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QUAKER OATS AND BROCCOLI SOUP

Ingredients:
Quaker oats - 3 tbsp (roasted and powdered)
Broccoli florets - 1 cup
Garlic cloves - 4-5 (minced)
Water - 3 cups
Skimmed milk - 1/2 cup
Onion - 1 (finely chopped)
Frozen / freshly steamed sweetcorn - 3 tbsp
Oil - 1 tsp
Salt and pepper to taste

Method:

Blanch broccoli, strain and reserve water. keep few aside and puree the rest.Heat oil and saute garlic and onion.Add puree, blanched florets and reserved water.Add milk, sweetcorn, salt and pepper and oats dissolved in 1/2 cup water.Simmer for 5 minutes and serve hot.
Recent posts

PISELLI AL PROSCIUTTO (FRESH PEAS WITH HAM)

Ingredients:
Butter - 25 gms
Onion - 50 gms (finely chopped)
Young shelled peas - 250 gms (fresh or frozen)
Water - 4 tbsp
Cooked ham - 60 gms (diced)

Method:

Gently melt butter, cook onion until soft but not brown about 5 minutes.Stir in the peas. Add water and cover; cook for 5 minutes.Then add ham continue cooking very gently until tender about 5 minutes for frozen peas and 10 -15 minutes for fresh peas.

POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)

Ingredients:
Large cauliflower - 1 (cut into florets)
Butter - 25 gms
Shallots - 2 (chopped)
Potatoes - 2 (chopped)
Milk - 500 ml
Vegetable stock - 500 ml
Double cream - 150 ml
Olive oil - 2 tbsp
Chorizo - 12 slices
Coriander  - 1 tbsp (chopped)

Method:

Set aside two handfuls of small cauliflower florets.Heat the butter in a large pan, add the shallots and gently fry until soft but not brown.Add the cauliflower, potatoes, milk and stock.Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 minutes until the vegetables are tender.Puree until smooth either with a stick blender or in a food processor.Return to the pan and add the cream.Warm through and add more seasoning if necessary.Heat the oil in a pan,add the reserved cauliflower florets and fry until brown and starting to soften.Add a splash of water, cover and cook for a further 1-2 minutes until just tender.Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Dra…

CALAMARI AND GINGER SALAD

Ingredients:
Calamari - 2 medium sized (cleaned)
Celery - 2 sticks
Rice vinegar - 3 tbsp
Light soy sauce - 2 tbsp
Mirin - 1 tbsp
Dashi - 1 tbsp
Sesame oil- 1/2 tsp
Sugar - 1 tsp
Fresh ginger root - 5 cm

Method:

Wash the calamari and pat dry.Make a slit down one side of the sac and open tout flat.Score a criss cross pattern on one side of the calamari, then cut into bite sized pieces.Bring a pan of salted water to the boil.Add the calamari and cook for one minute. Drain and plunge into a bowl of iced water. Drain and pat dry.Scrub the celery and cut on the diagonal into slices 1 cm wide.Place the vinegar, soy sauce, mirin, dashi, oil and sugar in a pan.Stir until the sugar has dissolved.Bring to the boil over a medium heat.Remove from the heat and allow to cool to room temperature.Peel and shred the ginger.Arrange the calamari and celery attractively in a large serving bowl.Pour dressing over and toss well.Pile up into the centre of the bowl so that it does not touch the sides.Garnish with the gi…

MAIONESE TONNATA (TUNNY FISH MAYONNAISE)

Ingredients:
Tunny fish - 50 gms (one can)
Mayonnaise
pepper

Method:

Press the tunny fish through a sieve and little by little add to a mayonnaise.Check the seasoning adding a little pepper, additional lemon juice and salt if required.

CLASSIC KEDGEREE

Ingredients:
Vegetable oil - 3 tbsp
Large onion - 1 (finely chopped)
Ground coriander - 1 tsp
Turmeric - 1 tsp
Curry powder - 2 tsp
Long grain rice - 200 gms (rinsed under cold water)
Eggs - 6
Milk - 400 ml
Un-dyed smoked haddock - 300 gms
Bay leaves - 2
Small handful of coriander and parsley (chopped)

Method:

Heat the oil and cook the onion in a pan with a well fitting lid until soft but not coloured.Add the spiced and some salt and continue to cook until golden and fragrant, about 4 minutes. Sprinkle over the rice and stir it well so that all the grains are coated.Stir in 400 ml of water,increase the heat, cover and bring to the boil.Once boiling starts turn to a simmer and cook for 10 minutes.Turn off the heat and leave to steam for 20 minutes.The rice should be perfectly cooked if you don't lift the lid before the end of the time.Boil the eggs and peel of the skin and then quarter.Meanwhile pour the milk over the haddock in a shallow pan and bring  to a gentle simmer.Poach for 5-8 minutes …