Archive for July, 2009

(serves 6)

1Kg sml squid or cuttlefish
6 tbsp sunflower oil
1 onion chopped
1 red & 1 green pepper chopped
250g tinned tomatoes drained cut to sml pieces
400g rice
1litre veg stock
(1 tsp salt)
50ml sherry
pinch cayenne pepper
1 pkt squid ink
6 whole cooked langoustines
8 whole mussels cooked
sauce
4 garlic cloves crushed with ½ tsp salt
100ml olive oil

serve with sliced baguette and salad(served in bow

clean squid/cuttlefish(saving ink sacs) if squid tiny leave whole otherwise cut into pieces, in lge
saucepan heat oil, saute 3min onion/peppers, add squid, fry 2min, add tomatoes, cook 3min, add
100ml stock, cook 20min until quite reduced, add rice/750ml stock/season(salt)/cayenne, simmer,
in sml bowl, add squid ink(crush if using sacs), dissolve in sherry, mix, stir into rice, continue cooking
until rice cooked, leave to stand for 5min before serving, garnish with langoustines/mussels
sauce
blend garlic & salt mux with oil, beat in oil very slowly
prior to serving spoon little of sauce over prawns/mussels, serve remainder of oil in sml bowl
variation
substitute rice with cooked spaghetti (add ink to spaghetti) cook briefly, serve

(serves 4)

500g Short Grain Rice or Paella Special Rice
olive oil for frying
1 garlic clove chopped
3 whole garlic cloves
1 red pepper diced
1 onion diced
1 red chilli chopped
1 tsp thyme chopped
20 sml clams
6 raw whole langoustines
50g squid chopped 25mm
100g diced pancetta-crispy fried
2 skinned tomatoes
little squid ink
500ml chicken stock
100ml white wine
chopped flat leaf parsley
pepper(salt)

serve with garlic baguette

saute pepper/chopped garlic/onions, then add chillies/thyme/rice/wine/stock/tomatoes/pancetta/
squid ink (little)/clams mix thoroughly, bring to boil, simmer cook 45min
wok cook in very hot oil, langoustines/squid/garlic cloves/seasoning until prawns pink, then add to
paella mix do not mix, garnish, serve in pan

(serves 4)

550g minced beef (or pork)
1 large onion sliced
1 garlic clove chopped
2 carrots diced
300ml beef stock
One and a half tbsp angostura bitters
1 tbsp tomato puree
Pepper(salt)
2 tsp cornflour
Scone
175g self-raising flour
40g butter
Half tsp salt
1 tsp black pepper
Half tsp dried mixed herbs
1 egg beaten
About 2 tbsp milk
Few sesame seeds)optional)

serve in ovendish with sliced garlic baguette

Scone preparation
Sift flour, then rub in fat until mix resembles fine breadcrumbs.
Add seasoning, stir in herbs.
Blend together with egg and sufficient milk to give softish dough.
Pat out dough on floured surface (Half inch thick)
Then cut into One and a half inch rounds.
Filling
Fry beef gently in frying pan with no added fat, until juices begin to run.
Stir frequently, add onions/carrots.
Cook for few mins, add stock/bitters/puree/seasoning, bring to boil.
Blend cornflour in little water.
Add to pan, cook until thickened, turn into casserole, cover.
Oven cook 180C 20min.
Remove casserole from oven, increase temp to 200C.
Arrange scones in overlapping circle around top of casserole.
Brush with milk (sprinkle with sesame seeds)
Return to oven uncovered, cook 20mins until scones risen and golden brown.
Serve

(serves 2)

2 x 170g beef fillets beaten till twice original size
Sauce
Knob butter
1 lge shallot chopped
2 garlic cloves chopped
5 button mushrooms finely chopped
25ml brandy
200ml beef stock
1 tsp dijon mustard
1 tbsp parsley chopped
1 tbsp double cream

serve with pomme pont neuf (optional: watercress dressed with truffle dressing)

Sauce preparation
In frypan melt butter, then add shallot/garlic, saute 1min.
Add mushrooms, pour over brandy/stock.
Reduce gently by three quarters.
Add mustard/parsley/cream.
Stir, serve.
Meat preparation
In frypan fry steak 2min or as desired.
Serve with pomme pont neuf.
Pomme pont neuf
2 maris piper potatoes cut into lge thin oblongs.
Add to boiling salted water.
Cook 4min, drain, serve.
Optional: watercress with truffle dressing
1 egg yolk
25ml truffle oil
Juice of half a lemon
1 tbsp parsley chopped
pepper(salt)
watercress
in sml bowl whisk yolk/seasoning/juice/parsley, pour over watercress, serve in seperate sml dish

(serves 4)

680g peeled whole potatoes
1 tbsp olive oil
1 med onion chopped
ground black pepper
4 rashers back bacon trimmed
half tsp parsley
tomato dip

serve with salad

bring potatoes to boil, simmer 5min, rinse in cold water,drain,when cool, grate coarsely into bowl
in saucepan heat oil, fry onions 5min
mix onion/potato/paprika, spoon potato mix into 12 equal mounds well spaced onto baking tray,
flatten the tops, brush lightly with remaining oil, oven cook 15min until golden brown,
roll bacon, cut each into 3 pieces, roll, put on skewers, cook with potato for 12mins
serve potato topped with bacon/parsley

(serves 6)

500g green beans strings removed snapped into regular pieces
5 med potatoes thinly sliced
bay-leaf
50ml oil
½ tsp salt
3 chorizo sausages sliced
1 med onion chopped
1 tbsp flour
3 tbsp tomato sauce
pepper(salt)

serve with sliced garlic baguette

in pan of boiling water add bay/beans, cook until tender, drain reserve liquid, in flameproof casserole
heat oil, fry potatoes slowly, sprinkling them with salt, when potatoes nearly tender add chorizo, fry
for few mins, then reseve on other plate, in same oil, saute onion 3min, add garlic, stir in flour/sauce/
50ml reserved liquid, stir until thickened, returm potatoes/chorizo/beans/season, simmer 10min,
adding lottle more reserved liquid if necessary, serve

(serves 6)

shredded iceberg lettuce
chopped tomato
chopped cucumber
chopped red pepper
finely chopped sml onion
100g canned potatoes drained
2 garlic cloves finely chopped
150g canned tuna, drained seperated into chunks
50g canned octopus pieces drained
2 eggs hard boiled sliced
1 can white asparagus drained
100g sml cooked peeled prawns
3 crabstix cut to 1.5cm pieces

place in order of ingredients on lge serving dish
drizzle extra virgin olive oil over top of salad

(serves 4)

serve with sliced ba

wrap bacon around lower half of tomatoes, secure with wooden cocktail stick, place in ovenproof
dish, season, make up bechamel sauce in saucepan, add mustard/worcs sauce, mix
well, add cheese, mix well, pour over tomatoes, top evenly with cheese ovencook 160°C 20-30 mins
until cheese topping browns, serve

(serves 6)

3 tbsp oil
3 tbsp lard
300g b/l chicken breast cubed
250g sausage links cubed
250g pork loin cubed
200g s/l whitefish cubed
250g squid cut to rings
6 canned artichoke hearts halved
400g peas
50g mushrooms sliced
1 tbsp onion finely chopped
4 red peppers tinned cut to strips
400g rice
600g raw prawns peeled 750g veg stosk ¼ tsp saffron black pepper crushed

serve in paella dish topped with sliced red pepper

in paella pan heat oil, fry chicken/pork/sausage until brown, push to side of pan, add fish/squid, fry on
high heat, then add artichokes/peas/mushrooms/onion/peppers, stir in rice/prawns, then add stock,
in sml bowl add saffron/black pepper and dissolve with a little of stock from paella pan, then add to
paella pan, cook until rice is cooked, serve

(serves 4)

4 tbsp olive oil
2 green peppers chopped
3 garlic cloves finely chopped
200g pork loins (fillet) chopped
200g squid chopped
200g raw prawns peeled
2 large peeled tomatoes chopped
50ml white wine
½ tsp cayenne pepper
2 sachets saffron strands
800g fish or veg stock
salt(optional)
400g rice

serve with garlic baguette

heat oil in paella pan, add pork, fry gently and add garlic until begins to brown, add pepper, leave
for 1min then add tomato, cook well then add squid, then add wine and reduce, add cayenne pepper
saffron/rice, fry everything together well, then cover with fish stock (+salt), bring to boil, then simmer
until rice has taken up the stock, finally add mussels/prawns and allow to rest for 5mins – serve in pan