Category: METHODS

Categories
METHODS SALADS/VINAIGRETTES STARTERS/SIDES

Steamed artichokes with garlic butter


When buying artichokes, choose those in which the petals are still rather closed, not open. They will be more fresh and more tender and should look as if it had been “frost kissed”.

artichokes-and-butter.jpg

  • Slice about 2 cm/¾ inch off the tip of the artichoke and pull off any smaller leaves towards the base and on the stem.
  • Rinse the artichokes in running cold water.
  • Steam the artichokes over water with a clove of garlic, a slice of lemon, and a bay leaf for 25 to 45 minutes or until the outer leaves can easily be pulled off.
Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

How to Eat an Artichoke

  • For maximum flavour and delight, the artichokes should be eaten comfortably hot.
  • Serve with a dip, either melted butter mixed with creamed garlic (if you wish), or mayonnaise with a little sherry vinegar mixed in is also delicious.
  • Pull off outer petals, one at a time, dip the white fleshy end in the melted butter or sauce. then tightly grip the other end of the petal.
  • Place as much of the leave as you can in the mouth, and pull through the teeth to remove the soft, pulpy, delicious portion of the petal. Discard the remaining petal.
  • Continue until all of the petals are removed.
  • With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) which covers the artichoke heart.
  • The remaining bottom of the artichoke is the heart. Cut into smaller pieces and mix with the rest of the garlic butter.
Messy, but does it matter?
Categories
METHODS STARTERS/SIDES

Roasting and preparing red peppers for antipasto


ROASTING OF RED PEPPERS FOR ANTIPASTO

To roast peppers in the oven (this is my preferred method of roasting peppers), line a baking sheet with aluminum foil and have one or two strong plastic bags ready.

Preheat the oven to 200°C/400°F.  Arrange the peppers on the baking sheet on their sides and roast for 20 minutes, then turn them over and bake for another 20 minutes or until the skins are charred and soft, and the peppers slightly collapsed.  Remove the baking sheet from the oven and with tongs load the peppers into the plastic bags — not more than 4 in a bag — and tie a knot to make it airtight.  This will steam the peppers and will make the peeling of the skin much easier.  Leave to steam for about 15 minutes.

Slice the peppers vertically from top to bottom and open them up. Remove the stems from the top of the peppers and scrape the seeds and ribs from the inside.  Wipe the rest of the seeds off with paper towel. Flip the peppers over to reveal the skin side, then pull off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.

Do not seed and skin the pepper under running water because the pepper will loose some of its charred flavor in the process.

Once you’ve peeled and seeded your peppers, you’ll end up with soft, sweet, tasty pepper flesh.

To marinate the roasted peppers for use in Antipasto, you will need:
3 red peppers, roasted, peeled and deseeded
1 or 2 cloves fresh garlic, minced
2 tablespoons/30 ml good quality extra virgin olive oil
coarse sea salt
one or two sprinkles of dried oregano (optional)

  • After you have peeled the peppers, tear the peppers into strips, and place in a bowl.
  • Add the garlic, extra virgin olive oil, salt and oregano (if using) and mix well.
  • Make this a few hours before you serve it so the flavors have time to develop.
  • Use as part of the selection on an antipasto platter, as a side dish, on crostini, in a sandwich or however you choose.
  • Keep any leftover pepper in the fridge for up to 3 or 4 days.
Categories
METHODS SALADS/VINAIGRETTES

Pickled pearl onions


PICKLED PEARL ONIONS

 

 

 

 

 

 

16 white pearl onions, root ends trimmed and scored with an X
½ cup/125 ml water
½ cup/125 ml red wine vinegar
½ cup/125 ml sugar
4 teaspoons/20 ml mustard seeds
½ teaspoon/3 ml coriander seeds
½ teaspoon/3 ml black peppercorns

Bring a medium saucepan of boiling salted water to a boil, add the pearl onions and cook until just tender, about 8 minutes. Drain, rinse in ice water and drain again. Transfer the onions to a glass bowl.

Meanwhile, in another medium saucepan, add the rest of the ingredients and bring to a boil and boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.

 

 

Categories
METHODS STARTERS/SIDES

Marinated mushrooms Italian style


MARINATED MUSHROOMS.jpg

⅔ cup/156 ml extra virgin olive oil
½ cup/125 ml water
1 bay leaf
juice of 2 lemons or 3 tablespoons/45 ml red wine vinegar
3 garlic cloves, crushed
1 large shallot, finely chopped
6 whole peppercorns
good pinch sea salt
2 teaspoons/10 ml each basil and oregano, chopped
pinch of rosemary, finely chopped
pinch of red hot pepper flakes
450 g/1 lb small mushrooms, cleaned

  • Mix together all the ingredients except the mushrooms in a large stainless steel saucepan.
  • Bring to a boil over medium-high heat, then reduce the heat, cover the pan and simmer for 15 minutes.
  • Strain and return to a simmer over low heat.
  • Drop the mushrooms into the simmering marinade, turning them over from time to time, for about 2-4 minutes (depending on mushroom size). If the mushrooms are small enough, remove from the heat after just 1 minute.
  • Remove the pan from the heat and allow to stand, uncovered, while the mushrooms cool in the marinade.
  • After the mushrooms have marinated for a day or two, and the marinade has mellowed, taste and add fresh herbs for an extra layer of flavor if you wish.
  • Serve at room temperature or refrigerate in a plastic container. Refrigerator for up to 3 days.

 

 

 

Categories
METHODS SALADS/VINAIGRETTES

Mayonnaise made with cooked egg


MAYONNAISE

2 egg yolks
1 teaspoons/10 ml (or more if you prefer) lemon juice
2 tablespoons/30 ml water
½ teaspoon/3 ml (or more if you prefer) mustard
salt to taste
white pepper finely ground
½ cup/125 ml peanut oil (or other flavorless oil)
½ cup/125 ml olive oil

  • Have ready a big bowl with icewater.
  • In a small saucepan, heat the egg yolks, water and lemon juice, stirring continuously. As soon as it starts to thicken, take off the heat.
  • Place the saucepan in the cold water to avoid stop further cooking of the mixture. Whisk the mixture well and keep aside to cool, then add the mustard powder, salt and pepper and beat with an electric beater.
  • Slowly drizzle first the peanut oil while continuing to beating then the olive oil. (Drizzling the oil slowly is of great importance or else the mixture will curdle.)
  • Beat the mixture till you finish the last drop of oil. Taste the mayonnaise to see if it is balanced. Personally, I prefer to have a sweeter mayonnaise. (You can add more salt or mustard or lemon juice to suit your taste.)
  • Store covered in the refrigerator.
Categories
METHODS

STILL-FREEZING (MAKING ICE CREAM WITHOUT AN ICE CREAM MACHINE)


Place the empty shallow container in which you wish to freeze the ice cream in the freezer for about 30 minutes before pouring the cream mixture into it.  Ice crystals form in the inside of the container as the mixture freezes and it needs to be broken down and mixed into the rest.  Do this after 30 minutes by whisking (or processing with the pulse setting) the mixture until it is smooth again.  Return to the freezer and repeat every half hour for about 3 hours or until it becomes more solid and smooth.  Take care not to overwork the mixture as it might become grainy.

Categories
METHODS

VANILLA PASTE


VANILLAMake your own beautiful vanilla flavors by simply putting a few whole vanilla beans in a tall bottle (taller than the length of the vanilla bean) and fill the bottle with vodka.  Close the bottle with a stopper and store in a cupboard or dark corner.  After about 6 weeks you can take a peep.  Pull out one of the beans, cut off the tip and squeeze out the tar-like gel, beautiful thick shiny vanilla paste — yum.  No, the paste certainly does not taste of vodka but the vodka is so strongly infused with the vanilla, that a quantity of that can definitely be used as vanilla extract.  Brilliant, don’t you think?

Categories
MAIN COURSE METHODS

Stuffed beef fillet rolled in pastry and served with cauliflower cream and sweet peas


This dish is a variation of the Beef Wellington in a way.  It is, however, fabulous for dinner parties and is always enjoyed by all.

BEEF WELLINGTON

Serves 4

The beef roll:
450 g/1 lb mixed mushrooms
salt
8 green asparagus, trimmed and blanched in salted water
8-10 slices prosciutto
2 tablespoons/30 ml olive oil
700 g/1.6 lbs beef fillet, trimmed
2 tablespoons/30 ml wholegrain mustard
450 g/1 lb puff pastry
1 eggs, whisked, for glazing

The sauce:
1 cup/250 ml red wine
1½ cup/375 ml beef stock, heated
the reserved mushroom paste
½ cup/125 ml full cream

The cauliflower cream:
1 tablespoon/15 ml butter
1 medium size cauliflower, cut into small pieces
1 cup/250 ml full cream
1 tablespoon/15 ml crème fraîche
¼ teaspoon nutmeg, grated
2 teaspoons/10 ml lemon juice
salt and freshly ground black pepper to taste

The peas:
2 cups/500 ml peas (fresh or frozen and defrosted)
1 tablespoon/15 ml butter
1 tablespoon/15 ml sugar
salt
2 teaspoons/10 ml mint, finely chopped

  • In a food processor, chop the mushrooms until a rough paste forms. Transform to a non-stick frying pan and dry fry the mushrooms until all its natural moisture has evaporated. Season and put aside to cool.
  • Cut the beef horizontally but not right through. Stop about 3 cm/1¼ in away from the edge.
  • Fold the fillet open like a book and place between two sheets of plastic film.
  • With a mallet, lightly bash the meat all over to get an even thickness.
  • Sprinkle with salt on the cut side then spread the cooked mushrooms evenly all over (reserving 2 tablespoons/30 ml for the sauce) , leaving a small space on the edges all round.
  • Cut the asparagus tips off and set aside.
  • Place the stems in the center horizontally, then roll up the beef. Secure with a skewer or toothpicks.
  • Heat the olive oil in a frying pan until very hot and quickly sear the steak all round.
  • Set aside to cool.
  • When the meat has cooled almost completely, roll out a large piece of plastic film and place the prosciutto alongside each other to more or less the size you will need to cover the fillet all round.
  • Remove the skewers or toothpicks from the meat, then spread mustard all over the outside.
  • Place the meat in the center of the prosciutto and with the help of the plastic film, roll the fillet with the prosciutto into a neat roll.
  • Twist the ends of the plastic film to prevent it from splitting open and refrigerate for at least 20 minutes.
  • Preheat the oven to 200°C/390°F and grease a baking tray.
  • When ready to cook, roll out the pastry into a rectangle, unwrap the beef carefully and place in the center of the puff pastry.
  • Brush the pastry edges all round with the egg wash then fold it over the beef and seal.
  • Trim the ends of the pastry and with the help of the egg wash, seal the ends neatly.
  • Paint the pastry all over with the egg wash and lift the roll onto the baking tray.
  • Refrigerate for about 15 minutes.
  • Remove the roll from the refrigerator and brush again with the egg wash.
  • Lightly score the top of the pastry and place in the oven to bake for 15 minutes.
  • Turn the baking pan around and lower the heat to 180°C/356°F. Bake for 10 minutes more.
  • Remove from the oven and let it rest for at least 15 minutes before slicing.
  • Heat the pan in which you seared the beef and deglaze it with the red wine.
  • When all the alcohol has evaporated and the pan is nearly dry, add the stock and reduce to half.
  • Add the mushroom paste and cook until the sauce has reduced to a half.
  • Stir in the cream and let it cook until it thickens.
  • Strain, season with salt and freshly ground black pepper and pour back into the pan to keep warm.
  • After the beef roll has rested and you are ready to cut it, pour the juices that leaked out of the roll into the sauce and mix.
  • Meanwhile, for the cauliflower, bring water in a saucepan to the boil and add the butter and cauliflower. (The water should only come halfway up the cauliflower).
  • Cook until the cauliflower is tender. (The water should have reduced down to about half).
  • Pour all the content of the saucepan (and the water) into a food processor and blend until smooth. (It should be the consistency of thick whipped cream).
  • Add the cream, crème fraîche, nutmeg, salt and pepper and blend until smooth.
  • Add 1 teaspoon/5 ml of lemon juice and taste, then add more if required.
  • Pour back into the saucepan and keep warm until ready to serve.
  • Melt the butter in a saucepan and add the peas, a pinch of salt and 1 teaspoon/5 ml of sugar.
  • Let it heat through over low heat until the sugar has melted.
  • Add the chopped mint and set aside in a warm place until ready to serve.
Categories
METHODS SOUPS/SAUCES/CONDIMENTS

BASIL PESTO


BASIL PESTO

 

 

 

 

 

 

 

The quantity that this recipe gives can easily be doubled or tripled.

1 cup/250 ml (tightly packed) fresh basil leaves
1 garlic clove
25g/1 oz pine nuts, toasted
½ cup/125ml olive oil
4 tablespoons/60 ml Pecorino cheese, freshly grated
4 tablespoons/60 ml Parmesan, freshly grated
salt to taste
½ teaspoon/3 ml lemon juice

  • Put the basil, garlic, pine nuts and Pecorino cheese in an electric mixer and blend very briefly until you have a rough consistency.
  • Then slowly add the olive oil, checking regularly whether it is the consistency you want.
  • Keep on adding oil until you are satisfied. When the sauce has reached the consistency you want, add the Parmesan cheese, stir in well and check the seasoning.
The amount of salt depends on the piquancy of the Pecorino used.
  • Store in a jar with a tight-fitting lid in the refrigerator for about 3 days.
Categories
METHODS

BEEF STOCK


2 kg/4.4 lbs beef bones, cut into small pieces
2 pig’s trotters, cleaned thoroughly and split in half (ask your butcher to do it for you)
2 tablespoons/30 ml oil
2 small brown onions, skin on, roughly chopped
3 cm/1.2 in piece of ginger, bruised and chopped
1 teaspoon black peppercorns
star anise
6 cloves
1 cinnamon stick
2 whole nutmeg
2 tablespoons/30 ml Asian fish sauce

Preheat the oven to 200°C/400°F.
Place the beef bones and the trotters on an oven tray and roast in the preheated oven until browned all over.  In a large stockpot, heat the oil and lightly fry the onions and ginger, then add the beef bones and trotters and the rest of the ingredients.  Add 4 liters/8.5 pts cold water, and bring to the boil.  Simmer gently over low-medium heat and regularly skim the brown foam that forms on the surface.  Simmer for 4 hours, adding enough water to keep the contents submerged, then remove from the heat.

Cool to room temperature, then strain, do not press down on the solids as this will cause the stock to become cloudy.  Cover and refrigerate until cold, then remove the fat from the surface. Refrigerate for up to 2 days or freeze in smaller containers for up to 3 months.  Discard the solids.