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Details
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Category: Latest News
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Created: 09 August 2019
Crisp shrimp risotto cakes with tomato and radish salad
by
Galton Blackiston
Ingredients
Risotto cake
1.2l vegetable stock
50g of salted butter
2 shallots, finely chopped
2 garlic cloves, chopped
250g of Arborio risotto rice
4 tbsp of white wine
250g of brown shrimp, peeled
75g of petit pois
25g of Parmesan, grated
3 tbsp of chives, chopped
salt
black pepper, freshly ground
150g of Panko breadcrumbs
1 tbsp of olive oil
1 egg
6 tbsp of milk
Tomato and radish salad
5 large ripe tomatoes, roughly chopped
18 radishes, cut into quarters
6 spring onions, trimmed and cut into thick slices on the diagonal
1 tsp Dijon mustard
2 tbsp of red wine vinegar
1/2 lemon, juice only
6 tbsp of olive oil
1 shallot, finely chopped
salt
black pepper, freshly ground
Method
1
For the risotto cake, pour the vegetable stock into a pan. Heat to barely simmering, then keep warm over a low heat
1.2l vegetable stock
2
Heat the butter in a large frying pan over a medium heat. When the butter is foaming, add the shallots and garlic and fry for 2-3 minutes, or until softened. Add the rice and cook for 1-2 minutes, stirring continuously, until the grains are translucent and coated in the butter
50g of salted butter
2 garlic cloves
250g of Arborio risotto rice
2 shallots
3
Add the white wine and simmer, stirring continuously, until most of it has evaporated. Add a ladle of the warm stock and stir it into the rice. Simmer gently, stirring regularly, until all of the liquid has been absorbed by the rice, then add another ladle of stock. Continue adding the stock and stirring until the rice is just tender and the mixture is creamy. You may not need to use all the stock
4 tbsp of white wine
4
Stir in the brown shrimps and petits pois and continue to cook until completely warmed through. Stir in the Parmesan and chopped chives, then season, to taste, with salt and freshly ground black pepper
250g of brown shrimp
75g of petit pois
25g of Parmesan
3 tbsp of chives
salt
black pepper
5
Remove the risotto from the heat and set aside to cool. When the risotto has completely cooled, chill in the fridge
6
Whisk together the egg and 6 tablespoons of milk and pour the mixture into a bowl. Sprinkle the Panko breadcrumbs onto a plate. Line a baking tray with greaseproof paper
1 egg
6 tbsp of milk
150g of Panko breadcrumbs
7
Divide the chilled risotto into 12 equal portions (loosen the mixture with a little hot water before dividing, if necessary). Using wet hands, roll the risotto portions into balls, then flatten
8
Dip each risotto cake first into the egg and milk mixture, then dredge in the Panko breadcrumbs until completely coated, then place them onto the prepared baking tray. When all the risotto cakes have been coated and placed onto the baking tray, cover the tray with cling film and chill in the fridge until needed
9
To make the tomato and radish salad, in a bowl, mix together the tomatoes, radishes and spring onions
5 large ripe tomatoes
6 spring onions
18 radishes
10
In a separate bowl, whisk together the mustard, red wine vinegar and lemon juice until well combined. Whisk in the olive oil, then add the chopped shallot. Season, to taste, with salt and freshly ground black pepper
1 tsp Dijon mustard
2 tbsp of red wine vinegar
1/2 lemon
6 tbsp of olive oil
1 shallot
salt
black pepper
11
Drizzle two-thirds of the dressing mixture over the salad ingredients and stir well to coat the salad. Set aside
12
Heat a large, heavy-based frying pan over a medium heat and add the olive oil. When the oil is smoking, add the risotto cakes in batches and fry for 4-5 minutes on each side, or until crisp and golden-brown on both sides and completely warmed through
1 tbsp of olive oil
13
To serve, place two risotto cakes into the centre of each of six serving plates and pile the dressed tomato and radish salad alongside. Drizzle the remaining dressing around the edge of the plates
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Details
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Category: Latest News
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Created: 25 July 2019
A 'fishy' dinner suggestion from the 'Great British Chefs' website.
Halibut with cockle risotto
by
Dominic Chapman
Ingredients
4 halibut fillets
1 knob of butter
olive oil
lemon juice
salt
pepper
600g of cockles
1 carrot, chopped
1 shallot, chopped
150ml of white wine
1 bay leaf
3g of thyme
200g of parsley, English, picked
100g of olive oil
250g of risotto rice
65g of butter
1/4 onion, diced
1/2 garlic clove, chopped
125ml of chicken stock
75ml of white wine
chives, chopped
lemon juice
salt
pepper
Method
Begin by preparing the cockles. Heat a pan on the hob and add the cockles and remaining ingredients. Place a lid on the pan and cook until they have opened. Allow to cool, remove the meat from the shells and strain and reserve the cooking liquid
600g of cockles
1 carrot, chopped
1 shallot, chopped
150ml of white wine
1 bay leaf
3g of thyme
2
For the parsley oil, blanch the parsley for 4 minutes, then immediately drain and refresh in iced water. Squeeze out as much water as possible from the parsley and blend in a Thermomix or blender with the oil. Pass through a sieve to achieve a clear green oil
200g of parsley, English, picked
100g of olive oil
3
To cook the risotto, brown off 15g of the butter slightly in a large pan, then add the rice. Cook until the rice starts to colour, then add the onion, garlic, salt and pepper. Cook out for 2 minutes, then add the white wine and reduce
15g of butter
250g of risotto rice
1/4 onion, diced
1/2 garlic clove, chopped
salt
pepper
75ml of white wine
4
One ladle at a time, gradually add the chicken stock followed by the cockle stock (reserved cooking liquor), stirring every couple of minutes and allowing the rice to absorb each addition of liquid. Repeat until the stock is absorbed and the rice is al dente, then allow to rest for 5 minutes
125ml of chicken stock
Add the cockles to the risotto and stir in the remaining 50g of butter until rich and creamy. Check the seasoning and stir in some lemon juice and chives
chives
lemon juice
50g of butter
6
Fry the halibut in a pan for 4 minutes, or until golden brown on the serving side. Turn the fillets over, add a knob of butter to the pan and cook for another minute or so, or until they reach an internal temperature of 42°C. Season the fillets and finish with lemon juice
olive oil
1 knob of butter
salt
pepper
lemon juice
4 halibut fillets
7
To serve, divide the risotto onto plates and place the halibut fillets on top. Garnish with coriander leaves and drizzle with parsley oil before serving
coriander leaves
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Details
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Category: Latest News
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Created: 08 July 2019
A 'fishy' dinner suggestion from the 'Great British Chefs' website.
Pan fried mackerel with fennel & pepper salad
by
Phil Fanning
Ingredients
Fish
6 mackerel fillets
Spices & Dried Herbs
fine salt
1 pinch of cumin powder
1/2 tsp smoked paprika
1/4 tsp caraway seeds, powdered
1 bulb of fennel
Fruit & Vegetables
juice of half a lemon
2 medium aubergines
1 garlic clove, crushed
lemon juice
1 red pepper
1 yellow pepper
Store Cupboard
3 pinches of salt
black pepper
sugar
Dairy
20g of créme fraiche
150g of Greek yoghurt
100g of butter
Oils & Vinegars
olive oil
Salad & Fresh Herbs
1 sprig of thyme
2g of thyme leaves, chopped
2g of rosemary leaves, chopped
20 chive flowers
Bakery
1 loaf of focaccia, blitzed into breadcrumbs
Method
1
The day before serving, start preparing the moutabal and hang the yoghurt. For the moutabal, score the skin of the aubergine a couple of times from top to bottom and place under a hot grill. Keep turning periodically under the heat until the skin has blackened on all sides and the flesh inside has softened
2 medium aubergines
2
Allow to cool then scrape the pulp out of the skins. Hang the aubergine pulp in a double muslin cloth overnight to allow the liquid to drain away. At the same time, transfer the yoghurt to a muslin cloth and allow to hang overnight alongside the aubergine
150g of Greek yoghurt
3
The next day, finish the moutabal by adding the aubergine pulp to a blender with the remaining ingredients. Blitz until smooth, then set aside in the fridge. Add the hung yoghurt to a bowl and mix through the cumin, caraway, paprika and pepper
1 garlic clove, crushed
8g of tahini
1 pinch of salt
20g of créme fraiche
lemon juice
1 pinch of cumin powder
1/2 tsp smoked paprika
1/4 tsp caraway seeds, powdered
black pepper
4
To prepare the fennel, slice the fennel finely on a mandoline, add to a bowl and marinate with the lemon juice, olive oil and salt to taste. Set aside for 1 hour
1 bulb of fennel
lemon juice
salt
olive oil
5
Peel the peppers, remove the seeds and cut into 0.5 cm wide strips. Place into a small pan, cover with the olive oil and thyme, season with salt and pepper then bring to a gentle simmer. Cook for 1 minute then allow to cool in the oil
1 red pepper
1 yellow pepper
1 sprig of thyme
200ml of olive oil
salt
sugar
6
For the focaccia crumb, combine the butter and oil in a pan and place over a medium heat. When it starts to foam, add the breadcrumbs and cook, keeping the breadcrumbs moving until golden and crispy
1 loaf of focaccia, blitzed into breadcrumbs
100g of butter
50g of olive oil
7
Add the chopped herbs and salt then pour into a sieve to drain the fat. Transfer to some paper towel and leave in a warm place, changing the paper a couple of times to remove as much fat as possible. Allow to cool
2g of rosemary leaves, chopped
2g of thyme leaves, chopped
8
Sprinkle a little salt over the skin of the mackerel and allow to sit at room temperature for 20 minutes. Pat dry when ready to cook
6 mackerel fillets
fine salt
9
Arrange the moutabal, yoghurt, fennel, breadcrumbs, chive flowers and peppers on the plate before cooking the mackerel
20 chive flowers
10
To cook the mackerel, place it skin-side down in a cool non-stick pan, bringing up the heat gradually until the skin is crisp. Flip over, quickly seal on the other side and season with lemon juice. Place each mackerel fillet on top of a mound of the fennel and peppers and serve immediately
juice of half a lemon
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Details
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Category: Latest News
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Created: 08 July 2019
'A fishy’ dinner suggestion from the Great British Chefs website
Grilled bream with mustard and tarragon sauce, asparagus and peas
by Nathan Outlaw
INGREDIENTS
4 sea bream fillets, 100g each
salt 1 dash of oil
100g fresh peas
1 dash of oil
100g Maris Piper Potatoes
1 egg yolk
1 tsp cider vinegar
1 tsp English mustard powder
250ml of olive oil
100ml of fish stock
50ml of double cream
1 baby gem lettuce
2 gherkins
2 tsp tarragon, chopped
salt
freshly ground black pepper
TO PLATE
16 asparagus spears
50ml of olive oil Method
METHOD
1
To start the sauce, bring a saucepan of salted water to the boil and add the peas. Cook for 1 minute, then lift out with a slotted spoon and refresh in cold water. Set aside to drain. Peel and dice the potato into 1cm cubes and add to the boiling water. Cook until just tender, then drain and set aside to cool
100g of Maris Piper potatoes
100g of fresh peas
2
Whisk the egg yolk, vinegar and mustard together in a bowl for 1 minute, then slowly add the olive oil – don't add the oil too quickly, otherwise the mixture will split. Season with a little salt
1 egg yolk
1 tsp cider vinegar
1 tsp English mustard powder
250ml of olive oil
3
Gently heat the stock in a saucepan. Stir the cream into the mayonnaise then whisk in the hot fish stock a little at a time until the sauce is a coating consistency. Set aside
100ml of fish stock
50ml of double cream
4
To cook the fish, preheat the grill. Season a baking tray with salt, drizzle over a small amount of olive oil and lay the bream fillets on top. Grill for around 6 minutes, then remove from the grill set aside for 2 minutes – the residual heat will finish cooking the fish as it rests
1 dash of oil
4 sea bream fillets, 100g each
5
Meanwhile, bring a pan of salted water to the boil. Peel the asparagus spears and blanch them for 2–3 minutes, depending on thickness. Drain and refresh
16 asparagus spears
salt
6
To finish the sauce, remove the skins from the peas, finely shred the lettuce and chop the gherkins. Place the sauce in a saucepan over a medium heat and stir in the lettuce, peas and potatoes. Allow to heat through for a minute, then stir in the gherkins and tarragon. Season to taste
1 baby gem lettuce
2 gherkins
2 tsp tarragon
salt
freshly ground black pepper
7
Ladle the sauce into four warm serving bowls and lay the fish on top. Garnish each portion with four asparagus spears and a drizzle of olive oil
50ml of olive oil
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Details
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Category: Latest News
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Created: 09 July 2019
A 'fishy' dinner suggestion from the 'Great British Chefs' website
Turbot with Cucumber beurre blanc
by Dominic Chapman
Ingrediants-
Ingrediants
4 turbot fillets, about 150g each
1 knob of butter
juice of half a lemon
salt
1 cucumber, halved lengthways, deseeded and thinly sliced
500g of butter, cubed
500ml of white wine
200ml of white wine vinegar
100g of shallots, chopped
20g of garlic, chopped
5g of thyme
1 bay leaf
5 black peppercorns
50ml of double cream
2 lemons, juiced
75g of dill, finely chopped
salt
freshly ground black pepper
Method
To make the beurre blanc, add the wine and vinegar to a large pan and place over a medium heat. Add the shallots, garlic, thyme, bay and peppercorns to the pan and cook for 5–10 minutes or until the liquid reduces to a light syrup
500ml of white wine
200ml of white wine vinegar
5 black peppercorns
100g of shallots, chopped
20g of garlic, chopped
5g of thyme
1 bay leaf
2
Add the cream to the pan, stir well and continue to cook until the sauce begins to boil. Whisking continuously, gradually add the butter until fully combined, then remove from the heat
50ml of double cream
500g of butter, cubed
3
Pass the sauce through a fine sieve into a clean pan and discard the herbs, shallots, garlic and peppercorns. Stir through the lemon juice and adjust the seasoning to taste, then add the chopped dill and cucumber slices to the pan
2 lemons, juiced
75g of dill, finely chopped
1 cucumber, halved lengthways, deseeded and thinly sliced
salt
freshly ground black pepper
4
Place the pan of sauce back on a gentle heat to warm through while cooking the turbot, until the cucumber slices have softened but retain a vibrant green
5
Meanwhile, place a large frying pan over a medium heat. Season the turbot fillets with salt and place upside down in the pan. Allow to cook for a few minutes until mostly cooked through
4 turbot fillets, about 150g each
salt
6
Flip the fillets over and add a knob of butter to the pan along with a squeeze of lemon juice. Baste the fillets with the melted butter for a further minute, then remove the pan from the heat
1 knob of butter
juice of half a lemon
7
To serve, spoon the warm beurre blanc sauce over the fillets, ensuring the cucumber slices are equally distributed between each portion
