Salmon with Beurre Blanc, Served on Tagliatelle

4 oz salmon
1 1/2 oz butter
plain flour
1/2 lemon
white wine
Fresh chives
dash cream
little oil

Tagliatelle is required for presentation of this dish, as well as 1 tomato cut concasse and a little pesto.

Cut 3 slits in the skin side of the salmon and lightly flour both sides. In a black pan heat a little oil to sear the salmon. When the pan is hot place the skin side down and allow to colour nicely. When a suitable coloration has been achieved, turn the salmon skin side up, place 1/2 oz of butter on the salmon and place in to a hot oven to finish cooking.

Beurre Blanc:-

Make the beurre blanc by reducing the wine and cream and thicken with the 1 oz of butter, finish with the chopped chives

Fresh Pasta:-

8 oz ( 200g ) soft flour
2 eggs
1 yolk
1/2 tablesoopn olive oil
seasoning

Mix the flour with the oil and gradually add the eggs, beaten a little at a time. Allow to rest in the fridge for 15 minutes. Roll out in a thin sheet and cover and rest again approx 1 hour. Cut in strips and cook gently.

Reheat the pasta in a little butter and season with black pepper and lemon juice; add the pesto and the tomato concasse . Place the pasta in the centre of a suitable plate and dress the salmon on top of the pasta . Drizzle the beurre blanc around the fish / pasta and garnish the plate to finish.

Poussin

Serves 2
 

2 British Poussin
Salt and freshly ground pepper
1 tbsp. sunflower oil
25g/1oz butter or margarine
2 tsp. wholegrain mustard
150ml/¼ pt orange juice
150ml/¼ pt chicken stock
Grated rind 1 lemon
2-3 tsp. clear honey
Orange slices, lemon zest and fresh parsley sprigs to garnish

Split the Poussin in half by cutting along the breastbone and down to the backbone. Rinse and dry thoroughly then season.

Heat the oil and butter or margarine in a large frying pan then add the Poussin and brown on all sides.

Blend the mustard with the orange juice and chicken stock, then pour into the pan.

Add the grated lemon rind and honey. Bring to the boil and cover the pan. Reduce the heat and simmer for 15 mins or until both Poussin are cooked and the juices run clear when pierced with a skewer at the thickest part of the thigh.

Remove the Poussin from the pan and keep warm. Bring the juices to the boil and boil rapidly for 5 mins or until reduced by about half.

Pour over the Poussin and garnish with orange slices, lemon zest and fresh parsley sprigs.

Serve with freshly cooked baby new potatoes and seasonal vegetables.

1.Cook the rice in salted water until just cooked, refresh in cold water and drain.
2.Cut the peppers, pineapple and spring onions into small dice.
3.Prepare some egg pancakes = beaten egg-little water, cook in a small frying pan and place aside.
4.Crush the garlic with a little salt - place aside until required.
5.Slice the mushrooms, and place on a tray with the rest of the ingredients.
6.Prepare the wok-ready for the stir frying,then stir fry all ingredients together.

Garnish with suitable cut vegetables and lemon

Beef Stew

Serves 4

For the stew:

1kilo / 2 Lb. Beef stew meat (braising steak)
half-litre / 1 pint beef stock (preferably fresh, but cubes will do just as well)
2 carrots chopped into small cubes
About the same amount of diced potatoes
1 finely chopped onion
½ tsp. Worcestershire sauce
flour
salt and pepper

For the dumplings:

100g / 4oz wholemeal flour
5g / 2oz suet
75 ml. / 5 tbsps milk
salt and pepper

One dumpling or two

On days like this, even the idea of a rich, filling stew is enough to help you feel warmer. The recipe below produces a satisfying dish in itself, but it's really just a template for you to experiment with.

You can add almost any kind of root vegetable, mushrooms, tinned or sun-dried tomatoes, beans, peas or corn to the recipe and it'll be delicious. You can try other sauces, spices or seasonings (for example, rolling the meat in a mix of flour and paprika will zest it up, a few drops of tabasco will put extra oomph into the whole experience).

Serve the stew with mashed potatoes for extra bulk and whatever greens take your fancy, sit back and accept the compliments of your guests.

Cut the meat into square chunks, roll them in flour and drop them, a few at a time into a deep saucepan containing a tablespoon or two of hot oil. As they brown, remove the chunks from the pan and set to one side. Fry the onions in the same oil until they begin to brown Add the stock and return the meat to the pan. Let it cook slowly for 1½ hours. Add the remaining vegetables and seasoning, cook for 30-45 minutes until the veg soften. Prepare the dumplings by shredding the suet(unless already shredded) and mixing it with the wholemeal flour Season well and mix in just enough milk to give a soft dough. Add a few drops of oil if necessary. Drop each dumpling gently from a spoon into the stew; cover the pan and steam, without lifting the lid, for 15 minutes.