The new look Garden.
Relaxing in the kitchen, cooking again.
Friday, 8 April 2016
Recipe: Northsea lemon Sole, Dill and Samphire butter
Ingredients
50g unsalted butter
A good double pinch of dill (or other soft herb such as parsley or chervil) – finely chopped
One shallot – peeled and finely diced
Two lemon sole – skinned and trimmed
Olive oil for sealing the fish
The juice of one lemon
150ml white wine
100g samphire
Flour for dusting
50g unsalted butter
A good double pinch of dill (or other soft herb such as parsley or chervil) – finely chopped
One shallot – peeled and finely diced
Two lemon sole – skinned and trimmed
Olive oil for sealing the fish
The juice of one lemon
150ml white wine
100g samphire
Flour for dusting
Method
Make the herb butter at least an hour or so in advance by softening the butter, mixing in the chopped herbs, wrapping in cling film and chilling.
Pre-heat the oven to 200°C (gas mark 6).
Pre-heat a large oven-proof frying pan. Dust the fish with a little flour, add a little olive oil to the pan and seal both sides of the fish for around twenty seconds.
Add the shallot, lemon juice and white wine to the pan and place in the oven for ten minutes.
When cooked, remove the fish from the pan and keep warm. Heat the juices in the pan and drop in the butter cut into cubes, constantly shaking the pan until all the butter has melted and the sauce is shiny. Drop in the samphire to warm through, remove and place onto warmed serving plates with the fish on top and the sauce poured over and around.
In the restaurant we serve this dish with mashed potato and it would also go well with a wild leaf and herb salad.
Recipe:- Rabbit stew
This is a recipe I found about three years ago, simple but it works well. Enjoy!
Ingredients
1 large rabbit
3 garlic cloves
1 onion
In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
Add rabbit pieces and baste them thoroughly.
Cover the dish and leave to marinate over-night or at least 12 hours.
Remove the rabbit from the marinade and dry on kitchen paper.
Strain the marinade into a jug and reserve. Preheat oven to 350°F.
In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
Add the rabbit pieces and turn frequently to brown them evenly and quickly.
Add the reserved marinade to the casserole and bring to the boil.
Remove casserole from the heat, add the bacon pieces and place in the oven.
Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Ingredients
1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
Bouquet Garni
Marinade
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
teaspoon salt
1 teaspoon pepper
Method
In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
Add rabbit pieces and baste them thoroughly.
Cover the dish and leave to marinate over-night or at least 12 hours.
Remove the rabbit from the marinade and dry on kitchen paper.
Strain the marinade into a jug and reserve. Preheat oven to 350°F.
In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
Add the rabbit pieces and turn frequently to brown them evenly and quickly.
Add the reserved marinade to the casserole and bring to the boil.
Remove casserole from the heat, add the bacon pieces and place in the oven.
Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Saturday, 20 February 2016
Recipe: Michaels Rich chocolate tart
For the pastry:
250g plain flour
100g diced butter
100g icing sugar
Pinch of salt
Two eggs at room temperature
For the filling:
400g good-quality cooking milk chocolate
200ml milk
300ml double cream
Seven eggs
70g caster sugar
For the glaze:
300ml water
350g sugar
120g cocoa powder
240ml double cream
To make the pastry, sift the flour into a bowl and add the diced butter. Using the fingertips, lift the butter up with the flour and rub gently with the fingers, letting it fall back into the bowl.
Once the mixture resembles a uniform crumble, add the sugar and salt and mix well. Then add the eggs and mix again, carefully bringing the mixture together to form a smooth ball. Wrap it in cling film and place in the fridge for at least 20 minutes.
Pre-heat the oven to 190°C (gas mark 5). Roll out the pastry enough to line an 8in flan dish, trim to fit and prick the base with a fork a few times. To bake blind, cover the pastry on the bottom and sides of the flan with foil and weigh it down with a handful of dried beans or pasta. Bake for 20 minutes or until cooked through. Remove and cool. Turn the oven down to 140°C (gas mark 1).
To make the filling, break up the chocolate and place in a mixing bowl. Put the milk and cream in a saucepan, bring to the boil, pour over the chocolate and mix. Place a small mixing bowl containing the eggs and caster sugar over a pan of simmering water. Whisk while it’s heating until it turns white and thickens. Fold the egg and sugar mixture into the chocolate with a large metal spoon using a cutting action rather than stirring them together.
Pour the mixture into the pastry flan case and bake for 20 minutes (turning the tray after 10 minutes). Allow to cool and then refrigerate until firm.
For the glaze, bring the water and sugar to the boil in a saucepan. Add the cocoa and cream, bring to the boil again and allow to reduce for 10 to 15 minutes, whisking occasionally. Do this until it looks like melted chocolate. Allow to cool a little and pour the glaze over the tart, smooth with a pallet knife and allow to set.
For a final flourish you could use a blow torch to “dust” the top of the glaze – one second should do it, otherwise you’ll melt the tart. When serving, to get a smooth cut, use a knife that has been dipped in hot water and dried.
250g plain flour
100g diced butter
100g icing sugar
Pinch of salt
Two eggs at room temperature
For the filling:
400g good-quality cooking milk chocolate
200ml milk
300ml double cream
Seven eggs
70g caster sugar
For the glaze:
300ml water
350g sugar
120g cocoa powder
240ml double cream
To make the pastry, sift the flour into a bowl and add the diced butter. Using the fingertips, lift the butter up with the flour and rub gently with the fingers, letting it fall back into the bowl.
Once the mixture resembles a uniform crumble, add the sugar and salt and mix well. Then add the eggs and mix again, carefully bringing the mixture together to form a smooth ball. Wrap it in cling film and place in the fridge for at least 20 minutes.
Pre-heat the oven to 190°C (gas mark 5). Roll out the pastry enough to line an 8in flan dish, trim to fit and prick the base with a fork a few times. To bake blind, cover the pastry on the bottom and sides of the flan with foil and weigh it down with a handful of dried beans or pasta. Bake for 20 minutes or until cooked through. Remove and cool. Turn the oven down to 140°C (gas mark 1).
To make the filling, break up the chocolate and place in a mixing bowl. Put the milk and cream in a saucepan, bring to the boil, pour over the chocolate and mix. Place a small mixing bowl containing the eggs and caster sugar over a pan of simmering water. Whisk while it’s heating until it turns white and thickens. Fold the egg and sugar mixture into the chocolate with a large metal spoon using a cutting action rather than stirring them together.
Pour the mixture into the pastry flan case and bake for 20 minutes (turning the tray after 10 minutes). Allow to cool and then refrigerate until firm.
For the glaze, bring the water and sugar to the boil in a saucepan. Add the cocoa and cream, bring to the boil again and allow to reduce for 10 to 15 minutes, whisking occasionally. Do this until it looks like melted chocolate. Allow to cool a little and pour the glaze over the tart, smooth with a pallet knife and allow to set.
For a final flourish you could use a blow torch to “dust” the top of the glaze – one second should do it, otherwise you’ll melt the tart. When serving, to get a smooth cut, use a knife that has been dipped in hot water and dried.
Recipe: Fish stock
This week i have recieved a message requesting a recipe for fish stock, This is a basic recipe but works well.
Fish stock
White fish bones, do not use oily fish
Two sticks of celery
One chopped white onion
One leek chopped
One chopped fennel
One star anise
Three black peppercorns
500 ml white wine
Two litres cold water
Place all the ingredients except the wine into a large pan and bring to the boil
Turn down the heat once boiling and simmer for one hour
Pass through a fine sieve and pour into a clean pan
Add the wine and reduce by half
Allow to cool and store
Fish stock
White fish bones, do not use oily fish
Two sticks of celery
One chopped white onion
One leek chopped
One chopped fennel
One star anise
Three black peppercorns
500 ml white wine
Two litres cold water
Place all the ingredients except the wine into a large pan and bring to the boil
Turn down the heat once boiling and simmer for one hour
Pass through a fine sieve and pour into a clean pan
Add the wine and reduce by half
Allow to cool and store
Wednesday, 27 January 2016
Recipe: Clootie Pudding, Burns Night 2016
Burns night 2016 has been very successful.
This recipe is the one I have used to produce a Clootie pudding, although it’s not one of mine it’s one that will now enter my repertoire as the results where outstanding.
Please note rather than using the muslin I poured the mix into a tray, covered with cling film and steamed it, then it was finished in the oven as per the method.
This recipe may need to sit around for a while but be sure to pull it out for next year.
Ingredients
225g (8oz) plain flour, plus 25g (1oz) for sprinkling
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
¼tsp sea salt
175g/6oz caster sugar, plus 1 tbsp for sprinkling
100g/4oz shredded suet
100g/4oz sultanas
75g/3oz currants
75g/3oz chopped stoned dates
50g/2oz Muscatel raisins
1 apple or carrot, coarsely grated
1 tbsp black treacle
1 medium farm-fresh egg
150ml/5fl oz buttermilk
225g/8oz clotted cream
Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir
in the sugar, suet, dried fruits, and the grated carrot or apple.
Mix the black treacle with the egg and some of the buttermilk and mix
into the dry ingredients to give soft mixture with a cake-like dropping
consistency.
Dip a large piece of muslin, an old pillowcase, a pudding cloth or a
tea towel into boiling water, remove it and squeeze out the excess
water. Lay it out on a surface and sprinkle a 30cm/12in circle in the
centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon
pudding mixture on top and tie securely with string, leaving a little
room for the pudding to expand.
Rest a large heatproof trivet or container in the base of a large pan
so that the pudding is not in direct contact with the heat. Place the
pudding on the trivet/container, knotted side up. Pour in enough
water almost to cover the pudding, cover with a tight-fitting lid and
simmer gently for 3-4 hours. Take a peek every now and then and
then to check the water level and top it up if necessary.
Preheat the oven to 180C/350F/Gas 4. Lift the pudding out of the
pan and dip it briefly in a bowl of cold water (to ensure that the
outside of the pudding does not stick to an ovenproof serving plate).
Then remove remove the muslin and bake until ready, be sure not to dry it out.
Friday, 8 January 2016
Food from my past.
These dishes are ones i developed whilst working in a small local Restaurant in Newcastle upon Tyne.
During my time at the Restaurant i used local produce from passionate suppliers, simple food cooked well.
The rose petal crumb on the top lamb dish is amazing, further down is a pistachio shot again out of this world, some time soon i will post the recipes for you to try and enjoy!
Wednesday, 2 December 2015
Michael Baister Stop motion time-lapse and food prep
A few years ago I had the privilege of meeting someone as passionate about his Job as I am.
Michael Baister is a photographer that Lives in the City of Sunderland like myself, his work is varied but like me he has a passion for food, he enjoys being in my kitchens and loves to see what goes on behind hotels doors.
Early September I received a text asking if I would like to meet up for a coffee as he’d had an idea!
This came to me as a surprise as apart from being on Facebook we hadn’t really touched base in about 7 years, this was good and very exciting as I loved working with him on our last project.A while went by and we finally got to have a coffee, the idea came out in a lengthy conversation, something I have never done before but it was more than happy to be involved with.
“Stop motion time-lapse and food prep “Michael wanted to come into the kitchen and film me cooking, this would result in a short film.
During November we had two meetings and filmed what we required, this in its self was different as Michael does things his way, he has all the equipment some of which had been designed and built by him especially for the job.
After a few hours work and a lot of chat we finally achieved what he wanted, Michael went off and said he would be in touch soon.
Over the weekend I received a text to ask what the dish I made was called, and then on December 1st the film was sent over, I think it’s a great job!
The film is on YouTube, it is a test piece of ideas for other films in the future please have a look, give us your thoughts and enjoy!
0780 894 3677/0777 016 6228
Saturday, 31 October 2015
Recipe: Auntie Vi Nish, Guinness cake.
Last week myself, Zoe, Lillie and Fynn visited Northern Ireland.
As always when we arrive we arranged our visit to East Belfast to see Auntie Vi, i find this lady an absolute insperation, her life stories are amazing and she has a heart of gold.
This time around myself and Auntie Vi got on to my favourite subject, food.
During the visit we talked about traditional cooking and how the food culture has evolved over the years, We also talked about the food Vi enjoys,the baking she does at home and the foods she loved during her childhood.
During the conversation i was looking at the recipes that Auntie Vi has built up over the years and i picked this one out, The recipe this time around is a Guinness cake, please give it a try and enjoy.
Ingredients
8 oz butter
8 oz soft brown sugar
4 eggs lightly beaten
10 ozs plain flour
2 level teaspoons mixed spice
16oz sultanas
4 oz mixed peel
4 oz walnuts chopped
8-12 tablespoons Guinness
Method
Cream butter and sugar together
Gradually add the eggs
Fold in the flour, spice mix and fruit
Add half the Guinness and mix to a soft consitency
Bake at 150c for one hour then reduce the heat to 100c for 1.5 hours
Remove from the oven and cool
Remove from the tin, prick the bottom of the cake and pour over the remaining Guinness
Store for one week in an air tight container before eating.
As always when we arrive we arranged our visit to East Belfast to see Auntie Vi, i find this lady an absolute insperation, her life stories are amazing and she has a heart of gold.
This time around myself and Auntie Vi got on to my favourite subject, food.
During the visit we talked about traditional cooking and how the food culture has evolved over the years, We also talked about the food Vi enjoys,the baking she does at home and the foods she loved during her childhood.
During the conversation i was looking at the recipes that Auntie Vi has built up over the years and i picked this one out, The recipe this time around is a Guinness cake, please give it a try and enjoy.
Ingredients
8 oz butter
8 oz soft brown sugar
4 eggs lightly beaten
10 ozs plain flour
2 level teaspoons mixed spice
16oz sultanas
4 oz mixed peel
4 oz walnuts chopped
8-12 tablespoons Guinness
Method
Cream butter and sugar together
Gradually add the eggs
Fold in the flour, spice mix and fruit
Add half the Guinness and mix to a soft consitency
Bake at 150c for one hour then reduce the heat to 100c for 1.5 hours
Remove from the oven and cool
Remove from the tin, prick the bottom of the cake and pour over the remaining Guinness
Store for one week in an air tight container before eating.
Saturday, 17 October 2015
Recipe: Chorizo Hash, Fried egg
Ingredients
Potatoes
Chorizo
Avocado
Mayonnaise
Smoked paprika
Vintage cherry tomato
Micro herbs, to include basil
Bread crumbs
Egg
Milk
Flour
Olive oil
Seasoning
Method
Boil the potatoes in salt water until cooked
Bake the chorizo in the oven, once cooked drain off the oil and keep for later
Once the potatoes are cooked, mash them, season, chop the chorizo and add along with the micro basil
Form the potato cakes in required shape and bread crumb them
Take some mayonnaise and add the chorizo oil along with a spoon of the smoked paprika, place to one side
Peel and de-stone the avocado, season and add a little olive oil, blitz until smooth
Fry the potato cakes and finish in the oven until hot
Fry the egg, once cooked cut out so it is the same size as the the top of the chorizo hash
To serve swipe the avocado on to the plate along with the paprika mayonnaise
Cut the tomato, season and add to the dish
Place on the chorizo hash and top with the egg
Finish with dressed and seasoned micro leaves
Potatoes
Chorizo
Avocado
Mayonnaise
Smoked paprika
Vintage cherry tomato
Micro herbs, to include basil
Bread crumbs
Egg
Milk
Flour
Olive oil
Seasoning
Method
Boil the potatoes in salt water until cooked
Bake the chorizo in the oven, once cooked drain off the oil and keep for later
Once the potatoes are cooked, mash them, season, chop the chorizo and add along with the micro basil
Form the potato cakes in required shape and bread crumb them
Take some mayonnaise and add the chorizo oil along with a spoon of the smoked paprika, place to one side
Peel and de-stone the avocado, season and add a little olive oil, blitz until smooth
Fry the potato cakes and finish in the oven until hot
Fry the egg, once cooked cut out so it is the same size as the the top of the chorizo hash
To serve swipe the avocado on to the plate along with the paprika mayonnaise
Cut the tomato, season and add to the dish
Place on the chorizo hash and top with the egg
Finish with dressed and seasoned micro leaves
Saturday, 10 October 2015
Michael moving on!
October 2014 Michael Suddick joined me and became my Apprentice.
Over the past year we have achieved alot, had fun but most of all Michael has become a very talented young man.
Now its time for Michael to move on to his next challenge!
This week Michael leaves my kitchen to take up his first commis chef role in York, Myself and the team wish Michael all the very best for the future and hope he settles in well and achieves his goals.
Good luck Michael
Chef
Over the past year we have achieved alot, had fun but most of all Michael has become a very talented young man.
Now its time for Michael to move on to his next challenge!
This week Michael leaves my kitchen to take up his first commis chef role in York, Myself and the team wish Michael all the very best for the future and hope he settles in well and achieves his goals.
Good luck Michael
Chef
Wednesday, 30 September 2015
An Old friend, one i will never forget.
23 years ago I met a man I will never forget, he was a
retired chef from Switzerland.
Our first meeting was at Sepp’s house, I was the young man
his daughter had been going out with for a while, an Englishman that stood out
like a sore thumb in Northern Ireland.
At the time we met, Zoe my now wife was on holiday with her
friends, flights had been delayed hence her not being home when I arrived.
Sepp was a gentleman I was invited in to wait, this was an experience
in its self, I wasn’t offered coffee or tea I was given a glass of wine in a
clay cup, and this was shortly followed by cheese fondue, this was Sepp’s form
of hospitality.
Over the years myself and Sepp formed a bond that was very
special, we both loved food, we both loved wine, we both loved home grown
produce and most of all we both thought the world of Zoe and the beautiful two
children she brought into the world.
Sepp’s life wasn’t easy but he gave all he had to ensure his
family were cared for, he was a fantastic granddad to Lillie and Fynn and will
always be part of their lives.
Early September 2015 we endured a very sad day, in the early
hours Sepp lost a long battle with cancer and passed away.
Over the past few months Zoe, myself and the kids have
supported each other to get through this very difficult time, emotions are
still high but we survive day by day, Sepp is a huge loss and always in the
front of our minds.
Last time I was in Northern Ireland I managed to sort
through some of Sepp’s culinary history, menus he had devised when he was a
head chef, recipes he had used and trophies he had won, the man was one of the
best in his field when he was younger, a chef I have always looked up to and
respected.
Over the next few months I would like to share some of his
recipes (Sepp loved the blog and what it stands for) they may be old but they
are classics that every chef should have in their collection.
So watch this space, Sepp’s memory will go on and his culinary
talent will be shared for you all to enjoy.
Sepp Zwahlen
A good cook is the peculiar gift of the gods.
He must be a perfect creature from the brain to the palate,from the palate to the finger's end.
Food Heroes
CARROLL’S HERITAGE POTATOES is a small family business based in beautiful rural North Northumberland at Tiptoe Farm.
Lucy and Anthony Carroll and their wonderful team work hard to grow harvest, pack and distribute approximately 17 unique varieties of potatoes specially grown to provide you with gourmet eating qualities – excellent flavours, textures, colours, shapes and a taste of history.
They provide you with an efficient next day, mail order delivery service straight from the farm to your door. You can choose from approximately 17 varieties, which will enable you to cook with some amazing varieties of Carroll’s Heritage Potatoes.
mailto:info@heritage-potatoes.co.uk
Lucy and Anthony Carroll and their wonderful team work hard to grow harvest, pack and distribute approximately 17 unique varieties of potatoes specially grown to provide you with gourmet eating qualities – excellent flavours, textures, colours, shapes and a taste of history.
They provide you with an efficient next day, mail order delivery service straight from the farm to your door. You can choose from approximately 17 varieties, which will enable you to cook with some amazing varieties of Carroll’s Heritage Potatoes.
mailto:info@heritage-potatoes.co.uk
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