Recipes by Author

Lauraine Jacobs

Ceviche of Spicy Scallops and Fish

Ceviche of Spicy Scallops and Fish

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

I took inspiration for this dish from a New York-based Central American restaurant that, sadly, is no longer open. Ceviche is essentially marinated fish, and this recipe will appeal to those with a taste for spicy food. You could add more fresh chilli if you love extra spice. It’s a perfect dish for nibbling at with drinks and cocktails, or to serve as an entrée.

 

 
Chicken Liver, Green Bean and Walnut Fettuccine

Chicken Liver, Green Bean and Walnut Fettuccine

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

I’ve made the pilgrimage to Alice Walters’ famous Chez Panisse in Berkeley. I was impressed by the simplicity and thought that every night there must be like a rather demure dinner party, as there’s a set menu… take it or leave it!

This tasty pasta dish is a variation on a recipe from her very good book, Chez Panisse Pasta, Pizza and Calzone. Alice used duck livers in her recipe, but I have substituted...

 
Chicken Noodle Soup with Shiitake and Fennel

Chicken Noodle Soup with Shiitake and Fennel

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Nothing could be comforting than a delicate, well-flavoured chicken soup. It’s the most pure of all comfort foods. In this recipe I have a great combination of noodles, chicken and broth that’s based on the classic chicken soup, and added shallot, ginger and lime leaf for lots of flavour. A browned stock would be excellent in this soup if you want a shiny golden colour.

 

 
Chicken Salad with Honey and Chilli Vinaigrette

Chicken Salad with Honey and Chilli Vinaigrette

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

This is a salad to serve when you want a light evening meal or a luncheon dish. It will also be a hit with the children as the gooey little chicken pieces are tasty and not too spicy. You could serve small portions as a clever entrée dish.

 

 
Chicken Stock

Chicken Stock

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

A strong, well-made stock is essential for any soup, as this is the base for building plenty of flavour. Several commercial stocks are available, but it’s hard to beat home-made stock that has bubbled away for hours with lots of flavoursome vegetables and herbs.

White chicken stock is better for pale soups, while golden-brown stock is preferable for clear broths and more hearty soups. The difference between the two is that white chicken stock is made by simmering...

 
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