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Monthly Archives: April 2012

Kedgeree Quails Egg

This little ball of joy is another recipe from my proposed book. There is a bit of work to it but the end result is amazing and get people talking.

Ingredients:-

6 Quails eggs

50g Natural Smoked Haddock

100g Haddock

1 Egg yolk

25g clariifed butter infused with a tspn of curry powder.

25ml Double cream

100g Cooked Japanese sticky rice (Add ginger and garlic whilst cooking and remove once cooked)

Fresh Bradcrumbs

White Pepper

Method

To soft boil the eggs bring a pan of water to the boil with a pinch of salt, place the eggs in a small basket and drop into the water, boil for exactly 1 minute and chill in iced water straight away.

Place both types of fish in a food blender and blitz till smooth, fold in the cream and add a little pepper to season, chill to stiffen.

When the sticky rice has been cooked and chilled, roll out thinly between 2 sheets of cling film.

Take the Quails eggs and gently remove the shell, with a small syringe push into the egg and draw out the yolk and squeeze into a bowl, add the other yolk and warm clarified butter with the curry powder, beat till chilled. With the syringe draw up the curry mix and inject back into the Quails Egg.

Split the mousse into 6 and flatten in your hand, place the egg in the middle and surround with the mousse, cut out a circle of the sticky rice and place around the mousse, seal with wet fingers. Roll in fresh breadcrumbs and allow to chill and settle.

Heat a deep fat fryer to 180C, place the eggs in the basket and deep fry till golden gently shaking the basket. Drain onto kitchen paper.

To serve, dress some rocket and frissee with a little lemon and olive oil. Cut each egg in half and place 3 halves per portion. Enjoy.

Cranachan with Toasted Coconut & Raspberries

30g of pinhead oatmeal

30g desiccated coconut

150g of raspberries

4 tablespoons of malt whisky

4 tablespoons of runny Scottish honey

600mls of double cream

Scatter the oatmeal and coconut onto a baking tray and toast in a low oven or under the grill until they become golden brown.

Blend 50g of the raspberries in the liquidiser until they become smooth.

Whip the double cream until a stiff mixture forms.

Place the toasted coconut and oats in a bowl and fold in the honey and whisky (Allow to cool)

Fold the cream and oatmeal mix together.

Take 4 glasses and pipe some of the mix into the bottom, drizzle a little of the raspberry coulis, repeat with the cream and coulis till full, scatter the remaining raspberries on top and serve.

Orange & Thyme Spiced Polenta with Szechuan Crusted 3 rib Rack of Lamb

3 rib rack of lamb

1 tbsp Crushed Szechuan Peppercorns

1 Blood Orange (Zest & Juiice)

50g Polenta

1 tspn Chopped fresh thyme

1 tspn of both Cinnamon & Cumin

1 Chicken Stock cube

Salt & Pepper

Remove excess skin from rack and rub in the Szechuan pepper with a little sea salt. (Fridge)

In a small saucepan place 100ml of water and the stock cube, bring to the boil and add the polenta,cumin, cinnamon and orange (Zest & Juice), lower heat and stir vigorously for 2-3 minutes, remove from heat and add the thyme.

Heat a frying pan and add the rack of lamb (crust side down) fry gently for 2-3 mins then each side for 1 minute, transfer to a hot oven (180F) for 6mins, grease a ring mould and place on a pasta bowl (keep both warm) Remove lamb and allow to rest for 2 mins, re-heat polenta.

Ox Cheeks with Seville Oranges

 

A year or so ago you could pick up these cheeks for a modest price, now they have become a sought after commodity by all the trendy restaurants. This is my version and the oranges cut through the richness really well, giving a good balance between the richness and sharpness of the oranges.  

 

1. Place the cheeks in a plastic or stainless steel container. Add the carrots, onion, garlic, thyme, bay leaf, red wine, the juice and zest of the oranges. Leave to marinate overnight.

2. Drain the cheeks in a colander, reserving the liquid. Separate the vegetables from the meat. Pour the liquid into a saucepan, bring to the boil and reduce by half, skimming off the white froth.

3. Dry the cheeks on a paper towel, season and brown in a pan with the oil.

4. In a large oven-proof pan, caramelise the vegetables over a low heat.

5. Add the meat to the vegetables, pour over the reduced liquid and the stock, bring to the boil, cover with baking parchment and a lid, cook in the oven at 180C/gas 4 for 3 hours. Test to see if it is cooked with a skewer.

6. Remove the meat and place in a pan. Strain 400ml of the cooking liquid over the cheeks and bring to the boil, continuously spooning the liquid over the meat until glazed.

Viennese Apple Streudel

This is a recipe for a classic streudel, it does take a fair bit of time. Have patience with the pastry and pull it slowly  to achieve the thinnest of pastry.

Ingredients:-

2kg Granny Smith Apples (Peeled and sliced)

300g Caster Sugar

400g Raisins

15g Cinnamon & 10g Mixed Spice

Juice and zest of 2 Lemons & 1 Orange

1 Cup of strong Black tea with a measure of Rum (Brandy & Whisky can be substituted)

100g Melted unsalted Butter

PASTRY

1.5kg Plain Flour

750ml warm water

120ml vegetable oil

15g salt

METHOD

Cover the raisins in a mixture of the tea and rum, allow to soak for at least 12hrs.

Peel and slice the apples, add the remaining ingredients to the apples apart from the butter. Drain the raisins and add to the apple mix. (if it looks too wet add a little ground almonds)

PASTRY

Combine the sifted flour oil and salt into a mixing bowl with a dough hook, mix on slow and gradually add the warm water. Mix until it becomes a ball without tearing, work until smooth, wrap in oiled clingfilm and chill overnight if possible.

Dust a sheeted worktop liberally with flour and roll out as thinly as possible your pastry, when it is as thin as possible, dust your hands with flour and begin to stretch the pastry all over the sheet, you will find it is best to use the back of your hand for this. Butter the pastry and place the apple mix in a line leaving a 10cm space, roll this over the top and seal. Now with a colleague take an opposite end and lift the sheet so the pastry begins to roll. Seal the edges and place on a large baking sheet; covered with some breadcrumbs, in a snake shape, butter the top and sprinkle with some cinnamon sugar.

Bake in a hot oven 200 degrees celcius for 15 minutes basting with butter and sugar at least once. Allow to cool slightly before slicing before serving. Voila!!!

Slow roast Chicken Legs with Thyme and Orange.

Slow roast Chicken Legs with Thyme and Orange..

Slow roast Chicken Legs with Thyme and Orange.

This is a really simple but delicious way of using up some chicken legs, it’s relatively inexpensive. Best of all it can be enjoyed Hot or Cold

Slow roast Chicken Legs with Thyme and Orange.

6 Chicken legs ( Knuckle removed)

Peel and juice of 2 oranges

4 Cloves of Garlic ( peeled and thinly sliced)

2 large sprigs of fresh Thyme roughly chopped ( Stalks and all)

½ Glass of Red Wine

20ml of olive oil

Rock salt and milled pepper.

  1. Place the prepared chicken into a large dish and season with the salt and pepper.
  2. Mix the remaining ingredients and sprinkle over the chicken legs, cover and place in the fridge for at least 2-3 hours to marinade.
  3. Heat the oven to 175 degrees celcius.
  4. Remove the legs from the fridge and give a good toss, re-arrange, cover with foil and place in the oven for 2 ½ hours, remove the foil and check to see how much liquid is left ( most should have gone) .
  5. Serve with some lemon and mixed herb cous cous.