Ingredients
2 tbs Olive Oil
1 Diced Carrot
1 Celery Stick, finely chopped
2 bulbs Fennel, chopped
500g small Potatoes, scrubbed
200mls White Wine
400 mls Fish Stock
Salt and Pepper
300gms White Fish
100 mixed Shellfish
50 gms Prawns
6tbs Double Cream
Small Bunch of Parsley, chopped
Method
Heat olive oil in saucepan and add the carrot and celery stick.
Add the fennel and cook for 5 mins.
Add the potatoes, fish stock and wine.
Season and simmer for 15 mins.
Add white fish, prawns and shellfish and cook for about 5 mins.
Stir in cream and parsley.
Serve with crusty bread.
Thursday, 14 August 2008
Tuesday, 12 August 2008
Krispy Chocolate Cakes
Ingredients
50g/2oz Butter
4 tbsp Golden Syrup
100g/4oz Dark Chocolate
75g/6oz Cornflakes
Method
Put the butter, syrup and chocolate in a saucepan and melt gently, stirring until the mixture is runny.
Stir in the cornflakes until they are coated with the chocolate mixture.
Spoon the mixture into paper cake cases, approx 12.
Now place in the fridge until the mixture is cool and firm.
Store in an airtight container.
50g/2oz Butter
4 tbsp Golden Syrup
100g/4oz Dark Chocolate
75g/6oz Cornflakes
Method
Put the butter, syrup and chocolate in a saucepan and melt gently, stirring until the mixture is runny.
Stir in the cornflakes until they are coated with the chocolate mixture.
Spoon the mixture into paper cake cases, approx 12.
Now place in the fridge until the mixture is cool and firm.
Store in an airtight container.
Tuesday, 5 August 2008
Rice Salad with Grilled Avocado and Pesto
Ingredients
Serves 2
150g/6oz Brown Rice
2tbs Pesto
3-4 tbsp Low Fat Crème Fraiche
6 Cherry Tomatoes, halved
1 Avocado
1 Lemon
Salad leaves to serve
Method
Rinse the rice in a sieve until the water runs clear.
Place the rice in a pan of boiling water, simmer for about 15 minutes until cooked.
Drain and leave to cool.
Mix together the pesto and crème fraiche, stir into the cooled rice with the tomatoes.
Place the rice salad on a serving plate
Peel and de-stone the avocado cut, into thick wedges, leave this until the last minute, as it will discolour.
Heat a griddle pan and cook the avocado for about 1-2 minutes on each side until it has the griddle marks on it.
Place the avocado on top of the rice and squeeze the lemon on top.
Serve with salad leaves.
Serves 2
150g/6oz Brown Rice
2tbs Pesto
3-4 tbsp Low Fat Crème Fraiche
6 Cherry Tomatoes, halved
1 Avocado
1 Lemon
Salad leaves to serve
Method
Rinse the rice in a sieve until the water runs clear.
Place the rice in a pan of boiling water, simmer for about 15 minutes until cooked.
Drain and leave to cool.
Mix together the pesto and crème fraiche, stir into the cooled rice with the tomatoes.
Place the rice salad on a serving plate
Peel and de-stone the avocado cut, into thick wedges, leave this until the last minute, as it will discolour.
Heat a griddle pan and cook the avocado for about 1-2 minutes on each side until it has the griddle marks on it.
Place the avocado on top of the rice and squeeze the lemon on top.
Serve with salad leaves.
Tuesday, 29 July 2008
Summer Fruit Brulee
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.
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.
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.
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