STARTERS
You will find that my appetizers can be also be served as a light lunch. Great for lady’s who do lunch and do not want to over indulge
INGREDIENTS
4 tbsp olive oil
1 garlic clove, finely chopped
2 x 400g tins chopped tomatoes
350ml (12fl oz) white wine rind and juice of 1 lemon
2 tbsp finely chopped fresh parsley
2.25kg (5 lb) mussels
2 tbsp freshly chopped coriander
sea salt and pepper
fresh parsley to garnish
METHOD
1 Heat the oil in a large stockpot over medium heat. Add the garlic and sauté for about 3 minutes to flavour the oil.
2 Add the tomatoes, wine, lemon rind, and juice along with parsley. Bring to the boil and then lower heat. Cover and simmer for 5 minutes.
3 Add the mussels, cover and simmer for 5-8 minutes, shaking the pan regularly, until they are open.
4 Finally, sprinkle in the chopped coriander and season with salt and pepper. Use a slotted spoon and transfer them to serving bowls. Discard any mussels that did not open during cooking.
5 Ladle the sauce over the mussels and sprinkle with extra fresh parsley. Serve at once with plenty of fresh French bread to mop up the delicious juices.
MOULES MARINIÈRE
Always use the freshest mussels you can find. If possible, buy rope mussels as you will find these almost grit-free.
SERVES 4
MINUTES 30
DIFFICULTY 4/10
Soak the mussels for 30 minutes in lightly salted water then rinse under cold running water, lightly scrub and de-beard using a small sharp knife. Discard any broken mussels or open mussels that do not shut when tapped firmly with the back of a knife. This indicates they are dead and could cause severe food poisoning if eaten. Rinse the mussels again.
MUSHROOMS AU GRATIN
A rich and delicious starter for mushroom lovers – ultimate comfort food.
SERVES 4
MINUTES 30
DIFFICULTY 4/10
INGREDIENTS
50g (2oz) butter (grass-fed if possible)
1 onion, finely chopped
2 garlic cloves, peeled and finely chopped
150ml (5fl oz) white wine
1 tsp lemon juice
1 tsp dried mixed herbs
1 tsp dried tarragon
sea salt and pepper
2 packs white or chestnut mushrooms, sliced
300ml (10fl oz) double cream
4 tbsp wholemeal breadcrumbs (gluten-free if desired)
110g (4oz) grated parmesan cheese
METHOD
1 Melt the butter in a large frying pan. Add the onions and garlic and sauté gently.
2 Add the white wine, lemon juice, mixed herbs and tarragon. Add a pinch of sea salt, pepper and sliced mushrooms. Sauté gently for 15 minutes.
3 Add the cream and cook gently for a further 5 minutes.
4 Divide equally into 4 oval eared dishes.
5 Mix the breadcrumbs and grated parmesan together. Sprinkle on top and place under a hot grill until the topping browns and the mushrooms are bubbling.
INGREDIENTS
4 tomatoes, sliced
225g (8oz) goat’s cheese, cut in to 8 slices
20 thin slices of chorizo (Spanish sausage)
sprinkling of olive oil
sprinkling of tarragon leaves (fresh if possible)
squeeze of lemon juice
French bread
METHOD
1 You will need 4 oval eared dishes.
2 Slice the tomatoes thinly and place them around the oval eared dishes, place one slice in centre of each dish.
3 Place two slices of goat’s cheese in the centre of each dish then layer 5 slices of chorizo sausage over the tomatoes. Sprinkle each dish with olive oil and tarragon leaves, then add squeeze of lemon juice.
4 Bake in a preheated oven 200C/400F/gas mark 6 for 15 minutes.
5 Serve with slices of fresh French bread
BAKED GOAT’S CHEESE WITH TOMATO,
TARRAGON & CHORIZO
This makes a great starter for vegetarians – just omit chorizo.
SERVES 4
MINUTES 20
DIFFICULTY 1/10
SMOKED MACKEREL PÂTÉ
A recipe you will make over and over again. Store-bought smoked mackerel is fine to use for this dish but if you can get fresh smoked mackerel it makes a big difference.
SERVES 6-8
MINUTES 10
DIFFICULTY 1/10
INGREDIENTS
4 single smoked mackerel fillets
2 single peppered smoked mackerel fillets
1 green chilli, deseeded and chopped
1 red chilli, deseeded and chopped
4 tbsp fresh coriander leaves
1 small red onion, chopped
grated rind of one lime and one lemon
juice of one lime & one lemon
225g (8oz) cream cheese
1 garlic clove (if desired)
fresh chopped parsley to garnis
METHOD
1 Remove the skin from the mackerel fillets and discard along with any tiny bones.
2 Break the fish up into small pieces and place in a food processor, along with all the other ingredients.
3 Blend on high until you end up with a smooth pâté.
4 Spoon the mixture into suitable dish and sprinkle with chopped parsley.
5 Allow to cool in the fridge for at least two hours.
6 Serve with oatcakes and a small mixed salad.
BROWSE MARY’S RECIPES
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