Month: December 2013

Categories
SOUPS/SAUCES/CONDIMENTS

Deep-fried brie on toast


Serve with fresh figs, crispy glass noodles and a Port vinaigrette

BLOCK HORIZONTAL LINEServes 4

 

Timing is of the essence when deep-frying the cheese. The result needs to be crispy on the outside and soft and creamy in the inside. The crispiness help with sealing in the creaminess, so when you cut into it, the creamy center will deliciously ooze out.

Chickpea flour chips:
100 g/3,5 oz chickpea flour
2 teaspoons/10 ml olive oil oil for deep-frying (if making the deep-fried brie for the same dish, use the same oil)

The cheese:
75 g/2.6 oz Camembert cheese, chilled
1 free-range egg
35 g/1.2 oz white breadcrumbs (Japanese breadcrumbs [Panko] are
very good)
125 g/4.4 oz flour
½ teaspoon/3 ml cayene pepper
oil for deep-frying (See Safety and practical tips for deep frying)
4 bundles of glass noodles

The port vinaigrette:
½ cup/125 ml vegetable oil
2 teaspoons/10 ml rice wine vinegar
½ teaspoon/3 ml Dijon mustard
1⅓ cup/330 ml port

The garnish:
four slices of bread, trimmed to the size of each wedge (lightly
toasted)
4 fresh figs (preserved figs, each cut in half will do when fresh ones are not available)
1 cup/250 l fresh mixed herb leaves

Chickpea flour has a high proportion of carbohydrates but no gluten and can be used to replace eggs in vegan cooking. It has a distinct flavor and chips are a delicious way of getting extra subtle flavor on the plate.

For the chickpea flour chips, bring 1 cup/250 ml of water to a boil and add salt.  Mix the chickpea flour with half a cup/125 ml of cold water, strain and whisk into the boiling water.  Lower the heat and cook for about 20 minutes.  Transfer to a food processor, add the olive oil and whisk until smooth.  Spread the dough about 8 mm (⅓ in) thick on a baking tray and cover with plastic wrap.  Let it cool and refrigerate for at least 4 hours but preferably overnight.  When ready to serve, remove from the refrigerator and cut into 8 x 2 cm/3 x ¾ in chips.  Sprinkle each chip lightly with flour, then fry until they are crisp and golden. Remove with a slotted spoon and drain on paper towel.  Keep warm until ready to serve.

Cut the chilled cheese into 4 wedges.  Whisk the egg in a bowl, and in another bowl put the breadcrumbs.  In a third bowl put the flour mixed with a pinch of cayenne pepper.  Dust each cheese wedge with the flour, then dip into the egg and finally roll it in the breadcrumbs.
Cover and refrigerate for 15 minutes, then repeat the process.  Cover again and refrigerate until ready to cook.

To deep-fry the glass noodles, heat the oil you will be frying the cheese in to 190°C/374°F. Drop the bundles of glass noodles into the hot oil for 2 seconds (they will puff up immediately), remove from the oil and drain.

For the vinaigrette, whisk together the oil, vinegar and mustard and season to taste.  In a small saucepan bring the port to a boil and reduce until half the quantity remains.  Let it cool and then whisk into the vinaigrette.

To serve:
For the figs:  make two crossing cuts in the stem and cut halfway to the bottom.  Gently squeeze the figs to open up slightly.

Garnish four plates with the toasted bread, figs and basil leaves.  In a large frying pan heat enough oil to cover the cheese.

With a slotted spoon, lower the crumbed cheese into the hot oil.  It will fry very quickly to a golden brown — less than a minute.  Carefully remove from the oil and briefly drain on paper towels, then transfer to each plate and place on top of the bread.  Place the herb leaves and the glass noodles on top, drizzle the port vinaigrette over and serve immediately with the chickpea flour chips.

Categories
STARTERS/SIDES

Pasta spiral with mushroom filling


If you do not want to present this dish as described in the recipe, simply rearrange the ingredients.  Cut the pasta into linguini or fettucini, mix the mushroom filling and the cheese sauce and spoon it over the pasta.  Drizzle the truffle vinaigrette around and sprinkle with some chopped parsley and chives.

PASTA SPIRAL

Preheat the oven to 180° C  (356° F).

The filling:
1 tablespoon/15 ml olive oil
500 g/17.6 oz mixed mushrooms, finely chopped
2 shallots, finely chopped
1 clove garlic, minced
¼ cup/60 ml chicken stock, heated (use vegetable stock if for vegetarian)
1 sprig of parsley, finely chopped
1 tablespoon/15 ml dried porcini mushrooms, finely ground (not soaked)
salt and freshly ground black pepper

The truffle vinaigrette (optional):
¼ cup/60 ml olive oil
3 shallots, finely chopped
1 teaspoon/5 ml fresh parsley, finely chopped
½ cup/125 ml white wine vinegar
2 teaspoons/10 ml truffle oil
1 tablespoon/15 ml Dijon mustard
salt and freshly ground black pepper
2 teaspoons/10 ml preserved truffle (finely chopped) with the  truffle oil

If you do not have access to truffle, simple omit it from the ingredients list.  The rest still makes a delightful vinaigrette.

The pasta:
100 g/3.5 oz strong flour
100 g/3.5 oz Durham wheat
2 eggs

The cheese sauce:
2 cups/500 ml chicken stock
1 clove garlic, crushed
1 bay leaf
2 sprigs of fresh thyme
3 tablespoons/45 ml butter
3 tablespoons/45 ml flour
50 g/¾ oz Gruyère cheese
4 tablespoons/60 ml fresh cream
a pinch nutmeg, ground
salt and freshly ground white pepper
2 teaspoons/10 ml Parmesan cheese

The garnish:
the reserved mushrooms
a few sprigs of parsley
truffle vinaigrette/vinaigrette

  • For the filling, heat the oil and brown the mushrooms (also the whole ones kept for the garnish), add the shallots, garlic, the chicken stock (or vegetable stock), parsley, and the porcini mushroom powder. Simmer for a few minutes until the liquid has reduced, season to taste, then set aside to cool.  Retrieve the whole mushrooms and set aside.
  • For the truffle vinaigrette/vinaigrette, mix all the ingredients together and store in a squeeze bottle in the refrigerator.
  • To make the pasta, place all the ingredients in a food processor and process until it becomes smooth and silky.  Roll in plastic film and refrigerate for 30 minutes.
  • Meanwhile, for the cheese sauce, heat the chicken stock (or vegetable stock) in a saucepan with the garlic, bay leaf and thyme.
  • In another saucepan and over medium heat, melt the butter. Stir in the flour and cook for 2 minutes whilst stirring, strain the stock then whisk into the butter mixture, ½ cup/125 ml at a time.
  • Whisk until smooth bringing the liquid to a boil.  Reduce the heat to low and cook for 15 minutes.
  • Remove from the heat then add the Gruyère cheese, cream and nutmeg, and season with salt and freshly ground white pepper.  Cover the surface with greaseproof paper and keep warm.
  • Roll the pasta out thinly and cut into 2 x 4 cm/1.5 in x 50 cm/19.6 in long strips.
  • Spread the mushroom mixture over each noodle ribbon and roll the ribbon up in a spiral.
  • Place in a steam basket lined with cabbage leaves (rubbed with some oil to prevent it from sticking to the basket) and steam for 10 minutes.
  • Carefully remove each spiral and arrange in a greased oven-proof dish. Discard the cabbage leaves.
  • Pour the ¾ cup/175 ml of the cheese sauce over the spirals and top with the Parmesan cheese.  Bake in the oven for 10 – 15 minutes until the top is golden and the sauce is bubbling.

To serve, place a spiral on each heated serving plate, spoon around the rest of the cream sauce and garnish with a whole mushroom and a sprig of parsley.  Finally, lightly drizzle the truffle vinaigrette/vinaigrette over.

Categories
MAIN COURSE

Cured and seared spicy salmon


Serve with creamy mashed potatoes, butternut batons and a Green peppercorn vinaigrette

Serves 4

Once you have rubbed the spices into the salmon, the salmon can be frozen for up to 3 months.  Defrost in the refrigerator when needed.

Important: Start making this dish at least 24 hours before serving.

SALMON SPICY AND SEARED

The marinade:
2 teaspoons/10 ml salt
1 tablespoon/15 ml sugar
1 tablespoon/15 ml allspice, ground
1 teaspoon/5 ml paprika
1 teaspoon/5 ml garlic, minced
1 teaspoon/5 ml onion, minced
1 tablespoon/15 ml wholegrain mustard
2 tablespoons/30 ml chives, finely chopped
2 tablespoons/30 ml dill, finely chopped

Any leftover cooked salmon can be make into a salmon mousse. See
Spicy salmon mousse in filo pastry 

 

The mashed potatoes:
600 g/22 oz potatoes, peeled
¼ cup/60 ml créme fraîsche or butter
¼ cup/60 ml milk
salt and freshly ground white pepper

The vinaigrette:
2 tablespoons/30 ml olive oil
1 shallot, finely chopped
½ red sweet pepper, rib and seeds removed, peeled and finely diced
½ tomato, peeled, seeded and finely diced
¼ cup/60 ml fish stock, heated
2 tablespoons/30 ml red wine vinegar
a pinch of sugar
salt
1 tablespoon/15 ml pickled green peppercorns, drained

The creamed spinach:
500 g/18 oz young fresh spinach
¼ cup/60 ml cream
1 small clove garlic, finely chopped
2 tablespoons/30 ml shallot, finely chopped
1 teaspoon/5 ml Dijon mustard
salt and freshly ground black pepper

The garnish:
sprigs of dill
bunch of fresh coriander
olive oil for drizzling

For the marinade:

  • Mix all the ingredients for the marinade thoroughly.
  • Make a few cuts into the skin of the salmon, then rub the marinade all over.
  • Roll the fish tightly in plastic film and put in a dish so that the fish fits snugly.
  • Cut out a piece of cardboard the size of the dish and place it on top.
  • Weigh it down with weights evenly distributed, and chill in the refrigerator overnight, but preferably for 48 hours.
  • When ready to cook, brush the herbs and spices off the salmon (do not rinse it off) and rub with the oil.
  • In a very hot heavy-based frying pan (a non-stick pan makes it easier), sear the fish skin side down, for about 3 minutes.
  • Gently turn it over and cook for a further 2 minutes.
  • Put aside in a warm place to rest for 10-15 minutes.

For the mashed potatoes:

  • Cut the peeled potatoes into even chunks and boil in salted water until tender (about 15 minutes).
  • Drain and return to the pan, and over gentle heat, reheat the potatoes until any excess moisture has evaporated.
  • Meanwhile heat the milk.
  • Push the potato chunks through a potato ricer and slowly add the warm milk to the potatoes, whilst whisking it with a fork.
  • For a super smooth mash, push it through a drum sieve.
  • Mix in the créme fraîsche or butter, salt and pepper to taste, then cover and set aside in a warm place.

For the sauce:

  • In a saucepan, heat half the oil and sauté the shallot until translucent.
  • Add the red pepper and tomato and cook until tender (about 2 minutes).
  • Add the fish stock and reduce by half.
  • Remove from the heat and put aside.
  • When the salmon is ready to be served, reheat the sauce gently, add the vinegar, and whisk in 1 tablespoon/15 ml of the olive oil.
  • Season with salt and stir in the green peppercorns.

For the spinach:

  • In a saucepan, bring some water to the boil then blanch the spinach for one minute. Drain and refresh in ice water.
  • In a small saucepan, bring the cream with the garlic to a boil, remove from the heat and let it infuse until ready to use.
  • Squeeze as much liquid as possible from the blanched spinach and chop roughly.
  • Strain the cream (discard the garlic) and reheat gently, then add the chopped spinach.
  • Add the minced shallot and mustard, salt and pepper and mix thoroughly.

To serve:

  • In the center of each serving plate, place a pastry cutter and spoon in the mashed potato.
  • Lift the cutter and place a portion of the salmon on top, crispy skin facing up.
  • Spoon some spinach neatly next to the fish and pour the vinaigrette around.  Scatter the herbs around, drizzle extra olive oil over if necessary and serve immediately.