Series Two - Episode Five Recipes
Battered Oysters by Spencer Morrison.
Ingredients
2
Eggs
1/2 Cup Of Flour
2 Dozen Oysters To Beef It Up
Process:
1. First make the batter, put two eggs, 1/2 cup of flour and your preferred amount of juice from the oysters (instead of adding salt to the batter). Then mix together with an egg beater.
2. Cover the oysters in flour and the put them in the batter and cover thoroughly with the batter.
3. Shallow fry until golden in a hot pan with oil or chef
aid.
Mashed Swede - Patricia
Soper
Ingredients:
1 Medium Swede
Water
Cream
Black Pepper
Process:
Remove skin from swede.
Cube and cover with water.
Bring to the boil.
Simmer until tender.
Drain.
Mash.
Add a dash of cream and a good grind of black pepper.
Jam Pudding With Sauce Anglaise & Berry Couli - Ethan Flack
Ingredients:
60g Butter
60g Sugar
120g Self Raising Flour
1 Egg
1 T Milk
Raspberry Jam
Process:
Grease 6 individual moulds.
Place a small quantity of jam in the bottom of each mould.
Cream butter and sugar together until creamy, then add egg and beat together.
Fold in the self raising flour and then mix in the milk.
Spoon in some batter to come just up to half way, then spoon in some more jam and top with some more of the sponge mixture.
Place mould into a dish with boiling water that comes half way up the side of the moulds. Cover with tinfoil and place into a 180 degree oven and bake for forty minutes.
Keep warm until ready to serve.
Sauce Anglaise
2 Egg Yolks
25g Caster Sugar
2-3 Drops of Vanilla Essence
250 mls of Milk
Mix yolks, sugar and vanilla in a bowl until they are light and creamy.
Whisk in boiled milk and mix to smooth.
Place bowl over a pot of boiling water and cook until the custard thickens and coats the back of the spoon.
Cool slightly.
Berry Couli
Raspberries
Sugar
Water
Place into saucepan and bring to the heat.
Place into a food processor then pass through a sieve.
To serve turn out the jam pudding onto a plate and spoon some of the anglaise onto the plate then place some drops of couli in the anglaise and pull through with a skewer.
Serve with a quenelle of cream.
Richard's Sunday tea dishes
Grand Central Station Oyster Stew.
A dozen oysters drained reserve the oyster liquor
(juice)
6 Tbl cream
1/2-1 tsp celery salt
dash of Worcester sauce
Pepper
Method
Heat a heavy pan on a medium to high heat.
Add the cream and the drained oysters and a couple of Tbl of oyster
liquor.
The celery salt, Worcester Sauce.
Cook, shaking the pan, until the oysters start to firm up. This
will be about 30 seconds after the cream gets to boiling.
Remove the oysters to serving dishes.
Reduce the cream mixture until it is slightly thickened and
syrupy.
Grind pepper into the sauce and tip it over the oysters.
Serve with toasts.
Sausage Casserole
Ingredients
6 plain sausages
6 apples, peeled and sliced
4 Medium onions peeled and sliced
30g butter
2 dessertspoons of flour
1 Tbl mustard powder
4 Tbl brown sugar
3 Tbl cider vinegar
Salt.
Method
Put sausages in a pot and just cover with water.
Bring to boil, boil for 5 mins, turn off and let cool.
While they cool slice the apples and onions and place them in a
heavy bottomed saucepan with thye butter, a little salt and one cup
of the water in which the sausages were poached. What we shall
grandly call 'the poaching liquid'.
Put on the heat and bring to the boil.
Give a good stir and, cover and turn down to a simmer.
Simmer for half an hour.
Peel the sausages, disposing of the skin.
Slice the sausages into thickish chunks
Mix together the flour and the mustard powder and the sugar.
Toss the sausages in the flour, sugar, mustard powder
mixture.
Mix with the apple and onion mixture, add vinegar and mix
well.
Tip this into a casserole dish and add 'poaching liquid' until
there is just enough liquid in the casserole to almost cover the
sliced sausages.
Bake, covered, in a 180 oven for 45 mins - 1 hour.
Jam Tart
Ingredients
1 cup flour
75 g butter, cut up
3 tbl sugar
1 egg yolk
couple of drops of lemon juice
Cold water.
Method
Put the butter and flour together in a bowl
Rub the butter and flour together between your fingers.
This will take 5 or 10 mins.
Keep rubbing between your fingers and palms so that it achieves a
contant consistency that is somewhat crumbly, often described as
being like sand.
Add the egg yolk
The 'couple of drops of lemon juice and a few table spoons of cold
water
Combine.
Add a little water if needed until the mixture JUST clings together
in a firm dough.
Line the pie dish with the 2/3rd of the pastry rolled out on a
floured surface and trim off the excess pastry.
Fill the tart with a layer of jam (about a cup)
Roll the remaining 1/3rd of the pastry back out and cut into strips
to decorate the top of the pie with pastry lattice.
Back for 30 min at 180.
