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Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts
Tuesday, 15 March 2011
Gorgonzola Stuffed Mushrooms
15:12 | 
Posted by
Unknown |
Gorgonzola stuffed mushrooms
The pinch of sugar will really bring out the sweetness of the onion and tomatoes
so don't leave it out!
4tbsp olive oil
1 large red onion, thinly sliced
Pinch sugar
1 garlic clove, crushed
2tbsp chopped lemon thyme
75g (3oz) semi-dried tomatoes, chopped
200g bag baby spinach
4 large field mushrooms
75g (3oz) Gorgonzola, cubed (I use Puhoi )
1.Heat half the oil in a pan, add the onion and gently cook for 15 mins until very soft. Add the sugar, garlic and lemon thyme, and cook for a further 2 mins. Add the semi-dried tomatoes, season well and set to one side.
2.Put the spinach in a large pan with a splash of water. Heat through for a couple of minutes until lightly wilted. Season and squeeze out any excess water.
3.Put each mushroom on a baking sheet, drizzle with the remaining oil and season.
4. Divide the spinach and put on top of the four mushrooms, now add the cheese and then the onion and tomato mixture. Bake for 10-15 mins in a preheated oven at gas 4/180°C/350ºF until cooked through and the cheese oozes out.
Serve on a bed of fresh salad or rocket leaves with an extra drizzle of olive
The pinch of sugar will really bring out the sweetness of the onion and tomatoes
so don't leave it out!
4tbsp olive oil
1 large red onion, thinly sliced
Pinch sugar
1 garlic clove, crushed
2tbsp chopped lemon thyme
75g (3oz) semi-dried tomatoes, chopped
200g bag baby spinach
4 large field mushrooms
75g (3oz) Gorgonzola, cubed (I use Puhoi )
1.Heat half the oil in a pan, add the onion and gently cook for 15 mins until very soft. Add the sugar, garlic and lemon thyme, and cook for a further 2 mins. Add the semi-dried tomatoes, season well and set to one side.
2.Put the spinach in a large pan with a splash of water. Heat through for a couple of minutes until lightly wilted. Season and squeeze out any excess water.
3.Put each mushroom on a baking sheet, drizzle with the remaining oil and season.
4. Divide the spinach and put on top of the four mushrooms, now add the cheese and then the onion and tomato mixture. Bake for 10-15 mins in a preheated oven at gas 4/180°C/350ºF until cooked through and the cheese oozes out.
Serve on a bed of fresh salad or rocket leaves with an extra drizzle of olive
Labels:
Grilled Prawns with Chorizo Butter
Grilled prawns with chorizo butter recipe
Serves 4
Ingredients
For the prawns:
12 king prawns, part peeled with head and tail left on
Olive oil to cover
1 lemon, zest
2 garlic cloves, diced
25g paprika picante
4 sprigs of thyme, picked
For the chorizo butter:
125g mini Catalan chorizo picante
100ml red wine
50ml cabernet sauvignon vinegar (any good red wine vineagar is fine)
1 fine diced red chilli
250g lightly salted butter, room temperature
Juice of 1 lemon
For the aioli:
1 egg yolk
1 tbsp white wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, crushed to a paste
½ lemon, juiced
300ml vegetable oil
Salt and pepper to taste
For the fritada sauce:
75ml olive oil
175g diced shallots
100ml of sherry vinegar
100ml of white wine vinegar
500ml red pepper puree
11 tomatoes blanched peeled and cut into ¼ - leave the seeds in
1 garlic clove, chopped
For the parsley oil:
½ bunch of parsley leaves
25ml olive oil
25ml vegetable oil
For the garnish:
Balsamic vinegar
Lemons wedges
Paprika picante for dusting
4 skewers
Method:
1. Peel the prawns leaving the head and tail on, put 4 prawns on each skewer, place into a container pour over enough olive oil to cover. Add the lemon zest, diced garlic, paprika picante and thyme. Mix well and leave to marinade for a maximum of 24 hours.
2. To make the chorizo butter, cut chorizo into rings into a frying pan and heat gently. Allow for some of the excess fat to come out of the chorizo for a few minutes, turning the chorizo to allow maximum oil to be released.
3. Deglaze the pan with the red wine and vinegar, add the chilli and reduce the liquid by half and then liquidise to a puree. Set aside to cool, add to the softened butter along with the juice of one lemon and mix well. Place onto a large piece of cling film and then roll into a sausage shape and set in the fridge for an hour.
4. For the aioli, mix together egg yolk, white wine vinegar and Dijon mustard to a paste. Add crushed garlic, then slowly whisk in the oil until aioli reaches a thick consistency. Add lemon juice and check seasoning. Refrigerate until needed.
5. For the fritada sauce, heat a heavy bottomed saucepan and add the olive oil and the shallots. Cook over a low heat for 10-15 minutes, being careful not to pick up any colour. Add the vinegars and reduce to a syrup, add the red pepper puree and the chopped tomatoes and continue to cook on a low heat for approx 1-1½ hours, stirring occasionally. When the sauce has reduced by a third remove from the heat and add the chopped garlic. Set aside until needed.
6. For the parsley oil, place the oil and the parsley in a liquidiser blend for about two minutes, pass the oil through a coffee filter and store until needed.
7. When ready to serve, take the skewered prawns and place on a hot griddle pan. Cook for 1½ minutes on each side. Take a sauté pan, heat and add some of the chorizo butter. Cook until foaming, add the prawns for 20 seconds. Dress the prawns on the plate with the fritada sauce, a drizzle of balsamic vinegar and the parsley oil. Serve with the aioli, a wedge of lemon and a light dusting of paprika
Serves 4
Ingredients
For the prawns:
12 king prawns, part peeled with head and tail left on
Olive oil to cover
1 lemon, zest
2 garlic cloves, diced
25g paprika picante
4 sprigs of thyme, picked
For the chorizo butter:
125g mini Catalan chorizo picante
100ml red wine
50ml cabernet sauvignon vinegar (any good red wine vineagar is fine)
1 fine diced red chilli
250g lightly salted butter, room temperature
Juice of 1 lemon
For the aioli:
1 egg yolk
1 tbsp white wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, crushed to a paste
½ lemon, juiced
300ml vegetable oil
Salt and pepper to taste
For the fritada sauce:
75ml olive oil
175g diced shallots
100ml of sherry vinegar
100ml of white wine vinegar
500ml red pepper puree
11 tomatoes blanched peeled and cut into ¼ - leave the seeds in
1 garlic clove, chopped
For the parsley oil:
½ bunch of parsley leaves
25ml olive oil
25ml vegetable oil
For the garnish:
Balsamic vinegar
Lemons wedges
Paprika picante for dusting
4 skewers
Method:
1. Peel the prawns leaving the head and tail on, put 4 prawns on each skewer, place into a container pour over enough olive oil to cover. Add the lemon zest, diced garlic, paprika picante and thyme. Mix well and leave to marinade for a maximum of 24 hours.
2. To make the chorizo butter, cut chorizo into rings into a frying pan and heat gently. Allow for some of the excess fat to come out of the chorizo for a few minutes, turning the chorizo to allow maximum oil to be released.
3. Deglaze the pan with the red wine and vinegar, add the chilli and reduce the liquid by half and then liquidise to a puree. Set aside to cool, add to the softened butter along with the juice of one lemon and mix well. Place onto a large piece of cling film and then roll into a sausage shape and set in the fridge for an hour.
4. For the aioli, mix together egg yolk, white wine vinegar and Dijon mustard to a paste. Add crushed garlic, then slowly whisk in the oil until aioli reaches a thick consistency. Add lemon juice and check seasoning. Refrigerate until needed.
5. For the fritada sauce, heat a heavy bottomed saucepan and add the olive oil and the shallots. Cook over a low heat for 10-15 minutes, being careful not to pick up any colour. Add the vinegars and reduce to a syrup, add the red pepper puree and the chopped tomatoes and continue to cook on a low heat for approx 1-1½ hours, stirring occasionally. When the sauce has reduced by a third remove from the heat and add the chopped garlic. Set aside until needed.
6. For the parsley oil, place the oil and the parsley in a liquidiser blend for about two minutes, pass the oil through a coffee filter and store until needed.
7. When ready to serve, take the skewered prawns and place on a hot griddle pan. Cook for 1½ minutes on each side. Take a sauté pan, heat and add some of the chorizo butter. Cook until foaming, add the prawns for 20 seconds. Dress the prawns on the plate with the fritada sauce, a drizzle of balsamic vinegar and the parsley oil. Serve with the aioli, a wedge of lemon and a light dusting of paprika
Asparagus, Crab and Lemon Risotto
Asparagus, Crab and Lemon Risotto
Serves 4
100g unsalted butter
A small onion, chopped finely.
200g Arborio rice
250ml white wine
400g asparagus
1 litre chicken stock, hot
200g cooked crab meat
2 lemons, zest and juice
2 tbsp grated Parmesan
Salt and freshly ground black pepper
Melt the butter in a deep saucepan over a low heat.
Add the onion and soften it in the butter but do not colour it.
Stir in the rice, cook for two minutes and then add the white wine and let it bubble away until it has nearly gone.
Chop the asparagus into 3cm lengths.
Pour the chicken stock onto the rice and add the asparagus.
Cover the pot with a lid and simmer for 15minutes, until the rice is lovely and creamy.
Stir in the crabmeat, the lemon zest, juice and Parmesan.
Season and eat.
Serves 4
100g unsalted butter
A small onion, chopped finely.
200g Arborio rice
250ml white wine
400g asparagus
1 litre chicken stock, hot
200g cooked crab meat
2 lemons, zest and juice
2 tbsp grated Parmesan
Salt and freshly ground black pepper
Melt the butter in a deep saucepan over a low heat.
Add the onion and soften it in the butter but do not colour it.
Stir in the rice, cook for two minutes and then add the white wine and let it bubble away until it has nearly gone.
Chop the asparagus into 3cm lengths.
Pour the chicken stock onto the rice and add the asparagus.
Cover the pot with a lid and simmer for 15minutes, until the rice is lovely and creamy.
Stir in the crabmeat, the lemon zest, juice and Parmesan.
Season and eat.
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