MTSVCS Recipes » 2012 » March

March 2012


Fish18 Mar 2012 08:53 am

Sea bass makes an excellent alternative to other firm white fish, and this simple recipe keeps the flesh lovely and moist. The sauce is full of flavour, too – and it’s just as delicious cold the next day.

Ingredients List:
4 sea bass fillets, skinned and boned
50g melted butter
100g cherry tomatoes
100ml extra-virgin olive oil
Juice of 1 lemon
1 tbsp. capers, drained
1 shallot
Small handful freshly chopped basil
Salt and pepper

Preparation Method:
1) Finely chop the tomatoes and shallot. Put into a small saucepan with the oil, lemon, capers, basil and salt and pepper. To cook, just warm through for a couple of minutes.

2) Brush the sea bass with the melted butter. Season well. Place into a foil lined tin. Grill for 5-7 minutes, until flaking easily, then spoon the sauce over to serve.

Source: Sea Bass Recipes.

Dessert09 Mar 2012 11:03 am

Elderflower is a hugely distinctive flavour which is sweet and tart all at the same time. Elderflower jelly combines with raspberry cream in this simple yet sophisticated dessert – serve with biscuits or just as they are.

Ingredients List:
300g raspberries
100g caster sugar
600ml double cream
100ml elderflower cordial
2 gelatine leaves
100ml cold water

Preparation:
1) Heat the raspberries with 25g caster sugar in a small saucepan until slightly softened, but still holding their shape.

2) Heat the double cream and the remaining 75g sugar in another small saucepan. Stir, bring to the boil and simmer for 3-4 minutes, then remove from the heat. Stir in the raspberries.

3) Spoon the cream into 6 glasses and leave to set.

4) Soak the gelatine leaves in a little bit of water. Heat the elderflower cordial in a small saucepan until steaming, then squeeze excess water from the gelatine leaves and stir them into the cordial until dissolved. Stir in the cold water.

5) Carefully pour the jelly on top of the cream, then leave to set again for another 3-4 hours until the jelly is set.

Source: Jelly Recipes.