Wednesday, 27 July 2011

Chicken Salad


1 Lettuce, washed
400g (1lb) Chicken, cooked, free from skin and bone
2 Tomatoes
1 Hard-boiled egg
10g (1/2oz) Anchovies
10g (1/2oz) Olives
5g (1/4 oz) Capers
4 Tablespoons vinaigrette

(1) Remove heart from the lettuce, shred the remainder and place in a salad bowl.

(2) Cut the chicken in to neat pieces and place on the lettuce.

(3) decorate with quarters of tomato, hard-boiled egg, anchovies. olives, heart of the lettuce and capers.

(4) Serve accompanied with vinaigrette

Tomato Soup


50g (2oz) Butter of margarine
25g (1oz) Bacon trimmings
100g (4oz) Onions
100g (4oz) Carrots
50g ( 2oz) Flour
100g (4oz) Tomato puree
1litre (2 pints) Stock
Bouquet garni
Salt, pepper
1 Slice stale bread
50g (2oz) Butter 

(1) Melt the butter or margarine in a thick-bottomed pan.

(2) Add the bacon, rough diced onion and carrot and brown lightly. Mix in the flour and cook until a sandy texture.

(3) Remove from the heat, add the tomato puree and return to the heat. Gradually add the hot stock.
Stir in the boil and add the bouquet garni, season lightly and simmer for approximately 1 hour. Skim when required.

(5) Remove the bouquet garni and mirepoix and pass firmly through a sieve, then through a conical strainer.

(6) Return to clean pan, correct the seasoning, and consistency. Bring to the boil.

Note: If a slightly sweet/ sour flavour is required, reduce 100ml (3/16 pt) vinegar and 35g castor sugar to a lightly caramel and mix in to the completed soup.

Vegetable Soup


300g (12oz) Mixed vegetables (onion, carrot, turnip, leek, celery)
50g (2oz) Butter or margarine
25g (1oz) Flour (White or wholemeal)
1 litre (2pt) White stock
100g (4oz) Potatoes
Bouquet garni
Salt, pepper
1 Slice of stale bread
50g (2oz) Butter

(1) Peel, wash and slice all vegetables except the potatoes.

(2) Cook gently in the butter or margarine in a sauce pan with the lid on, without colouring.

(3) Mix in the flour, cook slowly for a few minutes without colouring and leave to cool slightly.

(4) Mix in the hot stock and stir to the boil.

(5) Add the sliced potatoes, bouquet garni and season. Simmer for 30 - 40 minutes and skim when necessary.

(6) Remove the bouquet garni and pass through a sieve and then through a median strainer or liquidise.
Return to a clean pan, re-boil, correct the seasoning and the consistency.


''One of the most simplest recipes of all''


225g (8oz) Butter, softened
175g (6oz) Caster sugar
400g (14oz) Plain flour, plus extra for dusting
2 Eggs, separated
1tsp Baking powder
Pinch of salt


(1) Beat the softened butter in a large mixing bowl or in an electric food mixer to soften it a little more. Then with 150g (5oz) of the sugar gently beat until pale and fluffy. Beat the yolks lightly and slowly stir them into the mixture and then sift in the flour, baking powder and salt until it gives a smooth dough. Cover the dough in cling film and place in the fridge for 20 - 30 minutes.

(2) Preheat the oven to 180°C/ gas mark 4.

(3) Roll the dough out on a floured work surface to a thickness of about 6mm and use a
scone/ biscuit cutter (or a knife) to cut out biscuit shapes. Arrange on a couple of large baking sheets/ trays and place back in the fridge for 10 - 15 minutes before baking them in the oven for about 12 - 15 minutes or until just turning golden.

(4) Meanwhile, lightly beat the egg whites.

(5) Remove the biscuits from the oven. Working quickly, gently brush the egg whites on the biscuits. Sprinkle the biscuits with a little of the remaining sugar and replace them back in to the oven for 3 - 5 minutes or until golden, which gives them a crunchy top. Remove and leave to cool on the baking sheets/ trays for a few minutes before transferring them to a wire cooling rack to cool completely.