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Brandade On Garlic Toasts

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brandade-on-garlic-toasts

 

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Brandade On Garlic Toasts

THIS IS MY THE CLASSIC brandade. Instead of salted cod, which calls for lengthy soaking, l gently poach fresh cod in olive oil to achieve a tender and succulent result.

For a delicious starter, serve the brandade and garlic toasts with a lightly dressed mixed salad and chilled crisp, dry white wine.

Serves 6-8

INGREDİENTS

  • 300g cod fillet, skinned
  • 150ml olive
  • ½ tsp rock salt
  • 2 thyme sprigs
  • 350g  potatoes, such as maris piper
  • 150ml  double cream
  • 150ml whole milk
  • 2 garlic cloves, peeled and sliced
  • sea salt and black pepper
  • 2 basil springs, leaves shredded

GARLİC TOASTS

  • 4-6 small baguettes (or 1-2 large ones)
  • 1 large garlic clove, peeled an halved
  • extra virgin olive oil, to drizzle

PREPARATION

Check the fish for small bones, removing any with kitchen tweezers.
Place the cod, olive oil, rock salt and a thyme sprig in a small saucepan.
Place the pan over the lowest possible heat and cook very gently for 8-10 minutes until the fish begins to flake easily.
Leave to cool, then drain well, saving the oil. Flake into large piece.

 

Peel the potatoes and cut into 2cm cubes. Place in a saucepan with the cream, milk, garlic, remaining thyme sprig and some seasosing.
Simmer for 10-12 minutes until soft.
Drain, discarding the thyme, then mash lightly. Mix with the flaked cod, adding some of the reserved oil, and season with salt and pepper to taste. Allow to cool, then stir in the shredded basil. The brandade is best served at room temperature.
When just about ready to serve, preheat the grill to high. Thinly slice the baguettes on the diagonal (or halve small ones, if you prefer) and lay them on a baking sheet. Grill for about 1 minute (rounded sides up if halve) until lightly golden, then turn them over and rub the non-toasted sides with the garlic. Drizzle with extra virgin olive oil and grill until golden and crisp. Don’t leave unattended as the toasts can burn easily.
Spoon the brandade into small serving bowls and grind over some pepper.
Place the garlic toasts alongside for everyone to help themselves at the table. Or serve the toasts topped with the brandade, if you prefer.

Bon appetite

FRENCH

 

Bulghur Pilaf Recipe

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bulghur_pilafIngredients

Serve 3

Preparation Time: 20 minutes

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  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • ½ cup vermicelli
  • 2 medium tomatoes, peeled and finely chopped
  • 3 cup water, boiled
  • 1 chicken or vegetable stock cube
  • salt to taste
  • 2 cups bulghur

Preparation:

Add the oil into a medium sized saucepan and fry the onion until golden brown, add the vermicelli and continue to cook for a further 2 minutes.

Add the tomatoes and continue cooking for 5 minutes.

Add the water, chicken or vegetable stock cube, salt and mix well.

Add the bulghur and stir.

On low heat, without putting the lid on, occasionally stir slightly until all the water has been absorbed.

Turn off the stove and cover the saucepan with a clean kitchen or paper towel under the lid.

Allow the bulghur to rest for a further 15 minutes before serving.

Serve hot with chicken or meat dishes, onions, black olives or yoghurt.

bulghur_pilaf-1

Hummus Recipe

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  HUMMUS

Serves: 6

Preparation Time: Overnight soaking

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Cook: 60 minutes

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Ingredients:

  • 400 gr dry chickpeas
  • Water
  • 5 lemons
  • 500 gr sesame paste (tahini)
  • 1 tsp black pepper
  • 1 tsp cummin powder
  • 1/2 tbsp salt
  • 8 cloves garlic, finely chopped
  • 1/4 cup olive oil
  • 1 tsp red pepper
  • 1/2 bunch parsley, finely chopped

Preparation:

  • Place the chick peas into a bowl of water to soak overnight.
  • Drain and  boil in  one  liter of water until soft.
  • Drain the cooked chickpeas leaving about a cup of the cooking liquid.
  • Store the remaining liquid for later use if required.
  • Puree the chickpeas in a food processor or blender.
  • Then add the lemon juice to the mixture with the tahini, black pepper, cumin, salt and garlic and continue to blend.
  • If the mixture becomes too thick, add some of the cooking liquid stored.
  • Place in a serving dish and garnish with olive oil, red pepper and parsley.

Note: This side dish is usually served cold with meat dishes, such as kebab.

Bon appetit

Noodles Recipe

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Noodles Recipe

noodles

Preparation: 90 minutes

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INGREDIENTS

  • 1 kg flour
  • Water and  salt as required

METHOD

 

  • Place flour, salt and water in a deep bowl and knead to a stiff dough
  • Cover with a damp cloth and leave to rest for 12-20 minutes
  • Divide the dough into balls the size of an orange  and roll out slightly thicker than ravioli dough
  • Cut the rolled out dough into long strips 4 cm wide
  • Dust with flour and place 4 or 5 strips on top of each other and cut them to the thickness you prefer
  • Arrange on a traditional straw tray to dry in the sun or use fresh

noodles_1

Bon Appelitit

Yorkshire Pudding

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yorkshire-pudding

Yorkshire Pudding

Ingredients:

1 cup milk
2 eggs
1/2teaspoon salt
1cup all-purpose flour
1/4cup reserved drippings from roast or unsalted butter

Preparat¡on:

1. Process milk, eggs and salt in blender or food processor 15 seconds. Add flour ; process 2 minutes. Let batter stand in blender at room temperature 30 minutes to 1 hour.

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2. Place reserved meat drippings in 9-inch square baking pan. Place in 450°F oven 5 minutes.

3. Process batter another 10 seconds; pour into hot drippings. Do not stir.

4.Immediately return pan to oven. Bake 20 minutes. Reduce oven temperature to 350°F; bake 10 minutes or until pudding is golden brown and puffed. Cut into squares