Serves 4-6
plain flour, for dusting
500g pack of all-butter puff pastry
800g salmon fillet, bones removed
olive oil
sea salt and freshly ground black pepper
4 tbsp black olive tapenade paste
a small bunch of fresh basil
2 ripe tomatoes
150g ball of mozzarella cheese
1 large egg
Preheat the oven to 200C/400F/gas 6. Dust a large, flat baking tray with flour. Dust a clean work surface and a rolling pin with flour and roll out the puff pastry, dusting as you go, until it's the same size as the baking tray (about 30cm x 15cm). Place the pastry on the floured tray. Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper. Transfer to the pastry, skin-side down, then spoon the black olive paste over the top, spreading it out into a thin layer. Pick the basil leaves and place them over the fish. Slice the tomatoes and place them over the basil. Tear the mozzarella into pieces and scatter these on top. Sprinkle with salt and pepper and drizzle with olive oil. Gather up the sides of the pastry and pinch and push them together. Crack the egg into a cup and beat it with a fork, then use a pastry brush to paint this egg wash all around the pastry edges.
Place the baking tray at the bottom of the preheated oven, with an empty baking tray on the shelf above to protect the top of it from getting too much heat. Cook for 35 minutes.
Wednesday, June 22, 2011
Monday, June 20, 2011
Belgian Chocolate Biscuit Cake
Serves 8-10
225g (8oz) good-quality dark chocolate, chopped
2 eggs
1 dessertspoon caster sugar
225g (8oz) unsalted butter
2 tbsp raisins, soaked in boiling water
1/2 tsp vanilla extract
225g (8oz) plain biscuits, broken
25g (1oz) walnuts or toasted almonds, chopped
I dont add raisins or nuts and put in quite a few more Rich Tea biscuits.
LIne a 13 x 20cm (5 x 8in) loaf tin with non-PVC clingfilm.
Melt the chocolate in a heat-proof bowl placed over a bowl of hot, but not simmering water, or in a very cool oven.
Whisk the eggs and sugar together until light and fluffy. Melt the butter and while it is still hot whisk it into the egg and sugar mixture. The mixture should thicken slightly. Next stir in the melted chocolate, drained raisins and vanilla extract and finally the broken biscuits.
Press into the prepared loaf tin. Sprinkle with the chopped nuts and allow to set in a cold place for a couple of hours or until firm enough to cut.
225g (8oz) good-quality dark chocolate, chopped
2 eggs
1 dessertspoon caster sugar
225g (8oz) unsalted butter
2 tbsp raisins, soaked in boiling water
1/2 tsp vanilla extract
225g (8oz) plain biscuits, broken
25g (1oz) walnuts or toasted almonds, chopped
I dont add raisins or nuts and put in quite a few more Rich Tea biscuits.
LIne a 13 x 20cm (5 x 8in) loaf tin with non-PVC clingfilm.
Melt the chocolate in a heat-proof bowl placed over a bowl of hot, but not simmering water, or in a very cool oven.
Whisk the eggs and sugar together until light and fluffy. Melt the butter and while it is still hot whisk it into the egg and sugar mixture. The mixture should thicken slightly. Next stir in the melted chocolate, drained raisins and vanilla extract and finally the broken biscuits.
Press into the prepared loaf tin. Sprinkle with the chopped nuts and allow to set in a cold place for a couple of hours or until firm enough to cut.
Friday, June 10, 2011
Spicy Pork Appetizer
Serves 4
4 tbsp vegetable oil
125g/4oz shelled peanuts, chopped
4 garlic cloves, finely chopped
1 shallot, finely chopped
4 coriander roots, finely chopped
450g/1lb minced port
2 tsp caster sugar
1 tbsp fish sauce
2 Little Gem Lettuces, broken into leaves
Heat oil in a wok. Add peanuts, stir-fry for 2 minutes or until they start to colour. Add garlic, shallot, coriander root and stir-fry a further 1 minute.
Add pork and stir-fry for 5 minutes. Add sugar and fish saue. Season with freshly ground black pepper and fish sauce to taste. Serve on lettuce leaves and garnish with chopped red chillies.
4 tbsp vegetable oil
125g/4oz shelled peanuts, chopped
4 garlic cloves, finely chopped
1 shallot, finely chopped
4 coriander roots, finely chopped
450g/1lb minced port
2 tsp caster sugar
1 tbsp fish sauce
2 Little Gem Lettuces, broken into leaves
Heat oil in a wok. Add peanuts, stir-fry for 2 minutes or until they start to colour. Add garlic, shallot, coriander root and stir-fry a further 1 minute.
Add pork and stir-fry for 5 minutes. Add sugar and fish saue. Season with freshly ground black pepper and fish sauce to taste. Serve on lettuce leaves and garnish with chopped red chillies.
Wednesday, March 9, 2011
Special Chow Mein
Ingredients
4 skinless chicken breasts
5 tbsp soy sauce
2 tbsp rice wine/dry sherry
1 tsp chilli sauce
1 tbsp sesame oil
1 tsp cornflour
325g/11oz egg noodles
2 sticks celery
175g/6oz mushrooms
2 carrots
100g/4oz mange tout
spring onions
75g/3oz ham
4 tbsp vegetable oil
75g/3oz peeled prawns
Thinly slice chicken. Mix the soy sauce, rice wine, chilli sauce, sesame oil and cornflour. Stir in chicken, cover and marinate for 20 minutes. Put noodles in a bowl of boiling water and leave for 10 minutes.
Meanwhile, trim and diagonally slice the celery. Clean and slice the mushrooms. Peel the carrots and cut into thin matchsticks, halve the mange tout, trim and chop the spring onions and dice the ham.
Heat half the oil in a wok. Stir-fry the celery and mushrooms for 1 minute. Stir-fry the carrots, mange tout and spring onions for 2 minutes. Transfer to a plate and keep warm.
Heat the remaining oil in the wok. Add the chicken and marinade and stir-fry for 5 minutes. Stir in noodles, prawns, ham and cooked vegetables. Stir-fry for 2 minutes or until hot. Serve.
4 skinless chicken breasts
5 tbsp soy sauce
2 tbsp rice wine/dry sherry
1 tsp chilli sauce
1 tbsp sesame oil
1 tsp cornflour
325g/11oz egg noodles
2 sticks celery
175g/6oz mushrooms
2 carrots
100g/4oz mange tout
spring onions
75g/3oz ham
4 tbsp vegetable oil
75g/3oz peeled prawns
Thinly slice chicken. Mix the soy sauce, rice wine, chilli sauce, sesame oil and cornflour. Stir in chicken, cover and marinate for 20 minutes. Put noodles in a bowl of boiling water and leave for 10 minutes.
Meanwhile, trim and diagonally slice the celery. Clean and slice the mushrooms. Peel the carrots and cut into thin matchsticks, halve the mange tout, trim and chop the spring onions and dice the ham.
Heat half the oil in a wok. Stir-fry the celery and mushrooms for 1 minute. Stir-fry the carrots, mange tout and spring onions for 2 minutes. Transfer to a plate and keep warm.
Heat the remaining oil in the wok. Add the chicken and marinade and stir-fry for 5 minutes. Stir in noodles, prawns, ham and cooked vegetables. Stir-fry for 2 minutes or until hot. Serve.
Tuesday, March 8, 2011
Vietnamese Pork with Lemon Grass
Serves Four
450g/1lb boneless pork loin, cut into slices about 21/2 cm/1 inch wide, 3 mm/1/8 inch thick and 5cm/2 inches long
1 tbsp Chinese light soy sauce
2 tsp fish sauce (nuoc mam)
1 tsp cornflour
1 stick fresh lemon grass, bottom knot removed, then sliced finely for about 15 cm/6 inches and these slices then chopped finely
3 tbsp peeled and very finely chopped shallots or onions
2-3 fresh, hot green chillies, such as bird's eye, finely chopped
freshly ground black pepper
1 tsp sugar
1 tbsp corn, peanut or olive oil
1/2 tsp hot curry powder
FOR THE STIR-FRYING
3 tbsp corn, peanut or olive oil
90g/3 oz shallots or onions, peeled and thinly sliced
5 tbsp coriander leaves
Put the meat slices in a bowl with the marinade ingredients, mix well, cover, and refrigerate for an hour, and up to 2 hours if desired.
Pour the oil into a large wok or frying pan and set over a medium-high heat. When the oil is hot, put in the shallots or onions. Stir and fry until the onions are slightly browned, about 2 minutes. Put in all the meat, together with its marinade, increase the heat to high, and fry, stirring continuously, until the meat is just cooked through. Garnish with the coriander leaves.
450g/1lb boneless pork loin, cut into slices about 21/2 cm/1 inch wide, 3 mm/1/8 inch thick and 5cm/2 inches long
1 tbsp Chinese light soy sauce
2 tsp fish sauce (nuoc mam)
1 tsp cornflour
1 stick fresh lemon grass, bottom knot removed, then sliced finely for about 15 cm/6 inches and these slices then chopped finely
3 tbsp peeled and very finely chopped shallots or onions
2-3 fresh, hot green chillies, such as bird's eye, finely chopped
freshly ground black pepper
1 tsp sugar
1 tbsp corn, peanut or olive oil
1/2 tsp hot curry powder
FOR THE STIR-FRYING
3 tbsp corn, peanut or olive oil
90g/3 oz shallots or onions, peeled and thinly sliced
5 tbsp coriander leaves
Put the meat slices in a bowl with the marinade ingredients, mix well, cover, and refrigerate for an hour, and up to 2 hours if desired.
Pour the oil into a large wok or frying pan and set over a medium-high heat. When the oil is hot, put in the shallots or onions. Stir and fry until the onions are slightly browned, about 2 minutes. Put in all the meat, together with its marinade, increase the heat to high, and fry, stirring continuously, until the meat is just cooked through. Garnish with the coriander leaves.
Monday, March 7, 2011
Caribbean Peanut Chicken
Serves four
INGREDIENTS
4 skinless, boneless chicken breasts, cut into thin strips
225g/80z/generous 1 cup white long grain rice
30ml/2 tbsp groundnut oil
15g/1/2oz/1 tbsp butter, plus extra for greasing
1 onion, finely chopped
2 tomatoes, peeled, seeded and chopped
1 fresh green chilli, seeded and sliced
60ml/4tbsp smooth peanut butter
450ml/3/4 pint/scant 2 cups chicken stock
lemon juice, to taste
salt and freshly ground black pepper
lime wedges and sprigs of fresh flat leaf parsley, to garnish
For the marinade
15ml/1tbsp sunflower oil
1-2 garlic cloves, crushed
5ml/1 tsp chopped fresh thyme
25ml/11/2 tbsp medium curry powder
juice of half a lemon
Mix all the marinade ingredients in a large bowl and stir in the chicken. Cover loosely with clear film and set aside in a cool place for 2-3 hours.
Meanwhile, cook the rice in plenty of lightly salted boiling water until tender. Drain well and turn into a generously buttered casserole.
Preheat the oven to 180C/350F/Gas 4. Heat 15ml/1 tbsp of the oil and butter in a flameproof casserole and fry the chicken peiees for 4-5 minutes until evenly brown. Add more oil if necessary.
Transfer the chicken to a plate. Add the onion to the casserole and fry for 5-6 minutes until lightly browned, adding more oil if necessary. Stir in the chopped tomatoes and chilli. Cook over a gentle heat for 3-4 minutes, stirring occasionally. Remove from the heat.
Mix the peanut butter with the chicken stock. Stir into the tomato and onion mixture, then add the chicken. Stir in the lemon juice, season to taste, then spoon the mixture over the rice in the casserole.
Cover the casserole. Cook in the oven for 15-20 minutes or until piping hot. Use a large spoon to toss the rice with the chicken mixture . Serve a once, garnished with the lime wedges and parsley sprigs.
INGREDIENTS
4 skinless, boneless chicken breasts, cut into thin strips
225g/80z/generous 1 cup white long grain rice
30ml/2 tbsp groundnut oil
15g/1/2oz/1 tbsp butter, plus extra for greasing
1 onion, finely chopped
2 tomatoes, peeled, seeded and chopped
1 fresh green chilli, seeded and sliced
60ml/4tbsp smooth peanut butter
450ml/3/4 pint/scant 2 cups chicken stock
lemon juice, to taste
salt and freshly ground black pepper
lime wedges and sprigs of fresh flat leaf parsley, to garnish
For the marinade
15ml/1tbsp sunflower oil
1-2 garlic cloves, crushed
5ml/1 tsp chopped fresh thyme
25ml/11/2 tbsp medium curry powder
juice of half a lemon
Mix all the marinade ingredients in a large bowl and stir in the chicken. Cover loosely with clear film and set aside in a cool place for 2-3 hours.
Meanwhile, cook the rice in plenty of lightly salted boiling water until tender. Drain well and turn into a generously buttered casserole.
Preheat the oven to 180C/350F/Gas 4. Heat 15ml/1 tbsp of the oil and butter in a flameproof casserole and fry the chicken peiees for 4-5 minutes until evenly brown. Add more oil if necessary.
Transfer the chicken to a plate. Add the onion to the casserole and fry for 5-6 minutes until lightly browned, adding more oil if necessary. Stir in the chopped tomatoes and chilli. Cook over a gentle heat for 3-4 minutes, stirring occasionally. Remove from the heat.
Mix the peanut butter with the chicken stock. Stir into the tomato and onion mixture, then add the chicken. Stir in the lemon juice, season to taste, then spoon the mixture over the rice in the casserole.
Cover the casserole. Cook in the oven for 15-20 minutes or until piping hot. Use a large spoon to toss the rice with the chicken mixture . Serve a once, garnished with the lime wedges and parsley sprigs.
Savoury Rice
Serves 4
Ingredients
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower oil
30ml/2 tbsp ghee or butter
1 onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp ground cumin
2.5ml/1/2 tsp ground coriander
4 green cardamom pods
1 cinnamon stick
1 small red pepper, seeded and diced
1 small green pepper, seeded and diced
300ml/1/2 pint/11/4 cups chicken stock
salt and freshly ground black pepper
Put rice in a bowl and pour over boiling water to cover. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.
Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.
Stir in the cumin and ground coriander, cardamom pods and cinnamon stick. Fry for 1 minute, then add the diced peppers.
Add the rice, stirring to coat the grains in the spice mixture, and pour in the stock. Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes, or until the rice is tender and the stock has been absorbed. Spoon into a bowl.
Ingredients
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower oil
30ml/2 tbsp ghee or butter
1 onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp ground cumin
2.5ml/1/2 tsp ground coriander
4 green cardamom pods
1 cinnamon stick
1 small red pepper, seeded and diced
1 small green pepper, seeded and diced
300ml/1/2 pint/11/4 cups chicken stock
salt and freshly ground black pepper
Put rice in a bowl and pour over boiling water to cover. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.
Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.
Stir in the cumin and ground coriander, cardamom pods and cinnamon stick. Fry for 1 minute, then add the diced peppers.
Add the rice, stirring to coat the grains in the spice mixture, and pour in the stock. Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes, or until the rice is tender and the stock has been absorbed. Spoon into a bowl.
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