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Susan Jung

British-born Lucy Humbert came to Hong Kong in 1988 and six years later started Lucy's Catering. When a friend spotted a small space close to Stanley market for a restauant, Humbert liked it and decided to go into the business. She opened Lucy's in 1994 and the place quickly became known for its simple, Mediterranean-inspired food served in comfortable surroundings.

The following recipes are from the recently released Lucy's Cookbook.

Roast garlic, thyme and feta cheese souffle

These souffles can be made the day before, refrigerated and reheated. Humbert says  the flavours of the souffles  can be varied by substituting goat's cheese or Gruyere  for the feta.

You will need 10 seven-centimetre (150 ml) ramekins for baking the souffles.

Butter, for greasing the ramekins

2 tbsp dried breadcrumbs

2  heads of garlic

2 tbsp olive oil

50 grams butter

50 grams self-raising flour

500 ml milk

4 tbsp chopped fresh thyme

Salt, pepper and nutmeg

4 medium eggs, separated

125 grams feta cheese, crumbled

100 ml whipping cream

2 tbsp grated Parmesan cheese

Preheat the oven to 160 degrees Celsius. Butter the insides of the ramekins and coat with the dried breadcrumbs.

Cut the tops off the heads of garlic to expose some of the flesh. Put the garlic into a small pan, drizzle with olive oil and bake for 30 to 40 minutes or until soft. Squeeze the garlic from the papery skins and roughly mash it with a fork.

Melt the 50 grams of butter in a saucepan, add the flour and then, over a low heat, gradually add the milk, stirring constantly to make a thick, smooth sauce. Add the thyme and season with salt, pepper and nutmeg. Add the egg yolks, mashed garlic and crumbled feta. Whip the egg whites in a clean, dry bowl until stiff. Carefully fold the whites into the cheese mixture, trying to keep as much volume as possible. Do not over mix.

Divide the mixture evenly between the ramekins, then put them in a baking pan large enough to hold them in one layer. Pour water into the baking pan so it comes halfway up the sides of the ramekins. Bake in a 160-degree Celsius oven for 30 to 35 minutes until the souffles  have risen. Leave to cool, then carefully remove the souffles from the ramekins. (At this stage, you could put them in a covered container lined with clingfilm; wrap them tightly and refrigerate overnight.)

When ready to serve, put the souffles on a buttered baking dish. Drizzle with cream and sprinkle with Parmesan cheese. Bake in a 160 degree Celsius oven for 10 to 15 minutes until risen and golden brown (they might take a little longer if they've been refrigerated). Transfer the souffles to individual plates and serve with a green salad.

Wine suggestion: Nautilus pinot noir 2000, New Zealand (Riche Monde, tel: 2976 1888)

Sea bass with orange vinaigrette and artichoke, almond and herb couscous (pictured)

Humbert writes that this is a useful dish for dinner parties because everything can be served at room temperature. You can use salmon instead of sea bass if you prefer.

6 sea bass fillets, 120 grams each

Oil and unsalted butter, for pan-frying

For the braised artichokes:

100 ml olive oil

340 gram tin of artichoke hearts, drained and cut in half

2 bay leaves

A strip of lemon peel removed  with a vegetable peeler

For the couscous:

250 ml vegetable stock

250 grams couscous

2 tbsp butter

Salt and pepper

50 grams almond flakes, toasted

2 spring onions, chopped

1 tbsp each chopped parsley, basil and mint

For the vinaigrette:

Grated zest of one orange

Juice of two oranges

50 ml white wine vinegar

Olive oil from the braised artichokes

For the garnish:

2 oranges

Put the olive oil in a small saucepan. Add the artichokes, bay leaves and lemon peel.  Cook over a low heat and let the flavours infuse for 30 minutes. Remove from the heat and carefully pour off the oil, reserving it to make the vinaigrette.

Combine the vinaigrette ingredients  - the olive oil from the braised artichokes, orange zest, orange juice and white wine vinegar -  in a jar and refrigerate.

To make the couscous bring the vegetable stock to the boil. Remove from the heat and stir in the couscous, butter, salt and pepper. Cover with clingfilm and leave to stand for 10 minutes. Combine the couscous with almonds, spring onions, parsley, basil, mint and the artichokes. Cover with clingfilm until ready to serve. The couscous should be eaten at room temperature.

Lightly season the sea bass fillets with salt and pepper. Heat a frying pan, add butter and oil and cook the fillets, skin-side down. When the skin is crisp, carefully turn the fillets over and finish cooking -  about two minutes on each side. Keep the fillets warm while cooking the remaining fish.

To make the garnish cut the skin and white membrane from the oranges. Segment the oranges by cutting between the white membrane that holds them together.

To serve, divide the couscous between six plates. Top with the sea bass and orange segments and spoon the vinaigrette over them.

Wine suggestion: Trentino pinot noir 2002, Italy (Valdivia,  tel: 2555 7431).

Rhubarb and star anise creme brulee

Humbert suggests variations on this: substitute raspberries for the rhubarb, vanilla for the star anise, or leave the fruit out entirely. At the restaurant, they use shallow gratin dishes approximately 12 cm in diameter, which cooks the creme brulee quickly. If you use deeper dishes, increase the cooking time as necessary.

300 grams rhubarb, cut into 3 cm lengths

30 grams caster sugar

Grated zest and juice of one orange

For the creme brulee:

250 ml milk

400 ml whipping cream

4 star anise

7 medium egg-yolks

75 grams caster sugar, plus extra for the tops

Preheat oven to 160 degrees Celsius. Put the rhubarb, sugar, orange zest and juice in a shallow, ovenproof dish. Bake at 160 degrees Celsius for 15 to 20 minutes until just tender. Divide the rhubarb into six shallow gratin dishes and place in a roasting pan large enough to hold them flat in one layer. Pour water into the roasting pan  until it is halfway up the sides of the dishes. Lower the heat of the oven to 130 degrees Celsius.

Make the custard mixture: put the milk, cream and star anise in a saucepan and slowly bring it to the boil. Set aside for 30 minutes to let the star anise infuse into the milk and cream. Briefly whisk the yolks with the sugar, add the warm cream and milk and whisk again. Strain through a fine sieve, discarding the star anise.

Carefully pour the custard mixture over the rhubarb then put the baking pan  into the oven, taking care not to splash water into the dishes. Bake at 130 degrees Celsius for 30 to 40 minutes or until  set but still trembling in the centre. Remove the dishes from the baking pan. Let the custards cool then refrigerate for at least four hours or overnight.

To serve, sprinkle the tops lightly with caster sugar and brush off any excess with your fingers. Caramelise with  a butane torch (preferably) or under a hot grill.  Serve immediately.

Wine suggestion: Les Ramparts Sauternes 2001, France (Ficofi, tel: 2404 3895)

Lucy's Cookbook sells for $168 at Bookazine, Great  and Park'n'Shop.

Styling Leonie Van Hasselt



Living it up at Lucy's