Tuesday, 11 December 2018

SALMON ON SLOW ROASTED LEEKS

Use a vegetable peeler to remove the orange rind and use a small sharp knife to cut the rind into thin strips .
Juice the orange .
Preheat your oven to 160 deg C.
Heat 1 tbs of rice bran oil in a roasting pan over a medium heat .
Add 2 bunches of baby leeks , washed and ends trimmed , cook turning until lightly browned .
Add 1 garlic clove finely sliced , 1 dsp of Dijon mustard ,60 ml of white wine vinegar and 2 tbs of the orange juice , bring this to a slow simmer .
Remove from heat and add 2 green witlof, ends trimmed and cut into wedges .
Add 1 cup of chicken stock ( 250 ml ).
Place the baking pan in the preheated oven , turning occasionally until leeks and witlof are tender .
Add 2 bunches of asparagus , woody ends trimmed and remove the pan from the oven and loosely cover with a layer of foil to allow the asparagus to heat through .Set aside .
Meanwhile season salmon with cracked black pepper .
Heat some oil in a frypan , add the salmon fillets and cook 3-4 minutes each side for medium or until cooked to your liking .
Sprinkle the orange rind over the leek mixture
Spoon the  leek mixture over warmed serving plates , sprinkle over a couple of sprigs of watercress and top with the salmon fillet .
Serve immediately .
Enjoy .

BLT RISOTTO

BACON , LEEK AND TOMATO RISOTTO
This is delicious .......
Remove the tail ends of 8 bacon rashers , roll up the rashers and secure them with a tooth pick .
Dice the tail ends of the bacon
Place in the refrigerator until needed .
Preheat your oven to 200 deg C .
Bring 1 litre of chicken stock to a gentle boil .
Heat 1 tbs of rice bran oil in a pan over a med high heat , stir in the diced bacon pieces and add  1 finely chopped leek ( white part only ).
Stir the leek and diced bacon , until the leek softens and the bacon colours a little .
Add 1 dsp of minced garlic and 300gm of aborio rice , continue to stir through
Add 60 ml of dry white wine and stir till the wine is absorbed .
Now add the stock a ladleful at a time , stir until absorbed between additions , until rice is al dente ( approx. 15 mins).
Meanwhile place the bacon curls on a baking tray with vine ripened cherry tomatoes , give a little spray of cooking oil and a sprinkle of sumac .
Roast for 10 minutes or until tomatoes are softened and bacon crispy.
Stir through a few remaining cherry tomatoes into the risotto with a little parsley and shaved  parmesan cheese .
Enjoy !
 

PLUM DUFF

Plum duff is a suet pudding containing currants , raisins , spices and brown sugar .
Boiled in a cloth and served hot with custard or cream .
Prepare a cup of black tea ( 250 ml cup ) I used Lady Grey tea, allow to cool then add 1 tbs of vinegar , I used apple cider vinegar .
Now in a large bowl add 1 and 1/2 cups of plain flour.
ALL MEASUREMENTS ARE BASED ON A 250 ML CUP .
1cup of soft brown sugar ,
1 cup of breadcrumbs
1 cup of suet ( suet comes in 250 gm packets , 1 cup of suet is about 133 gm ).
2 and 1/2 cups of mixed fruit (I used a mix of fruit mince , currants , sultanas and dates )
1 dsp of mixed spice .
Mix all dry ingredients together well .
Dissolve 1 dsp of bi carb of soda in the cooled tea and vinegar
Add this to the dry ingredients .
Mix well till you have a rough dry batter .
Turn out onto a floured cloth and secure with kitchen string .
Boil in a large saucepan with the pudding totally submerged in water .
Reduce the heat to a gentle boil and continue boiling for 3 hours .
Remove and allow to drain completely .
I remove the pudding from the cloth and serve hot  immediately with brandy custard and /or cream .
Or after draining remove from cloth and wrap in plastic wrap and keep refrigerated till ready to serve or can be frozen.
Serve hot ,can be oven heated with a covering of foil or heated in the microwave .
Enjoy.
 
 

Saturday, 1 December 2018

QUICK SAVOURY LOAF


What a way to spend Sunday after the preparation , cooking and service of a special occasion last night .
One booking left , 2 classes to go and then ...that's it for the year .
And what a year it has been ...!
But today the 2nd of December 2018 I made bread , in my kitchen for me .
Making bread is a great way to unwind ......
Here we go ......
Preheat your oven to 180 deg C
Spray a loaf pan with cooking oil and a sprinkle of fine polenta .
Sift 250 gm  of plain flour into a large bowl with 1 tsp of baking powder .
Now make a well in the centre of the flour and add 4 eggs one at a time ....but make sure they are lightly beaten before adding ....
Stir until just blended after each addition.
Add 125 ml of a dry white wine ....
125 ml of rice bran oil and stir until smooth .
Now stir in 250 gm of diced ham
150 gm of diced  salt pork  ( available in the deli section in the supermarket )
150 gm of  sliced pitted black olives .
150 gm of grated parmesan cheese .
Season with cracked black pepper
Pour the batter into the prepared pan and simply bake for 30- 40 minutes until risen and a skewer inserted comes out clean .
Let the loaf cool in the pan for about 15 minutes .
Then turn out on to rack to cool completely .

Can be served warm or at room temperature , best stored in an airtight container in the refrigerator , to serve leave on your bench to reach room temp ....
I love to slice and grill  the savoury loaf and spread with mint jelly and pastrami , best breakfast , lunch or a quick tea on the run ...


 

QUICK WHOLEWHEAT YOGHURT BREAD

Preheat your oven to 200deg C.
Spray a loaf pan with cooking oil and give it a light sprinkle with fine polenta .
Combine 3 cups of wholemeal flour\( 450 gm )with 1 tbs of soft dark brown sugar , 1 tsp of salt , 1/2 tsp of  sweet paprika and 1 tsp of baking soda ( bi carbonate of soda ) in a large bowl .
Mix all ingredients well .
Gradually add 2 cups ( 500gm ) of plain yoghurt and 1 tsp of malt extract .
Stir in 90ml of milk and work with your hands to make a sticky ,  moist dough .
Dust your hands with a little flour and transfer the dough to the prepared pan .
Sprinkle the  top of the dough with a little flour and make a 1.5 cm deep cut lengthwise down the centre of the dough with a knife .
Sprinkle a mix of pumpkin and sunflower seeds over the incision .
bake for 15 minutes .
Decrease the temperature to 180 deg C and bake for a further 40 - 45 minutes or until crisp and brown on top .
Cool on a wire rack .
Best served toasted with your favourite topping ....

CAULIFLOWER BHAJIS WITH YOGHURT DIP

To prepare the yoghurt dip , mash 50 gm of creamy goats cheese with 2 tbs of milk in a medium bowl .
Beat in 250gm of plain yoghurt until smooth .
Add 1/2 tsp of salt and 1 tbs of finely torn mint leaves .
Now sprinkle over the top of the yoghurt mix 1/2 tsp of cracked black pepper , 1/2 tsp of garam marsala , 1/2 tsp of paprika .
Do not mix through .
Chill in the refrigerator until ready to serve .
To prepare the bhajis, combine 150gm of chickpea flour  with 2 tbs of plain flour , in a medium bowl .
Add 1/2 tsp of cumin , 1 tsp of ground coriander , 1 tsp of fine salt , pinch of cayenne pepper .
Whisk in 120- 150 ml of water , until you have a smooth paste like batter .
Stir in 1 tsp of black mustard seeds
1 tsp of fennel seeds
250gm of finely sliced cauliflower florets
3 long green peppers unseeded and finely chopped .
2 tbs of torn cilantro ( coriander )
Mix in remaining water to make a thick batter
Pour 4 cups of rice bran oil in to a deep fryer or pan and heat
 Place a few spoonfuls of the mix in the oil and fry till crisp and golden about 5 minutes  .
Remove with a slotted spoon and drain on paper towels .
repeat until all mixture is cooed .
Serve bhajis hot with the yoghurt dip.


 

ZUCCHINI FRITTERS WITH TZATZIKI DIP

Serve these tasty fritters straight from the pan .......
To prepare  the fritters squeeze the excess moisture out of 750gm of grated zucchini ( courgettes ).
Grate 1 large white onion .
Combine the zucchini ,onion , 75gm of plain flour , 1 tbs of chopped mint , 3 lightly beaten eggs , 1 tbs of chopped parsley , salt and cracked pepper in a large bowl.
Heat 1/2 a cup of oil in a large frypan until heated .
Add heaped tbs of zucchini batter to the oil and flatten slightly with the back of the spoon .
Fry until golden brown on one side 3-4 minutes .
Turn and fry the other side until golden brown .
Drain on paper towels .
To prepare the tzatziki dip , combine 250gm of plain Greek style yoghurt , 1 small grated cucumber , 1 tbs of minced garlic , 1 tbs of finely chopped mint and 1 tbs of lemon juice in a small bowl .
Serve the fritters with the tzatziki to the side .