I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.
Finely chop the onion. Chop the garlic. Chop the peppers. In a pot, heat the oil, sweat the onions for 2-3 minutes till the onions are softened. Add the garlic and mix. Split the onions between two pots. Put the red peppers in one pot and the yellow peppers in the other. Cook for a minute. Add the stock. Bring to the boil and simmer for 10 minutes. Liquidise till the soup is smooth. Pour the two different soups into the same bowl at the same time. Garnish with basil leaf.
Butternut Squash Risotto (per person)
Butternut squash
1/4
arborio rice
60g / 2oz
onion
¼
stock
1/4 pt
garlic
1 clove
butter
knob
fresh herbs
choice
Vegetable oil
1 tablespoon
Chop the butternut squash. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5. Wash the rice. Finely dice the onion. Chop the herbs. In a pan, sweat the onions in the butter but do not allow to colour. Add the rice and the garlic. Add the stock a little at a time. Cook on a low heat till the rice is tender and has absorbed the stock. Place to one side and keep warm. Add the squash and mix into the rice.
Houmous
chick peas (cooked)
455g
Garlic
2 cloves
Lemon
1 (juiced)
Tahini
2 tbls
Cumin seeds
2 tbls
Salt and pepper
To taste
Fresh coriander
2 sprigs (optional)
Crush cumin seeds. Add all ingredients together and liquidise.
Indonesian Vegetarian Curry with Coconut Milk (serves 4)
red pepper
1
red chillies
2
fresh ginger
1 inch fresh piece
raw cashew nuts
32
onion
1 medium
garlic
3 cloves
cumin powder
2 teaspoons
cloves
2
Cinnamon powder or crushed cinnamon
1 teaspoon or 1 inch stick
coconut milk
14oz can
Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Bring to the boil. Then simmer for 15 minutes.
Lemongrass-Scented Rice
Basmati rice
225g / 8oz
Small onion
1
Vegetable stock
450ml / 1pt
lemongrass
1 stick
Dice the onion and slice the lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg C.
Beat the lemon grass with the back of your knife to extract the maximum flavour. Slice the mushrooms. De-seed and finely shred the chilli. Remove the stalks from the coriander. Place the stock, lemongrass and coriander stalks in a pot and simmer for 5 minutes. Strain the stock and return to the saucepan. Add the mushrooms and simmer for 1 minute. Add the prawns, lime juice, spring onion, coriander, chilli and sauces
Caramelised Pineapple (serves 8)
pineapple
1
Caster sugar
4 tablespoons
Unsalted butter
50g / 2oz
orange
1
Peel, slice and core the pineapple. Juice and zest the orange. Heat a dry frying pan and pan fry the pineapple until golden brown (the natural sugar will come out and caramelise). To make the sauce, sprinkle the sugar into a pan in some water. Allow to dissolve and turn a light amber. Add the butter and orange zest and orange juice. Bring to the boil and reduce.
Thai Green Chicken Curry (serves 1)
chicken
1 fillet
Green curry paste
3 tablespoons
Coriander
2 sprigs
lime
1
Caster sugar
Pinch
Coconut milk
1/8 can
Fish sauce
2 tablespoons
oil
1 tablespoon
basil
1 sprig
Chop the coriander and basil. Slice the chicken into thin strips. Heat the oil in a saucepan. Add the curry paste and cook for 1 minute. Stir in the coconut milk. Cook for 5 minutes. Add the chicken and sugar. Season. Simmer for 3 minutes or until the chicken is cooked. Stir in a spoonful of coconut milk, a squeeze of lime, the basil and coriander.
Coconut Ice Cream Parfait (serves 8)
Eggs
6
Caster sugar
150g / 6oz
Coconut milk
1 tin
Double cream
450ml / 1pt
Whisk the cream to soft peaks. Set aside in the fridge. Separate the eggs. In a pan, boil the sugar with the coconut milk to a light soup. In a bowl, combine the coconut syrup and whisk over a pot of boiling water until white and doubled in bulk, taking care not to scramble the eggs. Remove the bowl from the heat and continue to whisk until cold. Fold together the egg mixture with the double cream. Place mix in a mould and freeze for 5 hours.
Baked Julienne of red pepper and mushrooms with ginger and soy
Red pepper
½
Onions
¼
Mushrooms
2
Ginger
Small piece
Soya sauce
Dash
Chilli
1/8 (to taste)
Coriander
Sprig
Spring onion
1
Leek
1/6
Cashew nuts
8
Green cabbage
1 oz
Cut all vegetables into strips (julienne) and place on lightly oiled (sesame oil) parchment paper. Sprinkle nuts and soya sauce and coriander on top. Season. Make a sealed envelope and bake in hot oven (pre-heated at 200 deg C) for 10 minutes, remove and serve.
Thai Green Curry Paste
Fresh green chillies
10
shallots
2
garlic
6 cloves
ginger
1 inch
Lemon grass
2
limes
2
coriander
2 tablespoons
White peppercorns
4
Coriander seeds
1 tablespoon
Cumin seeds
1 teaspoon
Slice the ginger, garlic, lemongrass and shallots. Chop the coriander. Halve and de-seed the chillies. Zest the limes. Gently toast the peppercorns, coriander seeds and cumin seeds. Crush to a paste using a pestle or the back of a knife. Combine all the ingredients in a food processor. Refrigerate in a sealed container until ready to use.
Prawn and Sesame Toast (serves 4)
Peeled and cooked prawns
50g / 2oz
White fish fillet
50g / 2oz
Egg
1
Natural yoghurt
2 tablespoons
Chilli powder
1 spoonful
Spring onion
1
White bread
2
Sesame seeds
2 tablespoons
Finely chop the spring onion. Cut the crusts from the bread. Remove bones from the fish. Separate the egg and beat the white. Puree the fish and prawns. Add the yoghurt, chilli powder and blend till smooth. Season. Lightly oil a tray and place the bread slices on it. Spoon the fish paste on the bread and spread evenly. Brush with the beaten egg and coat with sesame seeds. Cook in the oven at 200degC until golden brown.
Trim the scallops. Cut the carrot, courgette and leek into long strips. Melt the butter and add the carrot. Reduce heat, cover and sweat for 2 minutes, add the leek and courgette and sweat for 1 minute. Season. Brush scallops with oil. Pre-heat pan and fry for 40 seconds on either side until golden brown and just cooked. Season. Add a squeeze of lemon. Place scallops on the spaghetti.
Lobster Bisque with Langoustine and Brandy (serves 4)
Live lobster
1 small
Langoustine heads
12
Carrot
1
Tomato puree
1 teaspoon
Paprika
½ teaspoon
Onion
1
Celery stick
1
Garlic
1 clove
Bulb fennel
½
Tomato
1
Dry white wine
¼ pint
Fish stock
½ pint
Cold water
½ pint
Olive oil
3 tablespoons
Tarragon, basil, thyme
2 sprigs of each
Bay leaf
1
White peppercorns
¼ teaspoon
Plain flour
60g / 2oz
Coriander seeds
¼ teaspoon
Cook the lobster for 15 minutes per lb in boiling water, then cool. Crack open and extract the meat. Chop the carrot, garlic, onion, celery, fennel and tomato. Heat the oil in a large pan. Saute the langoustines for 5 minutes until pink. Saute the vegetables until golden brown, add the tomato, plain flour tomato puree and paprika. Add wine and reduce by half. Add the stock, water and remaining ingredients. Simmer for 20 minutes until reduced by half. Strain through a fine sieve. Season. Put the brandy in the bottom of the bowl and swirl round. Put the lobster in bottom of bowl and pour bisque on top to heat. Serve with a swirl of double cream.
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Crab and Avocado Gateau with Lemon Dressing
Good quality white crab meat
50g
Avocado
½
Red onion
½
Lime
1
Red chilli
1 cm piece
Coriander
1 tablespoon
Rocket or red chard leaf
Handful
Lemon
1
Olive oil
2 tablespoons
Plum tomato
1
Caster sugar
Pinch
De-seed the tomato then finely dice. Very finely dice the avocado and red onion. Finely chop the coriander and chilli. In a bowl mix together the avocado, red onion, coriander, chilli, tomato and the juice of half a lime. Season. Add a pinch of sugar. In a separate bowl loosen the white crab with your fingers and season. Add a little lemon juice. For the dressing, whisk together 1 spoonful of lemon juice, 3 spoonfuls of olive oil, and pinch of sugar. Season. Using a metal ring, half fill with the crab, then top with the avocado mix, Dress the leaves with lemon dressing. Place on top. Spoon more dressing round the plate.
Chop mushrooms, onion and garlic and pick thyme leaves. Add butter to pan then sweat onions and garlic adding mushrooms and thyme, then cover with stock. Boil then simmer to cook. Blend soup and serve.
Oranges in Whisky Caramel
Oranges
8
Caster sugar
120g / 4 oz
Whisky
dash
Water
60ml / 2 fl oz
Peel and slice the orange. Heat the sugar in a thick-bottomed pan. Add the water and Drambuie and it will turn to caramel. Pour over the sliced oranges.
Crab & Sweet Potato Fishcakes (Serves 1)
White crab meat
60g / 2 oz
Small sweet potato
½
Coriander
1 sprig
Plain flour
For dusting
Butter
30g / 1 oz
Lemon
1/8
Peel and chop the potato. Chop the coriander. Boil the potato. Mash and season. Add the potatoes to the crab meat. Add a squeeze of lemon and the coriander. Shape and coat in flour. Pan fry in a little oil. Turn over and add the butter and cook till hot.
Lentil Vinaigrette (Serves 1)
Red lentils
60g / 2 oz
Olive oil
60ml / 2 fl oz
Rice wine vinegar
30 ml / 1 fl oz
Shallot
1
Vegetable stock
60ml / 2 fl oz
parsley
1 sprig
Chop the parsley. Finely dice the shallot. Put the lentil in a pan and cover with the stock. Boil until just cooked. Drain the lentils. Add the rest of the ingredients to the drained lentils and season.
Skye Bridge Chips (serves 4)
Sweet Potato
4
Vegetable oil
4 tablespoon
Peel the potato and slice longways. Place in oven tray. Drizzle with oil. Cook for 10-12 minutes.
Gateau of Haggis, Neeps & Tatties (Serves 1)
Haggis
60g / 2 oz
Turnip
60g / 2 oz
Maris piper potato
60g / 2 oz
butter
30g / 1 oz
Peel and chop the turnip and potato. Keep separate. Separately, boil broth. Drain. Mash. Season. Divide the butter between the two. Place the haggis in a ring, then the mashed turnip on and potato to fill. Put in the oven for 10 minutes at 200 deg C. Remove the ring and serve
Baked Cod with Cheddar Rarebit Crust (serves 1)
Cod
1 fillet
Cheddar
90g / 3 oz
Plain flour
60g / 2 oz
Butter
60g / 2 oz
Milk
112ml / ½ pt
Eggs
2
Parsley
1 large sprig
Separate the eggs, you only need the yolk. Grate the cheese. Melt the butter and add the flour. Mix. Slowly add the milk to thicken the sauce. Add cheese slowly, stirring. Remove from heat and leave to cool. Season. Add the egg yolks and parsley. Spread over the fish. Bake in a pre-heated oven for 5-8 minutes at 2000 deg C until golden brown.
Peel and chop the onion and potato. Very finely slice the leek. In a pot warm the butter. Add the onions. Cook without colour for 3 minutes. Add the potato and stock. Simmer for 10 minutes. Add the leeks . Cook for another 2 minutes. Liquidise and return to the pot, add the cream. Season. Meanwhile, slice the baguette into squares. Bake till golden brown. Serve with chopped chives.
Slow Roasted Tomato
Tomato
1
Chilli
To taste
Garlic
To taste
Salt and pepper
To taste
Caster sugar
Pinch
Thyme
Sprinkle of leaf
Soya sauce
Splash
Vegetable oil
Drop
Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 125 deg C for 60-90 minutes.
Red Lentil Broth (Serves 1)
Red lentils
1 oz
Vegetable stock
2 fl oz
Carrot
½ oz
Celery
½ oz
Leek
½ oz
Shallot
Half
Chop carrot, celery leek and shallot. Cook vegetables in a pan with a dash of vegetable oil for 1 minute. Add lentils for 10-15 seconds then add the vegetable stock. Bring to boil and simmer until lentils are “al dente”. Season with vinegar and olive oil
Chicken stuffed with Stornoway black pudding (serves 1)
chicken
1 fillet
Black pudding
30g / 1oz
Mash the black pudding. Make a pocket in the chicken and insert the black pudding. Fold fillet into flap and put in oven for 8 minutes at 200degC.
Rosemary Baby Potatoes Roasted (serves 4)
Baby potatoes
450g / 1lb
Rosemary
1 sprig
Vegetable oil
1/4pt
Salt
pinch
Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 200degC/Gas mark 6 for 20-30 minutes or until tender.
Mussels in White Wine (per person)
fresh mussels
225g / 8oz
garlic
1 ½ cloves
white wine
½ glass
cream
112 fl oz / 1/4pt
onion
½
chives
few strands
Dice the onion and chop the chives. Heat a thick bottomed pan. In a bowl put the mussels, wine, garlic and onion. When the pot is hot pour the contents of the bowl into the pot and cover with a lid. When all the mussels have fully opened, add the cream and chives. Stir with a spoon.
Caramel Apple Tart
Apple
1
Puff pastry
10 1.5inch rounds 1/4inch thick
Brown sugar
60g / 2oz
Butter
60g/ 2oz
Double cream
2 fl oz
Cut the apple into 1/2 inch slices. Place the apple on each round and cook in the oven at 200deg C / gas mark 6 for 7 minutes. Boil the brown sugar, butter and cream and whisk together to form the toffee sauce. Coat each tart with sauce.
Chop the onion and garlic. Peel and dice the potato. Chop the chives. Peel and dice the chorizo. Wash and pick the spinach. In a pan, heat the oil and cook the onion and garlic without colour for 3 minutes. Add the potato and stock. Simmer until tender. Blend. Add the remaining oil and cook the chorizo. Add the spinach. Cook for 1 minute. Add the blended mixture and warm through. Add the cream. Season. Sprinkle with chives.
Pave of Venison
Venison loin
100 g
Shallot
2
Rosemary
1 sprig
Salt & pepper
Seasoning
Butter
25 g
Pan fry the version in hot oil till well coloured on both sides. Roast the shallots with rosemary. Season, then place in the oven topped with butter for 6-7 minutes at 200 deg C. Leave to rest. Carve.
Red Onion Relish
red onions
2
sugar
90g/ 3oz
red chilli (optional)
1
Slice the onions and (if using it) chilli. Cook till liquid released from the onion. Add the sugar. Cook for 10 minutes or until the mixture is sticky. Leave to cool slightly.
Beef Wellington (serves 1)
Fillet steak
100g / 3oz
Puff pastry
100g / 3oz
shallot
1
Button mushrooms
4
sherry
Splash
Double cream
1 tablespoon
tarragon
1 sprig
egg
1
Vegetable oil
2 tablespoons
Make the egg wash. Finely chop the shallots. Dice the mushrooms. Chop the tarragon. Heat one tablespoon of oil in a pan. Season and sear the beef until nicely coloured. Remove the beef . In the same pan, heat the remaining oil. Add the mushrooms and cook till golden brown. Add the shallots. Cook for 1 minute. Add the sherry. Reduce until evaporated. Add the cream. Simmer until thick. Season. Remove from heat and add the tarragon. Allow to cool. Roll out the pastry to a large circle. Place the mushroom mix in the middle and the beef on top. Brush the surrounding pastry with the egg wash. Fold over the beef, sealing the pastry with egg wash as required. Turn over and brush with egg wash. Bake in the oven for 20 minutes at 160decC.
Baby Roast Potatoes Roasted in Duck Fat
Baby potatoes
450g / 1lb
Rosemary
1 sprig
Duck Fat
1/4pt
Salt
pinch
Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 4 for 40 minutes or until tender.
Duck Liver Parfait
Trimmed duck liver
½ kg / 1.1lb
onion
1 large
garlic
4 cloves
Streaky bacon
225g / 8oz
butter
2256g / 8oz
cognac
½ cup
Chop the onion, crush garlic and lardon bacon. Melt the butter in a pan and seal the bacon and livers. Add the onion and garlic until soft. Add cognac. Season. Cook for 20 minutes until cooked. Blend until smooth. Adjust seasoning. Chill till set. Cover with clingfilm or melted butter.
Beat together in a large bowl the eggs, milk and vinegar. In another bowl, mix together the flour, yeast, salt and sugar. Add the two mixtures together to a sticky dough. Add the oil while continuing mixing. Oil a 1 kg/ 2.2lb bread tin and put the dough in the tin. Cover and put in a warm place and prove for 1 hour.
Bake in a pre-heated over for 45 minutes at 220 deg C / Gas Mark 7.
Cup Cake (makes 12 ordinary sized or 8 bumper sized)
Butter or Margarine
150g / 6 oz
Caster sugar
150g / 6 oz
Eggs
3 medium
Vanilla extract
½ teaspoon
milk
5 tablespoons
Self raising flour
150g / 6 oz
Heat the oven to 180C/350F/Gas 4. Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. .
Butter Icing for Cup Cakes
Butter, softened
140g / 5 oz
Icing sugar
280g / 10 oz
Milk
½ teaspoons
Food colouring
Few drops
Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.
Victoria Sandwich
Butter or Margarine
150g / 6 oz
Caster sugar
150g / 6 oz
Eggs
3 medium
Vanilla extract
½ teaspoon
milk
5 tablespoons
Self raising flour
150g / 6 oz
Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool. Sandwich the cakes together with jam, whipped cream and berries.
Fruit Scones ( makes 4 large ones)
Gluten free bread flour
450g / 1lb
Caster sugar
80g / 3oz
Butter at room temp
80g / 3 oz
Mixed dried fruit
50g / 2 oz
Eggs
3
Milk
250ml / 8.5fl oz
Extra flour dusting
Little
Dried fruit
50g / 2oz
Gluten free baking powder
5 teaspoons
Preheat the oven to 220C/425F/Gas 7. Sift the flour and salt into a bowl and add the butter. Rub lightly until the mixture looks crumbly. Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Add the remaining milk a little at a time to form a dough. Turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones. Place the scones on the lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.
Chocolate Chip Muffins (makes 8)
Gluten free plain flour
225g / 8oz
Caster sugar
70g / 2oz
Eggs
2
butter
112g / toz
Milk
125 ml / 4 fl oz
Baking powder
1 teaspoon
Chocolate buttons
170g/ 6oz
Butter and eggs should be atom temperature. Cream the butter until soft. Add the sugar. Beat until light and fluffy. Beat in the eggs one at a time. In a bowl, sift the flour and baking powder then sift it again. Fold into the butter mixture, alternating with the milk. Stir in the buttons. Divide the mixture between the cake trays or gently spread into paper or silicon cupcakes. Fill up to no more than three-quarters. Bake for 25-30 minutes. Allow to cool for 10 minutes.
Peel and finely chop the onions. Peel and finely chop the potatoes. Put the haddock in large pan with 300ml (¾ pt) water. Bring to the boil and simmer for 5-10 minutes until the fish is just cooked. Remove the fish and flake into large chunks. Add the onions and potatoes to the pan with plenty of white pepper. The water should cover the vegetables. If not, add some milk. Cover and cook for 12-15 minutes. Then add the milk and butter and bring to the boil. Then simmer for 3 minutes. Blend. Season. Sprinkle with chopped chives.
Chicken stuffed with Haggis (serves 1)
chicken
1 breast
onion
1/4
haggis
2 teaspoons
tarragon
4 leaves
Chop the onion and herbs. Mix together the haggis, onion and herbs. Make a pocket in the chicken, insert herbs and seasoning, fold fillet over hole. Put in oven for 10-15 minutes at 200degC.
Whisky Cream Sauce
onions
2 oz
whisky
splash
double cream
2 fl oz
course grain mustard
¼ teaspoon
butter
1 oz
crushed black pepper
to taste
Fine chop the onions. Put butter in a pan and heat. Cook chopped onions until soft. Add mustard and whiskey, taking care to flame alcohol. Add cream and reduce to sauce consistency
Clapshot (serves 4)
maris piper potatoes
450g / 1lb
turnip
450g / 1lb
onion
1 medium
chives
2
butter
60g / 2oz
Peel the potatoes and turnip. Slice the onion. Chop the chives. Cut the potatoes and turnips into small pieces. Boil the potatoes and turnip together. When soft, drain, and dry out. In a pot, melt the butter and caramelise the onions. Finely mash (or use a potato ricer) the potatoes. With a fork, roughly mash the turnip. Mix the turnip and potato together and add the caramelised onions. Check seasoning. Add the chives.
Mushroom Pearl Barley Risotto
(serves 4)
mushrooms
225g / 8oz
pearl barley
225g / 8oz
veg stock
300ml / 2/3pt
onion
¼
garlic
1 clove
bay leaf
2
tarragon
1 sprig
vegetable oil
tablespoon
Soak the barley in cold water for 24 hours. Tear the mushrooms. Chop the tarragon, onion and garlic. Put the stock in a pot. Drop in the bay leaf, onion, garlic and mushrooms. Cook for 5 minutes. Strain the mushrooms. Reduce the stock by half. Add the barley and wild mushrooms. Cook for 5 minutes or until soft. Add tarragon at the end.
Whisky Cranachan (serves 4)
oatmeal
15g / 1/2oz
honey
2 tablespoons
double cream
225ml/ 1/2pt
whisky
1 dash
raspberries
punnet
mint
1 sprig
Toast the oatmeal in the oven, soak with whisky. Whisk the cream into a soft consistency. Add the oatmeal, honey and half the mashed raspberries. Roughly mix. Pipe into glass (disposable piping bags are adequate) layering rest of the raspberries (leaving one). Garnish with raspberry and fresh mint.
Heat milk in a thick pan until just about to boil. Reduce heat and add vinegar. Turn off heat. Stir gently. After 1 minute return to heat to help the curds cluster. Pass through a muslin cloth and cheesecloth. Let settle for 15 minutes. Press the curds. Cool down in bowl of iced water. It lasts for 1 week in a fridge, but best to eat straight away.
Thai Lemongrass Omelette (serves 1)
eggs
3
lemongrass
1
oil
for frying
chilli
1
coriander
sprig
Chop the chilli. Slice the white section of the lemongrass very thin. Beats eggs. Add lemongrass. Heat the oil in a pan until just smoking. Pour in the eggs in a swirling motion. Cook for just 20 seconds (when brown on bottom) and flip over. Cook for another 20 seconds (when brown on bottom). Serve with chilli and coriander.
Asian Wilted Spinach (serves 4)
baby spinach
450g / 1lb
spring onions
1 bunch
coriander
1 sprig
vegetable oil
2 tablespoons
ground coriander
1 teaspoon
garlic
1 clove
water
1 tablespoon
cumin
pinch
salt
1 teaspoon
Wash and dry spinach. Finely chop coriander. Finely chop garlic. Finely chop the onions. Heat some oil in a pan. Cook the onions for 3 minutes. Add spinach and coriander to the pan. Add spices, chilli and garlic. After 2 minutes, add the water and cook until spinach is tender about 4-5 minutes. Add chilli to taste. Season.
Thai Spiced Marinated Vegetables
with Red Lentils
red lentils
60g / 2oz
vegetable stock
225ml / 8 fl oz
cumin
1 teaspoon
baby carrots
4
shallots
8
green beans
60g / 2oz
white wine vinegar
2 tablespoons
vegetable oil
1 teaspoon
jalapeno / red pepper
???
parsley
1 sprig
Soak lentils for 24 hours and then drain. Peel and trim the carrots and shallots. Trim the beans. Chop the parsley. Heat the stock. Heat the oil. Add the lentils and cumin. Cook for 1 minute. Add the stock. Bring to the boil and simmer for 5 minutes. Add carrots and cook for 2 minutes. Add peppers and cook for 2 minutes. Add green beans. Remove from heat and add vinegar. Serve with chopped parsley.
Stuffed Peppers Malaysian Style (serves 4)
red pepper
4
vegetable oil
1 teaspoon
ginger
30g / 1oz
garlic
2 cloves
shallots
2
curry powder
½ teaspoon
ground coriander
½ teaspoon
cumin
½ teaspoon
cinnamon
¼ teaspoon
couscous
225g/ 8oz
vegetable stock
675ml / 1 ½ pt
coconut milk
1 tin
orange
1/2
Sweet potato
1
Chop the ginger and shallots. Slice the mushrooms. Paste the garlic. Peel and chop the potato. Juice the orange. Mix together the ground coriander and curry powder. Boil the stock. Heat the oil in a pan and cook ginger, garlic and shallots for 3 minutes. Add spices and cook for 1 minute on a medium heat. Add the hot stock and sweet potato. Bring to the boil. Cover and cook for 10 minutes (until potato is soft). Add the milk. Bring to the boil and add the couscous and orange juice. Turn off to allow the couscous to swell. Season. Remove middle from pepper and the top. Smear with oil. Stuff with the mixture. Cook in the oven at 200 deg C/Gas Mark 6 for 10 minutes. Fill with couscous and serve with fresh coriander.
Spiced parsnip soup with wild mushrooms (Serves 2)
Parsnip
4 oz
Onion
2 oz
Potato
2 oz
Vegetable stock
½ pint
Wild mushroom
2 oz
Garlic
1 clove
Curry powder (medium-hot)
1 teaspoon
Peel and roughly chop onions, parsnip, potato and squash garlic. Pick mushrooms from stock. Roast parsnips, potatoes, onion and garlic with little olive oil and curry powder with salt and pepper at 180 deg C for 30 minutes. When soft put in pan and cover with stock to boil. Blend and finish with grilled mushrooms on top and swirl of double cream, yogurt or crème fraiche.
Smoked Salmon Tartare on Toasted Brioche (Serves 2)
Brioche
2 slices
Smoked salmon
4 oz
Capers
1 oz
Salted/fresh anchovies
1 oz
Shallot
½
Parsley
1 sprig
Extra virgin olive oil
Dash
Lemon
Wedge
Finely chop all except brioche. Mix salmon, capers, anchovies and shallots with parsley, salt and pepper, and a little extra virgin olive oil. Toast brioche slice on both sides, mould salmon mix into a round shape and place on the brioche with little herb and lemon in middle.
Smoked Salmon Canapes
Cream cheese
60g / 2oz
chives
30g / 1oz
Smoked salmon
112g / 4oz
Beat the cheese and chives and season. Lay out the smoked salmon on clingfilm slightly overlapping. Spread cheese mix on salmon and roll up tight. Chill. Remove clingfilm. Slice..
Melon Martini Watermelon Shot (serves 4)
Honeydew melon
1
watermelon
¼
Vodka (optional)
Mint
To garnish
For the shot – peel (what about seeds? )and blend the watermelon and pass through a fine sieve. Chill before serving in a shot glass.
For the martini – peel and seed the honeydew melon. Take out 4 pearls. Blend the rest. Chill. Serve in martini glasses with a single melon ball on a cocktail stick. Garnish with mint. (add optional vodka)
Spiced Parsnip Cappuccino (serves 2)
butter
30g / 1oz
Parsnips
2
onion
¼ medium
Garlic
1 clove
Cajun spices
1 pinch
Veg/chicken stock
225ml / ½ pt
Dice the parsnip into quarter-inch pieces. Finely chop the onions. Paste the garlic. In a pan melt the butter and sweat the onion until soft. Add the garlic and cook for 1 minute. Add the parsnips and spices and cook on a moderate heat for 2 minutes. Add the stock and cook until parsnip is softened. Blend. Add spices and season to taste. Top with frothed heated semi-skimmed milk and grated nutmeg.
Broccoli, Brie & Cranberry En Croute (serves 1)
broccoli
1 large stalk
brie
1 slice
cranberry
1 teaspoon
Puff pastry
100-120g / 3-4oz
Egg
1
Make an eggwash with the egg. Trim the broccoli. Cook the broccoli in boiling salted water till soft. Cool quickly. Roll out the pastry, placing the broccoli, brie and cranberry in the middle. Eggwash and wrap. Bake for 10-15 minutes or until golden brown at 200 deg C / Gas Mark 6
MAIN COURSES
Roast Turkey & Stuffing
Turkey
1
sage
8-10 leaves
Sausage meat
225g./ 8oz
onion
1
white bread
6 sclices
butter
125g / 5oz
eggs
2
Remove legs and bone from turkey, being careful to remove the sinews. Fill with stuffing (see below) and tie and cook for 1 ½ hours at 180 deg / Gas Mark
For the stuffing – chop the onion. Decrust the bread. Dice bread small. Sweat the onions in a pan with the butter until soft. Add the bread and sage. Mix the sausage meat, the eggs and the sage-and-onion mix. Season with salt and pepper.
Turkey, Stuffing & Cranberry En croute (serves 1)
Turkey escalope
1
Cranberry sauce
1 teaspoon
Puff pastry
112g / 4oz
sage
4 leaves
onion
1 large
Sausage meat
60g/ 2oz
butter
60g / 2oz
egg
2
White bread
4 slices
Decrust and dice bread. Make an eggwash from 1 egg. Finely chop the onion. Seat the onion in butter until soft. Add sage and bread. Fold into sausagemeat and agg. Roll in greaseproof paper and bake in oven at 190 deg c/ Gas Mark 5 for 20 minutes.
Roll out the pastry and place the cooked stuffing in the middle with cranberry on top and then the turkey on top of that. Eggwash, wrap and eggwash again. Bake in oven for 15-20 minutes at 190 deg C / Gas Mark 5 until golden brown
Roast Poussin with Celeriac and Shallots (Serves 1)
Poussin
1
Celeriac
4 oz
Shallots
2
Olive oil
Dash
Place peeled and chopped vegetable on roasting tray with oil and put poussin on top. Season and cook for 45 minutes until juices run clear.
ACCOMPANIMENTS & SAUCES
Gravy
Red wine
112ml / ¼ pt
Chicken/veg stock
225ml / ½ pt
cornflour
2 heaped teaspoons
Tomato paste (optional)
1 teaspoon
Don’t make the gravy till the turkey is cooked. When turkey is cooked, remove it from the tray. Drain off excess fat from turkey tray. (For extra colour add the optional tomato paste for 2 minutes before stock until it browns). In a separate pan, add what’s left to the stock and red wine. Bring to the boil. Mix the cornflour with cold water to make a paste and add to the stock to thicken. Pass through a fine sieve and season. .
Bread sauce (serves 1)
White bread
2 slices
onion
¼
Veg / chicken stock
112ml / ¼ pt
butter
30g / 1oz
Cut crusts off bread. Dice small. Dice onion. Sweat onions and butter in a pan on a moderate heat until soft. Add the bread and stock. Bring to the boil and mash until it thickens. Season. (You can add double cream if you want)
Baby Potatoes Roasted with Rosemary & Garlic (serves 2)
baby potatoes
175g / 6oz
rosemary
2 sprigs
Vegetable oil
To mix
garlic
4 cloves
Mix the potato and oil and lay on a roasting tray and season. Roast for 20-30 minutes at 190 deg / Gas Mark 5. Add peeled whole garlic and roast for another 10 minutes. When ready to serve, add rosemary and toss through potatoes. ,
Nutmeg Bread Sauce (serves 4)
White sliced bread
8
Milk
¼ pt
Chicken stock
¼ pt
Onion
½
Nutmeg
1 pinch / fresh grated
Garlic
1 clove
butter
1 knob – 2 oz
Chop onion and garlic. Cut crust off bread and dice. Gently cook onion and garlic in butter , add bread, grated nutmeg, milk and stock, bring to boil and cook for 5 minutes slowly. Stir or blend, season and serve.
To serve
Mix chestnuts with shallots and celeriac. Make rest for cooked poussin. Place nutmeg sauce in ramekin at side with braised red cabbage.
Black Pudding Mash (serves 3)
Stornoway black pudding
2 slices
Maris pipers
250g / ½ lb
Butter
60g / 20z
Peel and dice potatoes. Boil in slated water till soft. Drain. Keep in pot to dry for 2 minutes. Roast the black pudding for 5 minutes in oven at 200 deg C/ Gas Mark 6. Mash the potato. Fold the black pudding into the potato along with the butter. Season
Braised Red Cabbage (Serves 2)
Red cabbage
¼
Sultanas
2 oz
Red current jelly
2 table spoons
Red wine
½ pt
Apple
1 small green
butter
2 oz
Thinly slice cabbage, soak sultanas, peel and dice apple. Fry cabbage in butter when soft and add sultanas and apple. Cook for 2 minutes and add wine and red current jelly. Cook slowly for 25-30 minutes in low heat stirring continuously.
DESSERTS
Pears Poached in Spiced Wine (Serves 4)
Pear (firm)
4
Caster sugar
100g / 4 oz
Red wine
150ml / ¼ pt
Water
150ml / ¼ pt
Brandy
2 table spoons
Lemon
2 strips of rind
Lemon juice
1 table spoon
Cinnamon
1 stick / 1 teaspoon of ground
Cloves
6
Mint sprigs
To decorate
optional
Served cream or crème fraiche
Peel pears leaving stalk intact. Put sugar, wine, water, brandy, lemon peel, cinnamon and cloves in pan and heat gently stirring occasionally until sugar is dissolved. Put pears in pan and bring the pouching liquid to the boil. Cover and simmer gently for 25 minutes or until pears are tender. Turn them occasionally to ensure even cooking. Remove pears from pan, pour over poaching liquid and decorate with mint leaf imitating leaves from pear; serve with crème fraiche or soured cream.
Xmas pudding Ice-Cream (Serves 4-6)
Vanilla pod
1
Double cream
300ml
Milk
300ml
Egg yolks
3
Caster sugar
175g – 6 oz
Xmas pudding
3 oz
Scrape vanilla into milk and cream in pan – heat to boil. Mix egg yolks and sugar, beat till pale. When cream etc boiled add to egg mix beating all the time. Continue beating until cold, add crumbled Xmas pudding and freeze in a container (e.g. a ramekin). Stir well every 30 minutes until frozen. Use soon as at its best as soon as served.
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