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Post by Mark Cunningham on Dec 31, 2012 12:10:41 GMT
Location: London Premiered: January 31 2005 Contestants: Day 1 - Jane Furlong Day 2 - David Thomas Day 3 - Sarah Donohue Day 4 - Rocky Scott Day 5 - Paul Martin      Final Leader board: 1 - David, 32 2 - Rocky, 27.8 3 - Sarah, 27 4 - Jane, 26 5 - Paul, 25.5 |
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Post by Mark Cunningham on Dec 31, 2012 12:12:50 GMT
Jane's Menu:
SEAFOOD MEDLEY
Ingredients:
½ bulb of Fennel
1 tablespoon olive oil
1 large onion, thinly sliced
3 cloves garlic, peeled and sliced
1 tablespoon freshly chopped lemon thyme or thyme
100ml dry white wine
Grated zest and juice of 1 orange
2 x 300ml tubs fish or vegetable stock
Pinch saffron threads
800g firm white fish fillet, skinned boned and roughly chopped
200g frozen seafood selection, defrosted (coley, muscles, calamari and prawns)
Salt and freshly ground pepper
Method
Trim the fennel reserving the fronds for garnish, then slice finely. Heat the oil in a large sauté pan or casserole dish. Stir in the fennel and onion and cook over a medium heat for 10-15 minutes until softened. When the onion fennel mix is golden, stir in the white wine, garlic, orange zest and juice and increase the heat under the pan. Cook rapidly until the wine has evaporated, then add the stock, thyme and saffron. Bring to a simmer, season and cover. Cook at a gentle bubble for 15 minutes until you have a fragrant golden sauce.
Add the pieces of fish, submerge them in the sauce, cover and poach for 3 minutes. Then add the defrosted seafood and cook for a further 2 minutes. Finally, stir in the seafood selection and heat through for 2 minutes. Ladle into warmed bowls and scatter with the fennel fronds and serve.
LAMB WITH ALE AND APRICOTS
Ingredients:
Lamb fillet or chops, sliced
1 tablespoon olive oil
2 garlic cloves, crushed but left whole
10 thyme sprigs
Salt and pepper
60g dried apricots soaked
250ml strong beer or brown ale
Method
Soak the apricots in a strong beer or brown ale. Place the lamb in a shallow dish, prick all over, and marinade with crushed up kiwi fruit for about an hour to tenderise the meat.
Heat the oil in a large frying pan. Drain the lamb and pat dry with paper towels. Place the meat in the pan with the garlic and thyme and brown on all sides until it’s golden and rich in colour. Add apricots in the ale marinade and cook over medium heat for 12 minutes until they are soft and the meat is cooled through.
Remove the lamb and apricots and keep warm. Discard the garlic and most of the sauce except for about 4 tablespoons worth. Arrange the lamb pieces and apricots on the plates and spoon over the remaining sauce. Serve with new potatoes and spinach.
APPLE FLAPJACK TRIFLE
Ingredients:
100g porridge oats
1 teaspoon mixed spice
50g light muscovado sugar
50g butter
100g porridge oats
1 teaspoon mixed spice
50g light muscovado sugar
50g butter
Filling:
7-8 coxes or russet apples
25g butter
25g sugar
2 tablespoons black currant coulis
500g carton fresh custard
284ml carton double cream
Method
Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 minutes, stirring all the time until they are lightly toasted and crisp. Tip into a bowl and leave to cool.
Peel, core and thickly slice the apples. Melt butter in the frying pan until it’s foaming, add apples and fry over a fairly high heat on both sides. Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened. Leave to cool.
Layer half the apples and almost half the oats in a glass, serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hours.
Scores:
David - 6
Sarah - 4
Rocky - 9
Paul - 7
Total: 26 |
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Post by Mark Cunningham on Dec 31, 2012 13:30:53 GMT
David's Menu:
SMOKED SALMON CHEESE CAKE
Serves up to 8 as a first course
Ingredients (for the base):
3 oz water biscuits
3 oz butter
3 tablespoons of fresh parsley, chopped
Freshly ground black pepper
Ingredients (for the filling):
2 large eggs, separated
8 oz soft full fat cheese
Grated rind and juice of ½ lemon
6fl oz crème fraiche
1 oz powdered gelatine
6 oz smoked salmon, chopped
Freshly ground black pepper
Garnish - mayonnaise
Fresh parsley, chopped
Method
Starting with the base, wash and finely chop the parsley. Crush the biscuits with a rolling pin until there are no large pieces, but they are not yet simply a powder. Melt the butter, remove from the heat and stir in the crushed biscuits. Season generously with pepper. Stir in the chopped parsley. Take an 8” baking tin with a loose base, lightly oil the interior and spread the biscuit mixture evenly, smoothing off with the back of a spoon. Refrigerate.
Separate the eggs and set aside the whites. Put the yolks in a large bowl and add the cheese, lemon rind and juice, crème fraiche and a seasoning of black pepper. Beat until smooth.
Put about 4 tablespoons of cold water in a small saucepan and sprinkle the gelatine on top. Leave for a few minutes until the gelatine forms a sort of slushy cake, then heat gently until it is all melted. Fold the gelatine solution into the cheese and egg mixture, distributing them evenly. Beat the egg whites to the ‘stiff peaks’ stage and then fold very gently into the filling. Immediately turn the mixture into the prepared tin, smoothing off the top. Refrigerate for several hours.
When ready to serve, ease the sides of the cheesecake from the tin and use the base to release the cheesecake. Spread the sides of the cheesecake generously with mayonnaise and press the chopped parsley into it until you have green sides to the cheesecake. Serve in wedges like any other cheesecake.
CANETON MA POMME
Serves 4 as a main course
Ingredients:
4 duck breasts
4 small apples, granny smith or similar
16 fl oz cider (dry vintage type)
5 fl oz crème fraiche
Large sandwich loaf
Olive oil for frying
1 oz flour (preferably sauce flour)
1 oz butter
Lemon juice
Method
Peel and core the apples, leaving them whole, and coat with lemon juice to stop the browning. Carefully remove the skin from the duck using a sharp knife, but replace the now detached skin on the breasts. Put them in a roasting dish and season (under the skin).
Cut all crust from the loaf, leaving a neat rectangular block. You are now going to cut out the interior crumb leaving a box without a lid, with walls ¼” thick. Using the bread knife, carefully cut along one of the long sides, leaving a ¼” wall, and judging how deep you need to go (¼” from bottom). Do this on all four sides, making sure the corners meet neatly. Remove the crumb, at first with your fingers, and then finishing off with a spoon to level off the bottom.
Roast the duck breasts for about 25 minutes in a medium oven. The detached skins will baste and protect the breasts during cooking.
Bring the cider to simmering point and gently poach the apples until tender but still al dente (about 5 minutes - do not overcook). Keep them warm on the serving dish. Make a roux by melting the butter in a thick saucepan and stirring in the flour, cook gently for about 5 minutes but do not allow to start browning. Add any liquor from the duck (but only a very little fat, of which there will be plenty) to the cider. Add the hot cider little by little until you have a good coating sauce. Keep warm.
In a frying pan, shallow fry the bread box one side at a time in slightly smoking hot oil, gently splashing oil into the interior so that it cooks as well. Fry until a good golden brown (this can be done 1 hour in advance and than reheated for a few times in the oven if necessary). Put in the centre of an oval serving dish and arrange the apples around the outside. Place the duck breasts on end inside the box discarding the skins. Finish the sauce with the crème fraiche, then pour the sauce into the box until it is full. Hand remaining sauce in a separate jug.
When serving you will need to display the complete dish first, then cut up the box. One loaf will do up to about 8 portions. Delicious with new or mashed potatoes and a green vegetable.
CREPE SUZETTE
Serves 4
Ingredients (for the pancake):
4 oz plain flour
2 large eggs
8 fl oz milk, mixed with 3 fl oz water
Pinch of salt
Olive oil
8 squares of greaseproof paper
Ingredients (for the sauce):
4 oz butter
3 freshly squeezed oranges
Grated rind of 1 orange
Juice of ½ lemon
1 tumbler of Cointreau, Grand Marnier or brandy
Method
Make the pancakes well in advance. Combine the flour, eggs and salt and add the milk and water mixture gradually until you have a batter the consistency of single pouring cream. If your mixture is too thick, so will your pancakes be. Leave to stand.
Heat the oil in a suitable pan until slightly smoking and pour of any excess. Coat the pan with the thinnest possible layer of batter, repairing any holes with extra drops. Turn after a minute or two, cook briefly on the second side and then slide on to the first square of greaseproof paper. In this way, build a stack of pancakes interleaved with greaseproof paper. Set aside until needed.
Heat your largest frying pan and melt the butter and sugar. Add the orange rind and juice and lemon juice (optional), along with about 1/3 of the Cointreau. When nicely bubbling, add the pancakes one by one, folding each into quarters as you do so. Cook for a minute or two, then gently heat the remaining Cointreau in a small saucepan. When warm, pour over the pancakes and set alight. Serve immediately.
Scores:
Jane - 7
Rocky -8
Paul - 8
Sarah - 9
Total: 32 |
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Post by Mark Cunningham on Dec 31, 2012 15:41:38 GMT
Sarah's Menu:
STUFFED VINE LEAVES
Ingredients:
Rice
Olive oil
Herbs, including garlic
Vinegar
Lemon juice
Method
Cook the rice and add olive oil and herbs to make it hold together. Add some vinegar and lemon.
Soak the vine leaves in boiling water for 20 minutes until they soften. Wrap the rice in the vine leaves and bake in oven.
SHOULDER OF LAMB WITH APRICOTS AND HONEY
Ingredients:
Onion
Lamb
Dried apricots
2 tablespoons of honey
2 lemons
Almonds
Method
Preheat a large pan and add thickly chopped onions. Then add the lamb and season with garlic, salt and pepper. Stir the lamb and onion mix until it is cooked through. Add the apricots, lemon, some almonds and 2 tablespoons of honey. Cook until all the juices have blended into a fragrant stew. Serve on a bed of couscous.
CHICKEN IN MOROCCAN SPICES
Ingredients:
1 chicken Saffron
Lemon
Tarragon
Method
Marinade the chicken in traditional Moroccan spices including tarragon, coriander, lemon and saffron. Wearing gloves to protect hands from dye, massage the marinade into the chicken. Glaze with olive oil, cover with foil and oven cook through for about 1½ hours. Serve with cold tomato wedges and hard-boiled eggs.
PEPPERMINT TEA
Ingredients:
1 large bag of peppermint leaves
Method
Bruise the mint leaves by beating them with a rolling pin inside a plastic bag. This helps to let the flavour infuse. Remove leaves from plastic bag and place in a pot. Fill the pot with water until the leaves are covered, place the lid on and boil the water. Drain most of the leaves and serve.
Scores:
Jane - 6
David - 4
Rocky - 10
Paul - 7
Total: 27 |
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Post by Mark Cunningham on Dec 31, 2012 16:25:45 GMT
Rocky's Menu:
CHICKEN SOUP WITH KNEIDL AND LOCKSHEN
Ingredients:
Chicken
1 onion
Carrots
Salt and pepper
Kneidl
Butter beans
Ingredients (for the Kneidl):
1 egg
Almond essence
1 sachet of course matzo meal - non yeast flour
2 tablespoons of chicken fat or oil
Method
Make basic chicken stock using a chicken, onion, carrots and seasoning.
Crack an egg into a small mixing bowl and whisk. Add some almond essence and the sachet of matzo meal. Stir the mixture and leave for about 1 hour until it sets.
Take small clumps of the dough and roll it in your hands into a ball. Add the balls to the chicken soup. Add butter beans to the soup and leave to simmer for 15 minutes.
POTATO KOUGEL
Ingredients:
5 large potatoes
1 egg
Flour
1 onion
Salt
Method
Lightly boil and mash the potatoes. Mix in half the mash potatoes, the egg, some chopped onion, flour and salt and pepper seasoning. Using a blender, blend the ingredients until the mixture is smooth. Then add the remaining potatoes and some hot chicken fat or oil. Bake in the oven for about an hour until golden. Serve with spit roasted chicken and vegetables, including tzimmes (sweet carrots).
LOCKSHEN PUDDING
Ingredients:
Lockshen
Eggs
Sugar
Almond essence
Cinnamon
1 lemon
Sultanas
Method
Boil the lockshen until medium soft. Put some eggs, sugar and almond essence into a bowl. Add some lemon zest and sultanas and give the mixture a stir. Drain the ribbons of lockshen. Add the lockshen to the egg and sugar mix. Bake in the oven in a glass serving dish until golden and crispy on the top. Serve with non-dairy ice cream.
All recipes sourced from The New Complete International
Jewish Cookbook by Evelyn Rose
Published by Robson Books
Scores:
Jane - 5
David - 7
Sarah - 9.8
Paul - 6
Total: 27.8 |
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Post by Mark Cunningham on Dec 31, 2012 16:37:56 GMT
Paul's Menu:
KING PRAWNS WRAPPED IN PARMA HAM WITH CHILLI AND GARLIC
Ingredients:
12 large raw King Prawns
6 slices of Parma ham
1 large red chilli pepper
1 clove of garlic
Olive oil
Knob of butter
Method
Shell and clean the prawns, leaving the tails on. Cut each slice of Parma ham in half, length-ways, and wrap around each prawn. Finely slice garlic and seeded chilli pepper and sprinkle over the prawns. Pour over the olive oil and, using your fingers, gently mix in the marinade and season.
Heat a large, non-stick frying pan or wok and add some butter. Tip in all the prawns with the marinade into the pan. Cook for approximately 1 minute on each side and serve immediately with crusty bread and crisp salad.
ROASTED TOMATO SOUP
Ingredients:
1 kg plum tomatoes, halved
1 large onion, sliced
2 cloves of garlic, halved
A handful of basil
1 litre of chicken stock
3 sun-dried cherry tomatoes
Olive oil
1 teaspoon of caster sugar
Salt and black pepper
Method
Preheat oven to 220/gas mark 7. Using a large roasting tin, heat the oil in the oven until very hot. Gently add the tomatoes, onion and garlic and sprinkle with sugar. Season generously and bake for 20-25 minutes. Stir, then add basil near the end of cooking.
Recipe from Gordon Ramsay’s Secrets
Published by Quadrille
Price £14.99 (paperback)
FILLET STEAK WITH WILD MUSHROOM CREAM SAUCE
Ingredients:
4 fillet steaks
1 shallot, chopped
1 clove of garlic, crushed
120g of wild mushrooms
100g of chestnut mushrooms
Finely chopped parsley and chives
4 tablespoons of double cream
3 tablespoons of parmesan cheese
Olive oil
1 large egg yolk
Salt and black pepper
White wine
Method
Gently cook the shallot and garlic in a little olive oil for 5 minutes until soft. Add some more olive oil and on high heat add finely chopped mushrooms. Cook for 5 minutes, until brown. Add white wine and reduce until the mixture is dry. Tip the mixture into a bowl, add herbs, season and allow to cool. Whip the cream and fold into the mushrooms with the egg yolk. Cover and chill.
Rub the steaks with olive oil and season. Using a non-stick frying pan on high heat, sear the steaks all over for about 3 minutes, then place on a baking tray and allow to cool. Before serving, pre-heat the oven to 220/gas mark 7. Put the mushroom mixture on top of the steaks and dust with parmesan. Cook for a further 7 minutes and serve with roast potatoes and runner beans.
Based on a recipe from Gordon Ramsay’s Secrets
Published by Quadrille
Price £14.99 (paperback)
Scores:
Jane - 8
David - 8
Sarah- 4.5
Rocky - 5
Total: 25.5 |
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