Maisemore Gardens, Emsworth

Previous Recipes

	Pad Thai Noodles with Shrimps
	Arroz a la Banda (Saffron Rice and Squid with Allioli)

	Monkfish in brick pastry with red onion, tomato and caper salsa
	Stuffed Chicken
	Cheese and courgette flan - Vegetarian
	Devilled Kidneys
	Caramelised Pork with Fresh Peaches
	Devilled Sausages
	Asparagus Salad with Champagne Saffron Vinaigrette
	Duck with Mango and Ginger Sauce
	Entrecôte Hongroise
	Artichoke and Parsnip Soup - Vegetarian
	Aubergine and Goats Cheese Ramekins - Vegetarian
	Tiramisu- Vegetarian
	Pork Slices with Barbecue Sauce
	Veal Stroganoff
	Rib eye with Grilled Corn Salsa
	Penne alla Carbonara
	Caramelised Duck with Rosti and Mango Salsa
	Cod a la catalan- Vegetarian
	Pollo al limone
	Barbecued Thai-style Chicken with Sweet Chilli Sauce
	Grilled Goats Cheese Salad - Vegetarian
	Cheese and courgette flan- Vegetarian
	Chicken with Sherry Vinegar and Tarragon Sauce
	Steak and Kidney Pudding

Pad Thai Noodles with Shrimps

I first ate this in a small street café in Ko Samui, an island off Thailand. It was so supremely good that my husband videoed it in close-up so that I could recreate the whole thing at home. I did, and here it is – every bit as good, I'm glad to say. If you have trouble tracking down dried shrimps, these are available by mail order from Wing Hong Co Ltd, tel: 0191 233 1800.


Serves 2 as a main course

4 oz (110 g) rice noodles (medium width, about 1/8 inch/3 mm thick)

2 level tablespoons dried shrimps

6 oz (175 g) raw headless tiger prawns (if frozen, thoroughly defrosted)

3 tablespoons groundnut or other flavourless oil

2 cloves garlic, peeled and crushed

2 medium red chillies, deseeded and finely chopped

1/2 medium red onion, thinly sliced into half-moon shapes

2 tablespoons Thai fish sauce

juice 1 large lime (about 2 tablespoons)

2 large eggs, lightly beaten


For the garnish:

2 heaped tablespoons fresh coriander leaves

2 oz (50 g) natural roasted unsalted peanuts, roughly chopped or crushed in a pestle and mortar

2 spring onions, chopped, including the green parts


* Click on an ingredient to find out more

You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.

The way to tackle this is by having all the ingredients on the list prepared and assembled in front of you. First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they're totally submerged in boiling water. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Now, to prepare the prawns, peel off and discard the shells, then you need to de-vein them. To do this, make a slit all along their backs using a small, sharp knife and remove any brownish-black thread, using the tip of the knife to lift it out. Now chop each prawn into 3.

When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot. Then, first add the garlic, chilli and red onion and fry for 1-11/2 minutes, or until the onion is tender, then, keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles. Now toss them around for 1-2 minutes, or until the noodles are heated through. Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds. Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over.

This recipe is taken from How to Cook Book Two.

http://www.deliaonline.com/

Arroz a la Banda (Saffron Rice and Squid with Allioli)

Ingredients

For the fish stock
4 tbsp olive oil
4 garlic cloves, sliced, no need to peel
large pinch of dried chilli flakes
2 strips of pared orange zest
1 onion, sliced
1 red pepper, sliced, no need to remove the seeds
1 fennel bulb, sliced
675g/1½lb cheap, but well-flavoured small fish, such as gurnard, cleaned but left whole; or steaks or fillets such as ling and pollack, cut into slightly smaller pieces
2 tomatoes, sliced
1.5 litres/2½ pints water
small handful of oregano leaves
large pinch of saffron strands
For the rice
2 tbsp extra virgin olive oil
1½ tsp paprika
large pinch of smoked paprika, preferably La Chinta (optional)
2 garlic cloves, finely chopped
500g/1lb2oz paella rice or risotto rice
For the allioli
25g/1oz garlic, finely chopped
85nl/3fl oz extra virgin olive oil
For the squid
2 tbsp extra virgin olive oil
2 good pinches of paprika
450g/1 lb cleaned squid, cut accross into rings and the tentacles cut into 7.5cm/3 inch pieces
salt
freshly ground black pepper

Method

1. To make the fish stock to flavour the rice, heat the olive oil in a a large pan. Add the garlic, chilli flakes and orange zest and fry until the garlic is just beginning to colour.
2. Add the onion, red pepper and fennel and fry until soft.
3. Add the fish and tomatoes and continue to fry for about five minutes, stirring occasionally.
4. Add the water and oregano and bring to the boil. Reduce the heat and simmer for 40 minutes, then strain the stock. Add the saffron and half a teaspoon of salt, set aside and keep hot.
5. For the rice, heat the oil in a shallow pan or casserole, in which you can serve the dish. Add the paprikas and the garlic. as soon as the garlic starts to colour, add the rice and stir-fry for about two minutes.
6. Add the hot stock. one teaspoon of salt and some black pepper and bring to the boil, stirring occasionally. Reduce the heat a little and cook, uncovered, without stirring for eight minutes.
7. Reduce the heat right down to low and cook for a further seven minutes, again without stirring. Test the rice - it should still have a slight bite to it.
8. Remove the pan from the heat, cover and leave for five minutes. When you take the lid off, the rice should look marvellous - eache grain separate and the top and appetising yellow-brown with flecks of saffron.
9. While the rice is cooking, you should make the allioli. Pound the garlic and half a teaspoon of salt with a pestle and mortar, then mix the oil in a little at a time to build up an emulsion. transfer to a small bowl.
10. To cook the squid, heat the olive oil in a large frying pan. Toss in a pinch of paprika and half the squid and fry over a high heat for two minutes, until lightly coloured.
11. Season with salt, remove and repeat with the remaining squid.
12. Serve the rice with the stir-fried squid and allioli (treat the allioil like mustard, about one teaspoon about one teaspoon per person is all you will need as it is exceptionally pungent).

www.bbc.co.uk/food

Monkfish in brick pastry with red onion, tomato and caper salsa

YOU NEED
600gram monkfish tail, which has been skinned, boned and any membrane removed cut into four equal pieces
4 sheets brick pastry
4slices Parma ham
24 large leaves basil 12 for deep-frying
Splash olive oil to seal monkfish with
Deep fat fryer for frying twelve of the basil leaves this should be done quickly approx thirty seconds then remove and drain reserve till needed
2 egg yolks beaten
2 lemon cut in half
Salsa---
1 large red onion finely sliced
6 large ripe plum tomatoes cut into quarters remove seeds cut into strips
100ml olive oil
Good splash red wine vinegar
30-gram small capers or larger ones roughly chopped

Firstly heat up a frying pan add splash olive oil season monkfish lightly seal quickly in pan remove and refrigerate for 10 minutes
In separate pot add olive oil & red wine vinegar and red onion place lid on
Place on heat for approx 5 minutes, check, once it starts to bubble remove from heat throw in tomatoes and capers keep lid off and allow to infuse

Take monkfish out of fridge, place your slices of Parma ham on table place on to these 3 basil leaves place on to that the monkfish width ways and roll up.
Take your sheets brick pastry
Egg wash each of them place on to each 1 piece of wrapped monkfish roll up to make a neat parcel
Panfry over moderate heat turning occasionally for approx 10 to 15 minutes remove from heat trim both ends then cut at slant from on end to other stand up on warmed plate spoon around salsa place on lem0n half then some of deep fried basil leaves and serve
(Minted potatoes and green salad would be nice)

Recipe Courtesy Ray (Head Chef at The Brookfield Hotel & Hermitage Restaurant)

Stuffed Chicken

Hands-on time: 3Omin plus cooling; cooking time: 45-50min; serves 4

3tbsp olive oil, plus extra to brush

1 medium onion, finely chopped

3 garlic cloves, crushed

12 no-need-to-soak stoned prunes, finely chopped

1tbsp freshly chopped thyme

2tbsp pine nuts, toasted

4 large skinless, boneless chicken breasts

8 thin rashers rindless streaky bacon

1-2tbsp port

1 Preheat the oven to 200°C (180°C fan oven) ma-K 5. - -s: make the stuffing. Heat the oil in a pan and fry the onion for10min until softened. Add the garlic and cook for 1min. Add the prunes, thyme and nuts and cook for 5min. Season well. Cool.

2 Using a small sharp knife, slash along the length of each-chicken breast to make a pocket. Spoon in the stuffing, then wrap each breast securely with two rashers of bacon, making sure the bacon completely covers the cut side.

3 Put the parcels on a baking tray brushed with a little oil. Brush the chicken with oil and roast for 25min.

4 Put the chicken into a warm dish, cover with foil and leave to ^rest for 10min. Meanwhile, make the sauce. Add the port to the roasting tin and bring to the boil, scraping any crusty bits off the bottom of the pan to give the sauce flavour. Simmer until syrupy. Season and pour over the chicken. Serve with broccoli, carrots and

mash.

• 590cals, 37g fat (of which 10g saturates), 21 g carbohydrate per serving

Cheese and courgette flan (Vegetarian)

Ingredients

IMPERIAL

Vegetable oil for frying 1 medium-sized onion,

peeled and sliced Approx. 1 Ib. courgettes,

washed and sliced Shortcrust pastry flan case

(see previous page) 3 eggs, beaten with % pin

milk

Salt and freshly ground

black pepper 4oz. 4 oz. Cheddar cheese, grated

METRIC

Vegetable oil for frying 1 medium-sized onion,

peeled and sliced Approx. ¥2 kg. courgettes,

washed and sliced Shortcrust pastry flan case

(see previous page) 3 eggs, beaten with 150ml

Salt and freshly ground

black pepper 4oz.

100 g. Cheddar cheese, grated

Method

Heat two spoons of oil in a frying pan. Add the onion and fry golden. Add the courgettes and continue cook-10 minutes or until the courgettes are lightly stirring occasionally. Remove from the pan with a DP. and place in the flan case. Pour over the eggs and season to taste with salt and pepper. Sprinkle grated cheese.

i fairly hot oven (190°C/375°F or Gas Mark 5) for 20 minutes or until the filling is set and the pastry is removed from the oven and leave to rest for 10 lore serving.

Shortcrust pastry flan case

METRIC Scant 175 g. flour Pinch of salt 50g. butter 25 g. lard

2-3 X 15 ml. spoons cold water to mix

IMPERIAL 6 oz. flour Pinch of salt 2 oz. butter 1 oz. lard

2-3 tablespoons cold water to mix

Sift the flour and salt into a mixing bowl. Add the butter and lard in pieces and rub into the flour until the mixture resembles fine breadcrumbs. Stir in enough cold water to draw the mixture together. Form into a ball, wrap in foil or greaseproof paper and chill in the refrigerator for at least 30 minutes before using.

Roll out the dough on a floured board and use to line a 20 cm./8 in. flan dish or flan ring placed on a baking sheet. Chill in the refrigerator for 15 minutes, then use for one of the following quiches or flans.

leave to rest for 10 minutes before serving.

Devilled Kidneys

Serves 6

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients
2 tsp Worcestershire sauce
2 tsp mushroom ketchup
1 level tsp English mustard powder
55g/2oz butter, melted
pinch of cayenne pepper
salt and freshly ground black pepper
8 lamb's kidneys
1 tbsp vegetable oil
1 dessertspoon chopped parsley
lemon wedges

Method
1. Mix together the Worcestershire sauce, mushroom ketchup, mustard, 25g/1oz melted butter, the cayenne pepper and a seasoning of salt and pepper.
2. Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces.
3. Heat the remaining butter with the oil in a frying pan and cook the kidneys and stir for 4-5 minutes, turning occasionally.
4. Pour the sauce mixture over the kidneys and stir for 1-2 minutes to coat the kidneys.
5. Serve on warmed plates, sprinkled with a little parsley and accompanied by lemon wedges and hot buttered toast.

Courtesy of: Two Fat Ladies Ride Again Television and Jennifer Paterson and Clarissa Dickson Wright 1997

Caramelised Pork with Fresh Peaches

This simple, one-pan dish requires very little preparation and makes a great main course for our summer menu.

Serves 4

Preparation time: 10 mins plus 2-3 hours marinating
Cooking time: 20 mins

479kcals/28.1g fat/8.4g saturated fat
0.3g salt per serving

Ingredients

1.5cm piece fresh root ginger, peeled and finely grated
2 tsp tomato purée
2 tsp Amoy Light Soy Sauce
2 tbsp Waitrose Pure Clear Honey
2 tbsp olive oil
4 Waitrose Fresh British Pork Leg or Shoulder Steaks
4 fresh peaches, washed, halved, stoned and quartered

Instructions

To make the marinade, mix together the ginger, tomato purée, soy sauce, honey and oil in a large, shallow dish.

Add the pork to the marinade, ensuring it is well coated.

Cover and chill for 2-3 hours.

Heat a large, non-stick frying pan over a moderate heat. Place the marinated pork in the hot pan. Reduce the heat slightly and cook for 7-8 minutes on each side until thoroughly cooked, the juices run clear and there is no pink meat.

Add the peach quarters to the pan and cook, uncovered, for about 1-2 minutes on each side until just softened and slightly charred. Serve the pork and peaches with boiled white rice and steamed pak choi.

Cook's tips

You can use a 410g can Waitrose Peach Halves in Fruit Juice instead of fresh peaches. Drain the fruit, reserving the juice. Halve the peaches and add to the pan, as above. Boil the reserved juice until it has reduced by half and stir into the pork at the end of cooking time.

Devilled sausages

An easy one pot dish. Devilled food was first made in Georgian times and means to add a sharp, spicy note to the food. Add the cream to make a quick sauce and serve with mashed potatoes.

Ingredients

450 g pork sausages
Small onion, thinly sliced
Small glass of white wine
1 tablespoon white wine vinegar
1 tablespoon redcurrant jelly or tomato puree
Good shake of Worcestershire sauce
1 teaspoon mustard (English or French)
Pinch of cayenne pepper (or more epending on how hot you want the dish to be)
3 - 4 tablespoons of double cream
Salt and black pepper

Method

Heat some oil in a heavy frying pan and slowly cook the sausages for about 10 minutes, turning once
Add the onions and cook for a further 10 minutes until the sausages and onions are cooked
Turn the heat to high, add the white wine and vinegar to deglaze the pan, scrape any burnt bits from the base of the pan and bubble to reduce
Add the redcurrant jelly or tomato puree, Worcestershire sauce, mustard and cream.
Heat for 2 - 3 minutes until the sauce has reduced
Taste and add cayenne pepper, salt and black pepper
Serve with mashed potato and green vegetables

Suggested Sausages

Plain pork sausages

Courtesy: Sausage Link - www.sausagelinks.co.uk

Asparagus Salad with Champagne Saffron Vinaigrette

750g asparagus tips, rinsed

Boiling salted water

¼ tsp saffron threads

½ tsp boiling water

2 tbsp balsamic vinegar

½ tsp Dijon mustard

3 tbsp extra-virgin olive oil

1 tsp soft brown sugar

Salt and freshly ground pepper to taste

2-3 tbsp champagne

6 slices of drycure streaky bacon

Half red pepper cut into strips for garnish

1 Grill the bacon until crisp, allow it to cool then cut in strips or crumble, set aside.

2 Cook the asparagus spears 3-5 minutes in the boiling salted water until they are tender but not limp. Drain well in cold water. Set aside.

3 Place the saffron with the boiling water in a small bowl and break up the strands with the back of a table spoon. Add the vinegar, mustard, olive oil, sugar and salt and pepper and whisk together until smooth.

4 Arrange the asparagus, pepper and bacon on plates and just before serving, mix the champagne with the dressing, it should fizz nicely. Drizzle over the asparagus and serve immediately. Serves 6.

Venika Kingsland

Courtesy: the Southern Daily Echo.

DUCK WITH MANGO AND GINGER SAUCE

Serves 2

2 Gressingham duck breast fillets
1 medium ripe mango juice 1 lemon
2 level teaspoons freshly grated ginger 1 red chilli, deseeded and chopped
1 level tablespoon chopped fresh coriander, plus 2 extra
sprigs to decorate
salt and freshly ground black pepper

Preheat the oven to 200°C, 400 °F. gas mark 6. Cut slashes into Ihc skin of the duck breasts and place them in a small roasting tin. Cook on the top shelf of the oven for 30-35 minutes or milil Ihc skin is brown and crisp.
Meanwhile, make the sauce by peeling the mango and rulliiiii one half of the flesh into chunks and the other half into line <lu c In a blender, puree the mango chunks with half the lemon |im c and the grated ginger.
Gently heat the mango puree in a small pan and add the chilli, diced mango, tablespoon of coriander and more lemon |incc. il needed. Season. Slice the duck breasts, serve with the mango sauce and garnish with coriander.
Per serving 390cals; 26g fat, of which 7g saturated fat; 26g protein; 14g carbohydrate; no added sugar; 3g fibre

Artichoke and Parsnip Soup

Ingredients

1lb Jerusalem artichokes
1lb parsnips
One medium Onion

Method

Peel and chop vegetables
Add to saucepan and cover with water
Season to taste
When cooked liquidise the contents of the saucepan

Serve: garnished with parsley and with crusty bread

Courtesy: Dilkie at N^o.45

Entrecôte Hongroise


Serves 2

2 entrecôte or sirloin steaks weighing about 8 oz (225 g) each, removed from the fridge about 1 hour before you need them

1 tablespoon light olive oil

3 shallots, peeled and finely chopped

1 small red pepper, deseeded and finely diced

6 fl oz (175 ml) red wine

1 level tablespoon half-fat crème fraîche

1/4 level teaspoon paprika

a few sprigs fresh watercress, to garnish

salt and freshly milled black pepper


You will also need a solid frying pan with a diameter of 10 inches (25.5 cm).

First of all, heat half the oil in the frying pan over a high heat, then fry the chopped shallots and pepper until they're softened and tinged dark brown at the edges – about 6 minutes – and remove them to a plate. Now add the remaining oil to the pan and, keeping the heat high – the pan should be as hot as you dare – season the steaks with coarsely milled black pepper, but no salt yet, as this encourages the juices to come out. Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty. Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done. Then, about 2 minutes before the end of the cooking time, return the shallots and peppers to the pan, pour the wine around the steaks and, still keeping the heat high, boil until reduced and syrupy. Then add the crème fraîche and stir it into the sauce, then season with salt and sprinkle in the paprika. Serve the steaks on hot plates with the sauce spooned over and garnish with watercress. They're lovely served with jacket potatoes and a salad.

This recipe is taken from Delia'sHow to Cook Book Two.

www.deliaonline.com/

Aubergine and Goats Cheese Ramekins

Preparation time: 40 minutes

Cooking time: 30 minutes

Serves: 6

Calories/Fat: 360 cals/30g

Ingredients

3 aubergines, thinly sliced
175g (6oz) goats' cheese
6 tbsp olive oil
1 garlic clove
2 red peppers, deseeded and diced
2 medium courgettes, diced
2 red onions, finely chopped
50g (2oz) raisins
25g (1oz) pine nuts
1 tbsp balsamic vinegar
Salt and freshly ground pepper

For the tapenade:
50g (2oz) black olives, stoned
1 tbsp capers
Juice of half a lemon
1 tomato, deseeded and diced
3 tbsp olive oil

To garnish:
Parsley and vegetarian parmesan

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Brush the aubergines with olive oil and cook in the centre of the oven for 30 minutes until tender and just charred. Use to line six 150 ml (¼ pt) pudding basins or large ramekins, leaving the ends hanging over the sides. Turn the oven down to 190°C/375°F/Gas Mark 5.

For the filling, divide the cheese between each mould. Heat the oil in a frying pan, add the garlic, peppers, courgettes and onions and cook together for 7 minutes until soft and golden. Stir in the raisins, pine nuts and balsamic vinegar and season well. Spoon into the moulds and press down firmly. Fold in the aubergine and cover with foil. Cook for 25-30 minutes until heated through.

To prepare the tapenade, place all the ingredients except the olive oil in a blender or processor and process until smooth. Gradually work in the olive oil and check seasoning.

Turn out the moulds and spoon a little tapenade on top. Garnish with parsley and flakes of Parmesan.

Tip for vegans

To make a dish that's suitable for vegans, omit the goats' cheese and Parmesan cheese and make half as much again for the filling.

Recipe courtesy of Tesco Recipe Magazine

Steak and Kidney Pudding

Cooking Time: Over 60 mins
Meal Course: Main Course

Ingredients and Method

Suet Pastry
450g/1lb/4cups self-raising flour
5ml/1teaspoon salt
225g/½lb/1½cups shredded suet
150ml/¼pint/ 2/3 cup water

Filling
675g/1½lb stewing steak, trimmed
40ml/2tablespoons/3tablespoons plain flour
10ml/2teaspoons chopped fresh thyme
225g/½lb ox kidneys, trimmed
450ml/¾pint/1¾cups good beef stock
30ml/1½tablespoons/2tablespoons dark ale
10ml/2teaspoons chopped parsley
salt and freshly ground black pepper

1. Sift the flour with the salt into a mixing bowl, add the suet and mix together. Slowly pour in the water, a little at a time, mixing with a wooden spoon until the dough holds together.
2. Have ready a well-buttered 1kg/2¼lb pudding basin. Set aside one third of the pastry for the lid. Roll out the rest to about 1cm/½in thick, and line the basin with it so that it hangs over at the top.
3. To make the filling, cut the steak into strips of about 7.5 x 2.5cm/3 x 1in, beat them with a rolling pin and dip them in the flour seasoned with the thyme, salt and pepper. Cut the kidneys into pieces small enough to fit inside the strips of steak, then put some kidney on each strip and roll it up.
4. Put half of the meat rolls into the lined pudding basin. Mix the beef stock with the ale and pour over the meat (any leftover stock can be boiled up and reduced to serve as a gravy). Add the rest of the meat and sprinkle over the parsley. Roll out the reserved third of dough to make a lid and lay it on top. Trim the edges, moisten them with a little water and pinch together to seal the pudding. Cover with a piece of pleated foil and over this tie a cloth.
5. Stand the basin in a large saucepan containing enough water to come halfway up the bowl and steam gently for 3 hours. Check every so often that the pan has not dried out. Turn out the pudding onto a hot plate and serve.

Chicken with Sherry Vinegar and Tarragon Sauce

Serves 4

Ingredients

1 x 31/2 lb (1.75 kg) chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions
5 fl oz (150 ml) sherry vinegar
2 tablespoons fresh tarragon leaves
2 tablespoons olive oil
12 shallots, peeled and left whole
4 cloves garlic, peeled and left whole
15 fl oz (425 ml) medium-dry Amontillado sherry
1 heaped tablespoon crème fraîche
salt and freshly milled black pepper

To garnish:

8 small sprigs of fresh tarragon
You will also need a large, roomy frying pan, 9 inches (23 cm) in diameter.

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.

First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second. Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest. Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly.

Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.

When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon. This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.

Barbecued Thai-style Chicken with Sweet Chilli Sauce

Chicken drumsticks and thighs are the perfect choice for this dish as they stay moist and juicy even when cooked on a barbecue.

Preparation time: 20-25 minutes
Cooking time: 30-35 minutes
557 kcal/17g fat/3.9% fat per serving

Serves: 4

Ingredients
1 pack Waitrose Fresh British Free Range Chicken Drumsticks and Thighs
2 stalks fresh lemon grass, finely chopped
3 red chillies, deseeded and finely chopped
Juice of 2 limes and the zest of 1 lime
3cm piece fresh root ginger, peeled and finely grated
2 tsp light brown muscovado sugar
1 pack fresh coriander, roughly chopped
1 tbsp groundnut or sunflower oil
3 tbsp rice vinegar
50g caster sugar
1 shallot, peeled and thinly sliced
2 x 200g packs pak choi, to serve
200g Thai fragrant rice, to serve
Salt and freshly ground black pepper

Instructions
Using a large sharp knife, slash each chicken piece 3 times through the skin and flesh. Place the pieces in a shallow, non-metallic dish.

Place the lemon grass, ⅔ of the chillies, lime juice and zest, ginger, muscovado sugar, half the coriander and the oil in a bowl. Season, mix well and pour over the chicken. Turn the pieces to coat. Cover and chill in the fridge for at least 30 minutes, or up to 24 hours.

Preheat the grill to medium or light the barbecue. To make the sauce, place the vinegar and caster sugar in a small pan and heat gently, stirring to dissolve the sugar. Increase the heat and boil for 2-3 minutes, until slightly thickened. Remove from the heat and stir in the remaining chilli and shallot. Pour into a small bowl and leave to cool.

Cook the chicken thoroughly under the grill or on the barbecue for 30-35 minutes. Brush with the marinade and turn frequently, until the juices run clear when pierced with a fork, and there is no pink meat. When the chicken is cooked, transfer to a serving plate and sprinkle with the remaining coriander. Serve with the chilli sauce, some wilted pak choi and Thai fragrant rice.

Drink: A touch of sweetness and ripeness in the wine goes well with this spicy dish. Try a New World Reisling, such as Villa Maria Private Bin Reisling from New Zealand.

Some products are only available in our larger branches. All items are subject to availability. (06.03) Waitrose Limited, Bracknell, Berkshire RG12 8YA.

Pollo al limone

Ingredients

2 fresh lemons,
1 cup dry white wine
1/4 cup plus 2 Ts extra virgin olive oil ( I use little more)
5 Ts minced fresh herbs: sage, thyme, rosemary, parsley, or others according to what's available
2 cloves garlic, peeled and minced (I use 6-8)
3 to 4 pounds chicken, cut in serving pieces (a whole bird, cut up, or chicken parts, according to your preference) and preferrably chicken with not chemicals
Salt and freshly ground black pepper to taste

Method

Grate the zest (I only use a little zest) of the lemons into a bowl large enough to hold all the chicken pieces, then squeeze in all the lemon juice, holding back the seeds. Whisk in the wine, 1/4 cup of the olive oil, the herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours. (Or prepare the chickens in the morning and refrigerate them until time to start dinner.)

When ready to cook, preheat the oven to 350 degrees F.

Heat the remaining 2 Ts of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute' them over medium heat until they are golden and crisp on all sides, about 5 to 7 minutes to a side. Place the chicken in an oven dish large enough to hold all the pieces in one layer. Pour the remaining marinade into the frying pan and bring to a boil, scraping up any brown bits remaining in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for 25 to 30 minutes, or until the chicken pieces are done (juices will run clear yellow when you prick a piece with a fork). Taste for seasoning, adding salt and pepper if desired.

Serve

Serve immediately in the dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.

I serve a mixed green salad (extra virgin olive oil, garlic and lemon for dressing), crusty italian bread and wine.

Cod a la catalana

Ingredients: (for 4 people)

- 800 g of desalted cod in 4 portions
- 150 ml of white wine
- 250 ml of PONS Extra Virgin Olive Oil
- 8 cloves of garlic
- Paprika
- 500 g of potatoes
- Oil to fry the potatoes
- Salt and pepper

Preparation:

Peel, wash and cut the potatoes into 1 cm thick slices and fry them in oil until they soften. Spread the potatoes out on an oven tray and season with salt and pepper. Place the portions of cod on top together with the whole peeled garlic cloves and pour the white wine and abundant extra virgin olive oil over the top. Preheat the oven to 200¼C and bake at the same temperature for 8 minutes. Remove from the oven and sprinkle the portions of cod with Paprika and wet them with their gravy and serve.

Comments:

This recipe is popularly known as ÒBacalla a la llaunaÓ in Catalonia. The name comes from the Catalonian name for individual tin trays (ÒllaunaÓ in Catalan) in which this dish is traditionally cooked.

Tiramisu

Stuff:-

3 eggs (fresh as they don't get cooked)
1 dsp caster sugar
1 tub mascarpone (about 5 inches across and 1 inches deep)
1 pkt boudoir biscuits
1 generous jigger of Marsala (or Brandy)
A thing to put it all in at the end

Method:-

Take 3 eggs, seperate leaving 3 whites in a bowl and 2 yolks in a bowl (Don't know what you do with the other yolk? Make a spot of mayonaisse or something)

Make 1/4 pint strong black coffee (in a shallow bowl/dish, you'll see why later)

Add sugar to egg yolk and whip into a light mouse, it kind of goes light yellow in colour

Add mascarpone to this and mix thoroughly until you have an even couloured goo the consistency of thick double cream (just doesn't quite pour well, this is right)

Whip egg whites into a frenzy until they reach the soft peak stage. Fold these into your Mascarpone mixture

Add a generous measure of marsala to the coffee

Line the bottom of your recepticle with boudoir bisuits soaked (one at a time) in the the cofee and marsala mix. NB just dip them straight in and out. Any hint of prolonged submergence and they disintegrate horribly.

Once lined tip 1/2 of the mascarpone mix over the top, sprinkle cocoa powder (thru a tea strainer to remove lumps) or grated chocolate on the top of this.

Now place another layer of boudiors over the top and finish off with the remaining mascarpone mix

To finish sprinkle cocoa powder (thru a tea strainer to remove lumps) or grated chocolate on the top and voila a tiramisu

It is usually good to make this the night before you need it and keep in the fridge, this allows all the marsala to permeate the whole thing.

Serve:-

Serve chilled and in small portions leaving a generous helping for yourself in the fridge for when guests have gone.

Pork Slices with Barbecue Sauce
from A Taste of Sussex

Preparation Time: Less than 10 mins

Cooking Time: 10 to 30 mins

Serves: 4

Source of Recipe: A Taste of the South East

Ingredients
450g/1lb lean British pork belly slices
1 onion, chopped
15ml/1tbsp corn or sunflower oil
15ml/1tbsp tomato puree
10ml/2tsp white wine vinegar
300ml/½pt unsweetened orange juice
15ml/1tbsp brown sugar
15ml/1tbsp Worcestershire sauce

Methods

1. Cook the belly slices under a preheated grill for about 7 minutes each side, depending on thickness.
2. Meanwhile, sauté the onion in the oil until softened.
3. Stir in the remaining ingredients and bring to the boil.
4. Simmer for 10 minutes.
5. Serve with boiled brown rice

Veal Stroganoff

Preparation and Cook Time: Up to 30 minutes

Serves: 4 (334 calories 199 fat)

Ingredients:

4 veal escalopes
50g butter
1 onion, sliced
125 g button mushrooms, sliced 1 to
2 x 15ml spoons tomato puree
15ml spoon plain flour

142ml fresh soured cream

salt and freshly ground black pepper
1 to 2, 15ml spoons lemon juice
watercress sprigs

Method

Beat the escalopes until thin, then cut into strips.

Melt half the butter in a frying pan, add the onion and mushrooms and fry until soft. Stir in the tomato puree and flour. Cook, stirring over a low heat for 2-3 minutes. Remove from the heat.

Melt the remaining butter in a clean pan, add the veal and fry over a high heat, turning, until evenly browned. Add the meat to the sauce and stir well. Add the cream, salt, pepper and lemon juice to taste.

Garnish with watercress. Serve immediately with buttered noodles or plain boiled rice.

Courtesy: Sainsbury' - making life taste better

Delicious Grilled Rib Eyes With Grilled Corn Salsa

If you're not sure about adding salt and pepper before grilling, leave them off and put a ramekin of coarse salt and a pepper grinder on the table. Then everyone is pleased.

2 boneless rib-eye steaks (1-inch thick, 12 ounces each)
Coarse salt, to taste
Coarsely ground black pepper, to taste
Grilled Corn Salsa

1. Season the steaks with salt and pepper.

2. Oil the grill rack. Place steaks over hot coals, 3 inches from the heat source. Grill for 3 minutes on the first side and 4 minutes on the other side for medium-rare steak. Let the meat rest for 5 minutes before slicing 1/2-inch thick on the diagonal.

3. Place a cup of the Grilled Corn Salsa in the centre of each of 4 dinner plates and divide the meat equally.

Serves 4. Per serving (with Grilled Corn Salsa): 510 calories, 25g carbohydrates, 39g protein, 30g fat, 100mg cholesterol.

Grilled Corn Salsa

To remove corn from the cob, lay it flat on a cutting surface and cut off the kernels close to the cob with a large knife.

4 ears of corn, husked
About 5 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1/2 teaspoon finely minced garlic
1/2 cup diced red onion
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1 ripe avocado half, peeled, diced and tossed with
1 tablespoon fresh lime juice
1 teaspoon finely chopped jalapeño
1 tablespoon fresh lime juice
1 tablespoon chopped flat-leaf parsley

1. Preheat grill. Brush corn with some of the olive oil; cook over high heat, turning occasionally, until all sides are well grilled, about 10 minutes. Remove to a plate; sprinkle with salt and pepper.

2. When cool enough to handle, cut kernels off cobs; place in a bowl. Combine with all the remaining ingredients. Serve at room temperature.

Makes 4 cups. Per cup: 110 calories, 12g carbohydrates, 2g protein, 8g fat, no cholesterol.

Penne alla Carbonara

For us the two most important ingredients are excellent free-range eggs, and pancetta stesa.

Serves 6

200 g (7 oz) pancetta, cut into matchsticks

1 tablespoon olive oil

sea salt and freshly ground black pepper 6 egg yolks

120 ml (4 fl oz) double cream

150 g (5 oz) Parmesan, freshly grated

250 g 9 oz) penne rigate

In a large pan fry the pancetta in the olive oil slowly, so that it releases its own fat before becoming crisp. Add some black pepper.

Beat the egg yolks with the cream and season with salt and pepper. Add half the Parmesan.

Meanwhile, cook the penne in a generous amount of boiling salted water, then drain thoroughly. Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the pasta will cook the egg slightly. Finally add the remaining Parmesan and serve.

Variation

Asparagus: instead of the pancetta, cut 675 g (1.1/2 lb) blanched asparagus into short pieces and fry briefly in oil with a handful of basil leaves. Add to the pasta before combining with the egg sauce.

Caramelised Duck with Rosti and Mango Salsa

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Ingredients

For the duck:
2 duck breasts
4tsp clear honey
1 tbsp soy sauce
For the rosti:
350g/12oz Jersey new potatoes, washed and grated
2 tbsp olive oil
For the salsa:
1 mango, peeled, stoned and diced
1 lime, juice only
30g/1oz fresh coriander, chopped

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. In an ovenproof frying pan gently heat the honey and soy sauce.
3. Pan-fry the duck, skin side down until golden.
4. Turn the duck and transfer the pan to the oven. Continue to cook for 8-10 minutes or until the duck is cooked through.
5. In a small bowl mix all the salsa ingredients together, put in a serving dish and set aside.
6. Place the grated potato into a clean tea towel and squeeze out the excess water over a sink or bowl.
7. In a small frying pan heat half of the oil.
8. Scatter half of the potato over the base of the pan. Fry until golden on both sides. Remove and drain on kitchen paper.
9. Repeat steps 7 and 8 with the remaining oil and potato.
10. Serve the duck on the rosti with the salsa to the side.

by Lesley Waters
from Ready Steady Cook

Grilled Goats' Cheese Salad

Preparation time: 15 mins

Serves: 2

Calories/Fat: 535g/39g

Sodium/Added sugar: 1g/1g

2 tbsp pine nuts
125g (4oz) fine green beans
4 slices ciabatta
1 portion of Goats' Cheese
2 tbsp olive oil
1 tbsp balsamic vinegar mustard
pinch of sugar
seasoning
115g bag leafy salad
1 small thinly sliced red onion

Toast the pine nuts in a non-stick frying pan and cook fine green beans.

Preheat the grill. Lightly toast 4 slices of ciabatta, then top each with a slice of goats' cheese and brown quickly under the grill.

Make a salad dressing with the olive oil, balsamic vinegar, a little mustard, a pinch of sugar and seasoning, then toss with the leafy salad, thinly sliced red onion, the green beans and pine nuts.

Top with the ciabatta slices and serve.

Recipe courtesy of Tesco Recipe Magazine

Cheese and courgette flan - Vegetarian

A superbly flavoured flan, this should be made in late summer when courgettes are at their most plentiful.

IMPERIAL

Vegetable oil for frying 1 medium-sized onion,

peeled and sliced Approx. 1 Ib. courgettes,

washed and sliced Shortcrust pastry flan case

(see previous page) 3 eggs, beaten with % pin

milk

Salt and freshly ground

black pepper 4oz. 4 oz.Cheddar cheese, grated

METRIC

Vegetable oil for frying 1 medium-sized onion,

peeled and sliced Approx. 2 kg. courgettes,

washed and sliced Shortcrust pastry flan case

(see previous page) 3 eggs, beaten with 150ml

Salt and freshly ground

black pepper 4oz.

100 g. Cheddar cheese, grated

leave le leave to rest for 10 minutes

Heat two spoons of oil in a frying pan. Add the onion and fry golden. Add the courgettes and continue cook-nt 10 minutes or until the courgettes are lightly tirring occasionally. Remove from the pan with a DP. and place in the flan case. Pour over the eggs id season to taste with salt and pepper. Sprinkle ated cheese.

i fairly hot oven (190°C/375°F or Gas Mark 5) for unutes or until the filling is set and the pastry is imove from the oven and leave to rest for 10 lore serving.

Shortcrust pastry flan case

METRIC Scant 175 g. flour Pinch of salt 50g. butter 25 g. lard

2-3 X 15 ml. spoons cold water to mix

IMPERIAL 6 oz. flour Pinch of salt 2 oz. butter 1 oz. lard

2-3 tablespoons cold water to mix

Sift the flour and salt into a mixing bowl. Add the butter and lard in pieces and rub into the flour until the mixture resembles fine breadcrumbs. Stir in enough cold waUr to draw the mixture together. Form into a ball, wrap in foil or greaseproof paper and chill in the refrigerator for at least 30 minutes before using.

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