Tag: Spices

Categories
MAIN COURSE

Beef brisket poached in spicy beef stock


Serve with Puy lentils, candied sweet potatoes and tomato and basil terrine.

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Serves 4

Brisket is an inexpensive cut of beef that requires long, slow cooking to break down the collagen in the connective muscle tissues which results in succulence and  tenderness.  The Tomato and basil terrine is a refreshing addition to the rich brisket dish.

BEEF BRISKET

The brisket:
2 tablespoons/30 ml olive oil
1 kg/2 lbs brisket with the bone on
3 cloves garlic, crushed
1 red onion, roughly chopped
1 cup/250 ml dry red wine
2 cups spicy beef stock, heated
1 teaspoon/5 ml fresh ginger, grated
juice of ½ lemon
2 teaspoons/10 ml palm sugar
1 star anise
salt and freshly ground pepper
1 red chili, rib and seeds removed, finely chopped (optional)

The Puy lentils:
200 g/7 oz Puy lentils
1½ cup chicken stock
salt and freshly ground black pepper
1 medium red onion, finely sliced
1 tablespoon/15 ml lemon juice
1 tablespoon/15 ml olive oil
salt and freshly ground black pepper

The sweet potatoes:
4 large sweet potatoes, peeled and cut across into 1 cm (0.4 in) thick slices
¼ cup/60 ml butter
¼ cup/60 ml sugar
juice of one orange

The tomato and basil terrine:  (Optional)
1 cup/250 ml olive oil
½ cup/125 ml balsamic vinegar
4 shallots, peeled and finely sliced
4 garlic cloves, minced
salt and freshly ground black pepper
1.5 kg (3.3 lbs) very ripe tomatoes, peeled, sliced into petals and seeded
1 bunch basil
baby rocket leaves

Start with the terrine:  (If making)
For the marinade, combine the olive oil, vinegar, shallots, garlic and seasoning. Add the tomatoes to the marinade and refrigerate for 24 hours.
For the terrine, line four individual molds with plastic film, then push in each mold a layer of the tomato petals, then a basil leave, then salt and pepper and a drizzle of the marinade. Repeat until all the ingredients are used and pour the rest of the marinade over. Press down firmly and fit a piece of board cut to the size of the mold on top. Put small weights on top and leave for at least 8 hours to set before serving.
When ready to serve, invert the terrines on each of the serving plates with the brisket, Puy lentils and sweet potatoes.

For the brisket, heat the oil in a large saucepan and brown the brisket all over. Add the garlic and onion and stir until heated through, then add the red wine and allow to boil until almost evaporated. Add the beef stock and bring to a boil, then add the rest of the ingredients and cook, covered, for about ½ hour. Remove the star anise and continue cooking for another hour or until the meat is very tender. Check periodically to see that there is enough liquid to cover the meat. If necessary add a little bit of boiling water from time to time.

When the brisket is tender, remove from the saucepan and keep in a warm place. Add the chili (optional) to the saucepan and reduce the liquid in the pan until it is thick and syrupy.
Shred the brisket into smaller pieces, discard the bones (if any) and return the meat to the saucepan. Gently mix with the sauce in the pan and check the seasoning. Keep warm.

Cook the lentils in simmering unsalted chicken stock for 20 minutes or until tender. Drain and season with salt and freshly ground black pepper.

Meanwhile, soak the red onion in the lemon juice for 5 minutes. Once the lentils are cooked, add the drained onion, olive oil and stir through.

In a saucepan, put the sweet potatoes and cover with water, salt and half the butter. Bring to the boil and cook until nearly all the water has evaporated. Pour in the orange juice, the rest of the butter and the sugar. Turn the heat down low and let the juices slowly caramelize.

Assemble the dish:
Serve the brisket on top of the Puy lentils with the Sweet potatoes and the Tomato and basil terrine (if using) around it.

 

Categories
MAIN COURSE STARTERS/SIDES

Oxtail wrapped in a herb dumpling


Serve with rice and fried glazed ginger and lemon confit with glazed baby beetroot and horseradish cream.

This can be made with leftover oxtail.
The meat should be very tender and come off the bone quite easily after the cooking process. If you prefer, leave the meat on the bone and serve the dumplings, steamed in a bamboo steamer, separately.

OXTAIL WRAPPED IN A HERB DUMPLING, SERVED WITH FRIED GLAZED GINGER AND LEMON CONFIT AND A WARM RUSSIAN SALAD

Serves 4 with possible leftovers
If you have the time (and inclination), prepare a separate stock to strengthen the flavor of your dish.  It is optional but worth it.  Start making this sauce before starting to cook the oxtail.
Additional flavor: (Optional)
1 tablespoon olive oil
any trimmings from the oxtail
1 medium onion, diced
1 garlic clove, finely chopped
2 cups beef stock, heated
2 cups of water
reserved tomato peels and seeds plus 1 extra tomato finely diced
3 juniper berries
1 teaspoon fennel seeds
2 thyme sprigs
1 teaspoon apple cider vinegar
season to taste
In a saucepan, add all the above ingredients and bring to a boil, skimming the surface all the time to remove all the impurities.  Cook for 30 minutes and let sit for another 30 minutes whilst preparing for the cooking of the oxtail.

The oxtail:
1 oxtail, trimmed and wiped dry, reserve the trimmings
2 tablespoons vegetable oil
½ bottle of red wine
1 large onion, chopped finely
3 cloves of garlic, chopped finely
1 cinnamon stick, whole
2 bay leaves
4 whole cloves
2 cups beef stock, heated (or the stock you prepared earlier, if you did)
salt and freshly ground pepper

1 large tomato, peeled, seeded and finely diced
1 onion, finely chopped

The lemon confit:
6 lemons, zest and juice
150 g (5.2 oz) castor sugar

The garnish: (optional)
glazed ginger, sliced and lightly fried in butter

The beetroot:
8 baby beetroot
1 tablespoon olive oil
1 sprig of thyme
1 clove garlic, roughly chopped
salt and freshly ground black pepper
1 small onion, thinly sliced
¼ cup apple cider vinegar
1 tablespoon honey, or to taste
1 teaspoon port

The horseradish cream:
¼ cup fresh horseradish, grated
1 tablespoon mustard
½ teaspoon lemon juice
½ castor sugar or to taste
1 tablespoon dill
salt and pepper
1 cup cream, whipped

The oxtail:

  • Heat the oil in a cast iron pan and add the oxtail pieces. Fry over moderate heat until brown all over, then add the red wine and bring to a boil until nearly dry, stirring regularly.
  • Add the onions, garlic, cinnamon, bay leaves, cloves, hot stock (or the above prepared sauce, strained), and salt and pepper, and cover tightly with the pan lid. Turn down the heat to a moderate simmer.
If you prefer to cook the oxtail in the oven, now is the time to put it in an oven preheated to 180°C/356°F.
  • Cook for at least two hours, checking at regular intervals that it does not cook dry. Top up with 1 cup boiling water and repeat every time it seems to be cooking dry.
  • When the meat separates easily from the bones, remove from the heat.  Spoon the meat in a separate container and leave the sauce, which should have formed a thick sludge by now, behind and keep warm.
  • Check the seasoning of the sauce, discard the cinnamon stick and bay leaves (and cloves if you can find them!), then reduce the sauce to a syrupy consistency and remove from the heat. Set aside in a warm place.
If you plan to serve the oxtail on the bone with the steamed dumplings, your oxtail is ready to be served now.
  • If you want to serve it with the dumplings wrapped around the meat, remove the bones from the meat and discard.
  • Roughly chop the meat, and mix in the tomato and onion. Shape the mixture into a sausage about 6 cm/2.5 in in diameter, and roll it in plastic film.
  • Twist the ends to seal well, then refrigerate to set.

For the dumplings:

  • Into a food processor bowl, sift the flour and baking powder, add oil and enough milk to bind the mixture and pulse until it just comes together as a dough.
  • Add the cheese and chives and pulse again to just combine.
  • Transfer the mixture to a lightly floured surface and knead very lightly. Roll out the pastry to a rectangle measuring 18 x 48 cm/7 x 19 x in.
  • Carefully remove the plastic film from the oxtail sausage and place the meat in the center of the dumpling dough. Roll the dough over the meat and seal the edges. Trim the two ends of the sausage then cut it into 8 even slices.
  • Prepare the steamer and line each steam basket with some cabbage leaves rubbed with oil. Place the oxtail dumplings flat on the cabbage leaves (this is to prevent the oxtail from sticking to the basket) so that the meat is visible and steam for 15 minutes.
  • Halfway through the steaming process change the steamer baskets around so that they both get equal steam.
  • Carefully remove each dumpling and put on a warm plate. Discard the cabbage leaves.

For the lemon confit:

  • Peel the lemons, leaving the pith behind, and slice the zest as fine as possible. Place the zest in a saucepan and just cover it with water. Bring to the boil but drain as soon as it starts boiling.
  • Repeat the whole process twice, starting off with fresh cold water every time.
  • After the final draining, place the zest back in the saucepan and cover with the lemon juice and the sugar and, if necessary, add a little water. Cook over very low heat (barely simmering) until the zest is tender and the juice becomes syrupy.

The beetroot:

  • On a large piece of foil, place the beetroot in the centre and drizzle with the olive oil, then add thyme and garlic. Season with salt and pepper.
  • Enclose the foil and seal, then place on a baking tray. Bake for about 1 hour until very tender.
  • Remove from the oven and, unwrap the foil and tip the beetroot into a bowl. Cover the bowl with some plastic film and leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
  • Remove the plastic film and discard the thyme and garlic.
  • Rub off the skins of the beetroot and cut in half. Put all the beetroot in a bowl and add the onion.
  • In a saucepan, bring to a boil the vinegar, honey, port and 1 tablespoon cold water. Reduce until it starts to thicken to a rich glaze. Add the cooked beetroot and stir to cover with the glaze, remove from the heat and leave to cool.

For the horseradish:

  • In a food processor blend the horseradish, lemon juice, sugar and dill.
  • In a separate bowl, whisk the cream until stiff then fold into the horseradish mixture.
  • Season to taste, then strain through a sieve (optional) and refrigerate for 4 – 8 hours.

To serve:
Pour the sauce in the center of the plate and place two of the oxtail dumplings on top. Spoon the lemon confit and ginger on top of the oxtail and serve on rice with glazed baby beetroot and horseradish cream.

 

Categories
MAIN COURSE

Barbeque marinated quail


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

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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

Papaya mousse with chocolate and orange and Cointreau mousse topping


Serve with brandy snaps or wafer rolls.

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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

Lamb and aubergine lasagne


Serves 4

To save time, the white sauce may be made up to two days ahead, the surface covered with plastic wrap and stored in the refrigerator until ready to use. Dried lasagne sheets, blanched, can be used in stead of fresh pasta. LASAGNE

Please note that this is not strictly the traditional Lasagne, which I believe comes without aubergine, mushrooms and spinach — contrary to this recipe. So, apologies to all the purists out there.

The vegetables:
2 large aubergines, thinly sliced horizontally
2 tablespoons/30 ml olive oil
1 tablespoon/15 ml butter
16 large field mushrooms, roughly chopped
1 cup/25 ml cooked spinach
salt and freshly ground black pepper

The meat sauce:
2 tablespoons/20 ml olive oil
2 large onions, chopped
3 garlic cloves, minced
3 tablespoons/45 ml bacon, finely chopped
450 g/15.8 oz pork, minced
450 g/15.8 oz lamb, minced
750 g/1½ lb tomatoes, skinned, seeded and chopped
½ teaspoon/3 ml fennel seeds, crushed
2 tablespoons/30 ml tomato paste
½ teaspoon/3 ml cinnamon
pinch allspice, ground
salt and freshly ground pepper

The white sauce:
1 cup prepared Bechamel sauce

The topping:
1 cup/250 ml fresh breadcrumbs
2 tablespoons/30 ml fresh parsley, finely chopped
1 tablespoon/15 ml garlic
250 g/9 oz Parmesan cheese, finely grated

Additional ingredients:
125 g/4.4 oz cheddar cheese, grated
125 g/4.4 oz Buffalo mozzarella cheese, sliced
12 fresh pasta sheets (cut to 14 x 7 cm/5.5 in x 2.7 in)

Preheat the oven to 180°C/356°F.

Sprinkle the aubergines with salt and set aside for 30 minutes, then rinse the aubergines and pat dry.

Heat the olive oil and butter in a large heavy non-stick pan and fry the mushrooms until cooked through. Remove from the pan with a slotted spoon, season and set aside.

Heat some more oil and fry the aubergine slices until golden brown on both sides, then drain on kitchen towel and set aside.

In the same pan, heat the oil and fry the onions, garlic and bacon over moderate heat, until softened. Add the pork and lamb and cook, stirring to break up, until it is crisp and starting to caramelize. Stir in the remaining meat sauce ingredients and salt and pepper to taste. Cook for about 5 minutes more, uncovered.

Mix all the ingredients for the topping and set aside.

Assemble the dish:
Grease an ovenproof dish with a lid, approximately 34 x 24 cm/13 in x 9.5 in. Arrange enough pasta sheets to cover the bottom of the dish. Place the aubergine slices in a single layer over the pasta, then spread half of the meat sauce over the whole surface. Mix the mushroom mixture with the spinach and spread half of this over the meat sauce. Scatter half the mozzarella cheese over and pour half the white sauce over the cheese. Repeat the above steps once more ending with the white sauce. Sprinkle the topping over, drizzle some olive oil over, then cover the dish with the lid and bake in the middle of the oven for 30 minutes.

Remove the lid and bake the Lasagne for 10 minutes longer until the top is bubbling. For extra crispy and golden topping, grill under a preheated grill for about 2 minutes. Let the Lasagne stand for 5-10 minutes before serving. Serve with a simple fresh salad.2

Categories
SOUPS/SAUCES/CONDIMENTS

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

Wash the rice twice, drain in a colander and set aside. 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.

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.
LINE

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
METHODS

GARAM MASALA


GARAM MASALAGaram masala is a blend of ground spices common in Indian cuisine. Chef’s that specialize in Indian cuisine, all have their own blends.  This is my version:

Add all the following spices to a medium hot pan and roast until fragrant.  Do not let it burn, though.  Then transfer to a coffee grinder, grind until fine and store in a sealed jar in the freezer.
4 x 2.5 cm/1 in cinnamon sticks
3 cloves
3 black peppercorns
2 black cardamom pods, crushed to release the seeds, husks removed
2 teaspoons/10 ml cumin seeds

Categories
SOUPS/SAUCES/CONDIMENTS

Fish and prawn tempura with an Oriental dipping sauce


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

SEAFOOD TEMPURAServes 4

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

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

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

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

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

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

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.