Las Vegas Restaurants

1.1 kg piece of lean boned and rolled brisket 15 ml seasoned flour 15 ml vegetable oil 2 medium carrots, peeled and cut into chunks 2 medium parsnips, peeled and cut into chunks 2 medium onions, skinned and diced 150 ml Beef Stock 15 ml tomato puree 60 ml red wine 2.5 ml (1/2 level tsp) dried thyme 1 bay leaf salt and pepper 10 ml (2 level tsp) cornflour Roll the brisket joint in the seasoned flour until well coated. Heat the oil in a 2.3 litre flameproof casserole and brown the joint well. Remove. Stir the vegetables into the fat remaining in the pan and fry gently for 2 minutes, then add the stock, tomato puree, wine, thyme, bay leaf and seasoning. Bring to the boil. Replace the meat, placing it in the centre of the vegetables. Cover tightly and cook in the oven at 170°C mark 3 for about 2 ¼ hours, until the meat is tender when pierced with a fine skewer. Remove the meat and carve into slices. Arrange on a warmed serving dish with the vegetables, cover and keep warm. Mix the cornflou

25 g butter or 45 ml vegetable oil 1 medium onion, skinned and finely chopped 1 garlic clove, skinned and finely chopped 450 g tomatoes, skinned and shopped or, 397 g can tomatoes. Drained 90 ml dry white wine salt and pepper 15 ml chopped fresh parsley 450 g frozen scampi, thawed and drained Heat the butter or oil in a saucepan, add the onion and garlic and fry gently for about 5 minutes, until soft but not coloured. Add the tomatoes, wine, seasoning and parsley, stir well and simmer gently for about 10 minutes. Add the scampi and continue simmering for about 5 minutes, or until they are just heated through. Serve with crusty French bread or boiled rice. Serves 4   SCAMPI PROVENCALE

225 g scampi, fresh or frozen, thawed if frozen 15-30 ml seasoned flour 100 g plain flour pinch of salt 15 ml vegetable oil 1 egg, separated 30-45 ml water or milk and water vegetable oil for deep-frying Tartare Sauce, to serve lemon wedges, to garnish If fresh scampi or prawns are used, discard their heads, remove the fresh from the shells and remove the dark veins. Dip the scampi in the seasoned flour. Mix the plain flour, salt, oil and egg yolk with enough liquid to give a stiff batter which will coat the back of a spoon. Beat until smooth. Just before cooking, whisk the egg white until stiff and fold into the batter. Heat the oil in a deep-fat fryer to 180°C. Dip the scampi in the batter, then fry, a few at a time, until golden brown. Drain on absorbent kitchen paper and keep warm while frying the rest. Serve with Tartare Sauce and lemon wedges. Serves 2 DEEP-FRIED SCAMPI

2.3 litres fresh mussels’ 40 g butter or margarine 1 medium onion, skinned and finely chopped 1 small garlic clove, skinned and crushed 300 ml medium dry white wine 1 bay leaf salt and pepper 10 ml (2 level tsp) plain flour 15-30 ml chopped fresh parsley Clean the mussels under cold water. Melt 25 g butter in a large heavy-based saucepan, add the onion and fry gently until lightly brown. Add the mussels, garlic, wine, bay leaf, salt and plenty of pepper. Cover, bring to the boil, and cook for 3-5 minutes, until the mussels open, shaking the pan frequently. Pour off the cooking juices into a small saucepan, discarding the bay leaf, and boil until reduced by about one third. Lift the mussels out of the pan and discard any that have not opened. Pull away and discard each empty shell, leaving the mussel attached to the half-shell. Do dis over the pan to catch any juices. Transfer the mussels to a warmed soup bowls, cover and keep warm. Work the remaining butter and the flour together, usin

2 small lobsters, weighing 225 g each cooked 25 g butter or margarine salt and cayenne pepper 60 ml (4 tbsp) Madeira or sherry 2 egg yolks 150 ml single cream buttered toast or boiled rice, to serve chopped fresh parsley, to garnish Cut the lobsters in half lengthways and remove the lobster meat from the shells. Melt the butter, add the lobster, season and heat gently for 5 minutes. Pour over the Madeira or sherry, increase the heat and cook until liquid is reduced by half. Beat the egg yolks with a little seasoning and add the cream. Remove the lobster from the heat, pour over the cream mixture and mix gently over a low heat until the sauce is the consistency of cream. Adjust the seasoning, pour at once on to hot buttered toast or boiled rice and sprinkle with parsley. Serves 2 LOBSTER NEWBURG

30 ml vegetable oil 1 medium onion, skinned and very finely chopped 2 garlic cloves, skinned and crushed 2.5 cm piece root ginger, skinned and crushed 2 dried red chills, finely chopped 15 ml (1 level tbsp) ground coriander 10 ml (2 level tsp) ground turmeric Salt 700 g peeled prawns Half a 200 g block creamed coconut, crumbled About 300 ml boiling water Juice of 1 lime or lemon 15-25 g coconut shreds or shredded coconut (optional) Lime or lemon slices, whole prawns (optional) and fresh coriander sprigs, to garnish   Heat the oil in a wok or large frying pan, add the onion, garlic and ginger and fry gently for 5 minutes. Sprinkle in the chilllis, spices and salt and stir-fry for 2-3 minutes more. Add the prawns to the pan and stir-fry for 5 minutes until heated through and evenly coated in the spice mixture. Crumble in the coconut, then gradually add the water and bring to the boil, stirring all the time. Simmer for 5 minutes, stirring frequently. Taste and add more salt, if necessary.

175 g long-grain rice 450 g smoked haddock fillets 2 hard-boiled eggs, shelled 75 butter or margarine cayenne pepper chopped fresh parsley, to garnish Cook the rice in a saucepan of fast-boiling salted water until tender. Drain well and rinse under cold water. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 10-15 minutes, until tender. Drain, skin and flake the fish, discarding the bones. Chop the egg and slice the other into rings. Melt the butter in a saucepan, add the cooked rice, fish, chopped egg, salt and cayenne pepper and stir over a moderate heat for about 5 minutes, until hot. Pile on to a warmed serving dish and garnish with parsley and the sliced egg. Serves 4 SMOKED HADDOCK KEDGEREE

2 small lobsters, weighing 225 g each, cooked 50 g butter or margarine 1g ml (1 tbsp) chopped shallot 10 ml (2 tsp) chopped fresh parsley 5-10 ml (1-2 tsp) chopped fresh tarragon 60 ml (4 tbsp) dry white wine 300 ml Béchamel Sauce 45 ml (3 level tbsp) grated Parmesan cheese mustard powder, salt and paprika Cut the lobsters in half lengthways and remove the lobster meat from the shells. Crop the claw and head meat roughly and cut the tail meat into thick slices. Melt half the butter, add the shallot, parsley and tarragon and fry gently for a few minutes. Add wine and simmer for 5 minutes. Add the Béchamel Sauce and simmer until it is reduced to a creamy consistency. Add the lobster meat to the sauce, with 30 ml of the cheese, the remaining butter, in small pieces, and mustard, salt and paprika to taste. Arrange the mixture in the shells, sprinkle with the remaining cheese and put under the grill to brown the top quickly. Serve at once. Serves 2 LOBSTER THERMIDOR

4 rainbow or river trout, about 200 g each, cleaned with heads left on 30 ml seasoned flour 65 g butter 50 g flaked almonds juice of ½ a lemon Coat the fish with seasoned flour. Melt 50 g butter in a large frying pan, add the fish two at a time, and fry for 12-15 minutes, turning them once, until they are tender and golden on both sides. Drain on absorbent kitchen paper, transfer to a serving dish and keep warm. Clean out the pan with absorbent kitchen paper. Melt the remaining butter in the pan, add the almonds and fry until lightly browned, add a squeeze of lemon juice and pour over the fish. Serve at once, with the remaining lemon juice. Serves 4 TROUT AND ALMONDS

(Boeuf en Croûte) 1.4 kg fillet of beef pepper 30 ml vegetable oil 225 button mushrooms, wiped and sliced 50 g butter or margarine 175 g smooth liver pate 368 g packet frozen puff pastry, thawed beaten egg, to glaze Trim and tie up the fillet at intervals to retain its shape. Season with pepper. Heat the oil in a large frying pan, add the meat and fry briskly on all sides to brown. Press down with a wooden spoon while frying to seal the surface well. Roast in the oven at 220°C mark 7 for 20 minutes, then cool the beef and remove the string. Fry the mushrooms in the butter until soft; leave them to go cold, then blend with the pate. On a lightly floured surface roll out the pastry to a large rectangle about 33 x 28 cm and 0.5 cm thick. Spread the pate mixture down the centre of the pastry. Place meat in the centre. Brush the edges of the pastry with egg. Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on a bakin

8 medium scallops, prepared 60 ml medium white wine 1 bay leaf salt and pepper 40 g butter or margarine 45 ml flour 60 ml single cream 50 g Gruyere cheese, grated 450 g potatoes, boiled and creamed Reserve four of the round scallop shells. Place the scallops in a small saucepan; add 150 ml water, the wine, bay leaf and a good pinch of salt. Bring slowly to the boil, cover, and simmer gently for about 5 minutes or until the scallops are just tender when tested with a sharp knife. Lift out with a slotted spoon. Strain and reserve the juices. Melt the butter in a saucepan. Stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved juices. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Season and simmer gently for 4-5 minutes. Lower the heat and stir in the cream and half the grated cheese. Cut each scallop into two or three pieces and stir in. Pipe a border of mashed potato around the edges

1 medium lobster, weighing 450 g, cooked 1 lettuce, washed fresh parsley sprigs, to garnish French dressing or Mayonnaise, to serve Place to cooked lobster on a firm surface and twist off the claws and pincers. Crack open the large claws and remove the flesh, discarding the membrane from the claw centre. Reserve the smaller claws, which are used only for garnishing. Using a sharp pointed knife split the lobster in two from head to tail. Remove and discard the intestine, the stomach, and the spongy-looking gills, which are not edible. Take out the tail flesh, reserving the coral if there is any. Scrape the meat from the rear legs with a skewer. Wash and dry the two halves of the shell. Pile the meat back into the shell halves. Line a serving dish with the lettuce leaves, arrange the lobster on top, garnish with the claws, parsley and chopped coral if there is any. Serve with French dressing or Mayonnaise. Serve 2 LOBSTER SALAD

1 medium uncooked crab, weighing about 900 g salt 1 bay leaf 15 ml lemon juice Place the crab in a large saucepan in enough cold, salted water to cover. Add the bay leaf and lemon juice. Bring slowly to boiling point, cover and boil fairly rapidly for 10-20 minutes. Allow the crab to cool in the water. Place the crab on its back on a large chopping board. Take a claw firmly in one hand, holding it as close to the body of the crab as possible. Twist it off, steadying the body with the other hand. Remove the other claw and the legs in the same way. Snap the claws in half by bending them backwards at the joint. Hold the claws at the top end and, with a hammer or heavy weight, tap the shell smartly on the rounded edge to crack the claws open. Try not the shatter the shell. Repeat with second claw. Using a blunt knife, ease the white meat out of the claws. Keep the blade as close to the edges of the shell as possible. Using a teaspoon handle or skewer, reach well into the crevices to make s

6 rainbow trout, about 200 g each, cleaned 75 g butter 90 ml lemon juice 90 ml chopped fresh parsleyBAKED TROUT WITH LEMON salt and pepper watercress sprigs, to garnish Make three or four diagonal slashes about 0.5 cm deep on either side of each fish. Place the fish side by side, in a shallow, ovenproof dish. Melt the butter in a small saucepan. Leave to cool, then mix in the lemon juice, parsley and seasoning and pour over the fish. Cover with cling film and leave in a cool place -not the refrigerator- for 2 hours, turning and basting once. Remove the cling film. Cover the dish with foil and bake in the oven at 180°C mark 4 for about 40 minutes. Remove the foil for serving and garnish with watercress sprigs. Serves 6 BAKED TROUT WITH LEMON

1 small salmon or sea trout about 1.8 kg, cleaned with head and tail left on 450 ml Aspic jelly radishes, cucumber, tomato skins, olives, parsley sprigs and prawns, to garnish Poach or bake the salmon. Remove the skin, leaving on the hand and tail. Place the fish on a wire rack with a large plate or tray underneath, then leave to cool. Make up the aspic according to the packet instructions and when it is just beginning to thicken, coat the fish thinly. Meanwhile, prepare the garnish. Cut the radishes into thin rings, cut strips of cucumber skin or thin cucumber slices, diamonds or strips of tomato skin and rings of olive. Decorate the fish with the prepared garnishes and the parsley sprigs and prawns. Cover with further layers of aspic until the decoration is held in place. When the aspic has set, transfer the fish to a large serving dish. Leave any remaining aspic to set, chop it on damp greaseproof paper and use as a garnish. Serves 4 SALMON IN ASPIC