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Ragout Of Shellfish With Prawns

admin — Mon, 03 Mar 2008 06:22:53 +0000

Ragout of Shellfish with Prawns Recipe. This wonderful fish and seafood dish combines a number of flavours from the sea into a rich and tasty ragout. Devour our Ragout of Shellfish with Prawns recipe.

* 16 oz mussels , scrubbed
* 2 fl oz water
* 8 oz cuttlefish or squid , no tentacles, cleaned, and cut into strips
* 10 1⁄8 fl oz coconut milk
* 5 fl oz chicken stock , or vegetable stock
* 10 2⁄3 oz monkfish , skinned
* 5 1⁄3 oz prawns , shelled
* 4 scallops , shelled and sliced
* 2 2⁄3 oz french beans , trimmed and cooked
* 1 tomato , seeded and roughly chopped
* 4 sprigs of basil , or coriander, torn for garnish
* for the green curry paste:
* 2 tsp coriander powder
* ½ tsp cumin powder
* 4 fresh green chillies , chopped
* 4 tsp sugar
* 2cm lemon grass , chopped
* 2cm ginger root , peeled and finely chopped
* 4 cloves of garlic , crushed
* 4 shallots , chopped
* 2 tsp square shrimp paste
* 1 ¾ oz fresh coriander , finely chopped
* 30 Tbsp fresh basil
* 2 Tbsp vegetable oil
* 1 saucepan with lid
* 1 wooden spoon
* 1 plate
* 1 bowl
* 1 strainer
* 1 blender
* 1 wok
* 1 slotted spoon
* 1 serving dish

Step 1:
Cook the mussels
Put the water and mussels into the saucepan and place over a moderate heat. Cover and cook for six to eight minutes or until all the mussels have opened.

Step 2:
Remove mussels from their shells
Once cooked, remove the mussels from their shells, discard the shells, and place the mussels to one side.

Step 3:
Strain the broth
Using a sieve, strain the broth from the mussels into a bowl.

Step 4:
Blend together the ingredients for the paste
Combine the ingredients for the curry paste in a food blender and blend into a thick paste.

Step 5:
Pour the coconut milk into the wok
Place the wok over a medium heat and add the coconut milk.

Step 6:
Add the stock and the broth
Stir in the stock and the broth from the mussels.

Step 7:
Add the curry paste and boil
Add 4-5 tbsp of the curry paste and bring the broth to a boil. Leave to boil rapidly for a few minutes until it reduces down.

Step 8:
Add the cuttlefish and monkfish
Add the squid and monkfish and simmer for ten to fifteen minutes.

Step 9:
Add the remaining ingredients
Finally, add the prawns, scallops, mussels, French beans, and tomatoes and simmer for two to three minutes more or until the ragout has completely heated through.

Step 10:
Transfer to a serving dish and garnish
Spoon the ragout into a warm serving dish and garnish with torn basil.

Rabbit Fricassee

admin — Mon, 03 Mar 2008 06:22:05 +0000

* 1 whole rabbit
* 1 ¾ oz butter
* 2 Tbsp vegetable oil
* 2 Tbsp flour
* 3 ½ oz bacon, chopped
* 3 ½ oz button mushrooms, cut into quarters
* 4 shallots, cut in half
* 4 celery sticks, diced
* 2 carrots, diced
* 8 ½ fl oz white wine
* 25 fl oz chicken stock
* 2 garlic cloves, chopped
* 4 sprigs of fresh thyme
* 2 bay leaves
* 1 2⁄3 fl oz cream
* Salt and pepper
* 1 knife
* 1 large pot with lid
* 1 slotted spoon
* 1 spoon
* 1 fork
* 1 tray
* 1 chopping board

Step 1:
Cut the rabbit into pieces
First, divide the rabbit into 8 pieces.
Step 2:
Season and cover with flour
Next, season all the pieces with salt and pepper, then lightly cover them in flour.
Step 3:
Heat the oil and butter and add the rabbit
Start heating the oil and the butter in the pan and then add the rabbit. Lightly cook over a moderate heat until golden brown.
Step 4:
Remove the rabbit
When light brown, remove the rabbit from the pan and leave to one side.
Step 5:
Add the bacon and vegetables and cook
Brown the bacon, then add the mushrooms, the shallots, the diced celery and the diced carrot and cook until slightly brown.
Step 6:
Add the white wine
Next, pour in the white wine and reduce it down to about half
Step 7:
Put the rabbit back into the pan
Once the wine has reduced, put the rabbit back into the pot.
Step 8:
Pour in the stock
While continuously stirring, add the stock to the pan.
Step 9:
Add the garlic, bay leaves and thyme
Finally, before cooking the dish thoroughly, add the garlic, the bay leaves, the thyme and stir.
Step 10:
Cover and cook
Bring the stock to a gentle simmer then skim off any scum that may have risen to the surface. Cover, lower the heat and cook, simmering for 1 hour.
Step 11:
Remove the rabbit and the vegetables
Spoon out the rabbit and the vegetables and place them onto a serving dish.
Step 12:
Add the cream and reduce down
For a delicious finishing touch, pour the cream into the sauce and reduce it down by about half. Here, also adjust the seasoning if necessary.
Step 13:
Pour over the sauce and serve
Add some chopped parsley to the sauce, pour it over the rabbit and vegetables and serve immediately.

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Osso Buco

admin — Mon, 03 Mar 2008 06:20:59 +0000

Ingredients
* 4 pieces of veal shank , bone in, cut into pieces 3-5 cm thick
* 4 Tbsp flour
* 6 Tbsp olive oil
* 7⁄8 oz butter
* 4 bacon or pancetta slices , chopped
* 1 onion , chopped
* 4 celery stalks , chopped
* 3 carrots , peeled and chopped
* 1 head of garlic , halved
* 8 ½ fl oz white wine
* 2 1⁄8 pt veal or chicken stock
* 2 bay leaves
* a few sprigs of thyme
* 1 sprig of rosemary
* 2 tomatoes , chopped
* salt and pepper , to taste
* 1 whole orange peel , grated
* 1 whole lemon peel , grated
* 2 cloves of garlic , minced
* 2 Tbsp parsley , chopped
* 1 wooden spoon
* 1 saucepan and cover
* tongs
* 2 trays
* 1 small bowl
* 1 spoon

Step 2:
Prepare the shanks
Begin by generously seasoning all four shanks, with salt and pepper, on both sides. Then sprinkle with a light coating of flour and tap off any excess. This will help to give it a nicer colour and crust.

Step 3:
Braise the meat
Next, place the saucepan on high heat.
Add the olive oil and the butter and let it melt. When hot, and the foam of the butter has subsided, add two of the shanks and slowly brown them for 2-3 minutes on each side. Then remove and set aside. Add the other two shanks, and brown in exactly the same way. Browning the meat before braising it gives the meat a more roasted flavour. Remove the cooked shanks when ready and place with the previous two. If your oil looks burnt after browning the shanks, discard and start with some fresh oil, before proceeding.

Step 4:
Cook the stew
To the same pan, add the bacon and allow to brown, for a few minutes. Next, add the onions, the celery, the carrots, and let them cook through, for about 3 minutes. Stir them in with your wooden spoon. Now add the garlic and let them cook for a few minutes, whilst stirring. Now, add the white wine and let it cook quickly for a few minutes then place the meat back into the pan, with your tongs. Cover it well with the stock. Then add the tomatoes, the bay leaves, the thyme, the rosemary. Bring it all to a simmer and then cover. Lower the temperature to a slow simmer and let it gently cook for about three hours.
TIP: If you prefer, you can also braise the Osso Buco in the oven but braising it in a pan will make it more succulent.

Step 5:
Test the meat
At the end of the cooking time, take the lid off to check the meat for tenderness, by gently prodding it with a spoon and remove from the heat but keep warm.

Step 6:
Make the gremolata
Put the grated orange peel into a small bowl. Add the grated lemon peel, the garlic and the parsley. Mix it together well with a spoon.

Step 7:
Garnish and serve
Heap a portion of Osso Buco onto a serving, along with a spoonful of the vegetables and some of the sauce. It goes really well with polenta, a corn based mashed potato, as shown here, or risotto and many pastas. Finally add a spoonful of the gremolata on top. Remember to serve with a little spoon to eat the nutrient marrow! It might look rich but remember, it is also high in mono-saturated fats which help fight bad cholesterol. Enjoy!

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Chicken Chasseur

admin — Mon, 03 Mar 2008 06:20:17 +0000

* 1 whole chicken
* 3 Tbsp olive oil
* 7⁄8 oz shallots, peeled and chopped
* 2 garlic cloves, finely chopped
* 2 Tbsp white wine
* 4 ¼ oz small mushrooms, thinly sliced
* 2 tomatoes, deseeded and chopped
* 3 1⁄3 fl oz chicken stock
* 2 tsp fresh tarragon
* a knob of butter
* salt and pepper
* 2 sauté or frying pans
* 1 knife
* 1 cutting board
* 1 fork

Step 1:
Break up the chicken
This recipe only uses 2 breasts of the chicken but if you want to cook the quarters as well just give them more time to cook. Start by taking off the quarters then the breast and then the tip of the wings. Leave as much skin as possible on the breast.

Step 2:
Preheat the oven
Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3:
Season the chicken
First pour on a little olive oil then season generously on both sides with salt and pepper.

Step 4:
Pan fry the chicken
Heat the pan to medium and fry ONLY the skinned side of the chicken for 2-3 minutes or until light brown.

Step 5:
Put the chicken in the oven
When lightly brown, transfer the pan to the oven and continue to cook for 15 minutes.
It is best to place the pan on the floor of the oven.

Step 6:
Turn the chicken
After 15 minutes, turn the chicken over and cook for a further 2 minutes.

Step 7:
Start making the sauce
Meanwhile start preparing the sauce. Put the olive oil into the frying pan and heat for a few minutes then add the mushrooms and a knob of butter.

Step 8:
Saute the shallots
Add the shallots to the heated oil and sauté for a minute or two then add the garlic and season with salt and pepper.

Step 9:
Add the wine
Pour in the white wine and allow to cook for about half a minute.

Step 10:
Add the stock
Add the tomatoes and the chicken stock and continue to stir everything together. Leave the ingredients to simmer and reduce by about a third.

Step 11:
Finish off the sauce
Finally, stir in the fresh tarragon and the knob of butter to complete the sauce.

Step 12:
Serve and enjoy!
To serve, put the chicken on the plate first and follow this by pouring the freshly cooked sauce over the top. Voilá, a perfect Chicken Chasseur.

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Beef Bourguignon

admin — Mon, 03 Mar 2008 06:19:36 +0000

* 2 ¼ Lb beef , cubed
* for the marinade:
* 2 carrots , peeled and diced
* 4 garlic cloves
* 4 celery stalks , chopped
* a few sprigs of thyme
* a few sprigs of parsley
* 2 bay leaves
* 1 Tbsp black peppercorns
* a few allspice kernels
* 2 fl oz vegetable oil
* 1 ¾ oz butter
* 7 oz button mushrooms
* 8 shallots , peeled
* 1 Tbsp tomato purée
* 25 fl oz red wine , preferably Burgundy
* 4 Tbsp flour
* 10 1⁄8 fl oz beef stock
* 4 bacon rashers , cut into pieces
* 2 fl oz brandy
* 2 Tbsp parsley , chopped
* salt and pepper
* 2 bowls
* 1 sieve
* 2 trays
* 1 set of tongs
* 1 slotted spoon
* 1 saucepan
* 1 wooden spoon
* 1 frying pan
* some paper towel
* 1 small cheesecloth
* some string
* some cling film
* 1 pair of scissors

Step 2:
Make the sachet
Into the centre of the cheesecloth, place the thyme, bay leaves, parsley, allspice and the black pepper. Tie it up with the string to make it into a sachet. Set it aside.

Step 3:
Marinate the ingredients
Place the meat into a large bowl. Follow with the carrots, garlic, celery and the sachet. Pour over the red wine. Cover with some cling film. Place it into the fridge overnight to marinate.

Step 4:
Preheat the oven
Set your oven to 170ºC (325ºF/ gas mark 3).

Step 5:
Separate the ingredients
Once your meat has marinated, unwrap it. Pour it through the sieve into a separate bowl. Remove the sachet and put the meat onto a tray, leaving the liquid in the bowl.

Step 6:
Season the meat
With some kitchen towel, pat dry the meat. Season with salt then pepper. Sprinkle over some flour. Mix it all in with your hands, to ensure that all the meat cubes are well coated.

Step 7:
Brown the meat
Place a saucepan onto a high heat and warm through. Add some oil and a knob of butter. When melted add the meat in with your tongs. You will have to cook it in batches, depending on the size of your pan. Take your time to brown the meat nicely on all sides, as it will give the meat a deeper flavour. Once browned, remove the meat and place onto a tray. Add some more oil and butter if needed before browning the remaining meat.

Step 8:
Cook the stew
When all the meat has browned add the bacon and let it fry a bit. Add the vegetables from the marinade and let them cook a little.
Add the tomato purée and mix it in. Add the brandy and spoon all the meat back into the pan, depending on the size of your pan. Cover it with the red wine that the meat was marinated in, the beef stock and the herb sachet. Bring it to a simmer and cover it with the lid. Put it into the oven to cook for 2.5 – 3 hours.

Step 9:
Brown mushrooms and shallots
While the stew is cooking, place a frying pan on high heat. Add some oil and a some butter. Introduce all the mushrooms, depending on the size of your pan. Toss them occasionally to help them brown evenly. Season with salt and pepper. Add more butter and oil as needed.
When nicely browned remove them from the pan. Place the pan back onto the heat. Add a little more butter. Add the shallots and let them brown a little. Remove them from the pan and place alongside the mushrooms.

Step 10:
Add remaining ingredients
30 minutes before the beef is ready add the mushrooms and the shallots to the pan. Cook for the remaining time with the pan uncovered.

Step 11:
Garnish and serve
When cooked, remove it from the oven. Take out the sachet and discard. Sprinkle in the parsley. Serve as a hearty meal on its own or with some fluffy mashed potatoes.

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Spanish Style Garlic Chicken

admin — Mon, 03 Mar 2008 06:18:57 +0000

* 1 whole chicken , cut into 8 pieces
* 1 tsp cumin
* 1 tsp paprika
* 2 Tbsp flour
* 8 cloves of garlic , minced
* 6 Tbsp olive oil
* ½ oz butter
* 3 1⁄3 fl oz white wine
* 8 1⁄8 fl oz chicken broth
* 2 Tbsp sherry
* 2 Tbsp parsley , chopped
* salt and pepper
* 1 tray
* 1 set of tongs
* 1 saucepan

Step 2:
Coat the chicken
To the bowl of flour add the cumin and paprika and season with salt and pepper. Mix it together then sprinkle the seasoned flour over all the chicken pieces. Coat them well on both sides.

Step 3:
Brown the chicken
Heat the oil and the butter in the saucepan. Add the chicken pieces and brown them on all sides, in batches if need be. Remove them and set them aside.

Step 4:
Cook the chicken
Whilst the last batch is browning, add the garlic, white wine and the stock. Transfer the other browned chicken pieces back into the pan. Bring it to a simmer, cover and let it cook for about 45 minutes over a low heat.

Step 5:
Remove and serve
After 45 minutes, the chicken should be thoroughly cooked but still tender and juicy. Remove the pan from the heat. Just before serving add the sherry and sprinkle over the parsley. Give it a little shake to make sure that everything is coated in the wine and herb. It is now ready to be served. Have it with potatoes or rice and a tomato salad.

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Salt Cod With Chick Peas

admin — Mon, 03 Mar 2008 06:18:14 +0000

* 25 oz salt cod , (Bacalao), soaked for 24hrs
* 12 ½ oz chickpeas , soaked overnight
* 6 1⁄8 oz potatoes , peeled and cut into chunks
* 3 fl oz olive oil
* 8 cloves of garlic , chopped
* 1 tsp dried chilli
* 4 medium tomatoes , roughly chopped
* 4 Tbsp parsley , chopped
* salt and pepper
* 10 1⁄8 fl oz water
* 1 colander
* 1 bowl
* 2 small pans
* 1 medium sized pan
* 4 serving plates
* 1 stirring spoon

Step 1:
Drain the chickpeas
Pour the chickpeas into the colander to drain the water and then place them in the saucepan. Pour over enough water to cover them.

Step 2:
Cook the chickpeas
Place the pan of chickpeas on the heat. Bring to the boil and add the potatoes. Simmer until tender – about 45 minutes.

Step 3:
Drain the chickpeas and potato
When the chickpeas are cooked, drain and set aside, saving cooking liquid for later.

Step 4:
Cook the salt cod
Place a pan of water on the heat and bring to the boil. When boiling, add the salt cod and cook for 6-8 minutes.

Step 5:
Finish the salt cod
When the fish is cooked, drain and leave to cool. When cool enough to handle, break up into large flakes, discarding the skin and bones.

Step 6:
Start the sauce
Heat the olive oil in the large pan, add the garlic and chilli flakes and cook for 1 minute.
Add the tomatoes and chickpeas and cook for another minute. Simmer on a low heat for about 25-30 minutes.

Step 7:
Add fish
When the chickpea mixture has cooked for 30 minutes, gently add the salt cod and parsley and stir. Season well with salt and pepper.

Step 8:
Serve
Serve with plenty of crusty bread.

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Irish Stew And Dumplings

admin — Mon, 03 Mar 2008 06:17:25 +0000

* 2 ¾ Lb lamb or beef
* 2 Tbsp of seasoned flour
* 12 ½ oz onions, sliced
* 8 oz carrots, sliced
* 2 medium leeks, washed and sliced
* 1 large potato, peeled and diced
* 2 ½ pt chicken stock
* salt and pepper
* 2 bay leaves
* 8 ½ fl oz red wine
* 7⁄8 oz butter
* 4 Tbsp oil
* and for the dumplings:
* 3 7⁄8 oz self-raising flour
* 1 Tbsp fresh parsley
* 1 ¾ oz shredded suet
* 1 large saucepan
* 1 cutting board
* 1 serving dish
* 1 knife
* 1 slotted spoon
* 1 spoon
* 1 serving bowl

Step 1:
Cube the meat
Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it’s good to leave some connective tissue as this adds to the overall flavour.
Sprinkle the meat cubes with seasoned flour.

Step 2:
Sear the meat
Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.

Step 3:
Prepare for stewing
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.

Step 4:
Simmer
Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.

Step 5:
Prepare the dumplings
Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough.
When you have achieved the right consistency, divide the dough into eight dumplings.

Step 6:
Set aside the meat
Once the Irish stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.

Step 7:
Cook the dumplings
Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes.
Do not let them come off the boil.

Step 8:
Prepare to serve
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.
Serve the Irish stew while piping hot.

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Ratatouille

admin — Mon, 03 Mar 2008 06:16:04 +0000

* 4 medium courgettes
* 2 medium aubergines
* 2 onions
* 5 ripe tomatoes
* 1 ¾ oz salt
* 2 1⁄8 pt vegetable oil
* 3 Tbsp sugar
* 5 Tbsp olive oil
* 3 1⁄3 fl oz water
* 1 large bowl
* 3 medium bowls
* 1 small knife or peeler
* 1 large knife
* 1 deep-fat fryer
* 1 large cooking pan
* 1 colander
* 1 large plate
* kitchen paper

Step 2:
Prepare the vegetables
Place the colander into the large bowl. Peel the aubergines and remove the stalks. Slice them into about 1.5cm thick pieces and then dice.
Transfer the diced aubergines into the colander and sprinkle over some salt. This will remove the bitter juices and improve the flavour.

Leave the colander in the bowl to capture any liquid and allow to rest for at least half an hour.
De-stalk and slice the courgettes to about 1.5 cm thick and dice them evenly. Transfer to one of the medium bowls and set aside.
Peel and slice the onions thinly and transfer them into the cooking pan.
Core and dice the tomatoes, into about 1 centimetre cubes. Transfer them into a medium bowl and set aside.

Step 3:
Heat the oil
Place the deep frying pan and its basket over a high heat and add the vegetable oil.

Step 4:
Cook onions and tomatoes
Preheat the frying pan on a medium heat, add the olive oil and the onions and cook them until transparent.
Add the diced tomatoes and mix well. Cook for about 25 minutes on a low heat, stirring occasionally.

Step 5:
Fry the courgettes
Put the diced courgettes into the basket and place it in the deep-fat fryer. Line the large plate with some kitchen paper. It will absorb the excess oil from the fried courgettes.
After about 8 to 10 minutes, when golden brown, remove from the oil, and place them on the plate.
Pat dry the courgettes with some more kitchen paper, add them to the cooking pan with the onions and tomatoes, and mix well.

Step 6:
Fry the aubergines
Place the aubergines in the basket and put it into the oil.
After about 8 to 10 minutes, when golden brown, remove from the oil, and place them in the large plate lined with paper. Pat dry with some extra kitchen paper.
Add them to the cooking pan with the onions, tomatoes and courgettes, and mix well.

Step 7:
Add water and sugar
Mix in the water and sugar, add the salt and stir again. Cook for another 45 minutes on a very low heat. When the juices start to thicken, remove from the heat.

Step 8:
Serve
The ratatouille can be served hot or cold, as a main course, or to garnish grilled meat or fish dishes. It’s delicious with some fresh basil.

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Beef In Guinness

admin — Mon, 03 Mar 2008 06:14:50 +0000

* 2 ¼ Lb beef , cut into cubes
* ½ oz butter
* 3 carrots , peeled and diced
* 1 onion , chopped
* 4 celery stalks , chopped
* 2 tomatoes , peeled and chopped
* 10 1⁄8 fl oz Guinness beer
* 15 fl oz chicken stock , or beef stock
* a few sprigs of thyme
* 2 bay leaves
* 6 allspice berries
* 3 Tbsp flour
* 6 Tbsp vegetable oil
* 2 Tbsp parsley , chopped
* salt and pepper
* 2 trays
* 1 saucepan
* 1 slotted spoon
* tongs
* 1 wooden spoon
* 1 spoon

Step 2:
Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4).

Step 3:
Prepare the meat
Place some of the meat onto a tray and generously season with salt and pepper. Dust it with some flour and mix it a little with your hands. Repeat with the rest of the meat.

Step 4:
Brown the meat
Place a saucepan on high heat, add the oil and butter and allow them to melt. When melted, add some of the beef cubes. Cook them in batches. You don’t want to over crowd the pan, or they won’t cook evenly. Let them brown for a couple of minutes, each side, remove and place them onto a tray. Repeat with other batches until all the beef is browned.

Step 5:
Begin the stew
Add a little more oil into the pan followed by the onions. Next add the carrots and the celery. Stirring occasionally, let them cook for a few minutes until slightly softened. Return the meat to the pot along with all its juice. Add the Guinness beer and the stock. Bring it to a simmer. Skim the surface to get rid of any impurities or excess fat that will accumulate on top.

Step 6:
Complete and stew
Once it begins to simmer, add the tomatoes, thyme, bay leaves and the allspice. Give it a stir and cover it with a lid. It is now ready to place into the centre of the preheated oven. Leave to stew for two and half to three hours. Half way through, the cooking process, remove the lid. And allow it to cook, uncovered to reduce the liquid.

Step 7:
Remove and serve
After the cooking time, remove the finish from the oven. Garnish it with the chopped parsley. It is ready for the table. It goes well with Champ, an Irish mashed potatoes dish