Tag: Cheese

Categories
SOUPS/SAUCES/CONDIMENTS

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.

Categories
MAIN COURSE

Nachos with tomato salsa, quacomole and sour cream


Nachos (believed to have originated in Mexico) is regarded as a snack and generally consists of fried tortilla chips topped with a layer of refried beans, various meats, jalapeño and a layer of shredded cheese.  There are many variations and this recipe is my own variation.  I hope you enjoy it.
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Serves 4 Nachos

The beans:
1 cup/250 ml black eye beans, soaked in water overnight

The meat:
125 g/4.5 oz bacon, finely diced
500 g/1 lb ground lamb
2 garlic cloves
1 large onion, finely sliced
1 tablespoons/15 ml cumin, ground
2 cups/500 ml lamb stock (or chicken stock), heated
4 pickled jalapeno, seeds removed and finely sliced salt and freshly ground black pepper

The tomato salsa:
1 large onion, finely chopped
2 tomatoes, peeled, seeds removed, and chopped
1 cup/250 ml spring onions, finely sliced
1 tablespoon/15 ml olive oil
1 teaspoon/5 ml lemon juice
pinch of sugar
salt and freshly ground black pepper

The sour cream:
1 cup/250 ml cream
2 cups/500 ml natural yoghurt
2 tablespoons/30 ml lemon juice
salt and freshly ground black pepper

The quacomole:
2 ripe avocados, roughly mashed with a fork
1 pickled jalapeño, seeds removed if required, finely chopped
3 tablespoons/45 ml onion, finely chopped
1 tablespoon/15 ml tomato, peeled, seeded and finely chopped
1 tablespoon/15 ml cilantro
½ tablespoon/7 ml lime juice
a few drops of Tobasco sauce
salt and freshly ground black pepper

The toppings:
1 small bunch cilantro
24 corn tortillas
250 g/½ lb cheddar cheese, grated
250 g/½ lb hard mozzarella cheese, grated

In a saucepan, cover the soaked and drained black eye beans with cold water and bring to the boil.  Boil until tender (about 40 minutes), drain and add salt to taste.   Cover the saucepan and keep warm.

In a large frying pan, heat the olive oil until very hot.  Add the bacon and cook for a minute or so, then add the mince and stir to break up the lumps.  Fry until it started to get a good caramelized color, then add the garlic, onion, cumin, salt and freshly ground black pepper.  Cook for about 5 minutes, then add the hot lamb stock and cook until the sauce starts to thicken. Stir through the jalapeño and the black eye beans, cover the pan and turn off the heat.

For the tomato salsa, mix all the ingredients in a bowl, cover and refrigerate until needed.

For the sour cream, whisk the cream until slightly thickened, then add the rest of the ingredients and mix well.  Cover and refrigerate until needed.

For the quacomole, mix all the ingredients just before serving, cover and refrigerate until needed.

Heat the oven to very hot and arrange the corn tortillas on a big baking plate. Heat until the color changes slightly, then remove from the oven, cool slightly and break up in the required sizes.  Alternatively, if available, use good quality bought corn chips.

To serve: Use a big shallow baking dish and spread half the lamb mixture on the bottom, followed by a layer of chips.  Scatter half the cheddar and mozzarella around and half the cilantro.  Repeat the layer and finish with the cheese.  Do not add the rest of the cilantro now.  Place the baking dish under the grill and leave until the cheese is melted and bubbling.  Remove from the oven and sprinkle the rest of the cilantro over.  Serve with the tomato salsa scattered over and a generous drizzle of the sour cream.  Serve the quacomole on the side as well as the rest of the sour cream for guests to add as they wish.  Extra tortilla chips will certainly be appreciated.

Categories
MAIN COURSE

Chicken and mushroom casserole with a creamy champagne and tarragon sauce


Served with  Peccorino Swiss chard, and Macaroni and cheese

CHICKEN CASSEROLEServes 4

The casserole:
2 tablespoons olive oil
12 free-range chicken thighs, deboned (reserve the bones)
1 shallot, finely chopped
12 fresh tarragon leaves
salt and freshly ground black pepper
½ cup brut Champagne
½ cup fresh cream
1 teaspoon Dijon mustard
500 g/1 lb fresh mushrooms, stems removed and sliced
fresh tarragon leaves

Fresh shiitake mushrooms can be replaced with dried ones, but use about half the quantity.

The Peccorino Swiss chard:
1 kg/2 lbs Swiss chard
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon garlic, minced
½ small red onion, diced
2 tablespoons Parmesan cheese
2 tablespoons Peccorino cheese
10 cherry tomatoes, skinned
salt and freshly ground black pepper

The macaroni and cheese:
4 cups milk
40 g butter
50 g/1.7 oz flour, sifted
½ cup Fontina
½ cup mature cheddar cheese
1 teaspoon mustard
400 g/14 oz Riggatoni pasta
15 g/0.5 oz butter
4 large tomatoes, skinned and sliced in 3 mm/0.2 thick slices
1 tablespoon red onion, finely sliced
1 cup Gruyère cheese, freshly grated
½ cup Parmesan

Any leftover Macaroni and cheese is ideal for a light lunch with salad the next day. It will keep, covered and refrigerated, for up to four days, but well wrapped, it also freezes well.

The salsa:
2 ripe pears, julienned
2 teaspoons, finely chopped
1 tablespoon pickled ginger, finely sliced
1½ tablespoon chive oil
1 teaspoon Dijon mustard
2 teaspoons lemon juice
pinch of sugar

The chicken:

  • Heat the oil in a saucepan and lightly sauté the chicken and bones until golden brown all over. Add the shallot and sauté until translucent, then add the tarragon and season with salt and pepper.
  • Add the Champagne and bring to a boil over medium heat. Cover and cook for ±20 minutes, remove the bones, then add the mushrooms and cook for another 15 minutes.
  • Mix the cream and mustard and pour over the chicken. Stir and bring to the boil, then cover and cook for 10 more minutes over low heat, stirring often. Serve immediately.
If you prefer to use reduced fat cream and to avoid it curdling, turn the heat right down at the end of the cooking time and only then pour the cream and mustard over the chicken. Stir gently to heat through, not longer than 15 seconds, then remove from the heat. Do not let it boil again – it will curdle.
  • Serve with some fresh tarragon leaves scattered over.

The Swiss chard:

  • Separate the ribs and leaves. Finely chop the ribs and shred the leaves, keeping them separate as the ribs take longer to cook.
  • Heat the butter and olive oil together in a large saucepan over medium-high heat.
  • Stir in the garlic and onion, and cook for 30 seconds. Remove with a slotted spoon and set aside.
  • Add the ribs and cook for about 5 minutes then add the chard leaves and cook until the leaves are wilted. Drain and squeeze out as much liquid as possible.
  • Put the chard, fried garlic and onions in a processor and pulse until it looks like large breadcrumbs.
  • Remove from the processor to a bowl, add the freshly grated Parmesan cheese and Peccorino. Mix well and tomatoes. Season to taste and keep warm.

The macaroni and cheese:

  • Preheat the oven to 200°C/392°F.
  • For the cheese sauce, bring the milk to a boil in a small saucepan, then remove from the heat.
  • Meanwhile, in a separate saucepan and over a medium heat, melt the butter. Stir in the flour and cook for 3-4 minutes, then gradually stir in the milk and cook gently, stirring constantly, until the sauce is smooth.
  • Reduce the heat and simmer for 3-4 minutes or until thickened. Remove from the heat and add the freshly grated Fontina and cheddar cheese and mustard, then season to taste with salt and freshly ground black pepper.
  • For the macaroni, cook the Riggatoni until tender, drain and set aside.
  • In a large ovenproof dish, start the layering: First a layer of a third of the pasta, followed by a layer of a third of the tomatoes and onions.
  • Spoon over a third of the sauce and sprinkle over a third of the freshly gated Gruyère cheese, then repeat with the rest of the ingredients.
  • Finally sprinkle over the freshly grated Parmesan. Bake in the oven for 20 minutes or until the top is golden brown. Remove from the oven and let it rest for at least 15 minutes before serving.

The pear salsa:

  • Gently mix the pear, chives and pickled ginger in a bowl.
  • Whisk together the chive oil, mustard, lemon and sugar and just before serving, pour over the salsa.

To serve:
Spoon the sauce over the chicken and scatter the tarragon leaves over. Serve with the Swiss chard, Macaroni and cheese and the Pear, chive and pickled ginger salsa.

Categories
MAIN COURSE

Deep-fried fish, mixed seafood and onion rings



Served on a bed of noodles and cucumber ribbons with a creamy caper mayonnaise dressing
BLOCK HORIZONTAL LINEServes 4

The best way to complete a successful deep-fried meal is to prepare all the ingredients in advance and have the salad and dressing ready before cooking the fish and seafood.

DEEP-FRIED FISH AND SEAFOOD PASTA SALAD

The batter:
½ cup/125 ml cream
1 clove garlic, creamed
3 egg yolks
2 tablespoons/30 ml Parmesan cheese, finely grated
1 tablespoon/15 ml plain flour
1 tablespoon/15 ml cornstarch
½ cup/125 ml beer
pinch of salt and freshly ground black pepper

 The fish and seafood:
120 g/4 oz firm white fish, skinned
120 g/4 oz prawns,
120 g/4 oz squid with tentacles
2 large onions, cut into 1 cm/0.4 in rings
flour for dusting
salt and freshly ground black pepper
oil for deep-frying

The caper mayonnaise:
2 hard-boiled eggs
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
paprika for sprinkling

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

The noodle salad:
250 g/9 oz noodles
1 tablespoon/15 ml olive oil
1 cucumber

For the batter:  In a large bowl mix cream, garlic, egg yolks, cheese, flour and cornstarch, then add the beer to make a smooth batter (you may not need all the beer).   Season with freshly ground black pepper.  It is important to be aware of the danger of working with hot oil.  See the safety tips for deep-frying.

Heat enough oil to 180° C/356° F in a pan suitable for deep-frying.
Cut the fish into 3 x 3 cm/1 x 1 in pieces, and peel and devein the prawns (reserving the shells for later use).  Remove the tentacles from the squid body (remove the beak from the tentacle), cut the squid open lengthwise, score on the inside.  

Working in batches, dust the fish and seafood with the seasoned flour and  shake off the excess.  Starting with the fish, dip into the batter, coating it all over, letting the excess batter drip off, then deep-fry for 2-3 minutes until golden brown.  Drain on kitchen towel and set aside in a  warm oven with the door ajar.  Repeat with the prawns but cook for 1 minute only.  Repeat with the tentacles, which will need to cook for only about 30 seconds. (Let the oil come back to the right temperature before frying each batch.)

Break the onion rings up and repeat the process for deep-frying, drain and set aside with the seafood.

Heat about ¼ cup/60 ml of oil in another frying pan and quickly fry the squid.  Keep warm.

For the caper mayonnaise: put the yolks of the boiled eggs with the mustard and salt and pepper in a pestle and mortar or blender and mix well until a smooth paste forms.  While mixing, add half the oil, drop by 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.

Cook the noodles in salted water, until they still  have a bite to it.  Drain and toss with the olive oil.

On a mandolin, cut the cucumber into ribbons, sprinkle with salt, sugar and rice wine vinegar.  Set aside.

By the time you are ready to deep-fry, everything else must be prepared and ready for use as the crispiness of the batter will spoil if it sits for too long before serving.

To serve:
Serve the seafood and onion rings on a bed of noodles with the drained cucumber ribbons.  Drizzle the mayonnaise around and sprinkle the paprika over the mayonnaise.

Categories
MAIN COURSE

Chicken sausage with pistachios and ham


Chicken sausage with pistachios and hamServe with mushroom risotto and apples poached in red wine

CHICKEN SAUSAGEServes 4
If you wish, double or triple the recipe, make the sausages the size you want, cook the quantity you want and freeze the rest for another occasion. When needed, let defrost in the refrigerator and cook as instructed in the recipe.

The chicken:
4 free-range chicken breasts, skin and bones removed, cut into small dice
½ cup spring onions
1 large clove garlic, minced
3 tablespoons coriander, chopped
2 tablespoons/ pistachios, roughly chopped
½ cup/ white breadcrumbs
1 cup/ prosciuto, roughly chopped
pinch nutmeg
salt and freshly ground black pepper
2½ cups/ fresh cream
1 egg white
1 tablespoon/45 ml olive oil

The apples in red wine:
4 cups cold water
juice of 1 lemon
2 Granny Smith apples, peeled and cored, keep whole
½ bottle red wine
4 tablespoons sugar
1 strip orange rind
2 whole cloves
¼ cinnamon stick

The risotto:
2 cups chicken stock
6 dried shiitake mushrooms
2 tablespoons vegetable oil (for the mushrooms and onions)
150 g mixed mushrooms, finely sliced
1 onion, finely chopped
2 tablespoons olive oil (for the risotto)
150 g Arborio rice 
2/3 cup white wine
1 tablespoon truffle trimmings (optional or use 1 teaspoon truffle oil)
½ cup Parmesan cheese, finely grated
4 tablespoons chives, finely chopped
salt and freshly ground black pepper

Preheat the oven to 180°C/350°F.

The chicken:

  • Process the chicken until smooth, then mix with the spring onions, garlic, coriander, pistachios, bread crumbs, prosciuto, nutmeg and salt and pepper.
  • Whisk the cream until stiff and fold into the chicken mixture.
  • Then whisk the egg white until stiff and carefully fold it also into the chicken mixture.
  • Take a large piece of foil and generously brush with some oil.  Form the chicken mixture into a cylindrical shape about 6 cm/2.5 in in diameter, then roll into sausage.  Twist the ends of the foil to seal well, then place in a baking dish and bake for 1 hour.

The apples:

  • Peel the apples, cut a small slice from the base of each apple so it can sit without toppling, then leave in a bowl of lemon water until ready to use. 
  • In a small saucepan big enough to fit the whole apples snugly, combine the wine, sugar, orange rind, clove and cinnamon and bring to a simmer over medium heat, stirring until the sugar has dissolved.
  • Add the apples, submerging them with a round piece of parchment paper over the liquid and a small plate on top. Simmer for 25 minutes or until they are almost tender when pierced with a skewer.
  • Remove from the heat and leave the apple to cool completely in the liquid.
  • Strain about one-third of the poaching liquid and bring to a boil over high heat.
  • Reduce until it becomes a syrupy glaze with a consistency of runny honey.  If it is too sticky, add a little more of the poaching liquid.

The risotto:

  • In a medium saucepan, bring the stock to a simmer.  Pour out 1 cup of the stock into a bowl with the dried mushrooms.  Set aside to soak until soft — about 15 minutes.  Keep the rest of the stock hot 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 clean saucepan, heat 2 tablespoons of the oil, then add the all the mushrooms (the shiitake mushrooms included) and onion and fry until cooked.  Remove from the saucepan and set aside.
  • Wipe the saucepan and heat 2 tablespoons olive oil, then add the rice and stir to coat until it is lightly toasted but not coloured.
  • Add the wine and bring to the boil until all the alcohol has evaporated. Stir in half a cup of the stock and stir until almost all the liquid has been absorbed.
  • Continue adding the remaining stock, half a cup at a time, to the rice whilst stirring constantly, 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 with the chicken sausage and poached apples and drizzle the sauce around.
Categories
MAIN COURSE

Chicken and seafood pilaf


Serve with Chorizo sausage, tomatoes, green beans and almonds

chicken-and-prawn-pilaf4.jpgServes 4

Mussels are a delicious added ingredient, but as I am allergic to these mollusks (and so are many people), I cook them separately by adding the raw mussels to some garlic fried in butter and white wine, then I add them to the individual plates of the other guests.

The  chicken:
2 tablespoons olive oil
8 free-range chicken thighs, deboned, meat cut in bite-size pieces (reserve the bones)
1 cup brut  champagne
salt and freshly ground pepper
1 cup chicken stock
10 tarragon leaves

The mushrooms:
2 tablespoons olive oil
2 rashers of bacon, finely diced
½ onion, finely diced
2 large garlic cloves, crushed
8 fresh shiitake mushrooms, thinly sliced

The stock:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, keep shells and reserve prawns for later use
1 cup fish stock, heated

The rest of the ingredients:
375 g/13 oz fine green beans, topped, and cut into 6 cm pieces
2 cups Basmati rice
1 tablespoon olive oil
the peeled and reserved prawns, deveined
4 Chorizo sausages, sliced 5 mm/¼ in thick

The garnish:
6 spring onions, cut into 3 cm pieces
½ cup slithered almonds, roasted
1 large tomato, peeled, seeded, and diced in small pieces
½ cup Parmesan cheese, finely grated
¼ cup chives, finely chopped

  • In a cast-iron pan, heat the oil then add the chicken meat and bones and fry until golden brown all over. 
  • Add the champagne, seasoning and half the tarragon and cook until all the alcohol has evaporated. 
  • Add half the stock, cover the pan and simmer gently for another 30 minutes. Discard the bones.
  • Meanwhile, heat some oil in a frying pan and add the bacon, onion and garlic and cook until translucent, then add the mushrooms and cook gently until tender.
  • Remove from the pan and set aside in a warm place.
  • Wipe the frying pan and heat the butter, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic.
  • Add the rest of the chicken stock and cook for 10 minutes.  Strain the stock and discard the solids.
  • Blanch the beans in boiling salted water, refresh in iced water, drain again and set aside in a warm place.
  • Cover the rice with cold water, add salt and bring to the boil.  Cook until all the water has evaporated and the rice is tender.  Keep warm.
  • Heat a large frying pan, wok or paella pan, add 1 tablespoon olive oil and fry the peeled prawns for about 2 minutes.  Season well then remove with a slotted spoon and reserve.  In the same pan, lightly fry the Chorizo sausages, and set aside.

Assemble the dish:

  • Heat the same pan and add a little oil, add a third of the rice and spread over the bottom of the pan, then scatter over a third of the cooked and reserved ingredients.
  • Scatter over half the Parmesan cheese and chopped chives.
  • Then with two forks, lightly stir the mixture. Repeat the whole exercise. Lastly sprinkle the rest of the Parmesan cheese and chopped chives over and serve.
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.