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Chilled White Chocolate and Nectarine Fondants

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Ingredients

Soft nectarine centre

  • 4 nectarines, halved and de-stoned
  • 50g glucose

White chocolate fondant mixture

  • 340g white chocolate, chopped
  • 250ml whipping cream
  • 1 vanilla pod, seeds only
  • 50g glucose
  • 60g chilled unsalted butter, diced

Method

Soft nectarine centre

  1. Preheat the oven to 160°.
  2. Line a baking tray with grease proof and place the nectarines flesh side up. Sprinkle with some of the caster sugar and place into the oven for 10 to 15 minutes.
  3. When cooked, the nectarines should be soft and tender. Leave to cool before transferring to a food processor, then blend until smooth before passing through a sieve.
  4. Place the puree into a container and freeze until required.
  5. When frozen, cut in to 2cm cubes and return back to the freezer.

White chocolate fondant mixture

  1. Place six metal rings (5.5cm diameter x 4.5cm deep) on a baking tray lined with grease proof paper and place into the fridge.
  2. Place the chocolate into a mixing bowl and set over a pan of simmering water.
  3. in another small pan gently warm the cream, vanilla seeds and glucose together, stirring until combined.
  4. When the chocolate has melted, remove the bowl from the pan and whisk in the cream mixture.
  5. Slowly stir in the diced chilled butter a little at a time.
  6. Take the baking tray of chilled metal rings from the fridge and fill each ring half full with the fondant mixture and then place back into the fridge for 10 to 15 minutes.
  7. After 10 to 15 minutes take the frozen nectarine puree cubes and place a cube into the middle of each ring. Fill each ring to the top with the rest of the fondant mixture, then place into the fridge for two hours.
  8. To serve, remove the nectarine fondants from their rings by warming them with a chef’s blowtorch for a couple of seconds. Finally place the fondants in the centre of the plates and decorate as required.

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Pork Tenderloin Wrapped in Cabbage and Bacon with Pearled Spelt, Cheddar and Fresh Pea Risotto

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Ingredients

Pork tenderloin

  • 1 pork tenderloin, sinew removed
  • Thin slices of smoked streaky bacon or pancetta
  • 5 outer leaves of Savoy cabbage, stalk removed

Pearled spelt risotto

  • 300g organic pearled spelt
  • 100g shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 30g salted butter
  • 200ml apple juice
  • 500ml chicken stock
  • 75g mature farmhouse cheddar, grated
  • 150g peas (preferably fresh but frozen can be used), blanched for 30 seconds
  • Seasoning

Garnish

  • Vegetable oil for frying
  • Savoy cabbage leaves finely shredded
  • Sea salt flakes

Method

  1. Place the Savoy cabbage outer leaves into boiling water and cook for 45 seconds before removing and placing in chilled water. Once chilled, remove and squeeze out the excess water then pat dry with paper towel.
  2. Line cling film with bacon or pancetta, ensuring that each piece overlaps each other and that there are no gaps. Layer the bacon to the same length as the tenderloin.
  3. Wrap the trimmed tenderloin with the cooked cabbage, then place the cabbage-wrapped tenderloin onto the bacon-lined cling film. Wrap the bacon around the tenderloin tightly using the cling film. Once tight, tie the ends of the cling film to secure. To retain a better cylindrical shape use foil in addition to the cling film, twisting the ends of the foil to tighten, and leave in the fridge until required.
  4. To prepare the spelt risotto, place the chicken stock in a pan over a high heat. In another pan, sweat off the olive oil, shallot and garlic over a medium heat until translucent, then add the pearled spelt and simmer for five minutes before adding the apple juice.
  5. When all of the apple juice has been absorbed, start to add the chicken stock one ladle at a time until all of the stock has been absorbed and the spelt is just tender. Stir in the cheese, butter, blanched peas and seasoning before serving.
  6. To cook the tenderloin, preheat an oven to 200°C. Place the tenderloin in non-stick pan over a medium heat and brown off the bacon on all sides. When evenly browned, transfer to a preheated oven and cook for twelve minutes, then rest for two minutes before slicing.
  7. For the garnish, preheat the oil in a fryer to 180°C and place the finely shredded Savoy cabbage leaves into the hot oil. Fry for one minute before transferring to a paper towel to soak up the excess oil. Sprinkle sea salt over the crispy cabbage.
  8. To serve, spoon equal amounts of the pearled spelt and pea risotto into four shallow bowls and place two to three slices of the pork tenderloin on top; finish with the crispy cabbage.

Moroccan Spiced Lamb Rump with Citrus Couscous and a Fresh Apricot Relish

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Ingredients

Ingredients for the Moroccan spiced lamb

  • 4 x 200-250g lamb rumps
  • 20g Ras el hanout
  • 1 clove of garlic, pulped
  • 20ml extra virgin olive oil
  • 20g honey
  • Juice of ½  lemon

Couscous

  • 350g couscous
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 450ml hot vegetable stock
  • 1 red onion, finely diced
  • 50g dried apricots, finely chopped
  • 50g sultanas
  • 3 tbsp finely chopped mint
  • 3 tbsp finely chopped flat-leaf parsley
  • 1 tbsp extra virgin olive oil
  • Juice and zest of 2 lemons
  • 50g flaked almonds, lightly toasted

Apricot relish

  • ½ tsp salt
  • ½ tsp mustard seeds
  • ½ tsp ground lemon coriander
  • ½ tsp ground cumin
  • ½ tsp freshly ground black pepper
  • 15 fresh apricots, pitted and cut into quarters
  • 1 red onion, finely diced
  • 1 red chilli, finely diced
  • 25ml apricot vinegar
  • 50g brown sugar
  • 100g golden raisins
  • 2 tbsp honey
  • Juice of ½ a lime
  • 100g coriander, chopped

Method

Method for the lamb

  1. Trim any sinew from the rumps and score the fat with a very sharp knife.
  2. Combine the garlic, oil, Ras el hanout, honey and lemon juice to create the marinade/rub.
  3. Lay the lamb rumps meats side down into the rub, being careful not to get mix on the fat. Leave to marinade for up to 24 hours.
  4. To cook the rumps, heat a frying pan over a moderate heat and place the rumps in skin side down. Render the fat down to give it a good golden colour. Once the fat is golden, turn the rumps over and brown the meat on all sides (do not do this on too high a heat as the marinade will burn).
  5. Transfer the rumps to baking tray skin side down and place in a preheated oven at 180° for 8 minutes.
  6. After 8 minutes take the lamb rumps out and leave to rest for two minutes before slicing and serving.

For the couscous

  1. Place the couscous in a medium-sized bowl. Add the spices, season with salt and pepper and stir well. Pour over the hot vegetable stock then stir, before covering the bowl with cling film for the couscous to steam and the water to be absorbed.
  2. After 5 minutes, remove the cling film and fluff up the mixture with a fork. Spread the couscous out on an oven tray and place back in the oven for 5 minutes to dry out a little.
  3. Combine the couscous and the remaining ingredients in a large bowl. Add the herbs, olive oil, lemon juice and zest and mix well. Taste and season again if needed.
  4. Finish with the toasted almonds.

For the fresh apricot relish

  1. Place the spices into a heavy based pan and toast off over a high heat for 2 minutes, before adding the remaining ingredients and bringing to a simmer. Stir constantly then reduce heat. Simmer for a further 15 minutes or until thick, stirring occasionally.
  2. Serve warm or at room temperature.
  3. Place the remaining relish in an airtight container and keep for up to one week.

Reynolds’ Strawberry Soufflé

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Ingredients

  • 200g strawberries, hulled
  • 75g caster sugar
  • 1 rounded tsp cornflour
  • 2 tsp water
  • 95g free range egg whites (at room temperature)
  • ¼ tsp cream of tartar unsalted butter
  • Softened for brushing ramekins
  • Icing sugar for dusting

Method

  1. Brush ramekins with softened butter, chill for 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling.
  2. To make the strawberry purée, blend all of the strawberries in a food processor with 50g caster sugar then pass through a sieve to remove seeds.
  3. Transfer half of the strawberry purée (keep the other half for serving) to a small pan over a moderate heat and warm through. Mix the cornflour with the water and stir into the warm purée, then cook out for two minutes until the purée thickens. Transfer to a storage container and refrigerate until required.
  4. When chilled, weigh out 40g of the thickened fruit purée into a large bowl and set aside.
  5. Before whisking the egg whites, ensure the mixing bowl is clean and grease free. Place the weighed egg whites into the bowl and whisk on highest setting. When the whites begin to firm, slowly add the remaining 25g of caster sugar and the cream of tartar. Whites should be firm, fluffy and smooth with a slight gloss.
  6. Gently fold 1/3 of the whites into the fruit purée. Fold in another 1/3 then finally fold in the rest. Fill the prepared ramekins, set well apart on a tray, and bake in the top of a preheated 180°C fan oven for 6 minutes. Remove, sprinkle with icing sugar and serve immediately alongside a small jug of the reserved strawberry coulis.

Cherry Cake

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Ingredients

  • 250g plain flour
  • 175g Unsalted butter, softened
  • 175g caster sugar
  • 3 free range eggs, beaten
  • 2tbsp semi-skimmed milk
  • 150g fresh cherries, stones removed
  • 60g desiccated coconut

Method

  1. Preheat oven to 180°C.
  2. Sift the flour into a bowl and add the butter, sugar, eggs and milk then beat until smooth.
  3. Fold the whole de-stoned cherries into the mixture along with the desiccated coconut. Spoon into the loaf tin and level the surface.
  4. Bake the loaf in the centre of the oven for 45 minutes to 1 hr or until the cake has risen and feels firm to the touch. Insert a skewer into the center and if it comes out clean then remove.
  5. Leave to cool in the tin for 10-15 minutes then transfer to a wire rack to cool completely.

Globe Artichoke with Crab, Smoked Broad Bean and Tomato Salsa

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Ingredients 

For the globe artichoke

  • 4 globe artichokes
  • 2 lemons
  • 40g butter
  • 1g sea salt
  • 20g fresh chervil (optional)

For the salsa

  • 4 plum tomatoes (for 90g weight of tomato concasse)
  • 70g fresh broad beans, removed from their pods
  • 20g spring onions
  • 10ml tomato vinegar
  • 25ml smoked olive oil
  • 1g smoked sea salt
  • 1g course black pepper
  • 1 lemon
  • 40g fresh chervil

For the white and brown crab mix

  • 40g brown crab meat
  • 80g picked white crab meat
  • 30ml crème fraîche
  • 30ml full fat cream cheese
  • 10ml single cream
  • Juice from one lemon
  • 0.5g sea salt
  • 0.5g crushed black pepper
  • 0.5g smoked paprika

Method

For the globe artichoke

  1. Clean the artichokes. Place in a bowl filed with cold water and add the juice from one lemon.
  2. Take each artichoke and place a slice of lemon, 5g chervil, apinch of sea salt and 10g butter on each one. Insert into a vac pac bag and seal well.
  3. Heat the water bath to 85⁰C. Add the artichokes and cook for 30 minutes.

For the salsa

  1. From the tomato petal make tomato concasse.
  2. Blanch the broad beans; refresh under cold running water andremove the outer skin.
  3. Clean the spring onions. Slice each at an angle to approximately 5mm thick.
  4. Placing all of the above ingredients in a kilner jar, add the salt thesalt, pepper, smoked olive oil and vinegar. Seal the jar and gentlyshake, so that all the ingredients mix.
  5. Using a smoking gun, add smoke to the jar and make sure youseal it well afterwards in order for the smoke to infuse with thesalsa. Repeat once or twice.
  6. Cut long julienne strips from the lemon skin.
  7. Pick off the leaves of the chervil and keep in cold water untilready to use.

For the crab mixture

  1. Make a mix using brown crab, crème fraîche, cream, cream cheese, salt, pepper and lemon juice.
  2. Add white crab to the brown crab mix.
  3. Add a pinch of smoked paprika.

To complete

  1. Re-heat the artichokes either in the water bath or in the oven fora few minutes.
  2. Place the smoked salsa around the artichokes, adding the lemon zest and chervil.
  3. Add ready mixed crab meat on top of each artichoke and top with chervil.

Strawberries and Cream and Summer Pudding Wraps

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Strawberries and cream wrap

Ingredients

  • 1 x large tortilla (70g)
  • 50g mascarpone
  • 25g strawberry jam
  • 100g strawberries, washed, calyx removed and quartered
  • icing sugar for dusting

Method

  1. Spread the mascarpone evenly from the centre of the tortilla leaving a 1.5 inch gap from the edge
  2. Spoon on the strawberry jam and lightly spread across the mascarpone
  3. Scatter the strawberries across the mascarpone and the strawberry jam
  4. Roll tightly and dust with icing sugar

Summer pudding wrap

Ingredients

  • 1 x large tortilla (70g)
  • 50g mascarpone
  • 25g mixed berry compote
  • 25g blueberries, washed
  • 25g blackberries, washed and halved
  • 25g strawberries, washed, calyx removed and quartered
  • 25g raspberries, washed
  • icing sugar for dusting

Method

  1. Spread the mascarpone evenly from the centre of the tortilla leaving a 1.5 inch gap from the edge.
  2. Spoon on the mixed berry compote and lightly spread across the mascarpone.
  3. Mix the berries and scatter across the mascarpone and the mixed berry compote.
  4. Roll tightly and dust with icing sugar.

Balinese Spiced Cod with Bombay New Potatoes and Sauteed Samphire

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Ingredients

For the Balinese spice paste

  • 1½ tsp Thiercelin Black Kerala Peppercorns
  • ½ freshly grated Thiercelin nutmeg
  • 25g macadamia nuts
  • 1tsp sesame seeds
  • 60g shallots (roughly chopped)
  • 25g peeled ginger (roughly chopped)
  • 40g peeled galangal (roughly chopped)
  • 15g fresh turmeric (chopped)
  • 3 fat lemongrass stalks (core chopped)
  • 20g garlic (roughly chopped)
  • 2 red chillies (roughly chopped)
  • 3 Bird’s eye chillies (roughly chopped)
  • 1tsp shrimp paste
  • 1tbsp palm sugar
  • 1tsp Sel de Guerande (salt)
  • 3tbsp rapeseed oil
  • juice of ½ a lime

For the Bombay new potatoes

  • 50g salted butter
  • 2g cumin seeds
  • 2g lemon coriander seeds
  • 2g black mustard seeds
  • 10g Garam Masala powder
  • 5g caster sugar
  • 500g new potatoes (quartered lengthways)
  • 1 red onion (sliced into wedges)
  • 2g Fleur de Sel de Carmargue (salt)
  • 10g coriander (freshly chopped)

For the Balinese spiced dressing

  • Balinese spice blend (leftover)
  • 5g coriander (finely chopped)
  • 50ml extra virgin olive oil
  • juice of ½ a lime

For the other components

  • 4 x 300g pieces of cod with skin on
  • Balinese spice paste
  • 4tbsp rapeseed oil
  • 300g samphire

To complete

  • micro coriander leaf

Method

  1. To make the Balinese spice paste, put the peppercorns, nutmeg and sesame seeds into a spice grinder and grind to a fine powder. Tip into a food processor and add all the other ingredients and blend everything into a smooth paste.
  2. Score the skin of the cod and brush the flesh with the Balinese spice paste (do not brush the skin with paste as the skin will not crisp when cooked). Leave for a few hours or preferably overnight for flavours to infuse into the cod.
  3. Combine the leftover paste with the olive oil, lime juice and finely chopped coriander to make the Balinese spiced dressing.
  4. While the cod is marinating, prepare the Bombay potatoes by heating the butter in a large pan then adding all the seeds and cooking for 1 minute. Add the curry powder and sugar, and continue to cook off the spices until they start to caramelise. Next, add the potatoes and the onions, mixing well so that the potatoes are evenly covered. Transfer the Bombay potatoes to a tray and sprinkle on the salt. Cook in a preheated oven at 180°C for 25 minutes. When cooked mix in the chopped coriander. Reheat by sautéing in a pan before serving.
  5. Cook the cod to order by heating the vegetable oil in a large frying pan and adding the pieces of cod skin side down. Cook for 4 minutes on a medium heat to crisp the skin.
  6. Wash the samphire before cooking and heat 2 tbsp of the vegetable oil in a medium frying pan. Add the samphire and sauté until just starting to wilt.
  7. To serve, place the sautéed samphire on the plate and top with the Bombay potatoes, followed by the cod (skin up). Drizzle some of the Balinese spiced dressing around the plate and finish with micro coriander leaves.

Gooseberry Fool with Honey Poached Gooseberries with Elderflower Fritters

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Ingredients

For the poached gooseberries

  • 125g English Gooseberries
  • 2 tbsp clear honey
  • 25g caster sugar
  • 25ml elderflower champagne

For the fool

  • 60g poached gooseberries
  • 200ml double cream
  • 20g icing sugar

For the elderflower fritters

  • Good handful of fresh elderflowers
  • 50g corn flour
  • 75g plain flour
  • Chilled sparkling mineral water
  • 1 tsp of icing sugar

Method

  1. Place gooseberries, honey, sugar and champagne into a thick-bottomed pan and cook gently until the gooseberries are soft and beginning to break down.
  2. Remove the best of the gooseberries to use later as a garnish.
  3. Allow the remaining gooseberries to cool, and then whisk together with the double cream and icing sugar to form soft peaks. Place in the fridge.
  4. Mix together corn flour, plain flour and enough chilled mineral water to form a thin batter which is the consistency of unwhipped double cream. Place in the fridge until required.
  5. Spoon the fool into chilled serving glasses, top with the reserved gooseberries. Dip small bunches of the elderflowers in the tempura batter and deep fry in clean, hot fat at 180°C – 190°C until puffed up and golden brown.
  6. Remove from fryer and place on kitchen towel before dusting with icing sugar.
  7. Top the fools with the elderflower fritters and serve with elderflower champagne.

Exclusive Leaf and Apricot Salad with a Quince Dressing

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Ingredients

Leaf and apricot salad

  • 160g Exclusive Leaf Mix
  • 2 fresh apricots
  • ½ a pomegranate
  • A handful of edible flowers (e.g. pansies, nasturtiums, marigolds)

Dressing

  • 25ml Golles quince vinegar
  • 75ml Chateau d’Estoublon Grossane extra virgin olive oil
  • A squeeze of fresh orange juice
  • Salt and pepper

Method

  1. Stone and slice the apricots, de-seed the pomegranate and sort through the flowers, tearing the petals from any larger ones (e.g. marigolds).
  2. Gently mix the fruit with the salad leaves, arrange in a serving bowl and sprinkle with the flowers.
  3. Mix the orange juice and vinegar together, season and whisk in the olive oil. Serve with the salad.