NEW AND OLD RECIPES

Here are a few recipes for hors d'oeuvres which I hope you will enjoy.

And also a word of advice from a very old blogger:  Please wear your masks and keep distances because Covid-19 is, still, a great danger for humanity.


                                         

               VERRINES WITH AVOCADO MOUSSE AND SMOKED SALMON

Verrines have been the craze for the last few years of presenting small savoury and sweet delicacies in tiny glasses.  Very attractive and elegant!

2 large avocado pears, peeled

Juice of 1 lemon

Salt and pepper to taste

2 tbsp chopped fresh parsley + extra for garnish

2 tbsp finely snipped chives + extra for garnish

100 g (3.5 oz) Scottish smoked salmon

Blend the avocado with lemon juice until a smooth paste is obtained.  Season with salt and pepper to taste and divide between 12 verrines and reserve.

Cover with smoked salmon pieces sprinkle evenly with chopped parsley and snipped chives and refrigerate covered until ready to serve.

                                            SHRIMP RUSSIAN SALAD

An old-fashioned but delicious salad wich is a must for any buffet dinner.

1 ¼ kg (2 ½ lb) shrimp shelled, deveined, washed and boiled * (Please see first recipe below)

1 kg (2 lb) potatoes, boiled in salted water, peeled and diced

500 g (1 lb) carrots, peeled, boiled and diced

500 g (1 lb) peas, cooked in salted water and strained

2 sweet gherkins, finely sliced

2 tbsp olive oil

1 cup fresh parsley leaves, roughly chopped, separated

2 cups mayonnaise *(Please see recipe below)

                                    Recipe for Boiled Shrimp

Shrimp shells

 1 tbsp salt

1 peeled garlic clove

1 bay leaf

2 litres (8 cups) water

Bring the shrimp shells and the other ingredients to the boil, simmer gently until the garlic softens and strain.   Add the shrimp and boil for 2-3 minutes or until they turn pink.  Remove and cool immediately to prevent the shrimp from hardening.

                                        Recipe for Mayonnaise

2 egg yolks, at room temperature

1 heaped tsp Dijon mustard

½ cup sunflower oil mixed with

¼ cup mild olive oil

1 tsp tarragon vinegar

Lemon juice to taste

A little salt, if necessary

Place the egg yolks in a bowl with the mustard, vinegar and a little salt and stir until well combined.   Then very, very slowly add the oil, drop by drop whipping constantly until ¼ of the oil has been added and the egg yolk mixture thickens and emulsifies.  Continue adding the oil in a thin stream and beating until all the oil has been used.

Place all the diced vegetables and the boiled shrimp in a large bowl with the sliced gherkins and ½ the chopped parsley, drizzle with a little olive oil and very gently fold in the mayonnaise, until well combined.

Arrange the shrimp Russian salad in a pretty bowl and garnish with extra parsley

                                                BEEF STROGANOFF

A delightful main course.

1 tbsp olive oil

1 onion, peeled and sliced

1 clove garlic, peeled and smashed

250 g (½ lb) mushrooms, sliced

500 g (1 lb) fillet steak, sliced

1 tbsp plain flour

Salt and freshly ground white pepper to taste

120 ml (4 liquid oz) cream

125 ml (½ cup) beef stock

1 tsp hot mustard

1cup chopped parsley

Sauté the sliced onion in olive oil, over medium heat, around 15 minutes, adding a little water when and if necessary.  Add the crushed garlic and cook for 2 minutes add the butter and the mushrooms and cook for 6 minutes until completely cooked.  Season with salt and freshly ground white pepper, tip into a plate and reserve.

Mix the flour with salt and pepper, in a bowl and toss the steak in seasoned flour.  Sauté the steak in a little olive oil for 3-4 minutes until brown.   Return the onions and mushrooms into the frying pan.  Mix the cream, beef stock and mustard together, pour into the pan and cook, over medium heat for 5 minutes more.

Serve sprinkled with parsley with noodles or rice.  

                                                    COQ AU VIN

This is a delicious dish of Provincial France. Start cooking a day before you need it.

2 tbsp olive oil
8-10 rashers of lean bacon, fat discarded and cut into small pieces
20 or more shallots, peeled
2 chickens - 2 1/2 - 3 kg (5-6 b) drumsticks and thighs skinned, breasts, skinned, boned, cartilage                                                            removed and cut into small pieces
2 garlic cloves, peeled and finely chopped
62.5 ml (1/4 cup) Metaxa brandy
750 ml (1 bottle) Ayiorgitiko wine or Pinot noir
250 ml (1 cup) tasty, hot chicken stock
2 tbsp tomato paste diluted in
250 ml (1 cup) chicken stock
1 bouquet garni (1 sprig thyme - 1 sprig rosemary - 1 bay leaf)
Salt and freshly ground black pepper to taste

500 g (1b) champignons de Paris (white mushrooms)
1/2 tbsp olive oil
A touch of garlic
Little salt

Beurre Manie:
1 tbsp plain flour
1 tbsp soft butter
(Mix together until smooth, cover and refrigerate)


In a large saucepan, saute the bacon in 1 tbsp olive oil until crisp and place of kitchen paper to drain.  Then saute the shallots until golden and reserve. 

Saute the chicken in batches with the remaining olive oil for 4-5 minutes on each side.  Remove the fat from the saucepan add the garlic and simmer until soft. Pour in the brandy and cook briskly stirring to deglaze the saucepan and remove from the fire.

Arrange the drumsticks and thighs in the saucepan and return to the stove.  Pour in the wine and cook fora few minutes until the alcohol evaporates. Add the shallots, stock, tomato paste,  bouquet garni and a little

Place the chicken breasts and bacon on top, making sure that they are submerged under the sauce, adding more stock, if necessary.  Cover and simmer very gently for 20-25 minutes until the chicken is tender.  Cool, cover and refrigerate.

The next day, cook the mushrooms and garlic in olive oil, over high heat, until tender and sprinkle with a little salt.  Bring the coq au vin to the boil, add the sauteed mushrooms, taste and season if necessary.   Arrange the chicken, shallots, bacon and mushrooms on a hot serving dish and reserve.

Meanwhile,  thicken the sauce with a tiny piece of beurre manie.  Whisk and simmer the sauce adding more thickening agent, and continue whisking and simmering until the sauce has reached the desired thickness.  Spoon evenly over chicken, shallots, mushrooms and bacon and serve immediately with creamy mashed potatoes.  Garnish with sprigs of thyme and rosemary. Et bon appetit!     
       

                                  CHOCOLATE CAKE WITH RUM CUSTARD

One of our favourite desserts.

Cake:

195 g (1½ cup) self-rising flour

45 g (¼ cup) sifted cocoa

1 vanilla

1 tsp baking powder

½ tsp salt

115 g (¼ cup) butter, softened

1 egg

125 ml (Greek yogurt)

125 ml boiling water

Preheat oven to 180 C (350 F) and line the base of a tin with buttered baking parchment and brush the sides with melted butter.

Mix the five first ingredients of the cake together.   Whip the butter and sugar until light and fluffy, add the egg and yogurt and whip until well combined.  Add the dry ingredients and the boiling water and stir until the batter is smooth.   

Pour the batter into the prepared tin and bake and bake for 45-50 minutes or until a tester inserted into the centre of the cake comes out clean.  Remove from the oven and wait for 10 minutes the reverse on a dish and allow to cool.

Rum Custard:

687.5 ml (2¾ cups) milk

125 ml (½ cup) dark rum

1 vanilla

3 egg yolks

100 g (½ cup) sugar

3 tbsp cornflour

1 tbsp butter

Simmer the milk the rum and the vanilla for 5 minutes and whip the egg yolks with the sugar and cornflour until creamy and thick.  Allow the milk to cool for 5 minutes and ladle it into the egg mixture, beating constantly as you add.  Return the saucepan to the fire and simmer gently, stirring with a wooden spoon, until the custard thickens, about 15-20 minutes.  Stir in the butter, cover with cling film and set aside to cool.  Then place it in the fridge for ½ an hour.

Cover the chocolate cake with the rum custard and make a pretty design on the top with the help of a spoon and refrigerate covered.

Bring to room temperature before serving. 


You could, alternatively, cut the cake and pour the hot custard on top.

Pink Rose by Sharon Freeman - Dedicated to You Dear Reader