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  1. #1
    No more Mr Nice Guy. Nick's Avatar
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    Talking FAO Russ!

    The recipes you wanted!

    PM me or reply here if you got any queries!

    Smoked Salmon and Gravadlax Tian with a dill and mustard dressing

    Serves 4 Prep Time: 20 mins Cooking Time: none

    Ingredients

    200 gram cottage cheese
    1-2 tsp. lemon juice
    fresh ground black pepper
    285g roasted peppers in olive oil
    1/2 cucumber
    1 bunch chives
    125g Smoked Salmon
    140g pack Gravadlax
    4 tbs. fromage frais

    For the dressing
    3-4 tbs. olive oil
    1 tsp. Dijon mustard
    1/2 bunch dill
    1 tsp. honey

    Method

    In a large mixing bowl, season the cottage cheese with the black pepper and lemon juice.

    Drain and then dice the roasted peppers and add them to the cottage cheese.

    De-seed and dice the cucumber, chop the chives and stir them both into the cheese mix.

    Shred the smoked salmon and carefully stir it into the mix so it doesn't break up too much.

    Place the mix in a seive or colander then allow to rest in the fridge for an hour. This removes any exccess liquid allowing the tian to hold together better.

    Carefully fill six 2" diameter gateau rings with the mix, leaving a 1/8" gap at the top. (If you don't have any gateau rings, get four of the small baked bean tins and cut the top ond bottom out with a can opener)

    Using a straight-backed knife, smooth the fromage frais over the top of each one, to leave a neat, clean top.

    Trim any dark flesh off the bottom of the gravadlax slices, and then roll each slice into a cornet shape.

    Whisk the mustard, dill, honey and olive oil together to make the dressing.

    Place each tian in the centre of the plate, loosen with a small knife and slide the ring off.

    Top each tian with an even number of gravadlax cornets, then drizzle the dressing around the edge and serve.


    This dish can be made in advance up to the point where you fill the rings. Keep them on a tray in the fridge and top with the fromage frais just before serving.

    Mains to follow bud!
    Last edited by Nick; 04-10-2003 at 10:41 AM.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  2. #2
    No more Mr Nice Guy. Nick's Avatar
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    Sirloin Steak with garlic prawn and herb mash

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

    Ingredients

    2 150-200 gram sirloin steaks

    For the potatoes
    300 gram peeled potatoes
    50 gram butter
    50 ml whipping cream
    1 tsp. grain mustard
    4 tbs. mixed fresh herbs, chopped

    For the prawns
    8 raw Black Tiger Prawns
    4 cloves garlic, crushed
    4 tbs. parsley, chopped
    100g butter

    Method

    Cut the potatoes into even chunks and boil in salted water until soft and ready to mash.

    Drain and then return to a gentle heat to dry them out, then mash with the butter, cream and mustard.

    Season to taste with salt and pepper. Keep warm.

    Cut the butter into cubes and allow to soften. Place the butter, parsley and garlic in a food processor and blend until smooth.

    Warm a non stick pan over a medium heat, season the steaks and carefully lay them into the pan to cook.

    Allow the steaks to seal on both sides, then add the prawns to the pan.

    As the steaks and prawns cook, turn them over to continue cooking from the other side, until the steaks are cooked to your preference and the prawns are well done.

    Reduce the heat under the pan and add the garlic butter, swirling it around the pan as it melts to coat the prawns.

    Warm the mash over a low heat and add the mixed herbs.

    To serve, place the mash in the center of each plate. Remove the steaks from the pan and carve each one into 5 slices. Lay the slices over the mash. Place the prawns around the edge of each plate and pour the garlic butter over the prawns.

    Accompany with a selsction of baby vegetables blanched in boiling slated water until tender, then tossed in a little lemon juice.

    Dessert coming up!
    Last edited by Nick; 04-10-2003 at 10:41 AM.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  3. #3
    No more Mr Nice Guy. Nick's Avatar
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    Raspberry Shortbread Gateaux with whiskey cream

    Serves 4 Prep Time : 15 mins Cooking Time : 0

    Ingredients

    2 tins raspberries in syrup
    4 tbs. whiskey
    1 pack Duchy Originals Shortbread Biscuits
    10 fl oz whipping cream
    4 tsp. brown sugar
    4 tsp. crème fraiche
    1 pack fresh raspberries
    sprigs mint

    Method

    Drain the tinned raspberries and keep the juice.

    Warm 3 tbs. of whiskey in a small pan and allow it to flame, then mix it into the raspberry syrup and allow to cool.

    Lay the biscuits in a shallow tray, 3 per portion, and pour the syrup over, allowing it to soak in. Don't over soak them!

    In a bowl whisk the sugar, cream and remaining whiskey together until thick, then spoon into a piping bag.

    To assemble the dessert, place a biscuit on each plate and pipe a ring of cream around the edge of each one.

    Fill the hole in the middle with the tinned raspberries, then put another biscuit on top and repeat.

    Top the gateau with the last biscuit, then finish it with a dollop of crème fraiche.

    Garnish with the fresh raspberries and mint, then drizzle any remaining syrup around the edge.

    This dish can be held in the fridge without being assembled. Make sure you dont soak the biscuits too much if you want to do them advance. It can be assembled just before you start dinner and then placed onto plates when needed.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  4. #4
    No more Mr Nice Guy. Nick's Avatar
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    And thats the lot bud, any questions, just holler!!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  5. #5
    Senior Member Russ's Avatar
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    cheers mate, much appreiciated, main course is makin me dribble :/

    i owe you 1 (or is that 2 now?) man

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    Originally posted by Russ
    cheers mate, much appreiciated, main course is makin me dribble :/

    i owe you 1 (or is that 2 now?) man
    what you want those for?

  7. #7
    Senior Member Russ's Avatar
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    if i told you, i'd have to kill you, then our meal would be 1 short.. more for me tho i suppose

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    lol

    Sirloin Steak with garlic prawn and herb mash sounds lovely hint hint
    Catherine

  9. #9
    No more Mr Nice Guy. Nick's Avatar
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    Damn, have I fuax pared, russ?
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  10. #10
    HEXUS.timelord. Zak33's Avatar
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    Deck..you numpty

    Tell ya what tho, Russ and Sexxeh.....nothing as Romantic as cooking together.

    Me and Sair work well together.....so long as food can be "put aside" in case other stuff turns up

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    How to make all-in-one sponge

    1. For beginners, making cakes can seem a bit of a daunting prospect but, as
    with all cooking skills, once you've been taught the correct way, you can
    proceed without fear and have success every time. Using the wrong tins is
    probably the cause of 90 per cent of failures – for this quantity you will need
    two 8 inch (20 cm) diameter sponge tins, 11/2 inches (4 cm) deep. Lightly
    grease them and line each one with a circle of silicone paper (baking
    parchment), also lightly greased.
    2. For an 8 inch (20 cm) sandwich cake, start off by sifting 6 oz (175 g) of selfraising
    flour and a rounded teaspoon of baking powder into a very large
    mixing bowl, holding the sieve quite high to give the flour a good airing as it
    goes down.
    3. Next, break 3 large eggs into the flour and add 6 oz (175 g) of caster sugar
    and 6 oz (175 g) of butter – the butter has to be at room temperature, so soft
    that the blade of a knife will make a deep impression straight away. Finally,
    add half a teaspoon of vanilla extract.
    4. Now you just go in with an electric hand whisk and whisk everything
    together until you have a smooth, well-combined mixture. This will take
    about one minute – if you don't have an electric whisk, you can use a wooden
    spoon with a little more effort.
    5. What you now end up with is a mixture that drops easily off the spoon
    when you give it a tap on the edge of the bowl. If it does seem a little too stiff,
    add 1-2 teaspoons of tap water and mix again.
    6. Divide the sponge mixture equally between the prepared tins and level out
    the surface with a palette knife.
    7. Place them on the centre shelf of a pre-heated oven – gas mark 3, 325°F
    (170°C) and bake for 30-35 minutes. Don't open the oven door until 30
    minutes have elapsed. To test if they are cooked or not, touch the centre
    lightly with your little finger. If it leaves no impression and springs back, the
    sponge is cooked.
    7a. Spliff time.
    8. Remove them from the oven then wait for about 5 minutes before turning
    them out on to a cooling rack and carefully peeling off the base paper.
    9. Leave the sponge to get completely cold before you add your filling and
    topping.

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    Smoked Haddock Chowder with Poached Eggs
    Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in
    Scotland, where it is called Cullen Skink. If you add poached quails' eggs to the soup this makes a
    delightful surprise as you lift up an egg on your spoon. For a main course meal you could use poached
    hens' eggs to make it more substantial. Either way, it is lovely served with brown bread and butter.
    Start by placing the haddock pieces in a large saucepan, pour in
    the milk and 18 fl oz (500ml) water, season with pepper (but no
    salt yet) and add the bay leaf. Now gently bring it up to
    simmering point and simmer very gently for 5 minutes before
    taking it off the heat and pouring it all into a bowl to steam for
    15 minutes.
    Meanwhile, wipe the saucepan with kitchen paper and melt the
    butter, add the chopped onion and let it sweat very gently,
    without browning, for about 10 minutes. By that time the
    haddock will be ready, so remove it with a draining spoon
    (reserving the liquid) to a board, discard the bay leaf and peel
    off the skin.
    Next, stir the flour into the pan to soak up the juices, then
    gradually add the reserved fish-cooking liquid, stirring after
    each addition. When that's all in, add half the haddock,
    separated into flakes.
    Now pour the soup into a liquidiser or food processor and
    blend thoroughly. After that, pass it through a sieve back into
    the saucepan, pressing through any solid bits of haddock that
    are left to extract all the flavour. Discard what's left in the sieve
    then separate the remaining haddock into flakes and add these
    to the soup. Taste it now and season with salt, pepper and
    lemon juice and leave to one side to keep warm.
    Now poach the eggs: pour boiling water straight into a
    medium-sized frying pan and place over a heat gentle enough
    for there to be the merest trace of bubbles simmering on the
    base of the pan. Break the 8 quails' eggs (or 4 hens' eggs) into
    the water and let them cook for just 1 minute. Then remove the
    pan from the heat and let the quails' eggs stand in the water for
    3 minutes, and the hens' eggs for 10, after which time the
    whites will be set and the yolks creamy. Use a draining spoon
    and a wad of kitchen paper underneath to remove the eggs,
    place 2 quails' eggs (or one hen's egg) in each warmed serving
    bowl, ladle the soup on top and serve sprinkled with the
    chopped parsley.
    Serves 4
    1 lb 4 oz (560 g) undyed smoked haddock,
    cut into 4 pieces
    8 quails' eggs (or 4 hens' eggs)
    18 fl oz (500 ml) milk
    1 bay leaf
    11/2 oz (40 g) butter
    1 medium onion, finely chopped
    1 oz (25 g) flour
    1 tablespoon lemon juice
    1 level tablespoon chopped flat-leaf
    parsley
    salt and freshly milled black pepper
    * Click an ingredient to find out
    more
    You will also need a large saucepan
    of about 6 pint (3.5 litre) capacity,
    and 4 warmed shallow soup bowls.

  13. #13
    Senior Member Russ's Avatar
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    Originally posted by Zak33
    Deck..you numpty

    Tell ya what tho, Russ and Sexxeh.....nothing as Romantic as cooking together.

    Me and Sair work well together.....so long as food can be "put aside" in case other stuff turns up
    omg?? you let things get in the way of eating????

    and no deck mate, you didnt cock up

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    Caramelised Orange Trifle
    I have been making the same Christmas trifle for years on end – but recently I decided to experiment
    with something new, without totally sacrificing the traditional qualities we've grown to love. This fits
    the bill perfectly.
    First of all, split the sponges in half lengthways, spread each
    half with marmalade, then re-form them into sandwiches.
    Spread the top of each sandwich with marmalade, cut each one
    across into three, then arrange the pieces in the base of the
    glass bowl. Now make a few stabs in the sponges with a sharp
    knife and carefully pour the Madeira all over them, distributing
    it as evenly as you can, then leave on one side for the sponges
    to soak it all up.
    Next, grate the zest from 1 of the oranges and keep on one side.
    Place the remaining 2 oranges on a board and, using your
    sharpest knife, pare off all the skin and pith. Then, holding
    each orange in one hand over a bowl to catch the juices – you
    will need 1 tablespoon for the caramel – cut out the segments
    by slicing the knife in at the line of pith that divides the
    segments (you need to cut each segment out with the pithy
    membrane left behind). Cut each segment in half and place in a
    small bowl together with the grated zest.
    To make the caramel, dissolve the 2 tablespoons of soft dark
    brown sugar with the 1 tablespoon of reserved orange juice in a
    small pan over a gentle heat and, as soon as the crystals have
    dissolved, turn the heat up to caramelise the mixture: it is
    ready when it turns one shade darker and looks syrupy and
    slightly thicker than before. Remove the pan from the heat and
    add the Cognac – this will make it splutter a bit, but that's
    okay. Pour the caramel mixture over the oranges.
    Next make the custard. This you do by mixing the egg yolks,
    sugar, cornflour and vanilla extract in a basin, then in a
    saucepan bring the cream up to simmering point and pour it
    over the egg mixture. Whisk well, return the whole lot to the
    saucepan and re-heat gently, still whisking, until the custard
    has thickened (don't worry if it looks curdled at this stage: the
    addition of the cornflour will ensure that it will eventually
    become smooth once off the heat, if you work at it with the
    whisk).
    Let the custard cool and, meanwhile, strain the oranges,
    reserving the caramel juice. Arrange the oranges in amongst
    the sponge cakes in the trifle bowl, tipping it from side to side
    to make sure all the Madeira has soaked in. Now slice the
    bananas thinly and scatter these into the bowl, and push them
    down the sides as well. Next, add the caramel juice to the
    custard and pour this on top of everything in the bowl. Cover
    with clingfilm and chill for several hours before topping the
    trifle with the whipped cream and scattering this with the
    toasted hazelnuts. Keep the trifle covered in the fridge and
    serve chilled.
    Serves 8-10
    For the trifle base:
    5 trifle sponges
    2-3 level tablespoons Seville orange
    marmalade
    5 fl oz (150 ml) Sercial (dry) Madeira
    2 bananas
    For the caramel oranges:
    3 large navel oranges
    2 level tablespoons soft dark brown sugar
    1 tablespoon Cognac
    For the custard:
    5 large egg yolks
    1 oz (25 g) caster sugar
    1 level teaspoon cornflour
    a few drops pure vanilla extract
    15 fl oz (425 ml) double cream
    For the topping:
    10 fl oz (275 ml) double cream, whipped
    2 tablespoons hazelnuts, lightly toasted
    under the grill and roughly chopped
    You will also need a 3 pint (1.75 litre)
    glass bowl.
    Page 2 of 2 Caramelised Orange Trifle - recipes from Delia Smith

  15. #15
    No more Mr Nice Guy. Nick's Avatar
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    Originally posted by aeonf242
    - recipes from Delia Smith
    Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaarrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrggggggggggggggggggggggg ggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggghhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Saint Delia?

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