Podcast 3 - 12/08/2008 -
ROASTED PEACHES WITH MIXED BERRIES AND BRANDY GLACAGE
150g Peaches
20g Sugar
1 Punnet raspberries
1 Punnet Strawberries
1 Punnet Blueberries
5 egg yolks
100 gms castor sugar
175 mls semi whipped cream
50ml Brandy
Coat the peaches in the sugar and caramelise in a very hot pan until lightly coloured. Place straight into a bowl.
Add the rest of the fruit.
Take the egg yolks and the sugar to a sabayon, whisking continuously over a bowl of boiling water. When it is thick enough to hold a figure of 8 shape, fold in the whipped cream. Then add the shot of brandy.
Pour this mixture over the fruit and place under a hot grill until lightly browned.
Braised Lamb neck
2 kg Lamb neck fillet
500g 1cm cut mirepoix (celery, onion, carrot, leek,)
1 hds Garlic
1 bunch Rosemary
1 bunch thyme
200 g Tomato puree
2 lt Chicken stock
2 lt veal stock
Seal off lamb neck fillet colouring well.
Remove meat from pan and add mirepoix & colour well, add tomato puree.
Replace meat in pan, add stocks & herbs & slowly cook until tender.
Remove meat when cool, pass sauce, reduce & season.
Serve with mashed potato, spinach, lamb jus
Podcast 2 - 25/06/2008 -
Pan fried Organic Salmon with caponata, celeriac puree and roasted cherry tomatoes
2 Organic salmon fillets
100g butter
A bulb of garlic
1 bunch of fresh thyme
2 Peppers (red and yellow) cut into 1 cm dice
1 Aubergine, cut into cm dice
1 Courgette, cut into cm dice
1 Onion, cut into cm dice
3 tbsp Tomato puree
50g Roasted pine nuts
80g Olives, halved
1 Head of celeriac
100ml Double cream
100ml Milk
100ml Water
1 Pun net of Cherry tomatoes
Firstly, trim the celeriac and dice into even cm squares. Out into a pan with the milk, cream, and seasoning and bring up to the boil. Simmer for 5-7 mins until tender then drain the celeriac reserving some of the liquid and blend in food processor with a little of the liquid and a small knob of butter until smooth.
In a moderately hot pan, add 2 tbsp of olive oil and fry off the peppers, onion and 1 clove of garlic for 3-4 mins. Add the aubergine and courgette and continue to fry for a further 5 mins. Then add the pine nuts and olives, stir for 2 mins and set aside.
Place the cherry tomatoes on a tray with a splash of olive oil, some chopped thyme, 1 chopped clove of garlic and a pinch of salt. Put under a hot grill for 5-10 mins until the tomatoes just start to crack the skin.
Heat a non-stick pan, add a splash of olive oil, season your salmon and place skin side down. After 2 mins add a small knob of butter and continue cooking the fish.
After 3 mins turn the salmon over then start to ensemble the dish.
Put your celeriac puree onto the plate first, followed by your cooked salmon fillet. Add a spoon of caponata over the fish and then finish with the cherry tomatoes.
Pineapple Carpaccio with roasted mango and raspberry sorbet.
1Extra sweet pineapple, slice as thin as possible
100ml Water
50g Sugar
1 cinnamon stick
2 Star anise
1 Mango, cut into 1 cm dice
30g Caster Sugar
100g Raspberry sorbet
1 Sprig of fresh mint
Bring the sugar and water to the boil. Take off the heat and add the cinnamon and star anise. Add the sliced pineapple. Allow to infuse.
Coat the mango with the sugar and place into a very hot heavy based pan. Toss for 1 min then set aside. The edges of the mango should be slightly caramilised.
Lay the pineapple slices onto the plate, sprinkle the mango around and garnish with the raspberry sorbet and fresh mint.
Roasted rump of lamb with cocotte potatoes and creamed spinach
2 Rumps of spring lamb
2 blocks of butter
4 medium sized charlotte potatoes (if not charlotte, then an alternative waxy potatoes)
1 bulb of garlic
1 bunch of thyme
100g Baby spinach
50ml Double cream
Peel the potatoes and “turn” them into a barrel shape.
Place the potatoes into a pan with the butter, garlic and thyme and heat.
After a few minutes the butter will start to foam. This is exactly the temperature you want to keep them at. Let the potatoes tick over for approx 10 mins. Being careful not to let them burn. Moving them constantly.
Heat a little olive oil in a pan and add your seasoned lamb rump, fat side down in the pan.
Turn after a couple of mins and seal the lamb on all sides. Then pop into the oven (190o’C) for around 3-4 mins. (For medium rare) Take lamb out and allow to rest.
Place your spinach into a pan with the cream and allow the cream to reduce by half, coating the spinach. Season, then place onto the plate.
When your potatoes are tender, serve them straight away with the spinach, carve your lamb and serve on top the spinach.
Cheddar Strawberry soup with vanilla ice cream and balsamic vinegar
2 Trays of Cheddar strawberries
100ml water.
50g Caster Sugar
200g Vanilla ice cream
300ml Balsamic vinegar
Prepare the strawberries by topping them and cutting them in half.
Bring the water and sugar up to the boil and simmer for 5 mins. Allow to cool.
When room temperature, place the stock syrup and strawberries into the food processor and blend until smooth.
Bring the balsamic vinegar up to the boil and reduce by half, to get a nice thick syrupy consistency. Allow to cool.
Pour the strawberry soup mix into the bowl, add a spoon of vanilla ice cream then drizzle with a little of the balsamic vinegar.
Podcast 1 - 06/06/2008 -
Elderflower jelly with mixed berries and Elderflower granite
200g Fresh elderflowers
200ml Water
100g Sugar
150m white wine
Juice ½ lemons
150g caster sugar
5 leaves gelatine
100g Strawberries
100g Blueberries
100g Raspberries
Bring the sugar and water up to the boil, add your picked Elderflowers. Allow to infuse for 1 day. Then pass through a sieve.
Take half your cordial mixture and place into a plastic tray and freeze, chip away at it with a fork after every hour until you get nice crunchy icy granite.
Soak you gelatine leafs in cold water for 5 mins to soften.
Bring the wine, lemon juice, sugar and other half of you cordial up to the boil.
Squeeze the excess water out of the gelatine and add to the liquid. Whisk for a couple of minutes and pass through a sieve.
Line a 2-3cm ramekin with cling film and fill quarter the way up with jelly mix. Allow to set in the fridge for around 15 mins.
When set, place some of your mixed berries on top the jelly, and then cover with some more jelly mix, chill until set.
Repeat this process of adding fruit and jelly then letting it set, so by the time the ramekin is full it appears to have fruit “floating” through it.
When granite is completely frozen and the jelly set, serve by tipping the jelly out onto your plate and lifting the ramekin and cling film off. Serve the granite on top the jelly and garnish with either some more berries or possibly some crème fraiche.
Asparagus and wild garlic risotto with pancetta
Ingredients
2 Shallots, finely chopped
1 clove of garlic
3 sprigs of thyme
100ml White wine
300g Arborio Risotto rice
1.8ltrs of Chicken of vegetable stock
50g Diced pancetta
1 bunch of English asparagus cut into 3cm pieces.
100g freshly picked wild garlic, shredded.
50g Mascarpone
Sweat your shallots with the garlic and thyme in some olive oil until tender.
In a separate pan bring you stock up the boil
Add you rice and cook for 2 mins on a medium heat.
De-glaze the pan with the white wine and stir well, making sure there’s no rice or shallot stuck to the pan.
Turn the heat up and start to slowly add your hot stock, just a ladle at a time, not adding more stock until the previous ladle has all been absorbed by the rice.
Keep stirring and moving the rice,
When you have added half your stock, add the asparagus and pancetta and stir.
When all your stock has been added your rice should be cooked.
Take the rice off the heat and throw in your mascarpone. Really mix this in well, this will make your risotto really creamy and bring it all together.
Check the seasoning with salt and finally add your wild garlic. Stir in and serve straight away.
Garnish with some finely shaved parmesan and some extra virgin olive oil.
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