Thursday, November 3, 2016

{soups-salads-and-salad-dressings} Mussels Riesling and Curry Broth

Mussels Riesling and Curry Broth

A recipe from British maestro, Jeremy Strode.

Serves 4

60 mussels (washed & beards removed)
2 brown onions (peeled & chopped)
4 cloves garlic (finely sliced)
1 celery stick
6 parsley stalks
4 sprigs thyme
2 bay leaves
1 tsp white peppercorns
250ml Riesling
200ml pure cream
150g unsalted butter (very cold & chopped up)
2 tsp curry powder
1 peeled apple (finely diced)
1 tomato (blanched, peeled & diced)
50g white radish (blanched, peeled & diced)
1/4 bunch chives (finely diced)
canola oil
white pepper

Heat a tablespoon of oil in a thick bottomed pan with deep sides, add 1/2 onion, garlic, celery, thyme, parsley, bay leaves and peppercorns. Stir, add mussels and riesling and cover with a lid.
Cook over a high heat until mussels just open, drain and cover them with a damp cloth, reserving liquid.
In another pan, melt a knob of butter, add the remaining onion and cook without colouring. Add the curry and cook over a low heat for ten minutes.
Add drained mussel liquor and boil. Add cream, re-boil and simmer for five minutes.
Meanwhile, remove mussels from shells and cover.
To serve, divide mussels between four warm soup plates. Sprinkle with apple, tomato, radish, celery and chives.
Blend the curry broth with the remaining butter, achieving a froth. Gently pour over mussels with a sprinkling of white pepper and serve immediately.

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Posted by: <karenstephens123@yahoo.com>

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{soups-salads-and-salad-dressings} Pat Cash Pasta Salad

Pat Cash Pasta Salad

Pat Cash is a sportsman who takes his eating very seriously. He eats little red meat, fats, oils, or sugar, which probably accounts for the reason his body fat amounts to less than 7%. (We should all be so fortunate). I created this recipe based on what he told me were his favourite foods. I used pumpkin pasta in the prototype, which was met with enthusiasm. However, any pasta would do.

Serves 4

250g cooked pasta (preferably fettuccine/tagliatelle)
1 small eggplant, diced and pre-salted*
1 Tbsp olive oil
1 small zucchini, diced
1 young leek, finely sliced
Juice of an orange
3 or 4 asparagus spears
3 Tbsp sugar snap peas or snow peas
2 Tbsp roasted hazelnuts
1 Tbsp finely chopped basil leaves
1 Tbsp finely chopped coriander leaves
1 tsp ground coriander
2 large ripe salad tomatoes, chopped
dressing
2 Tbsp lime juice (or lemon)
1/2 tsp sesame oil
2 tsp sweet chilli sauce

Stir fry eggplant pieces in the olive oil preferably in a non-stick pan until softened (about 5 minutes). If using a standard pan more oil may be needed.

Gently poach zucchini and leek slices in orange juice for 5 minutes. Drain.

Blanch asparagus and sugar snap peas (or snow peas) by plunging in boiling water for 30 seconds and immediately transferring to cold water to retain colour.

Cut flesh from tomato and dice finely.

Make dressing by mixing lime (or lemon juice), sesame oil and chilli sauce.

Toss all ingredients together and serve.

*Sprinkle with salt. Allow to stand for at least 30 minutes. Wash and drain. Dry on paper towel.

Leftover potential: Keeps a day in the refrigerator.

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Posted by: <karenstephens123@yahoo.com>

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{soups-salads-and-salad-dressings} Marks Special Salad

Marks Special Salad

Serving per person

Chicken thigh fillets (2 or 3 per person)
3 slices baby eggplant
2-30mls extra virgin olive oil
1 whole capsicum
3 each shallots
1 tbsp tomato puree
1 tbsp verjus or white wine
3 slices lebanese cucumber
5g lettuce leaves
5g asparagus
30g jarlsberg cheese
3 each tortilla crisps (optional)
1 tsp chopped parsley
Squeeze lemon juice
1 tbsp sour cream
Salt (to season)
Pepper (to season)

Chicken Marinade
30g ginger
2 cloves garlic
2g tumeric
2g curry powder
10ml rice wine
5ml mirin

Once the chicken has marinated (8hours), slightly separate the skin from the chicken flesh and then wrap around to cover the meat.

Skewer 2-3 pieces and barbecue, then set aside.

Slice eggplant and cook in a frying pan with olive oil. Add finely chopped shallots and capsicum. Once the eggplant is cooked, set aside.

Add to the pan with the shallots and capsicum, the tomato puree, verjus and salt and pepper, cook for a couple of minutes.

To Assemble:
3 slices of eggplant, tomato sauce, mixed lettuce leaves, 3 slices lebanese cucumber, asparagus, tortilla crisp, jarlsberg cheese strips, chicken. Also place a few asparagus spears through tortilla holes with some chives, sprinkle over and around the plate some diced tomato, a drizzle of olive oil and a dressing of sour cream, parsley and lemon juice.

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Posted by: <karenstephens123@yahoo.com>

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{soups-salads-and-salad-dressings} Marinas Mexican Salad

Marinas Mexican Salad

A recipe from Consuming Passions colleague Marina Libia.
It's a favourite with children.

Serves 6

1 small cos lettuce,
(or your preferred variety)
1 medium Spanish onion
or 4 spring onions, chopped
1 large avocado
1 medium Lebanese cucumber
1 small red & green capsicum
2 celery stalks
1 can of red kidney beans
1 large jar of salsa,
(hot, mild to medium)
Grated cheddar cheese
Large tub of sour cream
1 packet of corn chips,
(preferably unsalted)
Chives
Salt and pepper

Chop the following ingredients into cubes or strips, onion, cucumber, capsicum, avocado, celery and tear the lettuce into mouth size pieces.

Drain and rinse the red kidney beans.

Place the ingredients in a deep salad bowl (preferably glass), so you can see the layers of colours.

First place a layer of lettuce leaves followed by a layer of celery, cucumber, red kidney beans, capsicum, onion and grated cheese.

Spread over the top the salsa and then slices of avocado. The final topping should be the sour cream spread smoothly and evenly and then crush the corn chips.

Optional, you may like to add fresh chopped chives to the sour cream before adding the corn chips. Keep in mind if you don't like some of the vegetables used, you can improvise with what you like, but the secret is having the sour cream, grated cheese, avocado, salsa and corn chips, that really give it the Mexican flavour.

Refrigerate just before serving. Great salad for BBQ.

Leftovers: To be used immediately.

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Posted by: <karenstephens123@yahoo.com>

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{soups-salads-and-salad-dressings} King Cole Slaw Salad

King Cole Slaw Salad

I love salads, especially when they deserve to be loved, such as this stunningly good creation which has taste, colour, texture and aroma.

Serves 6

500g coleslaw vegetables,
(commercial variety, or make up
your own sliced cabbage, carrot etc.)
2 medium tomatoes
2 tbsp finely chopped herbs,
basil, mint, parsley or coriander,
(or a mixture)
1 ripe avocado
2 tbsp roasted hazelnuts,
(peanuts or cashews)
2 tbsp extra virgin olive oil
4 thick slices of good bread
(sourdough is great),
cut into 3cm squares

SALAD DRESSING
2 tsp Dijon-style mustard
1 tbsp lemon juice
1 tsp horseradish cream
2 tbsp extra virgin olive oil
Pinch sugar,
(if lemon is too acidic)

Place the coleslaw vegetables into large serving bowl.

Scoop the flesh from the tomatoes, then slice thinly (use rest of tomato in stock or soup).

Add the tomato to the coleslaw vegetables, and then add the chopped herbs. Cut avocado flesh into cubes, add to bowl. Add roasted hazelnuts. Toss the salad.

Heat the olive oil in a frying pan and over medium to high heat, fry the bread squares, tossing occasionally to brown all sides.

To make dressing, put the mustard, lemon juice, horseradish and sugar (if using) in a small container. Stir well. Slowly drizzle the olive oil in to the bowl, stirring all the time.

Whisk into an emulsion.

Pour the dressing over the salad and sprinkle the hot croutons on top.

Degree of Difficulty: Very low.
Preparation Time: 15 minutes
Leftover Potential: Best eaten immediately, while croutons are still warm.

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Posted by: <karenstephens123@yahoo.com>

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{soups-salads-and-salad-dressings} Split Pea Vegetable Soup

Split Pea Vegetable Soup

For serving a large gathering, I always double this recipe.

2 C. dried split peas

8 C. water

1 large clove garlic, crushed

1/2 t. dried rosemary, crushed in a mortar and pestle

1 t. salt

Freshly ground black pepper

1 1/2 C. water

3 large carrots, chopped

1 medium onion, chopped

1 large tomato, diced

1 large parsnip, sliced thin (optional)*

Salt and pepper to taste

Look over peas and discard any imperfect ones. Rinse peas and put them into a large stockpot along with the water, garlic, rosemary, salt, and pepper. Partially cover pot, and bring to a boil. Turn heat down and simmer 30 to 40 minutes or until peas are soft and broken down when pressed with a spoon.

Put water, carrots, onion, tomato, and parsnip into a large wok or skillet. Cook over medium-high heat for 5 to 8 minutes or until vegetables are soft.

Puree all ingredients together in batches in a blender for a smooth puree. If you prefer soup with more texture, puree in the food processor. If desired, some portion of the vegetables can be left whole for a little more texture.

Adjust seasonings with salt and pepper, if needed, and serve hot with whole grain bread. Serves 6.

*Though the parsnip is optional, it always adds just a light touch of sweetness, making the soup much more flavorful.

CHUNKY VARIATION: To the already listed vegetables, add 2 turnips, diced, 4 stalks celery, diced, 2 broccoli crowns, chopped, 1/4 head cauliflower, chopped, 1 green bell pepper, chopped and 1 red bell pepper, chopped. Sauté these together in a small amount of water. Add to stockpot after pureeing the peas. Cook gently for about 5 to 10 minutes to blend flavors, and season to taste with salt and pepper.

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Posted by: pgeistfeld@yahoo.com

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{soups-salads-and-salad-dressings} Mac 'N' Cheese Soup (Quick)

Mac 'N' Cheese Soup

http://www.tasteofhome.com/recipes/mac--n--cheese-soup

"I found this recipe a few years ago and made a few changes to suit our tastes," says Nancy Daugherty of Cortland, Ohio. "We love this creamy soup. Because it starts with a package of macaroni and cheese, it's ready in a jiffy."

TOTAL TIME: Prep/Total Time: 30 minutes

Ingredients

· 1 package (14 ounces) deluxe macaroni and cheese dinner mix

· 9 cups water, divided

· 1 cup fresh broccoli florets

· 2 tablespoons finely chopped onion

· 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

· 2-1/2 cups 2% milk

· 1 cup chopped fully cooked ham

Directions

· 1. Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender.

· 2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup. Yield: 8 servings (2 quarts).

Nutritional Facts: 1 cup: 263 calories, 9g fat (4g saturated fat), 28mg cholesterol, 976mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 13g protein.

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