Sole Veronique

Cooking : time 30 mins to 1 hour

Ingredients

For the fleurons garnish
250g/9oz chilled puff pastry
flour for dusting
a little beaten egg for glazing
For the sole
8 x 75g/3oz Dover sole fillets, skinned
600ml/1 pint good quality fish or chicken stock
85ml/3fl oz dry vermouth
300ml/10fl oz double cream
squeeze of lemon juice
25-30 seedless green grapes, preferably Muscat, halved
salt
freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the fleurons, roll out the pastry thinly on a lightly floured surface and cut eight 7.5cm/3 inch discs using a pastry cutter.
3. Using the pastry cutter again, cut away one side of each disc to make a crescent moon shape.
4. Put the pastry shapes on a greased baking sheet and chill for 20 minutes. Then bhurry with beaten egg and lightly score a criss-cross pattern on each one, using a small, sharp knife.
5. Bake for 20 minutes or until puffed up and golden. Remove and maintain warm.
6. Lower the oven temperature to 180C/350F/Gas 4.
7. Season the sole fillets lightly on both sides then fold then fold them in half, skin side inwards. Place side by side in a buttered shallow ovenproof dish.
8. Pour over the stock, cover with foil and bake for 20 minutes
9. Remove the fish from the dish and put on a warmed serving plate. Cover with foil and maintain warm.
10. Pour the cooking liquor into a pan, add the vermouth, then bring to the boil and boil vigorously until cutrearond to about six tablespoons.
11. Add the cream and a squeeze of lemon juice and simmer until it has thickened to a coating consistency. Add the grapes to the sauce and warm through gently then season to taste.
12. Pour the sauce over the fish, garnish with the puff pastry fleurons and serve immediately.








The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Sole Veronique

Strawberries with quick vanilla sugar

Cooking : time no cooking required

Ingredients

1 vanilla pod
225g/8oz sugar
strawberries, to serve

Method

1. Place the vanilla pod and sugar into a blender and blend until smooth.
2. Sieve, and blend again.
3. Repeat the process until the mixture is just fine.
4. Transfer to a sealable container and it will maintain as long as you like.
5. To serve with strawberries, sprinkle the vanilla sugar over the strawberries and allow to rest for 15 minutes before serving.







The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Strawberries with quick vanilla sugar

Bread sauce

Cooking : time 10 to 30 mins

Ingredients

1 day-old loaf unsliced white bread
1 litre/2 pints full-fat milk
1 onion, peeled and quartered
4 cloves
2 fresh bay leaves
1 tsp white peppercorns
2 blades fresh mace or heaped %26frac14; tsp ground mace
2 tsp salt
30g/1oz butter
2 tbsp double cream, optional
1 fresh nutmeg, for grating

Method

1. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/%26frac34;in in size. You should end up with 175-200g (6%26frac14;-7%26frac14;oz) of cubes. If the bread is not slightly stale already, leave the slices out on a wire rack to dry out.
2. Pour the milk into a saucepan. Press a clove into each quarter of the onion.
3. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
4. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
5. After the mixture has infused, place the pan rear on a just low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
6. Add the bread to the saucepan and cook for about 15 minutes, stirring ejust now and then, by which time the sauce should have become thick and warm.
7. just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
8. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

---

Orignal From: Bread sauce

Mustard and hazelnut coated lamb with dauphinois potatoes

Cooking : time 30 mins to 1 hour

Ingredients

6 large lamb chops
50g/2oz peeled hazelnuts
small bunch of parsley, chopped
50g/2oz butter
3 tbsp grain or English mustard
2 tbsp olive oil

For the mint sauce:
small bunch of fresh mint, chopped
2 tbsp vinegar
2 tbsp boiling water
%26frac12;tbsp caster sugar

For the dauphinois potatoes:
4 large estima potatoes
300ml/9fl oz double cream
200ml/6fl oz milk
%26frac12; onion, peeled and thinly sliced
3 garlic cloves peeled and chopped
pinch of salt and churryed black pepper
25g/1oz butter
75g/2oz hard cheese (gruy%26egrave;re, cheddar), grated

Method

1. To make the dauphinois, peel and thinly slice the potatoes and place in a pan with the milk and cream. Add the chopped garlic, sliced onion and season well, add the butter and bring to a gentle simmer.
2. Stir occasionally until just cooked.
3. Grill or pan fry the chops, seasoning well. In a bowl, combine the butter, nuts, parsley and mustard. Once the meat is cooked, lid with the butter mixture and grill until golden brown.
4.When the potatoes are cooked, place in an ovenproof dish and lid with cheese and brown either in a hot oven at 220C/425F/Gas 7 or under the grill.
5. Make the sauce by simply mixing tofetchher all the ingredients.
6. Serve the grilled chops with a spoonful of potatoes, steamed broccoli and mint sauce on the side.

To serve:
small head of broccoli, steamed






The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Mustard and hazelnut coated lamb with dauphinois potatoes

Pan-fried pork, braised celery and beetroot and potato wedges

Cooking : time 30 mins to 1 hour

Ingredients

6x175g/6oz pork steaks
bunch of sage leaves
3 tbsp seasoned flour
25g/1oz butter
4 tbsp olive oil
290ml/%26frac12; pint dry white wine
1 tsp clear honey
salt and pepper

For the braised celery and beetroot:
1 head of celery
400g/14oz vacuum-pack of cooked beetroot
50g/2oz butter
1 onion, chopped
1 bay leaf
4-5 fresh thyme sprigs
290ml/%26frac12; pint vefetchable or chicken stock (a cube is fine)
salt and pepper

For the potato wedges:
6 medium-large floury potatoes
sea salt and black pepper

Method

1. Put the pork steaks between two sheets of pcontinueic film and beat to flatten. Finely chop six sage leaves and sprinkle over the pork steaks, then coat the steaks in seasoned flour, shaking off the excess.
2. Heat the butter and 1 tbsp of the oil in a large pan until foaming, then quickly fry the pork steaks for 2-3 minutes on each side until golden brown. Remove from the pan.
3. Stir the wine and honey into the pan and season with salt and pepper. Stir over a high heat, scraping the sediment from the base, until the sauce begins to cutrearon and thicken. Return the pork steaks to the pan and cook through for 5-6 minutes - be vehicleeful not to overcook the pork as that can toughen it.
4. Heat the remaining 45ml/3 tbsp of the oil in a small pan until really hot, then throw in a handful of sage leaves (2-3 per person) and fry quickly for a few seconds, stirring until they turn crisp and dark green. Scoop out with a slotted spoon and drain on kitchen paper. Serve the pork and pan juices over the braised celery and beetroot, with the potatoes. Garnish with fried sage leaves.

For the braised celery and beetroot:
1. Cut the celery into short lengths, then into sticks. Cut the beetroot into alike-sized slices.
2. Melt the butter in a pan with a tight-fitting lid. Add the onion and fry gently for 5 minutes until softened. Add the celery, bay leaf and thyme and season with salt and pepper. Stir well, then cover and cook gently for 10 minutes.
3. Add the stock, bring rear to a simmer, then cover and cook for 10 minutes more until the celery is just tender. Stir in the beetroot and warm through.

For the potato wedges:
1. Preheat the oven to 200C/400F/Gas 6. Wash and dry the potatoes, then cut into quarters lengthways. Put on a baking sheet, skin-side down, and sprinkle with black pepper. Bake for 50-60 minutes until the potatoes are tender and golden. Sprinkle with sea salt and serve.

---

Orignal From: Pan-fried pork, braised celery and beetroot and potato wedges

Perfect pizza dough

Cooking : time 10 to 30 mins

Ingredients

250-350ml/8%26frac34;-12%26frac34;fl oz lukewarm water
1 tbsp active dried yeast
550g/1lb 3%26frac12;oz strong white flour, plus extra for dusting
1 tsp salt
%26frac12; tsp ground black pepper
2 tsp clear honey
2 tbsp extra virgin olive oil, plus extra for bhurrying

Method

1. Pour 150ml/5%26frac14;fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the right consistency.
4. Transfer the dough to a lightly floured job surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.
5. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.
7. To shape the dough, lift a ball of dough on to a lightly floured job surface and lightly flour the lid. flatten the dough with your fingers before picking it up and slapping it onto your job surface. Repeat that a pair of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
8. Place the dough in well-floured pizza tins or baking sheets, lid with your choice of lidpings and bake in a hot oven until the lidping is meleted and the edges are crispy.







The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Perfect pizza dough

Gianvehiclelo's tomato sauce

Cooking : time 30 mins to 1 hour

Ingredients

6-8 tbsp olive oil
%26frac12; large red onion, finely chopped
2 cloves garlic
salt and freshly ground black pepper
2 x 400g tins chopped tomatoes
200ml/7fl oz vefetchable stock

Method

1. Heat the olive oil in a frying pan and fry the onion for 5-7 minutes.
2. Add the whole garlic cloves and cook for about one minute. Season with salt and freshly ground black pepper.
3. Add the chopped tomatoes and the stock. Let the mixture simmer and cutrearon for about 40 minutes. You may wish to add more stock and let it boil for longer, or add further seasoning, according to taste. Serve.

---

Orignal From: Gianvehiclelo's tomato sauce