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,
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