Category: Uncategorized
Ingredients
3 slices Auberges
2 slices smoked salmon
10 cherry tomatoes
1/2 tbsp. chopped garlic
1 tsp sea urchins
pinch of salt
Method
Add garlic onions and chopped cherry tomatoes to the pan and cook . Add sea urchins to taste
To serve add a slice of smoked salmon and tomato sauce . Continue a layer with the remaining ingredients . Garish with basil oil and the remaining ingredients tomatoes . to make the dressing put the oil, basil blend basil, olive oil and a pinch of salt
Gluten free plain corn
one and one forty ready fresh tomato salsa
Tortilla chips
1 cup grated cheadar cheese
Handfull of cilantro cheese
sour cream to serve
3 grill lobster gails
1/2 honey
2 tablespoon chilli sauce
1 teasepoon white wine
1 teasepoon grated fresh ginger
2 carrots
2 zuchini
1 teasepoon cornflower
2 tablespoon water
1 small red chilli pepper
Remove lobster from fresh shells cut fresh into 1cm slices, combine honey, wine and gingerpour half the mixture large shallow pan. . Reserve remaing mixture for sauce .
Cover reducing heat, simmer for abour 4 minutes or until the michrowave lobster on medium high for 5 minutes .
Cut carrots and zuchini in a bowl , cover , refregerate for 1 hour . place lobster and carrot mixture into serving plates. PLace lobster and carrot mixture onto serving plates . Place remaining honey mixture into pan , stir constatly over until mixture boils and thickens and chilli .
Serve immediately over cold lobster
Ingredients
350gr frozen raspberries
350gr frozen rasberries
275 gr sugar
1 tablespoon lemon juice
40gr liquid glucose
5egg whites 150grb
150gr
1*20mixed berries
Method
For the jam, put half and sugar in a large pan; add the sugar has dissolve and cook gently and cook gently until the berries have released their juice , tip into a sieve set over a bowl and press through using a ladle of spatula , discard the seeds at stiff peaks as soon as the sugar syrup is ready, remove from the heat and pour into the egg whites in a steady stream trying to avoid it going into the egg whites add the reserved then boil for 2-3minutes pour into a shallow dish and spread out to cool .
Place the sponge on a lined baking tray, spread with a thicker layer of jam , leaving in a medium pan with the glucose and 75ml of water. Stir to combine and heat gently and 75ml water, then bring to the boil and simmeruntil you reach soft- bail stage .
As the syrup is coming up to temperature, begin to whisk the egg whites mixer on a medium high heat to high speed, until they are almost at stiff peaks as soon as the sugar syrup is ready remove from the heat and pour into the egg whites in a steady stream trying to avoid it going to the whisk at once has been added, turn the mixer to low speed and continue for 8-10 minutes or until cool. Remove the Alaska from the freezer and spread a thin layer of meringue all over the ice cream sealing it to the sponge .of the meringue into a piping bag with a star shaped nuzzle and cover the Alaska with wiped starwith wiped star you can prepare this a few hours before and keep in the freezer.
When ready to bake, preheat the oven to 200, gas, 7 for 3-4minutes until lightly golden as you caramel . You can caramelized further with a blow torch , if you want ; serve immediately .
2 heads of iceberg lettuce, quartered with hard core removed
1 tablespoon olive oil
4 tablespoon butter
1/2 cup trimmed and chopped scallatiouns
1 freshly chopped parsley
1 tablespoon all purpose flour
2and one half freshly ground black pepper
1/2 ground light cream
1/4cayenne pepper or to taste
thick slice bread stale 2 days old
parsley sprigs to garish
Bring a large saucepan to the boil and blanch the lettuce leaves for 3 minutes . drain and dry through 3/4 minutes .
Drain and dry thoroughly on absorbent paper towels . Stir in the flour and cook for 1 minute , then gradually pour in the stock , stairing throughout .
Bring to a boil and cook and season to taste with salt and season to taste with salt and pepper . Reduce the heat cover and simmer gently for 15minutes until soft .
Allow the soup to cool slightly , then either stain and puree in the blender . Alternatively leave the soup gradually add more seasoning if desires , then add the cayenne pepper
Arrange the slices of ciabatta bread in a large soup dish or individual bowls , and pour the soup over the bread . Garish with sprigs of parsley and serve individually .
Ingredients
1 prawn
1 clamari
1 small octopus
cabbage leaf
cherry tomatoes
method
Shape the tortilla in a form of a cone and bake deep fry
Grill the prawn, calamari and octopus. skewer the prawn and calamari. To plate put some chopped cabbage leaves in the tortilla come and place in the octopus on top . Arrange the skewer and prawns against to the cone
Ingredients
100gr ginger peeled and chopped
2 whole apples peeled and chopped
120ml lemon juice
2 tablespoon honey
Easy beetroot endurance shots
150 beetroot peeled and chopped
2 whole apples peeled and chopped
120ml lemon
400 coconut water
Easy apple juice
2 medium sized apples
150ml filtered water
Easy ginger roots
Brush and wash ginger and apples peeled and cut into chunks . Squeeze lemon and add coconut water and honey into a blender
and add coconut water and honey into a blender
Blend and then shoot with a slice of orange to chase down the intense ginger flavored is required
Chill remaining mix for 3 days to Freeze amount in ice cubes .
Easy Beetrooth endurance shoots
Brush and wash beets and apples , peel and cut into chunks . Add in the lemon juice coconut water and honey into the blender . Blend and then shoot and chili. the remaining ng mixture for up to 3 days . As with the ginger shoots you can also freeze the remaining amount of ice cubes .
Ingredients
2 Apples
1 celery stick
1/4 grapefruit
1/2 lemon
Thumb sized pieces of ginger
1 tsp honey
Wash and clean all the vegtables , peel the grapefruit and apple cut into quarters . Pull all the ingredients through a juicer starting with the hardest items and followed by the soften ones Add the Manuka honey to the mixture while finished. stir and serve .
Handfull spinach leaves and stems removed
250gr pressed apple juice
3 kale leaves trimmed and stem removed
1/4 avocado
1 whole pear
1 cup ice opitional
Method
Prepare all the vegetables and place in the blender with ice if desired .
Extract the fresh apple juice and use a batch of pre squeezed and add to the blender .
2 tablespoons olive oil
1 large onion , chopped
2garlic cloves crushed
500gr diced butternut squash
350 risotto rice
1 litre hot vegtable stock
100 gr cooked chestnuts chopped
large knob of butter
4 tablespoon chopped parsley
4 tablespoon fresh grated parmesan
Heat the oil in a large pan add the onion and garlic and cook for 5minutes and cook for a further 2 minutes.
pour in the stock and cook stairing regularly for 15minutes , add the chestnuts and cook for a furthur 5minutes or until the rice is tender and the stock has been absorbed .
stir in butter , parsley and parmesan , divide risotto between bowls , scatter with extra parmesan season and serve
6 garlic cloves thinly sliced
4 oil packed anchovy fillets divided
1/3 cup Kalamatta olives coursely
6 tablespoon double – concentrated tomato paste
3 tablespoon drained capers
1/2 tsp salt
8oz small pasta mini shells
5 oz baby spinach
1/2 cup Panko
1/2 diamond crystal
2 lb pumpkin fresh
1/4 cup olive oil
1 large onion peeled
1 leek , trimmed
1 carrot peeled
2 celery stalks
4 garlic cloves peeled and crushed
6 cups water
salt and freshly ground black pepper
1/4 teasepoon freshly grated nutmeg
2/3cup light cream
1/4 teasepoon cayenne pepper
warm herb bread to serve
Cut the peeled and seeded pumpkin fresh into 1 inch cubes
Heat the olive oil in a large saucepan and cook the pumpkin for 2-3 minutes, coating it completely with oil.
Chop the onion and leek finely and dice the carrots and celery stalks .
Add the vegetables to the saucepan with the garlic and cook stairing , for 5minutes or until they have begun to soften .
Cover the vegetables with the water and bring to the boil .
season with plenty of salt , pepper and the grated nutmeg , then cover and simmer for 15-20minutes until all the vegetables are tender .
When the vegetables are tender , remove from the heat , cool slightly , then pour in the food processor or blender .
Blend to form a smooth paste , then pass through a stainer into a clean saucepan
Adjust the seasoning to taste and add all but v2 tablespoons of the cream to obtain the correct consistency .
Bring the soup to a boiling point add the cayenne pepper and serve immediately with a swirl of cream and warm herb bread
zewg isdra tat- tigieg kbar iffilitrati
mgharfa zejt taz- zebbuga
mgharfa tursin imqatta irqiq
nofs lumija imqatta roti biex izejjen
2 bajdiet kbar
2 sinniet tewm mghafga
nofs kuccarina melh
nofs kuccarina hwawar niexfa
bzar iswed
kikra gobon parmegjan mahkuk
3 imgharef dqiq plain
Ghas sauce tal-lumi
8 imgharef butir
2 sinniet tewm mghafga
kwart ta kikra meraq tal-lumi
Kwart ta kikra brodu jew stokk tat- tigieg
nofs kuccarina bzar iswed
Aqsam is-sidra min-nofs . Go bieqja hawwad il-bajd iz-zewg sinniet tewm, il-melh il-hwawar u ftit bzar
Go bieqja ohra hawwad il-gobon u id-dqiq
Dahhal kull bicca tigiega l-ewwel got-tahlita tal- bajd u wara got- tahlita tal-gobon . Go tagen kbir sahhan mgharfa zejt . Kif jibda ifexfex poggi il-bicciet tat-tigieg (minghajr ma imissu ma xulxin ) u aqli kull naha ghal madwar 5minuti jew sakemm tara li hadu il-kulur barra u li saru minn gewwa.
Go kazzola zghira sahhan il-butir tat-tewm . Sajjar ghal ftit minuti biex il-butir jiehu toghma tat-tewm . Zid il-brodu, il-meraq tal-lumi u il-bzar iswed . Halli dan is-sauce itektek fuq nar baxx ghal madwar 5 minuti. Ferrex is-sauce fuq it-tigieg. Zejjen bil-lumi u it-tursin . Isservih mal-patata u mal-insalata .
2 eggs
1 cup torn baby spinach leaves
one and one half grated parmeasan cheese
1/4 onion sliced
pinch of ground nutmeg
tsp olive oil
salt and pepper
Beat eggs in a bowl and stir in the baby spinach and parmeasan cheese. Season with nutmeg salt and pepper .
Spread the olive oil on a small skillet and place it over medium heat and cook about 3 minutes . Flip it over and cook for 3 minutes more .
Reduce heat and continue cooking until the omelet reaches the desired consistency
2 lb pumpkin seeds
1/4 cup olive oil
1 large onion , peeled
1 leek trimmed
1 carrot peeled
2 celerty stalks
4 garlic cloves , peeled and crushed
salt and freshly ground pepper
1/4 freshly ground nutmeg
2/3 light cream
1/4 tsp cayenne pepper
warm herb bread to serve
cut the peeled and seeded pumpkin fresh into 1/2 inch cubes . Heat the olive oil in a large saucepan for 3 minutes coated it completely with oil .
Heat the olive oil in a large saucepan and cook the pumpkin for 3minutes coated completely with oil . Chop the onion and leek finely and dice the carrots with celery stalks .
Add the vegetables to the saucepan with the garlic and cook stairing for 5minutes or until they began to soften . cover the vegetables with the water and bring to the boil . Season with plenty of salt , pepper and the grated nutmeg then cover and simmer for 20 minutes until all the vegetables are tender .
When the vegtables are tender remove from the heat , cool slightly then pour into the food processor or blender. . Blend to form a smooth paste then pass through a stainer a clean saucepan
Adjust the seasoning to the paste and add all but 2 tablespoon of the cream and enough water to obtain the correct consistency .
Bring the soup to a boiling point , add the cayenne pepper, and serve immediately with a swirl and warm herb bread
2 tablespoon butter
3 tablespoon olive oil
3 slices bacon
1 large onion , peeled
1 celery stalk , trimmed
14 canned chopped tomatoes
5 cups chicken stalk
one and one half finely shredded green cabbage
1/2 cup trimmed and halved fine green beans
3 tablespoon frozen peas
2 oz. spagetti broken into short pieces .
salt and ground black pepper
Parmesan cheese, to garish crusty bread, to serve
Heat the butter and olive oil together in a large saucepan . Chop the bacon and add to the saucepan . cook for 4 minutes then remove the spotted spoon and set aside .
Finely chop the onion , garlic , celery and carrots and add to the saucepan one ingredient at a time , stairing well after each addition . cover and cook gently for 10 minutes until the vegetables are softened .
Stir in the cabbage , beans , peas and spaghetti . Cover and simmer for an additional 20 minutes or until all the ingredients are tender . Season to taste with salt and pepper .
Return to the cooked bacon to the saucepan and bring the soup to the boil. Serve the soup immediately with parmesan cheese shavings sprinkled on the top of plenty of crusty bread
2 tsp light olive oil
one and one half red bell peppers
3 medium ripe plum tomatoes , halved
2 onion unpeeled and quartered
4 garlic cloves unpeeled
2 and one half chicken stock
salt and freshly ground black pepper
1 tablespoon , fresh basil torn
Preheat the oven to 400/f . Lightly grease a large roasting pan with 1 tablespoon olive oil.
Place the bell peppers and tomatoes cut side down in a roasting pan with the onions and the garlic . Spoon over the remaing oil.
Cook in a preheat oven for 30 minutes or until the skins of the red peppers have started to blackened and blister.
Let the vegetables cook for 10 minutes, then remove the skins stalks , and seeds from the bell peppers . Peel away the skinsfrom the tomatoes and onions and squeeze out of garlic .
Place the cooked vegetables into a blender or food processor and blend until smooth . Add stock and blend again to form a smooth puree. pour the pureed soup through a strainer , if a smooth soup is desired then pour into the saucepan. Bring to the boil , simmer gently for 3 minutes and season to taste and season to taste with salt and pepper . serve hot with a swirl of sour cream and a sprinkle of torn basil .
3 thick of white bread cut into 1/2cubes
3 tbsp peanut oil
2 tbsp Parmeasan cheese grated
1/2 diced bacon
1 tbsp fresh thyme leaves salt and freshly black pepper
1 tablespoon prepared pesto sauce
1/2 cup diced peperoni sausage
1 tablespoon fresh lemon juice
preheat oven to 400/c . place the cubes of bread in a bowl and pour over the peanut oil. Stir to coat the bread , then sprinkle over the parmeasan cheese. Place on a lightly greased in a preheated oven for 10 minutes or until crisp and golden brown .
Heat the olive oil in a large saucepan and cook the onion and cook the onion for 5 minutes until softened . Add the bacon and thyme and cook in an additional 3minutes . Stir in the beans , stock and black pepper and simmer for 5 minutes .
Place half the bean mixture and liquid a food process and blend until smooth . Return the puree to the saucepan . Stir in the pesto sauce sauce, peperoni sausage and lemon juice . Season to taste with salt and pepper .
Return the soup to the heat and cook for a further 3minutes until piping hot . Place some of the beans in each serving bowl and add a ladle of soup . Garish with torn basil and crotons of the top .
454gr tomatoes halved
2 tablespoon olive oil
1 onion finely chopped
1/2 teasepoon smoked paprika
one and 3/4 vegtable stock
3 teaspoon tio pepe dry sherry
1 teasepoon superfine sugar
salt and pepper
Croutons
4 tablespoon olive oil
1/4 teasepoon smoked paprika
4oz rustic white bread
Put the tomatoes cut side up in a base of a broiler pan , drizzle with 1 tablespoon
of the oil season and cook under a preheated for 5 minutes until browned. Heat the remaining oil in a saucepana add the paprika and cook for 1minute. Add the broiler tomatoes, stock sherry and sugar and season to taste with salt and pepper. Bring to the boilthen cover and simmerfor 20 minutes. Bring to a boil then cover and simmer for 20 minutes .
Meanwhile make the crotons . Mix the oil and paprika together in a plastic bag add the cubed bread and a preheated oven 400/f for 10 minutesor until crisp and golden .
Cool the soup in a plastic bag add the cubed bread and toss together. tip onto a baking dish in a preheated oven 400 Ffor 10 minutes until crisp and golden
Cool the soup slightly then puree in batches in blender or food processor until smooth . Sieve and return to the saucepan , cover and set aside until required. when ready to serve reheat the soup until piping hot ladle into small bowls and sprinkle with the crotons and a little olive oil.
For roasted red pepper soup and tio pepe, omit 2 tomatoes. fry 1 chopped onion and mix with 1/2 teasepoon paprika as above .
Drain and chop the peppersand mix 1 dried tomatoes. Finish as above.
2 small heads of garlic halved
3 tablespoon olive oil
2 tablespoon butter
1 lb celiac peeled and cut into chunks
2/3 cup milk
1and 1/2 slices pancetta
2/3 light cream
salt and pepper
Put the halved unpeeledgarlic heads in a small roasted drizzle with 1 tablespoon of the oil and roast in a preheated oven 400/f for 15 minutes heat the remaining oil and the butter in a saucepan and the celiac and fry for 10 minutes saking the pan from time to time.
Take the garlic out of its paper skins cover and simmerfor 30 minutes until the celiac is tender. Cool slightly
When ready to servestir the milk into the soup and reheat until piping hot. Dry fry the pancetta until crisp and golden and cut into long thin stripes Stir half the cream into the soup. Sprinkle the soup with the pancetta and serve immediately
For roast garlic and pumpkin soup.
Use 1 lb seeded pumpkin. Peel and chop then use the pumpkin instead of the celeriac. Garish with cream as above adding toasted pumkin seeds instead of the pancetta
10 oz bacon
5 oz skinned turkey legs meat take off bone
7 oz chicken livers
1 onion quatered
12oz pork belly skinned diced
3 garlic cloves
6 juiniper or all spice berries roughly crushed
one and i/2 cups fresh breadcrumbs
3 tablespoons port medira or sherry
Salt andpepper
Sketch the slices of bacon until half a long again using a blade of large knife. Usethe bacon to coverthe base and size of 2 lb loaf pan so that the slices butt togeherand hang over the pan. Keep back a few slices . keep back a few slices of the top.
Mince or finely chop the turkey, chicken livers, and onion in a food processorthen mix in the bol in the pork belly, garlic , thyme and juiper or all spice Stir in the breadcrumbs , apricotsand fortified wine. Season well.
Spoon the mixture into the bacon lined pan thenfold the overhang slices over the top . Cover with foiland put the roasting pa n to come halfwayof the loaf pan. Cook the pate in a preheated pan for 1 and 3/4 hours with a skewer.
Or until the juices run clean when the pate is piered with a skewer. Discard the water . Place a small cutting
board on top of the pate andweigh down to press it. when coldchill the pressed pate overnight .
Cut into thick slicesand serve with radishes saladand crusty bread.
For bandiedduck patewith pricked walnuts omit the turkey an ad 1 lb skin diced duck meat 3 diced pricled walnuts instead of diced pricled walnuts instead of the apricots and brandy instead of forfied wine .
David's Recipes 