Christmas recipes 09

Cornish blue cheese grilled flat mushroom, red onion marmalade and roquette (v), PREP TIME 5 Min COOK 25 TIME Min 30 READY IN Min Ingredients
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2 Cornish flat mushrooms, stems removed 15ml red onion marmalade 15 ml soy sauce, or to taste freshly ground black pepper 25 g Cornish blue cheese 1 bunch roquette leaves, picked

Method 1. Preheat oven to 425 degrees F (220 degrees C). 2. Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap. 3. Bake for 15 minutes. Remove from oven, coat with a table spoon of red onion marmalade, top with a slice of blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted. To serve: Place the baked flat mushrooms on a bed of roquette leaves, and mop it with generous helpings of sliced seeded bread.

Osso bucco of Brian Etheringtons pork shank saffron risotto and coriander gremolata

Ingredients 1-tablespoon olive oil 4 pork shanks Salt & Pepper 1 yellow onion, chopped ½ cup carrots, chopped ½ cup celery, chopped 2 teaspoons garlic 3 anchovy fillets or 3 teaspoons anchovy paste (optional) 1 cup dry white wine 1-cup chicken stock 1 - 14 oz can of diced tomato Bouquet Garni (peel of 1 lemon, ¼ cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf) Method: Preheat your oven to 325º F. While the oven is heating up, prep your ingredients and then season the shanks with a little salt and pepper. Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan. I use my Le Creuset oval French oven for all my braising and it works great. I can brown the meat and vegetables and then just throw the pan into the oven. It is cast iron under that gorgeous enamel coating producing nice even heat when cooking. When the shanks are browned, remove them and add the vegetables to the pan. Sauté the vegetables for just a few minutes until they start to brown. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.

Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off. Add the chicken stock and diced tomato (with juice) and bring to a boil. As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours. When the meat is tender and falling off the bone, it’s done.

Spiced fudge brownie, coconut ice cream and cashew praline,
Yield: 24 brownies 1 1/4 cups all-purpose flour 1 teaspoon salt 2 tablespoons dark unsweetened cocoa powder 1 to 1 1/2 teaspoons chipotle powder (I didn’t have this and used smoky spicy paprika, with a very similiar flavor profile, instead) (for the spicy version) 3/4 teaspoon cinnamon (for the spicy version) 1/4 teaspoon cardamom (for the spicy version) 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 1 teaspoon instant espresso powder 1 1/2 cups granulated sugar 1/2 cup firmly packed light brown sugar 5 large eggs, at room temperature 2 teaspoons pure vanilla extract Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan. In a medium bowl, whisk the flour, salt, cocoa powder and spices (chipotle, cinnamon and cardamom), if you’re using them, together. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them int osquares and serve. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days

Tranche of Newlyn day boat landed turbot rarebit, Bombay potato cake, masala fried peas,

Time: About 20 minutes 2 tablespoons butter 2 tablespoons flour 1 tablespoon mustard powder, or to taste ½ teaspoon cayenne, or to taste ¾ cup strong dark beer, like Guinness 2 tablespoons Worcestershire sauce, or to taste 1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated 4 to 8 pieces lightly toasted bread. 1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce. 2. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point). 3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

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