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