Gazpacho

Posted by GAURAV | Posted in | Posted on 1:45 AM

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Ingredients

6 large ripe tomatoes, peeled, seeded and chopped
1 long red chilli, seeds removed and minced
4 garlic cloves, minced
1 continental cucumber, peeled, seeded and diced
1 red capsicum, seeded and diced
1 red onion, peeled and finely diced
1 litre vegetable stock or chicken stock
2 tablespoons lemon juice
2 tablespoons sherry vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley salt flakes and freshly ground black pepper
125 ml best-quality extra virgin olive oil


Method:

1. Combine all of the vegetables in a large bowl.

2. Add the stock, lemon juice and vinegar and stir very briefly.

3. stir in the fresh herbs and season with salt and pepper to taste.

4. chill the soup for at least 1 hour before serving.

5. remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.


HINTS AND TIPS:

* You will need—cutting board, cook’s knife, paring knife, vegetable peeler, juicer and liquid and spoon measures.

* This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are perfectly ripe. On a hot day, there is nothing more refreshing.

* Alternatively, combine all the ingredients in a food processor and pulse until smooth but still with chunks in it.

* It is important to cut the vegetables to the same size. This is not only for the aesthetics of the dish but when eating, even pieces of each vegetable can be consumed in equal amounts in one mouthful.

* Ajo blanco—is the white gazpacho and although served chilled has little else in common with the more commonly known tomato-based soup. Tom make ajo blanco, you need— 250 g blanched almonds, 750 ml iced water, 5 slices stale white bread (with crusts removed) soaked in water, 5 garlic cloves, 3 tablespoons extra virgin olive oil, 4 tablespoons sherry vinegar, 1 teaspoon salt flakes and ground white pepper. In a food processor, blitz the almonds. Add 1 cup iced water, then squeeze the bread of excess water and add to the almonds with the garlic. With the machine running, add more water, the olive oil and the vinegar. Check the seasoning then chill in the refrigerator. Serve topped with fresh muscatel grapes.

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French Onion Soup

Posted by GAURAV | Posted in | Posted on 11:45 PM

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Ingredients


100 g butter
3 large brown onions, thinly sliced
250 ml red wine
1 litre brown beef stock, vegetable stock, chicken stock or water salt and pepper
1 tablespoon fresh thyme leaves, finely chopped
6 slices french stick or small sourdough
1 cup grated gruyère cheese

Method:

1. in a heavy-based pot or casserole dish, melt the butter until it begins to foam and starts to brown slightly. Quickly add the onions, reduce the heat to medium and cook the onions for 15–20 minutes or until the onions take on a light caramel colour.

2. add the wine and reduce by half.

3. add the stock or water, bring to the boil and simmer for 10 minutes.

4. remove from the heat, season with salt and pepper to taste, and sprinkle in the thyme.

5. heat the grill and toast the bread slices on both sides, top one side of each slice with cheese and place back under the grill to melt.

6. Place a cheese crouton in each bowl and ladle the soup over the top, or ladle the soup in first then top with a croution.


HINTS AND TIPS:


* You will need—cutting board, cook’s knife, cup, liquid, weight and spoon measures, baking tray, heavybased pot or casserole dish and wooden spoon.


* Use brown onions and not red onions in this soup, as red onions can make the soup go slightly cloudy
unless really well cooked and finished with a splash of balsamic or red wine vinegar.


* Always be careful with the quantity of salt you add at the end. Remember that instant stocks can be quite salty.


* The soup can be made well in advance and the cheesy bread grilled just before serving.



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Crab Chowder

Posted by GAURAV | Posted in | Posted on 11:41 PM

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Ingredients


100 g butter
½ brown onion, finely chopped
2 celery sticks, finely chopped
1 cup water
3 medium potatoes, peeled and diced
2 cups milk
300 g cooked crab meat
¼ teaspoon Tabasco sauce
¼ teaspoon ground pepper Salt

Method:

1. Melt the butter in a heavy-based pot or saucepan over medium heat. When the butter is bubbling, add the onion and celery and cook without colouring for 5 minutes.

2. Add the water and potatoes and bring to the boil. Reduce the heat and simmer for 10 minutes.

3. Add the milk, bring back to the boil, reduce the heat to low and simmer until the potatoes are tender (ready to eat).

4. Stir in the crab meat, Tabasco, pepper and salt to taste


HINTS AND TIPS:

* You will need—cutting board, cook’s knife, cup, weight, liquid and spoon measures, wooden spoon and heavy-based pot or saucepan.

* This is a very basic version of chowder. There are many additions and alternative ingredients for this soup while still being classed as chowder.

* Although chowder has its debated origins in Bordeaux, France, and Cornwall in the southwest of England, it owes its popularity to the Americas. Even in America it is argued which style of chowder is the best as there are 3 styles; the creamy version (above), a clear, broth style, and a tomatobased chowder. One thing, however, is common in all and that is the addition of seafood.

* The quality of seafood is paramount to the success of this dish. Crab meat is readily available at most fish shops. Always pick over the crab meat as often it has bits of shell in it.

* The best option is to cook and pick over the crab yourself, as this guarantees freshness.

* Do not be tempted to use tinned crab meat—the flavour is distinct and can affect the chowder.

* Clam chowder or seafood chowder are two alternatives to the recipe provided. Simply substitute the crab meat with the same weight of any other seafood combination. Be sure to sauté raw seafood before stirring into the chowder at the last minute.

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ChiCken Soup With Matzoh Balls

Posted by GAURAV | Posted in | Posted on 11:32 PM

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Ingredients


Matzoh balls
100 ml vegetable oil
2 medium onions, finely diced
½ bunch chives, chopped
6 eggs, lightly beaten
300 g matzoh meal salt and pepper
1 litre chicken stock



Method:



1. heat the oil in a pan and sauté the onions until lightly golden. remove from the heat.

2. in a bowl, mix the chives, eggs, matzoh meal and the sautéed onion. season with salt and pepper, and mix well. Taste the mixture to ensure it is well seasoned.

3. Refrigerate for 1–2 hours.

4. Divide the mixture into four and roll each into a thin sausage shape and cut into 35–40 even pieces— this will save time ripping at the mixture, guessing the same size balls.

5. roll each cut piece into a ball and place on a tray.

6. Bring a pot of salted water to the boil and cook the balls for 30 minutes.

7. remove the cooked balls and set aside ready for use.

8. remember to reheat before using in the chicken soup.

9. reheat the chicken stock, add the matzoh balls (4 per serve) and serve.


HINTS AND TIPS:


* You will need—cutting board, knife, large stock or soup pot, fine sieve, some muslin cloth (optional), sauté pan, wooden spoon, tray, saucepan, and weight and liquid measures.

* Leftover soup can be used as a stock for many other soups. Or freeze in containers for another day.

* Traditionally, a chicken soup was made as above but using a whole chicken and then the meat from the bird was added back into the soup. The problem with this is the meat has relinquished all of its nutrients into the stock and is too dry.

* Some cooks like to finish the soup with green peas and diced carrot.

* If you want to add some chicken meat to the strained soup, use some chicken breast fillets, thinly sliced and poached for several minutes in the simmering soup.

* A common catchcry throughout this book is that there are as many recipes as there are cooks. And so ... for all the Jewish cooks who cross this recipe—my apologies.


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Chicken And Sweet Corn Soup

Posted by GAURAV | Posted in | Posted on 11:28 PM

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Ingredients


250 g chicken breast, finely chopped
1 teaspoon minced ginger
100 ml shaoxing rice wine
1½ litres chicken stock (see Hints and tips)
1 x 400 g tin creamed corn or 400 g fresh corn kernels, blanched in boiling water and blended
1 teaspoon salt flakes
3 tablespoons cornflour mixed with 1 tablespoon cold water
3 egg whites, lightly beaten
1 teaspoon sesame oil finely chopped spring onion, to garnish


Method:



1. Mix the chicken, ginger and rice wine in a bowl and set aside.

2. in a pot, bring the chicken stock, corn and salt to the boil, then reduce heat to a simmer. add the chicken mixture and stir well.

3. Mix the cornflour with just enough cold water to make a smooth paste. stir the cornflour paste into the simmering soup, bring back to the boil and remove from the heat.

4. stir in the egg whites then add the sesame oil.

5. serve in bowls with a sprinkle of spring onion.



HINTS AND TIPS:


* You will need—cutting board, cook’s knife, weight, spoon and liquid measures, 2 bowls, whisk and serving ladle.
 
* This basic Chinese soup which is so very popular with the Western diner is very simple to make. But the true secret of a great chicken and sweet corn soup is the quality of the ingredients, especially the chicken stock. It is worth the effort to make chicken stock to truly appreciate this timeless classic.

* The time-poor cook will not have the 3–4 hours it takes to make a stock so I suggest using stock cubes until ready to take it tothe next level.
 
* Fresh stock should be used within 3 days or freeze in handy 1- or 2-litre containers—old milk containers, thoroughly washed and drained, make excellent freezer containers for stock.

* Vegetable stock can be substituted for chicken stock. If making a vegetarian version, omit the chicken breast and stir in 250 g silken tofu at the very end

* A dry sherry can be substituted for Chinese cooking wine.

* Finely chopped chilli with the seeds removed can be added to the cooking process.

* Canned sweet corn can be used instead of creamed corn but will still need to be drained and processed to a smooth consistency.

* Leftover soup can be frozen.

* Leftover egg yolks can be used to make a mayonnaise. Keep the yolks in a bowl covered with plastic film to prevent a skin from forming on the yolks. 1–2 days is ideal


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Cauliflower Soup

Posted by GAURAV | Posted in | Posted on 11:22 PM

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Ingredients


Makes about 1 litre or 4 serves
1 medium cauliflower
500 ml water
250 ml milk (optional)
Salt

Method:



1. remove leaves from the cauliflower. cut into small pieces, including the entire stem as that is where most of the flavour is.

2. Place in a saucepan with the water and milk. Milk is optional—especially if lactose intolerant—and should be replaced with more water. Bring to the boil and simmer for 30 minutes or until the cauliflower is soft.

3. remove from the heat and let stand for 10 minutes before blending. it is best to do this with a handheld blender or benchtop blender and not a food processor which produces a less refined result.

4. Place back on the stove, bring back to the boil and season with salt to taste.

5. serve as is or with a drizzle of extra virgin olive oil.



HINTS AND TIPS:


* You will need—cutting board, cook’s knife, liquid measure, saucepan and handheld or benchtop blender.

* When using cauliflower for this soup, find one that is free from blemishes and is firm to touch.

* The amount of liquid used is a guide and should only just cover the cauliflower. Too much liquid and the soup will be too thin; it is best to have a very thick soup that can have more liquid added after it is pureed.

* The reason it is recommended the soup stand before blending is that it is extremely hot and can cause a nasty burn if rushing the blending stage. A well-trained cook may get away with it; however, I’ve seen some bad burns from hot soups.

* It is important to reboil the soup, especially if refrigerating leftovers or making the day before. This is because the air bubbles created when blending will hold bacteria when the soup is cooling and in some cases can make the soup ‘sour’ overnight.

* The use of onion and garlic in this soup is entirely unnecessary. The notion that all soups start with the gentle sautéing of these two ingredients is ridiculous. It may add a flavour profile that is too powerful for the main ingredient.

* For a smooth, velvety texture, bring the pureed soup back to the boil, remove from the heat and stir in 1 tablespoon butter or double cream.

* Peel and chop 2 large potatoes and add to the soup with the cauliflower. The potatoes will thicken the soup. Be sure to test the potatoes to check that they are thoroughly cooked to the point of breaking up in the soup.


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TzaTziki

Posted by GAURAV | Posted in | Posted on 11:32 AM

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Ingredients


500 g natural yoghurt (see Hints and tips)
1 continental cucumber, seeds removed and grated
2 garlic cloves, crushed
juice of ½ lemon
1 teaspoon shredded mint
Salt
Method:


1. place the yoghurt in a bowl and beat with a whisk to thicken slightly.

2. add the remaining ingredients and mix well.

3. serve with a drizzle of extra virgin olive oil or store in a container, refrigerated. it will keep for 1–2 days but will then become watery.


HINTS AND TIPS:
* You will need—2 bowls, cutting board, knife, juicer, grater, spoon measure and spoon.

* The yoghurt needs to be as thick as possible. Use a sheep’s milk yoghurt or strain 750 g natural yoghurt overnight (in the fridge) through a clean muslin cloth set in a strainer over a bowl to catch the liquid. Discard the cloudy liquid. The strained yoghurt is known as ‘labna’. 750 g strained yoghurt will produce about 500 g thick yoghurt after 12 hours. Strain the yoghurt for 24–36 hours and it would be too thick for tzatziki and is best used as labna cheese.

* If making tzatziki in advance and to reduce the water content, place the grated or sliced cucumber in a bowl and sprinkle with 1 tablespoon salt, allow to stand for 30 minutes, rinse under cold water and squeeze
gently to remove excess water.

* Tzatziki can be given more tang by adding the extra juice of ½ lemon, or mellow the flavour by mixing 2 tablespoons mayonnaise to the basic recipe.

* Pepper is deliberately missing from the recipe as it is not usually added. However, if you are a fan, add some to taste.

* Small amounts of leftover tzatziki can be used as a marinade for lamb cutlets, chops or roasting joint, or chicken thigh and breast fillets. Leave overnight and grill, barbecue or roast the next day.

* Serve with roasted vegetables, lentil or chickpea burgers or as an accompaniment to steamed beans.

* To serve as a dip, try hollowing out the inside of a round ‘cob’ loaf and fill the centre with the tzatziki. Toast the inside of the loaf in the oven to make chunky croutons that can be dipped into the tzatziki. Then break off parts of the crusty outer loaf and dip that in as well.

* Replace the mint with basil. On occasions, especially if serving with fish, replace the mint with fresh dill.

* Leftover roast lamb can be sliced and heated in a pan or on the barbecue to resemble ‘gyros’. Dollop tzatziki on the lamb and roll in flat bread with lettuce and tomato.

* Although tzatziki has a special affinity with barbecued or grilled lamb, try it with lamb burgers and grilled chicken breast.

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