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!

Venison Loin, Pea Purée

Venison Loin, Pea Purée

A delicious and simple dish of roasted venison loin with pea purée, buttered sprouting broccoli, pancetta and black pudding.

Great served with spiced wedges and charred shallots.

Venison Loin, Pea Purée
Serves 4

Ingredients:

1kg Venison Loin, 400g Fresh Peas, 50g Unsalted Butter, 350g Purple Sprouting Broccoli, 10g Salted Butter, 75g Pancetta (Diced), 200g Black Pudding (Cubed), Sea Salt, Cracked Black Pepper, Fresh Thyme, Extra Virgin Olive Oil

Method:

1) Preheat the oven to 190c. Remove the venison from the fridge and allow to come to room temperature for around 20 minutes. Meanwhile, boil the peas in a pan of salted water until tender and drain (reserving the cooking liquor). Transfer the peas to a blender, add 25g of the butter and enough cooking liquor to loosen. Blend to a fine purée and pass into a clean bowl. Season to taste with sea salt and keep warm.

2) Season the venison with sea salt and black pepper and seal in a hot pan with a little oil for around 3 minutes each side. Add the remaining butter and baste the meat with the melted butter. Transfer to the oven and roast until cooked to your liking.

3) Meanwhile, crisp the pancetta and black pudding in a little oil in a hot pan for around 10 minutes and set aside.

4) When the venison is cooked, remove from the oven and wrap in kitchen foil – allow to rest for around 10-15 minutes. Meanwhile, lightly steam the broccoli before combining with the salted butter and season to taste with sea salt.

5) Slice the venison and serve with the pea purée, broccoli, pancetta and black pudding. Top the venison with a few thyme leaves and a drizzle of extra virgin olive oil.

Enjoy!

Thai Roast Chicken

Thai Roast Chicken

This quick and easy recipe for Thai roast chicken is packed full of flavour and makes a refreshing change from the traditional Sunday roast.

Thai Roast Chicken

Ingredients:

1 Whole Chicken (Around 1.6kg, Trussed), 5 Lemon Grass Stalks (Core Only, Chopped), 2″ Fresh Ginger (Peeled and Chopped), 5 Spring Onions (Chopped), 2 Garlic Cloves (Peeled and Chopped), 2 Birds Eye Chillies (Chopped), 2 Red Chillies (Chopped), 1/2tsp Ground Turmeric, 75ml Groundnut Oil, 2 Limes (Quartered), Sea Salt

Method:

1) Preheat the oven to 185c. Prepare the Thai paste by combining all of the ingredients (except the chicken, limes and sea salt) in a spice blender or food processor. Blitz the mixture to a fine purée.

2) Place the chicken on a roasting tray and baste liberally with the paste (reserving around half to baste later) and force some of the paste between the skin and breast meat. Push the lime quarters into the rear of the chicken. Sprinkle with a generous amount of sea salt. Cover the roasting tray with kitchen foil.

3) Cook the chicken in the oven for 1 hour. Remove from the oven and baste with the remaining paste. Return to the oven uncovered for a further 30-45 minutes or until cooked through.

4) Once cooked, remove from the oven and allow the chicken to rest for at least 20 minutes before serving.

Great served with jasmine rice or a rice noodle salad. Enjoy!

Mauritian Beef Curry

Mauritian Beef Curry

A wonderfully rich beef curry deep with chilli and spice.

Beef spalebone (or blade) is tailor made for slow cooking and works brilliantly well in this curry.

Best served with spiced rice and roti.

Mauritian Beef Curry
Serves 4

Ingredients:

For the Curry Powder: 15g Cumin Seeds, 15g Coriander Seeds, 5g fennel Seed, 5g Fenugreek Seed, 1 Small Cinnamon Stick, 10 Curry Leaves, 10g Ground Turmeric, 2 Dried Red Chillies

For the Curry: 800g Beef Spalebone/Blade (Diced), 1 Large Onion (Finely Sliced), 3 Garlic Cloves (Crushed), 1tsp Fenugreek Seeds, 1 Tin Chopped Tomatoes, 2 Finger Chillies (Finely Chopped), 1″ Fresh Ginger (Grated), Large Handful Chopped Coriander, Sea Salt

1) Make the curry powder by toasting the cumin, coriander, fennel and fenugreek in a small pan over a low heat for 5 minutes or until fragrant. Transfer to a spice grinder/processor with the other ingredients and blitz to a fine powder.

2) Sauté the onion and garlic in a little oil in a large pan over a medium heat for 15 minutes until golden brown. Add the curry powder and cook for a further 2-3 minutes until fragrant. Add the lamb and sear for around 10 minutes (stirring frequently) until well browned.

3) Add the fenugreek, tomatoes, chilli and ginger to the pan and bring to a simmer. Transfer the mixture to a slow cooker, cover and cook on a low setting for around 6-8 hours or until the meat is falling apart. Alternatively transfer to a casserole dish and cook in a low oven (120-140c) for around 4-6 hours or until the meat is tender (you may need to add a little water to the mixture if cooking in the oven).

4) When cooked, stir through the chopped coriander and season to taste with sea salt.

5) Serve the curry with rice and roti.

Enjoy!

Romesco Sauce

Romesco Sauce

This incredible Catalan sauce is great served with roast and barbecued meats.

Served here with roast rib of beef and watercress salad.

Romesco Sauce
Makes 400-500ml

Ingredients:

2 Red Peppers, 1 Long Shallot (Finely Chopped), 3 Tomatoes (Chopped), 2 Garlic Cloves (Finely Crushed), 1tsp Paprika, 1/2tsp Smoked Paprika, 1/2tsp Chipotle Powder, 1 Slice Bread (Gluten Free If Required), Olive Oil, 75g Blanched Almonds, 1tbsp Red Wine Vinegar, Sea Salt

Method:

1) Preheat the oven to 220c. Blacken the red peppers on a gas hob or under a hot grill. Transfer to the oven and bake for 20 minutes or until tender. When ready, remove from the oven, deseed and chop into large chunks.

2) Meanwhile, coat the bread with a little olive oil and fry in a non-stick frying pan over a medium heat until well toasted on each side. Remove from the pan, chop into cubes and set aside.

3) Place a little olive oil in a saucepan and add the shallot. Sauté for a few minutes until soft and add the tomatoes and a little sea salt. Add 3tbsp of water and simmer uncovered for 20 minutes until the sauce is thick.

4) Add the chopped peppers, tomato and shallot mixture, garlic cloves, paprika and smoked paprika, chipotle powder, chopped fried bread and blanched almonds to a food processor. Add around 3tbsp of olive oil and blitz until your desired consistency is achieved. Add the red wine vinegar and sea salt to taste and stir well to combine.

5) Transfer the mixture to a bowl, cover and store in the fridge until ready to use. The sauce will keep in the fridge for a few days.

Enjoy!

Chicken Liver Pâté

Chicken Liver Pâté

Homemade pâté is an incredibly satisfying dish. This subtle chicken liver pâté is very quick and simple to cook and tastes fantastic.

Great served with homemade melba toasts and pear chutney.

Chicken Liver Pâté
Serves 4

Ingredients:

400g Chicken Livers (Roughly Chopped), 1 Shallot (Finely Chopped), 175g Unsalted Butter (Cubed), 1 1/2tsp Fresh Thyme Leaves, 100ml Madeira, 65ml Double Cream, 1tsp Sea Salt, 3/4tsp Ground Mace, 1/2tsp Ground Ginger, Zest 1 Orange

Method:

1) Place a frying pan over a medium heat and add a little butter. Fry the shallot and thyme for 5 minutes or until soft. Turn up the heat and add the livers to the pan. Fry the livers, stirring frequently, until well seared but pink in the centre (around 3-4 minutes). Transfer the mixture to a food processor.

2) Place the pan back over a high heat. Add the Madeira and reduce until syrupy. Transfer the reduced Madeira to the food processor. Add the cream, sea salt, mace and ginger to the processor and blitz until fine. Add 100g of the butter and process until completely smooth.

3) Pass the mixture through a sieve and pipe into serving dishes. Top each dish with a little orange zest and a small sprinkling of sea salt. Melt the remaining butter and skim the impurities from the top. Spoon this butter over the pâté in the serving dishes to seal. Transfer to the fridge for at least 2 hours or until fully set.

Enjoy!

Venison Meatballs, Tomato Sauce

Venison Meatballs, Tomato Sauce

Rich and succulent venison meatballs are great paired with this rich tomato and red wine sauce.

Best served with egg pasta or wild rice.

Venison Meatballs, Tomato Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Minced Venison, 1 Medium Onion (Finely Chopped), 1 Slice White Bread (Gluten Free if Required), 3tbsp Milk, 2tsp Sea Salt, 2tsp Cracked Black Pepper, Large Handful Chopped Flat Leaf Parsley, Small Handful Chopped Sage, 3 Garlic Cloves (Crushed)

For the Tomato Sauce: 1 Large Onion (Finely Chopped), 2 Celery Stalks (Finely Chopped), 2 Garlic Cloves (Crushed), 4tbsp Olive Oil, 150ml Red Wine, 1 Rosemary Stalk, 1tsp Sea Salt, 2 Tins Chopped Tomato (Blitzed to a Purée), 1tbsp Caster Sugar, 2 Red Chillies (Sliced Vertically)

Method:

1) To make the meatballs, soak the bread in the milk for a few minutes. Combine all of the ingredients in a large bowl with the bread soaked in milk and mix well with your hands to combine. Roll the mixture into small balls and store covered in the fridge. Cook the meatballs in an oven at 190c on a lined baking tray for 20-25 minutes or until cooked through.

2) To make the tomato sauce, place a heavy bottomed saucepan over a medium heat. Add the olive oil and sauté the onion, celery and garlic for 10 minutes until soft. Add the red wine and allow to reduce by half. Add the rosemary, sea salt, tomato, sugar and red chillies. Simmer for 20-30 minutes or until reduced by half.

3) Serve the meatballs with the tomato sauce and good drizzle of olive oil.

Enjoy!

Ox Shin, Baked Shallot

Ox Shin, Baked Shallot

Meltingly tender braised beef shin with sweet baked shallots, buttery mashed potato and a rich port jus.

A great weekend supper – the beef can be prepared in the morning and left to cook long and slow until ready to serve.

Serve with some pan-fried kale.

Ox Shin, Baked Shallot
Serves 4

Ingredients:

For the Beef: 4 Beef Shin Portions (Fully Trimmed), 1tbsp Olive Oil, 2 Garlic Cloves, 1 Rosemary Sprig, Sea Salt, Black Pepper, 800ml Beef Stock.

For the Jus: Reserved Beef Stock, 1tbsp Olive Oil, 125ml Port, 3tbsp Unsalted Butter (Cubed), 1 Shallot (Finely Chopped), 1 Celery Stalk (Finely Chopped), 1 Thyme Sprig, 1 Tomato (Chopped), 1tsp Redcurrant Jelly, Sea Salt

For the Mashed Potato: 500g Maris Piper Potatoes (Peeled and Chopped), 200g Unsalted Butter, Sea Salt, Freshly Grated Nutmeg, Cracked Black Pepper

For the Shallots: 4 Banana Shallots, 1tbsp Unsalted Butter, Sea Salt

Method:

1) Pre-heat the oven to 130c. Place a casserole dish over a medium heat and add a little olive oil. Season the shin portions with sea salt and black pepper. Brown the meat for 3 minutes each side. Add the garlic, rosemary and stock to the pot and bring to the boil. Cover the pot and transfer to the oven. Cook for around 6 hours or until the meat is tender without falling apart (possibly longer).

2) Meanwhile, prepare the shallots by peeling and slicing in half vertically. Place on a lined baking tray and add a dot of butter on top of each shallot and sprinkle with sea salt. Bake in the same oven as the beef for around 1 hour or until golden brown and tender. Set aside.

3) Meanwhile, make the mash. Boil the potatoes in a pan of salted water until tender. Strain and pass the potatoes through a potato ricer into a clean pan. Place the pan over a low heat and slowly add the butter whilst mixing to combine until all the butter has fully melted. Continue to beat until the mash is silky smooth. Season to taste with sea salt, cracked black pepper and freshly grated nutmeg. Keep warm.

4) When the beef is cooked, remove from the stock (set the stock to one side) and keep the beef warm in a low oven (covered). Place a medium saucepan over a medium-high heat. Add the olive oil and sauté the shallot and celery for 5 minutes until soft. Add the port and reduce by half. Add the reserved beef stock to the pan with the tomato, thyme and redcurrant jelly and reduce by 2/3 over a high heat. When reduced, whisk in the unsalted butter piece by piece to thicken and enrich the sauce and season to taste with sea salt.

5) Serve the braised shin with a spoonful of mashed potato, the baked shallots and a good amount of jus.

Enjoy!