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Cucumber
Food / Wine

Summer Recipes

By Natoora Natoora
25/08/2010

Cod fillets in a cucumber sauce

Summer is the perfect time to enjoy the refreshing and seasonal flavour of cucumber. It is of course fantastic in a jug of Pimm’s or in a smoked salmon sandwich, but try it as a sauce with cod and you will be blown away!

4 tbsp. chopped parsley
2 tbsp. chopped chives
8 tbsp. flour
6 tbsp. milk
750g cod fillets
75g butter
2 tbsp. olive oil
2 cucumbers
25cl white wine
120g sour cream
salt and freshly ground black pepper

Rinse the fish and pat it dry. Then mix the herbs with the flour, salt and pepper on a big plate. Dip the fillets into a bowl of the milk, then roll them into the herby flour and put on the side.

Heat 50gr of butter and some oil in a large pan and fry the fish on a high heat. Rest it on some kitchen paper to absorb any excess oil then keep warm in the oven while you prepare the sauce.

Peel the cucumbers, cut them lengthways and scrape out the central seedy part. Cut in thick slices. Fry them in the remaining butter for 30 seconds, then add the wine and season with salt and pepper. Bring to the boil and cook for a few minutes. Remove from the heat and allow to cool down, then add the cream.

Arrange the fish on a serving plate and spoon over the sauce.

 

 

Rabbit

Rabbit

Rabbit with Syrupy Cherries

Make the most of this season's amazing cherries with this delicious rabbit recipe.

2kg Rabbit
1 Onion
1 Shallot
1 Carrot
Olive Oil
1tbsp. Flour
1/2 bottle Red Burgundy
1 Bouquet Garni
1 Crushed Garlic Clove
1 Clove
Salt and Pepper
1kg Black Cherries
250g Sugar
100ml Red Wine Vinegar

Cut the rabbit into pieces and brown with olive oil in a flameproof casserole dish until golden. Remove from the pan. In the same pan brown the finely chopped onion, shallot and carrot. Sprinkle with the flour and stir until golden. Then add the rabbit again. Add the wine and the bouquet garni, the garlic and clove, salt and pepper, cover and cook gently for one hour.

Remove the stalks and stones from the washed cherries, cook them with the sugar and a little water, then remove the cherries with a slotted spoon, leaving the liquid. Lightly caramelize the liquid then add the vinegar, boil and reduce to a syrupy consistency. Roll the cherries in the syrup. Arrange the rabbit in the serving dish, coat with the strained cooking stock and distribute the cherries around the dish.

 

 

Pappa Pomodoro

Pappa Pomodoro

"Pappa col Pomodoro" - Tuscan bread and tomato soup

Rich San Marzano tomaotes are ideal for making sauces and soups and are just delicious in this traditional Tuscan recipe…

500g San Marzano tomatoes
2 garlic cloves
Pinch of crushed chillies
Handful of basil
1ltr beef stock
300g slightly stale bread
extra virgin olive oil

Heat some oil in a large saucepan or pot. Gently fry the garlic and some chillies, removing the garlic when golden brown.

Puree the tomatoes then add to the pot with some basil and cook for a couple of minutes. Then add the bread, thinly sliced. Mix. When the bread has soaked up the sauce, add the hot stock. Season with salt and pepper.

Cook for 15 minutes adding more stock if necessary. Rest for an hour, then mix again to dissolve the bread. Serve hot, but not piping hot, with a drizzle of olive oil and garnish with fresh basil leaves.

 

 

Pasta and Sardines

Pasta and Sardines

Pasta with wild fennel and sardines

A classic Sicilian recipe

300g Large shaped pasta (like zita)
350g Fresh filleted sardines
200g Wild fennel
4 Anchovy Fillets
1/2 Sachet of Saffron
30g Pine Nuts
30g Sultanas
Flour to dust
Extra Virgin Olive Oil
1 Onion
Salt
Breadcrumbs

Wash the fennel and boil in lightly salted water, drain and thinly chop, but keep the water on the side. Sautee the finely chopped onion and the anchovies in a pan with olive oil, then add the fennel, the sultanas (previously soaked in water) and pine nuts, then the saffron.

Cover and cook for 15 minutes.

Dust the sardines with flour and fry them, then drain on absorbent paper. Season with salt.

Cook the pasta in the fennel water, drain and add to half of the sauce.

Coat a large oven dish with olive oil, layer with pasta, then the sardine fillets, then some spoonfuls of sauce. Repeat until you run out of ingredients.

Toast some breadcrumbs with a little olive oil, sprinkle on top of the pasta. Finish off in a hot oven (200*C) for ten minutes, serve with a dry white wine.

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