Category Archives: Food

Peking Duck

A traditional Chinese dish, Peking Duck is famous for its flavour and texture and the unusual way it is eaten (it is served wrapped in a pancake).

The duck is stuffed with spices and pastes, hung by its beak for over 10 hours, then glazed with malt sugar or honey mixed with vinegar or soy sauce and sometimes a little red colouring. The next day it is cooked quickly over hot coals until the skin is crisp.

 

Peking Duck, in a restaurant in Peking

Peking Duck, in a restaurant in Peking (Photo credit: Wikipedia)

 

The rich brown skin is separated from the flesh, cut into squares and served on one platter and the flesh is cut into pieces and served on another. The skin, flesh and chopped shallots or spring onions are then wrapped in a pancake, which is first spread with a sweet sauce.

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Xmas Cheer II

This cold, refreshing punch is perfect for an after-Christmas dinner drink. If you want to be really festive, substitute some chilled Asti Spumante or Sekt (a sort of German champagne) for the still white wine suggested belozo. 26 fl. oz. (1 bottle) dry white wine (a Rhine or Moselle for preference), chilled 4 fl. oz.Continue Reading

Y Mwd Leeks

This is a delicious dish to serve as an hors d’oeuvre at a dinner party. A Welsh dish, with a Welsh-sounding name Y Mwd (yid-mer) Leeks are gently cooked in apple cider, then cooled and may be served cold with home-made bread and lots of cold lager.2 lb. young leeks, trimmed and washed 3 tablespoonsContinue Reading

Yablonchni Apple Soup

FaWoHc/m/(yah-blawn-shnay) Apple Soup is a traditional Russian soup. It is delicious served ice cold with finely diced apple and Croutons fried in bacon fat. 4-6 6 large cooking apples, peeled, cored and sliced 12 fl. oz. water 1-inch strip pared lemon rind 2 tablespoons sugar 4 tablespoons blackcurrant jelly 26 fl. oz. (1 bottle) redContinue Reading

Xmas Cheer I

This warming, festive mixture of red wine, vermouth and orange juice will enhance any Christmas feast. Decorate the punch bowl with holly and mistletoe for an extra special effect. ABOUT 21 PINTS 26 fl. oz. (1 bottle) red wine 10 fl. oz. sweet vermouth 6 fl. oz. orange juice 2 teaspoon ground cinnamon 1 orange,Continue Reading

Xato

A scrumptious salad of Catalan origin, Xato (sah-toh) may be served as an accompaniment to stewed meat dishes or marinated fish. 4 SERVINGS 4 heads of chicory , trimmed and sliced 5 oz. blanched almonds, lightly toasted 2 red chillis, seeded and finely chopped 1 red pepper, white pith removed, seeded and thinly sliced 4Continue Reading

Xavier Consomme en Gelee

This soup is extremely easy to make and, with the substitution of red caviar or lump-fish roe, makes a fairly inexpensive first course. Serve Xavier Consomme en Gelee (hah-vee-ay kohn-sohm-ay awn jeh-leh) with chilled white wine. 30 fl. oz. canned condensed consomme, chilled 4 fl. oz. sour cream 4 oz. caviar Place the consomme inContinue Reading

Wywern Eggs

economical first course for a summer dinner party, Wywern Eggs are served cold in scallop shells and may be accompanied by well-chilled dry white wine. Or, alternatively, serve Wywern Eggs in Croustades instead of scallop shells. 2 oz. butter 1 oz. flour 10 fl. oz. milk ½ teaspoon salt ½ teaspoon black pepper 3 medium-sizedContinue Reading

Xanadu Orange Delight

Xanadu, the palace of Kubla Khan was, according to Coleridge, a stately pleasure dome of earthly delights. This may well have been one of the desserts served there – a scrumptious mixture of mandarin oranges, cream, cream cheese and apple sauce. Serve as an elegant end to a dinner party. 8 oz. cream cheese 10Continue Reading

Xareu Portuguese

This is a simple way of preparing mackerel ; in a piquant sauce from Portugal. Xareu Portuguese (ssha-oo port-u-gesh) may be served with boiled rice and a chicory salad. 1 teaspoon butter 6 mackerel, heads and tails | removed and cleaned 2 teaspoon salt 1 teaspoon black pepper 3 tablespoons olive oil 2 medium-sized onions,Continue Reading

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