Irish-style Scones

Ingredients

3 eggs, divided
1/2 cup whipping cream
1/2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup finely chopped pitted dates
1/4 cup golden raisins
1 teaspoon water
orange marmalade
whipped cream or crème fraiche

Method

  1. Preheat oven to 375°F.
  2. Lightly grease large baking sheet or line with parchment paper.
  3. Beat 2 eggs, cream and vanilla in medium bowl until well blended.
  4. Combine flour, baking powder and salt in large bowl.
  5. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dates and raisins. Add cream mixture. Mix just until dry ingredients are moistened.
  6. Knead dough with floured hands four times on lightly floured surface.
  7. Place dough on prepared baking sheet. Pat into 8-inch circle. Gently score dough into six wedges with sharp wet knife, cutting three-fourths of the way into dough.
  8. Beat remaining egg and water in small bowl. Brush lightly over dough.
  9. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on wire rack. Cut into wedges. Serve warm with marmalade and whipped cream.

Makes 6 scones.

Source: Irish Cooking Bible


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Souvlaki-style Pork Tenderloin with Mixed Vegetables

Ingredients

450 g pork tenderloin
2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
2 tsp olive oil
450 g sweet potatoes, peeled and cut in 1/2-inch chunks
1 red onion, cut in 3/4-inch chunks
2 cloves garlic, minced
1/2 cup sodium-reduced chicken broth
2 zucchini, cut in 3/4-inch chunks
1 sweet red pepper, cut in 3/4-inch chunks
4 tsp lemon juice

Garlic Yogurt Sauce

1/3 cup 0% Greek yogurt
1 small clove garlic, minced

Method

  1. Sprinkle pork with 1/2 tsp of the oregano and half each of the pepper and salt.
  2. In large nonstick skillet, heat half of the oil over medium-high heat and brown pork all over, about 5 minutes.
  3. Transfer to foil-lined rimmed baking sheet. Bake in 425°F oven until instant-read thermometer inserted into thickest part reads 155°F or juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Transfer to cutting board. Let stand for 3 minutes before slicing.
  4. In same pan, heat remaining oil over medium heat. Cook sweet potatoes, stirring, until lightly browned, about 3 minutes.
  5. Stir in red onion, garlic and remaining oregano. Cook, stirring often, until onions are slightly softened, about 2 minutes.
  6. Add broth and 1/4 cup water. Bring to a boil. Reduce heat, cover and simmer just until sweet potatoes are tender, about 6 minutes.
  7. Add zucchini, red pepper and remaining pepper and salt. Cook, stirring, until zucchini is tender, about 3 minutes.
  8. Stir in lemon juice. Transfer to platter. Add pork.
  9. Stir together yogurt and garlic, serve with pork and vegetables.

Makes 4 servings.

Source: Mediterranean Flavours


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Stuffed Lobster with Cheese and Mushroom

Ingredients

2 fresh baby lobsters
1/4 cup canned mushrooms (sliced)
1/4 tsp mustard powder
1 clove mashed garlic
1 shallot (minced)
1/8 cup grated cheese
1 oz butter
1/2 tbsp flour
1/4 cup white wine

Seasonings

1/4 tsp salt
1/4 tsp sugar
1/3 cup chicken stock
1 tbsp evaporated milk
pinch of ground black pepper

Method

  1. Remove urine from lobsters annd cut each into halves. Steam until done. Separate meat from the shell. Dice the meat and save the shells. Set aside.
  2. Mix seasoning ingredients in a bowl.
  3. Heat butter in a pan. Saute mushroom, mustard powder, garlic, shallot and lobster. Sprinkle with wine.
  4. Mix in flour and stir well. Slowly pour in seasonings and simmer until sauce thickens.
  5. Add half portion of cheese and stir to combine.
  6. Stuff lobster shells with the lobster mixture. Sprinkle the remaining cheese on top of the stuffing.
  7. Put lobsters in preheated 220°C oven and bake 3-5 minutes until slightly brown. Remove and serve right away.

Makes 2 servings.

Source: Seafood


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Smoked Fish Mayonnaise and Garlic Toast

Ingredients

4 Tbsp olive oil
2 green bell peppers, seeded and cut into thin strips
ground black pepper
1 tomato, peeled and chopped
1/2 lb smoked mackerel, skinned and boned
1/2 lb smoked cod, skinned and boned
8 Tbsp garlic mayonnaise
6 slices of bread or 1 French loaf
1 tsp garlic, crushed
2 Tbsp olive oil

Garlic Mayonnaise

Add 2 tsp crushed garlic to 1-1/2 cups mayonnaise. Mix in a food processor or by hand.

Method

  1. Heat the oil in a skillet and sauté the peppers over low heat. Add black pepper and the tomato. Cover and sauté for 20 minutes. Let cool,
  2. Mix the smoked fish with the garlic mayonnaise and black pepper until heavy cream consistency. Add more garlic mayonnaise if necessary.
  3. Cut the bread into triangles or rounds and toast lightly.
  4. Brush on both sides with garlic and olive oil.
  5. Preheat the oven to 425°F and bake until golden, about 3 to 5 minutes.
  6. To serve, spoon a little of the pepper mixture over each toast piece. Spoon some of the fish mixture onto the peppers and serve immediately

Makes 4 to 6 servings.

Source: Essentials – Egg


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Cheesy Garlic Bread

Ingredients

1/4 cup extra-virgin olive oil
1 head garlic
5 Tbsp unsalted butter, softened
3/4 cup grated Parmesan cheese
2 Tbsp. grated Pecorino Romano cheese
1 Tbsp, chopped thyme leaves
1 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp red pepper flakes (optional)
1 loaf store-bought or homemade rustic country bread. cut into 1/2-inch slices

Method

  1. Preheat oven to 400°.
  2. Using about 1 tsp. olive oil, brush garlic head.
  3. Wrap garlic in foil and roast until very tender, about 50 minutes.
  4. Remove from oven, and when cool enough to handle, cut off top and squeeze roasted garlic from skin into a medium bowl.
  5. Add remaining ingredients except bread. Mix well. Spread mixture onto each slice of bread, reserving about 1/4 cup.
  6. Wrap bread in foil, with foil seam on top. Bake about 20 minutes.
  7. Carefully open seam of boil completely. Brush bread with remaining cup garlic mixture anti continue cooking on foil until golden brown and crispy, about 12 minutes. Serve hot.

Makes 12 slices.

Source: Chef Rori Trovato


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