3.5lbs (1.5kg) mussels
2 cloves garlic, crushed
1 large onion, diced
2oz (50g) butter
9 floz (250ml) dry white wine
salt and freshly ground black pepper
- Clean the mussels carefully in several changes of cold water.
- Put the cleaned mussels into a large pan with all the other ingredients except the chopped parsley.
Bring to the boil and cook for about 5 minutes until all the mussels have opened.
- Discard any mussels that did not open and serve immediately in bowls.
Sprinkle each bowl with parsley.
2lb (900g) fillet of beef
1 large packet of puff (or flaky) pastry
8oz mushrooms, chopped
1 onion, diced
1oz (25g) butter
1 egg, beaten
- Roast the meat in a pre-heated oven at 220C (425F, gas mark 7) for about 10 minutes until it starts to brown.
Remove from the oven and allow to cool.
- Fry the mushrooms and onion in the butter until they are soft. Leave to cool.
- Roll out the pastry until it is big enough to cover the meat completely. Place the meat in the centre and pour the mushroom and onion mixture over it.
Fold the pastry over and dampen the edges to seal.
Decorate with the remaining pastry and glaze with the egg.
Cook at 220C (425F, gas mark 7) for 30 minutes.
- Garnish with watercress and serve with creamy mashed potato and a green salad.
2lb (900g) bramley apples
3oz (75g) raisins
1oz (25g) granulated sugar
l teaspoon cinnamon
6 scoops of vanilla ice cream
For the Crumble :
8oz (225g) plain flour, sieved
4oz (100g) margarine, diced
2oz (50g) granulated sugar
- Pre-heat the oven to 180C (350F gas mark 4). Peel and slices the apples and layer in a casserole diah, sprinkling some raisins, sugar and cinnamon on each layer.
- To make the crumble, cream the margarine into the flour until it resembles breadcrumbs. Stir in the sugar.
- Pour the crumble mixture over the apples and press down and even out the crumble gently with the back of a fork
- Cook for about 30 minutes until golden brown.
- Serve in individual dishes with a scoop of vanilla ice cream.
Cookery Book Recommendation of the Month
Delia's How to Cook Book 3 by Delia Smith
The third part of Delia Smith's journey through the fundamentals of cooking, revisiting traditional areas as well as exploring more contemporary concerns for the modern cook. The book features 130 recipes, it also includes the techniques of preserving, and describes essential kitchen equipment
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