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RECIPES FROM

Modern Garde Manger Recipes

    Recipes from

    Modern Garde Manger

    By Robert Garlough and Angus Campbell

    ? 2006 Thomson Delmar Learning

Chapter 1 ......................................................................................................................... 8

    1.1 Compote of Fruit with Elderflower Cream ....................................................... 8 Chapter 2 ......................................................................................................................... 8

    2.1 Maltese Octopus and Snail Tian, Served with Warm Dorado Fillet and Red

    Prickly Pear Dressing .................................................................................................. 8 Chapter 3 ......................................................................................................................... 9

    3.1 Artichoke and Marinated Anchovy Salad with Lemon and Vanilla Jelly .......... 9

    Chapter 4 ....................................................................................................................... 11

    4.1 Indian Beef Kabobs........................................................................................ 11 4.2 Chicken Satay ................................................................................................ 11 4.3 Lamb Tikka ................................................................................................... 12 4.4 Pork and Mango Skewers ............................................................................... 13 4.5 Quiche Lorraine Tarts .................................................................................... 13 4.6 Southwestern Quiche Cups ............................................................................ 14 4.7 Smoked Salmon with Mushrooms Barquettes ................................................ 15 4.8 Spanakopita ................................................................................................... 15 4.9 Sausage and Cabbage Strudel ......................................................................... 16 4.10 Sweetwater Prawns with Prosciutto ................................................................ 17 4.11 Bourek ........................................................................................................... 18 4.12 Maryland Crab Cake Spoon Dumplings ......................................................... 19 4.13 Spring Roll or Wonton Wrapper Dough ......................................................... 20 4.14 Dim Sum Dough ............................................................................................ 20 4.15 Dim Sum Filling ............................................................................................ 21 4.16 Steamed Pleated Dumplings ........................................................................... 21 4.17 Shiu Mai ........................................................................................................ 22 4.18 Mo-Shu Spring Rolls ..................................................................................... 23 4.19 Shrimp Samosa .............................................................................................. 24 4.20 Cornish Pasty Dough ..................................................................................... 25 4.21 Cornish Pasty Filling ...................................................................................... 26 4.22 Empanada Dough ........................................................................................... 26 4.23 Empanada Filling ........................................................................................... 27 4.24 Basic Pasta Dough ......................................................................................... 28 4.25 Pasta Dough, Suitable for Stuffing ................................................................. 28 4.26 Sushi-Zu ........................................................................................................ 29 4.27 Shari, Sushi Meshi, Sushi Rice ....................................................................... 30 4.28 Cold Cream of Leek and Tomato Soup .......................................................... 30 4.29 Ginger Peach Soup ......................................................................................... 31 4.30 Cantaloupe-Rum Soup ................................................................................... 32 4.31 Avocado-Crabmeat Soup ............................................................................... 32 4.32 Chilled Gazpacho Sips ................................................................................... 33 ? 2006 Thomson Delmar Learning 1

Modern Garde Manger Recipes

    4.33 Olives and Artichoke Hearts with Chiles, Garlic, and Balsamic Vinegar ........ 34

    4.34 Goat Cheese Stuffed Olives ........................................................................... 34 4.35 North African Olive and Citrus Salad ............................................................. 35 4.36 Spicy Candied Pecans .................................................................................... 36 4.37 Salty Spiced Almonds .................................................................................... 36 4.38 Oaxcan Peanuts .............................................................................................. 37 4.39 Turkish Dried Apricots with Goat Cheese and Pistachios ............................... 37 4.40 Endive Leaves with Herbed Cheese Spread .................................................... 38 4.41 Sardine Spread ............................................................................................... 39 4.42 Curried Egg Spread ........................................................................................ 39 4.43 Cilantro Pistachio Pesto ................................................................................. 40 4.44 Roasted Eggplant-Hummus Dip ..................................................................... 40 4.45 Potted Black Bean Dip ................................................................................... 41 4.46 Guacamole ..................................................................................................... 42 4.47 Cucumber Raita ............................................................................................. 43 4.48 Tapenade ....................................................................................................... 43 4.49 Crisp Vegetable Chips ................................................................................... 44 4.50 Maitre d‟ Hotel Butter .................................................................................... 44 4.51 Gorgonzola-Scallion Compound Butter .......................................................... 45 4.52 Garlic-Horseradish Compound Butter ............................................................ 45 4.53 Garlic-Mustard Compound Butter .................................................................. 46 4.54 Lemon Dill Butter .......................................................................................... 46 4.55 Pears and Prosciutto Canapé .......................................................................... 47 4.56 Grenoble Canapé............................................................................................ 48 4.57 Blue Cheese and Duck Breast Canapés .......................................................... 48 4.58 Cajun Shrimp Canapés ................................................................................... 49 4.59 Romanoff Tartlets .......................................................................................... 49 Chapter 5 ....................................................................................................................... 50

    5.1 Basic French Dressing ................................................................................... 50 5.2 Oriental Vinaigrette ....................................................................................... 51 5.3 Basil Vinaigrette ............................................................................................ 51 5.4 Caper and Herb Vinaigrette ............................................................................ 52 5.5 French Rouille ............................................................................................... 52 5.6 Lemon Aioli................................................................................................... 53 5.7 Caesar Dressing ............................................................................................. 53 5.8 Mayonnaise.................................................................................................... 54 5.9 Chantilly Dressing ......................................................................................... 55 5.10 Tartar Sauce ................................................................................................... 55 5.11 Sauce Rémoulade ........................................................................................... 56 5.12 Blue Cheese Dressing .................................................................................... 56 5.13 Russian Dressing ........................................................................................... 57 5.14 Parmesan Dressing ......................................................................................... 57 5.15 Ranch Dressing .............................................................................................. 58 5.16 Honey Lime Yogurt Dressing ........................................................................ 59 5.17 Low Fat Creamy-Style Dressing .................................................................... 59 5.18 Boiled Dressing ............................................................................................. 60 ? 2006 Thomson Delmar Learning 2

Modern Garde Manger Recipes

    5.19 Coleslaw Dressing ......................................................................................... 60 5.20 Citrus Salad Dressing ..................................................................................... 61 5.21 Greek Tzatziki ............................................................................................... 62 5.22 Greek Skordalia ......................................................................................... 62 5.23 Thai Peanut Sauce .......................................................................................... 63 5.24 Chinese Duck Sauce ...................................................................................... 63 5.25 Sweet and Sour Sauce .................................................................................... 64 5.26 Nam Pla Sauce ............................................................................................... 64 5.27 Soy Chile Dipping Sauce ............................................................................... 65 5.28 Chinese Black Bean Sauce ............................................................................. 65 5.29 Chile-Lime Sauce .......................................................................................... 66 5.30 Italian Salsa Verde ......................................................................................... 66 5.31 American Seafood Cocktail Sauce ................................................................. 67 5.32 Italian Pesto ................................................................................................... 67 5.33 Asian Barbecue Sauce .................................................................................... 68 5.34 Vinegar Based Barbecue Sauce ...................................................................... 69 5.35 Southern Barbecue Sauce ............................................................................... 69 5.36 Spicy Texas Pit Barbecue Sauce..................................................................... 70 5.37 Citrus Barbecue Sauce ................................................................................... 70 5.38 Tabbouleh .................................................................................................. 71 5.39 Caponata ........................................................................................................ 72 5.40 Salmagundi .................................................................................................... 73 5.41 Pickled Cucumber Slaw ................................................................................. 73 5.42 Green Salad with Blue Cheese, Walnuts and Figs .......................................... 74 5.43 Caesar Salad .................................................................................................. 74 5.44 Pig‟s Knuckles and Spiced Autumn Squash ................................................... 75

    5.45 Warm Shrimp and Artichoke Salad with Orzo ................................................ 76 5.46 Waldorf Salad ................................................................................................ 77 5.47 Jamaican Salsa Salad ..................................................................................... 78 5.48 Pasta Primavera ............................................................................................. 79 5.49 French Potato Salad ....................................................................................... 80 5.50 Green Papaya Salad ....................................................................................... 80 Chapter 6 ....................................................................................................................... 81

    6.1 Lobster Avocado Lemon Roll ........................................................................ 81 6.2 Grilled Caribbean Shrimp Wrap with Lime Sour Cream and Red Cabbage .... 82

    6.3 Smoked Duck with Caramelized Oranges Open-Faced Sandwich................... 83

    6.4 Egg Salad Sandwich Filling ........................................................................... 83 6.5 Fresh Lox Sandwich Filling ........................................................................... 84 6.6 Chicken Salad Sandwich Filling ..................................................................... 84 6.7 Warmed Club Sandwich ................................................................................ 85 6.8.1 Torta de Pavo ............................................................................................. 85 6.8.2 Chipotle Purée ........................................................................................... 86 6.8.3 Refried Black Beans ................................................................................... 86 6.9 Tandori Chicken Naan Wrap .......................................................................... 86 6.10 Grilled Beef Gorgonzola Sandwich ................................................................ 87 6.11 Grilled Eggplant Sandwich with Tahini Sauce ............................................... 87 ? 2006 Thomson Delmar Learning 3

Modern Garde Manger Recipes

    6.12 Grilled Portobello Roasted Pepper Sandwich ................................................. 88 6.13 Monte Cristo Sandwich .................................................................................. 89 6.14 Chesapeake Bay Soft Shell Crab Sandwich .................................................... 89 6.15 Chicken Red Pepper Brioche Panini ............................................................... 90 6.16 Char Grilled Squid with Green Mango Salad.................................................. 90 Chapter 7 ....................................................................................................................... 92

    7.1 Roulades of Partridge with Pear-Honey Sauce................................................ 92 Chapter 8 ....................................................................................................................... 93

    8.1 Cooked Marinade ........................................................................................... 93 8.2 Uncooked Marinade ....................................................................................... 94 8.3 Venison Mincemeat ....................................................................................... 94 Chapter 9 ....................................................................................................................... 95

    9.1 Seekh Kabab .................................................................................................. 95 Chapter 10 ..................................................................................................................... 96

    10.1 ........................................................................................................................... 96

    Recipe Yield: 8 portions Conch Salad .................................................................... 96 Chapter 11 ..................................................................................................................... 97

    11.1 Foie Gras Mousse .......................................................................................... 97 11.2 Infused Torchon with Port and Red Wine ....................................................... 97 11.3 Salt Sugar-cured Foie Gras ......................................................................... 98 11.4 Pan Roasted Foie Gras ............................................................................... 98 11.5 Seared Foie Gras ........................................................................................ 99 11.6 Sautéed Foie Gras .................................................................................... 100 11.7 Grilled Foie Gras...................................................................................... 100 11.8 Steamed Foie Gras ................................................................................... 101 11. 9 Poaching Foie Gras .................................................................................. 101 11.10 Butter Roasting Foie Gras ........................................................................ 102 Chapter 12 ................................................................................................................... 102

    12.1 Turbot Ceviche ............................................................................................ 102 12.2 Scallop Ceviche ........................................................................................... 103 12.3 Mahi-Mahi Ceviche ..................................................................................... 104 12.4 Beef Carpaccio ............................................................................................ 104 12.5 Tuna Carpaccio with Mango Salsa ............................................................... 105 12.6 Beefsteak Tartar ........................................................................................... 106 12.7 Salmon Tartar .............................................................................................. 106 12.8 Pickled Anchovies ....................................................................................... 107 12.9 Greek Pickling Liquor .................................................................................. 107 12.10 Portuguese Pickling Liquor ...................................................................... 108 12.11 American Pickling Liquor ........................................................................ 108 12.12 Pickled Mustard Greens ........................................................................... 109 12.13 Cornichons ............................................................................................... 110 12.14 Bread and Butter Pickles .......................................................................... 110 12.15 Caribbean Fruit Pickle .............................................................................. 111 12.16 Gingered Tomato Comfiture .................................................................... 112 12.17 Oven-Dried Tomatoes in Olive Oil ........................................................... 112 12.18 Sage Bourbon Jelly .................................................................................. 113 ? 2006 Thomson Delmar Learning 4

Modern Garde Manger Recipes

    12.19 Sweet Onion Marmalade .......................................................................... 113 12.20 Tamarind Fig Jam .................................................................................... 114 12.21 Chow-Chow Pickling Liquid .................................................................... 114 12.22 Thai Pickled Cucumbers ......................................................................... 115 12.23 Peach Tomato Cherry Salsa ...................................................................... 115 12.24 Blackened Jalapeño Salsa ......................................................................... 116 12.25 Mexican Salsa Cruda................................................................................ 117 12.26 American Apple Catsup ........................................................................... 117 12.27 Hot and Spicy Tomato Ketchup................................................................ 118 12.28 Sweet n‟ Spiced Beer Mustard ................................................................. 119

    12.29 Country-Style Grain Mustard ................................................................... 120 12.30 Mango Chutney........................................................................................ 120 12.31 Banana Chutney ....................................................................................... 121 12.32 Pineapple Mint Chutney ........................................................................... 122 12.33 Cranberry Ginger Chutney ....................................................................... 122 12.34 Marinated Salmon .................................................................................... 123 Chapter 13 ................................................................................................................... 123

    13.1 Shellfish Brine for Hot Smoking .................................................................. 123 13.2 Dry Cure for Large Fish Fillets (to be Hot Smoked) ..................................... 124 13.3 Brine for Small Oily or Game Fish (to be Hot Smoked) ............................... 124 13.4 Dry Cure for Lox I ....................................................................................... 125 13.5 Dry Cure for Lox II ...................................................................................... 126 13.6 Dry Cure for Lox III .................................................................................... 126 13.7 Dry Cure for Meats ...................................................................................... 127 13.8 Brine for Meats, Poultry and Game .............................................................. 127 13.9 Italian Dry Cured Pepperoni ......................................................................... 128 13.10 Cajun Andouille Sausage ......................................................................... 128 13.11 German Bratwurst .................................................................................... 129 13.12 Traditional Scottish Haggis ...................................................................... 129 13.13 Fresh Polish Kielbasa ............................................................................... 130 13.14 South African Boerewors ......................................................................... 131 13.15 Spanish Chorizo ....................................................................................... 131 13.16 Canadian Smoked Country Venison Sausage ........................................... 132 13.17 English Breakfast Sausage ....................................................................... 133 13.18 Pastrami ................................................................................................... 133 13.19 Dry Cured Bacon ..................................................................................... 134 13.20 Lime Ginger Sweet Soy Marinade ............................................................ 135 13.21 American Southwestern Marinade ............................................................ 135 13.22 All-purpose Rub ....................................................................................... 136 13.23 Fish and Shellfish Rub ............................................................................. 136 13.24 Cajun Rub ................................................................................................ 137 13.25 Dry Jamaican Jerk Rub ............................................................................ 137 13.26 Jamaican Jerk Marinade ........................................................................... 138 13.27 Brazilian White Meat Marinade ............................................................... 138 13.28 Tandoor Marinade .................................................................................... 139 13.29 Peri-Peri Marinade ................................................................................... 139 ? 2006 Thomson Delmar Learning 5

Modern Garde Manger Recipes

    13.30 Manyeleti Red Meat Marinade ................................................................. 140 Chapter 14 ................................................................................................................... 140

    14.1 American Spice Mix .................................................................................... 141 14.2 Brazilian Spice Mix ..................................................................................... 141 14.3 British Spice Mix ......................................................................................... 141 14.4 Caribbean Spice Mix .................................................................................... 142 14.5 East Asian Spice Mix ................................................................................... 142 14.6 French Spice Mix ......................................................................................... 143 14.7 Italian Spice Mix .......................................................................................... 143 14.8 South African Spice Mix .............................................................................. 144 14.9 South Asian Spice Mix................................................................................. 144 14.10 Short Paste ............................................................................................... 145 14.11 Brioche Dough ......................................................................................... 145 14.12 Suet Pastry ............................................................................................... 146 14.13 Hot Water Pastry ...................................................................................... 146 14.14 Pure Forcemeat ........................................................................................ 147 14.15 Bread and Egg Panada.............................................................................. 147 14.16 Flour Panada ............................................................................................ 148 14.17 Rice Panada ............................................................................................. 148 14.18 Brown Venison Stock .............................................................................. 149 14.19 Aspic Clarified with Meat ........................................................................ 150 14.20 Aspic Clarified with Egg White................................................................ 150 14.21 Veal Forcemeat ........................................................................................ 151 14.22 Shrimp Forcemeat, Food Processor Style ................................................. 152 14.23 Duck Pâté................................................................................................. 153 14.24 Ceann Cropic ........................................................................................... 154 14.25 Vegetable Terrine ..................................................................................... 155 14.26 Salmon and Crawfish Terrine ................................................................... 155 14.27 Monkfish Liver Terrine ............................................................................ 157 14.28 Terrine of Foie Gras ................................................................................. 157 14.29 Smoked Guinea Fowl Terrine with Truffles ............................................. 158 14.30 Terrine of Duck Confit ............................................................................. 159 14.31 Pigs Head and Tongue Terrine ................................................................. 160 14.32 Lobster Quenelles .................................................................................... 161 14.33 Stuffed Lobster Timbale ........................................................................... 162 14.34 Smoked Scallop and Watercress Parfait ......................................................... 163 14.35 Ham Mousse ............................................................................................ 163 14.36 Smoked Salmon Mousse .......................................................................... 164 14.37 Roasted Red Pepper Mousse .................................................................... 165 14.38 Lamb Breast Galantine ............................................................................. 165 14.39 Pigs Trotter Galantine .............................................................................. 166 14.40 Chicken Galantine (3 Ways)..................................................................... 167 14.41 Torchon of Foie Gras ............................................................................... 169 14.42 Aussie Kanga Stuffing ............................................................................. 169 14.43 Brazilian Stuffing ..................................................................................... 170 14.44 Chinese Stuffing....................................................................................... 170 ? 2006 Thomson Delmar Learning 6

Modern Garde Manger Recipes

    Chapter 15 ................................................................................................................... 171

    15.1 Yogurt Cheese ............................................................................................. 171 15.2 Ricotta Cheese ............................................................................................. 172 15.3 Queso Blanco/Panir (Also known as Vinegar Cheese) .................................. 172 15.4 Creamed Lemon Goat Cheese ...................................................................... 173 15.5 Mascarpone.................................................................................................. 173 15.6 Mozzarella Cheese ....................................................................................... 174 15.7 Cream Fraîche.............................................................................................. 174 15.8 Acidulated Cream ........................................................................................ 175 15.9 Scottish Crowdie .......................................................................................... 175 15.10 Wild Mushroom and Goat Cheese Fondue ............................................... 176 Chapter 16 ................................................................................................................... 176

    16.1 Salt Dough ................................................................................................... 176 16.2 Bread Dough I ............................................................................................. 177 16.3 Bread Dough II ............................................................................................ 178 16.4 Cornucopia Dough ....................................................................................... 178 16.5 Dead Dough ................................................................................................. 179 16.6 Leaf Dough .................................................................................................. 180 16.7 Gingerbread House Dough ........................................................................... 180 16.8 Tallow ......................................................................................................... 181 16.9 Maxfield Color Method................................................................................ 181 Chapter 17 ................................................................................................................... 182

    17.1 Clear Aspic for Display (Triple Strength) ..................................................... 182 17.2 Brown Aspic for Display (Triple Strength) ................................................... 183 17.3 White Wine Aspic Jelly (Edible) .................................................................. 183 17.4 White Fish Aspic (Edible) ............................................................................ 184 17.5 Fresh Apple Ginger Aspic (Edible) .............................................................. 184 17.6 Watermelon Aspic Jelly (Edible) .................................................................. 185 17.7 Jellied Glace (Edible) ................................................................................... 185 17.8 Classical White Chaud-froid ........................................................................ 186 17.9 Classical Brown or Red Chaud-froid ............................................................ 186 17.10 Dark Red Chaud-froid .............................................................................. 187 17.11 Green Chaud-froid ................................................................................... 187 17.12 Classical Mayonnaise Colée ..................................................................... 188 17.13 White, Pink or Green Mayonnaise Colée .................................................. 188 ? 2006 Thomson Delmar Learning 7

Modern Garde Manger Recipes

    Chapter 1

1.1 Compote of Fruit with Elderflower Cream

    Recipe Yield: 8 portions

    Portion Size:

Measurements

    U.S. Metric Ingredients

     Elderflower Cream

    2 oz 50 g Sugar

    1 C 300 ml Water

    2 oz 50 g Elderflower heads, dried (or 12 fresh heads)

    1 C 300 ml Double cream

     Compote

    ? lb 225 g Rhubarb

    ? lb 225 g Gooseberries

    ? lb 225 g Cherries

    ? lb 225 g Strawberries

    1 pt 600 ml Apple or orange juice, unsweetened

    2 ea 2 ea Cinnamon stick

    ? tsp 1 ml Lemon zest

    To taste To taste Clear honey

Preparation Steps:

    1. To make the elderflower cream, put the sugar and water in a pan and heat gently

    until the sugar has dissolved, then boil rapidly until the liquid is reduced by half.

    Take off the heat and submerge the elderflowers in the syrup.

    2. Leave to infuse for at least 2 hours, then press the syrup through a sieve,

    discarding the elderflowers. Whip the cream until it is just beginning to hold its

    shape, and then fold in the elderflower syrup. Chill until ready to serve.

    3. Put the fruit, fruit juice, cinnamon and lemon rind in a large saucepan and simmer

    gently for 3-5 minutes until the fruits are softened, but still retain their shape. S

    4. Serve the compote, warm or cold, with the elderflower cream.

Chapter 2

    2.1 Maltese Octopus and Snail Tian, Served with Warm Dorado Fillet and

    Red Prickly Pear Dressing

    Recipe Yield: 6 portions

    Portion Size: 6cm by 6 cm

    ? 2006 Thomson Delmar Learning 8

Modern Garde Manger Recipes

Measurements

    U.S. Metric Ingredients

    1 ? - 2 lb 800g Octopus

    10 oz 300g Snails

    1 ?- 2 lb 800g Dorado ( Lampuki )

    10 oz 300g Potato

    2 T 30 ml Sour cream

    1 ea 2 ea Red Prickly Pear

    1 ea 1 ea Garlic

    1 oz 28g Basil

    1 oz 28g Mint

    ? oz 14 g Marjoram

    5 oz 150 g Tomato

    3 T 45 ml Balsamic vinegar

    6 ? T 100 ml Extra virgin olive oil

    7 ? oz 200 g Salad leaves

    1 ? oz 50 g Green olives

    1 ? oz 50 g Capers

    1/3 oz 10 g Pepper

    1/3 oz 10g Salt

    2 ea 2 ea Lemons

    Preparation Steps:

    1. Cook octopus in boiling water with 1 lemon and salt for approximately 1 hour.

    When ready, drain and allow to cool.

    2. Prepare the snails in the same manner, but cook in a separate pot for 30 minutes.

    3. Cut potatoes into small cubes and boil. When barely cooked, drain and cool. Then

    add the sour cream, salt and pepper, and marjoram.

    4. Prepare the Dorado by removing the head and tail, and cut into 6 portions of fillet.

    Season and squeeze on some lemon juice. Set aside.

    5. Cut the octopus into small pieces. Add ? chopped garlic clove, basil leaves,

    capers and olives, mint, 30ml olive oil and seasoning. Mix all ingredients together

    and set aside.

    6. Take out the snail meat from shell, add chopped tomato, ? crushed garlic, 20ml

    oil and seasoning. Finally, squeeze a few drops of lemon.

    7. For the dressing, blend the prickly pear, 50 ml olive oil, salt and pepper. When

    ready, add some chopped fresh herbs and lemon juice.

Chapter 3

    3.1 Artichoke and Marinated Anchovy Salad with Lemon and Vanilla

    Jelly

    ? 2006 Thomson Delmar Learning 9

Modern Garde Manger Recipes

    Recipe Yield: 8 portions

    Portion Size:

    Measurements

    Metric U.S. Ingredients

    8 ea 8 ea Artichokes

    8 ea 8 ea Fresh anchovies

    4 ea 4 ea Lemons

     1 1/3 oz 40 g Sugar

    3 ea 3 ea Plum tomatoes, ripe

    1 ? C 355 ml Olive oil

    ? ea ? ea Vanilla bean, opened

2 C 472 ml Bean sprouts

    2 C 472 ml Red chard

    16 ea 16 ea Chive sticks

1 ? C 355 ml Vinegar

    As As Coarse salt

    needed needed

Preparation Steps:

    1. Clean the artichokes. Cut out the choke and outer leaves, and rub the hearts

    with lemon juice.

    2. Either: (1) place the artichokes in a plastic vacuum bag with oil, salt and

    pepper, then vacuum seal and steam for 25 minutes. Refresh the artichoke in

    ice water, while remaining in the unopened bag, and set aside. Or (2) cover the

    artichokes with olive oil, salt and black pepper and cook gently over low flame

    until they are soft. Cool in the same oil.

    3. Clean the anchovies by taking off their heads and intestines. Separate the two

    fillets, leaving no bones. Place the fillets in cold salted water for 10 minutes;

    this will stiffen the fillets and cleanse them.

    4. Remove the anchovies from the water and soak them in the vinegar for 5-6

    hours, depending on the strength of the vinegar and desired taste.

    5. Remove the anchovies from the vinegar, and place them in olive oil. Set aside.

    6. Cut the lemons in half and grill them under the salamander until the skin is

    browned.

    7. In a clean saucepan, add the juice of the lemons. Then add the sugar, and heat

    with the open vanilla bean and its seeds. Cool 30 minutes, and add the olive oil.

    Leave to macerate one day.

    8. Blanch the tomatoes and refresh them. Peel and remove seeds, cut into small

    dice.

    9. Line a ring mold with four anchovy fillets seasoned with coarse salt. ? 2006 Thomson Delmar Learning 10

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