Culinary Adventures

Gina's Recipes

Archive for March 2009

Aubergine Parmagiana

March 25th, 2009 by

3 or 4 Aubergines, sliced lengthways
Olive oil

Tomato Sauce
Tin of chopped tomatoes
Tomato Puree
Red Onion chopped finely
Garlic
Olive oil
Red wine
Dash of balsamic vinegar
Herbs to taste (basil, oregano, thyme, mixed herbs)
salt and pepper

Bechamel Sauce
50g Butter
50g Flour
1 pt Milk
Salt & pepper
a pinch of nutmeg or cayenne pepper
Strong Cheddar & Parmesan Cheese (as much as liked)
1 tbsp Creme Fraiche
1 Egg Yolk

Spread the aubergine slices on oiled baking trays and spray them with olive oil before baking them in the oven (180C) until they have softened and browned a little.

Make the tomato sauce – fry the onion until soft, adding crushed garlic towards the end of cooking, add the other ingredients, seasoning to taste and leaving to stew for at least 15 mins.

Make the Bechamel – Make a roux with the butter and flour, allowing the flour to cook slightly. Draw off heat and add milk a little at a time, blending fully each time. Put back on the heat, stirring until the sauce thickens (best done with a balloon whisk). Add cheese and seasoning – I sometimes use a little freshly grated nutmeg or a pinch of cayenne to bring out the flavours. Add the creme fraiche (to taste) and lastly beat in the egg. Take the sauce off the heat so as not to overcook the egg.

In a lightly oiled baking dish, layer the aubergines, tomato sauce and bechamel, finishing with a layer of bechamel.

You can either simply sprinkle cheese on top – preferably parmesan – or you can use a mix of fine breadcrumbs, cheese and garlic.

Bake in the oven until nicely browned (180C) for around 30 minutes.

This is a dish that re-heats well, so it can be made in advance and slightly undercooked.

Serve with crusty bread and a green salad.

Venison Casserole

March 22nd, 2009 by

Ingredients:
600 Grams(s) Diced Venison
1 tbs Plain Flour
1 Pinch(s) Salt
1 tsp Peppercorns
1 tsp Juniper Berries
1 Finely chopped Onion
2 tbs Olive Oil
250 Grams(s) Shallots
250 Grams(s) Chestnut Mushrooms
1 Handful Dried Porcini Mushrooms
1 Dash Balsamic Vinegar
1 Glass Red Wine
1 Litre(s) Beef Stock
1 Seasoning

Directions:
Crush peppercorns and juniper berries together with a pestle and mortar. Mix with salt and flour and toss the venison in this mixture (easily done in a plastic bag).

Crumble the Porcini and set to soak in a small mug of hot water (or stock).

Brown the meat until sealed in the olive oil. Remove from the pan and set to one side.

If necessary, add a little more oil. Brown the shallots (whole) and the onion and fry until golden. Add the mushrooms (halved) and continue frying. Add the meat back into the pan. Add any remaining flour and seasoning mix and stir in.

Add red wine, balsamic vinegar, Porcini (including the liquid they have been soaking in) and enough stock to cover the meat and stir well (you can use a good quality stock cube and hot water).

Season to taste.

Cook on the hob or in the oven at 160C / 325F / Gas Mark 3 for 2 hours or more until the venison is tender. Stir once or twice during cooking.

Check seasoning and serve – excellent with a garlic mash, carrots and a green vegetable.

Tuna & Sweetcorn Flan

March 22nd, 2009 by

Ingredients:
100 Grams(s) Ground Almonds
100 Grams(s) Butter
35 Grams(s) Brown Rice Flour
1 Pinch(s) Salt & Pepper to taste Seasoning
35 Grams(s) Oatbran
175 Grams(s) Tinned sweetcorn
150 Milliliter(s) Skimmed Milk
1 Tbsp Parsley
1 Egg(s)
1 Finely chopped Onion
Optional Ingredients:
1 Small pot low fat Yoghurt, natural
175 Grams(s) Tinned (in brine) Tuna (optional)

Directions:
Preheat oven to 190C/375F/gas mark 5

Mix the ground almonds, brown rice flour and oatbran with a little salt and pepper.

Mash this together with the butter to form a soft dough.

Lightly grease a small flan dish and press the mixture in to form a solid base and side crust.

Beat the egg and milk(or alternatively yoghurt)together.

Place the tuna (optional),onion and sweetcorn evenly in the dish and season to taste.

Sprinkle over the chopped parsley and pour over the egg mixture.

Bake for approximately 30 minutes until pale gold.

Serve with salad.

Red Onion & Brie Tarts

March 22nd, 2009 by

Ingredients:
25 Grams(s) (1 oz) Butter
1 tbsp Olive Oil
2 Red Onion(s)
150 Milliliter(s) (1/4 pt) Red Wine
1 tsp Caster Sugar
1 Package(s) (375 grams) Puff Pastry
1 tbsp Milk
150 Grams(s) (5 oz) Brie
4 sprigs Thyme

Directions:
Preheat oven to 200C, 180C Fan, 400F, Gas 6.

Heat butter and oil in a frying pan and add onions, cut-side down. Pour over wine, sprinkle in sugar and season. Cover and cook for 25 minutes until tender, turning once. If there is any liquid left in the pan, remove lid and let it evaporate. Cool for 20 minutes.

Divide pastry into four and roll each quarter into 15cm (6in) circles – large enough to encase most of the onion. Brush the edges with milk.

Halve onions from root to stalk. Place an onion half, cut side up, in the centre of a circle and top with a wedge of Brie. Scrunch the pastry round it, leaving the top uncovered. Tuck some thyme down the side of the pastry and repeat with the remainder.

Scrunch foil into 4 circles to sit the tarts on and place on a baking tray. Bake for 20 minutes until golden.

Penne con le Acciughe

March 22nd, 2009 by

Ingredients:
350 Grams(s) Penne or thick Macaroni Pasta
2 tbs Olive Oil
5 tbs Mayonnaise
1 Clove(s)(s) Garlic
2 tbs Parsley
47 Grams(s) Can Anchovy Fillets
2 Hard-boiled Egg(s)

Directions:
Cook the pasta ‘al dente’, drain and rinse briefly under cold running water. Drain again and put into a bowl. Toss with the oil.
Put the mayonnaise (home-made or good commercial), garlic, chopped parsley (or marjoram or chives) and anchovies in a small bowl and mash together with a fork.
Before serving, stir into the pasta and garnish with the hard-boiled egg, cut into wedges.

Lancashire Lemon Fingers

March 22nd, 2009 by

Ingredients:
150 Grams(s) (6oz) Self Raising Flour
150 Grams(s) (6oz) Caster Sugar
150 Grams(s) (6oz) – softened Butter
2 Egg(s)
1 Lemon – Grated Rind
1 Lemon – Juice
100 Grams(s) Granulated Sugar

Directions:
Put flour, sugar, butter, eggs and lemon rind in a bowl and beat until well blended. Spread onto a 12 by 8 inch swiss roll tin lined with baking parchment or greased greaseproof paper. Cook at 180 C for 15 minutes or until pale golden brown and springy to the touch.

Mix together the lemon juice and granulated sugar. Spread this over the cake while it is still warm. Leave to cool in the tin then turn out and cut into 24 fingers.

Greek Sea Bass Fillets

March 22nd, 2009 by

Ingredients:
4 Fillets, 85g – 110g each Sea Bass
2 tbs Olive Oil
1 Clove(s)(s) Garlic
25 Grams(s) Pine nuts
12 Greek Olives – pimento stuffed
1 Lemon – Juice
7 1/2 Grams(s) Oregano

Directions:
lightly season the sea bass fillets Heat 1 tablespoon of the olive
oil In a non-stick frying pan, then add the fillets skin-side down
and cook for 2-3 minutes or until the skin is crisp and golden
brown Turn over and cook for a further 1-2 minutes, untlt the
flesh is opaque and just cooked through Remove from the pan
and place on warmed serving plates.
Add the remaining tablespoon of oil to the pan and cook the
garlic and pine nuts for 1 minute, until starting to lightly brown,
then add the olives and saute for a further minute
Remove the pan from the heat and stir In the lemon JUice.
Let It bubble for a minute then sprinkle In the oregano Spoon
the sauce over the fish and serve immediately with boiled and
slightly crushed new potatoes, and a rocket and tomato salad

Chocolate Fudge Brownies

March 22nd, 2009 by

Ingredients:
100 Grams(s) (4oz) diced Butter
100 Grams(s) (4oz) Dark Chocolate
300 Grams(s) Soft Light Brown Sugar
4 large Egg(s)
225 Grams(s) (8oz) Self Raising Flour
40 Grams(s) (1.5oz) Cocoa Powder
Optional Ingredients:
75 Grams(s) Walnuts

Directions:
Line a 12 x 14 inch baking (swiss roll) tin with baking parchment.

Melt butter and chocolate in a bowl over a saucepan of water. Add all the remaining ingredients and mix well.

Cook at 180 C for 10 to 15 minutes until the cake is cooked on top but still sticky in the centre.

When cool, cut into small squares.

Banoffee Pie

March 22nd, 2009 by

Ingredients:
400 Grams(s) (tin) Condensed Milk
3 Large Banana(s)
1 Package(s) Chocolate Hob Nobs
1/2 pint Double Cream
2 tbsp Melted Butter

Directions:
Crush the biscuits (Hob Nobs) in a freezer bag until reduced to crumbs. Mix with the melted butter and use to line a flan dish. Leave in the fridge to cool and harden.

Boil the tin of condensed milk in a pan of water for 2 hours. This should form a pale golden toffee. once ready, pour toffee over the base you made earlier.

Slice the bananas and place over the toffee. Top with whipped cream (double for a really rich desert, whipping for slightly lighter).

Dust with grated chocolate.

Keep covered and refrigerated until needed.

Rich Almond Paste or Marzipan

March 22nd, 2009 by

1 lb Almond (Ground)
10 oz Caster Sugar
6 oz Icing Sugar
1 whole, large Egg(s)
1 Egg Yolks
1/2 Lemon – Juice
1 tbs Brandy
1/2 tsp Vanilla Essence
2 drops Almond Essence
2 tsp Orange Flower Water

Directions:
Place almonds, caster sugar and sifted icing sugar in a bowl and mix together; whisk the eggs with the lemon juice, and all the flavourings and add this to the mixture of almonds and sugar, pounding lightly to release a little of the almond oil. Knead with the hand until smooth.

6 in cake requires approx 1lb marzipan
8-81/2 in cake requires approx 2lbs marzipan
12 in cake requires 5 to 6 lbs marzipan

To cover a cake, brush the top with hot apricot glaze. Roll out about half of the marzipan to a round the size of the cake using caster sugar to prevent it sticking to the slab or pastry board. Lift the cake, place it upside down on the paste and then, keeping your left hand firmly on the cake and rotating it gently, cut and mould the marzipan flush to the edge. Lft the cake over and brush away any crumbs. Take the remaining marsipan, knead it into a smooth long roll and press witht he rolling pin to the depth of the cake. Trim the edges and brush the paste with the hot glaze. Roll this strip round the cake making a neat join and finish it by rolling it firmly with a straight ended rolling pin or jam jar.

Almond paste should be put onto the cake about one week before the icing and decoration. This gives time for teh paste to set and consequently the oil from the ground almonds is less likely to seep through the icing.