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Kathy's Menu for September 2000

Starter : Prawn and Pepper Gratins

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Main Course : Lemon Sole with Orange Sauce, served with Orange and Watercress Salad and Creamed Spinach

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Pudding : Rhubarb and Hazelnut Crumble

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Prawn and Pepper Gratins
Serves 4

Ingredients

2oz (50g) butter
2 large onions, peeled and finely chopped
2oz (50g) plain flour
1 pint (600ml) milk
2 large red peppers, cored, seeded and sliced
3.5 oz (90g) cooked long grain rice
8oz (225g) peeled prawns 3oz (75g) breadcrumbs
salt and black pepper

Method

  1. Melt the butter in a pan. Add the onions and cook for about 10 minutes until soft. Add the flour and cook for 1 minute. Gradually add the milk stirring continuously and bring to the boil. Add salt and pepper to taste.
  2. Spoon a thin layer of the sauce into 4 individual gratin dishes and top each one with a layer of pepper slices. Cover with a layer of cooked rice and prawns. Spoon over the remaining sauce and sprinkle with breadcrumbs.
  3. Cook in a pre-heated oven at 190C (375F, Gas Mark 5) for 20 minutes until top is golden. Serve hot.

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Lemon Sole with Orange Sauce, served with Orange and Watercress Salad and Creamed Spinach
Serves 4

Ingredients

8 sole fillets
3 oranges
1 lemon
1.5oz (40g) butter
salt and black pepper
6 bay leaves
1 onion peeled and quartered
a few sprigs of fresh thyme
7floz (200ml) dry white wine
For the Creamed Spinach :
2lb 4oz (1kg) fresh spinach (or half this amount of frozen spinach)
1oz (25g) butter
salt and black pepper
a small pinch of nutmeg
1.5floz (40ml) double cream
For the Orange and Watercress Salad :
2 oranges (one is taken from the fish ingredients)
2oz (50g) of watercress
3 tablespoons olive oil
salt and black pepper

Method

  1. Take the zest from 2 of the oranges and the lemon and put in a pan of lightly salted boiling water. Blanch for 3 minutes, then drain and reserve. Pare the rind from the remaining orange and reserve, use the segments for the orange and watercress salad. Squeeze the juice from 2 of the oranges and the lemon. .
  2. Grease an ovenproof dish and add the citrus juices. Season the sole fillets and arrange them in a single layer in the dish. Add the pared orange rind, the bay leaves, onions and thyme. Pour the wine over - the fish should be just immersed in the liquid. Grease a piece of foil to cover the dish and dot the remaining butter over the fish. Then cover the dish with the foil.
  3. Cook in a pre-heated oven at 170C (325F, Gas Mark 4) for 25 minutes.
  4. Whilst the fish is cooking prepare the Creamed Spinach and Orange and Watercress Salad.
  5. Remove the dish from the oven, take off the foil and discard the orange rind, onions and bay leaves. Strain the juices in to a wide shallow saute pan, leaving just a little juice around the fish to keep it moist. Replace the foil and keep the fish warm.
  6. Boil the juices briskly until the liquid has reduced by about a third. Adjust the seasoning to taste.
  7. Serve the fish with a few strips of citrus zest scattered over the top and the sauce poured over the top.
  8. To make the creamed spinach, immerse the spinach in lightly salted water and boil it for about 2 minutes. Drain and refresh under cold water. Drain again and squeeze off the excess moisture. Chop the spinach. Melt the butter in a pan over a low heat and add the chopped spinach and heat through gently. Season with salt, nutmeg and pepper. Gently stir in the cream and transfer to a warmed serving dish. Serve immediately.
  9. To make the Orange and Watercress salad, using a sharp knife peel and segment the oranges over a bowl to catch the juices. Squeeze the remaining membrane to extract any juice. To make the dressing mix 2 tablespoons of the orange juice with the olive oil, salt and pepper. Arrange the orange segments and watercress in a serving dish and pour over the dressing.

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Rhubarb and Hazelnut Crumble
Serves 4

Ingredients

8oz (200g) plain flour
4oz(100g) margarine
2oz (50g) demerara sugar
2oz (50g) chopped hazelnuts
1.5lb (750g) fresh rhubarb
4 tablespoons caster sugar
4 scoops of vanilla ice cream

Method

  1. First make the crumble. Sift the flour into a bowl and rub in the margarine until it resembles breadcrumbs. Stir in the demerara sugar and hazelnuts.
  2. Chop the rhubarb into squares and put a layer into the bottom of a large oven proof dish. Sprinkle with caster sugar. Add the rest of the rhubarb sprinkling caster sugar over each layer as you go.
  3. Sprinkle the crumble mixture over the top of the rhubarb and smooth down lightly with a fork. Cook in a pre-heated oven at 190C (375F, Gas Mark 5) for about 40 minutes until the crumble is crisp and lightly browned.
  4. Serve hot with a scoop of ice cream.

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Cookery Book Recommendation of the Month

bookcover Rick Stein's Seafood Odyssey by Rick Stein
Inspired by his travels, Britain's bestselling seafood cookery author creates over 150 fabulous new fish dishes.

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