Month: July 2009

Walnut and Herb Rissoles

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 Submitted by Robert Crowe

  • 1/2 cup (100g) finely ground walnuts
  • 1/2 cup (100g) fresh wholemeal breadcrumbs
  • 1/2 (100g) cup finely chopped onion
  • 1 clove of garlic, peeled and crushed
  • 1/2 – 1 teaspoon finely chopped sge
  • 1/2 – 1 teaspoon finely chopped thyme
  • 6 finely ground allspice berries or about 1/4 teaspoon ground allspice
  • salt and fresh ground pepper
  • 1/4 cup (50g) butter
  • 1/4 cup (50g) wholemeal flour
  • scant 1 1/4 cup milk (Definitely use less, not more)
  • 1 teaspoon yeast extract
  • 2 eggs, beaten
  • Tomato Sauce (see below)
  • Sprigs of watercress to garnish

Set the oven at 350 degrees F (180 C). Mix together the nuts, breadcrumbs, onion, garlic, herbs and allspice, then season the mixture with salt and pepper.

Melt the butter over gentle heat, then stir in the flour.  Remove the pan from the heat and gradually add the milk, stirring briskly between each addition.  Return the pan to the heat and bring to the boil, stirring continuously until the mixture thickens.  Allow to cool slightly before stirring in the yeast extract and the eggs, then fold in the nut mixture – the consistency should be firm, but moist.  Divide into 12 rissoles with well-floured hands, a little extra flour for the mixture, if necessary.

Place on a well-oiled baking sheet and bake in the preheated oven for 20 minutes, until the rissoles are firm and the tops lightly browned.  For a darker brown colour, brush the rissoles with a little oil and put them under a hot grill after baking.  Arrange them on a serving dish and pour over the tomato sauce.  Garnish with sprigs of watercress and serve immediately.

Tomato Sauce

  • 1 pound (450g) coarsely chopped tomatoes
  • 1/4 cup (50g) chopeed onion
  • 1 tablespoon olive or sunflower oil
  • 1 tablespoon wholemeal flour
  • 5 ounces (150 ml) water
  • 1 bay leaf
  • 1 clove garlic, peeled and finely chopped (optional)
  • salt and freshly ground pepper

Fry the onion in the oil until transparent, stir in the flour, then add the water.  Stir well, then put in the tomatoes with the bay leaf and garlic, if used.  Bring to the boil, stirring all the time, then simmer for 30 minutes, stirring from time to time.  Rub the sauce through a sieve, adjust the seasoning and reheat before serving.

For a more piquant sauce, add 1 tablespoon wine or cider vinegar to the water and stir 1/2 tablespoon finely chopped capers into the sauce after straining.

Potato and Celeriac Mash

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Submitted by Robert Crowe from Delia’s Vegetarian Collection

Celeriac is also known as celery root.

  • 1 pound potatoes
  • 2 pounds celeriac
  • 2 fat cloves garlic, peeled
  • 2 ounces (1/4 c) butter
  • 5 fl. ounces double cream or creme fraiche
  • salt and freshly milled black pepper

First, you need to tackle the celeriac.  You will need to have a bowl of cold water ready in which to put the prepared pieces to prevent them browning.  Peel the celeriac thickly with a knife.  Then cut into approximately 3/4 inch (2 cm) cubes.  Leave these pieces in the water whilst preparing the potatoes.  Peel and cut these into 1 inch (2.5 cm) cubes – i.e. slightly larger than the celeriac.

Now place the prepared vegetables in separate saucepans with 1 clove garlic in each saucepan.  Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender.

Drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or creme fraiche and some freshly milled black pepper.  Next, using an electric hand whisk, whisk them to a puree using the slow speed to break them up, than the fast one to whisk them till smooth.  Now taste and season the puree, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily until your guests arrive.

Cherry Clafouti, A Delicious Custard Cake

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Submitted by Sandra Lederman

Slightly sweet and dense, cherry clafouti satisfied my sweet tooth this weekend. Clafouti is a french dessert with a custard-like base and fruit, most commonly cherries. The cake batter itself reminds me of crepes or pancakes, somewhat neutral in flavor.

I hadn’t made it in a long time and decided to whip it up using a package of frozen cherries. Although the end result was ok , clafouti is so much better when using fresh cherries. Lesson learned. Granted, the fact that I used frozen cherries didn’t stop me from devouring it quickly.

Feel free to experiment with the ingredients. Clafouti can be made with many types of fruit, so you re not limited to cherries. I’m sure this would be just as good with peaches or blueberries, maybe even plump red raspberries.

  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon brandy
  • 1 cup flour
  • 1 1/2 cups milk
  • 1 pound pitted cherries

Mix the cherries with 1/4 cup of the sugar and set aside. Select a skillet that is at least 1 1/2″ deep and grease it.

Mix together the eggs, remaining sugar, vanilla, almond extract, brandy, and milk. Slowly add the flour and mix until smooth.

Arrange half of the cherries on the bottom of the skillet with their juices. Pour batter over the top, then arrange remaining cherries on top.

Bake at 375 degrees for 40 minutes.

When the clafouti comes out of the oven it will be puffed nice and high, and as it cools it will deflate. This is all perfectly normal. It is best served warm with a dollop of freshly whipped cream or even a scoop of ice-cream. There’s no wrong way to eat it. Leftovers make for an amazing breakfast the next day!

Florentine Meatballs

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 From Rachel Ray (Foodnetwork.com)

Serves 4.

  • 1 box frozen spinach, defrosted in the microwave
  • 1 1/3 pound (1 package) ground turkey breast
  • 1 medium onion, finely chopped, divided
  • 3 cloves garlic, chopped
  • 1 large egg
  • 1 3/4 cups milk, divided
  • 3/4 cup bread crumbs, 3 handfuls
  • 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1/4 cup parsley leaves, chopped

 

Preheat oven to 400 degrees F.

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.

While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Brazilian Chicken And Rice With Olives

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Adapted from Bon Appetit, February 2002. For a slightly simpler, more kid-friendly version of this, see Skillet Chicken and Rice.

Serves 8.

  • 2 pounds skinless boneless chicken thighs, cut into 1/2-inch wide strips.
  • Ground black pepper
  • 8 garlic cloves, peeled and finely chopped
  • 2 teaspoons grated orange peel
  • 1/4 cup olive oil
  • 1 1/2 cups chicken broth
  • 1 cup orange juice
  • 1 (10-ounce) package Vigo yellow rice with seasoning
  • 1 cup pimento-stuffed Spanish olives, halved
  • 1 cup chopped fresh cilantro (you could use more)
  • Orange wedges

**Vigo rice comes in two sizes.  If you use the 8 oz. size, or another brand of seasoned rice, just adjust the liquid to equal the amount called for on the package.

In a bowl, mix chicken, pepper, garlic and orange peel.  Refrigerate several hours.  ( I think you could skip this step without doing irreparable damage to the dish.)

When ready to cook, heat oil in a heavy large skillet over medium-high heat.  Add chicken mixture and saute until chicken is lightly browned.  Add chicken broth and orange juice and bring to a boil.  Mix in rice with seasoning and olives.  Return to boil.  Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.  Remove from heat; let stand covered 10 minutes.

Stir cilantro into rice mixture.  Transfer to platter.  Garnish with orange wedges.