Mussels cooked in Cider Recipe

Mussels cooked in Cider (Serves 4)

A quick, tasty lunch on the cheap...

Ingredients: 2kg Mussels (Cleaned & De-Bearded)

                          25g Salted Butter

                          4 Shallots (Peeled & Finely Diced)

                          4 Cloves of Garlic (Peeled & Finely Sliced)

                          300ml Cider

                          150ml Double Cream

                          8 Rashers of Smoked Bacon (Sliced)

                          Small Handful of Parsley (Roughly Chopped)

Method: 

1. In a large based saucepan, melt the butter on a medium heat and fry the bacon for 3-4 minutes until browned. Than add the mussels, shallots, garlic and cider. 

2. Cover with a lid for 3-4 minutes until the mussels are all open, discarding ones which have failed to open. Transfer to serving bowls.

3. To finish the sauce add the cream and fresh parsley and cook for a further 1-2 minutes.

4. Pour the sauce over the mussels and serve with chunks of fresh bread.

Vanilla Pannacotta served with Roasted Pineapple Recipe

Vanilla Pannacotta served with Roasted Pineapple (Serves 4)

An elegant dinner party dish, which can be prepared well in advance...

Ingredients: 250ml Double Cream
                          250ml Full-Fat Milk
                          1 Vanilla Pod
                          4 Gelatine Leaves (Soaked in Cold Water)
                          1 Ripe Pineapple (Peeled, Quartered, and Cored)
                          1 Star Anise
                          1 Cinnamon Stick
                          260g Caster Sugar
                          300ml Water

Method:

1. In a medium based saucepan pour in the cream and milk and add 60g of caster sugar half the vanilla pod. Bring to a simmer on a medium heat.

2. Once up to a simmer, squeeze out the excess water of the softened gelatine and whisk into the pan until the gelatine is fully dissolved. Pass the contents through a fine sieve or shinois into a jug. Pour into 4 round moulds and set in the fridge for 3-4 hours.

3. Meanwhile, pre-heat the oven to 200 degrees Celsius.

4. Place the sugar and spices into a heavy-based pan and pour the water over the top. Bring the mixture to the boil on a high heat and stir thoroughly until the sugar dissolves. 

5. Reduce the heat slightly and continue to simmer for 10 minutes or until the mixture has thickened and resembles syrup. Strain the mixture into a jug, getting rid of the whole spices and set aside the mixture to cool.

6. Lay the quarters of pineapple on a roasting tray and drizzle over two thirds of the sugar syrup before placing in the oven. Roast the pineapple for 8-10 minutes and baste regularly with the remaining sugar syrup.

7. Allow the pineapple to cool, before placing in an airtight container into the fridge to cool.

8. To serve, allow a quarter of pineapple per person, and slice it thinly arranging the slices in the middle of the plate. De-mould the pannacotta and place on top before drizzling any leftover syrup from the pineapple around the plate. 
              
                          
              

Strawberry & Elderflower Sorbet Recipe

Strawberry & Elderflower Sorbet

A sweet, refreshing sorbet. Perfect for a Great British summer when strawberries are at their ripest...

Ingredients: 500g Strawberries (Hulled & Halved)
                          1/2 Lemon (Juice Only)
                          70ml Elderflower Cordial

Method:

1. Place all the ingredients in a medium sized pan, on a low to medium heat and cook for 5-10 minutes until soft.

2. Once the strawberries have softened blitz in a food processor with all the excess liquor and pass through a sieve to remove the pips.

3. Leave to cool slightly, before churning in an ice cream maker for 25-30 minutes.

4. Store in an airtight container in the freezer and consume within 1 month.

Pan-Fried Sea Bream served with Mediterranean Lentils Recipe

Pan-Fried Sea Bream served with Mediterranean Lentils

A healthy dish, with all the taste and flavours of the Mediterranean...

Ingredients: 2 Whole Sea Bream (Filleted, Skin On)
                          400g Green Lentils
                           1 Bay Leaf
                           1 Onion (Finely Diced)
                           100g Chorizo (Diced)
                           2 Cloves of Garlic (Peeled & Finely Sliced)      

                           8 Sun-Dried Tomatoes (Roughly Chopped)

                           3 Tablespoons Capers (Roughly Chopped)                           
                           1 Red Pepper (Finely Diced)
                           1 Tablespoon Paprika
                           100ml White Wine
                           150ml Passata
                           400ml Fish Stock

Method:

1. In a medium based saucepan fry the onion, bay leaf, garlic, chorizo, red pepper, tomatoes and capers on a medium heat for 5-10 minutes until the onions begin to soften. 

2. Than cook out the paprika for 1 minute before adding the lentils. Add the white wine immediately after and reduce the wine by two thirds.

3. Add the passata, followed by the fish stock and allow to cook for 30-35 minutes on a medium/low heat for 35-40 minutes until the lentils are cooked.

4. Meanwhile, for the sea bream score the fillets with a knife (so the fillets do not curl up) and season. Get a large non-stick frying pan on a high heat with a tablespoon of oil.

5. Once the pan is near smoking, add you fillets skin-side down making sure to press them down for the first 20 seconds of cooking. Cook them on this side for 2-3 minutes and turn over for the last minute of cooking.

6. When the lentils are fully cooked, season to taste with salt and ground black pepper and serve in a deep bowl with the sea bream on top.
                           
              
                           

Poached Eggs served with Hollandaise Sauce Recipe

Poached Eggs served with Hollandaise Sauce (Serves 4)

A versatile sauce, which can be used for a variety of dishes- this time served as a brunch dish.
To make the dish more substantial, try adding wilted spinach (Eggs Florentine), asparagus or Parma/Serrano ham (Eggs Benedict) to the toasted muffins...

Ingredients: 4 Egg Yolks
                      250g Salted Butter
                      25ml White Wine Vinegar
                      8 Eggs

Method:

1. Set up a bain marie, with a heatproof bowl above a simmering pan of boiling water.

2. Melt the butter in a measuring jug in the microwave and leave to stand.

3. In the heatproof bowl put the egg yolks and white wine vinegar and continually whisk. Once the mix starts to thicken (ribbon stage) take off the heat.

4. Gradually add the melted butter to the eggs and white wine vinegar- whilst being careful not to add to quickly or the sauce will split. When all the butter has been used, season with salt and pepper and cover the sauce with a thin clingfilm layer in a container.

5. Using the pan full of boiling water, add a splash of white wine vinegar to the water and stir creating a "whirlpool effect" before carefully cracking your eggs into the water (do 2-4 at a time, dependant on the size of the pan, to stop them merging together).

6. Poach for 3 minutes and carefully take out with a slotted spoon.

7. Serve the poached eggs on toasted muffins or bread and ladle the hollandaise sauce over the top.

Wild Garlic Gnocchi Recipe

Wild Garlic Gnocchi

A fantastic, vegetarian meal given a seasonal twist. Forage it while you can, as wild garlic is only in season for 4-6 weeks...

Ingredients: 170g Wild Garlic
                           650g Potatoes (Peeled and Quartered)
                           2 Eggs
                           200g Flour
                           75g Salted Butter
                           6 Sage Leaves
                           1 Teaspoon Lemon Juice

Method:

1. In a medium sized pan, put in your potatoes, half fill with water (salted) and place on the hob at a high heat and boil for 30 minutes until soft.

2. Mash thoroughly or if you own a potato ricer/mouli that would be ideal as an alternative.

3. For the wild garlic, in another medium sized pan blanch 150g of the wild garlic for 30-45 seconds in boiling water. Take out with a slotted spoon and blitz in a food processor until a paste/puree is formed. If the paste seems to wet, hang in tightened muslin above a container to squeeze out remaining liquid.

4. To make the gnocchi dough spread the potato along a floured work surface and make a well in the middle. Add your eggs first and gradually add your flour, working the dough like bread but work quickly to ensure the dough does not become to hard or bouncy. Before incorporating the wild garlic paste.

5. Once all incorporated and a dough is formed, divide into 2 equal pieces and roll out into long sausage shapes (about an inch thick), keeping the surface floured and working quickly to avoid the dough sticking. 

6. Portion them to around an inch wide per gnocco and flour lightly before pressing the underside of a fork lightly on to the gnocco to form the traditional shape. This makes it easier for the gnocchi to hold the sauce.

7. Bring a large saucepan up to the boil with water, before dropping in your gnocchi. Cook for 2 minutes or when they have all bobbed back up to the surface. Take out with a slotted spoon onto a tea towel to drain excess liquid.

8. In a large frying pan, add a tablespoon of vegetable oil on a high heat and add the gnocchi to golden up on the outside. Do this for 1 minute before adding the butter, once foaming  add the sage and the remaining finely chopped wild garlic cooking for a few seconds. Take off the heat and squeeze lemon juice on top and season to taste.

9. Serve immediately with fresh shavings of parmesan.
                      

Ultimate Lasagne Recipe

Ultimate Lasagne

A simple, family meal. Packed with flavour...

Ingredients: 1 Onion (Peeled & Sliced)
                           500g Beef Mince
                           100g Mushrooms
                           2 Bay Leaves
                           1 Tablespoon Tomato Puree
                           150ml Red Wine
                           2 Tablespoons Worcestershire Sauce
                           3 Cloves of Garlic (Peeled & Finely Sliced)
                           250ml Passata
                           150ml Beef Stock
                           1 Teaspoon Dried Oregano
                           Small Handful of Basil (Finely Chopped)
                           Small Handful of Parsley (Finely Chopped)
                           Fresh or Dried Pasta Sheets
                           25g Plain Flour
                           25g Salted Butter
                           300ml Milk
                           100g Cheddar Cheese (Grated)
                           1 Teaspoon English Mustard
                           50g Mozzarella (Grated)
                   
Method:

1. Preheat the oven at 180 degrees Celsius. Sweat the onions, garlic, bay leaves and mushrooms in a large saucepan on a medium heat for 5-10 minutes until softened.

2. Add the mince and stir occasionally until browned.

3. Add the tomato puree and cook out for 1 minute. Pour in the red wine and reduce by half.

4. Follow that with the passata, worcestershire sauce and beef stock. Bring to the boil, before turning down the hob to a low heat to simmer for 30-35 minutes .

5. Meanwhile, to make the cheese sauce melt the butter in a small pan and once fully melted add the flour, to cook out for 1-2 minutes until a roux is formed.

6. Add the milk gradually, whisking first, before it starts to thicken and smooth. Once all the milk has been added, mix in 50g of the cheddar cheese and english mustard.

7. Take the bolognese off the heat and add all the fresh/dried herbs.

8. In a heatproof dish assemble your lasagne, layered in the order of bolognese at the bottom, top with lasagne sheets and than coat with cheese sauce. Repeat this process 2 or 3 times until the dish is filled to the top.

9. Sprinkle the remaining cheddar cheese and mozzarella over the top and bake in the oven for 30-35 minutes until golden brown.