ENGLİSH FOOD description

Cheese Cake:
Ingredients :Crust6 oz digestive Biscuits3 tsp butter/ margarine
Filling28oz Cream Cheese (3.5 packs)1 Cup Caster Sugar4 Eggs1tsp Almond essence1/4 tsp lemon/lime juice
Recipe :Crust1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.
2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.
Filling1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.
2-Add the sugar and continue beating for approximately 2 mins.
3-Add the eggs one at a time, beating well between each addition.
4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.

Advice :Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.

Ceasar Salad:
Ingredients :500 g cooked spinach10 à 12 croutons (or one slice of bread to make)4-8 tablespoons oil1 teaspooncrushed garlic2 eggssalt, black peper100ml olive oil4 tablespoons lemon juice100 g parmesan cheese
Recipe :Wash, dry and chop spinach.Dice the bread.Fry croutons in 4 tablespoons oil.Remove from heat, add garlic, stir.Dry on paper towels and leave to cool and become crusty.Dunk eggs in boiling water for 10 seconds and put to one side.Put the spinach leaves in a bowl, add salt, pepper and olive oil, stir.Break eggs, add lemon juice and stir.Sprinkle with cheese and croutons, serve immediately.

Californian Salad:
Ingredients :450g prepared prawns1 teaspoon lemon juice1/2 tablespoon saltBlack pepper, salt1 1/3 bowl lettuce leaves6 tomatoes6 artichoke hearts3 hard-boiled eggs1 small red chilli
Sauce :3 or 4 tablespoons mayonnaise4 tablespoons chilli powder1 tablespoon chives1 teaspoon tarragon1 teaspoon parsley
Recipe :Bring a litre of salted water to the boil and cook prawns for 2 or 3 minutes.Leave to cool.
Make sauce :Mix chilli, mayonnaise, chives, parsley and tarragon together in a bowl.Season with salt and pepper.
Make salad:Cut the lettuce leaves into strips in a large salad bowl. Slice the tomatoes and add to the lettuce, halve the hard-boiled eggs and artichoke hearts and put in centre.Sprinkle with prawns and chopped red chilli.Advice :Try using crab instead of prawns.Recommended Wines :Sancerre, Pouilly, ChardonnayRosé de Provence, Tavel

Caprese (Tomatoes & Mozzarella):
Ingredients :4 medium tomatoes4 tablespoons olive oil8 fresh basil leavesMozzarellaSalt & pepper
Recipe :Thinly slice tomatoes.Strain mozzarella and slice.Alternate tomatoes and mozzarella on a serving plate, then season - be generous with the olive oil!Add basil leaves to garnish and serve.

Advice :Calories per 100g: 75

Capon Stuffed With Honey:
Ingredients :2 kg capon or chicken2 bitter orangesStuffing :50g sliced bread soaked in milk1 bunch of parsley50g raisins1 onion, chopped3 slices of cured ham (e.g parma ham)5 pieces of preserved orange peel, chopped100g chicken livers
Marinade :3 tbs runny honey10 rose hips1 tbs 5 spice (oriental)1 tbs thai fish sauce5cl sherry vinegarjuice of 1 orangeGarnish :8 figs8 kumquats1 grapefruit1 bag of shallots2 bitter orangesSauce :juice of 1 orange40g butter20g flour25cl chicken stock

Recipe :Preheat oven to 180°CStuffing:Mix the soaked bread with the parsley, onion, cured ham, orange zest and chicken livers.Stuff the bird and tie its legs together with cooking string.Marinade :Mix the honey, rosehips, 5 spice, fish sauce, vinegar and orange juice in a sauce pan and heat gently. Remove from the heat when it boils.Wash the oranges and slice into rounds.Grill gently until they appear dried.Place the bird in a roasting dish and pour over marinade, aranging the grilled oranges on top.Oven cook for 1.5 hours, basting frequently and removing the oranges after 30 minutes.Garnish:wash the fruit and peel the shallots. Cut the orange and grapefruit into large pieces, and slice the kumquats and figs in half.30 minutes before the capon is due to come out of the oven, scatter the fruit around it.Sauce:When the bird is cooked, remove it from the oven, put it on a large dish and cover with aluminium foil.Deglaze the roasting dish on the hob, with the orange juice, scraping all the burned bits off the bottom. Pour into a saucepan and simmer gently for 5 minutes.Beat the butter and flour together, then incorporate into the sauce. Heat it without boiling, and continue beating until a smooth consistency is reached.Serve:Serve your capon with the dried oranges and the sauce.Advice :A Capon is a large male chicken, known to be plump and tender. Any large chicken, or small turkey can be used for this recipe.