Culinary Demonstration Summer Barbeques held in Lochgreen House Hotel 2008
ASIAN COLESLAW
INGREDIENTS:
For the Coleslaw:
250g white cabbage, finely shredded
125g carrot, finely grated
60g finely diced red onion
1 apple diced or grated
50g mayonnaise
5g Curry powder
10g Mango Chutney
Juice of 1 lime
4 Tbsp. Fresh coriander, chopped
2 Tbsp. Spring onion, finely sliced
20g Roasted Cashew Nuts
METHOD:
1. In a ceramic bowl, combine the Mayonnaise, curry powder, mango chutney and lime juice.
2. Mix together the cabbage, carrot, red onion and apple.
3. Fold the Mayonnaise mixture through the vegetables until thoroughly mixed.
4. Finely fold through the Coriander, spring onions and the cashew nuts.
Spicy Couscous Salad
Ingredients
450g Couscous
700ml Basic Vegetable / Chicken Stock
Vegetables
100mls Olive Oil
100g Onions - finely chopped
100g Carrots – Finely diced
100g Celery – Finely diced
100g Courgettes (green)- Finely diced
100g Red Pepper – Finely diced
100g Green Pepper – Finely diced
2 Spring Onions sliced
Spices
12g Cumin Ground
12g Coriander Ground
9g Paprika Ground
6g Turmeric Ground
5g Chilli Powder or Curry Powder
5g Mixed Spice
Herbs
6g Coriander - finely chopped
20g Chives – finely cut
Additions
100g Pine Kernels Toasted
50g Plump Sultanas
65ml Runny Honey
1 Lemon - zested and juiced
Method
1. Heat half the oil in a large pan. Add the onion, celery, carrot and cook gently for 1 add the Courgettes, peppers, spring onions for a further 30 seconds and remove the pan from the stove.
2. Place the Cous Cous in a large bowl and add the spices.
3. Bring the stock to the boil and add to the cous cous stirring continuously, cover the bowl with cling film and allow to stand for 5 minutes.
4. Remove the Cling film and fork until the grains are loose and free flowing.
5. Add in the honey, Lemon zest/ juice and any remaining olive oil followed by the cooked vegetables, toasted pinenuts and chopped Herbs.
6. Check the seasoning and set aside to cool.
7. When cold spoon through a little vinaigrette and serve.
Thai Lentil Salad
Ingredents
240 grms Lentil du Puy
1 Ltr Basic Chicken Stock or stock cube
60 grms Mange Tout blanched and cut into julienne
2 Plum Tomatoes (blanched, skinned deseeded and neatly diced
1cm dice
½ Cucumber peeled, de-seeded and neatly diced.
½ bunch Spring onions finely shredded
Dressing
30 mls Light Soy Sauce
15 mls Ginger Juice
60 mls Chilli Ketchup
30 mls Toasted Sesame Oil
Method
1. Wash the lentils well in cold running water then allow to drain .
2. Place the lentils in a pan with the chicken stock or cube and season, bring to the boil then simmer for 15-20 mins or until they are tender then drain in a colander and place in a large tray to cool ( don’t wash off ).
3. For the dressing combine the soy ginger juice honey and chilli ketchup in a bowl then whisk in the sesame oil and season with salt and pepper
4. Pour the dressing onto the hot lentils and stir to distribute and allow to cool.
5. To finish the salad gently fold through the vegetables and serve.
Fennel Waldorf Salad
Ingredients
90g walnut halves (18-20 whole nuts)
2 Granny Smith apples
1/ head Fennel
Dressing
30g natural yoghurt
30g mayonnaise
freshly squeezed juice of ½ lemon
Method
1. Cut the Apples into quarters and cut out the pips and core from each quarter. Cut the quarters in half again lengthways and cut each of these segments into three or four pieces. Place them in your serving bowl.
2. Wash the Fennel under a running tap and wipe it dry. Cut across and remove tough stalk, further cut into quarters and shred with a sharp knife.
3. Mix together the yoghurt, lemon juice and mayonnaise and season with
A little salt and mill pepper.
4. Combine the dressing with the other ingredients and enjoy.
PASTA SALAD
INGREDIENTS
310grms Pasta shapes ie Penne
255grms Mixed Coloured Peppers
100grms Sun Dried Tomatoes in Olive Oil
1 handful pitted black olives
½ Cucumber
2tbsp Finely chopped chives
Basil Pesto thinned down with vinaigrette
Seasoning
METHOD
1. Cook the Pasta in salted boiling water and refresh under running cold water.
2. Peel and remove the seeds from the cucumber and neatly dice, dice the peppers and cut the olives into slices.
3. Check the consistency of the pesto ad thin down with the vinaigrette
4. Combine the drained pasta with the vegetables and the pesto dressing and serve.
Chick Pea and Roasted Red Pepper Salad
Ingredients
Cooked Chick Peas (Tinned)
Roasted Red Peppers Home cooked or Tinned
Finely Cut Red Onion
Shredded Spring Onions
Shredded Basil
Basic Vinaigrette
Optional – Diced Pastrami, Mortadella, Garlic or cooked Chirizo Sausage
Method
Drain the Chick Peas and combine with the remaining ingredients, add
The vinaigrette and correct the seasoning and enjoy.
WATERMELON AND FETA CHEESE SALAD
Ingredients:
1 Watermelon, Fresh
10 oz Feta Cheese
2 fl oz Olive Oil
1 oz Basil, Fresh
1 Lemon
2 oz Pumpkin Seeds
Method:
1. Bake the pumpkin seeds in the oven until crispy.
2. Cut the melon in large chunks
3. Crumble the feta cheese.
4. Place the melon and the cheese together in a bowl sprinkle with the olive oil, Lemon juice and freshly chopped basil.
5. Sprinkle with the pumpkin seeds.
Fine leaf Salad with Vinaigrette
Spring onions – red onions – Mixed Peppers – spring onions
Potato and Chive Salad with Crème Fraiche
Marinated Tomato / Cucumber Salad
Ingredients
Plum Tomatoes
Peeled Cucumbers
Marinade – Vegetable Oil, Sugar, Salt and Vinegar
Additions – Chopped Dill – Chives and Red Onions
Basic Vinaigrette
Ingredients
5 fl oz Neutral Vegetable Oil
1 tbsp Dijon Mustard
1 tbsp Wholegrain Mustard
1 fl oz White Wine Vinegar
1 tbsp Honey
Pinch Salt
Method:
1) Place all ingredients other than the oil in a blender and add in the oil in a continuously stream. – taste and adjust seasoning to taste.
Can substitute half of the oil for Virgin olive, Hazelnut or walnut.
Barbeque Ideas
Thai Marinated Tiger Prawns on a Skewer
Ingredients
10 Prawns ( size 25-30 ) raw frozen defrosted
20 ml Sweet Chilli Sauce
10 ml Soy Sauce
Method
1. Dry the defrosted prawns well and pat with a dry cloth
2. Combine with the soy, honey and sweet chilli sauce
3. Pour over the prawns and allow to marinate for 2 hours
4. Remove and thread onto pre soaked wooden skewers.
5. Place on the barbeque for approx 2 mins each side, try not to over cook.
Marinaded Chicken in Indian Spices
Breast off Chicken cut into 3 or 4 escalopes
Marinade
Curry Paste Patakis ( Mild Curry Paste Cumin and Coriander)
Natural Yoghurt
Mint Sauce
Salt
Method
Mix together the curry paste, yoghurt and mint sauce to taste add in the chicken strips and allow to marinade for 24 hours.
Place on a lightly oiled tray and either grill or cook in a hot oven, skewer with buffet skewers and serve.
Teryaki Marinated Salmon
Cut chunks or strips of Salmon Fillet
Marinade
Blue dragon Teryaki Sauce
Soya Sauce
Method
Mix together the Teryaki sauce with a little of the soya sauce to taste.
Place the salmon pieces in a bowl and add the marinade.
Allow to marinade for at least 4 hours to a maximum of 24 hours before cooking.
To Cook
Place marinaded pieces on a skewer and onto your barbecue being careful not to burn.
Note to spice up add a quantity of sweet chilli sauce to the marinade.
Fragrant Lamb
Ingredients
Gigot Chops or Lamb Cutlets
Marinade
100g HP sauce
30 Mint Sauce
30mls Honey
30g French Mustard
10mls Worcester Sauce
Method:
1. Mix together the Ingredients for the Marinade.
2. Cut the gigot Chops into neat pieces
3. Add the marinade to the Lamb in non reactive bowl and allow to marinade for at least 24 hours.
To Cook – Remove from the Marinade and place on the barbecue.
Don’t Forget The :-
Crusty or Garlic Bread
Barbecue Baked or new Boiled Potatoes in their Skins
See you at the Barbeque