Beren (beren_writes) wrote,
Beren
beren_writes

Recipes I used on Saturday

So I used lots of recipes on Saturday, some of which I've mentioned before and hence only linked to below, and a couple that are new.

Starter
Polenta toasted in sesame oil, on cooked spinach with balsamic vinegar and a ricotta, mayonaise and nutmeg cream.
This one is a little handwavey because you don't need exact measurements.
Ingredients
Polenta (I used a pack an a half of the premade stuff for ten people)
Toasted sesame oil
spinach - you need a handful per person
ricotta cheese
mayonaise (equal amount to cheese)
balsamic vinegar
nutmeg (freshly grated is better, but preground will do)
salt and pepper

Equipment
Bowl
spoon
frying pan
splash guard
two frying spatulas (one will do, but two makes it easier)
saucepan

Instructions
If you're using ground polenta, make up as per inctructions on the packet and leave to cool in the fridge for several hours until firm.
Cut the polenta into triangles about 3inches long and one wide at the thick end - two per person.
Heat a tspn of sesame oil in the frying pan.
Add several pieces of polenta at a time, using the splash guard because the water in the polenta will make the pan spit.
Toast on both sides until the polenta is colouring and then place on a plate in a warm oven.
Repeat the process until you have toasted all the polenta.
Put water in a saucepan and bring to the boil.
Salt the water lightly (if you salt it before you boil it, it will take longer to boil)
Add the spinach and cook for 3 mins.
While you are waiting for the spinach mix the ricotta and mayonaise in a bowl. Add the salt, pepper and nutmeg to your personal taste and remember that nutmeg is very potent so add only a little at a time until you have taste you like. I used less than a 1/8 of a nutmeg when making enoug for 10 - you don't want it to be too strong.
Drain the spinach and squeeze out as much water as possible.
Place in a bowl (or back in the cooking saucepan) and add a splash of balsamic vinegar. Mix together.
Divide the spinach into however many parts as there are people. Put this on the prewarmed starter plates.
Place the two pieces of toasted polenta on the spinach and add a small scout of the riccota/mayo mix to the plate. Serve immediately.

Mains
Falafels

Poached Chicken with Garlic Chicken Mousse stuffing

Madeira and Cream Sauce
I said I was going to figure out a sauce for the chicken; this is it, but I think it would be nice with any form of white meat.
Ingredients
1 shallot
1 cup Madeira (you could use a sweet sherry if you can't get Madeira)
1/4 cup double cream
knob of salted butter

Equiptment
Saucepan
chopping board
sharp knife
wooden spoon

Instructions
Chop the shallot finely.
Put a little oil in the sauce pan and saute the shallot until soft.
Add the Madeira and reduce until half the original volume.
Lower the heat and add the cream, stiring continuously.
Add the butter and allow to melt through (this will make the sauce glossier).

Meatballs in a mild chilli sauce

Vegetable Chilli (same recipe as the Meatballs, except replacing the beef stock cubes with vegetable stock cude and a dash of Worcester sauce and the meatballs with things like courgette, butternut squash, roasted and skinned peppers and baby corn)

Slow Roast Pork Belly cubes with a honey and mustard glaze (just cut some pork belly into cubes, put it one for 20 mins on 200C and then lower temp to 110C and cook for 1.5 hours before glazing with a mixture of honey, lemon jouice and mustard and cooking for another 10 mins.

Mushroom Risotto
Ingredients
3/4 punnet of chesnut mushrooms
250g risotto rice
1 vegetable stock cube
water for the rice (it should tell you on the packet of rice - mine was 900ml)
a 2x2x1 inch piece of parmesan cheese (grated)
1 cup of couble cream
oil for frying

Equipment
Deep frying pan
chopping board
knife

Instructions
Wipe off the mushroom to remove any mulch still stuck to them - do not wash them.
Chop the mushrooms into slices.
Place the oil in the frying pan and saute the mushrooms until they are soft. Put these aside.
Mix the water and the vegetable stock cube.
Add more oil to the pan and fry the risotto rice for two minutes, stiring constantly.
Add the vegetable stock to the rice and cook for 10 mins, stiring constantly.
Add the mushrooms and cook for another 10 minutes, still stiring.
Add the chesse and stir in until melted.
Reduce the heat and add the double cream to heat through.
Serve immediately.


Dessert
Zabaglione
Tags: type: recipe
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