Recipes

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BLOODY MARY 2011

BLOODY MARY MORNINGS

“It’s a Bloody Mary morning,
baby left me without warning,
sometime in the night…”

…sings Willie Nelson and it sounds like reason enough to me to order a tall, spicy, blood red, vodka fuelled cocktail. Those lyrics in fact, could have gone any old way really…
“It’s a Bloody Mary morning,
I woke up and I was yawning/and the curtains they need drawing/the rain it was still pouring, etc…etc…
Let’s face it, you don’t need a reason you need an attitude. It’s seen as a slightly indulgent, louche type of beverage, drunk by equally indulgent, louche individuals.
It’s a stylish, classy drink, not on a par with a martini you understand, but in a class all of its own. A breakfast cocktail no less, now that’s hardcore. Daquiris and Pina Coladas should hang their heads in shame, this is a drink to be reckoned with.
Willie Nelson rates it and I could definitely see Jeffrey Barnard and Peter O’Toole downing a few at the Coach and Horses in Soho whilst trying to remember the what’s, whys and wherefores of the previous evening.  A hell raisers drink no less.
It is my favourite cocktail on a par with a Negroni. It’s an easy choice between the two though, my rule is: only drink Bloody Marys whilst there is still daylight and after sundown it’s Negronis all the way. Often all the way to all kinds of misadventures and I’ve ended up with some interesting tales to tell and some that are best forgotten.
It’s also seen as a civilised way to start your Sunday brunch and cure your hangover all in one tall drink. That being said there are some bloody awful Bloody Marys around and there really is nothing more disgusting than a glass of tepid tomato juice with some vodka and a few desultory drips of Lea and Perrins sinking through the goo.
These are the components of a good Bloody Mary:

• Freshly grated horseradish
• Fresh lemon juice
• Good vodka
• Freshly milled black pepper
• Tomato juice
• Celery salt
• Lea & Perrins
• Ice

The combination of these elements produces a drink that engages all of our senses full on.

BEHOLD the highball glass filled with a drink the colour of bull’s blood sporting an even taller stick of celery with a fat wedge of bright green lime languishing on top.
PICK IT UP and feel the chill and the condensation on the frosted glass.
INHALE the aromas of horseradish, always a winner for clearing the sinuses, mingling with fresh pepper and spices.
HEAR the crunch of that first bite of celery and the clink of the ice.
TASTE it, that first mouthful, spicy tomato juice and horseradish shot through with the sharpness of fresh lemon and pepper and of course the hit of the vodka…delicious!
You can keep your Bellinis and Buck’s Fizz, for me, if you’re going to drink Champagne for, breakfast, then drink it, don’t dilute it. Personally there’s no contest, if you’re drinking before lunch, maybe even before your morning coffee, then it has to be Bloody Marys all the way.


Copyright © Ffiona Reid-Owen (2011)

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Sister Lizzie's Southern Buttermilk Pie

 

 

FOR THE PAT IN THE PAN PIE CRUST

 
2.5 cups of self raising flour
 1 teaspoon salt
 1 teaspoon sugar
 3 tablespoons of cold milk
 2/3 cup of vegetable oil 

Whisk together dry ingredients in a bowl and add the wet ingredients and stir gently until the dough forms a ball - don’t over mix. Put the dough into a pie pan and pat it thin and flat to conform to the shape of the pan. Crimp the edges, you are now ready for the filling.

FOR THE FILLING

1.25 cups of caster sugar
 3 tablespoon of self raising flour
 4 eggs, whisked
 1 cup buttermilk
 1.5 teaspoons vanilla essence
½ a cup of melted butter that has cooled
1 tablespoon of fresh lemon juice
1 tablespoon of lemon zest
Pinch of grated nutmeg

 

Combine the flour and sugar. Stir in the eggs and buttermilk. Add the cooled, melted butter, vanilla, lemon juice and zest and nutmeg. Pour into the unbaked pie shell. Bake at 425 F in a preheated oven for 15 minutes, then lower the temperature to 350F and bake for a further 40 minutes. Cool and serve.

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BREAD SAUCE

1 SMALL ONION STUCK WITH 3 CLOVES
500 ML MILK
HALF A DAY OLD WHITE LOAF MADE INTO BREADCRUMBS
GRATED NUTMEG
SALT
FRESHLY GROUND WHITE PEPPER
100ML DOUBLE CREAM
LARGE KNOB OF BUTTER

Put the clove studded onion in a pan with the milk and heat very  slowly until almost boiling. The longer this takes the better as the point is to infuse the milk with the flavour of the onion and cloves.

Remove the onion and whisk in the breadcrumbs until the sauce is thick and all the milk is taken up. Heat through and if the sauce is thin, add some more breadcrumbs and conversely if it appears  too thick add  a little more milk. Season with salt and pepper and a little mace or nutmeg. Stir in the cream and just before serving stir in the butter, this will make the sauce glossy and add extra flavour.

 

 

Copyright © Ffiona Reid-Owen (2009)

 

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The following recipe includes how to make meringues, however for those who are short on time you can buy good quality meringues from M&S, Whole Foods, Tesco etc…
Quick, easy and delicious!

 

ETON MESS

 

6oz caster sugar
3 large egg whites
1 lb fresh strawberries, hulled
1 heaped tablespoon icing sugar
1 pint double cream

Whisk the egg whites until they form soft peaks
Add the caster sugar about a tablespoon at a time and continue to whisk. Pipe, or spoon onto a baking tray lined with greaseproof paper. Place into hot oven, 300F, turn the oven down to 275F and cook for @ 1hour. Turn oven off and leave meringues in to dry out until the oven is cold.

Chop half the fruit, add the icing sugar and blend. Chop the rest of the strawberries, whip up the cream to the floppy stage. Break the meringues into @ 1 inch pieces, add the fruit, fold in the cream around it. Add @ 2 tablespoons of the purée and stir in to give a marbled effect. Pile into dishes and drizzle the rest of the purée over the top.

Copyright © Ffiona Reid-Owen (2009)

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CHILLI AND GARLIC PRAWNS

 

- 4 LARGE TIGER PRAWNS (PER PERSON)

 - CHOPPED RED AND GREEN PEPPERS

 - SPRING ONIONS CUT INTO ½ INCH PIECES

 - FINELY CHOPPED FRESH GARLIC

 - THINLY SLICED, DE-SEEDED, RED AND GREEN CHILLIES

METHOD

1)  ASSEMBLE ALL THE INGREDIENTS AS SHOWN ABOVE.

2)  HEAT 2 TABLESPOON OF VEGETABLE OIL IN A FRYING PAN.

3)   WHEN HOT ADD  EVERYTHING INTO THE PAN AS SHOWN...

 

4)   LEAVE TO COOK FOR ABOUT 1 MINUTE AND THEN STIR GENTLY, TURNING THE PRAWNS OVER AS SHOWN HERE.

5) CONTINUE TO STIR GENTLY, ADD A LITTLE SEA SALT AND FRESH PEPPER TO TASTE. SERVE WHEN PRAWNS ARE PINK AND THE VEGETABLES ARE FIRM NOT SOFT. STIR IN A SMALL KNOB OF BUTTER JUST BEFORE SERVING.

 

6)  SERVE ON A BED OF BASMATI RICE OR JUST WITH A CRISP GREEN SALAD.

 

7)  THIS IS THE BASIC RECIPE BUT YOU CAN ADD WHATEVER YOU LIKE: CHOPPED CASHEWS
TOASTED PINE NUTS
FRESH LEMON GRASS
MINCED GINGER
ETC…ETC…

USE YOUR IMAGINATION AND ENJOY!

Copyright © Ffiona Reid-Owen (2009)

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GRILLED RADICCHIO WITH PEAR AND CAMEMBERT

 

1 Head of radicchio
1 Ripe pear
125G,(4.5Oz) camembert cheese thinly sliced

Dressing
½ Tablespoon of red wine vinegar
½  Teaspoon of dried oregano, or dried greek rigani
1 ½ Tablespoons extra virgin olive oil
Salt and pepper

Preheat grill. Cut radicchio into quarters right through the stem end, so that each wedge holds together. Whisk the vinegar with the oregano, salt and pepper and gradually whisk in the oil.
Quarter and core the pear, then immediately turn  in the dressing to prevent premature browning. Turn the radicchio quarters in the dessing too.
Arrange the pears and radicchio in a heatproof dish and pour over the last of the dresing. Slid under the hot grill and grill for @ 5-6 minutes, turning the pieces once or twice, until browned outside.
Remove and lay the camembert over the radicchio and the pear, return to the grill for a few minutes until the cheese is oozing and runny. Eat while its hot and sizzling.

P.S.
This is my favourite kind of cooking, easy, quick and delicious. The recipe comes from my favourite cook book; "Vegetables" by Sophie Grigson.

 

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VALDA’S VEGGIE DUMPLINGS

 

½ LB SELF RAISING FLOUR
½ LEVEL TEASPOON SALT
1 LEVEL TEASPOON BAKING POWDER
¼ LB FINELY GRATED VEGATARIAN SUET
¼ PINT COLD WATER

MIX UP THE DRY INGREDIENTS AND THEN ADD THE WATER. THEN 'DOLLOP' ONTO THE TOP OF STEWS AND CASSEROLES... COOK UNTIL GOLDEN BROWN.
N.B.  DO NOT ADD THE WATER UNTIL YOU ARE READY TO USE THE DOUGH AND NEVER ADD THE DUMPLINGS TO A STEW/CASSEROLE UNLESS THE LIQUID IS BOILING…..ENJOY!

Copyright © Ffiona Reid-Owen (2009)

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Onion Soup

This is a wonderfully easy way to make the finest onion soup. The recipe is from Simon Hopkinson’s book “Roast Chicken and Other Stories”

 3 LARGE SPANISH ONIONS
4OZ/110G BUTTER
2FL OZ/50ML WHITE WINE VINEGAR
8FL OZ/250ML DRY WHITE WINE
1PINT/600ML CHICKEN STOCK
½ PINT DOUBLE CREAM
CROUTONS TO SERVE

SWEAT THE ONIONS GENTLY IN THE BUTTER WITH SALT ON A VERY LOW HEAT UNTIL VERY SOFT AND MUSHY - THIS COULD TAKE AN HOUR OR SO. ADD THE VINEGAR AND REDUCE UNTIL EVAPORATED. ADD THE WHITE WINE AND REDUCE GENTLY BY TWO THIRDS. ADD THE STOCK AND SIMMER FOR 30 MINUTES. LIQUIDIZE, THEN PUT THROUGH A FINE SIEVE, ADD THE CREAM AND REHEAT GENTLY WITHOUT BOILING. SERVE WITH PLENTY OF CROUTONS.

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My Mum's unbeatable scones

 

2oz unsalted butter
8oz white self raising flour
2 tablespoons Demerara sugar
2 handfulls of sultanas
1 tablespoon ground almonds
1 egg
6 tablespoons milk

Pre heat the oven to 160C. Mix together all the dry ingredients listed above. Add one egg mixed with six tablespoons of milk, use a fork to start mixing it in and then pull it together into a dough with your hands.
Turn out onto a floured board, cut the dough in half, then press it down lightly until it’s about 1.5 inches thick. Use a small round cutter,(1.5 inches in diameter), to cut the scones. Repeat with the other half of the dough and then place the scones onto a baking sheet, “dab” the top of the scones with a little milk, (I tend to save a little of the egg/milk mixture for this), and sprinkle with Demerara sugar. Put into the oven and bake for fifteen to twenty minutes, lift up a scone, if the bottom is brown then they are ready.
Makes approx. sixteen scones.

Copyright © Ffiona Reid-Owen (2009)

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EASY PEASY LEMON CHEESECAKE

 

225g caster sugar (1 cup)
250ml double cream (1 cup)
The rinds of 2 lemons
500g marscapone cheese
The juice of 4 lemons
Vanilla essence
250g digestive biscuits
80g melted butter

Crush the biscuits almost to a powder, tip them into the melted butter and stir until fully mixed. Press the crumbs into the base of a deep 22cm loose bottomed  tin, set aside in a cool place to harden, the freezer is ideal for this.
Mix the caster sugar, the cream and the lemon zest, add the marscapone cheese and mix well. Finally, add the lemon juice and a touch of vanilla essence, mix together and then spoon the mixture onto the biscuit base, smooth over the top to finish and chill in the fridge for at least two hours before you serve it.

I often prepare a large punnet of ripe strawberries, put them in a mixing bowl with two dessert spoons of icing sugar, liquidize them and serve as a sauce to accompany the cheesecake.

Copyright © Ffiona Reid-Owen (2009)

 

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Grilled radicchio with pear and camembert

 

1 Head of radicchio
1 Ripe pear
125G,(4.5Oz) camembert cheese thinly sliced

Dressing
½ Tablespoon of red wine vinegar
½  Teaspoon of dried oregano, or dried greek rigani
1 ½ Tablespoons extra virgin olive oil
Salt and pepper

Preheat grill. Cut radicchio into quarters right through the stem end, so that each wedge holds together. Whisk the vinegar with the oregano, salt and pepper and gradually whisk in the oil.
Quarter and core the pear, then immediately turn  in the dressing to prevent premature browning. Turn the radicchio quarters in the dessing too.
Arrange the pears and radicchio in a heatproof dish and pour over the last of the dresing. Slid under the hot grill and grill for @ 5-6 minutes, turning the pieces once or twice, until browned outside.
Remove and lay the camembert over the radicchio and the pear, return to the grill for a few minutes until the cheese is oozing and runny. Eat while its hot and sizzling.

P.S.
This is my favourite kind of cooking, easy, quick and delicious. The recipe comes from my favourite cook book; "Vegetables" by Sophie Grigson.

 

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SOUTHERN SWEET POTATO PIE

 

This is far and away the best recipe, totally fool proof and delicious. It is from Sophie Grigson’s amazing book, “Vegetables”.

1.5kg sweet potatoes (about 3 large potatoes)
300g sweet shortcut pastry
30g softened butter
100g caster sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
grated nutmeg
4 tablespoons double cream
1 egg
3 egg yolks

 

MERINGUE TOPPING

3 egg whites
150g caster sugar

HEAT THE OVEN TO 375F/GAS 5/190C.
PUT THE SWEET POTATOES IN TO BAKE.

LINE A 23-25CM, (9-10 INCH) TART TIN WITH PASTRY, PRICK THE BASE WITH A FORK, CHILL IN THE FRIDGE FOR 30 MINUTES. LINE THE PASTRY CASE WITH CLINGFILM* AND FILL WITH BAKING BEANS. BAKE BLIND FOR 10 MINUTES THEN TAKE OUT AND REMOVE THE BEANS AND THE CLINGFILM. RETURN THE CASE TO THE OVEN AND BAKE FOR ANOTHER 5 MINUTES. LEAVE TO COOL.

ONCE THE POTATOES ARE COOKED, SCOOP OUT THE FLESH AND WEIGH OUT 950G, (2LB2OZ). BEAT IN THE BUTTER, SUGAR AND VANILLA EXTRACT AND THE SPICES WHILE THE POTATO IS STILL HOT. NEXT BEAT IN THE CREAM, THEN THE EGG AND THEN THE YOLKS. SCRAPE THE MIXTURE INTO THE PASTRY CASE, SMOOTH IT DOWN AND RETURN TO THE OVEN. TURN THE HEAT DOWN TO 350F/GAS4/180C AND LEAVE TO BAKE FOR AROUND 20 MINUTES, UNTIL ALMOST SET.

AS IT COOKS, WHISK UP THE EGG WHITES UNTIL THEY STAND UP IN PEAKS. SPRINKLE OVER HALF THHE SUGAR AND WHISK AGAIN UNTIL THE MERINGUE IS LIGHT AND GLOSSY AND BILLOWING, FOLD IN THE REMAINING SUGAR. SPOON THE MERINGUE ONTO THE HOT BAKED PIE, SPREADING RIGHT OUT TO THE EDGE. MAKE SWIRLS AND PEAKS IN THE MERINGUE AND RETURN TOO THE OVEN. BAKE FOR 15 MINUTESUNTIL THE MERINGUE IS BROWNED.

SERVE COLD WITH PLENTY OF CREAM OR VANILLA ICE CREAM.

Copyright © Ffiona Reid-Owen (2008)

 

Comments

[Susan davis]

I live in Virginia I would be thrilled to obtain your fish pie recipe please consider sharing it. Yours is the most delicious!