Current Shareware 1994 January

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---------- Recipe via Meal-Master (tm) v7.07 Title: Lovage, Potato & Buttermilk Soup Categories: Soups Servings: 6 2 1/2 oz Finely chopped onion 10 oz Corsely grated raw potato Fresh young lovage leaves 1 1/4 pt Chicken or vegetable stock 1/2 pt Buttermilk, more if desired Put the onion into a heavy-based saucepan. Add the stock and bring to boiling point very slowly so the onion begins to soften a little. Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage. Add the potato and herbs to the pan and pour on 1/2 pint buttermilk. Increase the heat very slightly and bring the mixture to a bare simmer. Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base. Half-cover the pan and reduce heat as low as possible once again. Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender. Whizz the contents of the pan to a smooth puree. Season with salt and pepper and with extra lovage if you like. Whizz again and thin to taste with a little more stock or buttermilk. Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta With Pork & Basil Categories: Meats, Main dish Servings: 4 8 oz Fusilli or other fresh pasta 6 oz Mushrooms Fresh basil, parsley, chives -----------------------------FOR THE MEATBALLS----------------------------- 1 lb Lean freshly minced pork Parmesan cheese Fresh basil Garlic 1/2 sm Egg; lightly beaten A little butter or oil -------------------------------FOR THE SAUCE------------------------------- 1/2 oz Butter 1 1/2 tb Plain flour 1/4 pt Double cream 1/2 pt (scant) stock Parmesan cheese Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breasts With Green Coriander (Cilantro) Categories: Poultry, Main dish Servings: 2 2 Boneless chicken breasts 1 bn Baby carrots 1 bn Coriander (cilantro) 2 tb Best quality olive oil 1 ts Lemon juice Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead. About 20 minutes before you plan to serve the dish, start cooking. Steam the baby carrots. Drop the chicken parcels, seam side up, into a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set. Blot the carrots dry and arrange them on a warmed serving dish. Warm the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. Quickly carve the breasts into thin slices and arrange the meat beside the carrots. Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Potatoes With Salami & Sorrel Categories: Salads, Main dish Servings: 2 1 lb Small new potatoes 1 sm Handful of sorrel 2 oz Italian salami (or more) -- thinly sliced 1 sm Onion Coriander seed Wholegrain mustard Olive oil White wine vinegar Chop the onion roughly and partially soften it in 2 generous tablespoons of the oil. Do not let it brown. Scrub the potatoes (but on no account peel them) and steam them. Wash and dry the sorrel, discarding tough stalks. Roll up the leaves tighly in your fingers, just a few at a time, as though making a cigarette, and snip across into fine ribbons. Tip the softened onion and its juices into a big bowl. Stir in 1/2 teaspoon each vinegar and mustard, some salt and lots of pepper and coriander seed. The coriander seed should be freshly toasted and ground coarsely using a pestle and mortar or a spare peppermil. Add the potatoes to the bowl while still piping hot, so they drink up the flavours of the dressing. Cut each potato in half or into quarters depending on size, and toss gently. Scatter some of the sorrel over the base of a shallow serving dish. Pile the potatoes into the centre, encircle them with the sliced salami and scatter the remaining ribbons of sorrel over the top. Serve while potatoes are still warm. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Steaks In Herb Blankets Categories: Fish, Main dish Servings: 4 4 Salmon steaks, 3/4" thick 4 oz Butter 1 Lemon Fresh parsley, chives, mint, Lemon thyme and tarragon -- (or herbs of your choice) Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly. Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt. Cover and set aside in a cool place until ready to cook. To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes until the fish is hot and tender. While it cooks, chop coarsely and mix together heady handfuls of aromatic herbs. I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon. You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own. Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs. Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs. Serve with wedges of lemon and steamed new potatoes. (Other vegetables are best served as a separate course.) Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbolace Pie Categories: Main dish, Vegetarian, Cheese/eggs Servings: 6 1 Shortcrust pastry -- (see note) 6 oz Curd cheese 4 oz Cottage cheese 2 oz (generous) mature cheddar 4 Eggs 2 tb Milk (or more) Fresh mint, parsley & chives Beaten egg to glaze *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat. Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture. Add salt, pepper and the milk. Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the top--at least 3 tablespoons of mint and perhaps 1 of chives. Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C) gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes. Cool for 5-10 minutes before serving with a tomato salad or a green salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beekeeper's Cabbage Categories: Vegetables Servings: 6 1 Red cabbage (1-1/2 to 2 lbs) 1 Onion 1 Parsnip 1 lg Apple 1 tb Honey 1/2 oz Butter 2 tb Fruit vinegar (or more) -- preferably raspberry Caraway seeds 1/4 pt Yoghurt or sour cream, opt. Cut cabbage into quarters. Remove and discard the tough central stalk. Shred the cabbage and put it into a large mixing bowl. Peel and finely chop the onion and add it to the cabbage. Cut the parsnip and apple into small pieces, peeling them first if you wish, and add them to the bowl. Drizzle on the honey. Add a good seasoning of salt and pepper and scant 1/2 teaspoon caraway seeds. Sprinkle on the vinegar , use 3 tablespoons if the apple you are using is the dessert variety, just 2 tablespoons if it is a cooking apple. Mix everything together well using your hands -- a little messy, but spoons are not as effective -- then pile the mixture into a buttered casserole. Lay a sheet of thickly buttered greaseproof paper directly on top of the vegetables and cover the casserole with a well fitting lid to prevent drying out. Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the vegetables are beautifully tender, if possible stir the mixture once or twice as it cooks. Remove the greaseproof paper and check seasoning immediately before serving. Serve the vegetable mixture just as it is, or top at the last minute with 1/4 pint cold creamy yoghurt or soured cream into which you have stirred a few bruised and lightly crushed caraway seeds. Or hand round the bowl of flavoured cream separately, so that those who want it can help themselves. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aromatic Lamb Categories: Meats Servings: 8 1 Leg of lamb (about 4 lbs) 3 lb Potatoes (about 5 oz each) Lemon (may be doubled) Honey Olive oil Butter Rosemary, thyme & oregano Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Elizabethan Orange Tart Categories: Desserts Servings: 8 1 10" shortcrust pastry case -- thoroughly blind-bakec 2 Thin-skinned oranges Honey and sugar Stick cinnamon Ground cinnamon Allspice 1/4 pt Double cream 1/4 lb Fromage blanc (or see note) -OR- Low-fat soft cheese 2 tb Ground almonds Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, flute the peel lightly with a citrus zester and slice the fruit thinly, discarding the ends. Remove pips (seeds), put the orange slices into the sweetened water and leave to soak overnight. Next day, turn the oranges and their liquid into a saucepan. Cover and cook very gently for about 30 minutes. Carefully turn the slices once they cook. Lift the cooked orange slices from the pan one at a time, shaking to let the syrup drip back into the pan, and put them on a rack to drain and become cold. Remove the cinnamon stick, then boil the syrup until reduced to a few sticky spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the tart just before serving. First sprinkle the ground almonds over the base of the cold pastry shell. Sweeten and flavour the soft cheese by stirring into it 1 teaspoon or so of honey and a little each of ground cinnamon and allspice. Whip the cream, fold in the sweetened and flavoured cheese, then spoon this mixture into the pastry shell. Arrange the orange slices on top, overlapping them slightly in decorative circles, and glaze with the gently re-warmed syrup. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Wardens Categories: Fruits, Desserts Servings: 6 6 Pears 1 Lemon Honey 8 fl White grape juice Warden is the old name for the small hard cooking pear that used to grow in many country gardens. The best way to cook them was slowly with honey and fruit juice to warm and round out their thin colour and flavour, but this recipe works well for dessert pears too. Choose a casserole or baking dish with just enough room to lay pears head to tail in single layer. Peel the pears thinly, leaving the stalks on, then immediately roll each one in a saucer containing the juice of the lemon. Put the pears into the dish. Spoon on scant 4 tablespoons honey and add any lemon juice remaining in the saucer. Bring the grape juice to simmering point and pour it over the pears. Cover the dish and bake at 325-350 F (160-180 C) gas mark 3-4 until the fruit is beautifully tender. How long this will take varies enormously - 1 hour is enough for semi-ripe dessert pears; 3 hours or more may be needed for pears so hard that they seem to be carved from wood. Baste the pears frequently as they bake and turn them occasionally to encourage even cooking. When the pears are ready, transfer them to a serving dish, standing them upright. Boil the cooking liquid until it turns syrupy and is reduced by about half. Stir in an extra tablespoon or two of honey if you think a little more sweetness is desirable but avoid the temptation to make the juices too sweet; the appeal of the dish lies in its fruitiness. Spoon the syrupy glaze over the pears. Serve warm or cold. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrots With Ginger And Orange Categories: Salads, Vegetables Servings: 6 1 lb (scant) maincrop carrots 3 sm Oranges Fresh ginger root 1 sm Garlic clove 1 oz Walnut kernals 1 sm Bunch of mint 1 ts Honey 1 ts Lemon juice Olive oil First make the dressing. Finely grate the zest of 1 orange into a bowl. Add its juice, the honey and lemon juice and 1 tablespoon olive oil. Peel 1/2 inch or so of ginger and chop it as finely as possible; then crush the small garlic clove. Add both these ingredients to the bowl with a little salt and pepper. Mix well then push 2 sprigs of mint into the liquid. Scrub and scrape the carrots, or peel them if you insist, then grate them coarsely and add to the dressing. Peel the remaining 2 oranges and cut into segments; be ruthless about cutting away all traces of pith and the membrane that divides one segment from the next. Remove pips (seeds) with the tip of a knife and add the oranges to the salad bowl. Mix all the ingredients together gently, then cover the salad and set it aside for 2 hours or a little longer to allow flavours to blend and develop. Close to serving time, remove and discard the tired sprigs of mint, stir in the walnuts and scatter with fresh torn mint leaves. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Sorbet Categories: Desserts, Fruits Servings: 8 1 lb Rhubarb (trimmed weight) 4 tb Honey 1 Orange (zest only) 2 Egg whites Prepare and cook the rhubarb at least a day ahead of serving the sorbet. Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole. Sprinke the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking. Cook the rhubarb in the covered dish until perfectly tender - I think this is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer. Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor. When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. Beat the half-frozen sorbet until slushly. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid. Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it. Shortbread fingers make a good crunchy accompaniment. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greenhouse Kebabs Categories: Vegetables Servings: 6 1 Aubergine (eggplant) 1 lg Red or yellow pepper 3 Courgettes (baby zucchinis) 6 sm Onions 12 sm Cap mushrooms --------------------------------FLAVOURINGS-------------------------------- 4 tb Lemon juice 4 tb Peanut oil 2 tb Honey Coriander seed,coarse ground Coarsely ground black pepper -------------------------------FOR THE SAUCE------------------------------- 2 1/2 oz Peeled onion 2 Garlic cloves 5 tb Peanut butter 2 tb Peanut oil 1 1/2 tb Honey 1 1/2 tb Lemon juice 1 ts Coriander seeds 3/4 ts Chili powder 2 ts Anchovy essence Cut the aubergine and pepper into chunks; cut the onions into wedges; slice the courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole. Mix together all flavouring ingredients. Toss the vegetables in the flavourings and marinate for 2 to 4 hours. The sauce should be part-prepared well ahead. Chop the onion and garlic roughly, then whizz them in a food-processor or blender with the coriander seeds. Add the chili, oil and anchovy essence and whizz again. Add the peanut butter, lemon juice and honey and process once more. Scrape the puree into a small saucepan, cover and set aside for at least 1 hour before cooking. Thread the vegetables on to skewers and grill under moderate heat for 10-15 minutes, basting with the marinade liquid as necessary. Meanwhile, add 5 tablespoons warm water to the pan of sauce and set it over medium heat. Cook at a steady bubble, stirring often, until the sauce is hot and aromatic. Reduce heat to a very low and cook for a few minutes longer, adding more water if necessary to achieve a good creamy consistency, and adjust seasoning to taste. Hand round the sauce separately. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skewered Fish With Honey-Mustard Sauce Categories: Fish Servings: 4 1 lb Firm white fish fillets -- (very thick), -- preferably halibut, -- turbot or monkfish 1/4 lb Streaky bacon 1/4 lb Mushrooms 2 sm Onions (or more) 8 Cherry tomatoes 1 Lemon Oil -------------------------------FOR THE SAUCE------------------------------- 2 ts Honey 1 Egg yolk 1 tb (rounded) French mustard 1 1/2 tb Tarragon vinegar 1/4 pt Sunflower or safflower oil Cut the fish into large cubes, put it into a dish and sprinkle with lemon juice, salt and pepper. Cut the onions into wedges, put them into a separate bowl with the mushrooms, add a good grinding of pepper, and oil and lemon juice - in the ratio of 2 tablespoons oil to 1 tablespoon lemon. Leave to absorb flavours for an hour or more. Halve the bacon rashers, de-rind them, stretch and roll them up loosely. The sauce can also be made in advance. Beat the honey, mustard and egg yolk together in a small bowl. Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork. Then add the oil, pouring it from a jug in a thin stream and whisking the contents of the bowl all the time as you pour. Continue whisking for about a minute until the sauce is a homogeneous thick cream, then season to taste with salt and pepper. Close to serving time, thread the fish, onions and mushrooms on to skewers, adding the bacon rolls and tomatoes here and there. Grill for 10 minutes or so under medium-high heat, turning and basting occasionally with the marinade liquid. Serve immediately with a dish of rice and hand round the sauce separately. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lincolnshire Plum Bread Categories: Breads Servings: 1 1 lb Strong white bread flour 1/4 oz Easy-blend yeast 1 ts Ground cinnamon 1 ts Ground allspice 4 tb Sugar 1 pn Salt 2 Eggs; lightly beaten 1/4 lb Butter; melted 8 tb Milk; warm 1/2 lb Prunes; cut into - sultana-size pieces 2 oz Currants 2 oz Sultanas Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room. Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scotch Pancakes Categories: Breads Servings: 8 1/4 lb Plain white household flour 1 ts Bicarbonate of soda 1 1/2 ts Cream of tartare 1 oz Caster sugar 1 Egg 1/4 pt Milk or cream Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor. If time permits let the batter stand for 30 minutes before cooking. Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer. Makes about 16 pancakes. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wiltshire Lardy Cake Categories: Breads Servings: 1 1/2 lb Strong white bread flour 1 ts Easy-blend yeast 1/2 ts Salt 1/2 oz Melted lard 1/4 pt Warm water (or milk & water) ---------------------------------TO FINISH--------------------------------- 1/4 lb Pure pork lard; diced Lard for greasing the pan Cinnamon Allspice Demerara sugar -------------------------MIX TOGETHER THE FOLLOWING------------------------- 1 oz Sultanas; chopped 1 oz Raisins; chopped 1 oz Currents; chopped 1 oz Chopped candied peel Using a food-mixer or processor or your hands, mix and knead the dough. Cover it with oiled polythene and leave to rise until doubled in size; this will take about 1 hour in a warm place. Knock back the dough, knead it again briefly and roll out to an oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the dough. Add half the dried fruits and half the diced lard. Roll up the dough, like a swiss roll, give it a quarter turn and roll it out to an oblong again. Sprinkle with sugar and spices, dried fruits and fat exactly as before. Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches square. Grease the tin and put the dough into it, pressing it well into the corners. Cover and leave to prove (rise) until the dough is light, puffy and well risen. Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40 minutes. Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky fingers. Makes 1 cake Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devonshire Splits Categories: Breads Servings: 8 1/2 lb Stong white bread flour 1 ts Easy-blend yeast 1/2 ts Salt 1 tb Sugar 1 oz Butter; melted 1/4 pt Milk; warmed ---------------------------------TO FINISH--------------------------------- Icing sugar Clotted cream Good jam Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough. Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place. Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes. Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown. Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun. Then dust with icing sugar. Makes 8 buns. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grasmere Gingerbread Categories: Breads Servings: 18 1 lb Fine oatmeal 1/2 ts Baking powder 4 ts Ground ginger 1 pn Allspice 1/2 lb Pale muscovado sugar 1/2 lb Butter 2 tb Golden syrup Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell or greaseproof paper and grease it well. Stir the dry ingredients together. Melt the butter and syrup over low heat, pour on to the dry ingredients and stir well to make a fairly stiff mixture. Spread the mixture evenly over the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the mixture will look a little runny when it emerges from the oven; this is normal. Mark the biscuits into fingers or squares while still warm but leave in the tin until completely cold. Don't make the biscuits very big ~ they are chewy and very filling. Good exercise for the jaws and high in calories. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nier Beurre (Channel Islands Fruit Butter) Categories: Fruits, Misc Servings: 1 2 lb Dessert apples 1 lb Cooking apples Granulated sugar 2 pt Dry cider 1/2 Orange 1/2 Lemon Ground cinnamon & allspice Fast boil the cider until reduced by half. Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid. Half-cover the pan and simmer gently until the fruit is soft. Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits. Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender. Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks. Measure the pulp and process it to a puree if it is at all lumpy. Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice. Simmer, stirring frequently, until most of the moisture has been driven off. The readiness of a fruit butter is judged by its consistency, not by set or temperature. It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression. Pot in small, clean, warm jars and store in a very cold larder or fridge. Once jar is opened, the contents should be eaten up within 3 or 4 days. Makes enough to fill 4 or 5 small jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Teisen Mel (Traditional Welsh Honeycake) Categories: Breads Servings: 1 1/2 lb Plain white household flour 1/2 ts Baking powder 1 1/2 ts Ground cinnamon 1/4 lb Runny honey 1 tb Runny honey 1/4 lb Butter 1/4 lb Caster sugar 2 lg Eggs 1 tb Milk (or double this amount) Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top. Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk. Spread the mixture in the prepared tin, mounding it slightly in the centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack. Let it cool for 10 minutes then slide it on to a baking tray and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is cold. Makes 1 cake. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot, Orange & Almond Jam Categories: Fruits, Misc Servings: 1 1 lb Dried apricots 2 oz Split almonds 3 Oranges 2 Lemons 2 1/2 lb Sugar 2 1/2 ts Ground cinnamon Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Welsh Cakes Categories: Breads Servings: 15 1 lb Self-raising flour 2 oz Butter 4 oz Sugar 4 oz Sultanas and raisins 2 Eggs 1/3 pt Water On sale in every Welsh bakery, these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea. Source: Philippa Davenport in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Home-Made Ginger Beer Categories: Beverages Servings: 1 2 oz Fresh ginger 2 Lemons 1 ts Cream of tartar 1 lb Sugar 1 ga Boiling water 1 oz Yeast This home-brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid - it's more explosive than champagne. Makes 1 gallon. Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon Cawl With Three Sauces Categories: Soups, Sauces Servings: 4 ----------------------------------THE CAWL---------------------------------- 1 1/2 lb Collar bacon with rind 3 pt Water ---------------------------------VEGETABLES--------------------------------- 1 1/2 lb Potatoes 1 sm Swede (rutabaga) 3 Mature carrots 2 lg Leeks (or spring onions) 2 tb Chopped parsley ----------------------------SAUCES FOR THE MEAT---------------------------- ---------------------------MUSTARD AND EGG SAUCE--------------------------- 2 oz Butter 1 oz Flour 1 ts Dry mustard powder 1/2 ts Powdered tumeric 1/2 pt Cawl stock & milk mixed 1 Hard-boiled egg 1 tb Vinegar ---------------------------SPICED TOMATO KETCHUP--------------------------- 1 lb Ripe tomatoes 1 sm Onion 1 ts Ground ginger 1/4 ts Powdered cloves 1 oz Sugar 1 tb Malt vinegar Salt and pepper 1 sm Green chili (optional) --------------------------PARSLEY-AND-CHIVE SAUCE-------------------------- 1 oz Butter 1 oz Flour 1/2 pt Cawl stock and milk mixed 2 tb (heaped) chopped parsley 1 tb (heaped) chopped chives Salt and pepper Wash the joint to remove surface blood. Put the meat into a large clean pan and cover well with water. Bring to the boil, then turn the heat down, cover with lid and simmer for 2 hours. Top up if the water sinks below the level of the meat - at the end of the cooking you should have 2 pints of liquor. Leave it to cool, meat and all, and lift off the white hat of grease (it makes good dripping after heating gently to drive off the water). Some families like the fat left in. Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as appropriate. Wash and slice the leeks into 1/2-inch rings. Then make the sauces. For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan. When it froths, sprinkle in the flour and fry for a moment until mixture is sandy. Stir in the mustard powder and tumeric and immediately whisk in the broth and milk. Whisk till the mixture thickens. Chop the egg and stir in. Finish with the vinegar and beat in the extra ounce of butter. Taste and add salt and pepper. For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion. Put all the ingredients except the optional chili into a lidded saucepan. Bring to the boil, turn down the heat, leave to simmer gently for 30 minutes. Push the contents of the pan and boil it fiercely for a few minutes. Taste and adjust the seasoning. Serve either hot or cold. Finish with a few slices of deseeded chili if you like it hot. For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in the flour and let it cool for a moment. Whisk in the liquid gradually and stir over the heat until the mixture thickens. Mix in the herbs, taste and add salt and pepper. Reheat the meat in its broth (the cawl). Remove the meat and keep it warm while you cook the root vegetables in the broth. Five minutes before you are ready to serve, add the leeks. While the vegetables simmer, plain-boil the potatoes separately. Stir the chopped parsley into the soup just before you bring it to table. As a second course, serve the meat with the potatoes, and the three sauces. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gooseberry Burnt Creams Categories: Fruits, Desserts Servings: 8 1 lb Tart green gooseberries 4 oz Caster sugar (or more) 5 oz Granulated sugar 1/2 lb Fromage blanc or quark -OR- creamy Greek yoghurt 1/2 pt Double cream Choose a heavy-based saucepan with a large surface area. Put the topped and tailed gooseberries into it, still moistened by the water in which they have been rinsed. Cover and cook over very low heat until the fruit is perfectly tender. (It does not matter if the berries collapse in cooking here as they will be crushed to a pulp for serving.) Crush the cooked fruit with a potato masher and cook for several minutes more, without the lid but just stirring occasionally, until most of the juices have evaporated leaving a thick fruit puree. Add caster sugar to taste and stir until melted. Spoon the puree into 8 individual cocotte dishes and leave until cold. Beat the fromage blanc, quark or yoghurt into the cream until smoothly mixed then whisk until fairly stiff. Spoon the creamy mixture over the cold puree and level the tops. Cover and chill in the freezer for about 45 minutes until the cream firms up. Dissolve the granulated sugar in 1 tablespoon warm water in a pan placed over low heat. Then turn the heat up and cook until the sugar carmelises to a rich shade of gold. Quickly pour the burnt sugar evenly over the chilled creams and set aside for 20 minutes or so until the caramel sets in thin brittle sheets of gold. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wiltshire Whitsun Cake Categories: Cakes, Desserts Servings: 8 3/4 lb Sm. tart green gooseberries 5 Elderflower blossoms* 1/2 lb Plain wholemeal flour 2 ts Baking powder 2 lg Eggs 6 oz Butter 6 oz Pale muscovado sugar Demerara sugar Flowers & leaves to garnish *Note: A handful of sweet geranium or lemon balm leaves may be substitued for elderflower blossoms if desired. Top and tail the gooseberries into a mixing bowl. Add the finely chopped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit. Sift the flour and baking powder into a separate bowl. Cut then rub in the butter. Stir in the muscovado sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their flavourings. Grease the base of an 8-inch spring-clip cake tin, line and grease again. Turn the cake mixture into it and mound it up in the middle. Bake at 350 F (180 C) gas mark 4 for about 1 1/2 hours. Unlike most cakes, this one does not come away from the sides of the tin when it is cooked. Cool for a few minutes before unmoulding. Sprinkle with demerara sugar and decorate with fresh elder blossom or sweet geranium or melissa leaves, and serve the deliciously moist cake while it is still warm - as a pudding, with plenty of cream. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Muscat Ice Categories: Desserts Servings: 8 1 1/2 lb Tart green gooseberries 3 Heads elderflower blossoms* 6 oz Caster sugar 225 g Greek strained yoghurt *Note: You may use 3 OR 4 heads of elderflower blossom. Put the gooseberries into a heavy-based saucepan or casserole. The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be sieved. Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit. Cover tightly and cook in a low oven until the fruit is tender and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if preferred. Add the sugar and stir until it no longer feels gritty. Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree. As soon as it is cold, spoon the pale aromatic puree into a chilled loaf tin, cover it and freeze. About an hour later, when the ice is firm around the edges but still soft in the centre, beat it or whizz it in a food-processor until mushy. Gently fold in the yoghurt, cover and freeze until solid all the way through. Then turn out the ice-cream, beat it again to break up any ice crystals and transfer it to 8 petit pots de chocolat. Cover and freeze until about 1 hour before serving, when the ice-cream should be placed in the fridge to "ripen" it. Amaretti biscuits go very well with this. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Crumble-Cake Categories: Cakes, Desserts, Fruits Servings: 10 14 oz Rhubarb, trimmed weight 10 oz Self-raising flour 7 oz Butter 4 oz Caster sugar 3 oz Pale muscovado sugar 1 Orange 1 1/2 oz Chopped hazelnut kernels 1/2 ts Ground cinnamon 2 lg Eggs First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours. Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb, Rose, & Strawberry Jam Categories: Misc Servings: 1 2 lb Rhubarb, trimmed weight 1 lb Small strawberries -- slightly underripe 1/2 lb Highly scented rose petals 1 1/2 lb Sugar 4 sm Juicy lemons Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilised jars in the usual way. Makes enough to fill 6 or 7 jars. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boxwallah's Chutney Categories: Relishes, Misc Servings: 1 2 lb Rhubarb, trimmed weight 1 lb Onions 1/2 lb Raisins 1/2 lb Sultanas 1/2 oz Coriander seeds 2 ts Curry powder 6 oz Granulated sugar 3/4 pt Raspberry vinegar -OR- red wine vinegar Cut the trimmed rhubarb into short lenghths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds direct to the pan if you want to include them in the chutney. I love their spicy bite but some people complain that the seeds stick between their teeth, so you may prefer to tie them in a piece of buttermuslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion. Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Then continue simmering - this time without a lid - for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. Pot in warm sterilised jars and allow to mature for at least one month before eating. The longer you can resist eating this chutney the better it seems to taste. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Croustades Categories: Vegetarian Servings: 4 4 Wholemeal cottage loaf rolls 1 lb Small cap mushrooms 1/4 pt Double cream 3 oz Butter 1 sm Garlic clove Fresh rosemary Cut the knobs off the rolls and reserve as lids. Scoop out most of the crumb from the rolls, taking care not to pierce the crusts. Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and a good grinding of black pepper. Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls. Season the cream generously with salt and pepper, add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse. Slice the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6. Sit the rolls on a baking tray and put the lids beside them. Bake for 10 minutes until heated through and slightly crisp. Meanwhile heat a large frying pan. Add 1/2 oz butter (don't be tempted to use more) and, when the foam dies down, saute the mushrooms. Cook them, stirring frequently, for 4-5 minutes to reduce them and intensify their flavour. Pour on the cream and let it bubble up for a few seconds. Turn and stir the mushrooms for a minute or so until every slice is coated with the scant but richly flavoured sauce. Away from the heat, check and adjust seasoning. Pile the creamy mixture into the freshly baked croustades, top with the lids and serve straight away with a large green (or tomato) salad on the side. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quails On Mushrooms Categories: Poultry Servings: 6 6 Plump young quails 6 Big flat mushrooms; plus... 6 oz Mushrooms for the stuffing 6 oz Butter 3 Garlic cloves (or more) Lemon juice Parsley Chives Tarragon To make the duxelles, first chop the 6 oz mushrooms plus the stalks from the big flat mushrooms on which you will sit the quails. Chop finely, using a knife, not a food processor. Mix in 1 very finely chopped garlic clove, about 9 tablespoons chopped fresh parsley, 3 tablespoons snipped chives and 1 heaped tablespoon fresh tarragon (or a generous 1 1/2 teaspoon dried tarragon if fresh is not available). Cook the mixture in a little butter over moderate heat for 3 minutes or so, stirring often. Season well with salt, pepper and about 2 teaspoons lemon juice. Let the duxelles cool before using it to stuff the birds. Spread it gently between the flesh and the skin, all over the breast area, to plump up the quails prettily. Secure the flap of neck skin under each bird with a wooden toothpick. If the skin is torn, put the stuffing into the body cavities instead. Tie up the legs of each bird to keep it neatly shaped. Make about 5 oz garlic butter and reserve it. Choose a roasting tin or baking dish just large enough to take the 6 flat mushrooms side by side. When ready to cook, melt a nugget of the garlic butter in the roasting tin. Turn the birds in it to coat them with fat, then arrange them, breast down, on a rack suspended across the roasting tin. Bake at 425 F (220 C) gas mark 7 for 15 minutes. Put the mushrooms in the tin, arranging them gill side up, and dot them with the rest of the garlic butter. Put the rack of quails back on top of the tin and turn the birds breast side up. Position the birds carefully, placing each one above a mushroom so that the meat juices will drip on to the mushrooms during cooking. Bake for 20 minutes or so until the birds and mushrooms are perfectly cooked. Sit the birds on the mushrooms and serve straight away, or cover and keep hot at 250 F (120 C) gas mark 1/2 until ready to serve. Rice, couscous or burghul, and crisp peppery watercress go well with this dish. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stewed Mushrooms & Queens Categories: Appetizers, Seafood Servings: 6 1/2 lb Mushrooms 1/2 lb Queens (bay scallops) 1/4 pt Milk 1/4 pt Single cream or jersey milk Tarragon vinegar Anchovy essence 1 sm Bay leaf Fresh parsley 1 1/2 tb Butter 1 1/2 tb Flour Fried breadcrumbs; -OR- Triangles of fried bread Slice the mushrooms thickly. Put them into a pan with the cold milk (and cream if using). Three-quarters cover the pan and bring quickly to a fast simmer. Add the bay leaf and a little salt and reduce the heat to very low. Three-quarters cover the pan again and leave to stew gently for 5-6 minutes. Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven. Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence. Leave to simmer for 2-3 minutes then season to taste with salt and pepper. Quickly stir in the queens and immediately reduce heat to low. Half cover the pan and cook for just 5 minutes. Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen. Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning. Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course). Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread. Serve alone as a first course, or as a main course accompanied by some green beans and a little rice or a loaf of warm French bread. Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer. Source: Philippa Davenport in "Country Living", September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filo Mushroom Pies Categories: Appetizers Servings: 42 1 pk Filo pastry sheets 3/4 lb Flat mushrooms (w/o stalks) 1/2 lb Onions 7 oz Feta cheese 2 ts Whole cumin 2 ts Coriander seeds - toasted & lightly crushed Butter or oil 2 sm Eggs Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach, Mushroom & Anchovy Salad Categories: Salads Servings: 4 10 oz Spinach 10 oz Small cap mushrooms 2 oz Anchovy fillets (canned) 2 Lemons 1 Mozzarella cheese 6 tb Olive oil 12 sl French bread, 1/2" thick Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl. Put the canned anchovies and their oil into a large saucepan. Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate. Lightly toast the French bread on one side only. Paint the untoasted side with a little of the anchovy oil, then grill until gilded. Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan. Slice the mushrooms thickly and add them to the salad bowl. Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently. Slice the mozzarella and add it to the salad just before serving. Garnish with the toasts or hand round separately, and offer wedges of lemon as well. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crowdie Butter With Garlic And Parsley Categories: Cheese/eggs Servings: 1 2 pt Full cream milk 2 ts Rennet (or follow instruct.) 1/2 ts Salt 1/2 ts Black pepper 1 Garlic clove 1 tb Parsley 2 oz Butter This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic. Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skirlie With Mushrooms Categories: Vegetables, Side dish Servings: 4 8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mixture makes an excellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. Fry the mushrooms in 1 oz dripping in a wide frying pan. Remove them and reserve. Heat the rest of the dripping. Fry the onion. When the onions are soft but not brown, turn up the heat. Add the oatmeal, turn it in the drippings and brown a bit. Throw in the mushrooms. Add salt and black pepper to taste. Serve hot. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Highland Oatcakes Categories: Breads Servings: 4 8 oz Medium oatmeal 1 ts Salt 1/2 oz Dripping or lard 3 tb Hot water (or more) Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poached Salmon With Lobster Butter Categories: Seafood, Main dish Servings: 12 1 Whole 7-8 lb. salmon Salt -------------------------------FOR THE BUTTER------------------------------- 1/2 Lemon (juice only) 1 Green-black lobster brain OR 4 tb Reduced lobster stock * 6 oz Butter *Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons. Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up). Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3. Leave it to rest while you make the butter. Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently - it can split if you overheat it (revive it with a quick splash of cold water). When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink. Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lobster Tart Categories: Seafood Servings: 4 ---------------------------------THE PASTRY--------------------------------- 8 oz Flour 3 oz Cold lard 3 oz Cold butter 3 tb Ice-cold water (or more) --------------------------------THE FILLING-------------------------------- 1 Live lobster * 5 Eggs ** 1/2 pt Milk 1/2 pt Single cream *Note: the lobster should be good and lively. A "cripple" - that is, one with only one claw for which you should pay less - will do fine for this dish. ** Leave out one of the egg whites, it is not needed for this recipe. Make the pastry first. Sieve the flour with the salt into a roomy bowl. Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown). Cook the lobster for 3-4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling. Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole. Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes. Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Herb Tart Categories: Vegetarian Servings: 4 Tart pastry 3 oz Grated cheese* 2 oz Fresh leaf spinach 2 oz Greens **see note 1 lg Leek 4 Spring onions 4 tb (heaped) chopped parsley 5 Eggs (less 1 white) 1/2 pt Milk 1/2 pt Single cream *Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hebridean Scotch Broth Categories: Soups Servings: 4 1 1/2 lb Neck of mutton * 3 pt Water 1 ts Salt 3 oz Barley 1 oz Onion 1 Piece Swedish turnip (5 oz) 1 lg Carrot 1 sl White cabbage (1/2") 1 lg Leek Black pepper Parsley; to finish *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to). Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking. If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrageen Pudding With Rhubarb And Rosehip Jelly Categories: Desserts Servings: 4 1 1/2 pt Milk 1 Strip lemon peel 1/2 oz Prepared dried carrageen * 1 tb Sugar 1 Egg 2 Sticks rhubarb ** 4 tb Rosehip or redcurrant jelly *Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar. **Rhubarb sticks should be sliced and lightly poached with additional sugar. Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cloutie Dumpling With Ginger Cream Categories: Desserts Servings: 8 --------------------------------THE DUMPLING-------------------------------- 1 lb Self-raising flour 6 oz Fresh brown breadcrumbs 4 oz Soft brown sugar 1 ts Mixed spice A little extra cinnamon 5 oz Vegetable fat or butter 1 tb Black treacle 2 Apples - cored, unpeeled, grated 1 Carrot; grated 8 oz Currants 8 oz Sultanas 1 Egg 1/4 pt Milk 1 18" sq. clean cotton sheet --------------------------------GINGER CREAM-------------------------------- 8 oz Crabbe's Green Ginger Wine 3 Egg yolks 1/4 pt Single cream Sieve the flour and mix it with the breadcrumbs, brown sugar and spices. Melt the butter or vegetable fat gently with the treacle. Mix the breadcrumbs, currants and sultanas. Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple - use you hands. Add more milk if necessary to give a soft mixture which drops easily from the spoon. Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom. Take out the scalded cloth, spinkle it with flour and put in the dumpling. Draw up the edges, and tie up firmly with white string, leaving enough room for the pudding to expand. Lower the dumpling back into the boiling pan. Keep water topped up. Bring back to the boil. Boil steadily but gently for 4 hours. It can be longer but it shouldn't be less. Remove the dumpling and dip it staight in and out of cold water. Unwrap the dumpling on to a serving plate. The skin will initially be white from the flour. Put the dumpling on its plate in a very low oven to dry off for 20 minutes, when it will develop a fine, dark glossy skin. Meanwhile, make the ginger cream. Beat the wine with the egg yolks over hot water until the mixture is thick, white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty glass jug, with the hot pudding. The dumpling cuts wonderfully rich and dark. Leftover slices are delicious fried in butter - lovely with cream for a special tea-time treat. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polenta With Tomatoes & Olives Categories: Vegetarian, Side dish Servings: 6 8 oz Polenta 3 oz Stoned olives (optional) ----------------------------FOR THE TOMATO SAUCE---------------------------- 1 1/4 lb (generous) canned tomatoes 1 lg Onion 1 tb Olive oil Garlic, bay, rosemary, thyme -- (or herbs of your choice) Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker. The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring. Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon. Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges. To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste. Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oat & Onion Tarts Categories: Main dish, British Servings: 24 -------------------------------FOR THE PASTRY------------------------------- 5 oz Oat flakes (rolled oats) * 2 1/2 oz Wholemeal flour 2 1/2 oz Plain white flour 2 1/2 oz Butter 2 1/2 oz Lard 2 1/2 tb Freshly grated Parmesan Paprika & cayenne pepper ------------------------------FOR THE FILLING------------------------------ 1 lb Onions 1/4 pt Soured cream 2 1/2 oz Butter 2 1/2 oz Cheddar cheese 1 Whole egg 1 Egg yolk *Note: Medium oatmeal may be used instead of oat flakes if preferred. Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. Cut then rub in the fat, bind with water and leave out to rest. Peel, quarter and slice the onions wafer thin. Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally. This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches. Keep the other half covered meanwhile. Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer). Don't worry too much if the pastry tears; patch it together by pressing it with your fingertips. Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining. When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown. Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well. Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly. When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning. Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400 F (200 C) gas mark 6 for 20-25 minutes until the filling is deliciously puffed up and golden. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barley Broth With Chicken Categories: Soups, Poultry Servings: 4 2 oz Pot barley 2 1/2 pt Good quality chicken stock 1 Lemon 1 Fat garlic clove 2 Leeks 1/4 lb Mushrooms 2 Chicken livers, if available Cold cooked chicken meat * 5 tb Coarsley chopped parsley 1 sm Knob butter *Note: The recipe calls for 1-2 chicken livers, if available, and "shreds of cold cooked chicken meat, if available". Grate the zest of the lemon very finely and reserve it. Put the barley into a soup pan, add 1 tablespoon lemon juice and cold chicken stock. Bring to the boil, cover and simmer for about 40 minutes until the barley is tender with just a hint of bite to the centre of the grain. Add the chicken meat, if used, to the pan towards the end of this time to heat it through gently but thoroughly. When the barley is nearly ready, slice the mushrooms thickly, and slice the leeks (tender green parts as well as the white) very thinly indeed so that the leaves fall into ribbony shreds. Cut the chicken livers, if available, into 2 to 3 pieces and saute them briefly in the butter until crusty on the outside but still pink within. Fry the mushrooms in the fat remaining in the pan then reduce the heat and cook the leeks gently for 2 to 3 minutes, just shaking occasionally. Then add contents of the frying pan to the soup pan. Add the mushrooms and check seasoning. Put the chicken livers into a warmed soup tureen and crush with a fork to make a coarse paste. Add the finely chopped garlic, the lemon zest and most of the parsley. Pour on the piping hot soup, stir to mix well, sprinkle the rest of the parsley on top and serve. Note: If the soup is not served straight away, but allowed to get cold, the barley will go on swelling and softening; when reaheated the dish then seems more like a stew than a soup. I like it this way but you may prefer to lift out the grain and cool it down separately from the rest of the soup. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach & Stilton Pancakes Categories: Breads, Cheese/eggs, Meatless Servings: 18 ------------------------------FOR THE PANCAKES------------------------------ 2 oz Buckwheat flour 2 oz Plain white flour 2 Eggs 2 tb Butter; melted 1/4 pt Milk 1/4 pt Water ------------------------------FOR THE FILLING------------------------------ 2 lb Fresh spinich 1 lg Onion 3 oz Stilton cheese 2 oz Walnut pieces Butter 1 Garlic sliver -------------------------------FOR THE SAUCE------------------------------- 1 oz Butter 1 oz Plain white flour 1/2 pt Stock 1/4 pt Double cream 2 tb Freshly grated Parmesan 1 ts (heaped) Dijon mustard Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel. To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6. Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocktail Crunch Categories: Misc Servings: 1 3 oz Rye flakes 3 oz Jumbo oat flakes 3 oz Barley flakes 3 oz Wheat flakes 3 oz Peanut kernals -- not salted or dry-roast 2 oz Flaked almonds 2 oz Sunflower seeds 1 ts (heaped) coriander seeds 1 ts (heaped) cumin seeds 1 tb Garam marsala 1 ts Tumeric 3 tb Sesame oil 3 tb Peanut oil 1 tb Soy sauce 5 tb Water Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Trout With Yoghurt And Herbs Categories: Fish Servings: 6 6 6-8 oz trouts 7 1/2 fl Greek strained yoghurt 2 1/2 fl Whipping cream 2 tb Fresh chopped parsley 2 tb Chopped chives 2 tb Chopped fennel 1 ts Fresh chopped thyme 1 ts Fresh chopped oregano 1 ts Fresh chopped tarragon Clarified or unsalted butter Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail. Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place. Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse. Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking. (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.) About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through. (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kennet Fried Trout Categories: Fish Servings: 2 2 sm Trout, (6-8 oz each) 2 Rashers streaky bacon 1 tb (heaped) coarse oatmeal 2 oz Unsalted or clarified butter 1 Lemon A little plain flour Rub the skins of the cleaned and dried trout very gently with a good grinding of pepper - this makes the rich skin deliciously piquant when crisply fried - then dust lightly with flour and salt. Warm a frying pan large enough to take the two fish. Toast the oatmeal in it, or, for a richer dish, fry it. Remove and reserve. Cut the bacon into snippets; fry gently until the fat runs, then increase heat to crisp the bacon a little. Remove and keep hot. Dice the butter and add 1-1/2 oz of it to the pan. When the butter foam dies down add the fish. Press them down lightly to ensure they lie very flat, touching the pan base everywhere. After 4-5 minutes steady cooking in the bubbling butter, the skin on the underside of the fish should be crisp and golden brown. Turn them carefully and fry on the second side in the same way. Put the cooked fish on to warmed plates, scatter the bacon and oatmeal over them and keep hot. Wipe out the pan with kitchen paper. Melt the remaining butter and cook to a rich shade of gold. Quickly add generous 1 teaspoon lemon juice and a little salt and pepper. Swirl to mix well, pour over the trout and serve immediately with wedges of lemon. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Riverside Kedgeree Categories: Fish Servings: 4 1/2 lb Cold cooked salmon or trout* 1 lg Cucumber 1 bn Watercress 1/4 lb Shelled young peas 8 oz Brown rice 2 oz Butter A little caster sugar A little tarragon vinegar *Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft). Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks. Sprinkle with 1/2 teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar. Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices. Drain well and pat dry. Cook the rice in double its volume of boiling salted water or, better still, in fish stock. It will take about 35 minutes to become tender. Towards the end of this time cook the vegetables. Boil the peas in a little lightly sugared water. Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally. Break the skinned and boned fish into big flaky chunks. Lay the fish on top of the cucumber - don't stir it in. Cover the casserole and reduce heat as low as possible. Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so. Meanwhile put the watercress into a food-processor and reduce it to green flecks. To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture. Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper. Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer. Serves 4-6. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Trout Mousse Categories: Appetizers, Main dish, Fish Servings: 3 2 Trouts (6 oz ea. cleaned) * 1 Whole egg 1 Egg white 1/4 pt Olive or sunflower oil 5 tb Creamy yoghurt 1 ts Dijon mustard 1 1/4 ts Gelatine powder (or more) Fresh parsley & tarragon 1/2 Cucumber Caster sugar Tarragon vinegar *Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Serves 6 as an appetizer, or 3 as a light lunch. If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh. Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce. Put the prepared fish into a food processor. Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a perfectly smooth puree. Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat. Cool for a minute or two before adding the liquid gelatine to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream. Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices. Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti With Salmon And Sorrel (or Spinach) Categories: Fish, Pasta Servings: 2 4 oz Cooked and flaked salmon 1 oz Fresh sorrel (or spinach) * 2 oz Broccoli florets 8 oz Fresh spaghetti Lemon juice and butter 2 tb Freshly grated Parmesan *Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese. Source: Philippa Davenport in "Country Living", June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scalloped Salmon Or Trout Categories: Fish, Main dish Servings: 4 1/2 lb Cold cooked salmon or trout - (sea or river trout) 1/2 lb Florentine fennel - (trimmed weight) 1/2 lb Steaky bacon 2 oz Butter 1 1/2 oz Flour 1/2 pt Whole milk 1/4 pt Fish stock Lemon juice Dijon mustard Toasted or fried breadcrumbs Serves 8 as an appetizer, or 3-4 as a main course. Trim the fennel in the usual way, scraping away fibrous threads with a potato peeler, or remove and discard the outer layers if they are tired-looking or tough. Chop the flesh into small chunks and toss in 1/2 oz melted butter. Half cover the pan and leave to cook gently for 10 minutes just shaking the pan occasionally. Add the bacon, cut into snippets, increase heat and cook, stirring frequently, for several minutes until the bacon is cooked and the fennel is steaked with gold. Season with a good squeeze of lemon and plenty of pepper, and set aside to cool before mixing with the fish, which should be broken into large chunks. Make a sauce with 1-1/2 oz each butter and flour, the milk and the stock, and simmer gently, half covered, for about 10 minutes. Away from the heat, season with scant 1 teaspoon mustard, a little salt and plenty of pepper. Gently fold in the fish mixture and divide between 8 small scallop shells or cocottes or put it all into one large gratin dish. Cover with foil and reheat in the oven straight away, or if preparing ahead, set aside in a cool place until close to serving time. If the mixture is cold when it goes into the oven, it will probably need 25 minutes or so at 425 F (220 C) gas mark 7 to become thoroughly heated through. Stand the dish(es) on a pre-heated baking sheet to help speed things up. When thoroughly hot, remove the foil and sprinkle the fish mixture generously with freshly toasted or fried breadcrumbs immediately before serving. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Little Parcels Of Trout Categories: Fish Servings: 4 3 Trout (8-9 oz ea cleaned wt) 1/2 lb Courgettes 1/2 lb Carrots 1/4 lb Mangetout peas 2 1/2 oz Butter 1/2 Lemon Fresh mint & chives Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch long and less than 1/4 inch wide. Steam them, and the mangetout, but only briefly, not enough to tenderise them fully. Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside ot become cold. Season the softened butter with sea salt and black pepper. Beat in 1/2 teaspoon lemon juice and 1 tablespoon or so each chopped chives and mint. Use some of the flavoured butter to grease sheets of greaseproof or bakewell paper. Clean and fillet the trout, remove any little bones and cut the flesh of each fish into four long strips. Lay three strips side by side down the centre of each sheet of buttered greaseproof paper. Dust with sea salt and grind some pepper over the fish. Add a squeeze of lemon butter. Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers. Dot with the rest of the butter and, finely, add a sprig or two of mint to each parcel. To close the parcels, first draw two sides of the paper up over the filling and fold into a double pleat on top. Then "hem" the raw paper edges at the sides by turning them over twice, and secure with staples. The parcels should be fairly baggy. Put each parcel on to an oeuf sur le plat dish or space them out in large gratin dishes or on baking trays. Chill until about 1 1/2 hours before cooking, then bring back to room temperature. To cook, bake at 400 F (200 C) gas mark 6 for about 15 minutes. Let each person unwrap his or her parcel at table. Hand round bowls of new potatoes steamed in their skins, plain undressed watercress, and Hollandaise sauce so that everyone can help themselves. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smoked Mackerel With Nuts, Grapes & Brown Rice Categories: Fish, Main dish Servings: 6 2 sm Smoked mackerel -OR- smoked trout 2 1/2 oz Chopped, toasted hazelnuts -OR- walnuts 1 lb Seedless grapes 1/2 lb Brown rice Fresh mint or watercress 2 Lemons A little sunflower oil 1/2 pt Creamy yoghurt (or more) Cook the rice in double its volume of fast boiling salted water. Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty of salt and pepper. Stir in the nuts and 5-6 tablespoons chopped mint or watercress. (Watercress is good but mint is even better for this dish.) Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more. Close to serving time, halve the grapes and toss them in the juice of half a lemon plus scant 1 tablespoon oil. Add some mint or watercress sprigs. Skin, bone and flake the fish and mix it in gently. Unmould the ring of rice, put some of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress. Serve the rest of the fish mixture in a separate bowl, and hand round the well-chilled yoghurt in a second bowl. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkish Chicken With Walnut Sauce Categories: Poultry Servings: 6 1 3-1/2 to 4 lb chicken ----------------------------POACHING FLAVOURINGS---------------------------- 2 Onions; sliced, unpeeled 1 Bouquet garni 1/2 Lemon (juice only) A few peppercorns Coriander seeds --------------------------------WALNUT SAUCE-------------------------------- 6 oz Walnut kernels 1 1/2 oz Crustless bread 1 1/2 ts Well-toasted corinader seeds 1 bn Fresh coriander 2 tb Walnut oil 1 tb Paprika Put the bird into a pan, add the flavourings and enough hot (not boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours until tender. Let the bird cool in the pan, then skin and bone it. Wrap the flesh to keep it succulent. Return the chicken skin and bones to the pan and simmer for 2 hours more. Strain and de-grease. Reduce to 3/4 pints and cool. Scald or lightly toast the nuts and rub off the papery thin skins. Then, using a spice or coffee mill, reduce the nuts and coriander seeds to a fine powder. Process in small batches, adding the bread to minumise stickiness. Transfer the aromatic powder to a bowl and gradually blend in as much of the stock as is needed to make a creamy-textured masking sauce ~ you probably won't need it at all. Cut the meat into small strips. Put them into a pretty dish, adding some of the sauce and a little fresh chopped coriander between layers. Spoon the rest of the sauce over the top to cover the meat completely. Just before serving, stir ther walnut oil into the paprika. Drizzle the mixture over the dish in a decorative red pattern and place a little bouquet of fresh coriander in the centre. Serve with rice and a green salad. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Love In Disguise Categories: Meats Servings: 6 2 lb Pigs' hearts 1 sm Onion 4 oz Fresh breadcrumbs Bay leaves Parsley 2 Lemons (zest only) 1 Egg; beaten with milk 2 tb Milk; to beat with egg 2 ts Wine vinegar French mustard 15 oz Canned tomatoes A little stock 2 oz Butter 1 oz Well-seasoned flour Few spoonfuls yoghurt (opt.) You may get 2 or 3 large hearts for this weight or several smaller ones. Whatever the size, they will be slashed; this is normal. Wash the hearts and trim away waste - fat, membrane, gristle and arteries. Soak in lightly salted water for 10 minutes then rinse, drain and dry well. Chop the onion finely and soften it in 1 oz butter. Away from the heat stir in the breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper. Bind with the egg and milk. Use the mixture to stuff the heart cavities, and secure the openings with toothpicks or cocktail sticks - there is no need to make perfect closures. Whizz the tomatoes in a blender, stir in the vinegar and add enough stock to make up to 1 pint. Dust the hearts thoroughly with the well-seasoned flour. Melt 1 oz butter in a flameproof casserole, stir in the leftover flour and let it brown a little. Blend in the tomato mixture and make a smooth, bubbling hot sauce. Lay the prepared hearts in the sauce and tuck the bay leaves among them. Cover with greaseproof paper and the lid, and cook at 325 F (160 C) gas mark 3 for 1 hour. Turn the hearts gently and continue cooking for 1 to 1-1/2 hours more until meat is beautifully tender. Transfer the hearts to a warmed serving dish. Stir the mustard into the sauce, add salt and pepper to taste - and carefully blend in the yoghurt if liked. Pour the sauce over the hearts, scatter lavishly with chopped parsley and serve with boiled potatoes or noodles. Source: Philippa Davenport in "Country Living" (British) October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork With Celery & Orange Categories: Meats, Main dish Servings: 4 1 3/4 lb Lean end belly of pork 2 Pig's kidneys, (5 oz each) 3 sm Oranges 1 Head of celery 1 Onion 2 Garlic cloves; crushed Parsley and rosemary 1 Bay leaf A little yeast extract Flour and dripping Halve and core the kidneys. Soak them in acidulated water for 1 hour then drain and dry. Bone the pork, reserve the rind and cut the flesh (there should be at least 1 lb.) into large cubes. Grate the zest of all 3 oranges and squeeze the juice from 2. Measure the juice and add enough yeast extract dissolved in hot water to make 8 fl. oz. of liquid in total. Seal the pork briskly in a little hot fat and transfer to a casserole. Slice the kidneys thickly, dust with flour, brown in the hot fat and add to the casserole. Tie together 3 sprigs of rosemary, 6 bruised parsley stalks and a bay leaf, and bury the bouquet among the meats. Roughly chop the onion and fry it briefly. Sprinkle on 1-1/2 tablespoons flour and pour on the liquid. Bring to the boil, stirring, and add to the casserole. Add plenty of salt and pepper, the crushed garlic and orange zest. Cut the celery into large chunks and add it to the casserole - do not stir it in. Lay the pork rind, fat side down, on top of the celery, and put a sheet of greaseproof paper over that. Cover with the lid and cook at 325 F (160 C) gas mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a further 45 minutes. Remove and discard the paper, rind and bouquet of herbs. Stir the casserole to mix the ingredients and add the flesh of the reserved orange, cut into V-shaped segments and ruthlessly stripped of all membrane. Cover with fresh greaseproof paper and the lid; cool quickly and chill overnight. Remove surface fat and reheat the casserole gently but thoroughly for serving. Check seasoning and garnish with fresh chopped parsley. Source: Philippa Davenport in "Country Living" (British) October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cottagers' Meatloaf Categories: Meats Servings: 8 1 1/8 lb Lean belly pork * 3/4 lb Pig's liver 6 oz Lean green streaky bacon 6 oz Grated carrot 6 oz Fresh brown breadcrumbs 2 sm Onions 1 lg Green pepper Fresh chopped parsley 1 Garlic clove; crushed w/salt 4 ts Lemon juice 1 ts Lemon zest 1/4 ts (generous) dried thyme 1/4 ts (generous) dried marjoram *Note: Weight of pork is after trimming away bones, rind and excess fat. Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely. Mix all the ingredients very thoroughly with your hands and season well with salt and pepper. Fry a small nugget to check seasoning and adjust to taste. Oil a 2 lb loaf tin, line with greaseproof paper and oil again. Pack the mixture into the tin. Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top. Cover the tin with foil. Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin. Bake at 350 F (180 C) gas mark 4 for 1 hour. Reduce temperature to 325 F (160 C) gas mark 3, remove foil lid and bake for a further 30 minutes. Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices. Set aside in a cold place overnight before serving to allow flavours to blend and mature. Source: Philippa Davenport in "Country Living" (British), October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Liver Stroganoff Categories: Main dish Servings: 4 1 lb Chicken livers 1/2 lb Cap mushrooms 2 Onions 1 1/2 oz Unsalted or clarified butter 1/2 pt Soured cream 3 tb Fairly acid yoghurt Thoroughly heat a large saute or frying pan. Add a scant 1/2 oz of the butter and tilt so that the fat runs sizzling all over the pan base. Add the mushrooms (whole if small or sliced thickly if large) and saute over high heat for 5 minutes. Remove and keep hot. Add the rest of the butter to the pan, then the onions which should be thinly sliced and pushed into rings. Cook very gently indeed for 15-20 minutes until beautifully softened. Meanwhile stir the yoghurt into the soured cream and season very generously with salt and pepper; trim the chicken livers and pat them dry with kitchen paper. Lift the onions out of the pan with a slotted spoon, so all the buttery juices drip back into the pan, and keep them hot. Increase the heat under the pan and saute the chicken livers for about 3 minutes so they become crusted with brown on the outside, but remain deliciously pink and tender within. Return the mushrooms and onions to the pan and immediately pour on the seasoned soured cream. Let the sauce bubble up and cook for a few minutes until it is very hot, slightly reduced and thickened. Stir gently every now and again to encourage the sauce to cling creamily to the meat and vegetables. Check seasoning and serve without delay. Green beans and triangles of fried bread go well with this dish, and I like to accompany it with plenty of crusty hot French bread to mop up every luscious drop of sauce. More substantially, you could substitute rice or thin ribbons of pasta for the bread. Source: Philippa Davenport in "Country Living" (British), March 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef With Pickled Walnuts Categories: Meats Servings: 6 2 1/4 lb Stewing steak 1/2 lb Ox kidney 4 Onions 1 lb Carrots 6 Pickled walnuts (or more) 2 Bay leaves 3 tb Beef dripping or olive oil 1 1/2 oz Flour 1 pt (scant) light stock Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well-flavoured oil. Transfer to a flameproof casserole. "Wash out" the frying pan with some of the stock and add it to the casserole. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours until the meats are very tender and the gravy is deliciously rich. Add the quartered or sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 minutes more before serving. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roman Pie Categories: Meats, Pasta, Main dish Servings: 8 ----------------------------FOR THE MEAT LAYERS---------------------------- 1 lb Cooked turkey or chicken * 1/4 lb Cooked ham 1/4 lb Cooked tongue 50 g Canned anchovy fillets 3/4 lb Mushrooms 1 lg Bunch parsley Lemon juice A few black olives Canned consomme ** ----------------------------FOR THE PASTA LAYERS---------------------------- 6 oz Macaroni 12 1/2 fl Milk 1/2 pt Single cream 1 oz Butter 1 oz Plain flour 4 oz Cheddar cheese 1 oz Parmesan cheese *Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead. **Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme. Make a smooth, rich sauce with the butter, flour, milk and cream. Let it simmer for about 4 minutes. Then, away from the heat, stir in the grated Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but go carefully with the salt in view of the cheeses and salted meats used in this dish. Let the sauce cool while you cook the macaroni in plenty of salted water until al dente. Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce. Slice the mushrooms thickly and saute them well in a non-stick pan with no fat. Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold. Then cut the turkey meat into pieces about the width and half the length of your little finger, and mix the poultry and mushrooms together. Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide. Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley. Sprinkle about one third to half of the ham mixture over the base of a shallow dish of 4 to 4-1/2 pint capacity. Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni. Spread each layer evenly and press down into the dish with a potato masher before adding the next layer. Cover and chill for 30 minutes. Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients. Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover. Cover the dish and refrigerate for a few hours until set. Better still, refrigerate Roman pie overnight to allow flavours to blend and mature, but be sure to bring it back to room temperature at least two hours before serving. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Neat's Tongue (To Serve Hot Or Cold) Categories: Meats Servings: 8 1 Pickled ox tongue (4-5 lbs.) 2 Onions 2 Carrots 2 Celery stalks Bay leaves Parsley Rosemary 12 Black peppercorns ------------------------ALSO, IF SERVING TONGUE COLD------------------------ A little Madeira Gelatine powder Rinse the tongue and then soak it in plenty of cold water for at least 12 hours. Change the water once or more during this time. Next day choose a heavy-based saucepan or flameproof casserole that will hold the tongue snugly. Put the tongue into it, cover with cold water, bring to the boil and skim. Taste the water; if it is very salty, tip it away, add fresh water and bring to the boil again. Add the chopped vegetables, peppercorns and a bouquet of bay, parsley and rosemary. Cover tightly and cook very gently on top of the stove or in an oven heated to 300 F (150 C) gas mark 2 for about 4 hours until the tongue is so tender that a skewer will go through the root end like butter. Lower the temperature as necessary; the meat will be best if barely a bubble breaks the surface of the liquid as it cooks. Skin the cooked tongue while it is still hot. Then cut away the fat and gristle from the end and remove all small bones if the butcher has not already done this. Skim off all the fat from the cooking liquor and save it for the sauce and for soups. IF THE TONGUE IS TO BE SERVED HOT, carve it in thin slices while it is still hot and arrange it prettily, overlapping slices like tiles, on a large warmed serving dish. Pour some good hot sauce over it, cover the dish with foil and place in the oven for about 10 minutes to heat through. The spiced Kumquat Sauce recipe is one of my favourites and I like to serve extra in a sauce boat. IF THE TONGUE IS TO BE SERVED COLD, mould and glaze it while still warm. Curl the tongue to make it fit a small round container with straight sides. Traditional tongue-presses usually measure about 5-6 inches in diameter; a cake tin or souffle dish of similar size will do just as well. To glaze, melt 2 teaspoons gelatine powder in 1 tablespoon water, then blend in a scant 1/2 pint tongue cooking liquor (seasoned and reduced as necessary for good flavour), and give it a little oomph with 1-2 tablespoons Madeira. Pour over the tongue as much of the liquid jelly as is needed to fill gaps. Press the tongue down with a saucer or plate which fits just inside the tin, weight it down heavily and leave overnight in a cold larder until meat and jelly are set. Chill any left-over jelly separately so that it can be diced and used to garnish the tongue when it is served. Unmould the tongue on to a flat dish for serving. Decorate it and accompany it with a fine sauce such as a classic Cumberland sauce or Piquant Parsley and Caper Sauce. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauces For Tongue Categories: Sauces, Meats Servings: 1 --------------------------FOR SPICED KUMQUAT SAUCE-------------------------- 5 Kumquats 3 Bay leaves 9 Whole cloves; bruised 3/4 pt Stock, pref. from tongue 1 lg Orange (juice only) 2 ts Lemon juice 1 tb Tarragon vinegar 3/4 oz Butter 2 tb Flour Salt and pepper 4 tb Thick cream -------------------------FOR PARSLEY & CAPER SAUCE------------------------- 1 Garlic clove 1 oz Parsely; chopped 1/2 oz Chives 1 1/2 oz Capers 1 sm Lemon; juice & zest only 8 fl Oil Black pepper FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put them into a pan with the bay leaves, cloves, stock, orange juice, lemon juice and tarragon vinegar. Bring very slowly to the boil. Add a little salt and pepper, cover and set aside for 20 minutes to infuse. Strain, reserving the kumquats, liquid and spices separately. Make a smooth sauce with the butter, flour and cooking liquid. Return spices to the pan and simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to stop a skin from forming. By the end of this time, the sauce should be the consistency of cream; if necessary boil it hard for 2-3 minutes to reduce and thicken it a little. Strain to extract the spices, stir in the cream, then the kumquats. Reheat gently, adding a few pinches of ground cloves, more lemon juice and other seasonings to taste. FOR PARSLEY & CAPER SAUCE: Crush the garlic clove with a little salt. Then process it briefly with the chopped parsley, chives and capers. Add the lemon juice and zest, and the oil and whizz again until the mixture is reduced to a thickened fragrant green puree. Add a coarse grinding of black pepper and leave it for 1 hour or so to allow the flavours to blend. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Home-Candied Angelica Categories: Candies, Misc Servings: 1 1 lb Angelica 1 lb Granulated sugar The most important thing about candying angelica is to choose stalks that are young and tender. In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured. Trim the young shoots into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil. Drain and scrape away tough skin and fibrous threads with a potato peeler, rather as you might prepare celery. Return the angelica to the pan, pour on fresh boiling water and cook until green and tender. If the shoots are as youthful as they should be, this will take 5 minutes or less. Drain the stalks and dry them. Put them into a bowl and sprinkle granulated sugar between layers, allowing 1 pound of sugar for every 1 pound of angelica. Cover and leave for 2 to 3 days. Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica feels perfectly tender and looks clear. Drain, then roll or toss the shoots on greaseproof paper thickly strewn with sugar, letting the angelica take up as much sugar as will stick to it. Then dry off the angelica - without letting it become hard - in the oven, using the lowest possible temperature. I place the stalks directly on the oven shelves (with trays underneath to catch any falling sugar) and find they need about 3 hours. Wrap and store after cooling completely. Packed into pretty little boxes, home-candied angelica makes a charming present. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Angelica Tartlets Categories: Desserts Servings: 1 2 oz Home-candied angelica 1 Shortcrust pastry * 1 1/2 oz Butter 1 1/2 tb Honey 1/2 c Curd cheese 1 Egg yolk; mixed with: 1 ts Milk 1 Egg white *Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely melt the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in the well drained angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon as cooled from cooking. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish Stew Categories: Fish, Main dish Servings: 6 1 1/2 lb Monkfish (or see note) Seasoned flour 3 tb Vegetable oil 1 tb Sesame oil 1 oz Ginger root -- peeled & finely sliced 5 Garlic cloves; peeled,sliced 2 Dried chilies; broken 1 tb Mustard seeds 1 ts Asafoetida 1 ts Tamarind; soaked in water 8 oz Mushrooms 2 1/2 pt Water 1 lb Potatoes; peeled & diced Sea salt Freshly ground pepper 1/4 oz Coconut, grated 2 tb Chopped coriander leaves *Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish. Cut the fish into chunks and toss in the seasoned flour. Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida. Cook for a moment then add the fish, saute for another moment, then add the mushrooms, tamarind and the 2 1/2 pints of water with the pototoes. Bring to the boil and simmer for 20 minutes. Taste and season if necessary. Add the coconut to thicken slightly, then throw in the coriander leaves. Serve with saffron rice. Source: Colin Spencer in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bara Brith (Speckled Bread) Categories: Breads Servings: 1 6 oz Dried fruit 8 oz Dark brown sugar 1/2 pt Strong hot tea 10 oz Self-raising flour 1 Egg This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious. Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners. Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely that way. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Welsh Rarebit Categories: Cheese/eggs Servings: 2 8 oz Grated hard cheese * 1/2 Onion; grated 1 ts Strong mustard 2 tb Beer 2 sl Toast *Note: Cheese recommended for this recipe are Cheddar and/or Cheshire. Mix the cheese, grated onion, mustard and beer. Pile the mixture on toast and melt under the grill. Top it with a poached egg or two for a buck rarebit. Source: (Dorothy Thomas) Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tea And Lemon Ice Categories: Desserts Servings: 1 1/2 pt Strong fragrant tea * 2 Lemons 8 oz Sugar 1/2 pt Water 1 Egg white 6 tb Carbonated water *Note: Suggested teas are Lapsang Souchong or Earl Grey. In a Welsh household the kettle sits permanently on the hob ready to refill the teapot. This delicious ice makes a refreshing change in summer. Or serve as a dessert with Welsh cakes or with a plate of buttered Bara Brith. Makes approximately 2 pints. Strain the tea and leave to cool. Peel the lemons, avoiding the bitter pith, and squeeze the juice. Bring the sugar and water to boil with the lemon rind, stirring to dissolve all the sugar. Leave it to cool. Beat the egg white lightly with the carbonated water. Mix all the ingredients thoroughly with a whisk. Freeze the mixture - an ice-cream-maker is best. If you use the ice-making compartment of the fridge, take it out when frozen, beat it until it has doubled in volume, and re-freeze it. Don't serve the ice rock-hard - transfer it to the fridge half an hour before serving. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocklecakes With Laverbread Categories: Breads, Main dish Servings: 4 8 oz Flour 1 Egg 1 tb Vegetable oil 8 oz Cockles or clams (shelled) 2 tb (heaped) chopped parsley Oil for frying 8 oz Prepared laverbread; -OR- 1/2 oz -Dried nori, reconstituted 1/2 Lemon (juice only) Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter. Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Laverbread And Crab Souffles With Cockle Sauce Categories: Seafood Servings: 8 --------------------------------THE SOUFFLES-------------------------------- 1 Boiled crab; -OR- 6 oz -Prepared Crabmeat 6 oz Prepared laverbread -OR- nori or spinach 2 oz Butter 2 oz Flour 3/4 pt Milk 3 Eggs 1/2 ts Grated nutmeg Salt & pepper --------------------------------COCKLE SAUCE-------------------------------- 1/4 pt White sauce from souffle mix 1/4 pt Whipping cream 4 oz Cockles or clams (shelled) 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks. Fold in the whites, turning well to "tire" the mixture. Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion. Bake for 10-12 minutes until puffed up and golden. Meanwhile make the cockle sauce. Heat up the reserved white sauce with the cream. Stir in the cockles and laverbread. Season with the salt and freshly milled pepper. Serve with the souffles as soon as they are ready. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rich Venison & Mushroom Stew Categories: Meats, Main dish Servings: 6 2 lb Good stewing venison -- (trimmed weight) 1 Onion 3/4 lb Small flat mushrooms 2 1/2 fl Red wine vinegar 2 1/2 fl Water 3/4 pt (scant) beef or game stock Butter Oil Flour Sugar Bay leaves --------------------------FOR THE FORCEMEAT BALLS-------------------------- 8 oz Fresh breadcrumbs 8 oz Grated suet 2 Lemons (grated zest only) 1 1/2 tb Lemon juice 1 lg Egg 3 tb Fresh chopped parsley Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake - without a lid to keep the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25 minutes. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Highland Sausage Roll Categories: Meats, Main dish, Appetizers Servings: 4 10 oz Venison (trimmed weight) 6 oz Belly of pork (trimmed wt.) 2 oz Pitted prunes 1 sm Onion Remains of a pot of tea 3 tb Port Allspice, thyme or Worcester 1 lb Ready-made puff pastry 1 Beaten egg to glaze Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Venison Pate Categories: Meats Servings: 2 1 lb Venison (trimmed weight) 1/2 lb Belly of pork (trimmed wt.) 1/2 lb Chicken livers 1 sm Orange 1 Lemon 2 Garlic cloves 1 1/2 ts Fresh thyme (more to taste) Whole and ground bay leaves 1 tb Red wine vinegar 1 tb Olive oil 1/4 pt Red wine 1 ts Gelatine powder A few kumquats to decorate Mince all three meats fairly finely and put them into a bowl. Add the zest of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar, a generous pinch of powdered bay and plenty of black pepper. Mix thoroughly and stir in the wine. Cover and leave to marinate overnight. Season with salt - I find 1 teaspoon about right but fry a small nugget of the mixture to check. Turn the pate into a terrine of about 2 1/4 pint capacity. Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top. Cover with greaseproof paper and foil, stand the dish in a roasting pan containing enough hot water to come halfway up the sides of the dish. Bake at 325 F (160 C) gas mark 3 for 2-1/4 to 2-1/2 hours. Using a bulb baster, remove and reserve most of the juices that surround the pate. Replace the greaseproof paper and foil, press the pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours. Then drain off any remaining juices that have not been re-absorbed by the pate. Mix all the venison juices that you have collected with the juice of the orange and measure. Add a splash of water if necessary to make 1/2 pint in total. Dissolve the gelatine powder in the mixture and use it to glaze the pate, adding a few bay leaves and kumquats to decorate if liked. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snippets Of Venison Categories: Meats Servings: 3 3/4 lb Best venison trimmings 2 fl Cider 4 fl Good stock 6 oz Cap mushrooms 1 bn Chives Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentils With Lovage Categories: Side dish Servings: 4 2 Shallots; chopped Butter 12 oz Whole green lentils (Le Puy) Handful of chopped lovage 1 Sprig of thyme 1 Curl of orange peel Light stock or water Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender. Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Pancakes With Juniper Categories: Side dish, Vegetables Servings: 6 1 1/2 lb Potatoes Salt & pepper 1 Orange (grated zest only) 6 Juniper berries (or more) Butter or oil Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Gratin Categories: Side dish, Vegetables Servings: 4 3/4 lb Jerusalem artichokes -- thinly sliced -- (prepared weight given) Salt Pepper Crushed garlic 7 fl Stock Butter Cream; hot Parsley; chopped Put the sliced artichokes into a well-buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers. Press down firmly, pour on the stock and dot with butter. Cook in a moderate oven or over a gentle flame until the vegetables are tender but not disintegrated and most of the liquid has been absorbed. Drizzle on some hot cream and let it slither down between layers. Warm through briefly and serve sprinkled with parsley. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Puree Of Leeks Categories: Side dish, Vegetables Servings: 4 3/4 lb Leeks; very thinly sliced Butter Drop the thinly sliced leeks (tender green parts as well as white) into 1/2-inch fast-boiling salted water. Cook until very tender. Save the cooking liquor. Whizz the leeks to a smooth, pale green puree. Season, enrich with knobs of butter and thin with a little of the cooking liquor if liked. Serve garnished with a bouquet of green coriander and triangles of fried bread. Add some soft-boiled eggs for a quick vegetarian supper. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet-Pickled Cauliflower (Cavolfiore In Agrodolce) Categories: Relishes, Vegetables Servings: 1 1 lg Cauliflower - about 2 lbs., trimmed wt. 2 oz Salt 1 pt Water 8 oz Onions 1 lb Sugar 1 pt Wine vinegar 1 tb Mustard seed 2 Short pieces cinnamon bark 1/2 ts Cloves 1/2 ts Allspice 3 Little dried red peppers Trim the cauliflower and divide it into florets. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar with the sugar and spices, and pour the boiling mixture into the jars. The florets should be submerged. Cover and seal while hot. Ready to eat in a week, the pickle will keep in a cool place all year. Makes approximately 3 lb. pickle. Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon of cream and serve it on a plate along with pickled cauliflower, sticks of cucumber, spring onions, and matchsticks of celery to dip into it. Toss a few cauliflower florets with a haricot bean salad dressed with olive oil, some of the pickling liquor, chopped garlic and parsley. Serve them as part of an antipasto with olives and slices of salad. Source: Elisabeth Luard in "Country Living" (British), 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot And Walnut Chutney Categories: Relishes, Fruits Servings: 1 3 lb Apricots; -OR- 1 lb -Dried apricots 1 lb Onions; peeled, chopped fine 1 1/2 pt Cider vinegar 2 Garlic cloves -- peeled, crushed 2 Oranges (rind only) 1 lb Light brown sugar 8 oz Sultanas 2 ts Salt 1 ts English mustard 1/2 ts Powdered allspice 8 oz Walnuts -- very roughtly chopped Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias -----