Table of Contents
Advertisement
48751 rev1
29/3/07
RECIPES
Dolmades (Makes 25)
1 medium red onion, finely
chopped
2 tablespoons lemon juice
1 teaspoon unsweetened
mint sauce
227g/8oz cooked white
rice
1 teaspoon ground cumin
Salt and freshly ground
black pepper
1 medium egg yolk
25 vine leaves
Lemon wedges and
pickled chillies, to serve
(optional)
1
Place the chopped onion in
a small saucepan with the
lemon juice and simmer for
3-4 minutes, stirring until
softened. Remove from the
heat and stir in the mint
sauce, cooked white rice,
ground cumin and plenty
of seasoning. Bind
together with egg yolk.
2
Prepare 25 vine leaves as
directed on the packet.
Drain well and dry using
absorbent kitchen paper.
3
Lay each vine leaf, vein
side up, on a board. Place
a spoonful of rice in the
middle. Fold in two parallel
sides of the leaf and roll up
the leaf to encase the
stuffing completely.
4
Place in the bottom tier
and cook for 10 minutes
until hot. Drain and serve
warm with the lemon
wedges and pickled
chillies, if desired.
Preparation time and
cooking time approx. 40
minutes.
8
13:43
Page 8
Cod in Parsley Sauce
(serves 4)
4x170g/6oz skinless thick
cod fillets or cod loin
1 teaspoon finely grated
lemon rind
Juice of 1 small lemon
Salt and freshly ground
black pepper
8 bay leaves
2 level teaspoons cornflour
1 /4
142ml/
milk
1 /4
142ml/
vegetable stock
113g/4oz low fat natural
fromage frais
4 tablespoons freshly
chopped parsley.
1
Place the fish in the
bottom tier of the steamer,
sprinkle with lemon rind,
juice and black pepper.
Add the bay leaves, cover
and steam for 7-8 minutes
until cooked through.
2
Meanwhile blend the
cornflour with a little of the
milk to form the paste.
Pour into a saucepan with
the rest of the milk and the
stock. Bring to the boil,
stirring, and cook gently
for 1 minute until
thickened.
3
Remove from the heat and
cool for 5 minutes. Stir in
the fromage frais and
parsley. Season to taste
and return to heat. Heat
through over a low heat
until hot, do not allow to
boil.
4
Drain the fish and discard
the bay leaves. Place on
warmed plates and spoon
over the sauce.
Accompany with fresh
vegetables.
Preparation time and
cooking time 20 minutes.
Steamed Chicken
Breasts with Leek
Stuffing (serves 4)
4x142g/5oz skinless
chicken breasts
2 leeks, finely chopped
284ml
stock made with Bovril
227g/8oz soft cheese
Skimmed milk
1 teaspoon fresh thyme,
chopped
pint skimmed
Salt and freshly ground
black pepper
pint fish or
1
Make a deep horizontal cut
nearly all the way through
each chicken breast.
2
Place the leeks in a
saucepan with the stock,
bring to the boil then
simmer for 10 minutes until
the stock has evaporated
and the leeks have
softened.
Leave to cool.
3
Once cold, mix the leeks
with the thyme and season
with salt and pepper.
4
Stuff into the cuts in the
chicken.
5
Season the chicken and
steam for 25 minutes.
Preparation time 10
minutes, plus cooking
time.
Cooking time 35 minutes.
1 /2
pint chicken
Advertisement
Table of Contents
