North Europe

Leeks Provencal

Leeks-ProvencalIngredients:
* 750 g (1 1/2 lb) leeks, halved, washed, and cut into 5 cm (2 inch) lengths
* 4 tablespoons olive oil
* 4 large tomatoes, skinned, deseeded and chopped
* grated rind of 1/2 lemon
* 3 tablespoons lemon juice
* 10 black olives, pitted and halved
* salt and pepper

Vegetable Kebabs with Peanut Sauce

Vegetable-Kebabs-with-Peanut-Sauce_cIngredients:
* 3 courgettes, trimmed
* 3 tablespoons oil
* 3 tablespoons lemon juice
* 8 canned baby corn cobs
* 500 g (1 lb) cup mushrooms
* 8 button mushrooms
* 2 tomatoes, quartered

Sauce:
* 2 tablespoons oil
* 1 small onion, chopped
* 250 g (8 oz) flat mushrooms, chopped
* 125 g (4 oz) roast salted peanuts
* 150 ml (1/4 pint) water
* 2 tablespoons soy sauce
* few drops of Tabasco sauce
* salt and pepper

Grilled Baby Sweetcorn

Grilled-Baby-SweetcornIngredients:
* 500 g (1 lb) canned or fresh whole baby sweetcorn, drained
* 125 g (4 oz) butter
* 1 tablespoon lemon juice
* 1 garlic clove, crushed
* salt and pepper

Barbecued Lobster

Barbecued-LobsterIngredients:
* 1 freshly boiled lobster, about 750 g (1 1/2 lb)
* 50 g (2 oz) butter
* 2 tablespoons brandy
* 4 tablespoons double cream
* salt and pepper
* shredded lettuce, to serve

Peach, nectarine and cherry juice

Peach-nectarine-and-cherry-juice_cIngredients:
* 1 peach
* 1 nectarine
* 8 cherries

Tuna Steaks with Mustard

Tuna-Steaks-with-Mustard_cIngredients:
* 50 g (2 oz) butter, melted
* 3 teaspoons Dijon mustard
* 1 tablespoon lemon juice
* 4 fresh tuna steaks, about 150 g (5 oz) each
* salt and pepper
* lemon slices, to garnish

Spicy Grilled Trout

Spicy-Grilled-TroutIngredients:
* 4 x 250-300 g (8-10 oz) trout, cleaned
* 1 tablespoon sweet paprika
* 1 1/2 teaspoons salt
* 1/4 teaspoon chilli powder
* 4 teaspoons finely chopped onion
* oil, for brushing
To garnish:
* lemon wedges
* parsley sprigs

Barbecued Red Bream

Barbecued-Red-BreamIngredients:
* 1 red bream, total weight about 1.5 kg (3 lb), cleaned
* 1 lemon
* 24 blanched almonds, toasted
* 1 small onion, finely chopped
* 6 tablespoons olive oil
* 2 tablespoons roughly chopped parsley
* salt and pepper
To serve:
* 1-2 tablespoons capers
* 200 ml (7 fl oz) mayonnaise

Grilled Bream with Pesto and Tomato Sauce

Grilled-Bream-with-Pesto-and-Tomato-Sauce_cIngredients:
* 4 red bream steaks, about 175 g (6 oz) each
* 6 tablespoons olive oil
* 4 large tomatoes, skinned, deseeded and chopped
* 4 anchovy fillets, chopped
* 3 tablespoons pesto sauce
* salt and pepper

Rich Pork Pate

Rich-Pork-PateIngredients:
* 500 g (1 lb) pig's liver
* 50 g (2 oz) butter
* 1 large onion, finely chopped
* 3 garlic cloves, crushed
* 500 g (1 lb) minced pork
* 1 tablespoon juniper berries, crushed
* 1 teaspoon paprika
* 6 tablespoons brandy
* salt and pepper

To garnish:
* 2 bay leaves
* whole juniper berries

Peppered Monkfish Kebabs

Peppered-Monkfish-KebabsIngredients:
* 625 g (1 1/4 lb) monkfish, cut into 2.5 cm (1 inch) cubes
* 150 ml (5 fl oz) natural yogurt
* 1 tablespoon black peppercorns, lightly crushed
* 3 tablespoons olive oil
* sea salt
* lemon slices, to garnish

Spiced Barbecued Sardines

Spiced-Barbecued-SardinesIngredients:
* 16 medium sardines
* 1 tablespoon ground cumin
* 3 garlic cloves, crushed
* 1 teaspoon cayenne pepper
* pinch of salt
* lemon or lime wedges, to serve

Red Mullet with Olives, Capers and Oregano

Red-Mullet-with-Olives-Capers-and-Oregano_cIngredients:
* 6 red mullet, about 250 g (8 oz) each, scaled and cleaned
* 2 tablespoons chopped oregano
* 2 tablespoons parsley
* 75 g (3 oz) pitted black olives, sliced
* 2 tablespoons capers
* 4 tablespoons olive oil
* 1 garlic clove, crushed
* salt and pepper

Sidecar cocktail

Sidecar-cocktailIngredients:

* Cognac – 60 ml
* Orange liqueur (Cointreau, Grand Marnier or another triple sec) – 30 ml
* Lemon juice – 10 ml

Cocktail Blue Laguna

Cocktail-Blue-LagunaIngredients:

* Liqueur of Blue Curacao is 20 ml
* A white rum is 30 ml
* Liqueur of Malibu is 50 ml
* Sprite or Lemonade 100 ml
* 1 Cherry


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