Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, shape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.
Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, s
hape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.
Creamy Curried Chicken Pie
To make the filling, heat the oil in a pan and sauté the sliced leeks, garlic and carrots together for 4 minutes. Add in the chicken breast, curry, thyme and season well with salt and pepper and continue to cook for 3-4 minutes to brown the chicken. Add in the gammon, mango chutney, curry sauce and cooking cream and continue to cook for 2 minutes. Remove off the heat, stir in the peas and transfer the mixture into a large buttered ovenproof dish. Roll out the puff pastry, cut into various sized strips and cover the pie in a lattice design, weaving the strips together. Brush with beaten egg, sprinkle over the cumin seeds and sesame seeds and bake in the oven at 200°C for 30 minutes or until the pastry is cooked and golden.
Chop the rabbit meat into 2 cm cubes. Heat a pan and brown the chicken in hot olive oil. Remove from the pan and add in the carrot, onions, celery and garlic to the same pan and cook till slightly browned. Stir in the herbs and spices and mix in the tomato paste, cooking for a further minute. Return the rabbit meat to the pan, pour in the wine and allow evaporation. Stir in the stock, 1 glass water, tomatoes and potatoes and simmer for 15 minutes. When ready, remove off the heat and stir in drained marrow fat peas. Meanwhile, line a 20cm pie dish with puff pastry, pour in the rabbit filling and cover again with puff pastry. Brush the top with beaten egg and bake in the oven at 175°C for 35 minutes or until golden brown.
Beef wraps with Colored Peppers
Peel the onions and slice. Warm the oil in a large skillet and lightly cook the onion. Add the minced beef and cook while stirring continuously. Cook thoughouly until well cooked. Add the Kunserva and the red kidney beans, paprika and some salt and pepper. Mix and cook for some more time. Slice the colored peppers and add to the pan. Cook for forthe 5 minutes on low flame. Warm the tortilla wraps in a microwave or on a non stick pan for a couple of seconds. Top each wrap with the mixtre and roll. Serve immediately with some salad and chips.
Caponata Pizza Bites
Hollow out the white soft bread, taking care not to break the rolls. Place the filling in a small mixing bowl and crumble with your fingertips. Stir in the caponata, tuna and tomato. Mix well and use this filling to stuff the bread rolls. Place on a baking tray. Cut slices of the cheese or mozzarella and put on top of each bridge roll. Decorate with olive and capers and bake in a moderate oven for a few minutes until the cheese melts, resembling a pizza.
Apple Almond Yogurt Cake
Preheat the oven to 180C. Finely slice the apples, skin on and squeeze a few drops of lemon juice. Preparing a loaf tin with baking spray. Sift the self-raising flour twice into the bowl of an electric mixer. Add all the other ingredients except for the apples and mix on medium speed for one minute. Clean the batter from the sides of the bowl and mix again for another two minutes. Use a large metal spoon to bring the mixture together and if necessary, add a few drops of water to achieve a dropping consistency. Pour half the batter into the loaf tin and arrange a thin layer of sliced apples on top. Pour the rest of the batter and overlap the thin apple slices on the top. Bake for 45 minutes. Allow to cool before slicing.
Chicken and Vegetable Risotto
In a large, deep frying pan heat up the oil and gently fry the onions and garlic while stirring constantly. Lower the heat and add the peppers and mushroom and fry for a few minutes. Add the chicken pieces and continue cooking the mixture together untill the chicken is cooked all over.
Add the rice and mix well with the ingredients, on low heat, stir well and continue cooking for around 6 minutes until the rice is coated all over and turns transluscent. Add the Pinto’s Pride Chicken Spoon Stock a little bit at a time. Stir constantly. When the stock is absorbed add more stock, always a little at a time. Keep on adding stock until the rice is done. You might not need to use all the stock or you might need more liquid for the rice to be ready – if you need to add more liquid add some hot water, not cold water, as this will otherwise effect the rice. Towards the end of the cooking, add the Mayor Peas.
When the rice is cooked and the mixture is well amalgamated, season with salt and pepper and serve immediately.