Salmon Parcels

  • 2ltrs Double Cream
  • Egg White Cod Mousse
  • 150g Cod Fillet
  • 1 bunch of chopped chives
  • 600g Salmon Boned
  • 1 Beef Tomato
  • 500ml Fish Stock
  • ½ btl White Wine White Wine Sauce
  • 250ml Double Cream

1. Prepare the cod mousse, place in a food processor, add 2 tablespoons of double cream, 1 egg white, chilled minced cod & seasoning and process until smooth. Stir in chopped chives.
2. Cut salmon into thin slices, 12cm square and place to one side.
3. Spread a little cod mousse onto each square of thinly sliced salmon and wrap into small cushions. Turn over and return to fridge.
4. Blanch the beef tomato, peel, de bone fish and cut into 5cm strips.
5. Make the white wine sauce.
6. Add the cream, reduce until of a sauce consistency and pass through a fine strainer.
7. Steam the salmon parcels for 4 mins.
8. Ensuring all ingredients are hot, pass some onto a plate, place salmon parcel on top and neatly arrange tomato petals around.
9. Brush salmon with a little clarified butter.
10. Blanch two chives, tie into a flower and place on top of the salmon parcel. If so desired, place onto a napkin.

Carrot & Orange Soup

  • 400g Sliced Carrots
  • 50g White of Leek
  • 50g Onion
  • 25g Butter or Margarine
  • 25g Flour
  • 1 Teaspoon Tomato Puree
  • 1L White Stock
  • Zest and Juice of 2 oranges
  • Bouquet Garni
  • Salt & Pepper
  • 125ml Natural Yoghurt

1. Gently sweet the sliced vegetables in the butter without colour, until soft, mix in the flour.
2. Cook over a gentle heat without colouring.
3. Mix in the tomato puree.
4. Gradually add the boiling stock. Stir well.
5. Prepare a fine julienne from the zest of the orange, blanch and refresh.
6. Add the orange juice to the soup.
7. Add bouquet garni, salt & pepper.
8. Simmer gently for approx 45 mins.
9. Remove bouquet garni, liquidise and pass through a coarse strainer.
10. Return to a clean pan, reboil, correct the seasoning and consistency, finish with yoghurt. Garnish with the julienne of orange zest.

Note: Alternatively, the soup may be garnished with cream of fromage frais.

Bouillabaisse

  • 1½ kg Assorted prepared fish eg sole, cod, red mullet, monkfish
  • 300g Mussels
  • 75g Chopped Onion
  • 10g Crushed Garlic
  • 125ml White Wine
  • 500ml Water
  • 100g Tomatoes, skimmed, deseeded dicedOr
  • 25g Tomato Puree
  • Pinch of Saffron
  • 125ml Olive Oil
  • 6g Chopped Parsley
  • Salt & Pepper
  • 25g Butter
  • 10g Flour Beurre Manie
  • French Bread

1. Clean, de-scale and wash the fish. Cut in 2cm pieces on the bone. Clean the mussels.
2. Place the cut fish with mussels on top in a clean pan.
3. Simmer the onion, garlic, wine, water, tomato, saffron and bouquet garni for 20mins.
4. Pour onto the fish, add the oil and parsley, bring to the boil and simmer for 15mins.
5. Correct seasoning, thicken with beurre monie.
6. The liquor, may be served first as a soup followed by the fish accompanied by French bread which has been toasted, left plain or rubbed with garlic.

Note if using soft fish e.g. whiting, add it 10mins after the other fish.

Baked Cheesecake

  • 75g Butter
  • 25g Castor Sugar
  • 10g Water Paste
  • 100g Soft Flour
  • 25g Crushed digestive biscuits
  • 50g Butter
  • 100g Caster Sugar
  • 50g Egg
  • Zest and juice of ½ lemon, pinch of salt Filling
  • 25g Cornflour
  • 300g Soft Cheese
  • 50g Washed sultanas
  • 50g Castor Sugar
  • 50g Egg Paste for Lattice
  • 125g Soft Flour

1. Prepare the filling by creaming together the ?? and sugar until light and creamy.
2. Beat in the egg and add the lemon juice and zest. Mix well.
3. Add the salt. Mix in the cornflour and soft cheese.
4. Fold in the sultanas.
5. For the paste, cream together the lot and sugar and add the water. Mix well.
6. Fold in the flour and crushed digestive biscuits. Relax paste for 10 minutes.
7. Roll out paste to approx 1/2 cm thick into a carete and use to line a lightly greased 20cm shallow baking tin.
8. Add the filling to come to the top of the tin.
9. Prepare the lattice by creaming together the lot and sugar beating in the egg and carefully folding in the flour. Mix to a smooth paste.
10. Roll out the paste into a rectangle approx ½cm thick and cut into 1cm stripes.
11. Egg wash the edge of the cheesecake, lay a lattice work over the top using strips.
12. Bake in a moderate over (approx 200oC) for about 30 minutes.

 

 

Fillets of Cod in a White Wine Sauce with Onion & Carrot

  • 100g Peeled Carrots
  • 100g Button Onions 1cm in diameter
  • 100g Butter
  • Small sprigs of fresh parsley
  • 500g/600g Cod Fillets
  • 125ml White Wine
  • 125ml Fish Stock
  • Juice of half a lemon

1. Groove the carrots with a cornele knife and cut them and the onions into thin rings.
2. Cook gently without colour in a little butter in a covered pan.
3. Place onion, carrots and a few sprigs of parsley in a poaching dish, add cod, wine, stock, lemon juice, season lightly and cook gently.
4. Remove cod, place onion and carrot on top, drain well.
5. Strain off cooking liquid, reduce, whisk in remaining butter.
6. Correct seasoning and consistency, coat the cod & serve.

Crème Brulee

  • 125ml Milk
  • 125ml Double Cream
  • Vanilla Pod
  • 2 Eggs
  • 1 Yolk
  • 25g Castor Sugar
  • Demerara Sugar

1. Warm the milk, cream and vanilla pod in a pan.
2. Mix the eggs, egg yolk and sugar in a basin and add the warm milk. Stir well and pass through a strainer.
3. Pour the cream into individual dishes and place them into a tray half filled with warm water.
4. Place in the oven at approx 160oC for about 30-40 minutes until set.
5. Sprinkle the tops with Demerara sugar and place under the salamander until a golden brown.
6. Clean the dishes and serve.

Note: Sliced strawberries or other fruits may be placed at the bottom of the dish before adding the cream mixture or placed on top after the crèmes are caramelised.

Scallops in a White Wine, Butter & Lemon Sauce

  • 12-16 Scallops, prepared, cleaned and halved
  • 125ml Dry White Wine
  • Few drops of Lemon Juice
  • 10g Finely chopped shallot
  • 100g Butter
  • Salt & Pepper
  • Chopped Chervil

1. Poach the seasoned scallops and roe in wine and lemon juice for 2 minutes.
2. Remove scallops and keep warm.
3. Add shallot to the stock, reduce by half, strain.
4. Incorporate the butter and correct seasoning.
5. Add well drained scallops, chopped chervil and serve.

Note: Chervil can be replaced by fennel, parsley chives or tarrag

Brown Bread

  • 1½ lbs Brown Flour
  • 2 tblsp Pinhead Oatmeal
  • 1/2 lb White Flour
  • 2tsp Bread Soda
  • 1 tblsp Caraway Seeds
  • 1 tblsp Sesame Seeds
  • 2 Eggs
  • 2 ½ pints Buttermilk
  • ¼ cup Vegetable Oil
  • 5 tblsp Treacle

1. Mix the dry ingredients, add the wet ones, mix well.
2. Bake at 180oC for 45 minutes.
3. Vary nuts & seeds to taste.

Note: Makes 3 loaves