Tag: Cream

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SOUPS/SAUCES/CONDIMENTS

Tiramisú


This is a popular coffee-flavored Italian dessert with many different versions.  Although this is a most delightful dessert, there is unfortunately no recipes for Tiramisú with ingredient substitutes for the weight conscious.
BLOCK HORIZONTAL LINEServes 4

TIRAMISÙ

3 very fresh eggs, separated
¼ cup/60 ml sugar
1 cup/250 ml Mascarpone (make your own)
1 cup/250 ml cold, strong black coffee
80 ml/⅛ cup Noilly Prat / Marsala / Tia Maria
200 g/7 oz sponge fingers

Mascarpone is a thick, double or triple cream, soft cream cheese with a very high fat content. The texture is that of thickened cream that is on its way to becoming butter. Making your own mascarpone at home is simple, cheaper than the shop bought ones and utterly delicious. It can be used for both sweet and savory dishes and enhances the flavor of the dish without overwhelming the original taste. Mascarpone can be served alone with fruit or fruit syrup;  it makes charming canopies, topped with anchovies, tomato, smoked salmon, etc in fact, any topping you would normally put on top of a cream cheese snack. Mascarpone needs to be consumed within a few days.

The garnish:
unsweetened cocoa powder to finish

Over a double boiler, beat the egg yolks and sugar until the mixture becomes thick and creamy. Remove from the heat and allow to cool for a few minutes. Fold the mascarpone into the egg mixture, a spoonful at a time. Beat the whites separately until stiff, and fold into the mascarpone mixture.

Mix the coffee with the liqueur in a shallow bowl, then briefly dip half the sponge fingers in the liquid, soaking one side only and arrange in a single layer on the bottom of a shallow serving dish the dry side of the biscuit facing down.

Do not soak the sponge fingers for longer than 3 seconds as it falls apart easily when wet. Other liqueurs can be used but if you prefer without alcohol, the coffee should be enough.

Pour half the mascarpone mixture over the sponge fingers. Dip the remaining sponge fingers in the coffee and liqueur mixture and arrange on top of the mascarpone cream. Finally, pour over the rest of the mascarpone cream, and smooth the surface. Cover, and chill in the refrigerator for at least 2 hours.

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

To serve:
Before serving, sprinkle generously with cocoa powder. (Using a small sieve makes this easier).

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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
SOUPS/SAUCES/CONDIMENTS

Panna Cotta with strawberries and champagne


Panna Cotta, meaning “cooked cream”, a basic pudding with main ingredients dairy, sugar and gelatin, originated in Italy and its name literally means “cooked cream”. Play with the flavorings.  Use coconut milk, buttermilk or soy milk instead of milk and cream and flavorings, and serve it with sauces such as fruit purees, butterscotch sauce, or chocolate sauce.  This is a very versatile dessert and easy and quick to make.

PANNA COTTA

The Panna Cotta:
1½ sheet leaf gelatin
2 cups/500 ml full cream
70 g/2.5 oz castor sugar
beans from 2 vanilla pods

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. (See my tip for storing vanilla pods in vodka!)

The strawberries:
½ bottle of champagne
150 g/5.2 oz castor sugar
about 20 strawberries, washed and hulled

Place the gelatin leaves in a bowl of cold water and leave to soak for 5-10 minutes until soft.

Pour the cream into a saucepan and stir in the sugar and the vanilla bean pulp. Bring almost to the boil, remove from the heat and place the pan over a bowl of ice cubes.

Remove the gelatin from the water and squeeze out any excess water with your hands. Stir the gelatin into the boiled cream and continue to stir until it has dissolved. When it has cooled, strain the cream into 4 ramekins. Cover and leave in the fridge for about 4 hours, until set.

Pour the champagne into a saucepan and add the sugar. Bring to the boil then pour over the strawberries in a bowl. Leave to cool.

To serve:
Invert the individual ramekins on each serving plate. Decorate with the strawberries and pour over a little of the juice.

Categories
METHODS

QUICK CHOCOLATE MOUSSE


As suggested for Papaya mousse with chocolate and orange
1 teaspoon/5 ml gelatin powder
1 tablespoon/5 ml cold water
2 tablespoons/30 ml boiling water
½ cup/125 ml sugar
¼ cup/60 ml cocoa
1 cup/250 ml whipping cream
1 teaspoon/5 ml vanilla extract
shaved chocolate

In a small bowl sprinkle the gelatin over the cold water and let stand 1 minute. Add the boiling water and stir until the gelatin is dissolved.
In a separate bowl stir together the sugar, cocoa, whipping cream, and vanilla. Beat on medium speed of an electric mixer until the mixture is stiff.
Add the gelatin mixture and beat until well blended. Spoon into cocktail glasses and sprinkle with shaved chocolate. Chill for 1 hour before serving.

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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.)

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

Thyme smoked chicken (Done on a Weber)


Served with a creamy white wine and thyme sauce, served rice and any vegetables. 

To smoke food, means to slowly cook over indirect heat and a low fire with smoldering flavorings such as herbs or special wood. For this recipe however it is a combination of smoking and roasting. Here we serve the chicken with a Bulgur wheat salad with fennel, egg, grapes and sun-dried tomatoes and a Roast potato with rosemary.

THYME SMOKED CHICKEN

Serves 4

The chicken:
1 large free-range chicken, washed inside and out, and dried
3 tablespoons/45 ml olive oil
salt and freshly ground black pepper
juice of ½ lemon
20 sprigs of fresh thyme, tied in two bundles
2 cups/500 ml chicken stock

The sauce:
1 teaspoon garlic, minced
1 shallot, finely chopped
1 cup/250 ml chicken stock
the pan drippings
1cup/250 ml fresh cream (optional)
salt and freshly ground black pepper

The bulgur wheat salad:
250 g/9 oz bulgur wheat
4 small free-range eggs (small hen’s eggs or quail eggs)
1 fennel bulb, halved and finely sliced
1 bunch spring onions, chopped
25 g/0.8 oz sun-dried tomatoes in oil, drained and sliced
a handful of green seedless grapes, cut in half
3 tablespoons/45 ml chopped fresh parsley
2 tablespoons/30 ml chopped fresh mint
75 g (2.6 oz) black olives, stoned
¼ cup/60 ml olive oil
1 small garlic clove, minced
2 tablespoons/30 ml lemon juice
salt and ground black pepper

For the smoking, we strongly recommend using the indirect cooking method in a kettle barbecue. Set up your grill for indirect heat by building a 2 zone fire, one on each side – drip pan goes in the middle under the meat. Make a charcoal fire and let burn until the coals are coated lightly with white ash.
  • Rub the oil over the skin of the chicken and season inside and out with salt and pepper.
  • Prepare the fire with two side fires and a central position for a drip try.
  • Generously rub with olive oil all over, then place the chicken, breasts up, on top of the wire racks of the barbeque, over the hot coals (with the dripping tray directly underneath), then position the sprigs of thyme on each side of the chicken.
  • Place the lid firmly on but keep the grill vents open, and cook for about 20 minutes. Then remove and discard the burnt thyme.
  • Tip the carcass to let the juice in the cavity run into the dripping tray (do this every 10 minutes from now on), pour the chicken stock in the dripping tray, and place the chicken back on the grid with the breasts facing down.
  • Replace the lid firmly again and continue cooking for another 20 minutes.
  • Then make a small incision in the inside of each leg. If the juices run clear it is cooked, otherwise leave it for 5-10 minutes longer.
  • Another way of seeing whether the chicken is cooked, tip it again to see whether the juices in the cavity is clear. If you are satisfied that the juices are clear, remove the chicken from the grill and leave to rest in a warm place, breasts side down, for at least 25 minutes.
  • While the chicken is cooking, heat the oil in a saucepan and gently fry the garlic and shallot until golden.
  • Turn up the heat then add the chicken stock and reduce until syrupy. Put aside until the chicken is cooked.
  • When the chicken is cooked and while resting it, remove the dripping tray from the barbeque and drain off the excess oil.
  • Pour the contents of the dripping through a strainer (scraping off all the bits that are stuck to the tray) into the reduced chicken stock and over medium heat, bring to the boil then add the cream (if using).
  • Pour through a fine sift again into a clean pan and simmer gently until the sauce has thickened, stirring continuously. Check the seasoning.

To serve:

  • Joint the chicken and place a serving of joints on warm serving plates.
  • Spoon the sauce around and garnish with a sprig of fresh thyme.
  • Serve with the rice and other side dishes of your choice.
  • If you wish, cut the chicken in easy serving pieces the Chinese way. A description of this method is in the Glossary.
Categories
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.

Categories
SOUPS/SAUCES/CONDIMENTS

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.

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.