Posts Tagged ‘In’
450 g/1 lb French beans, trimmed
4 X 15 ml spoons/4 tbsp mayonnaise
3 x 15 ml spoons/3 tbsp milk or natural yoghurt
1 x 5 ml spoon/1 tsp Dijon mustard
1 X 5 ml spoon/1 tsp tarragon
Cook the beans in slightly salted water until tender, drain. Meanwhile, mix together the sauce ingredients in a small pan and heat through without boiling. Pour the sauce over the beans and serve.
3 courgettes trimmed
juice and rind of 1/2 orange
25 g/1 oz butter
salt and freshly ground black
Coarsely grate the courgettes into a bowl with a steel grater. Add the orange rind and juice and leave for at least one hour. Heat the butter in a wok or frying-pan and add the courgettes. Stir-fry for 2-3 minutes until tender, then season to taste.
6 thin leeks, outer leaves removed and cleaned
300 ml/11/2 pint milk
150 ml/11/4 pint water
1 quantity Béchamel sauce
flavoured with nutmeg
2 X 15 ml spoons/2 tbsp dried breadcrumbs
1 x 15 ml spoons/1 tbsp grated Parmesan cheese
Cut the leeks into thumb-sized pieces and place in a pan with the milk and water and a little salt to taste. Cover and simmer, stirring occasionally, until the leeks are tender, about 5-15 minutes depending on the freshness of the leeks. Drain the leeks and save the liquid. Keep the leeks warm. Use 300 ml/1/2 pint of the cooking liquid to make the Bechamel sauce (the plain or rich sauce may be used).
Place the leeks in a heatproof dish and pour over the sauce. Mix together the breadcrumbs and Parmesan cheese and sprinkle over the top. Brown under a hot grill.
Cook the cauliflower in water until tender, drain and continue as above. Fennel in cheese sauce As for cauliflower cheese.
Broccoli in cheese sauce
As for cauliflower cheese.
Celery in cheese sauce. As for cauliflower cheese. Alternatively, braise celery in vegetable stock in a moderate oven until tender, drain and proceed as above.
Leave leeks whole and proceed as above. Wrap leeks in ham for non-vegetarians and bake for 30 minutes in a moderate oven.
Leeks in blue cheese
Substitute Danish blue, Gorgonzola or Stilton cheese when making the sauce. Do be careful not to over-salt. Vegetable cheese surprise Make any of the vegetable cheese dishes, but add one or two of the suggestions below before pouring over the sauce. Bake for 30 minutes in a moderate oven, or in the microwave for 10-12 minutes on HIGH.
Add one or two of the following: 4 quartered tomatoes
3 chopped spring onions
50 g/2 oz cashew nuts
50 g/2 oz walnuts
400 g/14 oz can butter beans 400 g/14 oz can brown beans
2 X 15 ml spoons/2 tbsp parsley
Any of the vegetables mentioned may be cooked in the microwave in 4 tbsp water for approximately 7-9 minutes on HIGH. Follow manufacturer’s guidelines for precise timings. The sauce may be cooked in the microwave, but the topping needs to be grilled as it will be soggy if cooked in the microwave.
plus 2-3 hours chilling
1 large onion, skinned
350 g (12 oz) button mushrooms 700 g (12 lb) lean rump steak in a thin slice
45 ml (3 tbsp) vegetable oil
salt and freshly ground pepper 7.5 ml (11 tsp) Dijon mustard
7.5 ml (1 tsp) chopped fresh
thyme or 5 ml (1 tsp) dried 1 large green eating apple 284 ml (10 fl oz) soured cream
15 ml (1 tbsp) lemon juice
crisp lettuce and freshly toasted French bread, to serve
- Using a sharp knife, finely chop the onion and finely slice the mushrooms. Slice the rump steak into thin strips.
- Heat the oil in a large frying pan. Quickly brown the steak in a shallow layer, turning occasionally. Don’t crowd the pan; cook the meat in two batches if necessary. The beef should remain pink in the centre.
- Transfer the meat to a bowl using a slotted spoon. Season with salt and pepper.
- Reheat the fat remaining in the pan. Fry the onion for 5 minutes until golden brown.
- Add the mushrooms, mustard and thyme. Cook over high heat for 1 minute. Add to beef; allow to cool; refrigerate for 2-3 hours.
- Quarter and core the apple; slice thinly. Combine with the soured cream and lemon juice.
- Line a shallow dish with lettuce. Combine the beef and apple mixtures and season. Pile into the centre of the lettuce. Serve with toasted French bread.
plus 2-3 hours chilling
6 turkey escalopes (total weight
450 -700 g [1-11 lb])
30 ml (2 tbsp) vegetable oil 25 g (1 oz) butter
198-g (7-oz) can tuna, drained 4 anchovy fillets, drained
300 ml (1 pint) lemon mayonnaise
142 ml (5 fl oz) soured cream 15 ml (1 tbsp) capers
freshly ground pepper
capers, lemon slices and black olives, to garnish
- Beat out the turkey escalopes / between two sheets of damp greaseproof paper or non-stick paper. Cut into thin slices.
- Heat the oil and butter in a pan and cook the turkey strips for about 5 minutes until lightly browned. Remove from the pan and set aside.
- Make the tuna mayonnaise. J Mash together the tuna and anchovies with a fork or puree in a blender or food processor.
- Mix into the mayonnaise with the soured cream. Stir in the capers and pepper.
- When the meat is cold, toss into the tuna mayonnaise and turn into a serving dish. Serve cold, garnished with capers, lemon slices and black olives.
- A classic Italian dish of cold honed leg of veal coated in a tuna fish mayonnaise, this is the perfect recipe for a hot summer’s day, particularly as it must be made the night before to allow the full flavour to develop. Serve outside if possible, with chilled Italian dry white wine - Frascati would go very well and a simple tossed green salad.
- Most of the olives we buy come from Spain, Italy and Greece. The olives in this recipe are black, which arc simply fully- ripened green olives, preserved in brine. Green olives arc mature, but unripe, when they are shaken off the trees onto huge nets on the ground; for black olives, they are left on the trees until they are fully ripe before harvesting.
- Greek black olives can be small, with crinkly skins and a sharp, pungent flavour, or they can be succulent and fat, sometimes called ‘jumbo’ olives - these would he ideal for this recipe.
700 g (11 lb) French beans
25 g (1 oz) butter or margarine
1 small onion, skinned and
5 ml (1 tsp) paprika salt and freshly ground pepper
150 ml (1 pint) chicken stock
142 ml (5 fl oz) soured cream
- Using kitchen scissors, top and I tail the French beans and cut them into 2.5-cm (1-inch) lengths. Melt the butter in a pan, add the onion and cook gently for 5 minutes until soft and golden, but do not brown.
- Stir in 2.5 ml tsp) paprika, French beans, seasoning and stock.
- Bring to the boil, cover and simmer for 5-10 minutes until the French beans arc tender.
- Stir the cream into the pan and reheat without boiling. Turn into a heated serving dish and dust the top with the remaining paprika.