E-Book
2,99 €

Viv's Family Recipes E-Book

V.M. Sang

0,0

2,99 €

oder

Leseprobe lesen

Sammeln Sie Punkte in unserem Gutscheinprogramm und kaufen Sie E-Books und Hörbücher mit bis zu 100% Rabatt.
Mehr erfahren.

Herausgeber: Next Chapter
Kategorie: Lebensstil
Sprache: Englisch

Beschreibung

This recipe book is the culmination of many years of cooking and baking by the author. She is passionate about food quality and believes that home cooked is best.

She has inherited a recipe book from her mother's eldest sister and a small one from her grandmother that contains recipes from the turn of the 19th century. She has also included many recipes from other family and friends from many places and times.

It is an interesting look at how our diets have changed over the years as well as our cooking methods. Many of the older recipes are done by long steaming. There are also some interesting 'Hints and Tips' from long ago.

Details

Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:

EPUB

Veröffentlichungsjahr: 2022

Bewertungen

0,0

Rezensionen(0 Rezensionen)

Leseprobe

Viv's Family Recipes

V.M. Sang

Published 2021 by Next Chapter

Cover art by GoonWrite

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without the author's permission.

To my Mother and Grandmother Two of the best cooks I have known

Entrees And Light Meals

Chicken Terrine

Ingredients

Streaky bacon

300g chicken meat

2 eggs

200g spinach

Method

Put the eggs, chicken and spinach in a blender and process until smooth.

Line a mould with the streaky bacon and put half the chicken mixture into it.

Cover with another layer of bacon and add the rest of the chicken mixture.

Cover with the remaining bacon and put into the oven in a bain marie for about 1½ hours.

Turn out when cool and serve with crusty bread.

A bain-marie (literally Marie's bath) is a container of water in which the pan is placed before putting into the oven. It was so named after Marie Curie, who used it in her scientific experiments.

Ham and Lentil Soup

Ingredients

Ham stock made from a gammon bone, or a ham stock cube.

200g red lentils

1 onion

Method

Fry the onions in a large pan until just beginning to soften.

Add the ham stock and lentils and bring to a simmer.

Allow to cook until the lentils are soft. This will not take very long.

Cool slightly and then put into a blender and blend until smooth.

Re-heat and serve immediately with crusty rolls.

There is no need to soak red lentils before cooking. A variation of this can be made using dried peas, making pea and ham soup. They do need soaking overnight before cooking in the ham stock.

Mushroom and Leek Parcels

Ingredients

4 or 5 open-capped mushrooms

1 small leek

½x20ml tablespoon flour

30g butter

120ml milk

Salt and pepper

1 packet of filo pastry

Melted butter

Method

Peel and chop the mushrooms and finely slice the leek.

Melt the butter in a frying pan and sauté the mushrooms and leeks gently until cooked.

Sprinkle the flour over the leeks and onions in the pan and mix thoroughly.

Add the milk a little at a time until a thick sauce has been made, but do not swamp the vegetables in the sauce.

Unroll the filo pastry and cover it with a damp cloth to prevent it from drying out. Peel off one layer and re-cover the rest.

Place the layer onto the work surface and brush with melted butter. Cut into 4 squares about 15cm on each side. Butter another sheet, cut into 4 as before and place one square on each of the first squares, offsetting the corners.

Repeat until you have 4 layers, then spoon a little of the mushroom and leek mixture onto each square, lift the corners and squeeze just above the filling to make a parcel.

Put onto a baking tray and bake at 200C for about 15 minutes. Serve with a green salad.

Mushroom Soup

Ingredients

5 large open-capped mushrooms

25g butter

1 large onion

1 litre of chicken stock. (Preferably home made)

0.5 litres of milk

100ml double cream

Salt and pepper

Method

Cut up the onion and mushrooms into small pieces and fry gently in butter until the onion is transparent.

Transfer them to a large pan and add the stock and milk.

Bring to the boil and cook until the onion and mushrooms are done.

Leave to cool and then whiz in a liquidiser until smooth.

Add salt and plenty of pepper.

Just before serving, add the cream and re-heat gently. Do not boil at this stage.

Pork Pate

Ingredients

1kg belly pork

125g pig's liver

1 medium onion

500g potatoes

½ x5ml teaspoon dried mixed herbs or fresh, chopped finely

3x5ml teaspoons salt

½ x5ml teaspoon pepper

Method

Prepare a cool oven (160oC.)

Bone the pork and remove the skin. Keep the skin. Cut the pork and liver into small pieces.

Peel the onions and potatoes and cut both into small pieces.

Process the pork, liver, onion and potatoes in a food processor until it is a medium coarseness. Put into a bowl with the mixed herbs, salt and pepper and mix until the herbs, salt and pepper are evenly distributed throughout.

Put into a 1½ litre casserole and level the top. Put the pork skin, fat side down, over the meat and cover with a tight-fitting lid.

Put the casserole in a bain-marie and cook in the oven for about 1½ hours.

Remove the pork skin, replace lid and cook for a further 45 minutes.

Remove from the oven, cover with a saucer and press with a weight.

Potted Prawns

Ingredients

450g prawns (frozen or fresh, and peeled.)

Freshly ground black pepper

¼ x5ml teaspoon Chinese 5-spice powder

5mm fresh root ginger, peeled and finely grated

1 spring onion, finely chopped

125g butter

Method

Dry the prawns well with kitchen paper and put into a bowl with the pepper, 5-spice powder, ginger and finely chopped spring onion and leave to marinate in the refrigerator for 30 minutes.

Drain off all the liquid from the prawns. Melt the butter in a frying pan and add the prawns, stirring to coat the prawns in the butter. The prawns do not need cooking; this is just to get them coated in the melted butter.

Spoon into small dishes and pour the juices from the pan over the prawns. Chill until the butter has set.

Remove from the fridge 30 minutes before serving. Serve with slices of warm, toasted bread.

Salmon and Prawn Terrine

Ingredients

225g fresh salmon

Fish stock

50g peeled prawns

300ml thick mayonnaise

Juice of ½ lemon

1 sachet of gelatine

3 medium tomatoes

4 spring onions, trimmed, thinly sliced and blanched.

Fresh parsley

Salt and white pepper

Method

Poach the salmon gently in the stock for about 3 minutes, or use left over salmon, cool and drain. Reserve the stock if you have used fresh salmon.

Skin the salmon and flake. Chop the prawns into small pieces.

Beat the lemon juice into the mayonnaise or you can use a bought lemon mayonnaise if preferred.

Soak the gelatine in water until softened then squeeze out the water and add it to 150ml of the stock. Stir this into the mayonnaise.

Line a 600ml loaf tin with cling film, making sure some overhangs the edges. Pour in a 1cm layer of mayonnaise.

Add a layer of salmon and prawns, followed by a layer of onions and tomatoes.

Continue, making layers, finishing with a layer of mayonnaise.

Leave in the fridge to set. When set, use the overhanging cling film to gently lift the terrine out of the tin. The gelatine will make the mayonnaise firm so it can be sliced. Serve with fresh, crusty bread.

Salmon Mould

(Auntie Millie's recipe)

Ingredients

1 medium tin of salmon

6 crushed cream crackers

60g margarine

Seasoning

250ml milk

Method

Mix all ingredients together well.

Put into a basin and steam for 1½ hours.

Press by putting weights on a saucer over the mould.

Serve with a fresh green salad.

Savoury Pancake filling

(Grandma's recipe)

Ingredients

125g large open capped mushrooms

2 onions

2 tomatoes

½ x1 teaspoon of sweet herbs (I would guess that this is similar to Herbes de Provence, since you seem to be no longer able to get it sweet herbs. I have used Herbes de Provence quite successfully.)

Method

Fry the onion a little and add the mushrooms and tomatoes.

Continue cooking until all vegetables are done, and add salt and pepper to taste.

Serve hot on pancakes, rolled up. This makes an interesting first course or light lunch.

Scotch Eggs

(Sue, my sister-in-law's recipe)

Ingredients

4 hardboiled eggs

25g seasoned flour

1 beaten egg

Breadcrumbs

High quality sausage meat.

Method

After shelling, roll the hardboiled eggs in the seasoned flour to coat.

Flatten the sausage meat as thinly as possible and completely cover the eggs, making sure that they are sealed properly.

Dip in beaten egg and then in the breadcrumbs to coat them.

Fry in sunflower or groundnut oil, or they can be baked in the oven. They taste just as good baked as fried, if not better, and are healthier too!

Spicy Parsnip Soup

Ingredients

3 large parsnips

½ litre good stock

1 leek

salt and pepper

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon cayenne pepper.

Method

Peel the parsnips and cut into small pieces. Slice the leeks thinly.

Put the stock into a pan and add the vegetables and spices with salt and pepper to taste.

Bring to the boil and simmer until the vegetables are tender.

Allow to cool then put into a liquidiser and blend until smooth.

Reheat before serving with a little cream if desired.

Stock

To make a good chicken stock, boil the bones of a chicken or other poultry with 1 onion, cut in quarters, 1 carrot, a stick of celery and about 1½ litres of water. Add a bay leaf and a sprig of thyme. You can also use the giblets from the poultry if you wish. They give a very tasty stock.

To make ham stock, boil the remains of a bacon joint with onion, carrot and celery as above.

Beef stock is best made with some inexpensive mince. Fry gently then add water and vegetables as above.

For fish stock, use the bones and head of the fish together with the shells of prawns and the liquor that mussels have been cooked in. Add an onion to this too.

I store the stock in containers in the freezer ready for use whenever I need it. It is a good basis for soups, but can also be used in gravies, especially if the meat has not produced much juice.

Vegetable and Potato Tortilla

Ingredients

Olive oil for frying

300g potatoes, peeled and finely sliced or cubed.

Salt and freshly ground pepper

5 eggs

250g vegetable of your choice. (Peas, broccoli, asparagus, cauliflower etc.)

Method

Pour about 1cm depth of olive oil into a frying pan.

Place over a medium heat, and add the potatoes when hot.

Fry until the potatoes are cooked, but do not allow them to brown. Add a little salt, remove from the oil with a slotted spoon, and put to drain.

Beat the eggs and season. Mix in the potatoes and asparagus, taking care not to break the potatoes up.

Heat 2 tablespoons of the oil from the potatoes in an omelette pan. The tortilla should be about 4cm deep so the interior does not dry out.

When the oil is hot, pour in the egg mixture making sure the vegetables are below the surface. Turn down the heat and fry gently for 6-7 minutes.

Slide a spatula around the edge to loosen.

As soon as the egg begins to look set on top, turn it by inverting a plate over the pan and then turn the pan over so the omelette is turned out. Slide back into the pan so the top browns slightly. Do not overcook. The inside should remain soft but not runny.

When the tortilla feels firm on the outside, but still a little soft in the middle, turn it out onto a plate and pat off excess oil with kitchen tissue.

Cut into wedges to serve.