Sweet Apple Sauce

Apple Sauce

Ingredients:

• 1/2 lb Apple
• 3 cups water
• 1 strip lemon rind
• 3 tablespoons sugar
• 3 tablespoons cornflour
• 2 tablespoons lemon juice or wine

Method:

1 This is a basic recipe for apple. Peel the apple partially, seed it and cut it cubes

2 Blend the prepared apple to a creamy consistency with a little water.

3 Boil up the apple puree with the remaining water and lemon rind, add the sugar, and thicken with the cornflour which has previously been blended to a smooth paste with cold water.

4 Add lemon juice or wine according to taste and serve hot with lamb shops, roast beef or ham or cold with pancake, waffle or Ice cream.... enjoy

Tomato Soup with Herbs

Ingredients:

• 1 lb tomatoes
• 2 slices of bacon cut into pieces
• 1 small onion
• 3 cups chicken stock
• 1 cup of milk
• 1 tablespoon flour
• 1/2 tablespoon tomato paste
• 2 sprigs of thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon basil
• 1/4 teaspoon marjoram
• 3 tablespoon live oil

Method:

l In heavy skillet of saucepan add olive oil and fry the bacon for 2 min, then add the onion and flour and keep cooking for another 2 - 3 min

2 Slowly adding the milk and herbs and cook gently for about 10 - 15 min

3 Place in the blender with half of the stock, blend till smooth.

4 Place in saucepan with the remaining stuck and simmer it for 2 - 3 min .... enjoy

Salmon Fillets en Papillote with Mushroom

Salmon en Papillote

Ingredients:

• 8 oz Salmon fillets
• 1 blanched carrot, cut into long sticks
• 1/2 fennel bunch sliced cut into long sticks
• 2 mushroom, sliced
• 1 blanched potato, cut into thin wedges
• 1 zucchini cut into lont stick
• 1/2 tomato
• 2 sprigs of thyme
• 1 teaspoon balsamic vinegar
• 2 table spoon olive oil
• Salt and freshly ground pepper

Method:

l Preheat oven to 375°F.

3 Prepare a parchment paper papillote; brush it with oil and lay the fish in the center of one side of folded parchment. Place the stick of Zucchini, potato wedges, fennel slices, carrots, mushroom and tomato around the salmon fillet.

4 Season with salt, freshly ground pepper, a little olive oil. Fold over the other side of the parchment paper oval and crimp edges firmly together.

5 Place papillote on a baking sheet and cook for 8-10 minutes and serve immediately.

Stir-Fried Shrimp with Broccoli

Ingredients:

• 8 oz raw shrimp
• 4 oz broccoli
• 1 tablespoon corn flour
• 2 tablespoons dry white wine
• 2 tablespoon sake or dry cherry
• 2 tablespoons tomato puree
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 teaspoon sesame oil
• 6 tablespoons peanut oil
• 3 gloves minced garlic
• 2 tablespoons vegetable oil
• 2 tablespoons chipped scallion

Method:

1- Divide the broccoli into small florets. Blanch them in boiling water for 1 minute, then drain well.

2- Heat a large skillet very well, add the garlic and shrimp, then keep stirring about 2 - min. Blend the cornflour with the dry white wine. Pour over the shrimp and stir well.

3- Combine the sake or sherry, tomato puree, sugar, soy sauce, sesame oil and 4 tablespoons peanut oil in a small bowl and add it to the shrimp and stir for 30 sec.

4- Add the ginger, garlic and spring onion to the mixture and stir fry for 1 minute.
5- Add the broccoli florets and toss for 1 minute. Serve immediately.

 

Scallops and Leeks

Ingredients:

• 12 - 15 scallops
• 1 pound chopped Leek
• 1/2 cup table-cream
• Freshly ground pepper
• 3 tablespoon melted butter
• cayenne
• grated nutmeg
• salt and pepper

Method:

Wash scallops in cold running water to get rid of the sand if there is any. Drain and dry carefully. .
Clean leeks, chop julienne and plunge into boiling salted water, when water returns to the boil. cook for 3-5 minutes (they should still be little firm). Drain. Press dry with a clean kitchen towel to remove excess moisture
Arrange in the bottom of a well-buttered gratin dish, then add the scallops on top of leeks. Moisten with double cream and season generously with salt, freshly ground pepper, cayenne pepper and grated nutmeg to taste. Spoon over melted butter and cook in a hot oven (230°C/450°F/Gas 8) for 7-10 minutes. Serve immediately.

Mahi Mahi Champagne and Mushrooms

Fish fillet with Mushroom

Ingredients:

• 4 Mahi Mahi fillets, skinned
• 3 tablespoon butter
• 2 tablespoons olive oil
• 2s shallots,finely chopped
• 4oz button mushrooms, sliced
• 1/4 fish stock cube
• 2 cups of champagne
• 1/2 cup whipping cream
• 1 tablespoon corn flour
• Salt and white pepper

Method:

Melt half the butter in a large shallow saucepan with olive oil. Add 1/4 crumbled fish stock cube and saute finely chopped shallots until transparent,then add sliced mushrooms and continue cooking until tender. Remove.

Add remaining butter to pan and saute turbot fillets until lightly colored. Add sautéed mushrooms and onions and half the champagne, adding more if necessary barely to cover the Mahi Mahi fillets. Season to taste with salt and white pepper and simmer very slowly for a few minutes until tender. Remove fish to a serving dish and keep warm.

Add cream to the liquid in the pan and simmer without boiling until cream is warm. Mix cornflour with a small amount of water, add to sauce and cook, stirring constantly, over a very low heat, until sauce is smooth and rich.

When ready to serve, pour in remaining champagne, stir and mix with the sauce until warm. If you prefer a thicker sauce, use less champagne. Pour over turbot fillets and serve immediately.

 

Pot Roast Beef with Mushrooms

Pot Roast Beef Mushroom

Ingredients:

• 4 lb joint topside beef
• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 large carrot finely chopped
• 3 onions finely chopped
• 1 cup pearl onion
• 3 tablespoon chopped parsley
• 1 teaspoon dried thyme
• 6 tablespoon Madeira
• 3 tablespoon lemon juice
• 8 ripe tomatoes
• 2 cups beef stock
• 8 tablespoon red wine
• 1 lb white or Cremini mushroom
• 2 small bay leaves
• salt and pepper

Method:

Preheat oven 225°F

Melt butter with olive oil in a heavy, 1 gal casserole, and brown meat richly and evenly over a steady, moderate heat, together with finely chopped carrots and onions.

When meat is thoroughly browned all over, add herbs and quartered, tomatoes. Pour in beef stock and wine and season to taste with salt and freshly ground pepper. Bring to simmering point over a low heat. Cover pan tightly and transfer to the oven. Cook for about 2 - 3 hours.

When meat is tender, remove it from the pan and keep hot.

Skim pan juices of excess fat if necessary, and rub juices and vegetables through a fine sieve. Pour back into the casserole and boil vigorously, stirring, until reduced by one half.

Return meat to the casserole together with sliced mushrooms. Bring to simmering point again. Replace cover and return casserole to the oven (or simmer v gently on top of the stove) for about 45 minutes longer to finish cooking and allow flavors to develop .

Just before serving, lift out the meat, allowing juices to drain back into casserole. Slice meat thickly and arrange on a heated serving platter. Keep hot.