Food and Drink Menus

[The March Hare]

Salmon and Dill Autumn Flan

Delicious and good for you

Ingredients
(Serves 6)
375g (12oz) fresh salmon, cooked
225g (8oz) Ricotta cheese
225g (8oz) Quark
50g (2oz) fresh dill, chopped
Grated rind of 1 lemon
2 large eggs
Salt and black pepper
25g (1oz) butter
1 tblsp olive oil
8 Sheets of filo pastry
To garnish: a sprig of dill
Method
Flake the cooked salmon, removing any skin and bones. Place the ricotta, Quark, dill, lemon rind and the eggs into a large basin and mix well together. Add the flaked fish and season to taste.

Melt the butter together with the olive oil. Use 5-6 sheets of the pastry to line a 20cm (8-inch) flan dish or tin, brushing well with the melted butter and oil between each layer of pastry. Let the pastry hang over the sides of the flan dish. Pour the salmon and dill mixture into the pastry case. Take the remaining filo pastry, roll it up and cut into slices, like a Swiss roll.

Fold the overhanging pastry over the top of the filling and arrange the filo pastry slices on the top of the flan and brush with the remaining butter and oil.

2, 3 and 4-oven Aga
Cook on the floor of the roasting oven for about 20 minutes.

[jj]

Turkish Lamb Shanks


Pepper, cloves, lemon peel and cardamom explode with flavor in this spicy lamb dish. Delicate lamb is bathed in chopped tomatoes, salt and pepper and cooking until meltingly tender.
4 tablesthingys peppercorns
4 tablesthingys whole cloves
2 tablesthingys coriander seed
2 tablesthingys cumin seed
2 tablesthingys paprika
2 teasthingys ground cardamom
1/2 teasthingy ground nutmeg
4 lamb shanks (12-ounces each)
1 teasthingy finely grated lemon peel
1/4 cup extra virgin olive oil
1 medium onion, chopped
1/2 teasthingy ground turmeric
2 cups seeded and chopped tomatoes
2 teasthingys salt
1/4 teasthingy ground black pepper

1.Combine peppercorns, cloves, coriander and cumin seed in an electric grinder; grind to a fine powder (see note). Combine mixture with paprika, cardamom, and nutmeg in a small mixing bowl; stir until all ingredients are well-blended; set aside.
2.Rinse lamb in running water. Place in a large saucepan or stockpot with water to cover. Add lemon peel; bring to a near-boil over medium-high heat. Reduce heat and simmer, skimming the surface often.
3.Meanwhile, heat olive oil in a large heavy skillet over medium-high heat until a drop of water sizzles in the pan. Add onion; sauté until onion is fragrant and translucent, 5 to 7 minutes. Add reserved spice mixture and turmeric; cook 1 minute more. Stir in tomatoes, salt and pepper.
4.Transfer contents of skillet to lamb saucepan, stir to mix, cover and simmer for 2 to 2½ hours or until meat is tender. Remove from pan to a warm plate; cool for about 5 minutes; slice and serve.
Makes 6 servings.

[jj]

Moussaka en Casserole

2 tablesthingys extra virgin olive oil
1 pound boneless lamb, cut into 1-inch cubes
2 medium onions, chopped
1 cup water
1/2 cup tomato paste
2 tablesthingys chopped fresh flat-leaf parsley
2 tablesthingys butter
1/2 teasthingy garlic salt
1 1/2 teasthingys salt, divided use
2 medium eggplants, peeled and sliced into 1/4-inch slices
3/4 cup all-purpose flour
1/4 cup extra virgin olive oil
1/4 cup butter
5 tablesthingys dry bread crumbs
2 large eggs, beaten
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese

1.In a large skillet, heat 2 tablesthingys olive oil over medium heat until oil sizzles when a drop of water touches it. Add lamb and onions; cook until lamb is browned and onions are fragrant. Stir in water, tomato paste, parsley and butter. Add garlic salt, then season to taste with half the salt and pepper. Simmer, partially covered, for 1 hour.
2.Meanwhile, sprinkle eggplant with remaining salt, then coat evenly with flour. Heat a large skillet over medium-high heat. Add remaining 1/4 cup olive oil and butter and heat until very hot, but not smoking. Add eggplant (it should sizzle immediately on contact with fat) and pan-fry until golden brown on all sides. Do not crowd pan; may need to do this step in batches. Transfer eggplant with a slotted sthingy to a paper-towel lined plate to drain.
3.Preheat oven to 350°F.
4.Butter a 13 x 9 x 2-inch baking dish and sprinkle with some of the first addition of bread crumbs, mixing the rest in with the lamb mixture. Place half the browned eggplant in the dish, followed by half the lamb; repeat. Pour beaten eggs evenly over top, followed by remaining addition of bread crumbs mixed with Parmesan cheese. Bake for 30 minutes or until browned and bubbling; serve hot.
Makes 8 servings.

[jj]

Lamb with Cashew-Nut Curry

1/4 cup cashews
3 red chili peppers
1 tablesthingy grated gingerroot
1 cup cold water
2 teasthingys ground cinnamon
1/4 teasthingy cardamom
1 teasthingy cloves
2 garlic cloves
2 tablesthingys poppyseed
1 tablesthingy coriander seed
1 teasthingy cumin seed
1/2 teasthingy saffron
1/4 cup boiling water
6 tablesthingys butter
1 cup onion, chopped
2 teasthingys salt
1/2 cup plain yogurt
1 1/2 pounds lamb, cubed
1 tablesthingy ground coriander

1.In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppyseed, 1 tablesthingy coriander, and cumin. Blend again until smooth; set aside.
2.Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes.
3.Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tablesthingy coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Makes 5 servings.

[marmaris98]

mmmmmmmm will give the lamb shanks a whirl...............printing it off as i type

[jj]

marmaris98 said:

mmmmmmmm will give the lamb shanks a whirl...............printing it off as i type

May try those myself an all

[jj]

Sour Cream and Chive Mashed Potatoes

If you like baked potatoes slathered with sour cream and chives you'll love them with the same classic baked potato toppings mashed right in.

2 pounds baking potatoes, peeled and quartered
3/4 cup sour cream
3 tablesthingys butter, cut into small pieces
3/4 teasthingy salt
1/4 teasthingy freshly ground pepper
1/4 cup snipped fresh chives
1.Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Bring to a boil, reduce the heat, cover and cook 15 to 20 minutes, or until tender. Reserve 1/4 cup of the cooking water. Drain the potatoes.
2.Return the hot potatoes to the pan. Mash with a potato masher until smooth. Add the sour cream, butter, salt, and pepper. Mash until fluffy, adding some of the cooking water if necessary. Stir in the chives.
Serves 4 to 6.

[jj]

Shredded Potatoes Au Gratin

8 medium baking potatoes (about 3 1/2 pounds)
2 cups (8-ounces) shredded sharp cheddar cheese
2 cups heavy cream
1 teasthingy salt
1/4 cup soft breadcrumbs
2 tablesthingys butter, melted
1.Place potatoes in a Dutch oven and cover with water. Bring to a boil; cover, reduce heat and simmer 10 minutes. drain and cool; peel and coarsely shred.
2. Alternate 2 layers of potatoes and cheese in a lightly greased 2 1/2-quart casserole dish. Combine heavy cream and salt; pour over potatoes. Sprinkle with breadcrumbs and drizzle with butter.
3.Bake at 350*F (175*C) for 45 minutes.
Makes 8 to 10 servings.

[jj]

Savory Onion Mashed Potatoes

These homemade mashed potatoes are loaded with flavour, yet light and fluffy.

5 medium (10 cups) potatoes, each cut into eighths
6 cups cold water
2 teasthingys salt
2 large (3 cups) onions, finely chopped
1 1/2 cups vegetable broth
6 tablesthingys LAND O LAKES® Light Butter
3/4 cup LAND O LAKES® Light Sour Cream
1/4 teasthingy pepper
1.Place potatoes in 4-quart saucepan. Add water and salt. Cover; bring to a boil over high heat (7 to 10 minutes.) Reduce heat to medium. Cook until potatoes are fork tender (15 to 18 minutes). Drain. Keep warm.
2.Meanwhile, combine onions and 1 cup broth in 10-inch nonstick skillet. Cook over medium heat, stirring occasionally, until onions are softened and broth is absorbed (15 to 18 minutes).
3.Increase heat to medium-high; add 2 tablesthingys light butter. Cook until onions are browned (6 to 8 minutes).
4.Place hot potatoes in large mixer bowl; mash slightly with fork. Beat at medium speed, adding remaining light butter, 1 tablesthingy at a time, and mixing well after each addition. Add cooked onions, remaining broth, light sour cream and pepper. Continue beating until well mixed. DO NOT OVERBEAT. Serve immediately.
Makes 12 (3/4-cup) servings.

Nutrition Facts (1 serving):
Calories: 120
Fat: 4.5 g
Cholesterol: 15 mg
Sodium: 730 mg
Carbohydrates: 19 g
Dietary Fiber: 2 g
Protein: 3 g

[The March Hare]

The Ultimate Beefburger

The burger – while a relatively new addition to our culture – has found a place in English homes and hearts and can count itself as a great favourite

Preparation time: 15 minutes
Cooking time: 10-16 minutes
Ingredients
(Serves 4)
450g (1lb) lean minced beef
1 small onion, peeled and grated
5ml (1 teasthingy) garlic salt
Salt and pepper
2.5ml (½ teasthingy) dried oregano or marjoram
15ml (1 tablesthingy) Tabasco or sweet chilli sauce
25-50g (1-2oz) fresh white breadcrumbs
50g (2oz) blue cheese, crumbled, or grated mozzarella cheese
1 egg, beaten
15ml (1 tablesthingy) sunflower oil

Method
Place the beef in a large bowl and add the onion, garlic salt, seasoning, herbs, Tabasco or sweet chilli sauce, breadcrumbs and blue or mozzarella cheese.

Stir in the egg. Mix the ingredients together thoroughly, cover and refrigerate for 30 minutes.

With damp hands shape the mixture into 4-6 evenly sized burgers.

Brush the burgers with a little oil and cook on a prepared barbecue or preheated moderate grill for 5-8 minutes on each side, or until cooked through.

Serve the burgers on rolls of your choice with salad leaves and tomato sauce or relish and potato wedges sprinkled with grated cheese.

[The March Hare]

Beef Casserole with Sweetcorn Dumplings

Casseroles have been around since ancient times, since it was discovered that cooking food slowly in a tightly covered clay vessel softened fibrous meats and blended succulent juices. Check out this delicious classic

Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Oven temperature: Gas mark 3, 170°C, 325°F

Ingredients
(Serves 6)
675g (1½lb) braising cubes (chuck and blade) or stewing cubes (shin and leg), cut into 4cm (1½inch) cubes
30ml (2 tablesthingys) sunflower oil
8 small shallots or button onions, peeled and left whole
1 large garlic clove, peeled and finely chopped
4 large carrots, peeled and thickly sliced
30ml (2 tablesthingys) plain flour
600ml (1pint) hot, good beef stock
300ml (½pint) good red wine
15ml (1tablesthingy) red wine vinegar
2 large sprigs fresh thyme leaves
2 bay leaves
Salt and pepper
15ml (1tablesthingy) golden syrup

For the Corn Dumplings
225g (8oz) self-raising flour, sieved
Pinch salt
50g (2oz) cold butter, cubed
15ml (1tablesthingy) freshly chopped chives
150g (5oz) sweetcorn kernels
120ml (8 tablesthingy) cold water

Method
Heat the oil in a large non-stick frying pan and cook the meat for 4-5 minutes, in batches until brown. Sthingy the meat into a large casserole dish.

Add the shallots, garlic and carrots to the frying pan and cook for 2-3 minutes stirring occasionally. Stir in the flour and cook for 1-2 minutes. Transfer to the casserole dish.

Agalinks tip
Cool any leftovers, then cover and store them in the refrigerator. When re-heating, ensure the casserole is piping hot before serving.

Add the stock, wine, vinegar and herbs to the casserole dish. Bring it to the boil, reduce the heat, season and stir in the golden syrup.

Cover the dish and cook in the oven for 1 hour, stirring occasionally.

To prepare the dumplings
Place the flour and salt in a large bowl and rub the butter into the flour until the mixture resembles fine breadcrumbs, then season. Add the remaining ingredients, mix together to form a smooth dough and shape into 8 even-sized balls.

20-25 minutes before the end of cooking time remove the casserole from the oven, add the dumplings, return to the oven and cook uncovered for the remaining cooking time.

Serve with extra vegetables.

[juicyjude]

Sounds nice, that casserole, but I would leave the sweetcorn out(no surprise there you may say)

[jj]

Crab Stuffed Mushrooms

2 dozen large mushrooms
1/2 onion, finely diced
4 tbsp diced celery
4 tbsp diced bell pepper
2 tbsp garlic
1/2 crabmeat
Bread crumbs
2 tsp flour
1 egg
Butter for sautéing
Salt and cayenne
1 cup seafood stock

Pull the stems out of the mushrooms and dice very finely (stems only, not the caps). Sauté onions, celery, bell pepper, mushrooms, and garlic in butter until onions clear.
Add flour and blend. Add seafood stock and simmer 10 minutes. Add crabmeat and bread crumbs, season with salt and cayenne to taste. Add one egg. Pipe into mushroom caps. Top with a few bread crumbs and bake at 350 for 12 minutes.

[jj]

Caribbean Sausage and Peppers


serves 6

3 cups of uncooked penne pasta, about 3 ounces
1 tsp of olive or vegetable oil
1/2 pound of fully cooked reduced fat turkey kielbasa sausage, cut into 1/2 inch pieces
1/2 medium green bell pepper, sliced about 1 cup
1 medium onion, sliced
1 tbsp of all purpose flour
1 tbsp of chopped fresh cilantro
1/4 tsp of ground cloves
1 mango or peach, cut into 1/2 inch pieces
Two 14 1/2 ounce cans of no salt added whole tomatoes, undrained

Cook and drain pasta as directed on package.
While the pasta is cooking, heat the oil in a 12 inch non stick skillet over medium heat.
Cook the sausage, bell peppers, and onion in oil, stirring occasionally, until the onion is tender.
Stir in the flour, cilantro, cloves, mango and tomatoes, breaking up tomatoes.

Simmer uncovered for 10 minutes. Serve over pasta.

[jj]

Baconeese - serves 4

Preparation - 15 minutes, Cooking time - 40 minutes

4 large baking potatoes
2 tbsp olive oil
1 tsp paprika
1/2 tsp sea salt
1/2 cup bacon, chopped
1 cup Cheddar grated
4 scallions, chopped
For the dip:
1 cup sour cream
4 scallions, chopped
1 tsp horseradish sauce

Preheat the oven to 425 F. Cut each potato into 8 wedges and place in a bowl with the oil, paprika, and salt. Toss well together, arrange on a sturdy baking sheet and cook for 20 minutes, turning occasionally.

Scatter over the grated cheese and scallions and return to the oven for a further 10 minutes until the cheese is melted and bubbly and the wedges are nicely browned.
Meanwhile, make the dip by stirring together the sour cream, scallions, and horseradish sauce.

Sthingy into a serving bowl, place the bowl into the center of a large plate, and arrange the cheesy wedges. Serve hot.

[The March Hare]

Catalan Caramel Cream

These little pots of sweetness are so rich and wonderfully indulgent - perfect for a dinner party or simply as a treat for the family

“This classic Catalan dish has become famous all over Spain,” says Linda Tubby. “It is similar to the French crème brúlée, but in Spain cornflour is usually added.
“It is served in small cazuelas designed to be filled right to the top so the surface can be burnt with a branding iron (quemadoro) that has been heated over a gas flame until smoking hot. This instantly caramelises the sugared surface.

“In the absence of this handy tool, use a blowtorch - household grills aren’t usually hot enough. If you visit Spain, a quemadoro makes an interesting gift for friends who love cooking.”


Ingredients
(Serves 6)
200g caster sugar
4 tsp cornflour
6 large egg yolks
600ml double cream
400ml full cream milk
Freshly grated zest from 1 un-waxed lemon
½ cinnamon stick

6 shallow 200ml dishes or cazuelas, 10.5cm diameter x 2.5cm deep
A cook’s blowtorch

Method
Mix 150g of the sugar and the cornflour in a bowl. Stir in the egg yolks until smooth, but do not whisk or the mixture will form a froth.

Put the cream, milk, lemon zest and cinnamon in a saucepan and heat gently until it just reaches boiling point. Pour onto the egg yolk mixture and stir well. Rinse out the pan and add the mixture. Stir over a low heat with a wooden sthingy until it thickens enough to coat the sthingy. Remove from the heat, leave to infuse for 30 minutes, then strain into a jug. Pour into the 6 dishes and chill for about 12 hours.

Sprinkle over the remaining sugar and caramelise the sugar with a blowtorch. As the caramel cools, it will harden. The dishes can be left for up to 1 hour, but don’t put them in the refrigerator or the caramel may soften if left too long.

Note
Traditional mini-cazuelas are made of terracotta, and widely available in kitchen shops, Spanish delis and by mail order

[The March Hare]

Polish Poppy Seed Roll

This Polish bread-like cake is a real classic - the mixture of the poppy seeds, rich dried fruit, the smooth rum and soft sweet bread is simply delicious

“I once lived opposite a Polish deli,” says Linda Collister, “and on Thursdays, their baking day, it was crowded with émigrés and devotees waiting for their heavenly poppy seed and rum roll. Eat cut in thick slices with a cup of the best coffee you can find.”
Ingredients
(Makes 1 medium loaf)
250g unbleached strong white bread flour
¼ teasthingy sea salt
2 teasthingys caster sugar
50g unsalted butter, diced
About 90ml tepid milk
10g fresh yeast – see note at bottom of page
1 medium egg

Dried fruit and poppy seed filling
50g mixed dried fruit and peel
2 tablesthingys rum
125g poppy seeds
4 tablesthingys honey

To glaze
1 egg yolk
1 teasthingy icing sugar

A large baking sheet, well greased

Method
If making the dough in cold weather, gently warm the flour in a low oven, 150°C (300°F) gas mark 2 for a few minutes - this will give the yeast a flying start.

Put the flour in a large mixing bowl, then mix in the salt and sugar. Using the tips of your fingers, rub in the diced butter until the mixture looks like fine crumbs. Make a well in the centre.

Put the tepid milk in a jug or bowl, crumble the yeast over the top and stir well until dispersed. Pour into the well. Mix the egg into the yeast liquid. Gradually work the flour into the liquid to make a smooth, soft dough. If the dough is dry or there are crumbs in the bowl, add more milk, 1 tablesthingy at a time.

Turn out on to a lightly floured work surface and knead thoroughly for 10 minutes. Return the dough to the bowl, cover with clingfilm and let rise in a warm place until doubled in size, about 1½-2 hours.

Meanwhile, to make the filling, mix the dried fruit and rum in a small saucepan and leave to soak. Put the poppy seeds in a heatproof bowl and pour over enough boiling water to cover. Leave for 5 minutes, then drain well in a very fine sieve (or one lined with muslin). Grind the seeds in a spice grinder or with a mortar and pestle. Add the honey to the soaked fruit in the pan and heat gently until melted. Add the crushed poppy seeds, then bring to the boil, stirring constantly. Remove from the heat and let cool.

Turn out the risen dough on to a floured work surface and punch down to deflate. Roll out to a rectangle about 30 x 20cm and a little less than 1cm thick.

Spread the filling evenly over the dough to within 1cm of the edges. Roll up the dough from one side like a Swiss roll, then tuck the ends underneath. Pinch the seam firmly to seal. Arrange on the prepared sheet with the seam side underneath. Slip it into a large plastic bag, slightly inflate the bag, then let rise as before until doubled in size, about 1½ hours, or overnight in the refrigerator.

Meanwhile preheat the oven to 190°C (375°F) Gas 5.

Mix the beaten egg with the icing sugar, uncover the risen loaf and brush with the mixture. Bake in the preheated oven for about 35 minutes until firm and golden brown. Cool on a wire rack.

Eat within 4 days. Not suitable for freezing.

Note:
To use easy-blend dried yeast, mix half of a 7g sachet with the flour, salt and sugar; then rub in the butter. Add the milk and egg, and continue as in the main recipe.

[jj]

Feta Cheese Turkey Burgers

BBQ 25mins

Serves 4 Hot Barbecue

Ingredients

450g/1lb Minced Turkey
225g/8oz Feta Cheese, crumbled
50g/2oz Olives, roughly chopped
2 teasp Dried Oregano
Freshly Ground Black Pepper

Instructions

1. In a large bowl, mix together the turkey, feta cheese, olives, oregano, and pepper until well blended.

2. Divide the mixture into 4 and form each quarter into balls. Turn each ball onto a lightly floured surface and flatten with the palm of your hand to form burgers.

3. Cook over hot coals for 10 to 12 minutes, turning halfway through. Serve hot.

[jj]

Maple Spare Ribs

80mins plus marinating

Serves 4 Hot Pork Main Course Barbecue Dairy Free Eggless

Ingredients
1.2kg/2 ½ lb Pork Spare Ribs
180ml/6fl.oz. Maple Syrup
2 tbsp Brown Sugar
2 tbsp Tomato Ketchup
1 tbsp Cider Vinegar
1 tbsp Worcestershire Sauce
Salt
2 teasp Mustard

Instructions

1. Place ribs in a large saucepan, cover with water and bring to the boil. Reduce the heat, cover and simmer for 1 hour. Drain and place in a shallow dish.

2. In a small saucepan, combine the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard. Bring to a boil, stirring, then remove from the heat and pour over the ribs. Toss the ribs to coat well, cover and marinate in the refrigerator for at least 2 hours.

3. Transfer ribs to the grill, reserving marinade and cook over medium hot coals for about 20 minutes, or until tender and glazed, turning from, time to time and basting with the reserved marinade. Serve hot.

[jj]

Chicken and Sweetcorn Soup


Chinese 25mins

Serves 4
Poultry Soup Dairy free China Asia Asian

Ingredients:

75g/3oz cooked Chicken Breast, thinly sliced
2 tbsp Light soy sauce
2 tbsp Cornflour
90ml/3fl.oz. Cold Water
1 tbsp Sesame Oil
Salt and Black pepper
2 tbsp Vegetable Oil
2.5cm/1 inch Fresh Ginger, grated
900ml/1 1/2pts Good Chicken Stock
400g/14oz Baby Sweet corn, sliced diagonally
1 Egg, beaten
2 Spring Onions, sliced diagonally to garnish

Instructions

1. Place the chicken in a bowl, and stir in the soy sauce, cornflour, water, sesame oil and seasonings. Mix well.

2. Heat the vegetable oil in a large frying pan, add the ginger and stir-fry for a few seconds. Then add the stock and baby sweetcorn slices and bring to simmering point.

3. Stir in the chicken mixture and slowly bring it to the boil stirring constantly. Reduce the heat and simmer for 2-3 minutes.

4. Pour the beaten egg into the hot soup, stirring all the time. The egg will coagulate immediately.

5. To serve - transfer to a warmed soup tureen and garnish with the sliced spring onions.