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Monthly Archives: June 2018

Pan Roasted Fillets of Mackerel with Wilted Spinach, Potato and Apple Rosti with a Soy and Orange Dressing topped with Caviar

hmtconsulting

Ingredients

1 Whole 750g Mackerel

500g Red Potatoes

100g Baby Spinach

1 Cooking Apple

1 Orange

25ml light Teriyaki Sauce

Olive Oil for Frying

Sea Salt & Black Pepper

Caviar

Method

  1. (Heat oven to 180 degrees C) Wash peel and grate the potatoes, and apple, mix well and squeeze out any excess starch in a clean cloth, open and spread out then season and mix.
  2. Heat some Oil in a Blinis Pan, add the Potato and Apple mix, push well in, add a little more oil if necessary and fry for 3-4 minutes on each side, remove from the pan and finish cooking on a wire rack n the oven.
  3. Fillet the Mackerel and remove the centre line of bones, trim and cut each fillet in 2, rub with oil and season lightly
  4. Peel a little of the orange zest and julienne finely, blanch 3 times in boiling water then…

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Quail & Smoked Haddock Scotch Egg

Quail Scotch Egg ( 6 portions).
6 Quails Eggs ( Soft boiled for 90seconds & chilled then carefully shelled)
300g natural Scottish Smoked Haddock
2 Egg yolks
Pinch of white pepper
Blitz haddock and yolks in a food processor until smooth and season with pepper only.
Divide into 6 balls and flatten in the palm of your hand ( handy tip is to keep hands oiled or wet) wrap each patty carefully around a quails egg and roll into an egg shape and chill.
Take a small dish of plain flour season with a little celery salt and cayenne.
Beat an egg with a little milk
Whizz up some fresh breadcrumbs.
Take each chilled egg and roll in the flour shake off the excess and dip into the egg mix coating well then finally into the breadcrumbs.
Deep fry for 2-3 minutes rolling with a spoon in the oil then drain well and enjoy. Can be served with a light creamy curry sauce and a spring onion risotto.

Spatchcock American Mustard Chicken with Navajo Bread

A great simple dish, perfect for the summer and sharing. Roast the chicken in the oven then finish on the BBQ.

The Navajo Bread is fantastic, add all the dry ingredients together in a bowl, add the warm water and fat, mix to a dough. Roll out or shape into 2cm patties and fry in butter on both sides till golden, reduce the heat and cover with a lid for 2 mins on each side and serve straight out of the pan. I also added some finely chopped spring onions to my dough.

Spatchcock Corn Fed American Mustard

Chicken

Ingredients

1.2kg Corn Fed Chicken (Spine removed and flattened)

Mustard Coating

2 Tbsp American Mustard

2 Tbsp German Mustard

30g Melted Butter

Add all 3 together and mix well

Navajo Bread

100g Plain Flour & 100g Cornmeal mixed with 4 tsp Baking Powder & ½ tsp salt

5fl oz warm water

50g Lard or Chicken Fat

To Serve

Soured Cream

Sliced lettuce (cos or iceberg)

Sliced Pickled Cucumbers

Method:- Pre heat the oven to 200 Celcius.

Line a baking tray with baking paper, and lay the flattened chicken on top, brush

liberally with the mustard mix ( getting in to all the joints and wings) bake in the oven

for 50 mins basting every 20 mins with the juice that come off.

In a large bowl combine all the dry ingredients for the Navajo bread and mix well.

When the chicken is ready ( Probe and record temp- Min 165 degrees Fahrenheit)

Drain of all the juice into a jug, and skim of the fat, add this to 5fl oz of warm water.

Preheat your grill

Add the warm mixture to the dry mix and knead into a dough ( It should be slightly wet)

Divide into 4 or 8 balls and roll into a 1cm thick circle, brush with a little oil and either

fry or griddle, 3-4 mins on each side.

Lay the Chicken on a large server with the bread along the side and accompaniments in

bowls. For a little theatre the server can shred the chicken with 2 forks and allow the

customer to make their own tortilla style chicken .

Allergens:- Gluten, Milk, Mustard