Lindy Wildsmith, freelance food and recipe writer

ChI am tempor

Chris

Recipe pages

FEBRUARY 2009

LOVE ITALY

Smoked salmon hearts

Cuoricini al salmone – makes lots and lots!!!!

200 g smoked salmon

250 g mascarpone cheese

100 g mayonnaise

2 tablespoons lemon juice

2 tablespoons brandy

Teaspoon Tabasco

Sliced wholemeal bread

cayenne pepper for serving

Put all the ingredients in a liquidizer and reduce to a smooth paste. Transfer to a dish, cover and stand in the fridge over night or for a few hours.

When ready to serve; cut heart shapes out of fresh bread, spread with the smoked salmon mixture, sandwich together and serve. Alternatively toast the bread cut out the heart shapes, spread with pate and sprinkle with cayenne.

Strawberry Risotto
Risotto all fragola

Serves 2

200 g small strawberries
1 glass of white wine

80 g butter
1white onion, finely chopped
200 g risotto rice
500ml vegetable stock

Sale e pepe

1 tablespoon finely chopped mint plus 4 mint leaves for serving

3 strawberries cut into quarters for serving

Marinate the strawberries in the wine for a few hours. Strain off the wine and reserve for later use. Liquidise the strawberries.
Put a large pan over medium heat and add 25 g butter. When it has melted add the chopped onion and a couple of tablespoons of extra virgin olive oil and cook until transparent – do not be tempted to increase the heat, the onion should not change colour. Add the rice and gently toast for a few minutes. Add the wine used to marinate the strawberries and leave to evaporate. Add the hot stock a ladle at a time and keep mixing the risotto with a wooden spoon until all the stock is used up and the rice is cooked al dente. About five minutes before you reach this stage stir in the pureed strawberries and salt and black pepper to taste and the final ladle of stock. When the risotto is ready, stir in the remaining butter and leave to stand for five minutes. When ready to serve stir in the remaining strawberries and the chopped mint and serve at once.

Pasta with oysters, prawns, cherry tomatoes and rocket

Fettucine ostriche, gamberi, pomodorini e rucula

Serves 4

8 fresh oysters

8 raw shelled scampi prawns

8 cloves garlic, peeled and crushed

Salt and freshly ground black pepper

80g rocket

12 cherry tomatoes pierced with a sharp knife

Handful of rocket to serve

200g fettucine

Open the oyster shells and take out the oyster, taking care to reserve the juices. Cut the oysters and the prawns into slivers.

Heat a large frying pan, add enough olive oil to cover the base, add the garlic and cook until they become golden; discard.

Add the sliced oysters and prawns and turn in the oil and cook until golden, add salt and pepper, the oyster juices and 50 ml water.

When the juices start to bubble fold in the rocket and the cherry tomatoes

Meanwhile cook the pasta, strain al dente and add to the pan containing the oyster and prawn mixture and toss until well coated.

Serve topped with extra rocket.

Sea bream fillets with truffle oil
Filetti di orata al Tartufo

Serves 4

800 g sea-bream or sea bass fillets
8 tablespoons extra virgin olive oil

Juice of ½ lemon

2 cloves garlic finely chopped

Salt and freshly ground black pepper

Truffle flavoured oil

Handful parsley finely chopped

Put the olive oil, lemon juice and chopped garlic in a screw top jar and shake well. Arrange the fish fillets in a shallow dish and pour the marinade over the top and leave covered for 4 – 5 hours. Turn once during this time.

Heat a non stick pan and fry the fish fillets on both sides until golden. Transfer to serving plates. Add salt and pepper and drizzle with truffle oil. Sprinkle with chopped parsley and serve at once.

Roast stuffed fennel

Finocchio arrosto

Serves 4

2 large fennel bulbs cut into quarters

2 thick slices of white bread, crusts removed and cut into squares

2 cloves garlic

Handful of parsley

Salt and pepper

Boil the fennel until cooked al dente in salted water, drain.

Put the parsley, garlic and seasoning in a blender and chop finely, add the bread and reduce to a fine crumb.

Open the fennel layers and fill with a little of the breadcrumb mixture. Arrange on a baking tray and sprinkle any remaining crumbs over the top. Drizzle with oil and bake until the fennel tips and the excess crumbs become crispy.

When serving with fish sprinkle the crispy excess crumbs over the fish.

Chocolate custard cream pancakes

Le crepes al cioccolato

Chocolate pancakes

1 egg plus 1 egg yolk

60 g flour

40 g cocoa powder

5 tablespoon cream

200 ml milk

1 tablespoon caster sugar

Butter or oil for frying

Filling

250ml milk

30g grated dark chocolate

4 egg yolks

150 g caster sugar

20 g flour

50g ground toasted hazelnuts

Icing sugar to serve and a tablespoon of extra crushed toasted hazelnuts

First make the filling
Put the milk in a pan, add the grated chocolate and gently heat until the chocolate has melted and the milk is hot. Beat the yolks with the sugar until pale and frothy; add the flour and whisk well. Add the warmed chocolate milk a little at a time whisking as you do so. Transfer the sauce to a pan and set over a gentle heat. Stir constantly until the sauce has thickened. Add the ground hazelnuts and leave to cool.

For the pancakes sift the flour and cocoa into a large bowl, make a well in the centre, add the eggs and mix well adding the milk and cream a little at a time until a smooth batter is formed, stir in the sugar and whisk until frothy. Leave to stand for 30 minutes.

Heat a frying pan and melt a knob of butter and swirl around the pan – pour off any excess butter into a small dish. Add a ladle of batter to the pan, swirl it around and pour any excess batter back into the bowl. When the pancake is set turn it over and fry on the other side until set. Transfer to kitchen paper and leave to cool. Repeat until all the pancakes mixture has been used up.

Put a spoonful of the custard cream in the centre of each pancake and fold the pancake around it creating a parcel; transfer to an oven to table dish. When ready to serve put them in a pre-heated oven 200C gas mark 6 until hot, say ten minutes and serve with vanilla ice cream, clotted cream or whipped cream dusted with icing sugar and a few crushed roasted hazel nuts.

Wednesday January 7^th 2009

Super Foods

At Orles Barn

Restaurant with rooms

Ross-on-Wye

Menu

Smoked mackerel, poached egg and beetroot tians @/*

Mackerel contains omega three and fatty acids for a healthy heart; it is also rich in vitamins and minerals. Eggs are a rich source of everything from protein to vitamins to healthy monounsaturated fat. Beetroot is rich in iron and magnesium, known as the vitality plant. Specific anti-carcinogens are bound to the red colouring.

Watercress and potato soup @F*+30min

Watercress is rich in vitamin C, calcium, iron and folic acid. It contains anti-cancer phytochemicals such as beta-carotene and flavonoid

Bolivian Brazil nut pesto Q@

Brazil nuts have about 2,500 times as much selenium as any other nut. Selenium is a powerful antioxidant which has been proven to protect against heart disease and cancers like prostate cancer.

Brazil nuts high selenium content also discourages the ageing process and stimulates the immune system. In a study of patients with early Alzheimers disease, antioxidants - including selenium - boosted mood and mental performance. Like all nuts, brazil nuts are an excellent source of protein and fiber. Brazil nuts are high in minerals including zinc and magnesium, and contain useful amounts of phosphorous, copper and iron.

Salmon in a white wine and caper sauce Q*+ 15 min

Contains omega three, reducing blood clotting and inflammation; reduces likelihood of heart attack and protects against dementia.

Broccoli, baby spinach leaf and avocado salad Q+ 5 min

Vitamin C and folic acid prevents heart disease, helps fight against impaired eyesight and fights cancer.

Nutrient-rich Spinach contains antioxidants and anti-cancer agents. It has also been shown to help those suffering from osteoporosis, heart disease, colon cancer, arthritis and other diseases.

Avocados are a surprisingly complete food, with fourteen minerals including sodium and potassium. Vitamins in avocados include A, several B-complex, C, and E, as well as phosphorus and magnesium. They’re also a great source of antioxidants like vitamins E and C.

Apple and goji berry crumble FQ 25min

One apple contains a quarter of our vitamin C requirement. The pectin can help lower blood pressure. Tit is a carbohydrate with low GI index.

Goji berry is a native of the Himalayas and has an abundance of health benefits. It is the most potent anti-aging food, having high antioxidant properties. High in iron and vitamin C it is renowned for improving the complexion of skin, improving vision, increasing the production of sperm, nourishing the liver and kidneys and more.

Smoked mackerel, poached egg and beetroot tians @/*

makes 4

2 smoked mackerel fillets, 2 teaspoons horseradish, two teaspoons lemon juice and two tablespoons mayonnaise mashed together thoroughly with salt and freshly ground black pepper to taste and kept in the fridge until required.

100g cleaned celeriac coarsely grated and mixed with 1 tablespoon snipped spring onion greens, 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, salt and pepper to taste.

2-3 small cooked beetroot sliced and tossed in olive oil, salt pepper and finely chopped parsley

4 eggs

Extra chopped parsley for serving

4 Tian rings

Set the tian rings in a pan of shallow simmering water; the water should come just below the top of the tian rings. Crack the eggs one at a time into a cup and then carefully transfer into the tian rings. Poach for two to three minutes or until set. Have ready on a plate a double sheet of kitchen paper. Using a slotted spoon transfer the tian rings containing the eggs to drain on the paper. Slide off the rings and leave the eggs to drain.

Set the rings on 4 serving plates. Divide the smoked mackerel mixture between the four rings and press down creating a layer 1-2 cm thick. Put a poached egg on top and cover with a layer of the celeriac mixture. Press down lightly and level. Arrange 4 slices of beetroot on top; press down gently and sprinkle chopped parsley on top. Slide off the rings and serve.

Watercress and potato soup @QFcooking time 30minutes

Serves 4-6

1 bunch chopped spring onions

half a grated nutmeg

3 bunches or 2 bags (120g each) of watercress – roughly chopped

300 g potato, peeled and diced

1 L stock

70 ml single cream - optional

Salt, freshly ground black pepper

extra virgin olive oil

For serving

extra sprigs of watercress

30 ml of single cream

Heat a large pan over medium heat, add enough olive oil to cover the base and add the chopped spring onion and the grated nutmeg; reduce the heat and simmer for 3 minutes. Add the chopped watercress and diced potato, cover and simmer for ten minutes. Add half the stock and bring to simmering point and simmer lid on for 20 minutes. Add salt and pepper to taste. Liquidise until smooth, return the soup to the pan and add enough stock to create a good pouring consistency and reheat and simmer for 5 minutes, add cream if using. Serve with an extra swirl of cream and a sprig of fresh watercress in the middle of each serving.

Bolivian Brazil nut pesto Q@

Serve with grilled chicken or fish or stirred into pasta or risotto or mixed with cream cheese and spread onto crostini.

100 g Bolivian Brazil nuts

20g parsley

25g parmesan cheese

2 cm fresh red chilli – seeds discarded (add more for a fiery pesto)

Pinch of salt

1 small clove garlic

120 ml extra virgin olive oil

Put the Brazil nuts in a blender and chop coarsely. Add theparsely, chilli, garlic and salt and grind until smooth, add the cheese and the oil and grind until smooth again. Stir into pasta or risotto or serve with grilled chicken.

Salmon in white wine and caper sauce Q*cooking time 15 minutes

4 salmon steaks or fillets

2 teaspoons ground cumin

2 level tablespoons capers – rinsed and dried

2 level tablespoons chopped parsley

100ml white wine

2 heaped tablespoons mayonnaise

Salt and freshly ground black pepper

Rub fish with ground coriander, olive oil and freshly ground black pepper. Heat a non stick pan over medium heat, add the fish; fry on both sides to brown. Add the wine and turn the fish in it until the wine has reduced to half its original quantity. Add capers, one tablespoon of parsley and two tablespoons of water and cover. Reduce the heat to minimum and leave for say 10 minutes. Take care not to over cook the fish; it should be just set in the middle (introduce the point of a knife to the centre of the thickest part of the fish – it should be barely opaque.

Transfer the salmon to serving plates and keep warm. Add the mayonnaise to the pan juices while still bubbling – stir to heat though – add extra hot water if the sauce thickens too much. Pour over the fish and top with extra finely chopped parsley. Serve with a baked potato and broccoli and avocado salad or roasted fennel.

Broccoli, baby spinach leaf and avocado salad – Q cooking time 5 minutes serves 8

Serve as an accompaniment to fish, meat or poultry or served stirred into freshly cooked pasta

400 g broccoli cut into bite size pieces or 250 g of broccoli and 150 g sugar snap peas

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Pinch of chilli powder

1 ripe avocado

2 hands full of baby spinach leaves or rocket

Boil Broccoli and sugar snap peas if using in lightly salted water for say 3-4 minutes, drain thoroughly and put in a salad bowl, add three tablespoons of extra virgin olive oil, salt, pepper and two pinches of hot chilli powder and mix well. Leave to cool. Put the lemon juice with a good pinch of salt in a small bowl, add the avocado cut into small cubes and mix well; add to the broccoli along with the baby spinach leaves and toss again.

Apple and goji berry crumble FQ cooking time 25minutes

Makes 4

100 g flour

40 g butter from the fridge

20 g whole rolled oats

40 g caster sugar

1 sachet or vanilla sugar or a few drops of vanilla essence

Zest of half a lemon

50 g goji berries

1 large cooking apple, peeled and cut into thin slices

Extra sugar to taste

Extra butter for greasing

4 tian rings, baking parchment and a baking tray

Rub the butter into the flour lightly with the fingertips until it resembles breadcrumbs. Stir in the oats, sugars and lemon zest. Grease the tian rings and set on a baking tray lined with baking parchment. Spoon enough crumble mixture into each tian ring to make a layer 1 centimetre thick and press down with the back of a spoon to create a solid base. Sprinkle a few goji berries to form a layer on top. Fill the ring with slices of apple leaving 1 cm free for the crumble mixture. Press the apple down well and sprinkle a teaspoon of sugar over the top. Heap the crumble mixture on top but do not press down. Cook at 200C for ten 25 minutes, reducing the oven temperature to 160C if the crumble show signs of burning. The crumble should be crunchy and the apple tender. Run the point of a sharp knife into the centre if the apple is tender it will not offer any resistance to the knife.

· * each star represents 30 minutes or less preparation time

· @ can be prepared in advance @/ but needs some final touches

· + cooking time

· Q start to finish under half an hour

· F can be frozen

Christmas Standbys

Festive hot navy punch *@/Q

Fallen angels *@/Q

Gravalax F@*+1-3days curing

with dill sauce Q@

Pork Wellington @/*+45 minutes

Portabello boot @/*+30minutes

Roast butternut squash with cherry tomatoes and walnuts *@/+40minutes

White Christmas, chocolate truffle cake F@*+35minutes

· * each star represents 30 minutes or less preparation time

· @ can be prepared in advance @/ but needs some final touches

· + cooking time

· Q start to finish under half an hour

· F can be frozen

Hot navy punch @/ - makes 12 glasses

1 bottle of red wine

750 ml freshly brewed tea

50 ml lime juice

100 – 375 ml dark rum

100 - 200 g sugar

1 cinnamon stick

Slices of lime for serving


	ChI am tempor Chris Recipe pages FEBRUARY 2009 LOVE ITALY Smoked salmon hearts Cuoricini al salmone – makes lots and lots!!!! 200 g smoked salmon 250 g mascarpone cheese 100 g mayonnaise 2 tablespoons lemon juice 2 tablespoons brandy Teaspoon Tabasco Sliced wholemeal bread cayenne pepper for serving Put all the ingredients in a liquidizer and reduce to a smooth paste. Transfer to a dish, cover and stand in the fridge over night or for a few hours. When ready to serve; cut heart shapes out of fresh bread, spread with the smoked salmon mixture, sandwich together and serve. Alternatively toast the bread cut out the heart shapes, spread with pate and sprinkle with cayenne. Strawberry Risotto Risotto all fragola Serves 2 200 g small strawberries 1 glass of white wine 80 g butter 1white onion, finely chopped 200 g risotto rice 500ml vegetable stock Sale e pepe 1 tablespoon finely chopped mint plus 4 mint leaves for serving 3 strawberries cut into quarters for serving Marinate the strawberries in the wine for a few hours. Strain off the wine and reserve for later use. Liquidise the strawberries. Put a large pan over medium heat and add 25 g butter. When it has melted add the chopped onion and a couple of tablespoons of extra virgin olive oil and cook until transparent – do not be tempted to increase the heat, the onion should not change colour. Add the rice and gently toast for a few minutes. Add the wine used to marinate the strawberries and leave to evaporate. Add the hot stock a ladle at a time and keep mixing the risotto with a wooden spoon until all the stock is used up and the rice is cooked al dente. About five minutes before you reach this stage stir in the pureed strawberries and salt and black pepper to taste and the final ladle of stock. When the risotto is ready, stir in the remaining butter and leave to stand for five minutes. When ready to serve stir in the remaining strawberries and the chopped mint and serve at once. Pasta with oysters, prawns, cherry tomatoes and rocket Fettucine ostriche, gamberi, pomodorini e rucula Serves 4 8 fresh oysters 8 raw shelled scampi prawns 8 cloves garlic, peeled and crushed Salt and freshly ground black pepper 80g rocket 12 cherry tomatoes pierced with a sharp knife Handful of rocket to serve 200g fettucine Open the oyster shells and take out the oyster, taking care to reserve the juices. Cut the oysters and the prawns into slivers. Heat a large frying pan, add enough olive oil to cover the base, add the garlic and cook until they become golden; discard. Add the sliced oysters and prawns and turn in the oil and cook until golden, add salt and pepper, the oyster juices and 50 ml water. When the juices start to bubble fold in the rocket and the cherry tomatoes Meanwhile cook the pasta, strain al dente and add to the pan containing the oyster and prawn mixture and toss until well coated. Serve topped with extra rocket. Sea bream fillets with truffle oil Filetti di orata al Tartufo Serves 4 800 g sea-bream or sea bass fillets 8 tablespoons extra virgin olive oil Juice of ½ lemon 2 cloves garlic finely chopped Salt and freshly ground black pepper Truffle flavoured oil Handful parsley finely chopped Put the olive oil, lemon juice and chopped garlic in a screw top jar and shake well. Arrange the fish fillets in a shallow dish and pour the marinade over the top and leave covered for 4 – 5 hours. Turn once during this time. Heat a non stick pan and fry the fish fillets on both sides until golden. Transfer to serving plates. Add salt and pepper and drizzle with truffle oil. Sprinkle with chopped parsley and serve at once. Roast stuffed fennel Finocchio arrosto Serves 4 2 large fennel bulbs cut into quarters 2 thick slices of white bread, crusts removed and cut into squares 2 cloves garlic Handful of parsley Salt and pepper Boil the fennel until cooked al dente in salted water, drain. Put the parsley, garlic and seasoning in a blender and chop finely, add the bread and reduce to a fine crumb. Open the fennel layers and fill with a little of the breadcrumb mixture. Arrange on a baking tray and sprinkle any remaining crumbs over the top. Drizzle with oil and bake until the fennel tips and the excess crumbs become crispy. When serving with fish sprinkle the crispy excess crumbs over the fish. Chocolate custard cream pancakes Le crepes al cioccolato Chocolate pancakes 1 egg plus 1 egg yolk 60 g flour 40 g cocoa powder 5 tablespoon cream 200 ml milk 1 tablespoon caster sugar Butter or oil for frying Filling 250ml milk 30g grated dark chocolate 4 egg yolks 150 g caster sugar 20 g flour 50g ground toasted hazelnuts Icing sugar to serve and a tablespoon of extra crushed toasted hazelnuts First make the filling Put the milk in a pan, add the grated chocolate and gently heat until the chocolate has melted and the milk is hot. Beat the yolks with the sugar until pale and frothy; add the flour and whisk well. Add the warmed chocolate milk a little at a time whisking as you do so. Transfer the sauce to a pan and set over a gentle heat. Stir constantly until the sauce has thickened. Add the ground hazelnuts and leave to cool. For the pancakes sift the flour and cocoa into a large bowl, make a well in the centre, add the eggs and mix well adding the milk and cream a little at a time until a smooth batter is formed, stir in the sugar and whisk until frothy. Leave to stand for 30 minutes. Heat a frying pan and melt a knob of butter and swirl around the pan – pour off any excess butter into a small dish. Add a ladle of batter to the pan, swirl it around and pour any excess batter back into the bowl. When the pancake is set turn it over and fry on the other side until set. Transfer to kitchen paper and leave to cool. Repeat until all the pancakes mixture has been used up. Put a spoonful of the custard cream in the centre of each pancake and fold the pancake around it creating a parcel; transfer to an oven to table dish. When ready to serve put them in a pre-heated oven 200C gas mark 6 until hot, say ten minutes and serve with vanilla ice cream, clotted cream or whipped cream dusted with icing sugar and a few crushed roasted hazel nuts. Wednesday January 7^th 2009 Super Foods At Orles Barn Restaurant with rooms Ross-on-Wye Menu Smoked mackerel, poached egg and beetroot tians @/* Mackerel contains omega three and fatty acids for a healthy heart; it is also rich in vitamins and minerals. Eggs are a rich source of everything from protein to vitamins to healthy monounsaturated fat. Beetroot is rich in iron and magnesium, known as the vitality plant. Specific anti-carcinogens are bound to the red colouring. Watercress and potato soup @F+30min Watercress is rich in vitamin C, calcium, iron and folic acid. It contains anti-cancer phytochemicals such as beta-carotene and flavonoid Bolivian Brazil nut pesto Q@ Brazil nuts have about 2,500 times as much selenium as any other nut. Selenium is a powerful antioxidant which has been proven to protect against heart disease and cancers like prostate cancer. Brazil nuts high selenium content also discourages the ageing process and stimulates the immune system. In a study of patients with early Alzheimers disease, antioxidants - including selenium - boosted mood and mental performance. Like all nuts, brazil nuts are an excellent source of protein and fiber. Brazil nuts are high in minerals including zinc and magnesium, and contain useful amounts of phosphorous, copper and iron. Salmon in a white wine and caper sauce Q+ 15 min Contains omega three, reducing blood clotting and inflammation; reduces likelihood of heart attack and protects against dementia. Broccoli, baby spinach leaf and avocado salad Q+ 5 min Vitamin C and folic acid prevents heart disease, helps fight against impaired eyesight and fights cancer. Nutrient-rich Spinach contains antioxidants and anti-cancer agents. It has also been shown to help those suffering from osteoporosis, heart disease, colon cancer, arthritis and other diseases. Avocados are a surprisingly complete food, with fourteen minerals including sodium and potassium. Vitamins in avocados include A, several B-complex, C, and E, as well as phosphorus and magnesium. They’re also a great source of antioxidants like vitamins E and C. Apple and goji berry crumble FQ 25min One apple contains a quarter of our vitamin C requirement. The pectin can help lower blood pressure. Tit is a carbohydrate with low GI index. Goji berry is a native of the Himalayas and has an abundance of health benefits. It is the most potent anti-aging food, having high antioxidant properties. High in iron and vitamin C it is renowned for improving the complexion of skin, improving vision, increasing the production of sperm, nourishing the liver and kidneys and more. Smoked mackerel, poached egg and beetroot tians @/* makes 4 2 smoked mackerel fillets, 2 teaspoons horseradish, two teaspoons lemon juice and two tablespoons mayonnaise mashed together thoroughly with salt and freshly ground black pepper to taste and kept in the fridge until required. 100g cleaned celeriac coarsely grated and mixed with 1 tablespoon snipped spring onion greens, 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, salt and pepper to taste. 2-3 small cooked beetroot sliced and tossed in olive oil, salt pepper and finely chopped parsley 4 eggs Extra chopped parsley for serving 4 Tian rings Set the tian rings in a pan of shallow simmering water; the water should come just below the top of the tian rings. Crack the eggs one at a time into a cup and then carefully transfer into the tian rings. Poach for two to three minutes or until set. Have ready on a plate a double sheet of kitchen paper. Using a slotted spoon transfer the tian rings containing the eggs to drain on the paper. Slide off the rings and leave the eggs to drain. Set the rings on 4 serving plates. Divide the smoked mackerel mixture between the four rings and press down creating a layer 1-2 cm thick. Put a poached egg on top and cover with a layer of the celeriac mixture. Press down lightly and level. Arrange 4 slices of beetroot on top; press down gently and sprinkle chopped parsley on top. Slide off the rings and serve. Watercress and potato soup @QFcooking time 30minutes Serves 4-6 1 bunch chopped spring onions half a grated nutmeg 3 bunches or 2 bags (120g each) of watercress – roughly chopped 300 g potato, peeled and diced 1 L stock 70 ml single cream - optional Salt, freshly ground black pepper extra virgin olive oil For serving extra sprigs of watercress 30 ml of single cream Heat a large pan over medium heat, add enough olive oil to cover the base and add the chopped spring onion and the grated nutmeg; reduce the heat and simmer for 3 minutes. Add the chopped watercress and diced potato, cover and simmer for ten minutes. Add half the stock and bring to simmering point and simmer lid on for 20 minutes. Add salt and pepper to taste. Liquidise until smooth, return the soup to the pan and add enough stock to create a good pouring consistency and reheat and simmer for 5 minutes, add cream if using. Serve with an extra swirl of cream and a sprig of fresh watercress in the middle of each serving. Bolivian Brazil nut pesto Q@ Serve with grilled chicken or fish or stirred into pasta or risotto or mixed with cream cheese and spread onto crostini. 100 g Bolivian Brazil nuts 20g parsley 25g parmesan cheese 2 cm fresh red chilli – seeds discarded (add more for a fiery pesto) Pinch of salt 1 small clove garlic 120 ml extra virgin olive oil Put the Brazil nuts in a blender and chop coarsely. Add theparsely, chilli, garlic and salt and grind until smooth, add the cheese and the oil and grind until smooth again. Stir into pasta or risotto or serve with grilled chicken. Salmon in white wine and caper sauce Qcooking time 15 minutes 4 salmon steaks or fillets 2 teaspoons ground cumin 2 level tablespoons capers – rinsed and dried 2 level tablespoons chopped parsley 100ml white wine 2 heaped tablespoons mayonnaise Salt and freshly ground black pepper Rub fish with ground coriander, olive oil and freshly ground black pepper. Heat a non stick pan over medium heat, add the fish; fry on both sides to brown. Add the wine and turn the fish in it until the wine has reduced to half its original quantity. Add capers, one tablespoon of parsley and two tablespoons of water and cover. Reduce the heat to minimum and leave for say 10 minutes. Take care not to over cook the fish; it should be just set in the middle (introduce the point of a knife to the centre of the thickest part of the fish – it should be barely opaque. Transfer the salmon to serving plates and keep warm. Add the mayonnaise to the pan juices while still bubbling – stir to heat though – add extra hot water if the sauce thickens too much. Pour over the fish and top with extra finely chopped parsley. Serve with a baked potato and broccoli and avocado salad or roasted fennel. Broccoli, baby spinach leaf and avocado salad –* Q cooking time 5 minutes serves 8 Serve as an accompaniment to fish, meat or poultry or served stirred into freshly cooked pasta 400 g broccoli cut into bite size pieces or 250 g of broccoli and 150 g sugar snap peas 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice Pinch of chilli powder 1 ripe avocado 2 hands full of baby spinach leaves or rocket Boil Broccoli and sugar snap peas if using in lightly salted water for say 3-4 minutes, drain thoroughly and put in a salad bowl, add three tablespoons of extra virgin olive oil, salt, pepper and two pinches of hot chilli powder and mix well. Leave to cool. Put the lemon juice with a good pinch of salt in a small bowl, add the avocado cut into small cubes and mix well; add to the broccoli along with the baby spinach leaves and toss again. Apple and goji berry crumble FQ cooking time 25minutes Makes 4 100 g flour 40 g butter from the fridge 20 g whole rolled oats 40 g caster sugar 1 sachet or vanilla sugar or a few drops of vanilla essence Zest of half a lemon 50 g goji berries 1 large cooking apple, peeled and cut into thin slices Extra sugar to taste Extra butter for greasing 4 tian rings, baking parchment and a baking tray Rub the butter into the flour lightly with the fingertips until it resembles breadcrumbs. Stir in the oats, sugars and lemon zest. Grease the tian rings and set on a baking tray lined with baking parchment. Spoon enough crumble mixture into each tian ring to make a layer 1 centimetre thick and press down with the back of a spoon to create a solid base. Sprinkle a few goji berries to form a layer on top. Fill the ring with slices of apple leaving 1 cm free for the crumble mixture. Press the apple down well and sprinkle a teaspoon of sugar over the top. Heap the crumble mixture on top but do not press down. Cook at 200C for ten 25 minutes, reducing the oven temperature to 160C if the crumble show signs of burning. The crumble should be crunchy and the apple tender. Run the point of a sharp knife into the centre if the apple is tender it will not offer any resistance to the knife. · * each star represents 30 minutes or less preparation time · @ can be prepared in advance @/ but needs some final touches · + cooking time · Q start to finish under half an hour · F can be frozen Christmas Standbys Festive hot navy punch @/Q Fallen angels @/Q Gravalax F@+1-3days curing with dill sauce Q@ Pork Wellington @/+45 minutes Portabello boot @/+30minutes Roast butternut squash with cherry tomatoes and walnuts @/+40minutes White Christmas, chocolate truffle cake F@+35minutes · each star represents 30 minutes or less preparation time · @ can be prepared in advance @/ but needs some final touches · + cooking time · Q start to finish under half an hour · F can be frozen Hot navy punch @/ - makes 12 glasses 1 bottle of red wine 750 ml freshly brewed tea 50 ml lime juice 100 – 375 ml dark rum 100 - 200 g sugar 1 cinnamon stick Slices of lime for serving



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