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Details
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Category: Latest News
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Created: 09 August 2019
Soy-marinated cod with fennel, dill and apple
by
Adam Stokes (https://www.greatbritishchefs.com/recipes)
Ingredients
Soy-marinated cod
4 cod fillets, each weighing 125g
50ml of soy sauce
1 dash of olive oil
Fennel apple salad
1 fennel bulb
4 sprigs of dill, chopped
40g of sesame seeds
1 Granny Smith apple, peeled and cored
5 sprigs of fresh coriander, leaves picked
1 pinch of salt
lemon juice
Method
1
To start the dish, marinate the cod in the soy sauce for 20 minutes. Remove the fish and pat dry
4 cod fillets
50ml of soy sauce
2
Slice the fennel very finely with a knife or mandoline and place in a bowl. Mix in a pinch of salt, a squeeze of lemon juice and some chopped dill
1 fennel bulb
1 pinch of salt
lemon juice
4 sprigs of dill
3
Toast the sesame seeds under the grill until golden. Cut the apple into thin batons and add to the fennel along with the sesame seeds
40g of sesame seeds
1 Granny Smith apple, peeled and cored
4
Preheat the oven to 200°C/gas mark 5
5
Place a large non-stick pan on a high heat with a small dash of oil. Evenly sear the cod, colouring for approximately 1 minute on each side. Place in the oven for 3 minutes, then remove and rest for 4 minutes to finish cooking through
1 dash of olive oil
6
Give the fennel salad another mix and place into the centre of each plate. Place the cod on top of the salad, garnish with the coriander leaves and serve immediately
5 sprigs of fresh coriander, leaves picked
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Details
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Category: Latest News
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Created: 25 July 2019
Mackerel, tomato and samphire salad
by
Nathan Outlaw
Ingredients
2 mackerel fillets, gutted, filleted, pin-bones removed
4 slices of smoked streaky bacon, large dice
8 cherry tomatoes, halved
2 little gem lettuces, leaves separated
110g of samphire
10 basil leaves, torn
salt
1 dash of olive oil
8 vine tomatoes, ripe and roughly chopped
2 tbsp of white wine vinegar
2 garlic cloves, chopped
1 tbsp of sugar
1 red chilli, de-seeded and chopped
salt
3 free-range egg yolks
1 tsp English mustard
1 tsp white wine vinegar
300ml of light olive oil
50ml of double cream
Method
For the tomato stock, place the tomatoes, vinegar, garlic, sugar and chilli into a bowl. Season with salt and stir until mixed. Spoon the tomatoes into a large piece of muslin cloth and hang over a bowl in the fridge for at least 6 hours or overnight. Reserve the liquid collected from the tomatoes
8 vine tomatoes, chopped
2 tbsp of white wine vinegar
2 garlic cloves, chopped
1 red chilli, chopped
salt
1 tbsp of sugar
For the mayonnaise, mix the egg yolks, mustard and vinegar together in a bowl until well combined. Slowly add in the olive oil until the mixture thickens and then whisk in the cream. Add 150ml of the reserved tomato stock into the bowl
3 free-range egg yolks
1 tsp English mustard
1 tsp white wine vinegar
300ml of light olive oil
50ml of double cream
Pour the contents of the bowl into a saucepan over a low heat, whisk continuously until heated through. Allow to gently simmer
Meanwhile, place a frying pan over a medium-high heat and add a dash of oil. Once the pan is scorching hot, add the bacon and fry until crisp, remove from pan. Add the mackerel fillets, skin-side down, add the bacon back to pan and cook for 1 minute
2 mackerel fillets
4 slices of smoked streaky bacon
1 dash of olive oil
Add the cherry tomatoes, drizzle with a little oil and a sprinkle with salt, cook for a further 3-4 minutes. Remove the mackerel and tomatoes from the pan and set aside
8 cherry tomatoes
salt
Add the lettuce and samphire to the same pan and cook for 1 minute
2 little gem lettuces
1 10g of samphire
To serve, ladle the warm mayonnaise into the middle of the plate, add the bacon, tomato, and lettuce mixture on top. Finish with the mackerel and small drizzle of olive oil. Sprinkle the torn basil leaves over the salad and serve.
10 basil leaves
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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
