Gerber Generation Celebration! House Party
13 years ago
10.28.2010
Grilling Seaside
Grilled Lime-Marinated meat
Grilled eggplant or Eggplant dip - grilled with salt, evoo, then mashed with lime juice or wine vinegar + evoo + garlic or onion + parsley +salt
Grilled cabbage (evoo, salt vinegar)
Grilled pumpkin (3/4" slices, evoo, salt)
Corn salad (with pepper, scallions, lemon or lime juice, 2t sugar, 1 c sour cream, 4T veg oil, salt)
Grilled pineapples (brush lices with melted butter, coat with brown sugar, set aside 15 mins then grill 2-3 mins)
Grilled eggplant or Eggplant dip - grilled with salt, evoo, then mashed with lime juice or wine vinegar + evoo + garlic or onion + parsley +salt
Grilled cabbage (evoo, salt vinegar)
Grilled pumpkin (3/4" slices, evoo, salt)
Corn salad (with pepper, scallions, lemon or lime juice, 2t sugar, 1 c sour cream, 4T veg oil, salt)
Grilled pineapples (brush lices with melted butter, coat with brown sugar, set aside 15 mins then grill 2-3 mins)
Summer Mediterranean
Raw vegs
Tomato Salad with Feta and Olives
Grilled chicken with mustard vinaigrette (2t dried rosemary+4Tdijon+3T lemon juice+2T sherry, madiera or vermouth+2T soy sauce+4T evoo)
Roasted summer vegs
Peaches
Tomato Salad with Feta and Olives
Grilled chicken with mustard vinaigrette (2t dried rosemary+4Tdijon+3T lemon juice+2T sherry, madiera or vermouth+2T soy sauce+4T evoo)
Roasted summer vegs
Peaches
Rotisserie Chicken Curry
Start to finish: 30 minutes
Servings: 4 to 6
1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.
Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.
Nutrition information per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.
Servings: 4 to 6
1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.
Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.
Nutrition information per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.
Wildtree Hearty Morning Granola Bars
| ||||||
| PREPARATION: Combine butter, honey and brown sugar in a large saucepan and bring to a boil. Take off heat and stir in Wildtree Hearty Morning Granola until well coated. Press into an 8x8 or 9x9 inch square pan lined with foil or plastic wrap. Let the granola cool in the fridge for 1 hour or until cool to the touch. Cut into squares or rectangles and serve. The bars can also be wrapped tightly in plastic wrap and stored at room temperature for up to 2 weeks. Calories 240; Fat 8 g; Saturated Fat 2.5 g; Carb 35 g; Fiber 5 g; Protein 7 g; Chol 10 mg; Sodium 0 mg | ||||||
White Soda Scones [Rachel Allen]
MAKES ABOUT 12 SCONES / VEGETARIAN
This has to be one of the fastest and most delicious scones you can make. The dough is just perfect for children to play around with, even if it does then get heavy from overhandling. You should see some of the creations that my sons make; dinosaurs are their favorites! This is the soda bread mixture we make at the Ballymaloe Cookery School, and there are countless variations you can experiment with from this basic recipe.
Preheat the oven to 450°F (230°C). Sift the flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.
Turn it out onto a floured surface, and do not knead it but gently bring it into one ball. Flatten it slightly to a height of about 11/2 inches. Cut the dough into squares or whatever shape you like. Put the scones onto a baking sheet, pop into the hot oven and cook for 10–15 minutes (depending on the size). Have a look at them after 10 minutes; if they are deep golden brown, then turn down
the heat to 400°F (200°C) for the remainder of the time. When cooked they should sound hollow when tapped. Cool on a wire rack.
HERB SCONES
Add 1–2 tbsp of chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you could sprinkle the tops with grated Cheddar cheese before they go into the oven.
PESTO SCONES
Add 1–2 tbsp basil pesto to the buttermilk before mixing with the flour. These are also delicious with chopped olives mixed in with the flour.
CRISPY BACON AND PARMESAN SCONES
Add about 1/3 cup chopped cooked crispy bacon, a good pinch of cayenne pepper and 2 oz finely grated Parmesan cheese to the flour at the start, then brush the tops of the raw scones with beaten egg or leftover buttermilk and sprinkle with more grated Parmesan cheese.
SWEET SCONES
Add 2 tbsp superfine sugar to the dry ingredients. Also, put 1 egg into a
measuring cup, lightly beat and add buttermilk or sour milk to make 13/4 c. This makes the dough slightly richer. In addition, you could add any of the following ingredients to the flour at the start of the recipe: 4 oz golden raisins (or currants) and 1/2 teaspoon pumpkin pie spice; 4 oz chopped chocolate; or 1 teaspoon ground cinnamon and an extra 2 tbsp sugar. Then brush the tops with beaten egg and dip into 1/4 c (2 oz) granulated sugar mixed with 1/2 teaspoon ground cinnamon.
This has to be one of the fastest and most delicious scones you can make. The dough is just perfect for children to play around with, even if it does then get heavy from overhandling. You should see some of the creations that my sons make; dinosaurs are their favorites! This is the soda bread mixture we make at the Ballymaloe Cookery School, and there are countless variations you can experiment with from this basic recipe.
Preheat the oven to 450°F (230°C). Sift the flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.
Turn it out onto a floured surface, and do not knead it but gently bring it into one ball. Flatten it slightly to a height of about 11/2 inches. Cut the dough into squares or whatever shape you like. Put the scones onto a baking sheet, pop into the hot oven and cook for 10–15 minutes (depending on the size). Have a look at them after 10 minutes; if they are deep golden brown, then turn down
the heat to 400°F (200°C) for the remainder of the time. When cooked they should sound hollow when tapped. Cool on a wire rack.
HERB SCONES
Add 1–2 tbsp of chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you could sprinkle the tops with grated Cheddar cheese before they go into the oven.
PESTO SCONES
Add 1–2 tbsp basil pesto to the buttermilk before mixing with the flour. These are also delicious with chopped olives mixed in with the flour.
CRISPY BACON AND PARMESAN SCONES
Add about 1/3 cup chopped cooked crispy bacon, a good pinch of cayenne pepper and 2 oz finely grated Parmesan cheese to the flour at the start, then brush the tops of the raw scones with beaten egg or leftover buttermilk and sprinkle with more grated Parmesan cheese.
SWEET SCONES
Add 2 tbsp superfine sugar to the dry ingredients. Also, put 1 egg into a
measuring cup, lightly beat and add buttermilk or sour milk to make 13/4 c. This makes the dough slightly richer. In addition, you could add any of the following ingredients to the flour at the start of the recipe: 4 oz golden raisins (or currants) and 1/2 teaspoon pumpkin pie spice; 4 oz chopped chocolate; or 1 teaspoon ground cinnamon and an extra 2 tbsp sugar. Then brush the tops with beaten egg and dip into 1/4 c (2 oz) granulated sugar mixed with 1/2 teaspoon ground cinnamon.
Sponge Cake [Rachel Allen]
SERVES 6–8 / VEGETARIAN
This is a classic sponge cake, made all the more gorgeous with the rhubarb cream filling. Also try filling it with raspberry jam and whipped cream, sliced strawberries and whipped cream, or with fresh, hand-picked blackberries and cream. This is perfect for Father’s or Mother’s Day (that’s a hint, boys!) or, of course, as a birthday cake.
Preheat the oven to 350°F (180°C). Grease and flour the sides of two 8-inch cake pans, and line the bases with discs of wax paper.
Cream the butter until soft, then gradually add the sugar, and beat until light and fluffy. Add the eggs one by one, beating well all the time. Sift the flour and baking powder, and stir in gently, then stir in the milk until just combined.
Divide the mixture between the two pans, hollowing it slightly in the center, so that it will be flat on top when cooked. Bake for 20–25 minutes, or until the center of the cake springs back when you push it gently. Turn out onto a wire rack and allow it to cool. (Place the cake that will become the top layer on its base so that the top isn’t marked by the cooling rack.)
Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sifted confectioners’ or superfine sugar.
This is a classic sponge cake, made all the more gorgeous with the rhubarb cream filling. Also try filling it with raspberry jam and whipped cream, sliced strawberries and whipped cream, or with fresh, hand-picked blackberries and cream. This is perfect for Father’s or Mother’s Day (that’s a hint, boys!) or, of course, as a birthday cake.
Preheat the oven to 350°F (180°C). Grease and flour the sides of two 8-inch cake pans, and line the bases with discs of wax paper.
Cream the butter until soft, then gradually add the sugar, and beat until light and fluffy. Add the eggs one by one, beating well all the time. Sift the flour and baking powder, and stir in gently, then stir in the milk until just combined.
Divide the mixture between the two pans, hollowing it slightly in the center, so that it will be flat on top when cooked. Bake for 20–25 minutes, or until the center of the cake springs back when you push it gently. Turn out onto a wire rack and allow it to cool. (Place the cake that will become the top layer on its base so that the top isn’t marked by the cooling rack.)
Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sifted confectioners’ or superfine sugar.
Easiest Lemon Cookies [Rachel Allen]
MAKES ABOUT 25 / VEGETARIAN
These are incredibly simple and gorgeous cookies. Do make sure that the butter you use is nice and soft. The cookies can be cut into any kind of shape, such as hearts for Valentine’s Day, numbers for a birthday party or little holly leaves or Christmas trees during the festive season.
11/2 c (6 oz) all-purpose flour
Finely grated zest of 1 lemon
8 tbsp (1 stick) butter, softened
1/4 c (2 oz) superfine sugar
Preheat the oven to 350°F (180°C). Put the flour and lemon zest into a mixing bowl, rub in the soft butter, add the sugar and bring the whole mixture together to form a stiff dough. Do not add any water.
Roll the dough out to a thickness of about 1/4 inch and cut into shapes. Transfer carefully to a baking sheet and bake in the oven for 6–10 minutes until they are pale golden. Cool on a wire rack.
HANDY TIP
I quite often roll out this dough between two sheets of plastic wrap, as I do for pastry. Chill the slightly flattened piece of dough before rolling out and then
the butter does not stick to the plastic.
These are incredibly simple and gorgeous cookies. Do make sure that the butter you use is nice and soft. The cookies can be cut into any kind of shape, such as hearts for Valentine’s Day, numbers for a birthday party or little holly leaves or Christmas trees during the festive season.
11/2 c (6 oz) all-purpose flour
Finely grated zest of 1 lemon
8 tbsp (1 stick) butter, softened
1/4 c (2 oz) superfine sugar
Preheat the oven to 350°F (180°C). Put the flour and lemon zest into a mixing bowl, rub in the soft butter, add the sugar and bring the whole mixture together to form a stiff dough. Do not add any water.
Roll the dough out to a thickness of about 1/4 inch and cut into shapes. Transfer carefully to a baking sheet and bake in the oven for 6–10 minutes until they are pale golden. Cool on a wire rack.
HANDY TIP
I quite often roll out this dough between two sheets of plastic wrap, as I do for pastry. Chill the slightly flattened piece of dough before rolling out and then
the butter does not stick to the plastic.
Asparagus and Scallion Tart [Rachel Allen]
SERVES 6–8 / VEGETARIAN
This is one of the very best savory tarts and it is perfect in the late spring/early summer when asparagus is in season. It is light and delicate in flavor, and has a wonderful crisp shortcrust pastry base.
10-in Shortcrust Pastry shell, baked blind
1 tbsp olive oil
7 oz scallions, trimmed and finely sliced or chopped
7 oz asparagus spears, trimmed
Salt and freshly ground black pepper
4 eggs
11/2 c heavy cream
1 oz Parmesan cheese, finely grated
Preheat the oven to 350°F (180°C). To make the tart filling, heat the olive oil in a small saucepan, add the scallions and cook over a low heat until soft. Cook the asparagus by dropping it into boiling water with a pinch of salt, cover and bring back up to the boil, then remove the lid and boil, uncovered, for 3–4 minutes until it is just cooked. Drain, and then slice the asparagus into 11/2-inch pieces, at an angle.
Whisk the eggs in a bowl, add the cream and the cooked scallions and season. Pour this filling into the cooked pastry shell, still in the pan. Drop the asparagus into the tart and sprinkle the grated Parmesan cheese over the top. Carefully place the tart into the preheated oven and cook for 20–30 minutes, or until the tart is just set in the center. Remove from the oven, and serve out of the pan, hot or at room temperature.
This is one of the very best savory tarts and it is perfect in the late spring/early summer when asparagus is in season. It is light and delicate in flavor, and has a wonderful crisp shortcrust pastry base.
10-in Shortcrust Pastry shell, baked blind
1 tbsp olive oil
7 oz scallions, trimmed and finely sliced or chopped
7 oz asparagus spears, trimmed
Salt and freshly ground black pepper
4 eggs
11/2 c heavy cream
1 oz Parmesan cheese, finely grated
Preheat the oven to 350°F (180°C). To make the tart filling, heat the olive oil in a small saucepan, add the scallions and cook over a low heat until soft. Cook the asparagus by dropping it into boiling water with a pinch of salt, cover and bring back up to the boil, then remove the lid and boil, uncovered, for 3–4 minutes until it is just cooked. Drain, and then slice the asparagus into 11/2-inch pieces, at an angle.
Whisk the eggs in a bowl, add the cream and the cooked scallions and season. Pour this filling into the cooked pastry shell, still in the pan. Drop the asparagus into the tart and sprinkle the grated Parmesan cheese over the top. Carefully place the tart into the preheated oven and cook for 20–30 minutes, or until the tart is just set in the center. Remove from the oven, and serve out of the pan, hot or at room temperature.
Macaroni and Cheese [Rachel Allen]
SERVES 6–8 / VEGETARIAN
Macaroni and cheese must be the ultimate cure-all for adults and children alike. You can
also add small pieces of cooked ham or bacon to the sauce. Macaroni and cheese can be made in advance and then reheated when you are ready to serve.
6 tbsp (3/4 stick) butter
1 onion, peeled and chopped
3/4 c (3 oz) all-purpose flour
33/4 c boiling milk
1–2 tsp Dijon mustard
8 oz cheese (Cheddar, or, even better, half Cheddar and half
Gruyère), grated
Salt and freshly ground black pepper
11 oz elbow macaroni
Melt the butter in a saucepan, add the chopped onion and cook gently until soft. Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time, and the mustard. Whisk in three-quarters of the cheese and allow to melt into the sauce, then season to taste with salt and pepper.
Cook the pasta in a large pot of boiling water with a teaspoon of salt, until just soft. Drain, then toss into the cheese sauce and transfer to a gratin dish about 10 inches square. Sprinkle with the remaining cheese and pop under a broiler for a few minutes to brown the cheese on top, or if you wish, put this aside for later. To reheat, put the dish in an oven preheated to 400°F (200°C) for about 25 minutes, or until golden and bubbling.
Macaroni and cheese must be the ultimate cure-all for adults and children alike. You can
also add small pieces of cooked ham or bacon to the sauce. Macaroni and cheese can be made in advance and then reheated when you are ready to serve.
6 tbsp (3/4 stick) butter
1 onion, peeled and chopped
3/4 c (3 oz) all-purpose flour
33/4 c boiling milk
1–2 tsp Dijon mustard
8 oz cheese (Cheddar, or, even better, half Cheddar and half
Gruyère), grated
Salt and freshly ground black pepper
11 oz elbow macaroni
Melt the butter in a saucepan, add the chopped onion and cook gently until soft. Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time, and the mustard. Whisk in three-quarters of the cheese and allow to melt into the sauce, then season to taste with salt and pepper.
Cook the pasta in a large pot of boiling water with a teaspoon of salt, until just soft. Drain, then toss into the cheese sauce and transfer to a gratin dish about 10 inches square. Sprinkle with the remaining cheese and pop under a broiler for a few minutes to brown the cheese on top, or if you wish, put this aside for later. To reheat, put the dish in an oven preheated to 400°F (200°C) for about 25 minutes, or until golden and bubbling.
Onion and Blue Cheese Tart
SERVES 6–8 / VEGETARIAN
Combined with a big green salad, this tart is perfect for an alfresco lunch in the garden. It is nice and easy to make, too, and there is no need to prebake the pastry.
FOR THE PASTRY:
2 c (9 oz) all-purpose flour
9 tbsp (1 stick plus 1 tbsp) butter
Pinch of salt
1 egg, beaten
FOR THE FILLING:
1/4 c olive oil
3 very large onions, peeled and sliced
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper
4 oz blue cheese, crumbled roughly into 1/2-in pieces
Make the pastry following the method of Savory Shortcrust Pastry and allow it to rest in the fridge. Meanwhile, place the olive oil in a saucepan and add the sliced onions, herbs and salt and pepper. Stir, put on the lid and cook over a low heat for
about 20 minutes, stirring regularly, until the onions are soft and tender. Discard the herb sprigs and pour out onto a plate to cool.
Roll out the chilled pastry between two sheets of plastic wrap. When it is big
enough to line a 10-inch round tart pan, remove the top layer of plastic and flip the pastry into the pan with the remaining sheet of plastic on top. Press it into the edges of the pan, remove the plastic and trim the edges. Using a fork, prick holes into the base of the pastry shell. If you have time, it is best to allow the pastry to cool again before it goes into the oven to cook, so pop it into the freezer for 5 minutes if possible.
Preheat the oven to 350°F (180°C). Place a baking sheet in the oven to heat up (this will help the base of the tart cook more evenly).
Pour the onions into the chilled pastry shell, place on the hot baking sheet in the oven and cook for 25–35 minutes until the pastry around the edge is crisp and golden. About 3 minutes before the end of the cooking time, sprinkle the tart with the crumbled blue cheese and pop back into the oven for another 3 minutes. The blue cheese will just begin to melt. Remove the tart from the oven and allow to cool slightly before sliding out onto a serving plate.
Combined with a big green salad, this tart is perfect for an alfresco lunch in the garden. It is nice and easy to make, too, and there is no need to prebake the pastry.
FOR THE PASTRY:
2 c (9 oz) all-purpose flour
9 tbsp (1 stick plus 1 tbsp) butter
Pinch of salt
1 egg, beaten
FOR THE FILLING:
1/4 c olive oil
3 very large onions, peeled and sliced
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper
4 oz blue cheese, crumbled roughly into 1/2-in pieces
Make the pastry following the method of Savory Shortcrust Pastry and allow it to rest in the fridge. Meanwhile, place the olive oil in a saucepan and add the sliced onions, herbs and salt and pepper. Stir, put on the lid and cook over a low heat for
about 20 minutes, stirring regularly, until the onions are soft and tender. Discard the herb sprigs and pour out onto a plate to cool.
Roll out the chilled pastry between two sheets of plastic wrap. When it is big
enough to line a 10-inch round tart pan, remove the top layer of plastic and flip the pastry into the pan with the remaining sheet of plastic on top. Press it into the edges of the pan, remove the plastic and trim the edges. Using a fork, prick holes into the base of the pastry shell. If you have time, it is best to allow the pastry to cool again before it goes into the oven to cook, so pop it into the freezer for 5 minutes if possible.
Preheat the oven to 350°F (180°C). Place a baking sheet in the oven to heat up (this will help the base of the tart cook more evenly).
Pour the onions into the chilled pastry shell, place on the hot baking sheet in the oven and cook for 25–35 minutes until the pastry around the edge is crisp and golden. About 3 minutes before the end of the cooking time, sprinkle the tart with the crumbled blue cheese and pop back into the oven for another 3 minutes. The blue cheese will just begin to melt. Remove the tart from the oven and allow to cool slightly before sliding out onto a serving plate.
Salmon Cakes 2 Ways: Mexican or Mediterranean
SERVES 4–6
This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.
3/4 lb filleted and skinned salmon, roughly chopped
4 tbsp (1/2 stick) butter
2–3 garlic cloves, peeled and crushed
4 oz fresh white breadcrumbs
1 egg, whisked
2 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped fresh cilantro (you can chop the small stalks too)
6 scallions, chopped
2 tsp Worcestershire sauce
1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)
3-4 tbsp olive oil, for cooking
Combine all the ingredients except the olive oil in a food processor and whiz to combine. Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
MEDITERRANEAN VARIATION
Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.
[Rachel Allen]
This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.
3/4 lb filleted and skinned salmon, roughly chopped
4 tbsp (1/2 stick) butter
2–3 garlic cloves, peeled and crushed
4 oz fresh white breadcrumbs
1 egg, whisked
2 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped fresh cilantro (you can chop the small stalks too)
6 scallions, chopped
2 tsp Worcestershire sauce
1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)
3-4 tbsp olive oil, for cooking
Combine all the ingredients except the olive oil in a food processor and whiz to combine. Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
MEDITERRANEAN VARIATION
Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.
[Rachel Allen]
Broccoli Soup with Parmesan Toasts
SERVES 6–8 / VEGETARIAN
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Parmesan toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant.
FOR THE SOUP:
2 tbsp butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
Salt and freshly ground black pepper
1 head of broccoli, with stalk
31/2–41/4 c hot vegetable (or chicken) stock
3/4 c heavy cream
FOR THE PARMESAN TOASTS:
8 slices good-quality white bread
3 oz Parmesan cheese, finely grated
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.
Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.
Add the hot stock to the potatoes, onion and broccoli stalk, bring up to theboil, then add the chopped florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.
To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Parmesan toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant.
FOR THE SOUP:
2 tbsp butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
Salt and freshly ground black pepper
1 head of broccoli, with stalk
31/2–41/4 c hot vegetable (or chicken) stock
3/4 c heavy cream
FOR THE PARMESAN TOASTS:
8 slices good-quality white bread
3 oz Parmesan cheese, finely grated
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.
Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.
Add the hot stock to the potatoes, onion and broccoli stalk, bring up to theboil, then add the chopped florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.
To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
Scrambled Eggs with Tomato, (Chile) and Cilantro
SERVES 2 / VEGETARIAN
I love this scrambled egg variation, which I first tasted in a restaurant looking out over Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro),
and is a great way to start the day. Of course, you can omit the chile for children; the cilantro still makes it special. 1 tbsp butter
1 ripe tomato, finely chopped
1/2–1 chile, deseeded and finely chopped (optional for children)
4 free-range eggs, best quality possible
3 tbsp milk
Salt and freshly ground black pepper
1 tbsp chopped fresh cilantroMelt
the butter in a saucepan, add the tomato and chile and cook for a few minutes until the tomato is just softening. Meanwhile, whisk the eggs with the milk and a pinch of salt and pepper. Add to the saucepan and stir gently until the egg is softly scrambled. Stir in the chopped cilantro and serve.
[Rachel Allen]
I love this scrambled egg variation, which I first tasted in a restaurant looking out over Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro),
and is a great way to start the day. Of course, you can omit the chile for children; the cilantro still makes it special. 1 tbsp butter
1 ripe tomato, finely chopped
1/2–1 chile, deseeded and finely chopped (optional for children)
4 free-range eggs, best quality possible
3 tbsp milk
Salt and freshly ground black pepper
1 tbsp chopped fresh cilantroMelt
the butter in a saucepan, add the tomato and chile and cook for a few minutes until the tomato is just softening. Meanwhile, whisk the eggs with the milk and a pinch of salt and pepper. Add to the saucepan and stir gently until the egg is softly scrambled. Stir in the chopped cilantro and serve.
[Rachel Allen]
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