HANDBOOK
By Malcolm Emmanueil
1|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Beef Teryiaki Ingredients:
450g/1lb Beef Fillet 2 tbsp Sesame Oil 4 tbsp Teriyaki Sauce Olive Oil 100g/4oz Pickled Ginger, sliced 4 Garlic Cloves, thinly sliced 4 Spring Onions, sliced on the diagonal Vegetable oil for Frying
Instructions 1. Place the beef in a bowl and spoon over the sesame oil and teriyaki marinade. Turn to coat well, cover and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally. 2. Bring the meat to room temperature, then lift the meat out of the marinade and pat dry. 3. Preheat grill to high. Brush meat sparingly with olive oil and sear all over under the grill for 2 minutes, turning as necessary. Turn down the heat to medium and grill for a further 20 minutes, turning a few times. 4. Transfer the meat to a warm dish, cover with foil and leave to rest in a warm place for 10 minutes. 5. Meanwhile, heat a 1cm/1/2in depth of oil in a frying pan add the ginger, sliced garlic and spring onions and fry until golden. Remove with a slotted spoon and drain on kitchen paper. 6. To serve - thinly slice the meat, scatter the ginger, garlic and spring onions over the top and drizzle over the meat juices.
2|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Belgian Meat-Loaf Ingredients:
600g Bread Crumbs 240ml Milk 3 Tablespoons Unsalted Butter 1 Large Onion -- finely chopped 150g White Mushrooms -- sliced 1 Clove Garlic -- finely chopped 1kg Ground Beef 1 Large Egg 3 Tablespoons Parsley -- finely chopped 1 Teaspoon Fresh Sage -- finely chopped 1 Teaspoon Fresh Oregano -- finely chopped 1 Teaspoon Fresh Thyme -- finely chopped 1 Teaspoon Salt 1 Teaspoon Pepper 1 Pinch Nutmeg 1 Tablespoon Port 1 Tablespoon Cognac 1 Teaspoon Unsalted Butter -- melted 1 Sprig Rosemary -- for garnish
3|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Method:
Preheat oven to 230°C.
Soak the break in the milk.
Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked bread and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
Bake 40-50 minutes. Reduce heat to 200°C and bake until the meat loaf is cooked through. Remove from the oven and let rest for 5 to 10 minutes before serving.
4|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Braised Beef Short Ribs Recipe INGREDIENTS 1 2 beef short ribs, bone-in Salt and freshly ground pepper 4 cup grape-seed oil or olive oil 1 yellow onion, peeled and chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 1 750-ml bottle good dry red wine (we used a zinfandel) 6 cups veal stock (can substitute beef stock)
METHOD Preheat the oven to 175°C. Season ribs to taste with the salt and pepper. Heat the oil in a large heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning). Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by threequarters until thick and slightly syrupy, about 15 minutes. Return the ribs to the pan; add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight. The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning. Serve over mashed potatoes, egg noodles, or rice.
5|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Frango com quiabo (Brazilian Chicken with Okra) This is one of the simplest chicken recipes that I learned from a decent Brazilian housewife. The dish is popular in southeast Brazil the only changes that I've done, is adding the white wine as I love the influence of wine in food.
Ingredients 750g fresh Okra 1 whole chicken, cut into chunky pieces with the bones in 5 cloves of crushed garlic 1 large onion diced 1tbs Paprika Salt & pepper to taste Handful chopped parsley 200ml white wine 2 chicken cubes 2tbs white wine vinegar
Method Marinate the chicken cubes with salt & pepper, garlic, vinegar & paprika. Leave it in the fridge for half an hour. Cooking the Okra might be awkward, if not cooked correctly, they might turn soggy, manky and even sticky. Wash the Okra, the dry them on a towel, cut of the stamps from the top and cut the Okra into halves, shaped as half tubes. Dust the okra in flour, and then deep fry them in vegetable oil until golden brown. 6|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
When the Okra is cooked, remove them from oil on a dry tissue to drain off the oil. Heat up a pan fryer with olive oil, sear the chicken cubes until they become nicely brown Add the onions and keep on stirring. Add the white wine and keep simmering until the wine reduces. Add 2 cups of water with the chicken cubes and cover the pan allowing the chicken to be cooked. When the chicken is cooked, throw in the okra and mix gently, allowing the okra to get re-heated. Sprinkle parsley before and add salt & pepper to your taste. Serve it with white rice & beans, or Polenta
Bone A Petite... Malcolm Emmanueil
7|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Cuban Style Pork With Papaya Mango Salsa recipe For Marinade: 1/3 cup fresh orange juice 2 1/2 tablespoons fresh lemon juice 10 garlic cloves, chopped fine 2 teaspoons soy sauce 2 teaspoons freshly ground black pepper 2 teaspoons dried oregano, crumbled 1 teaspoon salt 4 bay leaves 1 pound piece boneless pork loin
In a small bowl stir together all ingredients until salt is dissolved. Trim the pork fats then place the pork and the marinade in a sealable plastic bag and then keep refrigerated overnight.
Preheat oven to 200 C degrees. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 70 C degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa. Papaya Mango Salsa 1/2 firm ripe papaya 1 medium firm ripe mango 1/2 medium red onion, chopped fine 3 tablespoons fresh lime juice 1/2 small jalapeno chili, seeded and minced 1 tablespoon chopped fresh coriander
8|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Dodine de canard aux pistaches (Duck Pate with pistachio)
Basically Dodine de canard is a pate, but it is going to be served whole as a whole duck, so we need to bone out the duck from the back, straight down and follow the bones. Then very gently open the cut skin, and then keep on cutting towards the breast by separating the bones.
Now that you have the whole duck boneless and whole, lay the duck on a tray skin side down, and then season with salt, pepper, and little splash of brandy and little splash of port to bring some sweetness. Put this in the fridge overnight so all the lovely seasoning will be able to permeate inside the flesh. The next step with this wonderful pate is to make the stuffing. For this we use 200g pork fat, 700g pork meat, 200g duck meat, 400g chicken liver that have been diced up and marinated in the same seasoning, and the duck liver puree which should be found inside the duck while cleaning it. The next step is to mince the pork, fat and duck meat. Mix the minced meat with the duck puree and add some pistachios. Add the marinated chicken liver then mix properly. Now take ready mix and stuff it in the boneless duck.
9|Page Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Close the boneless duck, using a needle and a butcher’s strings, stitch the duck skin in order to close the duck back together. When you finish stitching and tying the duck, it must look the same as it was before boning.
And now the duck is ready to go into the oven. In a thick Dutch pan, place some celery, carrots, thyme & onions. Place the duck on the tray and then put it in the oven. It must be cooked slowly between 1 ½ to 2 hr.
When the pate is cooked, it is preferred to keep it refrigerated at least 12 hours overnight, to set and settle. Slice the pate very thin and serve it with homemade pickles
10 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Foie Toast with Jamon Iberico Ingredients 1 lb. onions 8 olive oil spoons 1 sugar spoon 1 glass of dry white wine 4-8 big slices of bread 4-8 duck foie filette 4-8 Slices of Jamon Iberico salt
Method: Slice the onions and put in a pot with the olive oil and sugar. Cook at low fire for 1 hour Add the wine and cook for another hour without the cover at low fire (if you do this part the day before, flavors will stand out). Toast the bread and spread the mixture on it. Lay one slice of Jamon Iberico on top. Prepare a pan at high fire and when it's very hot cook only for 30 seconds each side of the duck foie. Lay it on top of the Iberian acorn ham and pour some kitchen salt on it. You've never tried anything like this!!!!
Bone A Petite... Malcolm Emmanueil 11 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Gambas Pil Pil (Prawns, Chilean Style)
Ingredients: 10 cloves garlic, peeled and slightly crushed 1/2 cup olive oil 500g large shrimp, peeled and deveined 1 red chilli, seeded and cut into 1/2-inch pieces 3 tablespoons pisco or brandy Salt to taste Cayenne pepper to taste 1 lime, cut into wedges, for serving
Method: Place the garlic cloves and olive oil in a skillet over mediumhigh heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot. Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chilli pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, and then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.
12 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
HOME SMOKED SALMON About 4kg salmon
MARINADE:
200g rock salt 100g brown sugar 200g white sugar 4L Ice water 1 sm. bottle crescent seafood seasoning 2 to 3 crumbled bay leaves 1 tsp. rosemary
SYRUP: 1 bottle white wine 1kg brown sugar
Method Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water.
Cook 1 bottle of wine and 1kg sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it). Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) In 35 C temperature.
Place a deep tray of ice in the bottom of the smoker in order to keep the temperature low and to avoid cooking 13 | P a g e The fish Add smoking chips every hour or 1 1/2 hours (hickory Recipes Malcolm Emmanueil – wwwmalcolmemmanueil.com chips areby good).
Paella Ingredients: 170g chorizo, cut into thin slices 110g pancetta, cut into small dice 2 cloves garlic finely chopped 1 large Spanish onion, finely diced 1 red pepper, diced 1 tsp soft thyme leaves Âź tsp dried red chilli flakes 570ml Spanish short-grain rice 1 tsp paprika 125ml dry white wine 1.2 litres chicken stock, heated with Âź tsp saffron strands 8 chicken thighs, each chopped in half and browned 18 small clams, cleaned 110g fresh or frozen peas 4 large tomatoes, de-seeded and diced 125ml good olive oil 1 head garlic, cloves separated and peeled 12 jumbo raw prawns, in shells 450g squid, cleaned and chopped into bite-sized pieces 5 tbsp chopped flat leaf parsley Salt and freshly ground black pepper
Method: Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. 14 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too. Scatter the chopped parsley over the paella and serve immediately.
15 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Rabbit legs in tomato & olives `
Rabbit meat is well known for its high protein content. A 3oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. additionally; the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.
Ingredients Marinade: 4 rabbit legs 1 small onion coarsely chopped 1 small carrot coarsely chopped 1 celery rib coarsely chopped 4 garlic cloves crushed 2 bay leaves 2 springs of thyme 1 spring of rosemary 1 spring of rosemary leaves chopped 1 spring of flat parsley 1 spring of flat parsley leaves chopped 1tbs whole black peppercorn 1 1/2 cup of white wine Salt + pepper Sauce: 1/4 cup flour 2tbs olive oil 1tbsp butter 1tbs tomato paste 1/4 cup red wine vinegar 2 cups chicken stock 100gr pitted green or black olives
16 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Method: In a large mixing bowl, combine the rabbit legs, onion, carrot celery, garlic, bay leaves, thyme, rosemary and parsley, peppercorns and wine. Let marinate for 2 hours. Drain the marinade and reserve the vegetables and the liquid separately. Pat the leg dry and season with salt and pepper. Dust the legs in flour in a roasting pan, put olive oil and butter, bring them to a very high heat then through the rabbit legs in. Fry them very well both sides 3-4 min per side, until they become well brown. Remove the legs from the pan and set aside. Add the vegetables from the marinade into the pan and cook over high heat until caramelized Stir in the tomato paste and 1tbs flour, mix well with a wooden spoon. Cook for 1 min then stir in the vinegar and the marinade liquid from the rabbit. Cook over high heat until the sauce is thick enough to coat the back of the spoon. Stir in the chicken stock and bring to boil. Add the rabbit legs and reduce to simmer. Cook over low heat for 1 hour. Remove the legs and set aside.
Serve: Strain the cooking liquid and return it to the pot. Return the legs and bring them to boil Stir in the Olives & the chopped herbs, season with salt & pepper then serve on a platter
Bone A Petite... Malcolm Emmanueil 17 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Patatas Brava & Allioli This dish is commonly served in restaurants and bars throughout Spain. It consists of white potatoes that have been cut into about 2 centimetre irregular shapes and then fried in oil and served warm with a spicy tomato sauce. The potatoes are boiled then rubbed dry and deep fried. Preparation of the accompanying sauce varies by city. In Burgos, the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices which give it bite. This sauce also accompanies patatas allioli, a form of fried potato prepared with mayonnaise and garlic. In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chilli, and vinegar. In these areas, the dish is traditionally served alongside allioli.
Ingredients: For Allioli 6 garlic cloves, well minced 1 egg yolk 2 tsp lemon juice ½ tsp salt ½ tsp honey ½ cup olive oil For Brava Sauce 1 onion medium size finally chopped 2 cloves of garlic finally chopped 1tsp Spanish sweet paprika powder 1tsp cayenne powder (optional) 2tsp sherry vinegar 2tsp honey 300gr chopped tomato (1 can) 1tsp ground cumin Dash of olive oil 3 heads of potatoes (Maris piper)
18 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Method: Potatoes Cut the potatoes with skin on, into 2cm cubes. Place the potatoes in a cooking pot, cover them with cold water and add a pinch of salt. Bring the water to boil, and then take the potatoes off. Dry the potatoes. Place olive oil and butter in a pan fryer. Sauté the potatoes until they are golden brown. Add salt
Brava Sauce Sauté the onions and garlic in olive oil until they become transparent. Add the chopped tomatoes and simmer for 5 min Add the paprika, cayenne powder, cumin, and honey and sherry vinegar. Using a hand blender, blitz the sauce and make it smooth. Sauce can be served hot or chilled.
Allioli Sauce: Place the garlic, honey, lemon juice & salt in a food processor and start blending while adding the olive oil gradually same process as mayonnaise. You’ll see the sauce getting thick same as mayonnaise.
19 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Peruvian Lamb Stew Ingredients: 1 kg lamb belly meat, diced into medium size ¼ cup veg oil 1 large onion finely chopped 1tbs fresh yellow chilli pure ½tsp cumin Salt & pepper 1 bunch of coriander finely chopped ½ cup dry white wine ½ cup beer 1tbs garlic pure ½ kg cooked and peeled potatoes potatoes ½ kg cooked and peeled carrots ½ cup of green peas
Method: Heat the oil in a large saucepan and sauté the lamb meat until dark brown in colour. Remove from saucepan and reserve. Sauté the onions and the garlic in the same pan until tender. Add chilli, cumin and meat. Stir to combine. Add salt and pepper. Add beer, wine and blended cilantro. Cover saucepan and cook over low heat until the meat is tender. Simmer for 2.5 hours under very low heat. You may add water whenever you see that the liquid is drying out. Add green peas and potatoes. Continue cooking until liquid almost evaporates and thickens. Serve with white rice and blended yellow chilli dip.
20 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Prawns & Salmon in Saffron Ravioli with Bisque My Pasta dish is a combination of the Italian Ravioli with the French Bisque. This fabulous combination can be perfectly served as a starter or as a main. The preparation process is not considered easy, however it worth it to give an effort for such a rich combination. The preparation goes under 4 stages; 1) Making the dough, 2) Preparing the stuffing, 3) Getting the bisque, 4) Cooking the pasta
Ingredients: For the pasta 300g plain flour 2 full eggs 3 eggs yolk Pinch of saffron stems fused in boiled 1tbs of water, then chilled 7ml olive oil For the stuffing 300gr prawns with shells on 400gr smoked salmon 100ml double cream Good handful of chopped dills Juice of one lemon For the bisque The classical bisque is made from lobsters, while I am using shrimps in this recipe. 5 shallots 1/2 garlic head unpeeled 1 shot of brandy Prawns shells 1tsp tomato paste 1tsp saffron stems 2 fresh thyme stems 1 tsp cayenne pepper 1tbs plain flour 2tbs butter 750ml double cream Salt & pepper 21 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Method Pasta making: Place the pasta ingredients in the food processor, and then blitz them until the whole mix becomes same as granule. Take the mix out of the food processor, and mix it by hand on your working table until the whole mix gathers and becomes proper dough. Reserve the dough in cling film. Stuffing: Place half the salmon with the cream in a food processor, and then blend them into a mousse. Clean the prawns and reserve the shells for making sauce. Chop the prawns raw with rest of the salmon, and then mix all the ingredients together with the dills and lemon juice. Reserve the mix in the fridge for 20 min. Portion the seafood mix into small balls then return to the fridge. Bisque: Place the butter in a sauce pan, sautĂŠ the onions; add the prawn shells then the garlic and let cook until the shells are well toasted. add the tomato paste, let the whole mix cook together for 1 min. add the flour, keep on mixing with wooden spoon. Add the brandy then the white wine. While simmering the wine, add the saffron, thyme and cayenne peppers. Reduce the wine 1/3 then add the cream. Simmer the sauce for 15 min, and then add salt & pepper to taste. Optional you may add a fish cube to enhance the flavour. Blend all the sauce using a hand blender, then filter the sauce through a fine sieve.
Getting the Ravioli done Roll the dough and make it as flat as possible Put the dough through the pasta machine on number 9 Decrease the machine down to number 6, put the dough through it. If you see the dough is un-even, or if start to break, fold the dough and repeat the process. Don’t forget always to dust with flour. Repeat the same process while decreasing the rolling measure of the machine until reaching number 1. Now you'll be able to see the light through the dough sheet, means that the pasta sheet is perfectly thin and ready to use.
22 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Stuffing the Ravioli: Place the pasta sheet on the working table, Brush the dough sheets with egg-wash (2egg yolks+2tbs milk). Place the stuffing in the centre of the pasta sheet, Then place another sheet on top to cover the mix. Press around the mix to seal the dough and try to Empty the air out to avoid opening while cooking. Cut the ravioli using a bowl and a knife. Or using Ravioli cutter if you have one. Cooking the Ravioli: In a cooking pot, bring water to boiling point, add salt and olive oil. Drop the ravioli pasta in small quantities. Keep on stirring the ravioli gently to avoid sticking in the bottom. Boil the pasta for 4-5 min. Serve the Ravioli in a bowl, with bisque, you my add spinach and chopped tomatoes as garnish.
Bone A Petite... Malcolm Emmanueil
23 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Rich Sea-treasures spaghetti This pasta dish, is a very rich meal made with homemade spaghetti, cream of seafood and five different kinds of shell-fish (scallops, mussels, langoustines, razor clams and sea snails) The ingredients used to prepare this dish are: 1 shallot Handful of fresh mussels 3 scallops 4 langoustines 2 razor clams Handful of sea snails Glass of dry white wine 750ml Cream Diced tomatoes Salt & peppers Chervil for garnish
Method: The mussels and the razor clams, they need to be rinsed, check for the beards or any other barnacles. To steam the clams and the mussels, I use a bit of shallots, that’s going to give sweetness to the sauce. Put the shallots with the mussels and clams in a cooking pan; add a little bit of dry white wine, put the lid on and let steam. We will use this liqueur as a base for the sauce.
Boil the snails then cool them down, then using a toothpick, remove the meat off the shells. Remove the protective cap from the snail’s shell. If you turn the winkle over, you’ll see its intestine, just pull it off.
24 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Open the scallops, and take off the white part to use, it’s the best part of it. Cut the scallops into halves. Then drop them in the fish liqueur to poach them slightly, mind not to fully cook them as you will cook them again in the pasta.
Next, the langoustine. Poach and peel the langoustine, reserve the shells, squeeze the side of the head in order to remove the head, and then reserve the head for decoration. Place the langoustine shells in the fish liqueur, and add some fish stock, then let simmer.
Remove the clam’s meat off, and slice them gently. Now that you have the langoustine, clams, mussels and snails ready. Check the fish broth, it should be reduced 2/3 by now, add 750ml double cream, and then reduce 1/3. Put the seafood sauce through a sieve, and crush the shells then squeeze all the juices properly to extract the flavour.
25 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Next for the pasta Place 300r plain flour, 2 whole eggs, 3 egg yolks, 7g olive oil in a food processor. Blend the mix until they become similar to granule. Empty the mix on a working surface, and then mix them by hand until the whole mix forms proper dough. Pass the dough through the pasta machine 2 to 3 times until it becomes a thin sheet. Then finally pass it through the shredding part of the pasta machine in order to make the spaghetti pasta.
In salted boiling water, drop the pasta and let cook for only 2 min, fresh pasta cooks so quickly. When the pasta is cooked, remove it from the water, and put it straight in a pan and then add a little bit of the sauce. Now reheat the seafood in the rest of the sauce, and then add chopped tomatoes at the very last minute.
Now using a pasta fork, twist the pasta and lay it in a bowl plate. Add the seafood and sauce around the pasta. Place the langoustine head as a garnish, place the clam’s shell on top of the pasta and fill it with the sliced clams, tomatoes and sauce. Add more sauce and garnish with chervils
26 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Spiced Portuguese Sardines
Ingredients 12-16 whole, gutted-sardines (3-4 per portion) 1 tablespoon olive oil 1 lemon juice and zest 1 teaspoon smoked paprika 1 teaspoon cayenne 1 tablespoon parsley 2 teaspoon sundried tomato paste 1/2 red chilli -de-seeded-chopped Seasoning
Methods
To make our Spiced Baked Portuguese Sardines: Score the sardines with 3-4 slit down the body (remove the head and tail if you like) Mix all the ingredients together and rub in to the fish, outside and in Leave to marinate for 20 minutes minimum. Bake in a preheated oven Gas 6/200*c for 15- 20 minutes
Bone A Petite...Malcolm Emmanueil 27 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
SWEDISH MEAT-BALLS Lingonberry jelly is traditionally used with Swedish meatballs; you can substitute cranberry, red currant or raspberry jelly if you can't find lingonberry jelly.
INGREDIENTS Meatballs: 1 large yellow or white onion, peeled, grated (through a cheese grater) 2 Tbsp butter 2/3 cup milk 4-5 slices of bread, crusts removed, bread cut into pieces 2 eggs 1 pound ground pork 1 1/2 pounds ground beef 2 teaspoons salt 1 teaspoon freshly ground nutmeg 1 teaspoon ground cardamom 2 teaspoons black pepper Sauce: 6 Tbsp butter 1/3 cup flour 1 quart beef stock 1/2 to 3/4 cup sour cream Salt 2 to 4 Tbsp of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)
METHOD 1 Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool. 2 In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl. 3 Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients— eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined. 28 |set P aeach ge 4 Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, one aside on a sheet pan or plate. You should get 40 to 50 meatballs. Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
5 Heat 6 tablespoons of butter for the sauce in a large sautĂŠ pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through; only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.
6 Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.
7 As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.
8 Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches. 9 To finish, move the meatballs to a serving dish. Add the sour cream and mix well. Either add the lingonberry jelly to the sauce or serve it on the side.
29 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Tigres (Spanish Tapas mussels) Ingredients: 1 1/2 dozen mussels, scrubbed and beards removed 3 tablespoon water 2 tablespoon olive oil 1 tablespoon minced onion 2 tablespoon flour 3 tablespoon white wine 1/2 cup mussel liquid 1 egg beaten with 1 tbsp water 4 tablespoon fine dry breadcrumbs Olive oil for frying
Method: Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open. When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it. Heat the two tablespoons of oil in a saucepan and sautÊ the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell. Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, and then frozen. Freeze them in one layer, and then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.) To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot. 30 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Tortillas de Camarones Ingredients 250g small shrimps peeled 1 ½ cup chickpea flour 1tbs chopped parsley 3 spring onions finally chopped 1/2tsp sweet paprika Salt Olive oil for deep frying.
Method: Boil the shrimps in salted water over high heat. As soon as the water starts to boil, quickly lift out the shrimp with a slotted spoon and set aside. Reserve one cup of the cooking water and let cool. Discard the remaining water. When the shrimp are cool, cover and refrigerate until needed. To make the batter, combine the flour, parsley, scallions and sweet paprika in a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtains a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour. Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, and mix well. Pour the olive oil to a depth of about 1 inch into a heavy sauce pan and heat over high heat until it is almost smoking. Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan. Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp with what Spanish cooks call puntillas, or lacelike formations, on the borders. Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters. When all the fritters are fried, arrange them on a platter and serve immediately.
31 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com
Uruguayan Chivito 
Ingredients: 
1 boneless rib steak, sliced horizontally into 4 thin steaks 4 sandwich rolls 1/2 cup aioli Four 1/8-inch-thick slices pancetta 2 tablespoons olive oil 4 large eggs 4 slices boiled ham (about 4 ounces) 4 ounces queso blanco or Monterey Jack, sliced 1/4 inch thick 4 Iceberg lettuce leaves 2 tomatoes, sliced 2 Roasted Peppers
Method: Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste. Split the rolls and spread aioli on both halves; set aside. Heat a pan or a griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the pan is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste. Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny. Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.
32 | P a g e Recipes by Malcolm Emmanueil – wwwmalcolmemmanueil.com