Take 1/2 lb butter and soften it and mix in chopped parsley and mint. Roll the butter mix up in foil and let it get hard again. Grill the seasoned chops or do them in a pan until brown.(Medium on inside) Then serve with green veges and cut the roll of butter in circles and put one cirle on each chop. It melts over the chops and tastes and looks beautiful
Take the duck and stuff with a chopped onion and chopped orange and salt and pepper it inside and out. Wrap it in foil and bake slowly about 2 - 3 hours in low heat until soft. You can keep it in fridge until ready to eat. Then you cut it in half and brown and crisp in a hot oven and serve with following sauce.
3 oranges grated rind and juice.
1.5 litres duck stock.(I get lots of juice off the duck and put that in a jug in the fridge and when cool lift off the fat)
4 stalks of celery and leeks. Simmer until thickened and veges crisp and tender.
Remove from heat and stir in brandy and season to taste finely sliced
1/2 cup brandy salt and pepper
Combine sugar and vinegar in saucepan. Boil until caramel colour. Mix cornflour with orange juice and add to sauce with orange rind,stock, celery and leek
Spaghetti all Acciughe e Tonno. (Spaghetti with Anchovy and Tuna)
Ingredients: 350g/1 2oz spaghetti, 2 tbsp olive oil, 2 garlic cloves, each peeled and cut into quarters, 4 anchovy fillets in oil, drained, 250g19oz canned tuna in olive oil, drained, 200m1/2f1 oz white wine. 5Ogi2oz capers, rinsed and drained, 2 tomatoes, diced, 10 basil leaves, 2 tbsp extra virgin olive oil, sea salt and freshly ground black pepper.
1. Cook the spaghetti in a large pot of boihng salted water for about 8 minutes, until al dente tender but still firm to the bite.2. Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.
2. Drain the pasta, reserving 2-3 tbsp of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems too dry, then serve.
Salmon with guacamole and coriander ‘..
Ingredients: drizzle of oil, 1 salmon fillet.
For the guacamole: 1/2 avocado, peeled and diced, 1/2 red onion, peeled and diced, small handful of coriander leaves, chopped, salt and freshly ground black pepper, I small green chilli, de-seeded and very finely chopped, handful of mint leaves, chopped, 2 tbsp olive oil.
For the coriander oil: small bunch of coriander, 4-6 tbsp olive oil.
1, Cut the salmon down the middle, being careful not to go through the skin. Fold the salmon over so the skin touches and resembles a heart shape.
2. Heat a little oil in a pan and pan-fry the salmon for 3-4 minutes on each side.
3. Meanwhile, to make the guacamole, mix the avocado, onion, coriander, seasoning, chilli and mint together in a bowl. Add the oliveoil and mix-again.
4. To make the coriander oil, place the coriander and olive oil into a mini food processor and blend together until smooth.
5. To serve, transfer the salmon to a serving plate and spoon the guacamole alongside.
6. Drizzle the coriander over to serve.
SOUTH AFRICAN SOSATIES.
6 - 8 servings 12 - 18 wooden skewers
A leg of mutton about 5 lbs
2 med onions cut into rings(fine)
1 Tab. coriander seeds crushed
1 Teas ground ginger or 1 Tab grated fresh ginger
1/2 cup red wine,2/3 cup cider vinegar or wine vinegar
1. Cut meat off the leg and cut into bite size pieces .
2. The number of apricots and onions depends on how much meat you use
3.Using the ingredients for the marinade, fry the onion ringsuntil light brown .
4.. Mix all the dry ingredients ,
5. When the onions are brown stir in mixed dried ingred.and fy for a minute.
6. Turn heat lower and add vinegar,wine and apricot jam and garlic.
7. Stir well and simmer until thick
8. Now taste. The sauce should neither be too acidic or too sweet, just spicy and tangy. Adjust
9. Cool the sauces and stir in milk. It must be coating consis.10
10. The meats should be strung on the skewers, alternating the different ingred.with about 2 apricots and 2 onions rings per skewer.. Pack the skewers in a rectangular dish and cover with marinade. Turn once a day or every 12 hours for about 4 days.(in the fridge)
11. Grill and serve with tradional yellow rice or basmati or potato salad and a mixed greed salad.
SPICY CALAMARI WITH MESCLUN Serves 4
Olive oil, 400 g tenderised calamari steak, 20 ml crushed garlic, 15 ml chopped fresh ginger, 15 ml chopped fresh chilli, 1 pkt meschun or mixed salad leaves, 30 ml chopped spring onion
Sauce: 100 ml lemon juice, 300 ml dry white wine, 100 ml oyster sauce.
Combine ingred. for sauce and set aside.
In large frying pan, heat oil, slice calamari into 1 cm strips and fry lightly until they start to brown at edges. Add garlic, ginger, and chilli and fry gently for 1 mm. Deglaze pan with sauce and cook until reduced by a third.
To serve, pile salad leaves onto four plates. Spoon calamari next to the leaves. Drizzle rem. Sauce over leaves. Garnish with spring onions.
BAKED SALMON WITH CHIVE SAUCE.
1/2 cup sour cream(or thick yogart); 1/4 cup mayonnaise ¼ cup fresh chives, 1½ table spoons fresh lime juice.
1 ¼ lbs salmon, ½ cup fresh -parsley, I large garlic clove, 5 oz French bread without crusts, crumbed. I t. finely grated lime skin. And 1 & 1/2 T. lime juice
FOR CHIVE SAUCE: Mix all Ingred. Season to taste. Can be prepared a day ahead.
Preheat oven to 400 deg. Line a large pan with foil. Butter foil. Arrange salmon on foil and season with s & pepper. Finely chop parsley and garlic in processor. Add bread and process until coarse crumbs are formed. Melt butter in heavy pan and add lie juice lime peel, and breadcrumbs. Stir until start to crisp about 8 mins over med. Heat. Press crumbs mix over salmon covering completely. Bake until just cooked about 15 mins. Transfer to plate and serve with sauce.
3 cups soft white breadcrumbs, 125 gms melted butter, 4 teas chopped fresh parsley, 100 gr blue cheese crumbled, 2 teaspoons crushed garlic, 36 tinned mussels.
Mix crumbs, cheese,parsley butter garlic, Mix to rough mixSpoon into the half shells and grill under grill. Serve on a little rice or on pasta or their own with a lemon wedge. Serves 6
Lime and Chilli Trout
50g butter with Lime & Chili, plus extra for greasing, 100g pack asparagus tips, 50g fresh shelled or frozen peas, bunch salad onions, washed and finely sliced - 2 Trout Fillets (about 200g each), skinned, 2 tbsp dry white wine, optional. Salt and freshly ground black pepper.
Preheat the oven to 200C. Cut 2 x 35cm squares of baking parchment, then spread a little lime and chilli butter over the centre of each square. Pile the asparagus tips and peas into the centre of each sheet, then scatter the salad onions over. Slice the butter and place a couple of slices onto each pile of vegetables. Season and place the fish on top. Arrange the remaining butter on the fish and sprinkle with the wine or cold water.
Draw 2 opposite sides of the paper over the fish and fold over twice Tuck the ends of the paper under the parcel to seal everything in. Place the parcels on a baking sheet and bake for 20 minutes.
When cooked, leave to cool for 2 minutes, then open carefully and slide the contents onto warm plates. Serve wth cooked baby new potatoes.
Halibut with Walnut Gratin
4-6 halibut steaks, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
3 Tbs (45 ml) lemon juice
1 cup (250 ml) finely chopped walnuts
1 cup (250 ml) grated cheddar cheese
1/2 cup (125 ml) dry bread crumbs
Season the halibut steaks with salt and pepper and place in a greased baking dish. Sprinkle with lemon juice. Combine the walnuts, cheddar cheese, and bread crumbs and sprinkle the mixture over the fish. Bake in a preheated 400F (200C) oven until the fish is firm and opaque and the topping is golden brown, 10 to 15 minutes. Serves 4 to 6.
Thai Salmon Filo Parcels
2 middle-cut fillets of salmon (4-5 ozIl 10-1 50 g each), 4 sheets filo pastry (approximately 7 x 12 inches/la x 30 cm each), 1 teaspoon grated fresh ginger, grated zest and juice of I lime, 1 clove of garlic, crushed, 1 tablespoon chopped fresh coriander, I small spring onion, finely sliced, 1 oz (25 g) butter, Salt and freshly milled black pepper
a few sprigs of coriander, 1 lime, cut into quarters
Pre-heat the oven to gas mark 5, 375°F (190°C). First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now melt the butter in a small saucepan, then lay 1 sheet of fib pastry out on a flat surface, brush it all over with some of the malted butter, spread another sheet of fib on top and brush this lightly with melted butter as well.
Now position one of the salmon fillets near to one end of the fib, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it’s important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way and, when you’re ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20 - 25 minutes or until the pastry is brown and crisp.
Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.
Baked Sole with Sherry
Fry fillets of sole in butter and put them into a pyrex dish.
Pour over the foil sauce
2 oz butter, 2 small onions, - cup fresh cream, 1 small glass sherry
1 cup tomato puree, salt & pepper, cup grated cheese
Chop onions finely, gloss them in butter. Add cream and stir briskly over moderate heat. Add tomato puree and sherry and allow to simmer for 15 mins. Add salt & pepper. Pour over fish. Sprinkle with grated cheese and bake under grill for 5 mins.
CALAMARI (THE BEST)
350 g calamari rings
Juice and zest of I lemon
2 cloves garlic
30 ml olive oil
Mix tog. Calamari rings, lemon juice, olive oil, garlic in a glass bowl. Leave to marinate overnight.
Drain and then fry the rings for not more that 20 seconds. When the rings shrink slightly, remove immediately. Serve with wedge of lemon.
Makes about 30
250 ml cold
1 t. salt and little
Milk water and eggs into
liquidiser, whisk, add flour, salt and pepper.
Pre heat oven to 200 deg. Put
into baking tin with 1 Tbs dripping into oven for 5 mins before adding batter
and baking plus minus 30 mins _ That’s the trick preheating the baking