Peter Osborne says:
"I know that we will soon be into the autumn, but
I am hoping that the good weather stays with us for
a few more weeks even though the nights are drawing
in all too quickly!!
This month's recipes are a mixture of new ideas and
old favourites - I hope you find time to try at least
one off them, you will enjoy, I promise
If you have any cooking questions please email to me
at thebigchef@btopenworld.com and I will answer them
for you and perhaps we can put some of the most interesting
ones on the site.
Happy Cooking!"
-
200g cold cooked salmon
- 50g smoked salmon
- 100g full fat soft cheese - Philadelphia is ideal
- 50g double cream
- 1 tablespoon roughly chopped flat leaf parsley
- 1 tablespoon roughly chopped fresh tarragon
- Juice of a lemon and two slices for decoration
- Salt and Freshly ground pepper
Poach the salmon in some fish stock with a little white
wine added to it, until cooked. Remove and allow cooling.
To save time you can always buy ready cooked!
Remove any skin from the salmon, and break it into smaller
pieces - removing any bones. Roughly chop the smoked
salmon. Put all of the ingredients into a food processor
and blitz gently until all is combined but try not to
over process as you don’t want the texture to
be too smooth...
Check seasoning, divide the mixture between two ramekins
or small glasses, cover and chill. Remove from fridge
just before serving, twist a slice of lemon on top of
each and serve with hot toast or chunky whole grain
bread.
Note: When chilling or freezing a dish you should
always slightly over season with salt and pepper as
the cooling process dulls the effects of the seasoning!!
Serves 2
-
- 2 tbsp extra virgin olive oil
- 75g butter
- 1 large/2 small shallots, peeled and very finely
chopped
- 200g smoked pancetta/bacon, cubed
- 300g Arborio risotto rice
- I teaspoon tomato puree (sun dried if possible)
- 1-1.25 litres of hot chicken or vegetable stock
(cubes are ok)
- 2 tbsp freshly grated parmesan
- fresh basil
Warm the oil with 50g of the butter in a saucepan.
Add the shallot and cook until it is softened and translucent.
Add the pancetta and cook until it takes on some colour,
then add the rice, letting it toast a little in the
pan.
Now, slowly stir in the hot stock, adding it a ladle
at a time and waiting until each ladle is almost absorbed
before adding another, mixing all the while. This should
take around 18 to 20 minutes to cook, but don't rush
it as it will take this long to get a nice, creamy risotto.
About half way through cooking add the tomato puree
and stir in. When the rice is cooked to your liking
(the Italians like a little but of bite left in their
rice, but it's up to you) add the parmesan and stir
until it melts, then stir in the remaining butter and
a few roughly torn basil leaves.
Season with black pepper (the pancetta and stock will
probably have contributed enough salt). Serve with a
fresh basil leaf on top and a little drizzle of your
finest olive oil.
Serves 2 as a main or 3-4 as a starter
-
200g Back Bacon, chopped
- 60g unsalted butter
- 0.5 head celeriac, cut into bite-sized pieces
- 1 large leek
- 1 tsp thyme leaves
- 1 pinch ground mace
- 1 pinch salt and fresh ground black pepper
- 2 slices brown bread, thickly sliced, preferably
wholemeal
- 80g Caerphilly cheese, roughly grated
- 60ml dark ale, ideally Welsh
- 0.5 tsp Mustard, strong flavoured
- 1 pinch cayenne
- 600ml fish stock
- 50ml double cream
- 200g fresh crab meat
- 1 tbsp flat-leafed parsley, roughly chopped
Place the bacon, butter and celeriac in a heavy-based
saucepan over a low heat. Slice the leek in half lengthways,
keeping it together by the root end. Slice in half again,
keeping it together at the root end.
Starting at the green end, chop the leek all the way
along into thin shreds, discarding the root afterward.
Wash the chopped leek well and add to the pan, along
with the thyme, mace, salt and freshly ground pepper.
Stir well to coat evenly, cover and cook over medium
heat for 6 minutes, stirring now and then.
Toast the bread on both sides and reserve, keeping
warm.
Meanwhile, in a bowl, mix together the Caerphilly,
ale, mustard, cayenne and season with salt and freshly
ground pepper (more pepper than salt). Spread the Caerphilly
mixture evenly over the toasted bread and grill for
4 minutes.
Increase the heat of the leek mixture and pour in the
fish stock and cream. Bring to the boil and simmer for
2 minutes. Stir in the crabmeat and parsley. Take off
the heat immediately and adjust the seasoning if necessary.
Add a splash of water or cream if it is not the consistency
of a stew.
Once the rarebit is golden brown on top, slice each
serving in half and serve it at once with the bacon,
leek and crab cawl.
Serves 4
-
1 kg stewed apples
- 50 g soft butter
- 50 g flour
- 5 soupspoons sugar
- Zest of half an orange
- 2 pinches of cinnamon
- 1 pinch of nutmeg
Preheat oven to 200/400/gas 6
Mix the cinnamon, flour, nutmeg, butter and sugar in
order to almost resemble breadcrumbs.
In an ovenproof dish, pour the stewed apples mixed with
the orange zest, and cover with the crumble mixture.
Cook for about 20 minutes.
You can e-mail your questions or suggestions to Peter
at: peter@thebigchef.com
Archive:
2006
January
Recipes
February
Recipes
2005
December
Recipes
November Recipes
September
Recipes
August
Recipes
July Recipes
June
Recipes
May
Recipes
2004
April
Recipes
February Recipes
January
Recipes
|