Pea & Mint Mousse served with Bacon, Parmesan & Fresh Herb Crumble Recipe

Pea & Mint Mousse served with Bacon, Parmesan & Fresh Herb Crumble (Serves 4)

Ingredients: 200g Fresh or Frozen Peas

                          1 Bunch Fresh Mint

                          3 Gelatine Leaves (Softened)

                          1 Pinch of Sugar

                         75ml Double Cream

                         4 Rashers of Bacon

                         50g Breadcrumbs

                         25g Parmesan

                         1 Lemon (Zest Only)

                         2 Tablespoons Fresh Parsley

1. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat.

2. Transfer to a blender and blend to a smooth puree, before adding the gelatine add and blend again.

3. Pass the puree through a sieve or shinois into a bowl, then season to taste with sugar, salt and ground black pepper. Set aside to cool completely, about 30 minutes.

4. When the puree is set, whip the double cream to soft peaks and fold it into the puree. Cover the top with cling film and place in the fridge for at least 3-4 hours to allow the mousse to set completely.

5. For the bacon, line a tray with greaseproof paper before laying the bacon on the tray. Place another layer of greaseproof paper on top and flatten with another baking tray. Add some weight on top, such as ovenproof bowls or pans, so the bacon stays flat and doesn't curl up (for presentation purposes). Cook at 180 degrees Celsius for 10 minutes until crisp.

6. Place the breadcrumbs, parsley, lemon zest and Parmesan on a separate lined baking tray. Bake for 5 minutes until golden brown.

7. To serve, quenelle the pea mousse on to a cold plate, before adding a rasher of bacon and Parmesan crumble on top. Serve with a pea shoot and rocket salad, dressed with olive oil and lemon juice.

Celeriac and Horseradish Soup Recipe

Celeriac & Horseradish Soup (Serves 4)

A rich, velvety soup which can warm you up on a rainy day...

Ingredients: 500g Celeriac (Peeled & Diced)
                           2 Cloves of Garlic (Peeled & Crushed)
                           4 Sprigs of Thyme
                           1 Onion (Peeled and Diced)
                           1 Tablespoon Fresh Horseradish
                           600ml Full-Fat Milk
                           600ml Vegetable Stock or Water
                           150ml Double Cream

Method:

1. In a large pan, sweat off the celeriac, onion, garlic, horseradish and thyme in a knob of butter on a medium heat for 10-15 minutes until the celeriac starts to soften.

2. Once soft, add the milk and vegetable stock and bring to a simmer. Turn down the hob down to a low heat, to avoid boiling the soup.

3. After 20-25 minutes or the celeriac is soft transfer the contents of a pan to a food processor and add the cream. Blitz until smooth and pass through a sieve/shinois if you want an even smoother consistency.

4. Season to taste with salt and ground black pepper and serve.
    
Note- If you can't get hold of fresh horseradish, use horseradish sauce. But add at the end of the cooking process with the cream, not at the beginning.

Chicken Liver Pate Recipe

Chicken Liver Pate (Serves 4)

A recession buster, which packs a real flavour punch...

Ingredients: 350g Chicken Livers
                           3 Shallots
                           6 Sprigs of Thyme
                           175g Salted Butter
                           50ml Cooking Brandy
                           Salt & Pepper

Method:

1. In a small saucepan melt the butter on a medium heat and add the shallots and thyme. Cook for 10-15 minutes until the shallots are softened.

2. Meanwhile in a separate frying pan add a tablespoon of vegetable oil and place on a high heat until it starts to smoke. Season the livers and fry for 2-3 minutes until they are evenly browned off.

3. Add the brandy, and cook the alcohol off by flombe'. Once the alcohol is cooked off, add to a blender and blitz, followed by the shallot/butter mix.

4. In the microwave, melt the remaining butter in a heatproof bowl and add to the blender. When the pate is smooth, pass through a sieve or shinois and place a layer of clingfilm over the top of the pate. Leave to stand in the container until cool.

5. Place in the fridge for 3-4 hours or until set.