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Details
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Category: Latest News
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Created: 04 August 2020
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A fishy’ dinner suggestion from the Great British Chefs website
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Sea bass and tiger prawn panzanella-style salad with chilli dressing
Ingredients
SEA BASS AND TIGER PRAWN SALAD
DRESSING
Method
Begin by preparing the dressing. Use a blowtorch or open flame to gently char and roast the skin of the chilli. Wrap in cling film and allow to sweat for 10-15 minutes. Remove the cling film, de-seed and finely chop the flesh. Set aside until required
Add the orange juice to a small saucepan and place over a medium heat. Simmer gently and reduce by approximately two thirds until you achieve the consistency of a light syrup. Allow to cool, then add to a bowl with the honey, Dijon mustard and white wine vinegar
Gradually add the oil, whisking to combine and emulsify. Season with a little salt and pepper, then gradually mix in the chopped roasted chilli. Keep tasting as you add the chilli to avoid overpowering the dressing
To cook the prawns, either fry in a hot pan with a little olive oil or gently poach in salted boiling water for 1-2 minutes
Segment the orange and set aside, reserving any juices in a bowl
To assemble the salad, tear up the ciabatta and add to a bowl with the prawns, orange segments and chopped peppers. Sprinkle over the orange juice reserved from segmenting the oranges, then drizzle with a little chilli dressing. Set aside for 10 minutes
To cook the sea bass, season the skin of each fillet and add a dash of oil to a non-stick pan over a medium-high heat. Once the oil is hot, add the fish, skin-side down, until the sides of the fillet begin to turn opaque and the skin becomes crisp. Reduce the heat and add the butter and a dash of oil to the pan
Once the butter starts to foam, carefully turn over the fillets and remove from the heat, allowing the fish to finish cooking in the residual heat
Add the rocket and chopped chives to the salad, adding a drizzle more of the dressing if necessary. Divide into 4 shallow bowls, ensuring the ingredients are equally distributed, then top each bowl with the sea bass. Drizzle some dressing around each bowl and serve immediately
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Details
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Category: Latest News
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Created: 04 August 2020
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A fishy’ dinner suggestion from the Great British Chefs website
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Spiced cod and scallop linguine with a red wine sauce
by
Frances Atkins
Ingredients
PICED COD AND SEA SCALLOPS
LINGUINE
- 1 pinch of saffron
- 1 tbsp of warm water
- 6 egg yolks
- 200g of pasta flour, plus extra for dusting
- truffle oil
RED WINE SAUCE
SPICED BUTTER SAUCE
GREEN APPLE
TARTARE OF VEGETABLES
Method
To make the linguine, mix the saffron with the warm water, then mix in the egg yolks and pasta flour
Knead the mixture until the dough is smooth to the touch. Wrap the pasta dough in cling film to stop it from drying out and rest in the fridge for 30 minutes
Once rested, roll out the pasta by hand until it is thin enough to fit into the thickest setting of your pasta machine
Pass the dough through the pasta machine, each time reducing the thickness until it has reached the thinnest setting. Use the cutting attachment to make linguine. Dust with a small amount of flour to stop the linguine sticking
To make the red wine sauce, place the wine in a pan with the shallot and boil over a medium heat until the liquid is reduced by half
Add the chicken stock and reduce the liquid further until the sauce is thick enough to coat the back of a spoon
Add the cream and reduce the liquid again by half on a low heat, making sure the sauce does not split
Once the sauce is thick and velvety, pass through a sieve and retain in the pan until needed. Season with salt and pepper if required
To make the spiced butter sauce, place the chicken stock in a pan and add the tarragon, cardamom, shallot and cream. Simmer until the flavors have combined and the liquid has reduced by half
Pass through a sieve and return to the pan. Finish by adding the cold butter, then reduce the heat to allow the butter to melt gently
To prepare the green apple, peel the apple and shave into pieces using a potato peeler. Submerge in water and lemon juice until needed
To make the tartare of vegetables, finely dice the celery, fennel, shallot and cucumber and combine in a mixing bowl. Zest and juice the lime and stir into the vegetables
Add the mini capers and season with salt and pepper to taste. Set aside at room temperature until needed
To cook the linguine, place in boiling salted water for 2–3 minutes or until tender but with a bite. Once cooked, roll the pasta in a little truffle oil to stop it sticking together
To make the spiced cod, preheat the oven to 180°C/gas mark 4. Season the fish with the spices and then coat in olive oil
Bake for 12 minutes. The fish should just be cooked, but still look slightly translucent in the centre
Rub the scallops with a little olive oil and sea salt and sear in a hot pan until just cooked
To assemble, neatly arrange the tartare of vegetables in the centre of warmed plates. Place the shaved apple on top of the tartare with the fillet of cod resting on top
Place the seared scallop to the side with a little roll of linguine (twist the pasta around a fork, then slip the pasta off the fork and on to the plate)
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Details
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Category: Latest News
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Created: 04 August 2020
A fishy’ dinner suggestion from the Great British Chefs website
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Crab and cheddar tart
by
Nathan Outlaw
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Ingredients
Method
Preheat the oven to 220ºC/Gas mark 7
Roll out the pastry on a floured surface to the thickness of a pound coin (3mm) and line a 4cm deep, 20cm round loose bottom tart tin. Line the pastry with a circle of greaseproof paper and baking beans. Chill for 10 minutes
Bake in the oven for 15 minutes, then remove the paper and baking beans. Prepare an egg wash with one of the eggs. Brush the inside of the pastry with egg wash and turn the oven down to 180ºC/Gas mark 4
In a mixing bowl, combine the remaining 6 eggs and cream together and season with salt and pepper. Set aside
Sprinkle the cheese, tarragon, spring onion and crab over the tart case. Pour the egg mixture over the cheese, crab and herbs
Bake for 25 minutes until the custard is set and the pastry is golden brown. When the crab tart is cool slice and serve
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Details
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Category: Latest News
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Created: 04 August 2020
∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝
A fishy’ dinner suggestion from the Great British Chefs website
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Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad
by
Mark Jordan
Ingredients
Method
Place the potatoes in a pot of lightly salted water, gently bring to a rolling boil and cook until they are soft but not falling apart
Drain the potatoes and allow them to dry completely. Drizzle over some olive oil, a squeeze of lemon juice and mix in the shredded dill, reserving some for garnish. Cover with cling film and place to one side to marinate
Peel the bottom half of the asparagus stems and trim off the tougher bottom parts. Blanch in a pan of boiling water for 1 minute, then drain and plunge into iced water to stop the cooking process. Remove from the water and set aside
Preheat the oven to 160°C/gas mark 3
For the salmon, add some vegetable oil to a non-stick pan and once hot, gently place the salmon fillets into the pan skin-side down. Gently sauté until the skin-side of the salmon is golden brown
Place in the oven for 3 minutes, then remove and add a good knob of butter, a squeeze of the lemon juice and a season with salt. Baste the butter over the salmon a couple of times then remove from the pan and allow to rest for a couple of minutes
Cut the Jersey Royal potatoes into 1/4 inch slices and place a good portion on each plate with a sprinkling of dill. In a bowl, mix together a handful of chopped chives with the fresh crab meat and a couple of spoons of the crème fraîche
Peel the cucumber and cut into very thin lengths. Roll up each length of cucumber and gently place 3 on each plate with a good portion of the crab salad in between
Gently place the salmon fillet on top of the potato. Drizzle a little olive oil over the asparagus, season with salt then arrange the asparagus on top of the salmon. Garnish the dish with some Affilla cress and some salmon caviar (optional) and serve immediately
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Details
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Category: Latest News
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Created: 14 July 2020
A fishy’ dinner suggestion from the Great British Chefs website
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Barbecue pork belly and langoustine skewer with baby gem salad
by
Tony Fleming
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Ingredients
CONFIT PORK BELLY
BARBECUE SAUCE
LIME AND GINGER DRESSING
TO MAKE THE SKEWERS
- 16 langoustines, (live)
- 2 red onions, peeled and diced into 2cm pieces
- 2 red peppers, skinned and cut into 2cm pieces
TO SERVE
Rub the pork belly with salt, garlic, thyme, rosemary and coriander seeds. Leave for 24 hours, then lightly wash off the marinade
When ready to cook, preheat the oven to 120°C/gas mark ½
Place the belly in a deep roasting tray, cover with duck fat and cook for four hours, or until soft
Remove from the fat and chill until it is set solid. Dice into 3cm chunks once set
To make the barbecue sauce, mix together the brown sugar and soy sauce in a small pan and simmer until the sugar has dissolved. Blend the peppercorns, paprika and oregano together in a spice grinder until powdered. Mix both of these components with the remaining sauce ingredients
To make the lemon and ginger dressing, blend all of the ingredients together and until well emulsified and pass through a fine sieve. This dressing shouldn’t need any additional salt due to the soy sauce
Remove the heads and digestive tract from the langoustine. Plunge the tails into boiling water for 10 seconds and then into ice water before removing the shells
On a metal skewer, thread on 3 pieces of pork belly, two langoustines and pieces of diced red onion and pepper, alternating as you go
Place onto the barbecue and turn every couple of minutes. Towards the end of the cooking, paint on the barbecue sauce and continue to cook until glazed
For the salad, place the washed gem leaves, chilli and spring onion in a bowl. Drizzle with the dressing and arrange onto plates
Place two skewers onto the salad and sprinkle with sesame seeds and coriander cress
