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A foody post again, I'm afraid. Firstly, the recipe for Bananas Foster. This is just a straight adaptation of the recipe from the restaurant that invented the dish in 1946, because I'm fed up of doing the units conversion every time I want to make it!
55g butter
200g brown sugar
1/2 tsp cinnamon
60ml banana liqueur
60ml dark rum
4 scoops vanilla ice cream (1 in each bowl)
4 bananas; peel, cut in half lengthwise, then halve again
Serves 4
combine butter, sugar, and cinnamon in a frying pan over a medium-low heat; stir until the sugar has dissolved (or maybe melted?). Add the banana liqueur, and the banana pieces. Cook until they soften and begin to brown. Add the rum, and when it's hot, ignite, and watch the pretty pretty flames. When they've gone out, put 4 pieces of banana in each bowl, and then spoon over a generous quantity of the sauce, and serve at once.
Secondly, there's a very unhealthy risotto that I knocked up the other day; I mostly record it here so I have a record of the quantities of things I used.
2 onions, chopped finely
50g butter
150g risotto rice
500ml stock
125g bacon, chopped (or diced prosciutto)
75 blue cheese, grated or chopped into chunks, depending on how hard it is (I used Saint Agur)
Serves 2
Soften the onion in the butter, then add the rice, and cook until the grains start to go transparent (this will take a few minutes). Add the stock, and simmer for 15-20 minutes, until the liquid has been absorbed, and the rice is soft. While that's going on, cook the meat. Once the absorbtion-stage is done, add the bacon and cheese to the risotto, and stir for 5 minutes or so until it's all heated through and properly mixed. Serve straight away.
Finally, I want to recommend a cook book. It's The Whisky Kitchen, which we picked up at the Dalwhinnie distillery. I have quite a few cook books, some of which I never use, and others of which are very unreliable. This one, however, has been really on the money with everything I've made. Some of the recipes are pretty fiddly, but they are well explained, and seem to "work". When![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
piqueen came to stay, I made spicy Laphroaig smoked salmon pots followed by peppered pork fillet, and both were very good. I've also made the Dundee lamb chops with Jura sauce (the orange flavour really worked with the lamb and whisky sauce), and the Drambrulee (dreadful pun, good twist on a classic). One of the authors has won awards for his cookery with whisky, and I have to say it does show - the whisky flavour is incorporated very well in to the dishes, so they often don't end up tasting "of whisky", but you can discern flavours from the malt in the end result. An added bonus The down side is it's easy to end up buying a lot of whisky :-)
55g butter
200g brown sugar
1/2 tsp cinnamon
60ml banana liqueur
60ml dark rum
4 scoops vanilla ice cream (1 in each bowl)
4 bananas; peel, cut in half lengthwise, then halve again
Serves 4
combine butter, sugar, and cinnamon in a frying pan over a medium-low heat; stir until the sugar has dissolved (or maybe melted?). Add the banana liqueur, and the banana pieces. Cook until they soften and begin to brown. Add the rum, and when it's hot, ignite, and watch the pretty pretty flames. When they've gone out, put 4 pieces of banana in each bowl, and then spoon over a generous quantity of the sauce, and serve at once.
Secondly, there's a very unhealthy risotto that I knocked up the other day; I mostly record it here so I have a record of the quantities of things I used.
2 onions, chopped finely
50g butter
150g risotto rice
500ml stock
125g bacon, chopped (or diced prosciutto)
75 blue cheese, grated or chopped into chunks, depending on how hard it is (I used Saint Agur)
Serves 2
Soften the onion in the butter, then add the rice, and cook until the grains start to go transparent (this will take a few minutes). Add the stock, and simmer for 15-20 minutes, until the liquid has been absorbed, and the rice is soft. While that's going on, cook the meat. Once the absorbtion-stage is done, add the bacon and cheese to the risotto, and stir for 5 minutes or so until it's all heated through and properly mixed. Serve straight away.
Finally, I want to recommend a cook book. It's The Whisky Kitchen, which we picked up at the Dalwhinnie distillery. I have quite a few cook books, some of which I never use, and others of which are very unreliable. This one, however, has been really on the money with everything I've made. Some of the recipes are pretty fiddly, but they are well explained, and seem to "work". When
piqueen came to stay, I made spicy Laphroaig smoked salmon pots followed by peppered pork fillet, and both were very good. I've also made the Dundee lamb chops with Jura sauce (the orange flavour really worked with the lamb and whisky sauce), and the Drambrulee (dreadful pun, good twist on a classic). One of the authors has won awards for his cookery with whisky, and I have to say it does show - the whisky flavour is incorporated very well in to the dishes, so they often don't end up tasting "of whisky", but you can discern flavours from the malt in the end result.
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