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recipe starters - Animated
henryschat.peperonity.net

recipe starters

STARTERS

AVOCADO ITALIENNE

2 LARGE AVOCADOS
2 TBSP OLIVE / VEGETABLE OIL
1 TBSP RED WINE VIEGAR
SALT & FRESHLY GROUND BLACK PEPPER
250G FIRM TAMATOS (SKINNED, DESEEDEED & DISED)
1 TBSP FRESHLY CHOPPED BASIL / 1 TSP DRIED BASIL
2 CELERY STALKS, THINLY SLICED
75 G PARMA HAM, SHREDDED
BASIL LEAVES, MUSTARD & CRESS TO GARNISH

1. POUR THE OIL & VINEGAR INTO A BOWL, SEASON WELL WITH SALT & PEPPER. MIX THROUGHLY. ADD THE TOMATOS, BASIL, CELERY & PARMA HAM
(SUB HAM WITH BACON)

2. TO SERVE: CUT AVOCADOS IN HALF LENGHTWAYS & REMOVE STONES. FILL WITH THE TOMATO MIXTURE AND PLACE ON INDIVIDUAL DISHES.

3. GARNISH WITH FRESH BASIL LEAVES, MUSTARD & CRESS

395 CALORIES / 1650 KJ PER PORTION.

CREAMY CUCUMBER

2 CUCUMBER, CUT IN HALF LENGHTWAYS AND PEELED
1 TBSP VINEGAR
SALT
¼ TSP CASTER SUGAR
1 TBSP SESAME SEEDS
50G BUTTER
6 SPRING ONIONS, THINLY SLICED
1 TSP DRIED TARRAGON
FRESHLY GROUND BLACK PEPPER
4 TBSP DOUBLE CREAM
2 TSP LEMON JUICE

1. HEAT THE GRILL TO MODARETE HEAT. WITH A TSP SCOOP OUT THE SEEDS FROM THE CUCUMBERS AND DISCARD. CUT THE CUCUMBER INTO 1CM WIDE STICKS, 6CM LONG & PLACE IN A BOWL.

2. ADD THE VINEGAR, ½ TSP SALT & THE CASTER SUGAR. COVER WITH CLING FILM AND LEAVE TO STAND FOR 30 MINUTES.

3. PLACE THE SESAME SEEDS ON A PIECE OF FOIL & GRILL THEM, TURNING OCCASIONALLY FOR 2 MINUTES UNTIL GOLDEN BROWN. SET ASIDE.

4. DRAIN THE CUCUMBER IN A COLANDER, THEN RINSE WELL UNDER COLD RUNNING WATER, DRAIN & PAT DRY WITH ABSORBENT PAPER.

5. MELT THE BUTTER IN A FRYING PAN & ADD THE SPRING ONIONS, TARRAGON, CUCUMBER & SALT, PEPPER TO TASTE. COOK, STIRRING OVER A FAIRLY HIGH HEAT FOR 3 MINUTES.

6. REMOVE THE FRYING PAN FROM THE HEAT & STIR IN THE CREAM & LEMON JUICE UNTIL EVENLY MIXED

7. SPOON INTO A SERVING DISH. SPRINKLE WITH SESAME SEEDS AND SERVE AT ONCE.

190 CALORIES / 800 KJ PER SERVING.

GRAPEFRUIT & PRAWN COCKTAIL

3 SMALL GRAPEFRUITS
175G PEELED PRAWNS
1TBSP CHOPPED PARSLEY
5 TBSP MAYONNAISE
SALT
PINCH OF CAYENNE PEPPER
3 LETTUCE LEAVES, FINELY SHREDDED
1 TSP GROUND GINGER
PARSLEY TO GARNISH

1. HALF THE GRAPEFRUIT, VANDYKING THE EDGES. TO DO THIS USE A SHARP KNIFE TO CUT V-SHAPES ALL ROUND, CUTTING RIGHT THROUG THE CENTRE OF THE GRAPEFRUIT. SEPARATE THE HALVES AND REMOVE THE FLESH, DISCARDING ALL THE WHITE PITH. RESERVE THE SHELLS.

2. SEPARATE THE GRAPEFRUIT FLESH FROM THE PITH & THE MEMBRANES.

3. DRAIN THE GRAPEFRUIT FLESH & PRAWNS WELL, THEN MIX THEM WITH THE PARSLEY AND MAYONNAISE. ADD SALT AND CAYENNE PEPPER TO TASTE.

4. LINE EACH RESERVED GRAPEFRUIT SHELL WITH LETTUCE, THEN DIVIDE THE PRAWN MIXTURE EQUALLY BETWEEN THEM AND PLACE EACH ON A SMALL PLATE.

5. COVER AND CHILL FOR AT LEAST 30 MINUTES BEFORE SERVING.

6. SPRINCLE ON GROUND GINGER, IF USING, AND GARNISH WITH PARSLEY.

120 CALORIES / 500 KJ PER PORTION.

HOT ORANGE BEETROOT (SERVES 4)

500G UNCOOKED BEETROOT, WASHED
SALT
4 CLOVES
1 ONION, QUARTERED
300ML MILK
2 BAY LEAVES
6 PEPPERCORNS
1 BLADE MACE
1 LARGE ORANGE
25G BUTTER
25G PLAIN FLOUR
¼TSP GROUND CINNAMON
FRESHLY GROUND BLACK PEPPER

1. BRING A LARGE PAN OF SALTED WATER TO THE BOIL. LOWER THE BEETROOT INTO THE PAN AND SIMMER FOR ABOUT 1 ½ - 2 HOURS UNTIL TENDER.

2. MEANWHILE, STICK A CLOVE IN EACH ONION QUARTER, THEN PUT IN A SAUCEPAN WITH THE MILK, BAY LEAVES, PEPPERCORNS AND MACE. REMOVE THE RIND OF THE ORANGE WITH A PATATO PEELER. STRIP THE PITH AWAY AND ADD HALF THE PEEL TO THE MILK. BRING SLOWLY TO THE BOIL, THEN REMOVE FROM THE HEAT AND LEAVE, COVERED, FOR 30 MINUTES FOR THE FLAVOURS TO INFUSE.

3. USING A SHARP KNIFE, CUT THE REST OF THE ORANGE PEEL INTO THIN MATCHSTICK STRIPES. PUT IN A SMALL SAUCEPAN AND COVER WITH COLD WATER. BRING TO THE BOIL, DRAIN AND RETURN TO THE PAN WITH FRESH COLD WATER. BRING TO THE BOIL AGAIN AND SIMMER FOR 15 MINUTES, UNTIL THE STRIPS ARE TENDER. DRAIN AND RESERVE.

4. SQUEEZE THE JUICE FROM THE PEELED ORANGE AND RESERVE. STRAIN THE MILK.

5. JUST BEFORE THE BEETROOT ARE COOKED, MAKE THE SAUCE: MELT THE BUTTER IN A PAN, SPRINCLE IN THE FLOUR AND STIR OVER LOW HEAT FOR 1-2 MINUTES UNTIL STRAW-COLOURED. REMOVE FROM THE HEAT AND GRADUALLY STIR IN THE STRAINED MILK, TOGETHER WITH THE RESERVED ORANGE JUICE, CINAMON AND SALT AND PEPPER TO TASTE. RETURN TO THE HEAT AND SIMMER, STIRRING UNTIL THICK AND SMOOTH.

6. DRAIN THE BEETROOT, CUT AWAY THE TOP AND BOTTOM, AND PEEL OF THE SKIN. CUT INTO THICK SLICES AND PUT IN A WARMED SERVING DISH.

7. REHEAT THE SAUCE, IF NECESSARY, AND POUR OVER THE BEETROOT. SPRINCLE WITH THE RESERVED ORANGE STRIPS AND SERVE AT ONCE.

190 CALORIES / 805 KJ PER PORTION.

ROASTED PEPPER WITH CRISPY PARMA HAM TIMBALES

*PREP 30 MINS * COOK 15 MINS, PLUS CHILLING

5 RED AND 3 YELLOW PEPPERS, SEEDED AND HALVED LENGTHWAYS
1TBSP OLIVE OIL
75G / 3 OZ PITTED OLIVES, DRAINED AND QUARTERED
75G / 3 OZ PINE NUTS OR CHOPPED ALMONDS, TOASTED
3TBSP SHREDDED FRESH BASIL
150G / 5 OZ PARMA HAM STRIPS

1. LINE 8 * 200ML / 7FL OZ MOULDS WITH ENOUGH CLINGFILM TO COVER TOP. PREHEAT GRILL TO HIGH, GRILL PEPPERS, SKIN SIDE UP, UNTIL SKIN IS CHARRED. PUT IN PLASTIC BAG, LEAVE TO COOL, REMOVE SKIN, DICE.

2. MIX PEPPERS WITH OIL, OLIVES, NUTS AND BASIL, SEASON. FILL MOULDS WITH MIXTURE, PRESS DOWN FIRMLY. CHILL FOR AT LEAST 3 HOURS.

3. HEAT A LARGE FRYING PAN. ADD PARMA HAM, FRY UNTIL CRISPY. TURN TIMBALES ON TO SERVING PLATES, REMOVE CLINGFILM. TOP WITH PARMA HAM, SERVE WITH SALAD LEAVES.

TRY IT… IF YOU DON’T HAVE TIMBALE MOULDS, YOU CAN USE A TEA OR COFFEE CUP, OR ANY STRAIGHT-SIDED METAL, CHINA OR PLASTIC MOULD.

COUSCOUS AND VEGETABLE TIMBALES

*PREP 25 MINS * COOK 5 MINS, PLUS CHILLING

350G / 12 OZ COUSCOUS
2TBSP OLIVE OIL
150G / 5 OZ ASPARAGUS TIPS, CUT INTO 2.5CM / 1 IN PIECES
350G / 12 OZ COURGETTES, FINELY CHOPPED
3TBSP CHOPPED FRESH MIXED HERBS
4 TOMATOES, SKINNED, SEEDED AND CHOPPED
2TSP BALSAMIC VINEGAR
4TBSP OLIVE OIL

1. COOK COUSCOUS ACCORDING TO PACKET INSTRUCTIONS. LINE 8 * 200ML / 7FL OZ MOULDS WITH ENOUGH CLINGFILM TO FOLD OVER TOP. BRUSH WITH HALF THE OIL.

2. HEAT REST OF OIL IN PAN, FRY ASPARAGUS AND COURGETTES UNTIL GOLDEN. MIX COUSCOUS, HERBS AND VEG; SEASON. FILL TIMBALES WITH MIXTURE, PRESS DOWN FIRMLY. CHILL FOR AT LEAST 3 HOURS.

3. TURN TIMBALES ON TO PLATES, REMOVE MOULDS AND CLINGFILM. MIX TOMATOES, VINEGAR AND OIL. SEASON AND SPOON MIXTURE OVER TIMBALES.

MEDITERRANEAN STYLE BLACK-EYED BEANS (SERVES 6-8)

THIS IS A ROBUST-FLAVOURED BEAN DISH THAT CAN BE SERVED AS IS WITH SOME CRUMBLED FETA CHEESE ON TOP OR ADD A FEW SLICES OF SMOKEY BACON OR SAUSAGE STIRRED IN JUST BEFORE SERVING. WE LIKE TO SERVE IT AS AN ACCOMPANIMENT TO CHICKENS BREAST OR PORK CHOPS. FREEZE THE LEFTOVERS FOR A RAINY DAY.

2 CUPS BLACK-EYED BEANS
ABOUT 4 TBSP CANOLA OIL FOR FRYING
1 LARGE ONION, FINELY CHOPPED
4 CLOVES GARLIC, CRUSHED
1 LARGE RED PEPPER, CUBED
2 LARGE CARROTS, GRATED
2 STICKS CELERY WITH LEAVES, FINELY CHOPPED
1 CUP WHITE WINE
2 CUPS WATER
1 TSP CHICKEN STOCK POWDER
2 * 410G CANS CHOPPED TOMATOES
1 TSP SUGAR
1 STALK ROSEMARY
SALT AND MILLED PEPPER

SOAK THE BEANS IN WARM WATER FOR ABOUT AN HOUR. PLACE IN A LARGE POT, COVER WITH WATER, BRING TO THE BOIL AND SIMMER FOR ABOUT 20 MINUTES. REMOVE FROM HEAT AND RINSE WITH COLD WATER. HEAT OIL IN A LARGE POT. ADD ONION AND GARLIC AND SAUTE FOR A FEW MINUTES. ADD ALL REMAINING INGREDIENTS, EXCLIDING SALT BUT INCLUDING BEANS AND BRING TO THE BOIL REDUCE HEAT, COVER AND SIMMER, STIRRING OCCASIONALLY, FOR ABOUT 40 MINUTES. ADD MORE WINE AND STOCK AS NEEDED. WHEN THE BEANS ARE COMPLETELY SOFT, THE DISH IS READY. SEASON WITH SALT AND SERVE.

QUICK WHITE BEAN AND BASIL SOUP (SERVES 6)

½ CUP GOOD QUALITY OLIVE OIL
1 LARGE ONION, SLICED
2 STICKS CELERY, INCLUDING LEAVES, CHOPPED
2 LARGE CARROTS, SCRUBBED AND CHOPPED
1 CUP WHITE WINE
3 CUPS CHICKEN STOCK (2 TSP POWDER)
1 TSP SUGAR
2 CANS CANNELLINI OR BUTTER BEANS, DRAINED
2-3 CLOVES GARLIC, CRUSHED
LARGE HANDFUL FRESH BASIL / ITALIAN PARSLEY, CHOPPED
SALT AND MILLED PEPPER

HEAT HALF THE OLIVE OIL IN ALARGE POT. ADD ONION AND SAUTE FOR ABOUT THREE MINUTES. ADD CELERY AND CARROT AND COOK FOR ABOUT FIVE MINUTES. ADD WINE, CHICKEN STOCK AND SUGAR. SEASON AND BRING TO THE BOIL. REDUCE HEAT, COVER AND SIMMER FOR 15 MINUTES. LIGHTLY MASH SOUP WITH A POTATO MASHER, STIR IN GARLIC AND BASIL AND SERVE.




MUSHROOM RISOTTO PARCELS (VEGETARIAN SPECIAL) (SERVES 4)

RICE FILLING WRAPPED IN CRISPY PHYLLO PASTRY MAKES A STUNNING, MEAT-FREE CENTREPIECE.

FOR THE PARCELS

100G MIXED RICE GRAINS
1 TBSP OLIVE OIL
150G LARGE BROWN MUSHROOMS, WIPED AND FINELY CHOPPED
100G MANGETOUT, CUT INTO FINE STRIPS
50G FRESHLY-GRATED PARMESAN CHEESE
2 TBSP CHOPPED FRESH BASIL
16 SHEETS PHYLLO PASTRY, MEASURING
25CM SQUARE
50G BUTTER, MELTED

FOR THE PEPPER SAUCE

1 RED PEPPER, SEEDED AND DICES
1 YELLOW PEPPER, SEEDED AND DICED
6 TBSP OLIVE OIL
1 TBSP LEMON JUICE
4 LONG CHIVES OR SPRING ONION ENDS

1. PREHEAT OVEN TO MARK 4/ 180C/ 350F. COOK RICE ACCORDING TO PACKET INSTRUCTIONS, DRAIN AND SET ASIDE. HEAT OIL IN A FRYING PAN AND FRY MUSHROOMS FOR 2 MINUTES. ADD MANGETOUT, COOK FOR FURTHER 2 MINUTES. STIR INTO THE RICE WITH THE PARMESAN, BASIL AND PLENTY OF SEASONING.

2. BRUSH A SQUARE OF PHYLLO PASTRY WITH A LITTLE MELTED BUTTER, TOP WITH 3 OTHER SHEETS OF PASTRY, BRUSHING EACH SHEET WITH BUTTER AND MAKING A TURN WITH EACH ONE TO FORM A STAR. REPEAT TO MAKE 4 LAYERED PASTRY “STARS” IN TOTAL. DIVIDE MIXTURE INTO 4, PLACE A QUARTER ON TO CENTRE OF PHYLLO. DRAW UP SIDES TO ENCLOSE FILLINGS. PINCH NECK WELL TO SEAL. BRUSH WITH A LITTLE MORE BUTTER. PLACE ON A BAKING SHEET, COOK FOR 10-15 MINUTES UNTIL GOLDEN IN COLOUR.

3. TO MAKE SAUCE, MIX TOGETHER PEPPERS, OLIVE OIL AND LEMON JUICE. TIE A CHIVE AROUND EACH PARCEL, DRIZZLE WITH THE PEPPER MIXTURE AND SERVE.

TRY IT… MAKE LIFE EASIER AND COOK THE VEGETABLES FOR THE RISOTTO PARCELS THE DAY BEFORE – CHILL IN FRIDGE.

CARROTS WITH CARDAMOM BUTTER

*PREP 5 MINS *COOK 20 MINS

BRING A LARGE PAN OF SALTED WATER TO THE BOIL, ADD 900G CLEANED BABY CARROTS AND COOK FOR 8-10 MINUTES. DRAIN. MELT 75 BUTTER IN A LARGE PAN, ADD 4 CARDAMOM PODS, 2 TSP CASTOR SUGAR AND THE COOKED CARROTS, COOK FOR A FURTHER 10 MUNUTES ...
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