Odds & sods- recipe ideas?

tootles_2

Chicken Fricassee

Dice up the chicken off the bones, chop an onion and fry off gently in a little butter and oil, add some garlic.

Add the chicken and turn until sealed then add a slug of white wine and chicken stock, salt and pepper and if you have it some diced mushroom and herbes de provance or tarragon and the bones from the chicken simmer gently until the chicken is cooked through...... remove the bones.

Add enough cornflour to thicken slightly and a good slug of either cream or yoghurt, the cornflour will prevent the cream/yogurt from splitting, cook gently for a few minutes then serve with either spuds and veg or rice.

competitionscafe

you can also defrost the raspberries, then blender them with some caster sugar to make a raspberry coulis (posh word for sauce!) keep it in the fridge - serve with vanilla ice-cream, or use in a milkshake. Of course you may have to go out and buy the vanilla ice-cream but at least the raspberries give you a good excuse!

That frozen mousse thing sounds yummy too, will have to try that! (I guess you could add fresh fruit to it and make a smoothie drink - orange juice with raspberries sounds weird but is very nice!

Savvy_Sue

I have a recipe for salmon and raspberry pasta if you REALLY want it!

I think that's what it is, I've never cooked it!

I wonder if it would taste much different with tuna?

What I would do with the raspberries is a bit like Lucy's, but without whizzing them in the liquidiser, just mix them with creme fraiche or natural yog or whatever's on offer that's not quite cream, and add a couple of bashed up cruncy bars. Or even lumps of honeycomb - you used to be able to buy them from the sweetstall in the market, IIRC. Just leave it in the fridge to mingle for an hour or so, drool.

Edit: found the recipe. From The Really Useful Pasta Cookbook, by Paulo Episcopo, Merehurst Ltd, 1995.

Raspberry & Salmon Pasta

An unusual dish of cooked pasta topped with salmon and dill and served with a fresh raspberry mayonnaise.

Serves 6. Classified as Easy!

500g (1 lb) pepper or plain fettucine
1 tbsp vegetable oil
500 g (1 lb) salmon fillet, bones and skin removed
2 tbsp lemon juice
2 tbsp chopped fresh dill

Raspberry mayonnaise
200g (7 oz) raspberries
250g (8 oz) mayonnaise
2 tsp whole grain mustard
1 tablespoon lemon juice

1. Place raspberries in food processor or blender and process until smooth. Push through seive and discard seeds. Add mayo, mustard and lemon juice to puree, mix and set aside.

2. Cook pasta following packet directions. Drain, set aside and keep warm.

3. Heat oil in fying pan over medium heat. Brush salmon with lemon juice and sprinkle with dill. Place salmon in pan and cook for 2-3 minutes each sdie or until flesh flakes when tested with a fork. Remove salmon from pan and cut into thick slices.

4. Serve pasta, top with salmon and drizzle with raspberry mayonnaise. Serve immediately.

bigmuffins

Could try these:

Raspberry & White Chocolate Muffins

Ingredients:
10 oz (280 g) plain flour*
3 tsp/15ml baking powder
* If using self raising flour decrease baking powder to 1 teaspoon/ 5 ml
½ tsp/2.5ml salt
3 - 4 oz (85 - 125g) white granulated sugar depending on sweetness of berries
1 egg
8 fl oz (240ml) milk
3 fl oz (90ml) corn oil Or 3 oz (85g) melted butter
4 - 5oz (125 - 140 g) raspberries. Can use fresh or frozen – do not thaw if frozen. Chop larger sized berries coarsely.
100g chopped chunks of white chocolate


Method
1. Prepare muffin tins with liners or grease well. Preheat oven to 375 - 400°F/ 190 - 200°C/ Gas Mark 5-6 if baking on middle rack, Gas Mark 4-5 if baking nearer top of oven.
2. In large bowl sift together (or stir well with fork) flour, baking powder, salt, and sugar.
3. In another bowl, beat egg with a fork, stir in milk, followed by oil or melted butter.
4. Pour all of liquid ingredients into dry mixture. Stir just until combined, scraping sides and bottom of the bowl as you stir. This should take only about 30 seconds. Batter will be lumpy but no dry flour should be visible. Take care not to over-stir as this will result in tough muffins! Fold in berries and chopped chocolate at the end using only 2-3 strokes to avoid crushing the fruit.

5. Fill muffin cups approx ¾ full. Bake for 20 – 25 minutes until tops are lightly browned and spring back when gently pressed. Allow to cool for several minutes to make removal easier. Best served warm. Serve plain for a healthy snack or warm with cream for a yummy dessert. Store in airtight container. Eat within 2 days. Can be frozen – cool to room temp. & freeze in airtight bags/containers.


Note: If using Fan oven – decrease temp. to approx 170°C. Baking time may also need to be shortened.


Variations:
1. Choc Chip Muffins
- Add 3 oz (85g) choc chips to dry ingredients. Or chopped chocolate chunks
2. Apricot & White chocolate
- Add chopped semi dried apricot instead of raspberries
3. Summer Berries
- add any frozen or fresh berry combination you like!

Enjoy!