Cappuccino:
500g fresh wild mushrooms
1 onion
2 tablespoons butter
1 stalk rosemary
500ml vegetable broth
pepper
muscat
250ml cream
250ml milk
Bread sticks:
10-15 shallots
1 tablespoon brown sugar
250ml port
1 stalk thyme
pepper
2 tablespoons butter
4 spring roll wrappers
1 egg yolk
oil for baking
Cut mushrooms into fine strips, and finely dice onion. Fry onions until translucent, add mushrooms and rosemary and brown. Add broth and simmer for 10 min. Season with pepper and muscat, add cream, puree, and pass through a sieve.
Slice shallots into 2mm x 2mm cubes. Melt brown sugar in a pan, add shallots, and saute a little. Deglaze with port, add thyme, and cook a little on low heat. When the liquid is nearly all gone, add butter and melt. Brush one side of the spring roll wrappers with egg yolk, then place port-shallot mix in a thin stripe on each, dividing evenly between wrappers. Roll each wrapper a maximum of two times into a tight, thin roll. Cut away extra wrapper, brush ends with extra egg yolk to close, then fry in hot oil.
Heat milk in a saucepan, and beat until frothy. Pour soup into cappuccino glasses, overlay with milk froth, and serve with bread sticks.
Showing posts with label starter. Show all posts
Showing posts with label starter. Show all posts
Friday, October 21, 2011
Coconut macchiato with tofu and miso
250g tofu
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk
Cut tofu into 2cm cubes. Slice leeks into thin slices.
Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.
Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.
Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk
Cut tofu into 2cm cubes. Slice leeks into thin slices.
Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.
Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.
Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.
Monday, September 19, 2011
Gnocchi di Zucca
Small sugar pumpkin
2 cups flour
1 ½ cups parmesan cheese
1 teaspoon salt
1 teaspoon nutmeg
1/3 cup butter
½ pound mushrooms
10-15 sage leaves, chopped
Cut a small sugar pumpkin in half and bake, flesh side down, for about 30-40 minutes at 350 or until soft. Scrape out pumpkin and put in a colander to drain. When cool and drained, mash until smooth.
Bring a large pot of salted water to a boil.
Meanwhile, mix together salt, nutmeg, and 1½ cups flour. Pour onto large board. Make a well in the middle of the flour and place pumpkin and Parmesan cheese in the well. Knead the flour gently into the pumpkin just until mixed. It should still be a little sticky (if too sticky, add a little more flour).
Cut the dough into six pieces. Using one piece at a time, make a “snake” from the dough, rolling it in a little flour.
Cut into ½ inch pieces and drop the pieces into the boiling water. They will fall to the bottom of the pan and then pop up to the surface. When they rise to the surface, remove them with a skimming ladle. Put in a dish and repeat until all the gnocchi are made.
Brown mushrooms and sage in butter in a large pan. Add gnocchi to pan and heat through.
Top with freshly grated parmesan cheese and serve.
Source
2 cups flour
1 ½ cups parmesan cheese
1 teaspoon salt
1 teaspoon nutmeg
1/3 cup butter
½ pound mushrooms
10-15 sage leaves, chopped
Cut a small sugar pumpkin in half and bake, flesh side down, for about 30-40 minutes at 350 or until soft. Scrape out pumpkin and put in a colander to drain. When cool and drained, mash until smooth.
Bring a large pot of salted water to a boil.
Meanwhile, mix together salt, nutmeg, and 1½ cups flour. Pour onto large board. Make a well in the middle of the flour and place pumpkin and Parmesan cheese in the well. Knead the flour gently into the pumpkin just until mixed. It should still be a little sticky (if too sticky, add a little more flour).
Cut the dough into six pieces. Using one piece at a time, make a “snake” from the dough, rolling it in a little flour.
Cut into ½ inch pieces and drop the pieces into the boiling water. They will fall to the bottom of the pan and then pop up to the surface. When they rise to the surface, remove them with a skimming ladle. Put in a dish and repeat until all the gnocchi are made.
Brown mushrooms and sage in butter in a large pan. Add gnocchi to pan and heat through.
Top with freshly grated parmesan cheese and serve.
Source
Sunday, September 18, 2011
Moroccan fishcakes with harissa yoghurt dip
FOR THE FISHCAKES
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
Onion, walnut and mushroom tarte tartin
4 onions
3 tbsp olive oil
200g/8oz chestnut mushrooms, halved if large
2 tsp light muscovado sugar
50g/2oz walnuts
100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese
250g/9oz puff pastry
Heat oven to 200c/180c fan/gas 6. Peel the onions and cut each into six wedges through the root. Heat the oil in a large pan, add the onions, then gently fry for 20 minutes until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further five minutes. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 minutes until the pastry is crisp and golden. Cool for five minutes in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Can be prepared up to the baking stage a day in advance. To serve as a starter, make individual tarts in Yorkshire pudding tins.
Source
3 tbsp olive oil
200g/8oz chestnut mushrooms, halved if large
2 tsp light muscovado sugar
50g/2oz walnuts
100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese
250g/9oz puff pastry
Heat oven to 200c/180c fan/gas 6. Peel the onions and cut each into six wedges through the root. Heat the oil in a large pan, add the onions, then gently fry for 20 minutes until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further five minutes. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 minutes until the pastry is crisp and golden. Cool for five minutes in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Can be prepared up to the baking stage a day in advance. To serve as a starter, make individual tarts in Yorkshire pudding tins.
Source
Grilled goat's cheese with caramelised apple and toasted macadamia nuts
4-5 English Cox or red-skinned apples, unpeeled
5tbsp rapeseed oil
Knob of butter
A little Maldon salt
400g (14oz) Swiss chard or rainbow chard, stalks removed and roughly chopped, the leaves sliced into lengths
1tbsp white balsamic vinegar
3tbsp macadamia nuts, halved, toasted and roughly chopped
1 clove garlic, finely chopped
3-4tbsp wild-flower or other clear, well-flavoured honey
4 small goat's cheeses
Freshly ground black pepper
Halve the apples, remove the cores and slice each half into 4 wedges. Then slice each wedge in half so that you have 16 slim wedges per apple.
Heat 1tbsp of the oil in a wok and add the garlic and salt, then the chard stalks. Cover and cook gently for a few minutes, then add the leaves and stir for a further few minutes until tender. Leave in the wok and put to one side.
To make the dressing, whisk 2tbsp of the oil into the vinegar and add the toasted nuts.
Put 1tbsp of the oil and a knob of butter into a large, non-stick frying pan and add the apple wedges. On a medium heat, fry on both sides until tinged golden and soft.
Add the honey and let it bubble until the apples are cooked. Drain off the juices and whisk them into the dressing.
Cut each cheese in half and place, cut side up, on a foil-lined oven tray, adding a little pepper and oil to each. Place under a hot grill until golden.
To serve, put some wilted chard on each plate, followed by some apple, then top with the cheese. Drizzle over the dressing and scatter with a little salt and black pepper.
Source
5tbsp rapeseed oil
Knob of butter
A little Maldon salt
400g (14oz) Swiss chard or rainbow chard, stalks removed and roughly chopped, the leaves sliced into lengths
1tbsp white balsamic vinegar
3tbsp macadamia nuts, halved, toasted and roughly chopped
1 clove garlic, finely chopped
3-4tbsp wild-flower or other clear, well-flavoured honey
4 small goat's cheeses
Freshly ground black pepper
Halve the apples, remove the cores and slice each half into 4 wedges. Then slice each wedge in half so that you have 16 slim wedges per apple.
Heat 1tbsp of the oil in a wok and add the garlic and salt, then the chard stalks. Cover and cook gently for a few minutes, then add the leaves and stir for a further few minutes until tender. Leave in the wok and put to one side.
To make the dressing, whisk 2tbsp of the oil into the vinegar and add the toasted nuts.
Put 1tbsp of the oil and a knob of butter into a large, non-stick frying pan and add the apple wedges. On a medium heat, fry on both sides until tinged golden and soft.
Add the honey and let it bubble until the apples are cooked. Drain off the juices and whisk them into the dressing.
Cut each cheese in half and place, cut side up, on a foil-lined oven tray, adding a little pepper and oil to each. Place under a hot grill until golden.
To serve, put some wilted chard on each plate, followed by some apple, then top with the cheese. Drizzle over the dressing and scatter with a little salt and black pepper.
Source
Subscribe to:
Posts (Atom)