Category: SOUPS/SAUCES/CONDIMENTS

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SOUPS/SAUCES/CONDIMENTS

MIXED MUSHROOM RISOTTO


4 cups/1 liter chicken stock
6 fresh shiitake mushrooms, finely sliced (or 6 dried ones — see note)
150 g/5.3 oz mixed wild mushrooms, finely sliced
2 tablespoons/30 ml vegetable oil (for frying the mushrooms and onions)
1 onion, finely chopped
2 tablespoons/30 ml olive oil (for the risotto)
150 g/5.3 oz Arborio rice
⅔ cup/150 ml white wine
1 tablespoon/15 ml truffle trimmings (optional or use 1 teaspoon/5 ml truffle oil)
½ cup/125 ml Parmesan cheese, finely grated
¼ cup/60 ml chives, finely chopped
salt and freshly ground black pepper

If using dried shiitake mushrooms, pour out 1 cup/250 ml of the stock into a bowl containing the dried mushrooms. Set aside to soak until soft. Keep the rest of the stock simmering for the risotto. Remove the soaked mushrooms from the soaking liquid and finely slice them. Strain the soaking liquid of the mushrooms into the simmering stock.

In a medium saucepan, bring the stock to a simmer.
In a clean saucepan, heat the vegetable oil, then add all the mushrooms and onion and fry until cooked. Remove from the saucepan and set aside. (If using the dried shiitake mushrooms, strain at this stage and slice finely, then add it to the pan with the other mushrooms). 

Wipe the saucepan and heat 2 tablespoons/30 ml olive oil, then add the rice and stir to coat until it is lightly toasted but not colored. Add the wine and bring to the boil until all the alcohol has evaporated — stirring occasionally.  Stir in half a cup of the stock and cook until almost all the liquid has been absorbed.  Keep stirring  occasionally.  Continue adding the remaining stock, half a cup at a time, to the rice until almost all but half a cup of stock remains. This should take about 25 minutes. Add the cooked mushrooms, the onions and the balance of the stock. Stir to heat through. Remove from the heat, stir in the truffle trimmings (or truffle oil), the cheese and chives, and season to taste. Serve immediately.

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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.
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SOUPS/SAUCES/CONDIMENTS

Chicken pate in pastry with tomato salad and a creamy salad dressing


Serve with tomato salad and a creamy salad dressing.

BLOCK HORIZONTAL LINE

This pate tastes better when it has cooled down. Leave it uncovered for the pastry to stay crisp, until it gets to room temperature.

CHICKEN PATE

The filling:
1.5 kg/3.3 lbs free-range chicken
1 teaspoon/5 ml salt
a pinch each of ground black pepper, ground cloves, ground ginger, ground nutmeg
4 tablespoons/60 ml parsley, finely chopped
6 cloves of garlic, finely chopped
2 free-range eggs, lightly beaten
2 cups/500 ml white wine

The pastry:
500 g/17.6 oz short crust pastry
150 g/5.2 oz puff pastry
1 free-range egg yolk

The jelly:
20 g/0.7 oz powdered gelatin
1¼ cup/310 ml chicken stock
1 tablespoon/30 l Madeira
season to taste

The salad:
2 cherry tomatoes, peeled, cut in half
1 spring onion, shredded
a mixture of herb leaves

The dressing:
4 tablespoons/60 ml Japanese mayonnaise
2 teaspoons/10 ml rice wine vinegar
2 teaspoons/10 ml caster sugar
5 tablespoons/75 ml chive oil
balsamic vinegar glaze (optional)

Debone chicken and cut into thin strips then mix with the rest of the ingredients. Place in the refrigerator overnight to marinate.

Preheat the oven to 190°C/374°F.
Roll out the short crust pastry to a thickness of just over 3 mm/0.1 in and line a greased terrine dish. Spoon in the meat filling to the top of the dish and coat the pastry around the top edges with the egg yolk.

Cover the filling with the puff pastry, rolled out to 4 mm/0.2 in thickness, and press the edges firmly on to the edges of the short crust pastry.  Coat the puff pastry with the egg yolk and cut two holes in the center of the pastry (to allow the steam to escape). Insert two pastry funnels or two pieces of foil rolled-up. Bake in the preheated oven for 50 minutes.

Meanwhile, heat a little of the chicken stock and add the gelatin powder, stirring until dissolved. Add the rest of the chicken stock and the Madeira and heat through. Season to taste and strain the liquid. When the pate is cooked, remove from the oven then evenly pour the liquid through both the openings into the pate.

For the salad, mix together all the ingredients and season well.
For the dressing, combine all the ingredients. It should be like stiff cream. If not, add more mayonnaise.

To serve:
Allow the pate to cool to room temperature and remove from the terrine mold. Slice into 4 cm/1.5 in slices and place in the center of four serving plates. Spoon the salad on the side with the mayonnaise.

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SOUPS/SAUCES/CONDIMENTS

Thai spiced chicken and coconut soup


This is a spicy and creamy soup and it is essential to poach the raw chicken in the broth for more flavor.

THAI SPICED CHICKEN SOUP

The soup:
2 tablespoons/30 ml vegetable oil
2 skinless free-range chicken breast fillets, cut into narrow strips
5 cm/2 in fresh ginger, peeled and finely chopped
1 stalk lemon grass, hard outer skin removed and chopped finely
1-2 teaspoons/5-10 ml mild red chilies, finely chopped
2 cups/500 ml coconut cream
1 cup chicken stock
2 tablespoons/30 ml Asian fish sauce (also known as Nam Pla, available in well-stocked supermarkets)
lime or lemon juice to taste

The garnish:
coconut shavings
½ cup/125 ml fresh coriander leaves
sliced red chilies (optional)

In a medium sized saucepan, heat the oil and lightly fry the ginger, lemon grass and chilies, then add the coconut cream and chicken stock and bring to the boil.  Add the strips of chicken, fish sauce and lemon juice and cook for another 5 minutes. Check the seasoning.

To serve:
Pour the soup into warm soup bowls and garnish with coconut shavings, fresh coriander and extra chilies (optional).

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SOUPS/SAUCES/CONDIMENTS

Papaya mousse with chocolate and orange and Cointreau mousse topping


Serve with brandy snaps or wafer rolls.

BLOCK HORIZONTAL LINE

Serves 4

Experiment with mangoes or other soft seasonal fruit such as ripe peaches, melon,etc. Adding lemon juice to prevent them from browning is essential. If orange flavored chocolate is not available, finely grate some orange zest into the melting dark chocolate.

image description

The papaya mousse :
1 small, ripe papaya, seeded and peeled
¼ cup/60 ml caster sugar
2 tablespoons/30 ml fresh lemon juice
2 teaspoons/10 ml peach Scnapps / Cointreau, or orange juice

The chocolate mousse topping:
¼ cup/60 ml whole milk
¼ cup/60 ml double cream
85 g/3 oz orange-flavoured dark chocolate, finely chopped
1 free-range egg

The brandy snaps:
125 g/4.4 oz butter
4 tablespoons/60 ml golden syrup
125 g/4.4 oz dark brown sugar
125 g/4.4 oz plain flour
1 teaspoon/5 ml ground dried ginger

Puree the papaya in a liquidizer. Add the caster sugar, lemon juice and Schnapps / Cointreau (if using) or orange juice. Pour into 4-6 fluted glasses or large cocktail glasses and chill to set.

In a large saucepan and over medium heat, slowly bring the milk and cream to the boil. Put the chopped chocolate into a liquidizer and pour over the hot milk and cream. Leave to stand for two minutes, then blend the mixture for about 30 seconds. Add the egg to the mixture and blend for another 45 seconds. Carefully pour the chocolate over the papaya mousse and refrigerate for about 2 hours or until set.

The recipe for the chocolate mousse contains raw eggs and is not suitable for pregnant women, the elderly or very young children. If you wish to avoid using raw eggs, make the Quick chocolate mousse. The recipe is in the Glossary.

The brandy snaps:
Heat the butter, syrup and sugar over low heat until melted. Sift the flour and ginger together and add to the butter mixture. Mix until smooth, then cool and chill for an hour.

Preheat the oven to 160°C/320°F and lightly grease a baking tray.
Roll teaspoons full of the mixture into balls and flatten them into discs directly onto the baking tray. Leave enough room between each disk for spreading out during baking. Bake in the oven for 7 – 10 minutes or until golden brown. Leave to cool slightly then wrap over the bottom of a glass or around a rolling pin, or simply leave it flat. Leave to cool completely.

To serve:
Place each glass of papaya and chocolate mousse in the center of a serving plate with two brandy snaps each. (One or two wafer rolls can be used instead of the brandy snaps.)

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METHODS SOUPS/SAUCES/CONDIMENTS

BéCHAMEL SAUCE


Béchamel sauce (roux or white sauce) serves as a great base for many sauces, to make soufflés, au gratins, Lasagne, Macaroni and cheese, to thicken soups, etc.

  • To make the sauce, take an equal volume of butter and flour and in a saucepan, heat the butter until it foams then whisk in the flour and continue cooking until it is well amalgamated and foaming.
  • Then add the heated liquid (volume of your choice, depending on the recipe and the consistency) and bring back to the boil.  Whisk continuously over medium heat until the sauce boils and thickens.
  • Turn down the heat to the lowest setting, add salt and pepper and other flavorings such as herbs or spices , cheese, etc.
  • Place a piece of clingfilm over the surface to prevent it from forming a skin, until it is ready to be used.
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SOUPS/SAUCES/CONDIMENTS

Fruit, spice and nut rice


450 g/16 oz Basmati rice
75 g/2.6 oz unsalted butter
1 tablespoon/15 ml corn oil
1 bay leaf
3 black peppercorns, crushed
4 green cardamom pods, crushed and husks removed
1 teaspoon/5 ml salt
75 g/2.6 oz sultanas
50 g almonds, flaked (slivered)
4 cups/1 liter water

Wash the rice twice, drain in a colander and set aside. Heat the butter and oil in a medium saucepan, over low heat, and add the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. Add the rice, salt, sultanas and flaked almonds, and stir-fry for about 1 minute, then pour in the water. Bring to the boil, lower the heat, then cover with a tightly-fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.  When ready to serve, remove the bay leaf, and fluff up the rice with a fork.

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SOUPS/SAUCES/CONDIMENTS

STELLA


STELLA AVATOR

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. During a (felt like endless but enjoyable) series on radio, which I used as a platform for my love for food, I shared lots of interesting recipes and food news with listeners.  The creation of this blog feels like and extension of my radio experience and makes me deeply happy.

My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals with the same principles, while at the same time offering a variety and elegant presentation. In the process, I also developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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Baked aubergine and mushroom stacks with tomato and balsamic vinegar


Serves 4

BAKED AUBERGINE AND MUSHROOM STACKS

The aubergine stacks:
2 tablespoons/30 ml olive oil
2-3 large aubergines, sliced across in 2 cm/0.8 in wide slices (you
should have 16 slices)
8 large black mushrooms, wiped clean
salt and freshly ground black pepper
4 tablespoons/60 ml soft goat’s cheese
4 slices of brie, medium flavored
8 basil leaves

The tomato sauce
1 tablespoon/15 ml olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
3 large very ripe tomatoes, skinned and deseeded, roughly chopped
3 sprigs fresh rosemary, finely chopped
few sprigs of fresh thyme, leaves picked
salt and freshly ground black pepper
vegetable stock (optional), if needed

The dressing:
3 tablespoons/45 ml balsamic vinegar (not an expensive grade)
2 tablespoons/30 ml caster sugar
2 tablespoons/30 l water
zest of one lemon, finely chopped
2 tablespoons/30 ml chives, finely sliced

Heat the olive oil in a large frying pan and fry the aubergine slices until golden brown on both sides. Remove with a slotted spoon and drain on kitchen paper. In the same pan, fry the mushrooms, until they have released all their moisture. Remove from the heat and set aside.

For the tomatoes, heat the olive oil and over medium heat, fry the onion and garlic for about 1 minute. Turn up the heat, add the tomato and cook for about 10 minutes – nothing more. It must still retain the freshness. Add the herbs and season well. Reserve about 1 cup/250 ml for drizzling at the end.

For the dressing, bring the balsamic vinegar and sugar to the boil and remove from the heat immediately. (By the time you need to use the balsamic vinegar it might have turned too sticky to use. Just add a little water and reheat, stirring well.) Add the lemon zest and set aside.

Preheat the oven to 220°C/422°F.

To assemble:
In a heatproof dish make four “towers” starting at the bottom with one layer of aubergine, followed by a mushroom, a spoon full of tomato sauce and a layer of the soft goat’s cheese crumbled. Repeat this procedure until all the vegetables have been used, finishing with tomato. Put a slice of brie on top, scatter the crumb mixture over and drizzle a little bit of olive oil over. Put in the oven for about 10 minutes or until the brie starts bubbling. Remove from the oven and put a ”tower” on each plate. Drizzle the reserved tomato sauce around and a swirl of the balsamic vinegar glaze. Sprinkle the chopped chives and spring onions around, and serve immediately. If you have sufficient size ovenproof dishes, each “tower” can be baked and served individually.

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SOUPS/SAUCES/CONDIMENTS

SAMBALS TO SERVE WITH INDIAN FOOD


SAMBALS

SAMBAL 1:
Papaya and banana coated with coconut
Makes about 2 cups/500 ml
1 small papaya, cut into 2 cm/0.7 in pieces
1 banana, cut into 2 cm/0.7 in pieces
4 tablespoons/60 ml cup lemon juice
desiccated coconut

Sprinkle the lemon juice over the banana and papaya and toss in enough desiccated coconut to coat each piece. Serve immediately at room temperature.

SAMBAL 2:
Tomato and onion salsa
Makes about 2 cups/500 ml
4 ripe tomatoes, unpeeled, seeded and cut into 1 cm/0.4 in pieces
1 red onion, finely chopped
3 tablespoons/45 ml coriander leaves, finely chopped
1-2/15-30 ml tablespoons lime juice
1 teaspoon/5 ml soft brown sugar
salt and freshly ground black pepper

Combine all the ingredients and gently mix together.  Cover with plastic wrap and refrigerate for 15 minutes.

Chef’s note: The reason for not peeling the tomato, is simply to keep the tomato pieces intact and not losing too much juice.

 SAMBAL 3:
Cucumber and yogurt mix (Raita)
Makes about 2 cups
1 teaspoon/5 ml each of ground cumin  and mustard seeds, toasted
1 cucumber, seeded and diced
1 cup/250 ml plain yoghurt
½ teaspoon/3 ml ginger, freshly grated
3 sprigs of mint, finely chopped
salt and freshly ground black pepper

Fry spices in a dry pan for 1 minute until fragrant and set aside.  In a separate bowl, put the cut cucumber and sprinkle salt over.  Set aside to draw out all the water.   Just before serving the meal, drain the cucumber and mix with the cucumber and yogurt and add the toasted spices, ginger and mint.  Mix gently to combine well.  Serve chilled.