Gabriel Gate recipes: July 2008

Spicy Chicken Wings

Spicy Chicken Wings make a good value treat, and are popular with everyone.

In a bowl, mix 1 tbsp olive oil with 1/2 tsp chilli paste, 1 chopped clove of garlic, 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp fennel seeds, 1 tsp curry powder,
1 tsp ground cumin and 1 tsp ground turmeric.

Add 12 chicken wings trimmed of excess fat to the marinade, and mix together.

Place chicken wings on an oven tray lined with baking paper, and bake in a preheated oven at 220°C for 10 minutes. 

After that time, turn the chicken wings over and cook for another 10 minutes or until done.

It serves 2-3 and is delicious.

Pasta with Pumpkin and Pine Nuts

Pasta and pumpkin is a marriage made in heaven. 

Cut 250g pumpkin into 1-1/2 cubes and toss in a bowl with 1 tbsp olive oil.

Season with salt and pepper, then bake in the oven at 200°C for about
20 minutes until soft.

Heat 1 tbsp olive oil in a frypan and fry 1 rasher of bacon, cut into small strips for a few minutes.  Add 2 tbsp pine nuts and stir until just browned. 

Remove bacon and pine nuts from pan.

Cook 200g pasta of your choice. 

Drain the pasta and mix it with the pumpkin, bacon, pine nuts and 3 tbsp finely sliced parsley.

It serves 2 and is nice drizzled with a little extra virgin olive oil and sprinkled with grated parmesan cheese.  Bon appétit!

Quick Pita Bread Pizza

You can transform a pita bread into a pizza in less than 15 minutes.

Place a piece of pita bread on an oven tray. 

Scatter some grated mozzarella cheese on top, then spread some Italian-style tomato sauce over the top.  Add 2 or 3 slices of tomato, a little shredded ham, 2 sliced mushrooms, a bit more grated mozzarella and a drizzle of olive oil. 

Season with cracked pepper and bake in a preheated oven at 220°C for a bit less than 10 minutes.

And voilà!  A quick pizza for 1.  It's nice served with a green salad.

Scotch Eggs

Scotch eggs are a popular snack in Britain.

In a bowl, mix together 150g minced beef, 150g sausage meat, 1 tsp freshly chopped thyme, 2 finely sliced spring onions and 2 tbsp chopped parsley, and season with salt and pepper.

Peel 4 hard-boiled eggs and coat each egg with a little plain flour.

Divide the meat into 4 portions.  Place each portion on a square of plastic film and flatten down to an oval shape about 1/2 cm thick, and three times as big as the egg.

Place an egg in the centre of each portion and wrap the egg in the meat, using the plastic film to help you.

Remove the plastic and coat each portion with flour, some beaten egg and finally breadcrumbs. Allow to chill in the fridge for 20 minutes.

Cook the Scotch eggs in hot oil in a wok for about 6 minutes.  Drain eggs and serve with pickles.

Meat Loaf

Meat loaf is always a popular dish.

In a bowl, mix 600g minced beef with 150g sausage meat, 1/4 cup cold water, 1/2 cup breadcrumbs, 1/2 cup chopped parsley, 6 chopped mushrooms, 1 finely chopped red capsicum, 2 tsp ground cumin, 1 tsp cracked pepper and a little salt. 

Mix together very well by hand, then Transfer it to a greased loaf tin.

Spread a thin layer of tomato sauce on top, and bake in a preheated oven at 180°C for about 45 minutes.

It serves 4-6.

Potato Gnocchi with Bacon, Tomato and Basil

Potato gnocchi is a quick dish to prepare.

Bring a large saucepan of water to the boil and cook 250g potato gnocchi.

They're ready when the gnocchi rises to the top and floats.  Drain the  cooked gnocchi well.

Meanwhile, heat 2 tbsp olive oil in a frypan and fry 2 finely sliced rashers of bacon for 1 minute. 

Add 1 cup Italian-style tomato sauce and bring to a simmer.  Stir in 1 tbsp finely sliced basil, 1 tbsp chopped parsley and 1 clove chopped garlic. 

Add drained gnocchi and season to taste with salt and freshly ground pepper. 

It serves 2.

Creamy Mushroom Soup

A Creamy Mushroom Soup is a great weekend treat.

Heat 2 tbsp olive oil in a large saucepan, and gently fry 1 sliced brown onion for about 5 minutes.

Add 2 finely sliced shiitake mushrooms and 500g sliced button mushrooms and cook for 5 minutes more. 

Then add 2 cups chicken or vegetable stock and 1 potato, cut into small cubes. 

Season with salt and pepper and simmer for about 15 minutes.

Blend the soup to a smooth purée.

Just before serving, stir in 2 tbsp cream or 1 tbsp butter.

It serves 4 with good bread.  Bon appétit!

Baked Tandoori Fish

Fish cooked Tandoori-style is quite exciting.

In a bowl mix well:

1 tbsp finely grated ginger with 1/2 tbsp curry powder, 1/2 tbsp sweet paprika, 1/2 tbsp fennel seeds, 1/4 tsp chilli powder, the juice of 1/2 lemon,
1 tsp corn flour and 2 tbsp natural yoghurt.

Rub this paste all over 4 fish fillets. 

Place fish on a greased oven rack and bake in a hot oven at 250°C for about 10 minutes or until the fish is cooked. 

Turn the fish once during the cooking.

It's very tasty and serves 4.

Chicken Stock

It's very useful to learn to make a flavoursome chicken stock to use in soups, casseroles and risotto. 

You can make it with chicken bones, but it's better to use a whole chicken.

Place a whole chicken in a large pot with 2 sliced carrots, 1 sliced onion,
1 cup diced celery, 1 tsp salt, 5 black pepper corns, 1 clove, 1 bay leaf and a few sprigs of parsley and thyme.

Cover with cold water, bring to the boil then simmer for about 45 minutes.

Remove chicken from the broth.  The chicken meat is delicious in sandwiches, in risotto or just eaten hot or cold.

Strain the liquid through a fine strainer.

Voilà!  You have a flavoursome chicken stock you can freeze until you need it. It makes about 2 litres of stock.

Cream of Spinach Soup

If you want a light dinner, make a delicious soup.  I love cream of spinach soup.

In a saucepan melt 30g butter or margarine.  Stir in 1/2 chopped brown onion and cook for 3 minutes.  Mix in 30g plain flour and cook for another
2 minutes.

Slowly add 2 cups chicken stock, whisking to thicken. 

Add 500g washed spinach leaves and cook until the spinach has wilted.

Blend the soup to a purée and season with a little nutmeg, and salt and pepper to taste.

If you wish, you can add a bit of milk and cream to obtain the right texture.

It serves 3-4 people and is lovely with toasted sourdough bread.

Steak with Pasta and Mustard Sauce

As a Frenchman, I love pasta with steak and a mustard sauce. 

Cook 200g rigatoni in a large pot of salted boiling water, following the packet instructions.

Meanwhile, heat oil in a pan and cook a sirloin steak for about 3 minutes on each side.  Remove steak, cover and rest it on a plate.

Heat 2 tbsp wine in the same pan, then add 2 tbsp cream and 1 tbsp mustard, and bring to a simmer.

Cut sirloin into 5 mm slices, add to the sauce and season with salt and pepper. 

Add the drained pasta, mix well, then add 2 tbsp chopped parsley.

It serves 2.  Bon appétit!

Beef and Beer Casserole with Potato

In winter try a new casserole, like this Beef and Beer Casserole with Potato.

Heat 1 tbsp oil in an oven-proof casserole dish and gently fry 1 finely sliced brown onion for about 5 minutes.  Add 700 g cubed casserole beef and cook on high heat, stirring for a few minutes.

Add 1 tbsp plain flour and stir well.  Add about 400 ml beer, season with 1 tsp curry powder, some salt and pepper and stir well.

Cover with foil and a lid, and cook in a preheated oven at 160°C for about 1 hour and 45 minutes, stirring once or twice during the cooking.

Add 8 small, peeled potatoes, stir briefly and cook until the potatoes are tender.

It's nice on a cold day and serves 4.

Pork Fillets with Green Peppercorns and Spinach

Pork fillet is a very lean cut of meat and is very tender if you don't
overcook it.

Crush 1 tbsp green peppercorns, then season 2 pieces of pork fillet of about 150g each with the crushed peppercorns, and a little salt and pepper.

Heat a little extra virgin olive oil in a non-stick pan and cook pork fillets on medium heat for about 4 minutes each side.

Transfer pork to 2 plates and cover with foil.

Add 2 tbsp white wine to the pan and bring it to the boil.  Add 3 tbsp cream, boil for 1 minute, then stir in 1 tbsp chopped parsley.

Spoon sauce over meat. 

It serves 2 and is great with mashed potato and sautéed spinach.

Pineapple Gratin

I really love Pineapple Gratin.

Peel, quarter and core a ripe pineapple and cut the flesh into 2cm cubes. 

Place in a bowl and mix in 2 tbsp Kirsch or a liqueur of your choice.  Marinate for 2 hours.

Place 2 eggs and 1 tbsp sugar in a bowl, then place the bowl over a saucepan of simmering water.

Add the juice from the pineapple and whisk until foamy and thickish.  Remove from the heat and allow to cool a bit before mixing in 1/2 cup whipped cream.

Heat 1 tsp butter in a large frypan and heat the pineapple cubes for a few minutes.  Place the pineapple pieces in a gratin dish and spoon the creamy mixture on top.

Place under a hot grill until lightly browned.  It serves about 8.

Potato Gratin with Gruyère

For a special occasion I sometimes serve a creamy potato gratin with Gruyère cheese on top.

First peel, wash and slice 1 kg désirée potatoes.  Cut 2 medium onions into thin slices.

Place sliced potato and onion in a greased porcelain or earthenware ovenproof dish in alternate layers, and season well with salt and pepper.

In a bowl, combine 1-1/2 cups milk with 4 tbsp cream, a little salt and pepper and a finely chopped clove of garlic.  Pour this mixture over the potatoes.

Sprinkle the top with 100g grated Gruyère cheese and dot with 20g butter. 

Cook in a preheated oven at 200°C for about 1 hour until the potatoes are soft. 

It's really delicious and serves about 6.

Curried Lamb

Everyone loves curry and this Lamb Curry is delicious.

Heat 2 tbsp oil in a pan.  Add 1/2 chopped brown onion, 2 chopped cloves of garlic, 1 tbsp grated ginger, 1 tsp cumin seeds and a cardamom pod.

Cook on low heat for 5 minutes.

Stir in 2 tbsp mild curry powder and 600g cubed lamb from the leg, and stir on high heat for 3 minutes. 

Add 2 chopped tomatoes, season with salt and pepper, cover with foil and a lid. 

Bake in a preheated oven at 160*C for about 1-1/2 hours.

Just before serving, stir in 1 tsp ground cumin, 2 tbsp coriander leaves and a squeeze of lemon.

It serves 3-4 with rice.

Snow Peas and Sesame Noodles

I love snow peas with noodles and Asian flavours.

Cook 100g egg noodles in a large pot of water and drain when just done.

Meanwhile, heat 2 tbsp vegetable oil in a wok.  Stir in 1 crushed clove of garlic and 150g of topped and tailed snow peas, and cook on high heat for
1 minute.

Add 2 tbsp water down the side of the wok to steam the snow peas.

Season with 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp chilli paste and
1 tbsp sesame seeds.  Toss gently with drained noodles.

It serves 1-2.

Chicken and Mushroom Vol au Vent

Chicken and mushrooms in a white sauce, is delicious in a vol au vent.

First, melt 30g butter in a non-stick saucepan.  Then stir in 30g plain flour and mix well over medium heat.

Slowly add 1 cup milk and whisk with a little salt, pepper, a pinch of cayenne pepper and a pinch of nutmeg.

Heat a little butter in a second pan and cook 100g sliced mushrooms and
250g diced chicken thigh meat until just cooked.

Add white sauce to chicken and stir in 4 tbsp grated parmesan cheese till smooth.  Bring to a simmer for a few minutes to mix well.

Spoon chicken sauce into 4 warmed vol au vent cases. 

It serves 4 for an entrée or light meal.  Bon appétit!

Self-Saucing Chocolate Pudding

Everyone loves a Self-Saucing Chocolate Pudding.

In an electric mixer, cream 60g butter with 1/2 cup caster sugar. 
Add 1 beaten egg and 1/2 cup walnuts, cut into small pieces.

Mix in 1 cup self-raising flour sifted with 2 tbsp Dutch cocoa, and 1/2 cup milk.  Pour this into a pudding dish with a capacity of about 2 litres.

In a bowl mix 3/4 cup brown sugar with 2 tbsp Dutch cocoa then sprinkle this on top of the pudding mixture.

Carefully pour 2 cups boiling water over the pudding, then bake in a preheated oven at 180°C for about 45 minutes.

Magic will happen in the oven! 

Dust with icing sugar.  It serves at least 6. 

Yum!