Ingredients
450g/1lb Summer Fruits, eg., Strawberries, Raspberries, Nectarines etc
2 tbsp Ruby Port
Large carton Low Fat Crème Fraiche
1 tsp Vanilla Extract
Demerara Sugar
Method
Place the fruit in a serving dish, cutting the nectarine into bite sized pieces.
Pour over the port and leave to stand for a few hours.
Stir the vanilla extract into the crème fraiche.
Spread the creme fraiche over the fruit and sprinkle liberally with demerara sugar.
Now caramelise the sugar by either heating with a blow torch or placing the dish under a hot grill until the sugar dissolves.
Serve after allowing to cool for 5 minutes.
Tuesday 29 July 2008
Three Cheese Chicken Breast wrapped in Prosciutto
Ingredients
2 Chicken Breasts
4 slices Parma Ham
2 tbs Olive Oil
sprinkling of Sea Salt
freshly ground Black Pepper
Ingredients - Stuffing
85g Ricotta Cheese
85g Buffalo Mozzarella Cheese, finely chopped
55g Parmesan, grated
55g Parma Ham, finely chopped
small handful of Basil Leaves, torn
pinch of freshly grated Nutmeg
Salt and fresh ground Black Pepper
Method
First make the stuffing.
Mix the three cheeses, Parma ham, basil, nutmeg and seasoning in a large bowl.
Divide the mixture into two equal portions.
Cover with cling film and set aside.
Lay one of the chicken breasts out flat, smooth side down, on a chopping board.
Remove the small arrow-shaped fillet attached to the main body of the chicken breast and set aside.
Take a sharp knife and cut a slash the length of the chicken, from the thick end to the pointed end all the way down the centre of the chicken breast, being careful to only cut half way through the meat.
Carefully make similar lengthwise cuts along the sides of the long cut and fold back the 'flaps' and open the chicken breast out.
Place the chicken breast under a piece of cling film on a chopping board. Using a meat mallet, rolling pin or equivalent gently beat the chicken until it is an even thickness all over. Don't be too heavy-handed otherwise the implement will penetrate the chicken flesh. Then beat out the small chicken fillet to a similar thickness.
Take half of the stuffing in your hand and mould it to a torpedo shape.
Place it down the centre of the beaten chicken breast, from the thick end to the thin end.
Place the smaller beaten fillet over the top of the stuffing and roll the chicken around the stuffing, trying to make sure the thick end is well tucked in so that none of the stuffing can leak out.
Rub the skin with olive oil, sea salt and freshly ground black pepper.
Place two slices of Parma ham on the work surface and roll the ham around the torpedo shaped chicken. Repeat with the other chicken breast.
Heat a non-stick frying pan over a high heat on the hob and brown the chicken on all sides, seamed side down first, so that the Parma ham turns golden and crispy.
This should take no longer than 1-2 minutes if your pan is hot enough.
Note: the dish can be prepared ahead to this point.
Allow the chicken to cool and then place on a plate, covered with cling film and put it in the fridge until you are ready to cook it for your dinner party. Remember to remove the chicken from the refrigerator thirty minutes before you want to use it, to allow it to come back up to room temperature.
Place the chicken breasts on a baking tray and bake in a pre-heated oven to 200C/gas 6 for 15 minutes until cooked. The chicken should be quite firm to the touch; don't be tempted to cut the chicken open to check, or your cheese stuffing will leak out. Serve immediately.
2 Chicken Breasts
4 slices Parma Ham
2 tbs Olive Oil
sprinkling of Sea Salt
freshly ground Black Pepper
Ingredients - Stuffing
85g Ricotta Cheese
85g Buffalo Mozzarella Cheese, finely chopped
55g Parmesan, grated
55g Parma Ham, finely chopped
small handful of Basil Leaves, torn
pinch of freshly grated Nutmeg
Salt and fresh ground Black Pepper
Method
First make the stuffing.
Mix the three cheeses, Parma ham, basil, nutmeg and seasoning in a large bowl.
Divide the mixture into two equal portions.
Cover with cling film and set aside.
Lay one of the chicken breasts out flat, smooth side down, on a chopping board.
Remove the small arrow-shaped fillet attached to the main body of the chicken breast and set aside.
Take a sharp knife and cut a slash the length of the chicken, from the thick end to the pointed end all the way down the centre of the chicken breast, being careful to only cut half way through the meat.
Carefully make similar lengthwise cuts along the sides of the long cut and fold back the 'flaps' and open the chicken breast out.
Place the chicken breast under a piece of cling film on a chopping board. Using a meat mallet, rolling pin or equivalent gently beat the chicken until it is an even thickness all over. Don't be too heavy-handed otherwise the implement will penetrate the chicken flesh. Then beat out the small chicken fillet to a similar thickness.
Take half of the stuffing in your hand and mould it to a torpedo shape.
Place it down the centre of the beaten chicken breast, from the thick end to the thin end.
Place the smaller beaten fillet over the top of the stuffing and roll the chicken around the stuffing, trying to make sure the thick end is well tucked in so that none of the stuffing can leak out.
Rub the skin with olive oil, sea salt and freshly ground black pepper.
Place two slices of Parma ham on the work surface and roll the ham around the torpedo shaped chicken. Repeat with the other chicken breast.
Heat a non-stick frying pan over a high heat on the hob and brown the chicken on all sides, seamed side down first, so that the Parma ham turns golden and crispy.
This should take no longer than 1-2 minutes if your pan is hot enough.
Note: the dish can be prepared ahead to this point.
Allow the chicken to cool and then place on a plate, covered with cling film and put it in the fridge until you are ready to cook it for your dinner party. Remember to remove the chicken from the refrigerator thirty minutes before you want to use it, to allow it to come back up to room temperature.
Place the chicken breasts on a baking tray and bake in a pre-heated oven to 200C/gas 6 for 15 minutes until cooked. The chicken should be quite firm to the touch; don't be tempted to cut the chicken open to check, or your cheese stuffing will leak out. Serve immediately.
Monday 28 July 2008
Italian Dressing by Sandy
Italian Dressing
Ingredients - Dry Mix
1 tbs Garlic Salt
1 tbs Onion Powder
1 tbs White Sugar
2 tbs Dried Oregano
1 teasp Ground Black Pepper
1/4 teasp Dried Thyme
1 teasp Dried Basil
1 tbs Dried Parsley
1/4 teasp Celery Salt
2 tbs Salt
Ingredients - Dressing
1/4 White Vinegar
2/3 cup Olive Oil
2 tbs water
Method
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
Store in a tightly sealed container.
To prepare dressing ingredients with 2 tbs of the dry mix.
Ingredients - Dry Mix
1 tbs Garlic Salt
1 tbs Onion Powder
1 tbs White Sugar
2 tbs Dried Oregano
1 teasp Ground Black Pepper
1/4 teasp Dried Thyme
1 teasp Dried Basil
1 tbs Dried Parsley
1/4 teasp Celery Salt
2 tbs Salt
Ingredients - Dressing
1/4 White Vinegar
2/3 cup Olive Oil
2 tbs water
Method
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
Store in a tightly sealed container.
To prepare dressing ingredients with 2 tbs of the dry mix.
Ranch Dressing by Sandy
Ingredients
1 cup Mayonnaise
1/2 cup Sour Cream
1/2 teasp dried Chives
1/2 teasp Dried Parsley
1/2 teasp Dried Dill Weed
1/4 teasp Garlic Powder
1/4 teasp Onion Powder
1/8 teasp Salt
1/8 teasp Ground Black Pepper
Method
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
Cover and refrigerate for 30 minutes before serving.
1 cup Mayonnaise
1/2 cup Sour Cream
1/2 teasp dried Chives
1/2 teasp Dried Parsley
1/2 teasp Dried Dill Weed
1/4 teasp Garlic Powder
1/4 teasp Onion Powder
1/8 teasp Salt
1/8 teasp Ground Black Pepper
Method
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
Cover and refrigerate for 30 minutes before serving.
Sweet and Sour Beetroot Salad
Ingredients
450g/1lb raw Beetroot, washed and peeled
1 small Red Onion, finely chopped
1 Clove Garlic, finely chopped
2 tbs small Capers or Green Olives
2 tbs Chopped Fresh Parsley
4 tbs Olive Oil
1 tbs Red Wine Vinegar
1 tbs Runny Honey
Salt and Pepper
Method
Grate the beetroot into a bowl.
Add the onion, garlic, capers or olives along with the chopped parsley.
Mix well.
Place the other ingredients in a clean screw top jar and shake well.
Pour over the beetroot and leave to marinate for 30 minutes before serving.
450g/1lb raw Beetroot, washed and peeled
1 small Red Onion, finely chopped
1 Clove Garlic, finely chopped
2 tbs small Capers or Green Olives
2 tbs Chopped Fresh Parsley
4 tbs Olive Oil
1 tbs Red Wine Vinegar
1 tbs Runny Honey
Salt and Pepper
Method
Grate the beetroot into a bowl.
Add the onion, garlic, capers or olives along with the chopped parsley.
Mix well.
Place the other ingredients in a clean screw top jar and shake well.
Pour over the beetroot and leave to marinate for 30 minutes before serving.
Parmesan Tomatoes by Sandy
Ingredients
4 ripe Tomatoes, sliced
4 tbs Mayonnaise
4 tbs Parmesan Cheese
1 tbs Dijon Mustard
1 tbs French Mustard
1 teasp Dried Oregano
Salt and Pepper to taste
1 teasp Chopped Fresh Parsley
1/4 cup finely grated Mozzarella Cheese
Method
Preheat oven to 350 degrees F (175 degrees C).
Arrange tomato slices in a single layer on a baking sheet.
In a small bowl, mix together mayonnaise, parmesan, Dijon mustard and French mustard.
Season with oregano and salt and pepper to taste.
Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture.
Sprinkle with mozzarella , and then top with parsley.
Bake in preheated oven for approximately 15 minutes, or until golden brown.
Serve immediately.
4 ripe Tomatoes, sliced
4 tbs Mayonnaise
4 tbs Parmesan Cheese
1 tbs Dijon Mustard
1 tbs French Mustard
1 teasp Dried Oregano
Salt and Pepper to taste
1 teasp Chopped Fresh Parsley
1/4 cup finely grated Mozzarella Cheese
Method
Preheat oven to 350 degrees F (175 degrees C).
Arrange tomato slices in a single layer on a baking sheet.
In a small bowl, mix together mayonnaise, parmesan, Dijon mustard and French mustard.
Season with oregano and salt and pepper to taste.
Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture.
Sprinkle with mozzarella , and then top with parsley.
Bake in preheated oven for approximately 15 minutes, or until golden brown.
Serve immediately.
Tuesday 1 July 2008
Ginger and Carrot Cake
Ingredients
200 g (7 oz) soft Dark Brown Sugar
150 g (5 oz) Self-raising Flour
1 tsp Bicarbonate of Soda
160 ml (6 fl oz) Vegetable Oil
2 Eggs
250 g (9 oz) Carrots, grated
75 g (3 oz) Sultanas
100 g (3½) Stem Ginger, chopped
Method
Line a 450 g (1 lb) loaf tin
Preheat oven to 150°C, 300°F, Gas mark 2
In a large bowl, place sugar, flour, bicarbonate of soda, vegetable oil and eggs and beat well
Add grated carrot, sultanas and ginger and mix well - the mixture will be very runny.
Pour into tin and bake until firm - about an hour.
Preheat oven to 150°C, 300°F, Gas mark 2
In a large bowl, place sugar, flour, bicarbonate of soda, vegetable oil and eggs and beat well
Add grated carrot, sultanas and ginger and mix well - the mixture will be very runny.
Pour into tin and bake until firm - about an hour.
Aduki Bean and Chestnut Pie
Ingredients
170gms Aduki Beans, soaked for 8 hours
400g tin Pureed Chestnuts
2 Red Peppers
1 tbs Olive Oil
4 Cloves Garlic
2 tbs Red Wine Vinegar
400g tin Chopped Tomatoes
2 tsp Mixed Dried Herbs
4oz fresh Breadcrumbs
1teasp Tabasco
4 tbs Soy Sauce
Salt and Pepper
Shortcrust or Flaky Pastry
Method
Drain, rinse and cook beans in plenty of water till tender.
Mash.
Dice peppers, chop garlic and fry both, covered, gently for 15 mins.
Add tomatoes and herbs, then mix in beans and chestnuts.
Season well.
Add rest of ingredients to obtain a moist mixture.
Place mixture in pie dish and cover with shortcrust or flaky pastry.
Brush with milk or beaten egg. Bake at 375°F, 180°C, Gas Mark 5 for 40mins or until the pastry is golden.
Serve hot.
This mixture will serve 4 generously and can be used to make one very large or several smaller pies.
170gms Aduki Beans, soaked for 8 hours
400g tin Pureed Chestnuts
2 Red Peppers
1 tbs Olive Oil
4 Cloves Garlic
2 tbs Red Wine Vinegar
400g tin Chopped Tomatoes
2 tsp Mixed Dried Herbs
4oz fresh Breadcrumbs
1teasp Tabasco
4 tbs Soy Sauce
Salt and Pepper
Shortcrust or Flaky Pastry
Method
Drain, rinse and cook beans in plenty of water till tender.
Mash.
Dice peppers, chop garlic and fry both, covered, gently for 15 mins.
Add tomatoes and herbs, then mix in beans and chestnuts.
Season well.
Add rest of ingredients to obtain a moist mixture.
Place mixture in pie dish and cover with shortcrust or flaky pastry.
Brush with milk or beaten egg. Bake at 375°F, 180°C, Gas Mark 5 for 40mins or until the pastry is golden.
Serve hot.
This mixture will serve 4 generously and can be used to make one very large or several smaller pies.
Strawberry Tiramisu
This needs to be made the day before you want it to allow all the flavours to fuse and develop.
Ingredients
2 x 250g tubs Mascarpone Cheese
2 tbsp Caster Sugar
200g ready to serve Custard
6 tbsp Rum or Orange Juice
500g Strawberries
3 tbsp Whipped Cream
10 Amaretti biscuits, roughly crumbled
200ml Apple Juice
25 Sponge Fingers
Method
Place the mascarpone in a mixing bowl and soften with a spatula.
Add the caster sugar, custard and 1 tablespoon of the rum or orange juice, mix well together.
If the mixture appears lumpy use an electric whisk and whisk until smooth.
Wash the strawberries before removing the stalks; drain, remove the stalks and cut ¼ of them into small pieces and fold into the mascarpone mixture with the whipped cream and 1/3 of the Amaretti biscuits.
Mix the remaining rum or orange juice with the apple juice.
Slice the rest of the strawberries, leaving a few whole for decoration.
Dip some of the sponge fingers into the juice then lay them in the bottom of a glass-serving dish. Arrange a layer of the sliced strawberries on top, then cover with a layer of the mascarpone mixture.
Repeat with another layer of soaked sponge fingers, sliced strawberries and mascarpone.
Decorate with the remaining crumbled Amaretti biscuits and reserved strawberries.
Chill overnight or at least 5-6 hours before serving.
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