My recipes

#15 Reply
Posted by guest256 on 20 Aug, 2016 17:05
I was also bought these videos to teach me to cook.
https://www.youtube.com/playlist?list=PLWAUeanCsjQJ48LiNcWoOgbb-zG5S3fXT

#16 Reply
Posted by guest256 on 22 Aug, 2016 16:45
Gazpacho

Preparation time: 30 minutes
Chilling time: 1 hour

Ingredients for six

1 1/2 lb. (700g.) ripe tomatoes
8 oz. (225g.) fresh breadcrumbs
5 tablespoons olive oil
1 cucumber, peeled and chopped
2 green peppers, with cores and seeds removed, chopped
2 large cloves garlic, peeled
4 tablespoons red wine vinegar
1 pint (575/600ml.) water
1 tablespoon tomato puree
Salt
Freshly ground black pepper
12 ice cubes

For the garnishes

2 slices white bread, prepared as croutons
2 hard-boiled eggs, shelled and chopped
6 spring onions, trimmed and finely sliced
1/2 small cucumber, peeled and finely diced
1 small red pepper, finely chopped after core and seeds have been removed

Blanch and skin the tomatoes. Quarter them, take out the cores and seeds and chop the tomato flesh.

Put the breadcrumbs in a liquidizer, switch it on and gradually pour in the olive oil. Continue blending for about 1 minute, or until all the oil has been absorbed by the bread. Add the tomatoes and continue liquidizing until the mixture is reduced to a smooth puree. Transfer the mixture to a bowl.

Put the cucumber, green pepper and garlic in the liquidizer and switch on for about 1 minute, or until they have been reduced to a smooth puree. Combine with the bowl of pureed tomatoes, stir in the vinegar, water and tomato puree.

Taste and add salt and pepper if necessary. Cover the bowl and chill the soup for at least 1 hour in a refrigerator.

Serve very cold in six shallow soup bowls, with two ice cubes added to each. Hand round the garnishes in separate bowls.

#17 Reply
Posted by guest256 on 24 Aug, 2016 16:00
Avgolemono

Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients for six

2 oz. (50g.) long-grain rice
Juice of 1 lemon
3 eggs beaten
2 1/2 pints (1.4 litres) hot chicken stock
2 oz. (50g.) cooked chicken meat, finely chopped
Salt and white pepper
2 tablespoons finely chopped parsley

Cook the rice in boiling, salted water for 10-15 minutes and drain well.

Meanwhile, add the lemon juice to the beaten egg and mix well. Add about 1/4 pint (150ml.) of the hot stock a little at a time, beating well with a wire whisk after each addition.

Bring the remaining stock to the boil, remove from the heat and mix in the cooked chicken and rice. Season lightly with salt and pepper. Whisk in the egg mixture and return to a low heat. Stir continuously without boiling for about 5 minutes, until the soup is heated through and has a rich creamy texture. Adjust the seasoning and serve garnished with parsley.

#18 Reply
Posted by guest256 on 25 Aug, 2016 15:52
Potted meats and fish

#19 Reply
Posted by guest256 on 25 Aug, 2016 16:10
Potted tongue and chicken

Preparation time: 4 hours
Pre-cooking time: 3 hours
Cooking time: 1 3/4 hours

Preheat the oven to 220 degrees C (425 degrees F)-Gas mark 7

Ingredients for eight to twelve
1 salted ox tongue, about 3 lb. (1.4 kg.)
1 onion, sliced
1 carrot, sliced
A bunch of bay leaves, parsley and celery leaves
1 large chicken, about 4 lb. (1.8 kg.)
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon mixed spice
2-2 1/2 lb. (900g.-1.1 kg.) butter, cut into cubes
Flour and water paste
Bunches of parsley and watercress

Put the tongue in a large saucepan, and add the onion, carrot and bunch of herbs. Cook slowly for about 3 hours, or until tender. Allow to cool, then remove the skin and any bones.

Bone the chicken. Season with salt, pepper and mixed spice. Lay the tongue on the boned chicken, and trim so that it can be enfolded by the chicken. Wrap the chicken round the tongue, and ease this parcel into a casserole dish which will hold it firmly. Cover with the cubed butter. Put on the lid, sealing with a strip of the flour and water paste. Place the casserole in the pre-heated oven for 30 minutes, then lower the temperature to 180 degrees C (350 degrees F)-gas mark 4 and cook for another 1 1/4 hours.

At the end of the cooking time, take the casserole out of the oven and leave to cool, without breaking the seal. When cool, place at the bottom of the refrigerator.

To serve, break the seal and remove the chicken carefully. Scrape off the butter (which is excellent in sandwiches), and arrange the bird on a large dish. Decorate with generous bunches of parsley and watercress. Cumberland sauce goes well with this dish.

#20 Reply
Posted by guest256 on 30 Aug, 2016 15:39
Collared pork

Preparation time: 30 minutes
Cooking time: 2 1/2 hours

Ingredients for six

3 lb. (1.4 kg.) boned, but not rolled, hand of pork
1 egg yolk
2 oz. (50 g.) fresh white breadcrumbs
Grated rind of 1/2 lemon
2 chopped anchovy fillets
1 tablespoon chopped parsley
2 sprigs chopped marjoram
3/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 carrot, sliced
1 onion, sliced
1 stick celery, sliced
10 peppercorns
For the brine:
1 1/2 pints (850 ml.) water
6 oz. (175 g.) salt
1/2 pint (275/300 ml.) malt vinegar

Mix together the egg yolk, breadcrumbs, lemon rind, anchovies and chopped herbs. Add the nutmeg, salt, pepper, parsley, marjoram, and spread over the pork. Roll the pork into a sausage shape and tie firmly with string. Put into a pan with the carrot, onion and celery. Add the peppercorns, and cover with cold water. Bring to the boil, then simmer gently for 2 1/2 hours or until tender. Remove and drain. Leave until quite cold.

Boil the salt, water and vinegar together for 10 minutes, and leave to cool. Pour this brine into a deep bowl and immerse the pork in it, keeping the pork under the surface with a weighted plate. Leave for 5-7 days before serving.

#21 Reply
Posted by guest256 on 08 Sep, 2016 15:52
Potted trout

Preparation time: 15 minutes
Cooking time: 1 1/2 hours
Resting time: 2 days

Preheat the oven to 150 degrees C (300 degrees F)-gas mark 2

Ingredients for four

4 trout
Salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
8 oz. (225g.) butter

Fillet the trout. Season each filleted trout, on both sides, with salt, pepper and nutmeg. Leave overnight.

Next day, wipe each fillet with a paper towel, and season each again with a little more salt. Melt 2 oz. (50g.) of the butter and pour into an ovenproof dish. Sandwich the fillets together and place them in the dish. Cover them with the rest of the butter, then with a lid (make one out of foil if the dish does not have its own). Cook for 1 1/2 hours, or until a skewer pierces the fish easily.

With a plate over the dish, drain off the butter into a bowl. Put a plate over the trout in the cooking dish, and invert quickly to transfer the fish to the plate without breaking them. Allow to cool, and remove the skin.

Arrange in a shallow dish. Clarify the butter in which the fish were cooked, and pour over the trout. Keep for 2 days before eating.

#22 Reply
Posted by guest256 on 14 Sep, 2016 15:04
Caveached fish

Preparation time: 6 hours
Cooking time: 10 minutes

Ingredients for 6

6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.

Ask your fishmonger to fillet the fish. Cut each fillet into 2 in. (5 cm.) squares. Mix together the salt, pepper, nutmeg, cloves and allspice. Rub each piece of fish, on both sides, with this mixture. Leave for 4 hours.

Fry the pieces of fish in a little hot oil until brown. This seals the spices into the fish. Leave to get quite cold.

Pack the fish into a clean bottling jar and cover them with vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of cooking oil over the surface of the vinegar, and seal the jar.

Store in a cool place, and leave for at least a week before eating. The fish will keep up to 6 months.

#23 Reply
Posted by Divine Metamorphoses on 22 Oct, 2016 03:28
Quote from: EquineAnn on 14 Sep, 2016 15:04
Caveached fish

Preparation time: 6 hours
Cooking time: 10 minutes

Ingredients for 6

6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.

Ask your fishmonger to fillet the fish. Cut each fillet into 2 in. (5 cm.) squares. Mix together the salt, pepper, nutmeg, cloves and allspice. Rub each piece of fish, on both sides, with this mixture. Leave for 4 hours.

Fry the pieces of fish in a little hot oil until brown. This seals the spices into the fish. Leave to get quite cold.

Pack the fish into a clean bottling jar and cover them with vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of cooking oil over the surface of the vinegar, and seal the jar.

Store in a cool place, and leave for at least a week before eating. The fish will keep up to 6 months.

Awesome
My Mom is Spartan Greek and she also adds lemons as well as vinegar

She won't let anyone touch it for two weeks. Locks in the flavour

Thank you Lady Ann 😘

#24 Reply
Posted by guest256 on 22 Oct, 2016 11:14
You're welcome, Lady Divine. Thank you very much for the extra information.

#25 Reply
Posted by guest256 on 13 Nov, 2016 09:43
Smoked fish pastes

Preparation time: 30 minutes
Cooking time: 15 minutes

Ingredients for six

4 good-quality kippers, or 2 large Finnan Haddock, or 2 smoked trout
4 oz. (100/125g.) soft butter
Freshly ground black pepper
Juice of 1 lemon
Salt
Clarified butter

Cook kippers in water, the smoked haddock in milk and water, until the fish is tender-about 10-15 minutes. The trout need not be cooked further. Remove the skin and bones. Small kipper bones will be well broken up, so it is not necessary to spend time searching for every one.

Put the fish and butter in a blender with half the lemon juice & pepper. Blend until smooth. Check the seasoning and add salt (the trout will need most). Beat in the rest of the lemon juice if needed. Pot, and seal with clarified butter. Do not keep too long before eating.

#26 Reply
Posted by guest256 on 13 Nov, 2016 09:49
Potted shrimps

Preparation time: 20 minutes

Ingredients for four

4oz. (100/125g.) butter
1 lb. (450g.) peeled shrimps
1/4 teaspoon powdered mace
1/4 teaspoon Cayenne pepper
Salt and freshly ground black pepper
Clarified butter

Melt the butter over a medium heat.

Add the shrimps, mace and Cayenne pepper. Season with salt and pepper. Heat thoroughly, but do not allow the shrimps to boil as this toughens them. Stir them as they cook.

Put into small pots, and seal with clarified butter. Leave to chill in the refrigerator.

#27 Reply
Posted by guest256 on 13 Nov, 2016 09:57
Crab paste

Preparation time: 45 minutes
Cooking time: 30 minutes

Ingredients for six

1 large, cooked crab, about 2 1/2 lb. (1.1 kg.)
2 oz. (50g.) butter
Salt and freshly ground black pepper
2 egg yolks
3 tablespoons double cream
1/4 teaspoon Cayenne pepper

Remove all the meat from the crab, and chop finely. Put in a heavy saucepan with the butter and seasoning. Heat gently, stirring often, for 10 minutes. Remove the pan from the heat.

Blend the egg yolks and cream together, and stir into the crab mixture. Stand the pan in another pan containing hot but not boiling water, and cook, stirring frequently, until thick. The water in the bottom pan must not boil, or the eggs may curdle. Allow the paste to cool a little, then add generous amounts of both peppers, and salt if necessary.

Pot in small jars, and seal with clarified butter. Chill in the refrigerator.