11/2 hours,
• 1/2 tsp salt
or until the rabbit is tender but not falling
• 1/2 tsp black pepper apart. (Young rabbits cook in about an hour).
• 1/2 cup flour 5. Pick out the bay leaf, stir in the lemon juice and
• 1/2 cup minced shallots or onions taste for seasoning. The sauce should be quite
peppery.
• 1/2 tsp. finely chopped garlic
• 1 cup dry red wine
• 1 cup chicken stock
• 2 tbsp brandy
Tuscan Rabbit
• 1 tsp currant jelly
• 1 small bay leaf • 1 lemon
• pinch rosemary
• 1 tbs olive oil
• pinch dried thyme
• 2 cloves garlic, crushed
• 2 tsp fresh lemon juice
• 2 tsp fresh rosemary, or 1/2 tsp dried
1. In a large heavy flame-proof casserole, cook • salt & pepper
the bacon over moderate heat, stirring fre-
quently, until crisp. Spread the bacon out on a • 2 lb rabbit pieces
double thickness of paper towels to drain and
set the casserole with the bacon fat aside. 1. Grate the rind from the lemon. Place in a bak-
2. Wash the rabbit pieces under cold water and ing dish with the juice from the lemon, oil, gar-
pat thoroughly dry. Sprinkle with the pieces lic, rosemary, salt & pepper. Add the rabbit
with salt and pepper, then dip into flour and and turn the pieces to coat all sides. Cover
shake off any excess. Heat the bacon fat in the and refrigerate for several hours or overnight,
casserole over high heat until it sputters. Add turning the pieces occasionally.
the rabbit, a few pieces at a time and brown 2. Preheat oven to 200 C/Gas 6. Bake the rab-
on all sides, regulating the heat so that they bit uncovered for about 25 minutes. Turn the
brown quickly and evenly without burning. pieces frequently and baste with pan juices un-
As they are done, transfer the pieces to a plate. til the rabbit is tender and the juices run clear.
3. Pour off all but 2 tbsp fat from the casserole If desired, grill the meat for a few minutes to
and in it cook the shallots/onions and garlic, achieve a light brown color.
stirring frequently, for 4 or 5 minutes until the
24
25
• 1 tbsp cornflour
Rabbit Chasseur For the marinade
• 300ml/10fl oz dry white wine
• 2 rabbits, quartered
• 125ml/4fl oz olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 lb mushrooms
• salt & pepper
• 2 medium tomatoes, chopped
• flour • 2 medium onion, thinly sliced
• 3 bay leaves • 1 carrot, thinly sliced
• 1tbsp tomato puree
1. To prepare the marinade, mix all the ingredi-
• 500 ml white wine ents in a large, shallow bowl. Add the rab-
• 2 tbsp butter bit pieces and marinate them at room temper-
ature for 6 hours, basting occasionally. Re-
1. Dust the rabbit with flour and brown it over move the rabbit from the marinade and dry on
high heat quickly then pour off the oil and fats kitchen towels. Reserve the marinade.
that accumulate.
2. Melt the butter in a large, deep frying-pan.
2. Add onions, mushrooms, tomatoes, flour, salt, Add the rabbit pieces and fry until they are
pepper, bay leaves, and tomato paste and cook evenly browned. Pour in the marinade and
for 5 minutes. bring to the boil. Stir in seasoning, cover and
3. Add the wine and bring the mixture to a boil. simmer for 1 to 11/4 hours, or until the pieces
are cooked through and tender. Remove the
4. Bake in oven at 350 F/180 C/Gas 4 for 45 min-
pan from the heat and transfer the rabbit to a
utes.
warmed serving dish. Keep warm while you
make the sauce.
3. Strain the cooking liquids into a small
Rabbit With Mustard Sauce saucepan, pressing down on the vegetables
with the back of a wooden spoon. Bring to the
• 2kg/4lb rabbit boil, then stir in the herbs. Reduce the heat to
low and stir in the cream, a little at a time, then
• 50g/2oz butter the mustard and cornflour mixed in a few ta-
• salt & pepper blespoons of cream. Gently warm the sauce,
• 1/2 tsp thyme stirring constantly, until it is hot but not boil-
ing, and is thick.
• 1/2 tsp rosemary
4. Pour the sauce into a warmed sauceboat and
• 300ml/10fl oz single cream
serve at once, with the rabbit.
• 1 tbsp French mustard
Chapter 9
Pasta, Rice and Noodles
• 40g/11/2 oz butter
• 75g/3oz mature Cheddar cheese
Penne con Zuchinni (Pasta with • 1 tsp mustard powder
Courgette Sauce) • fresh parsley, to garnish
1. Heat oil in large frying pan and fry the gam-
Serves 4
mon for 5 minutes. Add the mushrooms and
• 450g/1lb courgettes fry for a further 3–4 mins.
• 4 tbsp olive oil 2. Meanwhile cook pasta in pan of boiling salted
water. When ready drain and stir into the
• salt & pepper gammon and mushrooms.
• 4 tbsp/60ml single cream 3. Melt butter in a pan and add flour and stir in
• 225g/8oz penne pasta well, slowly add the milk whisking continu-
• 2 tbsp chopped basil ously until a smooth thick sauce has formed.
Stir in the cheese and mustard, then season
1. Thinly slice the washed and trimmed cour- with salt & pepper.
gettes. 4. Mix the sauce into the pasta, gammon and
2. Saut´ the courgettes in the olive oil for 15 min-
e mushroom mixture and spoon into a large
utes, but do not allow them to brown, adding ovenproof dish.
the basil half way through cooking. 5. Bake in a preheated oven at 190 C/375 F/Gas
3. Season the courgettes and combine with the 5 for 30–35 minutes until golden. Garnish with
cream. Blend in a food processor until smooth. parsley and serve.
4. Add the sauce to freshly cooked pasta, mix
well and garnish with some chopped basil.
Carbonara
Gammon and Mushroom Pasta Serves 4
Bake • 175g/6oz smoked streaky bacon, diced
• 2 tbsp olive oil
Serves 4 • 250g/8oz mushrooms, sliced
• 1 tbsp oil • 1 clove garlic, crushed
• 2×225g/8oz gammon steaks, chopped • 3 egg yolks
• 175g/6oz mushrooms, sliced • 140ml/1/4 pint single cream
• 225g/8oz pasta shapes • 4 tbsp fresh chopped parsley
• 600ml/1 pt milk • 1/4 tsp nutmeg
• 40g/11/2 oz flour • salt & pepper
1 The heat of the pasta, traditionally spaghetti, will be sufficient to cook the egg
26
27
1. Fry bacon in the oil with the garlic until crisp, 2. In a large saucepan, melt the butter, add
remove the bacon, drain most of the oil from the bacon and garlic and cook until lightly
the pan and cook the mushrooms. browned. Add the mushrooms and cook for
2. Add the egg yolks1 and cream to freshly a further 1–2 minutes.
cooked pasta. Add the bacon, mushrooms, 3. Stir in the flour. Remove from the heat, and
nutmeg, parsley and season. stir in the milk. Return the pan to the heat,
and bring to the boil, stirring constantly until
3. Mix thoroughly and serve.
a smooth, glossy sauce has formed. Stir in the
blue cheese and seasoning.
4. Meanwhile, cook pasta following instructions
Pasta with Mushrooms & Leeks on the pack. When cooked drain, and stir
into the sauce. Transfer to an ovenproof dish.
Sprinkle with Mozzarella cheese and cook in
Serves 2 the preheated oven for 10–15 minutes until
browned.
• 2 leeks, sliced
• 4oz/125g mushrooms, sliced
• 4 rashers (100g) bacon Spinach and Ricotta Sauce
• 40g/11/2 oz soft cheese with herbs and garlic
(eg Boursin) Serves 4
• Olive oil • 1kg/2lb fresh spinach or 500g/1lb frozen
• salt & pepper spinach
• 1 clove garlic, crushed • 125g/4oz butter
• 70ml/21/2 fl oz single cream • 2 shallots, chopped finely
• pinch of nutmeg
1. In a skillet warm the oil and add garlic, ba- • 125g/4oz ricotta cheese, crumbled
con, mushrooms and leeks. Cook for 5 min-
• 50g/2oz fresh Parmesan cheese, finely grated
utes, season and cover and cook over a very
low heat for a further 5 minutes until leeks are • salt & pepper
done. 1. Prepare spinach and cook in large saucepan
2. Stir in the cheese, when melted add the cream with 1cm salted water for 5 minutes. Drain
and mix well. Serve over freshly cooked pasta and squeeze as much water out as possible be-
shapes. fore chopping finely.
2. Melt 25g/1oz butter in pan and cook the shal-
lots for 5 minutes until softened, add the
spinach and nutmeg, season and cook for 2
Bacon and Blue Cheese Pasta minutes further.
Bake 3. Toss remaining butter, spinach and cheeses
with freshly cooked pasta and serve.
Serves 4
• 350g/12oz unsmoked back bacon rashers, Ricotta and Basil Lasagne
chopped
• 25g/1oz butter Serves 4–6
• 1 clove garlic, crushed • 1lb/450g fresh lasagna sheets; or 3/4 lb/350g
• 125g/4oz mushrooms, sliced dried
• 25g/1oz plain flour • 4 tbsp butter
• 300ml/1/2 pt milk • 2 tbsp flour; sifted
• 75g/3oz blue cheese – eg Stilton, crumbled • salt & pepper
• pinch of nutmeg
• salt & pepper
• 2 cups/500ml milk; warmed
• 250g/8oz dried pasta – eg fettucine or
• 11/2 tablespoons fresh basil; finely chopped
tagliatelle
• 1/2 cup ricotta cheese
• 150g/5oz Mozzarella cheese
• 1/2 cup Parmesan cheese; grated
1. Preheat oven to 180 C/350 F/Gas 4. • 11/2 tbcp fresh basil; chopped
28 CHAPTER 9. PASTA, RICE AND NOODLES
1. Preheat oven to 200 C/400 F/Gas 6. 2. Add the rice and continue to cook making sure
2. Cook the lasagne sheets in boiling salted wa- the grains are well covered in oil and starting
ter, a few at a time, until al dente. Remove care- to turn translucent.
fully and drain between dish towels. 3. Slowly add the (hot) stock, a cup or so at a
time, stirring all the while, and cook over a low
3. Melt butter in a saucepan and stir in flour.
to moderate heat, add saffron at this time if us-
Add a little salt, pepper and nutmeg and cook
ing. Add vegetable ingredients such as peas,
over a gentle heat until flour begins to darken.
green beans etc at this stage. Continue adding
Slowly whisk in warm milk until sauce is
stock as it becomes absorbed and keep doing
smooth and thickened. Remove from heat and
this until the rice is done.
stir in 1 tablespoon basil, the ricotta and half
the Parmesan. Check seasonings. 4. Turn off heat, and cover and leave for 5–10
minutes to allow rice to continue cooking and
4. In a greased baking dish, or lasagne pan, place grains to separate. Butter, parmesan or other
a layer of pasta, followed by a thin layer of ri- flavouring herbs and spices can be stirred in
cotta mixture. Sprinkle this with some Parme- before leaving to stand.
san and extra basil. Continue to layer in this
order, finishing with the last of the sauce and 5. Depending on the ingredients, one might want
Parmesan. to add sliced hard boiled eggs etc while the
dish is resting.
5. Bake for just 20 minutes and serve hot.
As stated there are many variations on this theme,
and some are recognized as classic risotto dishes,
these include. . .
Risotto
There are many types of risotto, all cooked in the Mushroom Risotto
same general manner. It is essential to use arborio or
short-grained rice, and the cooking liquid should be Use butter and cook 12oz (350g) mushrooms before
added slowly during cooking. adding rice, cook with chicken stock, add butter and
Various ingredients can be added, from just paprika parmeasan at end. Serves 4.
and peppers to shellfish as in paella, which is after all
a type of risotto. The main ingredients are simply the
proper rice and a suitable stock.
Seafood Risottos
The recipe below is just a guide and this can be
adopted as desired, or allowing for what is to hand. Using a selection of shellfish, mussels, cockles,
Traditionally in an Italian risotto, Parmesan cheese prawns etc makes a wonderful risotto, which is head-
and butter would be added at end and stirred in, but ing more towards a Paella (see chapter 11).
Spanish dishes would not include this.
Arroz Negro (Risotto with
General Method Squid)
Serves 2 • 11/2 lb/670g squid
• oil or butter • 4 tbsp olive oil
• 1 large onion; chopped
• 1 cup risotto rice
• 1 pimiento; chopped
• 1 onion chopped
• 1 tomato; peeled, seeded, & chopped
• 1 clove garlic
• 2 garlic cloves; crushed
• For example: chopped bacon, chorizo,
• 1 tbsp parsley, chopped
mushrooms, peppers, chicken, pork, salami,
vegetables, peas, beans. . . • salt & pepper
• stock (or water) • 1 pinch saffron threads
• 1/2 chili pepper; crushed
1. In a large skillet warm the oil (or melt the but- • 1/4 cup dry red wine
ter) and soften the onions and garlic. Add
• 2 cups risotto rice
other ingredients such as meats, mushrooms,
peppers etc, and continue to fry, adding pa- • 3 cups fish stock
prika or other suitable flavourings if desired. • 1 pimiento, cut into strips
29
For the sauce: 2. Melt the butter in a skillet or frying pan and
stir fry the rice till transparent. Add the re-
• 3 garlic cloves, crushed maining wine and chicken stock and simmer,
• 1/2 cup olive oil covered, till the rice is cooked (15–20 minutes).
Stir in the tuna sauce, correct the seasoning
1. Clean the squid, reserving their ink sacs and and serve.
the tentacles. Cut the squid into 1/2-inch-
wide rings or into pieces. Chop the tentacles.
2. In a wide, shallow casserole, preferably earth-
enware and about 12 inches across, heat the oil Chicken or Lamb Biryani
and soften the onion. Add the squid rings and
e
tentacles and saut´ for 5 minutes; then add Biryani comes from the tradition of rich elaborate cui-
the chopped pimiento, tomato, garlic, parsley, sine of the Mughals. This recipe comes from the Taj
salt, pepper, saffron, and chili pepper. Cover Mahal hotel in Bombay.
and simmer for 30 minutes.
Serves 6
3. Break the ink sacs into a cup and mix with the
wine. Pass this mixture through a sieve sev- • 1lb/450g boneless meat (chicken/lamb), cut
eral times until most of the ink is extracted. in 1 inch strips
Reserve.
• 2 cups basmati rice – washed and drained
4. Add the rice and boiling hot broth to the casse-
role and stir in the ink mixture. Season with • 5 cloves garlic, crushed
salt and pepper. Bring to a boil and cook over • 1 inch piece ginger, sliced
medium-high heat, uncovered, and stirring
• 5 dried red chillies
occasionally, for 10 minutes, or until the rice
is no longer soupy but some liquid remains. • 2 medium onions – sliced
Decorate with the pimiento strips and trans- • 2 medium tomatoes – diced
fer to a moderate oven (170 C/325 F/Gas 3).
Bake for 15 minutes, uncovered, until the liq- • 5 mint leaves
uid is absorbed but the rice is not quite done. • 1 pinch saffron (optional)
Remove from the oven, cover lightly with foil • 3 large potatoes – peeled and diced
and let sit for 10 minutes.
• 1/2 tsp turmeric powder
5. While the rice is resting, make the garlic sauce.
Place the crushed garlic in a processor or • 3 tbsp butter
blender. Very gradually, with the motor run- • 3 cardamom pods
ning, pour in the oil. Blend until smooth.
• 3 cloves
Serve separately.
• 2 inch stick cinnamon
• salt to taste
Tuna Fish Risotto 1. Make a paste of the garlic, ginger and chillies
in a food processor/pestle & mortar.
Serves 4
2. Saute the onions in the butter until golden
• 4 tbsp olive oil brown, about 5-7 minutes. Remove the onions,
and put them aside. Put the ginger-garlic-chili
• 2 tbsp/1/2 oz butter
paste into the same pan and saute for 3-4 min-
• 1 medium onion, finely chopped utes. Add the meat and saute. Lamb should
• 2 tbsp tomato pur´ e
e be sauteed for about 7-8 minutes, while the
• 12 tablespoons dry white wine chicken will take about 4-5 minutes. The meat
should be about half cooked at the end of this
• 6oz/175g tuna (canned is fine) step
• 4 tbsp/1oz butter
3. Add chopped tomatoes, cloves, cinnamon,
• 12oz/350g Arborio rice cardamom, turmeric, mint leaves and salt and
• 11/2 –2 pints hot chicken stock saute for 2 minutes. Add a little water and
• salt & pepper cook until the meat is almost cooked.
4. Now add the rice and potatoes. Add the rest
1. Melt the butter with the olive oil in a deep of the water and simmer covered, on a very
frying pan and saute the onion. Combine the low flame for 15–20 minutes, until the rice is
e
tomato pur´ e with half the wine and stir into cooked. Serve hot, garnished with the fried
the onion, then add the tuna. Heat through, onions.
stirring well. Keep warm.
30 CHAPTER 9. PASTA, RICE AND NOODLES
• 1 egg, beaten
Singapore Fried Rice Noodles 1. Cook the rice noodles according to the packet
instructions. Drain and keep aside.
Serves 3 2. Combine soy sauce and curry powder, set
aside.
• 6 oz vermicelli rice noodles
3. Heat wok or large heavy frying pan over high
• 3 tbsp soy sauce
heat until very hot; add 2 tablespoons oil, tilt-
• 11/2 tsp curry powder or curry paste to taste ing wok to coat sides. Add onions, garlic,
• 3 tbsp vegetable oil shrimps, pork, green and red pepper strips.
• 2 garlic cloves, crushed Stir fry about 3 minutes Remove from wok and
set aside.
• 1 small onion, thinly sliced
4. Add remaining oil to wok; when very hot, add
• 4 spring onions onions, cut into 1 inch lengths
noodles and soy sauce/curry mixture. Stir-fry
• 11/2 cup small prawns or shrimps for 2–3 minutes. Add the bean sprouts and
• 11/2 cup barbecued pork return vegetable mixture to wok and stir-fry
for about 1–2 minutes longer. Create a well in
• 3 cups bean sprouts
the centre of the wok and add the beaten egg.
• 1/2 green pepper cut into strips When this has almost set, stir the dish well.
• 1/2 red pepper cut into strips
Chapter 10
Pulses
4. Slice the onion and garlic and fry, stirring all
the time with the. After a minute or so, add
Lentejas (Spanish Lentils) the paprika and sliced red pepper. When soft,
add to the other ingredients in the saucepan
and stir in well.
• 250 g lentils
• 1 chorizo (or a few slices if you can’t get a
small sausage-shaped one)
• 100 g serrano ham or belly pork
Chickpeas with Chorizo and
• 1 large onion Spinach
• 2 cloves (optional)
• 1 red pepper (optional) • cooked chickpeas, tinned or freshly cooked
• Spanish paprika • lardons or diced belly pork
• olive oil • chorizo, sliced
• 2 large carrots • shallots (or small onion), sliced
• 3 small potatoes • fresh spinach
• 2 cloves garlic • vinegar, sherry, wine or balsamic
• salt and pepper • garlic
• salt & pepper
1. Soak the lentils for half an hour.
• olive oil
2. Cut the ham and chorizo into dice-shaped
pieces. Peel and wash the carrots and pota- 1. Soften the shallots gently in the olive oil until
toes. Slice the carrots and halve the potatoes translucent and sweet. Add the garlic, lardons
(unless they are very small). Wash and slice a and chorizo and cook for a few minutes at a
small red pepper (optional). higher heat.
3. Drain the lentils and put them in a saucepan. 2. Add the chickpeas and toss until warmed
Add enough water to cover them and add the through. Season with salt & pepper and add
ham, chorizo, carrots, potatoes, and season. the spinach leaves. Toss all together gently un-
Put the pan over a low heat and cover. Let the til the spinach wilts, drizzle with the vinegar
lentil stew simmer for at least 40 minutes. Boil and stir through.
off any excess liquid at the end.
31
Chapter 11
Seafood and Fish
Prawns in Ginger Sauce Txipirones En Su Tinta (Squid in
Their Own Ink)
An alternative is to reduce the quantity of prawns
and make up the difference with squid and cooked
Serves 4
prawns.
These squid are also called Tripiroiak and Jibiones in
Serves 4 as a main course, or up to 8 as a starter.
various parts of the Basque Country. In the rest of
Spain, they are referred to as calamares.
• 1lb/450g fresh uncooked prawns
• 1 tsp salt • 1 kg squid
• 3 medium onions
• 1 tsp cornflour
• 2 large green peppers
• 1 tsp sesame oil
• 3 tomatoes (or tomato sauce - not ketchup!)
• 11/2 tsp oil (preferably groundnut)
• 3 garlic cloves
• 3 tbsp chopped ginger
• olive oil
• bunch of spring onions, sliced
• bread crumbs
For the sauce
1. Take apart and clean the fresh squid, taking
care to remove the ink sacs without breaking
• 2 tbsp rice wine or dry sherry them. Set the ink sacs aside. Cut the tentacles
• 1 tbsp light soy sauce into one inch chunks.
• 1 tbsp water 2. On a low heat cook the onions and garlic, af-
ter 5 minutes add the peppers and the toma-
• 1/2 tsp salt toes. After 15 minutes add the cleaned and
prepared squid. Let cook slowly for about 1
• 1 tsp sugar
hour
• 2 tbsp freshly chopped coriander 3. Remove the squid and pass the rest through a
• 2 tsp sesame oil ‘chino’ or a fine seive.
4. Return the sauce and squid to the pan, adding
1. Peel prawns and combine with salt, cornflour ink (if the squid came cleaned you can use 2 sa-
and sesame oil, (add squid rings if using) and chets of squid ink available in some good del-
mix well. Mix sauce ingredients. icatessens or fishmongers).
2. Heat wok and add oil, prawns, spring onion 5. Add a little water to dissolve the ink and stir
and ginger and stir fry for 1 minute. Add in season, warm through and serve.
sauce (and precooked prawns if using) and 6. If the sauce is a too thin stir in breadcrumbs to
continue cooking for 2 minutes. thicken it.
32
33
Prawn Bake Almejas a la Marinera (Clams)
There are many variations on this recipe, depending
Serves 2 as main meal or 4 as a starter.
where you have it. Some times it has a light green
sauce if it is made with parsley, or red if you use pa-
• 900 g/2 lb cooked prawns prika (1 teaspoon), in which case it can be either spicy
• 60 g/2 oz butter, softened if you use hot paprika, or mild if you use sweet pa-
prika.
• pinch salt
• 1/2 kg/1 lb clams
• pinch white pepper
• 1/2 onion, finely chopped
• pinch cayenne
• 2 garlic cloves
• 1 clove garlic, crushed • 2 sticks of fresh parsley chopped up in very
• 90 ml/6 tbsp fine dry breadcrumbs small pieces
• 1 tablespoon of flour
• 30 ml/2 tbsp chopped parsley
• 1 glass of white wine
• 60 ml/4 tbsp sherry • 3 tablespoon of olive oil
• lemon wedges
1. Firstly wash the clams by placing them to soak
in cold water with a pinch of salt for 10 min-
1. Preheat oven to 190 C/375 F/Gas 5.
utes, so that they release any remaining sand.
2. Arrange prawns in shallow casserole or indi- 2. Meanwhile, chop up the onion into 1/2 cm (1/4
vidual dishes. inch) squares, peel and crush the garlic cloves,
3. Combine remaining ingredients, except the and wash and finely chop the parsley. At this
lemon wedges and mix well. point put the clams in a sieve so you have
them ready when you need them.
4. Spread mixture over the prawns and place in 3. In a medium-sized saucepan or large skillett
oven for 20 minutes until the butter melts and and pour in 3 tablespoons of olive oil (or until
crumbs are crisp. Garnish with lemon wedges the bottom is completely covered). When the
and serve. oil is warm add the onion and cook for about
5 minutes at medium heat, or until the onion
is soft. Then add the garlic and cook for an-
other minute, add a tablespoon of flour and
the parsley and stir it with a wooden spoon so
Almejas Guisadas (Basque they get coated with the oil and don’t burn.
Clams) After 30 seconds add a glass of white wine
and a pinch of salt, and drop the clams into
the mixture and stir them while they open. As
Serves 6 soon as they open they are done, but as some
take longer than others to open you can take
• 4 qt Cherrystone clams them out and place them on a serving dish as
• 4 cloves garlic, crushed they do so.
4. When all of them are open (remove and dis-
• 1 small onion or shallot, chopped finely card those that don’t open), pour the sauce
• 1 tbsp parsley, minced over the clams and sprinkle a bit of parsley
over the top.
• 1 tb olive oil
• 1/2 cup dry white wine
• 1/2 cup water (or additional clam liquor) Squid Stuffed with Spinach
1. Wash clams thoroughly and place in a large
and Ricotta Cheese
pan. Add remaining ingredients. Cover and
cook over medium heat for 20 minute. Serve Do not overstuff the squid or they may split while
hot in individual bowls, accomapanied by they cook, you might also want to poke a hole or two
thick slices of french bread and a green salad. in the body of the squid to make sure!
Rice and braised fennel go well with these dishes.
34 CHAPTER 11. SEAFOOD AND FISH
Calamari Farciti con Ricotta e Spinaci • 2lb (900g) fresh spinach, steamed lightly, and
liquid squeezed out
Serves 4 • 1/4 cup grated Parmesan cheese
• 8 large squid (about 2lb/900g) • 1/2 tsp black pepper
• 1 onion; chopped • 1/4 tsp grated nutmeg
• 1 garlic clove; chopped • 2 tbsp finely minced fresh parsley
• 1 egg, slightly beaten
• 2 tbsp olive oil
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, finely minced
• 1/2 lb/500g fresh spinach or 1/4 lb/250g
frozen (thawed) • 11/2 lbs (675g) plum tomatoes, pureed in
blender
• 2/3 lb/275g ricotta
• 1 tbsp tomato paste
• 1 egg
• 1/2 tsp fresh rosemary or 1/4 tsp dried
• 1 tbsp parsley; chopped
• 11/2 tbsp butter
• salt & pepper
• 3 tbsp pine nuts or sunflower seeds
• 1/2 cup dry white wine
1. Cut off tentacles so that you have just the body
• 2 cups canned italian tomatoes
cavity. Make sure to keep it whole so you can
• 1 lemon; quartered stuff it. Reserve the tentacles.
2. Mix together the ricotta, spinach, Parmesan,
1. If using fresh spinach, trim stems and wash. If
pepper, nutmeg, parsley and egg. Set aside.
using frozen, squeeze dry. Preheat the oven to
190 C/375 F/Gas 5. Clean the squid and chop 3. Heat the oil on a medium heat in a large heavy
the tentacles finely. Set them aside. skillet or saucepan. Add the garlic. Stir and
cook for a few seconds. Add the tomatoes.
e
2. Saut´ the onion and the garlic in 1 tablespoon
Bring to a boil and add tomato paste. Lower
of the olive oil and the butter until the onion is
heat and add rosemary. Simmer sauce for 25
soft. Add the tentacles and cook for 2 minutes.
minutes, stirring occasionally.
e
Add the spinach and saut´ , stirring, until it has
wilted. Drain off any extra liquid and allow to 4. While the sauce is simmering, stuff the body
cool. of each squid only about 1/2 full of the
spinach/cheese mixture. Fasten the opening
3. In a mixing bowl, combine the ricotta, egg,
of each squid with a toothpick.
parsley, and the cooled spinach mixture. Mix
thoroughly and season with salt, pepper, and 5. After the sauce has cooked, place the stuffed
hot pepper flakes. Stuff the mixture loosely squid in the simmering sauce. Add the tenta-
into the squid and close the openings securely cles to the sauce. Simmer for 3 to 4 minutes.
with a toothpick. Then turn carefully and simmer for an addi-
tional 3 minutes.
4. Use the remaining tablespoon of olive oil to
grease a rectangular baking dish large enough 6. While the squid is cooking, melt the butter in
to hold the squid comfortably in one layer. Ar- a clean pan and toss the pine nuts in the butter
range the squid in the dish and add the wine until golden. Watch carefully; pine nuts have
and tomatoes. Season with salt, pepper and a tendancy to burn.
more hot pepper flakes, if you wish. 7. Lift out stuffed squid to a warm, flat serving
dish with sides. Spoon sauce around and gar-
5. Bake for 40–45 minutes, or until the squid is
nish with pine nuts.
tender and the sauce has thickened. Consis-
tency of sauce adjusted by reduction or addi-
tion of more wine to give desired thickness.
Serve the squid with lemon quarters. Kedgeree
• 340g/12oz smoked haddock fillets
Squid Stuffed with Spinach and • 1 onion, chopped
Ricotta Cheese • 30g/1oz butter
• 140g/5oz Basmati rice
Serves 6 1
• 2 tbsp curry paste (e.g. Madras)
• 12 squid, about 6 inches each, cleaned. • 110g/4oz frozen peas
• 1/2 lb (225g) ricotta cheese • 3 hard boiled eggs, sliced
35
• 2 tbsp chopped parsley 4. Stir in the shelfish and mix well, continue
• salt & pepper cooking until the rice and shellfish are ready.
5. Garnish with the eggs, lemon and parsley.
1. Place the haddock in a pan and cover with
boiling water. leave for 3 minutes before
draining. Retain the liquid. Skin and flake the
haddock. Purusalda (Salt Cod Stew)
2. Fry the onion in the butter in a large pan. Stir
in the rice and curry paste.
Serves 4–6
3. Add 720ml/11/4 pints water (use the liquid
from stage 1, topping up in necessary). Bring • 200g/8oz bacalo/salt cod (unsoaked weight)
to the boil and simmer gently for 10 minutes.
• 3/4 lb/350g potatoes (flourery variety)
4. Stir in the haddock and peas, continue to sim-
• 2–3 leeks
mer until rice is tender and liquid is absorbed.
• 2 tbsp olive oil
5. Stir in the parsley and garnish with the eggs.
Serve with lemon wedges.
1. Soak the salt cod over night, changing the wa-
ter frequently.
2. Add all the ingredients in a large saucepan.
Paella Pour on just enough water to cover and boil
for 20–25 minutes, until potatoes are cooked
and starting to disintegrate.
Serves 6
• 60ml/4 tbsp olive oil
• 6 chicken drumsticks
Pimentos Rellenos de Bacalo
• 1 medium onion, chopped
• 1 clove garlic, chrushed
(Salt Cod Stuffed Peppers)
• 1 medium red or green pepper, diced
Serves 4–6
• 2–3 chorizo sausages, sliced
Piquillo peppers–slightly sweet and spicy–are a del-
• 125g/4oz peas icacy grown predominantly in the Basque province
• 5ml/1 tsp paprika of Alava and in Navarre. The peppers are roasted
• 450g/1lb arborio rice in brick ovens before being peeled and preserved in
brine. These bottled peppers are available at special-
• few saffron strands ity food stores. You can substitute fresh pimientos or
• 900ml/11/2 pints chicken stock small red bell peppers.
• 450g/1lb mussels (or mixture of mussels, A good sauce to accompany these can be made by
clams, cockles, whole prawns, langoustines quickly frying a little garlic in olive oil, adding fresh
etc) parsley and then the juice from the roasted/tinned
• 125g/4oz cooked peeled prawns peppers, a little of the stuffing mixture can also be
stirred in to thicken the sauce.
• salt & pepper
• 3 hard boiled eggs, sliced • 200g/8oz bacalo/salt cod (unsoaked weight)
• lemon wedges, to garnish • 2–3 cloves garlic, crushed
• 1 tbsp chopped fresh parsley • handful chopped parsley
1. Heat oil in paella dish or large skillet and cook • 14oz tin red peppers - or 3–4 roast red peppers
chicken for 15–20 minutes. Remove them from • 2–3 tbsp olive oil
the pan and keep warm. Add onion and garlic
to the pan and fry for 3–5 minutes. 1. Soak the salt cod over night, changing the wa-
2. Add the chorizo, peppers, peas, paprika and ter frequently. Flake the rehydrated cod.
cook for 5 minutes further. Add the rice and 2. Briefly fry the garlic, parsley and salt cod in
saffron and stir well so all rice is coated with the oil, adding some of the juices from the pep-
oil. pers.
3. Return chicken to the pan and add the stock, 3. Mix the ingredients well in the pan, and then
bring to the boil and then lower heat and al- stuff the peppers.
low to simmer for 15–20 minutes until rice is 4. Can be warmed in a warm oven
almost cooked.
36 CHAPTER 11. SEAFOOD AND FISH
• 500g/1lb tomatoes, peeled, seeded and
chopped
Bacala (Salt Cod) with Garlic • 2 tsp paprika
and Peppers • salt & pepper
• 1 small chilli pepper
Serves 4 • 1kg/2lb potatoes, diced
• 200ml white wine
• 1lb/450g salt cod – rinsed and drained
• 100ml water
• 8 cups water
• 2 tbsp olive oil 1. Cut the tuna into chunks, discarding the bone.
If using bonito, cut it first into slices, then with
• 2 tbsp butter
a knife or fork pull off chunks of the flesh from
• 6 cloves garlic – crushed the bone.
• 1 medium onion – chopped 2. Heat the oil in a heatproof casserole and in
• 4 oz can chopped pimentos e
it saut´ the chopped onions, garlic and pep-
pers, cleaned of seeds. When they are soft, add
• 2 cups tomato sauce
the tomatoes, paprika, salt, pepper and chilli.
• 2 tbsp brandy When tomatoes are somewhat reduced add
• 1/4 tsp cayenne pepper the potatoes. Stir for a few minutes, then add
the wine and water. Cover the pot and cook on
• 1 bay leaf
a high heat until the potatoes are nearly tender,
• 1 tsp capers about 20 minutes.
• 1/2 tsp salt 3. Add the fish to the casserole, cover and cook
• 3 tbsp parsley – to garnish another 5 minutes, or until fish flakes easily
but is still juicy.
1. Soak cod in water overnight, changing water 4. Let the casserole rest, covered, for 5 to 10 min-
twice. utes before serving.
2. In a large saucepan, over high heat, bring 8
cups water to a boil. Add cod, reduce heat,
and simmer 10 minutes. Drain when cool and
shred cod with a fork, removing any skin and Creamy Codfish
bones, and set aside.
3. In a large deep skillet, over medium high heat, Serves 6
e
saut´ onion, garlic and pimento in the oil and
butter until soft, about 3 minutes. • 11/2 lb/675g salt codfish
4. Add tomato sauce, brandy, cayenne, bay leaf, • 3 – 4 large onions – very finely sliced
capers and salt & pepper. Mix well and cook, • 11/2 lb/675g finely sliced potatoes
uncovered, for 5 minutes over medium heat, • 1 cup milk
stirring occasionally.
• 1 cup heavy cream or fresh cream
5. Add cod and mix well. Cover and reduce heat
to low setting, and cook 20 minutes. Discard • 2 tbs flour
bay leaf and serve. • 3 tbs oil
• 1/4 cup olive oil
• salt & pepper
Marmitako (Basque Tunafish • pinch nutmeg
• 1 cup canola oil
Stew)
For the topping:
Serves 4
• 1/2 cup grated or processed stale bread
• 1kg/2lb tuna or bonito • 1/2 cup chopped parsley
• 50 ml/2 fl oz olive oil • 2 tbsp finely chopped almonds or walnuts –
• 1 onion, chopped optional
• 4 cloves garlic, chopped • 1/2 tsp dried oregano
• 2 sweet peppers, red and/or green, cut into • 1/2 tsp dried rosemary, crushed
strips • 2 hard boiled eggs, finely chopped
37
• salt & pepper • juice of 1 lemon
• olive oil • fresh parsley – chopped
1. Soak codfish for 24 hours, changing the water 1. Preheat oven to 190 C/375 F/Gas 5.
twice Drain fish and squeeze out all the water.
e
2. Heat half the olive oil in a saucepan and saut´
Cut cod into bite size pieces.
one onion and the garlic. Add pepper, chili
2. Heat quarter cup oil with 1 tbsp olive oil and e
powder and tarragon and saut´ 5 minutes fur-
add the potatoes, season with salt and pepper. ther.
Cook potatoes in this oil until almost golden.
Add 1/4 cup water and continue cooking until 3. Add tomatoes and raise heat to boiling. Cook
water has evaporated before setting aside. 10 minutes before adding the wine and cook
for another 10 minutes.
3. Cook the onions in 3 tbsp olive oil until
translucent. Add the codfish and cook until all 4. In a covered oven proof pan, put the remain-
the liquid has evaporated. Add the flour and ing olive oil, onion and celery. Bake for 10
stir for 2 minutes. Off the heat, add the milk minutes, before adding the potatoes and mix.
and cream stirring vigorously. Season with Cover and cook 15 minutes, stirring several
salt (if needed), pepper and nutmeg. times to prevent sticking.
4. Oil a baking dish and spread a layer of the re- 5. Add the fish and tomato mixture to the oven
served potatoes. Top with the creamed cod proof pan. Mix gently, adding capers and
mixture and set aside. olives. Cover and bake for 30–40 minutes, stir-
ring occasionally.
5. Stir together all the ingredients for the topping
but the olive oil. Add the olive oil until you 6. Taste for salt and adjust if necessary. If sauce
get a moist mixture. Top the fish and potatoes becomes too thick add more wine. Fish will
with this mixture. flake when done.
6. Bake at 180 C/350 F/Gas 4 for 35 minutes.
Smoked Haddock and Leeks
Sicilian Style Baccala
Serves 2 as a main course, or 4 as a starter
Serves 8
• 350g/12oz smoked haddock
• 1/2 cup olive oil • 500g/1lb new potatoes
• 2 onions – diced • 2–3 leeks
• 4 cloves garlic – sliced
• olive oil
• fresh ground black pepper – to taste
• salt & pepper
• chili powder – to taste
• 1 tsp tarragon 1. Cook the haddock in a little barely simmering
water, and cook the sliced potatoes in boiling
• 13/4 lb/800g tomatoes – crushed
salted water.
• 1/2 cup dry white wine
2. Fry the leeks in the olive oil gently over a mod-
• 1 cup celery – chopped erate heat as the other ingredients cook.
• 1lb/450g potato – diced 3. When the haddock is cooked, remove from the
• 2lb/900g salt cod – rinsed and drained water and flake into the leeks. Add the pota-
• 2 tbsp capers toes when they are cooked. Mix well together
in the leeks and serve either hot or cold.
• handful green olives – pitted
Chapter 12
Vegetable Dishes and
Accompaniments
Tomato and Onion Salad French Beans with Tomatoes
• 2 large beefsteak tomatoes (or 4 small Serves 4
tomatoes)
• 1 large onion • 500g/1lb French beans, topped, tailed and
• red wine vinegar sliced
• olive oil • 4 tbsp olive oil
• salt • 600g/11/4 lb ripe tomatoes, skinned or 1 large
can plum tomatoes
1. Slice tomatoes and cut onion into equally thick
• salt & pepper
slices.
2. Put tomatoes and onions in serving dish and 1. Cook beans briefly.
sprinkle with salt.
2. Fry the garlic gently in the olive oil. Add
3. Drizzle with oil and vinegar, and mix well. chopped tomatoes and cook firecly for 5 min-
utes, then add beans and season. Cover and al-
low to simmer for 5–10 minutes until the beans
are ready.
¸
Salade Nicoise
To make a more substantial add boiled and cubed
potatoes and a small handful of cooked French beans. Oven Roast Vegetables
• 340g/12oz tomatoes, quartered
• 1 sweet green papper, sliced into rings Can be eaten hot or cold, either as a accompaniment
or on its own.
• 1 small onion, cut into rings
Serves 4
• 8 or more black olives (preferably Nicoise)
¸
• salt & pepper • 2 red onions, skinned and quartered
• 2 hard boiled eggs, quartered • 4 courgettes
• 4 anchovy fillets, halved • 4 plum tomatoes, halved lengthways
• 6–8 basil leaves
• 8 fat cloves garlic, whole and unpeeled
1. In a bowl combine all the ingredients up to • 1–2 sprigs rosemary or thyme
and including the salt & pepper, toss gently. • olive oil
Empty onto a platter and surround with the
eggs, dot with anchovies and sprinkle basil • Salt, preferably coarse sea salt
leaves over the top.
1. Preheat oven to 220 C/425 F/Gas 7.
38
39
2. Generously oil an ovenproof dish big enough 1. Mix the flour, butter and salt in a food proces-
to take all the vegetables in a single layer. sor for a few seconds to give a crumbly con-
3. Add the vegetables and herbs, drizzle with a sistency. Tip into a bowl and mix in the water,
little olive oil and sprinkle with salt. a little at a time, until it comes together into a
pastry and no crumbs left in the bowl. Work
4. Roast for 40–45 minutes, basting a couple of the pastry for a few minutes ensuring it is pli-
times. able and not crumbly. Place in fridge for 40
minutes.
2. When rested roll out the pastry to 4mm/ 1/6
Leek and Onion Tart inch thickness and line a greased 10 in diame-
ter tart case with it,1 leaving a good 2in over-
lap of the edge. Dimple the bottom with a
• 50g/2oz unsalted butter fork and cover with baking beans on grease-
• 350g/12oz leeks, thinly sliced proof paper and bake blind for 15 minutes at
350F/180C/Gas 4. After this remove the beans
• 350g/12oz onions, thinly sliced
and paper and return to oven for an additional
• 225g/8oz self-raising flour 10 minutes.
• 115g/4oz hard white fat 3. Finely chop the onions, leeks and garlic and
• 150ml/1/4 pint water e
saut´ with the mushrooms in the bitter. Allow
to seat on a low heat for 20 minutes until really
• salt & pepper
soft. Beat the eggs and cream together, add the
cheddar and salt & pepper. Allow the vegeta-
1. Preheat oven to 200C/400F/Gas 6.
bles to cool a bit then pour into the leeks, mix-
e
2. Melt butter in a pan and saute´ onions and ing well.
leeks. Season with salt & pepper.
4. Fill the tart case and bake at 400F/200C/Gas 6
3. Mix flour, fat and water ina bowl to make a for 30 minutes or until the top is golden.
soft but sticky dough. Mix well into the leeks.
Place mixture into a greased oven-proof dish
and bake for 30 minutes.
Anglesey Eggs
For the mashed potatoes and leek
Leek, Mushroom and Cheese
Tart • 500g/1lb 2oz potatoes, peeled, chopped
• knob of butter, plus extra for greasing
Serves 8 • 80–110ml/3–4fl oz double cream
For the pastry: • salt and freshly ground white pepper
• 400 g/14 oz plain flour • 3 leeks, trimmed, sliced
• 200 g/7 oz butter For the sauce
• pinch of salt • 50g/2oz unsalted butter
• Cold water • 50g/2oz plain flour
For the filling: • 600ml/1 pint milk
• 1 tsp mustard powder
• 2 large onions
• salt and freshly ground black pepper
• 2 leeks
• 75g/3oz Cheddar cheese, grated
• 1 clove garlic
• 75g/3oz Caerphilly cheese, grated
• 100 g/31/2 oz wild mushrooms, fresh of
reconstituted For the topping
• 50 g/2 oz butter 1
• 100g/3 2 oz white breadcrumbs
• 6 eggs • 25g/3oz Cheddar cheese, grated
• 150 ml/1/4 pint double cream • 25g/3oz Caerphilly cheese, grated
• 200 g/7 oz strong old cheddar, grated • pinch freshly ground nutmeg
• salt & pepper • salt and freshly ground black pepper
1A tart case with a removable base will make extraction easier.
40 CHAPTER 12. VEGETABLE DISHES AND ACCOMPANIMENTS
1. Preheat the oven to 220C/400F/Gas 6. Grease • 1.1l/2 pints milk
an ovenproof dish with butter. • 600ml/1pt double dream (or additional milk)
2. Boil the eggs for 8–10 minutes in a large pan • salt & pepper
of boiling water. Remove from the pan using a
slotted spoon and run under cold water until • 1 clove garlic
cool enough to handle. • pinch nutmeg
3. When cool, peel the eggs and slice into rings. • 125g/4oz Gruy´ re cheese, grated
e
Set aside.
4. For the mashed potatoes, cook the potatoes in 1. Put potatoes and milk in a saucepan and sim-
a separate pan of boiling, salted water for 10– mer for 15–20 minutes, drain, reserving milk.
15 minutes, or until tender. Drain well. Arrange the potatoes in a single layer in a
greased 1.1l/2 pint ovenproof dish.
5. Pass the potatoes through a ricer until smooth,
collecting the mash in a clean pan. Heat the 2. Bring the cream to a boil and add seasoning,
mashed potatoes over a low heat and add the garlic, nutmeg and pour over the potatoes.
butter and cream, mixing until well combined. 3. Sprinkle with cheese and cover. Cook in oven
Season, to taste, with salt and freshly ground at 180 C/350 F/Gas 4 for 1–11/4 hours.
white pepper. Set aside and keep warm.
6. Meanwhile, boil the leeks in a pan of boil-
ing water for 3–4 minutes, or until tender,
then drain well. Stir the cooked leeks into the Hasselback Potatoes
mashed potatoes until well combined.
7. For the sauce, melt the butter in a pan over a Alternative is to use olive oil infused with garlic.
low heat. Whisk in the flour until the mixture Serves 4
is thick and well combined.
8. Gradually add the milk, whisking continu- • 8 potatoes, each around 75g/3oz
ously, for 4–5 minutes, or until all of the milk • oil
has been incorporated into the mixture and the
• salt & pepper
sauce is thick and smooth.
9. Add the mustard powder and season, to taste, 1. Cut potatoes three-quarters the way through
with salt and freshly ground black pepper. across their width at 5mm (1/4 inch) intervals.
10. Stir in the cheeses until melted. 2. Layer in oiled baking tray, brush with oil and
11. For the topping, in a large bowl, mix together season. Roast uncovered at 220 C/425 F/Gas
all of the topping ingredients until well com- 7 for 50 minutes.
bined. Set aside.
12. Spoon the mashed potatoes and leeks into the
bottom of the prepared ovenproof dish, press- Patatas a lo Pobre (Poor Man’s
ing down to form an even layer.
13. Arrange the slices of boiled egg on top in a cir- Potatoes)
cular pattern, overlapping them until all of the
mashed potatoes are covered. • 5 Medium Potatos
14. Season, to taste, with salt and freshly ground • 3 Onions
black pepper, then pour over the cheese sauce.
• 2 Green peppers
Sprinkle over the topping.
• 8 garlic cloves
15. Place the dish onto a baking tray to catch any
drips. Transfer the dish to the oven and bake • 2 tsp salt
for 20–25 minutes, or until the topping is crisp • 15 tbsp olive oil
and golden-brown and the sauce is bubbling.
• 1 dessert spoon of vinegar
1. Start by peeling the potatos and the onions,
slice them thinly width-wise and place them
Gratin Dauphinois into a bowl. Roughly chop up the green pep-
pers, carefully removing all the seeds, and
Serves 4–6 place them in the bowl together with the pota-
toes and the onion. Add the salt slowly while
• 900g/2lb waxy potatoes, peeled and cut into you gently mix the potato and these other in-
very thin slices gredients with your hands.
41
2. Now select a large, and preferably deep, fry-
ing pan. Note that a wok will do the task very
well. If you don’t have a large frying pan you Vegetable Biryani
might need to cook this dish using two frying
pans. Pour all the oil into the frying pan and
allow it to get hot. When it starts to smoke Serves
add the potatoes, onions, peppers and the bay
leaves. During the whole cooking process you • 125 g/4 oz brown or green lentils
need to stir the mixture with a wooden spoon • 4 tbsp vegetable ghee or oil
regularly (every minute) so it does not stick
to the bottom. Note that some of the pota- • 2 onions; quartered and sliced
toes will break into smaller pieces - this re- • 2 cloves garlic; sliced
ally does not matter as this dish is more about
taste. Keep cooking at a high setting for about • 2.5 cm cube ginger root; finely chopped
10 minutes, and then turn the hob to a medium • 1 tsp ground turmeric
setting and add the garlic, which has been pre-
• 1/2 tsp chilli powder
viously peeled and thinly sliced.
3. After 20 more minutes try one potato to check • 1 tsp ground coriander
if it is cooked. If so, turn off the hob and re- • 2 tsp ground cumin
move the excess oil using a colander. Put the
• 3 tomatoes; skinned and chopped
mixture back into the frying pan and add the
vinager while stiring the mixture for a few sec- • 1 aubergine; cut in 1 cm pieces
onds. • 1.75 l/21/3 pints boiling vegetable stock
• 1 green or red pepper; seeded and diced
• 350 g/12 oz basmati rice; soaked for 30
Colcannon minutes
• 125 g/4 oz green beans; topped, tailed, halved
A traditional Irish dish made from mashed potatoes,
kale or cabbage, butter, salt, and pepper. • 250 g/8 oz cauliflower florets
• 125 g/4 oz mushrooms; sliced
• 500g/1lb2oz mealy potatoes, cooked
• 250g/9oz cabbage, shredded and lightly • 60 g/1 oz unsalted cashews
steamed • 3 hard boiled eggs
• 2 tbsp cream • coriander sprigs; to garnish
• salt and black pepper
• 1 large or 2 small onions, sliced thinly 1. Heat the ghee or oil in a saucepan or wok, add
the onions and fry gently for 2 minutes. Stir in
• a little bacon fat, beef dripping or other frying the garlic, ginger and spices and fry gently for
oil 1 minute, stirring frequently.
1. Sieve or mash the potatoes and mix with the 2. Stir in the lentils, tomatoes, aubergine and
cabbage and cream. Season well with salt and 600ml/1 pint of the stock. Cover and simmer
pepper. gently for 20 minutes.
2. Fry the onion in the fat over a moderate heat 3. Add the red or green pepper and cook for a
until it is soft and beginning to brown. further 10 minutes or until the lentils are ten-
3. Using a spatula, press half the potato and cab- der and all the liquid has been absorbed.
bage mixture in an even layer on to the onion 4. Drain the rice and put in another pan with
and fry for 4–5 minutes until it is well browned the remaining stock. Bring to the boil, add
and crispy underneath. the green beans, cauliflower and mushrooms,
4. Cut the mixture into 4 quarters with the spat- then cover and cook gently for 15 minutes or
ula or palette knife and turn them over care- until the rice and vegetables are tender. Re-
fully so that the crispy bit is uppermost. Press move from the heat and leave to stand for 10
the remaining potato and cabbage mixture on minutes, covered.
to the first layer and after a few more minutes, 5. Add the lentil mixture and the cashews to the
cut and turn again. cooked rice and mix lightly. Pile on to a warm
5. When the bottom is again browned, you will serving platter and garnish with wedges of
have a crispy top too, a crispy bottom, and a hard-boiled egg and coriander sprigs. Serve
crispy layer in the middle. hot.
42 CHAPTER 12. VEGETABLE DISHES AND ACCOMPANIMENTS
Yorkshire Pudding Spicy Peppers with Cream
Serves 4
• 125g/4oz plain flour
• pinch of salt • 6 various peppers
• 2 tbsp oil
• 1 egg
• 1 large onion; sliced
• 200ml/7 fl oz milk • 3 cloves garlic; sliced
• 100ml/3 fl oz water • 1 chilli pepper; deseeded, finely chopped
• 25g/1 oz oil (traditionally lard or dripping) • 150ml/1/4 pt double cream
• 1 tsp oregano
1. Put fat in roasting tin and heat in oven at 220 • juice of one lime
C/425 F/ Gas 7 for 10 minutes. • 75g/3oz cheddar cheese; grated
2. Sieve flour and salt into a bowl and make a
well in the centre. 1. Slice each pepper into 8 long slices and grill
for 3–4 minutes on high. Leave to cool for 5
3. Add the egg and half the milk, with a wooden minutes and remove the skins.
spoon work in the flour and beat until smooth. 2. Heat the oil and saute the onion and garlic un-
Add remaining milk and water, beat until well til soft. Add the chilli pepper and the pepper
mixed and surface covered with tiny bubbles. strips and fry on a medium heat for 3 minutes.
4. Pour batter into hot baking tin and return to 3. Add the cream and oregano and heat through
oven for 40–45 minutes. for 4 minutes. Take off the heat and stir in the
lime juice. Sprinkle with cheese and serve.
Pip´ rade
e Sweetcorn & Pepper Bake
Serves 4–6 Serves 4
• 3 shallots; finely chopped
• 30ml/2 tbsp olive oil
• 1 small green pepper; chopped
• 2 large onions, thinly sliced
• 1 small red pepper; chopped
• 1 clove garlic, crushed • 50g/2oz butter
• 1 medium red or yellow pepper, sliced • 50g/2oz plain flour
• 1 medium green pepper, sliced • 300ml/1/2 pt milk
• 450g/1lb sweetcorn; frozen or canned
• 450g/1lb tomatoes, skinned & roughly
chopped • 225g/8oz Double Gloucester cheese; grated
• 6 eggs; beaten
• 6 eggs
• 2 tsp sugar
• 5ml/1 tsp finely chopped fresh parsley or • 2 tsp English mustard
basil
• 75g/3oz dried breadcrumbs
• salt & pepper
1. Preheat oven to 200 C/400 F/Gas 6.
1. Heat oil in deep pan and add onion and gar- 2. Fry the shallots and peppers in butter until
lic, and soften for a few minutes. Add peppers soft. Stir in the flour and cook briefly before
and cook for 10–15 minutes until they soften. slowly add the milk to make a thick sauce and
cook for a few minutes, adding the sweetcorn
2. Stir in the tomatoes, raise the heat and cook
and cheese
until most of the moisture has gone and the
tomatoes give a thick pulp. 3. Allow the mixture to cool for 1 minute, add the
eggs, sugar and mustard. Stir well.
3. Add the eggs (either whole or beaten) to the 4. Pour into a large oven proof dish, cover with
mixture and allow to poach until set before breadcrumbs. Bake for 40-50 minutes until top
serving. deep golden brown.
43
• 2 cloves garlic, crushed to a Paste with 1/2 tsp
salt
Cornbread
• juice of 2 lemmons
This is best when it’s blazing hot out of the oven, but
leftovers are still good warmed up the next day. Ex- • 5t bsp Tahini
cellent served with soup or stew
• Cayenne pepper to taste
• 11/4 cups cornmeal (stoneground best)
• 5 tbsp plain flour • 2 Tbsp Parsley, chopped for garnish
• 1 tsp salt
• Extra-virgin olive oil
• 1 tsp baking soda
• 2 cups buttermilk
• 1 egg 1. Set eggplant on open flame or under a high
• 2 tbsp bacon drippings (for best flavor) or grill for 5 to 10 mins on each side until egg-
cooking oil plant is soft.
1. Preheat oven to 230 C/450 F/Gas 8 2. Slit eggplant and set in a large bowl to drain
2. Sift dry ingredients together into a medium and cool. When cool enough to handle, set
size mixing bowl. Add buttermilk & egg and aside liquid that has collected in bowl. Scoop
mix well. out eggplant flesh into bowl and mash thor-
3. Melt bacon drippings (or heat oil) in 8×8 or oughly.
9×9 inch square baking pan, and add to bat-
ter. Mix well. 3. Mix in garlic paste and lemon juice. Add
4. Pour batter into very hot pan and bake for 20 tahini. If mixture is too thick add back some of
to 25 minutes, until golden on top. the reserved eggplant liquid. Season to taste
with cayenne pepper.
4. To serve, spread out on a small plate, drizzle
Baba Ghannouj (Aubergine and with olive oil, sprinkle with parsley and place
Garlic Paste) a few olives in the center and on the edges of
the plate. Serve with pita bread.
• 1 aubergine, about 1 lb/450g
Chapter 13
Sauces & Dressings
Blue Cheese Dressing
Aioli Add 150ml/5fl oz soured cream, 75g/3oz crumbled
blue cheese, 1 tsp vinegar and 1 crushed garlic clove
• 3 egg yolks
• 4 cloves garlic
1
• 2 lemon, juice only
• salt and freshly ground black pepper e
R´ moulade Sauce
• 150ml/5fl oz extra virgin olive oil
Add 1 tsp chopped gherkins, 1 tsp chopped capers, 1
• mustard powder, optional tsp fresh parsley and 1 chopped anchovy fillet.
• saffron, optional
1. Blend all ingredients, except the olive oil, in a
food processor. Pour the oil into the blender
in a steady stream, until it forms a thick sauce. Tartare Sauce
The mixture, once blended, should be vibrant
and yellow in colour. To vary the flavour, add Add 1 tsp fresh tarragon or snipped chives, 2 tsp
a little mustard or some saffron. If you’d like chopped capers, 2 tsp chopped gherkins, 2 tsp fresh
your mayonnaise runnier, add a couple of ta- parsley, 1 tbsp lemon juice or tarragon vinegar.
blespoons of hot water.
Allow to stand at least one hour before serving.
Salad Dressings
White Sauce
All these are based on adding the ingredients to
150ml/1/4 pint of mayonnaise. For a savoury sauce, use half stock and half milk. This
is the basis for a great number of sauces, for further
details see below.
Caper Mayonnaise Makes half pint
Serve with fish salads • 15g/1/2 oz butter or margarine
Add 2 tsp chopped capers, 1 tsp chopped pimento • 15g/1/2 oz flour
and half tsp tarragon vinegar.
• 300ml/1/2 pint milk
• salt & pepper
Cucumber Mayonnaise
1. Melt butter in saucepan and stir in flour and
Serve with fish salads, especially crab, lobster or cook for 1 minute.
salmon 2. Remove pan from the heat and gradually stir
Add 2 tbsp finely chopped cucumber and half tsp in the milk, return to the heat and bring to boil
salt. with constant stirring.
44
45
3. Simmer for 2–3 minutes with stirring and sea- Egg Sauce
son
Serve with poached/steamed fish of kedgeree.
Alternative method is to replace the flour with 5 tsp of Use half milk and half fish sauce and before sea-
cornflour soning add 1 chopped hard boiled egg and 1–2 tsp
snipped chives.
1. Blend cornflour with a little milk
2. Heat remaining milk and butter in a pan to
boiling. Add the cornflour paste and boil for
2–3 minutes with constant stirring
Cheese Sauce
For a coating sauce increase flour and butter to
25g/1oz each (or 2tbsp cornflour). Before seasoning stir in 50g/2oz grated Cheddar,
For a binding sauce increase flour and butter to half–1 tsp prepared mustard and pinch cayenne.
50g/2oz each.
White Sauce Variations e
B´ chamel Sauce
Makes half pint
Parsley Sauce
• 300ml/1/2 pint milk
Traditional with bacon, ham and fish.
Make white sauce as above but stir in 1–2 tbsp • 1 shallot or small piece of onion, chopped
chopped fresh parsley when complete. • 1 carrot, chopped
• half stick of celery, chopped
• 1 bay leaf
Onion Sauce
• 3 black pepper corns
Nice with grilled and roast lamb, tripe and hard • 25g/1oz butter or margarine
boiled eggs.
• 25g/1oz flour
Soften 1 large onion, skinned and finely chopped in
the butter before adding the flour. • salt & white pepper
• 30ml/2tbsp single cream (optional)
Anchovy Sauce 1. Put milk and next 5 ingredients in a pan and
slowly bring to a boil. Remove from heat,
Serve with all fish. cover and set aside for 30 minutes before
straining and reserving the milk.
Use half milk and half fish stock. Before seasoning
stir in 1–2 tsp anchovy essence, a squeeze of lemon 2. Make a roux with the butter and flour and
juice (and red colouring if one wants a pink sauce). cook for 1 minute. Remove pan from heat and
slowly stir in the milk. Return to the heat and
bring to the boil with constant stirring, and
cook until thickened.
Mushroom Sauce 3. Simmer for 3 minutes, add cream if using and
season with salt and white pepper.
Serve with fish, meat and eggs.
Fry 50–75g/2–3oz sliced button mushrooms in butter
before adding the flour.
Mornay Sauce
Caper Sauce e
A variation on b´ chamel sauce that is served with
egg, chicken or fish dishes.
Traditional with lamb. e
Before seasoning the b´ chamel sauce, stir in 50g/2oz
Can use half milk and half stock. Before seasoning grated mature Cheddar or 25g/1oz Parmesean or
add 1 tbsp capers and 1–2 tsp vinegar from capers or e
50g/2oz Gruy´ re cheese, but do not reheat the sauce.
lemon juice.
46 CHAPTER 13. SAUCES & DRESSINGS
Bread Sauce Mustard Sauce
Served with roast turkey, chicken or pheasant.
• 25g/1oz butter
• 2 cloves • 1 tbsp plain flour
• 1 medium onion, peeled • 150ml/1/4 pint vegetable stock
• 450ml/3/4 pint milk
• 4–6 tbsp single cream
• 1 small bay leaf
• 4 tbsp mild mustard
• 75g/3oz fresh breadcrumbs
• salt & white pepper • 2 tbsp chopped dill
• 15g/1/2 oz butter • 1–2 tsp sugar (to taste)
• 3 tbsp single cream
1. Melt butter in a small saucepan, add flour and
1. Stick cloves into the onion and place in cook until golden. Gradually add the stock
saucepan with the milk and bay leaf. Bring with constant stirring and boil for 1–2 minutes.
slowly to the boil, remove from heat and allow 2. Allow to cool slightly then add the cream,
to stand covered for 10 minutes before remov- mustard, sugar and bring to boil briefly with
ing the onion. stirring. If too thick, dilute with extra stock.
2. Add breadcrumbs and seasoning, cover and Add chopped dill before serving.
simmer gently for 10–15 minutes before stir-
ring in the butter and cream.
Basic Tomato Sauce
Mint Sauce
A basic tomato sauce that can be passed through a
Serves 4 chinois or food mill to give a smoother consistency.
Other ingredients and flavourings can be added to
• small bunch fresh mint leaves
give a number of variations depending on end use
• 2 tsp caster sugar — as below.
• 1 tbsp boiling water Also see chapter on pasta for more pasta sauces.
• 1–2 tbsp wine vinegar Serves 4
1. Chop mint leaves finely and place in sauepan
• 1 tbsp olive oil
with the sugar. Stir in the boiling water and
leave for 5 minutes. • 1 medium onion, finely chopped
2. Add vinegar and leave for one hour before • 2 garlic cloves, crushed
serving.
• mixed herbs
• 450 g/1 lb tomatoes, peeled and finely
chopped or 14 oz can of plum tomatoes
Apple Sauce
• 1 bay leaf
Serves 4 • salt & pepper
• 450g/1lb cooking apples, peeled, cored and 1. In a saucepan heat the oil and soften the onion
sliced and garlic. Add the tomatoes, bay leaf and
• 25g/1oz butter herbs and heat over a high heat for a few min-
• a little sugar utes whilst stirring.
2. Turn down the heat and simmer for 10-30 min-
1. Put apples in saucepan with 2–3 tbsp water utes, until acidity of tomatoes has gone and
and cook gently uncovered for 10 minutes un- the sauce is the desired thickness. Season with
til softened. salt and black pepper.
2. Beat apples to a pulp, stir in the butter and a
3. Can be passed through a chinois or food mill to
little sugar if too tart.
give a smoother consistency.
47
Pommarola (Neapolitan Tomato • 1 bay leaf
Sauce) • 300g/10oz minced beef
• 7g/1/4 oz plain flour
As basic tomato sacue above but with 4 tbsp olive
oil and use 1 tbsp oregano, 1 tsp sugar and organo • 125ml/4 fl oz red wine
springs instead of bay leaf and mixed herbs. • pinch grated nutmeg
• 125ml/4fl oz beef stock
• 125ml/4fl oz milk
Puttanesca Sauce
• 4 tbsp chopped fresh parsley
Serves 4 • 2 tbsp single cream
• salt & pepper
• 100ml/31/2 fl oz olive oil
• 2 cloves garlic, crushed 1. In a large saucepan melt the butter and gen-
tly fry the onions, celery, carrot, bacon and bay
• pinch dried crushed chillies leaf for 10 minutes, before adding mince beef.
• 6 anchovy fillets, soaked in milk for 30 Cook until beef browned.
minutes 2. Sprinkle with flour, stir well to coat the meat
• 14oz/400g tomatoes, peeled, de-seeded and and cook for 30 seconds. Pour in the wine and
chopped - or basic tomato sauce stir over a high heat until most of the liquid
has evaporated.
• 100g/31/2 oz black olives, pitted and sliced
3. Drain porcini, reserving the water, rinse and
• 1 tbsp capers
chop finely. Add mushrooms and liquid to
• 1 tsp chopped fresh oregano the meat. Add nutmeg, seasoning and half the
• 1 tbsp chopped fresh parsley stock. Simmer for 1 hour with occasional stir-
ring and topping up with stock as necessary.
1. Heat olive oil in heavy based saucepan and 4. Stir in the milk and simmer for 30 minutes.
gently fry the garlic and chilli. Drain anchovy Add chopped parsley, cream and season to
and add to the pan, mashing it up whilst stir- taste.
ring.
2. Add the tomatoes, olives, capers, oregano and
parsley and cook over medium heat for 10
minutes. Barbecue Sauce
Serves 4
´
Ragu alla Bolognese (Bolognese • 50g/2oz butter
Sauce) • 1 large onion, chopped
• 1 tsp tomato pur´ e
e
The true Bolognese sauce does not contain tomatoes, • 2 tbsp vinegar
and takes around 2 hours to cook.
• 2 tbsp demerara sugar
Serves 4
• 2 tbsp mustard powder
• 10g/1/2 oz dried porcini mushrooms, soaked • 2 tbsp Worcestershire sauce
in 200ml/7fl oz warm water
1. Metlt butter in saucepan and soften the onions
• 50g/2oz butter
e
for 5 minutes. Stir in the tomato pur´ e and
• 1 small onion, finely chopped continue cooking for 3 minutes.
• 1 celery stick, finely chopped 2. Blend remaining ingredients with
• 1 carrot, finely chopped 150ml/quarter pint of water until smooth.
Add this to the pan, bring to the boil and sim-
• 65g/21/2 oz smoked streaky bacon, finely mer for 10 minutes.
chopped
Part III
Desserts, Cakes and Biscuits
48
Chapter 14
Desserts
6. Refrigerate, covered, until ready to serve. Re-
move from dish by loosening sides of custard
Flan de Huevos (Caramel with a knife and place a serving plate over
mould. Turn over on to plate.
Custard)
• 2 whole eggs
Spanish Orange Creme
• 10 egg yolks
Caramels
• 1l/11/2 pints milk
• peel of 1 lemon, in pieces These little puddings benefit from a night in the
• 6 tbsp sugar fridge so that the hard caramel base can slowly melt
into a syrup - which means they are perfect for dinner
• caramelized sugar parties because you can make them in advance.
• 8 tbsp sugar
• 200g/7oz caster sugar
1. To make the caramelized sugar, heat sugar in • 600ml/1 pint fresh orange juice
a large 1l ovenproof dish, over a low heat, stir- • 6 eggs, beaten
ring constantly. Cook until sugar has melted
and is golden brown. Tilt pan to coat bottom 1. Preheat the oven to 180C/350F/Gas 4.
and sides. Remove from heat and let cool for
at least 30 minutes, tilting pan occasionally to 2. Place half the sugar in a small pan with 100ml
coat sides. (4fl oz) water and cook gently, stirring from
time to time, until the sugar dissolves. Once
2. To make the custard, mix half of the milk with the sugar has completely dissolved, raise the
3 tablespoons sugar and peel of 1 lemon. Cook heat and bubble rapidly until the mixture
slowly over low heat for 1/2 hour, stirring con- starts to caramelise. Be brave - the darker the
stantly. Set aside. Remove lemon pieces and syrup gets, the more wonderful the flavour,
discard. but don’t let it burn.
3. In large bowl beat whole eggs and egg yolks 3. Carefully pour the caramel into eight
lightly. Blend in 3 tablespoons of sugar and the ramekins or moulds, swirling it round the
remaining milk. Gently add the boiled milk sides so it goes up the edges, then place the
and stir. dishes in a roasting tin.
4. Pour custard mixture into mould on top of 4. Beat together the orange juice, eggs and re-
caramelized sugar. Place mould in pan of hot maining sugar, then carefully pour into the
˜
water (Bano Mar´a). The water should cover
ı moulds.
more than half of mould. Cook on top of stove 5. Pour boiling water into the roasting tin so it
over a medium flame for 30 minutes. comes three-quarters of the way up the sides
5. Transfer to a preheated 350F/180C/Gas 4 of the moulds. Bake for 20 minutes until just
oven and continue cooking for another 30 set, then allow to cool.
minutes or until an inserted knife comes out 6. Cover and chill for several hours or overnight
clean. Immediately remove from water and until ready to turn out and serve.
cool, covered, at room temperature.
49
50 CHAPTER 14. DESSERTS
2. In another large saucepan, beat egg yolks until
lemon coloured. Beat in 6 tablespoons sugar,
Isle Flotante then corn starch. Stir in few tablespoons of
hot milk, then gradually stir in the rest. Cook
over moderate heat, stirring constantly, about
• 1/4 cup sugar 4 minutes or until thickened. Discard lemon
• 1 heaped tbsp cornstarch peel and cinnamon stick. Pour into a large
greased, rectangular pan and cool.
• 1/4 tsp salt
3. Refrigerate several hours or overnight.
• 2 egg yolks
4. Cut into small squares. Dust with flour and
• 2 cup milk dip in beaten egg. Heat oil and fry until brown
• 1 tsp vanilla on all sides. Drain.
5. Dust with a mixture of sugar and cinnamon.
1. Combine first three ingredients in pan. Mix in 6. Just before serving, sprinkle with icing sugar.
yolks then gradually blend in milk.
2. Cook over medium heat, stirring constantly,
just until it starts to bubble and thicken–Do not
overcook. Pour into bowl and when cool add Lemon Posset
the vanilla, and pour into individual serving
dishes. • 600ml / 1 pt double cream
3. Take the 2 egg whites and beat until foamy, • 150g / 5oz caster sugar
ensure they are room temperature and use a
• juice of 2 lemons
clean glass bowl.
• Cinnamon
4. Gradually add 1/3 cup sugar while beating,
and continue beating until it forms stiff peaks. 1. Boil the cream; add the sugar and make sure it
5. Place a measure of the beaten egg whites (the dissolves properly. Add lemon juice and pour
islands) in to each and store in refrigerator1 . mixture into ramekins.
2. Allow to set for a few hours in the fridge and
sprinkle with cinnamon before serving.
Leche Frita (Fried Custard
Squares) Portuguese Custard Tarts
Start preparation the night before or several hours in • 100ml/4fl oz water
advance. • 75g/3oz caster sugar
• 1l/13/4 pints milk • 4 medium egg yolks
• peel of 1 lemon • 35ml/3tbsp cornflour
• 5ml/1tsp vanilla extract
• 1 cinnamon stick
• 450ml/3/4 pint milk
• 6 egg yolks
• 335g/8oz puff pastry
• 6 tbsp sugar
• 4 tbsp cornstarch 1. Put water in pan with the caster sugar. Heat
until sugar dissolves and boil for 4–5 minutes,
• flour for dusting remove resulting syrup from the heat and al-
• 2 beaten eggs low to cool.
• oil for frying 2. Whisk the egg yolks with the cornflour and
the vanilla extract and gradually whisk in the
• cinnamon and sugar for dusting milk. Pour into a pan with the syrup and
• icing sugar gradually bring to the boil, stirring all the
time, until you get a smooth and thick cus-
1. In saucepan combine milk, lemon peel and tard. Remove from the heat and cover surface
cinnamon, bring to boil. Lower heat and sim- with greaseproof paper and allow to cool com-
mer 10 minutes. Set aside. pletely.
1 If worried about the uncooked egg whites, the islands can be gently cooked by floating on top of barely
simmering milk in a saucepan, and allow each to cook for a short time
51
3. Roll the puff pastry and cut into 8×10cm/4in 6. Whip remaining 1 cup cream; mound over tri-
rounds. Place in cake tins, prick with a fork fle, leaving rim of mascarpone mixture visi-
and chill. ble. Dust entire surface with more sifted cocoa
4. Preheat oven to 220C/425F/Gas 7. Divide the powder. Garnish surface with chocolate deco-
custard between the pastry cases and bake for rations, fresh raspberries and chocolate deco-
20 minutes until the pastry is cooked and the rations.
custard browned in parts.
Chocolate Truffles
Raspberry Tiramisu For white chocolate truffles, replace the plain choco-
late with 225g/8oz white chocolate and omit the
Serves 6–8 butter, flavour them with Cointreau and coat with
melted white chocolate.
• 20 oz/250 g frozen unsweetened raspberries Makes 32
(or equivalent fresh raspberries)
• 275g/10oz good quality plain chocolate, in
• 1 lb/450 g mascarpone or cream cheese
pieces
• 1/2 cup granulated sugar • 25g/1oz unsalted butter
• 2 egg yolks • 200ml/7 fl oz double cream
• 1/4 cup brandy • 15–30ml/2 tbsp brandy
• 1 tbsp lemon juice • 30ml/2 tbsp cocoa powder, sifted
• 11/2 tsp vanilla essence • 6–8 amaretti biscuits, crushed
• 11/2 cup whipping cream • 30ml/2 tbsp icing sugar, sifted
• 2 packet small soft ladyfingers - halved, or 1 1. Heat 200g/7oz chocolate and the butter in a
pound cake, thinly sliced heat proof bowl over boiling water, stir well
and remove from heat once melted.
• 1 tbsp unsweetened cocoa powder
2. Slowly pour in the cream whilst stirring, stir
• 1/2 cup fresh raspberries
in brandy and leave to cool for 10 minutes and
• chocolate decorations2 beat thoroughly with wooden spoon or elec-
tric whisk until thickened. Chill for 1–2 hours,
1. In colander set over bowl, thaw raspberries, or until firm enough to shape
reserving juice; set aside. In large bowl, beat 3. With cold hands, divide and roll into 32 small
mascarpone with sugar. In separate bowl set balls. Roll 8 balls in cocoa powder, 8 in
over hot (not boiling) water, beat egg yolks crushed amaretti biscuits and 8 in icing sugar.
with clean beaters for 5 minutes or until pale Chill the remaining 8 in the fridge.
and thickened; beat into mascarpone mixture.
Stir in brandy, lemon juice and vanilla. 4. Melt the remaining chocolate and leave to cool
for 5–10 minutes. Place uncoated truffles on a
2. Whip 1/2 cup of the cream; fold into mascar- rack and spoon over the melted chocolate, and
pone mixture. chill.
3. Line bottom of 8-cup trifle bowl with 12 la-
dyfinger halves; brush with about 3 table-
spoons reserved raspberry juice. Spread with Summer Pudding
one-quarter of the mascarpone mixture. Sift
1 teaspoon of the cocoa over the top. Sprin-
kle with one-third of the thawed raspberries, Serves 4
pressing some against glass to show through.
• 1 slightly stale sliced white loaf, crusts
Repeat mascarpone, cocoa and raspberry lay-
removed
ers twice.
• 225g/1/2 lb redcurrants
4. Line bowl with remaining twelve ladyfinger
halves; brush with juice and top with remain- • 225g/1/2 lb blackcurrants
ing mascarpone mixture. • 225g/1/2 lb white currants
5. Cover lightly and refrigerate for at least 4 • 225g/1/2 lb raspberries
hours or overnight. • 225g/1/2 lb blackberries
2 Chocolate decorations may be made by melting semi sweet chocolate and piping decorations in desired
shapes onto waxed paper, cooling and using as decoration. Alternatively shaved dark chocolate may be used
52 CHAPTER 14. DESSERTS
• 225g/1/2 lb caster sugar 1. Wash the blackberries thoroughly and place
them in a saucepan with no extra water other
1. Put all the fruit, except raspberries and black- than that which is left on the fruit. Cover the
berries in a pan with the sugar and bring to a pan tightly and cook over a low heat for 5–10
bare simmer over a low heat. Cook 4–10 min- minutes, stirring occasionally until all the fruit
utes until very little liquid remains, Remove has softened. Allow to cool slightly.
from the heat and stir in the raspberries and 2. Press the cooled blackberries through a sieve,
blackberries and allow to cool. using the back of a spoon to press out the juice
2. Line a 20cm/8in flat bottom mould/basin/soufl´ e and pulp. Discard the pips and reserve the
dish with bread - ensure totally covered! Fill e
pur´ e.
with the fruit and top with more bread. 3. Put the yogurt in a large bowl and beat in the
3. Put plate on the top and weigh down (4lb of e
blackberry pur´ e until smooth.
tins) and chill in fridge for 24 hours, removing 4. Whisk the egg whites until they form stiff
from time to time to spoon over any remaining peaks.
juices.
e
5. Fold these into the blackberry pur´ e, trying
4. Remove weight and run a palette knife around not to over mix the ingredients, so as to create
bowl to loosen, before turning over. a marbled appearance.
6. Sweeten to taste with the syrup then pipe into
serving dishes and decorate with the whole
blackberries and angelica. Chill before serv-
Blackberry and Elderflower ing.
Fool
Can substitute raspberries for the blackberries. Cinnamon Cake with
Serves 2
Blackberries
• 4oz/110g blackberries
• 4 eggs, at room temperature
• 2 fl oz/55ml elderflower cordial
• 200g caster sugar
• 1×113g tub clotted cream
• 50g golden syrup
• 2 tbsp milk
• 150g wholewheat flour
1. Put blackberries and elderflower cordial in a • 1/2 tsp baking powder
medium-sized pan, bring to the boil and cover.
• 2 tsp ground cinnamon
Lower heat and simmer for 5 minutes until the
berries soften. Remove the lid and turn up • 100ml cold milk
heat and boil for 1 minute to reduce the liquid • 1 small tub double cream
a little. Transfer to a bowl and allow to cool.
• 1 punnet blackberries (or blackberry jam)
2. With a small hand whisk, mix clotted cream
• icing sugar, for dusting
and milk together until slightly thickened.
Fold in 2/3 of the cooled fruits, spoon into 2 1. Butter and flour a 20cm round cake tin, and
glasses and top with remaining fruit. heat oven to 180C/350F/Gas 7.
2. Using a whisk attachment, beat the eggs with
the sugar and syrup until pale and thick, and
the mixture falls like thick ribbons.
Blackberry Fluff
3. Sift the wholemeal flour, baking powder and
cinnamon once, tipping back any bran that the
One could replace the blackberries with other soft sieve collects.
fruits such as raspberries or strawberries.
4. Add the milk to the beaten eggs and whisk,
• 450g/1lb fresh blackberries then add the flour and whisk again until just
smooth. Pour this into the prepared cake tin
• 280ml/1/2 pint natural yogurt and bake in the centre of the oven for 35 min-
• 2 eggs utes (if you need to stop the cake from burn-
ing, cover the top with foil for the last 10
• sugar syrup to taste (or runny honey) minutes). When a skewer inserted comes out
• Pieces of angelica or whole blackberries to clean, remove from the oven and set aside to
decorate cool.
53
5. Lightly whip the cream, halve the blackber- 3. Add the bananas and cook gently for 3 min-
ries, the slice the cake across horizontally and utes, basting often—do not turn bananas over
fill with a layer of each. Lightly dust reassem- during the cooking.
bled cake with icing sugar. 4. Once bananas are heated, warm rum in a ladle,
ignite and pour over the bananas.
5. Serve with sprinkling of chopped pecans.
Gooseberry Crunch
Serves 4 Eve’s Pudding
• 125g/4oz crushed gingernuts
Serves 4
• 50g/2oz hazelnuts, chopped and lightly
toasted • 450g/1lb cooking apples, peeled & sliced
• 50g/1lb gooseberries • 75g/3oz demarera sugar
• 75g/3oz demerera sugar • grated rind of 1 lemon
• 1 egg white • 75g/3oz butter or margarine
• 50g/2oz soft brown sugar • 75g/3oz caster sugar
• 150ml/1/4 pint double cream • 1 egg, beaten
• 150g/5oz self raising flour
1. Mix the nuts and crushed gingernuts. • a little milk, to mix
2. Put gooseberries and demerera sugar in a pan.
Cover and simmer for 15 minutes until tender. 1. Grease a 900ml/11/2 pint ovenproof dish.
Allow to cool and work in blender/food pro- Layer apple slices in dish and sprinkle with
cessor until smooth. demarera sugar and lemon rind.
3. Wisk egg white until stiff, whisk in soft brown 2. Cream fat and caster sugar to give a pale and
sugar and continue to whisk to give stiff fluffy mixture. Add egg a little at a time, beat-
peaks. Whisk in the cream and fold in the ing well after each addition. Fold in the flour
gooseberry pur´ e.
e with enough milk to give a smooth dropping
consistency.
4. Put mixture into mould (or four separate
dishes) and top with nuts. 3. Spread topping over apples and bake for 40–
45 minutes at 180 C/350 F/Gas 4 until sponge
golden.
Variation: Add 25g/1oz ground almonds to the flour.
Baked Bananas
Serve with whipped cream or ice cream.
Serves 4 Malvern Pudding
• 4 ripe bananas, peeled
For the apples:
• 120g/4oz butter
• 50g/2oz butter
• 120g/4oz soft brown sugar, light or dark
• 1kg/2lb 2oz cooking apples, peeled, cores
• pinch of cinnamon removed, sliced
• pinch nutmeg • 50g/2oz granulated sugar
• 60ml/4 tbsp orange juice • 2 lemons, zest only
• 120ml/4 fl oz rum, white or dark For the topping:
• juice of half a lemon
• 110g/4oz butter
• chopped pecans
• 50g/2oz cornflour
1. Cut bananas in half lengthways and sprinkle • 825ml/1 pint 10fl oz milk
with lemon juice all over.
• 50g/2oz granulated sugar
2. Melt butter in large frying pan and add sugar,
• 2 free-range eggs, beaten
cinnamon, nutmeg and orange juice. Stir over
a low heat until sugar dissolves to give a • 50g/2oz demerara sugar
syrup. • 1/2 tsp ground cinnamon
54 CHAPTER 14. DESSERTS
1. For the apples, heat a large frying pan until 2. Put into a cold oven and set to 190C/375F/Gas
medium hot, add the butter and apples and 5 and bake for 40–50 minutes until the cake is
cook for 6-7 minutes, or until the apples have rich brown and skewer inserted into the centre
softened. comes out clean.
2. Add the sugar and lemon zest, stirring well, 3. While the cake cooks make the syrup: Bring all
and cook for 2-3 more minutes. Transfer the the ingredients gently to the boil in a pan, stir-
apples to an ovenproof dish. 3 ring until the sugar is dissolved. Simmer for 3
3. Preheat the grill to medium. minutes.
4. For the topping, heat a saucepan until 4. Cool for 5 minutes in the tin and turn out onto
medium-hot, add half the butter and cook un- a plate.
til foaming. Stir in the cornflour and cook for
1-2 minutes, or until thickened and smooth. 5. Pierce holes in the cake with a skewer while
still warm and pour the syrup over it. Leave
5. Gradually add the milk to the pan, whisking
to cool spooning the syrup over the cake from
continuously, until all of the milk is incorpo-
time to time until it is all soaked up.
rated and the mixture is smooth and creamy.
Cook for a further 2-3 minutes, or until thick-
ened.
6. Remove the pan from the heat and whisk in
the granulated sugar and beaten eggs until Firnee (Almond & Cardamom
well combined. Spoon the mixture over the
apples in the ovenproof dish. Cream Pudding)
7. Mix the demerara sugar and ground cinna-
mon together in a bowl, then sprinkle over the Serves 6–8
top of the dish and dot with the remaining
butter. Grill for 5-6 minutes, or until golden-
• 3 cups milk
brown and bubbling.
8. Spoon the pudding into shallow serving bowls • 1 pinch salt
and serve while hot. • 1/3 cup granulated sugar
• 1/2 cup cornflour (cornstarch)
Tunisian Almond and Orange • 1/4 cup cold water
Cake • 1/2 cup slivered blanched almonds
• 1/4 tsp ground cardamom (or more)
• 45g/1 1 oz slightly stale breadcrumbs
2 • 1/4 tsp saffron threads (pounded)
• 200g/7oz caster sugar • 1/4 cup finely chopped blanched pistachios
1
• 100g/3 2 oz ground almonds
• 1 1 tsp baking powder 1. Put all but 1/2 cup milk into a heavy pan and
2
add salt and sugar. Put on to heat gently, stir-
• 200ml/7fl oz sunflower or vegetable oil
ring to dissolve sugar.
• 4 eggs
2. Blend cornflour into reserved milk with the
• finely grated zest of 1 large orange 1/4 cup water and pour into warm milk, stir-
1
• finely grated zest of 2 a lemon ring constantly. Add almonds and keep stir-
ring until mixture thickens and bubbles. Use
For the syrup a whisk if mixture becomes lumpy. Add car-
• juice of 1 orange damom to taste and the pounded saffron.
1
• juice of 2 a lemon 3. Cook on low heat for 5 minutes, letting pud-
• 85g/3oz sugar ding simmer very gently. Stir occasionally.
• 2 cloves 4. Pour into 6 or 8 individual sweet dishes,
• 1 cinnamon stick spreading evenly. Sprinkle pistachio nuts
around edge of each dish. To serve firnee in
1. Mix the breadcrumbs with the sugar, almonds the traditional manner, the pudding should be
and baking powder. Add the oil and eggs and poured into two plates, decorated with pis-
beat well. Stir in the orange and lemon zest. tachio nuts and cut into quarters to serve in
Pour the mixture into a greased 20cm/8in cake wedges.
tin.
55
• 1 egg, beaten
• 6oz/175g mixture of currants, raisins,
Tarta de Almendras (Almond sultanas, candied peel etc
Tart) • grated rind of half orange
• nutmeg
• 1 cup sugar
1. Break up bread into a bowl and add milk. Stir
• 1 tablespoon grated lemon zest
and leave for 30 minutes.
• 1/2 lb shelled almonds
2. To the bread add melted butter, egg, sugar and
• 3 large eggs mixed spice, mix well and stir in fruit and or-
• 4 large egg yolks ange rind.
• 2 tbsp unsalted butter, softened 3. Spread into a buttered (2–2.5 pint) baking dish
• 1/2 cup unbleached all-purpose flour and cook in a preheated oven at 350 F/180
C/Gas 4 for 1–1.25 hours.
• 2 tsp baking powder
• pinch of salt
• Sweet Basque Cream3
• icing sugar
Membrillo (Quince Paste)
1. Preheat the oven to 180 C/350 F/Gas 4. Variation: insert ground almonds as a middle layer.
Lightly butter a 10-inch pie plate.
2. In a blender, blend the sugar and lemon zest • 2lb/1kg quinces
until they are well mixed. Add the almonds, • 1lb/450g sugar
and blend again until the almonds are ground
fine. Add the eggs, egg yolks, and butter, and • juice of 1 lemon
blend until all the contents are well mixed.
1. Wipe fur off quinces then quarter and steam in
Transfer the mixture to a bowl.
a little water till soft. Rub through sieve/food
3. Add the flour, baking powder, and salt, and mill.
stir with a spatula or wooden spoon until the
dry ingredients are incorporated. Scrape the 2. Boil sugar and half cup water, simmer for 10
batter into the pan, and smooth the top. Bake min, then add to quince paste. Microwave
the tart on the center rack of the oven for about paste till thick - about 40 mins on medium,
30 minutes, or until a toothpick inserted in stirring occasionally.
the center comes out clean but the tart is still 3. Dry for several days in warm place. Store in
moist. Let it cool on a wire rack. greaseproof paper or foil.
4. Spoon Sweet Basque Cream onto each plate,
and set a tart wedge on top. Sprinkle with ic-
ing sugar, and serve.
Banoffee Pie
• 275 g/10 oz butter
Bread Pudding
• 250 g/9 oz gingernut biscuits, crushed
Alternative is to use day old Chelsea buns, Danish • 175 g/6 oz caster sugar
Pastry or similar buns instead of the bread. Spices • 397 g condensed milk
and fruit can be altered according to taste.
• 2 bananas
Serves 6
• 150 ml/1/4 pint double cream, whipped
• 8oz/225g bread, white or brown, but with
• Grated plain chocolate
crusts removed
• 1/2 pint/275ml milk 1. In a large saucepan melt 100 g/4 oz of the but-
• 2oz/50g butter, melted ter and stir in the crushed biscuits. Press into
the base and sides of a 19 cm/71/2 ” deep,
• 3oz/75g sugar, preferably brown loose-bottomed fluted flan tin. Chill for 30
• 2 tsp mixed spice minutes.
3A custard flavoured with cinnamon and vanilla.
56 CHAPTER 14. DESSERTS
2. Place the remaining butter and the sugar in a 3. Place in glasses and chill until ready to serve.
non-stick saucepan over a low heat, stirring
until the butter melts. Add the condensed
milk and bring gently to the biol stirring con-
tinuously. Boil steadily for 5 minutes, stirring
frequently to make a light golden caramel. Churros
3. Pour over the biscuit base and chill for about
90 minutes until firm. • 400g/14oz plain flour
4. To serve, slice the bananas and arrange most • 1 tsp bicarbonate of soda
of them over the caramel. Decorate with the
remaining banana and grated chocolate. • pinch of salt
• 400ml/14fl oz boiling water
• vegetable oil for deep-frying
Syllabub • caster sugar, for dusting
Servers 6–8. • plain chocolate, melted, to serve
• 1 lemon 1. Sift the flour, bicarbonate of soda and salt into
• 6 tbsps cream or sweet oloroso sherry a bowl. Make a well in the centre, add the wa-
ter and whisk hard to combine and get rid of
• 2 tbsps brandy
any lumps. Let the batter rest for one hour.
• 3oz caster sugar
2. Heat the oil until a piece of bread sizzles when
• 300ml/1/2 pint double cream
dropped in. Put the batter in a piping bag and
1. Thinly pare the rind from the lemon, place in a squeeze down into the oil, cutting of after each
basin and add the sherry and brandy. Squeeze 10cm/4in of batter. Fry until golden brown,
the juice from the lemon and add this to the then drain on kitchen paper and rill the chur-
basin. Cover and leave for a minimum of six ros in sugar.
hours, and preferably overnight. 3. To serve, divide the churros equally among six
2. Strain into a clean bowl and add the sugar, stir- serving plates. Serve dipping bowls of melted
ring until all dissolved. Add the cream and chocolate alongside.
whisk until the mixture stands in soft peaks.
Chapter 15
Cakes and Biscuits
4. Spoon into pans and bake on center rack in
preheated oven until done, about 50 minutes
Banana Bread for bread, 25 minutes for standard muffins and
20 minutes for mini-muffins.
Overripe bananas are the absolute best thing for ba- 5. Let cool in pans for a few minutes, turn out
nana bread, the more brown spots, the better! onto wire racks, dust loaves with powdered
If your bananas are going overripe but you don’t sugar when cool.
have time to do anything with them right away, peel
them, put them in a plastic bag and freeze them until
you need them.
Makes 2 small loaves, 18 large muffins or 48 mini-
muffins.
Griddle Scones
• 250g/9oz flour
• 1 tbsp baking soda Makes 8–10
• 1/4 tsp salt
• 124g/4oz butter or margarine (1 stick) • 225g/8oz self raising flour
• 220g/8oz sugar
• pinch of salt
• 2 eggs
• 1 tsp pure vanilla extract • 2.5ml/1/2 level tsp grated nutmeg
• 1/2 tsp powdered allspice • 50g/2oz butter or margarine
• 1/2 tsp powdered cinnamon
• 50g/2oz caster sugar
• 125ml/1/4 pint buttermilk
• 2 large very ripe bananas, mashed (a bit over 1 • 1 egg, beaten
cup)
• 45–60ml/3–4 tbsp milk
Optional additions (especially good for muffins)
1. Preheat and grease griddle (or heavy based
• 50g/2oz chopped nuts
frying pan).
• 150g/5oz raisins
• 75g/3oz chocolate chips 2. Sift flour and add salt and nutmeg and rub in
the fat to give consistency of breadcrumbs. Stir
• 1/2 cup granola
in the sugar and mix with the egg and enough
1. Preheat oven to 375 F/190 C/Gas 5. milk to give a firm dough.
2. Grease and flour 2 small (4×7 inch) loaf pans, 3. On a lightly floured surface roll out to 1cm/1/2
or line muffin tins. inch thick and cut into 8–10 rounds or trian-
3. Combine flour, soda and salt, sift into medium gles.
bowl. In a large bowl, cream butter and sugar
until fluffy. Add eggs, vanilla and spices, 4. Cook on moderate griddle for about 5 minutes
beat well. Blend in buttermilk, then alternate each side.
adding bananas and flour mixture until batter
is smooth and well mixed. Variation: Add 50g/2oz dried fruit to the mixture.
57
58 CHAPTER 15. CAKES AND BISCUITS
• 50g/2oz sugar
• 50g/20z currants
Scones • 1 egg
• 30ml/2 tbsp milk to mix
Makes 10 scones
• 200g/8oz self-raising flour 1. mix flour and salt, rub in margarine; stir in
sugar and currants.
• 1/2 tsp salt
2. Mix to a fairly stiff dough with the egg and
• 50g/11/2 oz margarine milk.
• 25g/1oz sugar
3. Roll out about 5mm/1/4 inch in thickness and
• 50g/2tbsp currants or sultanas cut into rounds, re-roll the trimmings.
• 1 egg beaten with 75ml/1/4 pint milk 4. Bake on a moderatley hot greased gridle for
about 3 mins each side.
1. Mix flour and salt, rub in the margarine.
2. Stir in the sugar and fruit
3. Add egg and milk, reserving a little for brush-
ing the tops. Chelsea Buns
4. Kead lightly on a floured surface and roll out
to just over 1cm/1/2 inch thinkness. For the yeast dough:
5. Cut into rounds, re-rolling the trimmings to • 250g/8oz plain flour
cut more rounds.
• pinch of salt
6. Place on a greased baking tray and brush teh
tops with egg and milk. • 25g/1oz sugar
7. Bake in a hot oven at 220C/425F/Gas 7 for • 50g/2oz margarine
about 10 minutes. • 1 egg
• 100ml/4tbsp warm water
• 15g/1/2 oz fresh yeast, or 3tsp spoon dried
Dropped Scones yeast and 1tsp sugar
For the filling:
• 100g/4oz self-raising flour
• Pinch of salt • 15g/1/2 oz melted margarine
• 50g/2oz caster sugar • 50g/2oz caster sugar
• 1 egg • 100g/4oz currants or sultanas
• Approx 60ml/4tbsp milk to mix
1. For the yeast dough:Reconstitute the dried
• A few drops of lemon essence (optional) yeast in the warm water. Mix flour, salt and
sugar in a bowl, rub in the margarine. Add
1. Mix flour, salt and sugar, add egg and gradu- yeast liquid and beaten egg to flour, knead
ally beat in milk to make a thick batter. Add well. Leave to rise in a warm place for 45–60
lemon essence if using. mins. Turn dough on to lightly floured surface
2. Bake 2 or 3 at a time by dropping spoonfuls of and knead again.
the mixture on to a hot, well greased griddle. 2. Roll out the yeast dough into an oblong, brush
3. Cook until the underside is golden brown and with melted margarine.
the top is covered with bubbles. Turn and 3. Sprinkle with sugar and fruit, roll up and cut
brown the other side. into 2.5cm/1 inch thick slices.
4. Lay slices ina greased sandwich tin. leave to
prove in a warm place for 15 mins or until dou-
Welsh Cakes bled in size.
5. Bake at 220C/425F/Gas 7 for 15–20 mins.
• 200g/8oz self-raising flour. Whilst still warm brish with a sugar glaze
(sugar dissolved in equal parts milk and wa-
• 1/2 tsp salt
ter).
• 100g/4oz margarine
59
Almond Biscuits Nut Tartlets
• 150g/6oz self-raising flour Makes 24
• pinch of salt For the pastry:
• 75g/3oz caster sugar
• 120g/4oz butter or margarine
• 50g3oz ground almonds
• 125g/5oz margarine • 90g/3oz cream cheese
• few drops of almond essence • 120g/4oz plain flour
• blanched almonds For the filling:
1. Mix together the dry ingredients, rub in the • 90g/3oz chopped nuts (use your favourite
margarine. nuts – walnuts, pecans, even unsalted
2. Add almond essence and mix well. peanuts)
3. Roll out thinly and cut into rounds, placing • 1 egg
half a blanched almond on each.
• 180g/6oz light brown sugar
4. Place on greased baking trays and bake at
180C/350F/Gas 4 for 15 minutes. • 5ml/11/2 oz softened butter
• 5ml/1 tsp vanilla essence
• Icing sugar
Rice Biscuits
1. Beat the butter or margarine and cream cheese
• 200g/8oz self-raising flour together to soften.
• 100g/4oz ground rice 2. Stir in the flour, adding more if necessary to
make the dough easy to handle, although it
• 150g/6oz caster sugar
will still be soft. Roll the dough into 2.5cm/1-
• 150g/6oz margarine inch balls. Chill thoroughly.
• few drops of lemon essence
3. Mix all the filling ingredients together thor-
• milk to mix oughly, omitting the icing sugar.
• glac´ cherries
e 4. Place a ball of chilled dough into a small indi-
vidual pie tin and press over base and sides of
1. Mix together the dry ingredients, rub in the
the tins. Repeat with all the dough.
margarine.
2. mix to a stiff dough with the lemon essence 5. Spoon in the filling into the pastry lined
and milk.mix well. tines and bake for about 20–25 minutes at
180C/350F/Gas 4.
3. Roll out thinly and cut into rounds, placing a
small piece of cherry on each. 6. Allow to cool slightly and remove carefully
4. Place on greased baking trays and bake at from the pans. Cool completely on a wire rack
180C/350F/Gas 4 for 15 minutes. before sprinkling with the icing sugar.
Part IV
Appendices
60
Appendix A
Stocks
Stock making is not difficult and since it makes use of scraps and leftovers that might otherwise be thrown
out, it is very frugal. Keep small containers of stock in your freezer, so that it’s ready at a moment’s notice.
Another handy tip is to freeze stock in ice cube trays, then transfer the cubes to a plastic freezer bag. That
way you have perfectly measured, small amounts of stock for cooking.
The four main types of stocks are vegetable, chicken, meat and fish. You can often substitute one for another
in many (but not all) recipes, with little to no ill affect to the overall recipe. Since stocks can make use of
leftovers or items that might otherwise be thrown away, many find it handy to keep bags in the freezer for
collecting ingredients such as vegetable scraps and meat bones. When you’ve gathered enough ingredients,
create a pot of stock.
You can make any of the following stocks more intense in flavors by simply simmering them for an extended
period of time until their liquid volume is reduced.
A lot of meat and vegetables can be used in stock recipes. A good stock or broth is not really cheap to make.
However, compared to some of the basic stocks that were in use in the nineteenth century it is not so bad: To
get one litre stock one needs more than one kilo meat, according to Escoffier in his Guide Culinaire. But on
the other hand, the reduction of the stock was less drastic than nowadays.
Salt Don’t add salt when preparing your stocks. The taste is purely what is extracted and reduced from
the meat and vegetables. Because these stocks are used as a base for soups and sauces, it is best that salt is
added only in the last moment, after tasting. Or try omitting the salt completely and adjust seasoning in the
final dishes made with your stick. Note commercial stocks powders and cubes usually have a very high salt
content.
Preparing the vegetables In most stocks leeks are used. Slice them twice lengthwise, but not com-
pletely, so you’ll get a brush, connected at the root end. Now it is easy to wash the leeks under the tap, you
just spread the leaves to rinse out the earth.
When using onions, do not discard the outer skin. That yellow or red skin can be used as a natural way to
give your stock a beautiful deep red or brown colour. Use ecological grown onions, and wash the skin well
before using it. If you want a light-coloured stock you peel the onions as usual.
Brassicas (the cabbage family, including broccoli and Brussels sprouts), spinach, artichokes, and asparagus
can leave a bitter, metallic taste, so it’s best to avoid using these as the basis for your stock. Likewise, onion
skins and strongly flavoured herbs and spices will overwhelm. Vividly coloured ingredients such as beetroot,
turmeric, saffron and soy sauce, while fine in a soup, are best left out of a stock.
e
For an extra depth of flavour, saut´ or roast the vegetables or meat before use. Put the ingredients in cold
water (half solids to half water is a good ratio), bring to boil, and simmer. Vegetable stocks take a half hour to
one hour to cook, while chicken and meat stock take between one and five hours. Skim off the whitish foam
that appears on the surface regularly, and strain as soon as possible after cooking.
Straining the Stock To strain the stock it is best you use two sieves that fit together, with a moistened
cheese cloth or an old, clean towel (washed without conditioner). Pour the stock through these sieves. The
bones and vegetables and everything large will remain in the top sieve, most small particles will be caught
by the cloth. If you don’t use the top sieve the cloth will be clogged up very quickly, and cleaning it will be
61
62 APPENDIX A. STOCKS
more laborious. It is also easy to pick out the meat from the top sieve. This meat is very tasty, you can use it
not only by putting it back into your strained stock, but also to prepare some delicious dishes.
To degrease the stock A small amount of fat makes a tasty broth, but sometimes the stock has to be
completely degreased, for example when making meat jelly.
Because fat floats on water, removing it is not difficult. The easiest way is to to let the strained stock stand for
a few minutes until the fat has surfaced. Then you drop a sheet of kitchen paper on the surface of the stock. It
will soak up the fat. Gently remove the sheet, and repeat with another sheet, until the surface is nearly fatfree.
The very last droplets you can pick up by using a coffee filter.
If there is enough time, you can also first refrigerate the stock. The fat on meat stock will solidify, you can
scoop it off easily. Chicken fat will remain softer, for chicken stock the method with the paper towels works
best.
Clarifying stock Let the stock simmer, not boil. Boiling the mixture breaks up the fats and other ingredi-
ents resulting in a cloudy stock. Whilst this does not impair the flavour, it does hive a visually less appealing
e
stock, and that cannot be used for consom´ s.
For crystal clear stocks you need to clarify it, simply straining the stock is not good enough, it has to be
clarified. This is done with egg whites and optionally the eggshells, and some extra vegetables and meat
to intensify the flavour. The stock must be cooled to room temperature before clarifying, otherwise the egg
whites will coagulate before they have caught all floating particles in the stock.
• 1 litre/ 2 pints stock (strained, degreased, reduced and cooled)
• 150 gram finely chopped vegetables (leeks, carrots, stem celery, onions, you can vary this according to
the kind of stock you have and the jelly you want to end up with)
• 1 bay leaf
• some white pepper corns
• 1 teaspoon salt
• 3 raw egg whites, lightly beaten
• 150 gram (1/3 pound) chopped very lean beef (steak) or game meat (optional)
• 100ml (3 fl.oz) dry white wine
1. Using a wooden spoon, mix the vegetables, herbs and meat with the half whipped egg whites Add to
a pan, pour in the stock while you keep stirring. Bring the stock to the boil and keep stirring, scraping
the bottom to prevent the eggwhites setting on it.
2. Lower the heat when the stock is boiling, add the wine and let it simmer for twenty to forty minutes,
taking care not to let the stock boil at all. The coagulating egg whites will absorb all particles, the stock
is now crystal-clear.
3. Strain the stock once more through a fine-meshed kitchen cloth.
Reducing the stock The taste of the stock is concentrated by evaporation of a portion of the water in
it. If you want to make a broth for soup, the stock has to be reduced after straining by one third. If you are
making concentrated stock or fumet, the stock has to be reduced by two thirds or even three quarters. Ths
means that out of five litres stock you can make either 3.5 litres soup, or 1.25 to 1.75 litres concentrated stock.
How to freeze your stock It is very important that the concentrated stock cools down quickly before
it is frozen. The quickest way: Fill the sink halfway with cold water. place the pan with the stock in it. Put a
metal spoon in the stock (metal conduces heat, therefore helps with the cooling). Stir the stock, and also stir
the water around the pan. Check the water temperature. If the water has warmed up, pull the plug, and fill
the sink up again with cold water. If you do this you’ll have your stock ready to be stored in the freezer or
the refrigerator in ten minutes.
Use small containers if you want to keep the stock in the freezer. If the stock is meant for soup, a quarter to
half a litre are good quantities. But very concentrated stock is often used one tablespoon at a time. Then you
use ice cube holders and small containers (1 decilitre).
Don’t ever forget to put labels on all containers, because once frozen all stock looks alike.
63
Jelly When the stock is cooled to room temperature or has been refrigerated for some time it can have
turned into a sludgy mass. Do not be afraid your stock has gone off, it just means you have made a good,
concentrated stock. When you reheat the stock, it will return to its liquid form.
Vegetable Stock
With the exception of cabbages (which include broccoli and cauliflower), which can overpower the flavor of
vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on
the mix you use. Tomatoes can also overwhelm stock flavor, so keep the amount used small (unless of course,
you want a strong tomato flavor). Some people feel that asparagus also overwhelms the stock.
You can also add some fruit or fruit scraps to your vegetable stock ingredient mix. Apples, pears and even
pineapple works well.
A good rule of thumb is to have about half solid ingredients to half water. It’s a good idea to throw in a
tablespoon or so of whole black peppercorns and a bay leaf or two for added flavor. Cover your ingredients
with the water, bring to a boil and let simmer for about an hour. Cool and strain to remove any pieces of
vegetables, fruit or scraps.
A very basic. but effective stock can simply be made using 2 large onions, 2 medium carrots, 3 stalks of celery,
1 whole bulb of garlic, 10 peppercorns, and a bay leaf. Including the onion skins will give a deeper color to
the stock.
Once all of your ingredients have been prepared, combine them in a stockpot large enough to contain all of
the ingredients (including enough water to cover all of the vegetables).
1. Pour water into the stockpot. The vegetables should be immersed in water.
2. Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water has begun
to boil, turn the stove down to low. Allow the vegetables to simmer for an hour. Any longer than an
hour and the vegetables will begin to turn mushy and begin to lose all their flavor, lending a wilted
taste to the stock.
3. Strain your stock while the stock is at its peak (about an hour after it was placed on the stove). Strain
your stock through a fine mesh straining device. Cheesecloth placed in a colander would also work
well.
4. The stock should be light in color, sweet, and translucent. If you want a darker colored stock, caramelize
the onions and carrots before placing them in the stockpot. Alternately, roast the vegetables until
caramelized, then add them to the stockpot. Another interesting trick to making a delicious and thick
vegetable stock is to use potato water that was strained from mashed potatoes in addition to (or instead
of) water.
5. Taste the stock and only add salt at the end, if it needs it.
Beef Stock
For a dark and rich meat stock it is best to roast your meat and bones for about 45 minutes in a 220C/450F
oven first. You can make meat stock without this step, however, it will simply have a lighter color and not as
rich a flavor.
As with all the stocks here, you can use either whole vegetables, or scraps. Just use an approximate equivalent
amount of scraps instead of the whole vegetables.
A basic recipe for meat stock.
• 5 to 7 pounds of lean meat and bones (if your pile is more meat than bones, use 5 pounds, if more
bones than meat, increase the amount) - this can include beef, veal, lamb, pork, ham (will have a
distinct smoky flavor), or venison
• 2 large chopped onions
• 4 large chopped carrots
• 4 stalks celery
• 1 head of garlic, peeled and chopped
64 APPENDIX A. STOCKS
• 2 large chopped tomatoes
• 4 bay leaves
• 1 tablespoon whole black peppercorns
• 1/2 cup chopped fresh parsley
• seasonings (about a tablespoon of each that you desire: oregano, basil, thyme) water to cover (about a
gallon and a half)
1. Wash and clean all vegetables, cut them coarsely.
2. If you want a really dark stock, start with browning the bones separately in a hot oven. Then transfer
the bones without the fat that has run out of them to the soup pan.
3. Add meat and cold water to the bones, bring to the boil. Then skim very carefully before adding the
vegetables, herbs and spices. Cover the pan with a lid and let the stock simmer for four hours on a
very slow fire. The stock does not need be boiling. or Pressure cook the mixture.
4. You can use a pressure cooker, but remember that you can not fill a pressure cooker to the rim, for this
amount you’ll need a cooker with a content at least 7 litres. Add your ingredients to your stock pot and
simmer, stirring occasionally for about 4 hours. Add more water if necessary to keep the ingredients
covered. Strain out the solid ingredients and refrigerate stock for a few hours. The fat layer can easily
be skimmed off the chilled stock, making it ready for use or the freezer.
Fish Stock
A Seafood stock comes in handy for many recipes. You can use any inexpensive white fish scraps, bones and
trimmings (your seafood market or grocery store probably sells fish packaged for just this purpose). You can
also use crab, shrimp and lobster shells for adding flavor to seafood stocks.
• 4 to 5 pounds mild white fish (such as cod or halibut) bones and trimmings, and/or shellfish shells
• 2 tablespoons butter
• 2 large onions chopped
• 4 or 5 chopped garlic cloves
• 1 stalk celery
• a tablespoon lemon juice
• 1/2 cup chopped parsley
• 1 teaspoon whole black peppercorns
• 1 cup dry white wine (optional)
• approximately 1 gallon of water
e
1. Melt butter in a stock pot and saut´ onion, garlic and celery for about 5 minutes or until soft. Add
remaining ingredients and simmer for about an hour. Periodically skim off foam that will appear at
the top of pot. Cool and strain out solid ingredients. Your stock is now ready for use or for the freezer.
Shellfish Stock
To create a shellfish stock simply use the carapaces, shells, claws and head of lobster, crayfish or shrimp.
For one litre or stock:
• 500 gram (1 pound) shells of lobster, crayfish or shrimp
• 1 stalk celery
• 50 gram (1/2 cup) leeks (the light green part)
• 1 shallot
• 250 gram (2 cups) carrot
• 1 or 2 garlic cloves
65
• 1/2 tsp. white peppercorns (crushed)
• 2 cloves
• 1 sprig thyme
• 1 bayleaf
• a generous squeeze of tomato pur´ e
e
• 1 litre (4 cups) hot water
• 1 Tbsp. olive oil and 1 Tbsp. butter
• dash of Cognac
1. Clean the shells well, rinse under the cold tap. Drain well and dry.
2. Clean, wash and chop the vegetables (including garlic).
3. Heat olive oil in a pan that can stand a few scratches, fry the shells at a high temperature for a minute
or so.
4. Add cognac, take the pan from the fire and remove the shells. Set these apart.
5. Add butter to the pan (or more oil) and soften the chopped vegetables for a minute or two.
6. Add shells, herbs and spices, and hot water. Bring to the boil, skim if necessary, and let it simmer for
45 to 60 minutes.
Chicken Stock
There are two basic ways to make chicken stock. One method uses the leftover bones from a chicken carcass
and vegetables, and takes several hours of slow cooking. The second method uses chicken backs and wings,
e
saut´ ing them first, and takes about 1 hour to prepare. We prefer this second method as it yields a more rich,
delicious stock. But the first method can be a great way to not let good bones go to waste.
Method 1: Leftover Chicken
1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water.
Add veggies like celery, onion, carrots, parsley.
2. Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
5. Remove the bones and strain the stock.
6. If making stock for future use in soup you may want to reduce the stock by simmering a few hours
longer to make it more concentrated and easier to store.
Method 2: Chicken backs, wings, and legs
• 4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You
can ask your butcher to prepare the chicken pieces this way.
• 1 large yellow onion, chopped.
• Olive oil
• 2 quarts of boiling water
• 2 teaspoons of salt
• 2 bay leaves
e
1. Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Saut´ until softened and slightly
colored - 2 to 3 minutes. Transfer to a large bowl.
66 APPENDIX A. STOCKS
e
2. Add half of the chicken pieces to the pot. Saut´ until no longer pink, about 4 to 5 minutes. Transfer
e
cooked chicken to bowl with onions. Saut´ the rest of the chicken the same way. Return onion and
chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20
minutes.
3. While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.
4. After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts
of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely
simmer for about 20 minutes.
5. Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for
several months.
Method 3: Feet
There is a third method to create chicken stock, and this uses chicken feet. This results in a gelatinous stock
that keeps well.
• 2 pounds of chicken feet
• 2 large carrots, cut in half
• 1 onion, cut into wedges
• 2 celery ribs, cut in half
• 1 bunch of fresh thyme
• 1 bay leaf
• 10 peppercorns
1. Bring 2 quarts of water to a boil. Put the chicken feet into a large stock pot and cover with boiling water.
Boil for 5 minutes. Use a large metal spoon to skim and discard the scum that rises to the surface.
2. Drain the chicken feet completely. Rinse with cold water so that the feet are cool enough to handle.
Using a sharp knife, chop off the tips of the claws and discard. They should cut easily if you cut them
through the joint. If any rough patches of claw pad remain, cut them away with a pairing knife.
3. Place chicken feet in a clean large stockpot. Fill with cold water to cover the feet by an inch. Add
carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the
temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a
bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface. Uncover, increase
the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour
or two. At this point you are reducing the stock so that it is easier to store. Strain the stock through
several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot. Pour into quart-sized jars.
Let cool for an hour or so before storing in the refrigerator.
When your stock has cooled, it should firm up nicely into a gel.
Makes approximately 2 quarts
Appendix B
Seasonal Fruit And Veg
Figure B.1 shows seasonal fruit and veg in the UK.
67
APPENDIX B. SEASONAL FRUIT AND VEG
68
Figure B.1: Seasonal availability of UK produce.
Index
Aioli, 44 Welsh, 58
Almond Cawl, 20
and cardamom cream pudding (Firnee), 54 Chelsea Buns, 58
Biscuits, 59 Chicken
Tunisian almond and orange cake, 54 biryani, 29
Apples Chicken itza, 14
Eve’s pudding, 53 Chicken with forty cloves of garlic, 12
Malvern pudding, 53 Italian lemon, 14
Sauce, 46 Lemon chicken, 13
Aubergine Pollo al Ajillo, 12
and garlic paste, 43 Pollo alla Piedmontese, 14
Pollo Limone, 14
Bacon and Blue Cheese Pasta Bake, 27 Somerset, 13
Bananas Stock, 65
Baked, 53 Thai style, 14
Banoffee pie, 55 Chocolate Truffles, 51
Bread, 57 Churros, 56
Muffins, 57 Creme Caramel, 49
Beans Spanish orange, 49
French beans with tomatoes, 38
Beef Egg
boiled with cabbage, 20 Sauce, 45
Corned Eggs
boiled with cabbage, 20 Aioli, 44
Guinness and mushroom stew, 18 Anglesey, 39
Hot orange, 18 Eve’s pudding, 53
Indonesian vegetable soup, 4
Lobscows or lobscouse, 20 Fish
Mongolian beef stir-fry, 19 Bacala with garlic and peppers, 36
Rice beef noodles, 19 Codfish balls, 7
Steak and kidney pudding, 19 Creamy Codfish, 36
Stock, 63 Croquetas de bacalo (salt cod), 7
Biryani Kedgeree, 34
Vegetable, 41 Marmitako, 36
Biscuits Purusalda, 35
Almond, 59 Salt cod stuffed peppers, 35
Rice, 59 Sicilian Style Baccala, 37
Blackberry Smoked Haddock & Leeks, 37
and Elderflower Fool, 52 Stock, 64
Cinnamon cake with, 52 Tuna fish risotto, 29
Fluff, 52 Flan de Huevos (Caramel Custard), 49
Bread
Banana, 57 Gambas al Ajillo (Garlic Prawns), 6
Cornbread, 43 Garlic soup, 2
Pudding, 55 Gooseberry Crunch, 53
Sauce, 46 Griddle Scones, 57
Cake Isle Flotante, 50
Almond tart, 55
Cinnamon cake with blackberries, 52 Kedgeree, 34
Portuguese custard tarts, 50 Kidneys
Tunisian almond and orange, 54 Devilled, 22
69
70 INDEX
Lamb chops with cider and caramelised apples, 11
biryani, 29 Gammon and mushroom pasta bake, 26
Cawl, 20 Pork and leek bake, 9
Irish stew, 17 Pork cobbler, 9
Lancashire hotpot, 16 with peppers, 10
Moroccan mechoui-mtyle, 16 Posset
Oxford St John steaks, 16 Lemon, 50
Welsh pie, 17 Potatoes
Leche frita (fried custard squares), 50 Cheesy potato soup, 4
Leek and onion tart, 39 Colcannon, 41
Leeks Gratin dauphinois, 40
Purusalda, 35 Hasselback, 40
Lemon Patatas a lo Pobre, 40
Posset, 50 Pudding
Lobscows / Lobscouse, 20 Almond and cardamom cream pudding, 54
Pulses
Malvern pudding, 53 Chickpeas
Membrillo, 55 with chorizo, 31
Muffins Lentils
Banana, 57 Spanish, 31
Mushrooms Purusalda ’(Salt Cod Stew), 35
˜
Champinones al ajillo (garlic mushrooms, 6
Leek, mushroom and cheese tart, 39 Quiche
Leek and onion, 39
Noodles Leek, mushroom and cheese, 39
Singapore fried rice, 30 Quince Paste (Membrillo), 55
Nuts
Tartlets, 59 Rabbit
Chasseur, 25
Offal Hasenpfeffer, 24
Devilled kidneys, 22 Tuscan, 24
Liver With mustard sauce, 25
and bacon, 23 Raspberry
Devilled, 23 and Elderflower Fool, 52
With port, 23 Tiramisu, 51
Steak and kidney pudding, 19 Rice
Toad in the hole, 10 Biryani
chicken, 29
Paella, 35 lamb, 29
Pasta Vegetable, 41
Bacon and blue cheese pasta bake, 27 Paella, 35
Bolognese sauce, 47 Risotto
Carbonara, 26 Arroz negro, 28
Fideo, 2 general, 28
Gammon and mushroom pasta bake, 26 Mushroom, 28
Penne con zuchinni, 26 Seafood, 28
Puttanesca sauce, 47 Tuna fish, 29
Ricotta and basil lasagne, 27 Thai rice soup, 3
Spinach and ricotta sauce, 27
with mushrooms & leeks, 27 Salad
Peppers Dressings
e
Pip´ rade, 42 Blue cheese, 44
Pork steaks with, 10 Caper mayonnaise, 44
Red pepper and tomato soup, 3 Cucumber mayonnaise, 44
Salt cod stuffed, 35 e
R´ moulade sauce, 44
Spicy peppers with cream, 42 Tartare sauce, 44
Pie ¸
Nicoise, 38
Welsh Lamb, 17 Tomato and onion, 38
e
Pip´ rade, 42 Sauce, 44
Pork Anchovy, 45
and pineapple stir-fry, 10 Apple, 46
Chinese Barbecued, 10 e
B´ chamel, 45
INDEX 71
Barbecue, 47 Thai rice, 3
Basic tomato, 46 Spinach Pancakes, 7
Binding, 45 Stews
Bolognese, 47 Cawl, 20
Bread, 46 Irish Lamb, 17
Caper, 45 Lancashire hotpot, 16
Carbonara, 26 Stock
Cheese, 45 Beef, 63
Coating, 45 Chicken, 65
Egg, 45 Clarifying, 62
Mint, 46 Fish, 64
Mornay, 45 General, 61
Mushroom, 45 Shellfish, 64
Mustard, 46 Vegetable, 63
Onion, 45 Summer Pudding, 51
Parsley, 45 Sweetcorn & Pepper Bake, 42
Pommarola/Neapolitan tomato sauce, 47 Syllabub, 56
Puttanesca, 47
R´ moulade, 44
e Tart
Spinach and ricotta, 27 Almond, 55
Tartare, 44 Leek and onion, 39
White, 44 Leek, mushroom and cheese, 39
Sausages Toad in the hole, 10
Toad in the hole, 10 Tomatoes
Scones, 58 and onion salad, 38
Dropped, 58 Basic tomato sauce, 46
Griddle, 57 Pommarola/Neapolitan tomato sauce, 47
˜
Tortilla Espanola (Spanish omelette), 6
Welsh, 58
Turkey
Scotch Pancakes, 58
Potted, 15
Seafood
Turkey and apricot bake, 15
Almejas a la Marinera, 33
Arroz negro, 28
Vegetable Biryani, 41
Calamari Farciti con Ricotta e Spinaci, 34
Vegetables
Gambas al ajillo, 6
Beans with tomatoes, 38
Garlic prawns, 6
Leek and onion tart, 39
Paella, 35 Oven roasted, 38
Risotto, 28 Stock, 63
Squid in their own ink, 32
Stuffed squid with spinach & ricotta, 34 Welsh Cakes, 58
Sweetcorn and crabmeat soup, 5
Thai prawn soup, 5 Yorkshire pudding, 42
Shellfish
Alemejas guisadas (Basque clams), 33
Paella, 35
Prawn bake, 33
Prawns in ginger sauce, 32
Risotto, 28
Stock, 64
Singapore fried rice noodles, 30
Soup
Caldo verde, 3
Carrot and Rice, 3
Cheesy potato, 4
Cheshire, 4
Fideo, 2
French onion, 2
Garlic, 2
Indonesian vegetable, 4
Red pepper and tomato, 3
Sweetcorn and crab, 5
Thai prawn, 5