(Source: Peter Otley, ‘Olivers’, Ironbridge)
Add ingredients in the following order:
1. Olive oil
2. Celery
Red Pepper
Onion
Garlic
[Fry until hot]
3. Handful button mushrooms
[Fry until hot]
4. White wine
[Let it bubble]
5. Whipping cream (NB single cream will separate when cooked)
Paprika (touch)
Sea salt
Black pepper (touch)
[Reduce]
Serve immediately (with rice)
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
3 Jan 2010
Clear Chicken Soup
- (Source: Mel)
Chicken carcass
Onion
Carrot
Celery
Water
Salt & Pepper
Bring to boil and simmer for about 2 hrs (not too long or soup will be bone flavoured). Remove carcass, etc. Add salt and pepper to taste. Serve with noodles (vermicelli) and/or matzo meal dumplings (kneidlech, alkies).
Dumplings (for clear chicken soup) (Source: Auntie Dora? or Rakusens) -
1 breakfast cup medium Matzo meal (contains wheat)
1 breakfast cup boiling water
1 egg
1 tsp parsley
2 tbsp chicken fat
salt & pepper
nutmeg & ginger (ground)
Pour boiling water over the meal and stir well until blended.
Add egg, fat parsley, and seasoning.
Mix thoroughly and put in fridge for at least 1hr
With hands dipped in cold water roll into tiny balls.
Drop in boiling soup and simmer gently for 15 min. with saucepan uncovered
TanyaK's modified (eggless can be vegan) matzo balls:
Don't use egg.
Can swap out chook fat for olive oil or other fat
Can also add garlic salt
Can use a bit of bouillon in the water to replace the missing chook flavour.
Bake the balls at 275F / 150C for 15-20 min, DO NOT BROWN
Drop cooked balls into soup, simmer.
31 Dec 2009
Lemon Mousse
5 egg yolks
5 egg whites, stiffly beaten
6oz sugar
juice of 2 lemons + zest of one
Beat egg yolks with sugar until light and lemon coloured. Add juice of 2 lemons and mix well. Stir over hot water in top of double boiler until thick. Remove from heat and fold in egg whites. Pour into serving dish and chill.
Also good made with blackcurrant puree.
5 egg whites, stiffly beaten
6oz sugar
juice of 2 lemons + zest of one
Beat egg yolks with sugar until light and lemon coloured. Add juice of 2 lemons and mix well. Stir over hot water in top of double boiler until thick. Remove from heat and fold in egg whites. Pour into serving dish and chill.
Also good made with blackcurrant puree.
Lemon Caramel Custard
1½ pints milk
grated rind of 2 lemons
6 eggs
6oz sugar
5 sugar lumps
Boil milk with rind of lemons. Strain milk to remove lemon rind.
Beat eggs in bowl with sugar over hot water until lemon coloured and creamy in texture. Add milk gradually, stirring constantly with wooden spoon. Skim off froth that forms on top. Do not let mixture boil.
Cook sugar lumps (or granulated sugar) with 2tsp water in charlotte mould or other straight sided baking dish until caramelised. Tilt mould so caramel reaches all sides.
Pour egg mixture into mould and place in dish of hot water deep enough so water comes halfway up side of mould.
Bake at 300ยบ F about 45 mins or until firm when pressed with finger.
Chill thoroughly before unmoulding.
grated rind of 2 lemons
6 eggs
6oz sugar
5 sugar lumps
Boil milk with rind of lemons. Strain milk to remove lemon rind.
Beat eggs in bowl with sugar over hot water until lemon coloured and creamy in texture. Add milk gradually, stirring constantly with wooden spoon. Skim off froth that forms on top. Do not let mixture boil.
Cook sugar lumps (or granulated sugar) with 2tsp water in charlotte mould or other straight sided baking dish until caramelised. Tilt mould so caramel reaches all sides.
Pour egg mixture into mould and place in dish of hot water deep enough so water comes halfway up side of mould.
Bake at 300ยบ F about 45 mins or until firm when pressed with finger.
Chill thoroughly before unmoulding.
Ice Cream
(Source: Plas Teg, Bala, Wales, 1970)
4 eggs, separated
4oz icing sugar sifted
½ pint double cream
flavouring
You should use one 2½ pint, or two 1¼ pint plastic freezer containers with lids. Set freezer to fast freeze.
Whisk egg yolks until well blended.
In another bowl whisk egg whites until they form stiff peaks, then whisk in sifted icing sugar a little at a time.
Slowly mix the blended egg yolks with the meringue mixture. Lightly whip the cream until it is frothy and will form soft peaks. Then fold it into the egg mixture. Add chosen flavouring and mix thoroughly.
Turn ice cream into container and freeze for at least 2 hours before serving.
Flavourings:
Vanilla – Add ½ tsp vanilla to the whipped cream before folding it into the egg mixture
Mint – Add only a few drops of oil of peppermint and green colouring to the mixture just before putting it into the freezer container. Just before serving decorate with fresh mint leaves.
Coffee – Add 3 tablespoons coffee essence before putting in freezer container. (I would use strong coffee – Liz)
Chocolate – blend in well 2oz drinking chocolate with the 4 egg yolks. (I would use melted strong dark chocolate – Liz)
Raspberry or Strawberry – Sieve 8oz fresh fruit, or thawed frozen fruit, and fold into the mixture with a few drops of red colouring before putting into freezer container.
4 eggs, separated
4oz icing sugar sifted
½ pint double cream
flavouring
You should use one 2½ pint, or two 1¼ pint plastic freezer containers with lids. Set freezer to fast freeze.
Whisk egg yolks until well blended.
In another bowl whisk egg whites until they form stiff peaks, then whisk in sifted icing sugar a little at a time.
Slowly mix the blended egg yolks with the meringue mixture. Lightly whip the cream until it is frothy and will form soft peaks. Then fold it into the egg mixture. Add chosen flavouring and mix thoroughly.
Turn ice cream into container and freeze for at least 2 hours before serving.
Flavourings:
Vanilla – Add ½ tsp vanilla to the whipped cream before folding it into the egg mixture
Mint – Add only a few drops of oil of peppermint and green colouring to the mixture just before putting it into the freezer container. Just before serving decorate with fresh mint leaves.
Coffee – Add 3 tablespoons coffee essence before putting in freezer container. (I would use strong coffee – Liz)
Chocolate – blend in well 2oz drinking chocolate with the 4 egg yolks. (I would use melted strong dark chocolate – Liz)
Raspberry or Strawberry – Sieve 8oz fresh fruit, or thawed frozen fruit, and fold into the mixture with a few drops of red colouring before putting into freezer container.
Gooseberry & Elderflower Sorbet
(Source: Ruth Iveson, Wales, 1970's)
1lb gooseberries
12oz granulated sugar
1½ pts water
thinly peeled rind and juice of 1 lemon
3 heads elderflowers
Wash fruit and put in pan with sugar, water and lemon. Bring slowly to boil.
Simmer for 10 mins. or until soft. Add elderflowers for last 3 mins. Take out rind and flowers.
Sieve fruit and allow puree to cool. Put into plastic container and freeze quickly. After 1 hr stir well. Freeze again, beating it a second time to achieve a smooth texture.
1lb gooseberries
12oz granulated sugar
1½ pts water
thinly peeled rind and juice of 1 lemon
3 heads elderflowers
Wash fruit and put in pan with sugar, water and lemon. Bring slowly to boil.
Simmer for 10 mins. or until soft. Add elderflowers for last 3 mins. Take out rind and flowers.
Sieve fruit and allow puree to cool. Put into plastic container and freeze quickly. After 1 hr stir well. Freeze again, beating it a second time to achieve a smooth texture.
30 Dec 2009
Chopped Liver
(Source: Mel 1970's)
½ lb chicken livers
2 eggs
2 large onions
seasoning
Fry onions and chicken livers. Hard boil eggs.
Mince together eggs, liver and onions and season.
½ lb chicken livers
2 eggs
2 large onions
seasoning
Fry onions and chicken livers. Hard boil eggs.
Mince together eggs, liver and onions and season.
Chocolate Mousse
1 egg per person
2oz + chocolate per egg
small knob butter
brandy or other flavouring
Melt chocolate in double boiler, add knob of butter. Stir in egg yolks and take off heat. Add taste of brandy. Beat egg whites stiff and fold in. Chill.
2oz + chocolate per egg
small knob butter
brandy or other flavouring
Melt chocolate in double boiler, add knob of butter. Stir in egg yolks and take off heat. Add taste of brandy. Beat egg whites stiff and fold in. Chill.
Chilladas & Tomato Sauce
(Source: Friend, Wales, 1970's)
8oz brown lentils
¾ pint hot water
2oz butter
1 medium onion, finely chopped
1 small green pepper, chopped small
1 medium carrot, chopped small
½ tsp mixed herbs
¼ tsp mace
½ tsp cayenne
2 tsp tomato puree
clove garlic, crushed
salt & pepper
to coat –
dry fine breadcrumbs (try chick pea flour for gluten free)
1 egg, beaten (can replace with chick pea flour batter for vegan)
oil for shallow frying
Simmer lentils with some salt until all water absorbed. Soften onion, carrot and garlic in butter for 5 min; then add chopped pepper and cook further 5 – 10 mins. Mash cooked lentils in bowl, add softened veg., cayenne, mace, herbs and tomato puree. Divide and shape into rissoles. Dip in beaten egg, then breadcrumbs and shallow fry. Serve with Tomato Chilli sauce.
[Note - These hold together better if some of the mixture is ground in a food processor. I sometimes add a little Sosmix. Will freeze well. Good with rice or as part of veggie cooked breakfast.]
Tomato & Chilli Sauce
¾ lb tomatoes (I usually use tinned chopped)
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp tomato puree
1 tsp dried basil
1 fresh chilli, chopped
1 tbsp olive oil
salt & pepper
8oz brown lentils
¾ pint hot water
2oz butter
1 medium onion, finely chopped
1 small green pepper, chopped small
1 medium carrot, chopped small
½ tsp mixed herbs
¼ tsp mace
½ tsp cayenne
2 tsp tomato puree
clove garlic, crushed
salt & pepper
to coat –
dry fine breadcrumbs (try chick pea flour for gluten free)
1 egg, beaten (can replace with chick pea flour batter for vegan)
oil for shallow frying
Simmer lentils with some salt until all water absorbed. Soften onion, carrot and garlic in butter for 5 min; then add chopped pepper and cook further 5 – 10 mins. Mash cooked lentils in bowl, add softened veg., cayenne, mace, herbs and tomato puree. Divide and shape into rissoles. Dip in beaten egg, then breadcrumbs and shallow fry. Serve with Tomato Chilli sauce.
[Note - These hold together better if some of the mixture is ground in a food processor. I sometimes add a little Sosmix. Will freeze well. Good with rice or as part of veggie cooked breakfast.]
Tomato & Chilli Sauce
¾ lb tomatoes (I usually use tinned chopped)
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp tomato puree
1 tsp dried basil
1 fresh chilli, chopped
1 tbsp olive oil
salt & pepper
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