Tag: Mayonnaise

Categories
MAIN COURSE

Salmon and prawns poached in a seafood broth


The stock:
1/3 cup/80 ml olive oil
2 tablespoons/30 ml lightly smoked bacon, finely chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
2 tablespoons/30 ml fresh fennel, finely sliced or 1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
¼ cup/60 ml white wine
1 tablespoon/15 ml orange zest
8 ripe tomatoes, chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chili, seeded and chopped

If you want the broth spicier, add powdered chilli right at the end.

1 teaspoon/5 ml saffron strands, soaked in cold water
1 sprig of thyme
4 cups/1 liter fish stock, heated
15 g/½ oz butter

2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns
1 teaspoon/5 ml Pernod
salt and freshly ground black pepper

The seafood:
4 tablespoons/60 ml olive oil
4 x 250 g/4 x 8.8 oz firm white fish fillets, on the bone, skin removed
8 large prawns, shelled and de-veined, reserve shells for stock
3 ripe tomatoes, skinned, seeded and diced
1 tablespoon/15 ml cornstarch, dissolved in 2 tablespoons/15 ml cold water (optional)

The aïoli (garlic mayonnaise):
4 egg yolks (See the Glossary on the use of excess egg whites.)
½ teaspoon/3 ml salt
3 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
2 cup/500 ml groundnut oil

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread, thinly sliced and lightly toasted

  • In a large saucepan, heat the oil and sauté the onions, bacon, leeks, celery, fresh fennel or fennel seeds and garlic until soft. Add the wine and boil until all the alcohol has evaporated, then add the orange zest, tomatoes, tomato paste, chili, saffron and soaking liquid, thyme and fish stock and bring to the boil. Boil for 15 minutes, then remove from the heat and set aside.
  • In a separate frying pan, heat the butter and olive oil and sauté the garlic, shells of the prawns until golden and aromatic. Deglaze the pan with the Pernod, then add the contents of the pan to the prepared stock and set aside until ready to poach the fish and prawns.
  • Strain the prepared stock thoroughly into a saucepan big enough for the fish, prawns and broth, and and discard the solids. Bring to a gentle simmer, then add the diced tomatoes and, if desired, thicken slightly with the cornstarch.

Use the cornstarch slush only if you find the stock too watery. But only add a little at a time to make sure that the stock does not end up too thick.

  • Let it simmer for a few minutes longer until slightly thickened, then add the fish to the simmering broth.
  • Poach for about 4 minutes, then carefully turn the fish over, add the prawns and poach 2 minutes more or until you are satisfied that the prawns are cooked. The fish should be opaque and cooked through but flake easily. Check the seasoning, then turn off the heat and prepare to serve.
  • For the aïoli, blend together the egg yolks, salt, garlic and lemon juice in a food processor. Add the oil in a thin steady stream while the machine keeps running. Continue until all the oil is incorporated. Check the seasoning.

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children. If you feel uneasy using raw egg yolks, see the recipe for Mayonnaise made with cooked egg.

To serve:
Lift the fish from the broth and place into deep pre-heated bowls. Carefully pour the broth around the fish, add two prawns to each dish, and sprinkle the fresh coriander and dill over. Serve the crusty bread and small bowls filled with the aïoli on the side.

Categories
STARTERS/SIDES

Terrine of fish and cucumber with watercress mayonnaise


To give time for the flavors to develop, this dish needs to be made at least 24 hours ahead, therefore it is ideal for entertaining. This is perfect as a starter to a dinner as well as for a lunch — even as a main course for dinner on a hot summers evening.

terrine-of-fish-and-cucumber-e1513152159747.jpg

The terrine:
500 g/18 oz firm white fish fillets, half in fillets and the rest cut into small pieces
whites of 2 eggs, lightly beaten (reserve the yolks for the mayonnaise)
1 egg
salt and freshly ground white pepper
a pinch of cayenne pepper
2 cups/500 ml crème fraîche (make your own)
250 g/9 oz smoked salmon, thinly sliced
3 tablespoons/45 ml dill, chopped
freshly ground black pepper

The vegetable mixture:
30 g/1 oz butter
1 large onion, finely chopped
English cucumber, thinly sliced

The watercress mayonnaise:
basic mayonnaise recipe using 2 egg yolks
½ cup/125 ml watercress leaves, chopped, tightly packed
1 teaspoon/5 ml dill, finely chopped
½ onion, finely chopped
1 teaspoon/5 ml lemon juice

The garnish:
a selection of herbs
carrots, pickled cucumber, etc, cut into decorative patterns
50 g/1.7 oz red lumpfish roe

The fish mixture:

  • In a processor, mince the cubed white fish, add the egg whites, whole egg, salt and cayenne pepper and blend well.
  • Cover with plastic film, and refrigerate for 30 minutes.
  • Process the fish mixture again, slowly adding half the crème fraîche, scraping down the sides of the bowl, then slowly add the remaining crème fraîche.
  • Place in the refrigerator on a bowl of ice for at least half and hour.
  • Season the whole white fish fillets with salt.
  • Season the smoked salmon with black pepper and dill.

The vegetable mixture:

  • In the meantime, in a saucepan melt the butter, add the onion and cook over low heat for a few minutes.
  • Add the cucumber, stirring until the moisture has evaporated.
  • Spoon into a dish, allow to cool, then refrigerate.

The mayonnaise:

  • Process the watercress, dill and onion and stir into the mayonnaise.
  • Taste and adjust the seasoning, then stir in the lemon juice.
This mayonnrecipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

The terrine layering:

  • Preheat the oven to 160°C/320°F.
  • Paint the inside of a terrine dish with a little olive oil, and on the bottom place the herbs, the small vegetable pieces and the lump fish roe decoratively (use your imagination), and press down into the oil to secure it.
  • Now, carefully place half the white fish fillets over the decorations, covering the whole bottom part of the terrine dish — the “good” side of the fish facing downwards.
  • Spoon half of the fish mixture over the fish fillets and evenly spread it around.
  • Then cover the fish mixture with half the salmon.
  • Spread the rest of the fish mixture over the salmon, and add the rest of the white fish fillets.
  • Cover with the rest of the fish mixture, the rest of the salmon, and finally the vegetable mixture.
  • Lightly knock the terrine on the worktop to force out any air and cover with buttered foil. Secure the lid on top of the terrine.
  • Fill a large baking dish with warm water and place the terrine dish in it. Bake at 160°C/320°F for 1½ hours, then remove from the oven.
  • Remove the lid, then place a piece of board cut big enough the cover the terrine directly.
  • Place a weight on top and let the terrine cool to room temperature. Refrigerate for 24 – 48 hours.

To serve:
When ready to serve, turn the terrine out onto a plate and drain carefully before turning it out onto a cutting board. Cut the terrine into slices with a serrated knife and serve with the watercress mayonnaise and some extra lumpfish roe scattered over.

Categories
SOUPS/SAUCES/CONDIMENTS

Prawn and vegetable cocktail with a creamy saffron and dill dressing


This is a very light and fresh starter.  It is very important not to overcook any of the ingredients; the whole dish should maintain its crispiness.

Serves 4

PRAWN AND VEGETABLE COCKTAIL

The prawns:
400 g (14 oz) raw prawns, de-veined and shelled
(reserve shells)
2 cups/500 ml fish stock, heated
1 teaspoon/5 ml salt

The vegetables:
1 cup/250 ml carrots, cut into cubes
1 cup/250 ml cauliflower, cut into small pieces
1 small courgette, cut into 1 cm pieces
salt
1 tablespoon/15 ml butter
1 clove garlic, finely chopped
½ teaspoon saffron thread

The mayonnaise:
2 tablespoons/30 ml mayonnaise
3 drops of Tobasco sauce
1 small shallot, finely chopped

The dressing:
½ cup/125 ml fresh cream
1 pinch saffron thread
salt and freshly ground white pepper
1 tablespoon/15 ml dill sprigs

The garnish:
1 large tomato, peeled, seeded and diced
½ red pepper, peeled, seeded and diced
1 tablespoon/15 ml parsley, finely chopped
1 tablespoon/15 ml French tarragon, finely chopped
1 tablespoon/15 ml basil, finely chopped
salt and freshly ground white pepper
mixed baby salad leaves

Bring the stock with the salt to a boil and poach the prawns with the reserved shells for 3-5 minutes in it. Remove the prawns from the stock and set aside to cool. Refrigerate until ready to use.
Strain the stock and discard the shells. Refrigerate the stock for another use.

In a saucepan, put the carrots and cover with just enough water, add salt, butter, garlic and the saffron and bring to a boil. Cook for 1 minute, then add the cauliflower and cook for another minute, then finally add the courgette and cook for 1 minute. Remove and drain on paper towel until ready to use. (The vegetables should still have a slight bite to them.)

Mix the mayonnaise with the Tobasco sauce and chopped shallot and set aside.

Bring the cream to the boil, then add the saffron, salt and pepper, and dill. Boil down to about half the amount, then strain, season and set aside to cool.

To serve:
Mix the tomato, pepper, herbs and salt and pepper.  Set aside.
Add the mayonnaise to the cooked vegetables and mix gently.  Set aside.
Chop the prawns roughly and mix with half the creamy dressing.
Place a pastry cutter of 7 cm diameter in the center of each serving plate. Divide the vegetables and spoon into each cutter, then repeat with the prawns on top. Scatter the tomato, pepper and herb mixture around and drizzle the cream over. Gently remove the pastry cutter. Top the cocktail with the mixed baby salad leaves and serve immediately.

Categories
MAIN COURSE

Barbeque marinated quail


Serve it with broccoli risotto and oyster sauce and a sweet and tangy coleslaw

BLOCK HORIZONTAL LINE

Serves 4

Quail should be serve pink in the inside therefore the cooking time is crucial.

BARBEQUE QUAIL

The marinade:
2 teaspoons/10 ml coarse salt
1 tablespoon/15 ml Sechuan peppercorns
1 medium shallot, finely chopped
4 cloves garlic
2 teaspoons/10 ml chili powder
1 tablespoon/15 ml olive oil
2 tablespoons/30 ml Shaoxing rice wine
4 quail, butterflied
¼ cup runny honey

The sauce:
1½ cup duck stock, heated
1½ cup chicken stock, heated
marinade with the solids
2 teaspoons/10 ml oyster sauce

The risotto:
2 tablespoons/30 ml olive oil
1 small shallot, finely chopped
1 cup/250 ml Arborio rice
1 cup/250 ml white wine
2 cups chicken stock
1 cup/250 ml broccoli, cooked but still crunchy
1 teaspoon/5 ml oyster sauce
½ cup/125 ml Parmesan cheese, finely grated
salt and freshly ground black pepper

The coleslaw:
2 medium carrots, peeled and finely chopped
½ small cabbage, shredded
½ red onion, finely chopped
2 spring onions, finely sliced
1 tablespoon/15 ml fresh ginger, finely chopped
1 tablespoon/15 ml Japanese mayonnaise
1 tablespoon/15 ml lemon juice
½ cup/125 ml fresh coriander

In a pestle and mortar, crush the peppercorns and salt, then add the shallot, garlic and chili powder and pound to a paste. Mix in the olive oil and rice wine and pour the mixture all over the quail. Put in a sealed container and marinade for at least eight hours.
When ready to grill, remove the quail from the marinade and wipe them clean. Sprinkle over a few pinches of salt and rub some olive oil in (to prevent it from sticking to the grill). Mix 2 tablespoons/30 ml of the marinade with the honey and use as basting when the quail is almost cooked.  The rest of the marinade will be used for the sauce.

Place the quail on a preheated barbeque grill. Cook for 3 minute on each side, then baste on the one side, cook for half a minute, then turn over and baste on the other side and cook for another half a minute. Remove the quails from the heat and keep warm for 15 minutes while preparing the sauce.

Bring the duck and chicken stock to a boil, add the reserved marinade and the oyster sauce and reduce to a light syrupy consistency. Strain and keep in a warm place.

In a medium saucepan, heat the olive oil then lightly fry the shallots. Add the rice and stir to coat until it is lightly toasted but not colored. Add the wine and cook until all the alcohol has evaporated. Add half a cup of the chicken stock, cook and stir the rice until almost all the liquid has been absorbed, then add another half a cup of the stock and repeat until all the stock has been used up. When ready to serve, mix the cooked broccoli with the oyster sauce and add to the rice with the cheese and salt and pepper. Carefully stir everything through, being careful not to break up the broccoli. The rice should be creamy and not dry. Add a little hot water to loosen the mixture if it is too stiff.

Mix all the vegetables together, then stir in the mayonnaise, lemon juice and coriander. Serve immediately.

Categories
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.