Contents
THE "ME" SEASON ............................................................................................................................ 3
DUCKS AWAY! ..................................................................................................................................... 3
CRISPY AROMATIC HALF DUCK ................................................................................................... 3
Ingredients ....................................................................................................................................... 3
Method............................................................................................................................................... 3
THE "ME" SEASON ............................................................................................................................ 4
MARCH EQUALS MUSSELS ............................................................................................................ 4
MUSSELS WITH GARLIC BUTTER ............................................................................................... 4
Ingredients ....................................................................................................................................... 4
Method............................................................................................................................................... 4
THE "ME" SEASON! ........................................................................................................................... 5
WHEN THE LOBSTER MET THE MOOSE!!!!! ............................................................................... 5
LOBSTER MOUSSE WITH CHAMPAGNE AND CHIVE SAUCE .............................................. 5
Ingredients ....................................................................................................................................... 5
Method............................................................................................................................................... 5
THE "ME" SEASON ............................................................................................................................ 7
CRUNCHY CRAB PARCELS ................................................................................................................ 7
Ingredients ....................................................................................................................................... 7
Method............................................................................................................................................... 7
THE"ME"SEASON .............................................................................................................................. 8
A FISHY TALE .................................................................................................................................... 8
MONKFISH WRAPPED IN BACON ............................................................................................... 8
Ingredients ....................................................................................................................................... 8
Method............................................................................................................................................... 8
THE "ME" SEASON ............................................................................................................................ 9
SCALLOPS IN JULY .......................................................................................................................... 9
HAZELNUT BUTTER GRILLED SCALLOPS WITH SALAD ...................................................... 9
Ingredients: ...................................................................................................................................... 9
Method: ............................................................................................................................................. 9
THE "ME" SEASON
I 'm Carl Rodgers and my birthday is the 4th of January I don't like me birthday,
because it’s so close to Christmas
I don't have any thing to look forward to for most of the year,
I like my birthday because it always snows there is not a day in my life
When my birthday hasn't been snowed on! I am a Capricorn the sign of the ram and I
was born in the year of the dragon and the
Month of the Phonemes or the lizard-fish.
DUCKS AWAY!
My favourite meat is duck its juicy and rich and just delicious my favourite duck recipe
is crispy aromatic half duck! Duck
Is always in season in January which is great
Here’s how I make it!
CRISPY AROMATIC HALF DUCK
Ingredients
a Gressingham duck
2 pints chicken stock or water
3 tablespoons dry sherry
1 large thumb root ginger roughly chopped
3 cloves garlic crushed
2 tablespoons sugar4
Tablespoons light soy
2 tablespoons hoi sin
1 teaspoon 5 spice
Method
Bring a pint of water/stock to the boil.
Place the duck into the pan and simmer for 20 minutes, then remove and allow to drain.
In another pan add another pint of water/stock and all the remaining ingredients mix
well and bring to the boil.
Place the duck into the pan and simmer for 45 minutes, turning occasionally to ensure it
does not stick.
Top up with a little water if necessary as you cook.
Remove from the pan and allow to cool.
To finish either deep fry the duck in vegetable oil on a medium heat for approx 5
minutes until crispy,
or place on a baking tray and grill for 10 minutes or until the duck is crispy.
To serve, shred the duck with 2 forks and wrap in Chinese pancakes,
with hoi sin sauce, long slices of spring onions and cucumber.
THE "ME" SEASON
I'm Mark Romein and my birthday is on the 19th of March so my star sign is Pices. I
celebrate my birthday by playing my new Ps3 games. It is my 2nd favourite time of the
year,
first is Christmas. I am supposed to be sensitive, artistic, gentle, altruistic, accepting,
adaptable, devoted and imaginative. March is the start of spring so my birthday is sunny!
MARCH EQUALS MUSSELS
Since March is the best month, it should have the best food... MUSSELS. Everyone loves
MUSSELS and they wouldn't be the same without some GARLIC BUTTER. Here is how
to make it.
MUSSELS WITH GARLIC BUTTER
Ingredients
3 pounds fresh mussels, scrubbed debearded
10 tablespoons (1 1/4 sticks) butter
3/4 cup finely chopped shallots
6 large garlic cloves, minced
4 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Method
Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels
open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer
mussels to bowl; discard any that do not open. Tent bowl with foil. Melt butter in same
Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about
3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from
mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over
mussels. Sprinkle with 1 tablespoon parsley.
THE "ME" SEASON!
Every year. I would have a lot of money from Christmas and my birthday so I can either
spend it all on the one day on clothes, like i did this year, or save it up for something I
would like. My star sign is Aquarius and I was born in the year of the dragon.
WHEN THE LOBSTER MET THE MOOSE!!!!!
February is a cold, cold month, but I can think of somewhere: the bottom of the sea.
LOBSTER MOUSSE WITH CHAMPAGNE AND CHIVE
SAUCE
Ingredients
Sunflower oil, for greasing
2 tsp lemon juice
5 sheets leaf gelatine, soaked in cold water
800g-900g/1lb 12oz-2lbs cooked lobster
50g/2oz cooked peeled prawns
150g/5oz mayonnaise
200ml/7fl oz double cream
sea salt and freshly ground black pepper
Method
For the mousse, grease a 600ml/1 pint 1fl oz metal mould. Put 100ml/3½fl oz cold water
and the lemon juice in a saucepan and warm through for a few seconds. Remove the pan
from the heat.
Remove the gelatine from the water and squeeze out any excess water. Place the
gelatine into the saucepan. Stir until dissolved and set aside to cool slightly.
Cut the lobster in half lengthways and remove the claws. Remove the tail meat fand any
other white meat from inside the lobster. Place a clean tea towel over the claws and
crack with the end of a rolling pin or hammer. Remove the claw flesh.
Technique: Removing the meat from cooked lobster Watch technique
3:34 mins
Place all the lobster meat in a food processor. Add the prawns and mayonnaise to the
food processor and blend until smooth. Slowly pour the gelatine liquid into the food
processor with the motor running. Transfer the mixture to a large bowl and season with
salt and freshly ground black pepper.
Whip the cream in a bowl until soft peaks form. Fold the lobster mixture into the cream
and add salt and freshly ground black pepper to taste. Place the mixture into the mould,
smooth the surface, cover with Clingfilm and chill in the fridge overnight.
For the champagne sauce, melt the butter in a small saucepan and gently fry the shallot
and garlic with the sprigs of thyme and bay leaf for five minutes, or until softened. Add
the champagne and sugar. Bring to a simmer and cook for two minutes.
stir in the cream, return to a simmer and cook for 2-3 minutes more or until the sauce
reduces to the consistency of single cream, stirring regularly. Season to taste with salt
and white pepper. Remove from the heat and pass the liquid through a sieve into a small
saucepan.
Remove mousse from the fridge, remove the Clingfilm and dip the base of the mousse
mould in hot water for three seconds. Press around the edge of the mousse to break the
seal and turn out onto a serving plate. Leave to stand for a few minutes.
Heat the champagne sauce over a low heat and bring to a gentle simmer. Remove from
the heat and blend the sauce with a hand blender until very light and frothy. Gently stir
in the chives, place the champagne sauce into a sauceboat.
Serve the lobster mousse in slices and garnish with salmon caviar and fresh chives. Pour
champagne sauce over each plate and serve with Melba toast.
THE "ME" SEASON
I'm Kai McPeak and my birthday is on the 6th of May. The same birthday as Dani Alves,
George Clooney and Tony Blair. I am also a Taurus, who are known for being Gregarious,
stubborn , kindlessness, stability and graspingness. A famous event on this day is the
Hindenburg disaster.
CRUNCHY CRAB PARCELS
Ingredients
1 small potato, cut into quarters
85g butter
50ml single cream
2 spring onions, plus extra for serving
300g mixed white and brown crabmeat
12 sheets filo pastry
Method
Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the
cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the
green and white parts, then add the white slices to the boiling liquid and cook for 1-2
mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash,
then add to the pan and mix everything together. Set aside to cool.
Add the crabmeat and sliced green bits of spring onion to the potato mixture and stir
together. Melt the remaining butter. Unwrap the filo pastry and cover with a clean,
damp tea towel to prevent it drying out. Brush melted butter over one sheet, place
another on top and brush again with butter. Then add a final sheet of filo.
Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the
middle. Place a teaspoon of the crab onto the bottom right-hand corner of each filo
strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When
the mixture is enclosed and you have a neat triangle shape, place on a baking sheet and
brush with more butter. Can be made ahead up to this point and frozen for up to 1
month.
Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp.
To serve, pile the parcels up on a plate or bowl, and then scatter over with extra sliced
spring onion, if you like.
THE"ME"SEASON
I'm Zach my birthday is on the 21st of March my star sign
I was born on a leap year.
A FISHY TALE
In March, fishermen start getting back into their boats. Here is a recipe for one of my
favourite fish.
MONKFISH WRAPPED IN BACON
Ingredients
Monkfish tail
Thyme
Salt and pepper
Bacon
Tomato
Vinaigrette
Watercress
Baby potatoes
Method
Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the
other fillet on top with tapering tip in the opposite direction, so each end has one thick
and one thin end butted together.
Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap
the fish in the rashers so that it holds together quite firmly.
Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins
underneath.
Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and
cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the
monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any
pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into
medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and
juices and divide between four plates. Place monkfish on top, season with pepper and
serve tomatoes alongside. Nice with baby new potatoes.
THE "ME" SEASON
I'm Adam Kennedy and I celebrate my birthday at the end of the school year, 16th July
1999. There is very good weather in the month of my birthday, as it is summer time! I’m
very happy with the weather on my birthday and it allows me to go to the beach and sit
back and relax. Finally, my star sign is Cancer.
SCALLOPS IN JULY
Scallops are always in season in the month of July. When they come in I can't wait to
get my hands on them, here is a recipe I found for scallops.
HAZELNUT BUTTER GRILLED SCALLOPS WITH
SALAD
Ingredients:
1 tsp olive oil
1 shallot, peeled, finely sliced
75g/2½oz butter, softened
½ lemon, zest only
1 tbsp finely chopped fresh chervil
1 tbsp finely chopped fresh chives
45g/1½oz hazelnuts, finely chopped
Salt and freshly ground black pepper
6 scallops, cleaned
½ tbsp wholegrain mustard
½ tbsp good quality white wine vinegar
1½ tbsp good quality rapeseed oil
1 Little Gem lettuce leaves separated
1 punnet pea shoots
Method:
For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently
until softened but not coloured.
Place the butter into a bowl and add the cooked shallot, along with all the remaining
scallop ingredients, except the scallops. Season, to taste, with salt and freshly ground
black pepper and mix well.
Preheat the grill to high.
Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut
butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from
the grill and set aside to rest for one minute.
For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce
leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat.