Stanley Recipes   

Bruschetta with tomato, mushrooms and goat's cheese
 A delicious hot breakfast, made even better with the addition of some home-made chutney served on the side. Toast the bread on both sides until crisp and golden. Slice mushrooms, quarter tomatoes. Melt butter in frying pan until sizzling. Add mushrooms and tomato. Season with salt and freshly ground black pepper and fry for 4-5 minutes, stirring occasionally. Place mushroom and tomato mixture on each slice of bread and top with goat’s cheese. Place under grill until goat’s cheese begins to melt and serve.

• 4 thickly cut slices of vienna loaf
• 4 slices goat’s cheese
• 2 lb/225g tomatoes
• 2 lb/225g mushrooms
• Butter for frying

Flat Cap Mushrooms with Bacon and Goat's Cheese
Cut stalks from mushrooms and chop them finely reserving the whole caps. Heat 2 tablespoons oil in a frying pan, add the mushroom caps, rounded side down, and fry for one minute to brown. Transfer to a baking sheet. Melt the butter, add the chopped mushroom stalks, bacon and garlic to the frying pan and fry for 5 minutes, then transfer to a bowl. Add the breadcrumbs, basil and goat’s cheese, lemon juice and seasoning and mix well. Divide the stuffing between the mushroom cups. Drizzle the remaining oil over the top and bake at 200C for 20 minutes until crisp and golden. To serve sprinkle generously with toasted pine nuts and torn basil leaves.

• 4 large flat cap field mushrooms
• 3 tablespoons olive oil
• 50gms butter
• 50gms rindless bacon, finely chopped
• 2 large cloves of garlic, peeled and crushed
• 100g breadcrumbs
• 2 tablespoons chopped basil
• 50gms goats cheese, crumbled
• 1 tablespoon lemon juice
• toasted pine nuts
• freshly ground salt and pepper

Catalan Pork
In this highly seasoned dish, the simplest of ingredients are used to achieve maximum flavour.  Preheat oven to 180C. Roast pork and potatoes with roughly chopped parsley, salt and pepper and oil for about 20 minutes. Peel and slice 2 large onions and slowly cook over low heat with vegetable oil for 2 hour, add garlic, cook slowly for another 2 hour. Add flour to the onion and garlic mixture and stir over a low heat. Add wine and reduce until onion mixture thickens. Transfer onion mixture to a small tray, lay pork chops and potatoes on top, squeeze the juice of a lemon over the whole lot and bake at 160C for 20 minutes. To serve, spoon the onions onto a plate with pork chop and potatoes, sprinkle with lots of fresh parsley and serve with warm crusty bread.

Serves 3

• Six thick pork loin chops
• 2 large onions
• 6 peeled potatoes, peeled and halved
• 1 bunch parsley
• 1 lemon
• 4-5 cloves garlic
• 1 tablespoon of flour
• 200ml white wine vegetable oil for roasting and frying

Baked fillet of snapper with hot mango sauce                          
 The dish work well substituting the snapper for salmon. The mango salsa is a perfect accompaniment for grilled or barbecued chicken. Pre-heat oven to 180ºC. Combine all the salsa ingredients. Mix well, stir in the lime juice, taste for seasoning. Place in the fridge while cooking the fish. Trim the snapper fillets, making sure that all bones are gone. Put the flour in a bowl or dish and dip the skin side of the fillets in the flour. Heat the oil in a pan and when good and hot, sear the snapper in the pan, skin side down, for about 2 mins. Remove the fish from the pan (now the skin should be crispy) and put the fish in an ovenproof dish, skin side up this time. Bake in a preheated oven at 180ºC for 7-10 mins, until fish is cooked through. When the fish is cooked serve it straight from the oven with a generous spoon of salsa on top. Serve with green salad and wild rice.

• 4 x175g /6oz fillets of fresh snapper
• 25g/1oz/4 cup plain flour
• 1 tablespoon sunflower oil

Hot mango sauce

• 1 large ripe mango peeled and cut into 4"/5mm dice
• 1 tomato peeled, de-seeded and cut into 4"/5mm dice
• 2 red onion, peeled and cut into 4"/5mm dice
• 1 garlic clove, finely chopped
• 1 red chilli de-seeded finely chopped
• 1 tablespoon fresh coriander leaves, finely chopped
• Pinch of chilli powder
• Salt and freshly ground pepper
• Juice of 1 lime
• Serves 4