Rosslyn's Menu
Rosslyn Thompson's dishes included veal escalopes and mud pie:
Pears and Stilton
Serves 4
Ingredients
4 ripe pears
75g/3oz blue Stilton cheese
50g/2oz/3tbsp curd cheese
pinch of ground black pepper
fresh watercress sprigs to garnish
For the dressing
45ml/3tbsp light olive oil
15ml/1 tbsp lemon juice
10ml/ ½ tbsp toasted poppy seeds
salt and ground black pepper
First make the dressing. Place Olive Oil, lemon juice, poppy seeds and seasoning in a screw top jar and shake together until emulsified. Cut the pears in half lengthways, then scoop out the cores and cut away the calyx from the rounded end. Beat together the Stilton, curd cheese and a little pepper. Divide this mixture among the cavities in the pears. Shake the dressing to mix it again and then spoon it over the pears. Serve garnished with watercress.
Recipe from 1,000 Classic Recipes, Colour Library Direct (1997) © Quadrillion Publishing 1997. Reproduced by permission of Chrysalis Books Group Plc
Veal Escalopes with Mushrooms, Cream and Sherry
Serves 4
Ingredients
4 thin veal escalopes (about 450g/1 lb)
freshly milled black pepper
plain flour, for coating
40g/1 ½ oz butter
salt
For the sauce
225g/8oz baby button mushrooms, cleaned but left whole
110ml/4fl oz dry sherry
110ml/4fl oz double cream
small handful of fresh parsley, chopped
Trim off any surplus fat from the escalopes, then place them between sheets of clear plastic and beat out with a rolling pin, but without tearing the meat. Season with pepper, dip them in flour and shake off the excess.
Heat half the butter in a large frying pan; when foaming put in 2 escalopes. Fry until golden, then turn and fry the other side until golden. Sprinkle with salt and keep warm. Repeat for the remaining escalopes. In the same pan heat the remaining butter. Stir fry the whole mushrooms until golden, then pour in the sherry, and let the liquid thicken. Season, add the cream and parsley and return the veal; heat through and serve immediately.
From The Great Traditional Cookbook, John Midgley, © The Bridgewater Book Co, Colour Library Books (1995). Reproduced by permission of Chrysalis Books Group Plc.
Mud Pie
Ingredients
Shortbread base
150g, (6oz) Plain Flour
5ml, (1tsp) Cocoa Powder
100g (4oz) Unsalted Butter
25g (1oz) Caster Sugar
75g (3oz) Caster Sugar
30ml (2tbsp) Corn Flour
2 Egg Yolks
450 Ml (3/4pt) Milk
15ml (1tbsp) Coffee Granules
175g (7oz) Plain Chocolate
1 Sachet (15ml/1tbsp) Powdered Gelatine
150ml (1/4Pt) Double Cream
150ml (1/4) Double Cream, lightly whipped
Grated chocolate or chocolate curls
Cocoa Powder for dusting
Grease a 20.5cm (8") loose base deep flan tin, plain or fluted. Sift flour and cocoa into a bowl add butter cut into small pieces and rub in until mixture begins to bind together. Stir in sugar and knead to dough
Using hands press shortbread around base and sides of the tin until tin is evenly lined, flouring hands if mixture is soft. Trim around rim with a knife. Cook at 180c (350F gas 4) for 20 minutes, then cool.
Beat sugar, corn-flour and egg yolks together bring mil almost to the boil then pour over mixture. Return to the pan and cook over low heat until thickened. Stir in coffee and melted chocolate transfer to a bowl.
Sprinkle gelatine over 30ml (2tbsp) water in a small jug or bowl. Stand container in a little gently simmer in water until gelatine has dissolved and liquid is clear. Whisk chocolate into mixture.
When mixture is still slightly warm beat in the cream, pour into shortbread case and chill. Transfer to serving plate and decorate with swirls of whipped cream grated chocolate or curls and a dusting of cocoa.
Recipe courtesy of Bella Magazine, Bauer Publishing
Sherry Syllabub
Ingredients
1 Lemon
75g/3oz Caster Sugar
110ml/4 fl oz dry Sherry
4tbs Brandy
225 ml/ 8 fl oz double cream
Finely grate the lemon peel and strain 4tbs of the juice into a large mixing bowl. Add the sugar, grated lemon peel, sherry and brandy. Stir until the sugar dissolves. Add the cream and beat the mixture well. Take off the froth as it rises, spoon into stemmed glasses and chill for 4-24 hours.
Although a syllabub can also be hot, alcoholic milky preparation, the old fashioned English version is always cold and must contain cream, wine and the grated rind and juice of a lemon.
A creamier and very delicious version can be made by continuing to beat the mixture until thick enough to hold a soft peak.
NB Ross alters this and cuts the alcohol down by half when she makes it.
From The Great Traditional Cookbook, John Midgley © The Bridgewater Book Co, Colour Library Books (1995). Reproduced by permission of Chrysalis Books Group Plc.
Serves 4
Ingredients
4 ripe pears
75g/3oz blue Stilton cheese
50g/2oz/3tbsp curd cheese
pinch of ground black pepper
fresh watercress sprigs to garnish
For the dressing
45ml/3tbsp light olive oil
15ml/1 tbsp lemon juice
10ml/ ½ tbsp toasted poppy seeds
salt and ground black pepper
First make the dressing. Place Olive Oil, lemon juice, poppy seeds and seasoning in a screw top jar and shake together until emulsified. Cut the pears in half lengthways, then scoop out the cores and cut away the calyx from the rounded end. Beat together the Stilton, curd cheese and a little pepper. Divide this mixture among the cavities in the pears. Shake the dressing to mix it again and then spoon it over the pears. Serve garnished with watercress.
Recipe from 1,000 Classic Recipes, Colour Library Direct (1997) © Quadrillion Publishing 1997. Reproduced by permission of Chrysalis Books Group Plc
Veal Escalopes with Mushrooms, Cream and Sherry
Serves 4
Ingredients
4 thin veal escalopes (about 450g/1 lb)
freshly milled black pepper
plain flour, for coating
40g/1 ½ oz butter
salt
For the sauce
225g/8oz baby button mushrooms, cleaned but left whole
110ml/4fl oz dry sherry
110ml/4fl oz double cream
small handful of fresh parsley, chopped
Trim off any surplus fat from the escalopes, then place them between sheets of clear plastic and beat out with a rolling pin, but without tearing the meat. Season with pepper, dip them in flour and shake off the excess.
Heat half the butter in a large frying pan; when foaming put in 2 escalopes. Fry until golden, then turn and fry the other side until golden. Sprinkle with salt and keep warm. Repeat for the remaining escalopes. In the same pan heat the remaining butter. Stir fry the whole mushrooms until golden, then pour in the sherry, and let the liquid thicken. Season, add the cream and parsley and return the veal; heat through and serve immediately.
From The Great Traditional Cookbook, John Midgley, © The Bridgewater Book Co, Colour Library Books (1995). Reproduced by permission of Chrysalis Books Group Plc.
Mud Pie
Ingredients
Shortbread base
150g, (6oz) Plain Flour
5ml, (1tsp) Cocoa Powder
100g (4oz) Unsalted Butter
25g (1oz) Caster Sugar
75g (3oz) Caster Sugar
30ml (2tbsp) Corn Flour
2 Egg Yolks
450 Ml (3/4pt) Milk
15ml (1tbsp) Coffee Granules
175g (7oz) Plain Chocolate
1 Sachet (15ml/1tbsp) Powdered Gelatine
150ml (1/4Pt) Double Cream
150ml (1/4) Double Cream, lightly whipped
Grated chocolate or chocolate curls
Cocoa Powder for dusting
Grease a 20.5cm (8") loose base deep flan tin, plain or fluted. Sift flour and cocoa into a bowl add butter cut into small pieces and rub in until mixture begins to bind together. Stir in sugar and knead to dough
Using hands press shortbread around base and sides of the tin until tin is evenly lined, flouring hands if mixture is soft. Trim around rim with a knife. Cook at 180c (350F gas 4) for 20 minutes, then cool.
Beat sugar, corn-flour and egg yolks together bring mil almost to the boil then pour over mixture. Return to the pan and cook over low heat until thickened. Stir in coffee and melted chocolate transfer to a bowl.
Sprinkle gelatine over 30ml (2tbsp) water in a small jug or bowl. Stand container in a little gently simmer in water until gelatine has dissolved and liquid is clear. Whisk chocolate into mixture.
When mixture is still slightly warm beat in the cream, pour into shortbread case and chill. Transfer to serving plate and decorate with swirls of whipped cream grated chocolate or curls and a dusting of cocoa.
Recipe courtesy of Bella Magazine, Bauer Publishing
Sherry Syllabub
Ingredients
1 Lemon
75g/3oz Caster Sugar
110ml/4 fl oz dry Sherry
4tbs Brandy
225 ml/ 8 fl oz double cream
Finely grate the lemon peel and strain 4tbs of the juice into a large mixing bowl. Add the sugar, grated lemon peel, sherry and brandy. Stir until the sugar dissolves. Add the cream and beat the mixture well. Take off the froth as it rises, spoon into stemmed glasses and chill for 4-24 hours.
Although a syllabub can also be hot, alcoholic milky preparation, the old fashioned English version is always cold and must contain cream, wine and the grated rind and juice of a lemon.
A creamier and very delicious version can be made by continuing to beat the mixture until thick enough to hold a soft peak.
NB Ross alters this and cuts the alcohol down by half when she makes it.
From The Great Traditional Cookbook, John Midgley © The Bridgewater Book Co, Colour Library Books (1995). Reproduced by permission of Chrysalis Books Group Plc.
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