Come & Eat At Big Bob's Internet Diner

(but you have to do the cooking yourself)

 

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Thursday 15 May

Pudding

 

Ginger Pineapple Sundae

 

Ingredients:- serves 4

 

2 oz / 50 g butter
3 oz / 75 g ginger biscuits, crushed
2 oz / 50 g corn flakes, crushed
25 g / 1 oz walnuts, finely chopped
350 g / 12 oz canned pineapple, drained and chopped
1 level tbsp / 15 ml  ginger marmalade

 ½ pint / 300 ml custard sauce
150 ml / ¼ pt fresh double cream 

 

Custard Sauce Ingredients

 

250 ml / 9 fl oz milk
few drops of vanilla essence
3 egg yolks
50 g / 2 oz caster sugar  

1 tsp / 5 ml) cornflour

 

 

Method

 

1. First make the custard

 

2. Combine the milk and vanilla essence in a saucepan. Warm gently but do not let the liquid boil.

3. In a bowl, beat the egg yolks, sugar and cornflour together until creamy.

4. Add the warm milk.

5. Strain the mixture back into the clean pan and cook, stirring constantly, until the custard thickens and coats the back of the spoon. Allow to cool.

 

6.  Melt the butter and add the biscuit crumbs, corn flakes and walnuts. Mix together and allow to cool.

7.  Reserving a little for decoration, add the pineapple with the marmalade to the cold custard sauce, then mix well.

8.  Divide the custard equally between four individual glasses and form layers with the biscuit mixture, finishing with the custard.

 

9. Whip the fresh cream until stiff. Decorate each with the fresh cream and reserved pineapple, then chill and serve.

 

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Wednesday 14 May

Main

 

Duck with Noodles and Crunchy Rice Topping

 

Ingredients:- serves 4

 

160 ml / 2 ¾ fl oz freshly squeezed orange juice
200 ml / 3 ½ fl oz water
2 tsp crushed garlic
1 tsp finely chopped root ginger
2 star anise
¼ tsp sechuan pepper
2 tsp grated orange zest
1 tsp sugar
2 duck breasts, skin and any visible fat removed
20 g / ¾ oz, dry weight, white rice
½ tsp cornflour, blended with a little cold water
½ tsp sesame oil
100 g / 3 ½ oz Chinese leaf, shredded
150 g / 5 ½ oz beansprouts
150 g / 5 ½oz) mixed deseeded peppers, finely sliced into strips
25 g / 1 oz spring onion, finely sliced into strips
240 g / 8 ¾ oz dry weight, egg noodles, refreshed in cold water and drained

 

For the garnish

4 tbsp shredded spring onion
4 tbsp chopped fresh coriander leaves

 

Method

 

1. Preheat the oven to 200°C,400°F, Gas Mark 6.

2. Put the orange juice, water, garlic, ginger, spices, orange zest and sugar into a small saucepan and bring to the boil. Reduce the heat and simmer for 3 - 4 minutes.
 

 

3. Lay the duck in a small, ovenproof dish and pour over the orange mixture. Cover with a tight-fitting lid or foil and cook in the oven for 1 hour.

4. Soak the rice in cold water for 10 minutes, drain and pat dry with kitchen paper. Heat a small, non-stick frying pan over a medium heat, add the rice and dry-fry until golden brown.

 

5. Remove from the heat, tip on to one half of a clean tea towel, then fold the other half over the rice. Using a rolling pin, crush into fine grains.

6. Remove the duck from the cooking liquid with a slotted spoon, shred and keep warm. Transfer the cooking liquid to a saucepan over a medium heat.

 

7. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Pass through a sieve into a bowl and keep warm.

8. Heat a wok over a high heat, then add the oil. Add the vegetables and stir-fry for a few minutes until cooked.

 

9. Add the noodles, duck and sauce and briefly stir-fry. Serve in warmed bowls, garnished with spring onion and coriander and sprinkled with the rice.

 

 

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Tuesday 13 May

Fish

 

Kipper Mousse Quiche

 

Ingredients:- serves 4-6

 

75 g / 3 oz cornflakes, crushed
75 g / 3 oz plain flour
pinch each salt and pepper
75 g / 3 oz cold butter, diced
1 small egg, beaten

 

For the filling

450 g / 1 lb kipper fillets, cooked
225 g / 8 oz cottage cheese with chives
a little lemon juice
freshly ground black pepper
150 ml / ¼pt double cream, whipped
lemon slices

 

 

Method

 

1. First make the pastry. Blend together the cornflakes, flour, salt and pepper and butter, until the mixture resembles breadcrumbs.

2. Add the beaten egg, and mix to a soft but not sticky dough.

3. Turn out onto a well floured board and roll out fairly thickly. Use to line a 20 cm (8 in) oven-proof china quiche dish.

4. Bake blind in a preheated oven at 190°C, 375°F, Gas 5 for 10 to 15 minutes or until the pastry is crisp and golden brown. Allow to cool completely.

5. Meanwhile make the filling. Skin and flake the cooked, cooled kipper fillets.

6. Liquidize or sieve the cottage cheese until smooth.

7. Add the flaked fish with the lemon juice and black pepper.

8. Liquidize or process until very smooth and light.

9. Fold this mixture into the whipped cream.

10. Taste for seasoning, adding more lemon juice and pepper if necessary.

11. Spoon mixture into the pastry case and chill well.

12. Garnish the quiche with lemon slices, and serve well chilled with lemon wedges and a cucumber salad.

 

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Monday 12 May

Soup

 

Chilli Fish Soup

 

 

Ingredients: Serves 4

15 g / ½ oz Chinese dried mushrooms
2 tbsp sunflower oil
1 onion, sliced
100 g / 3½ oz   mange tout (snow peas)
100 g / 3½ oz bamboo shoots
3 tbsp sweet chilli sauce
1.2 litres / 2 pts fish or vegetable stock
3 tbsp light soy sauce
2 tbsp fresh coriander (cilantro), plus extra to garnish
450 g / 1lb cod fillet, skinned and cubed

 

 

Method

 

1. Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 5 minutes. Drain the mushrooms thoroughly in a colander. Using a sharp knife, roughly chop the mushrooms.

2. Heat the sunflower oil in a preheated wok or large frying pan (skillet). Add the sliced onion to the wok and stir-fry for 5 minutes, or until softened.

3. Add the mangetout (snow peas), bamboo shoots, chilli sauce, stock and soy sauce to the wok and bring to the boil.

4. Add the coriander (cilantro) and cod and leave to simmer for 5 minutes or until the fish is cooked through.

5. Transfer the soup to warm bowls, garnish with extra coriander (cilantro), if wished, and serve hot.

 

 

 

 

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Friday

Baking

 

Almond Biscuits

 

Ingredients:- makes 24 -30

 

5 ½ oz/ 150 g plain flour
2 oz/ 60 g ground almonds

¼ tsp salt
4 oz / 120 g butter or margarine
3½ - 5½ oz / 100-150 g caster sugar
1 beaten egg
flour for rolling out
fat for greasing

Jam of your choice for spreading
caster sugar for dredging (optional)

 

 

Method

 

1. Heat the oven to moderate, 180°C, 350ºF and Gas mark 4.

2. Mix the flour, almonds and salt together.

3. Beat the fat until soft, add the sugar, and cream until light and fluffy.

4. Beat the egg into the creamed mixture.

5. Fold in the flour, using cold spoon and then the fingers.

6. On a lightly floured surface, knead lightly and roll out to 5 mm-1 cm thick.

7. Cut into rounds with a 6 cm cutter.

8. Re-roll and re-cut any trimmings.

9. Prick the surface of the biscuits in 2 or 3 places with a fork.

10. Place on a well-greased baking sheet.

11. Bake for 15-20 minutes.

12. Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

13. When cold, sandwich the biscuits together in pairs with jam and dredge with icing sugar.

 

 

 

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