Cookbook Recipes

Posts Tagged ‘pinch’

1/2 pound fish or shellfish, any kind
1/2 teaspoons salt
4 tablespoons olive oil
2 onions, chopped
8 tomatoes, peeled & chopped
1 green pepper, seeded & chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoons piripiri sauce (recipe follows)
1 small glass dry white wine
1/2 ounce cilantro, chopped
4 slices of bread with the crusts cut off

Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 23 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piripiri sauce. Add the wine and a
little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproof dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprinkle well with
the remaining oil or dot with a little butter. Cook in
a preheated oven at 350F for about 30 minutes or until
the fish is tender. Serve with boiled or sliced and fried
potatoes, bread and a slad to make a substantial main meal.
If you cannot obtain coriander leaves, you can use fresh
parsley instead, but this will alter the flavor of the dish.

PiriPiri Sauce:
1 1/4 cups olive oil
8 chilli peppers with tops removed
1 small piece lemon rind
1 bay leaf
Pour the oil into a small, screwtop jar and add the chilli
peppers, bay leaf and lemon rind. Screw on the top and shake.
Leave to stand in a warm place for at least 24 hours before use.
It will keep at room temperature indefinitely.

3 medium potatoes, boiled the previous day, peeled
1 tablespoon butter
2 egg yolks
pinch of salt
23 heaping tablespoons flour
1 1/4 lbs. damson plums (sometimes called pruneplums)
1 sugar cube for each plum

Toppings:
melted butter
1/4 cup bread crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon

Wash the plums, wipe dry, remove stomes, and insert a sugar cube into
the center of each plum. Smash the boiled potatoes and mix with the
cool melted butter, egg yolks, and salt, then add as much flour as it
takes to produce a slightly adhesive dough. Note that less flour you
use the better they will turn out. Keep your hand cool, take enough
dough to cover the plums with 1/41/2 inch thickness; carefully press
the edges together. Drop into boiling water and simmer until they
start to float.
Serve with melted butter, and sprinkle sugar, cinnamon, or a
combination of both on it. Or serve with breadcrumbs, browned in butter.

Makes 1 serving

You’re going to need a pan that can go straight under a broiler (like a pan with a metal handle) for this one.

2 tablespoons (30 ml) finely chopped onion
cup (60 ml) chopped broccoli
2 mushrooms, sliced
teaspoon (3 ml) extra-virgin olive oil
2 eggs
1 teaspoon (5 ml) skim milk
A pinch of salt
Grated Parmesan cheese (optional)

1. Preheat the broiler.

2. In an ovenproof skillet over medium heat, saut the vegetables in the olive oil until they soften. Remove from heat and set the vegetables aside, on a plate or in a bowl. Don’t wash the pan yet.

3. Beat together the eggs, milk, and salt. Pour the egg mixture into the skillet, and stir slowly just until the bottom begins to get firm. Add the vegetables to the egg mixture, making sure that they are evenly dispersed.

4. Place the skillet under the broiler for about 5 minutes. The fritatta is done when its top is firm. Sprinkle with Parmesan cheese, if desired, and serve.