Tag: Salad

Categories
STARTERS/SIDES

ANTIPASTO PLATTERS


ANTIPASTA1

 

 

 

 

 

 

 

 

In English, it is called the appetizer course, the French call it the hors d’oeuvre and in Italy, it’s called the antipasto — an exciting way to announce the start of a glorious feast. In true Italian tradition, antipasti are selected for color, flavor, texture and how well the different components work together.  When you start preparing the dish, it truly is a blank canvas and with the help of a few marinated and pickled vegetables, fresh seasonal fruit and vegetables, cured meats, olives, cheese, nuts, and bread of your choice, all beautifully arranged … how can you not create a masterpiece?

Omit the meat, add a few more nuts, and you have a perfect vegetarian starter.

SEARED VENISON ANTIPASTO PLATTER 2

Here are the choices:
breadsticks or focaccia cut into bite size pieces
basil pesto
black olive tapenade 
stuffed green olives
Kalamata olives
Provolone cheese
Camembert cheese
Fontina
Parmesan crisps
Feta
fresh figs
melon
bunches of grapes
cherry tomatoes
spring onions
marinated mushrooms
pickled pearl onions
marinated artichoke hearts (from your supermarket or deli)
sun-dried tomatoes
roasted red peppers
roasted aubergine
Spanakopita
quail eggs

How to boil a quail egg to medium soft: 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 the pan 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.

thinly sliced salami
Prosciutto
anchovy fillets (drained)
nuts (try the Rosemary spiced mixed nuts)

Some basic rules:

  • With any antipasto platter, the quantity of each food item on the platter is a personal choice and is dependent on the number of guests.
  • Use your best judgment to create a balanced and interesting platter.
  • One large tray makes a nice visual impact, but one or more smaller plates will also work.
  • Prepare all the different elements of your platter and refrigerate separate in sealed containers. Assemble the plate just before serving.  Everything will look fresh and crispy.
  • Roll or fold sliced meats for a nice presentation.
  • Cut or shave pieces of cheese.
  • Keep sea salt and a pepper grinder handy for seasoning.
  • Have extra-virgin olive oil and aged balsamic vinegar, or a special vinaigrette ready for drizzling.
  • Consider using small bowls placed on the tray for marinated condiments, nuts or olives.
  • Place bread away from moist veggies and pickles.

Use your imagination and flair to create a beautiful platter of delicious nibbles.

Categories
SOUPS/SAUCES/CONDIMENTS

STARTERS/LIGHT LUNCHES


PASTA SPIRAL

 

Pasta spiral with a mushroom filling, a light cheese sauce and truffle vinaigrette

 

DEEPFRIED BRIEDeep-fried brie on toast with figs, crispy glass noodles and a port vinaigrette

 

PORK SPRING ROLLSPork spring rolls with Oriental dipping sauce

 

MUSHROOM SOUP

Mixed  mushroom soup with cream, chives and truffle oil vinaigrette

 

 

 

THAI SPICED CHICKEN SOUP

Thai spiced chicken and coconut soup

 

 

 

CHICKEN PATEChicken pate in pastry with tomato salad and a creamy salad dressing

 

 

TERRINE OF FISH AND CUCUMBER

Terrine of fish and cucumber with watercress mayonnaise

 

 

SEAFOOD CAKES

Seafood cakes with a caper sauce and mixed herbs

 

 

 

STUFFED SQUID

Prawn and mushroom stuffed squid with squid ink pasta and a spicy tomato sauce

 

PRAWN AND VEGETABLE COCKTAIL

Prawn and vegetable cocktail with a creamy saffron and dill dressing

 

 

CHICKEN LIVER PAFEChicken liver parfait with figs, grapes and herb salad and whole-wheat bread

 

 

Spicy salmon mousse in filo pastry cups

Spicy salmon mousse in filo pastry cups served with balsamic vinegar dressing

 

 

SMOKED TROUT MOUSSE Smoked trout mousse with micro salad leaves and tomato and tarragon

 

 

SEAFOOD TEMPURA

Fish and prawn tempura with an Oriental dipping sauce

 

 

 

Categories
MAIN COURSE

PAN-ROAST FISH WITH MOREL SAUCE


Serve with creamy mash potato and spicy coleslaw.

Pan-fried fish with morel sauce

For the potato mash
1 kg/2 lbs potatoes, skin on
75 ml/⅓ cup of double cream
75 ml/⅓ cup milk
50 g/1.7 oz butter
salt and freshly ground white pepper

For the morel sauce
30 g/1 oz butter
2 shallots, finely chopped
8 dried morels
6 white peppercorns, crushed
4 red sorrel leaves
½ cup/125 ml Noilly Prat
1 cup/250 ml white wine
1 cup/250 ml prawn stock
¾ cup/175 ml cream
salt to taste

For the coleslaw
2 medium carrots, peeled and finely shredded
½ small cabbage, finely shredded
1 small apple, grated
½ cup/125 ml celeriac, finely shredded
½ red onion, finely chopped
2 spring onions, finely sliced
½ cup/125 ml fresh coriander

For the dressing
2 tablespoons/30 ml fresh ginger, minced
2 tablespoons/30 ml Japanese mayonnaise
2 teaspoons/10 ml rice wine vinegar
½ teaspoon/3 ml fine sugar
pinch of salt

For the fish
4 x 200 g firm white fish fillets, scaled and pin-boned, with skin on
salt and freshly ground black pepper
1 tablespoon/15 ml olive oil
1 tablespoon/15 ml butter

Panfried fish with morel sauce

  • For the potatoes and if you have the time, heat the oven to 180˚C/356°F, place the potatoes in the oven and cook until tender.
  • This will take about 90 minutes. Otherwise, boil them whole with skin on until totally soft.
  • Drain and remove the skin while still hot.
Put the potatoes through a ricer or, to make the mash really smooth, pass through a drum sieve. Stir some of the cream mixture through the potatoes and keep warm.
  • For the sauce, heat the butter in a saucepan over medium heat, then add the shallots, morels, peppercorns and sorrel and lightly sauté until the shallots are translucent, but not brown.
  • Deglaze the pan with the Noilly Prat and reduce until about half. Then add the white wine and reduce again until half.
  • Finally add the prawn stock and cream and reduce again until half. Set aside for the flavors to intensify, then pick out the 8 morels and set them aside for garnish.
  • For the coleslaw, combine all the ingredients in a large bowl. Drizzle some lemon juice over, cover and set aside in the refrigerator.
  • For the dressing, whisk all the ingredients together and set aside.
    Pour the dressing over the slaw just before serving.
  • For the fish, preheat the oven to 100°C/212°F and season the fish. Heat a frying pan and add the oil and once the oil is hot, fry the fish skin side down for one to two minutes (depending on the thickness) when the skin turns golden, then add the butter and spoon the foamy butter over the fish whilst cooking for another minute.
  • Remove the pan from the heat and put in the oven for 5 minutes.
If you feel uncomfortable with the doneness of the fish or if your fish is very thick, let it cook for an extra minute but not longer.

To serve

  • Heat four serving plates.
  • When ready to serve, mix in a little more of the cream mixture to the potatoes until it reaches the consistency you want and gently reheat.
  • Strain the morel sauce, adjust the seasoning and gently reheat. Add the reserved morels.
  • Pour the dressing over the coleslaw and gently mix through.
  • Place dollops of mashed potatoes on each plate and top with a piece of fish. Pour the sauce around the fish, making sure that each plate has 2 morels, and scatter the coleslaw around.
  • Serve immediately.
Categories
SOUPS/SAUCES/CONDIMENTS

Pickled beetroot


4 large beetroot
1½ cups/375 ml white vinegar
¾ cup/175 ml sugar
a pinch ground cloves
salt and freshly ground pepper

Wash the beetroot thoroughly and cook enough water to cover it, until tender.
Cool and remove the skin (either by hand or use a knife), then cut the beetroot into slices, julienne strips or grate it on the rough side of the grater.

In a saucepan bring the vinegar, sugar, cloves and salt and pepper to a boil and simmer for 5 minutes, then strain. Pack the beetroot into hot sterilized jars and top up with vinegar mixture. Seal, date and store in the refrigerator where it will keep for quite a few months.

Categories
SOUPS/SAUCES/CONDIMENTS

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


Serve with tomato salad and a creamy salad dressing.

BLOCK HORIZONTAL LINE

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

CHICKEN PATE

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

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

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

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

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

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

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

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

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

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

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

Categories
MAIN COURSE

An Indian chicken dish delicately flavored with a selection of spices


Serve with Basmati rice, Poppadoms and a variety of sambals

BLOCK HORIZONTAL LINE

Serves 4

This is a wonderful dish to make a day ahead as the flavor becomes more intense overnight, therefore making it ideal for entertaining. 

INDIAN CHICKEN DISH

The chicken:
6 free-range chicken thighs
6 free-range drumsticks
3 tablespoons/45 ml oil
1 ℓ/4 cups chicken stock
4 tablespoons/60 ml plain yogurt
¼ cup/60 ml lemon juice
4 fresh green chilies, ribs and seeds removed, finely sliced
1 tablespoon/15 ml garam masala

 The spicy onion and tomato and mixture:
2.5 cm/1 in cinnamon stick
seeds of 2 large cardamom pods
8 black peppercorns
1 teaspoon/5 ml black cumin seeds, ground
1 teaspoon/5 ml chili powder
2 tablespoons/30 ml oil
3 medium onions, finely chopped
1 tablespoon/15 ml fresh ginger, finely chopped
3 garlic cloves, finely chopped
6 medium tomatoes, peeled, seeded and chopped
salt to taste
250 ml/1 cup chicken stock

The rice:
(Adding the spices are optional.  Use plain Basmati rice if you wish otherwise make the Fruit, spice and nut rice)
450 g/16 oz Basmati rice
75 g/2.6 oz unsalted butter
1 tablespoon/15 ml corn oil
1 bay leaf
3 black peppercorns, crushed
4 green cardamom pods, crushed and husks removed
1 teaspoon/5 ml salt
75 g/2.6 oz sultanas
50 g almonds, flaked (slivered)
4 cups/1 liter water

The garnish:
2 tablespoons/30 ml fresh coriander, chopped
2 fresh green chilies, chopped (optional)

In a heavy-based saucepan, heat the oil and fry the chicken pieces until golden brown. Add the chicken stock and salt to taste, bring to the boil then  turn the heat down, cover and let it simmer gently for 30 minutes.

Meanwhile prepare the onion and tomato mixture.
In a coffee grinder or pestle and mortar, grind the cinnamon, cardamom seeds, peppercorns, cumin seeds and chili powder.
In a saucepan heat the oil and over low heat fry the onions, ginger and garlic gently until golden brown.  Add the ground spices and fry a little longer,  then add the tomatoes and cook slowly until the tomatoes break up and a thick sauce is formed.  Keep on cooking whilst stirring regularly. When all is thoroughly coated (take care that it does not stick to the bottom of the pan), season to taste.  If it becomes too thick before the tomatoes are cooked, add the chicken stock.  

Add the cooked onion and tomato spice mixture (recipe above) to the chicken, mix through and let it simmer, covered, over low heat for another 15 minutes.  Check constantly that it does not cook dry.  Add a little boiling hot water if necessary.   When cooked,  check the seasoning and remove the pan from the heat.  Add the yogurt, lemon, fresh chilies and garam masala to the chicken and gently mix to heat through.  Do not cook again.

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

To serve:
Place a 10 cm (2 in) diameter pastry ring on the plate and fill it with the Fruit, spice and nut rice.  Arrange the chicken pieces around it with a generous helping of the sauce.  Lift the pastry rings off the rice and place some coriander and whole chili on top of the rice.  Serve the Sambals in small individual bowls for each guest and Naan bread and /or Poppadoms (available at upmarket super markets) on the side.

Categories
SOUPS/SAUCES/CONDIMENTS

SAMBALS TO SERVE WITH INDIAN FOOD


SAMBALS

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

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

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

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

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

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

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

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.