Warm Camembert with Wild Mushroom Fricassee

Ingredients

1/2 cup walnut pieces
1 (8-ounce) wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
sourdough toasts, for serving

Method

  1. Preheat the oven to 350°F.
  2. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
  3. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
  4. In a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer.
  5. Add the shallot and cook until softened, 2 minutes.
  6. Stir in the parsley and sage; season with salt and pepper.
  7. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Makes 4 servings.

Source: Chef Daniel Boulud


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Hot-smoked Salmon Fishcakes with Tomato Salsa

Ingredients

300 g mashed potatoes
600 g hot-smoked or kiln-roasted salmon, flaked
2 green onions, chopped or sliced
juice of 1 lemon
freshly ground sea salt and freshly ground black pepper
seasoned flour, for coating
butter, for frying
extra olive oil, for drizzling

Tomato Salsa

6 ripe plum tomatoes, cut into eighths
1/2 red onion, finely chopped
1 garlic clove, finely chopped
2 fresh red chilies, finely sliced (seeds and all)
4 tablespoons olive oil
juice of 1 lime
4 tablespoons roughly chopped fresh coriander

Method

  1. Make the salsa. Mix all the ingredients together, cover and set aside while you make the fishcakes.
  2. Put the mashed potatoes (hot or cold) into a large mixing bowl, then add the flaked salmon and green onions.
  3. Squeeze the lemon juice into the mix. Fold together with a wooden spoon until the fish is well mixed through. Taste and adjust the seasoning if necessary.
  4. Shape the mixture into eight fishcakes. Dip each one in seasoned flour.
  5. Melt the butter in a frying pan and when it’s hot add the fishcakes and fry for 3-4 minutes until nicely golden in color. Turn over and repeat on the other side. Keep warm.
  6. To serve, place a dollop of salsa in the center of each plate, place a fishcake on top and drizzle round a little olive oil.

Makes 8 servings.

Source: Top 100 Salmon Recipes


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Steamed Pork Buns (Xiao Lung Pao)

Ingredients

10-2/3 oz all-purpose flour
a few vegetable leaves

Filling

1 1b ground pork
1 tbsp minced ginger
4 stalks spring onion (diced)

Seasoning for Filling

1 tbsp light soy sauce
1/2 tsp salt
2 tbsp sesame oil
1 tbsp cornstarch
4 tbsp water

Method

  1. Add seasoning ingredients to ground pork. Stir until mixture becomes sticky.
  2. Add minced ginger and spring onion. Mix well and place in refrigerator for 2 hours.
  3. Place flour in a big bowl, add 2/3 cup boiling water, mix well.
  4. Add in 1/3 cup water and mix again. Take out and put on a table. Knead until smooth and soft. Cover with a damp cloth for 30 minutes.
  5. Sprinkle some flour on table top. Flatten dough until it becomes a thin sheet. Use a round cutter to make round pieces. Put filling in each piece and shape into small buns.
  6. Boil vegetable leaves until soft. Place in steaming basket and put buns on top. Sprinkle water on buns and steam over boiling water for 10 minutes until done. Serve with red vinegar and shredded ginger.

Tips

  1. There are many folds on the buns and the dough is thick. Sprinkling water on the buns before steaming is necessary because when the dough absorbs the water, it will become soft when done and will not become too dry and hard.
  2. For vegetable leaves, use either cabbage or Tientsin cabbage.

Makes 12 buns.

Source: Chinese Dim Sum


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Ham and Goat Cheese Empanadillas

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
5-1/2 oz soft goat cheese
6 oz thickly sliced cooked ham, finely chopped
scant 1/2 cup capers, chopped
1/2 tsp hot or sweet smoked Spanish paprika
1 lb-2 oz ready-made puff pastry, thawed if frozen
beaten egg, to glaze
all-purpose flour, for dusting
salt

Method

  1. Preheat the oven to 400°F/200°C. Dampen several large cookie sheets.
  2. Heat the oil in a large skillet, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Put the goat cheese in a bowl, then add the ham, capers, onion mixture, and paprika and mix together well. Season to taste with salt.
  5. Thinly roll out the pastry on a lightly floured counter. Using a plain, 3-1/4-inch round cutter, cut out 32 circles, rerolling the trimmings as necessary.
  6. Using a teaspoon, put an equal, small amount of the goat cheese mixture in the center of each pastry circle.
  7. Dampen the edges of the pastry with a little water and fold one half over the other to form a crescent and enclose the filling. Pinch the edges together with your fingers to seal, then press with the tines of a fork to seal further. Transfer to the prepared cookie sheets.
  8. With the tip of a sharp knife, make a small slit in the top of each pastry and brush with beaten egg to glaze.
  9. Bake in the preheated oven for 15 minutes, or until risen and golden brown.

Makes 32 pieces.

Source: Tapas


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Foie Gras Pâté with Pear and Saffron Chutney

Ingredients

1 lb 2 oz very fresh chicken or duck livers
1-1/4 cups milk
2 tbsp butter
2 shallots, peeled and finely sliced
1 garlic clove, peeled and minced
1 thyme sprig
1-1/2 cups ruby port
12 oz foie gras, cut into 1/2-inch thick slices sea salt and black pepper
pear and saffron chutney (see recipe below)
toasted slices of brioche or country bread

Method

  1. Cut off any discolored or bloody parts from the livers, then soak the livers in the milk for 1 to 2 hours. Tip them into a strainer to drain and pat dry with paper towels.
  2. Melt the butter in a small pan and add the shallots, garlic, and thyme. Cook, stirring occasionally, for 5 to 6 minutes until the shallots are soft and golden brown.
  3. Pour in the port and bring to a boil. Let it boil until reduced down to a syrupy consistency.
  4. While the port is reducing, sauté the foie gras slices in a hot, dry skillet until golden brown and slightly caramelized. This will only take about 30 seconds on each side. Remove to a colander set over a bowl and set aside.
  5. Pour off the excess oil from the pan and return to the heat. Season the chicken or duck livers with salt and pepper and add them to the pan. Fry for about 5 minutes, turning them over halfway, until the livers are well browned, but still pink in the middle. Tip into the colander to join the foie gras.
  6. Remove the thyme from the port mixture. Tip the livers and foie gras into a food processor and add the reduced port with the shallots and garlic. Season well. While still hot, blend to a smooth paste. Taste and adjust the seasoning.
  7. Spoon the pate into four ramekins and immediately cover each one with plastic wrap. Let cool completely, then chill until ready to serve. Serve with slices of toasted brioche and pear and saffron chutney on the side

Makes 4 servings.


Pear and Saffron Chutney (Makes 2-1/4 1b)

Ingredients

1-1/3 cups peeled and diced onions
1-1/4 cups peeled, cored, and diced apples
1-1/4 cups golden raisins
1 tbsp orange rind
juice of 2 oranges
1 cinnamon stick
1-1/4 tsp ground nutmeg
1/2 tsp cayenne pepper
1-1/2 oz minced fresh gingerroot
generous 1 cup white wine vinegar
2-1/4 1b pears, peeled, cored, and diced
1-3/4 cups superfine sugar
1/4 tsp saffron strands, infused in 1 tbsp warm water

Method

  1. Except for the pears, sugar, and saffron, put all the ingredients into a large nonreactive pan. Bring to a boil, stirring frequently, and cook until the liquid has reduced by two-thirds.
  2. Add the sugar and saffron and cook for another 5 minutes.
  3. Tip in the diced pears and cook gently, uncovered for about 1 to 2 hours until the chutney is thick and syrupy. The chutney is ready when you can draw a line across the bottom of the pan with a wooden spoon.
  4. Spoon into sterilized jars and seal while still hot. Store in a cool place if not serving immediately

Source: Gordon Ramsay’s Maze


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