Recipes By Peter Russell-Clarke

EGG & FISH SOUP

Use hens eggs, not fish eggs - though a bit of caviar thrown in wouldn't go astray, mate.

3 hard boiled eggs;
155g boneless white-fleshed fish; 
2 tablespoons dry white wine; 
3 3/4 cups fish stock; 
2 tablespoons chopped chives; 
freshly ground black pepper; 
salt.

Coarsely chop the eggs.   In a large saucepan put the fish stock, white wine and the flaked or chopped up fish.   Bring it to the boil and let it simmer for 3 or 4 minutes until the fish is just cooked.  Don't let it simmer too long or the fish will overcook.  Now, stir in the chopped up eggs and just let them heat through.   Add the salt and freshly ground black pepper.   Pour the soup into a large serving tureen and sprinkle with the chopped chives.

Egg and Fish Soup

Egg and Veal Recipe by Peter Russell-Clarke

USING BEATEN EGGS

beaten eggs

ZABAGLIONE

Zabaglione recipe Peter Russell-Clarke

two eggs

FROZEN EGG NOG

This is an old Jewish recipe I pinched off my mate’s Mum.

1 3/4 cups sugar
5 eggs
pinch of mace
3/4 cup of brandy
2 cups cream

Separate the eggs and beat the yolks with the sugar until they’re pale and creamy then stir in the brandy   Whisk the egg whites until they’re stiff and then, in another bowl, whip the cream until that is stiff too.   Fold the egg whites into the yolk and brandy mixture and then fold in the cream.   Spoon it into ice-cream trays and pop them into your freezer.   When it’s set serve it like ice-cream.

Frozen Egg Nog Peter Russell Clarke

RIPPER GINGER ICE-CREAM

Just make sure you don’t boil the custard or you’ll be in all sorts of trouble.

1 1/4 cups cream
1 teaspoon finely chopped crystallised ginger
2 eggs
3 level tablespoons sugar
2 teaspoons vanilla essence

Turn your fridge to its coldest setting at least an hour before making the ice-cream.   Now gently beat the eggs and put them into a double saucepan (or a basin standing over a saucepan of gently simmering water) with the cream and sugar.  Cook, stirring all the time until the custard is thick enough to thinly coat the back of the spoon.   DON’T LET IT BOIL!  Pour into a bowl, stir in the vanilla and ginger and then leave it to get cold.   Pour into an  ice-cream tray and put it in your freezer for an hour, or until it’s frozen about 1 cm round the sides of the tray.   Put it into a chilled bowl and whisk it until it’s smooth.   Wash and dry the ice-cream tray and put the ice-cream back into it.   Then put it back in the freezer for another couple of hours until it’s firm.

Ginger Ice Cream Peter Russell Clarke

CREAM COFFEE SAUCE

1/2 cup cream
1 1/2 tablespoons castor sugar
2 eggs
5 tablespoons hot strong coffee
1 tablespoon Creme de Cacao
pinch of salt

In a mixing bowl, whisk the eggs well and slowly beat in the coffee.   Pour it into the top of a double boiler (or a bowl over a pan of simmering water) and add the sugar and salt.   Stir it from time to time and cook until it’s thick enough to coat the back of a spoon.  DON’T LET IT BOIL!  Take it off the heat and pop it into the fridge to chill.   When the sauce is well chilled, stir in the Creme de Cacao.   Whip the cream until it’s thick, then gently stir in the cold sauce.   Serve it with ice-cream and spiced puddings and pies.

Cream Coffe Sauce Peter Russell Clarke

Snow Mountains Soup

Recipes by Peter Russell-Clarke


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