MORE GOURMET DISHES

                                                       CONSOMME

Consommés are elegant clear soups.

1 ½ litre (6 cups) chicken or veal stock

500 g (1 b) lean veal, finely chopped

500 g (1 lb) chicken wings

1 carrot, scraped and diced

2-3 stalks celery, trimmed, threaded and finely sliced

1 leek, trimmed, sliced in half lengthwise, washed and finely sliced

1- 2 tomatoes, peeled, deseeded and chopped

1 egg white, slightly beaten with a little water

The crushed shell of the egg

Salt, freshly ground white pepper and Cayenne pepper to taste

 

In a large saucepan, place the veal, chicken wings and the chicken r veal stock and bring slowly to the boil, over low heat, then skim thoroughly.  Then add all the other ingredients except the egg white and shell, and simmer gently for 1 – 1 ½ hours.

 

Strain the stock and pour it back into the saucepan, add the egg white and shell and bring to the boil over low heat, stirring for 10 minutes.  Remove from the stove and leave undisturbed for 20-30 minutes. 

 

Strain into a large bowl through a fine sieve lined with a double thickness of muslin wrung out in cold water.

 

Refrigerate the consommé, degrease it thoroughly, taste and salt and pepper if necessary and a pinch of Cayenne pepper.  Chill and serve slightly jelled in beautiful china cups or serve hot, if preferred, garnished with flaked truffles.

      

 

 

 

                                                  PRAWN COCKTAIL

A very popular first dish,

 

500 g (1 lb) medium-sized prawns, boiled in salted water, shelled and deveined

4 lettuces, inner tender leaves, washed, dried and shredded

Snipped chives

 

Sauce:

6 heaped tbsp mayonnaise

3 heaped tbsp tomato ketchup

½ a liqueur glass METAXA brandy

1 tbsp very finely chopped sweet gherkins.

1 few drops of tobacco sauce

Lemon juice to taste

Salt and freshly ground white pepper to taste

Pinch of sugar

1/8 tsp Cayenne pepper

 

Chives, thinly sliced lemon and 6 prawns for garnish

 

First prepare the sauce.   Mix all the ingredients, except the salt well together.  Taste and add salt, pepper and Cayenne of necessary.

 

In a bowl mix the prawns with about 6 tbsp of sauce, reserving the smaller amount of sauce for later.  Combine the shredded salad with the snipped chives.  Divide between six bowls and drizzle with a little sauce.  Divide the prawns between the bowls and arrange them over the salad.  Drizzle with the remaining sauce and garnish with lemon slices and the reserved prawns.    

 

 

 

                                         ROAST LAMB WITH POTATOES

120 g (4 oz) plain flour

Salt

Freshly ground pepper

750 g (1 lb + 8 oz) lean lamb cut into bite-sized pieces

Olive oil

 

4 cloves garlic, peeled and chopped

4 carrots, scraped and cut into chunks

1 large onion, peeled and cut into chunks

1 bay leaf

¼ bunch of thyme

2 cloves

750 ml (3 cups) red wine

1 lt (4 cups) beef stock

 

Potato Topping:

6 large potatoes, peeled

10 cloves garlic, peeled and minced

2 tbsp olive oil

Salt

½ bunch parsley, chopped

120 g (4 oz) butter

 

Preheat oven to 180 C (350 F).  On a large plate season the flour with plenty of salt and pepper.  Slightly coat the lamb pieces brown in olive oil all over, remove to a plate and set aside.  

 

Add the garlic, carrots, onion, bay leaf, thyme and cloves.  Cook for2-3 minutes then pour in the wine, beef stock. Return the lamb to the pan, cover and roast in the oven for 1 ½ hours until cooked through.

 

Meanwhile, prepare the potato topping and garlic parsley-butter.   After the stew has been cooking for 1 ½ hours remove from the oven and arrange the potatoes on top to completely cover the stew.  Place back Into the oven, uncovered, and bake for 30-45 minutes until the potatoes are cooked, then baste with garlic-parsley butter.  Serve the stew with a green salad.

 

Garlic parsley butter:

Chop the garlic, drizzle with olive oil and sprinkle with salt.  Press and mash the garlic with a flat blade of a kitchen knife to form a paste.  Fold in the chopped parsley.

 

Potato topping:

Melt butter in a small pot add te garlic-parsley mixture and cook over low heat for 5 minutes and set aside.  Cut the potatoes lengthwise. 

        

 

              A GREEN SALAD WITH ORANGE, WALNUTS AND BLUE CHEESE

1 large cos lettuce, tender parts only, torn into bite-sized pieces

1 bunch rocket, cut into bite-sized pieces

2 spring onions, trimmed and finely chopped

1 large navel orange, peeled and filleted

30 g ( ¼ cup) blue cheese, roughly chopped

 

Dressing:

125 ml ( ½ cup) olive oil

125 ml ( ½ cup) orange juice

1 tsp Dijon mustard

¼ tsp salt and freshly ground pepper or according to taste

 

Beat all the dressing ingredients thoroughly together and taste and adjust seasoning, if necessary. 

 

In a large bowl, combine the salad greens with the orange fillets, spring onions, and walnuts.  Drizzle with 3-4 tbsp of dressing or more, if preferred,  sprinkle with blue cheese, toss and serve.

 

                         

                                             BOILED ASPARAGUS SALAD

Prepare this famous classic when asparagus are at their best.

 

1 kg (2 lb) white or green asparagus

Salt to taste

1 bay leaf

Vinaigrette dressing

2 hard-boiled eggs, whites and yolks chopped separately

 

Chop off the hard part of each asparagus stalk peeling off the hard skin towards the tips and tie into bundles.  Boil them in salted water, with the bay leaf, standing up and simmer for 7--10 minutes, or until just tender and drain well.  Serve drizzled with vinaigrette and sprinkled with chopped egg.

 

Vinaigrette:

1 clove garlic, peeled and minced, optional

1 tsp salt

1 tsp mustard powder

2 tsp lemon juice

6 tbsp olive oil

 

Mix all the vinaigrette ingredients well together and pour over the asparagus.   

 

 

                            CHOCOLATE AND HAZELNUT PRALINE TART

This dessert is every chocolate lover’s dream!

 

Pastry:

250 g (8 oz) plain flour sifted with

60 g (2 oz) icing sugar and

Pinch of salt

120 g (4 oz) +1 tsp butter

1 egg

A little water if necessary

 

Filling:

210 g (7 oz) dark chocolate, finely chopped

250 g (8 oz) butter at room temperature

304 g (10 oz) one tin sweet condensed milk

10 g (3.3 oz) hazelnut powder

A pinch of salt

½ cup toasted hazelnuts for garnish

Whipped cream

 

For the chocolate praline, melt the chocolate over simmering water and stir until smooth. Stir in the butter, condensed milk, hazelnut powder and salt until completely combined.  Cool and pour into sterilized jars, seal with airtight lids and store in the refrigerator.

 

The day you wish to prepare the tart, bring the jsr with the chocolate praline to room temperature.  Then prepare the pastry.  Place the flour into a large bowl, add the butter and rub it into the flour, until the mixture resembles coarse breadcrumbs.  Stir in the egg, and a little water if necessary, with a fork until it clings together.  Press the dough into a ball, flatten it out, cover with cling film and refrigerate for 30 minutes at least.

 

Roll out the dough between two pieces of baking parchment and line a buttered tart dish and trim the edges.  Prick the tart, all over, with a fork, cover first with parchment and then with ton foil pressing the sides in order to prevent them from collapsing.  Bake the tart for 12 minutes in an oven preheated to 180 C (350 F).  Discard the parchment and foil, and bake blind for 10-12 minutes until the pastry is crisp and golden.  Remove from the oven and cool completely.

 

Whip one cupful of chocolate praline until smooth, fold in the whipped cream and mix gently until no streaks of white are evident.

 

Spoon the filling into the cold tart shell and even the surface.  Garnish with hazelnuts and refrigerate.