tomato and red capsicum soup
capsicums (halved and seeds remove
1 hpd tspn
marigold vegetable stock
carton of tomato juice ( pour the juice into an ice cube tray and freeze)
ripe avocado pear
Roughly cut up the onion, tomatoes,
capsicum and garlic. Scoop into a
saucepan and add 1 ltre cold water and
the stock. Bring to almost a boil. Lower the heat and simmer until all the
ingredients and really soft and squidgy.
Liquidise this mixture and pass
through a mouli sieve to remove seeds and skin. Put in a container and
Make the garnish no more than I hour
before serving other wise the avocado with “tarnish”
Peel and deseed the cucumber. Peel and
de-seed the tomato. Remove avocado from its skin. Dice these three
ingredients in to tiny confetti dice and mix together.
To serve. Add the tomato juice to the
iced soup mixture. If too thick add some iced water. Ladle into soup plates
or bowls. Put a spoon of the garnish in the centre. Put 2 or 3 tomato ice
cubes around the bowl and drizzle over some super delicious olive oil. Serve
and return for seconds.
Bernaise Sauce - In
technical terms it is a warm emulsion.
Heat together in a saucepan 3
tbls wine vinegar, a few peppercorns, 1 bay leaf, 1 small chopped shallot,
sprig fresh tarragon and sprig fresh chervil. Heat until reduced to 1
tablespoon of vinegar.
In a small bowl beat together 2
egg yolks, a tspn softened butter, pinch salt. Place the bowl over a
saucepan of gently simmering water. Beat mixture until slightly thickened.
Strain on the reduced vinegar and mix in. Beat in 110gms softened butter
take care not to overheat water or sauce will split. Finally stir in a tspn
each of freshly chopped tarragon and chopped chervil. Serve with beef
steaks, lamb steaks and venison steaks
In a pan
put ham, peeled onion/s, couple of cloves, 4 cloves of garlic, bay leaf and
large bottle of cider. Bring to the boil, skim the scum off the surface.
Lower the heat and simmer until the ham falls apart. You may have to top up
with hot water from the kettle. Strain the ham through a sieve
reserving the liquid. Make the liquid up to ½ litre with water. Put this
liquid in a saucepan with eggshell and egg white. Whisk to make a foamy egg
white filter. Bring the liquid slowly to the boil then reduce the heat and
gently simmer until the liquid is clear. Strain through muslin and while
still hot melt in a leaf or 2 of gelatine.
Mash the warm ham with a fork.
Finely chop a bunch of parsley.
In a terrine layer the ham with the
chopped parsley and scatter with a few green peppercorns in brine. Pour the
liquid over the ham and put to set.
blender put, bunch of parsley, a tablespoon of capers, 4 anchovy fillets and
2 tbls of good olive oil. Blend to a puree. Serve with a slice of Ham