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Recipes
Maple Mustard Sauce
By Grazor
To make sauce, melt butter over medium heat in a small saucepan
- 1 tbsp (15 mL) butter
- 1 small onion, finely chopped
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) chicken stock
- 2 tbsp (25 mL) Dijon mustard
- 2 tbsp (25 mL) pure maple syrup
- 1 tbsp (15 mL) soy sauce
- Salt and freshly ground pepper
GRILLED FILET OF BEEF WITH JAMICAN RUM GLAZE
By Grazor
Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic
- 2 tablespoons unsalted butter
- 2 shallots minced
- 3 gloves garlic, minced
- 1 cup Myer's dark rum
- 3 cups chicken stock
- 2 tablespoons ancho puree
- 2 tablespoons molasses
- Salt and freshly ground pepper
- 4 filet mignon steaks, 8 ounces each
Pecan Pie Bars
By Grazor
1.Preheat oven to 350 degrees
- Crust:
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1/4 teaspoon salt
- Filling:
- 2/3 cup butter (10 2/3 Tablespoons)
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 2/3 cups chopped pecans
Bakewell tart
By Grazor
To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt
- PASTRY
- 125 g plain flour
- 75 g unsalted butter , cold and
- diced
- 25 g caster sugar
- 1 egg yolk
- 1 egg white
- FILLING
- 2 heaped tbsp raspberry jam
- 150 g unsalted butter , at room
- temperature
- 150 g caster sugar
- 3 eggs , beaten
- egg yolk
- 150 g ground almonds
- lemon , zested
- 1 tbsp flaked almonds
Rocco DiSpirito's No-Yolk Deviled Eggs
By Grazor
Directions Place the eggs in a medium saucepan and cover with water by 1 inch
- 6 large eggs
- 1 small sweet potato
- 1 medium shallot, chopped very fine
- 4 cornichons, chopped fine
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika, plus more for dusting
- Dash of Tabasco sauce
- Salt and freshly ground black pepper
- 2 tbsp fresh flat-leaf parsley, chopped fine
White semolina bread
By Grazor
In a bowl sieve together white flour and semolina Dissolve the yeast in the water, add sugar, malt and allow to sta...
- 150 ml warm water
- 1 cup ( 240 ml) white flour
- 1/2 cup ( 120 ml) semolina
- 1 tsp salt
- 1/2 tsp malt (optional)
- 1 tsp (2 - 2.5 g) dry yeast
- 1 tbsp vegetable oil (lard, butter)
Goat's cheese, potato & onion tart
By Grazor
This tart is easy to make, looks stunning and tastes wonderful
- * 250g pack shortcrust pastry , fresh or frozen
- * 25g butter
- * 1 tbsp olive oil
- * 2 onions , sliced
- * 1 medium potato , peeled and sliced
- * 2 garlic cloves , crushed
- * 2 tbsp fresh thyme leaves
- * 140g goat's cheese , broken into pieces
- * 3 eggs
- * 200g carton crème fraîche , half fat is fine
- * 100g bag rocket to serve, optional
Honeyed Pears in Puff Pastry
By Grazor
Peel pears and core from the bottom
- 4 small pears
- 1 sheet of ready made puff pastry dough, thawed
- 4 cups water
- 2 cups sugar
- 1 cup honey
- 1/2 lemon
- 1 vanilla bean, seeded with hull reserved
- 3 sticks of cinnamon
- 6-8 whole cloves
Masala Fried Fish, Rice, & Lentils
By Grazor
1. For the dahl: Put the washed lentils into a large non-reactive saucepan, cover with water and leave to soak for...
- 400 g white fish fillets, cut into 8 pieces about 10cm long
- 1/4 tsp turmeric
- 2 onions, finely sliced
- 2 tbsp vegetable oil, plus
- extra for shallow-frying
- 1 tbsp lemon juice
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp ground ginger
- fried poppadoms, to serve
- For the dahl (lentils) and
- vaghaar
- 200 g yellow lentils, washed
- 1 tsp turmeric
- 30 g butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 8-10 cloves garlic, coarsely
- chopped
- 1 green chilli, cut lengthways
- into quarters
- 1 tbsp chopped fresh
- coriander
- For the rice
- 1 litre water
- 2-3 bay leaves
- 2 green cardamom
- 400 g vintage basmati rice
Smoked Trout
By Grazor
After removing the heads, we season the trout with a quick brine
- For three fish we use
- 3 cups cold water,
- 6 tablespoons kosher salt,
- 3 tablespoons brown sugar,
- 1 1/2 tablespoons lemon juice,
- 3 minced garlic clove and a large pinch of allspice mixed up in a plastic bag.