Falcon CLAS90EIRB-BR Recipe Book
Cooking
With
Falcon
I
contents
Entrée
1 - 12
• Aubergine and Coriander Pâté with Crispy Pitta Bread
• Carrot, Cumin and Fresh Coriander Soup
• Cullen Skink
• Creamy Parsnip Soup
• Grilled Steak & Bacon Salad with a Roquefort Dressing
• Mini Herbed Drop Scones with Feta Cheese
• Moules Mariniere
• Mulled White Wine
• Olive Focaccia
• Organic Rocket Soup
• Peking Duck Wraps
• Spicy Beef Skewers
Main
14 - 25
• Baked Red Snapper
• Beef Pad Thai
• Game Pie
• Peppered Tuna Steak with a Gazpacho Salsa
• Roast Loin of Pork with Prosciutto and Bay Leaves
• Roasted Ratatouille
• Prawn and Hot-Smoked Salmon Rissotto with Asparagus
• Sage and Parma Ham Pork
• Salt Chilli Trout on a Bed of Wilted Greens
• Spaghetti with Clams
• Summer Roast Chicken with Lemon & Thyme
• Tomato, Olive and Pancetta Pizza
Dessert
27 - 38
• Bramley Apple Baked Cheescake
• Chocolate Crépes with a Boozy Sauce
• Clementine Cake
• Fruity Baked Pudding
• Little Lemon Meringues with Clotted Cream and Raspberries
• Peanut Butter Ice Cream
• Pecan Pie
• Poached Peaches
• Raspberry Bread and Butter Pudding
• Raspberry Champagne Jellies with Mint Cream
• Rhubarb, Banana and Ginger Layers
• Super Summer Pudding
Weekend Bake
40 - 48
• Blueberry Conserve
• Blueberry Muffins with Cinnamon Crumble Topping
• Chocolate Apples
• Easter Biscuits
• Granary Croissants
• Hot Cross Buns
• Lemon Cupcakes
• Mixed Seed Mini Loaves
• Banana & Hazelnut Muffin
Measurements key:
Tablespoon - tbsp, Teaspoon - tsp, Dessertspoon - dstspn, Millilitre - ml, Grams - g, Kilogram - kg
Cooking tip: Always place the baking tray/dish on the centre shelf of the oven, for more even heat distribution.
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III
Serves: 2
Ingredients:
Aubergine and Coriander Pâté
with Crispy Pitta Bread
Preparation method
1. Pre-heat the oven to Fan Forced - 170°C / Conventional - 180°C / Gas -
180ºC.
2. If you have a gas hob, lay the aubergines across the pan supports, light
the gas and turn the aubergines in the gas flame, using tongs, until the skins
have blackened all over and have begun to peel off. This can also be done
under the grill.
3. Put the blackened aubergines into a plastic bag and seal. When cool,
peel the blackened skin off and put the aubergine flesh into a sieve or
colander so that excess moisture can drain off, for about half an hour.
• 4 large aubergines / egg plants
• 4 tbsp thick natural yogurt
• 2 tbsp extra virgin olive oil plus
some to brush Pitta bread
• 1 small garlic clove, crushed
• Bunch of coriander, washed and
chopped, (save a sprig to decorate)
• Freshly ground black pepper & salt
• Lime juice and lime wedges for serving
• Pitta bread
1
4. Place the flesh into a bowl or food processor and mash or blend briefly so
that there is still some texture to the aubergine.
5. Mix in the yogurt, oil, garlic and coriander. Season the pâté with pepper,
salt and the lime juice.
6. For the crispy pitta, split the pitta bread horizontally cut in half and brush
each cut side with olive oil.
7. Place on to a baking tray and bake for 10 -15 minutes until golden brown
and crisp. Allow to cool.
8. Place the pâté into a serving dish surround with the crispy pitta bread;
decorate with the coriander sprig and lime wedges. Scoop the pâté up
with the crispy pitta bread.
Serves: 2
Ingredients:
• 1 tsp cumin seeds
Carrot, Cumin and
Fresh Coriander Soup
Preparation method
1. Put the cumin seeds into a small pan and toast over a med/high heat to
release their flavours, they will burn easily so keep them moving in the pan.
2. Fry the onion in the oil using a separate pan until soft. Add the cumin and
chilli and cook for a minute before adding the carrots and stock.
3. Bring to the boil and simmer for 10 minutes or until the carrot is soft. Allow
to cool slightly.
4. Place into a food processor and whiz to a puree with the coriander,
saving 2 sprigs.
5. Return to the pan and reheat adding a little more water or stock if
needed.
• 1 onion, chopped
• 1 dstpn olive oil
• Small pinch chilli powder
• 400ml chicken or vegetable stock
from a pack or cube
• 1 bunch coriander, washed
• Small pot low-fat crème fraiche (optional)
• 6 medium sized carrots, peeled and
chopped
• Freshly ground pepper
• Crusty bread rolls (optional)
6. Taste the soup, seasoning with pepper if necessary.
7. Pour into bowls and serve with a spoonful of crème fraiche, a sprig of
coriander and a warm crusty roll.
2
Serves: 4
Cullen Skink
Preparation method
1. Melt the butter in a large saucepan. Then add the onion and sweat until
soft (around 6 minutes).
2. Add the bay leaves, nutmeg, milk, water and the potatoes.
3. Bring to the boil and simmer for 12 minutes until the potatoes are almost
cooked.
4. Add the fish and continue to simmer for another 10 minutes.
Ingredients:
• 50g unsalted butter
• 1 onion, finely sliced
• 2 bay leaves
• 2 pinches of nutmeg
• 425ml full cream milk
• 250ml water
• 275g potatoes, peeled
• 400g undyed smoked haddock
• 120ml double cream
• 10 slim chives with their flowers
(if possible for garnish)
3
5. Remove the fish with a large spoon, take off the skin and any bones.
6. Leave to cook, then fork into large flakes. Then remove the bay leaves.
7. Mash the potatoes in the stock, then stir in the cream and bring back to
the boil. Add the fish to warm through.
Serves: 6
Creamy Parsnip Soup
Preparation method
1. Melt the butter in a large pan, add the onion and cook without colour for
about 5 minutes.
2. Add the parsnips and cook gently for about 3 minutes. Add the cumin,
stock and seasoning.
3. Bring to the boil and simmer gently until the vegetables are tender. Cool
slightly and puree in a food processor. For a really smooth and silky soup,
pass the soup through a sieve.
Ingredients:
• 40g butter
• 1 onion, peeled and sliced
• 700g parsnips, peeled and finely diced
• ½ tsp ground cumin
• 1.2 litres chicken or vegetable stock
• Salt and freshly ground pepper
• 150ml single cream
• Paprika to sprinkle when serving
4. Return the soup to the cleaned pan, check the seasoning and reheat
but do not boil. Add the cream, saving a little to swirl on each portion. At
this stage if you feel the soup is a little thick add some milk. Re-check the
seasoning.
5. When ready to serve, pour the soup into a serving bowl and swirl with the
cream and sprinkle with the paprika.
4
Serves: 4
Grilled Steak & Bacon Salad
with a Roquefort Dressing
Preparation method
1. Ensure the steaks are well trimmed, with fat removed. Season with salt
and pepper and allow to come to room temperature.
2. Fry the bacon in a dry pan until lightly crisp. Remove from pan and leave
to drain on kitchen paper until it is cool enough to crumble.
3. Whisk the olive oil and vinegar in a bowl, crumble the Roquefort and mix
then season this dressing with salt and pepper.
Ingredients:
• 4 beef steaks (fillet or sirloin)
• Salt and freshly ground black pepper
• 6 rashes streaky bacon, cut into strips
• 125ml olive oil
• 3 tbsp red wine vinegar
• 50g roquefort cheese
• 100g mixed salad leaves
• 4 tbsp fried bread croutons
• 1 avocado, stoned and diced
• 1 tbsp snipped chives and a few chervil
leaves to garnish
5
4. While the steaks fry in the same pan used for the bacon, carefully
arrange the salad leaves in the centre of each plate. Sprinkle the bacon
and croutons and avocado over the salad.
5. When the steaks are cooked to your preference, slice each one into
four to five slices and place in the middle of the salad.
6. Spoon over the dressing.
Serves: 2 - 4
Mini Herbed Drop Scones
with Feta Cheese
Preparation method
Please Note: You can make the scones ahead and freeze them layered
with cling film. Defrost in the fridge overnight.
1. Mix together the flour, baking powder, eggs and milk to create a smooth
thick batter, then add the thyme, olives and freshly ground black pepper.
2. Heat some oil on your griddle or in a non-stick frying pan and drop small,
bite-sized spoonfuls of the mixture into the hot pan.
Ingredients:
• 200g self raising flour
• 1 tsp baking powder
• 2 eggs, beaten
• 200ml milk
• 1 tbsp fresh thyme, finely chopped
• A handful of black olives, chopped
(optional)
• Freshly ground black pepper
• Vegetable oil for frying
• 175g feta cheese, cut into small pieces
• 200g small cherry tomatoes, halved
• Extra virgin olive oil to drizzle
3. Cook until golden brown or until bubbles have appeared on the surface,
flip over and cook the other side. Remove from the pan and place on to a
tray covered in baking parchment and continue cooking more scones until
all the mixture is used.
4. Pre heat the grill. Place the scones onto a baking tray (or a double sheet
of foil) that fits onto the grill trivet in its lower position.
5. Place the scones onto the tray or foil, top each with a piece of cheese
and a tomato half.
6. Grill until the cheese has browned and the tomato heated through.
6
Serves: 4
Ingredients:
Moules Mariniere
Preparation method
1. Put the mussels in to clean water. Scrub the shells and pull off any beards.
Throw away any that have cracked shells or do not close tightly when
tapped.
2. Melt the butter in a large pan over a medium heat. Add the onion and
fry for 3 minutes, add the garlic and fry for 1 minute. Pour the wine in, cover
and bring to the boil.
3. Tip the mussels into the wine. Cover and cook over high for 5 minutes.
Throw away any unopened mussels.
• 1.8kg mussels
• 50g butter
• 3 cloves garlic, crushed
• 1 onion, finely chopped
• 200ml dry white wine
• 2 tbsp flat leaf parsley,
roughly chopped
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4. Divide the mussels between 4 bowls, pour over the buttery juices and
scatter with parsley. Serve immediately.
Serves: 4
Ingredients:
Mulled White Wine
Preparation method
1. Slice the orange and put all the ingredients in a pan.
2. When the wine begins to simmer and is steaming, take the pan off the
heat and remove the spices.
3. Pour the wine into four mugs and serve steaming hot.
• ½ orange, sliced
• 750ml white wine (not dry)
• 4 tbsp of unrefined sugar (or honey)
• 1 stick of cinnamon
• 6 cloves
8
Serves: 8
Ingredients:
• 475g strong white flour
Olive Focaccia
Preparation method
1. Pre-heat the oven to Fan Forced - 190°C / Conventional - 200°C / Gas -
200ºC.
1. Mix all the ingredients together, apart from the olives, to form a dough.
2. Knead for 5 -10 minutes until the dough becomes smooth and elastic
then turn into a greased bowl, cover and leave until it has doubled in size.
3. Knock back the dough and add the chopped olives.
4. Roll into a 25cm (10in) round and turn onto a baking sheet, cover with
clingfilm and leave in a warm place until doubled in size.
• 1 ½ tsp salt
• 7g sachet of easy-blend yeast
• 300ml warm water
• 3 tbsp olive oil
• 150g mixed olives in olive oil, drained
and chopped, 3 whole ones reserved
• Extra olive oil to drizzle
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5. Using your finger dipped in flour, press at intervals over the dough to
make dimples.
6. Top with remaining olives then drizzle some more olive oil and bake for
20 - 25 minutes until just firm and golden.
7. Tear into wedges so serve.
Serves: 4
Ingredients:
Organic Rocket Soup
Preparation method
1. Gently fry the onion, garlic and leek until tender, but not browned.
2
2. Add
3. Add the stock and simmer for 15 minutes. Check the seasoning.
4. Finely chop the remaining rocket leaves for garnish.
5. Using an electric hand blender, blend the soup until smooth. Add the
milk and blend again until frothy.
3
of the rocket, reserving the rest for a garnish and stir well.
½
• 1 onion, finely chopped
• 3 garlic cloves, sliced
• 1 leek, washed and finely chopped
• 250g fresh wild organic rocket,
(wash well)
• 475ml chicken or vegetable stock
• Salt and pepper
• 3 tbsp milk or single cream
6. To serve , sprinkle with the chopped rocket.
10
Serves: 2
Ingredients:
• 2 duck breasts
Peking Duck Wraps
Preparation method
1. Pre-heat the oven to Fan Forced - 210°C / Conventional - 220°C / Gas -
220ºC.
2. Put the duck on a rack, resting over a tin.
3. Mix the honey, 5-Spice and one tbsp of hoisin sauce then spread over the
fatty side of the duck.
4. Cook for 12 minutes until the skin is dark golden, crispy and the duck is
just cooked.
5. Microwave the tortillas on high (900W) for one minute, (750W) for 1 ½
minutes.
11
• 1 tbsp honey
• ½ tsp Chinese 5-spice
• 200g hoisin sauce
• 4 flour tortilla wraps, each cut into 4
• ½ cucumber, sliced into thin ribbons
• 4 spring onions, finely shredded
• 2 carrots, peeled and cut into ribbons
6. Slice the duck, sprinkle the tortilla with hoisin sauce and top with duck,
cucumber and spring onions and a carrot ribbon. Fold and roll up.
Serves: 8
Spicy Beef Skewers
Preparation method
1. Mix the beef, curry paste and coriander together in a bowl.
2. Divide the mixture into eight portions. Press and squeeze the mixture
around the top of the lemongrass stalks.
3. Put in a shallow non-metallic dish and pour the coconut milk over.
4. Leave to marinade for up to 24 hours in the fridge, but no less than two
hours to get the maximum flavour.
Ingredients:
• 500g mince beef
• 2 tbsp red Thai curry paste
• 2 tbsp coriander, chopped
• 8 fresh lemon grass stalks
• 2-3 tbsp coconut milk
For The Dipping Source
• 50ml rice wine vinegar
• 1 tbsp soy sauce
• 2 tsp caster sugar
• 2 red chillies, deseeded and
finely chopped
5. To make the dipping sauce, gently heat the vinegar, soy sauce and
sugar in a pan until the sugar has dissolved. Leave to cool, then stir in the
chilli.
6. Heat a griddle on the hob if you have one, or your grill, and cook the
beef skewers for two minutes on both sides until browned. Serve
immediately with the dipping sauce.
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