Oated Pave of halibut with pea puree and beer battered salsify chips
Ingreidents
METHOD
Monday, 18 October 2010
seasonal soups
Jerusalem artichoke soup with chicken beignet's and truffle oil - I will get back to this !
serves 4
Ingredients
12 Jerusalem artichokes - peeled and sliced
2 bannana shallots - peeled and diced
1 garlic clove - minced
120 ml white wine
400 ml of veg stock
225 ml of double cream
Method
sweat down artichokes and shallot's until soft, add garlic sweat for a further 1 min. now add white wine and cook for 3 mins, add the stock and bring to the boil, then reduce to a simmer and cook for 10-15 mins. when cooked take off the heat and add the cream, now place in a blender and puree until smooth.
beignets (fritter)
2 chicken legs - poached
parsley
lemon juice
batter
Method
Garnish
chopped chives and a drizzle of truffle oil
serves 4
Ingredients
12 Jerusalem artichokes - peeled and sliced
2 bannana shallots - peeled and diced
1 garlic clove - minced
120 ml white wine
400 ml of veg stock
225 ml of double cream
Method
sweat down artichokes and shallot's until soft, add garlic sweat for a further 1 min. now add white wine and cook for 3 mins, add the stock and bring to the boil, then reduce to a simmer and cook for 10-15 mins. when cooked take off the heat and add the cream, now place in a blender and puree until smooth.
beignets (fritter)
2 chicken legs - poached
parsley
lemon juice
batter
Method
Garnish
chopped chives and a drizzle of truffle oil
Wednesday, 6 October 2010
The Pasta Master
The best pasta sauces and pasta recipes
I love pasta, I have been trying to master it for a some time. These are my favourite sauce's and pasta recipes. - I will post them soon
1, Broccoli, gorganzola cream sauce
2,
Friday, 26 March 2010
Chocolate Tart with kirsch cherrys,
candied rose petals, cherry cooli and sugar basket
Chocolate Pastry
200g plain flour
110g butter, cubed and slightly softened
60g icing sugar, sifted
70g coco powder
pinch of salt
3 egg yolks, room temp
method
sieve powdered ingreidents in a bowl, add diced butter and crumb togeather now add egg yolks and bring togeather. clingfilm and rest in the fridge for 1 hour. place in as many tart tins you can get out of it (individual or one big one) 180c blind bake for 8-10 mins then remove beans and repeat this.
Filling
3 eggs
4 egg yolks
175g caster suger
375g dark chocolate
250g butter
method
melt chocolate and butter in a heat proof bowl on a pan of hot water(water not touching bowl) but not boling 4-6 mins, stir once or twice. whilst you are meting the chocolate, whisk eggs, yolks and sugar togeather until pale 4-5mins, when done fold the chocolate into the egg mix. now pour into hot tart cases and bake for 15-20 mins they should be a slight wobble in the middle when done, when done cool to room temp.
Kirsch cherrys
candied rose petals, cherry cooli and sugar basket
Chocolate Pastry
200g plain flour
110g butter, cubed and slightly softened
60g icing sugar, sifted
70g coco powder
pinch of salt
3 egg yolks, room temp
method
sieve powdered ingreidents in a bowl, add diced butter and crumb togeather now add egg yolks and bring togeather. clingfilm and rest in the fridge for 1 hour. place in as many tart tins you can get out of it (individual or one big one) 180c blind bake for 8-10 mins then remove beans and repeat this.
Filling
3 eggs
4 egg yolks
175g caster suger
375g dark chocolate
250g butter
method
melt chocolate and butter in a heat proof bowl on a pan of hot water(water not touching bowl) but not boling 4-6 mins, stir once or twice. whilst you are meting the chocolate, whisk eggs, yolks and sugar togeather until pale 4-5mins, when done fold the chocolate into the egg mix. now pour into hot tart cases and bake for 15-20 mins they should be a slight wobble in the middle when done, when done cool to room temp.
Kirsch cherrys
Thursday, 11 March 2010
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