Wild Mushroom Risotto Recipe

Wild Mushroom Risotto (Serves 4)

A simple dish to prepare and make- packed with rich, hearty and earthy flavours...

Ingredients:   50g Salted Butter
                           1 Onion (Peeled & Diced)
                           3 Cloves of Garlic (Peeled & Sliced)
                           6 Sprigs of Thyme (Finely Chopped)
                           1 Bay Leaf
                           200g Wild Mushrooms (Sliced)
                           400g Arborio Rice
                           125ml White Wine
                           1.2 Litres Chicken Stock
                           40g Parmesan (Grated)
                           2 Tablespoons Fresh Parsley (Roughly Chopped)

Method:

1. In a large pan (or risotto pan), fry the onion, garlic, thyme and bay leaf for 10 minutes in butter until softened. Before adding the mushrooms, cooking for a further 5 minutes.

2. Add the arborio rice, and cook for 1 minute, stirring continuously. Before pouring in the white wine. When the wine has been absorbed into the rice, add all the chicken stock.

3. Cook for 20-25 minutes, checking every 5 minutes to make sure the rice does not catch. When the rice is al dente, take the bay leaf and discard before folding in the Parmesan and fresh parsley.

4. Season to taste with only a small amount of salt and ground black pepper before serving.

Seared Scallops served with White Bean Puree & Honey Glazed Chorizo Recipe

Seared Scallops served with White Bean Puree & Glazed Chorizo (Serves 4 as a Starter)

An impressive and inventive dinner party dish, which brings out the sweetness of the scallops...

Ingredients: 12 Scallops (Roes Off)
                          120g Chorizo (Sliced)
                          1 Clove of Garlic
                          1 Teaspoon Clear Honey
                          2 Tablespoons Red Wine Vinegar
                          85g Dried White Beans
                          1 Bay Leaf
                          3 Sprigs of Thyme
                          20g Salted Butter
                          200ml Double Cream
                          2 Tablespoons Olive Oil
                          Salt
                          Ground White Pepper
                          Pea Shoots (To Serve)

Method:

1. For the white bean puree, soak the beans in water overnight. Drain well before placing the beans into a small pan of fresh water and bring to the boil. Add the bay leaf and thyme sprigs, than cover with greaseproof paper and simmer until the beans are cooked through.

2. Remove the bay leaf and thyme before draining the beans over a large bowl, to keep back the cooking liquor. In a food processor blend the beans, seasoning with ground white pepper and salt. Add the butter and cream. Blend until the puree is smooth, if the puree isn't quite smooth enough, add some of the cooking water and pass through a fine sieve or shinois.

3. In a small frying pan, fry the chorizo on a medium to high heat in a tablespoon of olive oil for 6 minutes or until the chorizo is crisp. Add the crushed garlic and cook for a further minute. Drain the majority of the oil, leaving 1 tablespoon of excess oil in the pan. Pour in the honey and vinegar and reduce to a syrup like consistency.

4. In a separate frying pan, bring a tablespoon of olive oil up to a near smoking point on a high heat. Season the scallops with salt and ground white pepper, before frying the scallops for 1 minute on each side until golden brown.

5. To serve, warm the white bean puree in a pan, before spooning onto the plate followed by the rounds of chorizo and than the scallops. Garnish with pea shoots just before serving.

North African Lamb Tagine

North African Lamb Tagine (Serves 4)

A sweet, aromatic dish with a plethora of traditional, North African flavours and spices...

Ingredients: 600g Lamb Shoulder (Cubed)
                          1 Tablespoon Vegetable Oil
                          1 Onion (Peeled & Sliced)
                          3 Cloves of Garlic (Peeled & Sliced)
                          1 Teaspoon Medium Chilli Powder
                          1 Teaspoon Ground Black Pepper
                          1 Tablespoon Ground Ginger
                          1 Tablespoon Ground Cinnamon
                          1 Tablespoon Ground Turmeric
                          1/2 Teaspoon Ground Cardamom
                          1 Lemon (Peel Only)
                          80g Dried Apricots (Halved)
                          45g Dates (Halved)
                          45g Sultanas
                          60g Flaked Almonds
                          150ml Tomato Juice
                          450ml Lamb Stock
                          400g Chopped Tomatoes
                          A Pinch of Saffron
                          1 Tablespoon Clear Honey
                          2 Tablespoons Fresh Coriander

Method:

1. Marinate the cubed lamb shoulder in half of the chilli powder, black pepper, ginger, cinnamon, turmeric and cardamom in a large bowl. Cover and refrigerate overnight. 

2. In a large casserole pan fry the onion and the remainder of the spice mix. Cook for 8 minutes, before adding the garlic for a further 2.

3. In a separate frying pan, fry the lamb and brown evenly. Add the lamb to the casserole pan, before deglazing the pan with the tomato juice and adding that too. 

4. To the casserole pan add the lemon peel, apricots, dates, sultanas, almonds, lamb stock, chopped tomatoes, saffron and honey.

5. Turn down the hob to a low heat and cover the casserole pan with a lid. Cook for 2-3 hours until the lamb starts to pull apart. 

6. Season the tagine to taste with salt and ground black pepper, before serving in a tagine and sprinkling with the fresh coriander.

7. Serve with cous-cous and flatbreads.

Spanish Style Meatballs served with Roasted Red Pepper Sauce Recipe

Spanish Style Meatballs served with Roasted Red Pepper Sauce (Serves 6)

A lovely tapas style dish, enriched with sweet roasted red pepper...

Ingredients: 1 Onion (Peeled & Finely Chopped)
                          250g Beef Mince
                          250g Pork Mince
                          50g Fresh Breadcrumbs
                          1 Egg
                          2 Cloves of Garlic (Peeled & Finely Chopped)
                          Small Handful of Fresh Parsley (Finely Chopped)
                          1 Teaspoon Dried Oregano
                          1 Tablespoon Olive Oil
                          8 Sprigs of Fresh Thyme (Finely Chopped)
                          Pinch of Saffron
                          200g Roasted Red Peppers (Diced)
                          1 Teaspoon Paprika
                          75ml Passata
                          75ml Water
                          Ground Black Pepper
                          Salt

Method:

1. For the meatballs, in a small pan fry half the onion and 1 clove of garlic for 5-10 minutes on a medium heat until softened. Allow to cool slightly.

2. In a medium sized bowl mix together the minces, breadcrumbs, parsley, oregano, salt and ground black pepper. Whisk the egg and pour into the mix. Bind all the ingredients together with your hands before rolling into small balls.

3. In a large frying pan, fry the meatballs in batches on a low to medium heat browning evenly before taking out and allowing to drain on kitchen paper.

4. To make the sauce, in the same frying pan fry the remaining onion and garlic on a medium heat until softened. Add the paprika, saffron, roasted red peppers, passata and water. Allow the sauce to cook for 20 minutes.

5. Once the sauce is ready, place the meatballs back into the sauce to warm through for 10 minutes. Season the sauce to taste with salt and ground black pepper before serving.

Marshmallow Recipe

Marshmallows 

A wonderfully sweet treat, which is easy to make...

Ingredients: 450g Granulated Sugar 
                          1 Tablespoon Liquid Glucose
                          200ml Water
                          2 Egg Whites
                          1 Teaspoon Vanilla Extract
                          9 Gelatine Leaves (Soaked in 140ml Water)
                          40g Icing Sugar
                          40g Cornflour

Method:

1. In a large saucepan, bring the granulated sugar, glucose and water up to the boil on a high heat. Continue to boil until the syrup reaches 120 degrees Celsius.

2. In a stand mixer, whisk the egg whites until stiff peaks are formed.

3. When the syrup has reached the required temperature take off the heat and add the soften gelatine leaves and the water they were soaked in.

4. Keep on whisking the egg whites, whilst gradually pouring in the sugar syrup. The mixture will gradually get shinier and stiffer. Once its starting to thicken add the vanilla extract and whisk for a further 6-8 minutes until the mix can hold its shape from the whisk.

5. Lightly oil a shallow baking tray, before dusting with the icing sugar and cornflour. Spoon all the mix into the tray, before smoothing over with a wet palette knife. Allow to set for 1-2 hours.

6. Finally, dust the work surface with leftover cornflour and icing sugar. Loosen the marshmallow out of the tray with a palette knife, before carefully placing on to the floured surface. Portion the marshmallow into squares before rolling in the icing sugar/cornflour mix. Leave to dry on wire rack, before storing in an airtight container.

Curried Goat Recipe

Curried Goat (Serves 4)

A classic Indo-Caribbean curry dish, made even more fiery with scotch bonnet chilli- If you cannot get hold of goat, lamb or mutton are both good alternatives...

Ingredients:    600g Shoulder of Goat (Diced)
                            1 Onion (Peeled & Sliced)
                            1/2 Red Pepper (De-Seeded & Sliced)
                            1/2 Green Pepper (De-Seeded & Sliced)
                            3 Cloves of Garlic (Peeled & Sliced)
                            1 Scotch Bonnet Chilli (Finely Diced))
                            1 Lime (Juice Only)
                            Thumb-Sized Piece of Ginger (Peeled & Finely Diced)
                            2 Tablespoons Caribbean or Mild Curry Powder
                            1 Tablespoon Ground Pimento Seeds
                            1 Tablespoon Fresh or Dried Thyme
                            10 All Spice Berries
                            1 Tablespoon Ground Coriander

                            2 Tablespoons Tomato Puree

                            400ml Lamb Stock
                            A Small Handful Fresh Coriander (Roughly Chopped)

Method:

1. In a large casserole pan, fry the onion, garlic, ginger, peppers and chilli on a medium heat for 5-10 minutes.

2. Add the curry powder, pimento seeds, thyme, all spice berries and ground coriander to cook out for a further 2 minutes before adding the diced goat. Turn the hob up to a high heat to brown the meat quickly and evenly.

3. Spoon in the tomato puree, pour in the lamb stock and lime juice before turning the hob down to a low heat, putting a lid on the casserole pan. Allow to cook for 2 hours, before taking the lid off to cook for a further hour- So the braising liquor can reduce and the meat starts to flake apart.

4. Take the casserole pan off the heat, before adding the fresh coriander. Season to taste with salt and ground black pepper before serving.

5. Serve with plain basmati rice.

Roasted Shoulder of Lamb served with Garlic & Thyme Roast Potatoes

Roasted Shoulder of Lamb served with Garlic & Thyme Roast Potatoes
(Serves 4)

A traditional Sunday Roast, given a Greek twist with honey and oregano...

Ingredients: 1.2kg Shoulder of Lamb (Trimmed)
                           1 Bunch Thyme
                           5 Sprigs Rosemary
                           1 Tablespoon Dried Oregano
                           1 Bulb of Garlic (Peeled)
                           1 Tablespoon Honey
                           125ml Water
                           700g Potatoes (Peeled & Quartered)
                           70ml Vegetable Oil

Method:

1. Preheat the oven to 200 degrees Celsius.

2. With the tip of a sharp knife, score the layer of skin and fat to give a cross-hatching effect on the top of the shoulder.

3. Using half of the garlic bulb, push the cloves evenly into the skin of the shoulder and make a rub using the thyme, rosemary, oregano, salt and ground black pepper.

4. Using a handful of the rub, rub over the shoulder of lamb. Place the shoulder into a casserole pan, using another handful of rub to spread over the bottom of the pan.

5. Drizzle the honey over the top of the lamb, before adding 30ml of vegetable oil. Pour the water into the casserole pan and cook in the oven for 2-3 hours until the meat pulls away easily from the bone. Check after one hour, to assure that not all the water has evaporated, if it has add a similar quantity for the remainder of cooking time.

6. For the roast potatoes, part-boil the potatoes for 15 minutes in a large saucepan. Meanwhile, pour the remaining vegetable oil into a roasting tray, before transferring to the oven. Once the oil is starting to smoke, add the potatoes, thyme and the remaining garlic cloves and roast for 35-40 minutes. Until the potatoes are golden brown on the outside and soft and fluffy in the middle.

7. Allow the lamb to rest for 5 minutes before carving and then serve immediately.