Wednesday, November 30, 2011

Spiced cobbler

Spiced cobbler


Cobbler Ingredients
6 medium pears, peeled, cored and coarsely chopped
2 c cranberry sauce
1 c fresh cranberries
1/2 c packed brown sugar
1 t pumpkin pie spice

Biscuit Ingredients:

3/4 c whole wheat flour
1/4 c cornmeal
3 T sugar
1-1/2 t baking powder
1/2 t pumpkin pie spice
1/4 c cold butter
1 egg, lightly beaten
1/2 c pumpkin puree
2 T half-and-half
2 t turbinado sugar

step 1
Preheat the oven to 375F. In a large bowl combine the chopped pears, cranberries, cranberry sauce, brown sugar and 1 teaspoon of pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.

step 2
In the meantime, sift together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of pumpkin pie spice. Next using a pastry blender cut in the butter to form large pea-size crumbs. In a smaller bowl, combine the egg pumpkin and half-and-half. Add the pumpkin mix to the flour and stir until just combined.

step 3
Remove the fruit from the oven and spoon the biscuit topping over the top. Sprinkle with the turbinado and bake for another 30-40 minutes (or until a toothpick inserted in the center comes out clean), uncovered. Serve warm with whipped cream. 

Salmon fillet and cabbage with bacon

Salmon fillet and cabbage with bacon


Salmon fillet and cabbage with bacon


6 pieces of bacon, sliced into batons

1/2 red onion, thinly sliced

1/4 head of cabbage, shredded

1 tbsp water

4 salmon fillets

1 tsp olive oil

1 tsp butter

Cook the bacon in a wok for about 3 minutes, add the onion and cook until soft. Add the cabbage, stir frying for about 3 minutes. Add the water, cover and steam until crisp tender. Set aside and keep warm.

Season the fillets with salt and pepper, then saute in the butter and oil until just done and firm. Splash with tamari soy sauce, if desired, and serve with the cabbage.

Classic lobster bisque

Classic lobster bisque


1 fresh live Spiny lobster (Spider)
Lobster stock (reserved from Steamed Lobster recipe)
1 small tray of fish bones
2 carrots (chopped)
2 stalks of celery
1 large onion (chopped)
300g tomato paste
200g Bulla thickened cream
3 tbs white wine/brandy
2 tbs flour
1 tbs olive oil
1 tbs butter
Parsley (chopped)
Salt & pepper

Wash & boil the fish bone to prepare stock. Remove bones & set aside.

Take a deep breath. Position the tip of the knife blade & plunge it through to the cutting board to separate the lobster?s head & tail. Lobsters can have the body parts cut off & still be moving. Refrigerate to keep it fresh.

Heat oil & add butter. Fry the vegetables till soft & transfer into the pot of fish stock.

Add lobster & wine. Quickly remove the tail when it?s half-cooked.

Using a sharp scissors, cut under shell of the tail section & pull out the flesh carefully. Put the meat aside & throw the shells back into the stock & simmer until liquid reduced by half.

Remove shells & strain mixture by pressing gently down to extract liquid. Discard vegetables & shells but keep the head.
Return liquid to pot. Add paste, parsley & simmer for another 15mins.

When bisque is ready, stir in starch with cream. Stir over medium fire till thickened.

(Optional) If you?re using brandy, you may wanna remove the pot from the heat & pour in the cognac before stirring in the flour (step 9). Ignite the cognac with a long kitchen match & let the alcohol burn off.

Add the half-cooked lobster meat just before serving. Do not overcook.

Add wine & season to taste. Serve piping hot & garnish with parsley.

(Sauce for Steamed Lobster)
Mix well 1 tsp of flour with 1 tbs of water.

Bring ½ cup of bisque to boil & add starch to thicken the sauce. Add a dash of wine to give flavour & dribble on to the Mouth-watering Lobster Tail.