Scallops, Pork Belly, Cauliflower

Scallops, Pork Belly, Cauliflower

A delicious combination of seared scallops, five spiced pork belly, cauliflower purée, apple and burnt lime.

Great as a starter, any left over pork belly makes the prefect sandwich the following day!

Scallops, Pork Belly, Cauliflower
Serves 2

Ingredients:

For the Scallops, Lime and Apple: 6 Scallops, Sea Salt, Rapeseed Oil, 1 Lime (Segmented), 1 Green Apple (Cut into Batons), 2tsp Icing Sugar

For the Cauliflower: 1 Cauliflower (Cut into Segments, Stalk Removed), 1tbsp Unsalted Butter, 300ml Milk, 2tbsp Olive Oil, Sea Salt, Nutmeg, Ground White Pepper

For the Pork Belly: 4 Slices Pork Belly (Boneless), 4tsp Five Spice Powder, Sea Salt, Black Pepper

Method:

1) First cook the pork belly. Coat the slices in a liberal amount of five spice powder, a little sea salt and a good grind of black pepper. Place on a baking tray and cover with foil. Roast in an oven at 180c for around 1 1/2 hours or until tender. The belly can be cooked in advance and reheated in a hot oven before serving.

2) Next prepare the cauliflower purée. Sauté the cauliflower in the butter and olive oil in a large pan over a medium to high heat until slightly golden. Add the milk and cover. Simmer the cauliflower until tender (around 10 minutes). Strain the cauliflower (retaining the milk) into a blender. Blend to a smooth purée – adding enough milk until the desired consistency is achieved. Season to taste with sea salt, white pepper and grated nutmeg.

3) Coat the lime segments in a little icing sugar and quickly toast in a very hot non-stick frying pan to char the outside and remove. Add a little olive oil to the pan, season the scallops and sear over a high heat for around 2 minutes each side or until just cooked through.

4) Serve the scallops with the cauliflower purée, some slices of the pork belly, apple slices, and charred lime segments.

Enjoy!

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Beef Short Rib and Fillet

Beef Short Rib and Fillet

Meltingly tender red wine braised short rib served with seared dry aged beef fillet and buttered beans.

Slow braising makes for the perfect short ribs and this recipe uses the braising stock to make a rich black pepper sauce.

Best served with silky smooth cauliflower purée.

Beef Short Ribs and Fillet
Serves 4

Ingredients:

For the Short Ribs and Sauce: 3 Short Ribs, 2tbsp Olive Oil, 350ml Red Wine, 500ml Beef Stock, 2 Shallots (Sliced), 2 Celery Stalks (Sliced), 2 Bay Leaves, 2 Garlic Cloves (Bashed), 4 Thyme Sprigs, Cracked Black Pepper, 2tbsp Redcurrant Jelly

For the Fillet and Beans: 2 Fillet Steaks, 4tbsp Unsalted Butter, 2 Shallots (Finely Sliced), Large Handful Fine Beans (Halved), Sea Salt, Cracked Black Pepper

Method:

1) First cook the short ribs. Place a large casserole on the stove top over a medium heat and add the olive oil. Sauté the shallot, celery, bay leaves, garlic and thyme for 10-15 minutes until soft. Add the red wine and bring to the boil. Add the short ribs and stock and combine with the other ingredients and bring to the boil.

2) Transfer the short ribs to a slow cooker and cook on low for around 6 hours or until tender and falling from the bone. Alternatively cook in a low oven (around 130c) for 4-6 hours or until tender and falling from the bone. When cooked, remove the meat from the stock and set aside. Strain the stock into a clean pan.

3) Reduce the stock over a high heat until reduced by around 3/4 or until thickened and rich. Add the redcurrant jelly and heat until fully dissolved. Add a liberal amount of black pepper to the sauce and season to taste with sea salt. Keep warm.

4) Meanwhile, season and sear the steaks in a griddle pan over a high heat in a little neutral oil and baste with 2tbsp of the butter near the end of cooking. Cook the steak to your liking. Allow the steaks to rest for at least 10 minutes.

5) Whilst the steaks are resting, sauté the shallot in the remaining butter in a large saucepan over a medium heat until soft but not brown. Add the green beans, cover and cook over a medium heat (stirring occasionally) until soft (around 8 minutes). Season the beans to taste with sea salt.

6) Reheat the short rib in a hot oven before serving. Slice the fillet and serve with a good chunk of short rib. Spoon the sauce over the short rib and serve with the sauté beans and shallot. Best served with cauliflower purée.

Enjoy!

Scallops, Chorizo and Apple

Scallopes, Chorizo and Apple

A deliciously simple starter of seared scallops, fresh chorizo and sautéed apple served with potato purée.

For the best potato purée, bake the potatoes in their skins before passing.

This dish is best made with fresh chorizo as cured can be a little overpowering.

Scallops, Chorizo and Apple

Scallops, Chorizo and Apple
Serves 4

Ingredients:

For the Potato Purée: 4 Baking Potatoes, 75g Unsalted Butter, 50ml Single Cream, Whole Milk, Sea Salt, Fresh Nutmeg

For the Scallops, Chorizo and Apple: 12 Scallops (Roe and Skirt Removed), 2 Fresh Chorizo Sausages (Diced), 2 Red Apples (Diced), Juice 1/4 Lemon, Sea Salt, Extra Virgin Olive Oil

Method:

1) First make the potato purée. Bake the potatoes in a hot oven until tender. Remove from the oven when ready and allow to cool slightly. Remove the flesh from the skin and pass through a ricer into a clean pan. Place the potato skins in a small pan and add a good amount of whole milk and bring to a simmer. Place the pan with the riced potato over a low heat, add the butter and allow to melt. Add the single cream and beat the potato. Strain the whole milk into the pan, little be little whilst beating until the desired consistency is achieved. Season to taste with sea salt and grated nutmeg. Keep warm or reheat before serving.

2) Fry the chorizo in a small pan until crisp. Meanwhile, season the scallops with a little sea salt and lemon juice and fry in a little olive oil over a high heat for around 1 minute each side or until well seared and just cooked – set aside to rest for 1 minute. Whilst the scallops are resting, sauté the apple in the pan the scallops were fried in for 30 seconds until lightly browned.

3) Serve the scallops on top of some potato purée with a little chorizo and diced apple. Drizzle with some extra virgin olive oil.

Enjoy!

Rump and Bone Marrow Burger

Rump and Bone Marrow Burger

The ultimate beef burger! Minced rump steak and diced bone marrow strikes the perfect balance of lean to fat and delivers a great smack of rich beef flavour.

Best served with homemade Dijonnaise on a fresh brioche bun.

Rump and Bone Marrow Burger
Serves 4-6

Ingredients: 1kg Minced Beef Rump (Twice Minced), 85g Bone Marrow (Finely Diced), 2 1/2tsp Sea Salt, Cracked Black Pepper

Method:

1) Combine the minced rump with the bone marrow and sea salt. Gently fold the ingredients together with your hands being careful not to overwork.

2) Divide the mixture into 4 large or 6 small portions and gently press into patties.

3) Season each burger with cracked black pepper and grill in a grill pan or frying pan over a high heat for around 4 minutes each side or until cooked to your liking – ensuring a good crust is achieved. Once cooked remove from the pan and set aside to rest for a few minutes. You can then fry your brioche buns in the burger fat for a minute or so.

4) Serve the burgers on brioche buns with lettuce, sliced onion, tomato and homemade Dijonnaise.

Enjoy!

Pork & Courgette Patties, Sumac Yogurt

Pork & Courgette Patties, Sumac Yogurt

These deliciously light spiced pork and courgette patties are adapted from a great Ottolenghi recipe.

Best served with sumac and honey yogurt dressing, pita bread and a root vegetable slaw.

Pork & Courgette Patties, Sumac Yogurt
Serves 4

Ingredients:

For the Patties: 700g Lean Minced Pork, 1 Large Courgette (Grated), 1 Small Bunch Spring Onions (Finely Sliced), 1 Egg Yolk, 3 Small Garlic Cloves (Crushed), 2tsp Ground Cumin, 2tsp Sea Salt, 1tsp Cayenne, 1 1/2tsp Cracked Black Pepper

For the Sumac Yogurt: 150g Sour Cream, 75g Greek Yogurt, 2tsp Lemon Zest, 1tbsp Lemon Juice, 1 Garlic Clove (Crushed), 2tbsp Olive Oil, 1tbsp Sumac, 1tbsp Honey, 3tbsp Chopped Mint, 3tbsp Chopped Coriander, 1/2tsp Sea Salt

For the Root Vegetable Slaw: 2 Carrots (Julienned), 1/2 Large Celeriac (Julienned), 3 Small Cooked Beetroot (Finely Sliced), 3tbsp Olive Oil, 2tbsp Chopped Mint, Small Handful Salad Leaves, 1tsp Sea Salt

Method:

1) To prepare the patties, combine all of the ingredients in a large bowl and mix well until the courgette is fully incorporated. Shape the mixture into small and equal patties and store in the fridge until ready to cook.

2) Prepare the sumac yogurt by combining all of the ingredients in a small bowl. Set aside to serve.

3) Prepare the root vegetable slaw by combining all of the ingredients in a large bowl. Set aside to serve.

4) Fry the patties in a large, well oiled frying pan over a medium-high heat for around 6-8 minutes each side or until cooked through. It is often helpful to cover the pan for the second half of cooking to ensure the patties will be fully cooked whilst maintaining their moisture.

5) Serve the patties with some warmed pita, the sumac yogurt and some root vegetable slaw.

Enjoy!