Recipes from August 1, 2012

From Herald news servicesAugust 1, 2012 

Weekly recipes for August 1, 2012

Pint of Prawns with Mayo

Serves 4.

1 1/4 pounds cooked prawns, shells on


2 large egg yolks
1 teaspoon white wine vinegar
1 teaspoon English mustard
Sea salt, black pepper
1 1/4 cups groundnut oil or light olive oil
1 tablespoon water

For the mayonnaise, mix the yolks and white wine vinegar in a small food processor until very thick and creamy. With the motor running, slowly drizzle in the oil. Drizzle in the water to stabilize the emulsion.

Serve with prawns.

--Gordon Ramsay, Gordon Ramsay's Great British Pub Food (Harper Collins, 2009)

Scotch Eggs

Makes 8.

8 medium eggs, room temperature
1 1/2 pounds good quality sausage meat
Handful of flat-leaf parsley, finely chopped
4 sage leaves, finely chopped
1 teaspoon English mustard powder
Grated zest of 1 lemon
Salt, pepper
Flour, for dredging
2 large eggs, lightly beaten
Fine white bread crumbs
Oil, for deep frying

Cook eggs in boiling water for 8 minutes. Drain, cool, peel.

Mix the sausage meat, herbs, mustard, lemon, salt and pepper, then divide into 8 balls. Flatten each ball into a disc large enough to encase an egg. Place the egg in the center and wrap in sausage.

One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs.

Heat oil, about 3 inches deep, in a pan until hot enough that a breadcrumb sizzles when dropped in. Deep fry the eggs for 4 to 5 minutes, turning once or twice to ensure even browning. Drain on paper towels.

--Gordon Ramsay, Gordon Ramsay's Great British Pub Food

Baby Yorkshire Puds with Creamy Smoked Trout Pate

Serves 6-8. Note: It's best to use the metric measurements on your scale and measuring cups, but nonmetric approximations are included below.

Creamy smoked fish:

125 grams cream cheese (about 4 1/2 ounces)
2-3 heaped teaspoons prepared horseradish
1 lemon
Small bunch fresh chives, finely chopped
Sea salt, ground pepper
125 grams hot-smoked trout, skin removed (about 4 1/2 ounces)
Rapeseed oil (or olive oil)


Vegetable oil
2 large free-range eggs
100 grams flour (about 3 1/2 ounces)
100 milliliters milk (between 1/3 and 1/2 cup)
Lemon wedges

Mix the cream cheese, horseradish, the zest of 1 lemon and juice from half a lemon. Mix in most of the chopped chives. Taste and add a pinch of salt and pepper. Add more horseradish or lemon juice, if needed.

Flake in the trout, removing any skin and bones. Use a spatula to fold the mixture gently so you have smaller bits and nice chunks. Decant into a nice serving dish or several little bowls. Drizzle with oil and sprinkle with chopped chives. Cover and refrigerate until cold.

Just before serving, preheat oven to 475 degrees. Drizzle vegetable oil into the bottoms of 16 wells in a mini-muffin tin, so there's a thin layer covering the bottom of each. Pop the tray onto the top rack of the hot oven for 10 to 15 minutes, until smoking.

Meanwhile, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, by hand or in a food processor, until light and smooth. Transfer the mixture into a jug with a spout.

Carefully take the tray from the oven. Quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return to oven and cook for 10 to 12 minutes, or until the Yorkies are puffed and golden. Serve sizzling hot with the potted fish and lemon wedges.

--Jamie Oliver,

Guinness Malt Cake

Serves 8.

1 cup Guinness or other stout beer
2 1/4 sticks unsalted butter
1 tablespoon molasses
1 cup firmly packed dark brown sugar
1 cup unsweetened cocoa powder
2 tablespoons powdered malt, such as Ovaltine
2 free-range eggs
2/3 cup plain yogurt
2 1/2 cups flour
2 teaspoons baking soda
1 cup superfine sugar
Pinch of sea salt


1/2 cup Guinness or other stout beer
4 tablespoons unsalted butter, softened
1/2 cup cream cheese, softened
1/2 teaspoon vanilla extract
2 1/2 cups or more confectioner's sugar, sifted

Preheat oven to 325 degrees. Butter a 9-inch loaf pan; line it with parchment.

Melt the Guinness, butter, molasses and brown sugar over medium heat. Beat in the cocoa and malt, then remove from heat. In a large bowl, beat the eggs and yogurt, then add the stout mixture.

Sift the remaining dry ingredients into the bowl and beat to combine. Pour into loaf pan and bake for 75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan.

For the frosting: Bring the 1/2 cup Guinness to a boil. Boil for 10 to 15 minutes or until reduced by half. Refrigerate until cool.

In a mixing bowl, beat butter until creamy and light. Add cream cheese and beat until smooth. Beat in the vanilla and confectioner's sugar, then add the cooled, reduced Guinness and beat until creamy and light. This is a very loose frosting. Beat in more confectioner's sugar for a thicker version. Turn the cake out of its pan and spread the frosting on top.

--Claire Ptak and Henry Dimbleby, Leon Baking and Desserts (Octopus Books, $29.99, 304 pages)

Eccles Cakes

Makes 12.

9 tablespoons unsalted butter
1 1/2 cups firmly packed dark brown sugar
3 cups dried currants
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg, freshly grated
Zest of 1 orange
13 ounces puff pastry, thawed if frozen
1 free-range egg
1 tablespoon light cream

Melt the butter with the sugar, currants, cinnamon, nutmeg and orange zest. Chill for at least 1 hour, then divide the mixture into 12 balls.

Roll out pastry and cut into 4-inch squares. Place a ball of filling on each one, then bring the edges together to encase the filling. Pinch to seal so the filling does not escape when cooking.

Place, seam side down, on a lined baking sheet and chill for 10 minutes. Preheat oven to 350 degrees.

Whisk egg and cream to make an egg wash, then brush the cakes. Use kitchen shears to snip 3 small holes in the top of each cake. Bake 20 to 25 minutes, until golden and puffed. Transfer to a rack to cool.

--Claire Ptak and Henry Dimbleby, Leon Baking and Desserts (Octopus Books, $29.99, 304 pages)

New Wave Tea Sandwich Ideas

Carrot and Hummus Crunch:

Fry 2 coarsely grated large carrots in a pan with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/2 chopped red chile and 1 teaspoon caraway seeds over moderate heat for 5 to 8 minutes, stirring frequently. Cool. Spread sourdough bread slices with hummus, top with grated carrots, dollops of Greek yogurt and chopped cilantro.

Green Club:

Toast 3 slices whole-grain bread. Spread 3 tablespoons hummus over one slice, top with half a sliced avocado, some arugula leaves, alfalfa sprouts and cracked pepper. Prepare another slice of toast the same way and place on top. Place the final slice of toast on top.

Cheese and Onion:

Mix 1/4 cup soft goat cheese with 2 tablespoons cream cheese. Heat a little olive oil in a pan and add half a sliced red onion. Let sweat. When it starts to wilt, add 1/4 teaspoon sugar, a pinch of salt, freshly ground black pepper and 1 teaspoon balsamic vinegar. Cook for another 3-4 minutes. Spread the goat cheese mixture over a slice of whole-wheat bread, top with red onion and a handful of arugula leaves, and a second slice of bread.

--Adapted from The Meat Free Monday Cookbook

Cucumber, Watermelon and Mango Salad

Start to finish: 15 minutes. Servings: 6.

2 cups peeled, seeded and chopped cucumber
2 cups diced watermelon
2 cups diced fresh mango
3 tablespoons chopped fresh mint, plus whole leaves to serve
1 red chili, thinly sliced
1 green chili, thinly sliced
1 tablespoon fish sauce
1 tablespoon mirin
1/3 cup olive oil
Salt and ground black pepper

In a bowl, combine cucumber, watermelon, mango, chopped mint and red and green chilies. Mix gently.

In a liquid measuring cup, whisk together the fish sauce, mirin and olive oil. Drizzle over the salad, then mix gently. Season with salt and pepper. Serve garnished with mint leaves.

Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 110 calories from fat (65 percent of total calories); 12 grams fat (1.5 grams saturated; 0 gram trans fats); 0 milligrams cholesterol; 17 grams carbohydrate; 1 grams protein; 2 grams fiber; 320 milligrams sodium.

--Recipe adapted from Arthur Potts Dawson's Eat Your Vegetables, Mitchell Beazley/Octopus, 2012

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