One for the foodies a Channa game ...lets see if it works a bit of fun.

[Channa]

Channa
We met at one of the early Magbrin meets and would love to see you up there again. We need a number for the June meet as Margaret will never let us forget if we don't participate! Sue asks for 77 but as I suspect this may be a starter or sauce or something can I please go for 544, hoping it's a main course.
Thanks
Tony

Sue has made an excellent and interesting choice with number 72, I have a confession never seen this served but makes a lot of sense with a light soup.

Profiteroles pour potages
Profiteroles for soup.

Not a drop of Belgian chocolate in the house, so Escoffiers thoughts for soups

Profiterols little balls of choux paste the size of a small walnut are cooked like small cream buns.

Pate a choux ordinaire.
ordinary choux paste

1 pint of water, 3 1/2 ozs of butter, good pinch of salt 10 oz of flour, 6 eggs

Put the water,butter and salt in a pan and bring to the boiling point Remove from the heat, add the flour ( I would suggest gently a little at a time and keep stirring) mix well with a wooden spoon

Return to the heat and cook. beating all the time until the paste leaves the side of the pan , Cool and then gradually beat in the eggs.


Souns delicious ..Channa

 

[Channa]

544 I shall be knockin at yer door !!

Channa
We met at one of the early Magbrin meets and would love to see you up there again. We need a number for the June meet as Margaret will never let us forget if we don't participate! Sue asks for 77 but as I suspect this may be a starter or sauce or something can I please go for 544, hoping it's a main course.
Thanks
Tony

544 Fantastic choice., and I bet few have ever had it, I dare you ...sounds fantastic

Souffle de lievre

Hare Souffle

I told you it was different !!!
Anyway

2 thighs of hare, salt freshly ground pepper butter 4-5 tbs of a demi glace sauce recipe earlier in the thread. 4 egg yolks, pinch of grated nutmeg, little truffle essence, 5-6 egg whites.

Remove the sinews from the hare, cut into pieces the size of a walnut. ( game butcher will do it if you ask nice) season and saute in the butter.

Pound in a mortar...( be dead manly at the highland meat....go soft use a food processor) then rub through a sieve.

Mix the sauce, which should be fairly thick;egg yolks ,nutmeg and truffle essence with the hare puree and finally fold in the beaten stiff egg whites

Bake in a moderate oven, and serve with a sauce Perigeuex.

If I were living still in the Dordogne , I could get the French neighbours and Mairee with this one

Channa

 

[Channa]

313

313

313. I bet no one has tried this one and it is a throwback .

Mou de veau a la provencale
Provencal style calfs lights.


You are possibly wondering what "lights" are well they are calfs lungs.

so we need

Calfs lights ( wont find in Tesco !! it would be interesting to see what a butcher charges to me it is offal but possibly a lot cheaper than calves liver for example. always a cheap cut until the celeb chefs on tv started using it)

Anyway, salt , pepper flour 2-3 tbps of oil 2 tbps chopped onion, 1 glass of white wine. 2 lb tomatoes 1 clove garlic chopped parsley


cut the lights and cook for 25-30 minutes in salted water.

drain and dry them, season with salt,pepper and roll in flour. Heat the oil in a frying pan and add the onion. When it begins to colour, saute the lights for a few minutes. Add the white wine, tomatoes peeled seeded and chopped garlic and chopped parsley

Cook for 30 minutes and serve with boiled potatoes

Escoffier was in essence a Provencal boy, this recipe I suspect smacks of the peasant days to be honest , yet today could be served in the finest of restaurants

Channa

 

[Clunegapyears]

Here's one I prepared earlier

Oignons Farcis

Stuffed Onions

6-8 onions, butter sugar 2-4 tbsps. duxelles ~ Little cooked chicken.veal or mutton. 2-3 tbs of stock 1/2 demi glace sauce (1)

Take your onions medium size cut the tops blanch and drain. Put butter in a saute pan add the onions outside uppermost sprinkle with a little sugar, Cover and cook over a low heat (when ready a light brown colour) remove the centre of the onion

Mix the duxelles with the finely chopped meat and stuff the onion. ...Put them back in the saute pan and leave at the side of the stove for 10 mins then arrange on a serving dish

Add the stock , to the butter left in the pan and mix well .Add the sauce ,reduce for a few minutes and pour over the onions.


For the duxelles .

1 dessertspoon of butter'1 dessertspoon of oil, 1 tsp of finely chopped onion , 4 tbs of mushroom stalks or trimmings salt, pepper, pinch nutmeg chopped parsley

Heat the butter and oil fry the onion lightly. Add the chopped mushroom trimmings .washed and pressed in a cloth to remove the moisture. Stir over a brisk heat until all the moisture has evaporated ,season add the nut meg and a little chopped parsley.


Turnips can be substituted for onions

Channa

Sorry for the delay in posting up pix. Three cut us off just after I'd bragged on another thread! Anyway back in Blighty and on line. I adapted the onions recipe quite a bit ...

I bought a better than chicken stock cubes and cooked the turkey with diced veggies and white wine in the pressure cooker to make the sauce stock.

Boiling the onions and then struggling to get the inner parts out ... is there a technique for this?

Think I should have managed to get a bit more of the inner out.

Par cooked potatoes and all into the slow cooker with the sauce. For the sauce, I sieved it, reduced it and then whisked in diced cold butter.
I omitted browning the onions ... too slow.
And this was the result:

James said it was good ... And the sauce stock left over veggies were too good to chuck out, so they became a mushrooms soup with the remaining mushrooms! No waste here!

 

[Clunegapyears]

And I need one for the Highland Gathering!

Hi Channa (again)
I would really like to do a pud for the Gathering ... hopefully the number I picked is in that section ... If not can you do a blind pick / open a random page for me ...
Try 737
Thanks
K

P.S. would love to get my hands on Alain Ducasse's Grand Livre de Cuisine ... have a pic of the cover permanently on my phone, just in case I stumble across a mega cheap one!

 

[Deleted member 46140]

One for the Highland Gathering

Hi Channa,
Oh boy have you started something with these recipes. They certainly are different.
Could you let me have the recipe on page 290 please.
If the recipe contains offal and can't be substituted, could you go to next page please. Mrs Fingerless doesn't like offal at all.
Many thanks.
Graham.

 

[Channa]

Firstly, congratulations and well done for having a go. I think your effort was superb and it seems the guests liked it which is always a bonus.

Dessert we will keep really simple, But I am pretty sure you haven't tried it !

Beignets de fraises

Strawberry Fritters.

(channa moment considering it is for the highland meet Scottish raspberries or Logan Berries would work too) However Escoffier suggests Strawberries

Select large firm strawberries, sugar them well, sprinkle with Kirsch and leave to soak for 30 minutes.

Just before serving dip in a frying batter and fry in deep fat. Drain well and sprinkle with castor sugar.


I think we may have pipped the Scottish delicacy of fried mars bars

Channa

 

[magbrin]

Oops! Lots of carb but then when was there ever a French dessert that wasn't full of cream and sugar, and probably pastry as well!

Sounds great Channa. Wish you were coming, to enjoy our feast! Katherine, this calls for another extra stomach!

 

[Channa]

Hi Channa,
Oh boy have you started something with these recipes. They certainly are different.
Could you let me have the recipe on page 290 please.
If the recipe contains offal and can't be substituted, could you go to next page please. Mrs Fingerless doesn't like offal at all.
Many thanks.
Graham.

Well page 290 did give me issues so decided to volunteer a recipe that sounds sublime, Ideal for campers it works in a slow cooker !

daube a la provencale

Provence style daube of beef


I think we are home and dry with this one, I have visions of a lot of folk having a dabble at this one and worth it !!

2lb of lean beef, strips of bacon fat, chopped parsley, 4 cloves of garlic, spices ?4 onions 2-3 carrots salt and pepper. 1 3/4 pints of red wine 1 wine glass of wine vinegar 2-3 tbsp.s of Brandy, 4-5 tbps of oil. bouquet garni and the grated skin one quarter of an orange

Cut the beef into about 8 pieces, Lard each with a strip of the bacon fat, rolled in chopped parsley,mixed with 1 crushed garlic clove, and the spices ( I would suggest mace and nut meg but take no notice of me !)

Put the beef in a pan with 2 onions, quarted, chopped carrots salt pepper and spices. Add the wine, wine vinegar and brandy leave to marinade for 4-5 hours.!

Put 4oz of chopped bacon fat, and the oil into a casserole, When the bacon has melted add the remaining onions and saute until brown.

Add the meat and veg from the marinade, Cook till the meat is brown occasional stirring ! ...Add the bouquet garni Orange peel and three cloves of garlic. Add the marinade and cook until reduced by half, then add 1 pint of boiling water. Cover very tightly and cook in a slow oven for about 5 hours !!

Mushrooms may be added.

A dish of lasagne, 0r macroni sorinkled with cheese and some of the liquor from the daube , makes an excellent accompaniment.


Believe it or not Escoffier is acknowledged as simplifying recipes !!.....I think this one is crying out to be tried..Unless dining top end of the market no way would you get this so a home recipe to enjoy and share with friends.

I shall be cooking this

Channa

 

[Deleted member 46140]

Good Grief Channa this sounds amazing. Mrs Fingerless will love it, based on alcohol content alone. I think we will practice this before we go, so we will not look complete Numpties.
Thanks.
Graham

 

[r4dent]

42 -

Sauce Suedoise
Swedish Sauce

1 pint of thick apple compote.( channa remark boil down some bramleys in a pan with a bit of sugar) 1 dessertspoon of mustard, 1 tbsp. of grated horseradish 1/2 pint of mayonnaise
Mix all the ingredients together well.
This sauce is an accompaniment to hot or cold roast pork or goose
Channa

Amazingly easy to make (I used shop bought mayo) and very tasty.
At a family gathering on the Saturday before Easter we had a Turkey and the consensus was it would be better with goose (my daughter is posh and eats things like that) or duck.
It made a huge quantity so we filled a large bottle and took it in the van for a couple of weeks touring. We also took some uncooked red cabbage and remembering that we often cook red cabbage with apple we mixed some of the sauce with chopped onion & cabbage to make a brilliant coleslaw.
The sauce was used as a dip for late night nibbles.
We are back home for Sunday dinner and have decided to have roast pork to enable us to use up some more.



We will use the recipe again, but with reduced quantities.


Many thanks to Channa for this.

 

[Lee]

Hi Channa, could we have a recipe for magrin's meet..... hopefully a dessert so number 804 please.

 

[magbrin]

Hi, Channa, Can I have one for someone coming to Brin from another forum, please? Your fame (or Escoffier's) is spreading!
Say 666 or something close to it. Thanks.

 

[Channa]

Hi Channa, could we have a recipe for magrin's meet..... hopefully a dessert so number 804 please.

Better than a dessert, a Bit of Welsh Rarebit and contrary to public belief not a bunny in sight !

Cheshire Cheese, 2-3 tbps pale Ale , made mustard, cayenne pepper and buttered toast.

Cut the cheese into small pieces and put into a pan with the ale. Add mustard and pepper to taste. Stit it all until the cheese as melted then pour on the toast !

Alternativley, grate the cheese spread a thick layer on the hot buttered toast. A pinch of cayenne whop back under the grill until the cheese is melted and in business

Proper camper recipe is this one

Channa

 

[jeanette]

Andrew that sounds lovely but simple :tongue:

 

[Channa]

Hi, Channa, Can I have one for someone coming to Brin from another forum, please? Your fame (or Escoffier's) is spreading!
Say 666 or something close to it. Thanks.

You are in the world of rice dishes , and I think we have a cracker here. it really lends itself to your location I think I hope you agree. a winner fer yer dinner ( I made that bit up but confident so I am )

Riz a la Fermiere

Rice with cabbage and bacon.

1/2 a cabbage ( channa tip you get Kale this time of year I reckon works as well) 2 oz of lard one large onion, 8 oz of streaky bacon 1 lb of rice 2 1/2 pints of boiling water 1/2 teaspoon of salt, pinch of pepper and grated cheese.


Cut the cabbage into Juliennes, and cook for 12 mins in salted water , drain well.

Heat the lard in a large pan, add chopped onion and bacon cubed and blanched. Cook until the onion starts to brown then add the cabbage and cook for 10 -12 minutes. Add the rice water , seasoning cover and cook for 25 minutes.

Remove from the heat and stir in the cheese.

Sounds superb but may I share a couple of tips from my Asian cooking,

1) Cooking the onions should take 25 mins, medium heat so that the acid reduces the onion caramalises producing its own natural sugars ( some chefs add a teaspoon of sugar but don't tell Escoffier) Too much heat they will burn , too little just a mush.

2) When you cook rice, bring to the boil then let it simmer , the great trick with this one is to wrap a tea towel around the lid , it cooks the rice soft and fluffy not homemade stodge ! ..A well known technique with Asian chefs. boil turn down to simmer and dependant on the rice last 5 mins turn the heat off for a spectacular result ..I would suggest a longrain rice ,steer clear of Arborio ,casparra they have different uses and techniques. Also on no account have a peek !!It is akin to opening an oven door to peek at the Yorkies ..you just need to resist and bite nails.


This dish is an absolute stunner, it really is , as for seasoning use a stock cube if you want to be inventive. it is the type of dish if you lose the plot little chance of bringing it back no hiding place, I personally would use Angus as a guinea pig and cook once before your guests..adjust accordingly. It is not an expensive dish ingredient wise but you need to be really comfortable with your stove. I hope this helps

Bon Appetit and let me know how you get on

Channa

 

[Channa]

Hi, Channa, Can I have one for someone coming to Brin from another forum, please? Your fame (or Escoffier's) is spreading!
Say 666 or something close to it. Thanks.

I gave you Welsh Rarebit, a lovely little recipe but I know you want a dessert, So I have made a choice for you , a wok for this is as good as anything and you will blow their socks off with this one, it is simple and better still tasty.

Beignets de Pommes.
Apple fritters

Russet apples, brandy or rum , castor or icing sugar, batter and deep fat for frying ( hence I suggested a wok )

peel , core and slice the apples and cut into 1/2 inch slices, soak for 15 -20 mins in the rum or brandy with the sugar.

Drain for a few minutes , then dip in the batter and fry in deep fat. Drain sprinkle with icing or castor sugar glaze very quickly in a very hot oven !!

( Channa tip a blowtorch to caramalise the sugar will have the same result)

Channa

 

[magbrin]

Better than a dessert, a Bit of Welsh Rarebit and contrary to public belief not a bunny in sight !

Cheshire Cheese, 2-3 tbps pale Ale , made mustard, cayenne pepper and buttered toast.

Cut the cheese into small pieces and put into a pan with the ale. Add mustard and pepper to taste. Stit it all until the cheese as melted then pour on the toast !

Alternativley, grate the cheese spread a thick layer on the hot buttered toast. A pinch of cayenne whop back under the grill until the cheese is melted and in business

Proper camper recipe is this one

Channa

Too easy! Give her a complicated pud, Channa!

 

[magbrin]

I gave you Welsh Rarebit, a lovely little recipe but I know you want a dessert, So I have made a choice for you , a wok for this is as good as anything and you will blow their socks off with this one, it is simple and better still tasty.

Beignets de Pommes.
Apple fritters

Russet apples, brandy or rum , castor or icing sugar, batter and deep fat for frying ( hence I suggested a wok )

peel , core and slice the apples and cut into 1/2 inch slices, soak for 15 -20 mins in the rum or brandy with the sugar.

Drain for a few minutes , then dip in the batter and fry in deep fat. Drain sprinkle with icing or castor sugar glaze very quickly in a very hot oven !!

( Channa tip a blowtorch to caramalise the sugar will have the same result)

Channa

Oops - didn't read all the posts before I posted! We'll make sure the rarebit is cooked, too. Maybe I'll do the rarebit as well as the pigeons.

 

[Lee]

Thanks, the apple fritters and Welsh rarebit sound lovely and comparatively easy! I'll have a go at both when we are at Rutland next week...
Linda