INTERNATIONAL COOKING (Continued)

 

                                      ELPIDA’S SMOKED TROUT AND DILL DIP

 

A delicious Greek fish dip.

360 g (12 oz) smoked trout, skinned and boned and cubed

2 heaped tsp snipped chives

2 tsp fresh dill finely chopped

125 ml (½ cup) Greek yoghurt

2 tbsp mayonnaise

The juice and grated rind of ½ a lemon

 

Blend everything well together until smooth.  Serve with water biscuits and crudités.  

 

                                             SALADE NICOISE

There are many ways of preparing a “salade Niçoise”.  This French gourmet salad can be as elaborate or as frugal as you wish, but very tasty if seasoned with imagination.

 

One large cos lettuce, trimmed, washed, patted dry and separated into leaves

2 cups potato salad 

15 cherry tomatoes

360 g (12 oz ) French beans, boiled and sprinkled with vinaigrette and iced

12 anchovy fillets packed in oil, patted dry

2 x 250 g (1 lb) tunny fish in olive oil, drained and broken into pieces

4 hard-boiled eggs, cooled, peeled and quartered lengthwise

2 heaped tbsp Greek olives, stoned

1 heaped tsp capers

2 tbsp chopped parsley

Vinaigrette to taste

And salt and pepper to taste

 

Line a shallow salad bowl with lettuce leaves, spoon the potato salad evenly over and garnish attractively with cherry tomatoes, French beans, anchovy fillet, tunny fish, hard-boiled eggs, olives and capers.   Season with a little salt on the eggs only, freshly ground black pepper, sprinkle with parsley and drizzles with vinaigrette.

 

 

                                              VINAIGRETTE

 

2 tbsp tarragon vinegar

Salt to taste

2 tbsp Dijon mustard

6 tbsp extra virgin olive oil

Mix vinegar and salt well together.  Add the  mustard and the olive oil in a fine stream and keep on stirring until the dressing emulsifies.

 

 

                                               PASTA CARBONARA

Carbonara is not an Italian pasta cream dish, its creamy consistency comes from the eggs and cheese.

1 packet spaghetti, boiled in salted water, strain and reserve some boiling liquid

100 g (3.3 oz) bacon, cut into strips

3 eggs

1 egg yolk

100 g (3.3 oz) Parmesan, grated

Salt and freshly ground black pepper to taste

Fry the bacon strips until crisp and set aside.  Meanwhile, in a bowl whip the eggs and egg yolk very well together and stir in the cheese and reserve. 

In a saucepan, toss the pasta with the egg mixture and bacon and drippings, over very low heat.  Make sure that each spaghetti strand is covered with the mixture. Season with freshly ground pepper and salt, if necessary, add the pasta water, give it a quick toss and remove from the heat.

Serve immediately with extra pepper and Parmesan if necessary.  

 

                                             BEETROOT CHUTNEY

A delicious Indian relish.

600 g (1 lb 5oz) raw beetroot, washed, trimmed but not peeled

2 lemons, the grated lemon rind

100 ml (3 ½ fl oz) lemon juice

150 ml (1/6 cup) cider vinegar

1 onion, peeled and chopped

2 large apples. peeled, cored and roughly chopped

2 tsp fennel seeds

210 g (7 oz) granulated sugar

Salt and freshly ground black pepper to taste

 

Simmer the beetroot in water for 30-40 minutes until just tender.  Remove from the heat and cool slightly, peel and cut into small cubes and set aside.

 

Place lemon zest, lemon juice, vinegar, onion, apples and fennel seeds in a large saucepan and place over medium heat and simmer for 10 minutes, stirring occasionally or until the apples soften into a puree.  Add the diced beetroot and simmer for a few minutes until hot, sprinkle with sugar, stir until dissolved and simmer for 20-25 minutes until thick, glossy and jamlike.  Just before the end of the cooking time, add the raisins, season with salt and freshly ground black pepper to taste and remove from the heat.

 

Spoon the chutney into prepared jars.  Fill to the brim and gently tap the jars to knock out possible air pockets and seal immediately with vinegar-proof lids.  Allow maturing for a couple of weeks to allow the flavours to develop.  Store in a cool, dark cupboard for about a year, and keep in the fridge once opened.   

 

        

                                    ARGENTINIAN MEAT EMPANADAS

Do prepare these delicious South American meat pies. 

Ingredients:

1/2 cup butter

2 medium-sized onions, peeled and finely chopped

500 g ( 1 lb) minced beef

2 tbsp sweet paprika

1/8 tsp Cayenne pepper

1 tsp ground cumin

1 tbsp white vinegar

1/2 cup raisins

1/2 cup stoned green olives, finely chopped

Salt to taste 

500 g (1 lb) frozen puff pastry rounds

Saute the onions in butter until limp then remove from the heat and add the spices and salt to taste and set aside.  Add the minced meat to the saucepan and stir until the meat separates, and loses its pink colour, pour in the vinegar and enough hot water to cover and cook for 20-30 minutes until the liquid is completely absorbed and set aside to cool.  

Preheat oven to 180 C (350 F).  Place a spoonful of the meat mixture on puff pastry round, wet the edges with water, fold in half and press to seal thoroughly.  Place the empanadas on a tin lined with buttered baking parchment, brush with egg wash, prick each with a toothpick in order to allow the steam to escape  and bake for 20-30 minutes until puffed and golden brown,    

 

 

                         CHOCOLATE MOUSSE CAKE WITH STRAWBERRIES

 

A delightful British dessert.

24 chocolate digestive biscuits, finely crushed

6 tbsp. butter, melted

A pinch of salt

(Mix everything well together and press into the base of a springform tin and refrigerate)

 

Chocolate Mousse:

2 tbsp powdered gelatine

2 ½ tbsp. cold water

2 ¼ cup dark chocolate, finely chopped

750 ml (3 cups) thick cream, separated

½ cup icing sugar

 

1 ½ kg (3 lb) strawberries, washed and hulled

 

Topping:

2/3 cup thick cream

2 cups chocolate, finely chopped

1 tsp honey

 

Chocolate shaving for garnish

 

For the chocolate mousse, soak the powdered gelatine in cold water for 10 minutes, then stir until thoroughly dissolved.

 

Place the chopped chocolate in a bowl and bring a cup of cream to a simmer and remove from the heat.   Add the soaked gelatine and stir well and then pour the mixture over the chopped chocolate and whisk until the chocolate melts. Allow cooling, stirring occasionally.

Beat the remaining cream with the icing sugar to soft peaks and stir in  ¼ cup into the melted chocolate.   Then gently fold in the remaining whipped cream until no white streaks are evident.

 

Spread a thin layer of mousse over the biscuits crust.  Cut enough strawberries in half and place them around the sides of the tin.  Spoon in the remaining mousse, level the top, cover with cling film and ice for 6 hours.

 

Meanwhile, prepare the ganache.  Heat the cream and pour over the chopped chocolate, after 2-3 minutes add the honey and stir vigorously until smooth shiny.  Refrigerate for 12-15 minutes so that it thickens a little and spread it over the mousse.  Sprinkle the top with chocolate shavings, garnish with strawberries, cover and ice before serving.   

 

 

Summer Flowers by Albert Williams