JANE'S MENU
Jane Bagley's menu included the following dishes:
SMALL FISHCAKES WITH LEMON AND SORREL SAUCE
Ingredients:
1 lb skinless firm white fish
1 carrot peeled and roughly chopped
1 celery stick, trimmed and roughly chopped
1 small onion, peeled and halved
1 bay leaf
12 oz of cooked and mashed potatoes
3 medium eggs
4 tablespoons of freshly chopped parsley
2 teaspoons of mustard powder
1 tablespoon of Worcestershire sauce
Salt and freshly ground pepper
4-6 oz fresh bread crumbs
2 oz butter
6 tablespoons vegetable oil
8 oz sorrel or young spinach, stalks trimmed
2 oz butter
2 oz plain flour
Finely grated rind and juice of a lemon
Quarter pint double cream
2 medium egg yolks
1 teaspoon caster sugar, to taste
Flat leafed parsley, to garnish
Method
Place fish in large pan with lid. Add the carrot, onion, celery and bay leaf. Pour over enough water to just cover the fish. Bring to boil, cover and simmer for 10 minutes, until just cooked. Allow to cool in the liquid. Drain the fish, place in a bowl and flake. Reserve the liquid for later. Add the following to the bowl: the mashed potato, one egg, the chopped parsley, mustard powder and Worcestershire sauce, and season well. Beat the other two eggs and put on to a plate. Place breadcrumbs on another plate. Divide the fish mixture into approx 18 portions and shape into small cakes about 2” square. Melt the butter in a pan (griddle) with the oil and gently fry the fishcakes for 2-3 minutes on each side until golden brown. Drain and keep warm
Place the sorrel in a large pan with a lid. Add 2 tablespoons of reserved cooking liquid and bring to boil. Cover and simmer for 2-3 minutes, until wilted. Drain well by pressing through sieve. Melt butter, stir in flour and cook for one minute. Remove from heat and gradually stir ½ pint of reserved liquid. Return to the heat and cook, stirring until thickened. Stir in the remaining ingredients with the chopped sorrel and season well. Heat through for 1-2 minutes.
Extracted from the book Entertaining With Style by Paul Burrell
Published by Andre Deutsch Ltd 2003
Recommended retail price £16.99
PEARS IN PORT WINE WITH CINNAMON ICE CREAM
Ingredients:
Three-quarter pint of single cream
1 vanilla pod
2 cinnamon sticks
3 medium egg yokes
4 oz caster sugar
Quarter pint double cream
Three-quarter pint ruby port
1 strip lemon rind
1 strip orange rind
4 tablespoons redcurrant jelly
2 cinnamon sticks, broken in half
6 ripe dessert pears
Half lemon
Method
Pour single cream into pan. Split vanilla pod and scrape the seeds into the cream and throw pod in as well. Add the cinnamon sticks - broken in half. Slowly bring to the boil, remove from heat, cover and stand for 30 minutes. Whisk egg yolks and sugar in a large bowl until pale, thick and creamy. Reheat the cream until gently simmering. Pour over the egg mixture, stirring constantly. Strain through a sieve back into the pan and cook over a low heat, stirring, until the custard thickens enough to coat the back of a wooden spoon (do not allow to boil). Pour into heatproof container and allow to cool completely. Whip the double cream until just peaking, then fold into the custard. Pour into a freezer container, cover and place in the coldest place in freezer. Beat the mixture 3 or 4 times at 40 minute intervals to break up the ice crystals. Seal and freeze for 2 hours. Stand at room temperature for 15 minutes prior to serving, ensuring soft enough to scoop.
Pour port in pan with one quarter pint of water, add the citrus rinds, jelly and cinnamon. Bring to boil for 1 minute until jelly has dissolved. Peel the pears, leaving stalks intact and square off their bottoms so they stand on end. Rub the sides of the pears with lemon juice to prevent browning. Stand pears in deep pan snugly together and pour over the hot port. Bring back to boil, skim away any scum that forms. Cover and simmer for 35 to 40 minutes, spooning the liquid over the pears until tender. Remove the pears and reduce the liquid by boiling for a further 12 to 15 minutes until reduced and syrupy. Pour the syrup over the pears through a sieve and allow to cool in fridge for 1 hour before serving with cinnamon ice cream.
Extracted from the book Entertaining With Style by Paul Burrell
Published by Andre Deutsch Ltd 2003
Recommended retail price £16.99
Ingredients:
Three-quarter pint of single cream
1 vanilla pod
2 cinnamon sticks
3 medium egg yokes
4 oz caster sugar
Quarter pint double cream
Three-quarter pint ruby port
1 strip lemon rind
1 strip orange rind
4 tablespoons redcurrant jelly
2 cinnamon sticks, broken in half
6 ripe dessert pears
Half lemon
Method
Pour single cream into pan. Split vanilla pod and scrape the seeds into the cream and throw pod in as well. Add the cinnamon sticks - broken in half. Slowly bring to the boil, remove from heat, cover and stand for 30 minutes. Whisk egg yolks and sugar in a large bowl until pale, thick and creamy. Reheat the cream until gently simmering. Pour over the egg mixture, stirring constantly. Strain through a sieve back into the pan and cook over a low heat, stirring, until the custard thickens enough to coat the back of a wooden spoon (do not allow to boil). Pour into heatproof container and allow to cool completely. Whip the double cream until just peaking, then fold into the custard. Pour into a freezer container, cover and place in the coldest place in freezer. Beat the mixture 3 or 4 times at 40 minute intervals to break up the ice crystals. Seal and freeze for 2 hours. Stand at room temperature for 15 minutes prior to serving, ensuring soft enough to scoop.
Pour port in pan with one quarter pint of water, add the citrus rinds, jelly and cinnamon. Bring to boil for 1 minute until jelly has dissolved. Peel the pears, leaving stalks intact and square off their bottoms so they stand on end. Rub the sides of the pears with lemon juice to prevent browning. Stand pears in deep pan snugly together and pour over the hot port. Bring back to boil, skim away any scum that forms. Cover and simmer for 35 to 40 minutes, spooning the liquid over the pears until tender. Remove the pears and reduce the liquid by boiling for a further 12 to 15 minutes until reduced and syrupy. Pour the syrup over the pears through a sieve and allow to cool in fridge for 1 hour before serving with cinnamon ice cream.
Extracted from the book Entertaining With Style by Paul Burrell
Published by Andre Deutsch Ltd 2003
Recommended retail price £16.99
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