Jane’s Taramosalata ©
6 Persons
Ingredients
200g Pale pink Tarama/ Cod’s Roe, (Not bright pink, nor smoked)
2 small onions
1/2 k. loaf white “Fresh” bread. ( Not stale )
1-2 lemon juice
250 ml sun flower oil
50 ml olive oil
Sprig of parsley, or Kalamata Olives to decorate
Method
1. Cut bread into thick slices and place in bowl of water just for a second or two, enough to wet bread, no more.
2. In a blender, place onions quartered and tarama/Cod’s roe and start blender running. Run for two minutes.
3. Remove crusts from bread, by hand, squeeze out most of the water and add to running blender bit by bit. Blend for at least three minutes.
4. Once well blended start pouring in oil little by little. As it thickens add lemon juice and go on adding until it is all absorbed. Taste, add more lemon juice if necessary, or warm water, if already too lemony and if the consistency is too thick.
The consistency is VERY important. It should be light, very similar to Mayonnaise and stand up when pushed with a spoon, so add liquids carefully, if too sharp, add water, if not sharp enough, (and I mean it should have a strong taste,) add lemon juice, if you over do the liquid, add more bread soaked in water and beat another 3 minutes at least. Total beating time, at least eight minutes!
This recipe is as famous as the Curry soup in this house…….so do try it, it will win you many admirers.
This I dedicate to Jo!
Place good quality Cod’s roe in blender, together with quartered onion. Blend for two minutes.
Have lemon juice ready and measure out sun flower oil.
Cut ‘Fresh’ bread into thick chunks and dip in water for one or two second. Remove crusts with your fingers
and squeeze out the water well. If you leave in water too long, it just becomes a glutinous mass!
This is the bread now ready to be added to the blender. Add bit by bit and wait until it is well blended, before
adding next piece.
Add oil slowly, followed by lemon juice.
Taramosalata ready! The pale pink color is because the roe has no added coloring.
Final result! Delicious!
Pommes De Terre Gratinees ©
INGREDIENTS
1 kilo of potatoes
1 tsp salt
50 g butter
70 g grated cheese, gouda, parmesan
250 ml cream
nutmeg
Freshly ground black pepper
METHOD
Pre-heat oven 200.C.
1. Peel the potatoes and slice into 1/2 cm thick slices. Place in saucepan, cover with cold water, add salt and simmer gently until just soft, approximately 8-10 mins. Test with the point of a knife. Do not over boil them, they must keep their shape.
2. Drain well in colander. Place a layer of potatoes in well buttered oven-proof dish, sprinkle with salt and black pepper and freshly grated nutmeg.
3. Sprinkle over grated cheese and pour over cream. Then add next layer of potatoes and repeat until potatoes are all used up.
4. Place in hot pre-heated oven and bake until lightly browned, 15-20 mins. Oven temperature 200. C.
Excellent served with roast beef.
This is an oldie, but always good!
Drain your boiled potatoes in a colander for five minutes.
Place a layer of potato slices into buttered oven-proof dish. Sprinkle with salt freshly ground pepper
nutmeg, butter,pour over cream and add grated cheese. Repeat until your potatoes are used up. The final
topping should be covered with plenty of cheese.
Place in center of pre-heated oven and leave until nicely browned on top, 15-20 minutes. Serve straight away.
Delicious!
Pepper Steak ©
A family favorite!
Easy
4 Persons
Ingredients
1 kilo ‘Fillet Steak’ cut into 2 cm slices
2 tbs green dried pepper corns
1 tbs butter
1 tbs Dijon Mustard
1 tbs Worcestershire Sauce
A few drops of Tabasco
150-250 ml cream
3 tbs Brandy
Salt and freshly ground pepper
METHOD
1. Place meat slices on plate and press in green peppercorns, turn over and do the same on the other side.
2. In a bowl mix together mustard, worcestershire sauce and cream, salt and pepper.
3. Melt butter in large frying pan add filets and cook 3 mins on each side, add brandy, cook for two mins and pour in sauce. Heat through, do spot check, by cutting into one of the steaks, to see for redness. Don’t over cook, should be pink in the middle. Serve on warmed serving dish.
4. Eat straight away or meat won’t be cooked as you want it, together with French Beans and Pommes De Terre Gratinées!!!!
This is a family favorite and I used to watch it being prepared in a French restaurant in London and made a mental note of exactly what went in. If you chose it, they prepared it in front of you and on treats away from Boarding School I always chose the same. The most exciting part was when they lit the brandy, at 13 years of age, this was thrilling!
Ingredients
Cook steak in butter for three minutes on each side. Add brandy and cook for two minutes, or until it no longer
smells of alcohol.
Add cream, mustard worcestershire sauce, salt and freshly ground black pepper. Heat through and check for
rareness.
If I think there is going to be any delay in eating it, I keep it more rare, so that by the time every one has sat down
to eat it, it is cooked just right. You need to remember with cooking meat, that although you may have turned
the heat off, the heat of the saucepan, goes on cooking the meat!
What's Cooking In Jane's Kitchen 