Haddock in Sweet and Sour Sauce

Ingredients

1 tbsp minced onion
1 clove garlic, crushed
2 hot chilies, seeded and finely sliced
1 slice fresh ginger root, grated
3 tbsp sherry
4 haddock fillets, weighing about 1 lb in total
1 (7-oz) can tomatoes, drained and strained
1 tbsp tomato paste
a pinch of sugar
finely shredded scallions
tomato slices

Method

  1. For the marinade, mix together in a microwave-safe dish with cover, the onion, garlic, chilies, ginger and sherry. Lay the fish in the marinade and leave for 1 hour, turning occasionally.
  2. Mix together the tomatoes, tomato paste and sugar and pour over the fish. Put on the cover and cook on High in the microwave oven for about 5 minutes, until done, turning once.
  3. Garnished with finely shredded scallions and tomato slices. Serve with cooked rice.

Makes 3 to 4 servings.

Source: Fish and Shellfish Cookbook

Advertisements

French-style Quail with Fresh Figs

Ingredients

8 oven-ready quail (5oz each)
6 firm ripe figs, quartered
l tbsp butter
6 tbsp white Pineau de Charantes or dry sherry
1-1/4 cups chicken stock
1 garlic clove, finely chopped
2-3 thyme sprigs
1 bay leaf
1-1/2 tsp cornflour blended with 1 tbsp water
salt and freshly ground black pepper
green salad, to serve

Method

  1. Season the quail inside and out with salt and pepper. Put a fig quarter in the cavity of each quail and tie the legs with string.
  2. Melt the butter in a deep frying pan or heavy flameproof casserole over a medium-high heat. Add the quail and cook for 5-6 minutes, turning to brown all sides evenly. Cook in batches if necessary.
  3. Add the Pineau de Charantes or sherry and boil for 1 minute, then add the stock, garlic, thyme and bay leaf. Bring to the boil, reduce the heat and simmer gently, covered, for 20 minutes.
  4. Add the remaining fig quarters and continue cooking for a further 5 minutes until the juices run clear when the thigh of a quail is pierced with a knife.
  5. Transfer the quail and figs to a warmed serving dish, cut off the trussing string and cover to keep warm.
  6. Bring the sauce to the boil, then stir in the blended cornflour. Cook gently for 3 minutes, stirring frequently, until the sauce is thickened, then strain into a sauce boat.
  7. Serve the quail and figs with the sauce and a green salad.

Makes 4 servings.

Source: Taste of France

Italian-style Chicken Marsala

Ingredients

1-3/4 cups reduced-sodium chicken broth (14 ounces)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 ounces mushrooms, trimmed and thinly sliced
1-1/2 teaspoons finely chopped fresh sage
salt and black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 pounds total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Method

  1. Preheat oven to 200°F, with rack in middle.
  2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 1/4 cup, about 20 minutes.
  3. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over medium heat, stirring, until shallot begins to turn golden, about 1 minute.
  4. Add mushrooms, 1 teaspoon sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
  5. Put flour in a wide shallow bowl. Gently pound chicken to 1/4-inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
  6. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
  7. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute half of chicken, turning over once, until golden andjust cooked through, about 4 minutes total.
  8. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put in oven to keep warm.
  9. Wipe out skillet with paper towels and cook remaining chicken in same manner, arranging in one layer in oven.
  10. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.
  11. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes.
  12. Stir in lemon juice and remaining 2 tablespoons wine and remaining 1/2 teaspoon sage.
  13. Serve chicken with sauce and pasta.

Makes 4 servings.

Source: Gourmet Italian

Chocolate Petits Pots

Ingredients

4 cups milk
8 ounces semisweet chocolate, coarsely chopped
1/4 cup firmly packed light brown sugar
1/3 cup cornstarch
4 tablespoons unsalted butter, cut into small cubes
2 teaspoon brandy

Method

  1. Reserve 2/3 cup of the milk and pour the remainder into a small saucepan. Add the semisweet chocolate and sugar and heat gently, stirring until the sugar has completely dissolved.
  2. Blend the cornstarch with the reserved milk in a bowl using a small wire whisk, then stir into the chocolate milk and bring to a boil, stirring continuously.
  3. Remove from the heat and add the butter, then stir in the brandy.
  4. Pour into eight small cups or ramekin dishes. Let cool, then let set in the refrigerator for at least 4 hours.
  5. Remove from the refrigerator 1 hour before serving.

Tip

To vary the flavor, substitute the brandy with orange liqueur, kirsch, cassis, or framboise.

Makes 8 servings.

Source: Chocolat

Bordelais-style Braised Tuna

Ingredients

5 tbsp butter
4 tbsp olive oil
1 lb fresh tuna
1 large onion
5 medium tomatoes
1/3 cup white wine
2/3 cup fish stock
3 cups mushrooms
salt and pepper

Method

  1. Amalgamate 4 tbsp. butter and the oil over a medium heat. Brown the fish in the oil and butter on both sides — about 2 minutes per side.
  2. Thinly slice the onion and add to the fish.
  3. As the onion is cooking, seed and then dice the tomatoes.
  4. Add tomatoes to the mixture, together with the white wine and the fish stock. Bring the liquid to a boil, then lower the heat to a gentle simmer.
  5. Cook the fish for 15 minutes, retrieve from the pan juices and set aside to keep warm.
  6. With the remaining 1 tbsp butter, fry the mushrooms until golden and add them to the pan juices.
  7. Turn up the heat and reduce by one-third. When the liquor is reduced, check the seasoning, pour over the tuna and serve immediately.

Makes 4 servings.

Source: The Complete Fish and Shellfish Cookbook