Noodles with Ginger and Garlic

Quick Saturday lunch idea

ingredients for 2:

• 160 gr spaghetti
• 1 x 1cm piece of fresh ginger, grated
• 1 or 2 cloves of garlic, sliced
  
• salt, pepper, chili flakes
• soy sauce, to taste
  

Boil the spaghetti according to packet instructions. Drain and set aside.
For the sauce:
Heat 2 tbsp olive oil in a large pan, add the garlic and ginger, season with salt, pepper, chili and soy sauce; cook for 15 seconds, then pour the cooked pasta over and toss until combined.
Check the seasoning and serve hot.

Variations: add any leftover meat or cooked prawns to the spaghetti.

Truffled Foie Gras

When Christmas approaches I indulge in this luxurious dish because it is so delicious. One large foie lobe lasts weeks. I serve it with small toasted bread or brioche slices;toghether with a nice sweet wine such as the Spanish Moscatel.

Ingredients for a 500 gr foie:

• Salt and freshly ground black pepper
• Pinch of sugar
• 100ml ruby port, Madeira or brandy
• 1 small truffle, chopped finely
• 500ml water
• 1 lobe Foie gras

To prepare the foie gras, let it warm to room temperature. Using your fingers and a sharp knife, unfold the liver and try to carefully pull out as many of the stringy veins and bits of connective tissue as you can. Also remove any excess fat. The liver will be very fragile, and will tear and squish as you do this.
Put the liver into a plastic bag with the truffle a cup of decent cognac, Madeira, or port; a good teaspoon of salt, and let it marinate for two hours or overnight. Don't skimp on the salt! Foie gras without enough salt doesn't taste like much of anything.

Remove it from the marinade (don't throw the marinade out yet!) and drain it.

Wrap up the foie gras with the truffle carefully and tightly into a cylindrical shape using a cling film (the "torchon"), and wrap the cling film in Aluminium foil. The smooth exterior surface of the foil should be on the outside. Take the reserved marinade, add a few cups of chicken stock, and bring it to a simmer on the stove. (Don't let it boil!)

Simmer the torchon in the liquid for about 15 minutes, until it is just heated through. Let it cool in its cooking liquid; remove the foie from the liquid and put it in the refrigerator until it is cold and firm.

Take the stock and marinade and reduce it for 15 minutes, let it cook down until it sent into a jelly.

Serve slices of Foie on toasted brioche, with a little of the jelly.

Molded Salmon Appetizer

I found this recipe in an old recipe note book my sister was writing when we were students.
It is a classic mold, suitable for Christmas or a cold buffet.

Ingredients:

• 200 gr canned salmon or tuna in brine
• 200 gr cream cheese
• 300ml can cream of mushroom soup
• 1 packet of gelatin sheets
• 60 ml water
• 1 celery stalk, chopped
• 1 spring onion, chopped
• 200 ml mayonnaise
• 1/2 tsp curry powder

Combine the cream cheese and the can of soup. Heat and stir this mixture until smooth.
Dissolve the gelatin in water according to the packet instructions. Then add to the soup mixture.
Fold in the remaining ingredients and stir until mixed through.
Pour into one mold of 6 individual molds. Refrigerate for 5 hours until set.
Turn out when ready to serve.
Serve with a green salad and crackers.

Aloo Matar. Indian Potato Cakes.

This indian snack is addictive and best served with a chutney and a mint and yogurt sauce.

• 3 large boiled aloo (potatoes)
• 1 tsp salt or as per taste
• 1/4th tsp ground black pepper
• 1 handful chopped coriander leafs

For Stuffing:

• 2/3rd cup matar (green peas) cooked or frozen peas defrosted
• 1/2 tbsp minced ginger
• 1 minced garlic clove
• 1/4th tsp garam masala
• 1/4th tsp salt or to taste
• Red chili powder to taste (optional)
• Oil for pan-frying

How to make aloo tiki :

* Take the defrosted peas and mash them using a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
* Peel the potatoes and mash them very finely into smooth mashed potatoes. Add coriander, salt and pepper and mash until well mixed. Divide it into 10 equal portions.
* Now wash your hands and rub them with little oil.
* Take each portion of potato mixture and make a ball.
* Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
* Gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
* Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry for 3 minutes on each side until crisp golden brown, adding more oil if needed, on a low heat.
* Serve aloo tikki hot with chutney and yogurt and mint sauce.

Note : Boil or microwave the potatoes until fork-tender. For best results, the potatoes can be boiled in advance and refrigerated a day before.

Christmas Turkey

Roast Christmas Turkey with herb Stuffing

Ingredients:

• 1 turkey weighing 5-6 kg
• 4 bay leaves
• 50 gr butter
• 4 lemon slices
• 1 tbsp salt
• 1 tbsp pepper
• ½ tbsp paprika

For Sausage meat the stuffing:

• 200 gr. stale bread, chopped roughly
• 400 gr minced pork meat
  
• a handful of chopped sage
• 1 onion, chopped
• 1 apple, peeped and chopped
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp pepper

Preheat the oven to 180ºC.
Clean the turkey and remove any feathers still attached to it.
Carefully lift the breast skin by easing your fingers underneath. You do not want to remove the skin, only lift it to add flavourings.

Slide two bay leaves, two lemon slices, 20 gr. butter, salt and pepper under each breast. This will ensure the breast turns out juicy and tasty.
Massage some salt and pepper over the bird; put some salt and pepper inside the body cavity also.

For the stuffing: Mix all of the ingredients in a large bowl. Moisten with 2 tbsp of milk.

Stuff the turkey to a neat shape. Put any leftover stuffing in a pie dish and cook in the bottom of the oven for 90 minutes.
Do not bother tying up the bird, it will cook better if it is not .
Put the turkey breast side down on a large baking tray. This will make the finished meat very tender and juicy.

Roast the turkey at 180º for 60 minutes per kilo. The weight must include the stuffing.

Remove the turkey from the oven and let it rest for 30 minutes before carving.
Meanwhile make some gravy with the pan juices.
Serve with roast potatoes, etc.

Majorcan Chickpea Soup

For best results, make this the day before. It will keep refrigerated for up to 48 hours.
This dish can be made in the same way with lentils or any kind of bean.

• 400gr. can of cooked chickpeas
• 1 onion, chopped
• 1 carrot, chopped
• 1 green pepper, chopped
• 2 potatoes, diced
• 2 tomatoes, peeled and chopped
• 3 cloves of garlic, whole
• 1 tsp ground cumin
• 2 black puddings
• 2 red chorizo type sausage
• 100 gr. unsmoked bacon
• 1 bay leaf,
• 300 ml. stock
• 300gr. Shredded cabbage

In a large pan gently stir fry the onion, carrot, potatoes and pepper for 10 minutes, add the meats cut into chunks, garlic cloves, bay leaf, cumin and chopped tomatoes, let it cook 5-6 minutes before adding the beans and the stock. Let it simmer gently for 45 minutes until the potatoes are cooked. 15 minutes before serving, add the shredded cabbage and cook for a further 10 minutes. Check the seasoning and serve as a one course meal.

If you prefer a lighter dish, just add more stock to the pan.
You can add or remove some of the vegetables, depending on what is in your refrigerator.

Chicken and Mushroom Soup

This is a real wintry day soup, designed to warm and cheer you up. Most of the ingredients are store cupboard ingredients, and if you don't have one, change it for another. As any home made soup, it will taste better than any shop bought soup, and it takes as long to make as going to the local take away.
For a variation you can add a small can of corn kernels or cooked chicken when adding the rice.

Ingredients for 4:

• 1 large onion, sliced finely
• 150 gr sliced mushrooms
• 1 garlic clove
• cayenne pepper, to taste
• 1 tbsp tomato concentrate
  
• 1 1/2 litre chicken stock
• 200 gr cooked chicken, roughly chopped
• 50 gr rice or vermicelli pasta
  
• 100 ml cream
  

Start by stir frying the onion and mushrooms in a little oil, for 6-7 minutes until brown. Add the garlic, cayenne and tomato concentrate. Pour in the chicken stock and bring to the boil.
Add the rice and the cream; let it cook for a further 20 minutes.
Just before serving, add the chicken pieces if using them, and serve hot with crusty bread.