Lemon ice-cream

I made this yesterday and we had most of it last night with fiona and j, together with an apple and orange cake that tara made for tea.  The rest of it - as you can see, not much! - we had with the poire belle helene.  I have my new ice-cream maker for xmas, but this recipe didn't even need it.  If you don't have an ice-cream maker, then this is the perfect ice-cream to make.

- Add the zest of 2 lemons to the juice of 3 lemons, and combine with 170g icing sugar.
- Leave to steep for 20-30 mins.
- Whip 420ml double cream with 3 tablespoons iced water, till soft peaks, then whisk into the lemon juice.
- Put into a container and freeze - no stirring, required.


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Poire belle helene

Not the greatest photo ever, but the light was difficult and my food styling needs some work.  In fact, i think with better food styling, this could have got me through to a quarter final place in Masterchef!  It's on every night at the moment, and some of the offerings at the quarter final stage are not that great.  this dessert tasted great and it shows some cooking ability which is what they look for - homemade ice-cream, poached pears, chocolate sauce and crystallised violets.  Problem is that no doubt all of the contestants could cook this with their eyes shut in the comfort of their own home, let alone with a recipe to follow!  any way, one can only dream...

- Peel, halve and core 4 pears, then pour over the juice of a lemon to stop them discolouring.
- Put 300ml water 100g caster sugar and a vanilla pod/essence in a pan, bring to the boil and simmer for 5 mins.
- Add the pears, cut side down, cover the pears in the syrup and simmer with a lid on, for a further 10 mins.
- Turn the pears over and simmer for a further 10 mins until the pears are soft, then allow to cool.
- To make the chocolate sauce, melt 200g dark chocolate in a pan, with 120ml coffee and 90g caster sugar.
- When melted, add 120ml double cream, and when hot, pour into a jug.
- Serve the pears with vanilla ice-cream, some syrup poured over, the chocolate sauce and crystallised violets.
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Garlic chicken

These chicken wings have been marinading as instructed, for a couple of days in the fridge, and i've just finally eaten them for lunch.  4 chicken wings, straight down, nothing with them - delicious, atkins diet lunch!  The wings themselves were a bit meagre, even though i bought free range ones.  I think this recipe would work even better with chicken thighs.

- Boil 1/2 head garlic, with the cloves unpeeled but separated. for 10 mins.
- Remove the skins and chop in a food processor.
- Add 100ml olive and process until you have a milky-white mixture.
- Add the juice of  1/2 lemon and pour over 4 chicken wings/thighs.
- Leave to marinade for 24-36 hours, then cook for 45 mins at 200C.


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Thai clam pot

Tara's parents, fiona and j came over for dinner last night after just getting back from Sri Lanka.  Another great clam dish with palourdes clams from my new favourite shop - the fishmongers in primrose hill.  It tasted good, but wasn't very thai.  I couldn't find thai basil at short notice, so used ordinary basil, which might have made some difference.  I think a bit of lemon grass and more chilli would make it taste more authentic.

- Soak 800g clams in cold water.
- Cook 125g dried thin noodles (i used ramen) in boiling water as per the instructions (normally around 3-4 mins) then drain, rinse and set aside.
- Heat 2 teaspoons groundnut oil in a pan until hot, then add 3 crushed cloves garlic, 2 spring onions (chopped into 3cm lengths) and 2 chopped dried chillis.
- Fry for 10 secs, then add 300ml water and 150ml sake and bring to the boil.
- Once boiling, add the clams, cover and simmer for 3-4 mins so that the clams are open.
- Add large handful thai basil or coriander, gently stir for 1 minute, then add 2 tablespoons fish sauce.
- Divide the noodles into 2 bowls and ladle in the clams and broth. Serves 2.

We ended up with a slight round the world wine tasting with it - started the evening off with an alsace riesling, then a new zealand sauvignon blanc, then a pinot noir from beaune, then a rioja, then a cahors, then a bottle of montbazillac.  slight hangover this morning!

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Crepes parmentier with smoked haddock

I made this a while ago, and it didn't quite live up to expectations.  The ingredient list makes it sound great, but it didn't quite work, probably down to my cooking.  It was probably because i cooked the smoked haddock as well as marinading it because it wasn't that fresh.

- Peel and dice 500g potatoes and steam them for 20-30 mins until tender.
- While the potatoes are cooking, marinade 500g smoked haddock in 3 tablespoons olive oil, the juice of 3 lemons and some salt, for about 5-10 mins.
- Put the potatoes into a bowl and add 4 teaspoons plain flour, mixing well, using an electric mixer.
- Now add 3 eggs, 4 egg whites, 50ml creme fraiche, and 50ml milk, and mix to a smooth batter, adding salt and pepper to taste.
- Heat a film of vegetable oil in small pan, and when its very hot, add a ladleful of batter.
- You should get around 8-9 pancakes, enough for 4 people.
- Serve the pancakes with the marinaded smoked haddock, some creme fraiche and chopped chives and coriander.

I am going to try this again at point with fresh smoked haddock and will report back.


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Pea and garlic crostini

Very simple to make, although it is a slight faff having to cook the garlic in the oven for 45 mins first.

- Chop off the top of a bulb of garlic, wrap it loosely in a square of foil, with 1 teaspoon olive oil, and cook for 45 mins at 200C.
- Cook 200g frozen petit pois in boiling water for slightly longer than normal, then drain.
- Put the peas in a food processor together with the garlic (peeled), 1 tablespoon butter and 2 tablespoons grated parmesan.
- Process until creamy and serve on toast, sprinkled with mint.

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Chicken liver crostini

Mmmmm - i haven't had chicken liver for years.  It is cheap and very tasty - i bought the most expensive chicken liver i could find - organic, free range from waitrose - and its still only a few pounds.  And what great flavour you get from a recipe like this.  Definitely one to make.

- Remove any gristle from 200g chicken livers and put them in a dish covered with milk for about 10 mins.
- Chop 1/2 stick celery, 1 clove garlic, 1 shallot or spring onion, and 1 tablespoon parsley in a processor.
- Heat 2 tablespoons olive oil and add the vegetables and cook gently for about 5 mins.
- Drain and dry the chicken livers, chop them by hand, add to the pan and cook until pink.
- Add 1/2 tomato puree and cook for 1-2 mins, then add 4 tablespoons marsala or vermouth/sherry.
- Let this bubble away mostly, add salt and pepper, then turn down the heat and cook gently for a further 10 mins.
- Put the contents into the processor, add 1 teaspoon capers and 2 chopped anchovies, then quickly pulse together.
- Put back in the pan with 1 tablespoon butter and cook gently for another few mins.
- Let cool before serving as crostini sprinkled with parsley.
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