Sunday, May 22, 2011

It's a Royal Wedding!

4.29.11 : 119/365

As I mentioned in my last post, we were doing a little meal planning in order to have a quintessential English meal in honour of the royal wedding, and that's just what we did.

Our menu for the evening was;

Sorrel, Lettuce, and Quail Egg Salad (recipe to follow)-





Bangers & Mash with Red Onion and Wine Gravy(ditto)-


Banofee Pie (again)-


The first two recipes were from the great cookbook that I talked about here.

Sorrel, Lettuce, and Quail Egg Salad (Makes 4 servings)
12 Quail Eggs
2 bunches sorrel leaves, about 4oz total weight.
2 heads butter (Boston) lettuce
3 fresh tarragon sprigs
6 green onions, white parts only, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
Fine sea salt and freshly ground pepper

1.In a small saucepan, combine the quail eggs with cold water to cover. Bring to a boil over high heat and boil for 2 minutes. Immediately plunge the eggs into cold water. Set aside to cool.

2.Strip away the stems of the sorrel leaves by folding the sides of each leaf inward and pulling the stem toward the top of the leaf. This will split the leaf in half. Tear the halves into bit sized pieces and place in a bowl. Remove the outer leaves from each head of butter lettuce until you reach the heart. Reserve the outer leaves for another use. Separate the leaves from each heart, rince, and dry. Add to the bowl with the sorrel leaves and toss to combine. Strip the leaves from the tarragon stems and add to the salad with the sliced green onions.

3.Peel each quail egg under cold running water, being sure to remove every speck of eggshell. Pat the eggs dry with a kitchen towel. Cut the eggs in half and add to the salad.

4.In a small bowl, whisk together the olive oil, vinegar, mustard, and salt and pepper to taste. Drizzle over the salad and toss gently to combine.

5.Arrange the salad on individual plates, dividing the quail eggs evenly. Serve at once.

Bangers & Mash with Red Onion and Wine Gravy (Makes 4 servings)
2 lbs good quality pork sausages
1 tablespoon sunflower oil

For the mash-
2 lbs Yukon gold potatoes, peeled and cut into large chunks
Fine sea salt and freshly ground pepper
1/3 cup whole milk
2 tablespoons unsalted butter

For the gravy-
2 tablespoons unsalited butter
1 tablespoon olive oil
2 red onions, halved and finely sliced
1 1/2 teaspoons all-purpose flour
1 teaspoon red wine vinegar
1 cup red wine
1 cup homemade chicken or beef stock
Fine sea salt and freshly ground pepper

1. Preheat the oven to 400F. Place the sausages in a roasting pan, drizzle with the oil, toss to coat, and spread out in a single layer. bake, turning them after 15 minutes, until evenly coloured, about 30 minutes.

2. Meanwhile, to make the mash, place the potato chunks in a saucepan with water to cover, salt the water, and bring to a boil over medium heat. This will take about 15 minutes. Continue to cook until the potatoes are tender when pierced with the top of a knife, about 15 minutes longer. Drain in a colander, cover with a kitchen towel, and let stand until dry, about 5 minutes. In the same pan, combine the milk and butter, and bring to a boil over medium-high heat. Remove from the heat and set aside. For the fluffiest texture, pass the cooked potatoes through a food mill fitted with the medium disk or through a ricer. Alternatively, place in a bowl and mash with a potato masher. Pour in the hot milk mixture and beat until smooth. Season to taste with salt and pepper.

3. To make the gravy, in a wide, shallow nonreactive saucepan over medium-low heat, melt the butter with olive oil. Add the onions and cook, stirring frequently, until collapsed, about 4 minutes. Reduce the heat to low, cover the onions with roughly crumpled parchment paper, pressing it down on the onions, and cook until the onions are meltingly soft, about 20 minutes. Remove the paper and raise the heat to medium-low. Using a wooden spoon, stir in the flour and cook until lightly coloured, 2-3 minutes. Stir in the vinegar and cook until evaporated. Stir in the red wine and stock, raise the heat to medium, bring to a boil, and simmer until a luscious sauce forms, about 10 minutes. Season to taste with salt and pepper.

4. Divide the sausages and mash among warmed individual plates. Spoon some gravy over the sausages and serve at once. Pass the gravy at the table for guests.


Lastly, for the Banofee pie the recipe is from here and well it seemed to turn out it wasn`t really my favorite. As I understand it, this is supposed to be a great dessert so I may have to keep trying...

1 1/2 cups graham cracker crumbs

1 cup butter
1/2 cup granulated sugar
3 teaspoons ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended. Press mixture into a 9-inch pie plate. Cool in refrigerator.

Use one of the following three methods to prepare the toffee:
Oven Method:
Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.

Stovetop Method:
Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.

Microwave Method:
Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.

Pour toffee into pie crust. Allow to cool.
Slice bananas over toffee.
Whip the cream stiff, then spoon it on top of bananas.
Refrigerate before serving.

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