ANNA BARNETT

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


TURKISH STYLE EGGS - FALCON ENAMEL

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FeeDs – 4 

Preparation time – 10-15 minutes

Cooking time- 5-10 minutes

 

Ingredients – 

180ml extra thick Greek yogurt

½ clove of garlic – finely grated

generous sprinkle of sea salt flakes

several turns of freshly ground black pepper

 

4-8 Heritage breed eggs – poached or fried

Turkish chilli flake drizzle–  

4 generous glugs of rapeseed oil

1 clove of garlic – grated

3 tsp of sundried tomato paste

2 tsp of sumac

½ 1 tsp of Turkish chilli flakes 

1 fresh red chilli – finely chopped

generous sprinkle of sea salt flakes

 

Quick Pickled shallots –

2 banana shallots –finely sliced into rings

generous glug of red wine vinegar– enough to cover shallots

squeeze of ½ lemon (use zest for garnishing)

 

Garnish – 

Several sprigs of dill

3 tbsp of sesame seeds – lightly toasted until golden

2 fresh kaffir lime leaves – very finely sliced

zest of ½ lemon

Instructions – 

Begin by combing the Greek yogurt, garlic and seasoning and set to one side. 

In a frying pan combine all ingredients for the drizzle, taste and adjust spice and seasoning according to your preference. Set to one side until ready to serve. (I like to triple to recipe and have some to hand to add to pretty much everything)

Prepare shallots, slicing into fine rings then cover with red wine vinegar and lemon juice until ready to serve. 

Prepare your garnishes, lightly toasting the sesame seeds in a dry frying pan until golden. Finely slice your kaffir lime leaves.

For the poached eggs bring a large pan of water to a simmer. Gently pour in the egg, cook for 2 minutes then turn off the heat and allow to continue to cook for a further 8-9 minutes (if making a large batch transfer to a bowl of ice water to ensure they don’t over cook.)

Using a large flat bowl or platter, spoon on the thick Greek yogurt and spread over then place  the poached eggs in amongst the yogurt.  Pour over the Turkish chilli flake drizzle then scatter over garnishes. Fnish with a little extra black pepper. Serve at room temperature with fresh sourdough. 

 

Mushroom & Gruyère Cannelloni

with Sainsbury’s

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FULL DISCLOSURE: THIS ISN’T YOUR TRADITIONAL ITALIAN STYLE CANNELLONI. I’VE SWAPPED OUT PARMESAN FOR A SWEETER AND SOFTER GRUYÈRE ADDING A SLIGHT FRENCH TWIST TO THIS MEAT-FREE PASTA DISH. 

MUSHROOM & GRUYÈRE CANNELLONI

FEED – 4

PREPARATION TIME – 30 MINUTES

COOKING TIME – 45 MINUTES

 

INGREDIENTS –

MUSHROOM FILLING –

600G SAINSBURY’S SUPER MUSHROOMS – FINELY SLICED

3 GENEROUS GLUGS OF OLIVE OIL

3 HEAPED TBSP BUTTER

GENEROUS SPRINKLE OF SEA SALT FLAKES

SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

2 BAY LEAVES

3 CLOVES OF GARLIC – FINELY GATED

6 SPRIGS OF FRESH THYME, LEAVES REMOVED FROM STALK

30G DRIED MUSHROOM MIX – HYDRATED IN 200ML BOILING WATER

GRUYÈRE SAUCE – 

3 TBSP BUTTER

3 TBSP PLAIN FLOUR

1 HEAPED TSP DIJON MUSTARD

450ML MILK

2 FRESH BAY LEAVES 

¼ FRESHLY GRATED NUTMEG

65G GOOD QUALITY GRUYERE – GRATED

GENEROUS SPRINKLE OF SEA SALT FLAKES

1TSP FRESHLY GROUND BLACK PEPPER

RICOTTA FILLING –

600G RICOTTA

2 EGGS – WHISKED

3 CLOVES OF GARLIC – FINELY GRATED

5 SPRIGS OF THYME – LEAVES REMOVED FROM STALKS

¼ FRESHLY GRATED NUTMEG

ZEST OF HALF A LEMON

GENEROUS SPRINKLE OF SEA SALT FLAKES

SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

A THIRD OF THE COOKED MUSHROOMS

 

*PIPING BAG NEEDED

250G CANNELLONI PASTA 

50G GRUYÈRE – FINELY GRATED 

¼ ZEST OF LEMON

 

INSTRUCTIONS –

MUSHROOMS –

BEGIN BY PREPARING THE MUSHROOM FILLING. FIRST PLACE THE DRIED MUSHROOMS IN BOILING WATER AND ALLOW TO SOFTEN. BRUSH ANY DIRT OFF THE MUSHROOMS THEN FINELY SLICE. PREPARE INTO THREE ROUGHLY EQUAL BATCHES. PLACE A LARGE FRYING PAN OVER A HIGH HEAT, ADD OIL AND BUTTER AND ONCE HOT ADD IN YOUR FIRST BATCH OF MUSHROOMS COOKING UNTIL THEY DARKEN AND CRISP UP. REPEAT THIS PROCESS UNTIL ALL THE MUSHROOMS ARE COOKED. 

ONCE ALL MUSHROOMS ARE COOKED COMBINE THE HYDRATED MUSHROOMS, ADDING TWO THIRDSOF THE WATER TOO. BE CAREFUL TO AVOID THE GRIT THAT MAY BE AT THE BOTTOM OF THE BOWL. 

NOW ADD IN YOUR GARLIC, THYME, BAY LEAVES AND SEASONING AND COOK OVER A HIGH HEAT UNTIL MOST OF THE WATER ADDED HAS EVAPORATED. TASTE AND ADJUST SEASONING TO YOUR PREFERENCE. 

GRUYÈRE SAUCE – 

BEGIN BY MELTING THE BUTTER OVER A MEDIUM HEAT. ONCE MELTED ADD IN THE FLOUR AND STIR UNTIL FULLY COMBINED ALLOWING TO COOK FOR 3-4 MINUTES, STIRRING OCCASIONALLY TO AVOID IT STICKING. 

PLACE THE MILK AND THE BAY LEAVES IN A SAUCE AND PLACE OVER A MEDIUM HEAT, BRING ALMOST TO THE BOIL THEN REDUCE TO A LOW HEAT. 

NEXT ADD IN THE DIJON MUSTARD TO THE BUTTER AND FLOUR MIXTURE THEN A LITTLE AT A TIME BEGIN ADDING IN THE WARMED MILK STIRRING TO CREATE A THICK, SMOOTH PASTE. CONTINUE THIS PROCESS UNTIL YOU’VE ADDED ALL THE MILK AND HAVE A SMOOTH, THICK SAUCE. FINALLY ADD IN THE CHEESE, SEASONING AND NUTMEG ADJUSTING TASTE TO YOUR PREFERENCE. SET TO ONE SIDE UNTIL READY TO USE.

MUSHROOM & RICOTTA FILLING – 

COMBINE ALL INGREDIENTS APART FROM THE EGGS, TASTE AND ADJUST SEASONING TO YOUR PREFERENCE. NEXT ADD IN THE EGGS STIRRING UNTIL THOROUGHLY COMBINED AND FINALLY ADD IN A THIRD OF THE COOKED MUSHROOM MIX. 

PREHEAT THE OVEN TO 180 DEGREES CELSIUS. 

BRING A LARGE PAN OF WATER TO THE BOIL THEN ADD A GENEROUS SPRINKLE OF SALT AND PLACE IN THE CANNELLONI TUBES AND COOK UNTIL AL DENTE. ONCE COOKED RINSE UNDER COOL WATER SO YOU CAN HANDLE. 

SPOON YOUR RICOTTA FILLING INTO THE PIPING BAG AND CUT THE END OFF SO YOU HAVE A GENEROUS HOLE. AROUND THE SIZE OF A POUND COIN THEN PIPE THE FILLING INTO EACH TUBE.

TAKE A MEDIUM SIZED OVEN DISH, DRIZZLE WITH A LITTLE OIL THEN ARRANGE THE FILLED TUBES ALONG THE BOTTOM. SCATTER A GENEROUS LAYER OF MUSHROOMS FOLLOWED BY A GOOD DRIZZLE OF THE GRUYERE SAUCE AND REPEAT WITH ANOTHER LAYER OF THE FILLED CANNELLONI TUBES. FINISH WITH A SCATTERING OF MUSHROOMS AND LAYER OF GRUYÈRE SAUCE PLUS A LITTLE GRATED LEMON ZEST AND EXTRA GRATED GRUYERE THEN PLACE IN THE OVEN AND COOK FOR AROUND 30-35 MINUTES OR UNTIL GOLDEN AND CRISP ON THE TOP.

SERVE WITH BUTTERED GREENS OR A FRESH, CRISP SALAD. 

YOU CAN ALSO SWAP OUT THE GRUYÈRE AND OPT FOR THE MORE TRADITIONAL PARMESAN CHEESE IF YOU PREFER. 


 

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Green pepper & pistachio with bundles of incredible Parmigiano Reggiano

PREPARATION TIME: 10 MINUTES

COOKING TIME: 35 MINUTES

FEEDS: 4-6

 INGREDIENTS

500g Alborio rice

good glug of olive oil

1 large knob of butter

1 white onion – finely diced

2 cloves of garlic – crushed and finely chopped

generous sprinkle of sea salt

300ml white wine 

700-800ml good quality vegetable stock or home made

For the Pesto –

2 green pepperS – Charred, peeled, centre removed and roughly chopped 

2 cloves of garlic

150g pistachios - SHELLED, toasted

around 70g of basil leaves

100g PARMIGIANO REGGIANO- FINELY GRATED

3-4 generous glugs of extra virgin olive oil

sprinkle of salt

 

Garnish-

1 bunch sage leaves – picked from the stalks

several good glugs of olive or vegetable oil for shallow frying

 

40g PARMIGIANO REGGIANO- FINELY GRATED

extra fresh ground black pepper

drizzle of extra virgin olive oil

  INSTRUCTIONS

For the risotto begin by adding the olive oil, butter, garlic and onion to a pan and cook over a low heat for around 10 minutes so the onions and garlic soften and begin to turn sweet. Next add in the rice and increase the heat slightly ensuring all sides of the rice are coated in the butter and oil and allow to cook for a minute or two (keep stirring to ensure the rice doesn’t stick to the pan).

Next add in the wine and stir, cooking over a medium heat, again not allowing the rice to stick at all. Once the rice has absorbed the wine you can begin to add in the HOT vegetable stock. Do this in small batches, a ladle at a time. This will take around 12-15 minutes.

TIP – Don’t add the next batch of stock until the rice has absorbed the last.

Make sure you keep checking that the rice still has a bit of a bite to it; you don’t want to overcook it.

For the green pepper and pistachio pesto prepare all ingredients as noted place the green pepper, garlic and pistachio into the food processor with several generous glugs of olive oil, next add in the PARMIGIANO REGGIANO and once you have a smooth paste add in the basil at the very last minute, blitz again until smooth. You can also muddle into a paste using a pestle and mortar starting with the harder ingredients first. Have a taste and adjust seasoning or add more oil to loosen the paste if necessary.

Once your risotto rice has absorbed all the stock and has a good consistency to it (you’re aiming for your rice to be slightly al dente and definitely not too sloppy. When you’re ready to serve add in your pesto mix. If you need to add in some extra liquid once you’ve used all your stock to loosen it slightly, hot water will do, adding a small dash at a time.

TIP – Only add in your pesto mix at the very last minute so you retain the vibrant green colour.

For the ganrish -Take a small frying pan and add several glugs of oil, heat and then add in the mint /sage  leaves frying for thirty seconds or so. The oil is hot enough when the leaves fizz immediately on adding them. Remove from oil and drain on kitchen towel.

Serve the risotto with an extra handful of grated PARMIGIANO REGGIANO, a drizzle of extra virgin olive oil, some freshly ground black pepper and a scattering of crispy fried mint/sage and the beetroot leaves. Serve immediately.

 

 

 

Green spinach pancakes with kale and coriander slaw, homemade baked paneer with satay sauce and toasted lemon spiked seeds

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Feeds – 6

Preparation  time – 4-5 hours or overnight

Cooking time– 25 minutes 

 

 

Paneer –(alternatives – ricotta/cottage cheese/roasted cauliflower)

3 ltrs full fat milk

9 tbsp lemon juice

1 mtr of muslin cloth

 

Pan fry or roast with;

glug of sesame oil

zest of 1 lime

1/2 tsp ground cumin

 

Pancake ingredients – 

8 large organic, free range eggs –whisked

8 handfuls of spinach

generous pinch of sea salt flakes

several turns of freshly ground black pepper

1 bunch of parsley

generous glug of rapeseed oil

 

Kale and coriander slaw –

6 large handfuls of kale – stems removed, roughly chopped or torn into bite sized pieces

¼ white cabbage – finely shredded

100g coriander – ends trimmed

4 tbsp crème fraiche

glug of apple cider vinegar

seasoning to taste

zest of ½ lime

 

Satay sauce ingredients 

1heaped tsp coriander seeds

1heaped tsp cumin seeds

thumb of ginger – peeled, roughly chopped

2 cloves of garlic – peeled

½ banana shallot

1 kaffir lime leaf – stem removed

1 lemongrass stalk – ends removed, crushed, roughly chopped

250ml coconut cream

2 heaped tbsp of good quality smooth peanut butter

good glug of maple syrup 

glug of soy sauce or sea salt flakes to season

½ - 2 tsp chilli flakes – to taste

 

Toasted lemon spiked seed ingredients 

4tbsp mixed seeds

several turns of black freshly ground black pepper

zest of 1 lemon – finely grated

 

Instructions 

Begin by making your paneer. You can make it a day or even several days in advance if your prefer. 

Paneer instructions 

Bring your milk gently to the boil in a saucepan. As soon as it begins to boil, reduce to a simmer and begin to add in the lemon juice a tablespoon at a time while continually stirring. The curd will begin to separate from the whey. Once you can see a distinct separation, set to one side. Place your clean muslin cloth over a sieve with a bowl underneath to collect the whey and pour the curds into the muslin. Once you’ve drained the whey from the curds, rinse with cold water then tie the muslin cloth, draining as much liquid as possible before weighting over a sieve for around an hour or two ahead of refrigerating for another hour or two. Once the paneer has set preheat the oven and place the paneer on an oiled tray. Drizzle the paneer with sesame oil, a little lime zest and bake for 20-25 minutes or until crisp. You can also dice or crumble and lightly pan fry until golden. 

Satay Sauce 

Begin by toasting both the coriander and cumin seeds in a dry pan over a medium to high heat. When they start to pop and release a scent, remove from the heat. Combine the toasted seeds with ginger, garlic, shallots, lemongrass, kaffir lime leaf plus 3 tbsp of coconut cream and blitz until you have a fairly smooth paste. Place a non-stick pan over a high heat and cook the paste for 5-6 minutes before adding in the remaining coconut cream and cooking for another 10 minutes. Now reduce the heat to a low simmer and add in the peanut butter, stir until smooth then add in the maple syrup, a glug of soy sauce and chilli flakes. Cook over a low heat for another 15-20 minutes. Serve warm. This can also be made in advance and stored. 

Pancakes 

To make the green pancakes first prepare your ingredients as listed.

Place all pancake ingredients in a food processer and blitz until combined into a smooth, vibrant green liquid.

Using a paper towel rub a non-stick frying pan with oil and place over a medium heat. Once hot pour in a large ladle of green egg mixture and allow to cook through for around 40-50 seconds. Set each pancake to one side or place between oiled parchment sheets and keep warm in the oven. Repeat until you have 1 large green pancake per person. 

Kale and Coriander slaw 

For the slaw, prepare both the kale and cabbage and combine in a large bowl. Next blitz together the crème fraiche with two thirds of the coriander. Once you have an even consistency add seasoning and vinegar to taste. Finish with lime zest then massage into the kale and cabbage. Allow to rest for 10 minutes before serving. When ready to serve combine the remaining coriander. 

Toasted lemon spiked seeds 

Take a dry frying pan and place over a medium heat, Once hot, add the seeds and lightly toast until they begin to pop then add pepper and lemon zest and set to one side to cool before serving. 

I love to serve this DIY style where everyone can build their own. If you prefer to plate up for your guests start with the pancake followed by a generous helping of slaw. Crumble over the crispy baked paneer, drizzle over the satay sauce and finish with the zest seeds. Add in fresh slices of chilli or coriander or lime wedges if going all out. 

 

 

MERCHANT GOURMET -Puy lentil, confit garlic, coriander and melON

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Feeds – 4-6

Preparation Time – 10 minutes

Cooking time – 1hr

Ingredients – 

confit garlic – 

3 heads of garlic – peeled

250-300g olive oil – just enough to cover the garlic

 

300g cooked Merchant Gourmet Puy lentil 

½ Cantaloupe melon – finely sliced

1 red onion – finely sliced into rings

4tbsp of caper berries

2 limes – zested, sliced and juiced

1 green chilli – finely sliced

small bunch of coriander – ends trimmed

generous sprinkle of sea salt flakes

several turns of freshly ground black pepper

several good glugs of confit garlic oil plus 2 tbsp on confit garlic 

 

Ingredients – 

Begin by making your confit garlic. I like to batch make this in bulk and keep it in a jar to use at will.

Peel each of your garlic cloves then place them in a saucepan and cover with oil. Place over a medium heat and bring almost to boil then turn the temperature down to the lowest heat and allow to simmer for around an hour or until the cloves are soft but not mushy. Allow to cool a little then transfer the cloves and oil to a sterilised jar and store until ready to use. 

Prepare all remaining ingredients then begin by combining the Puy lentils and confit garlic (both oil and garlic). Add a little seasoning then scatter the Puy lentils across the base of your serving platter and add on top all the remaining ingredients. Finish with lime zest, seasoning, extra coriander, chilli and little extra drizzle for the confit garlic oil. Serve immediately