SERVES 4
120 ml | 4 fl oz oil
1 tablespoon yellow mustard seeds
1 teaspoon ground mace
2 green chillies, chopped
5 cloves garlic, crushed
30 g | 1 oz fresh root ginger, peeled and sliced
2 onions, peeled and sliced
225 g | 8 oz sweet potatoes, sliced
225 g | 8 oz parsnips, sliced
450 g | 1 lb tomatoes chopped or 1x 400 g | 14 oz can
1 tablespoon garam masala
Lemon juice to taste
salt and freshly ground pepper
- Heat the oil in a large pan, add the mustard seeds and mace and cook until seeds pop.
- Reduce the heat, add the onion and cook until soft. Add the chilli, garlic, ginger and onion, and cook for a further minute.
- Add the sweet potato, parsnip and tomatoes. Cover and simmer very gently until the vegetables soften. Add the garam masala. Season to taste with lemon juice, salt and pepper.
________________________________________
Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]
Tags: gourmet recipes, gourmet snacks, Supper Dishes, Sweet potato, sweet potato stew
Posted in Recipes - Supper Dishes/Snacks | No Comments >>
SERVES 6
For the meringue
3 egg whites
170 g| 6 oz caster sugar
Icing sugar, sifted
For the filling
1 x 440 g | 15 oz can of sweetened chestnut purée
150 ml | ¼ pint double cream, lightly whipped
To decorate
Chocolate caraque or coarsely grated chocolate
- Preheat the over to 110°C | 225°F | gas mark ½. Line a baking sheet with non-stick baking parchment.
- Whisk the egg whites until stiff but not dry. Gradually add half of the caster sugar and whisk again until very stiff and shiny. Fold in the remaining sugar.
- Place the meringue in a piping bag with a fitted 1 cm| 1 ½ in plain nozzle. Pipe the mixture into an 18 cm | 7 in circle on the prepared baking sheet, starting from the centre and spiraling outwards. Pipe a rim 3 cm | 1 ½ in deep. Dust lightly with icing sugar.
- Bake in the oven for 2 hours, until the meringue is dry and crisp. When cooked, remove from the oven, and leave to cool completely on a wire rack. Carefully peel off the lining paper.
- Beat the chestnut purée until soft. Pile into the meringue case, cover with the cream and sprinkle the chocolate on top.
________________________________________
Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]
Tags: Gourmet Meringue, Meringue Mont Blanc, meringue recipe, Mont Blanc
Posted in Recipes Gourmet Meringue | No Comments >>
SERVES 6
4 egg whites
225 g| 8 oz caster sugar
140 g| 5 oz walnuts, roughly chopped
290 ml| ½ pint double cream
4 tablespoons lemon curd
2 tablespoons icing sugar
- Preheat the oven to 190°C | 375°F | gas mark 5.
- Line 2 x 20 cm| 8 in cake tins with lightly oiled kitchen foil or simply line the base with non-stick baking parchment and oil the sides of the tin.
- Whisk the egg whites until stiff, then gradually whisk in half of the sugar. Whisk again until very stiff and shiny.
- Fold the remaining sugar with the walnuts. Then fold into the meringue.
- Divide the mixture between the 2 tins, smoothing the tops slightly.
- Bake for 40 minutes. Turn the cakes out on to a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream and mix the lemon curd. Sandwich the cakes with this mixture.
- Sift the icing sugar over the top to decorate.
________________________________________
Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]
Tags: Gourmet Meringue, Lemon Meringue Cake, Meringue Cake, Walnut, Walnut and Lemon Meringue
Posted in Recipes Gourmet Meringue | No Comments >>
20 g | ¾ oz butter
20 g | ¾ oz plain flour
pinch of dry English mustard
a pinch of cayenne pepper
290 ml | ½ pint milk
55 g | 2 oz Gruyere or strong cheddar cheese, finely grated
15 g | ½ oz parmesan cheese, freshly grated (optional)
salt and freshly ground black pepper
- Melt the butter in a heavy saucepan and stir in the flour, mustard and cayenne pepper. Cook, stirring for 1 minute.
- Remove the pan to the heat and stir until boiling. Simmer, stirring well, for 2 minutes. Remove from heat.
- Add all the cheese, and mix it well, but do not reboil.
- Season to taste with salt and pepper.
________________________________________
Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]
Tags: Cheddar, Cheese Sauce, gourmet sauces, Gruyere, Mornay, Mornay Sauce, Parmesan, Sauces recipes, Savoury Sauces
Posted in Recipes - Gourmet Savoury Sauces | 1 Comment »
This is a quick and easy basic white sauce
20 g | ¾ oz butter
20 g | ¾ oz plain flour
a pinch of dry English mustard
290 ml | ½ pint creamy milk
salt and freshly ground white pepper
- Melt the butter in a heavy saucepan. Remove from heat.
- Add the flour and the mustard and stir over the heat for 1 minute. Remove the pan from the heat, gradually stir in the milk and mix well.
- Return the sauce to the heat and stir continuously until boiling.
- Simmer for 2 minutes and season with salt and pepper
________________________________________
Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]
Tags: basic sauce, creamy sauce, english mustard, gourmet sauces, plain sauce, Sauces recipes, Savoury Sauces, White Sauce, white sauce recipe
Posted in Recipes - Gourmet Savoury Sauces | No Comments >>