Cockles in White Wine

A Simple but Very Tasty Starter, you can of course use clams. I have no idea where this recipe came from but I have been using it since about 1978. I do have a vague recollection of having something similar at Alfredo’s Restaurant; in Morecambe so I think the kudos should go to them.

Serves/Makes:          4 servings

Prep-Time:                 5 minutes

Cook-Time:                15 minutes

The Glens Tags: Fish and Shellfish, Clams, Cockles Recipes, Alfredo’s Morecambe, Lancashire

You Will Need;

3 Fluid Ounces Olive Oil

3 Cloves Garlic, Peeled

3 Pounds Cockles, Washed in tap water then soaked in sea or salted water

3 Fluid Ounces Dry White Wine

Salt and Pepper to Taste

1 Bunch Parsley, Chopped

1 Lemon, Cut into wedges

Method:

Heat the oil and garlic in a pan.

Take the cockles out of the salt water and wash. Add them to the pan and let them open.

Add the white wine and cover the pan until the cockles are quite open.

Season with salt and pepper

Serve the cockles covered with the parsley and with lemon wedges. 

Avocado Mousse with Shrimp/Prawns

This promptly became a firm favourite with guests at Norwood West even though Lord Hanson wasn’t fond of it he would sometimes have the mousse if it was served with lobster instead of shrimp/prawns.

Serves / Makes: 8

Prep-Time: 12 minutes

Cook-Time: 20 minutes plus chilling time

You Will Need;

• 2 avocados, ripe
• 5 fluid ounces hot stock
• 1/2 ounce gelatine powder
• 1/2 lemon, juice only
• 1 clove garlic, finely chopped
• 5 fluid ounces Greek yoghurt
• 5 fluid ounces mayonnaise
• 1 lb large shrimp, in shell
• Walnut salad dressing
• Salt and freshly ground black pepper

Method:

Peel the shrimp and place the shells into 10 fluid ounces of water and boil for 20 minutes, strain then reduce the liquid to 5 fluid ounces this is the Hot Stock.

Lightly oil 8 small ramekins.

Put 3 tablespoons of the stock and the gelatine into a bowl and stand it in a pan of simmering water, stir until the gelatine has dissolved, then pour it into the bowl of a food processor or blender with the rest of the stock.

Peel and stone the avocados and roughly chop the flesh, add to stock in the processor along with the lemon juice and garlic, blend until smooth.

Put the mixture into a bowl and stir in the yoghurt and mayonnaise, mix thoroughly and season to taste. Spoon the mixture into the oiled ramekins, cover with cling film and chill until set.

When you are ready to serve, slide a palette knife around the edge of each ramekin and ease the mousse away from the sides. Turn the mousses out onto serving plates and top each one with some of the shelled shrimp and drizzle some of the walnut dressing over each mousse.

Serve with crusty bread and a few salad leaves.

LiveJournal Tags: Appetizers,Canapés,Starters,Shellfish

All Purpose Marinade

Every cook needs an all-purpose marinade requiring nothing, now’t in sweat and thought, and I think I got it right with this one. Ideal for Beef, lamb, veal, pork, chicken, duck, and game

Serves: About 12
Time: 10 minutes if you’re good

You Will Need:

2 Cups Red Wine, Or Dry White Wine
¼ Cup Tarragon Vinegar
½ Cup Olive Oil
2 Small Onions, thinly Sliced
1 Medium Carrot, thinly sliced
2 Whole Cloves
2 Stalks Celery, Quartered
2 Cloves Garlic, Quartered
1 Sprig Fresh Thyme
4 Sprigs Fresh Parsley
½ Bay Leaf
10 Whole Peppercorns, any colour you want

Combine the ingredients and stir well to mix.
Use at once, or refrigerate in a covered container.

Anchovy Butter, Traditional Recipe

This is a traditional recipe with fresh anchovies making a milder flavoured butter, perfect with pan fried lamb chops/steaks.

Serves: 6
Yields: 1 cup
Time: 10 minutes

12 Fresh Anchovies
¾ Pound Butter
1 Pinch Cayenne pepper
¼ teaspoon grated nutmeg
¼ teaspoon ground mace

Scrape the skin from the anchovies, take the flesh from the bones, pound it smooth in a mortar; rub through a fine sieve, put the anchovies into the mortar with the butter, cayenne, grated nutmeg and mace, beat together until thoroughly blended.
If you are going to serve it cold, mould the butter in small shapes, and turn it out.
To keep for later, press the butter into jars, and keep cool.

Anchovy Butter, Using a Food Processor

A Nice Quick, Easy Way to Prepare This Tasty Butter

Serves: 4
Yields: ¾ cup
Time: 6 minutes

100 Grams Anchovy Fillets in Oil, drained and patted dry
200 Grams Unsalted Butter, Softened
1 Handful Fresh Parsley, Finely Chopped
1 Handful Fresh Tarragon, Finely Chopped
1/4 Teaspoon Freshly Ground Black Pepper

Place the anchovy fillets and soft butter in a food processor.
Blend until smooth, scraping down the sides of the container with a spatula once or twice.
Season to taste with black pepper and stir in the herbs.
Spoon the butter in a long sausage shape on a large piece of cling film, then roll in the film until smooth. Wrap tightly and chill.