0

Pan Fried Fillet Of Cornish Mackerel

Posted: February 6, 2009 at 2:49 pm

Serves 4
Ingredients

• 4 fresh mackerel fillets
• 450g new potatoes
• 2 -3 tbsp spring onions, sliced
• 2 tbsp chardonnay vinegar
• 1 tbsp English mustard
• 1 ½ tbsp sour cream
• 4 slices sourdough
• 1 dessertspoon finely chopped rosemary
• Lamb’s lettuce to garnish
• Olive oil
• Sea salt and freshly ground black pepper

Method: How to make pan fried fillet of Cornish mackerel

1. Preheat the oven to 200˚C.

2. Cook the potatoes in a saucepan of lightly salted boiling water until just tender. Drain. Cut the potatoes into quarters or halves (depending on size) and set aside.

3. Drizzle the bread with olive oil and scatter over the chopped rosemary. Warm through in the oven until slightly golden – approx 5 minutes.

4. Season the mackerel fillets on both sides with a little salt and pepper. Heat some olive oil in a frying pan. Add the fillets and cook skin side down for 2-3 minutes until the skin is crisp and golden (press on the fillets lightly if they start to curl upwards to get a crisp effect all over). Turn each fillet over and cook for a further minute. Remove from the pan and keep warm.

5 In a bowl, whisk together the sour cream and mustard, add the potatoes and spring onions, season and mix well, drizzle over the chardonnay vinegar and mix again, checking the seasoning to taste.

6. Dress the lamb’s lettuce with a touch of olive oil and season lightly.

7. Divide the potato salad evenly onto the warm slices of toast. Top each one with a mackerel fillet and garnish with sprigs of lamb’s lettuce.

0

Shepherd’s Pie Served With Pan Roasted Carrots

Posted: February 6, 2009 at 2:38 pm

Serves 4
Ingredients
Shepherd’s pie

• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 500g minced lean lamb
• 1 large onion, finely grated
• 1 large carrot, finely grated
• 2 cloves garlic
• 1-2 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• Handful of thyme sprigs, leaves picked
• 1 sprig of rosemary, needles chopped
• 250ml red wine
• 300ml chicken stock
• 1kg Desiree potatoes, peeled and cut into chunks
• 50g butter
• 2 egg yolks
• Parmesan, for grating
• Olive oil
• Sea salt & freshly ground black pepper

Pan-roasted carrots

• 2 sprigs of rosemary
• Small handful of thyme sprigs
• 1 garlic clove
• 500g medium sized carrots, peeled and trimmed
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• Few knobs of butter

Method: How to make shepherd’s pie

1. Preheat the oven to 180˚C/gas 4

2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened

3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning

4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown

5. For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking

0

Beef Wellington

Posted: February 6, 2009 at 9:44 am

Serves 2
Ingredients

• 400g Beef fillet
• 400g Flat mushrooms
• 4 slices Parma ham
• English mustard for brushing meat
• 200g puff pastry
• 2 Egg yolks
• Approx 8 Charlotte/New potatoes
• 1 Clove garlic, crushed
• 1 Sprig thyme
• 2 large baby gem lettuce
• Salt and pepper
• Olive oil
• Mustard vinaigrette, optional

Method: How to make beef Wellington

1. Pre-heat the oven to 200c.

2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don’t want to cook the meat at this stage. Allow to cool and brush generously with the mustard.

3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.

4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.

5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.

6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 – 40 minutes. Rest 8 -10 minutes before slicing.

7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper – just enough to wilt them.

9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

0

Sticky Lemon Chicken With Champ

Posted: February 6, 2009 at 9:38 am

Serves 4
Ingredients
Lemon Chicken

• 1 large chicken, jointed into 8–10 pieces
• Sea salt and black pepper
• 3–4 tbsp olive oil
• 1 head of garlic, halved horizontally
• Few thyme sprigs
• Splash of sherry vinegar
• 2 tbsp dark soy sauce
• 3 tbsp honey
• 1 lemon, finely sliced (ideally with a mandolin)
• Bunch of flat leaf parsley, chopped

Champ

• 1kg floury potatoes (e.g. King Edward), peeled
• Sea salt and black pepper
• 30g butter
• Bunch of spring onions (about 6–8), trimmed and chopped
• 100ml double cream
• 100ml whole milk, plus extra if needed

Method: How to make sticky lemon chicken with champ

1. Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.

2. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.

3. Cut the potatoes into similar-sized chunks and boil in salted water for about 10 minutes, until tender when pierced with a small sharp knife. Drain well.

4. Mash the potatoes while still hot, using a potato ricer if you have one, then stir through the butter and spring onions.

5. Pour the cream and milk into a saucepan and bring just to the boil. Take off the heat and gradually pour on to the potatoes, mixing well. If the mash is too thick, add a little extra milk. Season generously.

6. Transfer the chicken to a platter and sprinkle over the chopped parsley, serve with the champ and green beans.

0

Chicken Fricassee With Bread Sauce And Pan Fried Sprouts

Posted: February 6, 2009 at 2:13 am

Serves 4
Ingredients
For the chicken

• 4 x chicken breasts, skin on (approx 180-200g each)
• 6 baby shallots, peeled and halved
• 250g chestnut mushrooms, halved
• 200g smoked bacon lardons
• 3 garlic cloves
• Few sprigs of thyme
• 100ml Marsala
• 200ml chicken stock
• Small handful of flat leaf parsley

For the Brussels sprouts

• 300g Brussels sprouts, outer leaves peeled and cut in half
• 1 garlic clove
• Knob of butter
• 20g flaked almonds
• Squeeze of lemon juice

For the bread sauce

• 500ml milk
• 1 small onion, peeled
• 3 bay leaves
• 6 cloves
• 100g breadcrumbs
• 25g butter
• Olive oil
• Salt & pepper

Method: How to make chicken fricassee with bread sauce and Brussels sprouts

1. Season the chicken breasts with salt and pepper and sauté in a hot pan with a little olive oil until golden on both sides. Remove from the pan and set aside. Cut the shallots and mushrooms in half and add to the pan with the lardons and allow to colour in the pan with a little more oil. Season with a pinch of salt then crush in the garlic, pick in the thyme leaves and continue to cook for further 1 – 2 minutes.

2. Add the chicken breasts back into the pan along with any resting juices. Deglaze the pan with the Marsala and allow the alcohol to cook off. Add the chicken stock and allow to simmer gently for 15 minutes, allowing the stock to reduce to a glaze and the chicken to cook. Roll the chicken in the glaze from time to time to ensure it cooks evenly. Just before serving, chop the parsley and stir through.

3. For the bread sauce, attach the bay leaves to the onion using the cloves to secure them. Place in a pan with the milk, season and bring to the boil. Turn off the heat and allow to sit for a few minutes to infuse. Strain the milk then pour the infused milk back into the pan. Over a gentle heat, stir in the half the breadcrumbs. Allow them to soften and mix thoroughly with the milk before adding the other half. Whisk in a tablespoon of olive oil, then add the butter and mix through. Taste and adjust the seasoning if necessary. Allow the bread sauce to heat through and thicken before removing from the heat, approximately 3 minutes.

4. For the sprouts, bring a pan of salted water to the boil. Cook the sprouts for 2 minutes and then drain. Heat a non-stick frying pan with a touch of oil and sauté the sprouts. Crush in the garlic, add the butter and cook for 2-3 minutes until they are nicely coloured and softened. Add a squeeze of lemon juice and the flaked almonds.

5. To serve, spoon the bread sauce onto warm plates and arrange the chicken breasts alongside. Spoon the glazed shallots and mushrooms on top and serve with a spoonful of sautéed sprouts.

01

Roast Loin Of Pork, Pressed Belly Of Pork, Caramelised Apple Wedges With Broccoli And Mustard

Posted: January 10, 2009 at 12:52 am

Serves 6-8
Ingredients
For the roast loin of pork with crisp crackling

• about 1.3kg pork loin
• zest of 1 lemon
• handful of sage leaves
• handful of flat leaf parsley, leaves only
• 2 garlic cloves, finely sliced
• olive oil, to drizzle
• sea salt and freshly ground black pepper

For the pressed belly of pork

• 1.3kg belly of pork
• 2 heads of garlic, halved horizontally
• sea salt and freshly ground black pepper
• handful of thyme sprigs
• olive oil, to drizzle
• generous splash of white wine
• 450ml brown chicken stock

For the caramelised apple wedges

• 20g unsalted butter
• 3-4 Braeburn apples, cored, peeled and cut into wedges
• 50g caster sugar
• 1 spring onion, trimmed and finely sliced
• few tarragon sprigs, leaves chopped

For the broccoli with red onions, capers and almonds

• 2 large heads of broccoli
• 2 tbsp olive oil, plus extra for drizzling
• 1 large red onion, peeled and roughly chopped
• sea salt and freshly ground black pepper
• 2-3 tbsp red wine vinegar
• 2 tbsp capers, rinsed and drained
• 2 tbsp toasted flaked almonds (optional)

For the mustard mash

• 1kg floury potatoes, such as Desirée or King Edward
• 150ml double cream
• 85g butter, cut into cubes
• 2 tbsp wholegrain mustard
• 1-2 tbsp Dijon mustard
• sea salt and freshly ground black pepper

Method: How to make roast loin of pork and belly of pork
Tip: A clean and sharp Stanley knife (or craft knife) is the most effective tool for scoring the tough pork skin.

Roast loin of pork with crisp crackling

1. Preheat oven to highest setting, about 250˚C/Gas 9.

2.Place a lightly greased, foil-lined baking tray in the oven.

3. With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.

4. Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.

5. Turn down the oven to 180˚C/Gas 4 and roast for approximately 25 minutes per 450g until the pork is cooked through and tender. Rest for 10-15 minutes before carving.

Pressed belly of pork

1. Preheat the oven to 170˚C/Gas 3.

2. Untie the belly of pork if it is rolled and lay it flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick throughout. Rub all over with salt and pepper and a drizzle of olive oil.

3. Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.

4. Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator to set its shape.

5. Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.

6. Heat the oven to the highest setting, about 250˚C/Gas 9.

7. Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, then serve with the light gravy and accompaniments.

0

Beef Fillet With A Gratin Of Mushrooms And New Potatoes

Posted: January 10, 2009 at 12:50 am

Serves 4
Ingredients

• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 4 tbsp olive oil
• 100g mixed mushrooms (shiitake, oyster), roughly chopped
• 100g chestnut mushrooms, roughly chopped
• 2 tbsp chives, finely chopped
• 4 tbsp double cream
• 1 large egg yolk
• 4 fillet steaks, about 180g and 4cm thick
• 3 tbsp freshly grated Parmesan

New potatoes

• 500g new potatoes, scrubbed
• 5-6 tbsp olive oil
• Few sprigs of rosemary
• 8 garlic cloves, skin on and lightly crushed
• Knob of butter
• Sea salt and freshly ground black pepper
  Beef Fillet

Method: How to make beef fillet

1. Preheat oven to 220°C/Gas 7.

2. Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.

3. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated Parmesan, then season with salt and pepper. Set aside. Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden. Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown – stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.

4. When ready, serve the steaks with the sautéed potatoes

0

Breast Of Duck With Gooseberry Sauce, Spring Greens And Sautéed New Potatoes

Posted: January 10, 2009 at 12:48 am

Serves 4
Ingredients

• four 175g duck breasts with skin on
• 2 tbsp Szechwan peppercorns
• ½ cup caster sugar
• zest of 1 lemon
• 200g gooseberries
• 300ml (about half a bottle) dry red wine
• 300ml brown chicken (or duck) stock (see below)
• 1-2 tbsp honey
• 25g butter, cut into cubes
• 400g spring greens, cored and finely shredded
• 8 large charlotte potatoes
• 2 garlic cloves, sliced
• sprig thyme
• sea salt and freshly ground black pepper
• olive oil

Brown Chicken Stock

• 1kg raw chicken bones
• 1 chopped carrot
• 1 chopped onion
• 2 sliced celery stick
• 1 sliced leek
• 2 tbsp oil
• sprig thyme
• 1 bay leaf
• 3 peeled garlic cloves
• 2 tbsp tomato puree
• 2 tbsp white flour

Method: How to make breast of duck with gooseberry sauce

1. Preheat oven to 200°C/Gas 6.

2. Score the skin of the duck breasts in a criss-cross pattern. Toast the Szechwan peppercorns in a dry pan until fragrant, then tip into a pestle and mortar with a little salt and pepper. Lightly crush the mixture and use to generously coat the duck breasts.

3. Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat.

4. Place the sugar in a small saucepan with a cup of water. Gently heat, stirring occasionally, until the sugar has dissolved. Add the lemon zest and mix through. Increase the heat and boil the liquid for a few minutes until slightly thickened. Tip in the gooseberries and gently poach for 2-3 minutes. Leave to cool in the syrup.

5. For the sauce, place the red wine in a pan, season with a little salt and pepper, and boil for 7-8 minutes until reduced by half. Pour in the stock and reduce again by half.

6. Drain off most of the fat from the duck, then turn up the heat fry until the skin is crisp. Add a touch of olive oil, turn them over and cook the flesh side for 1-2 minutes. Place the pan into the hot oven for 8-10 minutes for medium-cooked duck, which should be slightly springy when pressed.

7. Stir the honey into the sauce. Take the pan off the heat and add a few knobs of butter for shine, swirling the liquid to melt the butter. Transfer the gooseberries to the sauce to warm through, adding the syrup according to taste. (If you prefer a smooth sauce, press the gooseberries through a fine sieve and mix the purée with the sauce). Taste and adjust the seasoning.

8. Parboil the potatoes, drain and slice thickly while still warm. Sauté the garlic in pan of hot olive oil, add the potatoes and cook until brown and crisped on the outside.

9. When ready, rest the duck on a warm plate for a few minutes. Wilt the spring greens with a few knobs of butter in a hot pan. Season well then divide among warm serving plates. Slice the duck breasts thickly on the diagonal and fan out over the spring greens. Spoon over the sauce and serve with the sautéed potatoes.

10. For the stock roast the chicken bones at 200°C/Gas 6 for 20 minutes.

11. Put the carrot, onion, celery and leek in a large pan with the oil and cook over a medium heat until golden. Add the herbs, garlic, tomato puree and flour and stir for a few minutes. Add the roasted chicken bones, cover with plenty of cold water and season lightly. Bring to the boil and skim.

12. Simmer for 1 hour and then pass through a chinois/sieve. Adjust the seasoning

0

Lemon Sole En Papillote With Red Chard And Jersey Royals

Posted: January 10, 2009 at 12:47 am

Serves 4
Ingredients
Lemon Sole

• 2 small carrots, peeled
• 2 small leeks, white part only
• 3-4 spring onions, trimmed
• 4-5 garlic cloves with skin on, halved
• few rosemary sprigs, leaves only
• few thyme sprigs
• 8 skinned lemon sole fillets, about 150-175g each
• few dill sprigs
• about 100ml dry white wine
• olive oil
• sea salt and freshly ground black pepper

Sautéed red chard with garlic

• approx 500g red chard
• 3 garlic cloves, peeled and finely chopped
• olive oil
• sea salt and freshly ground black pepper

Jersey Royals with mint dressing

• 500g Jersey Royals, washed
• small bunch of mint
• 3-4 tbsp classic vinaigrette
• finely grated zest of 1 lemon
• sea salt and freshly ground black pepper

Method: How to make lemon sole en papillote with vegetables

1. Preheat oven to 200°C/Gas 6.

2. Cut out eight large squares of baking parchment, measuring about 30×30cm. Thinly slice the carrots, leeks and spring onions on the diagonal. Tip the vegetables into a bowl and add the garlic and herbs. Scatter the mixture in neat piles in the centre of four of the parchment sheets.

3. Season each sole fillet with salt and pepper and place a few dill sprigs on top. Roll up the fillets, enclosing the dill and place two rolled fillets on each pile of vegetables. Drizzle with olive oil and sprinkle with salt and pepper.

4. Place another sheet of paper on top of each parcel and using short folds, secure the edges to seal in the fish and vegetables. When you’ve reached the last fold, carefully pour in a generous splash of white wine and a little water. Seal the parcels and place on one or two large baking sheets. Bake for 20-25 minutes until the lemon sole feels firm in the middle.

5. Lift the parcels on to warm plates. Bring to the table and cut a cross in the centre of the parchment with kitchen scissors to open the parcels. Serve with sautéed red chard and minted Jersey Royals if you wish.

6. For the chard, heat a little olive oil in a pan and add the garlic, allow it to soften and cook before wilting the chard briefly for 1-2 minutes. Serve immediately.

7. Scrub the Jersey Royals and cut any larger ones in half. Place in a large saucepan and add cold water to cover. Add a generous pinch of salt and the stalks from the bunch of mint. Partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer.

0

Stuffed, Bacon-Wrapped Chicken Legs On Risotto

Posted: January 10, 2009 at 12:46 am

Serves 6
Ingredients
Chicken

• 6 boned-out chicken legs or thighs
• sea salt and pepper
• approximately 24 rashers, rindless streaky bacon
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 2 tbsp Marsala
• ladleful of brown chicken stock

Stuffing

• 350g good-quality pork sausage meat
• handful of skinned pistachio nuts, roughly chopped
• 1 egg yolk
• 4 thyme sprigs, leaves stripped and chopped
• handful flat parsley, chopped

Risotto

• 400g risotto rice (such as arborio or carnaroli)
• 1 litre brown chicken (or vegetable) stock
• 150g shelled broad beans
• 150g peas (or petits pois), thawed if frozen
• 50g freshly grated Parmesan, plus extra shavings to serve
• 25g butter, cut into cubes
• handful fresh chives(optional), chopped
• sea salt and freshly ground black pepper

Method: How to make stuffed chicken on broad bean risotto

1. To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.

2. Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

3. Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.

4. To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

5. Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

6. Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.

7. To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.

8. Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.

0

Rabbit Fricassée With Tagliatelle

Posted: January 10, 2009 at 12:45 am

Serves 4-6
Ingredients

• 1 whole rabbit (about 1.5kg), jointed into 8 pieces
• 2 litres brown chicken stock
• 1 bouquet garni (bay leaf, few sprigs of thyme and parsley stalks tied together)
• 1 tsp black peppercorns
• 100g smoked streaky bacon, chopped
• 2 banana shallots (or 4 small shallots), peeled and finely chopped
• 200g button or chestnut mushrooms, trimmed and large ones halved
• few sprigs of rosemary, leaves finely chopped
• 300ml dry white wine
• 300ml double cream
• 1½ tbsp Dijon mustard
• 500g fresh tagliatelle
• handful of flat leaf parsley, chopped
• olive oil
• sea salt and freshly ground black pepper

Method: How to make rabbit fricassée with tagliatelle

1. Your local butcher will be happy to skin and prepare the rabbit for you. Alternatively, if you wish to do this yourself, you will need a good chef’s sharp knife and a skinned rabbit. First, remove the hind legs from the rabbit. Lay the rabbit on its belly on a chopping board. Cut through the meat around the legs until you reach the joint. Snap the leg joints back and cut the legs off the bone.

2. Remove the livers and kidneys from the main carcass. Place into a bowl and set aside or chill until ready to cook. With a heavy knife, cut through the body behind the ribs to separate the saddle from the neck and shoulders. Run the knife along the curve of the backbone to carve out the loins on each side. Wrap the belly flap around each loin, like a cigar, and set aside. (The belly will help to keep the loins succulent).

3. With a sharp knife, cut the belly-wrapped loin into bite-sized pieces. Trim off the excess fat from the kidneys, cut them into half and carefully snip out the white cores. Trim the edges of the livers to neaten the sides, place into a bowl along with the kidney and chill until ready to use.

4. Put the chicken stock, bouquet garni and peppercorns in pan with a pinch of salt. Bring to the boil, reduce the heat to a simmer and add the rabbit legs. Gently poach for 1-1½ hours until the meat is tender. Remove the legs from the pan with a pair of tongs and let cool slightly. Cut the meat off the bone into bite-sized pieces and set aside. Strain the poaching stock and measure out 300ml for later use.

5. Heat a large frying pan with a little olive oil. Season the livers and kidneys with salt and pepper and fry for 2 minutes until golden brown on all sides. Remove to a warm plate and set aside. Season the loin pieces and add to the pan. When the meat is three quarters cooked, add the poached leg meat and cook for a few more minutes until golden brown. (You may need to do this in two batches if your pan is not wide enough). Transfer to the plate.

6. Add the bacon and shallots to the pan with a little more olive oil, if necessary. Sauté for 3-4 minutes over medium heat until the shallots are translucent and the bacon is lightly browned. Stir in the mushrooms and rosemary and sauté for a few more minutes. Pour in the wine and scrape the bottom of the pan with a wooden spoon to deglaze. Let the liquid boil until reduced by half. Add the 330ml of set aside stock and reduce again by half. Finally, pour in the cream and simmer for a few minutes until the sauce has thickened to a desired consistency. Stir in the mustard and season to taste. Add the browned rabbit meat into the sauce to warm through.

7. Meanwhile, blanch the tagliatelle in a pot of boiling, salted water for 1½-2 minutes until al dente. Drain the pasta and toss with the sauce to coat. Divide amongst warmed plates and arrange the rabbit meat over the pasta. Garnish with a sprinkling of chopped parsley and a drizzle of olive oil. Serve immediately.

0

Black Bream With Basil And Peas Bonne Femme

Posted: January 10, 2009 at 12:43 am

Serves 6
Ingredients:
Black Bream

• 6 black bream fillets, skin on, about 175g each
• small handful of basil leaves

Peas bonne femme

• 250g unsmoked bacon lardons
• olive oil, for cooking
• 150g pearl onions
• few sprigs of thyme, leaves only
• 600g fresh or frozen peas (thawed, if frozen)

To taste

• olive oil
• sea salt and freshly ground black pepper

Method: How to make Black bream and peas bonne femme

1. Remove any small bones from the fish fillets with tweezers. Score the skin of the bream fillets at 1cm intervals. Season with salt and pepper and place a few basil leaves on the flesh side. Place each fish fillet on a large piece of cling film and drizzle with olive oil. Wrap up to enclose the fillets in the cling film, twisting the ends to seal.

2. For the peas ‘bonne femme’, fry the lardons with a little olive oil for 8-10 minutes until golden brown and crisp. Remove and drain on kitchen paper. Add the onions and thyme to the pan and cook for 10 minutes over medium heat, stirring occasionally, until the onions are tender.

3. In the meantime, bring a large pan of water to the boil, then reduce the heat to a low simmer. Add the wrapped bream fillets and gently poach for about 10 minutes until the fish is opaque and cooked through. If the centre is not cooked through, poach for a further 2-3 minutes.

4. Add the peas and crispy bacon to the onions and cook for 2-3 minutes until the peas are tender. Season well.

5. Divide the peas ‘bonne femme’ among six warm plates. Unwrap the bream fillets and place on top of the vegetables, skin side up. Drizzle with a little olive oil and sprinkle with sea salt. Serve immediately.

0

Pan Fried Sea Bass With Broccoli, Sorrel Sauce And Salsify

Posted: January 10, 2009 at 12:42 am

Serves 4
Ingredients
Seabass

• 4 seabass fillets, skin on, about 175g each
• velouté (see below)
• 2 heads of broccoli, cut into florets
• handful of sorrel leaves, chopped
• 150g salsify
• olive oil
• sea salt and freshly ground black pepper

Velouté

• knob of butter
• 3 shallots, chopped
• 200ml dry white wine
• 200ml dry vermouth
• 400ml stock (fish, vegetable or chicken)
• 300ml double cream
• sea salt and freshly ground black pepper

Method: How to make pan-fried sea bass with broccoli

1. To make the velouté, heat a knob of butter in a wide saucepan. Stir in the shallots and sauté gently for about 10 minutes until soft but not coloured. Pour in the wine and vermouth and boil until reduced by half. Then add the stock, return to the boil and reduce by half. Stir in the cream and simmer gently until the sauce is the consistency of pouring cream. Season to taste with salt and pepper and strain the sauce through a fine sieve.

2. To cook the fish, heat a little olive oil in a large frying pan until hot. Season the fish fillets and place them in the pan, skin side down. Fry, without moving, for 2-3 minutes until the skin is crisp and the fish is cooked two thirds of the way through. Turn the fillets and cook the other side for about 30 seconds.

3. While the fish is cooking, blanch the broccoli in boiling salted water for 2-2½ minutes, then drain well. Drizzle with a little olive oil and season with salt and pepper. Keep warm.

4. Meanwhile, wash and peel the salsify, cut into approximate 5cm batons and par boil in salted boiling water until tender. Remove and pat dry.

5. Transfer the fish to a warm plate and lightly cover with a piece of foil. Pour the fish velouté into the pan and scrape up the sediment with a wooden spoon to deglaze the pan. Simmer for a few minutes, then add half of the chopped sorrel and take off the heat.

6. Heat some butter and olive oil in a pan, add the salsify batons and toss until browned.

7. Divide the broccoli among warm serving plates and lay the sea bass fillets on top. Pour the sauce around the plate and garnish with the salsify. Serve immediately.

0

Saddle Of Lamb With Apricot And Cumin Stuffing

Posted: January 10, 2009 at 12:40 am

Serves 6
Ingredients
Lamb

• 1.3kg saddle of lamb, skinned and boned
• 2 tbsp cumin seeds
• sea salt and freshly ground black pepper
• 20-22 slices of Parma ham, about 200g in total
• olive oil, for cooking

Stuffing

• 150g apricots, soaked overnight in warm water, drained
• 30g pine nuts, toasted
• 25g fresh breadcrumbs
• 1 tbsp olive oil

Spinach with garlic, chilli and pine nuts

• olive oil, for cooking
• 3 garlic cloves, peeled and finely sliced
• ½ red chilli, deseeded and finely chopped
• 50g pine nuts
• 750g baby spinach, washed
• sea salt and freshly ground black pepper

Balsamic roasted onions

• 6-8 medium red onions, finely sliced
• 20g unsalted butter
• 1 tbsp olive oil
• few rosemary sprigs
• sea salt and freshly ground black pepper
• 5 tbsp balsamic vinegar

Pommes purée

• 1kg floury potatoes such as King Edward or Romano, well scrubbed
• 100ml milk
• 4 tbsp butter, plus a few knobs
• sea salt and freshly ground black pepper

Method: How to make saddle of lamb with apricot stuffing

1. Trim off the excess fillets at both ends of the saddle so that you can roll the lamb into a neat log. (Use them for another dish). Toast the cumin seeds in a hot dry pan, tossing occasionally, until fragrant. Using a pestle and mortar, coarsely grind the seeds with a pinch each of sea salt and pepper, then rub half of it over the lamb.

2. For the stuffing, finely chop the apricots and pine nuts (or pulse in a food processor to a rough paste), then tip into a bowl. Stir in the breadcrumbs, olive oil and the rest of the cumin, salt and pepper mix.

3. On a large sheet of cling film, arrange all but two of the Parma ham slices in a rectangle, overlapping them slightly. (This needs to be large enough to wrap around the lamb.) Lay the lamb, opened out like a butterfly, on top of the Parma ham. Season the lamb and pile the stuffing in a neat row along the centre. (You may not need all of it). Fold the sides of the lamb over the stuffing. Wrap the lamb parcel in the Parma ham and outer cling film to form a tight log and chill for an hour to slightly ‘set’ the shape.

4. Heat the oven to 180˚C/Gas 4. Remove the cling film from the lamb. Use the remaining slices of Parma ham to cover the two ends and secure the stuffing. Tie the log with kitchen string at 2-3cm intervals, just firmly enough to hold it together during roasting.

5. Heat a little olive oil in a wide ovenproof frying pan until hot. Sear the lamb for 3-4 minutes on each side until browned, then position seam side down in the centre of the pan and transfer to the oven. Roast for 35-40 minutes, turning and basting the lamb halfway through cooking. It should feel slightly springy when pressed and the meat should be pink in the centre. Rest for 10-15 minutes, then slice thickly and serve with the pan juices and accompaniments.

6. For the spinach with garlic, chilli and pine nuts, heat a little olive oil in a wide pan and sauté the garlic for a minute until golden brown, then add the chilli and pine nuts. Toss over a medium heat until the nuts are nicely toasted and golden brown. Add the spinach leaves in large handfuls, stirring and wilting each handful before adding the next. Season well and serve at once.

7. For the balsamic roasted onions, heat the butter and olive oil in a heavy-based pan. Add the onions and sauté for 4-5 minutes until golden brown. Add the rosemary and season the onions with salt and pepper. Deglaze the pan with the balsamic vinegar and allow to cook for a further 6-8 minutes until the onions are soft and caramelised. Serve the onions warm.

8. For the pommes purée, put the potatoes in a pan of cold water and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until they feel tender when pierced with a knife. Drain and peel while still hot (if you like, wear rubber gloves to protect your hands from the heat). Push the potatoes through a ricer or mouli. For a smoother result, pass the mashed potatoes through a fine sieve with a spatula.

9. Heat the milk in a pan. Toss the puréed potatoes in a dry pan to dry out a little, then beat in the butter and season with salt and pepper. Just as the milk comes to the boil, pour onto the potatoes and beat well. (If you want a thinner puree, beat in a little boiling water). Whisk in a few extra knobs of butter for a rich, silky finish.

0

Scrambled Eggs With Wild Mushrooms On Toast

Posted: January 10, 2009 at 12:19 am

Serves 4
Ingredients

• 400g mixed wild mushrooms (such as ceps, girolles or morels)
• 2-3 tbsp olive oil
• 50g cold butter, cut into cubes
• 1 garlic clove, crushed
• 2 sprigs thyme leaves
• 2 shallots, finely diced
• 8 large free range eggs
• 2 tbsp crème fraiche
• small handful of chives, finely chopped
• 4 thick slices of sourdough bread, lightly toasted
• Olive oil
• Sea salt and freshly ground black pepper

Method: How to make scrambled eggs with wild mushrooms

1. Trim the mushrooms and tear or cut any large ones into half. Heat a wide frying pan with the oil and a few knobs of butter until hot. Add the shallots, garlic clove, thyme and mushrooms. Season with salt and pepper and sauté over high heat until golden brown and any moisture coming out of the mushrooms has been cooked off. Remove the pan from the heat, drain on kitchen paper and set aside to keep warm. Remove the crushed garlic clove.

2. Break the eggs into a cold, heavy-based pan. Add half the remaining butter and place the pan over a very low heat, stirring the eggs frequently with a spatula. After a few minutes, as the eggs are beginning to set, stir in the remaining butter. The eggs should be creamy, soft and a little lumpy. (If they are setting too quickly, regulate the heat by moving the pan back and forth from the hob, stirring frequently). Before the eggs are completely set, remove the pan from the heat, stir in the crème fraiche and season to taste with salt and pepper. Fold through the chives.

3. Place a piece of warm toast on individual serving plates, drizzle with a little olive oil and season with a pinch of salt and thyme leaves. Spoon over the scrambled eggs and top with the sautéed wild mushrooms. Serve immediately.

0

Herb Buttered Turkey With Citrus Breadcrumbs

Posted: January 9, 2009 at 11:57 pm

6 – 8 servings
Ingredients

• 1 large oven-ready turkey, about 5 – 5.5kg
• Sea salt and freshly ground black pepper
• 2 large onions, peeled and halved
• 1 orange, halved
• 1 head of garlic (unpeeled), halved horizontally
• A few bay leaves
• A few thyme sprigs
• Olive oil, to drizzle

For the herb butter

• Small bunch of flat leaf parsley, chopped
• Small bunch of tarragon, chopped
• 1 tbsp thyme leaves
• 250g butter, softened to room temperature
• 1 black truffle (optional)

For the citrus breadcrumbs

• ½ a loaf of day-old bread, about 300g, crusts removed
• Grated zest of 1 orange
• Grated zest of 1 lemon
• Olive oil, for cooking
• 50g pancetta (about 7 – 8 rashers), chopped
• ½ onion, peeled and finely diced
• A few thyme sprigs
• 200g pine nuts
• 150g butter, cut into cubes
• Squeeze of lemon juice

Method: How to make herb buttered turkey with citrus breadcrumbs

1. For the herb butter, mix the chopped herbs into the softened butter. If using the truffle, finely slice and chop, then mix into the herb butter. Season well and spoon the flavoured butter into a piping bag.

2. Holding the turkey with one hand and starting from the neck flap, use the fingers of your other hand to loosen the skin over the breasts without tearing the skin. Move your hand towards the lower side of the breast and towards the thighs and separate the skin from the meat. You want to create a large pocket with which to stuff the herb butter. Pipe the butter into the pocket, over the breasts and thighs. Gently massage over the skin to spread the herb butter evenly.

3. Heat the oven to 220°C/Gas 7. Open up the cavity of the turkey, season with salt and pepper and stuff with the onions, orange, garlic, bay leaves and thyme sprigs. Tuck the legs under the neck skin to secure them in place, or tie with kitchen string. Place the turkey, breast side up, in a large roasting tray. Drizzle with a little olive oil and season well. Roast for 10 – 15 minutes until the skin is crisp and golden. Lower the oven setting to 180°C/Gas 4 and cook for approximately 30 minutes per kg, basting occasionally. To test that your turkey is cooked, skewer the thickest part of the thigh and check that the juices are running clear, not at all pink.

4. Meanwhile, make the breadcrumbs. Tear the bread roughly and whiz to coarse crumbs in a food processor. Add the orange and lemon zests and season well. Pulse a few times until well mixed. Heat a little olive oil in a large frying pan and fry the pancetta for a minute. Toss in the onion, thyme and pine nuts. Cook for 3 – 4 minutes before adding the butter around the edge of the pan. Allow the butter to foam and turn a golden brown before adding the breadcrumbs. Mix well and cook, tossing frequently, for 5 minutes until the crumbs are nicely toasted and golden. Squeeze over a little lemon juice, discard the thyme and adjust the seasoning. Keep warm.

5. When ready, cover the turkey with foil and leave to rest for at least 20 minutes. Carve the breast and thighs and serve with the citrus breadcrumbs, gravy and other accompaniments.

0

Christmas Paella

Posted: January 9, 2009 at 8:48 pm

Serves 4
Ingredients

• 1 red pepper, finely diced
• 1 medium onion, finely chopped
• 2 cloves garlic, peeled
• 400g paella rice
• 125ml dry white wine
• 1 tsp smoked paprika
• Generous pinch of saffron threads
• 1l hot vegetable stock
• 12 large fresh mussels, well scrubbed, beards removed
• 4 large prawns
• 4 prepared squid, approx 170g in total, sliced into rings
• Approx 280g monkfish fillet, roughly chopped
• Handful flat leaf parsley, chopped
• 1 lemon cut into wedges
• Olive oil
• Sea salt and freshly ground black pepper

Method: How to make Christmas paella

1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly.

2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened.

3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil.

4. Add the wine and allow to evaporate before pouring in the hot stock.

5. Cover with a lid and leave to simmer gently for 20 minutes. Stir occasionally to prevent the rice from sticking.

6. Five minutes before the end of cooking add the mussels, prawns, squid and monkfish to the pan. Stir, and replace the lid to finish cooking.

7. Just before serving, mix through the chopped parsley and garnish with lemon wedges.

2

Chicken Tikka Masala

Posted: January 9, 2009 at 8:42 pm

Serves 4

Ingredients

• Groundnut oil
• 1 large onion, peeled
• 2 fresh green chillies
• 1″ piece of ginger, peeled
• 3 garlic cloves, peeled
• ½ tsp red chilli powder
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tbsp soft brown sugar
• 1 tbsp tomato puree
• 400g tinned chopped tomatoes
• 4 boneless chicken breasts (approx 150g each), cubed
• 10 dried curry leaves
• 4-6 tbsp natural yoghurt
• Handful of fresh coriander leaves, chopped

For the steamed rice

• 400g basmati rice, rinsed
• 600ml cold water
• Salt and pepper
• 3 cardamom pods, lightly crushed
• 2 star anise

Method: How to make chicken tikka masala

1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
3. Transfer the sauce to a food processor and blend until smooth.
4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.