Series Two - Episode Six Recipes
Martin Bosley - Jellied snails in Bloody Mary jelly
12 snails, washed thoroughly under cold running water
180 mls Tomato juice
Splash Worcester sauce
Splash Tabasco sauce
1 teaspoon horseradish sauce
A pinch of Celery salt
Freshly cracked black pepper
2 Gelatine leaves
Picked baby lettuce leaves
Pluches of fresh herbs
1. Soak the gelatine leaves in cold water until soft. Drain the
water and squeeze
the excess from the softened leaves. Place them into a pan with the tomato
juice and heat through gently to dissolve.
2. Pour the hot tomato juice over the vodka. Stir in the Worcester, Tabasco,
horseradish, celery salt and pepper to taste.
3. Place three snails into 4 round molds (we used a muffin tray). Pour the
Bloody Mary around the snails and refrigerate until set.
4. Turn out the jelly and garnish with the lettuce leaves and herb sprigs.
Nicky Owers -Nepalese Vegetable Curry
4 T Ghee Or Butter
2 T Coriander
1 Bay Leaf, Broken
2 Onions, Chopped
2 Green Peppers, Chopped
1/2 t Black Pepper
6 Cloves Garlic
1/2 t Turmeric
5 cm Piece Of Ginger, Chopped
1 kg Potatoes Or Mixture Of Potatoes
2 t Salt
And Other Vegetables
1 Cauliflower - In Flowerets
6 Spring Onions
2 c Peas
6 Tomatoes, Quartered
1 T Cumin
Heat ghee and fry onion until golden. Add bay leaf, pepper, green pepper, chili, garlic, ginger, salt and turmeric. Stir in potatoes and fry until browned. Add remaining ingredients and a cup of hot water. Cook gently until vegetables are tender. Any other vegetables may be substituted instead of those in the recipe. If you like it hot, or if you've been to India, add another chili or two.
Holly Fuller - Chocolate Fondue a la Chalet Suisse Recipe
3 (3 ounce) Bars Of Toblerone
1/2 Cup Light Or Heavy Cream
2 Tablespoons Kirsch Brandy or Cointreau
Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted smooth. Serve in a chafing dish over low heat.
For dunkables, serve each person a plate with one, or a combination, of the following:
Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry.
My menu is a suitable for a party. The dishes are as easy to make in large numbers as small and by themselves are all very useful dishes to have to hand when entertaining.
The menu kicks off with another great food revelation of the 80s; Mexican. I was a regular diner at Wellington institution The Mexican Cantina which served the best rendition of Mexican Food I've experienced in New Zealand.
It started life in an ex-Chinese restaurant in Willis Street, complete with the Chinese ornamentation, and after some time it moved to much bigger premises with booths that looked somewhat like sheep pens, appropriate considering the lengthy queue of diners waiting for a table every night.
It was cheap and cheerful and spawned a corn chip factory that still, years after it's mastermind Jenny Burns has passed on to eternal rest, fills supermarket shelves with the Mexicana brand of corn chip. Their unflavoured, 'natural' chip is far and away my favourite corn chip of those generally available in New Zealand today. Demand your supermarket stock them. No I'm not a partner in the firm, or getting paid to say that. They are good.
This dip is a 'that is very quick and easy to make and serve warm. The amount of dairy in this will keep smiles on the faces of dairy farmers.
Chilli con queso or a chilli/cheese
2 small onions chopped
1 clove garlic finely chopped
1 spring onion chopped
1 lime juiced
1/4 cup water
5 heaped Tbls sour cream
250 g cream cheese
10 pickled jalapeno slices (more or less to your like of jalapeno)
2 cups grated cheese
Put chopped onions, garlic, spring onion, lime juice and water into a small saucepan and bring to the boil then turn down heat
Cover and cook slowly for 5 mins
Add all remaining ingredients and remove from heat
Blend with stick blender, (or in a food processor) until roughly combined.
Serve immediately with Corn Chips.
Roast spiced vegetables
Peel and cube 3 potatoes
Peel and cube 1 kumera
Dice 1 large onion
Peel and cube 1/4 of a pumpkin.
Cut 1/2 a cauliflower into small florets
Cube 1 eggplant
Cube 1 zuchinni
Cube 1 red pepper
3 Tbl oil
1/3 C flour
2 Tbl curry powder
3 tsp of salt.
In a supermarket bag put half the flour, half the curry powder
and half the salt.
Add the cubed potato, kumera, onion and pumpkin and shake to coat the vegetables with the flour, salt and spice.
Tip this into a roasting pan with the oil and cook in a 200 C oven for 30 minutes
shaking every so often.
Then put remainder of the flour, curry powder and salt into the supermarket bag and add the remaining vegetables (cauliflower, eggplant, zuchinni, red pepper) shake and add to the potato, kumera, onion and pumpkin in the roasting dish.
Cook for a further 20 - 30 mins, shaking, or gently turning with a fish slice every so often.
Toss with 1/4 cup chopped corriander and serve with rice and the following sauce.
1 tsp cumin seeds
1 Tbl oil
3 cloves garlic finely chopped
1 red chilli finely chopped
I knob of ginger (5cm) finely chopped
1 onion finely chopped
handful curry leaves (optional)
1 tsp salt
1 can coconut cream.
Heat oil in small saucepan.
Add cumin seeds and cook for 20 seconds then add garlic, chilli and ginger.
Fry for one minute, shaking and stirring
Then add the onion, stir together and then add the curry leaves and the salt.
Cook stirring occasionally for 2 min.
Add coconut cream, bring to the boil then turn off.
Re-heat when needed.
250 g Liquorice
500 ml cream, whipped
3 egg whites
1/2 cup sugar
Break up liquorice and place in a bowl.
Barely cover liquorice with boiling water
Let soak for 30 min.
Put liquorice and water into blender and puree.
Fold whipped cream and liquorice together.
Beat the egg whites slowly adding the sugar until they form peaks
Gently fold beaten white with the cream and liquorice
Put in freezer until frozen.