Steamed green lip mussels, in a creamy garlic and white wine sauce.
The sauce is so good you need to serve this dish with a spoon.
Prep time: 20 minutes
Cook time: 5 minutes
Servings: 2
Ingredients:
1 dozen green lip mussels
6 cloves of garlic
1 1/2 cups of white wine - Pinot Grigio or Vino Collapso.
1 stalk of celery
1 small onion
1 tablespoon butter
1/4 cup of cream - (optional add a pinch of turmeric with the wine & cream )
Directions:
Preparing mussels for cooking
Scrub mussels well in sink with running cold water. Remove "beards" from the mussel by pulling firmly towards hinge. If mussels are open then tap them...if they close they are good but if they do not, discard immediately.
1. Finely chop onion, celery and garlic. Place into pot and gently sauté in butter. (Make sure the pot is big enough to hold the dozen mussels).
2. Add the wine and bring to the boil. Drop in mussels, stir once and place on the lid. Steam until they open. Discard any that do not open.
3. Remove pot from heat, add cream and serve.
Do not worry about any small crabs you may find.
Best served with some crusty French bread to soak up the delicious sauce.
Toad in the Hole Recipe.
INGREDIENTS:
100 grams plain flour, ½ tsp english mustard powder, 1 egg, 300 ml milk, 3 sprigs thyme leaves, 8 plain pork sausages, 2 tbsp sunflower oil, 2 onions peeled & sliced, ½ tsp soft brown sugar, 500ml beef stock.
1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
Vegetable Quiche
Ingredients:
1 10" pie crust
1 tsp. margarine
1 1/2 cups chopped onion
1/4 lb. mushrooms, sliced
1/2 tsp. salt
fresh ground pepper
a pinch of thyme
1/2 tsp. dry mustard
2 whole eggs plus 2 egg whites
1 1/2 cups milk
2 tbsp. flour
1 1/2 cups packed grated swiss cheese
paprika
How to make it
Preheat oven to 375 Degrees.
Melt the margarine in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 5 minutes more and remove from heat.
Combine eggs, milk and flour and beat well. Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom mixture on top. Pour in the egg mixture and garnish with paprika.
Bake for 35-45 minutes, or until solid in the center. Serve hot.
Thai Beef Salad Recipe (Yam Neua)
This popular Thai beef salad is not just an appetizer but also a delicious dish as part of any meal. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, thinly slice, toss with our Thai-style dressing and serve with fresh vegetables on a hot summer day for a light lunch.
Ingredients
1 lb. decent quality steak, sirloin or other
10 (or more) fresh hot Thai Chilli Peppers (prik kee noo), sliced crosswise very thin (or substitute jalapenos or serrano chilies, minced)
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp Thai fish sauce (Golden Boy) brand is recommended)
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 head Bibb or Boston; or 1 heart of Romaine lettuce
12 sprigs fresh mint (optional), remove the leaves and discard the stems
1/2 hothouse cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
3 or 4 sprigs cilantro, stems removed
Preparation
Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.
Mix garlic, chillies, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.
Salami & Avocado Salad
1/2 large avocado,cubed, add a little fresh rocket & watercress if desired
1/3 cup diced salami
1 pickle, diced. Juice of 1/2 lime
Salt if desired (salami and pickles are both salty)
Mix together, then run away where no one can see you so you don't have to share.
Smoked Fish Chowder.
Chef: Dame Alison Holst as heard on Afternoons Friday July 2012
There is nothing more comforting than a big bowl of chowder for lunch or dinner on a cold day!
For 4 generous servings
Ingredients:
1 Tbsp canola or olive oil
25g butter
1 fairly large brown onion
2 cloves garlic
100g bacon
2 stalks celery
1 carrot
2 fairly large, scrubbed potatoes
1/2 cup hot water
2 Tbsp cornflour
2 cups milk
about 250g hoki or tarakihi fillets
about 250g smoked hoki or other smoked fish
1 tsp salt
about 1/4 cup chopped fresh dill and parsley, if available
Method:
Put the oil and the butter in a large (preferably non-stick) pot over medium heat.
Cut the peeled onion into small cubes, put in the pot, add the finely chopped garlic, and stir well.
Add the bacon, cut in pea-sized cubes, and stir again.
Cut the celery, carrot and potatoes into similar cubes, add to the pot with the hot water, cover and simmer for about 10 minutes, until the vegetables are tender.
Mix the cornflour with enough milk to make a smooth paste, add the rest of the milk, pour it into the pot, and stir it until it bubbles gently.
Cut both lots of fish in 1 cm cubes and add to the pot. When the mixture has simmered for about 5 minutes, add the salt and most of the chopped dill and parsley. Taste, add a little more salt if needed, and some ground black pepper.
Ladle into four large bowls, sprinkle with the rest of the dill and parsley, and serve with diagonally sliced crusty bread, or hot toast.
INGREDIENTS:
100 grams plain flour, ½ tsp english mustard powder, 1 egg, 300 ml milk, 3 sprigs thyme leaves, 8 plain pork sausages, 2 tbsp sunflower oil, 2 onions peeled & sliced, ½ tsp soft brown sugar, 500ml beef stock.
1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
Vegetable Quiche
Ingredients:
1 10" pie crust
1 tsp. margarine
1 1/2 cups chopped onion
1/4 lb. mushrooms, sliced
1/2 tsp. salt
fresh ground pepper
a pinch of thyme
1/2 tsp. dry mustard
2 whole eggs plus 2 egg whites
1 1/2 cups milk
2 tbsp. flour
1 1/2 cups packed grated swiss cheese
paprika
How to make it
Preheat oven to 375 Degrees.
Melt the margarine in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 5 minutes more and remove from heat.
Combine eggs, milk and flour and beat well. Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom mixture on top. Pour in the egg mixture and garnish with paprika.
Bake for 35-45 minutes, or until solid in the center. Serve hot.
Thai Beef Salad Recipe (Yam Neua)
This popular Thai beef salad is not just an appetizer but also a delicious dish as part of any meal. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, thinly slice, toss with our Thai-style dressing and serve with fresh vegetables on a hot summer day for a light lunch.
Ingredients
1 lb. decent quality steak, sirloin or other
10 (or more) fresh hot Thai Chilli Peppers (prik kee noo), sliced crosswise very thin (or substitute jalapenos or serrano chilies, minced)
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp Thai fish sauce (Golden Boy) brand is recommended)
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 head Bibb or Boston; or 1 heart of Romaine lettuce
12 sprigs fresh mint (optional), remove the leaves and discard the stems
1/2 hothouse cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
3 or 4 sprigs cilantro, stems removed
Preparation
Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.
Mix garlic, chillies, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.
Salami & Avocado Salad
1/2 large avocado,cubed, add a little fresh rocket & watercress if desired
1/3 cup diced salami
1 pickle, diced. Juice of 1/2 lime
Salt if desired (salami and pickles are both salty)
Mix together, then run away where no one can see you so you don't have to share.
Smoked Fish Chowder.
Chef: Dame Alison Holst as heard on Afternoons Friday July 2012
There is nothing more comforting than a big bowl of chowder for lunch or dinner on a cold day!
For 4 generous servings
Ingredients:
1 Tbsp canola or olive oil
25g butter
1 fairly large brown onion
2 cloves garlic
100g bacon
2 stalks celery
1 carrot
2 fairly large, scrubbed potatoes
1/2 cup hot water
2 Tbsp cornflour
2 cups milk
about 250g hoki or tarakihi fillets
about 250g smoked hoki or other smoked fish
1 tsp salt
about 1/4 cup chopped fresh dill and parsley, if available
Method:
Put the oil and the butter in a large (preferably non-stick) pot over medium heat.
Cut the peeled onion into small cubes, put in the pot, add the finely chopped garlic, and stir well.
Add the bacon, cut in pea-sized cubes, and stir again.
Cut the celery, carrot and potatoes into similar cubes, add to the pot with the hot water, cover and simmer for about 10 minutes, until the vegetables are tender.
Mix the cornflour with enough milk to make a smooth paste, add the rest of the milk, pour it into the pot, and stir it until it bubbles gently.
Cut both lots of fish in 1 cm cubes and add to the pot. When the mixture has simmered for about 5 minutes, add the salt and most of the chopped dill and parsley. Taste, add a little more salt if needed, and some ground black pepper.
Ladle into four large bowls, sprinkle with the rest of the dill and parsley, and serve with diagonally sliced crusty bread, or hot toast.
