Dinner Party Coursesve Main and Festi PDF

dinner party
anC festive
rna N CCUTSES
Classic dishes are sure winners
for dinner parties
and celebrations, especially with a clever twist
of seasoning or a contemporary garnish-
332 Dinner Party and Festive Main Courses
Tem pu ra
This flavourful Japanese dish
of
crunchy battered vegetables and

crispy squid rings is served with a
piquant dipping sauce. Tempura
:<-:=::
can be cooked at the table over a
..-*
special spill-proof spirit burner
making it ideal for a party.
:"'l.
'*
Serves 4
2 medium aubergines (eggplant)
4 red (bell) peppers, seeded
5A0g/
1/t
lb/5 cups plain (all-purpose)
flou, plus extra for dusting

8 baby squid, cut into rings
4009/1 4oz green beans, trimmed
d;,:.,
tt b*
&;
24 mint sprigs
oil, for deep-frying
4 egg yolks
1
{r.
'
F,g
liue/ lr z pints/l cups
ie
;it
cd watet
0ml/2 tsp salt

gari Qapanese pickled ginge) or grated
7
fresh root ginger, and grated mooli

(daikon) or pink radishes, ta serve
4 When ready to eat, beat the egg

For
the dipping
400m1/1
yolks and the iced water together. Tip
sauce
4fl oz/1'h cups water
in the flour and salt, and stir br ef y.
209/1boz bonito flakes (see Cook's Tip)
and not m xed to a smooth batter.
90ml/6 tbsp soy sauce

1 To make the dipping sauce, m x the
important that the tempura s umpy
90mll6 tbsp mirin or sweet sherry
[ .:1
-\
../
sauce inqredrents toqether in a pan,

br ng to the bo I and then strain nto
se v r g ,dJLer)
"rd leave o. ool.
cool('s rrP
2 Cut the auberg ne and peppers into

f ne jul enne strips us ng a sharp knife
or a mandolin. Put the f our for dust ng
lf you cannot get hold of bonito flakes, an
nto a plast c bag and add the squ d.
acceptable substitute would be to use
Shake the bag to coat the squid with
200m1/7fl ozAcant 1 cup fish stock instead
ittle f our, then place on a serv ng dish.
of the water to make the dipping sauce.
ReoeaL wiLh Lhe veger"ble. and
l,ARIATI(,NS
3 When you are ready to serve, heat
hot oil, using chopstrcks, long fondue
. Any seafood is suitable {or cooking in a
the oil for deep-frying ln a wok or deep
{orks or wire baskets. Deep-fry for
rt.
5 Each diner dips the food into the

batter and then lmmed ate y rnto the
to 190"C/375'F or unti
tempura batter. Try mussels, clams, prawns
pan
(shrimp) or scallops, or slices of salmon,
day-old bread dropped nto the hot o
a cube of
about 2 minutes, or unt I crisp.

I
cod, tuna or haddock.
browns in 45 seconds. Transfer the
6 Serve the tempura dipped in the
o Cauliflower, broccoli, and mangetouts
wok or pan to a burner at the tab
sauce and accompanied by gar or
(snow peas) work well, too.
Never eave it unattended.
e.
g nger and mooli or rad shes.
Dlnner Party and Festive Ma n Courses 333
Swiss Cheese Fondue with Vegetables

This classic, richly flavoured fondue
traditionally served with cubes

of bread, but here it is updated
with herbed vegetable dippers
in
water, then place them n a iarge bow.

W1 le tley are hot, add all the dre,:iro
but not bo ling, transfer to a burner
and toasted garlic cro0tes.
inqredients, season and toss toqether.
at the tab e. Do
anch the vegetab es for 2 mjnutes
Season w th sa
t, ground black
pepper and grated nutmeg to taste.
arge pan of lightly salted, boiling
When the fondue s hot and smooth,
not
eave unattended
Serves lt-6
....
a French batons ar
baguette
'
Y:
florets
:rnall head cauliflowet divided
lio
:'green
1:9oz/2t/a cups grated

:' nenthal cheese
-
tbsp cornflour (cornstarch)
-* 2tbsp Kirsch
"::' .. grated nutmeg
: :-d ground black pepper
::'
-'.
3 Rub the nside of the fondue pot

with the cut side of a gar ic clove.
**,,*,
?t .s
5 Each diner dips the vegetab es and

toasted bread into the fondue.
Pour n the wh te wine and heat

gently on the stove. Gradua ly add
rl e g'ared r I ep:e> to lhe pol, .l r' 19
l,ARIATI(,NS
constantly until me ted. M x the
.
.
cornf our w th the Kirsch and add to
pink radishes, mushrooms, baby corn and
the pot, then stir unti th ckened.
red or yellow (bell) peppers.
Use fresh
chopped basil instead of mint
Use crunchy, fresh
vegetables such as
the dressing
-- i rbsp extra virgtn olive oil

: :'c juice of 2 lemons
:
.:
:
Yi
beans, trimmed
-' 2 medium carrats, cut into wedges

-: -rl/Sfl oz/1 cup dry white wine
' ' :)l4oz/l cup grated Gruy-dre cheese
hie
peas)
' '59/4oz baby carrots, trimmed,
,.f
florets
-:tg/7oz mangetouts (snow
-:
:,
I
L
small head broccoli. divided
\io
.
.\
--2 gailic
cloves, halved
'az,t1 cup chopped fresh parsley

'az11
cup chopped fresh mtnt
:': .'
rlli,
,*?
seeded and finely chopped
*'
G
-r.---
1.
t:
1
.s.
'..*
d
:".
' : - i:o1s o'bagLell- o- rl-r
: : -: îc i cm/Z n sl ces, then toast
r r.- : l:s Rub one s de of each
i :- -3 cut s de of a garl c clove,
:,, : :-d transfertoa patter.
.d3
__ _.=rl
Mongolian Firepot
Cooking at the table in a firepot is
a fun and sociable way to enjoy a
meal with family or friends. lt calls
for plenty of participation by
1 When buyrng the lamb, ask your
butcher to s ice it thrnly on a slicing

machine, if possible. lf you have had to
buy the lamb in one piece, however,
guests, who cook the assembled
put it in the freezer for about an hour,
ingredients, dipping the meats in

a variety of different sauces.
so
that it
is easier
to
slice thinly.
2 Trim the liver and remove the skir
Serves 6-8
and core from the kidneys,

Place them in the freezer,
9009/2lb boned leg of lamb, preferably

bought thinly sliced
using.
too. lf you
managed to buy sliced lamb, keep it

in the refrigerator
unti
needed.
7 Make the dipping sauce by mixing all

the ingredients in a small bowl. The
2259/8oz lamb's liver andlor kidneys
other sauces and the crushed coriander
900m1/11,b pintsl33/t cups lamb stock
seeds should be spooned into separate
.mall dishes and plared on a seving
(see Cook's Tip)
900mll11b pints/33/< cups chicken stock
tray or on the table.
1cm/1hin piece fresh root ginger,

peeled and thinly sliced
45ml/3 tbsp rice wine or

medium-dry sherry
head Chinese leaves (Chinese
1,b
cabbage), rinsed and shredded

few young spinach leaves
3 Mix both types of stock in a large
2509/9oz fresh firm tofu,

diced (optional)
1
pan. Add the sliced ginger and rice
wine or sherry, with salt and pepper
59/4oz cellophane noodles
salt and ground black pepper
to taste. Heat to simmering point and

simmer for 15 minutes.
For the dipping sauce
8 When you are ready to eat. set the

firepot on the dining table and light the
50ml/2fl oz/l/t cup red wine vinegar
burner. Fill the moat of the hotpot with
7.5m1/11h tsp dark soy sauce
the simmering stock. Alternatively, fill
1cm/1hin piece fresh root ginger,
fondue pot and place it over a burner.
Remember never to leave the lighted
peeled and finely shredded

spring onion (scallion), shredded
burner unattended. Each guest selects

a portion of meat from the platter and
To
se
cooks it in the hot stock, using
rve
bowls of tomato sauce, sweet chilli
chopsticks, a little wire basket (usual y
sauce, mustard oil and sesame oil
sold alongside firepots) or a fondue
dry-fried coriander seeds, crushed
fork. The meat
cool('s TIP
To make
Slice a I the meats thinly and arrange
is
then dipped in one
of the sauces and coated with the
them attractlvely on a large platter
coriander seeds (if you like).
9 When most of the meat has been
lamb stock, place the leg bones
in a large pan with water to cover. Bring
5 Place the shredded Chinese leaves,
to the boil and skim the surface. Add
spinach leaves and the diced tofu on a
eaten, iop up the stock f necessary,
1 peeled
separate platter.
then add the vegetables, tofu and
onion, 2 carrots, I cm/r/ in piece
of peeled and bruised ginger,5ml/1 tsp

salt and ground black pepper. Bring back
to the boil, then simmer for about
Strain, cool, then skim and use.
hour.
drained noodles. Cook until the

6 Soak the noodles in warm or hot
noodles are tender and the vegetables
water, fo lowing lhe inst.uctions give.'l
retain a little crispness. Serve the soup
on the packet.
in warmed bowls.
.{'
i*
&
&
'*
.4lqE
#'
"a)'
--*#F#,-
Peppers f illed with Spiced Vegetables

Indian spices season the potato
and aubergine stuffing in these
colourful baked peppers. They are
good with plain rice and a lentil
2 Bring a large pan of lightly salted
5 lf necessary add another 1 5mli
water to the boil. Add the peppers and
oll to the pan, then add the cumin and
cook for
5 6 minutes. Drain and leave
tbsp
kalonji seeds. Cook briefly unti the

seeds darken, then add the
upside down in a colander.
tJrneric,
coriander and ground cumin. Cook for
dhal, or a salad, Indian breads and a

cucumber or mint and yogurt raita.
3 Cook the potatoes in lightly salted,
'1
pur6e and cook, scraping the pan
Serves 6
boiling water for 10 12 minutes, until

just tender Drain. cool and peel, then
5 seconds. Stir in the onion and gar ic
a spal.ula,
Jrtil
wth
ir beqils lo b'ow1.
cut into 1 cm/lin dice.

6 large evenly shaped red or yellow
Put the onion, garlic, ginger and
7 Return the potatoes and aubergines

to the pan, season with salt, pepper
qreen chillies in a food processor or
and 1-2 pinches of cayenne. Add the
blender with 60ml/4 tbsp of the
remaining water and
4-5 garlic cloves, chopped

5cm/2in piece fresh roat
ginqet chopped
water and process to a pur6e.
lemon 1u ce and then cook, st rring,

until the liquid evaporates. Preheat
l-2
large, deep frying pan and cook the
(bell) peppers
5009/7 Valb waxy potatoes
1
small onion, chopped
fresh green chillies, seeded
and chopped
7
05ml/7 tbsp water
90-l 05ml16-7
5 Heat 45ml/3 tbsp of the oil in
5m /'1 tbsp
the oven to 190"c/375"F/Gas 5.

ll t1e peppers
with the potato "nix
aubergine over a medium heat, stirring
occasionally, until browned on all sides.
and place or a light y greased bakrng
Remove from the pan and set aside.
tray. Brush the peppers with a little oil
and bake for 30-35 mrnutes, until the
aubergine (eggplant), cut into
Add another 30ml/2 tbsp of the oil to

the pan and cook the diced potatoes
Tcmllhin dice
until lightly browned. Remove from the
spr nl,le with a lirtle "nore
pan and set aside.
garnish with the coriander and serve.
tbsp groundnut
(peanut) oil
7
0mll2
tsp cumin seeds
5ml/1 tsp kalonji (nigella) seeds

2.5m1/1h tsp ground turmeric
5ml/1 tsp ground coriander

5ml/1 tsp ground toasted cumin seeds
pinch of cayenne pepper
about 30ml/2 tbsp lemon juice
30ml/2 tbsp chopped fresh coriander

(cilantro), to garnish
1 Cut the tops off the red or yellow

peppers then remove and discard the
seeds. Cut a thin slice off the base of
the peppers, if necessary. to make

them stand upright.
peppers are cooked. Leave to coo, then
leron jrrce,
Dinner Party and Festive Main Courses 337
Goat's Cheese Souffl6

The mellow flavour of roasted
garlic pervades this simple, but

elegant souffl6. Balance this rich
dish with a crisp green salad,
including peppery leaves.
''%*
':&'
v|'-':
Serves 6-8
4 large heads of garlic
6 fresh thyme sprigs
30ml/2 tbsp olive oil

475m1/16f1 oz/2 cups milk
2 fresh bay
4x
leaves
cm/lhin thick onion slices
4 cloves
1
5g/4ozl1/z cup butter
7 59 /3
ozl2A cu p pl a i n (al I -pu rpose)
flour sifted
cayenne pepper
6 eggs, separated, plus 7 egg white
3009/1 oz gaat's cheese, crumbled

1 I 5g/4oz/71h cups freshly grated
1
Parmesan cheese
5-10mil1-2 tsp chopped fresh thyme

5mll1 tsp cream of tartar
E-
=ir 5,
+
':i'i
i,
i,,
1 Preheat the oven ro I 80'C/350'F/

Gas 4. Place rhe ga.lrc ano thyme sprigs
on a p ece of forl. Sprink e with the o
5 Cook the sauce very gently for
8 Pour the mixture into the prepared
'10
d sh or dishes. Run a knife around the
ano close the foil arouno the gar ic,
with salt, pepper and a pinch of
edge of each dish, pushing the rn xture
cayenne. Cool slightly. Preheat the
away f rom the rim. Sprinkle w th the
gar ic is soft. Leave to cool.
oven to 200"C/400"F/Gas 6.
reserved Parmesan.
2 Squeeze the qarllc out of lts skin.
5 Beal lhe egg yolks rnto the sauce,

one at a time. Then beat in ihe goats
Discard the thyme and garlic skins,
then pur6e the gar ic f lesh with the oil.
cheese, all but 30ml/2 tbsp of the
large souffle or 20 minutes for sma
Parmesan and the chopped thyme.
sou{fl6s. The mlxiure should be r sen
then bake {or about
hour, until the
minutes, stirring f requently. Season
to grease
Place the d sh or dishes on a baking
sheet and cook for 25-30 minutes for a

I
and firm to a llght touch n the centre;
3 Meanwhile, p ace the milk, bay
Use the remaining butter
eaves, onion slices and cLoves in a
large souffl6 dish (1 litre/l% pintsi
it should not wobble excess vely when
medium pan. Bring to the boil, then
4 cups) or eight ramekins (about
given a light push. Serve mmediately.
remove from the heat. Cover and
125m1/4fl
eave to stand
ozl'l
cup\.
cool(,s TIP
for 30 mlnutes.
7 Whisk the egg whites and cream of
Whisked egg whites give a souffl6 its
tartar in a clean, grease-free bowl until
characteristic airy texture. But the lightness
another pan. Stir in the flour and cook
firm, but not dry. stir 90ml/6 tbsp of
can be destroyed if they are folded in too
gently for 2 mrnutes, stirr ng. Reheat
the egg whites into the sauce. then
roughly. Fold whites in using a rubber
and strain the milk, then gradually stir
gently, but thoroughly, fold in the
spatula and a cutting and scooping action.
it into the flour and butter.
"emainder using a rubber spatula.
Turn the bowl a little after each stroke.
4 Mel|759/302/6ibsp of the butter
in
Roasted Garlic and Aubergine Custards with

Red Pepper Dressing
These make a splendid main course
3 Grill (broil) the peppers. skin
for
uppermost, until they are black. Place
a special vegetarian dinner. Serve
sides
fresh, warm bread and steamed
the peppers in a bowl, cover and leave
broccoli
for 10 minutes.
as accompaniments.
Serves 5
2 large heads of garlic
7 fresh thyme sprigs
60ml/4 tbsp extra virgin olive oil, plus
7 Divide the aubergines among the
extra for greasing

3509/1 2oz aubergines (eggplant),
dishes. Pour the egg mixture into
the ramekins. then place them in
cut into 1cmllhin dice
roasting pan. Cover each dish wlth foil
2 large red (bell) peppers, halved
and make a little hole n the centre of
and seeded
pinch of saffron threads
4 When the peppers are cool enough
the foll to allow steam to escape. Pour
300ml11,b pint/11/< cups whipping cream
to handle, peel and dice them. Soak

the saffron in 15ml/1 tbsp hot water
for 1 0 rninutes.
hot water into the tin to come halfway
2 large (US extra large) eggs

pinch of caster (sup-^r'fine) sugar
j0ml/2
up the outsides of the ramekins. Bake
for 25-30 minutes, or unt:l the custards

are iust set in the centre.
tbsp shredded fresh basil leaves
For the dressing
90ml/6 tbsp extra virgin oil

1
5-2 5ml/
-l
th tbsp balsamic vinegar
pinch of caster (superfine) sugar

1
5gl4oz tomatoes, peeled, seeded
and finely diced

th small red onion, finely chopped
generous pinch of ground toasted
5 Unwrap the roasted qarlic and
cumin seeds
separate the cloves, then squeeze the
flesh out of its skin lnto a blender or
are cooking. Whisk the oll and vinegar
1 Preheat the oven to 1 90"C/375'Fl
food processor Discard the thyme
with salt, pepper and a p nch of
Gas 5. Place the gar ic on a piece of foil
sprigs. Add the oil from cooking the
St r in the tomatoes, red onion, the
with the thyme and sprinkle with 15ml/
handful of fresh basil leaves
l\,4ake
the dressing while the custards

sugar.
garllc. the cream and eggs to the garlic
remainirg red pepper and lhe cum n.
tbsp of the oi . Wrap the foil around
Process until smooth. Add the soaked
Set aside some of the basil leaves for
the garlic and cook for 35 45 minutes.
saffron with its liquid, and season well
garnishing, then chop the rest and add
or until the garl c
with salt, pepper and a pinch of sugar.
to the dressing.
rs
soft. Cool slightly.
Reduce the oven temperature

1
to
Stir in half the diced red pepper and
the shredded basil leaves.
80"C/350"F/Gas 4.
Leave the custards
to cool for about
5 minutes. SLide a knife around the
2 Meanwhile, heat the remaining olive
5 Lrghtly grease six large ovenproof
insides of the ramekins and invert
oi
ramekins (about 200-250m1/1 -8fl ozl

1 cup capacity) and ine the base o{
the custards on to warmed servlng
each with a disc of baking parchment.
custards and garnish each with the
Grease the bakinq parchment.
reserued fresh basil eaves.
n a heavy pan. Add the diced
aubergines and cook over a medium

heat, strrring frequently, for
8 minutes,
or until they are browned and cooked.
plates. Spoon the dressing around the
lrt $f.
,.ry
, *8.
-:=.c.
--.*e-.y5|1fi'
+9W*-
-_i
?-
-s
r ;ffi
.-.!i-q
,d
Potato a nd Leek Filo Pie

This
filo pastry pie, filled with a

wonderful mixture of potatoes,
6 Meanwhile beat the cream, egg yolks

and remaining herbs together Make
leeks, cheese, cream and herbs,
a hole in the centre of the pie and
makes an attractive and unusual
gradually pour in the eggs and cream.
centrepiece for a vegetarian buffet.

Serve it cold, together with a choice
of different
salads.
Serves 8
80ag/13/alb new potatoes, sliced
3 Melt the remaining butter.
4009/7 4oz leeks (trimmed weight)
23cm/9in loose-based metai cake tin
759/302/6 tbsp butter
(pan) with six sheets of fi o pastry,
5g/1b oz/l/t cup finely chopped
Llne a
brushing each ayer with melted butter
fresh parsley
Allow the edqes of the f lo pastry to
60ml/4 tbsp chopped mixed fresh
7 Atrange the remaining pastry on
overhang the tin.
herbs, such as chervil, chives,
top, teasrng it into sw,r
a little tarragon and basil
then brush with melted butter.
2 sheets filo pastry, thawed if frozen
5ag/5oz white Cheshire, Lancashire
ozll
and folds,
8 Reduce the oven temperature to

'l
80'C/350'F/Gai 4 and bake the pie
for another 25-30 minutes, or until
the top is golden and crisp. Leave to
or Sonoma )ack cheesq s/rced

2 garlic cloves, finely chopped
250m1/8fl
cup double
(heavy) cream
cool before serving.
2 large (US extra large) egg yolks
coor<'s rrP
To make a spicy
1 Preheat the oven to 1 90'C/375'Fl
Layer the potatoes, eeks and cheese
tomato sauce to serve
with the pie, cook 1 chopped onion in 15ml/
Gas 5. Cook the potatoes in lightly
in the tin, sprinkling a few herbs and
1 tbsp olive oil for 3 minutes, add 1 chopped
salted, boiling water for 3-4 minutes,
the garlic between the layers. Season.
garlic clove and cook for 2 minutes. Stir in
then drain and set aside.
:1,*Gi_=:,.
-&',
400gl14ozcan chopped tomatoes and
ZG
5ml/1 tsp hot chilli powder. Simmer for

I 5-20 minutes, or until thickened.
vARaATIOTUS
Reduce the quantity of leeks to 2259/
8oz. Cook
kg/2% lb
washed spinach
leaves in a covered pan over a high heat
for 3-4 minutes, gently shaking the pan

frequently. Drain, chop and mix with the
cooked leeks.
ip the overhanging pastry over the
2 Thin y slice the leeks. Melt 259/1oz/
2 tbsp of the butter in a frying pan and
sheets of filo pastry, tucking in the
cook the leeks gently over a iow heat,
sides to
illing and cover with another two
fit, and brush with me ted
o Reduce the quantity of leeks to 2259/

8oz. Blanch 4509/1 lb small broccoli florets
in boiling water for 1 minute. Drain and
add to the leeks.
stirring occasionally, until softened.
butter as before. Cover the pie loosely
o For a punchy flavour, use Stilton or
Remove from the heat and season with
w th 'oil and baLe for 35 mrnutes.
Danish blue cheese instead of white
pepper and stir in half the parsley and
(Keep the rema ning pastry covered
cheese. Crumble the cheese rather than
ha f the mixed herbs.
with a plastic bag and a damp cloth.)
slicing it.
--...
".q
"--'re,
:i!:i:rqwGAiiiiliisiE
Tofu and Vegetable Thai Curry

Traditional Thai ingredients chillies, galangal, lemon grass
and kaffir lime leaves - give this
vegetarian curry a wonderfully
f ragrant aroma. lt makes an
excellent main course when
served with boiled jasmine rice
or noodles.
Serves 8
3509/1 2oz tofu, drained
,x\\
.,-)l*
90ml/6 tbsp dark soy sauce
.:ltr,
Jr', i 'u\
30ml/2 tbsp sesame oil

10ml/2 tsp chilli sauce
scm/2in piece fresh root ginger,
"
finely grated
4509/1lb cauliflower
4509/1 lb broccoli
60ml/4 tbsp vegetable oil
2 onions, peeled and sliced

750mll1'/, pints/3 cups coconut milk
300ml1h
pintlll/t
cups water
2 red (bell) peppers, seeded

and chopped
3509/1 2oz green beans, halved
2259/8oz/3 cups shiitake or button

(white) mushrooms, halved
s hredded
spring
i:
4 Heat the vegetable oil in a frying
on ion s (scal I ions),
pan, add the sliced onions and cook
to garnish
gently for about 8 minutes, or until soft
boiled jasmine rice or noodles,
and lightly browned. Stir in the curry
to serve
paste and the coconut milk. Add the
water and bring to the boil.
For the curry paste
4 chillies, seeded and chopped

5 Stlr in the red peppers, green beans,
2 lemon grass stalks, chopped

5cml2in piece fresh galangal, chopped
cauliflower and broccoli. Transfer to
4 kaffir lime leaves
casserole. Cover and place in the oven.
20ml/4 tsp ground coriander
2 To make the curry paste, b end the
a lew lresh coriander kilantro) sprigs,
chopped chillies, lemon grass, galanga

kaffir lime leaves, ground and fresh
including the stalks
Stir the
tofu and marinade, then
p ace
the dish in the top of the oven and cook
coriander in a food processor for a few
for 30 minutes. Add the marinade
1 Cut the drained tofu rnto 2.5cm/1 in
seconds. Add 90ml/6 tbsp water and
mrxture and mushrooms to the curry.
cubes and place in an ovenproof dish.
process to a thick paste.
Mix together the soy sauce, sesame
Reduce the oven temperature
35O'F/Gas 4 and cook for
oiL,
to 1 80"C/
5 minutes,
chilli sauce and ginger and pour over
3 Preheat the oven 10 19O"C/375"F/
the iofu. Toss gently, then marjnate for
Gas 5. Using a sharp knife cut the
Garnish l1e curry with shredded spring
al
cauliflower and broccoli into fLorets
onions. Serve immediately with bolled

jasmine rice or noodles.
easl 2 hours or overnight, tu.ning
and basting the lo[u occasro'']ally.
and cut any stalks into thin slices.
or unlil lhe vegetables are tende'.
Malaysian Seafood Stew

oi
This Malaysian stew of fish, seafood
2 Heat the remaining
and vegetables with noodles is
or stockpot. Add the remainrng
wonderf ully tasty. lf you prefer a

hot and spicy version, add a little
chilli powder instead of some of
shallots, the fennel seeds and fenne
the paprika.
in a large pan
wedqes. Cook until iiqhtly browned,
then add 90ml/6 tbsp of the paste and

stir-fry for about 2 minutes. Pour in the
fish stock and bring to the boil. Reduce
Serves 8-1O
the heat and simmer {or
4 medium-hot fresh red
3 Meanwh'le, cooL the ve'micel'i rite
chillies, seeded
6-8 garlic cloves
10 minutes.
noodles accord ng to the instruction5
5 Cut the fish into chunks and add to
on the packet. Drain and set aside.
the pan. Cook for 3-4 minutes, then
10ml/2 tsp mild paprika
add the prawns and cook untll they
4 Pour the coconut mllk into the pan of

sha lots, stirring constantly to prevent
20ml/4 tsp fermented shrimp paste

45ml/3 tbsp chopped fresh root
ginger or galangal
then
oz fresh cor iander (ci I antro),
90ml/6 tbsp groundnut (peanut) oil

0ml/2 tsp fennel seeds,
rr
usheci
4 fennel bulbs, cut into

thin wedges
1.2 litresl2 pints/5
tups tish stock
6009/1 lb 6oz thin vermicelli

rice noodles
900 m I/ 1 th p i nts/ 33/a cups cocon ut mi I k
juice of
24
limes
60 90ml/4 6 tbsp Thai fish
sauce
9009/2lb firm white fish fillet, such as

monkfish, halibut or snapper
9009/2lb large raw prawns (shrimp)
(about 40), shelled and deveined
bunch of fresh basil

4 spring onions (scallions),
thinly sliced
1 Process the chillies, garlic, paprika,
shrimp paste. ginger or galangal and
four shal ots to a paste in a food
processor. blender or spice grlnder.
Remove the roots and stems from the
coriander and add them to the paste;
chop and reserve the coriander eaves.
Add 30mli2 tbsp of the groundnut oil

to the paste and process aga n unt
fairly smooth.
chopped coriander leaves.
to a simmer and taste, adding more of

the curry paste, lime juice or f sh sauce
6 Divide the noodies equally among

8-10 bows, then ladle ln the stew.
Sprinkle with spring onions and the
as necessary.
remalninq basil leaves and serve.
fish sauce. Stir well to combine. Bring
preferably with roots
stick;ng, then add the juice
of two limes, with 60ml/4 tbsp of the
5009/1l/t lb small red shallots

5 0g / 2
f.or
turn pink. Chop most of the basil and

add to the pan with the reserved
Fillets of Sea Bream in Filo Pastry

Any firm fish fillets can be used for
this dish. Each little parcel is a meal
in itself and can be prepared several
hours in advance, which makes
them ideal for entertaining.
1 Preheat the oven to 200'cl400'F/
%,3,;,
*,!.)
Gas 6. Cook the salad potatoes in
J-.
ightly salted, boii ng water for about

'15-20 minutes, or until just tender.
Drain and set aside to cool.
Serves 8
6 small waxy salad potatoes
4009/14o2 sorrel, stalks removed

3 Thinly slice the potatoes lengthways.
32 sheets of filo pastry, thawed

if frozen
a sheet of filo pastry on the tray, brush
Brush a baking tray with a little o L Lay
8 sea bream fillets, about I 759/602
iI wrth orl then lay a second sheet
each, scaled but not skinned
crossways over the first. Repeat with
159/4az/1h cup butter, melted
250m1/8fl oz/1 cup fish stock
2 Shred half the sorre leaves by piling
two more sheets. Arrange one-eighth

of the sliced potatoes in the centre of
475m1/16f1 az/2 cups double
up six or eight at a t me, rolling them
the pastry season wel and add
up
one-eighth of the shredded sorrel. Lay
(heavy) cream
ke a fat cigar and cutting them
wrth a sharp knife, into very frne s ices
a bream [illet on Lop, skir >ide rp.
finely diced red (bell) peppet to qarnish
shake these out.
Season to taste again.
a
l:i*:*
. ri:
:;=
"*t_,
"'.p
$
It
aa
\rt
,N
Loosely fold the
filo pastry up and
over to make a neat parcel. Make
zl
'tu ..4
'c '4"'r'/,.:
seven more parcels in the same way.

Place on the baking tray and brush
them with half the butter. Bake for

20 minutes, or until the f ilo has f ully
puffed up and rs golden brown.
5 Meanwhile, make the sorrel
sauce.
Heat the remaining butter in a sma
pan, add the reserved sorre and cook
until t wilts. Stir in the f
sh stock and
cream. Heat a most to boi ing point,

strrring constantly. Season and keep
hot. Serve the fish parcels garnished
with red pepper and offer the sauce

separately in its own bowl.
Malaysian Prawn Laksa

This spicy prawn and noodle stew
tastes iust as good when made with
fresh crab meat or any flaked
cooked fish.
Serves 3-4
l5q/4oz rice vermicelli or stirfry
rice noodles
7
5ml/1 tbsp vegetable or groundnut
600m1/1 pint/2lb cups fish stock

400m1/1
w;
coconut milk
.-.#
..'"*
'
,t't
4fl oz/12/: cups thin
30mll2 tbsp Thai fish sauce
'/:
''h.^.
",lit
''+
--,Sl;
-t
(peanut) oil
.',,,
r,tu;
,t.
"t'
....*"..
lime
6-24 cooked peeled prawns (shrimp)
'.:il
t}&
'i-:
salt and cayenne pepper
50ml/4 tbsp chopped fresh coriander

(cilantro), to garnish
For the spicy paste
2 lemon grass stalks, finely chopped
fresh red chillies, seeded
and chopped
5cmll in piece fresh root ginger,
aeeled and slic-^d
5ml/1/2 tsp dried shrimp paste
qarlic cloves, chopped
5ml/1/: tsp ground turmeric
j -''nl/2 tbsp tamarind
paste
f'' * q.l-l
ffiffn
Heat the
oi
in a large pan, add the
spicy paste and cook over a low heat,
stirr ng constantly, for a few moments
to release all the flavours, but be

careful not to let it burn.
i
4 Add the fish stock
and coconut m lk
and bring to the boll. Stlr in the Thai

fish sauce, then simmer for 5 minutes.
-:f< the rce vermicellior noodles

:-:: can of lightly sa ted, boiling
rn
::=-:ccording to the instructions on

--: :=.<et. Tip into a large sieve or
:: =-::',
':
then r nse under cold water
: ,1! furrlêr cool.ing and o,a n.

,=: :. :: and keeP warm.
Season with salt and cayenne to taste,

adding a squeeze of lime julce. Add
To make the spicy paste, p ace the
emon grass, chi lies, ginger, shrimp
the prawns and heat through gently
paste, garlic, turmer c and tamarind
for
a {ew seconds.
paste in a mortar and pound with a

pestle until smooth. Alternatively, if
you prele', pJt dll Ll-e irgredie'.rrs ir
5 Divide the noodles among three or

a
food processor or blender and then

process unti a smooth paste is formed
four soup plates. Pour the soup ovet

mak ng sure that each portion nc Lcjei
an equal number of prawns.
Gar s'
with rhe cl.opped co'ia"de' c' : .:-.-piping hot.
Red Ch icken Curry with Bamboo Shoots

Bamboo shoots have a lovely
crunchy texture and make a
delightf ul, contrasting texture to

the chicken in this Thai curry. lt is
perfect served with jasmine rice.
Serves 6
1 litre/13/<
pintsl4 cups coconut milk
30ml/2 tbsp red curry paste

4509/1 lb skinless chicken breast fillets,
cut into bitesize pieces
3)ml/2 tbsp Thai fish sauce

1
5ml/1 tbsp sugar
2259/8oz canned whole bamboo
2 Pour half of the coconut milk nto
5 Pour the remaining coconut milk nto
wok or Jarge pan over a medium heat.
the pan, then add the s iced bamboo
Bring to the boil, stining constantly,
shoots and torn kaff
with large cooking chopsticks or
back to the boil over a medium heat,
spoon until it has separated.
ime leaves. Bring
stirring constantly to prevent the

m xture from sticking, then taste and
shoots, rinsed, drained and sliced
add salt and pepper if necessary.
5 kaffir lime leaves, torn

chopped fresh red chillies and kaffir
To
serve. spoon the curry lnto a
warmed seruing dish and garnish wrth
lime leaves, to garnish
chopped chi lies and kaffir lime leaves.

For
the red curry paste
5mlll tsp roasted coriander seeds
coo!(,s TIP
2.5m1/1/2 tsp roasted cumin seeds
Preparing a double or Iarger quantity of
6-8 fresh red chillies, seeded
paste in a food processor or blender
and chopped
4 shallots, thinly sliced

2 garlic cloves, chopped
1
5ml/1 tbsp fresh galangal, peeled

and chopped
makes the blending of the ingredients
3 Add the red curry paste and cook the
easier and the paste will be smoother.
mixture for 2-3 minutes. Stir the paste
Store surplus curry paste in the freezer.
constantly to prevent it from st cking to
the base of the pan.
l,ARIATI(,NS
2 lemon grass stalks, chopped
4 fresh coriander (cilantro) roots
0 black peppercorns
For green
curry paste, process
2-1 5 green chillieg 2 chopped lemon
grass stalks, 3 sliced shallots, 2 garlic
pinch of ground cinnamon
cloves,
5mll1 tsp ground turmeric
4 chopped kaffir lime leaves, 2.5m1/ll tsp
2. 5ml11 /z tsp
5ml/1 tbsp chopped galangal,
grated kaffir rind,5ml/1 tsp each o'
shrimp paste
5ml/1 tsp salt
chopped coriander (cilantro) root, salt,
30 ml/2 tbsp vegetable oil
roasted coriander seeds, roasted cumin
1 To make the red curry paste, put al
suga;6 black peppercorns and 1 5ml/
seeds and shrimp paste,
the
nqredients except the oll into a
5ml/1 tbsp
vegetable oil until a paste forms.
1 tbsp
mortar oi food processor and pound or
4 Add the chicken
process to a paste. Add the o l, a little
and sugar to the pan. Stir we l, then
6-8 yellow chillies, 1 chopped lemon
at
cook for 5-6 minutes, or unti the
grass stalk, 2 sliced shallots, 4 garlic
after each addition. If you are not using
chicken changes colour and is cooked
cloves,
the paste immediately, transfer it to a

jar and keep in the refrigerator until
through. Continue to stir during
ginger, 5ml/1 tsp ground cinnamon,
cooking to prevent the mixture from
15ml/1 tbsp light brown sugar and 30ml/
you are ready to use it. For a hotter
sticking to the base of the pan and to
2 tbsp vegetable oil until a paste forms.
paste, add a few chilli seeds.
cook the chicken evenly.
time, mixing or processing well
p eces. fish sauce
For
Use
yellow curry paste, process
5ml/1 tbsp chopped fresh root
turkey or pork instead of chicken.
:,+",+"..\&&
Herb-crusted Rack of Lamb with Puy Lentils
..:,.!'r'.
,t:1'-'t.
':r
; l.il'','
' ,L
* -
-{". ".i
ffi
t,f
This roast is easy to prepare, yet
1 Preheat the oven Io 220'C/425"F/
impressive when served
Gas 7. Trim
- the
perfect choice when entertaining.
off any
sa
t and ground black pepper.
Serves I
IW
4 x 6-bone racks of lamb, chined

1
excess fat from the
racks of lamb, and season we I with
wL^
.8.
59/4oz/2 cups fresh

white breadcrumbs
4 large garlic cloves, crushed

409/11h oz chopped mixed fresh herbs,
3 To make the Puy ent s, cook the
such as rosemary, thyne, flat leaf
on on in the o ive o I until softened.
parsley and marjoram, plus extra
Add the entils and tomatoes and cook
sprigs to garnish
gent y for 5 minutes, or until the lentils
are piping hot. Stir in the pars ey and
59l4ozl1b cup butter, melted
2 Mix together the breadcrumbs,
season to taste.
garl c, herbs and butter and press on

For
the
Puy lentils
to rhe far-s des of rhe lamb. Place
2 red onions, chopped
roasting pan and roast for 25 mlnutes
60ml14 tbsp olive otl
Cover w th
2 x 4009/1 4oz cans Puy or green
5 minutes before carving.
foi and
eave
to stand for
chopped tomatoes
60ml/4 tbsp chopped fresh parsley
ha
the ent ls. Garn
sh
serve w th
f and
with the
extra herb sprigs.
\,ARIATI(,N
lentils, rinsed and drained

2 x 4009/1 4oz cans
4 Cut each rack of lamb in
cool('s TIP
Add the grated rind of 1 lemon and
Boiled or steamed new potatoes and
30ml/2 tbsp finely chopped walnuts to
broccoli are good accompaniments.
the crumb mixture.
Moussaka
Layers of minced lamb, aubergines,
tomatoes and onions are topped
with a creamy yogurt and cheese
sauce in this delicious, authentic
eastern Mediterranean recipe.
Serve with a simple, mixed leaf,
green salad.
4 Meanwhile,
remaining
oi1
heat
a ittle of the
5 Top the aubergine sl ces with about
in a large frying pan. Add
as many aubergine slices as can
be aid
n the pan, then cook until go den on
both sides. Set the cooked aubergires
half of the meat and tomato m xture,
then add the remaining aubergine

slices. 5pread the remaining meat
mixture over the aubergines.
aside. Heat more o I and continue
cooking the auberg nes, n batche>,

adding oil as necessary.
Serves 8
9A0g/2 I b
a u
berg i nes (eggpla nt)
300m1/1h pint/11/n cups olive oil
2 large onions, chopped
4-6 garlic cloves, finely chopped

:.3k9/3lb lean minced (ground) lamb
30ml/2 tbsp plain (all-purpose) flour
7 Beat together the yogurt and eggs,
2 x 4009/1 4oz cans
mix in the feta and Parmesan cheeses,
chopped tomatoes
and spread the mixture over the meat
a0ml14 tbsp chopped mixed fresh

herbs, such as parsley, marioram
and oregano
:.. t and ground black pepper
5 Preheat the oven to 1 80'C/350'F/

Gas
sJices
Arrange hal{ Ihe aJberg ne
in a large, shallow ovenproof dish
or divide among two smaller dishes.
8 Transfer the moussaka to the oven

and bake for 35-40 minutes, or until
golden and bubbling.
:or the topping

-)1ml/1 pintl2lb cups natural
clain) yogurt
:.gqs
:,gl2oz feta
cheese, crumbled
: -9l2az/2h cup grated Parmesan cheese
:,r
the aubergines into thin s ices
:-: ayer them in a colander, sprinkling

:::- ayerwith salt. Cover them wth a
: =,:
and a weight, then leave to drain
1.."
{t,..,*,
:"qM
-: - :aoJr 30 minutes. Drarn and rinse
.: -l remove all traces of salt, then

:=:
2
t'r
-:::
: .-::,
with kltchen paper.
{&
90ml/6 tbsp of the olive oil in

nea4/ pan. Cook the chopped
-- :- :rd
garlic untiL softened, but not
-- - --:c. Add the lamb and cook over

: - :- :eat, stirr ng frequently, until
:-:
*Xt"
. :'olvned.
3 :: - - :re f our until mixed, then stir

- --: :-dloe5, he'bs and seasoring.
:- -: :: :-e
:
--:-
boi1, reduce the heat and

::''rtly for 20 minutes.
u-
1#
Tagine of Lamb with Couscous

A tagine is a classic Moroccan stew
which
is
traditionally served with
couscous. Its warm and
fruity
flavourings create a rich and

sumptuous sauce that is perfect
for serving at winter evening
dinner parties.
Serves 5
1kg/21/tlb lean boneless lamb,
such as shoulder or neck fillet
259/1 oz/2 tbsp butter
15mll1 tbsp sunflower oil

1
large onion, chopped
2.5cm/1in piece fresh root ginger,

peeled and finely chopped
1
red (bell) pepper; seeded

and chopped
,.
900m1/11h pints/33/t cups lamb stock
.''
or water
25)glgoz/generous
.F
r-F
cup
ready-to-eat prunes
juice of
lemon
5ml/1 tbsp clear honey
.5ml/1/4 tsp saffron threads
cinnamon stick, broken in half
50gl2ozl1b cup flaked (sliced)
almonds, toasted
4 Meanwhile, cook the couscous

according to packet instructions,
To se rve
4509/1 lb/22A cups couscous
usually by placing in a large bowl and
pouring in boiling water to cover the
"grains" by 2.5cm/1in. Stir well,
30ml12 tbsp chopped fresh
coriander (cilantro)
then cover and leave to stand for
0 minutes. The couscous absorbs
1 Trim the lamb and cut it into
the water and swells to become tender
2.5cm/1in cubes. Heat the butter and
and flufly. Stir in the butter, chopped
oil in a large flameproof casserole until
fresh coriander and seasoning to taste.
3 Add the prunes, lemon juice, honey,
foaming. Add the onion, garlic and

ginger and cook, stirring occasionally,
saffron threads and cinnamon. Season
until softened but not coloured.
to taste with salt and pepper and stir
more sait and pepper if necessary Pile
well. Bring to the boil, then reduce
the couscous into a large, warmed
2 Add the lamb and red pepper and
the heat and cover the casserole.
seruing dish or on to individual warmed
n.x well. (l he meat is not sealed in
Simmer for 1%-2 hours, stirring
bowls or plates. Ladle the stew on to
batches over high heat for an authenti(
occasionally, or until the meat is
the couscous and sprinkle the toasted
tagine.) Pour in the stock or water.
melt-in-the-mouth tender
flaked almonds over the top.
5 Taste the stew for seasoning and add
Beef Carbonade
This rich, dark stew of beef, cooked
slowly
with lots of onions, garlic
and beer,
is a classic
one-pot
casserole from the north of France
and Belgium. Serve with roasted

potatoes, if you like.
Serves 6
ryk
45ml13 tbsp vegetable oil

3 onions, sliced
r. ''*
==$
2.5mll1/: tsp mustard powder

t
kgl2l/tlb stewing beef, such as shin

(shank) or chuck, cut into large cubes
3}Amil1,b pintlll/< cups dark beer
or ale
'50m1/1/< pintl2h cup water
5.nl/1 tsp dark brown sugar
- fresh thyme sprig
'
fresh bay leaf
oiece celery stick
::;i
and ground black pepper
:or the topping

:)q/2oz/1/z cup butler
'
garlic clove, crushed
'inl/l
tbsp Diion mustard
-:nl/3
tbsp chopped fresh parsley
slices baguette or ficelle
loaf
1 rreheat the oven to 1 60"C/325"F/
::s 3. Heat 30ml/2 tbsp of the oil rn a

:g
'-_.
pan and cook the onions over a
- ,, reat until softened. Remove from

--: pan and set aside.
Reduce the heat and return the onrons
5 To make the topping, cream the
to the pan. Add the garlic, cook, then
butter together with the garlic,
2 '.'eanwhile, mix together the flour
add the Lreer or a e, water and sugar
mustard and 30ml/2 tbsp of the
:-r
Tie the thyme and bay leaf together
pars ey. Spread the butter thickly
and add to the pan with the celery.
over the bread.
'"'rustard and season. Toss the beef
---. f our. Add the remaining oil to
:-= can and heat over a high heat.

: -:
:-
. ,
''r
=:asserole.
coot('s TtP
l,
-:r
making more than double the
:-i-riry
::=
Bring to the boil, stirring, then season.
5 lncrease the oven temperature to
the beef all over,then transfer it
limit the garlic cloves to 8 in
otherwise the flavour is too strong.
4 Pour the sauce over the beef and

mix. Cover, then p ace n the oven for
2'l,6ours. Check the beef to make sure
that it is not too dry, add ng water, if
''recessary. Te)t
'o'
[e".]der
ne):. allow ng
an extra 30-40 m nutes cook ng time.
190"C/375"F/Gas 5. Taste and season
the casserole. then arrange the bread

slices, buttered slde uppermost, on top
Bake for
20-25 minutes, until the breac
is browned. Sprinkle the remain ng
parsley over the top and sen,e.
Lasagne with Three Cheeses

Mozzarella, ricotta and Parmesan
6 Stir in enough hot beef stock to
cheeses make this lasagne rich
make the sauce qurte rurny. (This
and filling. Pasta meals such as
partrcularly lmportant if usjng the no
these are always popular with
pre-cook sheets of dried lasagne).
rs
adults and children alike so they

make good fare for gatherings
of family and friends.
Serves 6-8
1 Preheat the oven to 1 90'C/375'Fl
Gas 5. Melt the butter in the oil in a

2 2 5 -2 5 0 g I
8-9 oz/ 2-2 1/4 c u p s b utto n
(wh ite) m ush rooms,
q ua
ftered
3)ml/2 tbsp chopped fresh flat

leaf parsley
250-350m118 2fl
1
ozll
1lh cups hot
beef stock
9-l 2
frying pan. Add the mushrooms. with

salt dnd pepper to taste, and loss
over a medium to high heat for
5-8 minutes, until the mushrooms are

iender and quite dry Remove the pan
7 Stir in the mushroorn and parsley

mixture, then spread about a quarter
{rom the heat and stir in the parsley.
of this sauce over the base of an

ovenproof dish. Cover with three or four
fresh or no pre-cook dried
2 To make the bolognese sauce, heat
/asagne sheets
4509/1 lb/2 cups ricatta cheese
sheets of lasagne.
the oil in a large pan, add the chopped
egg
large (US extra large) egg
vegetables and cook over a low heat,
x 30gl41hoz
stirring frequently, for 5-7 minutes.
a bowl, with salt and pepper to taste,
packets mozzarella
then spread about a third of the
cheese, drained and thinly sliced

1
Beat together lhe ricotta and
5gl4oz/11h cups freshly grated
3 Add the minced Lreef and cook for
mixture over the lasagne sheets. Cover
Parmesan cheese
5 minutes, stirring frequenlly. Stir in
with
the wine and mix well.
then sprinkle with about a quarter of
a third of the mozzarella sl ces,
the grated Parmesan.

For the bolognese sauce

1
onion, finely chopped
small carrot, finely chopped
celery stick, finely chopped
4009/14o2 minced (ground) beel

120m1/4fl oz/1h cup red wine
200m1/7fl oz/scant 1 cup passata
(bottl ed, stra i ned tomatoes)
1
5ml/1 tbsp tomato pur6e (paste)
5ml/1 tsp dried oregano

1
5ml/1 tbsp chopped fresh flat

leaf parsley
350m1/12f1 oz/11/z cups beef stock
4 Cook for '1 2 minutes, then add the

passata, tomato pur6e, herbs and
9 Repeat these
60ml/4 tbsp of the stock. Season with
the remaining bolognese sauce each
salt and pepper to taste. Stir well and
time, and t nishing with lhe remainilg
bring to the boil.
Parmesan cheese.
layers twlce, using half
8 baby ltalian tomatoes (optional)

5 Cover the pan, and cook over a low
10
heat for 30 minutes, adding more stock
the cheese topping is golden brown
Bake for
30-40 minutes, or untll
lvARIATI(,lu
as necessary and stirring occasionally.
and bubbling. Leave the lasagne to
Grated mature (sharp) Cheddar cheese can
Add the fresh tomatoes, if using, and
stand for about I 0 minutes before
be used instead of the grated Parmesan.
simmer for
10 minutes more.
serving straight from the dish.
,ixtlir.]
1!1,'a:,.,
':r*liii
,l...!r.,ltr,i
\,
*S
#e*
Beef Wellington
Tender
fillet of beef baked in puff
pastry makes a sophisticated main

course for a formal dinner. Start
preparing the dish well in advance

to allow time for the meat to cool
before it is wrapped in the pastry.
Serves 5
1
.5kgl31/tlb fillet (tenderloin) of beef

1 Tie the fillet of beef at regular
3 Heat the remaining oil in a frying pan
59/4oz/11/z cups mushrooms,
intervals with string so that it stays in
and cook the mushrooms and garlic for
chopped
a neat shape during cooking.
about 5 minutes. Beat the mushroom
2 Near30m /2 tbsp of the sunflower

o'l .r a large fry ng pan. and cool
the beef over a high heat for about
season well. Set aside to cool.
45ml/3 tbsp sunflower oil

1
mixture into the p6t6 with the parsley,
2 garlic cloves, crushed

1
759/602 smooth liver
peft

4009/14o2 puff pastry
beaten egg, to glaze
10 minutes, until brown on all sides.
Transfer to a roastinq pan, bake for
fresh flat leaf parsley, to garnish
20 minutes. Leave to cool.
Roll out the pastry into a sheet arge

enough to enclose the beef, plus a strip
to spare. Trim off the spare pastry trim

the other edges to neaten. Spread the
pat6 mix down the middle of the pastry
Untie the beef and lay it on the pat6.
5 Preheat the oven to 220"C/425"F/

Gas 7. Brush the edges of the pastry
with beaten egg and fold it over the

meat to enclose it in a neat parcel.
Place the parcel on a baking sheet
with the join in the pastry underneath

Cut leaf shapes from the reserved
pastry Brush the parcel with egg,
garn sh with pastry leaves. Chi I for
'10 minutes.
Bake the Beef We lington
for
u :'
to prever the pastry from burning. Serve cut in-:
thick slices garnished with parsley.
50 60 minJles, rover ng t
foiL after about 30 minutes
loosely
Boeuf Bourguignonne
*.t\
-::s classic French dish of beef

::oked in Burgundy style with red
r,'re, small pieces of bacon, baby
:.-cns and mushrooms, is a
choice for a dinner party.
-.curite
1 Preheat the oven to 1 60"C/325"F/

Gas 3. Heat a large flameproof
casserole, then add the bacon and
cook, stirring occasionally, untrl the
fa1
runs and tl'e cooked p ece> are crisp
and golden brown.
Serves 5
'
':: 5cz rindless streaky (fatty) bacon

-.' :,s (strips), chopped
?-L,: 2 b lean braising steak
:,-- 2:Dsp plain (all-purpose)

;:- : :csp sunflower oil
1:,;. ' -z'2
'tbsp
3 Add the butter to the fat remaining
flour
in the casserole. Cook the onions and

gadic until just starting to co our, then
butter
add the mushrooms and cook for a
'
- -;:, oearl) onions

- =' : : cves, crushed
'-:;
-:.-'
: --
=:22'n
further 5 minutes. Replace the bacon

and meat, and stir in the wine and stock
or consomm6. Tie the bay leaf, thyme,
cups mushrooms, sliced
nt/scant 2 cups red wine
cint/2A cup beef stock
2 Meanwhile. cut the meat into 2.5cm/
parsley and marjoram together lnto a
in cubes. Season the flour and use to
bouquet garni and add to the casserole
coat the meat. Use a s otted spoon
to remove the bacon from the casserole
4 Cover and cook in the oven for

hours, or until the meat is tende.,
and set aside. Add the oil and heat,
11h
then brown the beef, ln batches, and

set asrde wrth the bacon (cooking too
stirring once or twice. Season to

and serve the casserole with
taie
c.ea-,
much at once reduces the temperature
mashed root vegetables, suc' ;s
of the o I drast cally).
celeriac and poiaioes.
Seared Tuna Steaks with Red Onion Salsa

for this salsa,
not only for their mild and sweet
flavour, but also because they
Red onions are ideal
look so appetizing. Salad, rice or

bread and a bowl ofthick yogurt
flavoured with chopped fresh
herbs are good accompaniments.
Serves 8
8 tuna steaks, about 175-2009/
6-7oz each
10ml/2 tsp cumin seeds, toasted
and crushed
2 Meanwhile, make the salsa. Mix the

onions, tomatoes, avocados, kiwi fruit,
3 Heat a griddle. Cook the tuna,
fresh chilli, chopped coriander and
side for rare tuna or a iittle longer for
mint. Add the remaining cumin, the
a medium result.
allowing about 2 minutes on each
pinch of dried red chilli flakes

grated rind and juice of 2 limes
juice. Add the Thai fish sauce and sugar
60-75m1/4-5 tbsp extra virgin
to taste. Set aside for 1 5-20 minutes,
lime wedges ard coriander sprigs.
then add more Thai fish sauce, lime
Serve the salsa separately or spoon
iuice and olive oil if required.
it next to the tuna.
olive oil
rest of the lime rind and halt the lime

Serve the tuna steaks garnished
lime wedges and fresh coriander

(cilantro) sprigs, to garnish
For the salsa
2 small red onions, finely chopped
4009/1 4oz red or yellow cherry
tomataes, coarsely chopped

2 avocados, peeled, stoned, (pitted)
and chopped
4 kiwi fruit, peeled and chopped

2 fresh red chillies, seeded and
finely chopped
259/1 ozllh cup chopped fresh
coriander (cilantro)
1
2 fresh mint sprigs, leaves
0-1 5ml/2-3 tsp Thai fish sauce
only, chopped
about 10ml/2 tsp muscovado

(molasses) sugar
1 Wash the tuna steaks and pat dry
with kitchen paper Sprinkle with half

the cumin, the dried chilli flakes, salt,
pepper and half the line rind. Rub in
60ml/4 tbsp of the oil and set aside in

a dish for about 30 minutes.
coor<'s TtP
The spicy fruity salsa also goes well with
salmon steaks cooked on the barbecue.
..=.".,=-
with
Lobster Thermidor
one of the classic French dishes,
lobster thermidor makes a little
lobster go a long way. lt is best to
use large lobsters rather than small
ones, as they will contain a higher
proportion of flesh and the meat

will be sweeter.
Serves 5
3 large lobsters, about 8009-l kgl
13/a-21/alb, boiled
120mll4fl oz/1h cup brandy

7591302/6 tbsp butter
6 shallots, finely chopped

3509/1 2oz/41h cups button (white)
mushrooms, thinly sliced

350m1/1
350m1/1
2fl ozl1lh cups fish stock

2fl ozl1lh cups double
(heavy) cream
1Sml/1 tbsp Dijon mustard
6 egg yolks, beaten
120m1/9 tbsp dry white wine
1
5gl4oz/11h cups freshly grated

Parmesan cheese
salt,
ground black pepper and
cayenne pepper
steamed rice and salad leaves, to serve
2 N/elt the butter in a pan and cook

the shallots over a low heat until soft.
Add the mushrooms and cook until just
tender, stirring constantly. Stir in the
flour and a pinch of cayenne pepper;

cook, stirring, for 2-3 minutes.
Gradually add the stock, stirring
until the sauce boils and thickens.

1 Split each lobster in half lengthways;
3 Stir in the cream and mustard and
crack the claws. Discard the stomach
continue to cook until the sauce
sac, and keep the coral for another dish.
smooth and thick. Season to taste with
high. Stir the diced lobster and the
is
Preheat the grill (broiler) to medium-
Keeping each half-shell intact, extract
salt, black pepper and cayenne. Pour
the meat from the tail and claws, then
half the sauce on to the egg yolks. stir
brandy into the sauce. Arrange the

lobster half-shells in a grill pan and
cut into large dice. Place in a shallow
well and return the mixture to the pan.
divide the mixture among them.
dish and sprinkle over the brandy.
Stir in the wine. Taste and adjust the
Sprinkle with Parmesan and place
Cover and set aside. Wipe and dry the
seasoning, being generous with the
under the grill until browned. Serve
half-shells and set them aside.
cayenne pepper.
with the rice and salad
leaves.
Baked Salmon with Watercress Sauce

A whole baked salmon makes a
stunning centrepiece for a buffet.

Baking it in foil is easier than
poaching and yet the flesh has
and fold the edges over to seal. Bake
a similar melting quality. lf you
decorate the fish with thin slices

of cucumber it will add a delicate
touch to its appearance.
Loosely fold the foil around the fish
for about
hour.
3 Remove the fish from the oven and

leave it to stand, still wrapped in the
foil. for about 15 minutes. Then
unwrap the foil parcel and leave
the salmon to cool.
Serves 6-8
2-3kg/41b
61/zlb salmon, cleaned
with head and tail left on

3-5 spring onions (scallions),
thinly sliced
watercress, tarragon, mayonnaise and
lemon slices. Cover the fish tightly with
lemon juice in a food processor or
clear film (plastic wrap) and chill for

several hours
lemon, thinly sliced
cucumber, thinly sliced
7 To make the sauce, put the gar ic,
4 When the fish is cool, carefully lift it

on to a large plate, still covered wlth
1n
the refrigerator
blender or a bowl, and process or mix

well to combine.
fresh dill sprigs, to garnish
lemon wedges, to serve

salt and ground black p-.pper
For the sauce

2
009 / 7 oz watercress leaves,
,t
finely chopped
ll.:,:
40gl1lhoz/% cup finely chopped
fresh tarragon
3009/1 oz mayonnaise
1
5-30mil1 2 tbsp freshly squeezed

lemon juice
2009/7oz/scant
cup unsalted
(sweet) butter
Use a blunt knife
to lift up the edge
8 Melt the butter. then add to the
of the skin and carefully peel the skin
watercress mixture. a litt e at a time,
away f.om the ['esh, avoiding tearirg
processing or stirrlng, until the butter
ircorpo'aied and the sauce
the flesh. Pull out any fins at the same
has been
time. Carefully turn over the salmon
thick and smooth. Cover and chil
and repeat on the other side. Leave
before serving.
is
the head on for serving, if you wish.

Discard the skin.
Serve the fish, garnished
with dil
and lemon wedges, and the watercress

sauce alongside.
C(}(,K'S TIP
Do not prepare the sauce more than a
few hours ahead of serving
as
the
watercress will discolour it.
l'ARIATI(,lu
1 Preheat the oven to 1 80'C/350'F/
lf you prefer to poach the fish rather than
Gas 4. Rinse the salmon and lay it on a
baklng it, you will need to use a fish
large p ece of foil. Stuff the fish with
6 Arrange the cucumber sl ces ln
the sl ced spring onions and ayer the
overlapping rows along the length of
kettle. Cover with cold water and bring
lemon slices rnside and around the f ish,
the fish, so that they look like large
to a simmet cook for 5-1 0 minutes per
then sprinkle with salt and pepper.
kettle. Place the salmon on the rack, in the
4509/1 lb until tender.
. . .::*:,
j:s
:::=A:
jE=
\
-!a-
"t
i:::r':,::i.isit::.i,:art,.
.:.'
Celebration Paella
This paella is a marvellous mixture
1 Make a shallow cut down the centre
of some of the finest Spanish
of the curved back of each of the large
ingredients and makes a colourful

one-pot party dish.
prawns. Pull out the black veins with

cocktail strck (toothpick) or your
fingers, then rinse the prawns
Serves 6-8
thoroughly and set them aside.
8 large raw prawns (shrimp), peeled,
2 Scrub the mussel shells with a stiff
or 2-16 smaller raw prawns
brush and rinse thoroughly under cold
4509/1lb fresh mussels
running water. Scrape off any barnacles
90ml/6 tbsp white wine
and remove the "beards" with a small

knife. Rinse well, Discard any mussels
6 Heat the remaining oil and cook the

onions and garlic for 3-4 minutes, or
2.5cm/1in lengths
that are open and do not close when
until golden brown. Add the red
5g/4oz/1 cup frozen broad
sharply tapped.
509/5oz green beans, cut into
pepper, cook for 2-3 minutes, then
(fava) beans
add the chopped tomatoes and cook
6 small
skinless chicken breast fillets,

cut into large pieces
until the mixture
is
fairly thick.

seasoned with salt and pepper
about 90ml/6 tbsp olive oil

1 509/5oz pork fillet (tenderloin), cut
into bitesize pieces

2 onions, chopped
2-3 garlic cloves, crushed

1
red (bell) pepper; seeded and sliced
2 ripe tomatoes, peeled, seeded

and chopped
Place the mussels in
arge pan with
the wine, bring to the boil, then cover
900m1/1Ih pints/33/a cups well-
the pan tightly and cook, shaking the
flavoured chicken stock

good pinch of saffron threads,
pan occasionally, for 3-4 minutes, or
mussel liquid and the saffron liquid.
until the mussels have opened. Drain,
Season well
reserving the liquid and discarding any
bring to the boil. When the liquid
dissolved in 30mll2 tbsp hot water

3509/72o2/13/a cups Spanish rice or
mussels
that remain closed.
5g/4oz/1 cup frozen peas

6-3 stuffed green olives,
1
thickly sliced
with salt and pepper and

is
bubbling, add the rice. Stir once, then

add the chicken pieces, pork, prawns,
risotto rice
22 5g/8oz chorizo, sliced
7 Stir in the chicken stock, the reserved
4 Briefly cook the green beans and

broad beans in separate pans of boiling
water for 2-3 minutes. Drain. As soon
as the broad beans are cool enough to
handle, pop the bright green inner
beans, chorizo and peas. Cook over a
moderately high heat for
'12
minutes,
then lower the heat and cook for
8-10 minutes more, until all the liquid

has been absorbed.
beans out of their skins.
C(,(,K'S
T!P
8 Add the mussels and olives and
ldeally, you should use a paella pan for
5 Dust the chicken with the seasoned
cook {or a further 3-4 minutes to heat
this recipe and the paella should not be
flour. Heat half the oil in a paella pan or
through. Remove the pan from the

heat, cover with a clean, damp
stined during cooking. However, you may
frying pan and cook the chicken until
find that the rice cooks in the centre but
browned all over. Transfer to a plate.
dishtowel and leave the paella to stand
not around the outside. To make sure it
Cook the prawns briefly, adding more oil
for I 0 minutes before serving straight
cooks evenly stir occasionally, or cook
if needed,
from the pan.
the paella on the bottom of a preheated
transfer them to a plate. Heat
use a slotted spoon to

a
further
90"C/375"F/Gas 5 oven for about
30ml/2 tbsp of the oil in the pan and
5-1 8 minutes.
brown the pork. Transfer to a plate.
{
-a
?;
tf
a
x
'S
,es".=
u'*ffi*'
"\*
*t'.
Roasted Stuffed Turkey

Serve this classic roast
with stuffing
balls, bacon rolls, roast potatoes,
vegetables and gravy.
Serves 8
4.5k9/101b oven+eady turkey, with
giblets, thawed, if frozen

1
large onion, peeled and studded
with 6 whole cloves

50gl2ozl1/4 cup butter, softened
1
0 chipolata sausages
For the
stuffing
2259/8oz rindless streaky (faw)

bacon, chopped
1
2 Stuff the neck end of the turkey only,
5 Remove the foil from the turkey for
tucking the {lap of skin under and
the last hour of cooking and baste.
securing it with a small skewer or
With wet hands, shape the remaining
stitching it in place wjth a thread. Do
stuffing into small balls or pack it into
not overstuff the turkey or the skin will
a greased ovenproof dish. Cook in the
burst during cooking. Reserve any
oven for 20 minutes, or until golden
remaining stuffing and set aside.
brown and crisp. About 20 minutes

before the end of cooking, put the
large onion, finely chopped
450gll lb pork sausage meat
chipolata sausages into an ovenproof
(bulk sausage)
dish and put them in the oven. The
25glloz/lh cup rolled oats
turkey is cooked if the juices run clear
when the thickest part of the thigh
10mll2 tsp dried mixed herbs
pierced with a skewer.
large (US extra large) egg, beaten
is
5g/4oz/1 cup ready-to-eat dried

apricox, finely chopped
For the gravy

259/1 ozll/a cup plain (all-purpose) flour
450m\/% pintlscant 2 cups giblet stock
the body cavity of the turkey and tie
Put the onion studded
with cloves in
the legs together with string to hold

them in place. Weigh the stuffed bird
and calculate the cooking time: allow
'15
minutes per 4509/1lb plus an
extra 1 5 minutes. Place the turkey
6 Transfer the turkey to a serving plate,
in a large roasting pan.
cover it with foil and let it stand for
4 Brush the turkey with the butter

and season well with salt and pepper.
Cover it loosely with foil and cook it
for 30 minutes. Baste the turkey with
the gravy, spoon off the fat from the
C/400"F I
5 minutes before carving. To make
roasting pan, leaving the meat jLices.

Blend in the flour and cook on the
stove for 2 minutes. Gradually stir in
the pan juices. Then lower the oven
the stock and bring to the boil. Check
Gas 6. To make the stuffing, cook the
temperature to 1 80"c/350"F/Gas 4
the seasoning. Pour into a sauce boat.
bacon and onion over a gentle heat in
and cook for the remainder of the
1 Preheat the oven to
2OO"
a frying pan until the bacon is crisp and
calculated cooking time. Baste
7 To serue the turkey, remove the
the onion
the turkey every 30 minutes or so and
skewer and pour anyjuices into
Transfer to a large bowl and add the
check for any small bubbles of fat,
the gravy. Surround the turkey with
remaining stuffing ingredients. Season
pricking them with a fork to release
chipolata sausages and stuffing and
well and mix to comblne.
the fat from the skin-
carve it at the table.
is
tender but not browned.
@t
Ih
g
1
.l
g:\,-._:-."-
k'
Turkey and Cranberry Pie

This is ideal for using up leftovers
and the cranberries add a tart layer
to this attractive pie. lt needs to be

made the day before, and it can
even be frozen in advance.
Serves 8
4509/1 lb pork sausage meat
(bulk sausaqe)
4509/ lb/2 cups minced (ground) pork

1
5ml/1 tbsp ground coriander
15mll1 tbsp mixed dried herbs

finely grated rind of 2 large oranges
I
0ml/2 tsp grated fresh root ginger or

2.5m|/1h tsp ground ginger
2 To make the pastry, put the flour into
5 Thinly slice the turkey fillets and put
a large bowl with the salt. Heat the fat
between two pleces of clear f ilm and
in a small pan with the milk and water
flatten with a rolling pin to a 3mm/%in
untii just beginning to boil. Set aside
thickness. Spoon half the pork mixture
and leave to cool slightly.
into the base of the tin, pressing it into

the edges. Cover with half of the
450911 lb turkey breast fillets, skinned
turkey sli(es and then the cranberies,
I I 5g/4oz/l cup fresh cranberries
followed by the remaining turkey and
finally the rest of the pork mixture.
For
the pastry
4509/1 lb/4 cups plain (all-purpose) flour
5ml/1 tsp salt

1
509/5oz/1 0 tbsp white cooking fat
150m1/1/<
pintl2h cup mixed milk
and water
3 Using a spoon, stir the liquid into the

flour until a stiff dough forms. Turn on
To finish
1
egg, beaten
300m1/1h
pintll
to
t/t cups aspic jelly, made
up as packet instructions
a work surface and knead until
smooth. Cut one-third off the dough

for the lid, wrap it in clear film (plastic
wrap), and keep it in a warm place.
cover the filling, trimming any excess
Roll out the rest of the dough and
and sealing the edges with beaten
eg_c
Make a steam hole in the lid and

decorate with pastry trimmings. Brush
with beaten egg. Bake for 2 hours.
Cover the pie with foil if it gets too
l:l
.l
ra
brown. Place the pie on a wire rack tc

cool. When cold, use a f unnel to fill
t-:
pie with aspic jelly. Leave to set for a
few hours before unmou,drng the
pre
coo!('s TlPs
1 Preheat the oven to 1 80"c/350"F/
Gas 4. Place a large bakinq tray in the
oven lo preheat. ln a large bowl, mrx
a floured surface and line the base and
tray with a shallow rim to catch any
together the sausage meat, minced

pork, coriander, mixed dried herbs,
sides of a well-greased 20cm/8in loose-
that may seep from the pie during bakir:
based, sprinqform cake tin (pan). Work
orange rind and ginger with plenty of

salt and ground black pepper.
the dough while it
the pastry has firmed up slightly before
Roll out the large piece of dough on
is
warm, as it will
crack and break if it is left to get cold.
Stand the springform pan on a baking
ju're
Leave the pie to cool ;n the pan until
transferring it to a wire rack.
.l
i,:f=
Er.i,'
q..
F"
+1* +'
:'
':
Duck with Plum Sauce

This is an updated version of an old
1 Prick the duck skin all over with a
English dish, which is quite quick to
fork to release the fat during cooking
prepare and cook, and ideal formal

dinner party fare. Make it when
plums are in season, when they will
the portions in a heavy frying pan, skin
and help give a crisp result, then place

sides down.
be ripe and juicy.
Serves 8
8 duck quafters
3 Pour away ali but 30ml/2 tbsp o{ the
2 large red onions, finely chopped

l kg/21/alb ripe plums, stoned (pitted)
duck fat, then strrfry the onion for

5 minutes, or until golden. Add the
and quartered
60ml/4 tbsp redcurrant jelly
plums and cook, stirr ng frequently, for
a further 5 minutes. Add the redcurrant
jelly and m x we
l.
cool('s TIP
2 Cook the duck pieces for 1 0 minutes
It is important that the plums used in thls
on each side, or until golden brown
dish are very ripe otherwise the mixture
and cooked right through. Remove the
for a further 5 minutes, or until
will be too dry and the sauce will be
duck from the frying pan using a
thoroughly reheated. Season with salt
extremely tart.
slotted spoon, and keep warm.
and pepper to taste before seruing.
Replace the duck port ons and cook
Wild Duck with Olives

Compared to farmed duck, wild
duck, which has a brilliant f lavout
worth the extra expense for
is
special occasion meal. They are
often quite small birds, so allow

two pieces per portion. Mashed
parsnips and green vegetables
are good accompaniments.
Serves 4
2 wild ducks, weighing about 1.5k9/
3'/,1b, each cut inta 4 portions
2 onions, chopped
2 carrots, chopped
4 celery sticks, chopped
6 garlic cloves, sliced
2 bottles red wine
600 m I/ 1 p i nt/ 2'/t cu ps wel I -f lavou red
game stock
handful of fresh thyme leaves
5ml/1 tsp arrowroot
4509/1 lb/4 cups pitted green olives
22
59/8oz passata (bottled

strained tomatoes)
'l
Preheat the oven 10 220' C/ 425"F /
Gas 7. Season the duck port ons
generously with salt and ground

clack pepper and place them in a
arge f lameproof casserole.
2 Roast the duck portions for

25-30 minutes, then remove the
4 Add the stock and thyme leaves,

then replace the duck portrons in the
:asserole from the oven. Use a slotted
casserole. Bring to the boi , skim
jpoon to remove the duck from the
the surface, then cover the casserole
:asserole, reserv ng the cooking fat,
and place in the oven for about
and set aside. Reduce the oven
or until the duck is tender. Remove the
:emperature to 1 60' C/325'F/Gas 3.
duck portions and keep warm.
3 Carefully transfer the casserole to the

,-ove and heat the duck fat unti lt is
5 Skim the excess fat from the cooking
zzling. Add the chopped onions,
:arrots, celery st cks and garLic cloves,
hour,
liquid, strain it and return it to the

casserole,
thel
brirrg
il lo lhe bo L
f necessary.
5k m the liquid again,
:-d cook for 1 0 nn nutes, or unt I the
the simmering sauce. Add the ollves
,:getables have softened. Pour in
l,ARTATT(,lu
-:e red wine and boil untii it
Process
=duced
by about ha f.
has
5 Nlix the arrowroot to a thin paste

with a little cold water and whisk it into
2259/8oz canned tomatoes in a
blender and use instead of the passata.
and passata and replace the duck, then

cook, uncovered, for 1 5 minutes.
Check the seasoning and serve.
Roast Goose with Caramelized Apples

Tender goose served with sweet
2 The next day, mix the prunes with
apples makes this a perfect
the remaining stuffing ingredients and
celebration main course.
season well. Mo sten with half the
aLl
reserved port or red wine.
4.
5-5. 5kg/
0-l 2lb goose, with
&:
'7
&r'
Serves 8
giblets,
thawed, if frozen
&,_
For the apple and nut
stuffing
5 N,4eanwhile, prepare the app es. Melt

the buttet redcurrant jelly and vinegar
2259/802/1 cup prunes

l50ml/'/4 pintPh cup port or red wine
67 59/
th
in a small roasting pan or a shallow
ovenproof dish. Put in the apples, baste
lb cooking apples, peeled.
them well and cook in the oven {or
cored and cubed
5-20 minutes. Baste the apples
3 Preheat the oven to 200'C/400'F/
4 celery sticks, sliced
Gas 6. Stuff the neck-end of the goose,
halfway through the cooking time. Do
15ml/1 tbsp mixed dried herbs
tuckinq the flap of skin under and
not cover them or they will co lapse.
large onion, chopped
finely grated rind
of 1 orange
securing it w th a small skewer. Remove
goose liver, chopped
the excess fat from the cavity and pack
4509/7 lb pork sausage meat
It w th the stuffing. Tie the legs

together to hold them in place.
(bulk sausage)
1
5g/4oz/1 cup chopped pecan nuts
2 eggs
For the caramelized apples
509/2ozl1/a cup butter
60ml/4 tbsp redcurrant jelly

30ml/2 tbsp red wine vinegar
5 Lift the goose on to a serv ng dish

and let it stand for 1 5 minutes before
9 small eating apples, peeled and cored

For the gravy
carving. Pour off the excess fat from
the roasting pan, leaving any sediment
600mll1 pint/2lh cups giblet stock

juice of 1 orange
flou(
4 Weigh the stuffed goose to calculate
in the base. Stir in the
the cooking time: allow I5 minutes for
gently until brown, and then blend in
each 4509/1 lb plus an extral 5 minutes.

Put the bird on a rack in a roasting pan
the stock. Bring to the boil, add the

remaining reserved port, orange ju ce
and rub the skin with salt. Prick the skin
and seasoning. 5immer gently for
all over to help the fat run out. Roast
2-3 minutes. Strain into a gravy boat.
cook
for 30 minutes, then reduce the heat to

1
80"C/350"F/Gas 4 and roast for the
7 Surround the goose with the
remaining cooking time. Occasionally
caramelized apples and spoon over the
check and pour off any fat produced
redcurrant glaze. Serve with the graq.
during cooking rnto a bowl. The goose
cooa('s TtP
is cooked when the]uices run clear
when the thickest part of the thigh
is
Do not overestimate the yield from a
1 Soak the prunes in the port or red
pierced with a skewer. Pour a little cold
goose
wine for 24 hours. Stone (pit) and cut
water over the breast halfway through
is a lot of fat and not too much meat on
each prune into four. Reserve the liquid.
the cooking time to crisp up the skin.
it for its size.
the bird often looks big but there
F'
;;,
'u,ri
.#
.
"':
,=I
..:
'
,.,.:9;aa:;;:::.:
, ei#isif
.@ffi
t:-ffi]
. ,_:..4#{
,
&.q
s!:
"'
-:.w.rr..
.,...:ta.?43;
::.:.,;;:
i.,!e1.1'
:!4 --:
i:,
,J
lazed Poussins
Golden poussins make an impressive
1 Preheat the oven 1o 220"C/425"F/
main course. Serve them with

traditional roast accompaniments
or a refreshing side salad.
the butter, mixed sp ce, honey and

c ement ne rind and juice until the
Serves 6
wel . Remove from the heat.
Gas 7. To make the glaze, heat
butter has me ted, stirr ng to rnix
759/3oz/6 tbsp butter

l5mU 1 tbsp mixed bumpkin picl 5pi6s
45ml/3 tbsp clear honey

grated rind and juice of 3 clementines
6 poussins, each weighing
'ron t1e
Sk m off all
but 1 5ml/1 tbsp of the fat
roast ng pan. Ado rhe onror
to the juices in the pan and
about 4509/1 lb
and gar
large onion, finely chopped
cook on the stove, stirring occasional
75ml/21/tfl oz/1h cup Marsala

chicken stock
bunch of fresh coriander (ctlantro),
to garnish
y,
untll beginnlng to brown. stir n the

f our, then gradual y pour in the
25ml/11,b tbsp plain (all-purpose) flour

450m\/3/a pintlscant 2 cups
rc
Marsa a, followed by the stock,
Place the poussins n a large roasting
whisking constant y. Bring to the bo
pan, brush them with the glaze, then
and s mmer for 3 minutes to make a
roast for 40 m nutes. Brush wlth any
smooth, r ch gravy.
remaining glaze and baste occasionally
with the pan juices during cooking.
4 Transfer the pouss ns to warm plates
\vAR!ATI(,N
Transfer the pousslns to a servlnq
or leave on the serv ng platter and
You can stuff each poussin, before
p atter, cover wlth fo I and ieave to
garnish wrth coriander. Serue at once,
roasting, with a quartered clementine.
sland for 10 minLrtes
offering the gravy separately.
*+
-.
iir'
Medallions of Venison with Herbed

Horseradish Dumplings
Venison
is lean and
full-flavoured,
and tastes simply wonderful with
these piquant dumplings.
1 First make the dumplings: mix the

flour, suet and herbs and make a well
in the centre. Add the horseradish and
water, then mix to make a soft but not
Serves 8
sticky dough. Shape the dough into
walnut-size balls and chill in the

1.2 litresl2 pintsl5 cups venison stock
refrigerator for up to
hour.
250m1/8fl oz/1 cup port
30ml/2 tbsp sunflower oil
2 Boil the venison stock in a pan until
8 medallions of venison, about
reduced by half. Add the port and
continue boiling until reduced again by

half, then pour the reduced stock into
3 Smear the suntlower oil over a non-
chopped fresh parsley, to garnish

steamed baby vegetables, to serve
a frying pan. Heat the stock until it
the venison, cook for 2-3 minutes on
759/602 each
is
simmering and add the dumplings.

For the dumplings
1
509/5oz/11A cup self-raising

(self-rising) flour
Poach them
for 5-10 minutes, or until
stick griddle, heat until very hot. Add

each side. Place the venison medallions
on warmed serving plates and pour the
risen and cooked through. Use a
sauce over. Serve with the dumplings
slotted spoon to remove the dumplings.
and vegetables, garnished with parsley.
759/3oz beef suet (US chtlled
coot(,s TtP
l,ARIATI(,N
30mll2 tbsp chopped mixed herbs
Serve a variety of steamed vegetables
Beef fillet (tenderloin) medallions can be
10ml/2 tsp creamed horseradish
with the venison such as carrots,
used instead of the venison. Replace the
90-l 20mll6-8 tbsp water
courgettes (zucchini) and turnips.
venison stock with beef stock.
grated shortening)
t:
1,,
Rich Game Pie

Smart enough for a formal wedding
buffet but also terrific for a stylish
picnic, this rich game pie looks
spectacular when baked in a fluted
raised pie mould. Some specialist
kitchen stores hire the moulds so
you can avoid the expense of
purchasing one; alternatively a
2Ocm/8in round deep, loose-based
tin
can be used. Serve
the
Pie
1 Melt the butter in a small pan until
5 Roll out the remaining pastry to form
foaming, then add the onion and

garlic, and cook until softened but
a lid. Brush the edge of the Pastry

lining the tin with a little water and
not coloured. Remove from the heat

and mix with the diced game meat and
the chopped mixed herbs. Season well,
cover the pie with the pastry lid. Trim
off excess pastry from around the

edge. Pinch the edges together to seal
in the filling. Make two holes in the
cover and chill.
centre of the lid and glaze with egg.
2 To make the pat6, melt the butter in

a pan until foaming. Add the garlic and
Use pastry trimmings to roll out leaves

to garnish the pie. Brush with egg.
garnished with salad leaves.
chicLen livers and cook until the livers

are just browned. Remove the Pan
Serves
from the heat and stir in the brandy
cover it with foil and cook for a
and mace. Process the mixture in a

blender or food processor until
further 1 0 minutes.
smooth, then set aside and leave to
Glaze the pie again with beaten eqg
cool completely.
and cook for a further 1 % hours, with
1O
25911 oz/2 tbsp butter
onion, finely chopped
pigeon (US squab) breast, venison

and rabbit, diced
3)ml/2 tbsp chopped mixed fresh

herbs, such as parsley, thyme
and marjoram
salt and ground black PePPer
Reduce the oven
temperature to 1 50'C/300"F/Gas 2.
the top covered looselY with foil.
9009/2lb mixed boneless game meat,

such as skinless pheasant andlor
Bake the pie for 20 minutes, then
3 To make the pastry sift the flour

and salt into a bowl and make a well in
the centre. Place the milk and water
in a pan. Add the white cooking {at
and butter and heat gently until melted,
then bring to the boil and remove from
the heat as soon as the mixlure begins
to bubble. Pour the hot liquid into the

For
the pat6
well in the flour and beat until smooth.
50gl2ozl1/4 cup butter
Cover and leave until the dough is cool
enough to handle.
7 Remove the pie from the oven and

leave it to stand for 1 5 minutes.
lncrease the oven temPerature to
2OO'C1400'FlGas 6. Stand the tin on
450g/1 lb chicken livers, rinsed,
trimmed and chopped

60ml14 tbsp brandy
5ml/1 tsp ground mace

For
a baking sheet and remove the sides.

Quickly glaze the sides of the pie with
the pastry
beaten egg and cover the top with foil,
6759/11,blb/6 cups strong white
then cook for a final
bread flour
5 minutes to
5mll1 tsp salt
brown the sides. Leave to cool
115m1/31bfl oz/scantlh cup milk

15ml/31hfl ozlscant th cup water
completely, then chill the pie overnight.
1
1
59/4ozl1h cup white cooking
4 Preheat the oven to 200'C/400"F/
fat, diced
Gas 6. Roll out two-thirds of the pastry
5g/4oz/1h cup butter; diced
and use to line a 23cml9in raised pie

mould. Press the pastry into the flutes
beaten egg, to glaze
and around the edge. Patch any thin

For the
jelly
areas with offcuts (scraps) from the
top
300m1/'h pint/l|/a cups game or
edge. Spoon in half the mixture and
beef consommd
2.5mll1h tsp powdered gelatine
press it down evenly. Add the p6t6 and

then top with the remaining game.
8 To make the jelly, heat the game or

beef consomm6 in a small pan unt Ijust
beginning to bubble, whisk in the
gelatine until dissolved and leave to
cool until just setting. Using a small
funnel, carefully pour the jellied
consomme into the holes in lhe Pie.
Chill until set. This pie will keep in the
refrigerator for up to 3 days.
:.,4.:,:a:;-:,,.,. 4
;/,
-,
-.
,,-l,"r,H_,
..::;i:::-::ii::a:r:L.i ::: .r .
aîti
..:
.:
:::::ii*+i*::tl::.::itr j::raia:i::::::.i::a:l:'::il
="q:r ' ..::.

r:itll.
..t'
I
a--
ffi#' ,i {
'j
-,r.*!
r.& itr! ?'

&..::'
Tou
.'
.'; ,t**air'
*l"
'''rl
-"*.-f$i:,:
':r-.,+i.,F----
''
'"
;14s+---
.-s
_
c!
_:-
:..oi.li
",-'./'.
-i "'-ai' - l
l' r: :
'
.".C-,:,:'. r:
' -r
Fillet of Beef with Ratatou ille

This succulent beef is served cold
with
a colourf ul garlicky ratatouille.
Serves 8
67 5-9OOg/ 1'/r2 I b fi llet (tenderloi n)
of beef
3OOmt/'/,
pintll'/" cups
aspic ielly, made
up as packet instructions
LI
For
the marinade
Gas 7. Using a large slotted spoon,
Slice the beef fillet and arrange

overlapping slices on a large servinq
2 Preheat the ovenlo22O'C/425't/

lift
3Oml/2 tbsp olive oil
the beef out of the marinade and pat it

dry with kitchen paper. Heat the oil in a
platter. Brush the slices of beef with a

little cold aspic jelly that is just on the
30ml/2 tbsp soy sauce

1 Omll2 tsp grated fresh root ginger
frying pan until smoking hot and then

brown the beef all over to seal it.
point of setting.
30mll2 tbsp sherry
2 garlic cloves, crushed

3 Transfer the beef to a roasting pan
For
the ratatouille
60ml14 tbsp olive oil

1
onion, sliced
2-3 garlic cloves, crushed

1
the beef out on to a large Plate and

leave it to cool.
large aubergine (eggplant), cubed
1 small red (bell) PePPer, seeded
4 Meanwhile. {or the ratatouille,
heat
small green (bell) PePPet seeded
the oil in a larqe casserole and cook the

onion and garlic over a low heat, until
and sliced
tender, without letting the onions
become brown. Add the aubergrne
set completely, then brush the slices
cubes to the casserole and cook for a

further 5 minutes, until soft.
with a second coat. Spoon the cooled
and sliced
1
and roast for 1 0-1 5 minutes, basting it

occasionally with the marinade. Lift
1 small yellow (bell) peppel seeded

and sliced
2259/8oz courgettes (zucchini), sliced

4509/1 lb tomatoes, Peeled
1 Smlll tbsp chopped fresh mixed herbs
Leave the beef until the aspic jelly has
ratatouille around the beef slices on

the platter and serve immediately.
cool('s TIP
30mll2 tbsp French dressing
Ratatouille is a traditional French recipe
salt and ground black PePPer
that is at its best when made with the

choicest fresh ingredients. lt makes a
wonderful side dish for a buffet or can be
eaten as a snack or as a vegetarian filling
for jacket Potatoes.
\,ARIATI(,NS
5 Add the sliced peppers and the
courgettes and cook for 2 minutes
lnstead of marinating the beef in
soy sauce and ginger, add
5ml/1 tbsp
more. Then add the tomatoes and
chopped fresh marioram to the mixture,
chopped herbs, and season well with
increase the quantity of sherry to 60ml/
salt and pepper. Cook for a few
4 tbsp and add
juniper benies.
the dish with clear film (plastic wrap)
minutes longer. Turn the ratatouille into

a dish and set aside to cool. Drizzle
and leave for 30 minutes.
with a little French dressinq.
the roasting time to 20-30 minutes.
1 Mix all the marinade ingredients

together and pour over the beef. Cover
5ml/l tbsp crushed
Use pork instead of beef and increase
*ffi*
"'&iry"
ffi
W.
$
..:|
#'
!:
.-;.*:
.#,,
':\
'.8
.;ia
,::'
{91:
't'
.#
"--"tr
ff \
"*dr'
.6,
tt
,t''
'
- **'&
'h
,l' ii
W
'.]
.'rii'i
{s
tu
?-ry
:r!}1r,.*ii?! -
"'4#&r
Cider-glazed Ham
A succulent gammon joint with a
sweet cider glaze that looks
2 Add 1.2
litres/2 pints/5 cups of the
cider and enough water to just cover
impressive and tastes wonderf ul.
the gammon. Heat until simmering and
Served with a zesty cranberry sauce,
then carefully skim off the scum that
it would be ideal for a Christmas or

Thanksgiving buffet.
rises to the surface using a large spoon.
Start iiming the cooking from the
moment the stock begins to simmer.
Serves 8-1O
2kg/41hlb middle gammon (smoked or
1
cured ham)joint
5 Lift the gammon out of the casserole
large or 2 small onions
or pan with a slotted spoon and a large
about 30 whole cloves
fork. Carefu
3 bay leaves
rind, then score the fat into a neat
ly and evenly, cut off the
diamond partern. Place the garrrron rr
0 black peppercorns
a roast ng pan or ovenproof dish.
1.3 litres/2l/4 pintsl52/t cups

medi u m-dry (hard) cider
45ml/3 tbsp soft light brown sugar

bunch of flat leaf parsley, to garnish
3 Cover with a lid or foil and simmer
For the sauce
gently for the calculated time. Towards

the end of the cooking time, preheat
3509/1 2oz/3 cups cranberries
the oven to 220"C/425"F/Gasl.
759/6oz/iA cup soft light brown sugar

grated rind and juice of 2 clementines
r-
30ml/2 tbsp part
Ll
--,+-.
-e.\.
Press a clove into the centre of each
diamond, then carefully spoon over the

glaze. Bake for 20-25 minutes, or until
the fat is brown, glisteniag and crisp.
Heat the sugar and remaining cider
in a pan; stir until the sugar has

dissolved. Simmer for 5 minutes to
1 Weigh the gammon loint and
calcLlate the cookinq trme: allow
the pan from the heat and leave to
20 minutes per 4509/1 lb, then place it
cool for 5 minutes.
in
make a dark, sticky glaze. Remove
arge casserole or pan. Stud the
onion or onions with 5-10 of the
coot(,s TtPs
cloves and add to the casserole or pan
with the bay
can be used for cooking the gammon.
7 Simmer all the sauce ingredrents in
o Leave the gammon until h is just cool
heavy pan for
enough to handle before removing the
frequenlly, Pour into
leaves and peppercorns.
l,ARIATIOnl
Use clear honey in place
of the soft brown
A large stock pot or preserving pan
5-20 minutes, stirring

a
jug (pitcher).
rind. Snip off the string, then carefully
sugar for the glaze and serve the gammon
slice off the rind, leaving a thin, even layer
with redcurrant sauce or jelly instead
of fat. Use a nanow-bladed, sharp knife
8 Serve the ham hot or cold, garnished

with parsley and with the cranberry
of the cranberry sauce.
for the best results.
sauce accompaniment.
--=-.Ss
-*-@"rl-"'--11
':f.+i-::.
,*
.d".
*
#.
*
YS
,*
e
.-$:
'#,t=i[!
*f
=
"t
a.
..*

Dinner Party Coursesve Main and Festi PDF

Transféré par

Informations du document

Description originale:

Titre original

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

Dinner Party Coursesve Main and Festi PDF

Transféré par

Droits d'auteur :

Formats disponibles

dinner party

for dinner parties

and celebrations, especially with a clever twist

of seasoning or a contemporary garnish-

332 Dinner Party and Festive Main Courses

crunchy battered vegetables and

can be cooked at the table over a

special spill-proof spirit burner

making it ideal for a party.

lb/5 cups plain (all-purpose)

flou, plus extra for dusting

liue/ lr z pints/l cups

0ml/2 tsp salt

fresh root ginger, and grated mooli

4 When ready to eat, beat the egg

yolks and the iced water together. Tip

4fl oz/1'h cups water

in the flour and salt, and stir br ef y.

209/1boz bonito flakes (see Cook's Tip)

and not m xed to a smooth batter.

90ml/6 tbsp soy sauce

important that the tempura s umpy

90mll6 tbsp mirin or sweet sherry

sauce inqredrents toqether in a pan,

"rd leave o. ool.

2 Cut the auberg ne and peppers into

lf you cannot get hold of bonito flakes, an

nto a plast c bag and add the squ d.

acceptable substitute would be to use

Shake the bag to coat the squid with

200m1/7fl ozAcant 1 cup fish stock instead

ittle f our, then place on a serv ng dish.

of the water to make the dipping sauce.

ReoeaL wiLh Lhe veger"ble. and

3 When you are ready to serve, heat

hot oil, using chopstrcks, long fondue

. Any seafood is suitable {or cooking in a

the oil for deep-frying ln a wok or deep

{orks or wire baskets. Deep-fry for

5 Each diner dips the food into the

tempura batter. Try mussels, clams, prawns

(shrimp) or scallops, or slices of salmon,

day-old bread dropped nto the hot o

about 2 minutes, or unt I crisp.

cod, tuna or haddock.

browns in 45 seconds. Transfer the

6 Serve the tempura dipped in the

o Cauliflower, broccoli, and mangetouts

wok or pan to a burner at the tab

sauce and accompanied by gar or

(snow peas) work well, too.

Never eave it unattended.

g nger and mooli or rad shes.

Dlnner Party and Festive Ma n Courses 333

Swiss Cheese Fondue with Vegetables

traditionally served with cubes

water, then place them n a iarge bow.

but not bo ling, transfer to a burner

and toasted garlic cro0tes.

inqredients, season and toss toqether.

anch the vegetab es for 2 mjnutes

pepper and grated nutmeg to taste.