Shirlee Posner: Recipes Archives

October 1, 2006
Pimientos de Padron

I first discovered these moorish peppers in Guildford Farmers Market where a local farmer has been growing them in Hampshire. A speciality normally found in Spain and served as a tapas they are worth seeking out. Here is a racion we had in Mallorca this summer. You can buy these mail order from www.ukpeppers.co.uk or check to see what farmers markets they will sell from during the year.

Peppers for sale in a small market in Soller, Mallorca August 2006

Click on extended entry for recipe

January 15, 2004
Chocolate Heaven

Chocolate Heaven

This is a chocolate souffle that you serve either just warm or from the fridge. In any case the charm of it is that it has puffed up and sunk into a gooey gorgeous mass? it's chocolate, need I say more?

If I was in Europe I would use chocolate with at least 75% cocoa solids. This is Taipei and I used the darkest chocolate available (which was 53%) for the dish . You really do need a food mixer or a hand-held electric whisk to make this effortlessly. Before you start you need to line a 20cm round loose bottomed cake tin with non-stick silicone paper.

Ingredients

200g of the darkest chocolate you can find, broken into squares
110g butter
2 tablespoons brandy
6 eggs, separated
110g caster sugar

Method (pre-heat the oven to 170˚c)

1. Put a pan on the hob filled with a couple of inches of water. When it is at simmer point place a bowl over the top making sure it does not quite reach the water. Add the chocolate pieces and butter and allow to melt; stir until you have a smooth, glossy liquid. Remove from the heat, add the brandy and allow to cool slightly.

2. Whisk the egg whites until firm. Place on one side for later use. Whisk together the egg yolks and sugar until they have a thick creamy appearance.

3. Fold the egg yolk mixture into the chocolate and then carefully fold in the egg whites.

4. Using a spatula, scrape the mixture into the baking tin and bake in the center of the oven for 25 ?30 minutes, or until the mixture feels firm and slightly springy in the center.
5. Allow to cool before removing from the tin. This can be made 2-3 days in advance as long as it is stored in a refrigerator.

Vanilla sables

I love this recipe! It comes from the owner of a bespoke bakery, Konditor and Cooke near Waterloo station in central London. I used to walk past this shop on my way to work and would always be enthralled by the iced cakes in the window, the preserves, the bread, the gourmet cakes, in fact the whole concept.

Ingredients

125g icing sugar
1/2 teaspoon vanilla essence
2 small egg yolks
250g butter (at room temperature)
375g plain all-purpose flour, sifted

Method
You can make this by hand, in a food processor or in a food mixer ?your choice!

1. Put the icing sugar, vanilla essence, egg yolk and butter in a bowl and mix quickly together. Add the flour and mix to a thick dough. Shape the dough into a roll or slab and chill for at least one hour or up to one week before use.

2. Pre-heat the oven to 200c. Roll out the dough on a floured surface to no more than 4mm thick. Cut out shapes of your choice and place them slightly apart on lightly buttered baking sheets. Cook for 12-14 minutes until golden. Remove from the oven and cool on a wire rack.

Store in an airtight container until needed. In hot humid weather these need to be made just prior to use.

Mascarpone custard (for 8)

Based on the traditional dessert zabaglione which used to be very trendy when I was starting out in the restaurant business, this custard is one of the ultimate accompaniments to anything chocolaty. The beauty of this is that it can be made a couple of days in advance.

Ingredients

8 egg yolks
1 cup caster sugar
1/4 cup brandy or marsala
450g mascarpone (at room temperature)

Method
1. In a large heat-proof bowl beat the egg yolks and sugar together until they are really thick and creamy (an electric hand beater is indispensable here).

2. Place the bowl over a medium saucepan of simmering water. Continue beating whilst slowly adding the brandy until the mixture trebles in volume. This will take about 7-8 minutes. Remove from the heat and continue to whisk for another minute.

3. Place the mascarpone in a small mixing bowl and beat until smooth with a rubber spatula. Fold this into the brandy custard until smooth. Place in the refrigerator to chill until needed. Make at least 2 hours in advance of serving.

To serve the dessert I like to use large white plates. Place a slice of chocolate nemesis off-center. Slip a spoonful of custard by the side and a portion of soft berries (defrosted). Place a sable by the custard and drizzle with melted chocolate if desired.

December 22, 2003
Dish the Fish

One of the reasons I was so keen to return to Asia was to be able to access the fabulous fish and seafood the region offers. Consumers in Asia demand the freshest fish and it's not uncommon see live produce for sale. This makes sense since in the summer it's so hot that fish will spoil rapidly. Buying live or close to live means you will eat the most delicious fish possible. Eating raw fish is also a treat here since it is of the highest quality as well as being healthy and nutritious. Not sure what to buy, be bold; I go to the market and buy fish I have never seen before then I go home and get out my Treasury of Fish Cookbook (bought in Hola for NT$260) then use the glossary at the front to identify. It's a great adventure and part of the fun of living here.

Want something quick to cook for dinner - here are three easy recipes using fresh fish

December 17, 2003
Fiduea

A Spanish stew of squid, prawns & clams with squid ink noodles

Ingredients for 2 hungry people

1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 large tomatoes, finely diced
Salt and freshly ground black pepper
250g squid ink pasta or linguine, broken into 3cm lengths
1 large squid, cleaned and cut into rings
600g live clams
300g live prawns
1 bunch coriander, finely chopped
Lemon wedges to serve

Method
1. Heat the olive oil in a pan that has a lid (for later). Add the onion and garlic and saut?gently for
5-8 minutes until soft.
2. Add the tomatoes and seasoning and stir-fry for 5 minutes. Now add the pasta and 300ml water.
3. Lay the clams, prawns and squid on top of the pasta and cook covered for 15 minutes.
4. Serve with lemon wedges and garnished with fresh chopped coriander.

December 1, 2003
The Ultimate Tofu Dish

A few months ago in a restaurant I ordered a dish of san bei tofu (Three cups tofu) which gains its name from combining equal parts of soy sauce, rice wine and sesame oil. It was the best tofu dish I have ever eaten. Full of spiciness and fragrance which is an achievement, considering this is a notoriously low flavor food. Here they used egg tofu which is deep fried then combined with the three cups of seasoning, along with basil, chili, whole cloves of garlic and re-hydrated black mushrooms and the result is sensational. This dish is transferred to a pre-heated clay pot prior to serving so it arrives at your table bubbling and sizzling! Determined to be able to replicate this at home I took Ivy Chen (who teaches Chinese cooking at the Center) back to this restaurant with me and asked for her help. The three cups cooking method, she explained, is not just for tofu; chicken, duck and fish are also used. If you order this dish in a restaurant it is not always served meat free and I have eaten it with the addition of pork strips. Whatever you chose as your main ingredient the combination of basil, chilli, garlic and three cups of seasoning is sensational!

Passion Fruit Curd

Ingredients

For 1 batch
11 passion fruit
4 eggs
150g castor sugar
juice and rind of 1 lemon
100g butter

Method

1.Put the seeded pulp of 10 passion fruit into a blender and blitz once to loosen the seeds, strain the juice and discard the seeds

2.Beat the sugar and juice together then add the butter and heat in a large bowl for 4 minutes on high in the microwave, whisk and heat for further minute repeat until the butter and sugar have completely melted. Cool for a couple of minutes before adding the eggs.

3.Beat the eggs and strain through a fine mesh sieve then add gradually to the juice and butter mixture.

4.Heat on high for 1 minute, remove from microwave and whisk. Repeat this until the mixture has thickened to a custard like appearance.

5.Pour into hot sterilised jars and cool now place on the lids and keep refrigerated.

November 20, 2003
Ravioli with Cheese, herb & almond filling served with a warm tomato & avocado salsa

Ingredients

I pack of dumpling wrappers
1 150g pack Philadelphia cream cheese
2 cloves crushed garlic
2 tablespoons freshly chopped mixed herbs
1 tablespoon ground almonds
Salt and freshly ground black peppers

For the salsa

2 tablespoons extra virgin olive oil
1 clove crushed garlic
2 tomatoes cut into small dice
1 medium avocado, cut into small dice
1 tablespoon chopped fresh basil leaves

Blackened fish with roasted vegetable cous-cous and lemon butter sauce

Ingredients

for 2 hungry people

1 dessertspoon olive oil
2 dessertspoons Cajun spice mix
1 packet of Tilapia fillets or 2 salmon fillets
(cut in half diagonally)
Roasted vegetable cous-cous
1 red pepper cut into strips
150g baby tomato, cut in half lengthways
1 local aubergine, cut into 1.5cm slices
2 dessertspoons olive oil
1 dessertspoon fresh chopped basil leaves
1 cup of cous cous , prepare using on pack instructions
Lemon butter sauce
75g butter
2 scallions finely chopped
1 tablespoon freshly chopped coriander
1 clove garlic, crushed
juice of 1 lemon
1-2 tablespoons cream

Fiduea: A Spanish stew of squid, prawns & clams with squid ink noodles

Ingredients

for 2 hungry people

Pan fried chicken with fresh rosemary and marcarpone sauce on Cajun spiced potatoes and steamed bok choy

Ingredients

for 2 people

1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
2 chicken breasts, bashed with a meat hammer
1 dessertspoon fresh chopped rosemary
Juice of half a lemon
Salt and freshly ground black pepper
At least 150g potatoes per person , peeled and cut into wedges
1 tablespoon olive oil
1 tablespoon Cajun spice mix (recipe below)
2 heads baby bok choy

Method

1. First prepare the potatoes by tossing in olive oil and cajun spice mix and place in a hot oven (180˚c)for 30-40 minutes.

2. Steam the bok choy and keep warm.

3. Heat the oil in a large frying pan and add the garlic and chicken. Cook for 4-5 minutes on either side and season with salt, black pepper and rosemary.

4. Stir in the mascarpone and lemon juice to form a gravy and cooked covered for a further 5-6 minutes.

To serve, divide the potatoes in a heap between 2 plates. Top each heap with a steamed bok choy and place the chicken on top. Drizzle with gravy and a sprig of fresh rosemary and serve.

Coconut rice pudding with caramelized fruit

I make this is a rice cooker which means you put all the ingredients together and 20 minutes before dessert is served switch on ! A good time to do this is just as you serve the main course.

Ingredients

50g butter
115g castor sugar
1 400ml can of coconut milk
600ml fresh milk
pinch of salt
140g short grain rice

November 19, 2003
Green tea panna cotta

Green tea panna cotta with strawberries

To make 8

This has such an interesting flavor I always make an extra couple in case any one feels like seconds!

Ingredients

500ml UHT cream
500ml milk
3 star anise
4 tablespoons of castor sugar
3 teaspoons of gelatine
3 teaspoons green tea powder

November 18, 2003
Ten minute chocolate pudding with cashew nut cream

I found this recipe years ago in a microwave cookbook and forgot about it! Since having children it has become a favorite again. It¡¦s incredibly quick and delicious. Served with whipped cream laced with Cointreau or any other chocolate friendly liqueur and you have for the perfect end to a special meal. For children it¡¦s lovely served with good vanilla ice cream.

Ingredients

150g butter (softened)
250g dark chocolate ( use a good quality one with at least 50% cocoa solids)
100g small crystal brown sugar
1 teaspoon vanilla essence
* 125g sour cream or mascarpone
50g plain all purpose flour
½ teaspoon baking powder
4 eggs, beaten

The original recipe calls for double cream but since that¡¦s not readily available here the substitutes given work just as well

November 17, 2003
Frozen berries with hot white chocolate sauce

for 6

This recipe first appeared in the Delia Smith Magazine for J Sainsbury in the late 1990's. It's an absolute classic. As the hot chocolate sauce hits the partially frozen berries it congeals into a gooey mess. The mouthfeel and flavor just combine together in perfect harmony, but make sure you defrost the berries for the prescribed time before serving otherwise they will be too cold !

Ingredients

200ml pouring cream
200g white chocolate, broken into small pieces
100g -125g frozen berries per person (remove from freezer 20 minutes before serving)