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Recipe 4 coming soon
Recipe 5 coming soon
Recipe 6 coming soon
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250g firm white fish fillets (chopped)
6 large green prawns, shelled and deveined, tails left intact.
6 Scallops
2 Tblsp plain flour
2 Teasp olive oil
1 Cup fish stock
1/2 Cup thickened cream
1/4 Cup dry white wine
1 Tblsp chopped sorrel (may be substituted with spinach)
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Place fish, prawns, scallops and flour into a plastic bag. Toss to coat seafood lightly with flour. Shake off excess flour.
Heat oil in a non-stick frying pan (skillet) over a medium heat. Cook seafood in batches for 2 minutes or until lightly brown on all sides. Remove from pan, set aside.
Blend stock, cream and wine into the pan. Bring to the boil. Reduce heat. Simmer, stirring for 5 minutes or until sauce reduces and thickens.
Return seafood to the pan with the sorrel (or spinach). Simmer, stirring for 3 minutes.
Serve immediately with the bread of your choice.
Scrrrrrrumptious!
SERVES 4
25g (1oz) flour
1 teasp. dried mixed herbs
Salt & ground black pepper
275g (10oz) button mushrooms, wiped
1 clove garlic, crushed
1 large egg, beaten
75g (3oz) dry white breadcrumbs
Oil for deep frying.
FOR THE DIP
75g (3oz) Boursin Cheese with garlic & herbs
3 tablesp. sour cream
Freshly snipped chives to garnish
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Mix flour, herbs, salt & pepper in a large bowl.
Toss the mushrooms briefly in the flour.
Beat the crushed garlic into the egg in another large bowl until well mixed.
Take the mushrooms from the flour and put into the egg mixture. Toss thoroughly until all the mushrooms are completely coated in the egg mixture.
Lift out a few mushrooms with a slotted spoon and toss them in the breadcrumbs until evenly coated. Repeat with the rest of the mushrooms.
To make a thicker coating, toss in egg and breadcrumbes again.
Heat the oil and fry half the mushrooms at a time for about 3 minutes until golden. Drain on kitchen paper and keep warm.
FOR THE DIP
Heat the cheese and sour cream gently until smooth an warm. Season. Pour into a serving bowl, garnish with chives and serve with the mushrooms.
This is sooo easy to make and sooo tasty!
If you can't get the Boursin cheese, prepackaged soft cheese with garlic and herbs will suffice.
SERVES 6
350g (12oz) walnut-sized cooked beets
Oil for deep frying
**Spring Onion curls for garnish
FOR THE BATTER
100g (4oz) flour
175ml (6fl oz) water
Salt & ground black pepper
FOR THE SAUCE
1 spring onion
150ml (1/4pt) sour cream
1 teasp. cumin seeds
Pinch ground cumin.
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First make the batter: measure 75ml (3fl oz) of the water and mix with the egg. Stir into the flour to make a thin paste.
Whisk out any lumps in the paste than stir in the rest of the water. Add 1/2 tsp salt.
To make the sauce: finely chop the spring onion and mix together with the sour cream, cumin seeds and ground cumin. Season well.
Heat the oil to 180 C / 350 F. Put the beets into the batter and toss until completely coated.
Deep fry the beets in the oil until crisp and brown. Drain on kitchen paper.
Serve with the sauce and garnish with spring onion curls.
**Spring onion curls are made by slicing the spring onions into shreds and soaking in iced water.
What a wonderful, unusual start to any meal.
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