Monthly Archives: May 2012
Use 50g for a starter size or 100g for a main course.
Ask your fishmonger to cut a long piece of loin (Similar in size and shape of a pork fillet)
Zest and Juice of 1 unwaxed lemon
50ml Zaytoun Olive Oil (Keep cold)
1 tbsp caster sugar
15ml good quality balsamic vinegar
1 Bartlett pear (Thinly sliced on a mandolin)
Thin Slices of Cibatta.
1 Plum tomato skinned and concassed.
1 Tbspn Oscierta Caviar
In a shallow dish mix 40ml of the olive oil with the lemon juice and zest, add the tuna and coat well, allow to marinade for about 20 minutes.
Heat a frying pan on the stove and allow to get hot, remove the tuna from the marinade, season well and pat dry, add a dash of the remaining oil to the pan and quickly flash fry the tuna loin, colouring all round. Remove from the pan and wrap in 3 layers of clingfilm and tie the ends tight, place in a fridge.
Lower the heat and add the sugar, balsamic and 1/2 the marinade bring to the boil and allow to thicken, remove from the heat. Allow to cool.
Brush the sclices of Ciabatta with olive oil and toast till golden.
Place a slice of the toasted bread on a plate, top with a couple of slices of the razor thin pear. Remove the Tuna from the clingfilm and slice thinly, arrange on top of the bread and pear, drizzle with some of the oil and balsamic dressing and a sprinkling of some tomato concasse. Top with a little of the caviar.
Late Harvest Riesling
Columbia Valley, Washington
Eastern Washington’s low annual rainfall and cool nights during the growing season make it the perfect area for producing consistently great late harvest wines. The Hogue Cellars has developed a style of late harvest Riesling that is crisp yet moderately sweet. The wine was produced from select Riesling vineyards where the fruit can ripen to the required 24°+ Brix. At that level of ripeness, the wine develops its trademark tangerine/apricot flavor. Zesty aromas of orange, lemon-lime and peach are followed by flavors of tangerine, apricot and a trace of mineral. Serve with poached pears, apple pie or a cheese platter of Stilton, smoked Gouda and fresh goat cheese. It’s also excellent served well chilled as an aperitif.
Marinate the ox cheeks in the wine and herbs overnight. Remove the ox cheeks from the marinade and pat dry. Strain the marinade, discard the herbs and reserve the liquid. Heat a heavy-based casserole pot large enough to comfortably fit the cheeks. Add some olive oil to the pot and brown the ox cheeks well on both sides, seasoning with salt and pepper. Remove to a plate. Add a little more olive oil to the pot and add the chopped onion, carrot, celery, garlic and pancetta. Turn the heat down a little and gently cook the vegetables until they are golden brown and a little soft. Add the ox cheeks, the rosemary, salt and pepper, the wine and the stock. Cover with a lid and simmer very gently for about two hours or until soft when pierced with a knife. You will need to skim any scum that rises to the top and check from time to time there is sufficient liquid in the pot to cover the cheeks.
Once the cheeks are done, remove to a plate and turn the heat up high. If there is still plenty of sauce in the pot you may want to reduce it a little. I like to thicken the sauce lightly with a little butter and flour in a bowl, combine the butter and flour so it forms a paste and whisk into the simmering sauce. Cook for five minutes, check for seasoning, add the cheeks and serve.
- 1kg ox cheeks, trimmed of fat and sinew and cut into 80g pieces
- 2 Carrots, chopped
- 1 Onion, chopped
- 1 clove Garlic
- 1 sprig Thyme
- 1 Bay leaves
- 500ml Red wine
- 2 Seville Oranges, juice and zest
- 600ml beef stock
- 50ml vegetable oil
- 25g unsalted butter
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
50g Bacon offcuts
50g Shallots (Finely diced)
3 Cloves of crushed garlic
4 Crushed Cardamoms
100g potato brunoise
100g frozen petit pois
1l Chicken stock
1tbsp vegetable oil
1 tbsp finely chopped coriander
In a large sauce pan place the onion garlic and bacon with the oil and sweat over a medium heat for 5 minutes
Add the crushed cardamoms and bayleaves, stir and add the potaotes and stock
Bring to the boil and simmer for 15 minutes
Remove the cardamoms and bayleaves, add the frozen peas
Remove the soup from the heat and blend, either with a stick blender or a liquidiser
Return to the pan and heat gently, check the seasoning, add the coriander.
Stir well and serve with crusty bread.