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Wednesday, 28 October 2015

TROUT PATE EN CROUTE

TROUT PATE EN CROUTE

To make 6:
For the pastry:
350g/11oz flour
125g/5oz clarifieed butter
1 egg yolk
½ tsp salt
4-8 tbsps ice cold water
2 egg,separated

For the filling:
6 fresh fillets of trout
200g/7oz plaice fillets
2 onions
15g/ ½ oz butter
3 egges
4 tbsps cream
2 tbsps salt
Pinch each of freshly ground white papper and Freshly grated nutmeg
3 smoked trout fillets


Preparation time:
1 ½ hours

Chilling time :
At least 5 hours

Baking time:
1 hours 2o minutes

Nutritional value:
Analysis per serving,approx:
·        1945kj/465kcal
·        33g protein
·        22g fat
·        32g carbohydrate

To make the dough,sft the flour into a shallow bowl,
Make a well in the center and place dots of clarified butter around the edge,Place the egg yolk in the well,add the salt preferably overnight,Wash and dry the trout and plaice,then cut them into fine strips,Chop the onion very finely and fry in the butter until transparent;leave the onion  to cool.
Mincer the fish very finly in a mincer or food processor,Stir the eggs,craem and breadcrumbs into the fish,add the onions and season with salt,papper and nutmeg,Heat the oven to 200/400/gas mark 6,Butter a loaf tin,Roll out the dough on a floured surface and cut out 2 rectangeles the same size as the tin,Line the base of the pan with one of the rectangles,Line the sides with dough and seal  the seams well.
Fill the pastry case with half the filling,lay the smoked trout on top and sprinkle with chopped dill,Spoon in the remaining fish mixture,Make a few holes in the dough reseved for the lid with the tines of a fork,then place the lid over the filling,Seal firmly all round the edge,Use the remaining dough for decoration,Separate the egg yolk and whites,Brush the decorations with lightly beaten egg white and lay them on the lid,Finally brush all over with beaten egg yolk,Bake on the bottom shelf of the oven for 1 hour and 2o minutes.
Serve either hot or old,with a fresh salad if desired.

THYAME WAFERS

THYAME WAFERS

To make 80 wafer:
250g/8oz wholemeal wheat
250g/8oz wholemeal rye flour
2 tsps ground caraway seeds
2 tsps salt
2 tsps baking powder
4 tsps dried thyme
3 eggs
150g/ 5½ oz butter
150g/ 5½ oz margarine
1-2 bunches fresh thyme
Flour for the top
Coarse salt
Caraway seed
Margarine for gresing

Preparation time :
30 minutes
Baking time:
15-20 minutes

Nutritional value:
Analysis per serving,approx:
·        210kj/50kcal each
·        1g protein
·        3g fat
·        4g carbohydrate

Mix booth types of flour with the caraway seeds,salt,baking powder and 2 teaspoons of crushed thyme leaves,Make a well in the middle,add two eggs and one egg white and mix in a little flour,Cute the butter and margarine into small knobs,mix with the flour and knead into a smooth dough.Break the dough into  three pices.
Leave for about 15 minutes in a cool place,Heat the oven to 200/400/gas mark 6 and grease two baking trays,Roll out the dough to a thickness of about 2mm/ 1/8  inch, Use a pastry cutter to cut 2cm/1-inch wave strips and then cut them into 10/4-inch lengths,Place the pastry fingers on the trays.
Whisk the reamining egg yolk with alittole water, and brush over the pastry, Sprinkle with the reamining thyme,Add a little coarse salt and caraway seed if require.
Bake the thyme straws for 15-20 minutes on the middle shelf of the oven until goden and then leave to cool.

STUFFED TURKEY FILLET

STUFFED TURKEY FILLET

To make serve 8:
400g/14oz spinach
2 onions
2 garlic gloves
1 thick slice stale bread,crusts removed
2 tbsps olive oil
50g/2oz freshly grsted
Parmesan cheese
50g/2oz cream cheese
1 egg
2 tbsps breadcrumbs
2 tbsps flaked almonds
½ tsp dried oregano
Pinch of ground nutmeg
Salt and freshly ground black papper
1,5kg/3lbs 6oz boiling water
200g/7oz butter
2 shallots
15g/ ½ oz butter
2 tbsps finely chopped fresh parsly
250ml/8fl oz double cream
250ml/8fl oz creme fraiche 

Preparation Time :
1 hour
Cooking time:
1 ½ hours

Relaxing time:
6 hours

Nutritional Value :
Analysis per seving,approx:
·        2500kj/600kcal
·        54g protein
·        35g fat
·        16g carbohydrate

Trim and wash the spinach,Place in a pan and cook for 5 minutes in the wate still clinging to the leaves,drain,squeeze out excess water and finely chop,Pell and chop the onions,Pell and finely chop the garlic.
Tear the bread in to pieces and place in a boel,cover with cold water and set aside to soak,heat the olive oil,and fry the onion and garlic for 5 minuyes or until transparent but notbrowned,Add the spinach,and stir-fry until all the liquid has evaported.
Tranfer to a bowl,Squeeze out the bread, mix together the spinach,Parmesan cheese,cream cheese,egg,breadcrumbs,flaked almonds.oregano and nutmeg,and season to taste with salt and pepper,Wash the turkey breast and pat dry,using trussing thread,sew up the places in the meat where the bones were removed.
Cut a deep pocket in the meat and spoon in the spinach stuffing,sew the meat together with trussing thread,Rub with salt and pepper,sprinkle over the thyme and place in a roasting tin,Heat the sunflower oil,and pour over the turkey,Roast in a preheated oven at 200/400/gas mark 6 for 1 ½ hours.
Frequently pouring a little hotwater around the turkey and basting juices,Remove the turkey from the roasting tin and wrap in foil,When cold.set aside in the refrigerator to rest for 6 hours,Make the sauce,thinly slice the mushrooms,peel and finely chop the shallots.
Melt the butter,and stir-fry until browned,season with salt and pepper to taste and remove from the heat,Stir in the cream and creme fraiche.
Tranfer to a sauce boat,cover and set aside in turkey from the foil and take out the trussing thread,Cave the turkey in thick slices and hand the sauce separately