Sole with Anchovy Sauce
1.Preheat a medium frying pan. Season fish with salt and pepper and roll in flour. 2. Place clarified butter in heated pan, add floured fish skin side up and cook gently for 4 minutes. 3. Place butter in a saucepan and add the anchovy fillets. ... [... more]
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Tasting Room Pie No. 2
1. Place the meat, sliced onion, carrot and celery into a bowl and and season generously with salt and black pepper. Pour red wine over this, cover with plastic film and set in a cool place to marinate overnight at room temperature. 2. Sift the ... [... more]
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Fillet of Beef Meurice
1. Season the steaks with salt and pepper and squeeze garlic over them. 2. Add the clarified butter to the frying pan and when hot add the steaks and sear both sides - remove to a dish. 3. Add the champignons, pour over the brandy and set ... [... more]
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Spicy Coconut Pudding from Sri Lanka
For the coconut cream: 1 tbsp cornstarch mixed with 2 tbsp 2% milk (skimmed), (slurry) 1. Preheat the oven to 180C/350F/Gas 4. Combine the milk, sugar and coconut in a small saucepan and simmer for 10 minutes. Strain and discard the coconut. 2. ... [... more]
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Sole with Saffron Sauce
1 tbsp arrowroot mixed with 60ml/2fl oz non-alcoholic white wine 1. When you get the sole fillets home from the market, put them in ice cold, salted water to remove the woofy smell. This is called crimping. 2. Boil the fish stock in a medium ... [... more]
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For the garnish:
2 x 793g/1lb 12oz cans plum tomatoes,strained or 1.4kg/3lb fresh plum tomatoes, skinned, seeded and chopped roughly 1. Place the flour in a bowl. Make a well in the centre, add the yeast mixed to a paste with water, olive oil, salt, pepper, egg ... [... more]
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Coconut and Lime Pie
For the short crust sweet pastry: 1. Sift the sugar and flour in a bowl and cut in the butter until particles are very fine. 2. Blend with cold water, knead a few times and form in a smooth ball. Set aside to rest until required. 4. Roll pastry ... [... more]
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Mesclun Salad with Fruit
3 oranges, peeled and segmented, reserving any juice for the dressing 1. For the dressing, combine the arrowroot with the wine in a small saucepan and stir over a medium heat until clear and slightly thickened. 3. For the salad, place the ... [... more]
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Walleyed Pike Pie
Be sure to purée the asparagus well. Any strings left will clog the pastry tube. 450g/1lb walleyed pike fillets (or halibut, haddock, flounder, snapper) 450g/1lb spinach, washed, stems trimmed and sliced into 2.5cm/1in strips 1. Marinate the fish . [... more]
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Trout Orleans
1. Preheat the grill to warm. In a shallow dish, whisk the eggs with 2 tbsp of the clarified butter. 2. Put a good handful of flour on a plate and season lightly with white pepper and salt. 3. Take the sea trout fillets and coat them with the ... [... more]
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Chocolate Orange Marquise
1. Cut the rind of 1 orange into matchsticks and put in boiling water for 5 minutes. 2. Drain and put rind back into the saucepan with the sugar and water. Cook over moderately high heat until rind is crystallized. 3. Remove from the saucepan ... [... more]
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Chocolate Cheesecake with Fig Crust
paper-thin orange slices or blanched orange zest strips, to garnish process the figs in a food processor for a few seconds, add the broken wafers and continue processing until they clump together in a sticky ball. Do not process for too long or ... [... more]
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