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Fish stock
Fish stock


ingredients


  1. 2.3kg/5lb fish trimming
  2. 5 onions, quartered
  3. 5 celery sticks, including leaves, chopped
  4. 5 sprigs of fresh flat-leaf parsley
  5. 5 bay leaves
  6. 1 teaspoon dried thyme
  7. 750ml/11/4pt dry white wine
  8. salt and freshly ground black pepper

makes 1.8 litres/3pt


  • Put all the ingredients in a large stockpot or heavy saucepan, and add 3 litres/5pt water. Set over a high heat, bring to the boil, then skim off any scum from the surface.
  • Reduce the heat and simmer, uncovered, for about 40 minutes, continuing to skim off scum from the surface as it rises. Carefully strain the liquor through a fine-mesh sieve, and discard the seasonings.
  • Allow to cool, then refrigerate until needed. Use on the same day the stock is made, or divide into portions and freeze until needed.

Fish stock

Quails with bacon & juniper
Quails with bacon & juniper


ingredients


  1. 4 quails
  2. 3 tablespoons juniper berries
  3. 1 teaspoon black peppercorns
  4. 1 tablespoon chopped fresh sage
  5. 50g/2oz unsalted butter, slightly
  6. softened
  7. 8 rashers smoked streaky bacon
  8. For the rösti
  9. 450g/1lb potatoes, peeled
  10. 1 bunch spring onions, finely chopped
  11. 1 red pepper, seeded and finely diced
  12. 3 tablespoons vegetable oil

serves 4

  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
  • Crush the juniper berries and black peppercorns together in a bowl, then mix with the sage leaves and butter to form a paste. Spread evenly over the quails, then place 2 rashers of bacon over each quail. Roast in the oven for 25–30 minutes until cooked through.
  • To make the rösti, cook the potatoes in salted boiling water for 15 minutes, drain and allow to cool.
  • Coarsely grate the potatoes into a large bowl, add the spring onions and red pepper, and mix well. Divide the mixture into eight, and shape into rounds.
  • Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each side until golden brown and crisp. Keep warm.
  • To serve, arrange each quail on 2 rösti rounds, and spoon any juices over. Serve immediately.

Quails with bacon & juniper

Turkey gumbo
Turkey gumbo


ingredients


  1. 25g/1oz margarine
  2. 225g/8oz fresh okra, chopped into
  3. 2.5cm/1in pieces
  4. 150g/5oz celery, chopped
  5. 1 onion, chopped
  6. 1 small green pepper, seeded and chopped
  7. 2 garlic cloves, minced
  8. 225g/8oz tomato purée
  9. 400g/14oz canned chopped
  10. plum tomatoes
  11. 200g/7oz cooked turkey, chopped

serves 4

  • Melt the margarine in a large frying pan. Add the okra and sauté for about 5 minutes until the okra loses its shiny appearance. Remove the okra pieces to a bowl.
  • Add the celery, onion, green pepper and garlic to the pan. Sweat over a medium heat until the onion is soft and transparent. Add the tomato purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
  • Reduce the heat to low, and cook for 10 minutes or until the turkey is heated through. Serve hot with rice.

Turkey gumbo

Fish chowder
Fish chowder


ingredients


  1. 3 tablespoons olive oil
  2. 200g/7oz onion, finely chopped
  3. 200g/7oz celery, finely chopped
  4. 150g/5oz carrot, finely chopped
  5. 400g/14oz canned chopped
  6. tomatoes
  7. 1 teaspoon finely chopped garlic
  8. 100g/4oz plain flour
  9. 1⁄2 teaspoon ground cinnamon
  10. 1⁄2 teaspoon dried marjoram
  11. 1⁄2 teaspoon dried oregano
  12. 2.4 litres/4pt fish stock
  13. 200g/7oz cooked boneless cod
  14. fillets, flaked
  15. 25ml/1fl oz dark rum
  16. 25ml/1fl oz Worcestershire sauce
  17. 1 tablespoon Tabasco sauce
  18. salt and ground black pepper

serves 10

  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

Fish chowder

Chicken in peanut sauce
Chicken in peanut sauce


ingredients


  1. 100g/4oz shelled unsalted
  2. raw peanuts
  3. 1.4kg/3lb chicken, jointed
  4. 2 tablespoons sunflower oil
  5. 1 onion, finely chopped
  6. 100g/4oz tomatoes, peeled and roughly chopped
  7. 1 tablespoon tomato purée
  8. 1 teaspoon cayenne pepper
  9. 1 tablespoon paprika
  10. 1⁄2 teaspoon ground ginger
  11. 1⁄2 teaspoon ground cinnamon
  12. 1⁄2 teaspoon ground coriander
  13. pinch of salt
  14. 450ml/3/4pt chicken stock

serves 4

  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Spread the peanuts on a baking tray, and toast in the oven for to 6–8 minutes until lightly browned, shaking and checking frequently. Cool, then grind to a powdery paste.
  • Heat the oil in a frying pan and brown the chicken. Transfer to a flameproof casserole dish. Sweat the onion gently in the same oil until golden. Add the tomatoes, tomato purée, spices and salt. Stir for about 3 minutes, then pour in the stock. Bring to the boil, stirring, then pour over the chicken. Cover, reduce the heat and simmer for 30 minutes.
  • Stir in the peanuts. Continue to simmer, covered, for a further 10–15 minutes, until the chicken is tender and the sauce has thickened. Skim off any fat from the surface, then check the seasoning and adjust if necessary. Serve hot.

Chicken in peanut sauce

Pheasant breast with cinnamon marmalade
Pheasant breast with cinnamon marmalade


ingredients


  1. 4 boneless pheasant breasts
  2. 25g/1oz butter
  3. 25g/1oz plain flour
  4. 14 teaspoon ground cinnamon
  5. 125ml/4fl oz freshly squeezed
  6. orange juice
  7. 2 tablespoons orange marmalade
  8. 3⁄4 teaspoon instant chicken bouillon
  9. 1 tablespoon orange liqueur
  10. 100g/4oz green seedless grapes
  11. 1 orange, peeled and cut
  12. into sections
  13. 50g/2oz toasted almonds

serves 4


  • Preheat the oven to 170°C/325°F/Gas mark 3.
  • Line a 20cm/8in square baking dish with foil, leaving a small foil collar. Wash the pheasant breasts and pat dry. Arrange in the prepared dish.
  • Melt the butter in a saucepan over a medium heat. Stir in the flour and cinnamon. Cook until smooth. Stir in the orange juice, marmalade and bouillon.
  • Cook until thickened, stirring constantly. Stir in the liqueur. Spoon over the pheasant and seal the foil tightly.
  • Bake in the oven for about 30 minutes until the pheasant is tender. Spoon the grapes and orange sections over the pheasant, and bake, uncovered, for a further 5 minutes. Sprinkle with the almonds and serve hot with rice.

Pheasant breast with cinnamon marmalade

Duck with Cumberland sauce
Duck with Cumberland sauce


ingredients


  1. 4 duck portions
  2. grated zest and juice of
  3. 1 lemon
  4. grated zest and juice of
  5. 1 large orange
  6. 4 tablespoons redcurrant jelly
  7. 4 tablespoons port
  8. pinch of ground ginger
  9. 1 tablespoon brandy
  10. salt and freshly ground black pepper

serves 4

  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Place a wire rack in a roasting tin. Prick the duck portions all over with a fork, and sprinkle with salt and pepper. Put on the rack and cook in the oven for 45–50 minutes until the juices run clear.
  • Simmer the lemon and orange juices and zests together in a saucepan for 5 minutes. Stir in the redcurrant jelly until melted, then stir in the port. Bring to the boil, add the ginger and season with salt and pepper.
  • Transfer the duck to a large serving plate, ensuring it is kept warm. Pour away the fat from the roasting tin, leaving the cooking juices. With the roasting tin over a low heat, stir in the brandy and bring to the boil. Stir in the port sauce, and serve with the duck.

Duck with Cumberland sauce

Turkey & tomato hotpot
Turkey & tomato hotpot


ingredients


  1. 25g/1oz white bread, crusts
  2. removed
  3. 2 tablespoons milk
  4. 1 garlic clove, crushed
  5. 1⁄2 teaspoon caraway seeds
  6. 225g/8oz minced turkey
  7. 1 egg white
  8. 350ml/12fl oz chicken stock
  9. 400g/14oz canned chopped
  10. plum tomatoes
  11. 1 tablespoon tomato purée
  12. 100g/4oz easy-cook rice
  13. salt and freshly ground black pepper

serves 4


  • Cut the bread into small cubes and put into a mixing bowl. Sprinkle the milk over them, and leave to soak for 5 minutes.
  • Add the garlic, caraway seeds and turkey. Season with salt and pepper, and mix well.
  • Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Refrigerate for 10 minutes.
  • While the turkey mixture is chilling, put the stock, tomatoes and tomato purée into a large saucepan and bring to the boil. Add the rice, stir and cook for 5 minutes. Reduce the heat to a gentle simmer.
  • Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop them into the stock, and simmer for a further 8–10 minutes until both the turkey balls and rice are cooked. Serve immediately.

Turkey & tomato hotpot