1 cauliflower with leaves 1 ½ pints chicken stock 1 pint milk 1 slice onion 4 slices carrot 6 peppercorns


sprig of thyme or parsley 5 oz cheddar cheese - grated 1 teaspoon Dijon mustard salt & freshly ground pepper To make roux, melt butter in small


saucepan, add flour and cook 2 minutes stirring occasionally. Remove leaves from cauliflower, wash and chop. Break cauliflower into florets. Add 1-inch of water to saucepan, add leaves then cauliflower, simmer 12 minutes. While cauliflower is cooking in a large saucepan, combine milk, onion, carrots, peppercorns and herbs. Bring to a boil and simmer 4 minutes. Remove from heat and let infuse 10 minutes. Strain out vegetables, bring back to boil and thicken with roux. Add cheese, mustard, cauliflower and its cooking water plus stock. Liquidize soup in batches. Season to taste. Serve with cheddar-walnut crisps. Serves 6.


Cheddar-Walnut Crisps


2 ¾ oz sharp, mature cheddar cheese - grated


2 ¾ oz Parmesan cheese - grated 2 oz walnuts - chopped 1 tablespoon thyme leaves Preheat oven to 350°. Mix cheese


with walnuts and thyme. On 2 baking sheets lined with baking paper, drop spoonfuls of mixture and flatten each with the back of a spoon. Bake 5 minutes or until bubbling and golden around the edge. Allow to cool a few minutes then transfer to a wire rack. Makes 50.


Chili Shrimp


1 1b fresh shrimps - cooked and peeled ½ fresh red chili - seeds removed and finely chopped


½ stem lemon grass - finely chopped 2 tablespoons fresh cilantro - chopped 2 tablespoons fish sauce 2 tablespoons lemon juice 2 teaspoons soft brown sugar 2½ tablespoons dry white wine Combine all ingredients, cover and


leave to marinate in the refrigerator for 2 hours. Garnish with sprigs of coriander and serve with tossed salad and crusty bread. Serves 6.


Swedish Crisp Bread


2 teaspoons caraway seeds 1 ¾ oz fresh yeast 17 fl oz tepid milk 1 lb 5 oz plain rye flour 1 lb 5 oz white flour 2 teaspoons salt


8 oz coarse rye flour - for dusting Crumble yeast and add milk. Grind


caraway seeds finely in a pestle and mortar. Combine ground seeds with flours and salt, sieve into liquid and mix. Shape dough into a thick rope and divide into 20 pieces. Knead pieces into balls, cover and let rise 20 minutes. Sprinkle coarse rye onto a board and roll each ball into an 8-inch circle with a spiky rolling pin. Alternatively, roll out and prick the surface with a fork. Bake in a preheated oven at 350° for 8 minutes. Serve with favorite stinky cheeses.


Spiced Chicken and Red Peppers 1 tablespoon coriander seeds 1 tablespoon cumin seeds ½ teaspoon ground turmeric good pinch cayenne pepper 2 teaspoons salt 1 teaspoon sugar 1 onion - diced


1-inch piece ginger - peeled and sliced 3 garlic cloves - crushed ¼ cup blanched almonds 3 red peppers - diced 4 tablespoons sunflower oil 2 lb chicken breast - cut into strips ¼ pint water


2 tablespoons lemon juice Toast coriander and cumin seeds in a


dry pan. Grind, using a pestle and mortar. In a food blender combine ground seeds, turmeric, cayenne, salt, onions, ginger, garlic, almonds and peppers. Whizz to a smooth paste. In sauté pan heat oil, add spice paste and cook 10 minutes. Stir in chicken, water and lemon juice. Cover and cook on low 25 minutes. Serve with orzo or rice. Serves 6.


To discover more of what Ballymaloe


offers visit www.CookingIsFun.ie and www.ballymaloe.ie


This month Amanda co-presents


Mahina’s Offshore Cruising Seminar in Seattle, April 2, then again April 16, at Strictly Sail Pacific Oakland along with free presentations at the show. Details on www.mahina.com


Rush Sails Your Northwest Neil Pryde Sails Agent Scott Rush


206-719-8436 rushsails@aol.com


Local Service Global Reputation


48° NORTH, APRIL 2011 PAGE 49


multihulls classic sails offshore spec


load path one design


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