Appetizers and Simple Fist Courses - Master Chef of Recipes Part 01

 

Appetizers and Simple Fist Courses

Most of us agree that our first impressions-whether it is of a new friend, a work of art or a holiday resort-tend to linger on in our memory, making us overlook and forgive some subsequently discovered short coming.

In the ephemeral, magic world of cooking, the burden of responsibility for this all important ‘first impression lies with the appetites of our guests, evoking in them a state of delicious anticipation for what is to follow.

In this first chapter, we run through the simplest appetizers of all. Most of our recipes are composed of easily obtainable and economical ingredients.

Just open & serve

The simplest appetizers of all are those we can buy already sliced, smoked, canned or frozen.

 

Frankly expensive

Caviar Black caviar is the roe of the sturgeon and the finest (and most expensive) of all. Red caviar, which is delicious for all that is considered socially inferior to the black, usually comes from salmon Caviar quickly spoils at room temperature as it is only lightly preserved in salt, so it must be served in glass or porcelain dish (never metal) embedded in a lager container of ice. Serve with lemon wedges, parsley springs and fingers of black bread or toast. To make a little go a long way, either fold into an equal volume of sour cream and serve on canapés, or serve with bliny. Champagne or well-chilled vodka is a must.

Spanish Omelet(Tortilla)

IMPERIAL                                                                                      

• olive oil
• 2 oz. Chorizo sausage sliced, or cooked ham, diced.
• 4 oz. raw potato, cut into 1/4 inches cubs.
• 2 oz. Spanish onion, coarsely chopped 
• 4 eggs 
• salt and freshly ground black pepper.

METRIC

• olive oil
• 50g. Chorizo sausage sliced, or cooked ham, diced.
• 100g. raw potato, cut into 1/2cm cubs.
• 50g. Spanish onion, coarsely chopped 
• 4 eggs 
• salt and freshly ground black pepper.

1. Heat 1 tablespoon olive oil in a 6-inches (15cm) omelet pan. Add sliced sausage (or diced ham), cubed potato and coarsely chopped onion, and sauté gently until potatoes and onion are cooked through, about 10 minutes.
2. In a bowl, mix eggs vigorously with a fork or a wire whisk until well blended. Season to taste with salt and freshly ground black pepper.
3. Pour a third of the egg mixture into the pan and cook over a moderate heat until set, lifting up sides of omelets with a spatula to allow liquid egg to run underneath. Add remaining egg in the same manner, cooking the omelet until a golden crust has formed underneath.
4. Place a large plate over the top of the pan and turn the omelet out onto it upside down.
5. Scrape off any bits adhering to the pan and add a little more olive oil (about 1/2 teaspoon). Then carefully slide omelet back into the pan to brown the other side.
6. Slip out onto a hot plate and serve immediately, cut in wedges like a cake.

Serves 2         
                                                       

Chef's tip

The ideals omelets pan is made of very thick sheet metal; it should be used only for omelets or pancakes. Never wash an omelet pan; if it sticks, heat some salt in the pan then rub it over inside of pan using a wad of kitchen paper. Wipe clean with a dry cloth.