Stovies
Serves about 4
Stovies are very similar to a dish from my neck of the woods called Panhaggerty.
It originated as ‘use up’ dish for a Monday.
750g/1 lb 10 oz, peeled and thinly sliced
1 or 2 onions peeled and sliced
2 tblspns dripping, lard, or butter
Stock, gravy or water
Salt and pepper
Sliced cold meat (opt)
Melt the fat in a large saucepan and remove from the heat. Build up layers of
potato, onion and d meat of you are using it, taking care not to break up the
potato. Once they are all used up cover with the gravy, stock or water and
season well. Return to the heat and cook gently for about 30 -40 minutes until
the potatoes are tender and the liquid is absorbed. You can add a splash or
water if they seem to be getting dry. During the cooking shake the pan
occasionally to prevent sticking.
Clapshot
Serves 4
500g/1 lb 2oz potatoes
50g/2oz butter
500g 1lb 2oz swede
1-2 tblspns chopped chives
Salt and pepper
Cook the potatoes and swede until soft, then drain, add the butter and mash
until smooth. Stir in the chives and season well. Serve piping hot.
NOTE: Sometimes swede can be very watery so dry it out before mashing.
Cranachan
Serves 4
Sometimes known as Cream Crowdie this originally was a very basic recipe which
many chefs have prettied up over the years. I’ll give you the basic recipe first
and additions later on.
50g/2oz pinhead oatmeal
300ml/1 ½ pts double cream
25g/1 oz sugar
Over a low heat toast the oatmeal and sugar in a frying pan taking care not to
let it burn. Keep stirring it and when it is slightly brown remove from the heat
and allow to cool. Whip the cream until it forms soft peaks. Layer the toasted
oatmeal alternately with the cream in four glasses and top with a sprinkling of
sugar.
Additions can be a liqueur such as Glava or Drambui added to the cream or soft
fruit, traditionally raspberries added to the layers. Some chefs use brown sugar
or part mascarpone cheese instead of all the cream and I have even come across
one slimming recipe using low fat yoghurt or quark instead of cream. The
variations are endless.
Well, that’s
all for this month – I hope you are pleased with me Graham, three for the
price of two!
Noreen Pearson.
MOA Web Recipe February 2008.
Hello Folks! The North Wind doth blow and we shall have snow – and in Argyll we
have had a few flurries this morning. It has, however, mainly turned to sleet
and rain, but it is quite cold. In this weather I love soup, (mind you I can
have soup at any hour and at any time of the year). This month’s recipes then
are for soup.
The first one is a Breton recipe which is quick and beautifully creamy.
Roscoff Cream
Soup Serves 4
1 medium cauliflower divided into small florets. 2 sticks celery chopped
finely
570 ml (1 pt) vegetable stock 1 onion chopped
finely
570 ml (1 pt) milk 1 bay
leaf
2 egg yolks Salt
and white pepper
Knob of butter or oil for frying Paprika
(opt)
In a large pan cook the cauliflower in the stock until just tender. How long
will depend on the size of the florets. In the meantime melt the butter or oil
in a frying pan and sauté the onion and celery for about 5 minutes or until just
tender. Once the cauliflower is cooked add the sautéed onions and celery to the
pan along with the bay leaf and some salt and pepper. Simmer for 10 minutes,
take off the heat and cool. Liquidize and return to a clean pan. Add the milk
and bring to just UNDER boiling point. Remove from the heat and whisk in the
beaten egg yolks. Re-heat gently. Do NOT boil as the soup will curdle. The soup
should be creamy. Sprinkle with paprika if desire
The second recipe is good for using up any left over cheese.
Stilton
Soup Serves 4
1 onion finely chopped 100 g (4 oz)
Stilton cheese crumbled
2 celery sticks finely chopped 50g (2 oz) Cheddar
cheese grated
1 heaped tblspn plain flour Salt and pepper
3 tblspns dry white wine 4 tblspns double
cream
850 ml ( 1 ½ pts) chicken stock 250 ml (1/2 pt) milk
50g (2 0z) butter
In a large pan sauté the vegetables until soft, about 5 minutes. Stir in the
flour and cook gently for 1 minute. Remove from the heat and stir in the wine
and the stock. Return to the heat and bring to the boil, then simmer gently for
30 minutes. Add the milk and both cheeses. Season and blend. Return to a clean
pan and add the cream. Re-heat gently and garnish with chopped parsley or chives
if desired.
Third recipe is for a fruit soup which can be served either as a starter or as a
dessert and either chilled or hot whichever suits. As a dessert it is good
served with ice-cream or decorated with a swirl of cream or crème fraiche. The
recipe originally called for blackberries but it is equally good made with any
other soft fruit and especially fruits of the forest.
Red Berry
Soup Serves 4-6
700g (1 ½ lbs) soft berry fruits 5 tblspns sugar
450 ml (3/4 pt) full bodied red wine 1 cinnamon stick
2 strips of orange zest
Clean and pick over the berries. Put all the ingredients into a large pan and
bring to the boil. Lower the heat and simmer gently for 8 minutes. Remove the
cinnamon stick and taste for sweetness, adding a little caster or icing sugar if
still tart. Serve either hot or chilled.
Hopefully next month will see a change in the weather but until then Bon
Appetite.
Noreen Pearson.
Jan 2008
Happy New Year! My wish for 2008 is for a better sailing season then we had in
2007. However long before that I’ve got some Festive Food to accommodate. I
don’t suppose I’m alone, and it’s always the same every year, however much I
try.
The first recipe is what I call:
Use-up Soup.
2 large carrots 1 Swede
1 large potato 1 cauliflower
2 tblspns butter 1 tsp salt
½ tsp black pepper 1 tsp crushed caraway seeds (opt)
230 ml (8 fl oz) milk 1 tblspn creamed horseradish
230 ml (8 fl oz) crème fraich
Peel and dice the root vegetables and break the cauliflower into small florets.
Heat the butter in a large pan and fry the caraway seeds, if using, for a few
minutes. Then add all the vegetables and the salt and pepper. Stir over a low
heat and allow everything to sweat for about 10 minutes or so. Then add just
enough water, stock, even the remainder of the gravy to just cover the
vegetables. Cover and simmer for about 30 minutes or until the vegetables are
very tender. Remove the pan from the heat and stir in the milk. Check the
seasoning and puree the soup if desired. If it is too thick add more liquid. and
re-heat. To serve add a swirl of crème fraiche and a small
dollop of horseradish sauce.
This is not so much of a recipe as a Put
together !
I tried this one year using a box of shop bought meringues, a jar of sticky
toffee sauce and a jar of brandied peaches I’d been given. Melt the toffee sauce
over a very low heat and drain the peaches. Assemble the meringues on plate and
place some fruit by the side. Spoon over the warm toffee sauce and serve. It
tastes just as good using chocolate sauce and bottled clementines.
Any recipes for left-over sprouts please keep!!!!
Until next time - Noreen Pearson.
Dec 2007
Once again the Festive Season is almost upon us. I do admire those organised
souls who have everything ready by the first of December – I’m still getting
around to writing cards and buying presents, perhaps 48 hours in a day might
just help!
To help things along here are three recipes for nibbles or ‘Hand Arounds’ as I
once heard them termed.
Chicken, Bacon and Pineapple Kebabs Makes about 20
2 large chicken breasts 2 tblspns olive
oil
1 dessert spoon chopped sage 1 dessert spoon
chopped rosemary
6-8 rashers streaky bacon some wholegrain
mustard
1 small tin pineapple rings Cocktail sticks
or bamboo skewers
Dipping Sauce
1 cup crème fraiche 1 tsp tomato
puree
Mustard to taste 2 spring
onions finely chopped
Remove any membranes or fat from the chicken breasts and cut each into at least
10 finger width lengths. Place the oil and herbs in a bowl and season with salt
and pepper. Add the chicken strips and leave to marinate for as long as
possible. De-rind the bacon and stretch each slice out with the back of a knife
and spread with a little mustard. Cut each slice into 4 lengths and roll up with
the mustard inside. Soak the cocktail sticks or skewers in hot water for about
half an hour. Cut the pineapple rings into bite sized pieces. To assemble thread
a piece of chicken, then a piece of pineapple and then bacon roll onto a stick
and chill until ready to cook.
To make the sauce, combine all the ingredients, season to taste and pour into a
small bowl. Heats the grill until it is very hot and place the kebabs on a
baking sheet. Wrap the visible parts of the sticks in foil and grill for 2-3
minutes each side or until cooked. Do check that the juices from the chicken run
clear. Arrange on a warmed dish with the dipping sauce.
Chilli Lime Prawns Will serve about
15
½ kg ( just over 1 lb) cooked and peeled tiger prawns Grated zest of 2
small limes
75ml (1/8 pt) sweet chilli sauce (Econa is good) 1 tblspn lime
juice
1 tblspn chopped fresh coriander Lime
wedges
Fresh coriander and cocktail sticks to serve
Dry the prawns and place in a bowl adding the lime zest and plenty of black
pepper. Leave to marinate in the fridge for as long as possible. Mix the chilli
sauce, lime juice and chopped coriander together in a bowl and season to taste
with salt. Just before serving, toss the prawns in the dressing and serve on a
large dish garnished with lime wedges and sprigs of coriander. Serve the sticks
separately.
Mini Xmas Melting Moments Makes
about 25
110g (4 oz) block margarine or butter 30g (1 oz)
cornfour
45g 1 ½ oz) icing sugar 1 tsp
ground ginger
155g (5 ½ oz) plus 1 tblspn plain flour Pinch of
salt
110g (4 oz) butter
Juice & zest of ½ lemon
2 tblspns icing sugar, plus some extra to dust.
Heat the oven to 150C/300F/Gas 2. Cream the 4 oz of block margarine or butter
together with the icing sugar until soft. Sift in the cornflour, flour, ginger
and salt and stir until it forms a soft dough. Shape the dough into small balls
about the size of a walnut and arrange on a greased baking sheet. Don’t put
them too close together as they can spread out during baking. Gently press down
on the tops with the back or a fork and chill for 10 minutes. Bake for 15
minutes or until firm but not brown. Leave on a rack to cool. Cream together the
remaing butter, lemon juice, zest and icing sugar. When the biscuits are cool,
sandwich two together and dust with icing sugar
My Mother used to make these substituting the cornflour with custard powder and
deleting the ginger. She then called them Custard Creams. You could also press
some small pieces of preserved ginger into the tops before baking or into the
filling.
I hope you all have a really wonderful Christmas with not too much hassle.
Noreen Pearson.
Nov 2007
Winter seems to be fast approaching and we’ve now got some windy and showery
weather up here in Argyll. Added to that, it wasn’t the best of sailing seasons
either so probably some comfort food is in order. These recipes are easy and
quick to produce and suitable for informal entertaining.
The first recipe is a sort of South American fish braise.
Caldeirada
Serves 4
800g (1 lb 12oz) waxy potatoes thickly sliced 60ml (1/4 cup) olive oil
4 large garlic cloves chopped 1 tblspn paprika
1 large onion thinly sliced 1 tblspn red
wine vinegar
4 large firm white fish steaks 1 red pepper
sliced
100ml (3 ½ fl oz) dry white wine 400g 14 oz)
mussels cleaned
12 large prawns peeled and de-veined Seasoning
Cook the potatoes until tender then drain and arrange in a serving dish and keep
hot in a low oven. Heat the oil in a large pan with a lid and cook the onions
for 5 minutes over a medium heat. Add the garlic and pepper and cook for 1
minute stirring. Then add the paprika, vinegar, wine and 2 ½ tablespoons of
water and bring to the boil. Add the mussels and cover. Cook for 4 minutes to
open the mussels then remove discarding any not open. Reduce the heat to low and
put the fish steaks and prawns on top of the onion mixture, cover and cook for 7
minutes, turning them over half way through. Return the mussels to the pan for
the last minute to heat through. Season and spoon on top of the potatoes.
Baked Chicken and Rice in White Wine Serves 4
2 onions peeled and thinly sliced 1 red pepper thinly
sliced
1 handful basil leaves torn 1 yellow pepper
thinly sliced
2 tblspns olive oil 2 garlic
cloves crushed
4 chicken breasts or 8 thighs 25og (9oz) long
grain rice
16 pitted olives 500ml (18fl
oz) white wine
1 large can chopped tomatoes 2 tblspns tomato
puree
salt and pepper paprika
Preheat the oven to 180C/350F/Gas4. Heat the oil in a flameproof casserole or a
frying pan and fry the chicken for 2-3 minutes until lightly browned. Remove and
drain. Saute the onions and pepper until softened and then add the garlic and
rice. Give the rice a good stir to coat and then add the tomatoes, olives,
tomato puree . Season and stir the mixture. Bring to the boil and if using a
frying pan transfer the contents to a lidded casserole. Lay the chicken on top
and gently press down. Tuck in the basil leaves, cover and cook for 30 minutes
if using breasts or 35-f40 minutes if using thighs. Add a little more water or
wine if the chicken is not cooked and return to the oven for a few more minutes.
Serve with warm crusty bread.
Keep warm and eat well. Noreen Pearson.
Oct 2007
October is here and with it comes the laying-up of the boats and all the relevant
chores that go with it. However, all is not lost, more entertaining is done and
it’s a time to catch up with friends. With this in mind here are some recipes I
like to make. They’re fairly easy and cater for keen appetites.
Mixed Fish Chowder Serves 4
1 large potato diced small
1 bay leaf
220g (8 oz) finely sliced mixture of leeks, onions 2 sprigs
fresh thyme
celery, fennel etc, or frozen mixed vegetables pinch
cayenne pepper
240g (1 lb) firm white fish, either one sort or a mixture pinch
saffron strands (opt)
175g (6 oz) smoked salmon (trimmings do fine) 2 garlic
cloves chopped
175g (6 oz) large prawns
salt and pepper
1 tsp curry powder or 1 tsp chilli sauce
150ml (5 fl oz) white wine
25g (1 oz) butter or 1 tblspn oil
150ml (5 fl oz) milk
120ml (4 fl oz)
cream Chopped fresh
parsley (opt)
First of all skin the fish and cut into bite sized pieces and put into a pan
with enough water to cover, adding some salt and pepper together with the skin
and any bones. Cover and bring to the boil then lower the heat to poach the fish
gently until the flesh is opaque. Don’t overcook, it should be still fairly
firm. Grain the fish and reserve the liquid straining out any skin and bones. In
another pan melt the butter or oil and sauté the vegetables and garlic until
just soft. Add the win, milk and some of the reserved stock plus the herbs and
spices. Cover and simmer gently for about 10 minutes. Add the poached fish,
smoked salmon and prawns and continue to simmer for another minute or so, until
everything is heated through. Taste and adjust the seasoning if necessary. Stir
in the cream and sprinkle chopped parsley on the top. Serve with warm crusty
bread.
If you’re using frozen vegetables add these along with the fish.
Tuna Carpaccio with a Mango and Avocado Salsa Serves 4
1 loin of Tuna about 6 cms (4 ins) in length 1 mango
1 avocado
1 chilli
1
lime
½ lemon
½ red onion
Salt and pepper
Crushed black and pink peppercorns Green
leaves
To make the salsa skin and dice all the vegetables, taking care not to get any
chilli or the seeds near your eyes. Place in a bowl and add the juice of the
lemon and time. Season to taste and set aside. Roll the tuna loin in the
peppercorns and seer in a dry non-stick pan until the tuna turns from a dark red
to a creamy pink on all sides. If the fish starts to stick drizzle a very little
oil into the pan and swirl around. Just enough oil to stock it catching but not
enough to make it greasy. Remove from the pan and put on a covered plate in the
fridge until it is fairly firm. Remove from the fridge and slice it very thinly.
Divide between four plates and add some salsa and some green leaves. Serve with
added citrus juice if desired.
Let’s hope we get some good days this month. Best of luck with the boats.
Noreen Pearson.
September 2007
Hi folks! Sorry I’m late this month; everything seems to have happened at once. A
significant party in the family and a grandson with a ruptured spleen who had to
be airlifted by the navy to a Glasgow hospital! Great news is he’s out and doing
well, so I am now trying to catch up with myself.
Three easy recipes either for lunch, or as a starter or even a light supper.
Mushroom Ramekins. Serves 4
15g (1/2 oz) butter 100g (4 oz) blue
cheese crumbled
225g (8 oz) button mushrooms, sliced 1 egg beaten
6 tblspns single cream or crème fraiche 1 small onion finely chopped
½ tsp dried thyme 25g (1 oz)
toasted breadcrumbs
Sprigs of parsley and slices of mushrooms to decorate.
Melt the butter in a saucepan and lightly sauté the onions and mushrooms. Beat
together the egg, cream and thyme. Divide the mushrooms, onions and the crumbled
cheese between 4 ramekins and pour over the egg mixture. Put the ramekins into a
baking tin containing enough hot water to come half way up the sides of the
dishes. Bake at 180C/350F/Gas 4 for 20 minutes or until set. Sprinkle over the
toasted breadcrumbs and garnish with the parsley and mushroom slices. Serve hot
with toast.
Crab with Apple and Celery Serves 4
2 cooked dressed crabs or 2 170g tins of crab drained
2 shallots or spring onions finely chopped 1 dessert apple diced
1 sticks of celery or 1 small bulb of fennel finely chopped
2 tblspns parsley 1 red
chilli finely diced
Crème fraiche Juice of
1 lime
Juice of ½ lemon
Turn the dice apple in the lemon juice and leave for a few minutes. De-seed the
chilli before dicing if you want a milder mixture. In a bowl mix together the
onions, celery or fennel, chilli and crab. Add the lime juice and the diced
apple plus the juice. Roughly chop the parsley and add that to the mixture. Mix
gently and add just enough cream or crème fraiche to bind. Season with salt and
freshly ground black pepper. Place some salad leaves on 4 plates and either
pile the crab onto the leaves or, if you are feeling really chef-like, put into
round scone cutters, packing the mixture down well. Leave for a little while and
then push gently through onto the leaves. Serve with a drizzle of balsamic
vinegar and extra virgin olive oil.
Cheesy Muffins. Serves 4
4 large Portobello Mushrooms 4 muffins
2 tblspns balsamic vinegar 4 tblspns olive oil
225g (8 oz) ham or bacon 1 tblspn chopped fresh thyme
225g (8 oz) soft cheese, Brie, Mozzarella or goat’s cheese
Line a baking sheet with foil and place the mushrooms on top. Drizzle over the
balsamic vinegar and olive oil. Season with the thyme and leave to marinate for
about 10 minutes. Grill or fry the bacon or ham until fairly crisp but not
burnt. Grill or gently fry the mushroom until just cooked. Top either mushroom
with some bacon or ham and top with thickly sliced cheese. Grill for about two
or three minutes until the cheese has melted. Meanwhile toast the muffins and
place on four plates. Place the mushrooms, topped with the cheese and ham or
bacon on the muffins and serve hot either on their own or with a salad or
sautéed potatoes.
I hope you enjoy these. Noreen Pearson
Hello folks!
MOA Web Recipes for August 2007-07-04
This time of year usually presents us with the best of fresh fruit, and most are
easy and quick to prepare in a wide range of dishes. The three I have chosen
this month take a minimum of preparation and only one requires cooking.
Roasted Fig, Goats Cheese and Parma Ham per Person.
3 fresh figs ½ slice of Parma Ham per
fig
1 tsp firm goats cheese per fig Sprigs of thyme
Truffle oil Lemon quarter
Cut 2 deep slits crosswise on the top of each fig. Stuff the cavity with the
cheese and wrap the half slice of ham around it. Push in a sprig of thyme and
drizzle with the oil. Bake at 200C/400F/Gas7 for 5 minutes or until the cheese
is browned and slightly melted. Put the figs on a plate, drizzle with a little
more oil and garnish with flat leaf parsley and grilled lemon.
Balsamic Strawberries with Mascarpone Cream Serves 4
1 large punnet of strawberries cleaned and hulled 1 cup balsamic vinegar
Small tub of Mascarpone cheese 1 cup icing sugar
1 vanilla pod
Fresh basil (opt)
Whisk the vinegar with the icing sugar until the mixture begins to thicken
slightly. Taste and add more vinegar or sugar as necessary. Chill in a fridge
for up to 12 hours. Scrape the vanilla seeds into the mascarpone cheese and
whisk until smooth. Divide the strawberries between 4 glasses and drizzle some
of the dressing over. Spoon on the mascarpone cream and garnish with fresh basil
and a piece of the vanilla pod.
Fruity Bean
Salad Serves 4
415g (14oz) can Chickpeas, rinsed and drained 100g (4oz) bean spouts
220g (7oz) can Kidney beans rinsed and drained 100g (4 oz) radishes
sliced
2 oranges peeled, segmented and chopped 2 carrots chopped
100g (4oz) green grapes halved and seeded 1 green pepper chopped
1 eating apple cored, chopped and dipped in lemon juice ¼ tsp ground ginger
275g (10oz) natural yoghurt ½ tsp sugar
2 tblspns fresh mint
Lemon juice.
Mix together the chickpeas, beans, vegetables and fruit. Chill. Mix the yoghurt
with the ginger, mint and sugar. Chill. Serve the salad with the sauce drizzled
over with pitta or naan bread.
That’s all for this month – until next time Good Eating . Noreen Pearson.
MOA Web Recipes July 2007
This month I thought some summer puds might be in order. These all have the
advantage of being light, easy to prepare and just the thing for warm summer
days.
Chocolate and Strawberry Mousse Cups Serves 6
90g (3 ½ oz) plain chocolate 6 ready made chocolate
cups
50ml (2 fl oz) milk 200ml (7 fl oz)
whipping cream
100g 4 oz) strawberries cleaned, hulled and sliced
Melt the chocolate in a bowl over a pan of hot water. Heat the milk to boiling
point, then whisk in the chocolate. Leave to cool. Whip 150ml (¼ pt) of the
cream until you get soft peaks and then fold in the cooled chocolate mixture.
Reserve 6 strawberry slices for decoration and divide the remainder between the
chocolate cups. Spoon over the chocolate cream and smooth the tops. Whip the
rest of the cream and use to decorate the tops together with the reserved
strawberry slices
You could use small bought sweet pastry flan cases instead of the chocolate cups
and as a variation use white chocolate with raspberries or blueberries.
Summer Flan
Serves 4
1 18cm (7 inch) bought sponge flan case 2 tblspns sweet sherry or
fruit liqueur
150g (5oz) carton fruit flavoured yoghurt 75g (3 oz) fromage frais
75ml (3 fl oz) whipping cream Fruit to decorate
Place the flan on a plate and sprinkle over the sherry or liqueur. Beat together
the fromage frais and the yoghurt. Whip the cream until stiff and fold into the
yoghurt mixture. Spoon into the flan case, smooth over and chill. Decorate with
your chosen
fruit.
Orange Cups
Serves 4
4 large sweet oranges 300ml (1 ½ pts)
double cream
75g (3oz) chopped nuts (opt) 50g (2oz) glace
cherries (opt)
50g (2oz) plain chocolate grated Drambuie or orange
liqueur.
Cut a slice from the top of each orange and using a sharp knife cut out most of
the flesh leaving a cavity. Chop the orange flesh discarding any pith. Whip the
cream with any orange juices and a small amount of liqueur. How much you use
depends on your taste. Stir in the chopped orange flesh together with the nuts
and cherries if using, and spoon into the orange shells. Chill until needed.
Just before serving sprinkle with the grated chocolate. Serve cold.
Until next month – enjoy! Noreen Pearson.
MOA Web Recipe May 2007
Summer seems to have arrived up here in Argyll at long last. It
is definitely T-shirt weather. We have managed a day sail down Loch Sween in
near perfect conditions with beautiful scenery.
I’ve found a couple of stir-fries which are so easy and quick to produce
onboard and I hope you will like them too.
Stir-fried Scallops with Sugar Snap Peas
Serves 4
Allow 4 to 5 scallops per person 2 ½ tblspns oyster
sauce
2 tspn soy sauce 1 ½ tspns
sesame oil
2 tspns sugar 2 tblspns
vegetable oil
2 large garlic cloves crushed 3 tspns finely
chopped ginger
300g (10 oz) sugar snap peas 2 spring onions cut
into lengths
In a bowl combine the soy sauce, oyster sauce, sesame oil and sugar. Stir until
the sugar has dissolved. Heat a wok or skillet over a medium heat and add the
vegetable oil swirling it around to coat the pan. Stir fry the garlic and ginger
for 30 seconds or so and then add the peas and continue cooking for another
minute. Add the scallops and the spring onions and cook for 1 minute stirring
all the time. Stir in the sauce from the bowl and heat through for another
minute or so. Serve with rice or noodles.
Sweet Chilli Chicken Stir
fry. Serves 4 generously
375g (12 oz) ready to cook noodles 4 chicken breasts cut
into pieces
1-2 tblspns sweet chilli sauce 2 tspns fish sauce
1 tblspns vegetable oil 100g (3 ½ oz)
baby sweetcorn
150g (5 oz) sugar snap peas 1 tblspn lime
juice.
Put the noodles into a large bowl and cover with boiling water. Gently separate
them and rinse and drain. Combine the chicken pieces with the chilli sauce and
the fish sauce. Halve the baby sweetcorn lengthways. Heat a wok or skillet over
a high heat and swirl the vegetable oil around to coat. Stir fry the chicken
pieces for about 3-5 minutes until cooked then add the corn and peas. Stir fry
for another 2 minutes then stir in the noodles and lime juice. Heat through and
serve.
Have a good month sailing. Noreen Pearson.
April Web Recipe
It’s nearly April and no doubt some of you are already in the water and others
ready to launch. We’re not quite there yet in Argyll but for the past few days
we have had the best of the weather in the U.K. (Say this in a whisper in case
Someone Upstairs hears). Looking back over the past recipes I seem to have
neglected those of you who
are not meat or fish eaters, so I will try to rectify this now. You can, of
course, add meat or fish to any of the following recipes should you wish, but
they do stand up for themselves without.
Vegetable Tikka Masala
Serves 4
350g (12 oz) potatoes cut into wedges 2 tblspns oil
225g (8 oz) cauliflower in florets 4 tblspns tikka masala
paste
2 small onions sliced 4 tblspns crème
fraiche
2 small carrots sliced 1 large can
chopped tomatoes
110g (4 oz) peas Salt and pepper
to taste
5 fl oz (1/4 pt) water
Heat the oil in a fairly large pan and sauté the onions until golden. Add the
rest of the vegetables except the peas. Stir in the chopped tomatoes, the tikka
masala paste and the water. Cover and simmer gently for 20 minutes. Stir in the
peas and crème fraiche and return to the heat. Simmer uncovered for a further 10
minutes or until the vegetables are cooked. Serve with rice and chopped fresh
coriander.
Vegetable Tagine with
Apricots. Serves 4
1 green pepper thinly sliced 225g (8 oz)
shallots
1 medium sweet potato skinned and chunked 225g (8 oz) baby carrots
450g (1 lb) tomatoes chopped and de-seeded pinch of cinnamon
110g (4 oz) yellow split peas washed pinch of ground
ginger
12 fl oz vegetable stock ½ tsp cayenne
pepper
1 garlic clove crushed juice of 1
lemon
4 dried apricots finely sliced 1 tsp honey
½ tsp cumin seeds toasted
Put the split peas in a pan with the stock, garlic and onions. Bring to the boil
and simmer for about 20 minutes to soften. Stir in the remaining ingredients and
bring back to the boil. Reduce the heat and simmer for another 15 –20 minutes.
or until the vegetables are cooked. Serve with warm couscous and sprinkle the
cumin seed on top.
That’s all for this month and hopefully you will enjoy these.
Noreen Pearson
P.S. Celia Bater phoned me the other day to say that John Goode had reviewed the
MOA Cookbook favourably in the April issue of Sailing Today. I’ve read it and am
very pleased with his comments, so if you haven’t already got one send for one
today!