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Pour homme...
Tantalise her tastebuds,
and make her swoon with delight at being with a man who can
cook.....and she won't know how easy it really was!
Follow our foolproof recipes,
specially created for the boys, by the ok50 celebrity chef
Peter Osborne.
Entree: Super
Simple Salmon
Main Dish: Chicken
Stroganoff
Dessert: White
Chocolate Mousse
Ready in 20 minutes plus 1 hour chilling
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 decorating
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 to cool. 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.
Serves 2
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!!
 250
g skinned, boned chicken breast halves
55 g butter
1 tablespoon olive oil
1 small onion, thinly sliced
175 g sliced button mushrooms
1teaspoon Dijon mustard
55 g sliced pickled gherkins
100 ml sour cream
salt and pepper
Noodles or rice, to serve
Chopped fresh parsley, to garnish
Paprika, to garnish
Place chicken breasts between 2 sheets of cling film. Using
a rolling pin, beat to flatten. Slice into 1-1/2" X 1/2"
strips.
In a large frying pan, heat half of the butter and oil. Add
onions; cook until softened. Add mushrooms and cook 5 minutes.
Remove from pan and set aside.
In the pan, heat remaining butter and oil over high heat.
Add chicken; cook, turning frequently, 6 to 8 minutes or until
cooked through. Return onions and mushrooms to skillet. Stir
in mustard, gherkins, sour cream, salt and pepper. Heat until
hot, 3 to 4 minutes.
Serve on a bed of noodles or rice and garnish with chopped
fresh parsley and paprika.
Serves 2.
 4
oz. white chocolate
1 large egg
1 egg yolk
1 oz. caster sugar
1/4 pint whipping cream
1 tsp. gelatine
1 tbs. grand Marnier -optional but better with !!
2 Brandysnap baskets- home made or shop bought - optional
Melt the chocolate in a bowl over water.
Separate egg; whisk white until stiff but not dry.
Whisk in caster sugar.
Fold in the two egg yolks.
Whisk the cream until it just holds its shape.
Dissolve the gelatine in 1 tbs. of boiling water.
Fold the melted chocolate, then the cream, Grand Marnier,
& gelatine into the egg mixture.
Chill the mousse in the fridge.
Final Preparation
Divide mousse between baskets or a glass dishes, and top each
with 2 fresh raspberries or chopped pistachio nuts.
Serve chilled
Serves 2
Don't forget the champagne!
Happy Cooking and Bon Appetit!!!
You can e-mail your questions or suggestions to Peter at:
peter@thebigchef.com
January
Recipes
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