Kipper For Breakfast

When we are in the UK, Our family loves to have kipper for breakfast. We usually have it on Sunday morning where we can have a relax and long breakfast. We prefer to have a whole kipper with the head, tail and bone on rather than one that already filleted. It is a tedious job to separate the bone and the skin and make a lot of mess too but it is all well worth it, because it is really good, the taste, the saltines the smokey flavor, it is all there.

I normally put a dollop of butter on the fish and then put it under the grill, but after reading Darina Allen's book I completely converted. Instead of grilling it, put the kipper in a container and pour hot water on it.

The fish turns out more moist and less salty and the kitchen doesn't smell fishy...

Poach instead of grilled
Served with scrambled eggs

Rich Chicken Liver Parfait

This is Raymond Blanc Recipe, but I give it a bit of twist.  I have been wondering  for a long time as how to make a very smooth chicken liver pâté. Now I've found it. This recipe is very smooth and rich, but I would like it more compact, or may be I put it too long in the blender. This is very  good for starter or have it in tea time on toast.

For soaking the chicken liver

200 ml milk

200 ml water

11 tsp salt

For the parfait

400 gr fresh chicken liver

75 dry sherry or dry Madeira

75 Port

1 large shallot, finely chopped

1 tsp fresh time, finely chopped

1 clove garlic, crushed and chopped

400 gr butter

4 eggs, lightly beaten

Salt and pepper to taste

Method

1. Preparing the chicken livers

Clean the chicken liver, remove the white strand and cut off any trace of green

Place the livers in a large bowl, add the milk,water and salt, leave to soak foe 6 hrs, I leave it over night in the fridge.

Drain well and rinse 

2. Cooking off the alcohol

On a high heat, in a small sauce pan, boil the Madeira, port,shallot and thyme until reduced by half.
Add the cognac and garlic and boil for further 10 sec. Remove from the heat and leave to cool.

3. Making the parfait

Preheat the oven to 150 c/300F/ gas mark 2

On a low heat, in a small pan melt the diced butter without letting it color

Remove from the heat and keep warm 

In a blender purée the chicken liver for 30 sec

Add the alcohol and shallot mixture and the eggs, blend foe 2 - 3 minute until silky smooth

With the machine running, gradually pour in the warm melted butter

Add 2 tsp salt and pepper

4. Cooking the parfait

Strain the mixture through a fine sieve and pour it into 23 x 9 x 7.5 cm terrine mould, and cover loosely with greased proof paper ( I use butter cover instead )
Place the terrine in a roasting tin and pour in boiled water until it reaches 2/3 of the way up the side of the terrine mould. Cook for 40-50 min.

5. Finishing the parfait

Remove the terrine from the oven and leave to cool at room temperature for 2 hours.
Then pour the melted butter over the top to prevent discoloration
Cover with cling film and refrigerated for at least a day, preferably 2 day.
Dip the terrine mould in hot water then dip the knife in hot water and slide it against the side of the terrine to loosen the parfait
Turn out on to a serving plate
Dip a knife in hot water again and cut thick slices on to the plate.

Aunt Joe's Scone

Ingredients

1 lbs self raising, or 1 lbs wheat flour and 2 tsp baking powder
5 oz butter or 3 oz lard  and 2 margarine
2 eggs
4 oz sugar
A pinch of salt
1 tsp baking powder
75 - 100 ml milk depend on flour
4 oz mix dried fruit, sultana or raisin
Milk if needed to get the preferred consistency

• Put all the ingredient into a bowl, chop with knife and rub with the tip of the finger to give air until resemble bread crumbs

• Aunt Joe, adding air to the flour

• Make a well in the middle, and put in the beaten eggs. Fold in gently with a fork
• Lightly beat the eggs then incorporate with the dry ingredients, mix with hand gently until forming a ball or nice dough 

• Preheat the oven 200 degree

• Roll the ball on the board, use the heel of your hand to flattened dough to 2 cm, cut it with the cutter
• Make 14 pieces 

• Brush the top with egg wash ( mix in milk) 
• Put in the oven 10 - 15 minutes or until golden

• Put them cooling rack 

Smear butter thinly....clotted cream or creme fraiche....., home made strawberry jam....mmmmm what a treat, aunt Joe's special scone, the best.

Strawberry Jam

I always think that it is difficult to make jam, but after reading Darina  Allen's book it doesn't sound too complicated, what we need to know is the fruits have a high content of pectin.  the most important thing to know is, how to know the setting point of the jam.

Here are some fruits that contain high in pectin

Apple

Raspberry

Cherry

Orange

Lemon

Apricot

Pineapple

Bagi yang suka jam untuk sarapan pagi sebagai teman roti, saya bagi resep strawberry jam, jika sulit mendapat apricot dapat di ganti dengan apel. Dibanding dengan resep jam umumnya, jumlah gula banyak saya kurangi, supaya tidak terlalu manis. Teksturnya lebih encer Dari yang biasa dibeli, karena saya tidak menggunakan bahan tambahan gelatine.
Yang perlu dipelajari atau diketahui adalah setting point jam Nya Dan menggunakan buah yang mengandung pectin tinggi ( tertulis di atas)
ingredients
Bahan

500 gr strawberry, wash and remove the stalks
                  Strawberry, cuci dan buang tangkainya
200 gr apricot, wash and remove the stone, keep aside
                  Apricot ganti dengan apple, cuci Dan keluarkan bijinya, sisihkan
500 gr sugar
                  Gula
1 lemon juice
                  Jus lemon atau air jeruk nipis


Preparation
Cara memasak

• Halve the strawberry

Belah dua, strawberry yang sudah dibersihkan

• Cut the apricot in segments

Potong apricot menjadi 8

• Layer the strawberry and apricot in stainless steel pan, sprinkle sugar and repeat the process until finish.

Dalam panci stainless steel, susun strawberry dan apricot kemudian siram dengan gula, ulang lagi di atasnya, sampai buah dan gula habis

• Leave it for at least 4 hours or even better, over night.

Biarkan sekurang-kurangnya 4 jam, atau lebih baik 1 malam

• Bring the mixture to the boil and let to simmer for 30 minutes, stir occasionally

Masak dengan api besar, kemudian Masak dengan api kecil selama 30 menit,
Sekali sekali diaduk

• Bring back to rapid boil for 10 - 15 minutes, check if it is set

Masak lagi dengan api besar selama 10 - 15 menit, periksa apakah sudah set ( sudah mengental, tekstur jam yang diinginkan.




• When the jam looks as though it's almost set, take a tea spoonful and put it onto the cold plate.  

Jika jam terlihat sudah mengental, ambil satu sendok teh dan lettakkan diatas piring dingin tadi, ciarkan beberapa saat.

• Push the outer edge of the jam puddle towards the center. If the jam wrinkles even a little , it will set.

Tekan pinggiran jam menuju ke tengah. Jika jam sudah mengerut walaupun  saja, jam akan set.

• Leave to cool for 2 mins

Matikan api dan Biarkan mendingin selama 2 menit

• Pour it into sterilized jam jar

Masukkan jam ke dalam botol yang sudah disterilkan

Extra

how to check setting point
Bagaimana mengetahui " setting point"

Put plate or saucer in the fridge to chill
Dinginkan piring kecil di dalam kulkas

Orange Cream Pudding

We have this as our pudding for last Sunday dinner party. It is rich and refreshing at the same time. The tartness from raspberry crush complimenting the richness of the cream. This is (like most of my western food post) is my mother in law recipe.

Ingredient

Orange Cream Pudding

1 pt orange juice

1 sachet gelatine

12 oz double cream (or whipping cream)

8 tbsp sugar And orange zest

2 eggs




Method

• Strain the orange juice. Sprinkle the gelatine and leave for 2 min
• Bring the mixture to a simmer in the pan

• Slowly stir until the gelatine dissolve thoroughly
• Place the hot juice in a blender

• Add the cream and blend until smooth

• Add the sugar, orange zest, egg and blend for 10 secs

• Pour into the individual serving dishes or ramekins dishes

• Cover with cling film
• Chill over at least 3 hrs before serving (I leave it overnight)

Elderflower Cordial

Week two in the Uk. We stay in the country side. Along the drives up to the house, many Elderflowers bushes in the hedgerow. I always enjoy drinking Elderflower cordial, and June is the best time to collect the flowers. So I take the opportunity to ask Aunty Pat (my mother in law's sister) the recipe, since last year she gave us a bottle of her home made. I reduce the sugar  and add more elderflower heads to enhance fragrance. 

Ingredients

2 pt  (1.2 L) of boiled water

1 lbs  (600 gr) sugar

30 fully bloom Elderflower head

2 lemon, use the peel and the juice

45 mg citric acid

Preparation

                                     

• Shake the flower head to ensure no insect remain inside the flower.
• Remove the stalk and immerse in cold water, strain and put in a bowl
• Take the zest of the lemon with potato peeler or with paring knife leave the lemon to take the juice the following morning.
• Pour in the boiled water over elderflower and the lemon peel
• Leave it cool and cover with cling film 
• 
  

• The next morning, add the lemon juice in the mixture and put it through the sieve or muslin cloth

• Add in the sugar and citric acid and bring it to the boil and remove immediately from the heat.
• Leave it to cool before storing it in sterilised bottle. 
• Serve with cold water or hot water, even use it as a mixture in your cocktail as many cocktail recipe suggested.

Melon Salad

Melon Salad is a very refreshing starter, specially in the summer. If you can get a a different type of melon it will make a very colourful and delicious.

Ingredients

2 Galia melon, or any melon, scooped

2 tomatoes, peeled and discard the seeds then diced

1/2 cucumber, peeled, discard the seeds and diced

Mix fresh herbs, I used chives, mint and parsley, chopped finely

The dressing

4 tbsp Olive oil

1 tbsp Red wine vinegar

1  tsp  Sugar or honey

Salt and pepper to taste.

Whisk all the dressing ingredients until thick.

Mix the fruits and the dressing gently, leave it to rest in the fridge before serving.

Everyone will love this.....

Courgette (Zucchini) Savoury Tart

This is our favourite light lunch. Easy to make and delicious. You can serve warm or cold with salad or on its own. Good food for picnic.

Try this recipe with pumpkin if courgette is not available, or any vegetable you prefer.

Here is the recipe (my mother in law's..... yet again)

500 gr courgette

1 large onion, chopped finely

1 cup grated cheddar cheese

1 cup self raising flour

1/2 cup olive oil 

5 whole eggs

salt and pepper to taste

serve 6 - 8 

• Grate the unpeeled courgette coarsely
• beat lightly the eggs

• Mix well all the ingredients in a bowl
• Season with salt and pepper

• Pour into well greased baking tin (mine is 20 cm x 25 cm)

• Bake in moderate oven ( 180 degree) for 30 - 40 minutes