RECIPES FOR NEW DISHES

                                          CREAM OF ASPARAGUS SOUP

1 kg (2 lb) asparagus, trimmed and chopped (tips removed

1 onion, peeled and chopped 

2 tbsp butter

750 ml (5 cups) od chicken stock 

2 sprigs thyme sprigs, leaves only 

1/3 cup cream

1 tbsp vermouth

A squeeze of lemon juice

Salt snd freshly ground white pepper to taste

Saute onion and butter, over medium heat, until soft, Add the chopped asparagus pieces, salt and pepper to taste and cook, stirring for 5 minutes.   Pour in the stock and the thyme and simmer covered for 15-20 minutes until the asparagus are tender.  

While the soup simmers, cook the reserved asparagus tips in salted water, strain and reserve.  Puree the soup in batches until smooth and then press it through a sieve.  Return it tho the saucepan and stir in the cream, vermouth and lemon juice. Taste for seasoning and adjust accordingly, if necessary. 

Serve with the reserved asparagus tips. 

                                  SALMON FISH CAKES WITH DILL SAUCE

300 g (10 oz( potatoes, peeled and cut into chunks 

2 tbsp mayonnaise

1 cucumber

2 heaped tbsp chopped parsley

2 heaped tbsp capers

2 pickled gherkins, strained and finely chopped

2 hard-boiled eggs, finely chopped

1 level tsp anchovy paste

1/4 tsp Cayenne pepper

1 egg, beaten 

Dried breadcrumbs

Dill and cucumber sauce:

500 g (1 lb) cucumber, grated

1 tbsp fresh dill chopped

30 g (1 oz) butter

65 ml (2 1/2 fl oz) cream

Salt, pepper and lemon juice to taste

Saute cucumber in butter until soft.  Add the dill, cream and season with salt, pepper and lemon juice to taste.    

 

Boil the potatoes in salted water for about 25 minutes or until absolutely tender.  Drain and mash them to a paste with the mayonnaise and season accordingly.

In a large bowl, combine all the ingredients for the fish cakes together.  Mix thoroughly, taste and season once more, f necessary, then cover and refrigerate for 2 hours

When you are ready to prepare the fish cakes, shape the mixture into patties, dip in the beaten egg and then in the breadcrumbs and fry in butter until crisp and golden.  Serve with dill sauce      

 

                                                 BEEF WELLINGTON

1 1/ 2 kg (3 lb) centre part of beef fillet 

60 g (2 oz) bacon, finely chopped

2 tbsp butter

1/4 cup Metaxa brandy

360 g (12 oz) white mushrooms trimmed and finely chopped

1 onion, peeled and diced

2 clove garlic, peeled and minced

 1 sheet puff pastry

Sauter the onion in butter until almost soft,  add the bacon, garlic and mushrooms and simmer gently until the mushrooms are tender and dry.  Pour in the brandy and simmer until the alcohol evaporates.  Set aside and allow to cool.   Preheat the oven to 180 C (350 F).

Smother the fillet with the above mixture, roll up in the puff pastry and seal thoroughly,  Bake for 20  minutes for medium-rare and 1/2  hour for well done until the pastry is puffed and golden.