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#Post#: 42371--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 18, 2016, 5:14 pm
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Cream of leek soup
Preparation time: 20 minutes
Cooking time: 50 minutes
Ingredients for six
2 o.z. (50g.) butter
1 1/4 lb. (575g.) leeks, washed and trimmed
2 large onions, peeled and finely chopped
3 sticks celery with leaves, washed and chopped
1 large potato, peeled and chopped
1 tablespoon chopped parsley
2 1/2 pints (1.4 litres) white or chicken stock
Salt
White pepper
1/4 pint (150m.l.) double cream
Heat the butter in a large, heavy-based saucepan. Put aside one
small leek and roughly chop the rest. Add to the pan with the
onion and celery and cook over a low heat for 10-15 minutes
until soft and transparent. Add the potato and stir over a low
heat until the butter has been absorbed. Add the parsley and
gradually stir in the stock. Season with salt and pepper, and
bring to the boil. Cover and simmer for about 30 minutes until
the vegetables are soft.
Pass through a fine sieve or food mill and return the puree to a
clean pan. Add the cream and heat through. Stir in the sliced
raw leek just before serving.
#Post#: 42372--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 18, 2016, 5:26 pm
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Scotch broth
Soaking time: overnight
Preparation time: 20 minutes
Cooking time: 3 1/2-4 hours
Ingredients for six
2 lb. (900g.) scrag-end of lamb, with all excess fat trimmed off
3 1/2 pints (2 litres) water
4 oz. (100/125g.) pearl barley
4 oz. (100/125g.) dried peas, soaked in water overnight
Bouquet garni
Salt
Freshly ground black pepper
1 large leek, washed and sliced
1 medium onion, peeled and finely chopped
1 small turnip, peeled and diced
2 large carrots, peeled and diced
4 oz. (100/125g.) cabbage, shredded
1 tablespoon finely chopped parsley
Place the meat in a large, heavy-based saucepan and add the
water, barley, drained soaked peas and bouquet garni. Season
with salt and freshly ground black pepper.
Bring the pan slowly to the boil, skim any white scum from the
surface, cover and simmer for 2 hours.
Add the leek, onion, turnip and carrots to the soup and continue
to simmer for 1 hour, occasionally skimming off any fat that
rises to the surface.
Remove the meat from the soup with a slotted spoon and leave it
to stand until it is cool enough to handle. Strip the meat from
the bones and cut it into small pieces.
Return the meat to the soup and add the cabbage. Adjust the
seasoning and continue to simmer for another 30 minutes. Garnish
each serving with a sprinkling of parsley.
#Post#: 42542--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 20, 2016, 4:33 pm
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Mushroom soup
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Ingredients for four
8 oz. (225g.) mushrooms, wiped
2 oz. (50g.) butter
About 12 fl. oz. (350ml.) milk
1 tablespoon plain flour
Salt and pepper
3-4 tablespoons single cream
Keep two or three small mushrooms for garnishing. Slice or chop
the rest and cook them gently with half the butter in a covered
pan for about 10 minutes, or until they are tender.
Pass the mushrooms through a sieve or food mill, keeping them
coarse rather than pureed; this gives the soup a more
interesting texture.
Strain the juice from the mushrooms and make it up to 3/4 pint
(450ml.) with the milk. Melt the remaining butter in a pan, stir
in the flour and gradually add the liquid, stirring over medium
heat until it is smooth and thick. Add the mushrooms. Season
with salt and pepper and bring to the boil. Simmer for 2-3
minutes.
Just before serving, spoon in the cream and stir it round a
little to give the soup a marbled appearance. Thinly slice the
raw mushrooms saved for garnishing and float them on the soup.
#Post#: 42543--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 20, 2016, 4:55 pm
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Cullen skink
Preparation time: 40 minutes
Cooking time: 40 minutes
Ingredients for four to six
1 lb. (450g.) Finnan haddock or smoked haddock
1 onion, peeled and roughly chopped
1 pint (575/600 ml.) fish or chicken stock
8 oz. (225g.) young leeks, trimmed, washed and thinly sliced
8 oz. (225g.) cooked and mashed potatoes
2 oz. (50g.) butter
1/2 pint (275/300ml.) single cream
1 egg yolk
Salt
White pepper
1 tablespoon finely chopped parsley
Put the haddock and chopped onion in a shallow saucepan and just
cover with cold water. Bring slowly to the boil and simmer
gently for about 10 minutes, or until the fish flesh is coming
away from the bone. Strain and reserve the liquid, but discard
the onion.
Remove the skin from the fish and flake the flesh from the
bones. Return the skin and bones to the pan with the reserved
liquid. Bring to the boil and simmer for a further 10 minutes.
Strain again and discard the skin and bones. Mix this liquid
with the stock in a large pan. Bring to the boil, add the leeks
and boil for 10 minutes or until tender. Mix in the mashed
potato and butter until smooth. Add the flaked fish and simmer
for 5 minutes.
Beat the cream and egg yolk until smooth and add to the soup.
Stir over a low heat until the soup is thoroughly heated, but do
not let it boil or it will curdle. Season with salt and pepper,
and serve with a sprinkling of parsley on each dish.
#Post#: 42544--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 20, 2016, 5:02 pm
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These recipes were passed down to me from my Gran who was a chef
in a hotel. Those that aren't Scottish, Irish or English were
given to her by the chef before her. If anybody from areas other
than Scotland, Ireland or England have different recipes for
dishes outside of that area than I've got down, please feel free
to correct me.
#Post#: 42545--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 20, 2016, 5:05 pm
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I was also bought these videos to teach me to cook.
HTML https://www.youtube.com/playlist?list=PLWAUeanCsjQJ48LiNcWoOgbb-zG5S3fXT
#Post#: 42619--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 22, 2016, 4:45 pm
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Gazpacho
Preparation time: 30 minutes
Chilling time: 1 hour
Ingredients for six
1 1/2 lb. (700g.) ripe tomatoes
8 oz. (225g.) fresh breadcrumbs
5 tablespoons olive oil
1 cucumber, peeled and chopped
2 green peppers, with cores and seeds removed, chopped
2 large cloves garlic, peeled
4 tablespoons red wine vinegar
1 pint (575/600ml.) water
1 tablespoon tomato puree
Salt
Freshly ground black pepper
12 ice cubes
For the garnishes
2 slices white bread, prepared as croutons
2 hard-boiled eggs, shelled and chopped
6 spring onions, trimmed and finely sliced
1/2 small cucumber, peeled and finely diced
1 small red pepper, finely chopped after core and seeds have
been removed
Blanch and skin the tomatoes. Quarter them, take out the cores
and seeds and chop the tomato flesh.
Put the breadcrumbs in a liquidizer, switch it on and gradually
pour in the olive oil. Continue blending for about 1 minute, or
until all the oil has been absorbed by the bread. Add the
tomatoes and continue liquidizing until the mixture is reduced
to a smooth puree. Transfer the mixture to a bowl.
Put the cucumber, green pepper and garlic in the liquidizer and
switch on for about 1 minute, or until they have been reduced to
a smooth puree. Combine with the bowl of pureed tomatoes, stir
in the vinegar, water and tomato puree.
Taste and add salt and pepper if necessary. Cover the bowl and
chill the soup for at least 1 hour in a refrigerator.
Serve very cold in six shallow soup bowls, with two ice cubes
added to each. Hand round the garnishes in separate bowls.
#Post#: 42787--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 24, 2016, 4:00 pm
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Avgolemono
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients for six
2 oz. (50g.) long-grain rice
Juice of 1 lemon
3 eggs beaten
2 1/2 pints (1.4 litres) hot chicken stock
2 oz. (50g.) cooked chicken meat, finely chopped
Salt and white pepper
2 tablespoons finely chopped parsley
Cook the rice in boiling, salted water for 10-15 minutes and
drain well.
Meanwhile, add the lemon juice to the beaten egg and mix well.
Add about 1/4 pint (150ml.) of the hot stock a little at a time,
beating well with a wire whisk after each addition.
Bring the remaining stock to the boil, remove from the heat and
mix in the cooked chicken and rice. Season lightly with salt and
pepper. Whisk in the egg mixture and return to a low heat. Stir
continuously without boiling for about 5 minutes, until the soup
is heated through and has a rich creamy texture. Adjust the
seasoning and serve garnished with parsley.
#Post#: 42921--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 25, 2016, 3:52 pm
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Potted meats and fish
#Post#: 42922--------------------------------------------------
Re: My recipes
DIR By: guest256
Date: August 25, 2016, 4:10 pm
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Potted tongue and chicken
Preparation time: 4 hours
Pre-cooking time: 3 hours
Cooking time: 1 3/4 hours
Preheat the oven to 220 degrees C (425 degrees F)-Gas mark 7
Ingredients for eight to twelve
1 salted ox tongue, about 3 lb. (1.4 kg.)
1 onion, sliced
1 carrot, sliced
A bunch of bay leaves, parsley and celery leaves
1 large chicken, about 4 lb. (1.8 kg.)
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon mixed spice
2-2 1/2 lb. (900g.-1.1 kg.) butter, cut into cubes
Flour and water paste
Bunches of parsley and watercress
Put the tongue in a large saucepan, and add the onion, carrot
and bunch of herbs. Cook slowly for about 3 hours, or until
tender. Allow to cool, then remove the skin and any bones.
Bone the chicken. Season with salt, pepper and mixed spice. Lay
the tongue on the boned chicken, and trim so that it can be
enfolded by the chicken. Wrap the chicken round the tongue, and
ease this parcel into a casserole dish which will hold it
firmly. Cover with the cubed butter. Put on the lid, sealing
with a strip of the flour and water paste. Place the casserole
in the pre-heated oven for 30 minutes, then lower the
temperature to 180 degrees C (350 degrees F)-gas mark 4 and cook
for another 1 1/4 hours.
At the end of the cooking time, take the casserole out of the
oven and leave to cool, without breaking the seal. When cool,
place at the bottom of the refrigerator.
To serve, break the seal and remove the chicken carefully.
Scrape off the butter (which is excellent in sandwiches), and
arrange the bird on a large dish. Decorate with generous bunches
of parsley and watercress. Cumberland sauce goes well with this
dish.
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