Food Recipe Collections




FishJune 27, 2008 10:31 am

Smoked haddock tempura with salsa verde

Ingredients
For the salsa verdeSmoked haddock tempura with salsa verde
large handful flatleaf parsley
1 tbsp capers in vinegar, drained
1 tbsp each chopped fresh basil, rosemary and mint
2 anchovy fillets, drained
2 tbsp extra virgin olive oil
1 tsp white wine vinegar
1 garlic clove
salt and freshly ground black pepper
For the haddock tempura
vegetable oil, for deep-frying
200g/7oz plain flour
150ml/5fl oz ice-cold sparkling mineral water
1 free-range egg white, whisked
200g/7oz smoked haddock
lime wedges, to serve

Method
1. For the salsa verde, place all the salsa verde ingredients into a blender and blend to combine. Add a little more oil and vinegar to thin the sauce to a dipping consistency if needed.
2. For the haddock tempura, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. Mix the flour and water together in a bowl, then fold in the whisked egg white.
4. Cut the haddock into strips, then dip into the batter and deep fry for 4-5 minutes, or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
5. To serve, place the haddock tempura onto a serving plate with some lime wedges and the salsa verde sauce in a bowl, for dipping.

Recipe : Simon Rimmer from Something for the Weekend


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Fish 10:26 am

Marinated mackerel diamonds

IngredientsMarinated mackerel diamonds
6 mackerel fillets
½ lemon
10 juniper berries, lightly crushed
1 sprig thyme, leaves only
1 quantity sweet-sour marinade
salt and freshly ground black pepper
For the marinade:
400ml/14fl oz water
110g/4oz caster sugar
100ml/3½fl oz lemon juice
2 small liquorice sticks, lightly crushed
4 star anise

Method
1. Pull out any pin bones from the mackerel using tweezers, cut the fillets into large diamonds and put them in a deep dish.
2. Cut the lemon half vertically through the middle, then slice it into thin semi-circles. Place these in between the mackerel diamonds, then scatter over the crushed juniper berries, salt, pepper and thyme.
3. Combine the water, sugar and lemon juice for the marinade in a saucepan and bring to the boil. Toss in the liquorice sticks and star anise and simmer for 1 minute.
4. Pour the marinade over the mackerel diamonds while still hot. Cover with cling film and leave at room temperature until completely cold, then refrigerate for 2-3 hours depending on the size of the fish, a maximum of 2½ hours for small fillets, otherwise the consistency of the fish suffers.
5. Serve the mackerel straight from the dish, allowing everyone to season their own fish.


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Fish 10:24 am

Seafood laksa

Ingredients
groundnut oil
9 baby squid, 5cm/2in pieces
340g/12oz monkfish fillet, skinned (5cm/2in pieces)
18 raw tiger prawns, peeled with veins removed
1 lemon, juice only
2 medium hot red chillies, halved and seeded
4 cloves garlic, roughly chopped
5cm/2in fresh root ginger, peeled and roughly chopped
1 tsp ground toasted coriander seeds
handful of fresh coriander
40ml/2fl oz sesame oil
1.2 litres/2 pints coconut milk
900ml/1½ pints fresh fish or vegetable stock
200g/7oz dried vermicelli noodles
170g/6oz sugar snap peas
50ml/2fl oz Thai fish sauce (nam pla)
handful of fresh mint and basil leaves
3 spring onions, thinly sliced

Method
1. Heat a griddle pan. Brush the squid with a little oil and then chargrill for 30-45 seconds on each side. Transfer to a plate and leave to cool. Then add the monkfish and prawns to the plate. Squeeze over the lemon juice and set aside to marinate.
2. Heat a large pan. Place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and sesame oil and blend together to a coarse paste. Add this laksa paste to the heated pan and stir-fry for 1 minute. Then pour in the coconut milk and stock and bring this to the boil. Simmer for 10 minutes to allow the flavours to combine and until slightly reduced, stirring occasionally.
3. Place the noodles in a large pan of boiling salted water and immediately remove from the heat. Set aside for 3-4 minutes, then drain and refresh under cold running water. Set aside. Blanch the sugar snap peas in a small pan of boiling water. Set aside.
4. Add the fish sauce and the monkfish to the coconut milk mixture and stir gently for just a few seconds. Add the chargrilled squid and the prawns and stir gently for another few seconds until the prawns are just cooked and opaque in colour. Divide the noodles between serving bowls and scatter the sugar snap peas on top. Ladle over the coconut broth and sprinkle the mint and basil leaves and the spring onions on top to serve.

 

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Vegetables 10:20 am

Deep fried vegetables with cashews

Deep fried vegetables with cashewsIngredients

80g/2¾ of self-rising flour
salt
1 tbsp fish sauce
pinch white pepper
dash white wine
6floz/170ml water
fresh clean oil for deep-frying
1 small carrot
¼ eggplant
¼ green pepper
¼ red pepper
¼ orange pepper
¼ sweet potato
4 florets broccoli
4 florets cauliflower
½ onion sliced
1 spring onion
1 handful of cashew nuts, crushed
1 red chilli, chopped fine
1 clove garlic, choped fine
100ml/3½ of plum sauce
1 lime, juice only
dash sesame oil

Method
1. Mix flour, salt, fish sauce, white pepper, white wine, and water to make a nice smooth batter.
2. Cut all the vegetables into thin strips.
3. Wash all vegetables and dry to avoid splattering.
4. Mix well with the batter.
5. Put the oil in a wok or frying pan and allow it to be hot.
6. Deep-fry the mixed vegetables for between 3-4 minutes or until golden brown.
7. Remove onto a platter.
8. To make sauce, mix all ingredients in third group except cashew nuts.
9. Pour sauce on top of vegetables, sprinkle with crushed cashew nuts on top, and serve.

 
Recipe by :Nancy Lam from Saturday Kitchen

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Cakes 10:16 am

Felix’s Apple Cake

 have been on a quest for the perfect Dutch apple cake for years. No matter how traditional the recipe, how tart the apples or how moist the cake, it never matches the one I had at the t’Smalle café and wine bar on Egelantiersgracht in Amsterdam.

Until my last trip to the city, that is, when I met Felix Wilbrink, food writer of De Telegraaf. The original recipe would have been Jewish, he says, which explains the use of oil instead of milk or butter, enabling the cake to be made in kosher kitchens.

He makes his with a special cold-pressed Italian olive oil for an even finer result. It turned out to be the apple cake of my dreams, whether it is served as a pudding or as an afternoon treat, with cream or ice-cream, or unadorned.

INGREDIENTS

Serves 4

Prep 20min
Cook 90min


4 eggs
50g caster sugar
2tbsp lemon juice
1tbsp grated lemon zest
150g granulated sugar
250ml sunflower or light olive oil
250g plain flour
2tsp baking powder
1tsp mixed spice
750g tart cooking apples
50g flaked almonds

METHOD

Heat the oven to 170C/Gas 3. Beat the eggs with the caster sugar for 5 min until fine and pale. Mix the lemon juice, lemon zest and 100g of granulated sugar and add to the egg mixture, beating well. Add the oil, beating until incorporated. Sift in flour, baking powder and mixed spice, folding in well. Peel apples, quarter, core and slice.

Scrape half the batter into a deep-sided 23cm greased baking tin and scatter with half the sliced apples. Spoon in remaining batter, cover with remaining apples, and scatter with rest of 50g sugar and flaked almonds. Bake for 1½ hours, then turn off heat, partly open the door, and leave to cool in the oven.

 
Article : Times Online Article  

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Food Recipes 10:08 am

Asparagus and onion vinaigrette

Ingredients
6 asparagus spearsAsparagus and onion vinaigrette
2 tsp white wine vinegar
large splash of white wine
½ red onion, peeled and finely diced
salt and freshly ground black pepper
few thyme leaves
To serve
drizzle of extra virgin olive oil

Method
1. Bring a pan of water to the boil and cook the asparagus spears for 2-3 minutes. Drain.
2. Meanwhile, place the vinegar, wine and red onion in a small pan and heat gently for 5-6 minutes, to reduce. Add the seasoning and thyme leaves to the pan and heat for a further 2 minutes.
3. To serve, transfer the asparagus to a serving plate. Drizzle the vinaigrette over the asparagus and finish with a drizzle of olive oil.

Recipe by Tony Tobin


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Food Recipes 10:04 am

Nest of roasted balsamic vegetables with aromatic wild rice

IngredientsNest of roasted balsamic vegetables with aromatic wild rice
1 packet of filo pastry
3 tbsp sunflower oil
250g/9oz wild rice
1 bouquet garni sachet
1 small pumpkin, finely sliced
1 large courgette, diced
50g/2oz button mushrooms
1 red pepper, diced
100g/4oz French beans, steamed
1 small radicchio
2 tbsp balsamic vinegar
5 tbsp olive oil
salt and freshly ground black pepper
2 large sprigs of rosemary
1 bunch parsley, chopped

Method
1. Preheat the oven to 180C/350F/Gas4.
2. Place a 10cm/4in wide flan ring upside down on a baking sheet. Lightly grease the outside of the flan ring.
3. Brush five sheets of pastry with sunflower oil and place over the flan ring in layers at different angles, resulting in a star shape. Place in the oven for about 10 minutes or until golden brown. Leave to cool for 5 minutes, then carefully lift the nests off the rings and place upturned on a dinner plate. This needs to be done three more times, until you have four baskets. At this stage, raise the temperature of the oven to 200C/400F/Gas6.
4. Wash the rice thoroughly. Add to a large pan of water with the bouquet garni and bring to the boil. Simmer on a low heat for 40 to 45 minutes, until the grains have split and are tender.
5. Meanwhile, place all the vegetables in a large bowl and mix. Blend together the balsamic vinegar, olive oil, seasoning and one sprig of rosemary. Pour over the vegetables and set aside for 30 minutes for the vegetables to marinate.
6. Grease a large roasting tray and spread the vegetables evenly over the tray. Cover with foil and place in the oven for 15 minutes. Remove the foil and roast for a further 15 minutes.
7. To serve, fill each filo nest with the roasted vegetables and marinating juices. Add the wild rice around the edge of the basket and garnish with the parsley and rosemary.


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