MOA Web Recipe October 2014

Dear Galley Slaves.

These will be my last recipes for the MOA Web. After ten and a half years I feel a new approach is needed and hopefully someone new will come forward and take over. It has been both a privilege and a pleasure and I will greatly miss “talking” to you all each month . This month then, it’s a trip down Memory Lane with a few of the way back when recipes.

This first one was first on the web in September 2004

Hot Diggedy Dog Flan                               Serves 4

225g (8oz) bought shortcrust or puff pastry                   1 tin hot dogs drained
1 tblspn wholegrain mustard                                           1 tblspn chives finely chopped
2 beaten eggs                                                                   4 tblspns crème fraiche
1 small onion finely sliced                                               Salt & Pepper
A little oil

Preheat the oven to 200C/400F/Gas6. Line a medium sized baking tin with pastry. If using puff pastry roll it out thinly and prick the base all over. Pat the hot dogs dry and lay across the base. Sauté the onions in a little oil until soft and golden. Drain well and pack between the hot dogs. Beat the eggs, crème fraiche, mustard and seasoning together and pour over the onions and hot dogs. Sprinkle over the chives and bake for 30 minutes or until springy to the touch. Eat warm with a salad or chips. I often sprinkle over some paprika with the chives as it gives the top a lovely warm colour.

This one also appeared on the web in June 2006

Aberfeldy Lamb Noisettes  or Chops                                  Serves 4

4 x 125g (4oz) lamb chops or large noisettes                    1/2pt chicken or lamb stock
1 tsp redcurrant jelly                                                          1/4 tsp tomato puree
4 small sprigs of rosemary                                                 1 tsp chopped parsley
8 chestnut mushrooms quartered    or                                Salt and Pepper
12-16 button mushrooms                                                    2 tblspns Madeira (opt)

You can either leave the chops as they are or defat and bone them, tying them into rounds. Sprinkle with the herbs and pan-fry in a little but until just cooked. They should still be a little pink inside. Put them into a covered dish and keep warm in a low oven. De-glaze the pan with the stock, tomato puree and the redcurrant jelly .\I would add either the Madeira or a little red wine at this stage. Reduce  over a low heat until you have about half the quantity. Sauté the mushrooms just before serving Arrange the meat on warm plated removing any string and pour over some of the sauce. Place some mushrooms on top of each chop. Serve any remaining sauce separately.

Lastly something I always make at this time of the year so that it is ready for Christmas. This appeared in the Compass Magazine No 86.

Schilletje (Citron Gin)                               Makes 1 1/2 bottles.

1 bottle cheap Gin or Vodka                         11og (4 oz) granulated sugar.
Peel of 4 lemons.

Peel the lemons very finely without leaving any pith. Place in a couple of wide necked jars together with the sprit. Cap tightly and leave in a dark  place for a few days shaking every day until the peel is transparent and the spirit is coloured. I usually leave mine for a few weeks as the resulting taste is stronger. Strain onto the sugar and shake until dissolved, (this may take a few days of shaking). Bottle and leave to mature for 2-3 months. The longer you leave it the stronger the taste You can also use limes or a combination or lemons and limes or four Satsuma’s or three oranges. Why not try your own mixture.

And now farewell, may you always have fair winds and good fortune.

Noreen Naylor