Scone Recipe

Ingredients

 
245g Strong flour
28g Sugar
12g Baking powder
37.5g Butter
86ml of Milk
56ml of Double cream

Method

Crumb the flour, sugar, baking powder and butter together until a fine crumb is achieved and then slowly add the milk and cream. Once all the ingredients are incorporated, using a little flour to dust a surface, roll out thee scone mixture to bout 2cm thick. Cut the scones into the desired size. Using a little milk wash, brush the tops of each scone and bake the scones at 180°c until golden in colour.

Once the scones have been baked and look lovely and golden, let the scones cool before cutting them and filling them. This is the fun bit, you can now fill your scones with lovely fillings such as, clotted cream, Chantilly cream, fresh jams and the list goes on.

Bon Appétit

 

Spinach and Ricotta Lasagne

 

Ingredients

14 lasagne sheets
4 packed cups chopped spinach (about 300g)*
2 tbsp. oil
1 onion, chopped
5 cloves garlic, minced
1/2 white bell pepper, chopped
60g parmesan cheese
100g mozzarella cheese
2 eggs
400g ricotta cheese
2 cups tomato pasta sauce
1/3 tsp salt
pinch ground pepper

Method

Heat the oil in a pan and add onions and bell pepper. Sauté them until they have softened and turned lightly golden. Add garlic and sauté a little more. Turn off the heat and let cool a bit.

In a large bowl, lightly beat the eggs. Add the ricotta, spinach, half of the parmesan and half of the mozzarella cheese. Add salt and pepper. When the onion/bell pepper mixture has cooled, add it to the spinach mixture. Mix everything until combined.

Preheat the oven to 180C and prepare a 23x23 square baking dish.

Pour 1 cup of the pasta sauce onto the bottom of your baking dish and coat it evenly. Place lasagne sheets on top. Spread some spinach mixture on top of them. Repeat these steps 3 times (except for the pasta sauce). Finally, spread the remaining pasta sauce onto the lasagne sheets and sprinkle with the remaining mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake for additional 15-20 minutes. Let the dish sit for about 15 minutes before serving.

Banana and chocolate cake

Ingredients

250 grams plain flour

2 teaspoons baking powder
125 grams unsalted butter (softened)
250 grams caster sugar
4 bananas (ripe and mashed)
2 eggs (lightly beaten)
1 teaspoon vanilla essence
175 grams dark chocolate (good quality or milk chocolate)

Method

Preheat the oven to 160°C. Sift the flour and baking powder into a large bowl.

Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl.

Add to the dry ingredients and stir to combine, being careful not to over mix.

Pour the batter into a non-stick, or lightly greased and floured, 19 x 11 cm (7 1/2 x 4 1/2 inch) loaf tin and bake for 1 hour, or until the bread is cooked when tested with a skewer.

Leave the cake to cool for 5-10 minutes, and then turn the cake out onto wire rack. When the cake is cooled all the way through, slice the cake thinly, serve and enjoy

Bon Appétit

Watercress Soup with a lemon yoghurt

Ingredients

1kg watercress; leaves removed

1 onion, peeled and roughly chopped
1 large leek, roughly chopped and washed
60ml vegetable oil
400g floury potatoes, peeled and thinly sliced
5ltrs vegetable stock

Method

Gently cook the watercress stalks, onions and leeks in the vegetable oil until soft. Add the potatoes and vegetable stock, bring to the boil, season and simmer for 20 minutes. Add the watercress leaves and simmer for another 2-3 minutes.

Blend in a liquidiser until smooth and strain through a fine meshed sieve into a container that is in a ice bath. Correct the seasoning if necessary.

For the lemon yoghurt, take Greek style yoghurt and add a squeeze of lemon juice and the zest of half a lemon. Quenelle the yoghurt into the centre of the bowl and gently pour the soup into the bowl around the yoghurt.

Bon Appétit  

White chocolate and raspberry marquise

Ingredients

175g unsalted butter, softened, plus extra for greasing

175g self-raising flour
1 rounded tsp baking powder
3 large eggs, at room temperature
175g golden caster sugar
1/2 tsp vanilla extract

For the raspberry filling

250g mascarpone
284ml carton whipping cream
1 tbsp caster sugar
1 tsp vanilla extract
300g raspberries
8 tbsp raspberry jam

To decorate

White chocolate shavings
Dark chocolate shavings
Mixed fruit (we used passion fruit cut into wedges, blueberries, raspberries, redcurrants and canned apricots, quartered)

Method

1. Preheat the oven to 180°C/ fan160°C/gas 4 and lightly grease and base line 2 x 20cm round x 4cm deep loose-bottomed cake tins with baking paper. Sift the flour and baking powder into a large bowl. Add all the other cake ingredients and mix with an electric hand whisk until the mixture is a smooth, dropping consistency. If a little stiff, mix in a dash of water to loosen.

2. Divide the mixture equally between the tins and level. Bake for 25 minutes, until well risen, springy and golden. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Using a serrated bread knife, slice each cake horizontally into 3 thin discs, to give 6 in total.

3. Put the mascarpone, cream, sugar and vanilla in a large bowl and mix with an electric hand whisk until smooth and thickened.

4. Put 1 disc, cut-side up, on a plate or cake stand. Spread over a little of the filling (about a fifth) and scatter with half the raspberries. Place a second disc on top and spread with a little more filling, then top with a third disc and spread with half the jam. Put a fourth disc on top and spread with a little filling, scatter with the rest of the raspberries and sit the fifth disc on top. Spread with the remaining jam and more filling, then sit the final disc on top. Press so the filling oozes out a little. Spread the remaining filling on top. Chill to firm up.

5. Smooth the sides with a palette knife and stick the chocolate shavings all round the cake. Secure with a piece of wide ribbon. Push more of the chocolate shavings gently into the filling all around the top edge of the cake. Pile the mixed fruit into the centre of the cake, arranging if you like, to serve.

Bon Appétit

*In the picture about, the cake is wrapped in a white chocolate collar and not the chocolate shavings*

Crispy Potato Galette

Ingredients

3 large potatoes peeled and thinly sliced
1 tablespoon olive oil
Freshly ground nutmeg
Freshly ground black pepper
1 table spoon minced garlic
1 tablespoon chopped parsley
Fresh thyme leaves

Method

MeMMmethPat the potatoes dry if they are starchy and moist. In a large frying pan, sauté half the potatoes with a tablespoon of olive oil over the potatoes, and sprinkle half the nutmeg and black pepper over the potatoes to taste. Starting in the centre of the pan, start arranging the potatoes into layers, over lapping them into a spiral.  When the potato slices are finished repeat the process with the remaining potato slice.

Cover the pan and place it on a medium heat and cook the potatoes until they are golden brown and cooked on the underside, about 15 minutes, occasionally shaking the pan gently to avoid the potatoes sticking. Wipe the inside of the lid to keep it dry as and when needed.

After the potatoes have cooked and turned golden brown. Press the potatoes down with a flat spatula and remove the pan from the heat. Place a plate over the pan, and flip the pan so that the galette is now on the plate. Then slide the raw side of the galette back into the pan and cook for a further 15 minutes. Once the galette is cooked through, transfer it back onto a serving plate, and garnish with the chopped parsley, crushed garlic and seasoning.

 

Bon Appétit

Tea Soaked Figs

Ingredients

125g sugar

½ a lemon
2 whole cloves
½ a cinnamon stick
2 vanilla pods, split and scraped
10 figs cut in half
500ml water
3 sachets of earl grey tea
150ml strega liquor (Italian digestive liquor)

Method

Mix the sugar, lemon, cloves, cinnamon and vanilla into the water and bring to the boil.  Remove from the heat and infuse the tea for 30 minutes.  Pour the strega liquor onto the figs, remove the tea bags from the syrup and pour onto the figs. Soak the figs for 3 days in the liquid, and store them in the fridge. These can be served with either a sweet or savoury dish, but I personally recommend serving these delights with something sweet. Maybe even something as simple as clotted cream, or a vanilla bean ice cream.

For those who have never come across strega liquor before, here are some interesting facts about it. The recipe is a mix of 70 herbs and spices which include Samnite mint, Ceylon cinnamon, Florentine iris, Italian Apennine juniper, fennel, and saffron. The saffron is the key to Strega's signature yellow color and the mint and juniper are two of the most pronounced flavors within the herbal mixture. It is aged in ash barrels which allow the flavors and aromas to develop.

Bon Appétit

Apple and frangipane Tart

Ingredients

8 large apples, cored, peeled and halved
250g unsalted butter
400g sugar
400-500g puff pastry
Flour for dusting
Frangipane

375g soft butter

375g icing sugar
370g ground almonds
37.5g flour

7 eggs

Method

Cut the puff pastry into discs that are the size you desire, I usually use a coffee cup as an indicator for the disc size. Line a flat baking tray with grease proof paper, and pace the disc onto the tray. Place the tray into the fridge to let the puff pastry rest until you need it again.

Pre-heat the oven to 180°c full fan (gas mark 6). 

Meanwhile melt the butter and sugar in a pan and cook on a low heat until they turn an amber colour and caramelise (if the heat is too high the butter will spilt out of the sugar). Add the apples to the pan, continue to simmer on a low heat for about 10 minutes until the apples are lightly coloured.

Remove the apples and caramel from the heat, and with a slotted spoon arrange the apples onto the puff pastry discs, but try not to get too much liquid onto the puff pastry disc while doing this. You want to try and create a ‘fan’ effect with the apples.

Prepare the frangipane but creaming together the butter and sugar, and then adding all the other ingredients until it is combine. Press a layer of frangipane on top of the apples

Bake for about 30-40 minutes until the pastry is golden and cooked through and the frangipane starts turning a nice golden brown colour.

Serve this with vanilla bean ice cream, maple syrup and come apple puree.

Bon Appétit

Chocolate Fondant Recipe

 

 

This is one of my favourite desserts to prepare, and I serve in a variety of ways. The vanilla bean ice cream is on a bed of honeycomb dust, and the fresh raspberries were soaked in a sugar syrup that was also used when I served the dessert.

Ingredients

Melted butter, for greasing
cocoa powder, for dusting
275g (9.5oz) dark chocolate (at least 70% cocoa solids)
225g (8oz) unsalted butter
400g (14oz) caster sugar
0.5tsp vanilla extract
5 large free-range eggs, beaten
200g (7oz) plain flour, sifted
you will need
8 metal pudding bowls or ramekins

Preparation

Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside. Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.

Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.

Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately with vanilla ice cream and fresh seasonal berries.

Roasted Butternut Squash and Feta Cheese Salad Recipe

 

Ingredients

1 Medium Butternut squash
100g Greek style feta cheese
80g toasted pine nuts
80g washed watercress
Olive oil
2 cloves of garlic
Seasoning
Edible flowers or fresh herbs for garnishes

Method

Heat the oven to 160 degrees. Line a baking tray with foil and set aside. Skin and seed the butternut and cut it into medium sized/bite sized cubes. Place the cubes onto the baking tray. Finely chop the garlic and put it onto the butternut. Drizzle olive oil over the butternut, enough to coat it all lightly, and season. Place the tray into the pre heated oven and roast the butternut for 15 minutes.

Cut the feta cheese into small cubes and set aside. Wash the watercress and place it on the bottom of the dish you will be serving the salad in. Once the butternut is cooked, remove it from the oven, check the seasoning. Let the butternut cool slightly before putting it onto the watercress. Once it’s cooled, place the butternut, feta and roasted pine nuts onto the watercress, arranging it so that there is an even mix of all the ingredients everywhere on the plate

Garnish the plate with edible flowers or fresh herbs.

Bon Appétit

Courgette cake recipe

Ingredients:

1 large zucchini, grated

1 large egg
1 cup bread crumbs
Salt and pepper to taste
1 tbsp mixed spices
1/2 cup Parmesan cheese, grated

Method

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and drizzle lightly with olive oil. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2
minutes. Serve hot, alone or with yoghurt and mint dressing.

Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbohydrates and fat.

Makes about 12 cakes.

Bon Appétit

Roast Pork Belly Recipe

Serves: 4
Preparation: 60 minutes
Cooking: 2 hours 20 minutes

Roast pork belly

600g pork belly, skin on
1 teaspoon fennel seeds
2 tablespoons salt flakes
1 teaspoon black peppercorns

Apple puree

2 granny smith apples, cored, peeled and chopped
Juice of half a lime
1 teaspoon sugar

Honey cider vinegar glaze

¼ cup honey
½ cup cider vinegar
 

Cider vinaigrette

2 teaspoons Dijon mustard
½ teaspoon sugar
Pinch salt
2 tablespoons water
1 ½ teaspoon cider vinegar
100ml grapeseed oil
Watercress and baby mache, to serve

Method:

Preheat oven to 230°C.  For roast pork belly, trim pork of excess fat and score the skin. In a dry pan roast the fennel seeds, one tablespoon of salt and the peppercorns until fragrant. Cool, and then grind finely in a pestle and mortar. Rub all over the flesh side of the pork, massaging it in well. Sprinkle the skin with about one tablespoon salt and rub in. Refrigerate for at least 30 minutes. Remove from the fridge, wipe of all salt and moisture. Lightly salt. Place the pork on a roasting rack with a tray of water underneath to help keep the pork moist. Roast for 2 hours or until skin is crisp and flesh is tender. Check after 45 minutes to ensure the pork crackling doesn’t burn. If it’s looking a little too brown cover the pork with foil, or reduce oven temperature to 200°C. Rest for 20 minutes and cut into rectangular serving portions.

For apple puree, place apples in a saucepan with lime juice, sugar and 1-2 tablespoons of water. Cover and simmer until tender. Blend in a thermomix or blender until smooth. Check the seasoning.

For the glaze bring both the honey and cider vinegar to a boil over medium heat, simmer until the syrup thickens. For the vinaigrette mix all ingredients and whisk well until emulsified.

To serve, place pork on a serving plate and drizzle with glaze. Add a tablespoon of apple puree next to pork. Add watercress, top with baby mache and lightly dress with vinaigrette.

 

Bon Appétit

Strawberry and Goats Cheese Salad Recipe

Ingredients

DRESSING
60 ml olive oil
45 ml balsamic vinegar
5g poppy seeds
salt and ground pepper

SALAD
250 g fresh strawberries W
Watercress, washed
Fresh rocket leaves, washed
150 g goat's cheese or feta (look out for reduced-fat feta)

Method

Mix the dressing ingredients together. Wash, hull and halve the strawberries. Toss the strawberries in the salad dressing and macerate for at least 15 minutes. Arrange the salad leaves and cheese on a shallow plate, add the strawberry mixture and serve with crusty bread.

Bon Appétit

Strawberry Ice Cream Recipe

Ingredients

250ml strawberry puree

100g sugar
60g yolks
100ml double cream
100ml milk

Method

Bring the strawberry puree up to the boil, and then remove it from the heat. In a separate bowl mix the caster sugar and eggs yolks together. 

Bring the milk and cream up to the boil and then remove it from the heat and slowly temper in the milk and cream mixture into the eggs and sugar. Then add the strawberry puree mix.

Pour the mixture into an ice cream churner, and churn the ice cream until it has frozen, then place it in the freezer in an air tight container

Bon Appétit

Confit of Trout

Trout

5x200g portions of ocean trout, skinned and boned
500ml olive oil
500ml vegetable oil
1 clove garlic
1/4 bunch thyme
Zest of 1/2 lemon
Parsley stalks
Salt
100g thick plain yoghurt
25g amaranth
25g puffed quinoa
1/2 bunch chervil
1/2 bunch chives

Beetroot en papillote

Beetroot en papillote
7 baby golden beets
30ml olive oil
Flake salt and black pepper
1/2 teaspoon cumin seeds
¼ bunch thyme

Beetroot puree

2 large beetroots
500ml water
500ml red wine
Sugar, salt to taste
100ml red wine vinegar
15ml olive oil

Poached Lentils

50g French lentils
25g water
Pinch salt
Pinch toasted ground cumin
15ml olive oil

Garnish

Flake salt
Baby mixed herbs
100ml extra virgin olive oil

Method

Double check the trout for bones. Remove any stray bones with fish tweezers and set fish aside.

Combine the oils, garlic, thyme, lemon zest and parsley stalks into a roasting tray and bring the oil up to 50°C over a low gentle flame.

Season the trout portions with the salt, place in the oil and cook at 45-50°C. It will take approximately 12-15 minutes depending on the thickness of the fish.

Once cooked drain the trout portions on paper towel. Use a pastry brush to coat the trout with yoghurt.

Sprinkle finely chopped chives, chervil and puffed grains onto the yoghurt-coated trout to create an even coating and season with another pinch of salt.

Place beetroots in a bowl with the olive oil, salt, pepper, cumin and thyme and toss to coat.

Wrap beetroots in bundles of 3-4, using foil and cook for 50 minutes in a 170°C oven. Remove the beetroots from the foil and transfer to a large bowl along with the cooking juices. Wrap the bowl in cling film and allow the beets to cool, rub off the skin and remove thyme stalks.

Marinate in the reserved cooking juices until required.

Cut the beetroots into interesting irregular shapes so the pieces stand up nicely on the plate. It is important they are tender throughout.

Cut the beetroot into quarters and combine in a saucepan with a with the water, wine, sugar, salt and vinegar. The beetroots should be covered by the liquid with an extra inch or so.

Cover with a baking paper cartouche and poach until soft. Drain the beetroots from the cooking liquor and reserve both the beetroot and the liquor. Allow the beetroot to cool slightly, peel the skin off, transfer to a bar blender and
blend until silky smooth drizzling in the olive oil to give sheen.

Combine lentils, water and salt in a medium saucepan and bring up to a simmer over a medium heat. Poach until
the lentils are tender without becoming mushy.

Drain through a colander reserving the cooking liquor.

Re-moisten the lentils with a little of the cooking liquor, add the cumin, drizzle with olive oil and toss well to coat.

To serve, dress the plate with a generous smear of beetroot puree. Place coated trout portion onto the
puree and neatly scatter the beetroots around. Scatter warm dressed lentils in neat piles on the plate. Place a
few neat bundles of baby garnett cress onto plate and finish with a drizzle of olive oil.

'Lemon Meringue Pie' recipe

Ingredients

Meringue

60ml water
30g glucose
300gcaster sugar
160g egg white

Pastry

200g vanilla short crust pastry sheet

Sorbet Yoghurt

2 vanilla beans
250gcaster sugar
80gglucose
250ml water
400g yoghurt
100ml thickened cream

Lemon Curd

175ml lime, juice
120gwhole eggs
105g egg yolk
110g caster sugar
60gthickened cream
20gcorn flour
110g unsalted butter

Method

Place water, glucose and sugar in a small saucepan and over a medium to high heat, bring to the boil. Boil the sugar mixture up to 118°C, test this using a sugar thermometer.

Using an electric mixer, with a whisk attachment, beat the egg whites until soft peaks form. While continuously beating, slowly pour in the hot sugar mixture, down the side of the bowl, in a steady stream. Whip until cold and set aside until needed.

For the pastry, preheat the oven to 160°C. Place pastry sheet onto a 30cmx40cm paper lined baking tray and bake at 160°for 15 minutes or until golden brown. Remove from the oven, and slide pastry onto a wire rack to cool. Once cool, break pastry into large pieces, place in a food processor to and process until mixture resembles fine breadcrumbs.

For the sorbet, split the vanilla beans in half length ways, scraping out the seeds with a small sharp knife. Add this to a medium saucepan, along with the sugar, glucose and water. Bring mixture to the boil, remove from heat and allow to cool, strain through a sieve. Add the yogurt and cream to the sugar mixture, stirring to combine. Allow to cool completely, pour into an ice cream machine and churn, according to the manufacturer’s instructions until smooth and set. Freeze until required.

In a large clean dry bowl combine lime juice, eggs, yolks, sugar, cream and corn flour. Transfer into a medium saucepan over a medium heat and cook out, mixing constantly, until mixture thickens and just begins to boil. Remove saucepan from the heat and add butter in small batches, whisking thoroughly until curd is smooth and shiny.
Transfer the curd into a clean bowl to cool in the fridge. Once cooled, spoon lemon curd into a piping bag with a 2cm plain round nozzle, ready for plating.

To assemble, in the centre of each plate, smear a heaped tablespoon of meringue. Either preheat the oven on grill or use a small brulee torch, to give the meringue a golden crust, be careful, as this will happen quickly. Add a small pile of pastry crumbs to one side of the meringue, topping it with a scoop of sorbet. On the other side, take the piping bag and pipe 2 tablespoons of curd. Serve immediately.

Bon Appétit

 

Relish Recipes

Green Tomato Relish

Ingredients

 

40g finely chopped shallots
30g caster sugar
50ml white wine vinegar
100g green tomatoes cut into 1 cm dice
10g finely diced blushed tomatoes
10g small capers
50ml extra virgin olive oil
5g mint leaves removed and finely chopped
5g coriander, finely chopped
Salt and freshly ground black pepper

Method

 

Simmer the shallots, sugar and white wine vinegar together until they have reduced by one third. Leave them to cool slightly then mix in the capers, green tomatoes, sun blushed tomatoes & the olive oil, season to taste, then cool & store.

When you are serving this relish add the chopped herbs.

Red Onion Marmalade

Ingredients

 

100g red onions, peeled and thinly sliced
1 cloves of garlic, peeled and crushed
¼ teaspoon thyme leaves
5ml vegetable oil
30ml red wine
10ml red wine vinegar
20g red currant jelly
Salt and freshly ground black pepper

Method

Gently cook the onions, garlic, and thyme leaves in the vegetable oil until soft. Add the red wine, red wine vinegar and redcurrant jelly, season with salt and pepper, cover with a lid and cook gently on a low heat for 45 minutes, giving the occasional stir. Remove the lid and leave to simmer until the liquid has evaporated completely. Re-season if necessary. Cool and store in the fridge

 

 

Parma Ham and Fig Salad

Ingredients

1 fig per person

2 pieces of fresh Parma ham per person

1 ball soft buffalo mozzarella per person

Candied cashews crushed into dust for the plate

Green oil

Edible Flowers

Method

Slice the fig and mozzarella into discs pieces, making sure not to break either of the ingredients. The whole idea of this dish is to keep the ingredients in circular shapes, this helps with the presentation of the dish

To candy the cashew nuts, heat some caster sugar in a non stick frying pan, and when it starts to caramelize, pour it over non salted cashew nuts that are on a lined tray. Let the caramel set over the nuts, then using something hard, crush the candied nuts and caramel. It does not have to look like dust, roughly crushed it better because it gives the plate more textures.

To plate, place the Parma Ham slices onto the plate, in the centre. On top of that, alternating between the fig and mozzarella, place 2 slices of the fig and cheese, garnish the plate with  drizzle of green oil, candied cashews and fresh colourful edible flowers

Bon Appétit

Stuffed Calamari with mango salsa and a berry reduction

Ingredients

100g medium sized calamari tubes, cleaned

250g feta cheese
50ml sweet chilli sauce
½ of a ripe mango
1 tablespoon sushi ginger finely chopped
2 tablespoons of honey
1 teaspoon raspberry vinegar

 

For the Berry Reduction

1 pint glass of fresh raspberries
37g caster sugar
½ teaspoon of fresh lemon juice

Method:

Make sure the calamari tubes are cleaned properly, rinse them with a little salt water if needed

In a mixing bowl, mix together the feta cheese and sweet chilli sauce until it is smooth. Place the sweet chilli and feta mixture into a piping bag, and pipe the mix into the calamari. Fill each tube about ¾ of the way full, then using a tooth pick; close the end of the calamari tube. Fill each tube and repeat the process

To make the mango salsa, finely chopped the mango into cubes and place it into a bowl. Finely chop the sushi ginger and add it to the mango along with the honey and raspberry vinegar. Mix all the ingredients together, being careful not to crush the mango, and then cover and place it into the fridge until you need it.

To make the berry reduction, place the berries, sugar and lemon juice into a small saucepan, and place it onto a medium to low heat. Cook the berries until they start to break apart, also making sure all the sugar has dissolved. Blend the reduction and pass through a fine sieve and place it into the fridge to cool.  

To serve the dish, heat up a frying pan with some olive oil, and fry the calamari tubes until they are cooked and golden brown on both sides. Make sure you do not burn the calamari. On each plate, place the a tablespoon of berry reduction in the centre of the plate, then some mixed baby leaf salad on top of the reduction. Then just off centre, put a tablespoon of mango salsa on to the leaves. On top of it all, place 2 to 3 calamari tubes onto each plate. Remove the toothpicks and serve

You can drizzle the calamari and leaves with a little olive oil or lemon oil.

Bon Appétit

Potato Pancakes with Fresh Salmon And Caviar

Ingredients

For the pancakes

1 medium potato, peeled cooked and mashed

1 medium egg

50 g plain flour

50 g potato flour (optional, replace with ordinary flour if unavailable)

½ tsp baking powder

100 ml milk

Salt and freshly ground black pepper

A pinch of freshly ground nutmeg

Vegetable oil for frying 

To serve

400g good quality smoked salmon, sliced

250g crème fraiche

80-100g salmon caviar (keta)

Method

Cool the mashed potato down then put it into a mixing bowl with the egg and both the flours and the baking powder. Whisk to form a smooth paste by adding a little of the milk at a time. Season with salt, pepper and nutmeg.

Rub a little oil in a non stick pan, or your favorite pancake pan then gently heat, pour one eighth of the mixture into the pan not letting it spread too much as the pancakes need to be fairly thick. Turn the pancake over with a spatula after a couple of minutes or when it has started to turn a light golden brown. Continue with the rest of the mixture. The pancakes can be put directly onto the serving dish then re-heated when served.

To serve, warm the pancakes in the oven for about 5 minutes. Arrange the smoked salmon on the pancake with a spoonful of crème fraiche on top, then the salmon caviar on the crème fraiche.

Bon Appétit   

Pan Fried Scallops and Red Pepper Mousse Recipe

So I did this dish the other night for some of my clients, and they really loved it

Ingredients

3 scallops per person
Olive oil
Lemon Juice
2 cloves of garlic, crushed
2 char grilled red peppers, skinned and seeds removed
50ml vegetable stock

 Method

Once the red peppers have been skinned and seeded, place them into a bowl, and using a stick blender, blend them until they are smooth. Season with salt and pepper, and it you want the consistency a little more runny, add the vegetable stock a bit at a time, and blend it through until you reach the desired consistency. You can also do this is in a food blender. Place it in a bowl and set it a side

Heat up a frying pan to a medium to high heat with a generous drizzle of olive oil in it. Pan fry the scallops until they have a golden colour on each side. Add the garlic and drizzle the scallops with lemon juice, and season with salt and pepper. Let the scallops cook for a little longer, until they start to caramelize on each side

When you are ready to serve, warm up the red pepper mousse, and serve the scallops on the mousse

Bon Appétit

 

Cappuccino Brulee Recipe

Ingredients:

400ml milk

400ml double cream
20g ground coffee
12g instant coffee
120g caster sugar
140g egg yolk

Method:

Pre heat the oven to 100 degrees C ½ fan. 

Bring the milk and cream to the boil.  Remove from the heat and infuse the coffees for 20 minutes.  Whisk the egg yolk and sugar together and the temper the hot infused liquid into the egg mixture.

Pass through a fine sieve, and then pour them into individual ramekins.

Cook in the oven on 100 degrees C with ½ fan for 45-55 minutes in a bain-marie. When set cool them in the chillier.

For the topping

75g smooth pastry cream mixed with 25g whipped cream

To serve pipe the topping onto the cooked Brulee and then sprinkle with demerara sugar and glaze with a blow torch. Dust with cocoa powder and icing sugar to finish. 

Bon Appétit