Prawn Cocktail

Sounds ace, but make your own mayo as - well its nothing compared to the bought stuff !This one is fantastic
http://gourmet.sympatico.ca/relais/techniques/sauces/mayonnaise.htm
Martin

[This message was edited by Martin D on Fri 27 August 2004 at 20:47.]

Gary,

Sorry, I couldn't see where the crisp part was in the recipe? I am missing something?

DS

OTT - Ricky Gervais - Animals

*** All the views expressed within this e-mail are the sole responsibility of DS, and as such are manifestly correct. ***

Prawn Cocktail,
Chicken in a basket,
Black forest gâteau.

All washed down with a bottle or Blue Nun, Black Tower or Mateus Rose.

So 70's, so. . so retro.

Tut Tut Roy T!

The prawn cocktail sauce is actually very good, I find it amazing that this sauce gets slammed like it does. Try it like this:

Prawn sauce as describer.
Some Prawns.
Rocket Leaves.
Pasta Shells, cooked.
Grated Celeriac
A little salad dressing or water.

Mix prawn dressing and salad dressing or water, the trick is to make it wetter.

Mix rest of ingredients, add dressing, eat.

I'll hit you with a beef weliington recipe if you want totally retro chic

I just started eating sardines for protein. How can I whip the little fuckers up into something fancy?

PS- I also just ate an entire pizza for lunch. Thin crust 4-cheese heaven boys!

Well sardines require a bit 'o' work (TM)

Basically you need to get the little bugger fresh, and by fresh preferably still moving. Gut them then split down the spine, remove and de bone (these things are tiny)

Fold back up so you have fish shaped fish then grill under bloody hot grill (this is the key it needs to be firy hot grill)

Serve with a little salad and salt and pepper, mabye a bit of lemon, its one of the nicest fishes on earth but just needs the prep.

Otherwise do as we all do and buy them in a can with tomato sauce, heat up and slap on toast, let me tell you if you are aiming to lose weight have them for breakfast they fill you right up for the morning, but you will have no friends

Or
Duck a L'Orange !
With orange juice for starter and yeh black forest gateau after
Martin
Retro menu thread is close I fear

In Gary Rhodes' restaurant in Dolphin Square SW, they used to do a fantastastic prawn cocktail – just lettuce, massive juicy prawns, just the right amount of home made sauce, along with paprika and lemon juice. Nothing else, an' it were fab.

Aldo Zilli's place in Brewer Street does a pretty decent prawn cocktail also.

Kevin (New Order: Movement)

quote:

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2 Tablespoons good Mayonnaise
1 Tea Spoon Tomato Puree (Do not use ketchup, heathen)
1 stick of celery very finely diced
Half an apple green, finely diced.
1 Tea spoon Horseradish Sauce
Salt & Pepper
Good PInch Cayenne (Optional)

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The above would make a nice burger sauce wouldn't it?

Or perhaps an ice-berger sauce if smothered upon the bed of lettuce beneath the prawns.



Regards,

Steve.

A silly British phenomenon (do do do do doo) I did like the crisps though 1 innit.

Fritz Von Sadstuff²

Piss: I larfed often when I saw the so-called duty free section at Berlin's Tegel airport outbound to LOndon/UK only just full of Blue Non & Black Tower, you can't buy the stuff here at all, the GermAN#S WOULDN#T GO NEAR IT WITH A BARGEPÜOLE; SIMILARLY THE SO-CALLED GERMAN LAGERS SOLD IN uk PUBS; INNIT; CAPITAL ?

quote:

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I just started eating sardines for protein. How can I whip the little fuckers up into something fancy?

---

Ludwig, try Pasta Con Le Sarde:

Ingredients

1/2 tsp saffron strands (approx)
2 oz (50 g) fennel bulb
400 g fresh sardines (approx)
100 g onion
2 tbsp olive oil or sunflower oil
3 tbsp concentrated tomato puree
100 g pine kernels
1/3 cup (70 g) seedless raisins
450 g spaghetti, tagliatelli or fettucine
salt and pepper
2 tbsp Marsala



Method
1. Soak the saffron in 1 tsp of water.

2. Blanch the fennel, drain, and separate the fleshy layers. Chop them finely.

3. Cut the fish into 2cm pieces.

4. Skin and chop the onion.

5. Heat the oil in a large frying pan, and saute the onion gently for 2-3 minutes until tender.

6. Add the fish, tomato puree, pine kernels, raisins, the saffron water, and fennel. Mix well and draw off the heat.

7. Cook the pasta in fast boiling salted water until just soft. Drain and keep hot.

8. Return the pan of fish to the heat, and simmer for 2-3 minutes, stirring gently. Season well.

9. Add the stock if the mixture seems too dry to coat the pasta, then add the Marsala. Simmer for a further 2-3 minutes.

10. Place the pasta on a heated serving dish, pour the sardine mixture over it, and toss well.

Serve very hot.

Gary is right. You really need to get the sardines fresh, or they can be a little over powering and fishy.

Prawn Cocktail is not retro, whatever that means in the food market. We have it once or twice a week served in half an Avocado each.

[This message was edited by count.d on Sat 28 August 2004 at 22:53.]

Good man Count. Prawn cocktail sauce is alright.

Mr toy is right it could become a modernist Burger dressing, but I think maybe not robust enough.

Counts dish is great but you need to bash back to my prep, the sardine is a bitch unless prepped.

Gary,

We always make the cocktail sauce with Ketchup, but after seeing your recipe we'll try yours. I think the sprinkle of Cayenne pepper is a must. All the fun of cooking.

The thing with the ketchup is yes, ok it will give you that hit of vinegar,

But no, there is no reason to be using tomato ketchup

If you don't have horseradish (lets be honest the Americans here are utterly confused) then you can use mustard, but it has to be english mustard, and basically America dosn't have a clue, sorry

quote:

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Originally posted by garyi:
If you don't have horseradish (lets be honest the Americans here are utterly confused) then you can use mustard, but it has to be english mustard, and basically America dosn't have a clue, sorry

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How are we confused about horseradish?

Re: sardines I think I'll stick to eating them out of the tin. This sounds like way too much work.

If you don't have horseradish...
how about wasabe?

I'm only allowed sardines on camping trips.

Dan

Obviously standards of cooking in the US are in danger now that dear old Martha is banged up and living in fear of extra intimate searches from the sadistic warder unless she gives up her secret Muffin recipe.

Anway, I also love Sardines although I've never bothered with fresh after reading in Nigel Slater's book that claimed they lost nothing from being tinned. And if you can live with tinned, Slater has some great quick ideas for Sardines that don't involve any Garyi style expertise with specialist Japanese knives.

-- Sardine Butter: Mix half and half with butter, add lemon juice and salt and pepper. Ace on toast, in jacket potatoes or stirred into hot pasta

Sandwiches: sardine butter + cucumber and fresh tarragon; sardine butter + parsley, on granary bread with watercress and tomato

-- Drain and dry sardines, brush with grain mustard, cook in a heatproof dish under a hot grill for 1-2 mins until they sizzle. Serve with brown bread and lemon wedges.

-- Cut 2 slices of bread into fingers and fry in a genrous knob of butter until golden. Drain sardines and place on the bread in an ovenproof dish. Place in pre-heated oven at 220/425 for as long as it takes to make the sauce.

Mix 2 egg yolks, 1/2 teaspoon English mustard, 1 teaspoon tarragon vinegar and 25g of butter. Add a little salt and pepper and heat through in a saucepan until it starts to thicken. Coat the sardines with this sauce and serve.

Matthew

Matt ! Are you related to Clement Freud ?


Fritz Von Poisson