Category: SOUPS/SAUCES/CONDIMENTS

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SOUPS/SAUCES/CONDIMENTS

Fish and prawn tempura with an Oriental dipping sauce


The tempura prawns can also be served on a potato cake, toast or rice cake; serve also with salmon roe, chopped chives and/or avocado.

SEAFOOD TEMPURAServes 4

The fish:
320 g /11 oz firm white fish, skin removed
8 tiger prawns, shelled and de-veined (always reserve and freeze prawn shells for later use to make seafood stock. )
flour for dusting
salt and freshly ground black pepper
oil for deep-frying

The tempura batter:
1 cup/250 ml self-raising flour
1 tablespoon/15 ml cornstarch
1 cup/250 ml soda water
a few blocks of ice

The dressing:
3 tablespoons/45 ml hot water
1 teaspoon/5 ml dashi granules
1-2 teaspoons/5-10 ml mirin
2 tablespoon/30 l soy sauce

The garnish:
fresh coriander leaves for serving
salmon roe or caviar

See the Glossary for safety tips on deep-frying.
  • Heat the oil in a deep frying pan to about 180°C/356°F.
  • Cut the fish in strips of 3 x 8 cm/1 x 3 in and butterfly the prawns.
  • For the dipping sauce, dissolve the dashi granules in the hot water and let it cool.
  • Add the mirin and soy sauce and mix well.
The mirin is quite sweet but after tasting the sauce you can decide whether you want to add more.
  • In a large bowl, mix the two flours with the or soda water until just combined, but still quite lumpy. Add the blocks of ice to keep the mixture cold.
  • Dust the pieces of fish and prawns lightly with flour and season well.
  • Dip the fish in the batter, gently shake off the excess and place in the hot oil (not more than four pieces at a time).
  • Deep-fry in batches until golden and drain on paper towel.
  • Before adding the next batch, make sure the oil is back to the correct temperature.
  • Keep the cooked fish uncovered in a low oven until you are ready to serve.
  • Serve immediately.

To serve:
Serve the fish tempura pieces stacked on each plate with garnishes of your choice, and the dipping sauce in a small bowl for each serving.

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SOUPS/SAUCES/CONDIMENTS

Smoked trout mousse


Served with horseradish and micro salad leaves

SMOKED TROUT MOUSSEServes 4

The mousse:
 4-8 ribbons of smoked trout (to line the ramekins)
2 smoked trout fillets
½ cup/125 ml full cream, chilled
1 tablespoon/30 ml butter at room temperature
Tobasco sauce, a few drops
2 tablespoons/30 ml fresh lemon juice
salt
1 sheet gelatin
1 tablespoon/15 ml water
1½ cup/750 ml chilled full cream
4 tablespoons/60 ml caviar (if caviar is not available, finely chopped chives will do)

The horseradish cream:
3 tablespoons/45 ml fresh horseradish, grated
1 tablespoon/15 ml white wine vinegar or lemon juice
1 teaspoon/5 ml sugar
1 tablespoon/30 ml fresh dill, finely chopped
1 cup/250 ml fresh full cream
salt and freshly ground black pepper

This horseradish cream also goes well with  beef, beets, chicken, eggs, fish, pork, salmon, sausages, shellfish, smoked fish, etc. Covered, the sauce will keep for 2 to 3 days in a refrigerator.

The garnish:
micro salad leaves and sprouts
horseradish cream
dill sprigs
small wedges of lemon

  • Have ready four ramekins lined with cling wrap with excess all round to cover the mousse, then line the inside of each ramekin with the trout ribbons, leaving the bottom open.
  • In a food processor, blend the trout, cream, butter and lemon juice and add salt to taste.
  • Soak the sheets of gelatin in a bowl of cold water and after 5 minutes, drain and squeeze out the excess water.
  • Heat a small saucepan on low heat and add the gelatin with one tablespoon of water.
  • Let the gelatin dissolve thoroughly, then remove from the heat and add to the trout puree.
  • Whisk the cream until stiff and fold into the trout puree. Taste for seasoning.
  • Fill the ramekins with the mousse, then cover with the overhanging cling wrap and chill the mousse for at least 8 hours or overnight.
  • For the horseradish cream, blend the horseradish, vinegar and lemon juice, sugar and dill in a food processor.
  • In a separate bowl, whisk the cream until stiff then fold in the horseradish mixture.
  • Season to taste, then strain if you prefer a smooth texture and refrigerate for 4 – 8 hours.

To serve:
Arrange the salad leaves and sprouts in the center of each serving plate and turn the mousse out onto the greens. Carefully peal off the cling wrap then spoon some caviar (or chives, if using) on top and drizzle the horseradish cream around the mousse. Decorate with a few sprigs of dill and the wedges of lemon and serve immediately.

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SOUPS/SAUCES/CONDIMENTS

Sponge cake – basic recipe


For use with Current tart served with Crème de Cassis syrup and Cassata (Glazed fruit ice-cream cake with a fresh strawberry compote), and Strawberry cake with thick custard and a meringue and almond  topping.

The cake:
225 g/8 oz self-raising flour
½ level teaspoon/3 ml baking powder
225 g/8 oz castor sugar
225 g/8 oz unsalted butter (melted and cooled)
½ cup/125 ml milk and water mixed
1 large free-range egg
zest of 1 lemon
pinch of salt

The syrup: (optional)
3 tablespoons/45 ml castor sugar
zest and juice of 1 lemon
1 tablespoon/15 ml Cointreau (or freshly squeezed orange juice)
50 g/1.8 oz unsalted butter

Preheat the oven to 180ºC/356°F.
Grease a cake pan of about 22 cm/8.6 in in diameter with a loose bottom, and then dredge all over inside with a mixture of flour and castor sugar.
Into a mixing bowl, sieve the flour, baking powder and salt. Mix in the sugar, egg, butter, milk and water and whisk together until the mixture forms a smooth batter.
Pour into the prepared cake tin and bake in the preheated oven for 30-35 minutes, until well risen and golden. Remove from the oven and leave for 5 minutes. Remove the cake from the cake tin and (if using the syrup) prick it all over with a skewer. Spoon half the amount of syrup over, and use the rest to spoon on the plates when serving.

While the cake is baking, heat the sugar and lemon in a small saucepan and bring to the boil. Cook for 1 or 2 minutes, then add the Cointreau (or orange juice). Beat in the butter, a little at a time, until the sauce thickens.

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Seafood cakes with a caper sauce and mixed herbs


The fishcakes can be made with any leftover fish from a previous meal.

Serves 4
SEAFOOD CAKES

The mashed potatoes:
300 g/0.5 oz potatoes, peeled
2 tablespoons/30 ml créme fraîsche (make your own)
2 tablespoons/30 ml milk, heated
salt and freshly ground white pepper

The seafood:
1 tablespoon/15 ml olive oil
8 medium prawns, shelled, deveined
200 g/7 oz firm white fish OR 100 g/3.5 oz  salmon and 100 g/3.5 oz
firm white fish
100 g/3.5 oz smoked salmon
1 medium shallot, finely chopped
1 small mild red chili, finely chopped
1 tablespoon/15 ml lemon juice
1 egg lightly beaten
1 tablespoon/15 ml parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
salt and fresh ground black pepper
Japanese breadcrumbs (Panko)
oil for deep-frying

The sauce:
2 hard-boiled egg
½ teaspoon/3 ml Dijon mustard
salt and freshly ground black pepper
½ cup/125 ml peanut oil
2 teaspoons/10 ml white wine vinegar
1 tablespoon/15 ml capers, drained, rinsed and roughly chopped
2 tablespoons/30 ml gherkins (cornichons), finely chopped
1 tablespoon/15 ml of each of parsley, tarragon, chives and chervil, finely chopped

The garnish:
a mixture of fresh herb leaves
paprika for sprinkling

Cut the 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.  Push the potato chunks through a potato ricer.  In the meantime, slowly add the heated milk to the potatoes whilst whisking it with a fork. Mix in the créme fraîsche, salt and pepper to taste, then cover and set aside in a warm place.

To get the potato mash even smoother, push it through a drum sieve.

In a frying pan, heat the oil and lightly fry the prawns for 1 minute.  Remove with a slotted spoon and drain on kitchen towel.  Then fry the fish until just cooked – about 2 minutes.  Remove with a slotted spoon and drain on kitchen towel.  When the prawns and fish have cooled completely, roughly chop all of it and put in a bowl.  Cut the smoked salmon into small pieces and add to the fish and prawns.  Add the rest of the ingredients and the mashed potatoes, except the crumbs and oil, and mix well.  Put in the refrigerator for about 15 minutes to set, then remove and form the cakes.  Divide the mixture into 8 equal sized cakes.  (If you find that the cakes are too big, make smaller ones to get 12 cakes.)

To make sure that all the cakes are the same size, weigh them!

Heat the oil to about 170°C/335°F. (See safety tips for deep frying.)

Roll each cake in the crumbs, making sure the crumbs stick well, then fry in the oil – about 1-2 minutes on each side until they are golden brown.  Drain on kitchen towel and keep warm until ready to serve.

Put the yolks of the boiled eggs with the mustard and salt and pepper in a blender and blend well until a smooth paste forms.  While mixing, add half the oil, drop for drop, until all the ingredients amalgamated well.  Carry on mixing and add the vinegar, then slowly add the rest of the oil.  Transfer the mixture to a bowl and mix in the rest of the ingredients except the paprika.  Check the seasoning and adjust if necessary.  The paprika will be sprinkled over the sauce once it has be spooned onto the serving plates. Keep the sauce refrigerated until ready to serve.

To serve:
Place two or three fishcakes in the center of each serving plate, then put a posy of herb leaves on top or next to the cakes, and drizzle the sauce around.  Lightly sprinkle some paprika onto the sauce.

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SOUPS/SAUCES/CONDIMENTS

Marinated tuna salad with avocado pear, yogurt cream and mint papaya


Served with avocado pear,yogurt cream and mint papaya.

BLOCK HORIZONTAL LINE

Serves 4

The preparations for this dish should only be done just before serving to ensure utter freshness.The tuna can be replaced with fresh salmon or any other sashimi fresh fish.

MARINATED TUNA SALAD

The tuna:
2 cups/500 ml very fresh raw tuna, cut into small dice
1 tablespoon/15 ml olive oil
½ teaspoon/3 ml balsamic vinegar
salt and freshly ground pepper

The avocado:
2 cups/500 ml avocado pear, cut into small dice
½ teaspoon/3 ml lemon juice
salt and freshly ground black pepper

The yogurt cream:
1 tablespoon fresh/15 ml cream
1 tablespoons/15 ml plain yogurt
1 tablespoon/15 ml chives, finely chopped

The papaya:
2 cups/250 ml papaya, cut into small dice
2 mint leaves, finely chopped
½ teaspoon/3 ml lemon juice
½ teaspoon/3 ml fine sugar

The dressing:
2 tablespoons/30 ml Japanese mayonnaise, mixed with rice wine vinegar and a pinch sugar
extra chives, finely dice

The garnish:
a selection of fine herbs
chive oil
balsamic vinegar syrup

For the tuna, gently mix the tuna with the olive oil, balsamic vinegar and salt and pepper. Cover and set aside.

For the avocado, sprinkle the lemon juice and salt and pepper over the avocado and set aside.

For the yogurt cream, whisk the cream until thick, then mix in the yogurt, chives and salt and pepper.   Gently mix the yogurt cream into the avocado, cover and set aside.

For the papaya, mix all the ingredients, cover and set aside.
For the dressing,  mix all the ingredients, cover and set aside.

To serve:
On each serving plate, place a ring mold and divide the tuna into four. Spoon the tuna into the ring mold and gently press down, then repeat with the avocado mixture, then papaya.  Slowly lift the ring mold whilst pressing the contents down with your other hand. Drizzle some of the mayonnaise over each tower and top with a sprinkle of chives. Scatter the lettuce leaves all round and serve immediately.

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NOILLY PRAT


Noilly Prat is a special French vermouth excellent for cooking and can be used in most ways that wine, brandy or sherry can be used. It gives a unique flavor to fish and chicken and can be used in a wide range of cocktails. Also add it to sauces, stews, risottos and fruit dishes.
Noilly Prat is infused with a long list of herbs ie camomile, coriander, bitter orange peel, nutmeg, etc. but the full list remains secret. Each of the plants and herbs used is prepared in the traditional manner and only plants that have been dried slowly are accepted, resulting in flavoring qualities unique to Noilly Prat…

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SOUPS/SAUCES/CONDIMENTS

Crème Fraîche


To make your own crème fraîche:
Take 1 cup/250 ml double cream and add 1 teaspoon/5 ml cultured buttermilk. Stir together in a saucepan and heat gently to 85°C/185°F. Pour into a container, partially covered and leave at warm room temperature for 6-8 hours, or until thickened.  When thick, stir the cream, cover and refrigerate. The flavor intensifies and the cream thickens the longer it stands.  Makes 1 cup/250 ml.

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Quail egg and prawn set in aspic molds


Serve with young salad leaves and tomato and thyme oil

Serves 4 

QUAIL'S EGG AND PRAWNS IN ASPIC

Start 24 hours before planning to serve this dish.

The aspic:
1 cup/250 ml clear fish stock, heated
4 sheets leaf gelatin, soaked in cold water and drained, or 4 teaspoons gelatin granules
1 cup/250 ml tomato water
1 teaspoon/5 ml lemon juice

The dish:
2 quail’s egg
oil for brushing the insides of the ramekins
4 small fresh dill sprigs
4 onion rings
8 small prawns, shelled, deveined, cooked and cut in half lengthwise

The garnish:
a selection of small salad leaves
tomato oil to drizzle
balsamic vinegar glaze  to drizzle

It is quite important that the stock is very clear. If the stock you will be using is not clear enough, clarify it by using the method given in the Glossary for clarifying stock.
Heat half a cup of the clarified stock and add the gelatin. Let it dissolve then add the rest of the stock and the tomato water. Leave in the refrigerator until it begins to set.

Have ready a bowl of iced water.
In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.
Take four ramekins of about 7 cm/2½ in diameter, brush the inside lightly with the oil and pour the stock with gelatin into each ramekin about 1 cm/0.4 in deep. Refrigerate for 5 minutes.
Place a dill sprig on top of the chilled aspic in the molds, place a peeled half a boiled quail’s egg (yolk side facing down) on top of the dill, then put an onion ring on top of the quail egg. Arrange four prawn halves (cut side facing up) around each the eggs, overlapping, then slowly spoon in the rest of the stock to fill the molds, taking care not to disturb the layers. Hold any of the ingredients that tends to float down with a toothpick. Refrigerate for at least 4 hours.

To serve:
When ready to serve, run the tip of a knife around the inside of the jelly, then briefly dip the bottom part of the ramekins in warm water and invert onto each serving plate. Place a bouquet of the salad leaves next to the mold and drizzle some of the tomato oil and balsamic vinegar glaze around. Serve immediately.

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Apple and Calvados biscuit with whipped fresh cream


This cake/tart has it’s origin in France and was originally created without the apples — a hard and dry biscuit that would last for months for the sailors at sea.  But bakers found other uses for it and it developed into this delightful soft biscuit with layers of batter and apples.

APPLE BISCUIT

You will need:
4 large Granny Smith apples, peeled, cored and quartered
45 g/1½ oz butter
2 tablespoons/30 ml Calvados (apple brandy)
200 g/7 oz flour
3 tablespoons/45 ml cornstarch
185 g/6.5 oz caster sugar
salt
2 teaspoons/10 ml cinnamon, freshly ground
1 teaspoon/5 ml vanilla extract
2 teaspoons/10 ml baking powder
½ cup/125 ml fresh orange juice
2/3 cup/150 ml peanut oil
2 eggs
45 g/1½ oz chopped almonds
icing sugar for sprinkling

Once you have scraped the seeds from the vanilla pod, store the empty pod in an airtight container filled with sugar. This will provide you with vanilla flavored sugar in just a few days.

Preheat the oven to 180°C/56°F.
Grease a 23 cm/9 in diameter cake tin.
Cut each apple quarter into 3 slices.  Melt the butter in a nonstick pan and brown the apple slices for 1 minutes on each side.  Pour the Calvados over the apples and ignite.  Shake the pan until the flame dies down and the Calvados has reduced to almost nothing, then remove the apples with a slotted spoon and set aside to cool.

Combine the flour, cornstarch, sugar, salt, cinnamon, vanilla, baking powder, orange juice, oil and eggs. Mix well until the mixture is smooth, then pour one-third of the batter into the greased cake tin.

Arrange half of the apple slices on top, cover them with half of the remaining batter, then arrange the rest of the apples on top and cover with the remaining batter.  Smooth the surface with a spatula and sprinkle with the almonds.  Sprinkle the top generously with the icing sugar and bake in the preheated oven for 55 minutes. Remove from the oven and let it cool in the tin for 5 minutes before turning it out.

To serve:
Serves with custard or freshly whipped cream.

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Carnival fritters served with a chocolate soup


These traditional fritters are very much appreciated all around Italy during Carnival days which root back in medieval times.
BLOCK HORIZONTAL LINE
Serves 4

CARNIVAL FRITTERS

 

 

The fritters:
250 g/8 oz flour, sifted
salt
1 egg
2 egg yolks
seeds of half a vanilla pod

Once you have scraped the seeds from the vanilla pod, store it in an airtight container filled with sugar. This will provide you with vanilla flavored sugar in just a few days.

grated zest from half an orange
1 teaspoon/5 ml olive oil
2 tablespoons/30 ml milk
1 tablespoon/15 ml dark rum
25 g/0.8 oz butter, melted
oil for deep-frying
icing sugar for sprinkling

The chocolate soup:
125 g/4.5 oz dark chocolate
pinch of sea salt
1 teaspoon/5 ml instant coffee dissolved in
1 tablespoon/15 ml hot water
½ cup/125 ml Drambuie

Process the flour, salt, eggs, vanilla, orange zest, olive oil, milk and rum to form a dough. Cover in cling film and  refrigerate for 1 hour.
Roll out with a pasta machine until 5 mm thick.  Brush the entire length of the pasta sheet with butter, then fold in two.  Roll out again until it is 5 mm thick.  Repeat this process three times then cut into long strips of 1½ cm/0.6 in wide and cut each strip into 12 cm/4.7 in long pieces. Tie a loose knot with each piece, then working in small batches, deep-fry the pastry knots in the hot oil until golden all over.  Remove from the oil and place on paper towels to drain.

Combine the cream and milk in a heavy, medium saucepan and bring to a simmer over medium heat.  Add the chocolate and cook, whisking constantly until smooth, about 4 minutes.  Remove from the heat and add the liqueur.  Cover and keep warm.

To serve:
On four plates, pile a helping of the fritters off center and sprinkle generously with the icing sugar.  Place a small dipping bowl or small coffee cup next to the fritters and fill with the chocolate soup. Serve warm.