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Part 2
Fry Rempah
JUNE 2009
Pan-fried pork in a Bramley and mustard sauce
Heat the oil in a large frying pan. Add the pork steaks and
pan fry for 4-5 minutes, turning once until golden brown
on both sides - then remove.

To make the sauce, add the leeks and apples to the pan
and cook for 3 minutes or until golden. Add the cider,
vegetable stock and mustard and gently bring to the boil.

Return the pork to the pan, cover and simmer for 10
minutes or until tender.

Blend the cornflour to a smooth paste with 2 tbsp of cold
water. Add the cornflour paste with the crème fraîche to
the pan and gently bring to the boil, stirring until
thickened. Simmer for 2 minutes.
Preparation
Pan-roasted chicken with beetroot, cauliflower, horseradish cream
Ingredients
For the chicken
1 tbsp butter
1 tbsp olive oil
salt and black pepper to taste
4 chicken breasts, skin on
For the beetroot
1 tbsp olive oil
4 shallots, finely chopped
1 clove garlic, finely chopped
2 tbsp balsamic vinegar
75ml/3fl oz extra virgin olive oil
10g/½oz fresh chives, roughly chopped
10g/½oz fresh flatleaf parsley, roughly chopped
10g/½oz fresh dill, roughly chopped
8 beetroot, cooked until tender, peeled and cut into
segments
salt and freshly ground black pepper
For the cauliflower
1 large cauliflower, cut into florets
4 tbsp horseradish cream from a jar
1 lemon, juiced
150ml/5fl oz double cream, lightly whipped
salt and freshly ground black pepper

To serve
Place a spoonful each of the beetroot mixture and
cauliflower mixture beside each other onto four plates and
place a chicken breast onto each.
Preheat the oven to 180C/355F/Gas 4.

For the chicken, heat a large ovenproof frying pan and
add the butter and olive oil.

Season the chicken all over with salt and freshly ground
black pepper and, once the butter is foaming, place into
the pan, skin-side down. Fry for 3-4 minutes, until golden.

Turn the chicken breasts over and transfer to the oven to
roast for 12-15 minutes, or until completely cooked
through.

Meanwhile, for the beetroot, heat a small pan with the
olive oil. Add the garlic and shallots and gently fry for 2-3
minutes, until tender but not browned.

Add the balsamic vinegar, extra virgin olive oil and herbs
and mix well. Place the beetroot into a serving bowl and
pour the shallot mixture over. Stir to coat and season, to
taste, with salt and freshly ground black pepper.

Meanwhile, for the cauliflower, bring a pan of water to the
boil and add the cauliflower. Boil for 4-5 minutes, until just
tender, then drain and refresh in iced water. Drain the
cauliflower and set aside.

Place the horseradish and lemon juice into a large bowl
and whisk together. Add the whipped cream and season,
to taste, with salt and freshly ground black pepper.

Add the cauliflower to the horseradish mixture and stir well.
Preparation
Ingredients
1 tsp olive oil
5 tbsp double cream
5 tbsp butter, softened
salt and black pepper to taste
½ potato, peeled, chopped and boiled
140g/5oz broccoli, cooked until tender
110g/4oz salmon fillet, skin removed

To Serve
Place the mash in the centre of a plate with the
salmon on top.
Heat a griddle pan until smoking. Brush the salmon
with the oil and season with salt and freshly ground
black pepper. Place the salmon onto the pan and
cook for 2-3 minutes on each side, or until
completely cooked through.

In a separate bowl mash together the potato and
broccoli.

Add the cream and butter, season, to taste, with salt
and freshly ground black pepper and mix well.
Preparation
Crispy fried ravioli with beef steak, mushroom, Italian cheese
Ingredients
a little oil, for frying
small onion, finely chopped
1 clove garlic, finely chopped
1 tsp Worcestershire sauce
2 tbsp parsley, chopped
2 tbsp grated parmesan cheese
sea salt and freshly ground black pepper
12 fresh pasta sheets, fresh pasta dough or wonton
wrappers
1 egg, beaten
2 tbsp chopped flatleaf parsley
1 tbsp thyme leaves
500g/17½oz beef steak, chopped to small dice
200g/7oz open-cup mushrooms, chopped

To Serve
Toss with sea salt, black pepper, thyme and chopped
parsley and serve.
For the filling, heat a frying pan over a medium-to-high
heat.

Add a little oil and brown the beef, mushrooms, onion and
garlic together, stirring regularly, until all pan juices
evaporate and the onion is tender.

Remove from the heat and stir in the Worcestershire
sauce, parsley and cheese. Season well and allow to cool.

Lay out half the sheets of pasta and drop even spoonfuls
of stuffing along the sheets or onto the wonton wrappers.
Brush around the stuffing with beaten egg and lay over
the remaining sheets of wonton to sandwich the filling.

Press down gently around the filling to ensure the pasta
sticks together and push out any air. If using pasta
sheets, cut into squares to make 'ravioli'. You can make
the ravioli as large or as small as you like - I prefer giant
ones!

Heat the oil in a sauté or frying pan and shallow fry the
pasta parcels until golden and crispy.

Remove the crispy ravioli from the pan and drain on
kitchen paper.
Preparation
Rich chocolate pudding with blackcurrant sauce
Ingredients
450g/1lb dark plain chocolate
3 tbsp water
3 tbsp rum
2 egg yolks
200ml/7fl oz double cream
For the sauce:
450g/1lb blackcurrants
100ml/4fl oz water
sugar to taste
Melt the chocolate with water over a pan of simmering
water (or for 1 minute in the microwave).

Remove from heat and stir until smooth and creamy. Add
rum, egg yolks and finally the softly whipped double
cream. Cover with cling film and refrigerate to set.

Make blackcurrant sauce. Put blackcurrants and water
into a pan and cook until soft. Sieve to remove pips.
Return to heat with enough sugar to taste, bubble for 3-5
minutes, until syrupy. Remove and cool.

Serve a spoonful of the chocolate pudding with
blackcurrant sauce and a little double cream.
Preparation
Ingredients
2 tbsp vegetable oil
4x170g/6oz pork loin steaks
2 leeks, sliced
150ml/¼ pint dry cider
150ml/¼ pint vegetable stock
2 tbsp wholegrain mustard
1 tbsp cornflour
110g/4oz half fat crème fraîche
freshly cooked tagliatelle, to serve

Serve immediately with freshly cooked pasta.
Roasted salmon with potato and broccoli mash
JANUARY 2010 EDITION - Updated Weekly