Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

1 tablespoon grated parmesan cheese, 2 oz white breadcrumbs, 6oz grated gruyere cheese, 4 medium eggs, 1/4 pint single cream, 2 or 3 pinches cayene pepper, 2 tablespoons warm water,

FILLING

any combination of fresh or sauted vegetales, e.g. perhaps a combination of sauted mushrooms,thinly sliced red peppers and courgettes, or alternatively a combination of sliced fresh salad, e.g. lettuce,radish,cucumber,rocket,cress.

Heat the oven to No.6 gas or 400 degress f, or 200 degrees centigrade.

350 grms frozen peas, 50 grms olives (pimento stuffed) sliced, 50 grm candided peel, 1 clove garlic, finely chopped, 3 cm piece peeled finely chopped root ginger, 2 tablespoons lemon juice, 7 tablespoons sunflour oil, 1 heaped teaspoon paprika, 1 bunch finely chopped mint or parsley.

No photo for this one because it's not a beautiful dish - so I try to put it in a decorated dish.  But it's easy to make and delicious.

2 aubergines
1 large onion
2 tbspn tahini
1 clove garlic
salt to taste

Roast the aubergines in a hot oven on a baking tray for about 40 mins, then let them cool. Always best to prick the aubergines first. You can also burn the skins before baking if you have a gas hob to give a smokey flavour.

Chop the onion and saute in about 3tbspn olive oil but let it caremelise and brown quite a bit.

INGREDIENTS - for 6 servings: salmon portions, 1 1/2 teaspoons Thai Curry paste, rind and juice of 2 limes.

SAUCE:   -  2 tablespoons chilli dipping sauce, 1 tablespoon soy sauce, 2 tablespoons water.

METHOD:slice the salmon portions almost through so that they become "butterfly wings" .

Blend the Thai Curry Paste, lime Juice and Rind together in a food processor and then put this mixture as a stuffing in the salmon.  Fold the salmon together and cook in a hot oven 180 degrees for 10 minutes.

This is a very simple, quick sauce to prepare and on top of grilled, fried or baked white fish, or salmon, makes the dish look elegant and also makes for a great complementary flavour. 

1 tablespoon blanched baby spinach, l tablespoon watercress, 1 tablespoon creme fraishe (you can use yogourt if you're callorie counting), a good squeeze of lemon juice.

Simply chop the spinach and watercress coarsely and mix into the creme fraishe, then add lemon juice, season to taste.