Thursday, August 14, 2008

Wok-cooked Fragrant Mussels

Serves 4-6
2kg / 4½ lb best live Mussels

Olive oil

2 cloves of garlic, finely sliced

3 sticks of Lemon grass, outer leaves removed, finely sliced

2 fresh chillies, red, green or both

3 tablespoons finely sliced ginger

2 handfuls of fresh coriander, pounded or finely chopped

1 tablespoons sesame oil

Salt and freshly ground black pepper

5 Spring onions

Juice of 3 limes

1 x 400ml tin of coconut milk


Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in your lime juice and add your coconut milk. Bring to the boil and serve immediately.

Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

Serves 4-6
285ml / ½ pint double cream or créme fraiche

Juice of 1 lemon

2 cloves garlic, peeled and finely chopped

1 good handful of fresh Thyme, leaves picked and chopped

3 handfuls of grated Parmesan cheese

Salt and freshly ground black pepper

1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil

2 good handfuls of fresh breadcrumbs

Olive oil

Preheat your oven to 220°C/425°F/Gas7. In a bowl mix your cream, lemon juice , garlic half the thyme and most of the Parmesan, and season well to taste. Throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish.
Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper. Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.

Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad

What a pukka combination, simple and classy. Don`t try to make this when you feel like it, make it when you can find perfect pears and watercress, otherwise it will taste naff.
For one person I normally use around half a pear 2 big handfuls of watercress and 2 big handfuls of rocket. If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

Monday, August 11, 2008

Chicken Florentine

Chicken breast (boneless) 220 gm
Salt to taste
Pepper to taste
Red wine 30 ml
oil 15 ml
Yellow zuccini 50 gm
carrot 40 gm
Demi glace 60 ml
parsley 05 gm

$ Marinate the chicken with salt , pepper & oil keep aside for 30 minutes.
$ Cut the zucchini into thin strips & and scoop the carrot.
$ Blanch the vegetable, and toss it in butter.
$ Heat the demi glace and adjust the seasoning.
$ Heat the griddle and cook the chicken on it. Make good grill marks.
$ Arrange the vegetable and chicken on the plate put the demiglaze and garnish with parsley dill leaves.


Chicken wings 180 gms
Chopped Garlic 15 gm
Paprika Powder 03 gm

Oil 20 ml
Salt to taste
Cornflour 20 gm
Barbeque Sauce. 60 gm
Yellow Pepper 10 gm
Green Pepper 10 gm
Red Pepper.10 gm
Olives 02 gm
Cucumber 10 gm
Chopped parsley. 02 gm

Ø Clean the wings.
Ø Marinate with chopped garlic, peprica powder, salt, oil.
Ø Dust with corn flour. And deep-fry
Ø Saute in little barbeque sauce.
Ø Arrange in platter.
Ø Serve with house salad and barbeque sauce.

Sunday, August 10, 2008

Combination of foods and wines

Main menu is started with Sparkling wines with Hors de oeveurs
All the red meats (like mutton, beef, lamb etc) are served with red wines
All the white meats (like chicken and poultry) are served with white wine
All the See foods are mainly cooked with Brandy
Dessert is always served with Sherry or Madiria