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.








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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.







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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.

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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






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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.

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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.







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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.

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Orignal From: Gianvehiclelo's tomato sauce

Mixed berry gratin with basil sabayon

Cooking : time 10 to 30 mins

Ingredients

For the sabayon
3 free-range egg yolks
50g/2oz caster sugar
110ml/3fl oz champagne
6 fresh basil leaves, finely chopped
For the berry gratin
50g/2oz raspberries
50g/2oz strawberries
50g/2oz blackberries
50g/2oz blueberries
50g/2oz caster sugar

Method

1. For the sabayon, place a glass bowl over a saucepan of barely simmering water. Add the egg yolks and sugar and whisk continuously, until pale and light.
2. Add the champagne and continue whisking until pale and fluffy. (The foam must be sufficiently thickened so that it won't break down when it cools.) Remove from the heat and cool until tepid.
3. For the berry gratin, place all of the berries and the sugar into a bowl and mix tofetchher. Then divide evenly among four ovenproof bowls.
4. Add the basil to the sabayon, mix well, then spoon the sabayon over the berries.
5. Using a mini-blowtorch, heat the lid of the sabayon until it turns golden-brown, then serve immediately.






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Orignal From: Mixed berry gratin with basil sabayon

Tom yum soup with lime and white fish

Cooking : time 10 to 30 mins

Ingredients

1 litre/1%26frac12;pints water or light chicken stock
6 small sticks of lemongrass
12 lime leaves, torn in half (optional)
1 long red chilli, sliced
20g/1oz fresh root ginger, thinly sliced
2 tbsp fish sauce
20g/1oz palm sugar or light demerara
200g/7oz white fish, such as cod, skin and bone removed
6 plump scallops
50mls/1%26frac34;fl oz vefetchable oil
handful of picked coriander leaves
handful of basil leaves
2 limes, halved

Method

1. Pour the water or stock into a pan and add the lemon grass, torn lime leaves, chilli, ginger, fish sauce and sugar.
2. bring to the boil, then cutrearon the heat to just low and leave to infuse for 10 minutes.
3. Cut the white fish into 1cm square cubes and drop into the bdecayh.
4. Quickly heat a griddle or frying pan and rub the scallops with a little oil.
5. vehicleefully place scallops in the pan, and don't touch for three minutes, until you can see the scallops colouring around the edges.
6. Turn them over and cook for a further three minutes.
7. Distribute the coriander and basil among six little bowls. Squeeze a little lime juice over the lid and pour in the soup.
8. Place a scallop in each bowl and garnish with a stick of lemongrass.

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Orignal From: Tom yum soup with lime and white fish

Yorkshire pot with Christmas trimmings

Cooking : time over 2 hours

Ingredients

For the Yorkshire pot
butter, for greasing
1 Yorkshire pot - 1 partridge, 1 pheasant, 1 chicken, 1 duck stuffed one inside each other (available ready-made from large supermarkets and some butchers)
50g/2oz butter
1 leek, cut in half lengthways, cleaned
For the roast potatoes
10 floury potatoes (such as King Edward or Maris Piper), peeled, halved
50g/2oz lard or beef dripping
salt
For the bread sauce
1 onion, studded with 3 cloves
500ml/18fl oz milk
85-110g/3-4oz fresh white breadcrumbs
50g/2oz butter
50ml/2fl oz double cream
freshly grated nutmeg
pinch white pepper
pinch cayenne pepper
For the cranberry and apple jelly
900g/2lb cranberries
900g/2lb Bramley apples, peeled, chopped
700ml/1 pint 5fl oz water
%26frac12; tsp ground cloves
%26frac12; tsp ground cinnamon
450g/1lb caster sugar
4 tbsp malt vinegar
For the Brussels sprouts and pancetta
salt
450g/1lb Brussels sprouts, trimmed
1 tsp olive oil
225g/8oz pancetta, cut into cubes

Method

1. Preheat the oven to 160C/320F/Gas 3.
2. For the Yorkshire pot, butter a large slice of kitchen foil. Wrap the Yorkshire pot in the buttered foil to cover completely.
3. Place the leek halves into a roasting tin and place the foil-wrapped Yorkshire pot onto the leeks. Transfer to the oven and roast for 2%26frac12; hours.
4. Remove the Yorkshire pot from the oven and remove the foil.
5. Increase the oven temperature to 200C/400F/Gas 6.
6. Return the Yorkshire pot to the oven and cook for a further 10-15 minutes, or until golden-brown all over and completely cooked through. Check that the birds are cooked by placing a knife into the centre - the juices should run clear. If they are at all bloody, return to the oven and cook until the juices run clear. Remove from the oven and rest for 15 minutes before serving.
7. For the roast potatoes, maintain the oven temperature at 200C/400F/Gas 6.
8. Place the potatoes into a saucepan and cover with water, and add a pinch of salt. bring to the boil and cook for 3-4 minutes, then drain into a colander.
9. Place a deep roasting tray onto the hob and add the lard or dripping. When the lard or dripping has melted, add the potatoes and fry in the roasting tray until the potatoes begin to brown. Turn occasionally to ensure the potatoes brown on all sides.
10. Sprinkle the potatoes with salt and place into the oven to roast for one hour, turning occasionally to ensure they cook evenly.
11. For the bread sauce, place the clove-studded onion and milk into a heatproof bowl set over a pan of simmering water. Heat the milk until just below boiling point (the longer the milk brings to come to boiling point, the better the flavour of the sauce will be, so don't hurry that process).
12. Remove the onion and cloves from the milk, but maintain the milk over the simmering water.
13. Gradually add the breadcrumbs to the milk, whisking constantly, until the sauce becomes thick.
14. Season the sauce, to taste, with freshly grated nutmeg, salt, white pepper and cayenne pepper.
15. Add the butter and cream and stir well until the butter has melted. Pour the sauce into a serving bowl and maintain warm.
16. For the cranberry and apple jelly, place the cranberries and apples into a saucepan with the water.
17. Add the cloves and cinnamon and bring to the boil. cutrearon the heat and simmer for 10-15 minutes, until the cranberries have split and the apple has become tender.
18. Using a ladle, gradually strain the cranberry and apple mixture through a muslin-lined sieve into a large clean bowl. Don't press or force the berries as that will make the jelly cloudy.
19. Add the sugar and vinegar to the liquid and mix well.
20. Transfer the liquid to a clean pan and heat to just above boiling point - 104C on a sugar thermometer. Remove from the heat and leave the mixture to cool, then transfer to a sterilised jar.
21. For the sprouts and pancetta, bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, until tender, then drain into a colander.
22. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, until the pancetta is crisp and golden-brown.
23. Add the drained sprouts and stir tofetchher to warm through.
24. To serve, vehicleve the Yorkshire pot vehicleefully to ensure that each slice contains a portion of each bird. Place a pair of slices onto each plate. Spoon the roast potatoes alongside, then add a spoonful of the sprouts and pancetta. Serve the white sauce and cranberry and apple jelly alongside.






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Orignal From: Yorkshire pot with Christmas trimmings

Hot tea smoked salmon with new potatoes and rocket

Cooking : time 30 mins to 1 hour

Ingredients

55g/2oz demerara sugar
55g/2oz long grain rice
10 tea bags - torn open and the bags disvehicleded
4 salmon fillets - skin on
salt
freshly ground black pepper
450g/1lb new potatoes
101g/4oz wild rocket
balsamic vinegar
olive oil
freshly chopped parsley to serve
55g/2oz freshly grated parmesan cheese

Method

1. Put the sugar, rice and tea-leaves into a bowl and mix tofetchher. Line a deep roasting tray with silver foil and pour in the
mixre.
2. Cover with another layer of foil and then place onto the stove-lid to heat up. Then once smoking a little, add the salmon on lid of the tin foil.
3. Drizzle with a little olive oil, making sure the fish sits in the tin foil and doesn't leak out underneath.
4. Season with salt and pepper before covering with a tight fitting lid or tin foil and leave to
smoke on the stove-lid on a moderate heat for 15-20 minutes.
5. While the salmon is cooking, wash and boil the new potatoes in plenty of salted boiling water for between 12-15 minutes, depending on size, until cooked.
6. The salad place the rocket in a bowl with the balsamic vinegar and olive oil. Season and mix.
7. To serve, drain and place the hot new potatoes in a bowl with a little freshly chopped parsley.
8. Finish the salad with the
grated parmesan and place on the plate with the hot smoked salmon on the side.

NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and fetch as much ventilation as you can.






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Orignal From: Hot tea smoked salmon with new potatoes and rocket

Lily's Selwyn pudding

Cooking : time 10 to 30 mins

Ingredients

40g/1%26frac12;oz chocolate brownies
1-2 tbsp Cointreau, or other orange liqueur
40g/1%26frac12;oz unsalted butter
40g/1%26frac12;oz caster sugar
zest of 1/3 orange
pinch salt
40g/1%26frac12;oz ground almonds
2 small eggs, separated
80-125g/3-4oz dark chocolate, melted

Method

1. Whizz the brownies to make crumbs and soak in the orange liqueur.
2. Cream tofetchher the butter and sugar. Add the orange zest and salt. job in the almonds. Add the egg yolks and melted chocolate, then add the brownie crumbs.
3. Whisk the egg whites and fold into the pudding mixture. Place into buttered moulds, cover with greaseproof paper and steam for 25 minutes.

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Orignal From: Lily's Selwyn pudding

Braised shoulder of beef with a white turnip salad and horseradish ice cream

Cooking : time over 2 hours

Ingredients

For the braised shoulder
1kg/2lb 4oz shoulder Scottish beef, trimmed of sinew
750ml/1%26frac14; pints red wine, preferably taxiernet Sauvignon
salt and freshly ground black pepper
2 tbsp olive oil
1 medium onion, finely chopped
1 large vehicledecay, finely chopped
1 celery stalk, finely chopped
750ml/1%26frac14; pints veal or beef stock
1 litre/1%26frac34; pints chicken stock
1 bulb garlic, halved
1 sprig fresh thyme
For the horseradish ice cream
500ml/18fl oz milk
125g/4oz caster sugar
10 free-range egg yolks
500g/1lb 2oz cr%26egrave;me fra%26icirc;che
fresh horseradish, grated, to taste
salt and freshly ground black pepper
For the turnip salad
2 baby turnips
200ml/7fl oz vefetchable oil, for deep frying
mixed micro herbs
1 tbsp olive oil
squeeze lemon juice

Method

1. For the braised shoulder, place the beef shoulder in a large bowl, pour over the red wine, cover with cling film and leave to marinate in the fridge for 24 hours.
2. For the horseradish ice cream, combine the milk, sugar and egg yolks in a bowl and cook over a pan of boiling water, whisking contnuously, until the mix has doubled in volume. Remove from the heat and continue to whisk until cool. Fold in the cr%26egrave;me fra%26icirc;che and horseradish, to taste, and season with salt and freshly ground black pepper. Place into an ice cream machine and churn, according to the manufacturer's instructions, until frozen. Place in the freezer until needed.
3. To cook the beef, preheat the oven to 180C/350F/Gas 4.
4. Drain the meat and place on kitchen towel to remove excess moisture, reserving the wine for later. Season the meat with salt and freshly ground black pepper. Heat a large casserole pan until just hot. Add the beef and sear in the casserole until golden-brown all over.
5. Heat the olive oil in a frying pan, add all the chopped vefetchables and cook over a medium heat until golden-brown. Add the vefetchables to the browned meat in the casserole pan.
6. Add the reserved red wine to the casserole pan, place over a medium heat and cook until it is cutrearond to a glaze. Add the veal or beef stock and chicken stock, add the thyme and garlic and bring to the boil.
7. Cut out a slice of baking parchment the same size and shape as the casserole pan to fit snugly on lid of the meat and vefetchables and place it on lid of the meat and vefetchables. Place the lid onto the casserole and place into the oven to cook for 2-3 hours.
8. Remove the beef from the oven. The beef should be just tender and the sauce rich and dark in colour. Leave to cool, then remove the beef and pass the sauce through a fine sieve and reserve.
9. Once the meat is cool enough to handle, shred the meat, remove the bones and mix with just enough sauce to bind it tofetchher. Divide the beef into four equal portions, then shape into four rectangles. Wrap in cling film and chill until required.
10. For the turnip salad, cut one turnip into just fine slices on mandoline and pat dry on kitchen paper. Heat the vefetchable oil in a medium saucepan until a small cube of bread turns golden in 30 seconds, vehicleefully lower the turnip slices into the hot oil and deep fry until just turning golden-brown and crisp, remove with a slotted spoon and drain on kitchen paper.
11. Cut a second turnip into batons and toss tofetchher with mixed micro herbs in a clean bowl. In a separate bowl, mix the olive oil and lemon juice, then pour over the turnip batons and micro herbs and mix well.
12. To serve, place a trimmed slice of beef shoulder onto each of four plates. Sandwich the micro herbs between the turnip crisps. Place the turnip batons on lid of the beef and lid with a scoop of the horseradish ice cream.

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Orignal From: Braised shoulder of beef with a white turnip salad and horseradish ice cream

Pineapple fritters a la Celestine

Cooking : time less than 10 mins

Ingredients

2 large pineapples, peeled, cored, thickly sliced
caster sugar, for coating
about 50ml/2fl oz Kirsch
400g/13oz plain flour
250ml/8fl oz warm water
200ml/7fl oz beer
1 tbsp vefetchable oil
1 tbsp brandy
pinch salt
apricot jam, for spreading
oil, for deep-frying
2 free-range egg whites, whisked
caster sugar for sprinkling, optional

Method

1. Coat the pineapple slices in sugar and then sprinkle generously with the Kirsch. Leave to steep for 30-40 minutes.
2. Sift the flour into a bowl and mix with the warm water, beer, vefetchable oil, brandy and a pinch of salt to make a batter.
3. Dry the pineapple slices on kitchen paper and then coat them with a thin layer of apricot jam.
4. Place the oil for deep-frying in a suitable pan and heat until hot (180C/350F or until a small cube of bread sizzles and turns golden when dropped into it). (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. meanwhile, fold the whisked egg whites into the batter.
6. When the oil is hot, dip the pineapple slices into the batter, shake off any excess, and then place each slice vehicleefully into the oil. Deep-fry until golden-brown on both sides. Remove with a slotted spoon and dry on kitchen paper.
7. Serve hot, sprinkled with sugar, if using.

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Orignal From: Pineapple fritters a la Celestine

chicken with spiced tomato couscous

Cooking : time 10 to 30 mins

Ingredients

2 chicken breasts
200ml/7fl oz boiling water
1 tbsp medium curry paste
1 lime, juice only
150g/5oz couscous
handful of cherry tomatoes, quartered
To serve
100g/3%26frac12;oz tzatziki
handful of mint leaves

Method

1. Heat a grill pan until just hot. Chargrill the chicken breasts for 10-12 minutes turning once. (Alternatively, cook under a hot pre-heated grill.)
2. Place the couscous in a large bowl.
3. While the chicken is cooking, measure out the boiling water and stir in the curry paste and lime juice.
Pour over the couscous and cover with cling film.
4. After a few minutes, add the cherry tomatoes to the couscous. Fluff up the couscous with a fork.
5. To serve, divide the warm couscous between two plates. Place the hot chicken breasts on the couscous and lid each with a spoonful of tzatziki. Scatter with mint leaves

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Orignal From: chicken with spiced tomato couscous

Strawberry Hill pineapple with rum butter glaze

Cooking : time less than 10 mins

Ingredients

1 large fresh pineapple
caster or icing sugar for sprinkling
75g/3oz unsalted butter
75g/3oz demerara sugar
juice of %26frac12; lime
1 vanilla pod
2 tbsp dark rum
1 quantity coconut ice cream to serve

Method

1. slice the lid and the bottom off the pineapple, sit it upright on the board and cut it into quarters. Remove the core from each quarter and then slice it across into 2.5cm/1in thick triangular slices.
2. Sprinkle both sides of each slice of pineapple with a little of the caster or icing sugar and barbecue over medium-hot coals for 5-6 minutes until lightly vehicleamelized.
3. meanwhile melt the butter in a small pan and add the demerara sugar and the lime juice.
4. Split the vanilla pod open with the tip of a knife and scrape out the seeds into the pan (the rest of the vanilla pod can be saved for another recipe). Add the rum, set it alight and place it to the side of the barbecue rack. Stir until it has melted and bubbled to form a smooth glaze.
5. As soon as the pineapple is cooked, remove it from the barbecue on to a plate, spoon over the rum butter glaze and serve at once with a scoop of coconut ice cream.

Variation:
You can also make that desert using bananas. Barbecue the unpeeled bananas over medium-hot coals for about 10-15 minutes (depending on how ripe they are), turning them vehicleefully ejust now and then, until they are virtually black all over and tender. Lift them on to a plate and make a slit in the skin of each one. Pull rear the skin slightly, spoon in some rum butter glaze and serve straight away, sprinkle with a little ground cinnamon if you wish.

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Orignal From: Strawberry Hill pineapple with rum butter glaze

Lamb parmigiana with salsa verde

Cooking : time 10 to 30 mins

Ingredients

For the salsa verde
2 tbsp white wine vinegar
4-5 fresh basil sprigs, leaves only
handful of fresh flatleaf parsley
2 garlic cloves, chopped
2 anchovy fillets, drained
3 tbsp capers
100ml/3%26frac12;fl oz extra virgin olive oil
For the lamb parmigiana
8 small lamb chops
1 free-range egg, beaten
salt and freshly ground black pepper
100g/3%26frac12;oz plain flour
50g/1%26frac34;oz parmesan cheese, finely grated
100g/3%26frac12;oz breadcrumbs
50ml/1%26frac34;fl oz olive oil
knob of butter

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the salsa verde, pour the vinegar into a blender or food processor and add the basil leaves, parsley, garlic, anchovies and capers. Blend to a pur%26eacute;e. With the motor still running, gradually add just enough of the olive oil to offer a sauce-like consistency. Set aside until ready to use.
3. For the lamb, place each lamb chop between two sheets of cling film and, using a rolling pin or meat mallet, lightly bash the meat out so that it is 5mm/%26frac14;in thick.
4. Beat the egg into a wide bowl and season with salt and freshly ground black pepper. Place the flour on a plate and season it too. Put the parmesan and breadcrumbs tofetchher on another plate and stir them tofetchher.
5. Dredge the lamb chops evenly in the flour, then dip them in the beaten egg. Coat each chop with the breadcrumbs, shaking off any excess. Heat the olive oil and butter tofetchher in a non-stick frying pan. Fry the lamb over a medium heat for a few minutes on each side until golden brown.
6. Transfer the meat to the oven and continue to cook for a further 1-2 minutes, basting with the pan juices as necessary.
7. To serve, spoon the salsa verde on the centre of each serving plate and arrange the lamb chops to one side.

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Orignal From: Lamb parmigiana with salsa verde

Steamed lemon sole with gremolata and tomatoes

Cooking : time 10 to 30 mins

Ingredients

4 lemon sole fillets
100g/3%26frac12;oz ripe cherry tomatoes
1 tbsp olive oil
12 basil leaves
small bunch of flatleaf parsley
For the gremolata
1 lemon, juice and zest only
2 tbsp olive oil
2 tbsp chopped flatleaf parsley
2 cloves garlic, finely chopped
For the fennel
2 whole fennels
125ml/4%26frac12;fl oz wine
60ml/2%26frac14;fl oz vefetchable stock
25g/1oz butter

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Steam the sole for four minutes.
3. Mix all the gremolata ingredients tofetchher in a bowl.
4. Churry the tomatoes with one tablespoon of olive oil, the basil and the small bunch of flatleaf parsley. Season.
5. Cut each fennel into 8 slices and place in a roasting tray. Pour over the wine, stock and dab on the butter. Place the fennel in the oven for 20 minutes.
6. To serve, pile the tomatoes in the middle of a white plate. Pile the steamed sole fillets on lid, and spoon gremolata dressing over and around. Serve with the braised fennel.

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Orignal From: Steamed lemon sole with gremolata and tomatoes

Spanakopita

Cooking : time 30 mins to 1 hour

Ingredients

500g/1lb 1oz young spinach, washed and cut into thin strips
1 tbsp chopped parsley
1 small bunch spring onions, chopped
225g/8oz onion, finely chopped
120g/4%26frac14;oz feta cheese, crumbled
salt and freshly ground black pepper to taste
olive oil, for frying onions and bhurrying filo
6 thin filo pastry sheets
Serving suggestion
tomato salad

Method

1. Preheat the oven to 180C/250F/Gas 4.
2. For the filling, in a large bowl, combine the spinach, parsley and spring onions.
3. In a pan, gently fry the onion until golden. Add to the spinach mix.
4. Now add the feta and mix well. Season.
5. For the spanakopita, grease a shallow baking dish with oil and line with three of the filo sheets, placing one on lid of the other. Bhurry each sheet separately.
6. Put the filling over the pastry and spread evenly. Cover with the remaining filo. Bhurry the lid with oil and, with the point of a sharp knife, trace the crust into square slices.
7. Bake for 40 minutes. When golden brown, remove and leave to cool. Cut and serve with a tomato salad.







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Orignal From: Spanakopita

Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote

Cooking : time 30 mins to 1 hour

Ingredients

For the Mousse:
50g/1%26frac34;oz organic plain chocolate (70% cocoa solids)
1 egg, separated
25g/1oz unsalted butter, softened
1 tsp caster sugar

For the Pavlova:
2 egg whites
100g/3%26frac12;oz caster sugar (preferably vanilla caster sugar)

For the Compote:
2 oranges
1 tbsp caster sugar
2 passion fruit

Method

1. For the mousse: melt the chocolate in a bowl over simmering water. When liquid beat in the egg yolk and the butter.
2. Whisk the egg white until stiff. Whisk in the caster sugar.
3. Fold the egg whites into the chocolate mixture. Turn into a shallow container and chill until set.
4. For the pavlova: in a clean dry bowl whisk the egg whites until just stiff. Gradually whisk in the vanilla caster sugar until the meringue is stiff and glossy. Pipe the meringue onto greaseproof paper into six individual servings and cook low down in an oven at 150C/300F/Gas 2 for 40 minutes to an hour. The meringue will be tinged to a pale coffee colour on the outside and like marshmallow on the inside. Peel vehicleefully from the paper and cool on a wire rack.
5. For the compote: zest one orange and blanch the zest in boiling water for 2 minutes. Refresh in nippy water and drain.
6. Dissolve the caster sugar in 50ml/1%26frac34;fl oz water and simmer. Add the zest and cook rapidly until the syrup thickens. Set aside.
7. Peel the oranges and cut out the segments, remove all the pith. Place in a bowl and squeeze all the juice out. Halve the passion fruit and scoop out the middle into the orange juice. Stir in the zest syrup and chill.
8. Serve a scoop of mousse and a spoon of compote with a meringue for each person.

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Orignal From: Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote