Brunches, Lunche and Fork Suppers PDF

brunche
S,
lunches anC
fcrk suppe rs
Stylish dishes that are understated and easy
to eat, go down well for these light meal

occasions, bringing a sophisticated
touch to informal entertaining.
It,
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216 Brunches. Lunches and Fork Suppers
Griddled Tomatoes on Soda Bread

2 Meanwhile, lightly toast the
Nothing could be simpler than this

appetizing snack, Yet a drizzle oI
olive oil and balsamic vinegar and
soda
bread. Place the tomatoes on top of

the toast and drizzle each port on with
a little olive oil and balsamic vinegar'
shavings of Parmesan cheese
Season to taste w
transform it into something really

rather special. lt's the Perfect
choice for a brunch Party that
th salt and
PePPer
and serve immediatelY with the

shavings of Parmesan cheese
includes children.
cool('s TtP
Using a griddle pan reduces the amount
Serves 4
exlta virgin olive oil, [or brushing
and drizzling
't
Brush a griddle pan with olive oil

and heat. Add the tomato slices and
of oil required for cooking the tomatoes,

which is useful for those guests who are
cook, turning them once, for about
watching their weight. lt also gives the

tomatoes a delicious flavour as if they
6 tomatoes, thicklY sliced

slices soda bread
4 minutes. untrl softened and slightly

blackened. Alternatively, heat the grill
balsamic vinegar, for drizzling

salt and ground black PePPer
(broiler) to high and line the rack with
4 thick
thin shavings of Parmesan cheese,

to serve
have been cooked on a barbecue
fo l. Brush the tomato slices with oil

and qrill (broil), turning them once, fot
'vARIATI(,IU
4-6 minutes, until softened.
if you like.
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Substitute sherry vinegar for the balsamic
Brunches, Lunches and Fork Suppers 217
Baked Mediterranean Vegetables

Crisp and golden crunchy batter
surrounds these vegetables,
turning them into
a substantial
vegetarian dish. Use other
vegetables instead if you prefer.
Serves 1O-12
1
small aubergine (eggplant), trimmed,
egg
halved and thickly sliced
5g/4oz/1 cup plain

(all-purpose) flour
300m1/1h pint/11/a cups milk
30ml/2 tbsp fresh thyme leaves

1
red onion
2 large courgettes (zucchini)

1
red (bell) pepper
I yellow (bell) pepper
60-75m1/4-5 tbsp sunflower oil

salt and ground black pepper
30ml/2 tbsp freshly grated

Parmesan cheese and fresh herbs,
to garnish
Place
the aubergine in a colander or
sieve, sprinkle generously with salt and

leave for 10 minutes. Drain, rinse and
pat dry on kitchen paper.
=:
Whisk the batter again, then pour it
over the vegetables and return the
roasting pan to the oven for a further

30 minutes, until the batter
puffed up and golden.
is
well
5 Reduce the oven temperature to

190C/37S"F/Gas 5 and cook for a
further
0-'l 5 minutes, until the batter
is crisp around the edges. Sprinkle
lvleanwhile, to make the batter. beat
3 Cut the onion into quarters and
slice
the egg in a large bowl, then gradually
the courgettes. Seed and quarter the
beat in the flour and a little milk to
peppers. Put the oil in a roasting pan

and place in the oven. Preheat the
make a smooth, thick paste. Blend in
with
Parmesan and herbs and serve.
oven Io 22O"C/425"F/Gas 7. Add all

the vegetables to the roasting pan,
coot(,s rrP
and pepper, blend until smooth. Cover

with clear film (plastic wrap) and leave
turn in the oil to coat them well and

relurn to the oven for 20 minutes,
pan really hot before adding the batter, or
in a cool place until required.
until they start to cook.
ovenproof dish that is not too deep.
the rest of the milk, add the thyme

leaves and season to taste
with salt
It is essential to get the oil in the roasting

it will not rise well. Use a roasting pan or
218 Brunches, Lunches and Fork Suppers
Scrambled Eggs with Smoked Salmon

For a luxury brunch, you cannot
beat this special combination. Try

it with a glass of champagne or
sparkling wine mixed with freshly
squeezed orange juice.
serves 8
slices of pumpernickel or wholemeal
(whole-wheat) bread, crusts trimmed

1
5gl4oz/1h cup butter
2509/9oz thinly sliced smoked salmon

1
2 eggs
90-1 20ml16-8 tbsp double

(heavy) cream
120m1/8 tbsp crdme fraiche
of the butter and place them on eight
3 Stir constantly until the eggs begin

to thicken, Just before they have
individual plates. Arrange the smoked
finished cooking, stir in the cream.
1 Spread the slices of bread with half
salmon on top and cut each slice in
half. Set aside while you make the
scrambled eggs.
stir in the crdme fra'iche, add more salt

and ground black pepper to taste.
or salmon caviar and fresh dill sprigs,
2 Lightly beat the eggs together and

season with salt and freshly ground
to garnish
black pepper Melt the remaining
generous 120mll8 tbsp lumpfish roe
Remove the pan from the heat and
5 Spoon the scrambled eggs on to

the smoked salmon and bread on each
plate. Top each serving with a spoonful
lvANTATI('IT
butter in a pan until it is sizzling, then

quickly pour in the beaten eggs,
Another real treat is to grate a little
stirring vigorously with a wooden
of lumpfish roe or the salmon caviar

and garnish with f resh sprigs of dill.
fresh truffle into the scrambled eggs.
spoon. Do not let the eggs burn.
Serve immediately.
Egg Crostini with Rouille

crostini are extremely quick to
make so are perfect for brunch
parties. The spicy rouille gives them
a hint of a Mediterranean flavour,
providing the perfect complement
to lightly fried eggs.
Serves 8
8
slices of ciabatta bread
extra virgin olive oil, for brushing
1 Preheat the oven to 200"c/400'F/
2 Meanwhile, make the rouille. Put the
90ml/6 tbsp home-made mayonnaise
mayonnaise and harissa in a small bowl
12ml12 tsp harissa
to brush each
slice of ciabatta bread lightly with a
little olive oil. Place the bread on
eggs
Gas 6. Use a pastry brush
and mix well together.
Fry the eggs lightly in a little oil in a
baking sheet and bake for 1 0 minutes,

or until crisp and turning golden brown.
watercress or salad leaves, to serve
coot(,s rltt
VAR!ATI(,T
4 Top the baked bread with the ham,
Harissa is a fiery North African chilli paste
You can use four small portions of smoked
eggs and a small spoonful of rouille.
made from dried red chillies, cumin,
haddock instead of ham and poach them
Serve immediately
garlic, coriande4 caraway and olive oil.
for 5-7 minutes.
salad leaves.
8 small slices smoked ham
large non-stick frying pan.
with watercress or
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Eggs Bened ict

There is still debate over who
created this recipe but the most
<il+--
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likely story credits a Mr and Mrs

LeGrand Benedict, regulars at New
York's Delmonico's restaurant, who
complained there was nothing new
on the lunch menu. This dish was
created as a result.
Serves 4
5ml/1 tsp vinegar
4 eggs
2 English muffins or
4 rounds of bread
buttet
for spreading
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4 thick slices cooked ham, trimmed to
fit the muffins

fresh chives, to garnish
For the sauce
3 egg yolks
30ml/2 tbsp fresh lemon juice
1.5mll1/4 tsp salt
7
5gl4oz/1/z cup butter
30ml/2 tbsp single (light) cream

ground black pepper
6 While the eggs are poaching, split

and toast the muffins or toast the
1 To make the sauce, place the egg
bread slices. Spread them with butter
yolks, lemon juice, and salt in a food
while they are still warm.
processor or blender and process for

1
7 Place a piece of ham, which you maY

brown in butter if you like, on each
5 seconds.
2 Melt the butter
muffin half or slice of toast. Place an

egg on eacn ham-topped muffin.
in a small pan until it
bubbles, but do not let it brown. With

the motor running, pour the hot butter
Spoon the warm sauce over the eggs,
into the food processor through the
feeder tube ln a slow, steady stream.
boil. Stir in the vinegar. Break each
Turn off the machine as soon as all the
egg in turn, into a cup or iug (pitcher),

then slide it carefully into the water.
Carefully and gently turn the white
butter has been added.
Scrape the sauce into the
top of
double boiler or into a heatproof bowl

set over barely simmering water. Stir
Bring a shallow pan of water to the
around the yolk with a slotted spoon.
garnish with chives and serve.
C(,(,K'S
Use
TIPS
the freshest possible eggs for
poaching, or the whites will coagulate

immediately and the eggs will not spread
out in the water.
Cook each egg separately, so that they
do not merge with each other.
curdles, whisk in 15ml/1 tbsp boiling
5 Cook for about 3-4 minutes, until

the egg is set to your taste. Remove
from the pan and place on kitchen
water. Stir in the cream and season
paper to drain. Very gently cut anY
VARIATIOIU
to taste with pepper. Keep the sauce
ragged edges off the eggs with a small
For a special
warm over the hot water.
kni{e or scissors.
black truffle on top before serving.
{or 2-3 minutes, until thickened. lf it
treat grate a little white or
Chive Scrambled Eggs in Brioches

This is an indulgent, truly delicious
dish to serve for brunch.
mushrooms into the base of each
To serve, spoon a little of the
brioche and top with the scrambled
Serves 4
eggs. Sprinkle with extra chopped

chives, balance the brioche lids on top
5g/4ozl1/z cup unsalted
6weet) butter
7,ql3oz/generous
(cremi
and serve immediately.
coox's rlP
cup brown cap
Timing and temperature are crucial for
i) mush rooms, th i nly sl iced
perfect scrambled eggs. When cooked for
4 individual brioches
8 eggs
1
Smlll
tbsp chopped fresh chives, plus
extra to garnish
salt and
ground black pepper
4 Continue to stir fairly gently for

about 2-3 minutes, until about three-
too long over too high a heat, eggs
quarters of the egg is semi-solid and
undercooked, they will not set and be
creamy. Remove the pan from the heat
sloppy and unappealing.
or turn off the heat
1 Preheat the oven to 1 80"C/350"F/

Gas 4, Place a quarter of the butter in
a frying pan and heat until melted.
Add the mushrooms and cook over
low heat, stirring occasionally, fo'

about 3 minutes, or until soft, then set
aside and keep warm.
Slice the tops off the brioches, then
scoop out the centres and discard.

(Make them into breadcrumbs and
store in the refrigerator for another
recipe.) Put the brioches and lids on a
baking sheet and bake for 5 minutes,
until they are hot and slightly crisp.
3 Meanwhile, beat the eggs lightly

and season to taste with salt and
pepper. Heat the remaining butter in
a heavy pan over a low heat. When
the butter has melted and
is
foaming
slightly, add the eggs. Using a wooden
spoon, stir constantly to make sure

that the eggs do not stick.
- the
become dry and crumbly; if they are
eggs will
continue to cook in the residual heat

from the pan. Stir in the chopped
vARraTrolu
fresh chives,
of the chives.
lf fresh chervil is availablg use it instead
Poached Eggs Florentine

The term "e la Florentine" means
"in the style of Florence", referring
butter in a small pan, add the f{our
to dishes cooked with spinach and

topped with mornay sauce.
and cook, stirring constantly. for
To make the topping, heat the
1 minute
to make a paste. Gradually
blend in the hot milk, beating well as it
Serves 4
thickens to break up any lumps.
6759/11/zlb spinach
259/1oz/2 tbsp butter
constantly. Remove the pan from
60ml/4 tbsp double (heauy) cream

pinch of freshly grated nutmeg
For the
topping
Cook for 1-2 minutes, stirring
the heat and stir in the mace and
1 Cut off any tough stalks, then wash

the sp nacl- n co d ware'and drain
three-quafters of the Gruydre.
well. Place it in a large pan with very
little water Cook over a medium heat
Gas 6. Poach the eggs, one at a time,
Preheat the oven to 200'c/400'F/
259/1 oz/2 tbsp butter
for 3
259/lozl/a
wrlted, then drain thoroughly and
Make hollows in the spinach with ihe
chop finely. Reiurn the spinach to the
back of a spoon, and place a poached
300m1/1/z pint/11/< cups hot milk
pan, add the butter, cream and grated
egg in each one. Cover with the
pinch of ground mace
nutmeg and season to taste with salt
cheese sauce and sprinkle with
and peoper, then heat through gently,
the remaining Gruydre and the grated
st rr ng occaslona y. Spoon the spinach
Parmesan. Bake{or'10 minutes, or
cup plain
(all-purpose) flour
5g/4oz/1 cup grated Gruydre cheese
4 eggs
1
5ml/1 tbsp grated Parmesan cheese,

plus shavings to serve
m;nutes, or unt I tender and
xture nto
Lhe base of one large or
four sma grat n dishes.
in light{y salted water for 3-4 minutes.
untrl golden. Serve immediately with

Parmesan shavings.
Egg and Salmon Puff Parcels

These crisp elegant parcels hide a
mouthwatering collection of
flavours and textures, and make a
delicious lunch dish.
Serves 5
759/3oz/scant t/t cup long grain rice
t/a
300m1/1/z pintl I
cups fish stock
3509/1 2oz piece salmon tail
juice of t/t lemon
1
5ml/1 tbsp chopped fresh dill
Smlll
tbsp chopped fresh parsley
10ml/2 tsp mild curry powder

6 small eggs, soft-boiled and cooled
4259/1 5oz flaky pastry, thawed
if frozen
1
"'l '{
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L,
small (US medium) egg, beaten
'l
Cook the rice in the fish stock
according to the packet instructions,

then drain and set aside to cool. Preheat
the oven to 220"C/425'Flcas
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Pull over the pastry corners to the
middle to form a square parcel,

squeezing the joins together well to
Poach the salmon in a large pan
seal. Brush with more beaten egg to
with lust enough water to cover, then

remove and discard the bones and
glaze, place on a baking sheet and
'i-i,-
bake the puffs for 20 minutes.
skin. Flake the fish into the rice. Add
the lemon juice, dill, parsley and curry
5 Reduce the oven temperature to
powder, then season to taste with salt
190"C/37s"F/Gas 5 and cook the puffs
and pepper and mix well. Shell the
for a further 1 0 minutes, or untiJ

golden and crisp underneath.
soft-boiled eggs.
Roll out the pastry on a floured
surface and cut into six
14
15cm/
coox,s rrP
57:-6in squares. Brush the edges with
You can also add a spoonful of cooked
the beaten egg. Place a spoonful of
puffs to serving plates and serving,
spinach to each parcel.
the rice mixture in the middle of each
with a curry {lavoured mayonnaise
6 Cool slightly before transferring the
square, push an egg into the middle
or hollandaise sauce, if you like.
and top with a little more rice.
Alternatively, serve them on their own.
Courgette Fritters with Chilli Jam

Chill.i jam is hot, sweet and sticky
rather like a thick chutney. lt adds a

delicious piquancy to these light
courgette fritters which are always
Remove the pan from the heat and
leave.ihe onion mixture to cool, then
transfer to a food processor or blender.

Add the chillies and sugar and process
Makes 12 fritters
until smooth, then return the mixture

to the pan. Cook over a low heat for a
further 1 O minutes, stirring frequently,
450g/1 lb/31/2 cups coarsely grated
until the liquid evaporates and the

mixture has the consistency of jam.
a popular dish.
Cool slightly.
courgettes (zucchini)
Pour in enough oil to cover the base

of a large frying pan and heat. Add
30ml/2 tbsp of the courgette mixture
50g/2oz/2/3 cup freshly grated
3 To make the fritters, squeeze the
Parmesan cheese
2 eggs, beaten
60mll4 tbsp plain (all-purpose) flour
courgettes in a dishtowel to remove

any excess liquid, then combine with
vegetable oil, for frying
the grated Parmesan, eggs and flour

and season with salt and PePPer.
for each fritter and cook three fritters

at a time. Cook for
2-3
minutes on
each side until golden, then keep
warm while you cook the rest of the

For the chilli jam
cool('s TIP
fritters. Drain well on kitchen paper
75mll5 tbsp olive oil
Stored in an airtight jar in the refrigerator,
4 large onions, diced
the chilli jam will keep for up to 1 week.
and serve warm with a spoonful of

the chilli jam.
4 garlic cloves, chopped
1-2 green chillies, seeded and sliced

3omll2 tbsp dark brown soft sugar
First make the chilli jam. Heat the oll
in a large, hearry frying pan, then add
the onions and the garlic. Reduce the

heat to
low then cook for 20
minutes,
stirring frequently, uniil the onions are

very soft.
l,ARIATIOlu
lf you don't like chillies or you are short of
time, serve the fritters with an easy-tomake dip. Chop a bunch of spring onions
(scallions) and stir them into a 1 50ml/
5fl ozf,l cup sour cream or simply mix

finely chopped fresh herbs into a bowl of
qood-quality mayonnaise.
Kansas City Fritters

These tasty fritters are always
popular at brunch parties.
large. heavy frying pan and place
Heat 30ml/2 tbsp of the oil in a
four large spoonfuls of the mixture
Makes 8
into the oil. Cook over a medium heat
21 0gl71boz/1 l/a cups canned corn
2 3 minutes on each side until

golden, then drain on kitchen paper.
2 eggs, separated
Keep warm while you are cooking the
for
4Ag/ 1 1/zoz/1/s cup plain
remaining four fritters, adding the rest
(all-purpose) flour
of the oil if necessary
90ml/6 tbsp milk

small courgette (zucchini), grated
3 Stir in the grated courgette, bacon,
2 bacon rashers (strips), diced
spring onions and cayenne pepper and
with coriander sprigs and
2 spring onions (scallions), chopped
season with salt and pepper, then set
of the chilled tomato salsa.
good pinch of cayenne pepper
aside until required.
45ml/3 tbsp sunflower oil

fresh coriander (ci lantro) sprigs,
grease-free bowl and whisk until stiff.
C(,.!K'S
to garnish
For the salsa
3 tomatoes, peeled, seeded and diced

1/z
red (bell) pepper, seeded and diced
1/z
small onion, diced

15ml/1 tbsp lemon juice
1
5ml/1 tbsp chopped fresh

coriander (cilantro)
dash of Tabasco sauce
'l
To make the salsa, place all the
ingredients in a bowl, mix wel{ and

season to taste with salt and pepper.
Cover with clear film (plastic wrap) and
chill until required.

2 To make the fritters, drain the corn,
place in a bowl and mix in the egg yolks.
Add the flour and blend in with
Serve two fritters each, garnished
wooden spoon. When the nixture oegins
to thicken, gradually blend in the milk.
Place the egg whites in a clean,
a spoonful
TTP
These fritters would also be delicious

served with avocado salsa, guacamole or
Gently fold the whites into the corn
any strongly flavoured salsa spiced with
batter mixture with a metal spoon.
fresh chillies.
Potato and Red Pepper Frittata

For a light and easy-to-make lunch
or a quick informal supper with
plenty of flavour and colour this
frittata will certainly fit the bill.
Serve it with a mixed salad to
5 When the frittata is lightly set,
complement the crisp f lavours of

the fresh mint sprigs and red
6 Make another frittata wrth the other
place the pan under the hot grill for
2-3 minutes, or until the top
is
a ight
golden brown colour.
half of the ingredients.
peppers. You can also make this a
day in advance to take to a picnic

or serve at a barbecue.
Serves 6-8
Pour the beaten egg mlxture into the
garnished with mint and crisp bacon.
frying pan and stir gently. Gently push

the mixture towards the centre of the
9009/2lb small new or salad potatoes

1
Serve hot or cold, cut into wedges
piled high on a seruing d sh and
2 eggs
pan as it cooks to allow the uncooked

I
quid egg to run on to the base and
\,ARIATIONS
Lightly cooked broccoli florets, cut quite
small, are delicious with or instead of
60ml/4 tbsp chopped fresh mint
cook completely. Continue to cook
peppers in this frittata. Coarsely chopped
60ml/4 tbsp olive oil
over a medium heat. Meanwhi e,
black olives also go well with both
2 onions, chopped
preheat the grill.
peppers and broccoli.
4 garlic cloves, crushed
4 red (bell) peppers, seeded and

coarsely chopped
mint sprigs and crisp bacon, to qarnish
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1 Cook the potatoes in their skins in
large pan of lightly salted boiling water
until they are just tender. Drain and

eave
to cool slightly, then cut the
potatoes into thick slices.

2 Whrsk together half the eggs, mint
and seasoning in a large bowl, then set
aside. Heat 30ml/2 tbsp oil in a large
frying pan that can be safely used
under the grill (broiler).
3 Acd ralf the onion, garlic. peppers

=-: ca:rioes to the pan and cook,
;: - -r :a:as ola y, for 5 minutes.
Risotto Frittata
Half omelette, half risotto, this
makes a delightful and satisfying
lunch. lf possible, cook each frittata
separately and preferably in a
small, cast-iron pan, so that the
eggs cook quickly underneath but
stay moist on top. Or cook in one
large pan and serve in wedges.
Serves 4
3045m1/2-3 tbsp olive oil
1 small onion, finely chopped
1
garlic clove, crushed
large red (bell) pepper; seeded and
cut into thin strips

1
50gl5oz/3/a cup risotto rice
40047 5 mil 4- 6fl

1
ozl 1 2/t-2 cu ps
simmering vegetable stock

2 5409/
| t/2oz/2-3 tbsp butter
1
75q/6oz/21/z cups button (white)
mushrooms, thinly sliced

Parmesan cheese
6-8 eggs
3 Add a quarter of the vegetable stock

and season with a little salt and
Beat the eggs together with 40mY
8 tsp cold water and season wellwith
pepper. Stir over a low heat until the
salt and peppen Heat the remaining oil
stock has been comp etely absorbed.
and butter in an omelette pan and add
Continue to add more stock, a little at
the risotto mixture. Spread the mixture
a time, allowing the rice
to absorb the
out in the pan, then immediately add the
liquid complete y before adding more.
beaten eggs, tilting the pan so that the
Continue cooking and adding the
omelette cooks evenly. Cook over a
stock in this way, stirring constantly,
moderately high heat for 1-2 minutes,
1 Heat 15ml/1 tbsp oil in a large frying
until the rice
then transfer to a warmed plate and
pan. Add the onion and garlic and
about 20 minutes.
serve in wedges.
occasionally, for 2-3 minutes, until the
C(,()I('ls TIP
onion begins to soften but does not
of the remaining oil and some of the
Don't be impatient while cooking the rice.
brown. Add the pepper and cook,
butter. Add the mushrooms and cook
Adding the stock gradually ensures that
stining frequently. for 4-5 minutes,
quickly over a medium heat until
the rice has a wonderfully creamy
until softened.
golden. Transfer to a plate.
consistency. lt is important to stir the rice
2 Stir ln the rice and cook gently for
5 When the r ce is tender. remove
time you have added three-quarters of the
2 3 minutes, stirring constantly, until
from the heat and stir in the cooked
stock, you can stop stirring constantly, but
the grains are evenly coated with oil.
mushrooms and the Parmesan cheese.
must still do so frequently.
is
al dente. This will take
cook over a gentle heat, stirring

ln a separate small pan, heat a little
so that it absorbs the stock fully. By the
ch illi Cheese Tortilla with Tomato Salsa

Good warm or cold, this is like a
quiche without the pastry base.
Serves 8
45ml/3 tbsp sunflower or olive oi!
1 small onion, thinly sliced
2-3 green jalapeno chillies,
slicecj
200gl7oz cold cooked potato, sliced

2)g/41/tozlgenerous 1 cup grated
1
Mancheqo, Mexican queso blanco
or Monterey Jack cheese

6 eggs, beaten
fresh herbs, to garnish
For the salsa
5009111/a lb tomatoes, peeled, seeded
and finely chopped

green chilli, seeded and
finely chopped
45mll3 tbsp chopped fresh

juice of 1 lime
2.5m\/1/z tsp salt
2 To make the tortilla, heat half the

oil in a large omelette pan. Add the
onion and jalapenos and cook over
a low heat, sliring occasiona,ly, 'or
1 Begin by making the salsa. Put the
5 minutes, until softened. Add the
tomatoes in a bowl and add the chilli,
sliced potato and cook for a further
garlic, coriander, lime juice and salt.
5 minutes until lightly browned, taking
Mix well, cover with clear film (plastic
care to keep the slices whole.
wrap) and set aside in a cool place.
C(,(,K'S
TIP
lf you cannot find the cheeses listed, use a
medium Cheddar instead.
3 Transfer the vegetables to a warm

plate. Wipe the pan with kitchen
paper, then pour in the remaining oil.
sure that they seep underneath the
Heat well and return the vegetable
vegetables. Cook the tortilla over a low
Pour in the beaten eggs, making
mixture to the pan. Sprinkle the grated
heat until set. Serve in wedges,
cheese evenly over the top.
garnished with fresh herbs, wlth the

salsa on the side.
Quesad illas
4 Warm a large frying pan or griddle.
These cheese-filled tortillas are the

Mexican equivalent of toasted
Place one tortilla on the pan or grrddle
sandwiches. Serve them hot or
at a time, sprinkle about one sixteenth
they will become chewy. lf you are

making them for a crowd, fill and
fold the tortillas ahead of time,
but only cook them to order.
of the cheese on to one half and add
strip of chilli, if using. Fold the tortilla

over the cheese and press the edges
together gently to seal. Cook the filled

tortilla for 1 minute, then turn over and
Serves 8
cook the other side for 1 minute.
bag and carefully peel off the skin. Cut
5 Remove the filled tortilla from the

frying pan or griddle, cut t into three
2 fresh fresno chillies (optional)
off the stalk, then slit the chillies and
triangles or four strips and serve
16 wheat flour tortillas, about
scrape out
4009/1 4oz mozzarella, Monterey Jack

or mild Cheddar cheese
lies from the
rmmediately while it is still hot, with
al the seeds. Cut the flesh
the onion relish or tomato salsa.
into 1 6 even-sized thln strips.
1Scm/6in across
onion
3 Remove the roasted chi
relish or tomato salsa, to serve
%*
,.:.
-_. .
-.:
i.
1 lf using mozzarella cheese, it must be

drained thoroughly and then patted
dry and sliced into thin stnps. Monterey
Jack and Cheddar cheese should both
be coarsely grated, as finely grated

cheese will melt and ooze away when
cooking. Set the cheese aside in a bowl.
2 lf using the chillies, spear them on
ong-handled metal skewer and roast

them over the flame of a gas burner
until the skin blisters and darkens. Do
not let the flesh burn. Place the roasted
chillies in a strong plastic bag and tie
the top to keep the steam in. Set aside

for 20 minutes for the skin to loosen.
lvARIATI(,ITIS
Try
spreading a thin layer of your favourite
salsa on the tortillas before adding the
cheesg or add some cooked chicken or

prawns (shrimp) before folding the tortillas-
!l,
Chicken Fajitas with Grilled Onions

Classic fajitas are fun.to eat with
friends and make a good choice
for an informal supper.
Serves 5
finely grated rind
of
lime and the
juice of 2 limes
120mll4fl ozllh cup olive oil
1
garlic clove, finely chopped
2.5ml11h tsp dried oregano
good pinch of dried red chilli flakes

5ml/1 tsp coriander seeds, crushed
6 chicken breast fillets
Spanish onions, thickly sliced

2 larqe red, yellow or orange (bell)
peppers, seeded and cut into strips

For the
tomato
salsa
4509/1 lb tomatoes, peeled, seeded
and chopped
2 garlic cloves, finely chopped
small red onion, finely chopped
1-2 green chillies, seeded and chopped

finely grated rind
of
I,h
lime

pinch of caster (superfine) sugar
2.5-5mv1h
1 tsp
ground roasted
cumin seeds
2 To make the salsa, combine the
5 Meanwhile, heat the remaining oil in
tomatoes, garlic, onion, chillies, lime
a large frying pan and cook the peppers
rind and chopped coriander. Season to
for about
taste with salt, pepper, caster sugar
1 0 minutes, or until softened

and browned in places. Add the grilled
and cumin seeds- Set aside for about
onions and cook for
2 3 minutes.
30 minutes, then taste and adjust the

seasoning, adding more cumin and
6 Add the chicken cooking juices
sugar, if necessary
and cook over a high heat, stirring

frequently, until the liquid evaporates.
To serve
Stir in the chopped coriander
120m1/4fl ozllh cup sour cream
3 Preheat the grill (broiler). Thread the

onion slices on to a skewer or place
them on a grill rack, Brush with 15ml/
crisp lettuce leaves
coriander (cilantro) sprigs and
Grill (broil) until softened and slightly
sharp knife, cut the grilled chicken into
charred in places. Preheat the oven to
strips and transfer to a serving dish.
2-1 8 soft flour tortillas
guacamole
lime wedges
tbsp of the remaining oil and season.
l\,4ix
instructions on the packet. Using a
Place the onion and pepper mixture
200"Cl4OO"tlGas 6.
7 Heat the tortillas followinq the
the lime rind and juice, 75ml/
and the salsa in separate dishes.
5 tbsp of the oil, the garlic, oregano,
4 Cover the dish containing the
chilli flakes and coriander seeds in an
chicken and marinade and cook in the
ovenproof dish and season. Slash the
oven for 20 minutes. Remove from
and peppers and salsa with the tortillas,
chicken skin several times and turn in
the oven, then grill (broil) for about
guacamole, sour cream, lettuce and
the mixture. then cover and set aside to
8 'i0 minutes, or until browned
coriander for people to help themselves
marinate for several hours.
cooked right through.
and
Serve tne drshes of chicker, onions
Serve
with lime wedges.
Tortilla Cones with Smoked Salmon

and Soft Cheese
These simple yet sophisticated
wraps are a must for serving with

drinks or as part of a buffet.
Makes 8
1
5g/4oz/1b cup soft white
(farmer's) cheese
30ml/2 tbsp coarsely chopped fresh dill

juice of 1 lemon
3 Cut the smoked sa mon rnto short
4 Spread a little of the soft cheese
th n strips and add to the red onlon

mixture. Toss to mix. Season to taste
w th p enty of pepper.
with the smoked salmon mixture.
115gl4oz sliced smoked salmon
C(,(,I('S
secure with wooden cockta I sticks
small red onion
15mll1 tbsp drained bottled capers

30ml/2 tbsp extra virgin olive oil
30nl/2
tbsp coarsely chopped fresh flat
mixture on each tortilla and top
5 Roll up the tortillas into cones and
leaf parsley
TTP
8 small wheat flour tortillas
You can use salted capers in this dish
(toothpicks). Arrange on a serv ng plate
instead of the unsalted variety, but
and add )o'ne lemon weoges,'o-
lemon wedges, for squeezing
rinse them thoroughly before using.
squeezing. Serve immediately.
Place the soft cheese in a
bow
and
m x in half the chopped dill. Add a llttle

sa
t and pepper and a dash of the lemon
juice to taste. Re5erue the renarning

emon juice ln a separate mixing bowl.
2 Finely chop the red onion. Add

the onion, capers and olive oil to the
lemon juice in the mixinq bowl. Add
the chopped flat leaf parsley and the
remaining d ll and gently stir.
vARlATlOtu
Tortilla cones can be filled with a variety
of ingredients. Try soft cheese with red
pesto and chopped sun-dried tomatoes,
or mackerel pat6 with slices of cucumber.
$:
r'
Seafood Pancakes
The combination of unsmoked and
smoked haddock fillets imparts a
measuring jug (cup) then strain
wonderful flavour to the filling.
Pour the single cream into a
enough of the reserved milk into

the jug to make the quantity up to
Serves 6
the pancakes
5g/4oz/1 cup plain
7 Me t the butter in a pan, stir in the

flour and cook qently, stirring
(all-purpose) flour
constantly,
For
1
450m1/3/q pinvscant 2 cups in total.
egg plus 1 egg yolk
Heat a small crepe pan or omelette
300m1/1/z pint/11/a cups milk
pan until hot, then rub around the
15mll1 tbsp melted buttet plus extra
ins de of the pan w
for cooking
50-7 59 / 2-3 oz
for I
m nute. Gradua ly mix
n the mrlk and cream nixtJre, stirr ng
pinch of salt
ruydre cheese, g rated
fris1e lettuce, to serve
constantly to make a smooth sauce.

Cook for 2-3 minutes, until thickened.
th a pad of kitchen
Season
with salt, black peoper and
paper dipped in me ted butter. Pour
nutmeg. Coarsely flake the haddock
about 30ml/2 tbsp of the batter into
and fold into the sauce with the eggs.
the pan, then immediate y tip the pan
Leave to cool.
to coat the base evenly. Cook the

For the
filling
pancake over a ow to medium heat
2259/8oz smoked haddock fillet
'or abou[ 30 seconds .]ntil the Top
2259/8oz fresh haddock fillet
beginning to set and the underside

is qolden brown.
300m1/1/z pint/11/a cups milk
is
150ml/1/t pint/2/: cup single

(light) cream
40gl 1 th oz/3 tbsp butter

409/11b ozll/a cup plain
(all-purpose) flour
freshly grated nutmeg
2 hard-boiled eggs, chopped
Gas 4. Divide the fillinq amonq the
pancakes. Fold the sides of each
1 To make the pancakes, sift the flour

and salt into a bowl. Make a well
pancake into the centre, then roll them

up to enclose the f illing completely.
the centre and add the egg and yolk.
Flip
the pancake overwth a spatula
and cook on the orher side until t

lightLy
is
browned. Repeat with the
remaining batter to make 1 2 pancakes,

rubb ng the pan with melted butter
all the pancakes. Brush the tops
betureen each pancake. Stack the
with melted butter and cook for

1
and cook for a further 5 minutes, until
pancakes warm on a plate set over a
warmed through. Serve hot with fris6e
pan of simmering water.
lettuce leaves.
5 To make the filling. put the haddock
l,ARTATIOITI
fillets in a pan. Add the milk and
of the flour Gradually whisk in the
poach for
is
smooth and
5 minutes. Sprinkle over the Gruyere
pancakes as you make them between

sheets of baking parchment. Keep the
2 Whisk the egg, incorporating some

milk, until the batter
9 Butter six individual ovenproof dishes

and then arrange two filled pancakes
in each, or butter one large dish for
6 8 minutes, until tender
Lift out the f sh and, when cool
For a
different, but no less delicious
flavour, omit the smoked haddock and stir
2259/8oz cooked, peeled prawns (shrimp)
has the Lonsistency of thin crearr.
enough to hardle, remove the skir
or smoked oysters into the sauce with the
Stir in the measured melted buttel
and any bones. Reserve the m lk.
fresh haddock in step 7.
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234Brunches, Lunches and Fork Suppers
Leek, Saffron and Mussel Tartlets

Serve these vividly coloured little
tarts with cherry tomatoes and a
few salad leaves, such as watercress,

rocket and fris6e.
Makes 12
4 large yellow (bell) peppers, halved
and seeded
2kgl4thlb mussels
large pinch of saffron threads
(about 30)
30mll2 tbsp hot water
4 large leeks, sliced
4 large (US extra large) eggs
600m1/1 pintl21h cups single
(light) cream
60ml/4 tbsp finely chopped

fresh parsley
salad leaves, to serve

For
the pastry
450gl1lb/4 cups plain (allpurpose) flour
5 Soak the saffron in the hot water for
Sml/1 tsp salt

250gl8oz/1 cup butter diced
10 minutes. Cook ihe {eeks in the oil
3045m1/2-3 tbsp water
over a medium heat for 6-8 minutes
'l
peppers and cook for 2 minutes.
until beqinninq to brown. Add the

To make the pastry mix together
the flour, salt and butter Using your

fingertips, rub the butter into the flour
7 Bring 2.5cm/1 in depth of water to
until the mixture resembles fine
a rolling boil in a large pan and add
breadcrumbs. Mix in the water and
'l0ml/2 tsp salt. Discard any open
knead lightly to form a firm dough.
mussels
that do not shut when tapped
Wrap the dough in clear film (plastic
wrap) and chill for 30 minutes.
Gas 5. Roll out the pastry and use it to
pan. Cover and cook over a high heat,
line 12 x 10cm/4in tartlet tins (muffin
shaking the pan occasionally, for
sharply, then throw the rest into the
2 Grill (broil) the pepper halves, skin
pans). 2.5cm/1 in deep. Prick the bases
3-4 minutes, or until the
sides uppermost, until they are black.
all over with a fork and then line the
open. Discard any mussels that do
Place the peppers in a bowl. cover and
sides
for 10 minutes. When they are

cool enough to handle, peel and cut
5 Bake the pastry cases (pie shells) for
the flesh into thin strips.
with strips of foil.
mussel>
not open. Shell the remaindei
leave
0 minutes. Remove the foil and bake
for another 5
8 minutes, or until they
8 Beat the eggs, cream and saffron

liquid together. Season and whisk in
the parsley. Arrange the leeks, peppers
3 Scrub the mussel shells with a brush,
are lightly coloured. Remove them from
and mussels in the cases, add the egg
rinse in cold running water and pull
the oven. Reduce the temperature to
mixture and bake for 20-25 minutes,

until just firm. Serve with salad leaves.
the beards.
off
80"C/350"F/Gas 4.
Quiche Lorraine
-::i.Ja:rg
4*3=
i,#
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-f&. .,;
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A classic quiche from eastern

France
that
is perfect
to
serve
1 Place the ilour, salt, butter and 1 egg

yolk in a food processor and process
at a relaxed lunch party. This

recipe retains the traditional
unti
characteristics that are often
nto a ball. Leave to rest for 20 m nutes.
blended. Tip out on to a f oured

.i
surface and bring the m xture together

d
forgotten in modern versions,

namely very thin pastry, a really
creamy and light, egg-rich filling
and smoked bacon.
'.ffii+*
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r*:i#;
\.t./
'-\l/
*b_*F"
Serves 6-8
1
5gl6azl
1/2
-,/,
J/
1
cups plain
(all-purpose) flouc sifted
pour into the pastry case (p e shell).
5g/4oz/1b cup unsalted (sweet)
buttec at room temperature, diced
2 L ghtly flour a deep 20cml8in quiche
3 eggs, plus 3 yolks

6 smoked streaky (fatty) bacan rashers
t n (pan), and place it on a baking tray.
(strips), ri nds removed

300m1/1h pint/11/t cups double
Atrange the bacon in the pastry case.

Beat togelle'I1e (redm, rhe 'er.lar1 n9
eggs and yolks and seasoning, and
pinch of salt
1
3 l\4eanwhiLe, cut the bacon nto th n

strips and grlll (broil) unti the fat runs.
Roll out the pastry and use
to line the
Lin, trimning oH any overhanging p,eces

Press
the pastry into the edges of the
Bake
heat
to
for 1 5 minutes, then reduce the

1
80'C/35O'F/Gas 4 and bake
for a frrrther 15-20 minutes. When the
filling s puffed
up and golden and the
tin. lf the pastry breaks up, just gently
pastry is crisp, remove from the oven
25gl1azl2 tbsp unsalted (sweet) butter
push it into shape. Chill for 20 minutes.
and top with knobs (pats) of butter.
Preheat the oven to 200'C/40O'F/Gas 6.
Stand for 5 rninutes before serving.
(heavy) cream
Wild Mushroom and Fontina Tarts

Italian fontina cheese gives these
tarts a creamy, nutty flavour.
Serves 4
259/1ozl1h cup dried wild mushrooms
red onion, chopped

2 garlic cloves, chopped
30ml/2 tbsp medium-dry sherry

egg
120m1/4fl oz/1/z cup single (light) crem

259/ 1 oz fontina cheese, thinly sliced
rocket (arugula) leaves, to seNe

For
1
the pastry
5g/4oz/1 cup wholemeal

(whole-wheat) flour
509/2oz/4 tbsp unsalted (sweet) butter

259/1 oz/1/a cup walnuts, roasted
and ground
1
egg, lightly beaten
3 Add the soaked mushrooms and
cook for 7 minutes over a high heat
cas 6. Lightly grease four 1 0cm/4in

tartlet tins (muffin pans). Roil out the
until the edges become crisp. Add the
1 To make the pastry, sift the flour into
Preheat the oven to 200"Ci400'Fl
sherry and the reserved mushroom
pastry on a light y floured work surface
soaking liquid. Cook over a high heat
and use to line the tart tins.
a bowi and rub in butter with your
for about 10 minutes, until the liquid

has evaporated. Season to taste with
fingert ps until the mixture resembles
salt and pepper and set aside to cool.
fine breadcrumbs. Add the nuts then
5 Prick the pastry bases ali over with a

fork, line with baking parchment and
baking beans and bake blind for about
the egg and mix to a soft dough.
coot(,s TtPs
Gather into a ball, wrap, then chill for
the beans.
30 minutes.
2 Meanwhile, place the dried wild

mushrooms rn a bowl and add 300m1/
1/z
pinlJll/+ cups boiling water. Soak for
You can prepare the pastry cases in
advance, bake them blind for
0 minutes. Remove the paper and
0 minutes,
then store in an airtight container for up
to 2 days.
add to the mushroom mixture, then
season to taste with salt and pepper.
Baking beans are small metal weights
Whrsk the egg and cream ro mix,
that help to prevent the pastry case (pie
Spoon the filling into the pastry cases
30 minutes. Drain wel and reserve the
shell) from shrinking and blistering during
(pie shells), top with cheese s ices and
liquid. Cook the onion in the oil for
the initial baking. You can, of course, use
5 minutes, then add the garl c and
real dried beans that are kept especially
cook for about 2 minutes, stirrinq.
for the purpose.
bake for 'l 5-20 minutes, unti the

filling is set. Leave to cool slightly. then
serue warm with rocket.
Leek and Onion Tartlets

Baking in individualtins makes for
easier serving and they look
attractive too.
Serves 6
1
onion, thinly sliced
2.5mll1/z tsp dried thyme

4509/1 lb leeks, thinly sliced
509/2oz/1/z cup grated Gruydre or
Emmenthal cheese
3 eggs
300mI/1/t pintl11/a cups single
(light) cream
pinch of freshly grated nutmeg
mixed salad leaves, to serve
For
1
the pastry
7 59/6oz/1
l/s cup plain
(all-purpose) flour
759130216 tbsp cold
1
butter
egg yolk
3045m1/2 3 tbsp cold water

2.5m1/1/z tsp salt
5 Melt the butter
3 Butter six 1 0cm/4in tartlet tins

(muffin pans). On a lightly floured
frying pan over a medium heat, then
in a large, heavy
1 To make the pastry, sift the flour into
surface. roll out the dough to about
add the onion and thyme and cook,
a bowl and add the butter. Using your
3mm/7sin thick, then using a 12.5cm/
fingertips, rub the butter into the flour
5in cutter, cut as many rounds
stirring occasionally, for 3-5 minutes

until the onion is just softened.
until it resembles fine breadcrumbs.
possible. Gently ease the rounds into

the tins, pressing the pastry firmly
Make a well in the centre.
Beat together the egg yolk, water
as
6 Add the leeks and cook. stirring
into the base and sides. Gather up the
occasionally, for 10-12 minutes, until
trimmings, re-roll them and line
they are soft and tender. Divide the
the remaining tins. Prick the bases all
leek and onion mixture among
over with a fork and chill in the
the pastry cases and sprinkle each
refrigerator for 30 minutes.
with cheese, dividing it
Preheat the
ovenlo 190"C/375"F/
Beat the eggs
evenly.
with the cream and
Gas 5. Line the pastry cases (pie shells)
nutmeg in a medium bowl and season
with foiland fill with baking
to taste with salt and pepper. Place the
beans,
Place them on a baking sheet and
pastry cases on a baking sheet and
bake for 6-8 minutes, until golden
pour in the egg mixture. Bake for
brown at the edges. Remove the foil
5-20 minutes, until set and golden.
and salt, pour the mixture into the well
and baking beans and bake {or a
and combine the flour and liquid untrl
further 2 minutes, until the bases
it begins to stick together. Form into a
appear dry Transfer to a wire rack to
cool s ightly, then remove them from
ball. Wrap in clear film, (plastic wrap)
cool. Reduce the oven temperature to
the tins and serve warm or at room
and chill for 30 minutes.
80'C/350"F/Gas 4.
8 Transfer the tartlets to a wire rack to
temperaiure with salad leaves.
Vegetable Tarte Tatin

f h\s ups\de-doNn ta(t
qomb'\nes
\\eiiRer r anean \ e ge\a\\es
u\t\
rice, garlic, onions and olives.
Ndd\\e pepper s\\QS\o \\Q o\

remarnrng rn
\e
pan,
N\N\g \\em\o
coat. Cover the pan with a lid or
sheet of foil and sweat the peppers
Serves 4
over a moderately hiqh heat for
30ml/2 tbsp sunflower oil
the pepper strips are soft and flecked
25mll11h tbsp olive oil
with brown.
5-6 minutes, stirring occasionally, until
aubergine (eggplant),
large red (bell) peppet seeded and
5 Arrange the tomato
cut into long strips
aubergine slices and the peppers in a
sliced lengthways
slices, the
5 tomatoes
single layer on the base of a heavy,
2 red shallots, finely chopped
30cm/1 2in, sha low ovenproof dish.
-2 garlic cloves, crushed

| 50ml/1/t pintP/t cup white wine
Spread the rice and tomato mixture
evenly on top.
0mll2 tsp chopped fresh basil
2259l8oz/2 cups cooked rice

40g/11/zoz/2/s cup pitted black
olives, chopped
Slice
two of the tomatoes and set
3509/1 2oz puff pastry, thawed if frozen
them aside. Place the remaining
qround black pepper
tomatoes in a bowl, cover with boiling
water and leave for 30 seconds, then

drain and peel them. Cut them into
quarters and remove the cores and
seeds. Chop the tomato flesh coarsely.
Roll out the pastry
to a round
slightly larger than the diameter of

tne dish and place on top of the rice,
gently tucking the overlap down inside
rhe dish.
Bake for 25-30 minutes, until the
pastry is golden and risen. Leave to
1 Preheat the oven to 'l 90'C/375"F/

Gas 5. Heat the sunflower oil with
cool slightly, then invert the tart on
to a large, warmed serving plate. Serve
15ml/1 tbsp of the olive oil. Add the

aubergine slices and cook over a
medium heat for 4-5 minutes on each
pan. Add the shallots and garlic
side. Drain on kitchen paper.
and cook over a low heat, stirring
Heat the remaining oil in the frying
occasionally, for
in slices, with some salad leaves.
3-4 minutes, until
cool(,s TtP
softened but not browned. Then add
Modern varieties of aubergine no longer

contain bitterjuices that must be
the chopped tomatoes and cook, for a

few minutes, until just softened. Stir in
removed before cooking by salting.
the white wine and basil and season
Courgettes (zucchini) and mushrooms
Howeve[ if you have time, it is still worth
with black pepper to taste. Bring to
could be used as well as, or instead of,
l,ABIATI(,IU
doing this because it helps to prevent
the boil, then remove the pan from the
the aubergines and pepper- Alternatively,
them from soaking up large amounts of
heat and stir in the cooked rice and
you could use strips of lightly
oil during cooking.
black olives.
browned chicken.
.=..9i-
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Dolmades
Stuffed vine leaves are a popular
choice for a Greek mezze and will
prove a great favourite at parties.
Makes 2O-24
24-28
fresh young vine (grape)
leaves, soaked

1
large onion, finely chopped
2259/8oz/2 cups cooked long grain

rice, or mixed white and wild rice
45ml/3 tbsp pine nuts

15mll1 tbsp flaked (sliced) almonds
4Og/1 1/zozl1/a cup sultanas
(golden raisins)
1
5ml/1 tbsp chapped fresh chives
15ml/1 tbsp finely chopped fresh mint

juice of l/s lemon
150m1/1/a
I
pint/2/s cup white wine
5Amill/a pint/2/t cup hot
vegetable stock
fresh mint sprig, ta garnish
qarlic yoqurt and pitta bread, to serve
Line the base of a deep frying oan
Heat the oil in a small frying pan.

Add the onion and gariic and cook
with the reserved vine leaves.
over a low heat, stirring occasionally,
do mades close together tn the pan,
for 3
minutes, until soft. Spoon the
Place the
seam side down, in a single layer. Pour
mixture into a large bowl and add the
over the wine and enough stock just to
cooked rice. Stir to combine.
cover. Anchor the dolmades by pLacing

a plate on top of them. then cover the
3 Stir in 30ml/2 tbsp of the pine nuts..
pan and simmer gently for 30 m nutes.
the almonds, sultanas, chives and
1 Bring a arge pan of water to the

boil and cook the vine leaves for about
2-3 minutes. They will darken and go
mint. Squeeze in the lemon juice.

Season
with salt and pepper to taste
6 Transfer the dolmades to a plate.

Leave to cool, then chi I in the
re'r'gerator. When 'eady to 5erve,
garnish wrth the remaining pine nuts
and mix well.
imp after about 1 minute and then
and the mint. Serve with a ittle garlic

yogurt and some pitta bread.
simmerlng for a further minute or so

will make sure that they are pliable. lf
you are usinq packet or canned leaves,
veined side uppermost. Place a
place them in a bowl, cover with
boil ng waler and reave for about
spoonful of filling near the stem, fold

the Iower part of the vine leaf over it
coor('s rlP
20 minutes, unt I the leaves can be
and roll up, folding in the sides as you
Dolmades are delicious served hot but
separated easi y. Rinse and dry well on
go. Stuff the rest o[ lhe vrne leaves ir
be sure to sprinkle them with fresh
kitchen paper.
the same way.
lemon juice,
Set aside
four large vine leaves.
Lay a
vine leaf on a clean work surface,
Quail's Eggs
in
Aspic with Prosciutto
These impressive-looking eggs in
jelly are so easy to make, and are

great for summer eating. Serve them
with salad leaves and some homemade mayonnaise on the side.
Makes 12
209/3/aoz aspic powder
45ml/3 tbsp dry sherry

12 quail's eggs
6 slices prosciutto
1
2 fresh coriander (cilantro) or flat leaf

parsley leaves
salad leaves. to serve
1 Make up the aspic in a jug (pitcher)

fol owing the packet jnstructions but
replace 45m /3 tbsp water with the dry
sherry to give a greater depth of

f avour. Leave the aspic in the
refrigerator until it begins to thicken,

but not set.
Put the quail's eggs in a pan of cold
water and bring to the boil over a

medium heat. Boil for 1% minutes
only, then pour off the hot water and
eave in cold water until cold. This way,
the yolks will be a little soft but the
wh tes will be firm enough for you to

shell the eggs easily when they are
the base of each mould, then put a

shelled egg on lop. As the jelly begins
really cold.
to thicken, pour in enough to neady
Place a coriander or parsley leaf in
cover each egg, holding it steady. Then
5 Transfer the tray o{ moulds to a cold

place and then leave for 3-4 hours.
until completely set and cold. When
ready to serve, run a knife blade
around the top rim of the jelly to
put the slice of prosciutto on the egg

and pour in the rest of the jelly to fill
loosen. Dip the base of the moulds
water so that they are damp and place

them on a tray. Cut the prosciutto into
each mould. so that when you turn
or tap gently until they appear loose.
12 pieces. then roll or fold so they will
them out the eggs will be sitting
lnvert on to small plates and serve with
fit into the
on the prosciutto.
salad leaves.
Rinse 12 dariole moulds in cold
moulds.
into warm, not hot, water and shake

ti'
;-
Cheese and Leek Sausages with Chilli

and Tomato Sauce
These popular vegetarian sausages
served with a spicy sauce flavoured
with chilli and balsamic vinegar are
bound to be a hit for an informal
lunch or supper.
Makes 12
1
759/602 leeks, finely chopped
90ml/6 tbsp cold mashed potato

1
5g/4oz/2 cups fresh

white breadcrumbs
509/5ozl1l/t cups grated Caerphilly,

Cheddar or Cantal cheese
3)ml/2 tbsp chopped fresh parsley

5ml/1 tsp chopped fresh sage
or marjoram
2 large (US extra large) eggs, beaten
good pinch of cayenne pepper
659/21hoz/1 cup dry
white breadcrumbs
vegetable oil, for shallow frying
salt and
ground
black pepper
For the sauce
1 Melt the butter in a frying pan and
cook the leeks for
2 garlic cloves, thinly sliced

1
fresh red chilli, seeded and finely
chopped, or
good pinch of dried
red chilli flakes
4-5
minutes, or until
Pat or roll the mixture between
dampened hands to form 1 2 sausage
softened but not browned. Mix with
shapes. Dip in the remaining egg, then
the mashed potato, fresh breadcrumbs,
coat in the dry breadcrumbs. Chill the
grated cheese, chopped parsley and
coated sausages.
sage or marjoram.
5009 / 1 1/< lb tomatoes, peel ed,
and cook the garlic, chilli and onion
seeded and chopped
l\,4ake
the sauce. Heat the oil in a pan
over a low heat for 3
minutes. Add
a few fresh thyme sprigs
the tomatoes, thyme and vinegar.
10ml/2 tsp balnmic vinegar or red
Season
with salt, pepper and sugar
wine vinegar
pinch of light muscovado
5 Cook the sauce for 40 50 minutes,
(brown) sugar
1
or until considerably reduced. Remove
5-30mil1 2 tbsp chopped fresh
the thyme and pur6e the sauce in a
marjoram or oregano
food processor or blender. Reheat with

the marjoram or oregano and then
adjust the seasoning.
cool('s TtP
2 Add sufficient beaten egg (about

delicious when
two-thirds of the quantity) to bind the
5 Cook the sausaqes in shallow oil until
they are served with a fruity chilli salsa
mixture together. Season well and add
golden brown on all sides. Drain on
and a watercress salad.
cayenne pepper to taste.
kitchen paper and serve with the sauce.
These sausaqes are also
Po
pettes
Little fried mouthfuls of potato and

tangy-sharp Greek feta cheese,
f lavoured with dill and lemon juice
are ideal to serve for lunch or supper.
:p,rrg 01 ons, d,l . egg and emor jurce

and season with salt and pepper (The
Place the potatoes in a
cheese is salty, so taste before you add

sa
and
cheese into the potatoes and add the
Makes 12
5 009 / 1
bow
mash until smooth. Crumble the feta
t.) Stir we , until comb ned.
/t I b f lou ry (mea ly) potatoes
3 Cover and chi I until firm. Divide the
5g/4oz/7 cup feta cheese
mrxture nto walnut-size balis, then
45ml/3 tbsp chopped fresh dill
1 Cook the potatoes in their skins
egg, beaten
platn hll-purpo:e\ flsur. for dredging
light y salted, boiling water unti soft.
flatten them slightly. Dredge with f our,

shaking off the excess.
Dra n and cool slightly, then chop them
in haif and peel while stlll warm.
45mlB tbsp olive oil
4 Heat the oi in a arge frying pan and

cook the po pettes, n batches, untl
coot(,s TrP
fre>h ditl sprigs and shredded spring
To save
onions (scallions), to garnish

lemon wedges, to serve
.-*...
f,.
time, cook the polpettes in
golder brown on both :ide:. D"ain or

k
tchen paper and serue hot, garnished
advance, cool and chill until required.
w th sprrng onions and sprigs of dlll,
Reheat in the oven before serving.
and serve wth iernon wedqes.
Crab Cakes with Tartare Sauce

Sweet crab meat is offset by a
piquant tartare sauce.
Serves 4
6759/11/zlb fresh crab meat
1
egg, beaten
30ml/2 tbsp mayonnaise

15mll1 tbsp Worcestershire sauce
1Sml/7 tbsp sherry
30ml/2 tbsp chopped fresh parsley
3 Divide the mixture into eight equal
Sml/1 tbsp chopped fresh chives

portions and gently form each one into
crab cakes with the olive oil. Place on
an oval patty. Place them on a baking
an oiled baking sheet, in one layer.
sheet between layers of baking
salad leaves, chives and lemon, togarnish
Preheat the grill (broiler). Brush the
parchment and chill in the refrigerator

for at least
hour.
For the sauce

1
egg yolk
15mll1 tbsp white wine vinegar

30ml/2 tbsp Dijon mustard
250m1/8fl oz/1 cup vegetable oil

60ml/4 tbsp chopped spring
onions (scallions)
30ml/2 tbsp chopped drained capers
7 Grill (broil) 15cm/6in from the heat
60mll4 tbsp chopped sour dill pickles
until golden brown, about 5 minutes
60ml/4 tbsp chopped fresh parsley

medium-size bowl, beat the egg yolk
on each side. Serve the crab cakes with

the tartare sauce, garnished with salad
with
leaves, chives and lemon.
4 Meanwhile,
make the sauce. In a
a wire whisk until smooth. Add
the vinegar and mustard, season with

salt and pepper to taste and whisk for
about 10 seconds to blend. Gradually

whisk in the oil.
cool(,s TtPs
.
For easier
handling and to make the
crab meat go further; add 509/2ozl1 cup
fresh breadcrumbs and 1 more egg to the
1 Carefully pick over the crab meat,
crab mixture. Divide the mixture into
removing any stray pieces of shell or
cartilage. Keep the pieces of crab
as
2 patties to serve six people.

Fresh
crab meat is widely available from
supermarkets and fish stores. You can
large as possible.
also buy freshly cooked whole crab and
remove the meat from the shell yourself
ln a mixing bowl, combine the
lf buying a whole crab, choose one that
beaten egg with the mayonnaise,

Worcestershire sauce, sherry parsley
5 Add the lemon juice, spring onions,
feels heavy for its size. Shake it before
and chives. Season with a little salt and
capers, pickles and parsley and mix
purchase to check whether it contains any
lots of b{ack pepper. Gently fold in the
well. Check the seasoning. Cover with
water. lf it doet reject it. Most of the
crab meat.
clear film (plastic wrap) and chill.
white meat
is
found in the claws.
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Tu
rkey Croq uettes
Smoked turkey gives these crisp
1 Boi the potatoes unti tender Dra n and
croquettes a distinctive flavour.

Served with the tangy tomato
sure
return the pan to a ow heat to make
al the
excess water evaporates.
sauce, crispy bread and salad
they make a tasty fork supper.
h.
Makes 8
4509/1 lb potatoes, diced
3 eggs
4 Remove the potato mlxture from the
3Aml/2 tbsp nilk

7
refr gerator and d v de into eight
759/6oz smoked turkey rashers

(strips), finely chopped
pieces. Shape each p ece nto a
2 spring onions 6callions), thinly sliced
sausage and
dip
n the remalning
2 Mash the potatoes w th two eggs

and the m lk Season we I with salt and
beaten egg and then the breadcrumbs
vegetable oil, for deep-frying
pepper St r in the turkey rashers
5 Heatthevegetabe o I n a pan or
and spr ng on ons Chil for
5g/4oz/2 cups fresh

white breadcrumbs
hour.
deep {ryer
to 90"C/375"F or until
T
cube of day o d bread dropped into the
hot oil browns n 45 seconds. Deep fry
For the sauce
3 To make the sauce heat the oil in
15ml/1 tbsp alive oil
frying pan and cook the on on until
the croquettes for 5 m nutes, or until
softened. Add the tomatoes and
they are golden and crisp Drain on
onion, finely chopped
40Ag/1 4oz can tomataes, drained
Lor dlo pJ ea
3Aml/2 tbsp tomato puree @aste)

1 5ml/1 tbsp chopped fresh parsley
0 m nutes 5t
rl,
r
or d
rrrne
'o'
n the pars ey and
season. Keep the sauce warm.
tchen paper. Reheat the sauce gently,
I necessary, and serve with the fresh y
cooked croquettes.
Brun(
he\, Lun( hes and Tork Suppers 247
Smoked Salmon and Rice Salad Parcels

Feta, cucumber and tomatoes give
3 Add the cucumber. cubes of feta
a Greek flavour to the salad in

these parcels, a combination which
and tomato quarters to the rice and
for 30 60 minutes, then invert each
goes well with the rice, especially
if
a little wild rice is added-
stir in the mayonnaise, lime juice
parcel on to a plate. using the c ear
and chopped chervil. Mix together
film to ease them out of the ramekins.
well. Season with salt and ground
Carefully peel off the clear film, then
black pepper to taste.
Serves 4
4
1
cup mixed wild rice
and basmati rice

8 s/ices smoked
sa
lmon, total weight
about 3509/1 2oz
)cm/4in piece of cucumbe4

finely diced
2259/8oz feta cheese, cubed

8 cherry tomatoes, quartered
30ml/2 tbsp mayonnaise
10ml/2 tsp fresh lime juice
1
5ml/7 tbsp chopped fresh chervil
lime slices and fresh chervil, to garnish
1 Cook the rice according to the

instructions on the packet. Drain, tip into
a bowl and leave to cool completely.
, :iY
'ii'
"
Line
ffi,.
four ramekins with clear frlm
(plastic wrap),
wlth two
garnlsh each parcel with s ices of ltme
and a sprig of fresh chervil and serve.
1759/6oz/scant
Chill the parceis in the refrigerator
then
ine each ramekin
slices of smoked salmon,
allowing the ends to ovedap the edges

of the dishes.
l,AIlIATI(,N
You can use other smoked fish in place of
the salmon. Smoked trout is an obvious

alternative, but you could also try trout,
monkfish, freshwater eel or halibut, if you
are able to find it.
Spoon the rice salad mixture into
the salmon-|ned ramekins. (Any
coor<'s TtP
leftover mixture can be used to make
Wild rice is actually an aquatic grass and

quite expensive, as it is so difficult to
a separate rice salad.) Then carefully
is
fold over the overlappinq ends of the
harvest. However, a little goes a long way.
salmon so that the rice mixture ls
You can buy packs of mixed wild and long
completely encased.
grain rice in most supermarkets.
Salmon Rillettes
This is an economical, but
delightful way of serving salmon.
Serves 5
3
509/ 1 2oz
sal mon
fillets
759/6oz/3/< cup butter, softened
celery stick, finely chopped
7 leek, white part only, finely chopped

1
bay leaf
150m1/1/a
pintPt- cup dry whiLe wine
1159/4oz smoked salmon trimmings

generous pinch of ground mace
60ml/4 tbsp fromage frais

(farmer's cheese)
brown bread or oatcakes, ta serve
1 Lightly season the salmon fi lets.

MeL25g/1ozl2 tbsp o'rhe butte" n a
medium frying pan. Add the celery and
leeL and cook over
a ow heat, stirring
Beat rn the remaining butter, with
occasionally, for about 5 minutes. Add
the ground mace and the fromage
the salmon fillets and bay leaf and
frais. Break up the cooked smoked
pour the wine over. Cover and cook
salmon trimmings and {old into the
for I 5 minutes, unti the fish
is tender.
salmon mixture with
al
the juices
from the pan. Taste and adjust the
2 Strain the cooking liquid rnto a pan

and boil until reduced to 30ml/2 tbsp.
Cool. Meanwhile, me t 509/2ol4 tbsp
seasoning if you need to.
of the remaining butter and gently
dish or terrine and smooth the top
5 Spoon the salmon mixture into
cook the smoked salmon until it turns
leve . Cover with clear film (plastic
pale pink. Leave to cool.
wrap) and chili.
the "nixtu.e rnto oval qrenelles usirg
C(,(,K's TIP
two dessertspoons and arrange them

on individual plates with the salad
from the salmon fillets. Flake the f esh
lf you are preparing the rillettes ahead,
leaves. Serve the ril ettes accompanied
into a bow and add the reduced,
you can store the salmon mixture in the
by slices of brown bread or oatcakes,
cooled cooking liquid.
refrigerator for up to 2 days.
if you like.
Re'nove the skir and any bones
To serve the salmon rlllettes, shape
Pork and Bacon Rillettes with Onion Salad

traditional potted meat
rillettes make a great Iight meal.
These
Serves 8
1.8k9/4lb belly (side) of pork,
boned and cut into cubes (reserve

the bones)
4509/1
lb
rindless streaky (fatty) bacon,
finely chopped
5ml/1 tsp salt
L5ml/1/t tsp freshly ground
black pepper
4 garlic cloves, finely chopped
2 fresh parsley sprigs

1
bay leaf
fresh sage sprig
300m1/1h
pintll
l/a
*:
2 fresh thyme sprigs

cups water
,s
",.f,',,,
crusty French bread, to serve

For the onion salad
1
small red onion, halved and
thinly sliced
2 spring onions (scallions), cut into
fine strips
2 celery sticks, cut into
fine strips
1
Smll1 tbsp freshly squeezed

lemon juice
15ml/1 tbsp light olive oil

ground black pepper
2 Spread the meat mixture in a roasting

pan and pour in the water Place the
bones from the pork on top and cover
tightly with foil. Cook for 3% hours.
3 Discard the bones and herbs, and

ladle the meaI mixture inio a metal
sieve set over a large bowl. Leave the
liquid to drain through into the bowl.

then turn the meat into a shallow dish.
Repeat until all the meat rs drained.
5 To make the onion salad, place the
two forks to
sliced onion, spring onions and celery
Reserve the liquid. Use
pull the meat apart into fine shreds.
in a bowl. Add the freshly squeezed
gently. Season with a little freshly
Iemon juice and light olive oil and toss

Line a
.5 li1de/2b pinil,% cup Ierrine
1 Mix together the pork, bacon and
or deep, straight-sided dish with clear

film (plastic wrap) and spoon in the
salt in a bowl. Cover and leave for 30
shredded meat. Strain the reserved
ground black peppe4 but do not add

any salt as the rillettes is well salted.
minutes. Preheat the oven to 1 50"C/
liquid and pour it over the meat.
6 Serve the rillettes, cut into thick
300"F/Gas 2. Stir the pepper and garlic
Leave to cool. Cover and chill in the
slices, on individual plates
into the meat. Tie the herbs together
refrigeiator for at least 24 hours,
onion salad and thick slices of crusty
and add to the meat.
or until set.
French bread.
with a little
Smoked Salmon Pat6

Making this p6t6 in individual
ramekins wrapped in extra smoked
salmon gives a really special
presentation. Taste the mousse as
you are making it as some people
ne four sma I rameklns lvlth c ear
film (p astic wrap). Then ne the dlshes
th I 1 5gl4oz oi the smoked sa mon

cut nto str ps long enough to f op over
the edges.
prefer more lemon juice.

2 ln a food processor f tted w th a
meta blade, process the rest of the
salmon lvith the cream, emon rind
and .1uice, sa t and p eriy of pepper.
Serves 4
3509/7 2az thinly sliced
I
3
smoked salmon
l50ml/1/t pintl2/: cup double
Pa.k the lined ramekins
wth the
C(,(,I('s TIP
smoked salmon pete and lvrap over
The qua ity of smoked salmon is variable
Pacific. TraditionaT coid smoking over
the oose strips of sa mon Cover with

ciear fl m and ch I n the refr gerator
for 30 m nutes. lnved: on to p ates and
Melba taast, to serve
wood still p'oduces rre besi resuhs.
serve
(heavy) cream
finely grated rind and juice
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of 1 lemon
Atlantic salmon is vastly superior to
wlth Meiba toast.
Smoked Haddock Pat6

The delicate flavour of this p6t6
makes it the perfect choice for easy
entertaining at a light, al fresco
lunch on a summer's day.
Serves 5
3 large Arbraath smokies, about
2259/8oz each
27 59/ 1 0oz/ 1 1/t cu ps medium-fat
soft
wh ite (farmer's) cheese
3 eggs, beaten
3045m1/2 3 tbsp lemon juice

ground black pepper
chervil sprigs, to garnish
lemon wedges and ieituce ieaye>,

to serve
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1 Preheal Ine ovel 1o 160"t/325"F/

Gas 3. Butter six ramekins.
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tr
Lay the smok es in an ovenproof dish
ard
heaL
rh"orgh i1 the oven ior
10 minutes. Carefully remove the skin
J". :i-
and bones from the smokies, then

flake the flesh into a bowl.
{.
a
Mash the fish with a fork and work
-=ai:
,i:i'..
;r
;:.ijr:aa.
.
i;
in the cheese, then the eggs. Add

lemon juice and pepper to taste.
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Arbroath smokies, also known as

Aberdeen smokies, are small haddock that
have been gutted and had their heads
ramekins and place in a large-sized
run the point of a knife around the
roasting pan. Pour hot water into

the roasting pan to come halfrvay
edge of each dish and invert on to a

warmed plate. Garnish with cheruil
up the side of the ramekins. Bake for

30 minutes, untll just set.
wedges and ettuce.
removed before being hot smoked over

peat. They are a Scottish speciality, but
they are not available, substitute with

traditionally smoked haddock.
if
Divide the fish mixture amonq the
Leave
to cool for 2-3 minutes, then
sprigs and serue with the lemon
Potted Salmon with Lemon and Dill

This sophisticated dish
would be
ideal for a brunch PartY. lt can be

prepared a couple of daYs in
advance and stored in the
refrigerator, allowing You to
concentrate on cooking anY dishes
that you plan to serve hot.
Serves 6
3509/1 2oz cooked salmon
1 5Og/5oz/2/s cup butter, softened
rind and juice of
large lemon
l Oml/2 tsp chopped fresh dill

salt and ground white PePPer
759/3ozF/a cup flaked (sliced)
almonds, coarselY choPPed
discard any bones. FIake the flesh
in the flaked almonds. Check

the seasoning and pack the mixture
rnto a bowl and then Place in a food
into smalL tameklns.
1 Skln the salmon and remove and
2 Mix
processor together with two-thirds oi

rhe burleL lhe lernon rrno and juire
and half the dill. Season to taste with

p enty
ol salt and PeoPe'.
Process
untll the mixture is quite smooth and

lhorougr y conbtned.
>.:
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t"
3 Sprinkle the remaining dill over the

top of each ramekin. ClarifY the
remaining butter and pour over each
ramekin to make a seal. ChiLl Serve
with crudit6s or buttered brown bread
,,.
t,
:=
Potted Prawns
The tiny brown shrimp that were
traditionally
used
for potting are
very awkward to peel. lt is easier
to
use peeled cooked prawns instead.
Serves 4
2259/8oz/2 cups cooked peeled
prawns (shrimp)
2259/8oz/1 cup butter
pinch of ground mace
salt, to taste
cayenne pepper
fresh dill sprigs, to garnish
lemon wedges and thin slices
of
brown bread and butter, to serve
1 Chop a quarter of the prawns. Melt

115gl4oz./1/z cup of the butter over a
low heat, caref ully skimming off any
foam that rlses to the surface with a
smai pan, skimming off any foam with
metal spoon.
a meta spoon, then carefully spoon
serving to bring them to room
the clear butter over the prawns,
lemperature. Serve with lemon
leaving the sed ment behind.
wedges for squeezing over and th n
Heat the remaining butter in a clean,
Remove the prawns from the
refrigerator about 30 minutes before
slices of brown bread and butter.
3/$
i{
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CO(,K'S TIP
Use
fresh prawns (shrimp), if possible, as
frozen prawns have a fairly unpleasant,

soggy texture. lf you have to use frozen,
drain them well and pat dry
l,ARIATIOil
2
Gently stir all the prawns, the
lf you prefer, add a pinch of freshly grated
ground mace, salt and cayenne into
nutmeg in place of the ground mace. The
the butter and heat gently without
boiling. Pour ihe prawns and butter
then p ace a dill sprig in the centre of

each pot. Leave to set completeiy, then
the dish. Alternatively, use a blade of
mixture into four indivrdual pots and

leave to cool
cover and chil
before potting the prawns (shrimp).
Leave
unti the butter
is almost set,
flavour is similar but it will not colour
mace and remove it from the mixture
254 Brun( hes, Lunches and Fork Suppers
Grilled Vegetable Terrine

A colourful, layered terrine, this
dish uses all the vegetables that are
associated with the Mediterranean'
Serves 6
2 large red (bell) peppers, quaftered
and seeded
2 targe yeltow (bett) peppers, quartered
1
and seeded
large aubergine (egg7lant),
3 Heat the remaining olive oil in
sliced lengthwaYs
frying pan and add the sliced onion,

raisins, tomato Pur6e and red wine
vinegar. Cook over a low heat, stirring
2 large courgettes (zucchini),

sliced lengthwaYs
gomll6 tbsp olive oil

1
large red onion, thinlY sliced
759l3ozl1h cuP raisins
occasionally, until the mixture is soft

and syrupy. Set aside and leave to cool
4OOmt/14f1 ozl12/s cups tomato iuice
30mtl2 tbsP Powdered gelatine

fresh basil leaves, to garnish
finishing with a layer of red peppers'

Add the remaining tomato juice to the
pan and pour into the terrine. Give it a
sharp tap, to oisperse rhe lutce Cover
and chill until set.
Line a 1.75 litre/3 Pint//% cuP

terrine with clear film (plastic wrap) lt
helps if you lightly oil the terrine {irst'
Leave a little clear film overhanging the
To make the dressing, whisk

together the oil and vinegar, then
season 10 taste. Turn ouT the terrine
and remove the clear film. Serve in

thick slices, drizzled with dressing and
sides of the containet
garnished with basil leaves.
For the dressing
g0ml/6 tbsl extra virgin olive oil

30ml/2 tbs7 red wine vinegar
Continue layering the vegetables,

pouring tomato juice over each layel
in the frying Pan.
(Paste)
1 5ml/1 tbsP tomato Pur6e
1sml/1 tbs? red wine vinegar
Place the peppers skin side up under
5 Pour half the tomato iuice into a pan

and sprinkle with the gelatine. Leave
for 5 minutes to soften, then dissolve
gently over a low heat, stirring to
prevent any lumPs from forming'
a hot grill (broiler) and cook until the

skins are blackened Transfer to a bowl
and cover with a plate. Leave to cool'
r'ARIATIOIU
Use orange and green peppers along with
or in place of the red and yellow ones.
Green beans, simply boiled first, would
Place a layer of the grilled (broiled)
red peppers in the base
oi ihe lerrine
and pour in enough of the tomato
2 Arrange the
slices of aubergine and
juice with gelatine to cover it
courgette on separate baking sheets

Brush them with a little olive oil and
cool('s rrP
cook under the grill, turning them
lf you don't own a terrine, you can use a
ocr asronally, unlil they are
and golden brown.
tende'
loaf tin (pan) instead lt will still need to

be lined with clear film (plastic wrap).
make a tasty addition, as would a
colourful layer of Peas or corn.
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Roast Pepper TErrine

Thisterrine
is
perfectfor all kinds
Preheat the oven
to 80"C/350'F/
5 A {ew hours before serving, make
a ightly oiled
the salsa. Place the remaining peeled
of entertaining because it tastes
Gas 4. L ne the base of
better if made ahead. Prepare the
9009/2lb loaf tin (pan). Put one-third
pepper and fresh peppers in a food
of the cheese mixture in the tin and
processor. Add the remaining gar ic, oi
spread evenly, levell ng the surface.
and vinegar. Set asrde a few basil
salsa on
the day of servi ng. Serve
with ltalian bread.
Serves 8
8 (bell) peppers (red, yellow
and orange)
Anange half the pepper strips on top
leaves for garnishing and add the rest
in an even layer. Repeat until all the
to the processor. Process until finely
cheese and pepper strips have been
chopped. Tip the mixture into a bowl,
used, ending with a layer of the
season w th salt and pepper to taste
mascarpone cheese m xture.
and mix well. Cover with clear film
6759/1 1/zlbl3 cups mascarpone cheese
(plast c wrap) and chill in the
tir with foil and place
3 eggs, separated
30ml/2 tbsp each coarsely chopped
roasting pan. Pour in boiling water to
flat leaf parsley and shredded basil

2 large garlic cloves, coarsely chopped
2 red, yellow or orange (bell) peppers,
Cover lhe
na
come halfway up the sides of the loaf
tin.
Bake
for
hour. Remove from the
refrigerator until ready to serve.
6 Turn out the terrine on to
chopping board, pee oll the Lining
oven and leave the tetrine to cool in
paper and slice thickly. Garnish with
seeded and coarsely chopped
the water bath, then lift out and
the reserved basil leaves and serve
30ml/2 tbsp extra vigin olive oil
chill overnight in the refrigerator.
coLd,
0ml/2 tsp balsamic vinegar
a few fresh basil sprigs

Place the whole peppers under a hot

grill (broiler) for 8-10 minutes, turning
them frequently, untll blackened and

charred. Then put into a pLastic bag,
tie the top and leave until cold before
peeling and seeding them. Slice seven
of the peppers lengthways into thin

str ps and reserve the eighth.
Put the mascarpone cheese in a
bowl with the egg yolks, parsley, basil

and half the garlic. Season with salt
and pepper to taste. Beat well. ln
separate, grease-free bowl, whisk the

egg whites to a soft peak, then fold
into the cheese mixture until they are

evenly incorporated.
with the sweet pepper
salsa.
Asparagus and Egg Terrine

For a special occasion, this
a delicious cho;ce yet
it
is
terrine
is
very light.
Make the hollandaise sauce well in

advance and warm through gently
when required.
Serves 8
150m1/1/n
pintl2h cup milk
50ml/1/a pint/2/t cup double
(heavy) cream
409 / 1 1/zoz/ 3 tbsp butter
409/1 1/zoz/3 tbsp plain
(all-purpose) flour
759/3oz herbed or garlic cream cheese

67591 11/z lb asparagus spears, cooked
vegetable oil, for brushing
2 eqqs, separated
1
Smll1 tbsp chopped fresh chives
30mll2 tbsp chopped fresh dill

fresh dill sprigs, to garnish
For the orange hollandaise sauce
1
5mlll tbsp white wine vinegar
smlll tbsp fresh
orange juice
black peppercorns
bay leaf
2 egg yolks
1
5 When the terrine
is
just f irm to the
5gl4oz/1/z cup butteL melted and
touch, remove from the oven and
cooled slightly
leave to cool, then chill.
Put the milk and cream into a small
6 To make the sauce, put the vinegar,

orange juice, peppercorns and bay leaf
pan and heat to lust below boiling

point. Melt the butter in a medium
in a small pan and heat gently until
pan, stir in the flour and cook over a
reduced by half.
low heat, stirring constantly, to a thick

paste. Gradually stir in the milk,
7 Cool the sauce slightly, then whisk in

the egg yolks, then the butter, with
and ground black pepper and leave to
3 Beat the egg yolks into the sauce

mixture. Whisk the whites until stiff
and fold in with the chives, dill and
cool slightly.
seasoning, Layer the asparagus and
and continue whis|ing until Lhicl,.
egg mixture in the tin, starting and
Keep the sauce warm over a pan
2 Trim the asparagus to fit the width

of a 1 .2lilre/2 pinV5 cup loaf tin (pan)
finishing with asparagus. Cover the
hot water
whisking as it thickens. Stir in the

cream cheese, season to taste with salt
Preheat the oven

Gas 4.
to 80"C/350"F/
1
Season to taste
with salt and pepper

of
top with foil.
or terrine. Lightly oil the tin and then

base line with bakinq parchment.
balloon whisk over a very gentle heat.
8 lnvert the terrine on to
Place the terrine in a roasting pan
a serving
dish, remove the paper and garnish
and half fill with hot water. Cook for
with the dill. Cut inio
45-55 minutes, until firm.
over the warmed sauce.
slices and pour
Haddock and Smoked Salmon Terrine

This is a fairly substantial terrine,
so serve modest slices, perhaps
accompanied by fresh dill

mayonnaise or a fresh mango salsa.
It would be perfect for a summer
lunch party.
Serwes 1O-12
15ml/1 tbsp sunllower oil, for greasing
9009l2lb haddock fillets
in a bowl. Add salt and pepper and stir
Stand the loaf tin or terrine in a

roasting pan and pour in boiling water
to come halfway up the sides of the tin
2 eggs, lightly beaten

1 o5ml/ / fbsn (reme lratcne
in the haddock pieces. Spoon the
or terrine. Place in the oven and cook
mixture into the mould until it is about
3Oml/2 tbsp drained capers

30ml/2 tbsp drained soft green or
one-third full. Smooth the surface with
for 45 minutes-1 hour, until the filling

is just set.
3509/l2oz thinly sliced oaksmoked salmon
3 Combine the eggs, crdme fraiche,

capers and green or pink peppercorns
a spatula.
pink peppercorns
salt and ground white pepper
crdme fraiche, peppercorns and fresh
E*
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dill and rocket (aruqula), to garnish
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7
4 Wrap the long haddock slices
in the
Take the terrine out of the water
bath, but do not remove the foil cover.
two or three large heavy cans on
reserved smoked salmon. Lay them on
Place
top o{ the layer of the fish mixLure in
the foil to weigh it and leave untll cold.
the tin or terrine.
Chill in the refrigerator for 24 hours.
1 Preheat the oven to 200"C/400'F/

Gas 6. Grease a 1 litre/13/q pinU4 cup
8 About
loaf tin (pan) or terrine with the
remove the terrine from the
sun{lower oil. Use some of the smoked
refrigerator, lift offthe weights and
salmon sllces to line the loaf tin or
remove the foil. Carefully invert on to
an hour before serving,
with creme
terrine, allowing the ends to overhang
a serving plate and garnish
the rim of the mould slightly. Set aside

the remaining smoked salmon until it
fra'iche, peppercorns and sprigs of dill
and rocket leaves.
is needed.
cool(,s TtP
2
lf you are going to slice a side of salmon
Skin the haddock fillets. Using a
sharp knife, cut two long slices of

haddock the same length as the loaf
Cover with the rest of the fish
yourseli you will need a very sharp knife
mixture, smooth the surface and fold

the overhanging pieces of smoked
with
tin or terrine and set aside. Cut the

remaining haddock fillets into small
salmon over the top. Cover tightly with
l,ARTAT!(,Iu
pieces. Season all of the haddock with
a double thickness of foil. Tap ihe
Use any
salt and ground white pepper.
terrine to settle the contents.
terrine. Try cod, whiting, hake, or hoki.
thin 25cm/1Oin blade.
thick white fish fillets for this
r''.,]:t:::ll
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6.
Striped Fish Terrine

terrine cold or just warm,
with a hollandaise sauce if you like.
Serve this
Serves 8
tl
15mll1 tbsp sunflower oil
.l
450gl1lb salmon fillet
-:
450911 lb sole fillets
'.':.
3 egg whites
105m1/7 tbsp double (heavit) cream
5ml/1 tbsp finely choPPed
fresh chives
2.5mll1/2 ts1 grated nutmeg
juice of
1 lemon
5gl4oz/1 cup peas, cooked
3 ln a clean grease-free bowl, whisk

the egg whites with a Pinch of salt
6 Add the salmon mixture, then finish
until they form soft peaks. Place the

reserved sole strips in a food processor
spreading them both evenlY. Cover
with the sole and nutmeg mixture,

with the overhanging fish fillets and
make a lid of oiled foil. Stand the loaf
5ml/1 tsp chopped fresh mint
and process until smooth. Spoon into

bowl, season with salt and ground
salt and ground white PePPer

thinly sliced cucumber, salad cress and
white pepper, then fold in two-thirds

of the egg whites, followed bY two-
pour in enough boiling water to come

halfway up the sides of the terrine.
thirds of the cream. Put half the

mixture into a second bowl; stir in the
whole fresh chives, to garnish
chives. Add nutmeg to the first bowl.
tin or terrine in a roasting Pan and
Bake for 1 5-20 minutes, until

the top fillets are just cooked and the
mousse feels springy. Remove the foil,
lay a wire rack over the top of the loaf
tin or terrine and invert both rack and

terrine on to a lipped baking sheet to
catch the cooking juices that drain out
Keep these to make fish stock or soup
8
1 Grease a 1 litre/'l% PinV4 cuP loaf
tin (pan) or terrine with the oil. Skin
serving dish and lift off the tin or
the salmon and sole flllets. Using a
sharp knife, slice the salmon thinly;
the food processor and process until

smooth. Scrape the pur6e into a bowl
then cut it and the sole into long

strips, 2.5cm/1in wide. Preheat the
oven to 200'C/400"F/Gas 6.
Line the terrine neatly
Leavlng the container in place, let
'l
the terrine stand for about 5 minutes,
then turn it over again, invert it on to a
Place the reserved salmon strips tn
and add the lemon juice and seasoning.
terrine carefully. Serve warm, or chill in

the refrigerator {irst and serve cold.
Garnish with thinly sliced cucumber,
salad cress and chives before serving.
Fold in the remaining whisked egg

whites, then the remaining cream
with alternate
Place the cooked Peas and the mint
strips of salmon and sole, leaving the
ends overhanging the edge. You
in the food processor and process until
should be left with about
third of the
smooth. Season the mixture to taste
vARlATl(,ltl
While Dover sole has an incomparable
C(,(,r('S TIP
with salt and pepper and spread it over

the base of the loaf tin or terrine,
smoothing the surface with a spatula
Spoon over the sole wiih chives
You can use fresh or frozen peas, but both
mixture and spread that layer evenly
in some places as Torbay solq this much
must be cooked first.
with a spatula.
undenated fish has an exquisite flavour.
salmon and half the sole. Set aside
until required.
flavour, you could also use the slightly less

expensive lemon sole or, even more
economically, substitute brill. Also known
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Chicken and Pork Terrine

This elegant terrine is f lecked with
parsley and green peppercorns,
which give it a lovely subtle flavour.
Serves 6-8
2 2
59/8oz rindless, streakY

(fatty) bacon
t--'
{
3759/1 3oz skinless, boneless chicken

breast portions
'>--
15ml/l tbsp lemon juice

225g/8oz lean minced (ground) pork
1/z
4t
";F-
$..
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small onion, finely choPPed
2 eggs, beaten
30ml/2 tbsp chopped fresh ParsleY
5mlll tsp salt

5mlll tsp green peppercorns, crushed
vegetable oil, for greasing
salad leaves, radishes and lemon
I r4
i1'{t,
F-ri
Rrt
1,rr\.
|
rw
wedges, to serve
'S
Cover the loaf tln with a Piece of
oiled foil and put it in a roasting pan.

Pour in enough hot water to come
halfway up the sides of the loaf tln.
Bake for about 45-50 minutes, until
1 Preheat the oven to 1 60"C/325'Fl

Gas 3. Put the bacon on a board and
the terrine is f irm.
stretch it using the back of a knife

before arranging it in overlapping
slices over the base and sides of a
before turning out on to a Plate and
Leave the terrine
to cool ln the tin
chilling in the refrigerator.
900gl2ltr loaf tin (pan).
3 Add the eggs, parsley, salt and

with salad
2 Cut 115gl4oz of the chicken into
peppercorns to the meat mixture
strips about 10cm/4in long. Sprinkle

with lemon juice and set aside. Put the
and process again briefly. Spoon half

the mixture into the loaf tin and then
leaves, radishes and wedges of lemon
rest of the chicken in a food processor

or blender with the minced Pork and
the onion. Process unti fairly smooth.
level the surface.
Serve the terrine in slices,
for squeezing.
4 Arrange the reseryed chicken strips

on top, then spoon in lhe remaining
meat mixture and smooth the top.
Give the
tin
a couple o{ sharp taps on
C(,(,K's TIP
For a
slightly sharper flavour, substitute
chopped fresh coriander (cilantro) for the
the work surface to knock out any
parsley. lt goes particularly well with the
pockets of air.
flavour of lemon.
Brunches. Lunches and Fork Suppers 263
Turkey, Juniper and Peppercorn Terrine

This can be made several days in
advance. If you prefer, arrange
some of the pancetta and pistachio
nuts as a layer in the middle of
the terrine.
Serves 1O-12
2259/8oz chicken livers, trimmed
4509/1tb minced @round) rurkey
4509/1lb minced (ground) pork
2259 /8oz pancetta, cu bed
509/2oz/1/z cup shelled pistachio nuts,
coarsely chopped
Sml/1 tsp salt

2.5mil'/2 tsp qround mace
:-'r
l={
5mll1 tsp drained green peppercorns

in brrne
5ml/1
tsp
q&i
l*..-.1
#.v'
juniper beriles
120m1/4fl oz/1/z cup dry white wine
30mll2 tbsp gin

finely grated rind
of 7 orange
8 large vine (grape) leaves in bnne

pickle or chutnev ta serve
-t8.,
Cover the terrine
oaf tin with fo
,.-\l'....l
-"-*,
.
pan and pour n boil ng water to come
halfway up the sides of the tenine.
roasting pan does not dry out.
;:'iii;
Leave the terrine
off the surface

Chop the ch cken I vers {rnely. Put
with ts lid or the

t in a roasting
Place
Bake for 1 % hours, check ng the eve

of the water occasional y, so that the
.,-!,;l;:
L.
to 1 60'C/325'Fl
ne eaves under cold
Preheat the oven
1u
to cool, then pour
ces. Cover with clear
film (plastic wrap), then foi and place

we qhts on top. Ch I n the refrigerator
them in a bow and add the turkey,
Gas 3. Rinse the v
pork, pancetta, p stachio nuts, salt,
runn ng water. Drain them thoroughly
overnight. Serve at roorn temperature
mace and garlic. Mix we
and pat dry. lightly oi a 1.2 lltre/

2 pint/5 c:p p;Te te'r ne o" oa{ Li"'l
wrth a pick e or chutney, such
(pan). Line the terrine or t n with the
and ch ll jelly.
as
spiced kumquats or red be I pepper
2 Light y crush the peppercorns and

juniper berries n a mortar with a pestle
v ne eaves, letting the ends overhang
or with the end of a roll ng pin and add
the sides. Pack the meat mixture
cool('s rrP
into the terr ne or tin and fo d the
A pat6 terrine is usually made o{ cast iron,
gin and orange r nd. Cover with c ear
overhanging leaves over to enclose
which is ideal for even cooking. lts
film (plast c wrap) and chil overnight to
the fil ing complete y. Brush the top
traditional long shape makes it easier tc
allow the flavours to m ng
rhe.r to tl^e
xrure. Srir
ir the wiae,
e.
ghtly with a lttle oi
cut the terrine into neat slices.
Hot Crab Souff l6s

These delicious Iittle souffl6s must
be served as soon as they are ready,
ramekins or a 1.75li1re/3 pintl71/. cup
so seat your guests at the
souffl6 dish. Sprinkle the breadcrumbs
table
before taking the souffl6s out of

the oven.
Use some of the butter
to grease
srx
in the dishes or dish and roll them
around to coat the base and sides

completely, then tip out the excess
Serves 6
breadcrumbs. Preheat the oven to
200'C/400"F/Gas 6.
50gl2ozlt/a cup bulter
45ml/3 tbsp fine wholemeal
(w h o I e-w h eat) b rea d cr u m b s
4 spring onions (scallions),
finely chopped
15ml/1 tbsp Malayan or mild Madras
curry powder
259/1 ozl2 tbsp plain
2 Melt the remaining butter
in a pan,
add the spring onions and Malayan or
mild Madras curry powder and cook
the egg whites with a pinch of salt
over a low heat. stirring frequently, for
about
minute, untrl softened. Stir in
the flour and cook, stirring constantly,
for 1 minute more.
(all-purpose) flour
105mll7 tbsp coconut milk or milk
ln a clean grease-free bow{, whisk
until they are stiff. Using a metal

spoon, stir one-third of the whites into
the crab mixture to slacken, then fold
in the remainder. Spoon into the
dishes or dish.
3 Gradually add the coconut milk or
150m1/1/t pintl2/z cup whipping cream
milk and the cream, stirring constantly.
4 egg yolks
Cook over a low heat, still stirring, until
golden brown and.just firm to the
225gl8oz white crab meat
smooth and thick. Remove the pan from
touch. lndividual souffl6s will take
mild green Tabasco sauce
the heat, stir in the eqq yolks. then the
about 8 minutes. while a large, single
6 egg whites
crab. Season to taste with salt, black
souffl6 will take 15-20 minutes.
pepper and Tabasco sauce.
Serve immediately.
Bake the souffl6s until well risen,
265
Twice-baked Gruydre and Potato Souff Ie

wl tes '.. : ri
This recipe can be prepared in
4 Whisk the egg
advance and given its second
grease-free
baking just before you serve it up.
peaks. FoLd a I Rle of the egg
oow until rhe;
:o- i::
,r-
:e
into the mixture to slacken it slightLy,
Serves 4
then, usrng a large spoon, fold the

remaining egg white into the mixture.
2259/8oz floury (mealy) potatoes

2 eggs, separated
1
759/602/11/2 cups grated
Grease
four large ramekins. Pour the
mlxture into the dishes and place on
Gruydre cheese
509 I 2 oz/1 /z cu p self- ra
isi n g
(self+ising) flour
Finely chop the spinach and fold into
the potato mixture.
Remove the dishes from the oven and

leave
to cool.
50q/2oz spinach leaves

butter, for greasing
l,ARIATI(,lu
Try replacing the Gruydre with a crumbled
sheet and sprlnkle with the remainrng
Preheat the oven to 200"C/400'F/
Gas 6. Peel the potatoes and
cook
ightly salted, boiling water for
20 "rirutes, url.l ve'y terde.. Dra

well and mash with the egg yolks,
using a potato masher or a fork.
2 Stlr in half of the Gruydre

and
al of the flouL
baking sheet. Bake for 20 minutes.
cheese
Season to taste
with salt and ground black pepper
cool(,s TtP
Never attempt to mash potatoes with an
electric mixer. lt breaks down the starch

and turns the potatoes into a sticky mess
with the texture of wallpaper paste.
Use a
potato masher or fork to pound them by

hand or a potato ricer which will produce
an even, lump-free, fine mash.
Turn the souffl6s out on to a baking
blue cheese, such as Stilton or Shropshire
cheese. Bake again for 5 minutes and
Blue, which have a stronger flavour.
serve lmrnediately.
266 Brunches,
unches and Fork Suppers
Leek Roulade with Cheese, Walnut

and Sweet Pepper Filling
This roulade is easy to prepare and
for brunch or a vegetarian

main course, served with homeis ideal
made tomato sauce.
Serves 6
butter or oil, for greasing
30ml/2 tbsp dry white breadcrumbs
759/3oz/1 cup grated Parmesan cheese
509/2oz/1/a cup butter
leeks, thinly sliced
40gll1hoz/1h cup plain

(all-purpose) flour
250mll8fl ozll cup
smlll
nilk
tsp Dijon mustard
1 .5ml/1/a tsp freshly grated nutmeg

2 large (US extra large) eggs,
separated, plus 1 egg white

2.5m1/1h tsp cream
of tartar
rocket bruguld and balsamic dressing,

to serve
For the
filling
2 large red (bell) peppers

350911 2oz/1lh cups ricotta cheese
or
soft goat's cheese

90gl31hozlscant
cup chopped walnuts

1
sgllhozllh cup fresh
basil leaves
4 Stir in the mustard and nutmeg and

season with salt and plenty of pepper.
7 Preheat the grill (broiler). Halve and
Reserve 30-45m1/2-3 tbsp of the
sides up, until black. Place in a bowl,
remaining Parmesan, then stir the rest
cover and leave for
into the sauce. Cool slightly.
and cut the flesh into strips. Mix the
tin (elly roll pan)
0 minutes. Peel
cheese, nuts and spring onions. Chop
Grease and line a 30 x 23cml
12 x gin Swiss roll
seed the peppers, grill (broil) them, skin
5 Beat the egg yolks into the sauce. ln
half the basil and stir into the mixture.
with baking parchment, then sprinkle

with the breadcrumbs and 30ml/2 tbsp
a clean, grease-free bowl, whisk the

egg whites and cream of tartar until
8 Sprinkle the remaining Parmesan on
of the grated Parmesan. Preheat the
stiff. Stir 2-3 spoonfuls of the whites

into the leek mixture, then carefully
to a large sheet of baking parchment.

Turn out the roulade on to it. Strip off
fold in the remaining egg whites.
the llning paper and allow the roulade
oven
to
90"C/375"F/Gas 5.
2 Melt the butter in a pan and cook

the leeks for 5 minutes, until softened.
for 3-4 minutes, stirring constantly to
5 Pour the mixture into the tin and

gently level it out using a spatula. Bake
for 1 5 1 8 minutes, until risen and just
firm to a light touch in the centre. If the
roulade is to be served hot, increase
the oven temperature to 200"C/400'F/
make a thick sauce.
Gas 6 after removing lhe roulade.
3 Stir in the flour and cook over a low

heat, stirring constantly, for 2 minutes,
then gradually stir in the milk. Cook
to cool. Spread the cheese rnixture over

it and top with the red pepper slrips.
Sprinkle the remaining basil leaves over
the top. Roll up the roulade and place
on a platter. If serving hot, roll it on to

a baking sheet, cover wiih a tent of foil
and bake for 1 5-20 minutes. Serve

wilh rocket and drizzle wiLh dressing.
Smoked Fish and Asparagus Mousse

This elegant mousse looks good with
salmon. Serve a mustard and dill
3 ln a clean bowl, beat the egg white

with a pinch of salt to soft peaks. Fold
into the fish. Cover the bowl; chill for
dressing separately if you like.
30 minutes, or until starting to set.
its studding of asparagus and smoked
Serves 8
15ml/1 tbsp powdered gelatine
juice of 1 lemon
105m1/7 tbsp fish stock
5 Arrange the smoked salmon strips
509/2oz/1/a cup butter, plus extra
lengthways on the mousse and fold
for greasing
2 shallots, finely chopped
over the overhanging spinach leaves.
2259l8oz smoked trout fillets
Cover with clear f ilm (plastic wrap) and
chill for 4 hours, until set. To serve.
05mll7 tbsp sour cream
2259/802/1 cup soft white
4 Grease a
1 lilrel13/4pinv4 cup loaf tin
remove the clear film, turn out on to a
(farmer's) cheese
(pan) or terrine with butter, then line it
serving dish and garnish with the
egg white
2 spinach leaves, blanched
with the spinach leaves. Carefully

spread half the trout mousse over the
shredded beetroot and Ieaves.
2 fresh asparagus spears,
spinach-covered base, arrange the
coot('5 TrP
serrated knife with a fine{oothed
lightly cooked
asparagus spears on top, then cover
Use a
5g/4oz smoked salmon, cut in strips
with the remaining trout mousse.
blade to cut the mousse into neat slices.
salt
shredded beetroot (beet) and beetroot
leaves, to garnish
1 Sprinkle the gelatine over the lemon

.juice and leave until spongy. ln a small
pan, heat the fish stock, then add the

soaked gelatine and stir to dissolve
completely. Set aside. Melt the butter
in a pan, add the shallots and cook
gently until softened but not coloured.
2 Break up the smoked trout fillets and

put them in a food processor with the
shallots, sour cream, stock mixture and
cheese. Process until smooth, then
spoon into a bowl.
Risotto alla Milanese

This classic risotto is often served
with the hearty veal stew osso
bucco, but it also makes a delicious
light meal in its own right.
Serves 5-6
about 1.2 litresl2 pints/5 cups beef or
chicken stock
good pinch of saflron threads
Gently stir in about two-thirds of the
2759/10o2/11/z cups risotto rice
3 Add the rice. Stir until the grains are

coated with butter and starting to swell
and burst, then add a few ladlefuls of
/5q/3ozl1 cup lresnty grateo
the hot stock. with the saffron liquid and

salt and pepper to taste. Stir constantly
butter has melted, then taste and

adjust the seasoning, if necessary.
over a low heat until all the stock has
Transfer the risotto to a warmed
been absorbed. Add the remaining
serving bowl or platter and serve hot,
stock, a few ladlefuls at a time, allowing
with the remaining grated
the rice to absorb all the liquid before

adding more, and sttrring constantly
served separately.
75gl3oz/6 tbsp butter

1
onion, finely chopped
Parmesan cheese
After about 20-25 ninutes, the rice

should be lust tender and the risotto
golden yellow, moist and creamY
1 Bring the stock to the boil in a large

pan, then reduce to a low simrner
Ladle a little hot stock into a small
bowl. Add the saffron threads and set

aside to infuse (steeP).
2 Mel|50gl2oz14 tbsp of the butter

in a large, heavy pan untrl foaming.
Add the onion and cook over a low

heat, strrring occasionally, for about
3 minutes, until softened and

translucent but not browned.
grated Parmesan and the remaining

butter. Heat through gently until the
Parmesan
coot('s rlP
Italians always cook with unsalted
(sweet) butter.
Risotto with Four Cheeses

This is a very rich dish. Serve it with
a light, dry sparkling white wine.
Serves 4-6
40g/1 1/zoz/3 tbsp butter
1.2 litresl2 pints/5 cups chicken stock
3509/1 2oz/13h cups risotto rice
200m1/7fl ozlscant 1 cup dry
white wine
509/2oz/1/z cup grated Gruydre cheese
50gl2ozl1/2 cup diced taleggio cheese
50g/2ozl1/z cup diced
Gorgonzola cheese
50g/2oz/2/s cup freshly grated
Parmesan cheese
chopped fresh flat leaf parsley,

to garnish
2 Add the
rice to the pan
with the
1 l\/elt the butter in a large. heavy pan
onion, stir until the grains are coated
or deep frying pan. Add the onion
with butter and starting to swell and
and cook over a low heat, stirring
burst, then add the wine. Stir until it
occasionally, for about 4-5 minutes,
stops sizzling and most of it has been
until softened and lightly browned.

Meanwhile. pour the stock into a
absorbed by the rice.
separate pan, bring to the boil, then
3 Pour in a little of the hot stock.

Season with salt and ground black
lower the heat to a simmet
pepper to taste. Stir the rice over a
low heat until all the stock has been
5 Turn off the heat under the pan,
absorbed.
then add the Gruydre. taleggio,
4 Gradually add the remaining stock,

a little at a time. allowing the rice to
Gorgonzola and 30ml/2 tbsp of the

Parmesan. Stir gently until the cheeses
have melted, then taste and adjust the
absorb the liquid before adding more,
seasoning, if necessary Spoon the
and stirring constantly. After about
risotto into a warm serving bowl and
20-25 minutes, the rice will be tender

and the risotto will be creamy.
garnish with parsley. Serve the
remaining Parmesan separately.
27o Brunches, Lunches and Fork Suppers
Pancakes with Leek, Chicory

a n d Sq uash Stuff ing
Serve a chunky
tomato
sauce
with
these melt-in-the-mouth pancakes.
Serves 8
2259/gaz/2 cups plain
(all-purpose) flour
1
5g/4oz/1 cup yellow corn mea!
smll7 tsp salt

5ml/7 tsp chtlli powder
4 large (US extra large) eggs
900mlll
th pintl33/4 cups mtlk
50gl2oz/4 tbsp butter melted

For the
filling

9009/2lb butternut squash (peeled
weight), seeded and diced
large pinch of dried red chilli flakes
4 large leeks, thickly sliced

5mll1 tsp chopped fresh thyme
tsatlit
6 chicory (Belgian endive) heads, sliced
2259l8oz goat's cheese, cut inta cubes

2aAg l7 ozl 1 3/n cu ps walnuts, chopped
60ml14 tbsp chopped fresh
flat leaf parsley

509/2ozPA cup grated Parmesan cheese
90ml/6 tbsp melted butter or olive oil
2 When ready to cook the pancakes,
4 Add the ch cory and cook, stirring
whrsk the melted butter into the batter
frequently, for 4-5 minutes, unt I the
Heat a lightly greased or oiled 18cm/
leeks are cooked and the chicory rs hot,
';i
L
,,,ti
\',
eg
;'!
-*-_:t'i
7 n heavy frying pan or cr6pe pan.
but still has some bite. Cool sl ghtly,
Pour about 60ml/4 tbsp batter into
then st r in the cheese, walnuts and
the pan and cook over a medium heat
pars ey. Season to taste.
for
2 3 minutes, until
set and lightly
browned underneath. Turn and cook

rhe parcal e on rhe )econo srde'or
5 Preheat the oven to 200'c/400'F/
2 3 m nutes.
dish. Spoon 30-45m
Lightly grease the pan
after every second pancake.
Gas 6. Light y grease an ovenproof
l2-3 tbsp f
lling
on to each pancake. Ro I or fold each

pancake to enc ose the filling, then
Io "na(e rhe filling, hedl Ll-e o I rn a
1 Sift the flour, corn meal, salt and ch
li
large frying pan. Add the squash and
wel
powder nto a borvl and make
place in the prepared dish.
cook, stirring frequently, for about
5 Sprinkle the Parmesan over the
the centre. Add the eggs and a little
10 mlnutes, until almost tender. Add
pancakes and drizzle the me ted
ml k. Wh sk together, gradua ly adding
the chilli flakes and cook, stirring, for
butter or olive oil over. Bake for
the remainrng milk.
1 2 minutes. Stir
in the leeks and
lhyne a-d cook for 4-5 ninutes.
10
5 1.li1Jles,
urt I the
bubbling. Serve hot.
cheese
is
lndian Mee Goreng

This colourf ul noodle dish is truly
international, combining lndian,

Chinese and Western ingredients.
ln Singapore and Malaysia, it can
be bought from many street stalls.
Serves 6
4509/1 lb fresh yellow egg noodles
1 5g/4oz fried or plain tofu
60-90mll4-O tbsp vegetable oil
2 lf
2 eggs
half, refresh it in a pan of boiling
the onion and garlic and stir-fry for
30ml/2tbsp water
using fried tofu, cut each cube in
Heat the remaininq oil in a wok. Add
water, then drain well Heat 30ml/
2 3 minutes. Ad the drained noodles,
onion sliced
2 tbsp of the oil in a large frying pan.
soy sauce, tomato ketchup and chilli
lf using using plain tofu, cut into
sauce. Toss well over medium heat for
15ml/1 tbsp light soy sauce
cubes, add to the pan and cook until
2 minutes, then add the diced potato.
3045m112-3 tbsp tomato ketchup
brown, then lift it out with a slotted
Reserve half the spring onions for the
5ml/1 tbsp chilli sauce (or to taste)
spoon and set aside.
garnish and stir the remainder into
the noodles with the chilli. if using,
large cooked potato, diced

Beat the eggs with the water Add to
and the tofu.
4 spring onions (scallions), shredded
1 2 fresh green chillies, seeded and

thinly sliced (optional)
the the frying pan and cook without

stirring until just set- Flip over, cook the
5 When hot, stir in the omelette strips.
other side briefly, then slide it out of
Transfer to a hot platter and serve
the pan, roll up and slice thinly into
immediately, garRished with the
narrow strips.
remaining spring onions.
1 Bring a large pan of water to the

boil, add the fresh egg noodles and
cook for just 2 minutes. Drain the
noodles and immediately rinse them
under cold water to stop any further

cooking. Drain again and set aside.
cooK's TrP
Nowadays, many supermarkets provide a
guide to the heat of the chillies on sale.

This is helpful, but not always completely
reliable, as even different pods from the
same plant may vary As a general rulg
dark green chillies tend to be hotter than

pale green ones and pointed, thin chillies
hotter than large; blunt ones.
Black Pasta with Ricotta

This is designer pasta
- which is
coloured with squid or cuttlefish
ink - at its most dramatic, the kind
of dish you are most likely to see at
a fashionable ltalian restaurant.
Serve it for a smart party supper - it
will create a great talking point.
3 Drain the pasta. Heat the olive oi

gently in a clean pan and add the
pasta with the chilli and salt and
pepper to taste. Toss quickly over a
high heat to combine.
4 Divide the pasta equally among four

warmed bowls, then top with the
ricotta cheese. Sprinkle with the basil
Serves 4
leaves and serve immediately. Each
j00g/7 oz dried black pasta
1 Cook the pasta in a large pan of
diner tosses their own portion of pasta
60ml/4 tbsp ricotta cheese
liqhtly salted, boiling water for about
and cheese.
60ml/4 tbsp extra virgin
8-1 0 minutes, until tender but still firm
olive oil
vaRtrtTtotu
to the bite.
1 small fresh red chilli, seeded and

finely chopped
lf you prefer, use green spinach-flavoured
2 Meanwhile, put the ricotta
in a
pasla or red tomato-flavoured pasta in
small handful of fresh basil leaves
bowl, season with salt and pepper to
place of the black pasta. Alternatively, for
taste and use a Iittle of the hot water
an equally dramatic contrast, try magenta
from the pasta pan to mix it to a
pasta, flavoured with beetroot (beet) or
smooth, creamy consistency.
golden brown wild-mushroom pasta,
Paglia e Fieno with Walnuts and Gorgon zola

Cheese and nuts are popular
3 Sprinkle the walnuts and grated
ingredients for pasta sauces. The

combination is very rich. The
contrasting colours make this dish
look particularly attractive. lt needs
Parmesan into the cheese mixture and
add plenty ot black pepper. Continue

to stir over a low heat until the mixture
forms a creamy sauce. Do not let it boi
no accompaniment other than

wine - a dry white would be good.
or the nuts will taste bitter, and do not
Serves 4
discolour it.
cook the sauce for longer than a few

minutes or the nuts will begin to
Sml/1 tsp finely chopped fresh sage, or
pan over a low hea1, add the sage and
bowl, then add the sauce and toss
2.5m\/1/2 tsp dried, plus fresh sage
stir it around. Sprinkle in the diced
well. Serve immediately, with more
leaves, to garnish (optional)
Gorgonzola and then add the
5g/4oz/7 cup diced
mascarpone. Stir the ingredients with a
black pepper ground on top. Garnlsh

with sage leaves, if using.
Gorgonzola cheese
wooden spoon until the cheeses are
Melt the butter in a large, heavy
4 Drain the pasta, tip it into
45ml/3 tbsp mascarpone cheese
starting to melt. Pour in the milk and
coot(,s Ttp
75ml/5 tbsp milk
keep stirring.
To cook pasta
2759/1 0oz dried paglia e fieno
509/2oz/1/t cup walnut halves, ground

Parmesan cheese
ground black pepper
a warmed
to perfection, bring the pan
of water back to the boil after adding it
2 Meanwhile, cook the pasta in a large

pan of lightly salted, boiling water for
and time the cooking from that moment.
about 8-1 0 minutes, until tender but
turn the heat right down. Test the pasta
still firm to the bite.
for readiness by biting a small piece.
Pasta needs to boil, not simmer, so do not
n-
,
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brunche

to eat, go down well for these light meal

touch to informal entertaining.

216 Brunches. Lunches and Fork Suppers

Griddled Tomatoes on Soda Bread

Nothing could be simpler than this

bread. Place the tomatoes on top of

shavings of Parmesan cheese

transform it into something really

and serve immediatelY with the

Brush a griddle pan with olive oil

of oil required for cooking the tomatoes,

cook, turning them once, for about

watching their weight. lt also gives the

6 tomatoes, thicklY sliced

4 minutes. untrl softened and slightly

balsamic vinegar, for drizzling

(broiler) to high and line the rack with

thin shavings of Parmesan cheese,

have been cooked on a barbecue

fo l. Brush the tomato slices with oil

4-6 minutes, until softened.

Substitute sherry vinegar for the balsamic

Brunches, Lunches and Fork Suppers 217

Baked Mediterranean Vegetables

turning them into

small aubergine (eggplant), trimmed,

halved and thickly sliced

5g/4oz/1 cup plain

300m1/1h pint/11/a cups milk

30ml/2 tbsp fresh thyme leaves

2 large courgettes (zucchini)

red (bell) pepper

I yellow (bell) pepper

60-75m1/4-5 tbsp sunflower oil

30ml/2 tbsp freshly grated

the aubergine in a colander or

sieve, sprinkle generously with salt and

Whisk the batter again, then pour it

over the vegetables and return the

roasting pan to the oven for a further

5 Reduce the oven temperature to

0-'l 5 minutes, until the batter

is crisp around the edges. Sprinkle

lvleanwhile, to make the batter. beat

3 Cut the onion into quarters and

the egg in a large bowl, then gradually

the courgettes. Seed and quarter the

beat in the flour and a little milk to

peppers. Put the oil in a roasting pan

make a smooth, thick paste. Blend in

Parmesan and herbs and serve.

oven Io 22O"C/425"F/Gas 7. Add all

and pepper, blend until smooth. Cover

turn in the oil to coat them well and

pan really hot before adding the batter, or

in a cool place until required.

until they start to cook.

ovenproof dish that is not too deep.

the rest of the milk, add the thyme

It is essential to get the oil in the roasting

218 Brunches, Lunches and Fork Suppers