Taking my work home and then back again....

[Nick]

Dont trust the buggers at work to not delete the e-mail I sent myself with all these recipes on, so am posting here for two reasons.

1) to share it with you guys and guysesses

2) to have some way of being able to pick up thre hours work in case some muppet decides to delete it cos it isnt a set of sales figures or a merchandising plan.




Lemon Sole Florentine with sun-dried tomato polenta

Serves 4 Prep Time : 15mins Cooking Time : 20mins

Ingredients

For the lemon sole For the polenta
250g frozen spinach 2 cloves garlic, crushed
4 tbsp. spoons cream 1 onion, diced
25g butter 200g polenta
salt and freshly ground black pepper 2 tbsp. crème fraiche
a large pinch freshly grated nutmeg 3 tbsp. sun-dried tomato paste
1 medium lemon sole, filleted and skinned
2 tbsp. parmesan cheese, grated

Balsamic vinegar to garnish

Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.

For the polenta, gently fry the onion and garlic in a heavy based until soft.

Add 4 times the volume of the dry polenta in water and bring to the boil.

Reduce the heat and, pouring in a steady stream, whisk the polenta into the water.

Allow to simmer, then reduce the heat to very low, and allow the polenta to cook, stirring occasionally, adding water if it becomes too thick.

For the fish, cook the spinach as directed on the pack and drain well.

When cool enough to handle, squeeze the spinach to remove excess moisture and place into a mixing bowl with the cream, butter, seasoning and nutmeg.

Spoon some of the mixture into the base of an oiled oven proof dish.

Spread the remaining mixture onto the lemon sole fillets and roll up like a Swiss roll.

Sprinkle the fish with the cheese.

Cover and cook for 10 minutes or until the fish is just tender.

To finish the polenta, stir in the crème fraiche and sun-dried tomato paste, then season with salt and pepper.

To serve, pile the polenta onto the plates, remove the fish from the dish and set to one side. Top the polenta with the spinach from the dish, the place the fish on top.

Drizzle the balsamic vinegar around the edge and serve.




Lemon Sole with Lemon and Coriander Mash

Serves: 4 Prep time: 10mins Cooking time : 20mins

Ingredients

625g potatoes, peeled and cut
100ml double cream
1 lemon, zested and juiced
1 bunch coriander, chopped
salt and freshly ground black pepper
25g butter
1 tsp olive oil
4 fillets lemon sole
4 tbsp. mayonnaise
1 tsp sweet chilli sauce

Method

Cook the potatoes in boiling salted water until soft, then mash with the double cream, lemon rind, half the coriander and season well.

Mix the butter with the lemon juice and remaining coriander.

Warm a non stick frying pan over a moderate heat and add the olive oil.

Cut the fish fillets in half crossways, then lightly season on both sides.

Carefully lay the fish into the pan to cook, turning after 1-2 minutes.

Mix the mayonnaise and chilli sauce together and add a little water to give a sauce consistency.

To serve, divide the mash between the plates and arrange the fish on top. Spoon the coriander butter into the hot fish pan to melt it then drizzle over the fish. Garnish with the chilli mayonnaise around the edge.








Lemon Sole with baby vegetables and a white wine and asparagus sauce

Serves: 4 Prep time: 10mins Cooking time: 20mins

Ingredients

For the fish For the sauce
100ml white wine 1 bundle of asparagus
4 fillets lemon sole, skinned 200ml white wine
4 black pepper corns 300ml whipping cream
1 bayleaf

For baby vegetables
Selection of baby vegetables
1 bunch chives
25g butter

salt and freshly ground black pepper

Method

For the sauce, cut the 8 cm spears from the asparagus and add to the baby vegetables.

Chop the remaining green stalks of the asparagus finely and place in a pan with the white wine. Bring to the boil, then simmer until cooked.

Strain the asparagus from the wine then put the wine back on a high heat to reduce by half.

Add the whipping cream and reduce until it just starts to thicken, then add the cooked asparagus and blend until smooth. Strain through a fine sieve and keep warm.

For the fish, bring the wine, pepper corns and bayleaf to boil in a sauté pan, reduce to a gentle simmer and then poach the pieces of fish for about 3 minutes.

The baby vegetables can all be cooked in the same pan by adding the hardest ones first and the softest ones last. When tender, drain and toss in the butter and chives.

To serve, bring the sauce back to the boil then place the asparagus spears in a lattice shape in the center of the plate. Lay the fish on top of the lattice, then arrange the baby vegetables around the edge. Finally pour the sauce over the fish and drizzle any remainder around the plate.

[Nick]

and the next lot..

Smoked Haddock with scrambled eggs on brioche, saffron cream.

Serves 4 Prep Time : 10 mins Cooking Time : 10mins

Ingredients
For the fish For the eggs
100ml milk 6 free range eggs
100ml whipping cream 100ml whipping cream
4 pieces skinless smoked haddock salt and pepper
2 tsp olive oil 75g butter
saffron strands

To serve
4 slices brioche
2 tsp olive oil

Method

Place the milk and cream in a sauté pan with the peppercorns and bayleaf then bring to a simmer.

Add the haddock and poach for 3 minutes or until cooked.

Whisk the eggs until lightly frothy then add the cream and season with salt and pepper.

Heat the butter in a non stick pan without colouring it, then add the eggs and stir well until they just start to set.

Warm a non stick frying pan over a high heat and add the oil, then gently fry the brioche until crisp and lightly browned.

Remove the haddock from the cream and add the saffron strands, warm gently to infuse.

Remove the brioche from the pan, add a little more oil if needed then lightly fry the haddock to colour it.

To serve, place a brioche slice on each plate and pile the eggs on top. Top with a piece of haddock and then pour the cream around the outside.






Fillet of Beef with Thai Green Risotto

Serves 4 Prep Time : 20 mins Cooking Time : 25 mins

Ingredients

For the beef For the risotto
4 150g fillet steaks 4 shallots, diced
2 tbsp. light soy sauce 1lt light beef stock
2 tbsp. rice wine vinegar 150g arborio risotto rice
2 tbsp. sugar 3 limes, zested and juiced
2 cloves garlic, crushed 2 tsp Thai green curry paste
3 tsp ground coriander 1 tsp fresh ginger, grated
1 tsp ground ginger 3 tbsp. fromage frais
1 tsp cornflour 3 tbsp. coconut milk
1 bunch coriander, chopped
1 bunch basil, shredded

To garnish
75g rubbishrubbishrubbishrubbishake mushrooms
2tsp sesame oil
Ketsup manis

Method

Cut each of the steaks horizontally into three thin slices.

Mix all the remaining ingredients for the beef together, then rub well into the meat and leave to marinade for a minimum of 20 minutes.

For the risotto, warm a heavy based pan over a medium heat then gently cook the shallots without adding any oil.

Meanwhile, bring the stock to a simmer in a separate pan.

Add the rice to the shallots and stir well, cook for 1 minute then add the lime zest and curry paste.

Cook for 2 minutes then add the lime juice and enough stock to cover the rice.

Bring to a simmer and stir well. Continue adding stock and stirring as the rice cooks and absorbs the stock. This takes about 15-20 minutes.

When the rice has absorbed all the stock and is cooked but not stodgy, stir in the ginger and coconut milk.

For the mushrooms, warm a frying pan over a high heat and add the sesame oil, then stir fry the mushrooms quickly so they are cooked but not soggy.

Remove the mushrooms from the pan and turn the heat up very high.

When the pan is very hot, carefully lay the beef into the pan to cook, allowing 2 minutes each side.

To finish the risotto, stir in the fromage frais, coriander and basil and warm gently.

To serve, divide the risotto between the plates and then layer the beef upon the risotto with the rubbishrubbishrubbishrubbishake mushrooms. Drizzle the ketsup manis around the edge.

[Nick]

I'm going to bed now... I'm tired....

[DR]

Am I some sort of host for your blummin job? WHAT? /me invoices Sainsburys

[Nick]

Damn, where was that copyright symbol.....

/me rights out royalties demand on back of invoice...

[DR]

Noticing lack of photos and my reciepes I asked for in my inbox.

[Nick]

Photos? Was I sposed to send you the Duxford pics? Damn....

Recipes... been just a tad busy... will do them ASAP tho, most likely Friday AM.

[scottyman]

Hmmm - will have to swear a few people to secrecy... (* and hijack the thread for a few more recipes)
Given that the weather at the weekend might well be pretty good:::

Scott's Butterflied BBQ Leg of Lamb with Garlic and Rosemary:::

Large leg of lamb (hogget will also taste nice - but will need to marinate longer)
Boning knife (think whippy filleting knife will also be fine)
(will post the correct method for butterflying later)


3/4 cup Extra Virgin Olive Oil
1/2 cup red wine vinegar
1/4 cup balsalmic vinegar
6-8 cloves of garlic (to taste) = crushed or minced -0 crushed is better!
large handful of fresh rosemary / quarter cup (minced)
1/4 cup minced thyme
2 teaspoons wooster sauce *spelling
2 tablespoons soy sauce
1 teaspoon anchovy paste (I don't bother with this generally - only need it if you don't have long to marinate)
salt and pepper to taste - I prefer sea salt for this one... and must be fresh ground pepper. no excuses!

mix all the ingredients together in a large bowl.
cut all the fat off the meat.
take the butterflied leg of lamb, and put it in a large roasting pan
massage the mixture into the meat over about 10-15 mins - very slowly.
Save about a cup of the marinade until later.
Ideally this will marinate over 18-24 hours, massaging every hour or two.
Make sure you remove it from the fridge no less than two hours before cooking, to raise the meat to near room temp.
If you've only got overnight, or a few hours to marinate, massage the meat normally first, then place the meat and most of the marinade in a large freezer bag, and suck out all the air. Seal it, and place it in the frige. Massage and turn the meat quite often to evenly marinade it.

Chuck it on the bbq when it's near or at room temp, and cook for around 35-55 minutes depending on thickness of the meat. Serve straight from the grill, or let it rest for 5-10 minutes on a heated plate before carving.

Ideal served with "smashed" taters (wrap parboiled and peeled taties with tin foil after brushing with olive oil and garlic mix) roast on bbq for an hour. Also, grilled eggplant slices brushed with a touch of olive oil - if you've got time, some grilled baby tomatoes go down well too!

[XTR]

dont ya just hate Deckard!!!! Everytime ya read one of his threads it makes ya bloody hungry!!!!! GIT!!!

[Bazzlad]

Bazz's recipe:
Butter et le marmite a la toast.
Ingrediants:
Butter
marmite toast
Put toast in toaster until brown and warm
add butter and the marmite.

kick back and eat, you the man now!

(Sorry I'm a terrible cook)

[Zak33]

Deckard is ONE BRAVE bloke.....I could edit that lot.....could turn into a NIGHTMARE

Hey...I got you a 128mb USB hard drive for this EXACT reason.......USE IT MAN, USE IT

[Tumble]

hmmm you're right - he DOES make ye hungry.. I burnt a pan of water last night trying to cook something.....

[XTR]

Originally posted by Zak33
Deckard is ONE BRAVE bloke.....I could edit that lot.....could turn into a NIGHTMARE

we used to do that at college. Edit peoples work before they print it. "Find and Replace" So ya set it to automatically find a word such as "The" and replace it with a sweary!!! The tutor thought it was funny as f*** when he got the assignment from 1 of the students cause he knew we had arsed around with it.

[Sair33]

Originally posted by Bazzlad
Bazz's recipe:
Butter et le marmite a la toast.
Ingrediants:
Butter
marmite toast
Put toast in toaster until brown and warm
add butter and the marmite.

kick back and eat, you the man now!

(Sorry I'm a terrible cook)

He he Much as I love cooking and eating yummy food... sometimes, you just can't beat Marmite on Toast... Mmmmm....

[perryh73]

Hmm the scambled eggs sound top dorrar me luv u loooong time! Time to chow me thinks!