"madhatter's Recipes Of The Day"

[madhatter1]

Stuffed Baby Peppers with Two Cheeses

Ingredients:
100g manchego*, grated
100g soft goat's cheese
2 tbsp parsley
1 jar of piquillo peppers, drained
1 tbsp light olive oil
Salt and freshly ground black pepper


Method:
1. Mix the cheeses and parsley together, season generously and then place in a piping bag with a plain nozzle.

2. Pipe a little of the mixture into each pepper and then secure with a cocktail stick.

3. Just before serving heat the oil in a heavy-based frying pan over a medium heat. Add the peppers and cook for one minute each side.

4. Serve immediately.


*


Manchego (aged) = queso Manchego viejo

Notes: Aged Manchego cheese is yellow and a terrific grating cheese.

Don't confuse it with unaged Manchego cheese, which is almost white, semi-firm, and typically used as a melting cheese.

Substitutes: pecorino Romano OR other firm cheese OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

[madhatter1]

Roasted Loin of Scottish Venison on Creamed Cabbage with Bitter Chocolate & Raspberry Vinegar Sauce


Ingredients:
4x 125g pieces of venison (trimmed)
1 small savoy cabbage
1 small celeriac
1 large carrot
50g unsalted butter
Olive oil
250ml double cream


For the sauce:
500g small chopped venison bones
1 large onion (thickly sliced)
3 cloves garlic
1lt chicken stock
1lt veal stock
350ml red wine
100ml Madeira or brandy
Sprig of thyme
1 fresh bayleaf
Pinch of rock salt
50g extra bitter chocolate (chopped)
100ml raspberry vinegar

Method:
For the sauce:
1. Roast the bones with a little oil in a 200C oven for about 15-20 mins or until brown. Remove from tin and drain in a colander.

2. Heat oil in a large heavy pan, fry onions, garlic until golden, add the herbs and a pinch of rock salt.

3. Deglaze the pan with Madeira, reduce until almost gone add red wine and reduce by 2/3. Add bones and chicken and veg\l stock, boil and skin. Simmer for 25 mins pass through sieve. Leave to cool and settle

For the creamed cabbage:
1. Peel down leaves and discard the darkest, remove vein ,cut leaf in half and slice in 2mm strips. Finely dice carrot and celeriac, blanche separately in boiling water for 2 min and refresh in ice cold water. Melt 50g of butter in a pan, when it starts to foam add cabbage and season, stir till cabbage has softened. Add cream and simmer, when cream has thickened add the root veg.

For the venison:
1. Preheat oven to 130C place roasting tray on bottom shelf heat 100ml veg oil in non stick pan, brown venison. Place meat on the tray. Move meat ¼ every 5 mins meat should take about 25 – 30 mins to cook, because it is cooked at such a low temp it will not need much resting.

2. To assemble, place a small mound of cabbage in middle of plate, cut the venison into 3 3mm slices, season with salt and arrange on top of cabbage. In the pan reduce the sauce to a rich consistency, whisk in the chocolate and add raspberry vinegar a dash at a time until you are happy with the flavour. Drizzle the sauce around the plate and serve.

[madhatter1]

Hot Chilli Prawns on Yellow Shi Noodles



Ingredients:
2 tbsp of olive oil
6 large cloves of garlic crushed and chopped
3 medium red chillies deseeded and chopped
1 tbsp of grated ginger
300g of fresh tiger prawns shelled and de-veined (tail on or off optional)
100ml of boiling water
1 tbsp of lime juice
2 spring onions chopped lengthways
4 tbsp of freshly rough chopped coriander lengthways


For the sauce
200ml boiling water
5 tbsp of ketchup
2 tbsp of soy sauce
1 tbsp of brown sugar
2 tsp of corn flour


For the noodles
150g dried yellow shi noodles
Half a litre of water


Method:
1. Mix all the ingredients for the sauce into a bowl and mix well.

2. Heat a wok and add 2 tablespoons of olive oil.

3. Throw in the chopped garlic, ginger and chillies into the wok and stir-fry for a few seconds.

4. Then add the tiger prawns and stir-fry until the prawns start to go pink.

5. Stir in the sauce ingredients and cook for less than a minute, then add a further 100ml of hot water.

6. Add the spring onion and coriander and some fresh lime juice.

7. Serve immediately over a bowl of yellow shi noodles.

[madhatter1]

bump till mornin

[paintinglemonjane]

Does any body read these recipes??.

I do!! Mmmm.

[rslbturner]

Your're daily receipes make me so hungry , would you by any chance (if you don't mind me asking) have a recipe for won ton soup?? I love it but only eat it every time I travel to Spain, thanks, nice day, ciao

Ros

[madhatter1]

Your're daily receipes make me so hungry , would you by any chance (if you don't mind me asking) have a recipe for won ton soup?? I love it but only eat it every time I travel to Spain, thanks, nice day, ciao

Ros

NO1

INGREDIENTS:

* 18 - 24 won ton wrappers
* Filling:
* 1/2 pound boneless lean pork, chopped finely
* 1 tablespoon soy sauce
* 1 tablespoon oyster sauce
* a few drops sesame oil
* 1 teaspoon sherry
* 1/2 teaspoon sugar
* 1 green onion, finely minced
* 1 teaspoon cornstarch
* 2 dashes of white pepper
* Other:
* Water for boiling won tons
* 4 1/2 - 5 cups chicken stock
* green onion, thinly sliced, as desired
* a few drops sesame oil (optional)

PREPARATION:
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.


NO2


Prep. Time: 1:30
Serves: 10 - 12

1/2 lb. ground pork
4 oz. can tiny shrimp - drained, chopped
2 green onions - root ends trimmed, dark green ends trimmed, minced
1 egg white - lightly beaten
1/2 cup minced canned water chestnuts
1 1/2 Tbls. peeled and grated fresh ginger root
2 Tbls. soy sauce - divided
1 1/2 tsp. sesame oil
1 1/2 tsp. salt - divided
1/4 tsp. white pepper
1 1/2 Tbls. corn starch
12 oz. package won-ton wrappers
1 egg - beaten
3 qt. water - for boiling
1 qt. chicken broth
1 1/2 cups sliced napa cabbage
1/4 cup julienne canned water chestnuts
1 cup sliced fresh mushrooms
1 cup snap pea pods - ends trimmed


-Fold together pork, shrimp, onion, egg white, minced water chestnuts, ginger, 1 Tbls. soy sauce, sesame oil, 1/2 tsp. salt, and pepper; add the corn starch to the mixture and stir to blend.
-Place a scant teaspoonful of the prepared filling in the center of each wonton skin; fold one corner of the wrapper over the filling toward the opposite corner. Roll the wonton up diagonally towards the corner you just folded in. Brush edges of wrapper with egg. Fold the two remaining corners into the middle. Place the finished dumplings on a tray that has been lightly dusted with corn starch; set aside.
-Heat 3 qt. of water to boiling in a large pot. Add the won-tons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Set aside won-tons.
-Heat remaining ingredients to boiling in the large pot, add the cooked won-tons, and serve.

[madhatter1]

Amazing Impromptu Sweet n Sour Stir Fry

Yield: 2 servings

1/4 c Chopped scallions
2 Cloves garlic, minced
Canola oil (sesame-oil would work well,-too)
1 c Snow pea pods, de-stringed
1 sm Yellow zucchini squash,-sliced
1 1/2 c Broccoli (florets and-stems, cut into small-pieces)
12 oz Straw mushrooms
1/2 c Bean sprouts
1/2 c Water chestnuts
1/2 c Bamboo shoots
1/4 c Chopped red bell pepper
1 sm Can pineapple chunks-(unsweetened, be sure-to save the juice)
1 sm Can mandarin orange slices
1 Ripe mango, peeled, seeded,-and sliced

---------------------------SAUCE--------------------------------
1 1/2 c Tamari
Pineapple juice (leftover-from the can)
3 tb Cornstarch (or enough-to make desired thickness)
2 tb Water
2 ts Grated fresh ginger


First to go in the wok was the oil, scallions, and garlic. Use enough oil so that it'll coat all the veggies but not make them slimy (I'd say about 1/2 - 2/3 c.). Heat these ingredients until the garlic starts to turn brown.

Then add the pea pods, squash, and broccoli. Cook about 3-5 min.
Then add the bean sprouts, water chestnuts, bamboo, and peppers.
Cook for a few more minutes, until veggies are slightly tender but still sort of crisp.

Then add the pineapple, oranges, and mango. Cook about a minute, then add the sauce. When the sauce starts bubbling, the stir-fry is done.

Serve over rice. Yum!

[madhatter1]

Ziti bake with sausage

Flavorful ziti bake with sausage and three cheeses, including Mozzarella, Provolone, and Parmesan. You can substitute the bulk sausage with ground beef or Italian sausage, and use all Mozzarella slices instead of Mozzarella and Provolone.
INGREDIENTS:
2 cups uncooked ziti
1 pound ground bulk sausage, mild or hot
1 clove garlic, minced
1/4 teaspoon dried leaf basil, or to taste
1/4 teaspoon dried leaf oregano, or to taste
salt and pepper
4 cups tomato sauce
1/2 cup sour cream
8 ounces sliced Mozzarella cheese
8 ounces sliced Provolone cheese
1/4 to 1/2 cup grated Parmesan cheese
PREPARATION:
Boil pasta in salted water according to package directions. Drain.
In a skillet over medium heat, brown the sausage, breaking up with a spatula or spoon; add minced garlic and cook 2 minutes longer.
Drain.
Put cooked drained ziti in a lightly buttered 2 1/2-quart casserole. Top with half of the tomato sauce, the sliced Provolone cheese, the sour cream, and browned sausage. Sprinkle herbs and seasonings over the sausage layer. Top with the Mozzarella cheese and remaining tomato sauce. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 35 minutes, until hot and bubbly.

[madhatter1]

Sichuan Style Wok fried Aubergine and Tofu in Chilli Bean Sauce


Serves 4

Ingredients:
2 tbsp of groundnut oil
1 clove crushed and finely chopped garlic
1 tsp of grated ginger
1 aubergine sliced and then halved and then quartered
500ml vegetable stock
3 tbsp of chilli bean sauce (dou ban jiang) can be bought
2 tbsp of light soy sauce
400g fresh tofu in water drained and sliced into cubes
2 small spring onions chopped lengthways


Method:
1. Heat a wok and pour in the oil.

2. Stir fry the garlic, ginger for less than 1 minute.

3. Throw in the sliced aubergine and stir fry for 2-3 minutes

4. Throw some 500ml of vegetable stock to fire up the wok.

5. Add 3 tablespoons of chilli bean sauce and stir well.

6. Then add the sliced fresh tofu and stir cautiously for another 1-2 minutes until cooked.

7. Garnish with spring onions and serve immediately with steamed rice.