Champagne and Raspberry Gratin

Ingredients

1 lb raspberries
1/4 cup superfine sugar
2 large egg yolks
1/2 cup whipping cream, lightly whipped
2-3 tbsp champagne, to taste
handful of tiny mint leaves to garnish

Method

  1. Preheat the broiler to its highest setting.
  2. Set aside about 20 of the largest raspberries for serving. Divide the rest between four individual ovenproof dishes and place the dishes on a large baking sheet.
  3. Put the sugar and egg yolks into a large heatproof bowl and set the bowl over a pan of barely simmering water. Using a hand-held electric whisk, beat the mixture until it is thick, creamy, and tripled in volume. It should be thick enough to leave a ribbon trail on the surface when you lift the beaters.
  4. Fold in the cream and champagne to taste.
  5. Spoon the mixture over the raspberries and place the baking sheet under the broiler for about 3 minutes until the topping is golden and lightly caramelized.
  6. Remove and arrange the fresh raspberries on the side of the gratin. Scatter over the mint leaves and serve.

Makes 4 servings.

Source: Gordon Ramsay’s maze

Advertisements

Cod Fish and Asparagus in Saffron Sauce

Ingredients

11 oz white asparagus
11 oz green asparagus
salt
1/2teaspoon sugar
1-3/4 lb cod fish fillets
5 teaspoons lemon juice
2 tablespoons flour
1-1/2 oz (3 tablespoons) butter
1 cup cream
a few threads of saffron
4-1/2 oz peas
1 teaspoon vegetable broth
1 bunch parsley

Method

  1. Peel the white asparagus, wash the green asparagus and remove the woody ends.
  2. Cook the white asparagus for 20 minutes and the green asparagus for 10 minutes in simmering salted water with sugar until done. Remove from the water, drain and keep warm in the oven at the lowest possible setting. Reserve the asparagus broth.
  3. Rinse the fish fillet, wipe dry and cut into slices 3/4-inch thick. Sprinkle with lemon juice and a little salt. Coat in flour. Fry in butter for 2-3 minutes on each side, remove from the pan and keep warm in the oven.
  4. Add the cream to the pan and stir into the cooking fat. Add 1 cup of asparagus broth, saffron and peas. Reduce the liquid a little. Pour in the vegetable broth, season with salt and stir the finely chopped parsley into the sauce.
  5. Arrange the asparagus on plates, pour the sauce over and put the fish next to it.

Makes 4 servings.

Source: Cooking with Asparagus

Berry Clafouti

Ingredients

2-1/4 cups mixed berries, such as blackberries, raspberries and strawberries, washed
2 Tbsp light brown sugar
4 Tbsp toasted slivered almonds
Yogurt or cream, to serve

Batter

3/4 cup all-purpose flour
2 Tbsp ground almonds
1 tsp baking powder
2 Tbsp light brown sugar
1/4 cup milk
1 egg, separated

Method

  1. Put the fruit in the base of a heatproof, shallow dish which fits the top of the steamer, and sprinkle the sugar on top.
  2. Mix all of the batter ingredients together except the egg white.
  3. Whisk the egg white until peaking and gently fold into the batter. Spoon over the fruit in the bowl and scatter the almonds on top.
  4. Cover the dish with pleated foil and secure with string. Cook, covered, in the steamer for 1 to 1-1/4 hours or until the batter is cooked through.
  5. Remove the foil and serve immediately with yogurt or cream.

Makes 4 servings.

Source: Steam Cuisine

Cheesy Bacon Muffins

Ingredients

vegetable oil
6 slices bacon
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 cup Swiss cheese, shredded
3 to 4 scallions, chopped fine
1 egg
3/4 cup milk
1 Tbsp Dijon mustard
flavored cream cheese spread, to serve (optional)

Method

  1. Preheat the oven to 400°F. Grease or spray 12 one-cup muffin tins, or line each tin with paper cases.
  2. Put the bacon in a large skillet and fry over medium heat, turning once, until crisp and brown on both sides. Drain on paper towels.
  3. Pour the remaining fat into a cup. Add extra oil, if necessary, to make 4 tablespoons.
  4. When cool, crumble the bacon into small pieces.
  5. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar, cheese, and scallions, tossing lightly to mix. Add the bacon and mix again, then make a well in the center.
  6. Beat the egg with the milk in another bowl until well blended. Then beat in the mustard and reserved bacon fat. Pour into the well and stir lightly until just combined. Do not overmix. The batter should be slightly lumpy.
  7. Spoon the mixture into the prepared muffin cups and bake until risen, golden, and springy when pressed, 15 to 20 minutes.
  8. Set the pan on a wire rack to cool, about 2 minutes, then remove the muffins to the rack to cool until just warm. Serve with cream cheese spread or as liked.

Makes 12 servings.

Source: Essentials – Egg

Smoked Salmon and Potato Galette

Ingredients

1 kg firm potatoes
175 g unsalted butter
250 g thinly sliced smoked salmon
3 tablespoons chopped fresh dill or 3 teaspoons dried dill weed
6 tablespoons double cream
salt and freshly ground black pepper

Method

  1. Slice the potatoes very thinly either by hand, with a mandoline or in a food processor.
  2. Rinse the slices in cold water and pat dry with kitchen paper. Divide into three portions.
  3. Slowly melt the butter in a small saucepan and skim off any white residue or foam. Spoon 2 tablespoons of the butter into a heavy 20-cm non-stick frying pan and keep the rest warm.
  4. Using one third of the potatoes, arrange some of the slices over the bottom of the pan in neat overlapping circles. Scatter the remainder of this third over the top, seasoning as you go and brushing with butter.
  5. Arrange half the smoked salmon over the potatoes, sprinkle with half the dill, moisten with 3 tablespoons of the cream and sprinkle with salt and pepper.
  6. Arrange the second portion of potatoes over the top, brushing with butter and seasoning well as you go. Cover this with the remaining smoked salmon, sprinkle with the remaining dill and moisten with the remaining cream. Season with salt and pepper.
  7. Arrange the remaining portion of potatoes over the salmon, brushing with butter and seasoning as before, then pour over any remaining butter.
  8. Put the pan over a medium heat and cook carefully for about 5 minutes or until the underside begins to turn golden brown. Test by carefully lifting up the edge with a palette knife. Press the potatoes down firmly and cover with a lid or buttered kitchen foil.
  9. Bake in the oven in a preheated oven at 180°C (350°F) for 40-45 minutes or until the potatoes are tender when pierced with a sharp knife and the underside is a deep golden brown.
  10. Loosen the galette with a palette knife so that it moves freely. Put a warm serving plate over the pan and invert quickly onto the dish. Serve hot.

Makes 4 servings.

Source: Delicious Salmon Recipes