Thursday, January 24, 2019

· Squad Rules
· Server Rules
· Roster

Map Downloads
Our Map Database

Nova HQ Map Database

Click here

To vote for our site

· Bootcamp
· Match Results
· NovaWorld
· RP: Admin
· RP: CD
· RP: Rules
· RP: SetUp Guides


 Log in Problems?
 New User? Sign Up!
Inactive accounts will be deleted after 6 months of non usage.

Post new topic   Reply to topic
View previous topic Printable version View next topic
Author Message
Post subject: An August recipe, no not the only one.  PostPosted: Aug 09, 2008 - 10:06 AM

Sergeant Major
For a Starter

Potted Cromer Crab


5 oz (150 g) white crab meat
5 oz (150 g) brown crab meat (or you can use 2 dressed Cromer crabs instead of buying crab meat)
1 oz (25 g) shallots (about 1 medium shallot), peeled and finely chopped
2 tablespoons Manzanilla sherry
good pinch cayenne pepper
good pinch ground mace
good pinch freshly grated nutmeg
5 oz (150 g) unsalted butter, cubed
1½ teaspoons anchovy essence
1 teaspoon lemon juice, plus extra if needed
salt and freshly milled black pepper

You will also need six 1¼ in (3 cm) deep ramekins with a base diameter of 2¼ in (5.5 cm).

Begin by placing the shallots, sherry and spices in a small saucepan. Bring the whole lot up to simmering point, then boil quite briskly until the liquid has reduced to about a generous dessertspoon – it should only take about 2 minutes.

Next, stir in the cubes of butter and, when they are melted, turn the heat down to very low and let it all simmer as gently as possible for 15 minutes, giving it a stir from time to time. After that, remove it from the heat and leave it to cool for about half an hour.

Towards the end of that time you'll need to assemble a nylon sieve fitted over a bowl and another bowl filled with ice cubes. Then pour the spicy butter through the sieve and press well to extract all the juice from the shallots. Now set the bowl over the ice and, using an electric hand whisk, whisk until the butter becomes thick and creamy without becoming hard.

Now mix in the crab meat, anchovy essence, teaspoon of lemon juice and a really good seasoning of salt and freshly milled black pepper. Taste and check the seasoning – you might like to add a little extra lemon juice. Then spoon the mixture into the ramekins or a larger pot. Cover with clingfilm and chill for 3 hours.

Remove the potted crab from the fridge about half an hour before serving and serve with mustard and cress, lemon quarters and toast or fresh wholemeal bread and butter.

Note: if you want to make this a day or so ahead, cover the surface with melted butter to seal off the air. To do this, melt 50 g (2 oz) of butter and divide it between the ramekins, pouring a bit over the potted crab in each one, or pour it all over the potted crab in the single large pot.

Main course

A Mixed Grill with Apricot Barbecue Glaze

Serves 6

6 small-to-medium chicken drumsticks
6 British lamb cutlets
6 pork ribs

For the apricot barbecue glaze:

2 large apricots
2 rounded tablespoons dark brown sugar
2 fl oz (55 ml) Worcestershire sauce
2 fl oz (55 ml) light soy sauce
1 level tablespoon grated fresh ginger
1 rounded teaspoon ground ginger
a few drops Tabasco sauce
2 level tablespoons tomato purée
1 clove garlic
freshly milled black pepper

Begin by placing the apricots in a small saucepan with enough water to cover them, then bring them up to simmering point and simmer for 2 minutes. Now drain off the water and, as soon as they are cool enough to handle, slip off the skins. Then halve and stone them and place the flesh in a blender or food processor together with all the other glaze ingredients. Whiz everything to a purée and the sauce is ready.

All you need to do now is arrange the lamb and pork in a shallow dish, pour the glaze over them – turning the pieces of meat so that each one gets a good coating – then cover and leave in a cool place until you're ready to cook.

When you light the charcoal pre-cook the chicken drumsticks as above then, when your charcoal is at the right heat, brush the drumsticks with the glaze and cook for about 5 minutes on each side about 3 inches (7.5 cm) from the coals. The ribs and cutlets will need about 6 minutes on each side, but take the lamb off before 12 minutes if you like it very rare.

What we like to do sometimes is scrape any sauce that's left in the dish into a small saucepan, add a glass of white wine to it and bring it all up to simmering point to give some extra sauce. Serve the barbecued glazed meats with Oven-roasted Potatoes with Garlic and Rosemary, a crisp salad and some very robust red wine!


Summer Fruit Brulee


1½ lb (700 g) soft fruits (including one or more of the following: raspberries, redcurrants, loganberries, blackberries and blackcurrants)
4 oz (110 g) caster sugar
10 fl oz (284 ml) carton whipping cream
10 fl oz (284 ml) carton Greek yoghurt
6 oz (175 g) demerara sugar

You will also need an oblong shallow heatproof dish, with a base measurement of 10 x 6½ x 2 inches (25.5 x 16 x 5 cm).

First, pick over the fruit and place it in a large saucepan or flameproof casserole. Sprinkle it with the caster sugar and then put the pan over a gentle heat for 3-5 minutes, only until the sugar melts and the juices begin to run. Do not over-stir or the fruit will break down to a mush. Now place the fruit in the serving dish and allow it to get quite cold. After that whip the cream till thick and then fold it in to the yoghurt and spread this mixture all over the fruit, taking it right up to the edges of the dish to seal the fruit underneath. Cover with clingfilm and chill in the refrigerator for at least 2 hours.

About 2 hours before you want to serve it, spread the surface thickly and evenly with the demerara sugar then spray the surface very lightly with water (this helps melt the sugar, speeding up the caramelising process). Use a blow torch to caramelise the sugar on top. To do this hold the ignited blow torch over the sugar aiming the tip of the flame at the sugar – the sugar will immediately begin to bubble and melt. You will soon see the sugar turn to a golden-brown caramel. As soon as the sugar has reached a dark golden-brown colour, move the blow torch and continue to caramelise the sugar all over the top. It will take about 10 minutes to caramelise all the sugar. Now leave to cool and pop it back in the refrigerator where the sugar will form a crusty surface – wonderful!

Dats it!!

Cheers Cheers Cheers



Click on the picture to view the Original size


Click on the picture to view the Original size


Click on the picture to view the Original size


Cook, or be cooked. Have a nice day. Smile
 Send private message 
Reply with quote Back to top
Display posts from previous:     
Jump to:  
All times are GMT + 7 Hours
Post new topic   Reply to topic
View previous topic Printable version View next topic
Powered by PNphpBB2 © 2003-2004 The PNphpBB Group
Fallen Members