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August Recipes

August Recipes

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Published by Mike Small
August recipes for the Fife Diet including....SCRAMBLED EGGS WITH ROASTED NEW POTATOES, COURGETTE AND TOMATO PIE, GARLIC and RUNNER BEANS, ANKES PLUM TART, RASPBERRY CREAMS
August recipes for the Fife Diet including....SCRAMBLED EGGS WITH ROASTED NEW POTATOES, COURGETTE AND TOMATO PIE, GARLIC and RUNNER BEANS, ANKES PLUM TART, RASPBERRY CREAMS

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Published by: Mike Small on Aug 31, 2010
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08/31/2010

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FIFE DIET AUGUST RECIPES
SCRAMBLED EGGS WITH ROASTED NEW POTATOESCOURGETTE AND TOMATO PIEGARELIC and RUNNER BEANSBEEF PIE WITH MUSHROOMS AND ALE ANKES PLUM TARTRASPBERRY CREAMS
SCRAMBLED EGGS WITH ROASTED NEW POTATOES
One good handful of new potatoes, scrubbed and cut into roughly uniform half-inchcubesOlive oil Aromatic vegetables such as two small fresh onions, sliced thin; a clove or two of garlic, chopped; and, for a little fire, a green chilly pepper, roughly choppedThree eggs A handful of parsley, choppedSalt and a loaded pepper grinder A few slices of anster cheese, optionalPreheat oven to 450; heat a mid-sized cast-iron pan over medium-low heat.Scrambling eggs and potatoes. Dry the potato chunks thoroughly with a cloth towel.This is critical: wet potatoes won't caramelize, and they'll likely stick to the bottom of the pan. Adjust heat under the skillet to medium, and add enough oil to generously cover the bottom of the pan. When the oil shimmers, add the potatoes and a good pinchof salt. Shake the pan vigorously, coating the potatoes with oil. If any of them stick,loosen with a spatula. When the potatoes are sizzling vigorously and you know they'renot sticking, put them into the oven. If you have a convection oven, turn on the fan.This will help them brown. After ten or so minutes, take the potatoes out and give them a shake; return to oven.Now crack the eggs into a bowl, add a pinch of salt and a generous grind of pepper, and whisk until just uniform. Kill a few more minutes, and pull the potatoes out and givethem another shake. They will be starting to brown. Add the onions, and shake the panagain to distribute them. Don't add garlic at this point -- it burns too easily.Return pan to oven. Check potatoes every five minutes or so, shaking each time. Whenthey are nicely browned and slightly shrivelled, they are ready. At that point, add thegarlic, chile (if using), and a good lashing of black pepper. Shake and taste forseasoning. Add the eggs to the pan, which will still be sizzling hot. With a spatuala, stir gently,incorporating the eggs into the roast potatoes. When they have not quite set, top withsliced cheese and return to oven for a minute or two to melt. They will emerge fromthe oven well-set and ready to eat immediately.Top with chopped parsley.Served with strong coffee, you've got a classic breakfast. Paired with a green salad, italso works as a light dinner that cries out for a crisp white wine.
COURGETTE AND TOMATO PIE
This make a great, super-simple light summer vegetarian main dish3 tomatoes , sliced2 courgettes , sliced
 
100g Gruyère, or mature Anster gratedHeat the oven to 200C/fan 180C/gas 6. Make the tomato sauce by cooking the garlic inolive oil, then adding the tinned tomatoes and basil leaves. Simmer until thickened.Divide the sauce between two shallow gratin dishes. Arrange overlapping rows of tomato and courgette sprinkling some gruyère between them. Drizzle with oil, seasonand bake covered with foil for 20 minutes. Remove the foil and bake for 15-20minutes. Serve with crusty bread.
GARLIC and RUNNER BEANS
The garlic and butter beans add a creamy flavour to the runner beans. This is a lovely  way to serve runner beans, particularly if you're getting bored with just steaming or boiling them.Ingredients300g runner beans200 g butter beans (or cannellini), either rinsed from a can or defrosted frompreviously cooked, frozen beans1 medium onion, peeled and chopped2 garlic cloves, peeled and crushed4 medium tomatoes, peeled and chopped15ml olive oil or sunflower oil100ml white wine (optional - add an extra 100ml water, if not using the wine)1 tablespoon balsamic vinegar100ml vegetable stock (or water plus 1 stock cube)1 level tablespoon cornflour1 tablespoon fresh parsley and chives, choppedsalt & pepper to tasteGently heat the oil in a large pan and add the onion and garlic. Stir well. Saute,covered, for 5 minutes.. Add the tomatoes, chopped. Cook gently until the onions are soft. Wash the runner beans and trim the ends. Then slice them into 2cm chunks. Add the runner beans and butter beans (or cannellini), with the wine, balsamic vinegar and stock. Stir well. Simmer, uncovered, for 5 to 10 minutes, until the runner beans are soft.If your sauce needs thickening, use the cornflour: mix it with 2 tablespoons cold waterand then stir quickly into the runner bean mixture. Add the herbs and taste before seasoning with salt and pepper (the stock cube may already have quite a lot of salt in).
BEEF PIE WITH MUSHROOMS AND ALE
This is a seriously old-school recipe, but it’s always a crowd-pleaser. We cheated withroll-on puff pastry…600g (1lb 5oz) chuck, stewing or braising steak, cut into 3cm (1in) cubes1 bouquet garni1 small bottle 'real' ale (about 300ml (10fl oz))2 tbsp olive oil1 large onion, diced1 garlic clove, diced2 carrots, peeled and diced1 stick celery, diced1 tbsp plain flour150ml (5fl oz) beef stock, or just enough to cover the meat150g (5oz) field mushrooms, sliced
 
1 handful chopped parsley Salt and freshly ground black pepperPlace the cubed beef and bouquet garni in a large bowl and pour over the ale. Cover with clingfilm and refrigerate overnight. The next day, strain the beef, reserving theale and bouquet garni until needed.Heat the oil over a high heat in a large pan. Quickly fry the beef in batches until browned all over then set aside. Reduce the heat and gently fry the onion, garlic,carrots and celery for about 10 minutes. Stir in the flour and continue frying andstirring for a further 5 minutes, making sure there are no lumps of flour. Add the reserved ale and bouquet garni to the pan and simmer until the liquid isreduced by half. Then add the stock, browned meat and mushrooms to the pot. Simmergently for 1
½
hours, stirring occasionally to make sure the mixture is not burning orsticking to the pan. Discard the bouquet garni, then stir in the parsley and season totaste.Roll on the puff pastry and cook. Preheat the oven to 220C/425F/gas mark 7. Shape asthe top of the pie dish and cook for 45 mins.
 ANKES PLUM TART
This is a classic German Plum Tart. It looks (and tastes) amazing.250g plain flouradd as much dried yeast as required for 250g of flour50g sugar4 tablespoons of warm milk(some vanilla sugar to taste if you like)1 egg 75g soft butter Add all the ingredients together and let it rise like any yeast doughMeanwhile get 1kg of plums ready. Cut each plum from the stalk downwards as if you want to half it but leave about 1 to 1.5 cm attached (in the middle of one of the long sides). Carefully open it up and remove the stone. Then cut each of the still attachedhalves into thirds again keeping all the bits attached to each other. Now you should beable to open up the plum in one long flat piece. Prepare all the plums like that. Don’t worry, you will get the hang of cutting the plums like that after a few goes.Then grease a baking tray and spread out the dough, prick it with a fork. Take theplums one by one and sit them on the dough along the outer rim working your way around the tray in circles. See picture to get a better idea of what it could look like. Ilike having as many plums as possible on the tart and try to ‘stand’ the plums up asstraight as possible.Preheat the oven to 200 degrees Celsius and bake the tart for 30 to 35 min. We usually serve it with whipped cream.Enjoy!Cut along the long side all around the plum leaving 1 to 1.5 cm attached in the middleof one side. Carefully open up the plum to remove the stone. Now cut each half intothirds again leaving the middle bit attached so that the plum is cut into 6 longish bitsall still attached. The plum can now be stretched out flat in one long piece.

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