Serves: 4 as a starter, 2 as a main Ingredients 150g pack Waitrose & Partners Blackberries 3 tbsp extra virgin olive oil 11⁄2 tsp red wine vinegar 1 tsp clear honey 1 tbsp chopped tarragon leaves 4 slices pane Pugliese 1 clove garlic, halved 100g soft…
Category: Starters
Goats cheese and peach crostini
Makes about 25 crostini. Half 4 peaches, remove the stone and toss in some olive oil and a little salt and pepper. Grill for around 10 mins per side until soft and slightly charred. Slice into 5mm slices. Mix 125g grated mature goats cheese with around 75g of…
Pickled Cucumber Slices – Honey & Co.
Make the pickling liquor by simmering 200 ml cider vinegar, 150 ml water, 4 Tbsp caster sugar, 3 Tbsp mustard seeds, 2 bay leaves and 1 clove of garlic. Simmer until the sugar is dissolved but do not boil, put in the fridge to cool. Use…
Pide Ekmek
Mix 500g plain flour, 7 gr dried yeast sachet, ½ tsp sugar, around 200 ml lukewarm water (or enough to get a good consistency), 1 tsp salt, 30 ml thick yogurt, 30 ml olive oil. Kneed for 10 mins, let rise until doubled in size. Knock back and, using your…
Crispy pork belly in marsala reduction
This is time consuming as the pork belly (500g) is cooked 3 times. Firstly, cut the pork belly into pieces that are about 1cm by 3cm and simmer for at least 2 hours alongside bay leaves, peppercorns, herbs and whatever else you fancy. Remove from the pan and…
Chicken Liver Pate with Orange and Sherry
Edited from Waitrose http://www.waitrose.com/home/recipes/recipe_directory/q/quick_chicken_liver_p_t__with_orange_and_sherry.html Ingredients 1 tbsp olive oil 400g pack Waitrose chicken livers 1 shallot, finely chopped 1 clove garlic, crushed 1 tsp fresh thyme leaves 2 tbsp dry sherry or brandy 150g butter, softened Grated zest of half an orange Juice of 1 orange…
Vegetable Tempura
Serves 4 people as a starter. Mix 150g plain flour with water, little by little, until the consistency of thickish double cream. Season with salt. In a separate bowl whisk two egg whites until stiff. Combine the two by folding the eggs into the batter. Place the vegetables into…
Hurricane’s Puréed beetroot with yoghurt & za’atar (Ottolenghi)
Main Ingredients 900g medium beetroots (500g in total after cooking and peeling) 2 garlic cloves, crushed 1 small red chilli, deseeded and finely chopped 250g Greek yoghurt 1 1/2 tbsp date molasses 3 tbsp olive oil, plus extra to finish the dish 1 tbsp za’atar salt…
Vichyssoise Soup (Leek and Potato)
This is traditionally served cold but hot is fine too! Serves 2 25g butter 100g chopped onion 200g chopped leek 150g chopped peeled potato 500ml white chicken stock 50ml double cream chopped chives Sweat the onions and leeks in the butter. Add the potatoes and the…
Spring Rolls
For around 10 medium spring rolls Julienne and quickly wok 1 large carrot (julienne), 5 spring onions (julienne), 1 cup of bean sprouts, 2 cloves of garlic, 10 rehydrated shiitake mushrooms (stalks discarded) and 10g of grated ginger in sesame oil. After a couple of minutes…
Steak Tartare
Ingredients (Serves 2) 250g Fresh Cut Filet Mignon, Rindslungenbraten, Sirloin minced with a course mincer or cut into very small pieces. 4 Cornichons 2 Shallots 2-3 Teaspoons Capers 1 Tablespoon Dijon mustard Salt/Pepper to taste Splash of Extra Virgin Olive Oil 3 Tbsp chopped parsley 1…
Scotch Eggs – Heston
Enough for 8 to 10 eggs Half boil egg (3 mins rather than 6), the add to ice water to cool and then peel Remove Sausage casings (450g) and blend with smoked paprika (1/2tsp), cornstarch (2 tsp), salt (to aid binding) and hot dog mustard (45g) Place enough sausage…
Roasted Butternut Squash and Red Lentil Soup
For the soup, first cut 1 butternut squash into 2 inch chunks and roast for 20 mins in a 200c oven. While thats roasting, in a large pan, sweat 1 medium onion, finely diced, 1 red pepper, finely diced, 1 carrot, finely diced and 10-20 sage leaves for 10 mins. Add 1 chopped…
Nigel Slater’s crabcakes with pea purée
Chosen by Nicola Jeal who serves these with a dollop of fresh pea purée. Serves 2-3 300g crabmeat a large stick of lemon grass or 2 smaller ones a thumb-sized piece of ginger 2 spring onions a small hot chilli zest and juice of a lime a…
Tomato Salad – Jamie Oliver
Ingredients Plum Tomatoes Chorizo sausage Olive Oil Sherry Vinegar Garlic Shallots Fresh flat leaf Parsley FreshBasil Salt and pepper Method: Rough chop chorizo and fry with olive oil until golden and crispy Meanwhile rough chop tomatoes and place in bowl Chop shalllots, basil and parsley and…
Minestrone with salsa verde recipe
By Angela Hartnett Michelin-starred chef Angela Hartnett puts her stamp on this classic Italian soup recipe – a great starter for veggies and meat-eaters alike. Serves 6 Ready in 1 1/4 hours Ingredients 3 tbsp olive oil 1 large onion, diced 3 large carrots, diced 2…
Herb-crusted loin of tuna with mooli recipe
By Angela Hartnett Your guests will adore this restaurant-quality Asian tuna dish created by top chef Angela Hartnett. Serves 8 Takes 40 minutes to make, plus chilling overnight Ingredients 500g fresh tuna loin 2 tbsp olive oil 1 tbsp chopped fresh parsley 1 tbsp chopped fresh…
Potted shrimp risotto recipe
from Lakes On A Plate Peter Sidwell gives a classic British recipe a little Italian twist on Lakes on a Plate Ingredients 1 large white onion 3 garlic cloves 1 tbsp of olive oil 320g risotto rice 1 glass of dry white wine 850ml vegetable stock…
Scallops with confit potatoes and a ginger and thyme velouté recipe
By Angela Hartnett This is a wonderful French recipe for scallops with confit potatoes and a ginger and thyme velouté. The potatoes, gently simmered in goose fat, are topped with scallops and the velouté (wine and cream sauce) is spooned over. With clear, detailed instructions from…