July 2012 Recipes (provided by Tony Heath)
- 300 g dark chocolate (70% cocoa)
- 100 ml double cream
- 1 tbsp brandy
- 1 tbsp sweet almond oil (optional)
Break the chocolate into small pieces, place in a pyrex bowl and melt in a bain marie (over a pan of simmering water) ensuring the bottom of the bowl does not touch the water.
Add the oil, if using, the cream and the brandy. Stir to make a glossy sauce for dipping. Transfer to a fondue bowl and keep warm with a night light or burner.
Strawberries, halved apricots, pear slices, banana slices, mandarin segments and small pieces of sponge cake.
- 3 tbsp olive oil
- 3 medium onions – chopped
- 3 cloves garlic- peeled, crushed and chopped
- 2 red chillies, halved, deseeded and chopped
- A good pinch of saffron
- Sea salt and freshly ground pepper
- 2 x 400 gm tins chopped tomatoes
- 1 tbsp tomato puree
- Splash pernod (optional)
- 2 glasses dry white wine
- 500 gms new potatoes
- An assortment of shellfish: mussels, clams, prawns scallops- approx 500gm
- 1 kg fish fillets: a combination of haddock, bass, bream, halibut, john dory, red mullet, squid, tuna etc etc
- A large bunch flat parsley, finely chopped
Heat the oil in a large pan, add the onions, garlic, chilli, saffron and seasoning and soften over a gentle heat for about 10minutes. Add the chopped tomatoes, the puree along with the wine and pernod. Bring to the boil and simmer for 5 minutes to reduce some of the liquid.
Add the potatoes, halved if necessary and simmer gently for about 15 minutes.
Add the cleaned and prepared shellfish, then carefully lay the fish fillets over the top, cover with a lid and simmer for a further 5 – 10 minutes by which time the shellfish will have opened and the fish will be just cooked.
Serve carefully in large bowls, adding a good sprinkling of chopped parsley, with a crusty French bread and finger bowls if deemed necessary.
Black Pudding with Apple
(Boudin aux Pommes)
- Olive oil or rapeseed oil for frying
- A firm black pudding, rather than a soft mealy type, cut into thick slices, then each slice quartered into chunks
- 3 thick rashers of bacon, chopped, or 150 gm bacon lardons
- 25 gm butter
- 3 Bramley apples, peeled, cored and cut into wedges
- Good pinch nutmeg
- Sea salt and freshly ground pepper
Heat some oil in a large frying pan, add the black pudding and bacon and cook over a medium heat for 2 – 3 minutes on each side, reduce the heat and heat another fry pan adding the butter, the apples and nutmeg, mix through and cook quickly for about 4 minutes until the apple colours and just softens.
Add the apple to the black pudding, season and cook together for a further 5 minutes on low heat, serve with sauté potatoes
Pork Escalopes with Blackcurrant
(Porc au Cassis)
- 2 pork fillets, trimmed and cut into thick medallions, each one being batted out between 2 sheets of cling film, allow 2 – 3 small escalopes per person
- 300 gm blackcurrants – frozen would be fine too
- 1 tbsp sugar
- 50 ml water
- 1 tbsp olive or rape seed oil
- Sea salt and pepper
- 60 gm butter
- 2 Bramley apples, peeled, cored and sliced
- Pinch cinnamon
- Splash of crème de cassis (if available)
Wash the blackcurrants, remove any stalks and place the fruit into a small pan with the sugar and water. Cover and gently bring to the boil then remove from the heat and allow to cool a little. Drain the blackcurrants, reserving the juice and the berries separately.
Heat the oil in a sauté pan and fry the escalopes for about 2 minutes either side until cooked and nicely coloured, remove and keep warm.
Melt a little of the butter in a sauce pan and fry the apple slices gently with the cinnamon until coloured and just cooked.
Put the reserved blackcurrant juice and crème de cassis into the pan that the pork was cooked in, bring to the boil and simmer. Whisk in the remaining butter cut into small pieces until you have a nice glossy sauce, add the reserved blackcurrants.
Spoon some of the apples onto plates, lay 2 escalopes over these and spoon over and around some of the sauce.
Serve with steamed or boiled potatoes to balance the richness of the dish.