Luxury Smoked-fish Pie. Grilled Polenta with Sage, Parma Ham and Melted Fontina Cheese. First of all measure the olive oil into a saucer.
Now cut the polenta into six ½ inch (1 cm) slices and arrange these on the baking sheet, side by side. Then brush each piece with olive oil, season generously with salt and freshly milled black pepper. If you're cooking for two they can be joined into threes; if not leave a gap in between each one, then place the baking sheet under the grill about 4 inches (10 cm) below the heat source. Thai Grilled-beef Salad with Grapes - Thai. This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there.
It's lovely served as a first course or included in a cold-buffet menu. First you need to grill the beef in advance, and for medium-rare give it 2-3 minutes on each side. Be careful not to overcook the steak: it needs to be quite pink, as the lime juice in the dressing 'cooks' the beef a bit further. If you'd prefer to use a ridged grill pan, pre-heat it for 10 minutes, then cook the steak for 1½-2 minutes on each side. Once the beef is grilled, allow it to rest for 10 minutes before slicing it into thin strips. Chinese Steamed Trout with Ginger and Spring Onions. First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh.
Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to simmering point and simmer for 5 minutes. Next, the spring onions should be cut in half where the green and white parts meet, and the very green part cut in diagonals (making diamond shapes when opened out). The rest should be thinly shredded lengthways. Luxury Seafood Pie with a Parmesan Crust. To start, if the scallops are large, slice each one in half.
Then pour the vermouth into a medium-sized saucepan and add the bay leaf. Bring it up to the boil, add the scallops and, when it comes back to a simmer, time it for exactly 1 minute before removing them with a draining spoon to a colander over a bowl. Next add the monkfish - in two batches - following the same procedure (back to a simmer, but this time cook each batch for 2 minutes). Next poach the frozen mussels (same as the above, but remove them just as they come to a simmer) and finally the frozen prawns, only this time poach them until they turn pink and opaque. Then add the drained juices from the poached fish to the poaching liquid in the pan and bring it up to the boil, then reduce by two-thirds, which will take about 10 minutes. Then pour the poaching liquid into a jug, you need about 150ml. Christmas Eve Hot Smoked Salmon Pie. Place the egg in cold water, bring it to the boil and boil for 7 minutes, before cooling it under running water.
Meanwhile, take the skin off the salmon, break the fish into largish pieces and put into an ovenproof dish. I use a 7-in (18-cm) square dish, but an oval dish of a similar size would do. Chicken with Sherry Vinegar and Tarragon Sauce. This is my adaptation of a classic French dish called poulet au vinaigre.
It's very simple to make: the chicken is flavoured with tarragon leaves and simmered in a mixture of sherry vinegar and medium sherry without a lid, so that the liquid cooks down to a glossy, concentrated sauce. Serve with some well-chilled Fino sherry as an apéritif. Serves 4 This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken. Seared Spiced Salmon Steaks with Black Bean Salsa. Return to listing Everyone I know who has eaten this has loved it.
The black bean salsa looks very pretty alongside the salmon and provides a marvellous contrast of flavours and textures, and what's more, the whole thing is so little trouble to prepare. Serves 6 This recipe is taken from Delia Smith’s Winter Collection and The Delia Collection: Fish. Venison Sausages Braised in Red Wine. Bangers are bangers, but there are some bangers that are extremely special – and venison sausages are positively five-star, especially when you serve them braised slowly with herbs, shallots, mushrooms and red wine.
Then all you need is a dreamy pile of light, creamy mashed potato to go with them. Serves 2-3 This recipe is taken from Delia Smith’s Winter Collection. Oven-roasted Winter Vegetables. Seared Spiced Salmon Steaks with Black Bean Salsa. A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers.
Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and sea salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tablespoon of the light olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon. To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. When you're ready to cook the salmon, pre-heat the grill to its highest setting. Egg and Lentil Curry with Coconut and Pickled Lime - Indian. This is one of my very favourite storecupboard recipes.
If you always keep a stock of spices and lentils handy and a pack of creamed coconut stashed away in the fridge, you can whip this one up in no time at all. It also happens to be inexpensive and highly suitable for vegetarians. Creole Prawns. Pasta with Pepper Relish - Italian. The great thing about this is that, because the flavour of the peppers and garlic is so intense, the pasta honestly doesn’t need any cheese. Serves 4 This recipe is taken from How to Cook Book Three and Delia's Vegetarian Collection. First, skin the tomatoes. To do this, place them in a heatproof bowl, pour boiling water over them and count 60 seconds. Greek Lamb Baked with Lemon and Garlic. Pre-heat the oven to gas mark 2, 150°C. All you do is trim any excess fat from the lamb and cut it into 2.5cm thick rounds.
Now tear off a sheet of foil large enough to wrap them in and place in a roasting tin. Arrange the pieces of meat in the centre of the foil. Next, slice 3 of the garlic cloves into slivers and, using the tip of a sharp knife, make incisions in the lamb and insert the pieces of garlic, distributing them as evenly as possible. Latin American Beef Stew with Marinated Red Onion Salad. First of all, you need to roast the spices and, to do this, place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder. Next, pat the cubed meat with kitchen paper, then place the casserole over a high heat. Add 1 tablespoon of the oil and, as soon as it's really hot, brown the meat about 6 cubes at a time, till it's well browned and crusty.
Lambs' Kidneys with Two Mustards. Piedmont Roasted Peppers - Italian. Return to listing This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good. Its history is colourful, too. It was first discovered by Elizabeth David and published in her splendid book Italian Food. Angel-hair Pasta with Thai Spiced Prawns - Thai.
Fresh Crab Salad in Vinaigrette. Stir-fried Chicken with Lime and Coconut. Chicken and Herb Picnic Pie. This one is perfect for food on the move. Oriental Pork Casserole with Stir-fried Green Vegetables - Chinese. This is quite an exotic recipe, a wonderful combination of flavours that develop and permeate the pork as it cooks very slowly. The surprising thing is the casserole takes only 6 minutes or so to prepare from start to finish. Red Onion Tarte Tatin. SLOW ROASTED GARLIC AND LEMON CHICKEN. This is one of those recipes you just can't make once: that's to say, after the first time, you're hooked. Hung Shao Pork - Chinese. You won’t believe how easy this is and how wonderful it tastes. You don’t have to eat the skin on the pork, but its gelatinous properties are very important to the flavour of the finished dish. Warm Spinach Salad with Poached Eggs, Frizzled Kabaños and Bacon - Salad Recipes.
This is actually a delightful combination of sausage, egg, bacon and mushrooms. Cheese and Herb Fritters with Sweet Pepper Marmalade. If you want to serve a meal without meat or fish, this is just the thing. It's also a great recipe for using up odd bits of cheese, which can be varied as long as the total amount ends up being about 12 oz (350 g) for four people or 6 oz (175 g) for two. The Sweet Pepper Marmalade is an amazingly good accompaniment and keeps well, so can be made in advance.
Serves 4 This recipe is taken from How to Cook Book Two. Chicken Salad with Tarragon and Grapes. Return to listing This is the perfect main course salad for lunch, with perhaps some rice salad to go with it. Black Bean Chilli with Avocado Salsa - Mexican. The now familiar chilli con carne has suffered from its fair share of convenience shortcut versions but when it's made properly, with the right ingredients, it is still a wonderful concept. Marinated Pork with Coriander.
Black Bean Chilli with Avocado Salsa - Mexican. Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese - Middle Eastern. I am indebted to Chris Payne, who very generously gave me this splendid recipe. If you don't possess a ridged grill pan, you could grill the aubergine slices till nicely browned and tender. Either way, this is a truly delicious combination of textures and flavours.
Linguine with Sardines, Chilli and Capers - Italian. Oriental Chicken. Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews - Chinese. Lemon Pasta with Herbs and Cracked Pepper. Asparagus Under Wraps. Salmon Fishcakes with Cucumber and Dill Sauce. A Provençal Winter Stew - French. Pork in Cider Vinegar Sauce. Poached Pheasant with Celery - Christmas: Main Courses. Vietnamese Beef Patties - Oriental. Thick Onion Tart. Cheese Choux Pastries Filled with Mushrooms in Madeira.
Roasted Butterflied Tiger Prawns in Garlic Butter. Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans - Italian. Greek-style Squid with Lemon, Garlic and Olive Oil - Greek. Braised Steak au Poivre in Red Wine. Salmon Fishcakes. Old English Summer Soup. Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins. Chicken Waldorf Salad - American. Herrings with Caper Stuffing. Thai Chicken with Lime and Coconut - Thai.
Grilled Plaice Fillets with Shrimp Sauce - Entertaining. Gratin of Eggs with Cauliflower Cheese. Linguine with Sardines, Chilli and Capers - Italian. Salmon Steaks with Avocado and Creme Fraiche Sauce. Cauliflower with Two Cheeses and Creme Fraiche. Thai Pork Satay Kebabs with Peanut and Coconut Sauce - Thai. Broad Bean Salad with Pancetta and Sherry Vinegar - Salad Recipes. Pesto Rice Salad - Accompaniment. Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette.