food INDEX
lovers Food for
Don’t go out on February 14 – stay in Dijon monkfi sh Image courtesy of Grey Poupon
and tuck in. We have the perfect recipes for a Valentine’s Day feast to remember
Dijon monkfish
Stylish dish of monkfi sh fi llets, spread with Grey Poupon Dijon Mustard, wrapped in Prosciutto and pan fried, served with roasted vine cherry tomatoes and Dauphinoise potatoes, fi nished with white wine butter sauce
Serves 4 Ingredients
300ml/1/2 pt milk 300ml/1/2 pt double cream 2 cloves garlic, peeled and sliced 2 large waxy potatoes, peeled and sliced
Salt and freshly ground black pepper
75g/3oz Gruyere cheese, grated 4 twigs of vine tomatoes 4 slices Prosciutto 4 x 175/6oz fi llets monkfi sh - or similar fi rm white fi sh 4 tsp Grey Poupon Dijon Mustard 2 tbsp oil
150ml/1/4pt dry white wine 50g/2oz unsalted butter 1 tbsp fi nely chopped fresh parsley Watercress for decoration
1 First make the Dauphinoise. Place milk and cream in a pan and add garlic, bring to
bubbling. Add sliced potatoes to the pan and season. Bring back to simmering, until potatoes are nearly tender. Carefully spoon into a gratin dish, sprinkling over cheese in between layers, reserving some for the top. 2 Place in a pre-heated oven Gas 6 200°C 400°F for around 15 minutes, or until top is golden brown and potatoes are tender. Place vine tomato twigs in another roasting pan, brush with olive oil, and season. Cook alongside the Dauphinoise. 3 Lay out Prosciutto slices on worktop. Spread monkfi sh fi llets all over with Grey Poupon Dijon Mustard. Place one on each
slice of ham. Trim ham to fi t the monkfi sh. Roll up to enclose. 4 Heat oil in a pan over medium heat. Place wrapped monkfi sh in pan and cook for around 10 minutes, until ham is crisp and fi sh is just cooked. Remove from pan and keep warm. 5 Add wine to pan and bring to bubbling with juices in the pan. Add butter and stir to melt. Add parsley. 6 Serve a portion of Dauphinoise on a plate with a twig of roasted vine tomatoes. Perch a fi sh fi llet on top, then pour over sauce. Decorate with watercress. Repeat with remaining ingredients.
Strawberry and Irish cream liqueur fool decorate
If you like
strawberries and chocolate (and who doesn’t?) then dive into this fabulous, mouth-watering dessert - er, did we mention the cream? Anyway it’s simple and delicious. Enjoy!
Serves 4-6 Ingredients
300g strawberries, plus 4 halved strawberries to
16
50g icing sugar, plus 1 tsp 300ml double cream 6 tbsp Irish cream liqueur For the topping: 25g plain chocolate 1 tsp clear Irish honey 2 tbsp Irish cream liqueur
1 Put 200g of the strawberries into a food processor with 50g of the icing sugar and blitz into a coarse puree using the pulse button. Quarter the remaining strawberries and mix with the remaining icing sugar. 2 Whip the cream and Irish
cream liqueur together in a large mixing bowl until it forms soft peaks. Gently fold in the strawberry puree. Layer the mixture in 4 stemmed dessert glasses with the quartered strawberries. 3 Break the chocolate into a heatproof bowl and place over a pan of barely simmering water until melted. Remove the bowl from the heat and stir in the honey and Irish cream liqueur. Decorate the top of each fool with the halved strawberries and drizzle the chocolate sauce over the top.
www.indexmagazine.co.uk
Strawberry liqueur Image courtesy of Bord Bia
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