Tar Valon Library - User contributions [en]

Dinner party menu for six

2020-08-06T14:57:20Z

Laralelle Susandrea:

'''''Dinner party menu for six people #1 – from [[Elin al'Nia]]''''' 
• Starter: Vichyssoise soup 
• Main course: Chicken in WHITE wine 
• Pudding: Vanilla Panna Cotta 

'''Ingredients''' 
''Starter'': 
o 50g butter 
o 450g leeks, finely sliced 
o 225g potatoes, peeled & thinly sliced 
o 570ml water 
o 275ml milk 
o 75ml single cream 
o Salt & pepper 

''Main'' 
o 2 tables garlic oil (or olive oil and a squeeze of garlic paste) 
o 150 bacon/pancetta lardoons (or chopped up rashers) 
o 1 leek, sliced 
o Boneless chicken thighs or breast (2 thighs per person or one breast each), cut into largish pieces. 
o 300 mushrooms, sliced 
o Herbs (a couple of bay leaves and some thyme) 
o 1 75cl bottle WHITE wine 
o Double (heavy) cream 
o Cooked pasta and butter to serve. 

''Pudding'' 
o 60 ml water 
o 2.5 tsp gelatine 
o 720 ml (16 fl oz) whipping (heavy) cream 
o Half a vanilla bean or 2 tsp vanilla extract 
o 8 tablsp powdered sweetener (guess you could use sugar, but I’ve used sweetener such as Splenda) 

'''Instructions''' 
''Starter'' 
Melt butter & cook leeks and potatoes gently for ten minutes in a covered saucepan without colouring. Add water, bring to boil and simmer for 20 minutes or so until the vegetables are tender. Cook a little, then puree in blender. Stir in milk & cream and season with salt & pepper. Either reheat or chill in ‘fridge for the traditional cold version. 
''Main'' 
Heat oil in casserole or large pan, fry bacon/pancetta till crisp. Add leek and fry gently till softened. Add chicken, herbs, mushrooms and wine. 
Season with salt & pepper and bring to boil. Cover pan and simmer for half an hour to forty minutes. Stir in cream for last few minutes. Eat with buttered pasta. 
''Pudding'' 
Place water in small bowl & sprinkle with gelatine. Allow it to stand for 2 minutes to soften. 
Place half cream in a medium saucepan. Slit vanilla bean lengthwise and add to pan (or stir in vanilla extract). Bring gently to boil, add gelatine, remove from heat and stir till gelatine dissolves. 
Remove vanilla bean (if using) and scrape little seeds into mixture using the tip of a small knife. Stir in sweetener/sugar and the remaining cream. 
Pour mixture into 6 small dishes (ramekins or you can use wine glasses). Leave in fridge till set (four hours or so). Eat from dishes or turn ramekins out by first dipping each in hot water almost to rim for 30 seconds, run a thin knife round inside, place small plate over top, turn over, shake and pudding should fall out onto plate (have to admit, I don’t chance it, I just serve in the dishes!).

[[Category:White Ajah Cookbook]]

Dinner party menu for six

2020-08-06T14:56:55Z

Laralelle Susandrea:

'''''Dinner party menu for six people #1 – from [[Elin al'Nia]]''''' 
• [Starter: Vichyssoise soup] 
• Main course: Chicken in WHITE wine 
• Pudding: Vanilla Panna Cotta 

'''Ingredients''' 
''Starter'': 
o 50g butter 
o 450g leeks, finely sliced 
o 225g potatoes, peeled & thinly sliced 
o 570ml water 
o 275ml milk 
o 75ml single cream 
o Salt & pepper 

''Main'' 
o 2 tables garlic oil (or olive oil and a squeeze of garlic paste) 
o 150 bacon/pancetta lardoons (or chopped up rashers) 
o 1 leek, sliced 
o Boneless chicken thighs or breast (2 thighs per person or one breast each), cut into largish pieces. 
o 300 mushrooms, sliced 
o Herbs (a couple of bay leaves and some thyme) 
o 1 75cl bottle WHITE wine 
o Double (heavy) cream 
o Cooked pasta and butter to serve. 

''Pudding'' 
o 60 ml water 
o 2.5 tsp gelatine 
o 720 ml (16 fl oz) whipping (heavy) cream 
o Half a vanilla bean or 2 tsp vanilla extract 
o 8 tablsp powdered sweetener (guess you could use sugar, but I’ve used sweetener such as Splenda) 

'''Instructions''' 
''Starter'' 
Melt butter & cook leeks and potatoes gently for ten minutes in a covered saucepan without colouring. Add water, bring to boil and simmer for 20 minutes or so until the vegetables are tender. Cook a little, then puree in blender. Stir in milk & cream and season with salt & pepper. Either reheat or chill in ‘fridge for the traditional cold version. 
''Main'' 
Heat oil in casserole or large pan, fry bacon/pancetta till crisp. Add leek and fry gently till softened. Add chicken, herbs, mushrooms and wine. 
Season with salt & pepper and bring to boil. Cover pan and simmer for half an hour to forty minutes. Stir in cream for last few minutes. Eat with buttered pasta. 
''Pudding'' 
Place water in small bowl & sprinkle with gelatine. Allow it to stand for 2 minutes to soften. 
Place half cream in a medium saucepan. Slit vanilla bean lengthwise and add to pan (or stir in vanilla extract). Bring gently to boil, add gelatine, remove from heat and stir till gelatine dissolves. 
Remove vanilla bean (if using) and scrape little seeds into mixture using the tip of a small knife. Stir in sweetener/sugar and the remaining cream. 
Pour mixture into 6 small dishes (ramekins or you can use wine glasses). Leave in fridge till set (four hours or so). Eat from dishes or turn ramekins out by first dipping each in hot water almost to rim for 30 seconds, run a thin knife round inside, place small plate over top, turn over, shake and pudding should fall out onto plate (have to admit, I don’t chance it, I just serve in the dishes!).

[[Category:White Ajah Cookbook]]

Lemon Risotto

2020-08-06T14:55:14Z

Laralelle Susandrea:

''[[Natalya Laragan]]'' 
Ingredients 

2 shallot 
1 stick Celery 
60g unsalted Butter 
1 tbsp Olive oil 
300g Risotto rice, preferably Vialone Nano 
1 litre vegetable stock, (I use Marigold stock powder) 
half an unwaxed lemon, juice and zest 
2 sprigs rosemary leaves, finely chopped 
1 egg, yolk 
4 tbsp Parmesan, grated, plus more to sprinkle 
60ml double cream 
1 pinch Maldon sea salt, to taste 
1 pinch white pepper 

'''Method''' 

1. Put the shallots and celery into a food processor and blitz until they are a finely chopped mush. 
2. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook, to soften the mixture, for about 5 minutes, making sure it doesn't catch. 
3. Mix in the rice, stirring to give it a good coating of oil and butter. 
4. Heat the stock in another saucepan and keep it at simmering point. 
5. Pour in a ladle full of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again, continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle. 
6. Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper. 
7. When the risotto is ready - when the rice is no longer chalky but still has some bite - take it off the heat and add the bowl of eggy lemony mixture, and the remaining butter and salt.

[[Category:White Ajah Cookbook]]