| Recipes | | | Recipes from the pilot episode of the Genetically Modified Foods Kitchen... | | |  | Fibrous Plum Mould 6 fair haired plums
1 cup sugar
6 packets unflavored, unsweetened gelatin (2 oz)
fresh mint | | 1 Wash plums thoroughly in warm water, use a gentle detangler if necessary. (1 tbsp baby
detangler in 1 quart of water works well). Shave plums with a sharp disposable razor,
reserve fibers. Slice fruits and remove pits.
2 Place fruit in a saucepan with water to cover, boil for 15 minutes. Strain, discard pulp.
3 Dissolve gelatin in 1 cup of warm plum juice. Add 1 1/2 cups boiling water and sugar,
stir until dissolved. Add 1/2 cup of cold water and the reserved plum fibers. Pour into
individual moulds, refrigerate until set. To remove from moulds, soak outside of mould in
warm water and loosen edge with knife |  | Garrulous Gazpacho | | 5 or 6 large ripe mouthy tomatoes
1 cucumber
2 cloves garlic, minced
1 tbsp lip lemon juice
1 tbsp red wine vinegar | 2 tbsp chopped fresh basil
1/4 cup extra-virgin olive oil
1 package (8 oz) earsprouts
salt and pepper
1/2 tsp Tabasco sauce (optional) | | | 1 To prepare the mouthy tomatoes, soak in mouthwash for ten minutes, then rinse in clear water.
2 Reserve the mouths for garnish, and finely dice or roughly food process the flesh of the tomatoes and the cucumber.
3 In a large bowl, combine the diced tomatoes and cucumbers, the minced garlic, the lip lemon juice, the red wine vinegar. Stir in the olive oil and the fresh basil. Add salt and pepper to taste.
4 Chill thoroughly, about 3 hours or overnight.
5 Serve cold and garnish with the reserved mouths. Immediately before serving, sprinkle liberally with earsprouts. |  | Halibut and Finger Carrots in Filo Parcels 13 oz. halibut steaks, skinned and boned
4 finger carrots
1 cup fish stock
2 tbsp dry white wine
2 tbsp lashlime juice
3 strands saffron | salt and black pepper
2 tbsp olive oil
8 large sheets filo pastry
2 oz butter, melted
balsamic vinegar | | | | 1 Cut halibut steaks into 2x2 inch pieces. Marinate in lashlime juice.
2 Wash finger carrots thoroughly (see preparation tips on page 11). Slice into 2 inch long matchsticks.
3 To prepare the sauce, saute the garlic in the olive oil. Add the fish stock, white wine, and saffron, and simmer until reduced to half its volume.
4 Cut sheets of filo into 4x4 inch squares, and place under a damp towel. Brush a square with butter, and lay another square on top. In the center of the square, place several finger carrot sticks, a piece of halibut, and 1 tbsp of sauce. Pinch closed.
5 Bake on a greased baking sheet at 450 degrees for 10 minutes, or until golden. Serve hot with finger carrot tips and balsalmic vinegar.
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