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Monthly Archives: February 2018

Vanilla Panna Cotta ( Set Cream)

All a Panna Cotta is, is a set Cream using gelatine ( pre-soaked) into a flavoured and heated sweetened cream.

Vanilla Panna Cotta


For the panna cotta

5 gelatine sheets ( most supermarkets sell them) soak these in a dish of cold water.

450ml full fat milk

450ml double cream

1 large vanilla pod split down the length and the seeds scraped out ( place the remaining pod in a container that f caster sugar and shake regularly for a few days to make vanilla sugar)

50g caster sugar.


Place the milk and cream in a heavy saucepan and heat gently, then add the sugar and vanilla seeds. Return to a medium heat and allow the vanilla to infuse.

Remove the milk/cream mix from the heat and add the soaked gelatine leaves, stir until fully dissolved.

Strain the mix through a sieve to ensure the gelatine has dissolved, if it has add the vanilla seeds back into the mix as Stir.

Place your containers ( ramekins or dariole moulds on a tray into the freezer for 10 minutes.

Keep stirring the cooling mix to ensure an equal distribution of the seeds.

Remove the tray from the freezer and fill them up. Allow to set in the fridge.

To serve dip the containers into some warm water, holding the edge ( do not submerge) for a few seconds, remove and give a gentle shake. Place a plate over the top, flip over and allow the Panna Cotta to release. Serve with some berries or ice cream

Southern Fried Chicken ( The Corporals recipe)

• 2/3 Tbsp. salt 1/2 Tbsp. thyme 1/2 Tbsp. basil 1/3 Tbsp. Dried Oregano 1 Tbsp. celery salt 1 Tbsp. black pepper 1 Tbsp. English Mustard Powder 4 Tbsp. paprika 2 Tbsp. garlic salt 1 Tbsp. ground ginger 3 Tbsp. white pepper

• 1l buttermilk ( full fat milk with a squeeze of lemon juice and leave for 10 mins if you can’t get Butter milk) beat 3 eggs into this mix

• 2 whole chickens cut into pieces ( Sauté) 8 pieces and 4 wings.

• Soak the chicken in the buttermilk & egg mix for at least 4hrs in the fridge.

• Heat deep fryer to 170 degrees Celsius and your over to 190 degrees Celsius.

• You will need a flat tray with a cooling wire on top.

• Take the pieces of chicken out of the egg/milk mix and pass through the dried seasoning and spice mix, coating well and drop into the fryer 3-4 pieces at a time, until golden then lift out, allow to drain and place on the cooling wire. Repeat until all the chicken has been fried and continue cooking in the oven for a further 25mins until crunchy.

• If you have a pressure cooker, cook the chicken in a little stock at the bottom of the pot for 10-15 minutes after marinating, allow to cool and then pass through the marinade again then the herb mix. This is more akin to the authentic recipe.

• Enjoy with homemade coleslaw.

Jordanian Mansaf

Whilst working in Jordan I came across this traditional recipe cooking meat in Yoghurt. You can use Mutton, Hoggett, Lamb, Kid or Goat. I prefer the older animals for a deeper flavour.


2-3kg Whole Mutton/Goat joint

250g clarified butter. ( 2 tsp of Ground Cinnamon & cloves and 4 tsp ground nutmeg infused into the butter)

Sea salt to season

Cracked Black pepper to season

300g finely chopped onions

2l plain Greek yogurt

8 Egg whites

1teaspoon  pepper

1 soup spoon of Ground coriander (see spices note below)

1 soup spoon of Ground Cumin

1 soup spoon of paprika

10 Cardamom pods ( lightly crushed)

250g whole blanched almonds

250g pine nuts

10-15 pita bread (khubz, Arabic pita-type bread is used in Jordan)

1kg Jasmine rice ( washed)

parsley or  chives, chopped for garnish


Wash meat cubes and place in tray with lid. Cover meat with water, cover tray and place in refrigerator for 4-8 hours.

Melt 1/4 cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat cubes. Place in skillet and cook for 20 minutes until browned on all sides. Season meat with salt and pepper, to taste, and add enough water to cover meat. Reduce heat, cover and cook for 1 hour. Add onion and simmer uncovered for 30 minutes.

While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid. Whisk in egg white and ½ teaspoon of salt. Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency. Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.

Stir yogurt into meat and add seasonings as desired. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.

In a small skillet, melt 2 tablespoons of the remaining 4 tablespoons of clarified butter. Add almonds and cook for 5 minutes. Stir in pine nuts and cook for 3 minutes. Remove from heat and set aside.

Split the khubz loaves open and arrange, overlapping on a large serving tray. Melt the last remaining 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat. Sprinkle parsley or chives over top.

½ teaspoon cinnamon.

½ teaspoon of cloves.

2 teaspoons of nutmeg

Char Sui Pork Fillet

Another delicious recipe using Irish Black Butter to celebrate the Chinese New Year. This is such a simple and easy recipe to make.

Morning Alastair

I meant to send you these images yesterday of the finished dish. It really was delicious. Glad Denis made contact with you.


400g of Pork Fillet ( trim off all the fatty bits)

2 tablespoon Hoi-sin Sauce

1 tablespoon of oyster sauce

1 tsp Irish Black Butter

100ml of red wine

½ teaspoon Chinese five spice

1 tablespoon honey

4 tablespoon of Light Soy sauce

1 dessert spoon of finely crushed garlic ( smoked garlic is even better)


Mix all the ingredients together in a small bowl except the pork and honey. Rub the paste all over the Pork, cover and marinade over night in your fridge

Heat an oven to 180C and roast the meat on a tray for 20 minutes.

Turn over for roast for another 15 minutes.

Glaze the pork with the honey and roast for another five minutes on 220c.

Take out oven and let rest for 10 minutes.

Slice and serve with some Pak-Choi.

Best regards


Sent from Hugh McGivern MCGB.

Executive Development Chef

7 Braemar Turn

Hemel Hempstead




Scotch Pancakes for Shrove Tuesday

These classic Scotch Pancakes differ slightly from crepes. It also has the addition of a secret ingredient called Irish Black Butter which is in fact a delicious Bradley Apple concentrate.

Ingredients for 12 pancakes

100g Caster Sugar

200g Self Raising Flour

2 Medium Eggs ( beaten with a teaspoon of the Irish Black Butter)

splash of milk to achieve a batter that drops off a spoon

Melted butter & vegetable oil to cook with.


Place the sugar and flour into a large bowl and combine, add the egg and IBB mix then slowly add enough milk to achieve a thickish batter. As this recipe contains self raising flour allow to rest for 20 minutes then use straight away.

Heat a large skillet or flat frying pan and brush with a little of the butter/oil mix. Place 3-4 tablespoons of mix in the pan keepin a space between them, cook until risen and golden ( bubbles will appear on the surface) then flip over and cook the other side. Repeat until all the mix has been used.

I like to accompany mine with a Butterscotch Sauce:- slowly dissolve 150g caster sugar in a pan over a medium heat until it runs clear, raise the heat and allow to colour until a deep golden, reduce the heat and add 50ml single cream and 25g salted butter, stir well and raise the heat a little until you have a shiny smooth sauce, flavour with a little vanilla essence.