Recipe: Ravioli of goats cheese

serves two

For the ravioli:

A few sheets of pasta – enough to make eight 4” circles. You could use dried lasagne sheets or these days there is often fresh pasta available.

100gm goats cheese – crumbled

12 sunblushed tomatoes – chopped

150gm wild mushrooms – sliced

6 spring onions – chopped

One red onion – finely diced

A handful of chopped fresh parsley and basil

One egg – beaten

For the accompanying ragout:

1 red onion – finely diced

6 spring onions – chopped

200gm wild mushrooms – chopped

One carrot – very thinly sliced on the angle

One stick of celery - very thinly sliced on the angle

100ml double cream

Salt and freshly ground black pepper

Blanch the pasta sheets in boiling water until pliable, drain and allow to cool. In a medium saucepan, sauté the mushrooms, sunblushed tomatoes, spring onions, and red onion in a little olive oil until soft. Add the goats cheese to make a paste and add the chopped herbs. Taste to adjust the seasoning but it may not need salt due to the cheese.

Using a sharp knife, cut out eight 4” circular shapes. Put four of the sheets on a work surface and place a quarter of the filling mixture on each allowing approximately ¼” of an inch around the edge for sealing the top on. With a pastry brush or your finger, wash some beaten egg around the edge of each and place another pasta round on top. Seal the edges and, if you wish, use something like a fork handle or even your finger to flute them.

To make the accompanying ragout, sauté all the ingredients except the mushrooms and cream until soft. Then add the mushrooms and cream, reduce until it thickens a little and adjust the seasoning.

Whilst it’s cooking, bring a large pan of salted water to a simmer, gently lower the ravioli into it and cook until the pasta is tender. To test, remove one and cut a little off the edge to see if it’s ready. Fresh pasta will take around four minutes whilst previously dried pasta a few minutes longer.

Drain the ravioli and serve on warm plates on and alongside the ragout, possible with a few dressed salad leaves for contrast of taste, colour and texture.

Recipe: Lobster with samphire and chive cream

 One lobster – boiled, halved and cleaned as described earlier

One large handful of chopped spring onions

One handful of samphire

One handful of finely chopped chives

Two shallots – peeled and finely chopped

One glass of white wine

One cup of double cream

One pinch of saffron

A knob of butter

Salt and freshly ground black pepper

A little sunflower oil

Serves two as a main course.

Preheat oven to 220°C (gas mark 7).

Place a large frying pan onto heat. Add a little oil and place the lobster halves flesh-side down to colour for a couple of minutes. Turn over, sprinkle with a little salt and black pepper, remove to a roasting tin and place in the oven for five to eight minutes.

Place the pan back on the heat and add the shallots allowing them to sauté for a couple of minutes. Add the wine, saffron, cream and butter. Bring to the boil and simmer for a few more minutes. Add the spring onions, samphire and chives and you’ll end up with a vibrant yellow sauce speckled with green.

To serve, place the lobster halves on  warm plates and spoon the sauce over and around.

Recipe: Poussin with mushrooms on spring onion tagliatelle

Poussin, also known as spring chicken, are young chickens bred for their flavour and texture rather than weight and size. It’s funny really but I know hardly anybody who’s cooked poussin at home. But there’s every reason to do it because they’re nature’s own single portion and they’re doddle to cook. At the simplest, brush with olive oil, sprinkle with freshly ground black pepper and Malden sea salt and roast at 200°C (gas mark 6) for 20 to 30 minutes, checking the juices are clear in the normal way. Allow to rest for a few minutes before serving and you have a stunning dish. And on the subject of locally sourced produce, they’re available here in the North East.

To serve two

Two poussin

A couple of handfuls of chestnut mushrooms – roughly chopped

A couple of handfuls of chopped spring onions

Two shallots – chopped

One clove of garlic – crushed

Six baby vine tomatoes

Two handfuls of fresh tagliatelle egg pasta (or part-cooked and drained dried pasta)

A few basil leaves  - torn

Two small glasses of white wine

One small carton of double cream

Olive oil

Butter

Malden sea salt

Freshly ground black pepper

Pre heat the oven to 200°C (gas mark 6). Seal the poussin in a little olive oil, season with salt and pepper, place a knob of butter on top of each, pour in one glass of white wine and place in the oven for 20 to 30 minutes or until the juices run clear.

Meanwhile, in a large saucepan over a reasonably high heat, sauté the shallot, mushrooms, garlic and tomatoes in a little olive oil until there’s a little colour but don’t allow the garlic to burn. Add the remaining wine and the pasta, cover and cook for 2 to 3 minutes until the pasta is al dente.

Add the basil and cream, reheat and adjust the seasoning. To serve, pile the pasta on warm plates, place the poussin on top and spoon the sauce over and around.

Recipe: Northumbrian beef with gnocchi and a wild rocket salad

To serve two

2 fillets of local beef

2 handfuls of gnocchi

2 handfuls of rocket

2oz chestnut or button mushrooms - sliced

1 onion – peeled and sliced

2 tablespoonfuls of peppercorns – lightly crushed

1 glass of white wine

One tablespoon of pesto let down with a couple of tablespoons of olive oil

Seasoning

Cooking oil and butter for frying

Preheat the oven to 200°C (gas mark 6).

Place the crushed peppercorns on a plate and press the fillets into them to produce a layer of peppercorns on both sides of the meat. Add a little cooking oil to a hot frying pan, seal the meat on all sides and place in the oven for around 20 minutes for a medium steak. Remove and allow to rest for a few minutes.

Meanwhile, in a saucepan sauté the onion and mushrooms in a little oil and butter until soft. Add the gnocchi and the white wine, cover with a lid and cook for a few minutes until the gnocchi is cooked (for exact timings see the packet the gnocchi came in).

Remove the lid, add the rocket and one tablespoon of the pesto mix, stirring gently. Taste and adjust the seasoning if necessary. Spoon this gnocchi salad on to two warmed plates, place the meat on top and drizzle a little more of the pesto around.

Recipe: Barbequed sardines with herb and garlic butter

 
To serve four.

20 small fresh sardines, cleaned

4 tablespoons olive oil, plus extra for oiling the grill

Salt and freshly ground black pepper

For the herb and garlic butter:

125g butter

One tablespoon of fresh tarragon or rosemary - finely chopped

One tablespoon chives - finely chopped

One tablespoon parsley - finely chopped

One garlic clove – finely chopped

¼ teaspoon salt

Pinch of freshly ground black pepper

To prepare the herb butter, beat the butter until soft and thoroughly mix in all the other ingredients. Using wet hands, shape into a roll, wrap in foil and chill in the fridge until needed.

When you’re ready to cook, brush the fish with the oil and season with salt and pepper. Place them on a well-oiled grill and cook them over a high heat for three to four minutes each side. Serve them with slices of the herb and garlic butter.

Recipe: White chocolate and raspberry trifle

175g white chocolate – broken into small pieces

Two egg yolks

25g granulated sugar

150ml milk

85g double cream

2½ tablespoons of icing sugar

Sponge – enough for the bottom of four wine glasses

Raspberry jam

225g raspberries

Two tablespoons Crème de Menthe

A little fresh mint

In a bowl, cream the egg yolks and granulated sugar with a wooden spoon until thick and creamy. Pour the milk and cream into a heavy-based pan and gently bring to the boil. Remove from the heat and immediately pour it over the egg and sugar mixture, whisking until it thickens a bit and coats the back of a spoon. If it doesn’t thicken, return it to the pan and place over a gentle heat whisking all the time until it does but be careful that the eggs don’t scramble. Add the white chocolate and allow the mixture to cool, covering with some sprinkled icing sugar and cling film to prevent a skin forming.

Spread the sponge generously with jam and place in the bottom of four wine glasses. Then divide the Crème de Menthe and raspberries between them. Keep a few berries to decorate the completed dessert.

Pour the white chocolate custard over the raspberries and sponge and put the glasses in the fridge for an hour or so to allow to set.

To serve, decorate with the remaining raspberries, some sprinkled icing sugar and fresh mint.

Recipe: King prawns

King prawns with apple chutney

To serve two

 

Six raw king prawns – available fresh or frozen

One red chilli – seeded (if you wish to reduce the heat) and diced

One red onion – diced

Two cloves of garlic – crushed

One red pepper – seeded and diced

One red apple – diced

The zest and juice of one lime

One tablespoon of brown sugar

One tablespoon of golden syrup

A few leaves of fresh basil – torn

A small handful of fresh coriander

Two handfuls of rocket leaves

100g plain flour (optional)

 

To make the apple chutney, place a thick-bottomed pan on the stove and heat as hot as you dare. Put a small amount of cooking oil into the pan and fry the chilli, onion, garlic, red pepper and apple until evenly coloured – it won't take long. Add the lime juice and zest and golden syrup, reducing until a marmalade consistency is achieved. Then, still over the heat, add the sugar, stir and add the basil and coriander at the last moment. Remove from the heat and it can be served hot, cold or even chilled.

 

Peel the prawns and, with a sharp knife, remove the black vein that runs along the back of each. Wash the prawns under cold water and dry.

 

The prawns can then be pan-fried or deep-fired tempura style. To pan-fry, heat a little olive oil in a frying pan and fry until pink. To deep fry, mix ice cold water into the flour until you have a consistency that will coat the back of a spoon. Don't worry if it's slightly lumpy. Dust the prawns with flour, dip them in the batter and deep fry until they float in the oil. Remove, drain and serve on the rocket leaves with the chutney.

Recipe: Lemongrass and chilli soup

serves six

Two tablespoons of olive oil
Four shallots - finely chopped
Two storks of lemongrass - finely chopped
Two cloves of garlic - crushed
One litre of chicken stock
250ml double cream
One small red chilli - deseeded and finely chopped
A little basil for garnish - chopped (optional)

Heat a large saucepan and add the olive oil. Add the shallots, lemongrass and garlic and very gently sweat until they are soft but do not allow to brown. Pour the stock into the pan, raise the heat and bring to the boil. Using a liquidizer, food processor or stick blender, blitz the soup until smooth and return to the cleaned pan. Add the cream and chilli and simmer for five minutes. Check the seasoning and serve in warmed dishes with the basil sprinkled on top if using.

Recipe: Moroccan salted cod on wilted pak choi

Serves two

Two 200gm thick cod fillets – skin on

One level tablespoon of Maldon sea salt

One teaspoon of chilli flakes

One teaspoon of madras curry powder

One teaspoon cumin powder

One tablespoon of chopped fresh coriander

One tablespoon of chopped fresh basil

One tablespoon of chopped sun-blushed tomatoes

Four spring onions – chopped

Four large-ish (plum) vine tomatoes

One large pak choi*

Olive oil

Balsamic vinegar

Pre-heat the oven to gas mark 7 (210°C).

Take the chilli flakes, curry powder, cumin, coriander, basil, sun-blushed tomatoes and spring onions and blitz in a food processor or mash in a mortar and pestle until you have a crumbly paste. Let down with a little olive oil until you have a hand-mouldable paste that you’ll use to coat the fish. Mix the salt into the paste and roll the cod in it to coat all over.

Put the cod in a baking dish and place the vine tomatoes alongside once they have been sprinkled with a little olive oil, balsamic vinegar and Maldon sea salt. Place in the oven and cook for around 15 minutes.

Meanwhile, trim the ends from the pak choi and cut it down the middle to make two portions. Clean under running water to ensure there’s no grit inside. Blanch it for two minutes in a large pan of salted water and drain.

To serve, place the pak choi in the centre of warmed plates and place the cod on top. To add a little extra both visually and for taste, the dish can be dressed with a walnut pesto made by blitzing a handful each of walnuts, parsley, rocket and basil with a clove of garlic and enough oil to make it a bit runny. Add some finely grated parmesan and scatter it around the plates.

* Pak choi is quite commonly available and provides an interesting texture somewhere between that of lettuce and cabbage. If you can’t get it you could substitute shredded spring greens, blanched for two or three minutes in boiling water and drained.

Recipe: Avocado and North Sea crab tian

For the crab

1 large crab

For the tomatoes

8 on the vine cherry tomatoes

1 tsp chopped thyme

Pinch sea salt

1 clove chopped garlic

For the avocado

1 ripe large avocado

For the raspberry dressing

1 tbsp cherry vinegar

3 tbsp olive oil

1 tsp water

200g fresh raspberries

For the crab: buy the crab fresh of the local fish supplier, pre boil 1 litre of water and add 25g of salt. Boil the crab in the water for 15 minutes and remove form the pan and allow to cool in a cold area of the kitchen.

Once cold break off the claws and remove the white and brown meat from the body shell.

For the tomatoes: pre oil a small roasting tin and place on the tomatoes, season with the salt, garlic and thyme and roast for 5 minutes at 220c then allow to cool.

For the avocado: cut the avocado in half and remove the stone, peel the avocado and dice into small pieces

For the dressing: place all of the ingredients in to a blender and blitz for 2 minutes and pass through a fine sieve to remove the seeds.

To serve put a metal ring on to the serving dish and half fill with avocado then put in the crab meat in two layers and press to ensure a compact mould, remove the ring and top with a crab claw, fill a small glass with the dressing and serve.

  

Recipe: Northumberland 5* fillet of beef, pancetta roast figs and blue cheese fondue

For the beef

2 7 oz fillets of Northumberland beef

Olive oil

25g Butter

For the figs

2 large figs

2 slices Pancetta

For the fondue

50g Stilton

20g Sun dried tomato

250ml crisp New Zealand Chardonnay such as Muddy Water

Garlic

Tbsp Thyme

Tbsp Rosemary

2x Shallots finely diced

Roast on the vine tomatoes

8 tomatoes

1 clove Garlic

1 tsp Rosemary

1 tsp olive oil

Parsnip crisps

1 parsnip shaved with a potato peeler and deep fried till golden

For the fondue: Preheat a saucepan and add the wine and sun dried tomato and bring to the boil, turn down the heat and add the shallots, garlic, thyme and rosemary and allow to infuse for 5 minutes. Whisk in the Stilton and return to the boil to thicken, Remove from heat.

For the steak: Preheat an ovenproof shallow pan and add butter and oil, season the steak and seal then finish in a preheated oven (220c) and cook for 5 minutes and allow to rest.

For the figs and tomatoes: Trim the bottom of the figs and wrap in Pancetta, coat the tomatoes with the oil, rosemary and garlic and roast them in an oven for 5 minutes

To serve reheat the fondue and flash the beef in the oven, place the fig and tomatoes on to the plate, spoon on the fondue and then place the beef on top.

Recipe: Rosemary and citrus scented scallops

For the scallops

6 king scallops washed and prepared

2 slices of day old sunflower bread

Zest of one lemon

Zest of one lime

Sprig of rosemary

1 tbsp Basil torn

Butter 20g

Olive oil tsp

For the saffron reduction

Saffron 3 strands

Vanilla pod 1 seeded

White wine

Juice of 1 lemon

Juice of 1 lime

25g butter

For the garnish

1 small leek finely shredded and deep fried (drain on kitchen paper)

For the reduction: preheat a sauce pan and add all of the ingredients and reduce by half, once the liquor is reduced whisk in the butter and remove from heat.

For the scallops: Blitz the bread, zest, basil and rosemary until you achieve a green crumb then roll the scallops in it till they are lightly coated, preheat a shallow pan and melt the butter and add the olive oil (this will stop the butter colouring). Season and add the scallops and fry for 1 minute then turn and fry for a further 1 minute. Remove the scallops from the pan and rest on a piece of kitchen towel.

To serve warm though the reduction and place one scallop on to a small dish then place this on to a larger plate, spoon the reduction over the single scallop and arrange the deep fried leeks on top.

Recipe: sea trout with salmon and basil crust

(serves 2)

2 fillets of sea trout

100g salmon trimmings

Double cream

Chopped basil

Fresh Bread 

Parsley

Seasoning

Cherry tomatoes

Baby leaf spinach

Balsamic reduction

Lemon

Herb oil

Method

Blitz the bread and the herbs to a smooth crumb and set to one side

Blend the salmon trimmings and add the cream till a soft mousse is achieved (do not over mix)

Spoon the mousse on to the trout flesh

Sprinkle the crumb on top of the mousse and place on a roasting dish skin side down

Roast the fish in an oven at 220c for 10 minutes

Make up a tomato and spinach salad and dress with herb oil

To serve put the salad on to the service dish and place on the fish, drizzle with balsamic reduction and serve with a slice of lemon.

Recipe: Roast peaches

The flavour of most fruit intensifies when warmed. That's one of the reasons fresh fruit tastes so good when eaten straight from a Mediterranean market.

 

To serve two

 

Four peaches

Two tablespoons demerara sugar

50g unsalted butter

One vanilla pod

Four tablespoons of double cream

Vanilla ice cream

 

Pre heat the oven to gas mark 6 (200°C). Cut a thin slice off the base of each peach so that it can stand without rolling around. Then make four cuts down to the stone in the other end of the peach to produce an asterix shape.

 

Melt the butter in a hot, oven-proof saucepan large enough to take all the peaches. Add the peaches and roll them around in the melted butter to coat. Add the vanilla pod, the sugar and the cream. Bring to the boil, thoroughly stir once more, and put into the oven for five minutes.

 

To serve, place the peaches on warmed serving plates and spoon the sauce over and around. Serve with vanilla ice cream.