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DELIA SMITH CRAB OR SALMON CAKES

8 OZ CRAB OR SALMON,  1 Tab. Lime juice,  grated zest of lime,  2 spring onions finely chopped green part and all,  1 Tab. Coriander leaves chopped,  1 Tab. Capers chopped,  5 oz potatoes boiled for 10 mins until not quite done and grated on the coarse grater in longish strips.

Put all in bowl and gently mix with a fork .Add pinches of cayenne and salt and pepper. Divide into 8 portion.Pat to make firm in hands and leave in fridge for a few hours.

Heat oil to smoking and gently put into hot oil. 3 minutes on first side turn heat down a bit and do 3 mins on other side. Serve with pickled lime and two salsas.

Grill corn then chop finely add red onion chopped, lime juice, coriander and red pepper chopped. Mix and add tomato chopped and tobasco.

Avo salsa: Avo, red onion, coriander,lime juice a touch of hot spice tobasco.

Make a mayonnaise with a large egg, s & p. garlic 6 oz oil add finely chopped gherkins, coriander, capers and lime zest.

Crab and spinach casserole.

20 oz frozen spinach, 6 green finely slice onion, 450g crab picked over.  1 1/2 cups grated gruyere. s.& p.  1 cup sour cream

Grease 2Ocm dish put in half spinach, half onion, half crab and half cheese. Repeat and spread over sour cream.  Bake in 18 deg oven for 30— 40 mins until bubbly.   Serves 4—6

CHICKEN WITH TOMATO AND FETA CHEESE SAUCE

In keeping with the Greek flavor of this dish, partner it with orzo, a rice-shaped pasta popular in Greek cooking.

2 tablespoons olive oil,  3 large shallots, chopped,  2 teaspoons dried oregano,  4 boneless chicken breast halves with skin,  2 cups canned crushed tomatoes with added puree,  114 1/2-ounce can low-salt chicken broth,  1 cup crumbled feta cheese,  1/3 cup chopped brine-cured black olives (such as Kalamata).

Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.  Serves 4.

GEFILTE FISH WITH LEMON SAUCE

8 servings.

Fish Stock:  Bones and heads from assorted fish,  Bouquet garni  celery   parsley, bay leaved 2 carrots cut into rings 1 onion pierced with cloves. 1 cup white wine. 1 Tab salt pinch pepper 1 T. sugar, ¼ teas saffron, 2 litres cold water.

Fish Mix:   1 Kg line fish ½ kg stock fish,  1 carrot, 1 large onion, 1 T. butter or oil, 2 t. salt, ½ t. pepper, ½ T. sugar, 2 eggs sep. 2 T. matzo meal.

Lemon Sauce:  1 cup reserved stock, 3 egg yolks, 2 T. lemon juice.

For Stock boil all ingred for 1 hour and then strain.

Fish:  Mince fish twice.  Mince carrot, put aside.  Mince onion and fry gently in butter and then add tog  with carrot etc to fish.   Whip whites stiffly and fold into matzo meal.  Allow to stand for a few mins.   Beat yolks stir into fish and add matzo meal and mix well.

Bring stock to boil and shape fish into balles with wet hands and lower carefully innnnto stock.  Cook covered for 1 ½ hours and let stock boild rapidly at first and then reduce het.   Lift balls out gently and serve well chilled with a carrot ring or warmed with lemon sauce.

LEMON SAUCE.  Strain stock once again, measure and retain 1 cup.  In a bowl beat yolks with lemon juice     and add the reserved stock  and mix well.   Pour into small saucepan and cook on a low heat whicking briskly until sauce thickens but DO NOT BOIL AS IT WILL CURDLE.

Lamb shanks in red wine.

Marinate the shanks in red wine with by leaves peppercorns garlic  overnight.   Strain and save the wine.

 

In 3 Tab oil seal the shanks in a pan.   Put in covered roasting dish with wine 1 large sliced onion,few cloves garlic and sprigs of rosemary and slowly roast in a very slow over for hours until falling to pieces.   Add 1 cup mushrooms 4 finely sliced celery and 2 grated large carrots.     Continue cooking until veges are soft.   Serve with rice or mashed potatoes

 

Stuffed leg of lamb

Have leg deboned and then remove extra fat and flatter the leg out cutting a litting through the very thick pieces.   Chop to get 4 Tab parsley and 2 Tav mint.   6 slices of bacon salt, pepper and 1 Teas paprika and 2 . red wine vinegar.  MChope all together and stuff the leg.   Roll up so that all stuffing is sealed and leave for overnight.   Next day slow roast until done.   At this stage for a dinner party I let it get cool and then slice it.   Put it in a dish and make a gravy of the juices that come off and pour them over.     Heat and serve

 

Special lamb chops.

Get the butcher to cut the chops double thick.

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

ROAST DUCK

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.

100 gr sugar

3/4 cup dark  vinegar

1/3 cup cornflour

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.

Method

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 ‘..

Serves 4 

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.

Method

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

About 20 dried apricots

small onions cut into 4

18 wooden skewers.

 

The Marinade.

2 med onions cut into rings(fine)

Oil for frying

1 Tab. coriander seeds crushed

1 Tab. curry powder

1 Teas cinnamon

1 Teas ground tumeric

1 Teas ground ginger or 1 Tab grated fresh ginger

1 Tab apricot jam

1 Teas allspice

6 Tab. brown sugar

1 Tab. cornflour

1/2 cup red wine,2/3 cup cider vinegar or wine vinegar

1/2 cup milk

1/2 cup water

4 garlic cloves

 

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.

4 servings

1/2 cup sour cream(or thick yogart); 1/4 cup mayonnaise ¼ cup fresh chives,  1½ table spoons  fresh lime juice.

SALMON

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.

FOR SALMON

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.

CRUMBED MUSSELS.

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

Serves:2

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

Serves: 2

Ingredients:

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

To serve:

a few sprigs of coriander,  1 lime, cut into quarters

Method:

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)

Ingred.

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

YORKSHIRE PUDDING.  

200 ml flour

2 eggs

250ml cold milk

250 ml cold water

1 t. salt and little pepper.

Milk water and eggs into liquidiser, whisk, add flour, salt and pepper.

THEN

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 tin.

 

 

 

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