Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches

Advertisements

Spanish-style Cod with Onion and Bell Peppers

Ingredients

1 lb cod fillet or similar white fish, such as haddock, skinned
3 Tbsp olive oil
1 large red onion, sliced fine
1 cup sliced button mushrooms
1 red and 1 green bell pepper, seeded and sliced
salt and white pepper
1/2 cup white wine vinegar
1/2 cup water
1 Tbsp sugar

Method

  1. Cut the fish into bite-size pieces.
  2. Heat 2 tablespoons of the oil in a large skillet and fry the fish until just done, then transfer it to a glass or ceramic dish.
  3. Heat the remaining oil in the skillet, add the onion, and cook until soft but not browned.
  4. Stir in the mushrooms and peppers and cook for a further 1 to 2 minutes -the vegetables should remain crisp.
  5. Spoon the vegetables over the fish and season lightly with salt and pepper.
  6. Pour the vinegar and water into the skillet and bring to a boil. Add the sugar, stir until dissolved, then pour over the fish and vegetables. Allow to cool then cover and refrigerate for 24 hours. Serve with crusty olive bread.

Makes 4 servings.

Source: Onions

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

Napa Valley Basil-Smoked Burgers

Ingredients

2/3 cup light mayonnaise
2 tablespoons basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel wine
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fine fresh Italian bread crumbs
8 sun-dried tomatoes packed in oil, drained and finely chopped
1 to 2 teaspoons garlic salt
6 large seeded sandwich rolls, split Vegetable oil for brushing on grill rack
8 fresh basil sprigs, moistened with water for tossing onto the fire
6 slices Monterey jack cheese
red leaf lettuce leaves
6 large tomato slices, about 1/4-inch thick
paper-thin red onion slices, separated into rings
fresh basil sprigs (optional)

Method

  1. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
  2. In a small bowl, combine the mayonnaise and pesto. Set aside.
  3. In a bowl, combine the sirloin, Zinfandel, minced basil, minced onion, bread crumbs, sun-dried tomatoes, and garlic salt to taste. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat mixture into 6 equal portions and form the portions into round patties to fit the rolls.
  4. When the fire is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the coals, then place the patties on the grill, cover, and cook until browned on the bottom, about 4 minutes.
  5. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly and top each patty with a cheese slice to melt.
  6. Spread the mayonnaise on the toasted rolls. On the bottom half of each roll, layer the lettuce, burger, tomato slice, and onion ring. Add basil sprigs, if desired, and cover with the roll tops.

Makes 6 servings.

Source: James McNair’s Burgers

Truffle Risotto

Ingredients

5 cups chicken or vegetable stock
2 leeks
4 oz butter
scant 1-1/2 cups risotto rice
1/4 cup dry white vermouth or white wine
1/2 cup heavy cream
freshly grated nutmeg
1 cup freshly grated Parmesan cheese
4-6 oz fresh black truffles, brushed clean
1/4-1/3 cup truffle oil (optional)
salt and 1/4-1/2 tsp ground white pepper

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Slice the leeks in half lengthwise, then shred thinly.
  3. Heat half the butter in a heavy-bottom pan over medium heat. Add the leeks and cook for 1 minute, or until just starting to soften.
  4. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  5. Add the vermouth and cook, stirring constantly, for 1 minute until reduced.
  6. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
  7. Just before the end of the cooking time, stir in the cream. Season with a little nutmeg, salt, and white pepper Continue cooking for 3-4 minutes until the liquid is absorbed.
  8. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts.
  9. Spoon into serving dishes and shave equal amounts of truffle over each portion. Drizzle over a little truffle oil, if using, and serve at once.

Makes 6 servings.

Source: Risotto