Continental Spread

French Cuisine:

1.Ratatouille In Vol Au Vent Shells(serves 4-6):
Ingredients:
For The Ratatouille:
4 tbsp olive oil;2 onions chopped; 1/2 each red, green and yellow pepper(diced); 150g zucchini(diced); 150g aubergine(diced); 4 tomatoes(blanched, deseeded and diced); 1 tbsp chopped celery; salt and cracked pepper; 1 tsp parsley(chopped); 2 dozens readymade vol au vent shells(about 4 cm diameter);
Method:
Heat the olive oil in a saute pan.Saute the chopped onions very briefly.Next, add all the vegetables and celery, and cook over medium heat for about 10 minutes.Add the salt and pepper, and add the parsley when done.Do not cover the saute pan while cooking as this would cause vegetables to discolour.Spoon the filling onto warmed vol au vent cases and serve.

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2.Mushroom Artichoke And Shallot A La Grecque(serves 4):
Ingredients:
500g mushrooms; 200g artichoke heart; 50g shallots(peeled); 2 carrots; 2 onions; 1/2 cup olive oil; 2 bay leaves; 1 tsp peppercorns; 1/2 tsp dried oregano; 2 cups dry white wine; 1 cup water; salt to taste; 1 lime(peeled and sliced);
Method:
Leave the mushrooms whole along with the artichoke hearts and the shallots.Dice the carrots and the onions.Set aside.Heat 2 tbsp of the olive oil.Saute the diced carrot and onion briefly.Tie the spices in a small muslin pouch.Add all the remaining ingredients, except the mushrooms, artichoke hearts and shallots, and simmer for about 25 minutes along with the spice pouch.Remove from heat and keep the vegetables in their broth for about 2 hours.Discard the spice pouch and strain the broth.Heat the broth and reduce to about 1 1/4 cup.Pout it over the vegetables.Chill in the refrigerator for about 5 hours.Serve as an appetizer in small individual plates.

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3.Chicken Liver Pate:
Ingredients:
500g liver; 1 small onion(finely chopped); 2 pods garlic(finely chopped); 1/2 tsp thyme; 1 tsp pepper powder; 1 tsp cloves powder; 250g butter; 2 tbsp vegetable oil; salt to taste;
Method:
Heat the oil and mix in the butter.Mix all the ingredients together and cook till the liver is tender.You may need to add half cup water to cook the liver.Once tender, the liver should be dry.Cool.Blend the mixture in a food processor until smooth.

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4.French Onion Soup:
Ingredients:
3 onions(peeled and finely sliced); 200ml chicken stock; 4 bread slices; 2 tbsp flour; pepper for seasoning; 2 tbsp vegetable oil; salt to taste;
For Garnishing:
1/2 cup grated cheese;
Method:
Heat oil and fry the onions till golden brown.Add the rest of the ingredients, except the cheese.Boil over a medium flame for about 15 minutes adding a cup of water if necessary.Serve hot garnished with grated cheese.

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5.French Chicken Casserole:
Ingredients:
1 kg chicken breast(cut into medium sized pieces); 4-5 tbsp vegetable oil; 1 tsp vinegar; 1 tbsp plain flour; 1 tsp pepper(freshly ground) 8-10 almonds(blanched and ground to a paste);salt to taste;
For Garnishing:
1 tbsp chopped celery leaves;
Method:
Rub the chicken pieces with salt, pepper and the vinegar and leave aside for 10 minutes.Mix the flour with 3-4 tbsp of water and the almonds to form a smooth paste.Heat the oil in a pan and add the chicken pieces.Cover with a lid and cook over a low flame for 10-12 minutes or until the chicken is tender.Mix in the paste and allow to simmer for another 2 minutes.Serve garnished with chopped celery.

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Spanish Cuisine