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Tasty Tuesday- Salmon burger with beetroot chutney

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Category: Latest News
Created: 10 September 2019

Tasty Tuesday!

Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

by

William Drabble (https://www.greatbritishchefs.com/recipes)

 

 Ingredients

       Salmon burger

  • 800g of salmon fillet, skinned, pin-boned and flesh cut into a small dice
  • 80g of breadcrumbs
  • dill, chopped
  • 4 eggs, whisked
  • vegetable oil
  • salt
  • pepper

       Beetroot chutney

  • 550g of large beetroot, raw, peeled
  • 1 Bramley apple, large, peeled, cored and chopped
  • 2/3 tbsp of dill seeds
  • 2 red onions, finely chopped
  • 250ml of red wine vinegar
  • 250g of caster sugar

       Sweet and sour pickled cucumber

  • 1 cucumber
  • 200ml of white wine vinegar
  • 200g of sugar
  • 1 tsp dill seeds
  • salt

       Salad and sour cream dressing

       To serve

      Method

  • Begin by preparing the beetroot chutney - ideally, this will need to be made a few weeks in advance to allow the flavour to develop
  • Dice enough beetroot into 1cm cubes until you have 500g, then place in a saucepan with the apple, dill, onion, vinegar and sugar. Bring to the boil, then reduce the heat and cook slowly until the liquid has reduced and the beetroot is cooked and resembles a thick jam
  • 550g of large beetroot, raw, peeled
  • 1 Bramley apple, large, peeled, cored and chopped
  • 2/3 tbsp of dill seeds
  • 2 red onions, finely chopped
  • 250ml of red wine vinegar
  • 250g of caster sugar
  • Spoon into sterilised jars, allow to cool and store in a cool, dark place until the flavour has matured nicely
  • The night before cooking the dish, prepare the pickled cucumber. Peel the cucumber, slice in half lengthways and scoop out the seeds. Cut into 5mm thick slices, sprinkle with a little salt and place in a bowl
  • 1 cucumber
  • salt
  • Add the vinegar, sugar and dill seeds to a pan and bring to the boil, then pour the liquid over the cucumber and allow to cool. Leave in the fridge overnight to pickle
  • 200ml of white wine vinegar
  • 200g of sugar
  • 1 tsp dill seeds
  • Add the diced salmon to a bowl with the breadcrumbs and some chopped dill. Season with salt and pepper and mix well
  • salt
  • pepper
  • 80g of breadcrumbs
  • dill
  • 800g of salmon fillet, skinned, pin-boned and flesh cut into a small dice
  • Gradually add some egg until the mix binds together, then shape into 4 even patties and place in the fridge to set
  • 4 eggs, whisked
  • To prepare the salad, sour the double cream with a little fresh lemon juice to taste and store in the fridge for an hour
  • 80ml of double cream
  • lemon juice
  • Season the cream with a little salt and a tiny pinch of cayenne to taste. Trim the base off the baby gem lettuce, separate the leaves and wash well. Dry the crispy gem lettuce leaves thoroughly, then mix them in with the cream until nicely coated
  • salt
  • 1 pinch of cayenne pepper
  • 1 gem lettuce
  • Preheat the oven to 160°C/gas mark 3
  • To cook the burgers, add a little oil to a non-stick pan, add the burgers and colour each side until golden brown. Once coloured, place onto a baking sheet and finish in the oven for 8-10 minutes, or until just cooked
  • vegetable oil
  • Lightly toast the burger buns and arrange onto plates. Assemble the burgers and serve with the tomato, cucumber pickles, beetroot chutney and gem lettuce
  • 4 burger buns
  • 2 large ripe tomatoes, sliced

Tasty Tuesday! - Sriracha grilled king prawns starter with mango salsa

Details
Category: Latest News
Created: 10 September 2019

Tasty Tuesday!

Sriracha grilled king prawns starter with mango salsa

by

Andrea Soranidis (https://www.greatbritishchefs.com/recipes)

 

Ingredients

 

       Grilled prawns

       Mango salsa

 

Method

  • To prepare the prawns, bring a saucepan of lightly salted water to the boil. Blanch the prawns for 30 seconds, drain and cool in iced water. Remove the heads, peel and de-vein, and place them on a chopping board
  • Brush with Sriracha sauce and season with black pepper and extra chilli flakes (optional)
  • Heat a large griddle pan over a medium-high heat. Grill the prawns for 1 minute on each side, then remove from the pan and allow to cool slightly
  • In the meantime, prepare the mango salsa. Peel and finely dice the mango, place in a bowl and add the red onion, pomegranate, tomatoes, ginger, lime juice and coriander
  • Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates
  • Top with the Sriracha grilled king prawns and sprinkle with lemon zest and chopped coriander. Serve immediately, enjoy!

Tasty Tuesday -Seared mackerel with chilli

Details
Category: Latest News
Created: 10 September 2019

Tasty Tuesday!

Seared mackerel with chilli, cucumber, spring onion and coriander

 

 

      Ingredients

 

       Mackerel

 

  • Method

 

  • Prepare the vegetables and garnish before cooking the mackerel. Cut off the ends of the cucumber then use a swivel head peeler to slice from one end to the other, making long ribbons of cucumber like tagliatelle
  • 2 cucumbers
  • Give the cucumber a quarter turn after you have peeled each length, so that you peel down to the core evenly and get narrow strips
  • Stop when you reach the seeds at the centre and set the ribbons aside in a bowl for now
  • Cut the chilli in half lengthways and remove the seeds, then cut the chilli into a fine dice or strips. Add three-quarters of it to the cucumber ribbons and reserve the remainder
  • 1 red chilli
  • Now prepare the spring onions. Trim off the root, pulling away any loose or damaged outer layers. Thinly slice the spring onion on an angle across the width
  • 1 bunch of spring onions
  • Just before cooking the fish, pick the coriander leaves from their stalks and chop them finely
  • 1 handful of coriander leaves
  • Heat a non-stick frying pan and add a generous film of olive oil. While waiting for the heat to rise, cut the limes in half, squeezing the juice over the cucumber and chilli mix along with two tablespoons of olive oil
  • olive oil
  • 3 limes
  • Toss well, adding the coriander and half of the spring onion9
  • Season the fillets of mackerel with salt and place them in the pan, skin side down
  • 8 fresh mackerel fillets
  • salt
  • Cook as many fillets at one time as fit comfortably in the pan without crowding
  • Sear the fish on the skin side until crisp, which should take about a minute and a half
  • Squeeze a little lime juice over the fillets then turn them over. Cook the fish for another minute then lift the fillets out on to a plate lined with kitchen paper
  • Arrange the cucumber mix in a long pile across the middle of four serving plates. Place 2 mackerel fillets on each mound then scatter the rest of the spring onion and remaining chilli over the top
  • Spoon any juice left in the bowl of cucumber over the fish then eat at once

Tasty Tuesday -Cod Pizzaiola

Details
Category: Latest News
Created: 10 September 2019

Tasty Tuesday!

Cod pizzaiola

by

Angelo Sabatelli (https://www.greatbritishchefs.com/recipes)

  Ingredients

       Cod

       Piazzaiola sauce

       Potato cream

  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil

       Dehydrated olives

       Equipment

  • Dehydrator
  • Blender
  • Siphon bottle or cream whipper
  • N2O cartridge (3)

      Method

  • To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C
  • 100g of black olives
  • The next morning, finely chop with a knife and store in an airtight container
  • To make the pizzaiola sauce, sweat the garlic in some olive oil then add the capers. Stir in the passata and oregano and cook for 30 minutes
  • 1 garlic clove, sliced
  • olive oil
  • 1 tbsp of capers
  • 300g of passata
  • 1 sprig of oregano
  • After this time, blitz in a blender until smooth then reserve until needed
  • For the potato cream, boil the potatoes in salted boiling water until soft, then blend with the cream, 100g of the cooking water, the salt and olive oil. Transfer to a siphon, charge with 3 gas canisters and keep warm
  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil
  • Preheat a deep-fryer or deep pan of peanut oil to 180°C
  • To cook the cod, roll each piece in egg white, followed by the cornflour. Deep-fry the cod pieces until cooked through and crispy then drain on kitchen paper and season with salt
  • 50g of cornflour
  • 280g of cod loin, cut into 4 portions
  • 30g of egg white
  • salt
  • To serve, roll the cod in the pizzaiola sauce until very well-coated and place in serving dishes. Squirt a shot of the potato cream over the top, sprinkle over the black olive crumb and serve

Fast and tasty Tuesday-Roasted halibut with buttered leeks and langoustine bisque

Details
Category: Latest News
Created: 09 August 2019

Roasted halibut with buttered leeks and langoustine bisque sauce

by

Adam Gray

 

Ingredients

4 halibut fillets, 120g each, skinned

12 langoustine tails, blanched with shell removed and reserved

1 bay leaf

1 leek, large, finely shredded and washed

400g of lobster bisque

100ml of double cream

1 tbsp of chives, finely chopped

100g of unsalted butter

100ml of rapeseed oil

flaky sea salt

ground white pepper

 

Method

1

Place a shallow saucepan over a medium heat and add half of the rapeseed oil and the excess shells from the langoustines

50ml of rapeseed oil

 

2

Sauté the langoustine shells for 4–5 minutes until they turn a light pink colour. Add the bay leaf and lobster bisque soup. Bring the bisque to the boil then reduce the heat to a very gentle simmer

1 bay leaf

400g of lobster bisque, from a can

 

3

In a separate saucepan, add half of the unsalted butter and heat gently so that the butter starts to foam. Add the shredded leeks and a tablespoon of water

50g of unsalted butter

1 leek, large, finely shredded and washed

 

4

Cook the leeks for 2-3 minutes so they are soft and just cooked, then set aside. Pour the remaining oil into a non-stick, ovenproof frying pan and place over a medium heat

50ml of rapeseed oil

 

5

While the pan is heating up, preheat the oven to 180°C/gas mark 4

6

Season the halibut fillets on both sides with the salt and pepper then add to the frying pan. Pan-fry for 2-3 minutes on one side until golden brown, then turn the fillets over

flaky sea salt

ground white pepper

4 halibut fillets, 120g each, skinned

 

7

Place the frying pan into the oven and cook for 4 minutes, or until the fish is just cooked through

8

Remove the bisque from the heat and pass through a fine sieve into another saucepan. Return to the heat and bring back to the boil. Slowly whisk in the double cream, then the remaining unsalted butter to form a bisque sauce. Check the seasoning

100ml of double cream

50g of unsalted butter

flaky sea salt

ground white pepper

 

9

Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat

12 langoustine tails, blanched with shell removed and reserved

 

10

Combine the chopped chives and the cooked, shredded leek, then spoon onto plates to form neat piles. Place the halibut fillets on top

1 tbsp of chives, finely chopped

 

11

Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately