(Serves 2)
Ingredients
15g Butter
1 garlic clove, finely chopped
1 shallot, finely chopped
140g Arborio rice
50ml White wine
1 green chillies, finely chopped
0,75 tbsp Thai green curry paste, (or to taste)
1/2 stick Lemon grass, crushed
1 kaffir lime leaf
150ml chicken stock, hot
150ml fish stock, hot
1 tbsp Mascarpone
10g flat-leaf parsley, and coriander mixed
225g white crab meat, and dark crab meat, fresh
50g Parmesan, grated
25ml double cream
1/2 lime, juice only
1 pinch salt and fresh ground black pepper
Method
1. Melt the butter in a deep frying pan and add the garlic and shallots. Fry for one minute.
2. Add the rice and then the wine.
3. Stir in the chopped green chillies, curry paste, crushed lemon grass and lime leaves.
4. Mix together the hot chicken stock and fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the stock, a ladle full at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
5. Once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.
6. Add the crabmeat and Parmesan.
7. Add the cream and lime juice and season well.
8. Spoon onto warmed plates and serve with chilli oil and extra Parmesan.
Sunday 30 November 2008
Monday 17 November 2008
Spinach and Ricotta Lasagne with Pine Nuts
(Serves 2-3)
Ingredients
For the sauce:
425 ml milk
25 g butter
25 g plain flour
1 bay leaf
30 g Parmesan (Parmigiano Reggiano), freshly grated (see recipe introduction)
salt and freshly milled black pepper
For the lasagne:
300 g young leaf spinach
100 g ricotta (see recipe introduction)
6 fresh lasagne sheets (weighing about 125 g)
25 g pine nuts
knob of butter
¼ whole nutmeg, grated
100 g Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled
100 g Mozzarella, coarsely grated
salt and freshly milled black pepper
Pre-heat the oven to gas mark 180°C.
You will also need an ovenproof dish measuring about 6 cm deep, well buttered.
Begin this by making the sauce, which can be done using the all-in-one method. This means placing the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened. Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 25 g of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
Now you need to deal with the spinach. First of all remove and discard the stalks, then wash the leaves really thoroughly in 2 or 3 changes of cold water and shake them dry. Next, take your largest saucepan, pop the knob of butter in it, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Now place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender.
Next drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid. Then place it on a chopping board and chop it finely. Now put it into a bowl, add the ricotta, then approximately 75 ml of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
Now you need to place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted but being careful that they don't burn. Then remove the pan from the heat and assemble the lasagne. To do this, spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this – you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets. Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella. When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.
Ingredients
For the sauce:
425 ml milk
25 g butter
25 g plain flour
1 bay leaf
30 g Parmesan (Parmigiano Reggiano), freshly grated (see recipe introduction)
salt and freshly milled black pepper
For the lasagne:
300 g young leaf spinach
100 g ricotta (see recipe introduction)
6 fresh lasagne sheets (weighing about 125 g)
25 g pine nuts
knob of butter
¼ whole nutmeg, grated
100 g Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled
100 g Mozzarella, coarsely grated
salt and freshly milled black pepper
Pre-heat the oven to gas mark 180°C.
You will also need an ovenproof dish measuring about 6 cm deep, well buttered.
Begin this by making the sauce, which can be done using the all-in-one method. This means placing the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened. Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 25 g of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
Now you need to deal with the spinach. First of all remove and discard the stalks, then wash the leaves really thoroughly in 2 or 3 changes of cold water and shake them dry. Next, take your largest saucepan, pop the knob of butter in it, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Now place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender.
Next drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid. Then place it on a chopping board and chop it finely. Now put it into a bowl, add the ricotta, then approximately 75 ml of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
Now you need to place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted but being careful that they don't burn. Then remove the pan from the heat and assemble the lasagne. To do this, spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this – you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets. Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella. When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.
Sunday 16 November 2008
Lentil soup
Ingredients
125 g red lentils
2 medium tomatoes, skinned and roughly chopped
2 dried limes (lumi)
4 tabs vegetable oil
1 big onion, finely chopped
1/4 teasp garlic puree
1/4 teasp ginger puree
1/4 teasp Madras curry powder
1/4 teasp tumeric
1/4 teasp cumin
1 tabs tomato puree
Vermicelli
salt to taste
Serves 3
Preparation
Rinse the lentils until the water runs clear. Put them in a large pan and add 1/2 litreboiling water.
Bring to the boil then simmer, covered, until the lentils are soft. Add the chopped tomatoes and cook for about 5 minutes.
Blend the mixture in batches in a blender or food processor. Set aside.
Pierce each dried lime a few times with a knife. Heat the oil in another deep pan and fry the onion and the dried limes together until the onion is golden brown. Stir in the garlic and ginger purees and the spices.
Combine the lentil mixture with the onion mixture, stir well and season with salt to taste. Add the tomato puree. Cook over a medium heat until the mixture starts to bubble.
Lastly, add the vermicelli, and when cooked - within 3 minutes - the soup is ready. Adjust the consistency by adding water, if necessary. Pour into soup bowls, and don’t forget the limes.
125 g red lentils
2 medium tomatoes, skinned and roughly chopped
2 dried limes (lumi)
4 tabs vegetable oil
1 big onion, finely chopped
1/4 teasp garlic puree
1/4 teasp ginger puree
1/4 teasp Madras curry powder
1/4 teasp tumeric
1/4 teasp cumin
1 tabs tomato puree
Vermicelli
salt to taste
Serves 3
Preparation
Rinse the lentils until the water runs clear. Put them in a large pan and add 1/2 litreboiling water.
Bring to the boil then simmer, covered, until the lentils are soft. Add the chopped tomatoes and cook for about 5 minutes.
Blend the mixture in batches in a blender or food processor. Set aside.
Pierce each dried lime a few times with a knife. Heat the oil in another deep pan and fry the onion and the dried limes together until the onion is golden brown. Stir in the garlic and ginger purees and the spices.
Combine the lentil mixture with the onion mixture, stir well and season with salt to taste. Add the tomato puree. Cook over a medium heat until the mixture starts to bubble.
Lastly, add the vermicelli, and when cooked - within 3 minutes - the soup is ready. Adjust the consistency by adding water, if necessary. Pour into soup bowls, and don’t forget the limes.
Red and yellow peppers, capers and mozzarella
Red and yellow pepper
1 tbs capers
Red-wine vinegar
Olive oil
Basil
Salt
Black pepper
Mozzarella
Wash the salt from capers and drain. Grill a red and yellow pepper until the skins are blackened. Peel, remove seen, then tear lenghtways into quarters. Toss with olive oil, red-wine vinegar, torn basil, capers and black pepper. Place on a plate with mozzarella.
1 tbs capers
Red-wine vinegar
Olive oil
Basil
Salt
Black pepper
Mozzarella
Wash the salt from capers and drain. Grill a red and yellow pepper until the skins are blackened. Peel, remove seen, then tear lenghtways into quarters. Toss with olive oil, red-wine vinegar, torn basil, capers and black pepper. Place on a plate with mozzarella.
French Onion Soup
(Serves 3)
Ingredients
350 g onions, thinly sliced
1 tablespoons olive oil
25 g butter
1 cloves garlic, crushed
1/4 level teaspoon granulated sugar
0,6 l good beef stock (see link to recipe at the end of the method)
150 ml dry white wine
1 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 2.5 cm diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 small croutons (see above)
100 g Gruyère, grated
Pre-heat the oven to gas mark 180°C
You will also need a large heavy-based saucepan or flameproof casserole of 3.5 litres capacity.
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!
There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!
Ingredients
350 g onions, thinly sliced
1 tablespoons olive oil
25 g butter
1 cloves garlic, crushed
1/4 level teaspoon granulated sugar
0,6 l good beef stock (see link to recipe at the end of the method)
150 ml dry white wine
1 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 2.5 cm diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 small croutons (see above)
100 g Gruyère, grated
Pre-heat the oven to gas mark 180°C
You will also need a large heavy-based saucepan or flameproof casserole of 3.5 litres capacity.
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!
There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!
Friday 7 November 2008
Sitrusperunat
Kuori ja keitä perunat kypsiksi. Paahda voita hetki kattilassa ja lisää sitruunan kuori sekä mehu. Pyörittele perunat voissa ja tarjoa kuumana kalan kanssa.
Peruna-palsternakkasose
500 g perunaa
300 g palsternakkaa
1,5 dl maitoa
75 g voita
suolaa
mustapippuria
Kuori ja paloittele perunat ja palsternakat. Keitä ne kattilassa kypsäksi. Kaada keitinvesi pois ja soseuta vatkaimella tai käsin. Lisää kuumennettu maito ja paloiteltu voi. Lisää suolaa ja mustapippuria. Pidä lämpimänä kunnes lohi on kypsynyt.
300 g palsternakkaa
1,5 dl maitoa
75 g voita
suolaa
mustapippuria
Kuori ja paloittele perunat ja palsternakat. Keitä ne kattilassa kypsäksi. Kaada keitinvesi pois ja soseuta vatkaimella tai käsin. Lisää kuumennettu maito ja paloiteltu voi. Lisää suolaa ja mustapippuria. Pidä lämpimänä kunnes lohi on kypsynyt.
Jerusalem artichoke soup
Ingredients
6 rashers streaky smoked bacon
450 g Jerusalem artichokes, peeled, diced and soaked in acidulated water
225 g floury potatoes, such as King Edwards or Maris Piper, diced
1 onion, diced
2 garlic clove, diced
50 g unsalted Butter
1 tsp thyme leaves
1 litre chicken or vegetable stock
300 ml double cream
pinch of Nutmeg, freshly grated
Salt, and freshly ground black pepper
Method
1. In a heavy-based saucepan over a medium heat cook the bacon for about 8 minutes. Remove bacon and set aside.
2. Drain the artichokes and put them into the bacon fat. Add the potato, onion, garlic and half the butter. Stir to combine, add the thyme, and cook for 10 minutes, stirring regularly until the potatoes start to soften.
3. Add the stock and leave to simmer until the vegetables are soft. Blend everything in a liquidiser until smooth, and then pass through a fine sieve if you want a very smooth soup. Return the soup to the saucepan.
4. Add the cream and nutmeg and reheat stirring. Fold in the remaining butter, cut in small cubes, if desired. Season to taste with a little salt and a decent amount of black pepper.
5. Serve in hot bowls and scatter with the crispy bacon pieces.
6 rashers streaky smoked bacon
450 g Jerusalem artichokes, peeled, diced and soaked in acidulated water
225 g floury potatoes, such as King Edwards or Maris Piper, diced
1 onion, diced
2 garlic clove, diced
50 g unsalted Butter
1 tsp thyme leaves
1 litre chicken or vegetable stock
300 ml double cream
pinch of Nutmeg, freshly grated
Salt, and freshly ground black pepper
Method
1. In a heavy-based saucepan over a medium heat cook the bacon for about 8 minutes. Remove bacon and set aside.
2. Drain the artichokes and put them into the bacon fat. Add the potato, onion, garlic and half the butter. Stir to combine, add the thyme, and cook for 10 minutes, stirring regularly until the potatoes start to soften.
3. Add the stock and leave to simmer until the vegetables are soft. Blend everything in a liquidiser until smooth, and then pass through a fine sieve if you want a very smooth soup. Return the soup to the saucepan.
4. Add the cream and nutmeg and reheat stirring. Fold in the remaining butter, cut in small cubes, if desired. Season to taste with a little salt and a decent amount of black pepper.
5. Serve in hot bowls and scatter with the crispy bacon pieces.
Subscribe to:
Posts (Atom)