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LEMON CURD & COCONUT WAFFLES -VOGUE 

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WAFFLES ARE MY STAPLE WEEKEND TREAT. I LOVE THEIR VERSATILITY AND THEY WORK EQUALLY WELL WITH SAVOURY OR SWEET TOPPINGS. HERE I’VE TOPPED THEM WITH A HOMEMADE LEMON CURD AND VANILLA CREAM.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 10-15 MINUTES | FEEDS: 4

INGREDIENTS
LEMON CURD

ZEST OF 5 UNWAXED LEMONS PLUS JUICE OF 4
190G SUGAR
95G BUTTER
3 FREE RANGE EGGS
1 FREE RANGE EGG YOLK

WAFFLES
65G BUTTER– MELTED
60G SUGAR
4 FREE RANGE EGGS – YOLKS AND WHITE SEPARATED
GENEROUS SPRINKLE OF SEA SALT FLAKES
250ML MILK
JUICE AND ZEST FROM 1 ½ LEMONS
315G PLAIN FLOUR
½ TSP BAKING POWDER
50G DESICCATED COCONUT
1 TBSP SOFT BROWN SUGAR
150G COCONUT FLAKES – DRY TOASTED UNTIL GOLDEN
150G DOUBLE CREAM
½ TSP VANILLA BEAN PASTE

BRING A SMALL SAUCEPAN HALF FILLED WITH WATER TO THE BOIL | TAKE A BOWL THAT WILL SIT ON TOP OF THE SAUCEPAN WITHOUT TOUCHING THE WATER | ADD THE LEMON JUICE, ZEST, SUGAR AND BUTTER TO THE BOWL AND WHISK UNTIL THE BUTTER MELTS | WHISK THE EGGS PLUS THE EXTRA EGG YOLK AND ADD INTO THE LEMON, SUGAR AND BUTTER AND STIR WITH A WOODEN SPOON UNTIL THE SAUCE THICKENS AND LEAVES A COATING ON THE BACK OF THE SPOON | REMOVE FROM THE HEAT AND LET IT COOL BEFORE PLACING IN A STERILISED JAR

FOR THE WAFFLES BEGIN BY MELTING YOUR BUTTER | NEXT COMBINE THE EGG YOLKS, SUGAR AND SALT | ONCE COMBINED ADD IN THE MILK, LEMON JUICE AND ZEST | NEXT SIEVE IN THE FLOUR FOLLOWED BY THE BAKING POWDER AND DESICCATED COCONUT | BEAT THE EGG WHITE UNTIL THEY REACH STIFF PEAKS THEN FOLD INTO THE BATTER

NEXT SPRINKLE A LITTLE BROWN SUGAR ONTO A WELL BUTTERED WAFFLE IRON AND ONCE PREHEATED POUR IN YOUR BATTER | ALLOW AROUND 1 LADLE PER WAFFLE AND COOK UNTIL CRISP AND GOLDEN | LIGHTLY TOAST YOUR COCONUT FLAKES BY ADDING TO A DRY PAN OVER A MEDIUM HEAT, GIVING THE PAN A SHAKE EVERY NOW AND THEN, COOKING JUST UNTIL THEY BEGIN TO GOLDEN

WHIP UP THE DOUBLE CREAM, ADD IN THE VANILLA BEAN PASTE | ONCE YOUR WAFFLES ARE GOLDEN AND CRISPY, ADD A GENEROUS SPOONFUL OF VANILLA CREAM, LEMON CURD AND FINISH WITH A SPRINKLE OF GOLDEN TOASTED COCONUT FLAKES


LAVAZZA – YOGURT COFFEE ICE POPS 

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COME SUMMER THIS HAS TO BE MY FAVOURITE WAY TO CONSUME MY DAILY COFFEE. USING A SINGLE OR DOUBLE SHOT YOU CAN TRANSFORM YOUR COFFEE INTO THE MOST LUXURIOUS OF ICE POPS. THEY EVEN BLEND UP TO MAKE THE MOST INDULGENT ICED STYLE YOGHURT LATTES.

PREPARATION TIME: 5 MINUTES | COOKING TIME: 2 MINUTES | FEEDS: 8

INGREDIENTS
600G GOOD QUALITY NATURAL YOGURT
4 TBSP MAPLE SYRUP OR HONEY
3 TBSP HAZELNUT SYRUP
EITHER A SINGLE OR DOUBLE SHOT (DEPENDING ON HOW STRONG YOU WANT YOUR ICE POPS) OF ESPRESSO, I USED LAVAZZA’S A MODO MIO SELVA ALTA WHICH IS MADE WITH 100% COFFEE FROM RAINFOREST ALLIANCE CERTIFIED FARMS. THIS CAPSULE MAKES AN ESPRESSO WITH DELICIOUS FLORAL NOTES

COMBINE THE YOGURT, MAPLE SYRUP, HONEY AND HAZELNUT SYRUP, ADJUSTING THE SWEETNESS TO YOUR PREFERENCE | POUR YOUR ESPRESSO INTO THE BOTTOM OF THE ICE POP MOULDS AND THEN SPOON OR POUR IN THE YOGURT | USING A SPOON GENTLY MIX THE ESPRESSO THROUGH THE YOGURT. DEPENDING ON HOW MUCH YOU COMBINE WILL AFFECT HOW MARBLED IT IS | FREEZE FOR AT LEAST TWO HOURS AND SERVE | THESE ARE ALSO GREAT BLITZED INTO AN ICE COFFEE STYLE SMOOTHIE


JERK PINEAPPLE TACOS WITH ALL THE TRIMMINGS 

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PREPARATION TIME: 10 MINUTES | MARINATING TIME: 30-2HOURS MINUTES | COOKING TIME: 5 MINUTES | FEEDS: 4-6

INGREDIENTS:
1 PINEAPPLE – TRIMMED OF THE OUTER LAYER AND CUT INTO HALF MOONS

JERK SAUCE –
2 TBSP ALL SPICE BERRIES – GROUND
½ TSP FRESHLY GROUND NUTMEG
½ TSP CINNAMON
3 SPRIGS OF THYME – LEAVES REMOVED
5 CLOVES OF GARLIC – PEELED
2 INCHES OF GINGER – PEELED
4 SCOTCH BONNET CHILLIES – STALK REMOVED
2 SPRING ONIONS – ENDS TRIMMED
3 TBSP BROWN SUGAR
3 GENEROUS GLUGS OF DARK SOY SAUCE
GLUG OF OLIVE OIL
GENEROUS SPRINKLE OF SEA SALT FLAKES

GARNISHES
1 POMEGRANATE – PEARLS REMOVED
2 GEM LETTUCES – FINELY SHREDDED
2 SPRING ONIONS – FINELY SLICED
2 GREEN CHILLIS – FINELY SLICED
2 LIMES – QUARTERED
150ML CRÈME FRAÎCHE
SMALL BUNCH OF CORIANDER – STALKS TRIMMED

SMALL SOFT TACOS – ALLOW 2 PER PERSON

BEGIN BY PREPARING THE PINEAPPLE THEN SET TO ONE SIDE | IN A FOOD PROCESSOR OR BLENDER BLITZ TOGETHER ALL JERK INGREDIENTS THEN POUR OVER PINEAPPLE SEGMENTS AND PLACE IN THE FRIDGE TO MARINATE | ONCE YOU’VE MADE YOUR JERK SAUCE, BLITZ TOGETHER HALF OF YOUR CORIANDER WITH YOUR CRÈME FRAICHE | ADD HALF A LIME PLUS ZEST AND A SPRINKLE OF SEA SALT FLAKES | KEEP REFRIGERATED UNTIL READY TO SERVE

PREPARE ALL REMAINING INGREDIENTS | I LIKE TO PLACE EVERYTHING IN BOWLS AND ALLOW EVERYONE TO HELP THEMSELVES | ONCE YOU’VE MARINATED YOUR PINEAPPLE HEAT A GRIDDLE PAN UNTIL ALMOST SMOKING | IT NEEDS TO BE SUPER, SUPER HOT (OR USE A BBQ) | ADD YOUR PINEAPPLE SEGMENTS AND FLIP THEM OVER USING TONGS AFTER ABOUT A MINUTE AND A HALF, LONG ENOUGH TO MAKE SURE YOU GET LOVELY DARK CHARRING | ALLOW TO COOK FOR THE SAME AGAIN ON THE OTHER SIDE.

WRAP YOUR TORTILLAS IN FOIL AND PLACE IN AN OVEN ON 170 DEGREES CELSIUS FOR TEN MINUTES JUST UNTIL WARMED THROUGH THEN SERVE ALONGSIDE ALL GARNISHES AND CHARRED JERK PINEAPPLE.


 BEET CURED SMOKED SALMON WITH DILL & CORIANDER

THIS IS ONE OF MY FAVOURITE DISHES TO SERVE WHEN I'M CATERING A BREAKFAST, LUNCH OR BRUNCH EVENT. THIS COMPLETELY DELICIOUS AND VISUALLY EYE CATCHING BEET CURED SMOKED SALMON IS SERVED WITH A DILL AND CORIANDER HERB CRUST. NOT ONLY DOES THE BEETROOT CURE ADD A SECONDARY LAYER OF FLAVOUR BUT IT ALSO TINTS THE SALMON WITH THE MOST PRETTY OF PINKS.

PREPARATION TIME: 10 MINUTES | MARINATING TIME: 12-24 HOUR(S) | FEEDS: 4-6

INGREDIENTS
800G SALMON – PIN BONED, SKIN LEFT ON
3 FRESH BEETROOT – PEELED
1 TBSP HOT HORSERADISH
SMALL BUNCH OF DILL
SPLASH OF VODKA
2 TBSP BROWN SUGAR
3 TBSP SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

HERB COATING –
3 TBSP HOT CREAMED HORSERADISH
1 SMALL BUNCH OF DILL – FINELY CHOPPED
1 SMALL BUNCH OF CORIANDER – FINELY CHOPPED
GENEROUS SPRINKLE OF SEA SALT AND BLACK PEPPER

BEGIN BY BLITZING UP ALL THE CURE INGREDIENTS | PAT THE MIXTURE EVENLY AND GENEROUSLY OVER THE SKIN OF THE SALMON.  WRAP THE SALMON TIGHTLY WITH CLING FILM | LEAVE OVERNIGHT OR FOR A MINIMUM OF 12 HOURS | REMOVE CURE FROM THE SALMON AND RINSE THE FISH | SPREAD OVER THE CREAMED HORSERADISH THEN ROLL IN THE FINELY CHOPPED HERB MIX ALLOWING TO REST FOR ANOTHER HOUR OR TWO TO ALLOW THE FLAVOURS TO INFUSE INTO THE SALMON | SERVE THIN SLICES OF THE SALMON WITH, FRESH BREAD OR MY FAVOURITE NUT LOAF


 VOGUE- CARDAMOM PANEER, PISTACHIO, ALMOND & AVOCADO CREAM WITH LIME SLAW, CHARRED JALAPEÑOS, CHIPATIS


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THIS RECIPE IF FOR THOSE WHO ARE KEEN TO SWAP OUT HALLOUMI AND OPT FOR A MORE INDIAN INSPIRED DISH. I LOVE THIS FOR IT’S SIMPLICITY BUT ALSO FOR IT’S FRESH VIBRANT ZESTINESS WHICH IS BALANCED OUT BY THE COOLNESS OF THE AVOCADO DIP. THIS IS THE IDEAL MEAL WHEN FEEDING A LARGE GROUP.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 5 MINUTES | FEEDS: 4

INGREDIENTS:
CARDAMOM PANEER -
GLUG OF OIL
2 CARDAMOM PODS – LIGHTLY BASHED
400G PANEER – ROUGHLY CUBED
SPRINKLE OF SEA SALT FLAKES

PISTACHIO, ALMOND AND AVOCADO CREAM –
1 RIPE HASS AVOCADO
50G SHELLED PISTACHIOS
50G GROUND ALMONDS
½ GREEN CHILLI
GENEROUS GLUG OF OLIVE OIL
SPRINKLE OF SEA SALT FLAKES AND GROUND BLACK PEPPER CORNS
SMALL BUNCH OF CORIANDER LEAVES
JUICE OF 1 LIME

LIME SLAW –
½ SMALL WHITE CABBAGE – FINELY SHREDDED OR SLICED ON A MANDOLIN
ZEST OF 2 LIMES PLUS JUICE
GENEROUS GLUG OF OIL
GENEROUS GLUG OF WHITE WINE VINEGAR
SPRINKLE OF SEA SALT FLAKES AND WHITE PEPPER
CHARRED PICKLED JALAPEÑOS –
8 SMALL PICKLED CHILLIS
4 -8 CHIPATIS OR ROTI

LIGHTLY BASH THE CARDAMOM PODS THEN GENTLY WARM IN A DRY PAN | AFTER A MINUTE ADD IN YOUR OIL AND INCREASE THE TEMPERATURE TO A MEDIUM HEAT | ONCE THE OIL IS HOT ADD THE PANEER COOKING UNTIL GOLDEN ON AT LEAST THREE SIDES | ONCE COOKED WHICH SHOULD ONLY TAKE 2-3 MINUTES SET TO ONE SIDE AND KEEP WARM | FOR THE AVOCADO CREAM SIMPLY BLITZ ALL INGREDIENTS TOGETHER IN A BLENDER AND TASTE FOR SEASONING ADJUSTING IF NECESSARY TO YOUR TASTE | FOR THE LIME SLAW, PREPARE INGREDIENTS AS NOTED AND COMBINE IN A LARGE BOWL | STORING IN THE FRIDGE IF YOU’RE NOT SERVING STRAIGHT AWAY | 
FOR THE CHARRED PICKLED JALAPEÑOS SIMPLY PLACE DIRECTLY OVER A NAKED FLAME UNTIL THEY BEGIN TO BLACKEN OR PLACE IN AN EXTREMELY HOT FRYING PAN | SLICE AND SERVE WITH THE SLAW.
WARM THE CHIPATIS EITHER IN THE OVEN OR IN A DRY FRYING PAN.

SERVE EVERYTHING DIY STYLE.


 PAN-FRIED SALMON WITH HERB SALAD STACK AND NEW POTATOES

A HEALTHY MID-WEEK MEAL THAT COMBINES FRESH AND VIBRANT FLAVOURS TO BRING THIS SALMON DISH ALIVE. THE SIMPLICITY AND LIGHTNESS OF THE DISH MAKE THIS A PERFECT AS A LUNCH OR DINNER OPTION.

FEEDS – 2 | PREPARATION TIME – 15 MINUTES | COOKING TIME  –  15-20 MINUTES

INGREDIENTS :
2 FILLETS OF SALMON – GOOD QUALITY, SUSTAINABLE
GENEROUS GLUG OF SESAME OIL
1 BUNCH OF CORIANDER
1 BUNCH OF PARSLEY 
1 BUNCH OF MINT
4 TBSP CAPERS (PLUS SOME OF THE VINEGAR)
1 SHALLOTS  –  FINELY DICED
JUICE OF HALF OF A LEMON
GENEROUS GLUG OF RAPESEED OIL
(HALF OF THE INGREDIENTS USED AS A SALAD GARNISHED, OTHER HALF BLITZED OR FINELY CHOPPED TO MAKE THE SAUCE)

 SERVE WITH FRESH NEW POTATOES

PREHEAT YOUR GRILL TO 200 DEGREES CELSIUS | PLACE THE SALMON ON A TRAY AND DRIZZLE WITH SESAME OIL AND GRILL FOR AROUND 10-12 MINUTES DEPENDING ON THE THICKNESS.

FOR THE HERB SALAD STACK FIRST COMBINE HALF OF THE BUNCH OF CORIANDER, PARSLEY AND MINT THEN ADD IN TWO TABLESPOONS OF CAPERS, HALF THE DICED SHALLOT AND SET TO ONE SIDE | WITH THE REMAINING CORIANDER, PARSLEY, MINT AND CAPERS EITHER VERY FINELY CHOP OR ADD IT TO A FOOD PROCESSOR WITH A GENEROUS GLUG OF RAPESEED OIL AND THE VINEGAR FROM THE CAPERS AND BLITZ | TASTE AND ADD SEASONING TO YOUR PREFERENCE

ONCE THE SALMON IS COOKED SERVE WITH A DRIZZLE OF THE HERB DRESSING AND A GENEROUS STACK OF FRESH AND FRAGRANT HERBS ON TOP | DON’T FORGET YOUR SIDE OF NEW POTATOES WHICH YOU CAN BOIL UP IN NO TIME AT ALL


Prawn saganaki – Spicy prawn stew with feta and oregano

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THIS TRADITIONALLY GREEK DISH IS A BOLD, SPICY DISH MADE FRAGRANT WITH HERBS AND HAS A COOLING CREAMINESS FROM THE STEWED FETA. IT MAKES FOR A COMPLETELY MORISH DISH AND ONE THAT IS MADE ALL THE BETTER FOR SHARING WITH GUESTS. GOOD QUALITY PRAWNS AND GREAT TINNED CHERRY TOMATOES ARE THE KEY TO MAKING THIS DISH THE BEST IT CAN BE!

FEEDS – 4-6 | PREPARATION TIME ­– 10-15 MINUTES | COOKING TIME – 30 MINUTES

INGREDIENTS:
3 VERY GENEROUS GLUGS OF OLIVE OIL
2 WHITE ONIONS – FINELY DICED
4 CLOVES OF GARLIC – PEELED AND FINELY MINCED
1TSP OF RED CHILLI FLAKES OR 1 FRESH RED CHILLI – FINELY DICED
GENEROUS GLUG OF OUZO/WHITE WINE  (OPTIONAL)
2 TINS CHERRY TOMATOES
220G FETA – CRUMBLED
KING PRAWNS – 3 PER SERVING IF LARGE, MORE IF SMALLER

 GARNISH:
½ BUNCH OF PARSLEY – FINELY CHOPPED
GENEROUS SPRINKLE OF DRIED OREGANO
GENEROUS SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

 WILTED GARLIC SPINACH :
GLUG OF OLIVE OIL
2 CLOVES OF GARLIC – PEELED AND FINELY MINCED
300G SPINACH

 SERVE WITH CRUSTY LOAF ON THE SIDE

BEGIN BY TAKING A LARGE PAN ADD THREE VERY GENEROUS GLUGS OF OLIVE OIL AND PLACE OVER A MEDIUM HEAT | ADD IN YOUR ONIONS AND ALLOW TO SWEAT FOR A GOOD 5-6 MINUTES UNTIL TRANSLUCENT AND SOFT | ADD IN THE GARLIC AND COOK FOR A FURTHER 2-3 MINUTES BEFORE ADDING IN THE CHILLI AND OUZO | ALLOW THE ALCOHOL TO COOK OFF | ONCE YOUR SAUCE BEGINS TO BUBBLE A LITTLE ADD IN THE TINNED CHERRY TOMATOES PLUS HALF A CAN OF WATER TO LOOSEN THE MIXTURE. BRING TO THE BOIL THEN REDUCE THE HEAT AND ALLOW TO SIMMER FOR 15 MINUTES

PREPARE YOUR GARLIC SPINACH BY FIRST HEATING A GENEROUS GLUG OF OIL IN A LARGE FRYING PAN | PLACE OVER A MEDIUM HEAT AND ONCE HOT ADD IN THE MINCED GARLIC COOKING FOR ABOUT A MINUTE ENSURING THAT YOU LET THE GARLIC TURN GOLDEN IN COLOUR | ADD IN THE SPINACH AND COOK FOR AROUND A MINUTE JUST SO IT BEINGS TO WILT THEN TURN THE HEAT OFF | THE RESIDUAL HEAT WILL CONTINUE TO COOK IT

FINISH OF THE PRAWN SAGANAKI BY ADDING IN TWO THIRDS OF THE FETA AND THE PRAWNS | COVER AND ALLOW TO COOK FOR 2-3 MINUTES DEPENDING ON HOW LARGE THE PRAWNS ARE | THE PRAWNS SHOULD BE VIBRANT AND OPAQUE ONCE COOKED | SERVE WITH THE REMAINING FETA CRUMBLED OVER AND PLENTY OF FRESHLY CHOPPED PARSLEY AND DRIED OREGANO THEN SEASON TO YOUR TASTE | PLATE UP WITH A LARGE CHUNK OF BREAD, THE GARLIC SPINACH AND A GENEROUS PORTION OF THE SAGANAKI


SMOKED SALMON & PARSLEY WAFFLES, LEMON & BASIL SOUR CREAM 

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IT'S NATIONAL WAFFLE DAY! THESE SMOKED SALMON AND PARSLEY ONES ARE MY MODERN TWIST ON A CLASSIC BRUNCH, THEY'RE PERFECT FOR A LAZY WEEKEND BREAKFAST IN BED

PREPARATION TIME: 10-15 MINUTES | COOKING TIME: 5 MINUTES | FEEDS: 4-6

INGREDIENTS:
KNOB OF BUTTER
4 BABY SHALLOTS – FINELY SLICED AND LIGHTLY FRIED
250G PLAIN FLOUR
2 TSP BAKING POWDER
375ML FULL FAT MILK
2 ORGANIC EGGS – WHISKED
200G BUTTER – MELTED AND COOLED
2 SPRING ONIONS – FINELY SLICED
SMALL BUNCH OF PARSLEY LEAVES – FINELY CHOPPED
GENEROUS SPRINKLE OF SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER
¼ ZEST OF LEMON
50G SMOKED SALMON – ROUGHLY DICED

LEMON & BASIL SOUR CREAM –
½ ZEST OF LEMON
HANDFUL OF BASIL LEAVES- STEMS REMOVED
SPRINKLE OF SEA SALT FLAKES
GOOD DRIZZLE OF EXTRA VIRGIN OLIVE OIL
HALF A POT (150G) OF SOUR CREAM

150-200G SMOKED SALMON TO SERVE
2 AVOCADOS
PEEL OF HALF A LEMON – FINELY SLICED 


MELT A KNOB OF BUTTER IN A PAN THEN ADD IN THE FINELY SLICED SHALLOTS AND COOK UNTIL SOFT AND STICKY | NEXT MELT 200G OF BUTTER AND SET TO ONE SIDE TO COOL | IN A MIXING BOWL COMBINE THE PLAIN FLOUR, BAKING POWDER, MILK, EGGS AND THE COOLED MELTED BUTTER | MIX UNTIL THOROUGHLY COMBINED BUT DON’T OVER DO IT | NEXT GENTLY FOLD IN THE COOKED SHALLOTS, SPRING ONIONS, PARSLEY AND SMOKED SALMON

TURN YOUR WAFFLE MAKER ON AND WAIT FOR IT TO REACH OPTIMUM TEMPERATURE | BRUSH WITH BUTTER AND SPOON IN AROUND 2-3 TABLESPOONS OF THE WAFFLE MIXTURE | BE SURE TO GIVE YOUR MIXTURE A STIR EACH TIME TO ALLOW AN EVEN AMOUNT OF SALMON AND SHALLOTS FOR EACH WAFFLE | COOK FOR 2-3 MINUTES OR UNTIL GOLDEN AND CRISP

FOR THE LEMON AND BASIL SOUR CREAM SIMPLY MUDDLE THE LEMON ZEST, BASIL LEAVES AND SALT FLAKES | ADD IN A DRIZZLE OF EXTRA VIRGIN OLIVE OIL | GENTLY STIR INTO THE SOUR CREAM LEAVING IT MARBLED

SERVE THE WAFFLES WITH HALF AN AVOCADO AND A GENEROUS SLICE OF SMOKED SALMON AND A DOLLOP OF BASIL SOUR CREAM | SPRINKLE OVER YOUR FINELY SLICED LEMON ZEST, ADD A LITTLE EXTRA BLACK PEPPER AND SERVE


GRAZIA RECIPE -ROASTED CHICKEN, ZA’ATER, LEMON & PISTACHIO PILAF 

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PREPARATION TIME: 10 MINUTES | COOKING TIME: 40 MINUTES | FEEDS: 4-6

INGREDIENTS
4 GOOD QUALITY CHICKEN THIGHS
GENEROUS DRIZZLE OF OLIVE OIL
GENEROUS SPRINKLE OF SEA SALT AND FRESHLY GROUND BLACK PEPPER
1 LARGE RED ONION – ROUGHLY SLICED
½ BULB OF GARLIC – LEFT IN SKIN

FRESH ZA’ATER:
SMALL HANDFUL OF FRESH OREGANO – ROUGHLY CHOPPED
SMALL HANDFUL OF FRESH THYME
2 TSP TOASTED SESAME SEEDS
2 TSP SUMAC

WILD RICE BAY & LEMON PILAF:
350G WILD RICE – WELL RINSED
3 BAY LEAVES
700ML CHICKEN STOCK
1 LEMON ZEST PLUS JUICE
GENEROUS SPRINKLE OF SALT & PEPPER

GARNISH
HANDFUL OF CRUSHED PISTACHIOS
3 RADISHES – CUT IN HALF, LEAVES LEFT ON

PREHEAT THE OVEN TO 200 DEGREES CELSIUS | TAKE ONE LARGE FLAT STYLE CASSEROLE DISH ADD OIL, HEAT FOR A MINUTE THEN ADD THE SEASONED CHICKEN THIGHS SKIN SIDE DOWN | COOK UNTIL GOLDEN AND CRISP FOR 2-3 MINUTES THEN REMOVE FROM THE PAN | ADD THE WILD RICE, CHICKEN STOCK, BAY LEAVES, LEMON JUICE AND ZEST | PLACE ONION, GARLIC AND CHICKEN SKIN SIDE UP ON TOP OF THE RICE | FINELY CHOP ALL ZA’ATER INGREDIENTS MIXING IT WHILE YOU CHOP THEN SPRINKLE TWO THIRDS OVER THE CHICKEN

COVER WITH A LID AND COOK FOR 20 MINUTES | THEN REMOVE THE LID, SPRINKLE OVER THE PISTACHIOS, RADISHES, REMAINING ZA’ATER PLUS AN EXTRA DRIZZLE OF OLIVE OIL | COOK FOR A FURTHER 5-10 MINUTES ALLOWING THE SKIN OF THE CHICKEN TO TURN CRISPY AGAIN ALONG WITH THE LEAVES OF THE RADISHES | CHECK THE CHICKEN IS COOKED BY PIERCING THE SKIN OF THE CHICKEN (THE JUICE SHOULD RUN CLEAR ONCE COOKED THROUGH). ALLOW IT TO REST FOR TEN MINUTES THEN SERVE


CHILLI RARE BEEF & CHILLED NOODLE SALAD 

THIS VIETNAMESE STYLE SALAD IS A FIRM FAVOURITE OF MINE. THE BETTER QUALITY THE STEAK IS THE BETTER THIS DISH IS. A PERFECT COMBINATION OF UNAMI, SWEET, SOUR AND SALTY FLAVOURS. THIS DISH CAN ALSO BE SERVED WARM BUT FOR ME IS THE PERFECT SUMMER DISH AND ONE TO BE SHARED.

FEEDS – 4-6 | PREPARATION TIME – 10-15 MINUTES | COOKING TIME – 10 MINUTES

INGREDIENTS
2 FILLETS OF BEEF/SIRLOIN STEAK AROUND 500G – JUST OVER AN INCH THICK
GLUG OF SESAME OIL
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
1 RED ONION – HALF AND FINELY SLICED
½ BUNCH OF THAI BASIL – LEAVES PICKED FROM STALK
½ BUNCH OF MINT – LEAVES PICKED FROM STALK
1 POMEGRANATE – PEARLS REMOVED
1 RED CHILLI – FINELY SLICED (SEEDS REMOVED FOR LESS SOICE)
450G EGG OR RICE NOODLES 

DRESSING –
5 TBSP SOY SAUCE
6 GENEROUS GLUGS OF SESAME OIL
3 TBSP FISH SAUCE
JUICE OF 2 LIMES
2INCH OF GINGER – PEELED AND FINELY GRATED
1 HEAPED TBSP PALM SUGAR/REGULAR SUGAR

BEGIN COMBINING ALL DRESSING INGREDIENTS. PREPARE ALL NOODLE INGREDIENTS | COOK NOODLES AS PER INSTRUCTIONS | RINSE WITH COLD WATER AND DRAIN | PLACE THEM ON YOUR SHARING PLATTER AND DRIZZLE WITH A LITTLE SESAME OIL TO PREVENT THEM STICKING.  

COAT YOUR STEAK WITH A LITTLE SESAME OIL AND PEPPER | HEAT YOUR FRYING PAN OR GRIDDLE UNTIL ALMOST SMOKING HOT THEN WITH TONGS PLACE YOUR STEAKS IN THE PAN, SEAR FOR AROUND 40 SECONDS THEN FLIP IT OVER AND DO THE SAME ON THE REVERSE | CONTINUE THIS THREE TIMES, OR FOUR SHOULD THE CUT OF MEAT BE A LITTLE THICKER | REMOVE THE STEAKS FROM THE PAN AND ALLOW TO REST FOR 10 MINUTES BEFORE FINELY SLICING INTO STRIPS.

COMBINE ALL INGREDIENTS, DRIZZLE OVER THE DRESSING AND SERVE.


 LOBSTER FRENCH TOAST – GREY GOOSE

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PREPARATION TIME: 30-40 MINUTES | COOKING TIME: 20 MINUTES

INGREDIENTS:
FRENCH TOAST -
4 EGGS – CLARENCE COURT COTSWOLD EGGS (FOR EXTRA RICHNESS OF COLOUR)
GENEROUS SPLASH OF FULL FAT MILK
1 HEAPED TBSP OF PLAIN FLOUR
½ A VANILLA POD
SQUEEZE OF HONEY
3 SPRIGS OF THYME – LEAVES REMOVED AND ADDED
TIGER LOAF – THICKLY CUT ON A SLIGHT DIAGONAL
OLIVE OIL/RAPESEED OIL FOR FRYING

1 FRESH LOBSTER
SWEET PICKLED FENNEL
1 MEDIUM SIZED BULB OF FENNEL – FINELY SLICED /MANDOLIN
500ML CIDER VINEGAR
50G SUGAR
1TSP MUSTARD SEEDS
1 TSP ALLSPICE BERRIES
2 STAR ANISE
1 TSP PEPPERCORNS
ZEST OF HALF AN ORANGE
ZEST OF HALF A LEMON

PAPRIKA & DIJON MAYONNAISE
2 LARGE FREE-RANGE EGG YOLKS (CLARENCE COURT)
1 ½ TSP DIJON MUSTARD
1 TBSP WHITE WINE VINEGAR
½ TSP SEA SALT FLAKES
1 ½ TBSP LEMON JUICE
450 ML OLIVE OIL/RAPESEED OIL
1 HEAPED TSP SMOKED PAPRIKA

LOBSTER-
PLACE IN THE FREEZER FOR 15 MINUTES OR WHILE YOU BRING A LARGE PAN OF SALTED WATER TO THE BOIL (BIG ENOUGH FOR THE WATER TO COVER THE WHOLE LOBSTER) | ONCE BOILING ADD THE LOBSTER AND COOK FOR 20 MINUTES, REMOVE AND ALLOW TO COOL SLIGHTLY SO YOU CAN HANDLE IT. YOU CAN EITHER CUT THE LOBSTER IN HALF LENGTHWAYS OR BEGIN BY BREAKING OFF THE TAIL AND REMOVING ALL MEAT FROM THERE FIRST | THE CLAWS CAN THEN BE SNAPPED OFF AND USING A LOBSTER/CRAB CRACKER OR SHARP KNIFE YOU CAN CUT OPEN THE CLAWS AND PULL THE MEAT FROM THEM TOO

SWEET PICKLED FENNEL-
COMBINE ALL INGREDIENTS,
BRING ALMOST TO THE BOIL AND ONCE SUGAR HAS DISSOLVED ALLOW TO COOL | ADD FENNEL AND ALLOW TO MARINATE FOR AT LEAST AN HOUR OR STORE IN STERILISED JARS UNTIL READY TO USE.

PAPRIKA AND DIJON MAYONNAISE-
WHISK EGG YOLKS THEN ADD IN MUSTARD |
NEXT START TO ADD IN THE OIL, WHISKING UNTIL IT BEGINS TO THICKEN | ONCE YOU’VE ADDED 2/3 OF THE OIL ADD IN THE WHITE WINE VINEGAR THEN CONTINUE WHISK IN THE REMAINING OIL. FINISH WITH LEMON JUICE, PAPRIKA AND SEASON TO YOUR TASTE.

FRENCH TOAST –
COMBINE ALL INGREDIENTS AND SOAK BREAD
FOR 3-4 MINUTES ON BOTH SIDES | HEAT FRYING PAN WITH GENEROUS GLUG OF OIL AND FRY OVER A MEDIUM HEAT UNTIL GOLDEN ON BOTH SIDES ENSURING THAT YOU COOK IT FOR LONG ENOUGH THAT IT’S COOKED THROUGH. SERVE HOT


SWEET POTATO & LEEK PANCAKES WITH CRÈME FRAÎCHE, SPRING ONIONS & BOSTON STYLE BAKED BEANS 

IF YOU DO ONE THING THIS WEEK, TRY THESE SWEET POTATO PANCAKES. SERVED WITH BOSTON STYLE BAKED BEANS AND A GENEROUS SPOONFUL OF CRÈME FRAICHE.

PREPARATION TIME: 10-15 MINUTES | COOKING TIME: 7-10 MINUTES | FEEDS: 4

INGREDIENTS:
1 LARGE LEEK – CUT IN HALF AND SLICED INTO THIN LONG STRIPS
LARGE KNOB OF BUTTER
2 SMALL/MEDIUM SIZED SWEET POTATOES – PEELED AND COARSELY GRATED
2 SPRING ONIONS – CUT IN HALF THEN INTO THIN STRIPS
½ ZEST OF 1 LEMON
GENEROUS SPRINKLE OF SEA SALT FLAKES, FRESHLY GROUND BLACK PEPPER AND A GOOD DASH OF WHITE PEPPER
3 ORGANIC FREE RANGE EGGS – WHISKED
4 TBSP OF RICE FLOUR (FOR A GLUTEN FREE OPTION) OR PLAIN FLOUR
VEGETABLE OIL FOR FRYING
POT OF CRÈME FRAÎCHE TO SERVE

BOSTON STYLE BAKED BEANS
GLUG OF OLIVE OIL
½ WHITE ONION – DICED
1 CLOVE OF GARLIC – CRUSHED AND FINELY CHOPPED
1 TIN OF CANNELLINI BEANS OR HARICOT BEANS
1 TSP OF SMOKED PAPRIKA
½ TIN OF TOMATOES
½ PINT OF VEGETABLE STOCK
1 TSP OF MOLASSES
GENEROUS SPRINKLE OF SEA SALT FLAKES AND BLACK PEPPER
1 TBSP FRESHLY CHOPPED OREGANO

BEGIN BY MELTING YOUR BUTTER IN A FRYING PAN, ADD IN THE SHREDDED LEEKS AND COOK OVER A MEDIUM TO HEAT UNTIL SOFT, THIS SHOULD TAKE 4-5 MINUTES | NEXT COMBINE THE GRATED SWEET POTATOES, SPRING ONIONS, LEMON ZEST, SEASONING AND COOKED LEEKS | ONCE YOU’VE THOROUGHLY COMBINED ALL INGREDIENTS ADD IN THE WHISKED EGGS, AGAIN MIXING WELL SO ALL INGREDIENTS ARE NOW EVENLY COATED IN EGG | NEXT GRADUALLY ADD IN THE FLOUR UNTIL YOU HAVE A RELATIVELY THICK AND STICKY CONSISTENCY

HEAT THE VEGETABLE OIL IN A LARGE FRYING PAN YOU IDEALLY WANT BETWEEN 1-2CM DEPTH OF OIL | TEST THAT IT’S HOT ENOUGH BY ADDING A SMALL DOLLOP OF MIXTURE, THIS SHOULD FIZZ AND FLOAT TO THE TOP | IT’S ALSO GOOD AT THIS POINT TO CHECK THE SEASONING OF YOUR COOKED MIXTURE AND ADJUST IF NECESSARY

WHEN YOU’RE HAPPY WITH YOUR SWEET POTATO AND LEEK MIXTURE BEGIN TO GENTLY SPOON GENEROUS TABLESPOONFULS INTO THE HOT OIL LEAVING A LITTLE ROOM FOR THEM TO SPREAD OUT EITHER SIDE | COOK FOR AROUND 2-3 MINUTES ON EACH SIDE OR UNTIL GOLDEN

ONCE COOKED GENTLY TRANSFER TO PAPER TOWEL TO ABSORB SOME OF THE OIL | YOU CAN KEEP THESE WARM IN THE OVEN IF YOU’RE COOKING THESE UP IN BATCHES

FOR THE BOSTON STYLE BAKED BEANS, ADD A GLUG OF OLIVE OIL TO A PAN AND ALLOW TO HEAT BEFORE ADDING IN THE CHOPPED ONIONS AND GARLIC | SWEAT FOR SEVERAL MINUTES THEN ADD IN THE BEANS, TINNED TOMATOES STOCK, SMOKED PAPRIKA, SEASONING AND MOLASSES AND COOK OVER A MEDIUM HEAT FOR 20-25 MINUTES | FINALLY ADD IN THE FRESH OREGANO

SERVE THE SWEET POTATO PANCAKES WITH A GENEROUS DOLLOP OF BOSTON STYLE BAKED BEANS AND ANOTHER GENEROUS DOLLOP OF CRÈME FRAÎCHE WITH A LITTLE EXTRA FRESHLY GROUND BLACK PEPPER