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NO CHEWSTEW& so much more.Easy to follow, easyto swallow cookbookSCIO 48145www.tractioncancersupport.org
ContentsIntroduction 4Starters 5Main Courses 15Main Course Accomplements 36Desserts 41Sauces and Oils 52Puree Food Moulds 61Tips for Cooking 63Acknowledgements 66
IntroductionI hope you enjoy this selection of recipes developedby Chef Danny McArdle. Each recipe can beblended to become really smooth, so the idea isthat people who have difficulties swallowing orchewing food can eat the same meals as those whodon’t. Although this resource has been producedby TRACTion Cancer Support a Scottish Charity thathelps people with cancers of the aerodigestive tract,it can be used to create meals for stroke patients,those with motor neurone disease, multiple sclerosisto name but a few and elderly people who havedifficulty chewing food.There is also a section on tips which gives advice asto which parts of the fish are best to buy, which typesof potatoes to choose and lots more.All recipes serve 2 to 4 people.We are hoping to add more recipes, tips and ideas tothis repertoire, so please, send any of your own toliz.grant6111@gmail.com and they may well appearon our website (www.tractioncancersupport.org)Hopefully as in the words of Oliver Twist the phrase“please sir, I want some more” will be your mantra atthe end of each course!This book is dedicated to Ben Walton who died oforal cancer aged 22 years.4
Starters5
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StartersHot SmokedSalmon Moussewith SaffronCream260g hot smokedsalmon (available inmost supermarkets)220ml double cream150ml fish stock1 teaspoons lemonjuiceGrated zest of ¼ of alemon (optional)Dash of tobaccosauce (optional)Pinch of nutmeg(optional)4 gelatine leaves,soaked in cold waterto softenPlace hot smoked salmon, doublecream, seasonings and lemon juice intoa food processor and blend to a smoothpurée.Heat the fish stock in a saucepan andbring to a simmer. Squeeze out anyexcess liquid from the gelatine, thenadd to the chicken stock and stir untildissolved.Whisk the fish stock into the smokedsalmon purée until well combined.Season to taste with freshly ground blackpepper.Either pour into 1 large bowl orindividual ramekins. Place in the fridgeand chill for 2 hours, or until set.Serve with saffron cream from recipe.7
StartersMushroomCappuccino250g washed andchopped brownmushrooms (wash atlast minute)100g peeled andchopped onions1 small clovecrushed garlic (crushearlier and leave ina little oil)Hot chicken stock(to cover allingredients)2 or 3 thyme leaves25ml full fat milk(warm, under 60oc)25g butterPinch gratednutmeg8You will need cappuccino cups, saucers& spoons.Add butter to cold pan and melt. Slowlycook onions without colour and addmushrooms covering with stock andbringing quickly to the boil.Simmer for 2 minutes and turn off heat.Add garlic and thyme. Blend! Checkseasoning and pour into warmed cups.Heat up milk and froth with blender andspoon on finished soup. Sprinkle withnutmeg and serve.
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StartersParmesan Soufflé with PeanutButter and Watercress Pesto75g of gratedfresh parmesan,plus just enoughextra to line aheavily butteredsoufflé dish50g butter50g plain flour4 egg yolks½ pint boilingmilkPinch ofcayenne(optional)Pinch of nutmegLarge pincheach salt andpepper5 egg whites,with anotherpinch of salt.Allow tosit at roomtemperature¼ level teaspoonof cream oftartarMake the sauce first. Melt the butter in a largesaucepan. Stir in the flour using a wooden spoonand cook over a moderate heat, gently bubblingfor about 2 minutes without burning – keepgently stirring.Remove from the heat and pour in all of theboiling milk and beat vigorously with a wirewhisk until blended, beating in seasoning andspices at the end. Return to the heat and boil,continuing to stir with the wire whisk for oneminute and remove from the heat. You shouldnow have a very thick sauce. Drop the egg yolkinto the centre of the warm sauce and beat withthe whisk. Add more seasoning as required,according to taste.The sauce can be prepared to this point inadvance. Place dots of butter on surface andspread over the top to prevent a skin forming.Reheat to hand hot when ready to use.Put the egg whites and salt and in a clean, dryglass or metal bowl – whisk for 30 seconds, thenadd the cream of tartar, then continue whiskinguntil it forms stiff peaks, making a meringue. (Aplastic bowl may have a little grease which willprevent the whites from whipping, as will thepresence of any egg yolk).Stir quarter of the meringue into the sauce mixand stir in all but a tablespoon of the cheese.Gently fold in the rest of the meringue andthen tip it into the prepared soufflé dish, tapthe bottom of the dish lightly on the table andsmooth the top of the mixture with a large flatknife and sprinkle the remaining cheese on top.Bake for around 30 minutes in a preheated oven,gas mark 5, 375oF or 180oC. (Do not open oven tocheck for at least 20 minutes).11
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Starters250g sweet potato(or half sweet & halffloury potato)125g grilled, crispysmoked bacon –drain off excess fatand leave to cool100g butter½ medium onion,finely chopped1 red chilli,deseeded and finelychopped1 clove of garlic,finely chopped½ teaspoon groundcumin1 sprig of choppedcorianderJuice of 1 limePlain flour for dustingNote: Browncrab meat(soft), whitecrab meat orcooked salmoncould be usedinstead of bacon.Sweet Potato andSmoked BaconCakes with BloodyMary FoamBoil peeled and chopped sweet potatountil soft. Leave aside ¼ (optional if moretexture required in the finished cakes)- mash the rest and allow to cool. Meltbutter in a pan on a low heat and sweatonion until soft, then add garlic, chilli,cumin and chopped, grilled bacon andcoriander for a further 2 minutes.Remove from heat and cool and blendto a smooth paste using a little oil orbacon fat, if smooth texture required.Mix all of the potato, lime juice, bacon,onion and spices. Form into round pates.Dust with plain flour just prior to cooking.Fry over a medium heat until a lightcrust is formed (helps to hold caketogether- this will soften). Turnover andrepeat till heated through. Turn heat off.Add more butter to pan.Serve with Bloody Mary Foam.13
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MainsRisotto12 king scallopsincluding roe(separate and keeproe for essence)250g arborio rice½ a large or onesmall onion, finelychopped1 large clove ofgarlic, crushed50g butterEssence125ml double cream1 drop of vanillaextractPoached King ScallopRisotto with a Roeand Vanilla EssencePoach scallops for 2 or 3 minutes inenough gently simmering water to coverthe scallops. Lift them out and keepwater aside. Allow scallops to cool. Fryonion in butter gently without colour,then add rice to pan for 1 minute or so.Start adding hot stock about 50ml at atime, continually stirring over a low heat,until liquid is absorbed and rice is soft,then add the garlic. Adding boiled waterif required. Finely chop the scallops andadd at the end of cooking to reheat.Leave 1 or 2 thinly sliced to garnish, ifdesired.Over a low heat, add the butter andpierce the roe with a fork and add to themelted butter. Add the double creamand the vanilla and slowly simmer for1-2 minutes. Remove from the heat andblend. Pour over the risotto.50g butterFor a vegetarian option, use vegetablestock instead of scallop stock. Addcooked broccoli, tomato, beetrootpowder, mushrooms, beans, soaked nutsand seeds, spinach or pesto at theend with a crumble of your favouritecheese to fold.16
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MainsThai Style Codwith a CoconutBroth (Fish Mould)4 cod fillets, approx.100g per person8-10 leaves freshmint, finely chopped2 cloves garlic,crushed1 or 2 centimetrepiece of root ginger,grated1 red chilli, finelychoppedSweat the onion until soft, but notbrowned in a little oil in a large liddedpan, add the ginger, chilli, lemon grassand spring onion for a further 2 or 3minutes.Add the coconut milk, fish sauce, garlicand lime juice. Stir then place the piecesof cod into the broth and place the lid onthe pan and gently simmer for 5 minutesor until it feels firm when pressed.(Depends on size of the fish).1 tablespoon of nampla (fish sauce)Add the herbs to the pan and removethe pan from the heat.1 small bunchcoriander, finelychoppedUse fingertips to check for bones in thecod before cooking and remove withtweezers.1 small onion, finelychopped2 spring onions,finely chopped400ml can ofcoconut milk1 stick of lemongrass, finelychoppedJuice of 1 limeBlend the cod with a little broth, addingthe mould starch as directed until thedesired consistency is reached and putthe cod into the fish mould. Freeze andreheat when required.Serve the cod in a bowl with the coconutbroth.Salmon fillets can be used instead of cod.19
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MainsPoached Sea Basswith Pea Puree,Buerre Blanc andChampagne Foam inFish Mould4 sea bass fillets,skin on1 tin mushy peas orsome cooked frozenpeas to make pureePlace the sea bass in a large wide panin enough cold water to just cover. Bringto the boil and reduce heat to a gentlesimmer for around 5 minutes. The fishwill go opaque and start to float. Lift outof the liquor with a slotted spoon. Keep alittle stock to blend, if required. Reducethe fluid to make the stock for yourbeurre blanc – see recipe.Remove the skin and blend with a littlestock. Add thickener and use fish filletmould. Freeze and reheat as required.Blend the peas to make a puree, addinga little water as required.Serve the sea bass with the pea puree,dress with the beurre blanc andchampagne foam and parmentierpotatoes.21
MainsStuffed PoachedChicken in ChickenMould with aWhisky Cream2 large chickenbreasts, choppedinto 2 or 3centimetre pieces2 large slices ofStornoway blackpuddingPoach the chicken by putting it in a panwith enough cold water to cover it, thenbring to the boil and reduce the heat toa simmer for 6 to 8 minutes until cookedthrough. Check by cutting the largestpiece.Blend and thicken and pop into moulds.Black pudding can be pressed into amould – choose a relatively flat one thatcan be used to layer between 2 piecesof chicken when you plate up. Freezeuntil ready to thaw and heat.Arrange chicken on the plate witha ‘slice’ of black pudding between 2pieces of chicken, heat through in themicrowave.Serve smothered with whisky creamsauce, blue cheese broccoli andmousseline potatoes.22
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MainsBraised Lamb Shankwith BoulangerePotatoes, SavoyCabbage Cream andMadeira Jus4 lamb shanks (1 perperson)½ a small onion2 or 3 mediumcarrots2 bay leaves1 tablespoon oftomato pureeSear the lamb shanks in a little oil andadd the vegetables to get a little colour,then add the tomato puree.Cook for 2 or 3 minutes and cover withwater. Bring to the boil, cover with a lidand simmer for an hour. Then lift outthe lamb shanks carefully into an ovenproof dish with a little bit of the stock tocover the bottom of the dish. Keep theremaining stock for the jus. Cover looselywith foil and roast at 140 C for a furtherhour or until the meat is falling off thebone, removing the foil after 30 minutes.(Will give added colour).Allow the shanks to cool a little. Pick themeat from the bones, then blend usinga little stock (or a splash of Madeira).Thicken and put into moulds as required.Serve with the potatoes, savoy cabbagecream, madeira jus and a plain gravy.24
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MainsSlow RoastedPork in Pork ChopMould with CiderReduction750g rolled porkshoulderPlace in oven preheated to 150 C, in anoven proof dish with just enough waterto cover the bottom of the tray. Place foilloosely on top. Roast for 2 hours.Remove from oven and allow to rest for30-40 minutes.To blend – cut into small pieces andcollect juices. Thicken and place in porkchop mould. Freeze until required. Thawand microwave till heated through.Serve with braised red cabbage, ciderreduction, creamy mashed potato andBramley apple sauce - from sauces andaccompaniment sections.27
MainsRoast Beef Bearnaiseand Ratatouille500g topside of beefPreheat oven to 160 C. Place beef in anoven proof dish with enough water tocome roughly up the beef. Place a pieceof greaseproof paper and then coverwith tinfoil. (The greaseproof paper stopsthe foil sticking to the meat and waterstops the meat drying out).Roast for 2 hours.Allow to cool. Blend, thicken and placein the mould.Before blending a little bit of horseradish,dried tarragon or onion powder could beadded to your beef for more flavour.Serve topped with Bearnaise sauce,ratatouille, creamy garlic mash and ared wine reduction.28
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Tender Braised Beef in BeefCube Mould with a Rich OnionGravy and Haggis Bonbons600g of dicedbraising steak1 large onion, dicedBeef gravy granulesto make the oniongravy1 small haggisBeef can bebraised onthe stove foraround the sametime, gentlysimmering or ina slow cookeror pressurecooker, ifpreferred.MainsPreheat your oven to 180 C. Place thediced beef in an oven proof dish andadd enough cold water to cover thesteak.Place a lid on you dish or cover withfoil and put in the oven for around 90minutes or until tender.Fry the onion in a little oil until browned.Mix up the gravy granules, as directedon packet and mix with some of thejuices from the beef. Heat through fora few minutes to reduce to requiredconsistency. Strain gravy to removeonion, if desired.Break small pieces of haggis off andshape into round ball about 2-3 cmin size. Heat covered with cling film inmicrowave to prevent a skin forming.(Alternatively, dip in beaten egg andcoat in breadcrumbs and deep fry tillgolden brown and crispy).Blend the beef, add thickener and putinto beef cube mould. Freeze and thawwhen required and heat through inmicrowave.Serve with haggis bonbons, mushroomduxelle, clapshot and your roast oniongravy.31
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Spinach and Ricotta Ravioliwith Sundried Tomato Oil500g ‘00’(pasta) flour4 large eggyolks, plus 3large eggs1 tablespoonof olive oil1 small tub ofricotta cheese500g babyspinachPastamachine –relativelycheap to buyonline (under 30)MainsMix all the ingredients together until smooth – mayneed a little more oil – dough should be soft andpliable. Knead for 2 or 3 minutes. Cut into 6 evensized pieces. Each piece will make 2 portions. Wrapeach piece in cling film. Put enough for your dish intothe fridge for at least 1 hour to rest and freeze theremainder for next time.While pasta is resting, heat a frying pan and add oiland the spinach, then remove the pan from the heatand move the spinach around the pan until it wilts.Strain the spinach and allow to cool. Chop finely orpuree, then squeeze the juice out when cold (you canput it in a clean cloth to squeeze) and put aside tillready to use.Remove the dough from the fridge and allow to remainat room temperature for a few minutes. Roll out to astrip that will fit in the pasta machine. Pass it throughthe first setting – number one 10 times, then number 2 10 times until you have gone through all the setting tothe top – usually 9 – thinnest. This is professional level.Dust the worktop with a little flour and lay the pastastrip lengthways, ready for your filling. Dot a smallspoonful of spinach 0.5cm from the edge closest to you,at 1.5 - 2cm apart along the length of your strip andthen place a spoonful of ricotta on top of it. Moistenthe 0.5cm edge of your pasta with a little water, usingyour finger or a pastry brush. Fold the pasta in halftowards you, pressing the edges together to close. Cutyour pasta between the filling and trim. Crimp edgestogether with your fingers to shape into small parcels.Gently drop into a large pan of boiling water for up toa minute – they will start to float. Place on a clean teatowel to remove excess water (not kitchen paper, asthis will stick).Put a little sundried tomato oil on your plate, then yourravioli on top – prevents sticking. Dress your pasta withthe tomato oil.Fill with haggis or mushroom duxelle. Use pesto, garlicor chilli oil instead of sundried tomato oil.33
MainsSri Lankan Cashew Nut Currywith Fragrant Cauliflower Rice500g unsalted cashew nuts1 tablespoon of turmericWater to soak nutsFor the paste1 tablespoon each of turmeric,paprika1 teaspoon of coriander seeds,cumin seeds, fenugreek, fennelseed and cinnamon2 star anise,6 black cardamom pods2 cloves4 large cloves of garlic2 tablespoons of desiccatedcoconut1 red chilli, chopped1 stick lemongrass, chopped2 cm piece of ginger, chopped100g Basmati RiceFor the sauce400ml coconut milk400ml water1 small tin of coconut cream½ a large onion, chopped2 large tomatoes, chopped1 tablespoon of tamarindpuree1 tablespoon of vegetable oil34Soak the cashew nuts in enoughcold water to cover completelyfor at least 2 hours or preferablyovernight. Rinse and drain.Put into a pan of cold water anda tablespoon of turmeric, andbring to the boil and simmer foraround 60 - 90 minutes until thenuts are soft. Rinse and drain.Toast all of the pasteingredients in a dry pan overa low to medium heat, movingconstantly until very dark andtoasted. Remove from the heatand grind to a fine paste.Fry the onion gently in a heavybased pan till soft but notcoloured, add the paste keepthe heat low and keep stirringfor 4 or 5 minutes. Add thetamarind paste and mix, thenadd tomatoes, coconut milk,coconut cream and water. (Youcan use the tin from the coconutmilk to measure the water.) Addthe drained nuts and simmerfor 30 minutes until the saucereduces a little. Then blend torequired consistency. Thicken ifnecessary.Serve with the fragrantcauliflower rice.
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Main Course AccomplementsBlue Cheese Broccoli1 large stem ofbroccoli, cut intosimilar size florets50g of Stilton50ml of doublecreamSteam or boil the broccoli florets for 4 or5 minutes to soften, but still retains it’scolour. Plunge into iced water to cool,then drain for a few minutes to removethe water.Mash the stilton and double creamtogether and blend with the broccoli.Thicken and add to broccoli mould.Freeze until ready to thaw and use. Heatthrough covered with cling film in themicrowave.Clapshot450g floury potatoes(Maris Piper is agood example)450g turnip or swede1 medium onionchopped or ½ ateaspoon of onionpowder50g butter36Chop raw peeled potato and turnip intosmall (1 - 2cm) cubes and boil until soft,(turnip will take a few minutes longerthan the potato) then drain.Add both to 1 pan and stir over a lowheat to dry out a little or mash will betoo wet.Melt butter and add onion, if usingchopped, to brown a little, then blend.Finely mash or rice the potato and turnipand add the onion paste or powder.Season to taste.
Main Course AccomplementsFragrant CauliflowerRice1 small cauliflower2 pieces of star anise¼ stick of cinnamonSmall piece ofbashed lemon grass3 squashed greencardamom podsTablespoon of waterTrim leaves and stalk from cauliflower.Grate and put into a microwave dishwith all the ingredients. Cover withcling film and microwave 1 minute onhigh power, then stir. Cover and give itanother minute and stir.Check if cooked and repeat if necessary.Remove spices.Braised Red Cabbagein Vegetable Mould½ a red cabbage4 tablespoons ofred currant jelly / orcranberry sauce1 green apple,peeled andchopped250ml of red wine75g butterWaterThinly slice the cabbage and peel andslice the apple.Fry the cabbage in the butter to soften.Add the apple for 2 or 3 minutes andadd the wine and red currant jelly andenough water to cover the cabbage.Cook slowly over a low heat for 30 - 40minutes until soft, stirring frequently.Liquor will reduce during cooking. Youmay need to add a little more water,occasionally but not too much.Blend and add thickening agent, thenput into your vegetable mould. Freezeand reheat when required.37
Mushroom Duxelle½ medium onion,chopped150g mushrooms1 large clove ofgarlic, chopped1 pinch dried thyme,optional2 slices of whitebread, crustsremovedA dash of Worcestersauce (optional)Knob of butter38Put the butter in a pan to melt, addonions till soft but don’t colour, add themushrooms and cook for 2 or 3 minutes.Then add the garlic, bread, Worcestersauce and thyme for about 1 minute,mixing well. Remove from the heat.Season to taste.Put into a small ramekin to serve,blending if necessary.
Main Course AccomplementsPotato DishesMousseline Potatoes450g potatoes, diced and boiled until soft. Drain and return to aclean pan over a low heat for 4 - 5 minutes until they dry out alittle. (Helps keep them fluffy.) Mash with a large knob of butterand enough double cream till the desired consistency is reached.Season to taste.Creamy Garlic and Cheese MashAs above, adding a clove of chopped garlic to boiling potatoesfor the last 2 minutes of cooking. Swap double cream for creamedcheese and mash thoroughly.Boulangere PotatoesPeel and slice potatoes and a medium sized onion thinly. Put ina pan and cover with your choice of stock and bring to the boil.Simmer for 5 minutes, then turn into an ovenproof dish and bakeuntil potatoes are soft.Tip: If you cut the onion following the grain (lines) it will stay retainit’s shape and a little texture. If you cut across the grain – it will gomushy, eventually. (Easier to blend).Parmentier PotatoesBoil diced potato, as before. Drain and cool. Deep fry or sprinklewith oil and roast in a hot oven until golden. Approx. 15 - 20minutes. (Leave plain if you don’t want crispy).Duchesse PotatoesBasic mash recipe, then piped into whirls and put into the fridge –they will get a skin on them. (Helps to keep their shape). Then bakein a hot oven till they get a golden colour.39
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Desserts41
DessertsDecadent DarkChocolate Pots,infused with TiaMaria200g darkchocolate, no morethan 70% (brokeninto small pieces)100ml hot waterA splash of TiaMaria125ml whippingcreamCrème Fraiche, toserveAlternativesto Tia Mariaare Baileys,Pop Corn Syrup- available insupermarkets, ascoffee flavouringor top withEasy CreamyCaramel Saucefrom Recipe.42Melt the chocolate in a microwave orheatproof bowl over a pan of barelysimmering water, making sure the bowldoesn’t touch the water. Take off theheat.Add the hot water to the chocolateand add Tia Maria. The water must beadded slowly and gradually to avoidthe chocolate splitting.Add the whipping cream.Pour straight into small cups or glassesand leave to set in a cool part of thekitchen for at least 45 minutes beforeserving.Serve with a dessert spoonful of CrèmeFraiche.
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DessertsHoney BakedPeaches with VanillaMarscapone and PinaColada Surf4 large ripe peaches,cut in half withstones removed4 teaspoons clearhoney100g Marscapone,lightly beaten100ml double cream2 or 3 drops ofvanilla extractPreheat the oven to 350 F / 180 C /Gas 4. Put the peaches, cut side up, in anoven proof dish or baking tray and bakefor 15 minutes.Remove from oven, drizzle a teaspoonof honey over each peach and bakefor a further 5 minutes, then remove thepeaches from the oven and allow to coola little, before removing the skin. (Canbe chopped up or pureed, at this stage ifrequired).Whip the double cream until peaked,add the vanilla and fold in softenedMarscapone. Serve topped with vanillaMarscapone and Pina Colada surf fromrecipe.45
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DessertsCrème Brûlée400ml double creamSeeds from 1 vanillapod or 1 teaspoonof vanilla essence4 medium egg yolks50g caster sugarIcing sugar forBrûléeAlternativetopping, meltsome whitechocolate in abain marie andspoon on top orsome caramelsauce fromrecipe.Scoop the seeds from the vanilla podand seeds put together in a saucepanwith the cream and heat until almostboiling. While this is heating, put theyolks and sugar into a whisking bowland place over the pan containing thecream. Whisk the yolks over the gentleheat until they become really pale,thick and foamy. This should take 4 or5 minutes. At the last minute, removethe bowl and increase the heat underthe cream until it starts to boil. Just asit starts to rise, pour 2 thirds into thewhisking bowl on top of the egg mix.Whisk this together thoroughly, then pourthe mix back into the hot pan with theremaining cream.Place the pan back on the heat and stirwith a wooden spoon or silicone spatulafor 1 or 2 minutes until the mix thickenssufficiently to coat the spoon. When littlepuffs of steam starts to appear, removefrom the heat and continue stirring fora further couple of minutes. Sieve themixture into a jug to remove any lumpsand pour into the ramekins almost tothe brim. Cool then allow the mixtureto set in the fridge for at least 6 hours orpreferably overnight.Or if you wish to Brûlée (burn) it, dustwith icing sugar and use a place undera hot grill until the icing sugar browns.If you do this in advance and leaveit half an hour or more, the Brûlée willbecome soft.47
Desserts300ml whole milk300ml double cream1 teaspoon vanillaessence6 medium egg yolks100g caster sugar6 medium eggwhites150g caster sugarIslands Floating onCrème Anglaise witha Caramel SauceHeat the milk, cream and vanilla in alarge lidded pan and bring to a simmerover a low heat.Meanwhile, whisk the egg whites togetheron fast speed in a clean glass or metalbowl, until stiff peaks form. Whisk in the150g sugar to the egg whites, 1 tablespoonof at a time until the meringue is thick andglossy.Using 2 large tablespoons dipped incold water, shape 6 large quenelles fromthe meringue mixture and place in thepoaching liquid, over a very low heat forabout 9 - 10 minutes, flipping the quenelleshalfway through.Cover the pan with a lid while poaching,making sure the liquid doesn’t boil or themeringues will puff then collapse. Whenthe quenelles are puffed up and cooked,transfer them to a wire rack to drain.For the crème anglaise, pass the poachingliquid through a sieve into a large jug.In a large bowl, whisk the egg yolks and100g caster sugar together until paleand fluffy. Pour over the warm poachingmilk, whisking continuously. Pour themixture back into the pan and cook overa very low heat for 3 or 4 minutes stirringcontinuously until smooth and thickenough to coat the back of a spoon.48Remove from the heat and pour a littlecrème anglaise into each serving bowland float a quenelle of meringue on top.
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DessertsWhite Chocolate andRaspberry Mousse onBoozy Sponge150g whitechocolate, brokeninto small pieces (orgrated)150ml cream, atroom temperature4 eggs, separated250g raspberries,crushed and pushedthrough a sieve(frozen may beeasier)150g plain spongecake, dividedbetween 4 ramekinsGrand Marnier tosoak sponge – asplash in eachramekinKeep a fewraspberries and alittle mint, to garnish(optional)50Trim the edges off the sponge andcrumble the sponge evenly into theramekins. Lace with the alcohol, mixwell to mush. Press lightly into base.Put the chocolate in a heatproof bowlover a saucepan of simmering water,making sure the base of the bowl doesn’ttouch the water, stirring occasionallyuntil melted.Allow the chocolate to cool slightly, thenstir in the cream, then the egg yolks intothe chocolate.Beat the egg whites in a clean dry bowljust until soft peaks form, then fold intothe chocolate mixture. Gradually fold inthe sieved raspberries.Spoon on top of sponge in the ramekins,cover and refrigerate for 4 hours, oruntil set.Garnish with extra raspberries beforeserving.
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SaucesAvocado Yogurt Dip1 large ripe avocado(Hass Avocados withtheir firm flesh & darkgreen textured skinare best for this dip)1 cup natural yogurt1 clove garlic,peeled & crushedCut the avocado in half lengthwiseand remove the stone. Use a spoon toscoop the avocado flesh into a bowl andmash with a fork. Stir in the remainingingredients.Serve immediately to avoiddiscolouration.¼ teaspoon chillipowder (optional)Salt & freshly groundpepper to tasteBloody Mary Foam2 ½ gelatine leaves400ml of tomatojuice2 sticks of celery50ml of vodka1 dash of Tabasco totaste1 dash ofWorcestershire saucetasteJuice of 1 limeSalt and pepper toseason52Sit the gelatine leaves in cold water for5 minutes to soften. Juice the 2 sticks ofcelery. Squeeze the water out from thegelatine.Add all the ingredients to a small panand heat until the gelatine is dissolved.Allow to cool, then chill in a fridge for 1hour. (The mixture will be very loose).Foam up mixture using a milk frother oran electric whisk, immediately beforeadding to and serving your chosen dish.
Sauces and OilsBramley Apple Sauce2 large or 3 small /medium BramleyApples50g sugar50g butter2 or 3 tablespoons ofwaterPeel and chop the apples into smallpieces.Melt the butter in a lidded pan, add theapples, sugar and water. Stir, then placethe lid on the pan. Lower the heat andstir occasionally, for about 15 mins untilthe apples break down, then mash intoa purée.For a change, put a little cooked celeriacin and mash with the apples.Easy CreamyCaramel Sauce75g caster sugar3 fluid ounces ofdouble creamAdd a littleground sea saltfor a saltedcaramel version.Put the sugar into a small pan. Melt thesugar slowly, stirring with a woodenspoon over a low heat until the sugarturns a dark copper colour.Stir in the double cream, then removeimmediately from the heat to ensure thecaramel does not burn.Can be served hot or stir while cooling toserve with a cold dessert.53
Gribiche Sauce4 hard-boiled eggs2 egg yolksGherkins or cornichons,same weight as eggs,drained and chopped8 - 10 capers, drainedand chopped1 teaspoon Dijonmustard (optional)Salt and pepperSeparate boiled egg yolks from the whites.Chop the whites and mix with choppedherbs, gherkins and capers.Grate the yolks and add to raw yolks.Whisk the oil slowly drop by drop into themixed yolks until it forms a mayonnaiseconsistency.Stir in the egg white mixture.Blend to smooth paste.1 teaspoon white-winevinegar (optional)150ml olive oilA couple of sprigs offresh parsley, choppedA sprig of freshtarragon, chopped150g unsalted butter2 large egg yolks1 dessert spoon whitewine vinegar1 lemonHollandaise SaucePlace the butter in a medium pan overa low heat to melt and remove from theheat.Put the egg yolks in a mixing bowl, thenplace on the pan of gently simmeringwater, ensuring it doesn’t touch thebottom of the bowl. It’s important that thesaucepan is on a low heat, or the eggs willscramble.Using a balloon whisk, start to beat you
NO CHEW STEW & so much more. Easy to follow, easy to swallow cookbook SCIO 48145 www.tractioncancersupport.org. Contents Introduction 4 Starters 5 . This book is dedicated to Ben Walton who died of oral cancer aged 22 years. 4. Starters 5. 6. Ho
