Good Friday Meal

Good Friday Meal

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Are you planning to cook on Good Friday? Why not try a flavoursome fish dish and a chocolatey dessert this Good Friday instead of eating out. Besides it’s a tradition to embrace fish on Good Friday, so you can make your mealtime exciting with the delicious main and the sweet treat followed by. Here’s to a fulfilling Good Friday meal which is sure to have the whole family going back for seconds! 

Executive Chef Avanish Jain, House of Soy, Radisson Blu, Faridabad gives us two wonderful recipes to delight out guests.

Seafood Chowder


Ingredients

  • 1⁄2 cup butter
  • 1stalk celery, minced
  • 1small onion, minced
  • 1⁄4teaspoon cayenne pepper
  • 1⁄4teaspoon dried thyme
  • 1⁄4teaspoon dried marjoram
  • 3tablespoons flour or 3 tablespoons baking mix (I use buttermilk baking mix)
  • 3 1⁄2cups milk (or more if you like a thinner soup more milk can be added as needed after soup is completed.)
  • 2cans condensed cream of potato soup (undiluted)
  • 1 1⁄2lbs shrimp or 1 1⁄2 lbs scallops or 1 1⁄2 lbs clams or 1 1⁄2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I’ve even use)
  • Chopped fresh parsley (to garnish)
  • Directions

    1. Melt butter in 3-quart saucepan over low heat.
    2. Sauté’ celery and onion until tender.
    3. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
    4. Add milk and condensed soup and stir until piping hot.
    5. Meanwhile clean and chop seafood as you like.
    6. Halve the shrimp and then cut one half in half and leave the other half whole.
    7. If using extra-large scallops quarter them.
    8. When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
    9. Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.
    10. Warm Chocolate Mousse

      Ingredients:

      1. Makes 6-8. I use a 120ml ramekin. Oven set to 170º
      2. 200gm chocolate (55% or darker like Lindt or other good quality chcolate) 7oz
      3. 2 Tablespoons caster sugar
      4. 125 ml thickened cream (1/2 cup)
      5. 3 large eggs
      6. 100gm frozen – or fresh raspberries (or 4-6 per serve)
      7. 6 oven safe ramekins

      Cocoa for dusting (optional)

      1. Salted Hazelnut Praline
      2. 1 cup caster sugar
      3. 3 Tbsp water
      4. 2 drops lemon
      5. ½ cup (100 gm) roasted hazelnuts, lightly chopped
      6. Sea salt flakes (a pinch)

      Instructions:

      1. Put the eggs into a mixer with the sugar and beat till light and creamy. This is very important as it is the body of the mousse. They need to be pale and thick.
      2. Meanwhile melt the chocolate with the cream over a double boiler ( or microwave) until just melted ( stand aside and keep warm). Fold the eggs through the chocolate mixture.
      3. Put 4 berries ( if using) onto the bottom of each ramekin and cover with mousse spread evenly between ramekins.
      4. Boil the jug and pour some boiling water into a deep baking tray. Stand the ramekins in this making sure the water comes ½ way up the sides of the ramekins and no further. Put the tray into the oven. You can add the water while the tray is sitting in the oven. This may be safer.
      5. Set a kitchen timer for 15- 20 minutes. They may need 5 minutes more depending on the type of oven that you have- fan forced or other. They should be soft and just under cooked.
      6. If you would like to prepare ahead make the mousses and refrigerate covered for up to a week. Take them out of the fridge and let them come to room temperature before baking. (cold mousses will take a couple of minutes longer)

      Hazelnut BrittleOPTIONAL

      1. Prepare a baking tray lining with baking paper.
      2. Put the sugar in a pot with the lemon juice and water and swirl to combine.
      3. Keep the heat on medium until all the sugar is dissolved. Keep any crystals that form on the side of the pot under control by brushing down with a wet pastry brush if necessary. Once dissolved turn the heat up and cook until golden.
      4. Add the nuts to the pot and swirl before pouring onto the prepared tray and tiping to spread.
      5. Sprinkle with a little sea salt. Let this cool then break into shards.
      6. Serve the warm mousse dusted with cocoa and a shard of brittle.

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