PAW's Recipe of the Month October - Casket of Scallops

Life is ever interesting. Whether regarded as a pantomime or charade, I find it ever amazing how one face betrays another. The rich spiders web that some weave, whether it be an everyday person, a magician or chef. Each intricately plays their game, not telling the truth but carefully telling no lie. Often giving just so much to wet an appetite but without the detail. So many wonder how these marvels occur and some innocently just accept without question.

As the years have passed by, many tricksters have been exposed and exposed they should be as transparency and honesty is a call of the day, though sometimes an illusion should remain and the magic kept. You yourself have to decide just how honest you have to be and what effect your actions would be or will be on others. 

Each situation has to be judged separately. Who has the right to shatter the excitement of Christmas or the magic of the Tooth Fairy. Whether fictional or not, we all deserve magic in our lives and have to believe that someone somewhere, thinks enough to care, to create some appreciative magic and make us feel special.

That aside, honesty among groups of people is left to the situation. I was horrified some years ago when I learnt having shared a delicious Chicken Recipe I was castigated for using Tomato Ketchup as an ingredient – which “they” proclaimed “they” could never do – but who was to know unless they told the recipients. 

I have to confess that I have been caught being too honest on several occasions and paid the price. With hindsight, would I have done anything different, the answer would be no. The truth has always to win, though I know many who sit in defiance and sit behind their other face and so to the rich web of life. 

So I share this month’s recipe honestly.  I created from ingredients in the fridge and freezer – the result – I was delighted and so were the recipients.

Casket of Scallops and Asparagus

Quantities can be adjusted depending on the number of people to be served

Ready rolled Puff Pastry – cut and baked - making square Vol au Vents

Leeks – chopped and sweated in a little butter in the microwave

Salad Potatoes – cooked and sliced

Scallops – if using King you might slice them in two making two rounds

Asparagus Spears – blanched in boiling water and chilled

Tin of Lobster Bisque or Fish Soup

Brandy

Double Cream and Butter.

(You could use other fish like Lobster, Monkfish, Tuna or uncooked Prawns – Broccoli or Cauliflower Florets instead of Asparagus)

1. Put the soup into a pan and heat.

2. Add the cooked Leeks, Potatoes, Scallops and continue to heat just enough to cook the Scallops (if using other fish you may choose to cook it first) – just a few minutes.

3. Now add a slug of Brandy and some Double Cream to enrich the mixture. At this point add an egg yolk or two and some knobs of butter. This will thicken the liquid content (be sure not to boil it as it will curdle)

4. Pour boiling water onto to Asparagus and drain

5. Spoon the fish mixture into warmed Vol au Vents – top with Asparagus and top with the lid and serve.

A meal in itself – enjoy and don’t tell you used a tin of soup or ready made pastry !!

PAW's Recipe of the Month September - Alternative Salads

I do find it interesting when serving foods and catering parties the reactions from the consumers. Polite etiquette, I guess necessitates complimentary affirmations but sometimes my surprise is over the simplest of things that perhaps had never been thought of or a surprise shock to the palate that delights. Vibrant colours and tingling flavours often create sounds of glee which can be very heart warming warmth for appreciation of one’s efforts. These are usually followed by pleas for the recipe which sometimes I try and avoid in order to maintain the signature. However on this occasion I shall oblige and share with all. Two salads, to delight both in flavour and colour.

Watermelon with Mint & Feta

Cubes of Seedless Chilled Watermelon – drained for excess juices.

Freshly chopped Mint

Combination of Lime Juice and Olive Oil about 2 to 1

Feta Cheese

1. Place Cubed Melon into a bowl and dress with the Olive Oil and Lime Dressing.
2. Add Chopped Mint and sprinkle with Crumbled Feta

This is all best done not more than an hour before serving and you must be careful not to bruise the Watermelon.

Aubergine with Yoghurt

Slices of Aubergine sprinkled with Olive Oil and Roasted in a hot Oven till Golden – cool

Thick Greek Yoghurt

Pomegranate Seeds

For the Dressing: Olive Oil – Red Wine Vinegar – Molasses Syrup – Crushed Clove of Garlic – Finely Chopped Mint

1. Lay out the Aubergine onto a platter – top with Yoghurt
2. Drizzle the dressing over and further decorate with Pomegranate Seeds and Sprigs of mint

Both are very good compliments to a BBQ’d or Roasted joint. Enjoy

PAW's Recipe of the Month August - Crusted Loin of Cod

We have traversed along way now from the classic mashed potato which seemed to be the staple of every meal years past. Not sure whether it is not wanting to peel or dietary changes concerning carbohydrates. Maybe Pasta and Rice was more convenient though oven chips seem to be very popular. Personally I don’t think you can beat a good Roast Potato or a nice Mashed Potato. Though I do have to say the Potato variety is very important and we do not get much variety at the supermarkets these days. A trip to the local Farm Shop can be very rewarding – why not buy a bag and keep in a cool dark place and you will keep the potatoes whilst you use them up. I do find that steaming potatoes for mash much better than boiling – sometime I will add Parsnips or Celeriac, Carrots, Beetroot, Swede to add something different. Or when mashing add some Horseradish Cream, Grain Mustard, maybe even Pesto. Mash of course can be made in advance. I then put in into an oven proof dish and top with knobs of butter. When I want to serve I put it into a hot oven and crisp the top till golden. My “Crusted Mashed Potato”

I am not a great lover of the fashionable Baby New Potatoes as they often explode in the pan and become soup. Better the so called Salad varieties like Charlotte or Vivaldi. Tossed with a little butter or how about some Pesto or even some marmite (I like doing that with Roast Potatoes) Again for a party I may boil the potatoes and toss in the pesto – leave to one side to cool. When I want to serve – into a hot oven till golden and heated through and hey presto.

It is also interesting how some of the Readymade Soups can be applied to add a Sauce to a dish like an oven baked Chicken Fillet or Fillet of Fish. Maybe even use them and add other things to it – all for the sake of something quick.

Crusted Loin of Cod

Portions of Loin of Cod

Low fat Yoghurt

Pesto – Green or Tomato or Red

Freshly chopped Parsley

1. Place the Fish in an Oven Proof Dish, Season and drizzle with a little Olive Oil.
2. Place in a pre heated hot oven
3. Mix together some Yoghurt, a couple of teasoopns of Pesto and some Chopped Parsley.
4. After about 10 minutes remove Fish and pour over the mixture. Either return to the oven or place under a hot grill to glaze and colour and serve.

PAW's Recipe of the Month July - Cheese and Basil Tart

Whilst it can be very soul satisfying to start making something from scratch, you mustn’t not make something to tickle our culinary palate because it takes too long. 

Whilst some may call it cheating the word and expression ‘convenience food’ is categorised aptly to “save time”. I guess one item I am sure we all use are cans of chopped tomatoes negating the necessity of peeling and de-seeding fresh tomatoes for casseroles, stews and pasta sauces. Oh that’s assuming you don’t use the “convenience” of ready-made pasta sauces.

As with all convenience foods some are good, some not so good, this all depends on your palate and preference. It certainly comes to the fore when I use Instant Potato Mash for thickening Soups like Leek and Potato or Watercress.

I have mentioned before my two types of shopping mode – the first ‘list and time schedule’ the second ‘cruise the shelves’ This is always rewarding and certainly a source of inspiration on many occasions. Baguettes to Bake – Pain au Chocolate – Danish Pastries – Cookie Dough for little ones to make their own cookies. Prepared Artichoke Hearts – Palm Hearts – Pulses ready for Salads or Casseroles or whizzing to make dips.

There is also the balance between fresh and prepared. One of mine is Brussels Sprouts. I buy frozen purely from an economical stand point – I don’t throw half of them away when preparing. Yes I hear the words they don’t taste the same – Oh really!

So to Pastry. Yes I do like my own Short Crust especially for Apple Pies. I haven’t made Puff Pastry for many years and find ready-made just the job for so many different things and of course ready-made Filo Pastry is wonderful too. With very little effort a few ingredients can be topped with a crust or a dish lined and the centre filled, baked and Hey Presto a delight is magically conjured up as always, your imagination is the only boundary.

Cheese and Basil Tart

1 pack of ready rolled Puff Pastry

Jar or tub Basil Pesto

Capers

Pitted Black Olives

8ozs Mozzarella

Egg – beaten

Fresh Basil for Garnish

1. Roll out Pastry onto a baking sheet and score round the edge with a knife about ¼ inch border (don’t cut through)
2. Spread Pesto over inner section. Scatter Capers & Olives over and then put pieces of Mozzarella over.  Brush the edges with Egg wash.
3. Place in a pre heated hot oven (200 C) and bake till golden brown about 10 – 15 mins.
4. Sprinkle with Fresh Basil Leaves and service in slices.

Using the same principles you can cut the Pastry into small squares and make individual tarts. Change the ingredients – Tomatoes maybe – Asparagus – Artichoke bottoms – and of course many other types of Cheese.

PAW's Recipe of the Month June 2016 - Chicken Salad

As I sit at my desk one would think Summer had evaporated and the grey doom and glue had taken over. However ever optimistic one must focus on bright hazy summer days. Our food desires change to lighter more interesting foods with colour and texture - whether plucked from the garden, local farm shop or sliding through the local supermarket.

Cold collations - salads - meats - BBQ's the choices are endless. What ever you choose can be tickled with a flavoursome sauce. Buy it - or make it, the choice is entirely yours - though I would recommend you have an adventure. Think of sweet - sugar - honey - fruit juices - conserves. Then acid - vinegars - citrus. A carrier like oil (many different types) - yoghurt - mayonnaise - sour cream. You can make Salsas - and garnishes. Then herbs, mustards, spices. Look for recipes to give you a guide and then try adding something new or growing in the garden. Pungent smells of the intoxicating Basil, Rosemary and Lavender.
Bitterness of Rocket and Chicory. Tomatoes are best kept in the kitchen and not in the refrigerator - Strawberries are best at room temperature instead of from the fridge - try putting elder flowers draped on top for a few hours with a sprinkling of Icing Sugar.

Lettuces and Leaves of all kinds. Young Dandelion leaves - Nasturtiums Leaves and Flowers. So many can be grown in pots on windowsills and then of course shoots and beans readily germinated for nutrition.

Whether you use a firm favourite or add a little extra something - tickle the taste buds with colours, smells and textures they are all out there ripe and ready for plucking.

Chicken Salad 

1.5 lbs of Freshly cooked, diced Chicken Breast
4 ozs each of Pecan Nuts and Walnuts freshly roasted till golden
4 ozs Mayonnaise and 4 ozs Sour Cream mixed together
Small bunch of chopped Tarragon
8 ozs halved Seedless Grapes
Spoon of grain Mustard - optional

Prepare all the ingredients. Place in a bowl and stir up.

Tip onto a bed of fresh crisp Salad Leaves. Sprinkle with a little more chopped Tarragon or Parsley and serve.

Try a Tomato and Red Onion Salad with Shredded Basil - or a grated Carrot Salad with Soaked Sultanas and Vinaigrette. How about some Jersey Mids, a Jacket Potato or just freshly baked loaf of Ciabatta. 

PAW's Recipe of the Month May 2016 - BBQ Chicken

It has always been a puzzlement to me how suddenly I have an inspiration or thought for no reason at all - whether it is the sight of some particular food or something that needs using up – dishes are created and served and tickle the palate. Where you get your inspiration I am sure must cause amusement. Perhaps - thumbing through a magazine – watching a TV programme or even a conversation with a friend. One thing for sure is that you don’t have to confess how you have created your offering. I always find it strange when someone asks for ‘the recipe’ Many times I have created on a whim rather than following a recipe so the written word is unavailable.

The other source of inspiration can be the acquisition of a new gadget. The accompanying recipe book can often add a few more dishes to the repertoire. Indeed looking back over my old recipes from when I was doing Cookery Schools in Country Houses I came across this month’s. Boy I did have some trouble when I prepared it. The confession of the ingredients caused concern - but the result triumphant and certainly did not tell the tale of its ingredients. So if you can be shameless – give it a go and don’t forget “you don’t have to confess”

BBQ Chicken (6)

12 x Boneless Chicken Thighs (2 per person)

1 Large Onion – peeled and chopped

1 Clove Garlic – chopped

4 Sticks of Celery – chopped

Knob of Butter – Olive Oil

1 Small Bottle of Tomato Ketchup

1 Bay Leaf

1 tsp Dried Thyme

½ tsp Allspice

3 Tbs Worcester Sauce

1 tbs Vinegar

3 ozs Dark Brown Sugar

Fry the Chicken in a little Butter and Oil till golden on both sides – set aside.

Sweat off Onions, Garlic, Celery without colour.

Add all other ingredients and mix.

Put Chicken into an ovenproof dish with a lid and pour over the Sauce.

Place into a medium oven about 180C for about 1 hour and serve with Steamed Rice or Potatoes

This can improve if made a day in advance.

PAW's Recipe of the Month April - Berry and Pear Crumble with Orange Custard

When I started ‘Cookery Schools in Country Houses’ in the early 90’s there were hardly any Cookery TV programs. Little did we know just how much they would dominate our lives in subsequent years. I always remember that the most popular theme was ‘Dinner Parties’ Simple but Impressive’ This theme has been over the years replicated in the monthly recipes – when writing, simple and easy to follow methods with key ingredients, without a long waffle to flower it up. It has also assumed some degree of kitchen competence.  

TV Cooking now often has an entertainment value for many, rather than being inspirational for creating culinary delights The statistics even today are high on those that either don’t cook or cannot cook and rely on ready bought meals or take-away.

Of course this is obvious by the volume of meals available at popular supermarket chains. I often wonder what peoples taste buds are like if all they eat are ready meals loaded with preservatives and flavour enhances with often very little in the way of key ingredients.

This was a mission challenge for me when an elderly friend with a passion for Rhubarb Crumble asked me to make one, commenting that the bought ones were high on Crumble and very little on Fruit. I made as requested and delivered. My further mission purchased for her some ready Poached Rhubarb in tins and packets of Ready Made Crumble – she now has Crumble whenever she wants.

This brings me to my recipe for this month a glorious cheat which should not be confessed to. Little twists customise the dish and personalise it.

Berry and Pear Crumble with Orange Custard

1 Pkt of Frozen Mixed Berries

2 Tins of Poached Pears halves (You can you ripe fresh ones peeled and cored)

Raspberry or Strawberry Jam (optional)

Pkts of Ready Prepared Crumble Topping (Good store cupboard item)

Mixed Spice or Cinnamon

Carton or Tub of ready Made Custard

1 Large Orange

Orange Liqueur (optional)

1. Place Frozen Berries in to an ovenproof dish and defrost.
2. Scatter drained Pear halves over and add spoons of Jam if desired
3. Mix Crumble topping with a little Spice of choice. (You could add some Desiccated Coconut or Rolled oats if you choose)
4. Pour over Fruit and cover – you may need two packets.
5. Bake in a hot oven till golden
6. Take the zest of the orange and mix with the custard and add liqueur if required heat - either gently on the stove or in the microwave and serve.

Great for a mid week pudding or even better Sunday Roast Luncheon – enjoy !