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Salvo’s Pork Escalopes with Sweet and Sour Peppers

Posted: May 11, 2010 at 2:38 am

Serves 4

Ingredients

• 800g pork fillet, cleaned (200g per portion cut into three medallions and flattened to ¼ inch)
• Flour (to dust)
• 50g salted butter
• 1 small glass dry white wine
• 800g–1000g potatoes
• 5g chives, chopped
• 1 garlic clove, chopped
• 2 sprigs thyme
• 400g red peppers, roasted, peeled and sliced
• 10g salted capers
• 50ml white wine vinegar
• 1 tsp caster sugar
• 10g flat leaf parsley, chopped
• 25ml vegetable stock
• 500g courgette, sliced lengthways, ¼ inch thick
• Small bunch mint
• Italian extra virgin olive oil
• Salt and pepper

Method: How to make Salvo’s escalopes of pork fillet with sweet and sour red peppers and capers

1. Wash and drain the salted capers. Soak for at least 2 hours in lots of water making sure to change the water twice.
2. Peel the potatoes and gently boil in salted water for 10 minutes until just tender, keep warm.
3. Sauté the garlic in olive oil until soft, add the thyme sprigs, red peppers and capers. Finish with wine vinegar and allow to reduce to almost nothing. Balance any acidity with the sugar to taste. Add the parsley and 5 or 6 tablespoons of stock.
4. Season the pork medallions and dust in flour. Pan fry in oil and half the butter for about 2 minutes until medium rare. Dust the pan with flour to absorb the fat in the pan, add the white wine and reduce by half, add the sweet and sour red peppers. The pork will have cooked through by now so finish the dish with 25g of cold diced butter stirred in off the heat to give a little richness to the sauce. Moisten with a bit of extra stock if you need more sauce.
5. Take the par cooked potatoes – roughly crush them and add salt, some good extra virgin olive oil and chives.
6. Brush the courgettes with a little oil, griddle until cooked but maintaining a bite. Season and dress with chopped mint before serving with the pork and potatoes.

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Salvo’s Spinach and Ricotta Ravioli

Posted: May 11, 2010 at 2:30 am

Serves 4

Ingredients

For the pasta:

• 200g 00 flour
• 100g Durum wheat semolina flour
• 3 eggs
• 1 egg, to seal
• Durum wheat semolina flour for dusting pasta dough

For the filling:

• 1 clove garlic, finely sliced
• 40g fresh grated Parmesan
• 400g fresh spinach leaves
• 250g ricotta
• 1 egg yolk
• A pinch of fresh grated nutmeg to taste

For the tomato butter sauce:

• 4 fresh plum tomatoes
• 1 clove garlic, finely sliced
• Small bunch fresh basil
• 125g butter, diced and cold
• Lump of fresh Parmesan for shavings
• Extra virgin olive oil
• Salt and pepper

Method: How to make Salvo’s spinach and ricotta ravioli with tomato butter sauce

1. For the pasta dough combine 3 whole eggs with 200g 00 flour and 100g for semolina flour and knead until silky smooth texture is achieved. Pop in the fridge for an hour to relax.
2. For the filling sauté the garlic slowly then turn the heat up and add the washed spinach. When it’s wilted, squeeze dry and chop roughly. Add spinach to a large bowl with the ricotta, grated Parmesan cheese, egg yolk and freshly grated nutmeg.
3. Roll out pasta to its thinnest point using a pasta machine. Cut pasta into 1½ inch squares and place a tablespoon of filling on each one. Egg wash the sides and fold over to make filled triangles.
4. With the folded side facing you (and the pointed bit facing away from you) grasp the 2 corners of the triangle and pinch them together, this should give you the ravioli. Put them on a tray dusted liberally with semolina flour.
5. To cook them, drop gently into boiling water seasoned with salt; when they float to the surface after 2–4 minutes they are ready to lift out and be turned gently through the sauce.
6. For the tomato butter sauce: blanch, peel, de-seed and dice the fresh tomatoes then simmer slowly in olive oil with the garlic. Once the tomatoes are cooked add the freshly torn basils leaves and remove from the heat.
7. Gently add the cooked ravioli to the pan followed by the cold butter to emulsify. Season with salt and black pepper then serve the raviolis with the sauce and garnish with basil and Parmesan shavings.

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Prosecco’s Crab Ravioli With a Saffron and Cream Sauce

Posted: May 11, 2010 at 2:04 am

Serves 4

Ingredients

For the filling:

• 100g white crab meat, picked
• 100g 50/50 white crab meat and brown crab meat, picked
• 100g ricotta
• ½ large white potato, cooked in seafood stock with one clove of garlic, mashed
• Flat leaf parsley, finely chopped to taste
• Fresh nutmeg to taste
• 1 tbsp of dry white breadcrumbs, if needed to dry mixture
• 1 egg, to bind

For the pasta dough:

• 250g 00 flour
• 250g semolina flour
• 4 whole eggs

For the saffron and cream sauce:

• Pinch of saffron
• 200ml double cream
• Flat leaf parsley chopped to garnish
• 2 large ripe plum tomatoes – peeled, de-seeded and diced
• Salt and freshly ground black pepper

Method: How to make Prosecco’s crab ravioli with saffron sauce

1. Mix up the cooked crab meat with the ricotta, potato cooked in fish stock, parsley and freshly grated nutmeg. Season to taste and if the mixture is still very moist and not holding its shape on a spoon add a small amount of breadcrumbs. Use a little egg to bind if necessary. Season with salt and pepper and spoon into a piping bag ready to use.
2. For the pasta, mix the sieved flours into a large bowl. In a separate bowl beat 4 eggs and combine with the sieved flour and mix together to form a dough. Take the dough onto a floured board and knead until a smooth texture is achieved, then wrap in cling film and refrigerate for 30 minutes.
3. Once the dough has rested roll it out and pass through a pasta machine – starting with the thickest setting first, working your way down to the thinnest setting to form two thin sheets of pasta. Dust the sheets with flour to stop them from sticking together.
4. Once you have two equal sheets of pasta pipe a cherry tomato size ball of the filling along one pasta strip with plenty of space between, and then lay the second sheet of pasta on top and press out all the air from around the filling to form a water tight seal that will stop the ravioli from bursting in the boiling water. Cut out 12 ravioli with a fluted pastry cutter, approximately 2”/5cm diameter, and place on a tray dusted with semolina flour.
5. Put a large pan of salted water on the hob to boil. In a separate pan warm the saffron gently and add the double cream, season with salt and pepper and allow to heat through for 3 -4 minutes. Whilst the sauce heats through place the ravioli in the large pan of boiling salted water and cook for 2-3 minutes until the pasta is cooked but still al dente.
6. Drain the cooked ravioli and serve 3 ravioli per person, spoon over the sauce and garnish with the diced tomato and a pinch of freshly chopped parsley.

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Spice-Roasted Apples

Posted: May 9, 2010 at 8:38 pm

Serves 4

1. Core the apples and pears using an apple corer, then peel off the skins. Cut the apples into quarters and halve the pears.

2. Scatter the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Add the spices, followed by the butter. Tip the pan from side to side to mix the caramel and butter together. Take care as the caramel may spit and splatter.

3. Add the apples and pears, cut side down. Fry for about 5–7 minutes until evenly caramelised, turning them several times. Add a splash of Calvados and stand back as the alcohol may flambé.

4. Pour in the apple juice and let bubble until the liquid has reduced and thickened to a syrupy sauce. Take off the heat and leave to cool slightly.

5. Divide the fruit among warm plates and spoon over the caramel sauce. Serve with Madeleines and vanilla ice cream.

6. For the Madeleines, use an electric beater to whisk the eggs, sugars, honey and vanilla seeds together in a bowl until the mixture is pale and thick enough to leave a ribbon trail.

7. Sift the flour, baking powder and spices into another bowl. Gradually fold into the whisked eggs until evenly incorporated. Slowly slip the cooled butter down the side of the bowl and fold in very gently and carefully. Cover and set aside.

8. Meanwhile, preheat the oven to 190˚C/gas 5. Lightly grease a 12-hole Madeleine or bun tray with a little butter. Dust with flour and shake out the excess. Spoon the Madeleine mixture into the prepared tins, making sure the moulds are only two-thirds full.

9. Bake for 7-8 minutes until the tops are just firm and springy to the touch, Leave in the tins for 2 minutes before tipping them out onto a wire rack to cool. Repeat with the remaining mixture. Dust lightly with icing sugar to serve. Madeleines are best served freshly baked.

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Roast Chicken with Asparagus

Posted: May 9, 2010 at 8:35 pm

Serves 4

1. Soak the dried morels for the sauce in hot water for 20 minutes.

2. Preheat the oven to 180˚C/gas 4. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken, skin-side down, in the oil with the thyme, for 5 minutes or until the skin is golden and crisp.

3. Turn the chicken over, add the butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken once again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.

4. Make the sauce in the meantime. Drain and cool the morels, reserving the liquid. Heat a little olive oil in a pan and sauté the shallots, thyme and garlic for 5-6 minutes until golden. Add the morels, a little more oil and seasoning. Cook for 5-6 minutes, then carefully pour in most of the morel soaking liquid (leaving the sediment behind).

5. Add the wine and bubble until most almost totally reduced. Add the chicken stock and boil for 8-10 minutes until reduced by half. Add the cream and simmer until thickened to the consistency of single cream. Pass through a sieve, pressing the mushrooms and shallots to extract as much flavour as possible. Season and return the sauce to the pan.

6. Sauté the fresh morels in butter with some seasoning. Finish with a squeeze of lemon juice and keep warm.

7. Rest the chicken while you reheat the sauce. Slice each chicken breast in two horizontally and season each half. Arrange on warm plates, pour the sauce around and scatter with the cooked fresh morels. Serve with the asparagus and sautéed potatoes.

8. For the asparagus break off the tough and woody stems at the base of the spears. Heat a griddle pan until almost smoking. Brush the asparagus with olive oil and season with salt and pepper. Transfer the asparagus to the griddle pan with a pair of tongs and griddle until tender, turning them now and again to cook evenly.

9. Peel the potatoes and cut into even 1cm cubes. Parboil in salted water for 3-4 minutes. Drain well and pat dry with kitchen paper. Heat a little oil in a frying pan. Sauté the potatoes with the garlic and thyme until the potatoes are almost cooked. Add the pancetta and continue to cook, until the pancetta is golden brown and crisp on the edges. Remove the thyme and garlic and check for seasoning.

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Raspberry souffle

Posted: May 9, 2010 at 8:27 pm

Serves 150ml dishes would make 4

1. Pre-heat the oven to 190°C.

2. Brush 6 – 8 deep ramekins with a generous layer of melted butter, using upward strokes. Dust the insides either with the grated chocolate and chill to set.

3. For the crème patissière base, heat the milk and cream in a heavy-based saucepan until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl, then mix in the flour. Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk. Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.

4. Put the raspberries in a saucepan with half the caster sugar, the vanilla pod and seeds and heat slowly, stirring until the sugar dissolves. Cover and simmer for about 5 minutes until the fruit has softened into a puree. Sieve the puree through a sieve, pushing it through with the back of a ladle. Discard the raspberry seeds and vanilla pod and leave the puree to cool. Mix the raspberry puree into the crème patissière.

5. Soak the crushed raspberries with the eau de vie. Place the amaretti biscuit in the bottom of the ramekin and scatter the raspberries round it.

6. Whisk the egg whites in a clean bowl to firm peaks, then gradually whisk in the 50g caster sugar a spoonful at a time to make a firm, glossy meringue. Whisk a third of the meringue into the crème patissière base, then very carefully fold in the rest, using a large metal spoon or spatula.

7. Divide the soufflé mix among the prepared dishes and tap them on the work surface to level the mixture. Smooth the tops with a palette knife, then run the knife around the edge (this helps the soufflé to rise evenly). Sit the ramekins on a wide baking tray and bake for 10-12 minutes until well risen and lightly golden on top. The soufflés should wobble gently in the middle when ready, dust with icing sugar and serve at once.

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Prosecco’s Loin of Venison with Polenta

Posted: May 9, 2010 at 8:24 pm

Serves 4
Ingredients
For the venison sauce:

• 500g venison bones
• 4 sticks of celery
• 2 large onions
• 2 carrots
• 4 cloves garlic
• 12 juniper berries
• 1 glass of red wine
• 1 sprig rosemary
• 1 bay leaf
• 15ml gin
• 25g butter
• 25g flour

For the venison:

• 4 x 150g portion, loin of venison, cleaned
• 15ml gin

For the vegetables:

• 200g Savoy cabbage, julienned
• 100g pancetta, diced
• 12 roasted and peeled chestnuts

For the polenta:

• 160g quick cook, yellow polenta
• 250ml vegetable stock
• 100ml dry white wine
• Salt
• Pepper
• Oil for frying

Method: How to make loin of venison with polenta, chestnut and pancetta

1. Place the venison bones on a large oven tray and roast with 2 sticks of celery, 1 large onion, 1 carrot, 2 cloves of garlic and the juniper berries for 1 hour at 180°C. Once the bones and vegetables are done transfer into a large stock pot and cover with cold water. Bring to the boil, then simmer for 6 hours. For the first hour make sure to skim any impurities from the water’s surface. Once the stock has reduced and has a good flavour, strain it and let it cool so that the fat solidifies and can be removed.

2. Make a roux in a small pan by melting the butter and adding the flour until combined. Keep warm.

3. Finely dice the remaining 2 carrots, celery, onion and garlic and sweat off in a third pan with olive oil. Allow to develop a deep colour before deglazing the pan with a glass of red wine and reduce. Add bruised rosemary and bay leaf and gin then add the hot roux and slowly the cold stock. Whisk if necessary to mix well. Once the sauce has been simmering for 10 minutes and all the flour has cooked out of the roux, strain it through a fine sieve and keep warm until ready to use.

4. For the venison, sear the loin in a pan browning on all sides – approximately 1 minute on each side. Flambé with gin then finish in the oven for 3-5 minutes in an oven preheated to 180°C.

5. Bring a large pan of water to the boil and blanch the cabbage for 3 minutes. In the meantime pan fry the pancetta. When crispy, add the drained blanched cabbage and crumble in the roasted chestnuts. Cook for a further 2 -3 minutes.

6. Take the meat out of the oven and allow to rest in a warm place for 5 minutes.

7. Cook the polenta in boiling vegetable stock by adding it slowly and mixing constantly until you have a thick lava-like consistency bubbling in the pan, then cook on a low heat until the texture is smooth.

8. Spoon the polenta on to the plate followed by the rested venison. Add the cabbage and pour over some strained venison sauce to serve.

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Venison With Sweet And Sour Peppers

Posted: February 6, 2009 at 4:18 pm

Serves 4
Ingredients
Venison

• 6 tbsp olive oil, plus extra for cooking
• 2 tbsp juniper berries
• Few thyme sprigs
• 2 garlic cloves, peeled and crushed
• 4 venison loin steaks, about 170g each and 3cm thick
• Sea salt and freshly ground black pepper
• Knob of unsalted butter

Pepper compote

• Drizzle of olive oil
• 3 red peppers
• 3 yellow peppers
• Sea salt and freshly ground black pepper
• Handful of thyme sprigs
• 3 tbsp white wine vinegar
• 2 tbsp water

Pomme purée

• 1kg la ratte or maris piper potatoes, peeled
• 100ml double cream
• 60g butter, plus a few extra knobs
• Sea salt and freshly ground black pepper

Purple sprouting broccoli with shallot and garlic confit

• 4 banana shallots, roots trimmed
• 2 large garlic cloves, peeled
• 75ml extra virgin olive oil, plus 1 tbsp
• Rock salt
• 1 tsp caster sugar
• 1 sprig of thyme
• 1 bay leaf
• 400g purple sprouting broccoli, trimmed
• Sea salt and freshly ground black pepper
• Freshly grated nutmeg (optional)

Method: How to make venison with sweet and sour peppers

1. Begin by making a marinade for the venison. Pour the olive oil into a shallow dish and scatter over the thyme. Lightly crush the juniper berries on a board, using the back of a pan, then add to the dish, along with the crushed garlic. Give everything a stir then add the venison. Season with salt and pepper then toss everything together, making sure the venison is coated thoroughly.

2. Heat a little oil in a large sauté pan. Once the oil is hot, add the venison along with a third of the marinade. Cook over high heat for 6-8 minutes, tossing and turning the meat so it cooks evenly and browns on all sides. Add more of the marinade once the meat has browned, if you like.

3. Add the butter to the pan. Once it starts to foam, remove the pan from the heat. Spoon the butter and pan juices over the venison for 1-2 minutes – this will help to brown the meat even further and keep it succulent.

4. Check the venison is cooked by touch; if it feels springy, then it is perfectly medium rare. If there is no bounce, return to the heat and cook for a couple minutes more. Remove the venison from the pan and leave to rest for 5 minutes.

5. For the pepper compote, heat a large heavy-based sauté pan then add a drizzle of olive oil. Remove the core and seeds from all the peppers then slice thinly. Add them to the hot pan with some seasoning, then throw in the thyme. Cook for 4-5 minutes or until just softened.

6. Deglaze with the vinegar over a high heat, until the vinegar has almost completely evaporated. Add a splash of water, and cook for a further 2-3 minutes, until you are left with syrupy juices.

7. To serve, spoon a portion of the peppers onto the middle of 4 warm serving plates and drizzle over the syrupy juices. Thickly slice the venison on the diagonal and arrange on of top. Finish with a drizzle of olive oil.

8. For the pomme purée, cut the potatoes into even-sized chunks then cook in a large pan of boiling salted water until tender. Once cooked, drain well then return the potatoes to the pan over a low heat to dry out for a few minutes. Pass the potatoes through a vegetable mouli or potato ricer (and if you want an even smoother result, press the potato through a fine sieve with a spatula). Meanwhile, heat the cream in a pan. Beat the butter and some seasoning into the potatoes then pour the hot cream over and mix together really well. Whisk in a few extra knobs of butter for a rich, silky finish.

9. For the brocolli, use a large, sharp cook’s knife, chop the shallots and garlic into very fine dice. Place the shallots and garlic into a heavy-based saucepan with the oil, a light sprinkling of salt, the sugar and herbs and a splash of water.

10. Set the pan over high heat. When the oil becomes hot, adjust the heat to a moderate setting, give the shallots and garlic a stir and cover the pan with a lid. Cook for 20-25 minutes, shaking the pan from time to time and stirring every 5 minutes, to stop the shallots and garlic sticking to the bottom. You should be left with a soft, sweet and lightly golden shallot mixture. Set aside.

11. Bring a large pan of salted water to the boil. Boil the broccoli spears for 2 minutes. Drain then cool under a cold running tap or in a bowl of iced cold water. Drain well then pat dry thoroughly with kitchen paper or a clean tea towel.

12. Heat 1 tbsp olive oil in a frying pan, add the broccoli and fry for 1-2 minutes until the broccoli is just tender. Add the shallot and garlic confit and toss through the broccoli until warm. Season generously with salt, pepper and nutmeg to taste.

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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

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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.

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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.

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Sesame Crusted Tuna With Watercress Salad

Posted: January 10, 2009 at 12:19 am

Serves 4
Ingredients
Tuna

• 4 150g fresh tuna steaks, about 2.5cm thick
• 6-8 tbsp soy sauce
• 4-5 tbsp wasabi paste
• 60g sesame seeds (or mix of white and black sesame seeds, if you like)
• Olive oil
• Sea salt and freshly ground black pepper

Salad

• 100g watercress
• 50g bean sprouts
• 100g mooli (white radish)
• 3 spring onions, trimmed
• Small bunch of coriander leaves
• 2 tbsp toasted sesame seeds

Dressing

• 1 garlic clove, peeled and crushed
• 1 tsp grated ginger
• 1 tbsp soy sauce
• Juice of half a lime
• 1 tbsp honey
• 3 tbsp sesame oil

Method: How to make sesame-crusted tuna

1. Pat the tuna steaks dry with kitchen paper. Pour the soy sauce into a wide, shallow dish. Dip the tuna fillets into the soy sauce and coat thoroughly. Next, using a pastry brush, brush over some wasabi paste so that it covers the fillets. Tip the sesame seeds onto a flat plate with a little salt and pepper. Roll the tuna fillets through the seeds and coat them evenly. Chill until ready to cook.

2. To prepare the salad, wash and pick the watercress and bean sprouts. Peel the mooli and pare into thin ribbons using a vegetable peeler or mandolin. Finely slice the spring onions on the diagonal. Place all the vegetables into a large bowl and toss lightly to mix. Combine all the ingredients for the dressing in a small bowl and use two-thirds to dress the salad. .

3. Heat a wide frying pan with a little oil until hot – you should be able to feel the heat rising from the pan. Sear the tuna steaks for approximately 1 minute on each side. Transfer to a warm plate and leave to cool slightly.

4. Thickly slice the steaks into 2-3 generous portions. Divide the salad amongst the plates in four neat piles. Arrange the tuna slices on top and spoon over a little extra dressing. Garnish with a scattering of coriander leaves and sesame seeds. Serve immediately