Ham, Egg and Peas

Ham, Egg and Peas

Ham, Egg and Peas

After receiving some very special Iberico ham from a recent trip to Spain and with Sat Bains’ new cookbook perched on the coffee table – cooking this dish was inevitable.

The winning starter of Great British Menu five years ago and featuring on his restaurant’s menu ever since, Ham, Egg and Peas is a masterclass in simplicity and elegance. Sat’s cookbook ‘Too Many Chiefs Only One Indian’ features two versions of the recipe – the original and a newly revised version. My attempt at combining elements of the two made for a truly memorable dish.

A perfectly textured sous vide duck egg, light pea panna cotta, sherry caramel and poached peas all paired with the wonderful Iberico ham was a marvel in subtlety. Seasoning is key here – especially since the majority of elements are served cold or at room temperature.

The pea panna cotta alone would make a fantastic summer starter – simply served with a slice of toasted sourdough.

Ham, Egg and Peas
From: Sat Bains, Too Many Chiefs Only One Indian
Serves 6

Ingredients:
6 Duck Eggs
200g Fresh Peas (Shelled)
250ml Sweet Sherry
50g Caster Sugar
6 Small Slices Iberico Ham
6 Small Slices Toasted Bread
3 Gelatine Leaves
300g Frozen Peas
150ml Double Cream (Whisked to Soft Peaks)
Sea Salt

Method:

1) First prepare the poached peas: cook the fresh peas in a large pan of salted boiling water for 30 seconds – 1 minute. Drain (reserving the cooking liquor) and immerse in a bowl of ice water to cool. Drain, season and store in the fridge.

2) Next make the panna cotta: Bloom the gelatine leaves in a little cold water for 10 minutes. Bring 200ml of the reserved poached pea liquor to the boil and whisk in the gelatine leaves to dissolve. Remove from the heat. Add the frozen peas and cooking liquor to a blender and blend until smooth. Pass through a fine sieve into a bowl set over a bowl of iced water. Allow the mixture to cool until almost set, then gently whisk in the double cream. Check the seasoning – adding a little salt if required. Pour into a plastic container, cover and transfer to the fridge to set – allowing at least 3 hours.

3) Two hours before serving, place the duck eggs in a water bath at 62C.

4) Meanwhile, make the sherry caramel – add the sherry and caster sugar to a small saucepan. Bring to the boil and simmer until reduced by half. Set aside to cool.

5) To serve: Remove the duck eggs from the water bath after two hours, carefully peeling off the shell and turning each egg out onto a plate/bowl before sprinkling each with a little sae salt. Serve with the poached peas, a spoonful of panna cotta, a wedge of toast, a few small slices of ham and a drizzle of sherry caramel.

Enjoy!

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Thai Green Pork Curry

Thai Green Pork

A Thai green curry with a difference – this dinner party dish is inspired by a recipe from Root Down in Denver, featured in Bon Appétit.

Marinading the pork fillet overnight ensures it is super tender and flavoursome whilst a side of spiced pumpkin seeds adds texture and a big hit of flavour. Use birds eye or scotch bonnet chillies in your curry paste for a hot and aromatic sauce.

Best served with jasmine rice and a cucumber salad – the marinaded pork would be great cooked over charcoal in the summer months!

Thai Green Pork Curry
Serves 4-6

Ingredients:
For the Marinade: 100ml Soy Sauce, 75ml Orange Juice, 4tbsp Maple Syrup, 2tbsp Sesame Oil, 2 Pork Fillets (Fully Trimmed)
For the Pumpkin Seeds: 150g Pumpkin Seeds, 1/2tsp Cumin Seeds, 1tbsp Light Brown Sugar, 1tbsp Lime Juice, Veg Oil, Salt
For the Sauce: 1 Shallot (Chopped), 1 Garlic Clove (Chopped), 60g Thai Green Curry Paste, Zest 1 Lime, 1 Can Coconut Milk, Large Handful Fresh Coriander, 1tbsp Palm Sugar, Veg Oil, Salt, Cornflour

Method:

1) Combine the marinade ingredients with the pork fillet in a bowl. Cover and store in the fridge for at least 6 hours or preferably overnight.

2) Make the pumpkin seeds: Fry the pumpkin seeds in a little vegetable oil over a medium heat until browned (5 mins). Add the cumin seeds, sugar and lime juice to the pan – toss to coat the seeds until the sugar has dissolved. Remove from the heat and allow to cool. Garnish with salt flakes.

3) To make the curry sauce: Fry the garlic and shallot over a medium heat in a little veg oil for 3 minutes until soft. Add the curry paste and lime zest, stirring continuously for 2 minutes. Add the coconut milk and bring to the boil, reduce the heat and simmer for 10 minutes or until reduced by half. Remove from the heat.

4) Transfer the sauce to a blender. Add the coriander, lime juice and palm sugar. Blend until smooth. Return to the pan and check the seasoning. If the sauce is a little thin, thicken with a little cornflour paste. Keep warm.

5) Remove the pork from the marinade. Place a griddle pan over a medium-high heat and fry the pork for around 10 minutes each side or until cooked through. Remove from the heat and allow to rest for at least 10 minutes. Slice the pork and serve with the sauce and pumpkin seeds.

Enjoy!

Breakfast Granola

Breakfast Granola

This is definitely the best way to start the day! A big bowl full of homemade granola packed with nuts and fruit will keep you full until lunch and is the ultimate brain food.

A liberal coating of honey and sprinkling of desiccated coconut make this granola deliciously sweet. Get creative with the combinations of dried fruit and nuts to make a truly individual breakfast cereal – personal favourites include walnuts, brazil nuts and dried apricots.

Using gluten free oats means this recipe is naturally gluten free – but normal oats can be substituted and will not affect the results.

Breakfast Granola
6 Servings

Ingredients:
280g Oats (Gluten Free)
150g Mixed Nuts (Chopped)
80g Desiccated Coconut
75-125g Mixed Dried Fruit (Chopped)
3tbsp Vegetable Oil
2tbsp Sesame Seeds
1tsp Ground Cinnamon
50g Light Brown Sugar
50g Runny Honey
1tsp Sea Salt

Method:

1) Preheat the oven to 150C. Combine all of the ingredients (except the fruit) in a large bowl and mix well to combine.

2) Spread the mixture evenly onto a large baking tray lined with baking parchment. Bake in the oven for 45 minutes, stirring every 10 minutes, until golden brown.

3) Remove from the oven and set aside (on the baking tray) to cool. Once cooled, mix in the dried fruit and transfer to an airtight container to store – it will keep for at least two weeks.

Enjoy!

Chocolate Coconut Slice

Chocolate Coconut Slice

This is the ultimate coffee break snack – soft coconut filling underneath a rich chocolate and peanut butter topping, all sitting on a crunchy biscuit base.

A mixture of milk and dark chocolate stops the slice becoming too sweet – making it the perfect accompaniment to a tall caramel latte!

You can easily substitute the digestive biscuits for a gluten free alternative which will not alter the flavour.

Chocolate Coconut Slice
Makes 12-24 Slices

Ingredients:
125g Digestive Biscuits (Crushed)
200g Desiccated Coconut
110g Butter (Melted)
400g Condensed Milk
175g Milk Chocolate (40%)
175g Dark Chocolate (70%)
130g Smooth Peanut Butter

Method:

1) Preheat the oven to 180C. Line a medium sized baking dish with baking parchment. Pour the melted butter into the baking tin – topping with the crushed biscuit and levelling. Cover this with the coconut and then pour over the condensed milk.

2) Bake in the oven for 25 minutes until golden brown. Remove and set aside to cool slightly.

3) Melt together the chocolate and peanut butter in a bain-marie, stirring well to combine. Pour over the baked slice and allow to cool. Transfer to the fridge to set fully (around 2 hours).

4) Once set, cut into equal squares and store in an airtight container in the fridge.

Enjoy!

Blueberry Breakfast Pancakes

Blueberry Breakfast Pancakes

These gloriously light pancakes make the perfect weekend breakfast – stacked high with a good drizzle of heather honey!

Adding fresh blueberries whilst the pancakes are cooking keeps their texture and flavour intact – lending the pancakes a delicious freshness.

Blueberry Breakfast Pancakes
Serves 4

Ingredients:
220g Plain Flour
25g Cornflour
50g Caster Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
450ml Milk
2 Large Eggs
4 Tbsp Unsalted Butter (Melted)
100g Blueberries
Heather Honey

Method:

1) Combine the plain flour, cornflour, caster sugar, baking powder and salt in a large bowl. In a separate bowl whisk together the eggs and milk. Gradually whisk the milk and eggs into the dry ingredients until fully combined. Whisk in 2 tbsp of the melted butter.

2) Heat a nonstick pancake or frying pan over a medium heat. Cook tablespoonfuls of the batter in a little melted butter – sprinkling a few blueberries onto the top of each pancake before flipping. Cook the underside until golden brown, flip and cook the other side until lightly brown (you don’t want the blueberries to break down too much).

3) Continue to cook the pancakes in batches, keeping those that are cooked warm. Serve with a good drizzle of heather honey.

Enjoy!

Venison Loin and Parsnip Chips

Venison Loin and Parsnip Chips

Roasted venison loin simply drizzled with a little olive oil and smoked sea salt pairs deliciously with parsnip chips which have had a light dusting of cayenne. This dish would make a great weekend supper or could be scaled up for an impressive dinner party!

I served the venison and chips with a watercress salad and mini pancetta dauphinoise.

Venison Loin and Parsnip Chips
Serves 2

Ingredients:

500g Venison Loin (In the Piece, Fully Trimmed)
1 Sprig Rosemary
Extra Virgin Olive Oil
Smoked Sea Salt
6 Parsnips (Peeled, Cut into chips and store in water)
1/2 Tsp Cayenne Pepper
Vegetable Oil
Small Handful Chopped Parsley
Sea Salt
Cracked Black Pepper

Method:

1) Pre heat the oven to 220C. Place 4 Tbsp of vegetable oil into a large baking tin and place into the oven to pre heat.

2) Meanwhile, place the parsnips in a large pan and fill with cold water. Place over a high heat and bring to the boil. Once boiled, drain the parsnips and dry thoroughly with kitchen towel.

3) Place the parsnips in a large bowl with the cayenne pepper and toss to combine. Add the parsnips to the baking tray and roast for around 40 minutes, turning occasionally – until golden brown. Once ready, remove from the oven and toss through with the chopped parsley and some sea salt before serving.

4) Meanwhile, season the venison loin with black pepper and sear in a little olive oil with the rosemary in a hot pan for around 4 minutes each side. Place in a dish and transfer to the oven to continue cooking to your liking – around 2-5 minutes (I look for an internal temperature of 54-56C).

5) Once done, remove the venison from the oven and allow to rest for 10 minutes before carving. Drizzle with olive oil and a little smoked sea salt before serving with the parsnip chips.

Enjoy!

Caribbean Pork Burgers

Caribbean Pork Burgers

These spicy pork burgers are the perfect recipe to usher in the summer sunshine! A good dash of cayenne pepper, allspice and cinnamon gives these burgers a delicious jerk flavour. Ask your butcher to mince whole cuts of pork shoulder as this contains the perfect fat content to ensure your burgers taste super juicy.

Best served with a cooling mango salsa and sweet potato fries, these burgers would be great on a BBQ (weather permitting) or as a midweek supper.

Caribbean Pork Burgers

Caribbean Pork Burgers
Makes 4

Ingredients:
600g Minced Pork Shoulder
1 Tsp Ground Allspice
1/2 Tsp Ground Cinnamon
1/2 Tsp Freshly Grated Nutmeg
1/2 – 1 Tsp Cayenne Pepper (To Taste)
Zest 1 Lime
Large Handful Chopped Coriander
Sea Salt
Black Pepper

Method:
1) Combine the minced pork with the allspice, cinnamon, nutmeg, cayenne, lime zest and coriander in a large bowl. Season with a good amount of sea salt and black pepper to taste. Mix with your hands to fully combine all of the ingredients.

2) Shape the meat into 4 equal burgers – carefully pressing out to form patties which are around 1/2 inch thick.

3) Heat a large, non stick frying pan over a medium heat. Fry the burgers in a little olive oil for around 6-8 minutes each side or until fully cooked.

4) Serve with the accompaniments of your choice.

Enjoy!

Mini Pancetta Dauphinoise

Mini Pancetta Dauphinoise

This take on the classic dauphinoise is the perfect accompaniment to game meats such as venison and duck. The addition of a little pancetta and caramelised onion makes for a heavenly combination and their smaller form factor means you can’t get too gluttonous!

This recipe can be scaled up to make a large dauphinoise, by following the quantities in my recipe for the perfect potato dauphinoise.

Mini Pancetta Dauphinoise

Mini Pancetta Dauphinoise
Makes 2

Ingredients:

1 Garlic Clove
10g Unsalted Butter
3 Medium Sized Maris Piper Potatoes (Peeled and Thinly Sliced)
1 Medium Onion (Peeled and Thinly Sliced)
50g Pancetta
100ml Double Cream
Black Pepper
Small Handful Chopped Parsley

Method:

1) Pre heat the oven to 180C. Sauté the pancetta and onions in a small saucepan in a little oil over a medium heat for 10 minutes until the onions begin to caramelise.

2) Meanwhile, rub the insides of two mini casserole pots with the garlic clove – discarding the clove when finished. Bring the cream to the boil in a small saucepan, once boiled set aside.

3) Layer the sliced potatoes and the onion and pancetta mixture in alternate layers until the dish is almost full – around 4 or 5 layers in total. Place half of the butter on top of each dish. Divide the double cream between the two dishes – pouring carefully over the potatoes.

4) Transfer to the oven and cook for around 30 minutes – until the top is golden and the potatoes are cooked. Finish with a little chopped parsley and cracked black pepper before serving.

Enjoy!

Black Forest Roulade

Black Forest Roulade

This delicious flourless black forest roulade is naturally gluten free and packed full of flavour. Morello cherry jam and a little kirsch stop the cake from becoming too sweet whilst freshly whipped cream ensure it is truly decadent.

The flourless chocolate sponge is super light, so care must be taken not to over-roll to avoid crumbling.

Black Forest Roulade

Ingredients:

For the sponge: 175g Dark (70%) Chocolate, 6 Large Eggs (Separated), 175g Caster Sugar, 1/2tsp Vanilla Paste, Icing Sugar (To Dust)

For the filling: 2tbsp Kirsch, 250g Morello Cherry Jam, 330ml Whipping Cream

Method:

1) Preheat the oven to 160C. Grease and line a swiss roll tin.

2) Melt the chocolate and vanilla paste with a drop of water over a bain-marie. Allow to cool slightly.

3) Using an electric mixer, whisk the egg yolks and the sugar together until thick, creamy and pale in colour. Stir in the melted chocolate.

4) Using an electric mixer, whisk the egg whites until they form soft peaks. Fold the egg whites into the chocolate mixture. Transfer the mixture to the baking tin and level.

5) Bake the sponge for 20-25 minutes until risen and just set. Remove from the oven and cover with a sheet of baking parchment and a slightly damp tea towel. Leave to cool for a few hours.

6) Meanwhile, whisk the cream to a thick consistency with an electric mixer. Set aside.

7) Once the sponge has cooled, turn it out onto another sheet of baking parchment dusted with icing sugar.

8) Sprinkle the kirsch over the sponge and spread an even layer of Morello cherry jam over the sponge with a palette knife. Spread the whipped cream over the jam.

9) Roll the roulade loosely from the short end nearest you – try to roll it round completely, but don’t worry about any cracks in the sponge.

10) Place the roulade on a large plate or tray and cover with tin foil. Transfer to the fridge and allow to set for at least 2 hours.

11) Unwrap and dust with icing sugar before serving.

Enjoy!

Sweetcorn Fritters (Gluten Free)

Sweetcorn Fritters (Gluten Free)

These light and fluffy sweetcorn fritters are a delicious addition to a suppertime salad. Pairing brilliantly with home-baked ham, they would also make a fantastic lunchtime snack.

Incredibly easy to make, the ingredients for this recipe can be easily changed to accommodate whatever flavour you are in the mood for – curried fritters are a personal favourite! This variety is a refreshing mix of sweetcorn, parsley and spring onion with a little cayenne pepper.

This recipe uses gluten free self raising flour, to make a non gluten free version simply substitute with normal self raising flour.

Sweetcorn Fritters (Gluten Free)
Makes 10-12

Ingredients:

200g Self Raising Gluten Free Flour
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Cayenne Pepper
1 Large Egg
200ml Milk
200g Tinned Sweetcorn (Drained)
6 Spring Onions (Finely Sliced)
Sea Salt
Freshly Cracked Black Pepper
Vegetable Oil

Method:

1) Mix together the flour, bicarbonate of soda, cayenne pepper, egg and the milk to form a smooth batter.

2) Add the sweetcorn and spring onions to the batter and season generously with black pepper and sea salt.

3) Heat a little vegetable oil in a pancake pan or frying pan over a me Continue reading