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23/11/2007, 14:39 oooLaLa Joined on 14/06/2005 Posts 6 Re: RECIPES - STARTER / MAIN / DESSERT Mains: Roast Monkfish - with dried ham bit chef-y this one.. but well worth it.  get some cling film Get a whole monkfish, get rid of the membrane, then take off the two fillets. turn them top to tail so that you have a cylinder of fish - cut into 5inch lengths (the cylinder, so probably 2 or 3 depending on size of fish) get some cling film and lay it out on a board (GG - about 14 inches worth) in the middle of the cling film, lay two pieces of parma ham (or local french stuff) next to each other, and sprinkle over 1/4 tsp of chinese five spice. now put the fish in the middel and wrap the ham around the fish. Wrap the cling film around it all and then start to roll the whole thing on the board, using the ends of the cling flim. Think a xmas cracker. you should have a sausage like thing now. Roll it really tight with the clingfilm, then stick in the fridge for 8 hours - this will set the shape when you come to cook it. When ready toi cook, Oven to 180c/GM4, need heavy pan that will go in the oven get pan hot, add a spash of oil, then add the monkfish sausage (having taken off the cling film) colour all over, then put in the oven for 7 minutes. take out and let rest for another 7 minutes. slice in half on the diagonal, plong on top of the garlic/rosemary beans with the red-pepper compote around the outside. have bread ready to mop up. This looks great and tastes fantastic.. Oo La La!    Report

23/11/2007, 14:40 oooLaLa Joined on 14/06/2005 Posts 6 Re: RECIPES - STARTER / MAIN / DESSERT Mains: Roast Monkfish - with dried ham bit chef-y this one.. but well worth it.  get some cling film Get a whole monkfish, get rid of the membrane, then take off the two fillets. turn them top to tail so that you have a cylinder of fish - cut into 5inch lengths (the cylinder, so probably 2 or 3 depending on size of fish) get some cling film and lay it out on a board (GG - about 14 inches worth) in the middle of the cling film, lay two pieces of parma ham (or local french stuff) next to each other, and sprinkle over 1/4 tsp of chinese five spice. now put the fish in the middel and wrap the ham around the fish. Wrap the cling film around it all and then start to roll the whole thing on the board, using the ends of the cling flim. Think a xmas cracker. you should have a sausage like thing now. Roll it really tight with the clingfilm, then stick in the fridge for 8 hours - this will set the shape when you come to cook it. When ready toi cook, Oven to 180c/GM4, need heavy pan that will go in the oven get pan hot, add a spash of oil, then add the monkfish sausage (having taken off the cling film) colour all over, then put in the oven for 7 minutes. take out and let rest for another 7 minutes. slice in half on the diagonal, plong on top of the garlic/rosemary beans with the red-pepper compote around the outside. have bread ready to mop up. This looks great and tastes fantastic.. Oo La La!    Report

25/11/2007, 14:41 Marton Joined on 03/09/2007 Posts 207 Re: RECIPES - STARTER / MAIN / DESSERT STARTER - EASY CARROT/APPLE/CASHEW NUT SOUP 1lb carrots  -   1 large onion   -   1 small potato   -   1 large apple   -   2ozs butter   -   2pints veg.stock   -   2ozs broken cashew nuts   -   salt & pepper 1.  Roughly chop the vegetables and the apple.   2.  Melt the butter in a saucepan and coat the veg and apple, then saute for 5 minutes or so. 3.  Add the rest of the ingredients and bring it to the boil, cover and then simmer it for 30 minutes (until veg is tender).  Blitz it in blender to smooth down.    Report

25/11/2007, 14:47 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT Mmmm nice on a cold winter afternoon , with crusty bread, in front of the fire geordiegirl    Report

25/11/2007, 14:50 Marton Joined on 03/09/2007 Posts 207 Re: RECIPES - STARTER / MAIN / DESSERT  Geordie girl wrote: Mmmm nice on a cold winter afternoon , with crusty bread, in front of the fire Precisely GG !   More soup recipes to follow shortly.    Report

25/11/2007, 15:00 Marton Joined on 03/09/2007 Posts 207 Re: RECIPES - STARTER / MAIN / DESSERT STARTER - EASY CHEATS FISH SOUP QUICKEST EVER 1 jar fish soup (in glass jars in Intermarche or Leclerc...the more expensive the better it is)   -   1 vegetable stock cube   -   1 tin tuna   -   enough king prawns to serve 6 in the middle of the bowl for each person. 1.  Crumble stock cube and add it to the fish soup in a saucepan. 2.  Cut the tuna into smallish chunks then add it to the soup, heat through thoroughly (try not to break up the chunks of tuna) and serve with the king prawns on the top (you can heat them for seconds in a microwave prior to dropping them into the soup). Serve with crusty bread.    Report

25/11/2007, 18:37 Rob Roy Joined on 11/03/2006 19 - Correze Posts 690 Re: RECIPES - STARTER / MAIN / DESSERT Re. the pumpkin soups, this is another I got from another website and have done several times and  it proved successful. As I don't like spicy food I left out the chillies and didn't have any limes either ( ! ), and it was still very good, so you have the choice. I have also used it with various squashes rather than just pumpkin       : Pumpkin and smoked haddock soup 500g pumpkin flesh 1 onion chopped 1 bouquet garni 2 tablespoons olive oil 300g smoked haddock fillet 250ml milk juice of 1 1/2 limes zest of 1 lime salt and pepper Pumpkin, onion, bouquet garni and oil in large pan, sweated over low heat, covered for 10 mins. Haddock in shallow dish, cover with boiling water and leave for 5 mins. Then drain water into measuring jug. Water level needs to be 450ml so add more water if required. Flake the haddock into the pan together with water and seasoning. Bring to boil, reduce heat and simmer for around 8 mins. Remove from heat and liquidise. (You may have to do this in batches depending on liquidiser size) Return to pan, add milk and reheat without boiling. Add the lime juice. Check seasoning and then serve sprinkled with lime zest. You could also add chopped chillies to this.        Report

25/11/2007, 20:52 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,965 Re: RECIPES - STARTER / MAIN / DESSERT 47, Rob Roy Thanks.  Yum................ Fab recipes!    Report

28/11/2007, 18:30 Marton Joined on 03/09/2007 Posts 207 Re: RECIPES - STARTER / MAIN / DESSERT STARTER - EASY BROCCOLI & STILTON SOUP 12ozs broccoli   -   2 ozs butter   -   1 chopped onion   -   1 chopped leek (white part only)   -   1 small potato, cut in chunks   -   1pint hot chicken stock   -   1/2 pint milk   -   3 tablespoons cream   -   4 ozs stilton cheese (rind removed) and crumbled   -   salt & pepper 1.  Break broccoli into florets, discard tough stems (set aside 2 small well shaped florets for garnish) 2.  Melt butter in a large saucepan and cook onion and leek until soft, add the broccoli and potato, then pour in the stock and cover, now simmer for 15-20 mins (until tender). 3.  Cool slightly and strain through a sieve back into the pan. 4.  Add milk, cream and seasoning to pan and reheat.  At the last minute add the cheese stirring to blend but DON'T boil ! 5.  Blanch the reserved florets and cut into thin slices, place on served soup with a dash of black pepper.    Report

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France Forum » French Culture » French Food and... » RECIPES - STARTER / MAIN / DESSERT

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