Текст книги "Easy Gourmet Dishes with Brian Binns"

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Brian Binns
Easy gourmet dishes with Brian Binns

“…It is several years since I wrote my last cookery book ,”Tea Time Favourites”, a best seller under the Sainsbury  label.

 Since that time I have been to many countries in Europe, in Russia and India, sampling and learning about the cuisines.

These are some of my favourite recipes that are simple to follow and that are tolerant of small changes you may wish to make.

SINCERELY YOURS,

BRIAN C. BINNS

Starters

Crispy Prawn Fingers

These are international favourites, such a perfect combination of flavours and textures they can be eaten any time, part of a meal or snack.

1. Mix the pork, scampi, sherry, coriander and the white of one egg together, blend to a smooth paste. Season to taste.

2. Mix the remaining egg white with the corn flour and spread this onto one side of the bread, then spread the scampi mixture evenly to cover.

3. Sprinkle sesame seeds over the surface gently pressing them so that they stick to the scampi mixture; Brush the undersides of the bread with egg yolk.

4. Heat vegetable oil to 18 C°, it should be 4 cm deep. Fry the "filled" bread slices, seed side up until the underside is golden, approximately four minutes. Carefully turn the slices over and fry until the seeds are pale gold. Drain the toasts on kitchen paper.

5. When you are ready to serve them, cut into 3 cm wide fingers and garnish with fresh coriander.

Technical Tip

These can be made up to 24 hours in advance and refrigerated before frying.

Aubergine Layer with Feta, Tomato and Basil

This amazing simple and delicious dish is one of my favourites to serve at any time.

Serves 2

The Aubergines: Two medium aubergines cut lengthwise, each into four slices. You may remove some of the skin if you wish. Salt and freshly ground black pepper Olive oil for frying, approximately 1 cm deep.

Season the aubergine slices with salt and pepper. Put them into hot oil and fry until golden on each side. Remove to kitchen paper to absorb excess oil and put to one side.

Heat the oil, add the diced tomatoes and quickly drive off excess juices, try to keep the tomatoes crisp. Remove from the heat, add the basil, stir to mix, season to taste. Stir in the Feta, put to one side.

All the above can be done several hours ahead.

Preparation of your serving plates:

Yoghurt and cream mixed together 50/50, to a thick pouring consistency 200 g

Tomato coulis or sauce 50 g

Good ketchup mixed with a little tomato puree works quite well.

Coat the serving plates evenly with the yoghurt mix. Decorate this artistically with the tomato sauce. This can be done before serving, keeping the plates chilled until required.

Serving the Aubergine Layer

Make a sandwich of the aubergine slices (four per serving) and the filling.

Place onto a clean baking sheet and into a hot oven 200 degrees C°, for 5 minutes.

Carefully position each onto a prepared plate.

Cheese and Onion Tartalets

Makes 20

So simple, tasty and easy to make!

1. Roll out the pastry thinly and line about twenty, 6 cm tartlet tins.

2. Place the onion in a saucepan with the milk, salt and pepper. Bring to the boil and simmer for one minute. Remove from the heat and stir in the cheese and egg.

3. Leave until cold, then spoon into the pastry cases.

4. Bake in a preheated oven 20 C° for 15 min until golden.

Personal Ploy

Cheddar is the obvious choice but try a blue cheese or perhaps a mixture.

Tartare of Salmon with Cucumber

This is a dish I learned from Raymond Blanc, it is impressive to look at and a mouth watering starter.

Makes 6

1. Mix the dill, lemon zest, sugar, salt, together and massage gently into the salmon.

2. Wrap in cling film, refrigerate for a minimum of 10 hours.

3. Unwrap the salmon, rinse under cold water, dry with kitchen paper. Cut the salmon into 5 mm cubes, blend in the mustard /cream mix; leave in a cool place for an hour.

4. Slice some cucumber thinly, sprinkle with salt leave for 10 minutes, rinse and pat dry, dress lightly with oil and vinegar.

To serve: Place 6 cm dia. 4 cm. high pastry cutters, which you have lightly coated with vegetable oil onto serving plates, fill with the salmon mixture, press down with the back of a spoon.

Top this with the sour cream mix, smooth level, then carefully remove the cutters.

Decorate the top with fresh dill, lemon segments and any kind of caviar. Surround the tartare with cucumber slices.

Personal Ploy

None! M. Blanc's creations cannot be improved on.

Potatoes Bravos

Robert Carrier, one of my Chef Hero’s and who was instrumental in the renaissance of good cooking and eating in Great Britain during the 1960s, said, "to be able cook you must know how to eat" it was one of his maxims in life that he lived by and passionately believed in.

This recipe for a simple dish of potatoes owes a lot to him, but it is a classic of the Spanish kitchen, served throughout Spain in homes, tapas bars and restaurants, varying slightly to satisfy the particular chef or cook.

This recipe is my choice from the many variations I have enjoyed.

Serves 4

1 kg of potatoes, tiny ones if you can find them, or larger cut into bite size pieces 2 tablespoons of olive oil Salt and freshly ground black pepper

Wash but do not peel the potatoes, steam them until tender.

Heat the olive oil and fry the potatoes until they are pale golden, season to taste with salt and pepper, put into your serving dish and keep them warm.

For the sauce

1. Heat the oil in a saucepan, add the onion and garlic, cook till the garlic starts to turn brown – do not let it burn– add the chopped tomato, basil, paprika, chilli, salt and pepper, simmer for 5 to 10 minutes.

2. Process until smooth, adding stock or tomato juice to create a sauce that is just pourable.

To serve:

Re-heat the potatoes, place in warm earthenware dishes, serve the sauce separately. Your guests will spear the potatoes with a fork and dip into the spicy sauce.

Personal Ploy

Blend some sauce with the potatoes before serving and garnish with coarsely chopped coriander.

Matar Panir or Peas with Cheese

In 1993 I was fortunate to visit India to study restaurant food at its most authentic, in preparation for Tesco Stores venture into the ethnic sector of the chilled recipe dish market.

Extensive taste panels had shown that the majority of recipes from this continent are ideal as very little reduction in eating quality is noticed even when re heated after several days in refrigeration. Part of the reason for this is the intensity of the flavours and the inbuilt preservative action of many of the spices, plus the fact that these authentic dishes do not use starch products to thicken, relying on the use of vegetables herbs and spices for that purpose.

Visiting the kitchens of hotels in the Taj Group I recall vast quantities of onion purees from white to deep brown, tomato purees of different strengths and smaller pots of pureed herbs all available for the chefs to dip into for the wide variety of curries made. I must say, however, that the research also proved, with the exception of a few dishes, freshly prepared food cannot be beaten. I suggest that you assemble the ingredients in advance.

Serves 6

1. Heat the oil, cook the onion and ginger without colouring for 3 minutes.

2. Add cumin, chilli, garlic and salt, cook for 2 minutes.

3. Add the tomato puree and yoghurt mix well, bring to a simmer.

4. Add the fresh coriander, garam masala, mint, and peas.

5. Adjust the seasoning then carefully stir in the cheese.

Personal Ploy

Serve this hot, warm or cold with your favourite chutney and yoghurt sauce.

Salmon and Potato Cakes

It may appear wasteful to use this delicious fish for a potato cake but believe me it is a match made in heaven.

You need:

Cooked fresh salmon

Mashed potato

Chopped fresh parsley, dill or coriander

A little lemon zest

Salt white pepper

A beaten egg

The quantities of each ingredient are to your taste, but there should only be enough potato to bind the salmon flakes together.

1. Flake the salmon and mix gently with the potato and other ingredients, you only need enough potato to bind the ingredients together.

2. Shape into flat cakes 3cm. thick, 7cm dia.

3. Coat lightly with flour, fry gently in butter till golden.

Personal Ploys

If you like a crispy outer, dip in egg and coat with fine white breadcrumbs.

Serve with ketchup or a piquant citrus mayonnaise.

Soups

Egyptian Lamb, Lemon and Mint soup

Serves 6

When on holiday I was invited to a wedding in a small village outside Luxor. This soup was served as the highlight of the wedding feast.

1. Mix the egg yolks and lemon juice together in a large bowl.

2. Melt the butter in a pan and mix in all the spices.

3. Bring the stock to the boil, remove from the heat and pour carefully onto the egg and lemon, stirring continuously with a whisk.

4. Allow this to stand for three minutes, it will thicken slightly, stir in the butter and spice mixture then the mint.

Personal Ploys

The presentation is better if the thickened stock is divided between individual bowls, adding the spice mixture and mint as you serve each bowl.

Roasted Red Pepper and Black Olive Soup

Serves 4

This recipe was a result of having a surplus of peppers some black olives and good chicken stock. My wife described it as something straight from heaven.

1. Heat the oil and sweat the onion and celery without colouring for 3 minutes, add the peppers, tomato, garlic and olives. Saute gently for 4 minutes.

2. Add the stock, bring to a simmer and cook for 10 minutes. Remove from the heat, allow to cool a little, then liquidise to a not quite smooth consistency.

Personal Ploy

You now have a rich red soup with specks of black olive and perhaps small globules of olive oil. If you wish add a little extra oil to create this effect.

Potato and Garlic Soup

Serves 4

Such a simple soup but for garlic lovers this is a gastronomic delight.

I first tasted it at a farmhouse restaurant in Spain.

1. Melt the butter, add the potato and onion, cook gently without colouring for 5 minutes.

2. Add the garlic, stir in the milk, and simmer for 25 minutes. Liquidise this, return to the pan; add the cream and season to taste. Adjust the consistency, with milk or cream.

Garnish with chopped parsley and croutons of fried bread if you wish.

Cyprus Paprika and Vegetable Soup

Serves 6

How delicious can food get! This is a soup I cannot stop eating, it is so more-ish!

Ingredients, stage one

Ingredients, stage two.

Seasoning ingredients, add these to your taste.

Paprika (sweet) flakes

Chilli pepper

Black pepper, coarsely ground

Bouillon powder

1. Heat the olive oil in a large sauce pan, add all the stage one vegetables and herbs, and stir fry for 3 minutes.

2. Add the stock; simmer until the carrot is almost cooked (al dente). About 5 minutes.

3. Add the stage two vegetables, bring to a simmer, cook for a further 10 minutes.

4. Season to taste with additions of the seasoning ingredients, simmer for 5 minutes.

5. Serve with yoghurt, chopped fresh dill and/or coriander.

Personal Ploy

This soup improves if allowed to go cold, and then re heated.

Lebanese Almond Soup

Serves 2

Exotic but so simple to make, perfect for a quick snack or as a starter for a dinner party

A stick of white celery 2 large cloves of garlic 30 g of butter

300 ml chicken stock (made from a stock cube is ok, but do not let it be salty)

150 g ground almonds, lightly toasted in a fry pan

1. Slice the celery and garlic quite finely, sauté in the butter for 3 minutes. Do not let them take on any colour. (Use a pan large enough to hold the finished soup)

2. Simmer for 20 minutes; allow cooling, then processing until very smooth. Mix in 150 g whipping or vegetable cream.

Garnish with toasted flaked almonds to finish, a bowl of yoghurt and fresh coriander can be handed separately.

Personal Ploy

This soup is delicious hot or chilled.

French Onion Soup

Serves 6

What disasters are made of this most delicious soup, mainly because not enough care and time are given to the preparation of the onions?

1. Slice the onions very thinly, keeping the rings whole if possible.

2. Sprinkle with the sugar and pepper.

3. Melt the butter in a large saucepan. When it starts to foam, before it begins to colour, add the onions, stirring with a wooden spoon.

4. Continue to stir until the onions are reduced to a golden brown sticky mass. Do not stop stirring or they will burn (a disaster!).

This stage is tedious and could take 15 minutes or longer, but the results are worth the effort.

5. Bring the stock to the boil. Add it gradually to the onions, 100ml at a time, allowing the onions to absorb the stock. Simmer for 20 minutes, season to taste.

6. Pour into heat proof serving bowls.

7. Place a slice of toasted bread onto each, divide the cheese between them, and place under a hot grill until the cheese is melted. Serve immediately.

Technical Tip

Onions vary in flavour and sweetness, English are strong and not sweet, Spanish are medium with some sweetness, perhaps omit the sugar, and you can always adjust the taste later. This soup freezes well before you add the toasted bread and cheese.

Personal Ploys

Add a tablespoon of brandy or dry sherry to the finished soup.

Try Cheddar cheese, instead of Gruyere, not authentic but I prefer it!

Main courses

Fish in a Paper Bag

Serves 4

This is a super way to cook fish as all flavours and juices are concentrated inside the parcel.

1. Cut the carrot, onion and celery into "JULIENNE" strips 3 mm thick. Cut the mushrooms into thin slices.

2. Melt the butter, add the vegetables and tarragon but not the mushrooms, cook gently until they are soft. Take off the heat and stir in the mushrooms. Divide this mixture between four paper circles, setting it in the centre of each.

3. Remove the skin from the fish and place each steak on top of the vegetables, sprinkle with lime juice and season lightly, put an additional slice of butter on each steak if you wish.

4. Fold over the paper to form a half moon and fold/pleat the edges to create a sealed parcel.

5. Place the parcels onto a lightly greased hot baking tray and into a pre-heated oven 20 C° for 8 minutes.

Serve immediately allowing your guests to open the parcels.

Technical tips

The parcels can be prepared up to 24 hours in advance and held in the refrigerator until needed.

Greaseproof paper can be used but brush it additionally with butter.

Fillet Steak in a Covered Pot

Serves 6

This method of cooking creates a delicious sauce.

1. Mix the tomato puree, mustard, ginger and Worcester sauce together.

2. Heat the butter and sauté the steaks a little to seal each side. Place them in individual heatproof casseroles.

3. Finely chop the onion, add to the butter in the pan and cook gently until soft. Add the Worcester sauce mixture, bring to the boil and spoon equally over the steaks.

4. Place in a hot oven for 10 minutes, turn the steaks over and sprinkle with the cognac. Cover with foil or a lid and return to the oven for further 5 minutes.

Serve in the casseroles with the covers on. The aroma is magnificent when the cover is removed.

Technical Tips

Only by cooking the steaks as specified do the flavours fully permeate the meat, if you insist on rare steaks, reduce the first stage cooking time by 5 min.

Cottage Pie with Potato and Pepper Topping

Serves 4

This is a cottage pie with a difference, more tasty than the "mashed" potato topped version.

1. Spread the minced beef in a suitable oven proof container.

2. Heat the butter in a sauté pan and cook the onions until they are transparent.

3. Add the diced potato and cook over a gentle heat until they begin to take a little colour. Remove from the heat and mix in the green and red peppers, season to taste.

4. Spread the potato mixture evenly on top of the minced beef and bake at 20 C° for 25 min.

Personal Ploys

The quantity of red and green peppers can be adjusted to your taste.

Chicken with Mushrooms

Serves 4

This is a wonderful way to cook chicken, try different kinds of mustard, I like mustard with tarragon but there is quite a variety for you to choose from.

Garnish 12 small onions slightly caramelized or small mushrooms, sliced if you wish, and quickly fried in hot butter. Chopped fresh coriander

1. Coat the chicken with the seasoned flour. Fry until golden place into a cooking dish.

2. Add the onion, garlic, herbs, mustard and white wine. Bring to a gentle simmer.

3. Add enough stock to cover the chicken by 1 cm. Place in an oven at 160 degrees C uncovered for about one hour until the chicken is tender.

4. Remove the chicken and place in an ovenproof serving dish.

5. Reduce the cooking liquor to 200 ml. add the soured cream, adjust the seasoning adding more mustard if required. Pour over the chicken; add the garnish of onions and mushrooms, place in the oven for 10 minutes.

6. Remove from the oven, sprinkle with a generous amount of chopped coriander and serve.

Personal Ploys

This works well with breast of chicken, simply reduce the cooking time.

Meat Ball Curry

Make these mouth watering morsels to eat on their own or serve them in a curry sauce.

Mix the ingredients together, form into walnut sized balls, fry in a mixture of oil and butter.

Meat ball curry sauce

1. Fry the onion and garlic gently in the butter mix until soft, add the spices, cook for 5 minutes.

2. Add the stock, simmer for 30 minutes until the sauce is reduced and tasty, season to taste perhaps with a squeeze of lemon.

3. Add the meat balls; cook for a further 5 minutes ensuring the meat balls are thoroughly heated.

Serve this with fresh coriander, lime or lemon pickle and mango chutney.

Casserole of Pork with Vermouth

Serves 4

Meltingly tender meat in a deliciously flavoured sauce

For the marinade:

1. Mix the marinade ingredients, add the pork, cover and allow to stand in a cool place for up to 24 hours (do this in the pot you intend to cook it in).

2. Bring the stock to the boil and pour it onto the pork, add the onions, cover and cook in the oven for one and half hours at 180 degrees C or until the meat is very tender and the onions meltingly soft.

3. Strain off the cooking juices and reduce them to 400 ml if necessary.

4. Mix the butter and flour to a soft paste and little by little whisk it into the hot cooking juices, bring to the boil whisking all the time. You should now have a smooth shiny sauce. Remove from the heat, whisk in the cream and Vermouth, and pour over the cooked pork and onion.

5. Replace in the oven for a further 10 minutes. Serve garnished with cut chives if you wish.

Personal Ploys

Vermouth has a unique flavour but try your favourite white wine if you wish.

Spinach and Cheese Pie (Spanakopita)

This is the famous Greek "Spanakopita", but it is so tasty and easy to make I had to include my version.

The Filling:

3 bunches of Spinach or similar vegetable

4 tablespoons olive oil

1 medium onion finely chopped

3 eggs lightly beaten

200 g crumbly cheese, chopped or broken into small pieces

Fresh coriander roughly chopped, to your taste, I would use half a bunch

Freshly ground black pepper and salt

1. Wash the spinach and tear the leaves to 3 or 4 pieces, cook in boiling salted water for three minutes, drain thoroughly.

2. Heat the olive oil and lightly fry the onion for 2 or 3 minutes, do not let it take on any color, remove from the heat, stir in the eggs cheese and coriander, season to taste.

3. Chop the cooked spinach then stir in the egg mixture mixing it well. Ensure that it is cold before you fill the pie.

4. Butter a 30 cm x 3 cm deep pie dish, line it with pastry, spread the filling evenly into it then cover with more pastry. Brush evenly with milk and bake in a medium oven for about 35 minutes until golden brown. Allow to go cold before serving.

Personal Ploys

Use your own favourite short or flaky pastry or even buy it from the frozen counter of a supermarket, to make this.

Chicken with Garlic

Serves 4

Please believe me! If you enjoy garlic, the amount in this dish may not be enough, but the final flavours are delicious and addictive. Adjust the seasonings and garlic quantities to your own taste.

The thighs of four small chickens cut into 8 pieces, or eight drumsticks

Salt, freshly ground black pepper and a tablespoon of paprika flakes

24 good sized cloves of garlic (or more), peeled

60 g unsalted butter

60 g trimmed chicken livers, cut into pieces of even size

2 tablespoons brandy

6 tablespoons chicken stock

2 tablespoons whipping cream

1. Season the chicken; place into a bowl with the garlic, cover and leave to marinate for at least three hours.

2. Heat the butter in a sauté pan, until it just starts to turn golden (Beurre Noisette).

3. Add the chicken (not the garlic!), brown it lightly on all sides.

4. Place in a 20 C° oven for 15 minutes, add the cloves of garlic, cook for a further 10 minutes.

5. Remove the chicken and the best looking cloves of garlic to a warm dish, place to one side.

6. Put the chicken livers into the sauté pan with the remaining garlic, cook lightly, the livers should be a little pink in the centre. Add the brandy and stir round the pan to absorb all the flavours (this is known as de glazing.) Pass this through a sieve, making a puree, into a warm bowl.

7. Heat the chicken stock to just a simmer, whisk in the liver and garlic puree, stir in the cream, adjust the seasoning, put the chicken and whole garlic cloves into this magic sauce (do not let it boil) for 2 or 3 minutes to re heat.

Serve immediately, perhaps garnished with fresh Coriander.