Category Archives: Recipes

A Bit About Batter

My mother made the best fish and chips I’ve ever tasted.
Since she died I’ve taken up the challenge but after a hundred or so attempts I don’t think my batter is quite as delicate as hers, Doris, are you listening up there on your cloud?
She always made her batter an hour or so before she started cooking.
She always sieved the flour.
She used no eggs, no milk only flour, water, pepper and salt, whisked up with a big old fashioned whisk (not the sort with gear wheels). I now have the whisk.
She always used lard to fry in, keeping two deep pans, one for fish, one for chips and straining the lard after each use.
Recently I interviewed One Fat Lady, the entertaining Clarissa Dixon-Wright who opined that lard isn’t as unhealthy because you can cook lard at a higher temperature than oil, therefore the material being deep-fried doesn’t absorb as much of the cooking fat.
I used to use an electric deep fat fryer. Thankfully it died. Now I shallow fry in about and inch and a half of oil in a large black iron frying pan and get much better results. The higher temperature at which I can fry really seals in the flavour, keeps the batter crisp and quickens up the operation no end.
For what it’s worth, here are my own conclusions.
Batter mixture – flour, peppper and salt, although it’s nice for a change to include a pinch of Chinese five spice powder or cumin (powder or seeds) in the mix or, sometimes, finely chopped dill or fennel. Water used in a batter mixture should be really cold, keep a bottle in the fridge. I have three basic batters:-
Tempura style batter. Sieved f lour, water, pepper and salt seasoned, whisked to the consistency of single cream.
Fish or Fritto Misto batter. As above, but whisked to the consistency of double cream.
Batter for aubergines, zucchini etc. Beat to double cream consistency then add a little more flour and whisk again. Aubergines hold a lot of water, which prevents thin batter adhering.
I always fry in peanut oil. Corn oil will do. Olive oil is not suitable as it starts to fragment and smoke at a much lower temperature.
Drain the fish, vegetables or whatever onto kitchen roll. If you are frying a fair quantity the food will keep reasonably crisp on a greased baking tray on a high oven, providing the separate pieces do not touch.

CUMIN-BATTERED AUBERGINES

Sift 2 – 3 ounces of plain flour through a sieve. Add a flat dessertspoon of powdered cumin to two ounces of plain flour. Add water and beat to a light batter, about the consistency of double cream. Add a touch more flour and beat again.
Slice a large aubergine into rounds. Dip in beaten egg and then into the batter. Shallow or deep fry in hot oil (peanut or corn is best) a few at a time. Keep hot in the oven by covering with layers of kitchen roll.

Reblog this post [with Zemanta]

Venison With Mushrooms, Sherry And Cream

Great with pasta, particularly farfale or orichete
Packs come in various sizes, usually around six to eight ounces. Not cheap but you don’t need much. Farmed venison doesn’t have the gamey taste of wild deer.
Mushrooms should be wild if you can get them. Otherwise strong flavoured (paris browns – look like button mushrooms but darker) are better than the anaemic, fairly tasteless ones but they will do at a pinch. The mixed batches sold in supermarkets are a bit of a rip-off.
1 packet farmed venison steak
300g mushrooms
flour, seasoned with freshly ground black or szechuan pepper
olive oil
1 tsp dried or 1 tbsp fresh tarragon
240ml carton of cream
serves 2/3
Slice the venison very thinly and roll in seasoned flour. If you have szechuan pepper, use that instead of black. Slice the mushrooms.
Heat a little olive oil in a frying pan and fry the venison for 3 – 4 minutes. Add the mushrooms, fry a further two minutes. Add the tarragon. Add the sherry and stir the pan until the liquid is absorbed. Remove from the heat and stir in the cream. Stir briefly then stir in the drained pasta and serve.

Curried parsnip and apple soup

A piquant and interesting soup making the most of cooking apples

45g butter
1 onion, chopped
1 tsp chopped fresh root ginger
1 heaped tsp Thai green curry paste
½ tsp ground cumin
500g parsnips, peeled and chopped
1 Bramley or 2 Granny Smith apples, peeled and chopped
1 litre beef stock
155ml plain yoghurt
for the croutons
½ tsp curry powder
30g olive oil
squeeze lemon juice
2 slices thick white bread

Melt butter in a saucepan, add onion, ginger, curry paste and cook until onions turn yellow, about 4 mins. Add parsnips and apple and stir over a medium heat to coat the vegetables. Add stock and bring to the boil then cover and simmer for 30 minutes. Puree in a blender or food processor then return to pan. Before serving, ladle a little soup into a bowl and whisk in the yoghurt, then combine with rest of soup. Add salt and pepper to taste.
Preheat oven to 200C/ 400F /Gas 6
Beat curry powder, olive oil and lemon juice together in a bowl. Remove crusts from bread and cut into cubes. Roll bread in mixture, place on a baking tray and bake until crisp and golden brown.

DOUBLE ONION SOUP (Onion, Saffron And Fragrant Rice Soup)

4 large onions, finely sliced into rings
1 tbsp olive oil
1 tbsp butter
2 cups Thai fragrant rice, boiled in lightly salted water to al dente
pinch saffron or 1/2 tsp grated turmeric root
sprig of thyme
1.2  litres chicken stock
freshly ground black pepper
cold water to top up
sea salt to season
serves 6 

Over a low heat, sweat the onions in the oil and butter in a large saucepan, stirring with a wooden spoon to avoid sticking. Remove from the heat when the onions reach a deep golden colour and stir in the saffron/turmeric and cook for a further minute. Divide the onions in two. Put half of them in a lidded pan over a low heat, with a pinch of brown sugar. Stir from time to time with a woodedn spoon. Remove when caramelised – careful not to burn – and reserve.

Meanwhile, cream the other half in a blender or food processor with the rice and return to the pan. Add the sprig of thyme, the chicken stock, a generous grinding of black pepper and enough water to cover the mixture. Bring to the boil. Turn down the heat and simmer the soup for approx 50 minutes, adding cold water a bit at a time, building up the quantity and adjusting the texture, which should be substantial but not sludgy.

Add the caramelised onions 5 minutes before the end of cooking time. Adjust the seasoning and serve.

Roast Chicken

“How do you roast a chicken?” is the question food writers are most frequently asked. Considering the little cluckers have featured in our diet for so many years, you’d think people would know. My answer always starts with “first buy your chicken”, for the quality of the bird is the biggest factor in determining whether you dine on succulent fowl or blotting paper. I don’t eat battery birds, I buy from my local butcher – and I know where he gets them so the ‘free range’ appellation is no con. Sure, I pay a bit more but so what, a e10 free-ranger yields six decent portions, leaving enough on the carcass for a nourishing soup. For years I whacked the oven up high – 240°C/gas 9, stuck a knob of butter and an onion inside, rubbed the skin with sea salt and stopped the clock on 70 minutes. It worked just fine. But then I took a holiday in Tuscany…
Now I preheat the oven to 200°C/gas 6, chop up a lemon and stuff it inside along with a couple of sprigs of rosemary and two cloves of garlic, unpeeled cos life’s too short for peeling garlic. I rub sea salt and black pepper on the skin, truss the bird with string and roast for 90 minutes. I’m lucky enough to have a rotisserie, but it works equally well on a rack in a conventional oven. The Italians call it pollo al’limone e rosmarino. I call it tasty.

Far Aux Pruneaux

Would you pay e28 for a bit of braised Babe’s bonce?
Towards the back end of last year The Irish Times restaurant correspondent paid e28 (that’s £22 old money) at a Dublin restaurant for a starter of braised and pressed pigs’ head. What a significant comment on the new Ireland! I well remember my mother and grandma braising and pressing pigs’ heads, ox tongues, rabbits etc as part of a culture of not wasting things and out of the need to survive in recessional times. Subsequent generations were too time-pressured, maybe too lazy to process these cheap and tasty cuts and anyhow they could afford steak and battery chicken so why bother? Now things have gone full circle and those who can afford e250 for dinner for two eat pigs’ heads pressed by other people, forking out e28 a portion for the privilege. E56 for an item any butcher will give you for the asking. As a starter!
I’d put money on it that if any of us presented pressed, braised pig’s head, however tarted up, at a dinner party there would be no takers. But if the restaurant has a Michelin star, the chef has a reputation and the price is high enough, hey, it’s suddenly a tour de force. Crazy world.
That same summer I was in Brittany eating, err… cow’s intestines. They were stewed in Calvados with fresh herbs and tomatoes, delicious, and they certainly didn’t cost e28 a plateful. I also came across a rather delicious prune cake called Far. For those of you who are fed up of reading about the dodgy bits, here’s the easy recipe.

FAR AUX PRUNEAUX

24 stoned prunes
2 tbsp rum or brandy
150g flour
150g sugar
pinch salt
6 eggs
1 litre milk, lukewarm
1 tbsp salted butter, flaked

Soak the prunes in the rum or brandy for 3 hours.
Preheat the oven to 225°C/450°F/gas 7. Sieve the flour into a bowl, mix with the sugar and salt. Make a hollow in the centre, add the eggs and beat to a smooth, thick batter consistency. Slowly add the milk and butter. Generously grease a baking tin with butter, spread the prunes on the bottom and pour in the batter. Bake for 10 minutes then lower the oven temperature to 170°C/340°F/gas 4 for a further 10-15 minutes or until the top is golden brown and the batter cooked (test with a skewer) but still firm. Serve lukewarm.
Makes approx enough to fill two nine inch flan dishes or one deeper tin.

A Whiter Shade of Balsamic

The Chinese call 2003 the Year of the Goat. Foodies will be calling it The Year of White Balsamic Vinegar. Every year there’s a new sexy ingredient – remember rocket, the sun-dried tomato, the kiwi fruit? White balsamic is the new black and chefs everywhere are mixing up their own secret potions, combining it with single estate extra virgin or walnut oil in slick salad dressings or mixing it with stock, wine and herbs and reducing it to a sticky ‘jus’. Balsamic vinegar is just what it says – wine vinegar that’s been infused with the herb balsam. Usually it’s caramelised and aged in oak casks – the longer the ageing, the more expensive. White balsamic hasn’t been given this treatment, so it’s colourless – important if you don’t want your reduction to end up looking like Marmite – and more fragrant.

You might like to try this: chop a shallot or small onion very fine. Fry it in a spot of olive oil, just until it changes colour. Add 3 tablespoons of grape or apple juice, 2 of white balsamic (or white ) vinegar, a tablespoon of honey, half a chicken stock cube, a sprig of thyme or rosemary and a cup of water. Boil until it reduces by half. Strain and serve with robust meats such as pork, venison or one of the excellent French guinea fowl that cost not much more than a flabby battery chicken.

Reblog this post [with Zemanta]

Signature Dish

Expensive? Yes. But what a great starter for that Poulet de Bresse with seared foie gras for that special occasion when you need consisted to Say it with Food.
Panna Cotta with wild strawberries would be nice to finish. Dream on Ern.

PAN FRIED SCALLOPS IN A
CREAM wholesale nfl jerseys OF CHAMPAGNE AND SCALLOP CORAL SOUP

4 or 12 large scallops with the coral
1/2 bottle champagne
2 tbsp fresh dill
extra virgin olive oil
3 scallions, very finely wholesale nfl jerseys chopped
60 ml cream
freshly ground black pepper
serves 4

With a thin knife, slice the pink coral from the scallops. Blend the coral in a liquidizer or food processor with a little of the champagne and the dill. Heat a small amount of the olive oil in a saucepan and fry the scallions lightly for one minute. Add Orleans the coral mixture and the rest of the champagne, Soup bring to & the boil, turn down the heat and simmer for 4-5 minutes. Add the cream, turn up the heat and boil just until the soup thickens. Season with a twist of black pepper. Reserve, keeping warm.
In a frying pan, heat a tablespoon of wholesale nfl jerseys olive oil and sear the scallops for approx 11/2 minutes per side. Place one? either one or (for greedygutses) three scallops in the centre of a soup plate and surround with the soup. Do not fill the plate more than half way up the scallops. Serve with fresh crusty care white bread for cleaning the plate!