Recipe Index

Strawberry filo pie with honey comb 11/08/15
Roast Grouse with beetroot & hazelnut 11/08/15
Roast Grouse with French bean salad & almonds 19-08-14
Strawberry tart with an almond crust 16/06/14
20 minute venison and red wine casserole 12/11/13
Braised beef cheek in red wine 19/09/13
Duck breasts with pineapple & soy 17/05/13
Tira mi su cake 21/03/13
Paupiettes of plaice with orange Beurre Blanc 3/03/13
Curried crepes with fish or chicken
Pancakes with fresh berries and maple syrup
Aubergine and potato in spices with tomatoes & spinach
Smoked salmon terrine with llime and shallot vinaigrette
Squash soup with roasted pumpkin and cranberry compote
Pecan nut and ice cream roulade with nutella
Pastrami lamb kebabs with tzatziki
Gnudi with spinach and sage butter
No Knead bauguettes
10 minute Salmon & Coconut fish Chowder


 

  Strawberry filo pie with honey comb

Ingredients

Serves 4

400g/14 oz  British strawberries
2 ripe peaches, sliced or 1 tin peach slices
75g/3 oz honey comb or golden syrup
Sprig of fresh basil or thyme, chopped
50g/2 oz icing sugar, plus extra

2-3 sheets of filo pastry
Melted butter for the pastry
Ice cream or sour cream to serve

 Method

• Preheat the oven to 200C/400F/gas 6.
• Hull the strawberries and cut in halve if they’re large.  Put all the fruit into an oven proof dish or bowl.  Sieve over the icing sugar and toss the fruit slightly with the basil or thyme.
• Sprinkle over the honey comb pieces.
• Brush the sheets of filo well with butter and then tear off long strips.  Break each strip into two and crumple the pastry to resemble a flower and place on top of the fruit.  Cover the entire surface area like this.
• Place in the oven just before serving for 6-10 minutes or until the pastry is golden brown.  Dust with icing sugar before serving with ice cream.

11/08/15

• .

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Roast grouse with beetroot salad and hazelnuts

Ingredients

Serves 4-6

4 oven ready Grouse, buttered and seasoned
4 (raw) medium beetroot, peeled
Sea salt & pepper
100ml/3 ½ floz olive oil
2 tbsp. sherry vinegar
2 tbsp. honey

For the dressing:
1 tbsp. lemon juice
3 tbsp. hazelnut oil
1 tbsp. hazelnuts, toasted and roughly chopped
1 tbsp. fresh chives, finely snipped
Baby leaves to garnish

Method

• Slice 2 of the beetroot as thinly as possible using a mandolin.  Mix together the olive oil, sherry vinegar and honey.  Toss the sliced beets in the marinade.  Cover and chill over night or for at least 4 hours.
  
  
• Preheat the oven to 220C.
  
  
• Cut the other two beetroot into thin batons.  Simmer in salted water until tender.  Remove with a slotted spoon and drain well.
  
  
• Reduce about ½ pint of the beetroot cooking water to a thick syrup.
  
  
• Mix together with the hazelnut oil, chives and lemon juice.  Season to taste and toss together with the cooked batons.
  
  
• Roast the Grouse for about 12-15 minutes per bird depending how you like them to be cooked. In my opinion, they are at their best very rare. Make sure they have plenty of time to rest out of the oven, at least 15 minutes in a warm place.
  
  
• Remove the raw, marinated disks of beetroot from the fridge and arrange on a serving plate then sprinkle over the dressed beetroot batons. Garnish with hazelnuts and baby leaves.  Serve with the roast Grouse and sauté or roast potatoes.
  
  

11/08/15

Roast Grouse with French bean salad & almonds Ingredients

Serves 4  

4 oven ready Grouse, buttered and seasoned

4 handfuls of French beans, topped

50g/2 oz slivered almonds, toasted

½ red onion, very thinly sliced

Handful of rocket leaves or watercress

 For the dressing:
1 tbsp. sherry vinegar
1 tsp. Dijon mustard
Salt & pepper
5 tbsp. olive oil
1 clove of garlic, crushed
1 tbsp. chopped chives

 Method
·   Preheat the oven to 220C.
·  Roast the Grouse for about 12-15 minutes per bird depending how you like them to be cooked. In my opinion, they are at their best very rare. Make sure they have plenty of time to rest out of the oven, at least 15 minutes in a warm place.
·   cook the beans in boiling salted water for 2 minutes or until just tender.  Refresh at once in very cold water.
·   Mix all the ingredients for the dressing together.
·    Drain the beans well and put into a large serving bowl along with the leaves.
·    Drizzle over the dressing just before serving, you may not need it all.
·    Sprinkle over the toasted almonds and serve with the roast Grouse and sauté or roast potatoes.

19/08/14

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Strawberry tart with an almond crust

Ingredients

Serves 8-10  

For the tart crust:

200g/7 oz slivered almonds

150g/5 oz digestive biscuits
80g/3 ¼ oz caster sugar
150g/5 oz melted butter
Pinch sea salt

 For the filling:
40g/1 ½ oz corn flour
225g/8 oz caster sugar
750g/1 ½ lb. fresh strawberries, hulled and halved, about 3 punnets
Juice and zest of 1-2 limes

 Method

• Butter a 12 inch loose bottomed tart tin.  Preheat the oven to 190C/375F/Gas 5.
• Process the digestive biscuits and caster sugar in a food processor and then add the almonds, melted butter and salt.  Process briefly until it comes together.
• Press the mixture into the buttered tin making sure it is even along the sides.  Press firmly down with a spoon and then bake for 10-12 minutes or until golden.  Then allow to cool completely.
• To make the filling, put the sugar and corn flour in a pan and whisk to combine.  Add about ¼ of the strawberries and mash the fruit a little.  Stir in the lime juice and zest. Bring the mixture to a boil and stir for about 2-3 minutes until it thickens.  Pour into a bowl and allow to cool completely then chill for 2 hours.
• Once the mixture has chilled, stir in the rest of the strawberries and add more lime juice to taste.  Pour the filling into the cooled tart case and serve in slices with crème fraiche.

         16/06/14

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20 minute venison casserole with red wine
Ingredients
Serves 4
2 tbsp. olive oil
900g/2 lb. venison haunch steaks, cut into cubes
2-3 rashers of streaky bacon, thinly sliced
Salt& pepper
½ “Kallo” chicken or beef stock cube
2 onions, thinly sliced or diced
2 garlic cloves, grated
1 tbsp. fresh tarragon or oregano
250ml/8 floz red wine 
400g/14 oz tin cherry or chopped tomatoes

Method 
Heat the oil in a casserole or deep frying pan. Season the meat well with salt and pepper and fry until brown all over but not over cooked. 
Remove the meat cubes then add the bacon pieces, onion and
garlic to the pot. Fry for 3-5 minutes until starting to turn golden.  Add the wine, stock cube and tomatoes into the pan then simmer for 10 minutes until thickened and rich. Return the meat to the pan with any juices then simmer for a few minutes to reheat. Stir in the tarragon before serving.  Do not be tempted to cook for too long or the venison may be tough.Serve with pasta, rice, mashed or even fried potatoes. 
12/11/13
Braised beef cheeks in red wine 
Ingredients -Serves 4

2 beef (ox) cheeks, trimmed of tough sinew
Olive oil and a knob of butter
½ bottle good red wine
1.7 litres/3 pints chicken stock
1 onion, finely diced
2 sticks of celery, finely diced
2 carrots, peeled and finely diced
4 rashers of streaky bacon, cut into thin strips
4 cloves of garlic, peeled
1 tsp. cocoa powder
Olive oil
4 fresh bay leaves                             

To garnish:
1 sprig thyme                                               
Flat leaf parsley
Salt& pepper                                     
2 star anise                                        
4 spice
cloves

Method
•Preheat the oven to 160C/325F/Gas 3.
• Heat a large, heavy pan and add some olive oil. Season the beef cheeks very well and sear all over until very brown and crusted.  Remove from the pan and set aside.
•Add the butter, bacon, garlic, diced onion, celery and carrots to the pan with some salt and pepper. 
Cook gently for a few minutes and then stir in the cocoa powder. Pour in the red wine and chicken stock.
•Add the bay leaves, thyme, star anise and cloves. Return the browned meat to the pan and immerse in the liquid.
•Bring the pot to the boil and then place in the oven for 2 ½-3 hours.
•Once the meat is meltingly tender, (but not falling apart)carefully remove it from the pot.  Reduce the
liquid by half over a medium heat.  Re-season if necessary and stir in some fresh parsley and a knob of
butter.
•It should be possible to slice the cheeks even though they are so tender.  Serve hot with crispy potatoes and any vegetable you like!
19/09/13
lizmoorecooks

Strawberry filo pie with honey comb

Ingredients
Serves 4

400g/14 oz Irish strawberries 
2 ripe peaches, sliced or 1 tin peach slices
75g/3 oz honey comb or golden syrup
Sprig of fresh basil or thyme, chopped
50g/2 oz icing sugar, plus extra
2-3 sheets of filo pastry
Melted butter for the pastry
Ice cream or sour cream to serve

 Method
• Preheat the oven to 200C/400F/gas 6.
• Hull the strawberries and cut in halve if they’re large.  Put all the fruit into an oven proof dish or bowl.  Sieve over the icing sugar and toss the fruit slightly with the basil or thyme.
• Sprinkle over the honey comb pieces.
• Brush the sheets of filo well with butter and then tear off long strips.  Break each strip into two and crumple the pastry to resemble a flower and place on top of the fruit.  Cover the entire surface area like
this.
• Place in the oven just before serving for 6-10 minutes or until the pastry is golden brown.  Dust with icing sugar before serving with ice cream.

10/06/13

• Duck breasts with pineapple and soy sauce
  Ingredients
  Serves 2-3
  
  2 duck breasts, chilled, skin scored and rubbed with sea salt
  2 tbsp. sesame oil
  2 small shallots, finely sliced
  2 cloves garlic, crushed
  2 tsp. freshly grated ginger
  ½ tsp. finely chopped fresh red or green chilli, or to taste
  1 small pineapple, cut into chunks
  6 tbsp. soy sauce
  1 tbsp.honey
  Pineapple juice/water
  1 small bunch of coriander, chopped
  
  Method
  Put the cold duck breasts skin down in a COLD, dry frying pan.     
  This will allow the fat to drain out as the pan is heating up rather than sealing the fat in.   
  Cook for about 8 minutes over a medium heat.  Turn the duck over and fry gently for a further five minutes or until cooked to your liking. 
  Remove the duck from the pan to rest and pour off the fat. (This can be reserved for fabulous roast 
  potatoes).  Add the sesame oil to the same pan with the shallots, garlic, chilli and ginger.
  Cook for a few minutes and then add the pineapple chunks, soy and honey, simmering gently, adding a
  little pineapple juice or water to loosen the sauce.
  
  

Stir in the coriander, reserving a little for garnishing the duck.
Slice the rested duck or cut into chunks aspreferred.  Spoon some sauce onto each warmed plate and add the duck slices or chunks. 
Sprinkle with the reserved coriander and serve with pak choi or spinach and rice or noodles.

17/05/13

Tira mi su cake
Ingredients
Makes 1 x 20cm/8in cake

For the cake:
Butter, for greasing                                      
4 free range eggs, separated                        For the filling & topping:
175g/6oz caster sugar                                   200g/7oz mascarpone cheese          
225g/8oz ground almonds                            200ml/7fl oz double cream                             
1 tsp. baking powder sifted                          50g/2oz golden caster sugar                           
3 tbsp. cooled strong black coffee               1 tsp. vanilla extract
2-3 tbsp. Whiskey, brandy, Tia Maria
Cocoa for dusting
                                                                         
Method
Preheat the oven to 200C/400F/Gas 6. Butter and line 2 x  20cm/8in loose-bottom sandwich tins or deep cake tins. 
 
To make the cake, in a large bowl beat the egg whites until stiff using an electric whisk. In another large bowl whisk together the egg yolks and sugar until combined, but not too pale and thick. Gently fold in the egg whites and then fold in the ground almonds and the baking powder.

Divide the mixture evenly between the tins, weighing them for accuracy. Smooth the top and give each     one a couple of taps on the work surface to bring up any air bubbles. Bake the cakes for 20 minutes until the top feels springy to the touch and the sides are shrinking away from the tin. Run a knife around the sides of the tins and leave to cool. When cool, remove from the tins and peel off the base paper.

• To make the filling, in a large bowl, stir together the mascarpone, cream, sugar and vanilla extract, then whisk until completely smooth and the consistency of whipped cream or soft butter. 
  Combine the coffee and liqueur in a bowl. Lightly brush the surface of one of the
  sponges with a little of the coffee mixture, then spread with half the mascarpone cream using a table knife or small palette knife. Dust the filling liberally with cocoa powder (to produce a chocolate layer effect).
• Sandwich with the second sponge, again brush with the coffee mixture and smooth the remaining
  mascarpone over the top, fluffing it with a fork or spoon. Dust again liberally with cocoa powder, loosely cover and chill until required. The cake should keep well for several days.
• 21/03/13
  
  Paupiettes of plaice with orange Beurre Blanc
  

• Ingredients
  Serves 6 as a starter or 3 as a main course
  
  6 medium fillets of fresh plaice, skinned
  6 medium spinach leaves, stalk removed or 6 large basil leaves
  Salt & pepper
  Cocktail sticks
  
  For the orange beurre blanc sauce:
  100ml/3 ½ floz white wine vinegar
  2 shallots, finely diced
  2 tbsp. cold water
  50ml/2 floz double cream
  200g/7 oz chilled butter, diced
  Zest of an orange
  1 tbsp. finely snipped chives
  
  Method

• Lay the fillets of fish on a board and season. Place a spinach leaf on top of each fillet.  Roll the fish and spinach up into a neat roll and secure with a cocktail stick.  Chill until needed.
• To make the sauce, place the shallots and vinegar in a pan over a medium heat.  Reduce the liquid by half.  Add the orange zest.  Lower or remove from the heat and whisk the butter in little by little.  Season to taste.  Do not allow this sauce to boil. Keep warm or pour into a thermos flask.  (Once cold, it cannot be reheated or it will split). Stir the chives in just before serving.
• To cook the paupiettes, either place in a steamer for 5-6 minutes or place on a greased oven tray and bake for 6-8 minutes @ 190C/375F/Gas 5.
• Serve the fish by spooning some beurre blanc onto warmed plates and placing a paupiette (cocktail sticks removed first!) in the middle of the pool of sauce.  Garnish with fresh herbs and serve at once with wilted spinach.

www.lizmoorecooks.com
3/03/13


Curried crêpes with fish or chicken
 Ingredients-Serves 5-6
For the crêpes:
100g/4oz plain flour
Pinch of salt
2 large eggs
200ml/7floz milk mixed together with 75ml/3 floz water
2 tbsp. melted butter

For the filling:
400g/14 oz cooked prawns
300g/11oz salmon, skinned and pin boned                              For the sauce:
300g/11 oz white fish such as hake or haddock                      200g/8 oz Philadelphia cheese
400g/14 oz smoked fish                                                              120ml/4 floz cream
Butter                                                                                            4 tbsp. freshly chopped chives
1 tsp. curry powder                                                                      1 tbsp. freshly chopped parsley
ALTERNATIVELY- use the boned meat of                                  3 scallions, finely chopped
6 free range chicken legs & mange tout                                   Salt & pepper       
Method
• Firstly, rub the curry powder in the fish pieces or chicken and set aside.
• To make the crêpes, sieve the flour and salt into a bowl.  At this point you can add any other seasonings, such as nutmeg, garlic or saffron.  Make a well in the centre and crack the egg in.  Whisk lightly and then add a little more milk to make a thick batter.
• Whisk very well to get rid of any lumps and then stir in the rest of the milk.
• Heat a frying pan/crepe pan and melt the butter.  Pour the melted butter into the batter and stir well.  Using a piece of kitchen paper clean the pan and remove as much butter as possible.  Heat the pan again.
• Using a small ladle or pouring from a jug, transfer the mixture to the hot pan.  Swirl the pan as you go to obtain a thin pancake.  Cook on each side until golden brown.
• Cook the chicken or smoked fish, white fish and salmon in a little butter, seasoning to taste.  (If anything, undercook the fish.)  Remove from the pan.  Add the cream cheese and cream to the pan and stir well together.  If it is still thicker than you would like it to be, add a little milk or water.  Stir in the herbs and scallions and then the fish.  Season to taste.
• Preheat the oven to 200C/400F/Gas 6.
• Divide the filling between the crêpes and roll up neatly.  Place in an oven proof dish and reheat for 15-20 minutes.  Serve hot with a mixed salad.
www.lizmoorecooks.com
11/02/13

Pancakes with fresh berries and maple syrup
Ingredients
Makes 30 or so

225g/8 oz plain flour
1 tsp. baking powder
1 tbsp. caster sugar
Pinch salt
Knob butter (approx. 25g/1oz)
4 eggs, separated
575ml/16 floz milk
1 tbsp natural yoghurt
300g/11oz mixed berries eg. Raspberries, blueberries
Extra butter for frying

Method
• Place the flour, sugar, salt and baking powder in a bowl and rub in the knob of butter.  Lightly whisk the egg yolks into the buttermilk and then add to the flour gradually until just combined.
• Whisk the egg whites in a spotlessly clean bowl (It helps to rub the bowl with a cut lemon) to stiff peaks.
• Using a large metal spoon, fold in the whites to the batter mixture.
• Heat a heavy bottomed pan with some butter and fry the cakes in batches, adding a sprinkling of fruit as it cooks (using approx. 2 tbsp of the batter for each cake). Cook for about 1½ minutes on both sides.
• Serve warm with natural yoghurt and maple syrup.  Also good with crispy bacon.
11/02/13
Aubergine and potato in spices with tomatoes & spinach
Ingredients
Serves 4

2-3 small green chillies, or to taste, finely sliced
1 bunch spring onions, chopped                                       For the tomato & spinach:
4 tbsp. vegetable oil                                                            400g tin of tomatoes
½ tsp. onion seeds                                                              1 green chilli, sliced
1 tsp. turmeric                                                                      1 clove garlic, sliced
1 tsp. ground cumin                                                             1 tbsp. vegetable oil
1 tsp. ground coriander seeds                                            Salt & pepper
4 curry leaves                                                                      4 handfuls of spinach
50g/2 oz whole almonds                                                      Natural yoghurt
4 cloves garlic, grated                                                         Fresh coriander
1 x 2.5 cm (1 inch) piece fresh ginger, grated
1 tsp. sea salt
5 potatoes, peeled and cut into long quarters
4 aubergines, cut into large cubes
150 ml/5 floz water
1 small bunch fresh coriander, finely chopped
1 small bunch fresh mint, finely chopped

Method
Preheat the oven to 200C/400F/Gas 6.

• Heat the oil in a large saucepan or casserole (that has a lid and can go into the oven). Add the onion seeds, turmeric, cumin, salt, coriander, curry leaves, almonds, grated garlic and ginger and fry for about 1 minute.
• Add the potatoes and salt, stir well into the spices.  Put a lid on the pot and cook for another few minutes.  Add the aubergine, mix together and pour in the water.  Cover with the lid again and place in the oven for 15 minutes.
• Meanwhile, start the spinach.  Heat the vegetable oil with the garlic and chilli for a minute or so.  Pour in the tomatoes and season.  Bring to the boil and then stir in the spinach, little by little.  Simmer for 5 minutes.
• When the vegetables are cooked, add the fresh coriander and mint as well as the spring onions to the aubergine. 
• To serve, place a ladle of the tomato spinach onto each warm plate.  Add a spoonful of the potato and aubergine onto it.  Finish it off with a dollop of natural yoghurt and a sprinkling of fresh coriander.
• 7/01/2013

Smoked salmon terrine with lime & shallot vinaigrette
Ingredients
Serves 8 or more as a starter

For the terrine:                                                        For the shallot vinaigrette:
110g/4 oz cream cheese                                          2 shallots/1 small onion
50 g/2 oz Hellmann’s mayonnaise                          4 tbsp. walnut oil
Zest and juice of a lime                                            2 tbsp. lemon/lime juice
450g Irish smoked salmon                                       Salt & pepper to taste
Rocket leaves to garnish                                        1 tbsp. finely chopped chives
Wheaten bread

Method
Beat the cream cheese until creamy then stir in the Mayonnaise and lime juice.

• Grease the sides of a loaf tin and line it with cling film. Lay slices of salmon on the base. Using a spoon, spread a thin layer of the mayonnaise and cream cheese mixture on top of the salmon. Lay another 2 slices of salmon on top and spread more of this cream cheese mixture on the new layer.
• Repeat this process until you have used up all the salmon and cream cheese mixture.
• Cover the terrine with clingfilm and place in the freezer for 2 hours to firm up or in the fridge overnight.
• To make the vinaigrette, finely chop the shallots and mix with the other ingredients seasoning to taste.  Pour into a jam jar and store in the fridge.  It will keep for a week or so.
• Remove the terrine from the freezer and, using a very sharp knife, trim it into a neat rectangle (dip the knife into hot water to make cutting easier). Slice the terrine into 8 or more even slices.  Serve with fresh rocket or baby salad leaves and wheaten bread.  Drizzle the vinaigrette over the terrine slices before serving.

www.lizmoorecooks.com
27/11/2012



Squash soup with roasted pumpkin and cranberry compote

Ingredients
Serves 6

2 butternut squash                                                 For the cranberry compote:
4 shallots/1 medium onion, unpeeled                250g/9 oz fresh cranberries
Olive oil                                                                  150g/5 oz caster sugar, or to taste
6 cloves garlic, in their skins                               Zest of ½ lime
1800ml/3 pt. chicken or vegetable stock            1 ball stem ginger, grated
Salt and pepper                                                      Pinch sea salt

To serve:
1 large pumpkin, large lid cut out and toasted almonds

Method
Preheat the oven to 190C/375F/Gas 5.

• Cut the squash in half with a large knife.  Be careful as the skin can be very tough.  Remove the seeds with a spoon.  (The seeds can be dried off, removing the stringy bits of squash attached to them.  Leave on a baking tray in a warm area for a few hours and then toast in a medium oven with a little olive oil for 4-5 minutes.  Once the cool, they will be lovely and crunchy and can be used as a snack or garnish.)
• Place the squash halves on a roasting tray.  Brush the inside of the squash with a little olive oil and roast in the oven with the garlic and onions inside the cavities for 30-40 minutes or until very tender.  Remove from the oven and allow to cool.  If you have room, place the large pumpkin and lid on another tray and roast for the same time or until the pumpkin is tender inside but not falling apart, outside.  If not, roast before serving.
• To make the cranberry compote, heat the cranberries, sugar, zest, stem ginger and salt with 300ml/½ pt. water.  Simmer, cooking until it reaches a jam-like consistency, which takes about 20 minutes.
• Once cool enough to handle, scoop out all of the flesh out of the roasted squash and place in a large pan.  Peel the roasted garlic and shallots and add the pulp to the pan.  Add the stock and a little salt.  Bring to the boil and simmer for 10 minutes.  Blend the soup in batches until smooth.  Return the soup to the pan and taste to check the consistency and seasoning.
• To serve, pour the hot soup inside the heated pumpkin shell.   Add a spoon of compote and a sprinkling of toasted almonds to each plate after serving.

www.lizmoorecooks.com
24/10/12


Pecan nut and ice cream roulade with nutella
Ingredients
Serves 8

150g/5oz pecan nuts, toasted and cooled and pulsed to a crumb
6 large free range eggs, separated
Pinch of salt
150g/5 oz caster sugar
1 tsp. vanilla extract
1 ½ pints vanilla or chocolate ice cream, softened slightly
1 small jar of Nutella
15- by 10-inch shallow baking tray (at least 1 inch deep)

Method

Preheat oven to 180C/350F/Gas 4 with the rack in the middle of the oven. Grease and line the base and sides of the tray with parchment paper.

Beat the egg whites with a pinch of salt using an electric mixer on medium speed until they just hold soft peaks. Transfer the beaten whites to a clean bowl.  Add the yolks, sugar and vanilla to the beating bowl and beat until thick and creamy.  Fold in the nuts and beaten egg whites.

Pour the batter into the prepared tray, spreading it evenly. Rap the tray gently against counter a few times to release any air bubbles. Bake until golden and springy to the touch, 20 to 25 minutes. Cool the cake slightly in the tray, about 10 minutes, then cover with a sheet of parchment and invert the cake onto a large cooling tray. Peel off the parchment.

Fold the nutella into the ice cream to form dark and white swirls.

Transfer the cake on parchment to a work surface. Trim edges with a serrated knife. With a short end nearest you, spread the ice cream over the cake, leaving a 1-inch border along bottom end, a 3-inch border along top end, and a 2-inch border along each long side. Using the parchment as an aid, roll up cake.

Transfer to a parchment-lined small baking or sheet pan and freeze until ice cream is firm, about 3 hours.
Before serving, remove the roulade from the freezer about 10 minutes beforehand.  Serve with seasonal fruit or chocolate sauce.

www.lizmoorecooks.com 17/08/12


Pastrami lamb kebabs with tzatziki
This is a fabulous rub that will suit everything from chicken, beef and pork to salmon!  Even sprinkle it over potatoes before roasting!

Ingredients
Serves 4

1 kg/2 ¼ lb. lamb shoulder, cut into large cubes
Olive or rapeseed oil
12 wooden skewers, soaked in cold water for at least one hour

For the pastrami rub:                       For the Tzatziki:
3 tsp. salt flakes                               1 fresh cucumber, coarsely grated & drained
3 tsp. coriander seeds                     2 plump cloves of garlic, crushed
3 tsp. dark brown sugar                   2 tsp. lemon juice
2 tsp. black pepper corns                600ml/1 pint organic natural yoghurt
1 tsp. white peppercorn                   2 tbsp. finely chopped fresh mint
2 cloves garlic                                   Salt and pepper
1 tsp. caraway seeds

Method
Grind all of the ingredients for the rub together in a pestle and mortar or coffee grinder (wash it well afterwards!).

• Put the lamb in a large bag with the pepper rub and toss together well until all of the meat has been coated.  Place on a tray that will fit in the fridge.  Allow to marinate for 2-24 hours.
• To make the Tzatziki, mix all of the ingredients together, adding salt and pepper to taste.
• Remove the lamb from the fridge at least 1 hour before cooking and thread the cubes onto the wooden skewers. Preheat the barbecue or oven to 200C/400F/Gas 6.
• Place the lamb kebabs on a roasting tray and drizzle lightly with oil.  Cook for about 15 minutes depending on how you would like to cook it.  Once you remove the lamb from the oven, wrap it in tin foil and allow to rest for at least 10 minutes before serving with the ztatziki and flatbread. 
• 13/06/12
  www.lizmoorecooks.com

Gnudi with spinach and sage butter
Although you need to start these little ricotta dumplings the day before, they are heavenly and take minutes to cook...so have a go!  They make a delicious supper or even a starter!

Ingredients
Serves 2-3

150g/5 oz “00” flour for dusting
500g/18 oz ricotta cheese, drained in a sieve for 30 minutes
1 free range egg
110g/4 oz parmesan cheese, finely grated
50g/2 oz “00” flour, for mixing
Salt & pepper
50g/2 oz cooked spinach or rocket
1 tbsp. finely chopped chives

For the sage butter:
110g/4 oz salted butter
About 18 sage leaves

Method
·   Sieve the 150g of flour into a deep dish or small roasting tray that will fit into the fridge.
·   In a large bowl mixture the ricotta, egg, parmesan and cooked spinach and chives together with the 50g   flour.  Season well and shape into walnut size balls or ovals.
·   Once shaped, place the “Gnudi” into the tray with flour and shake to completely cover the gnudi in flour.  Repeat these until you have used up all of the gnudi mix.  Cover with cling film and place in the fridge for about 4 hours or up to 12.  Shake the tray every so often so that the gnudi develop a pasta coating on the outside by absorbing the flour.
·   When you are ready to cook them, place a large pot of salted water on to boil.
·   Make the sage butter by, melting the butter over a high heat and stirring in the sage leaves.  Allow the butter to foam but not burn (!) and the leaves will begin to shrivel slightly.  Do not allow the butter to get too dark as the leaves will burn as well.  Remove the leaves to drain on paper towel and reserve the flavoured butter. The leaves will become crisper once they are out of the butter.
·   Carefully put the gnudi into the water, shaking off any excess flour.  Cook for about 3 minutes or until they bob to the surface.  Drain and divide into serving plates.  Spoon over the warm sage butter and garnish with crispy sage leaves.  Serve at once.
21/5/12
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No Knead bauguettes
This is such an easy recipe based on Jim Lahey's recipe.  He wrote a recipe book called "My Bread" which is well worth buying.  It's full of recipes using this fantastic, no effort tecnique, and the results...amazing!

No knead baguettes
Ingredients
Makes 4 baguettes

400g/14 oz plain flour                                 To garnish;
1 g/ ¼ tsp. dried yeast                               Olive oil
1 tsp. fine sea salt                                      Coarse sea salt
375ml/ 13 floz tepid water                         Black olives, tomato halves, anchovies or rosemary

Method

• Mix together the flour, salt and yeast in a large bowl with your hand or a wooden spoon.  Stir in the water.  Mix well but not for too long.  The mixture will be wet and sticky.
• Cover with cling film and leave in a cool (but not cold) place for 18 hours.
• Turn the risen dough out onto a floured surface and divide into 4 thin lengths.
• Place on a tray lined with greaseproof paper and pull the paper between each baguette to keep them separate once they rise.  Allow to rise for 30 minutes.
• Preheat the oven to 240C/475F/Gas 9.
• Brush the bread with olive oil and sprinkle with salt.  Press some olives etc into each baguette the whole way along the bread sticks.
• Bake in the oven for 15-20 minutes or until crisp and golden.  Cool for 5 minutes before removing to a cooling rack.

8/5/12
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10 minute Salmon & Coconut fish Chowder

Ingredients
Serves 4
1 onion, finely sliced
1 clove garlic, minced
2 tsp. freshly grated ginger
1 fresh red chilli, finely sliced or 2 small dried birdeye chillies, or to taste
Olive oil
400g tin coconut milk
Chicken or fish stock
4 darns of fresh salmon (or any left-over, cooked fish), cut into cubes
200g/7 oz petit pois, frozen
340g tin of sweet corn
1-2 limes
Salt and pepper
Small bunch of coriander

Method
Sweat the onion, garlic, ginger and chillli gently in some olive oil with a pinch of salt for a couple of minutes.
Stir in the coconut milk and the same quantity of stock.  Bring to the boil and then add the salmon.  Simmer gently for 2 minutes before adding the peas and corn.  Cook gently for another 5 minutes or so taking care not to stir it too much as the fish will break up.  Add more stock to thin it out if you need to.
Before serving, adjust the seasoning to taste and then add lime juice and coriander.  Serve hot with crusty bread.

N.B.
This will work with almost anything from chicken and pork to any kind of shellfish.  Try mixing chicken and prawns together as well!  Add a little Nam Pla (fish sauce) for extra depth.
Liz Moore Cooks 24/04/2012