Text 14150, 68 rader
Skriven 2008-09-23 21:41:00 av JIM WELLER (1:123/140)
Ärende: BFT 18
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     Title: BFT Mackerel And Mushroom Pate
Categories: British, Appetizers, Fish, Mushrooms
  Servings: 4

    426 g  Can Mackerel in brine,
           drained
     25 g  Butter, softened
      4 TB Creme fraiche
      1    Lemon, zest and juice
      2 TB Fresh parsley, chopped
        ds Worcestershire sauce
           Salt and freshly ground
           black pepper
    150 g  Can sliced mushrooms,
           drained

Remove the skin and bones from the mackerel. Place the mackerel,
butter and creme fraiche into a food processor, process until
smooth. 

Add the lemon zest and juice, parsley, Worcestershire sauce and salt
and pepper to taste. Mix well. Stir in the mushrooms and place
mixture into a serving dish. Chill well. 

Alternatively serve in ramekins and top with melted butter. Garnish
with lemon and parsley.

From: The Great British Kitchen Cookbook of the British Food Trust
 
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     Title: BFT Melon And Ham Gondolas
Categories: British, Appetizers, Ham, Fruit
  Servings: 6

    1/2 lg Ripe honeydew melon
      6    thin slices Parma ham (wafer
           thin) or
           Westphalian smoked ham from
           Germany 
      1    Lemon, juice only
           Black pepper
           Lemon wedges, to serve

Chill the melon thoroughly. Cut it into six slim wedges, scoop out
the seeds and cut the skin away. Place one piece of melon on each
slice of ham and wrap the ham neatly over the melon.

Pack each portion in cling film and place them in a rigid container
or wrap in foil in a chiller box. Sprinkle the melon and ham with
lemon juice and freshly ground black pepper just before serving.
Serve the melon gondolas with the wedges of lemon.

From: The Great British Kitchen Cookbook of the British Food Trust
 
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Cheers

YK Jim


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