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Ingredients

Serves 2

  • 4 large field mushrooms
  • 1 small aubergine
  • 1 median courgette
  • 100 gram white quinoa
  • 100 gram red quinoa
  • 150 grams ricotta
  • 1 median lemon
  • 1 lime
  • 10 grams of lemon thyme
  • 30 grams of baby spinach
  • 3 cloves garlic
  • 1 egg
  • 50 ml milk
  • 50 grams plain flour
  • 150 grams of panko breadcrumbs
  • 2 ml of liquid smoke
  • 10 ml cream
  • 10 grams of sugar
  • Salt and pepper

 

TOMATO SUGO SAUCE

  • 1 small brown onion
  • Small tin of chopped tomatoes
  • 10 ml Worcestershire sauce
  • 10 ml of balsamic vinegar
  • 6 large basil
  • 30 ml cream

QUINOA CRUMBED FIELD MUSHROOM WITH SMOKED CHARRED AUBERGINE AND CITRUS RICOTTA CREAM

Method

METHOD- TOMATO SUGO SAUCE

Chop brown onion into small dices and  fry in a little olive until onions are transparent. Add the tin of chopped tomatoes, 10 ml of Worcestershire sauce, 10 ml of balsamic vinegar, and sugar. Simmer gently for 15 minutes. Add basil and blend. Finally add cream.

 

METHOD

Peel the outer skin and stem from the mushrooms. Oil a baking tray and the mushrooms slightly, and cook in oven at 180 degrees for 7 minutes. After, leave to cool.

In a saucepan add quinoa and 300ml of water. Cook until the water evaporates and empty quinoa onto tray. Add the juice of half a lemon and a pinch of salt and pepper. After, leave to cool.

Coat the mushrooms in flour and whisk the egg with milk. Drench the floured mushrooms into egg mixture, then coat the mushrooms in the cooked quinoa. Roast in hot oven for 10 minutes.

Slice the aubergine and courgette into 1 cm slices. Slightly oil and char grill until cooked, add instant smoke.

Add juice of the remaining half a lemon to ricotta, chop up lemon thyme finely and add. Also, add salt and pepper, and the cream.  Whisk it all.

Lay one mushroom on to plate and add 2 pieces of aubergine and 2 pieces of courgette. Add some baby spinach leaves and two tablespoons of ricotta cream over the vegetables. After, top with the second mushroom.  Finish with tomato sugo around the plate.

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Ingredients

  • 240 g Smoked salmon
  • 4 medium sized beetroot
  • 300 g Rock Salt
  • 200 g walnut
  • 80 g goat’s cheese
  • 10 ml lemon oil
  • 20 g micro watercress
  • 10 g purple basil

SALT ROASTED BEETROOT CARPACCIO, SMOKED SALMON, CANDIED WALNUTS AND GOATS CURD

Method

Serves Four.

Heat the oven to 220 degrees. Lay  ¼ -inch layer of rock salt on the bottom of a tray. Lay the beetroot onto salt. Cover beets with remaining salt and bake until folk tender about 1 ½ hour. Let them cool, when cold slice thinly and lay onto round plate covering the bottom of plate.

Blanch walnuts in for 1 minute. Let them cool.

In a pot add 100 grams of sugar, 50 ml water and 30 gram glucose.  Cook until it reaches 137 degrees. Dunk each walnut into the sugar and place on a tray to cool and set the syrup.

Spoon 3 teaspoons of goat’s cheese onto beetroot evenly dividing. Place 3 pieces of walnuts on each plate.

Carefully place 2 x 40 grams of smoked salmon onto beetroot plate.

Garnish with micro watercress, purple basil,  lemon oil and serve.

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Ingredients

  • 6 scallops Rowe off
  • 250 grams of carrot
  • 50 grams water
  • 45 grams butter
  • 2 grams salt
  • 30 grams vegetable stock
  • Half of 1 lemon
  • 20 grams of samphire
  • 20 grams of blueberries
  • 20 grams clarified butter
  • 50 ml olive oil
  • 3 grams sea salt
  • 2 grams cracked black pepper
  • 50 ml of white wine vinegar
  • 2 x cloves
  • 3 black pepper corns
  • 1 x parsley stalk
  • 5 grams of sugar
  • 3 grams micro sorrel

Seared sea scallops, carrot puree, samphire, and pickled blueberries

Method

Carrot puree:
     Peel carrots chop to small pieces. Place into a saucepan and add butter, water, stock, lemon juice and salt. Bring to boil, then reduce heat and place lid on pot, cook for a further 15 minutes. Add to kitchen blender and blend for at least 5 minutes. Pass carrot through a fine strainer and cool, serve at room temperature.

Samphire:
     Blanch samphire in boiling water for 30 seconds, refresh under cold water for until the samphire is cold then dry off.

Pickled Blueberries:
     In a saucepan add the vinegar, cloves, peppercorns, parsley and sugar. Bring to boil then take off heat and add blueberries. Wrap the pot in “Cling-film” and place in the refrigerator.

Scallops:
     Place clarified butter and oil into a frying pan and turn gas on to heat. Once butter is bubbling add scallops and cook for 1.5 minutes each side with only turning them once.

To plate:
Smear carrot puree onto plate. Place the scallops in a row along the carrot puree with 4 pickled blueberries on the sides. Arrange the samphire neatly on top of scallops, season with cracked black pepper and sea salt.

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Ingredients

  • 625 ml single cream
  • 1 vanilla bean
  • 7 egg yolks
  • 100 g of caster sugar
  • 60 ml Amaretto liquor

“DIRTY HABIT” AMARETTO CRÈME BRÛLÉE

Method

Preheat oven to 150 Degrees. Place 6 three quarter capacity ovenproof ramekins into a large roasting pan.

Place the cream and vanilla bean into saucepan over low heat, stir for 5 minutes or until mixture comes to a simmer, don’t boil. Strain through a sieve into a heat proof jug use a small knife to scrape the seeds from the bean into the cream.

Meanwhile use whisk to whisk together egg yolks, sugar and Amaretto in a bowl until well combined.

Whisk hot cream mixture into egg yolk mixture, pour evenly among ramekins. Then pour boiling water into the pan to reach halfway up the sides of the ramekins.

Cook in oven for 30 minutes. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover with cling wrap and put in fridge for 6 hours to set.

Pre heat grill on high, sprinkle brown sugar over the tops of the brûlée. Place under preheated grill about 6 cm from heat source for 2 to 3 minutes until sugar bubbles and caramelise. Serve immediately.

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Ingredients

CROQUETTE

  • 200g smoked eel
  • 500ml milk
  • 100ml crème fraiche
  • 1 teaspoon of English mustard
  • 2 tablespoons of chopped flat parsley
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 2 cloves of garlic
  • 2 tablespoon of grated mild Cheddar
  • 3 tablespoon of grated Parmesan
  • 1 bowl of Panko bread crumbs
  • 1 bowl of plain flour
  • 1 cracked egg
  • Vegetable oil for frying
  • 10g pine nuts

PEA AND MINT PUREE

  • 150g frozen peas
  • 2 tablespoon of double cream
  • 1 tablespoon of butter
  • Pinch of salt and white pepper
  • ½ bunch of fresh mint

Smoked Eel Croquette with Pea and Mint Puree and Toasted Pine Nuts

Method

In a saucepan place the butter and melt on medium heat sprinkle over the flour and using wooden spoon mix to combine.

Add the crushed garlic cloves, mustard and milk, turn the heat up, use a whisk to beat the sauce until well combined then bring to simmer for 3 minutes. Add the cheese and crème fraiche and continue to whisk. Cook for 5 minutes, add the parsley, take off the heat to cool.

Cool for 10 minutes, add the smoked eel and mustard mix together and cool completely.

You need to make the croquettes using wet hands. We suggest to set up next to the sink with the tap running with warm water. Roll the mixture into balls by using a large tablespoon of mixture. Then roll into cylinder shape, rinse your hands and complete until finished.

Bring the vegetable oil up to 180 degrees Celsius.

Roll each croquette into flour, then into the seasoned egg with salt and white pepper, then into panko bread crumbs to complete.

When the oil has reached temperature lower the croquettes carefully into hot oil. Careful not to add too many at a time as they will not cook evenly. Cook for approximately 8 minutes or until golden brown, remove and drain on kitchen paper, serve with a squeeze of fresh lemon juice, toasted pine nuts and pea and mint puree for a complete starter to impress.

For the pea puree add all the ingredients together except the mint. Bring to boil, take off heat, transfer to blender, add the mint, blend until smooth. Strain the puree through a fine strainer, serve cold with the croquettes.

Toast a hand full of pine nuts in a pan with no oil until brown and sprinkle on the top.

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Ingredients

BASE

  • 1 cup gluten free flour
  • 1 cup almond meal
  • 350 g butter, softened
  • 2 eggs
  • Pinch of salt

LEMON FILLING

  • 4 lemons, zest and juice
  • 200 golden caster sugar
  • 100 g butter, cut into cubes
  • 3 large eggs
  • 1 large egg yolk
  • 450 g tin of sweetened condensed milk

TOPPING

  • 1 punnet of raspberries
  • 2 cups of coconut chips
  • 2 egg yolks, whisked to soft peaks

Raspberry, Lemon and Coconut Slice

Method

Oven to 180 degree Celsius, then line a 25cm x 18cm slice tray with grease proof paper.

BASE: In a large bowl mix together the flour, salt and almond meal. Rub the butter into the dry ingredients until they resemble fine buttery bread crumbs. Add the eggs until the mix becomes like a biscuit dough. Empty the mix into the slice tin and press down to create a base make sure the whole bottom of the tin is covered and the mix is even. Bake in your prepared oven for roughly 18-20mins until lightly golden. Take out and cool to room temperature.

To make the lemon filling, put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every 3 minutes until the butter melts. Whisk the eggs and egg yolk and then incorporate them into the lemon mixture. Combine all the ingredients, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Then mix through the condensed milk, keep in the fridge until ready to use.

Now that the base and filling is prepared, time to get the top sorted. In a clean bowl fold the coconut into the egg whites gently. They should look quite wet.

To assemble the slice grab your cooled pre-baked base and spread over the lemon filling evenly. Place raspberries evenly over the filling and then sprinkle the topping over evenly so the lemon filling in completely covered. Plat down lightly so topping is secured to the filling. Place back in to the oven until the coconut becomes tossed and crunchy. Take out of the oven and leave to cool to room temperature and chill for 4 hours before turning it out and portioning.

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Ingredients

675g 70% Dark Chocolate
450g Butter
675g Caster Sugar
10 Eggs

Baked Chocolate Mousse Torte

Method

Stirring constantly, Melt the chocolate and butter together in a bain-marie (bowl over boiling water but make sure the bottom of the bowl doesn’t touch the water otherwise the chocolate may curdle).

Remove from the heat and allow to cool. Preheat the oven to 160 degrees and line a 27cm springform cake tin with foil or you can use a water resistant pie tin lined well with baking parchment.

Beat together the eggs and sugar with an electric mixer for five minutes until the mix has gone pale and the volume is 4 times its initial size. Fold the chocolate and butter mixture into the eggs and sugar and stir thoroughly careful not to knock to much air out. Pour the batter into the prepared cake tin.

Place the cake in a large roasting tin in the oven that has a tea towel placed in the bottom so the tin is not in direct contact with the roasting tray, then pour enough boiling water into the tin to rise 3/4 up the side of the cake. Cook in the preheated oven for over an hour, then turn the oven off and allow to cool completely before removing. Serve with a neat dollop of crème fraiche and fresh orange segments and when in season try with blood orange segments delicious.

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Ingredients

FILLING INGREDIENTS

  • 300 g aubergines, diced
  • 50ml vegetable oil
  • salt and freshly ground black pepper
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 2 tbl garlic clove, finely chopped
  • 75g tomato purée
  • 800 gr canned chopped tomatoes, drained
  • 1 cinnamon stick
  • 300g red lentils, cooked according to packet instructions
  • 4 tbsp chopped fresh parsley
  • 300 ml vegetable stock

TOPPING INGREDIENTS

  • 100g ricotta
  • 100g Sheep’s Feta
  • 200g Greek-style yoghurt
  • 2 free-range eggs
  • freshly grated nutmeg
  • salt and freshly ground black pepper
  • 50g freshly grated hard Italian cheese

RED LENTIL AND AUBERGINE MOUSSAKA

Method

Serves 12

Preheat the oven to 180C. For the filling, toss the aubergine in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper. Roast until golden. Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened. Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.

Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes. Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes, or until warmed through. Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.

For the topping, in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.

Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.

Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.

Enjoy!

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Ingredients

CREAMED CORN

1 425gr tin of sweetcorn kernals, drained

2 tblsp taco seasoning, toasted

2 cloves of garlic crushed

5 tblsp of sour cream

Olive oil and seasoning

 

GUACAMOLE

2 ripe avocadoes, peeled and diced small

3 limes, juiced and zested

2 cloves of garlic crushed

1 small bunch of coriander, washed and finely chopped

Salt and pepper

 

BLACK MOLE

450 gr cooked black turtle beans

1/8 cup vegetable stock cooled

Salt and pepper

 

ADDITIONAL INGREDIENTS

1 sweet potato

1 cup of grated Monterey jack cheese (tasty American cheese perfect for melting)

Jalapenos

SWEET POTATO CRISP NACHOS

Method

Serves 4

CREAMED CORN

Toss the corn in a little olive oil and lightly season. Roast on 200’C until lightly golden brown. Transfer to the robot coup and blend with the garlic, taco seasoning and the sour cream. Make sure it is not super smooth but is still a little chunky. Set aside for service.

GUACAMOLE

Mixed all ingredients together gently and season to taste.

BLACK MOLE

Blend the turtle bean in the food processor with the vegetable stock until smooth and season to taste.

SWEET POTATO CRISPS

Peel the sweet potato then over a bowl continue using the peeler to create ribbons of raw sweet potato the whole length of the sweet potato until the whole potato is used. Rinse the ribbons until water runs clear, drain and pat dry gently with paper towel.

Plunge quickly into a deep fryer that is set and preheated to 170’C until the sweet potato appears top start to colour. Take out of the oil and drain quickly onto paper towel. Sprinkle with a little salt, this will help soak up the last of the oil that remains on the crisps. Set aside.

ASSEMBLY

Now for the fun part. To assemble your nachos. In a large cast iron lasagne dish sprinkle your sweet potato crisps evenly, place the black mole right into the middle and  sprinkle over your cheese evenly and place under the grill for approx. 5-8 mins until the cheese has melted. Pull out the dish and pile on a generous amount of guacamole and creamed corn. Jalapenos and extra cheese optional. Dig in and enjoy!!!!

 

 

 

 

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Ingredients

BAKE INGREDIENTS

  • 750gr desires potatoes, peeled, cut into parmentier steamed until just tender
  • 1/8 cup of olive oil
  • 1 whites of the leek, sliced and washed
  • 500gr of courgettes, diced chunky
  • 4 cloves of garlic, peeled and finely chopped
  • 1/4 bunch of lemon thyme, washed, picked and finely chopped (no woody bits)
  • 750ml of vegetable stock
  • 2  preserved lemons, blended in the blender until smooth (discard the peppercorns, seeds and bay leaf)
  • Cracked black pepper
  • Sea salt

CRUMBLE INGREDIENTS

  • 1 cup of rolled oats
  • 1/2 cup of mixed seeds
  • 1/2 cup of Garam flour
  • 2 tsp caraway seeds
  • 2 tsp sumach
  • 2 tsp cumin seeds
  • 1/4 cup olive oil
  • 1/4cup pomegranate molasses
  • 2egg whites, whisked to soft peak
  • Salt flakes and cracked black pepper to taste

 

ROASTED LEMON THYME COURGETTE & LEEK BAKE WITH SUPER FOOD CRUMBLE

Method

GLUTEN AND DAIRY FREE

RECIPE SERVES 6-8

In a heavy based sauce pan heat the olive oil and sauté off the garlic, thyme and leeks until transparent. Add the stock and the preserved lemon puree and bring to the boil.

Add the potatoes and courgette carefully ensuring they don’t break up and incorporate into the stock carefully.

In a clean bowl prepare the crumble top. Firstly combine all the dry ingredients so they are mixed together evenly. Pour over the olive oil and pomegranate molasses and incorporate with clean hands until the mix starts to become rehydrated. Lastly fold in the egg white this will give the crumble a nice crunch when it comes out of the oven. Season the potato and courgette bake with pepper and transfer into a large deep casserole or lasagne dish, top with crumble evenly but not too thick about 1 cm in depth. Bake at 170’C until the crumble is golden brown. Remove and serve.

Enjoy!

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Ingredients

3 fresh or dried bay leaves

1.2 kg quality diced stewing beef

(cut into 2 cm cubes)

800 ml of Guinness

4 celery sticks

2 medium onions

4 carrots

Olive oil

2 heaped tablespoons of plain flour

900 g tinned chopped tomatoes Sea salt Freshly ground black pepper

St. Patrick’s Day Guiness & Beef Stew

Method

If using the oven to cook your stew, preheat to 180 degrees Celsius. Trim the ends off of your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.

Put a casserole pan on a medium heat. Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the Guinness and tinned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.

Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours. Remove the lid for the final half hour of simmering or cooking. When done, your meat should be tender and delicious. Remember to remove the bay leaves before serving and season again to taste.

Enjoy!

 

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Ingredients

400 gr frozen spinach

1 cup cooked rice

¼ bunch fresh mint

¼ bunch fresh dill

¼ bunch spring onions

2 cloves of garlic

Zest & juice of 2 lemons

250 gr feta cheese
150 gr grated parmesan
3 eggs

1 packet filo pastry

Olive oil

Greek yoghurt (full fat)

Spinach and Feta Filo Pie

Method

SERVES 6    OVEN: 175⁰C

Defrost spinach and allow to drain in a colander and when cooled, press out as much water as possible.  Chop the spinach and put into a large mixing bowl.

Chop up the mind, dill and spring onions and combine with the spinach.  Add the lemon juice, rice, zest and parmesan.  Crack the eggs into the mixture and stir everything together with a spoon until thoroughly mixed.

Brush a large muffin tray well with olive oil.

Layer 4 sheets of filo pastry onto a clean work bench, brushing lightly between each layer with olive oil.  Cut into 6 even squares and push each square into the muffin moulds so that they resemble a basket.

Spread out the spinach mixture evenly into the muffin moulds. Fold the corners of the pastry into the middle of the pie to create a top , brush the top with olive oil and sprinkle with sumac.

Bake in the over for about 30-40 minutes or until the top is golden brown.  Cool for 10-15 minutes before cutting into serving sized pieces. Serve with a good dollop of Greek yoghurt.

Enjoy!

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Ingredients

  • 300g Good Quality Dark Chocolate
  • 300ml Double Cream
  • 2 Long Red Chilli (de-seeded and pureed)
  • 24 Mini Chocolate Waffles Cones (can be found at your local supermarket)


TO DECORATE

  • Chocolate Coated Popping Candy
  • Edible Stars

Dark Chocolate and Chilli Truffle Cones

Method

Place cream in a heavy based saucepan and slowly bring to the boil. Once boiling, take off the heat immediately and whisk in the chocolate. The chocolate will melt into the cream.

Add the chilli to taste  and whisk until smooth.

Let the mix cool until it’s approximately 30 degrees.

To prepare the cones. Place the empty cones into a tray of uncooked rice or lentils, this will support the cones  and keep them upright while they are being filled, set and finished.

Spoon the cooled mixture into the cones to just below the cone rim. Place in the refrigerator to chill overnight, or for at least 8 hours.

Once set, top with popping candy and edible stars.

Devour straight away or refrigerate for up to three days.

Enjoy!

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Ingredients

Pineapple Crisps

  • 1 medium ripe but firm pineapple
  • ½ cup of icing sugar

Lime Curd – Serves 8

  • 112g + 1 tsp castor sugar
  • 25g + cold unsalted butter
  • 2 large eese, lightly beaten
  • Juice of 2 limes
  • Freshly grated lime zest of 1 lime

Toasted Coconut Marshmallows

  • 5 leaves of gelatine, soaked and dissolved in ¼ cup of water
  • 300g granulated sugar
  • 240ml glucose syrup
  • 1 tbsp pure vanilla extract
  • ¼ tsp salt
  • Icing sugar, for dusting
  • 200g of toasted flaked coconut broken up a bit finer but just crush it a bit with your hands

Tequilla dressed pineapple and mint salsa – Makes 30 portions

  • 1 pinapple, peeled, core removed and diced small
  • 1 bunch of mint, picked, washed and shiffonaded
  • ¼ cup of tequilla
  • 4 tblsp sea salt flakes

Lime Curd tart, toasted coconut marshmallow and a tequila dressed minted pineapple salad

Method

Pineapple Crisps – Serves 12

Take the top and bottom off and peel the pineapple removing carefully all the brown eyes. Slice the pineapple a tin as possible insuring you get full round slices from it you should get a minimum of 30 slices from a pineapple.

On a flat parchment or silicone mat lined gastro tray sift some of the icing sugar directly onto the tray and lay out each slice flat on the tray insuring that they are not touching or overlaping each other. Dust the top of the slices generously with the rest of the icing sugar and place into a hot hot box. Leave the pineapple in there until it has completely dried out, you will have to keep an eye on them throughout the day as they will need turning at stages when they start to stick to the paper. This is the sugar and juice coming pout of the pineapple.

When they are ready store in a dry area and in an airtight container.

Lime Curd – Serves 8

In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderate low heat. Whisk frequently until the mix thickens and resembles the texture of very thick mayonnaise.

Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool to serve.

FOR THIS DISH THE CURD IS SERVED CHILLED IN THE LARGE INDIVIDUAL RECTANGLE “LA ROSE NOIRE” TART SHELLS

Toasted Coconut Marshmallows – Makes 32 portions

For the marshmellow batter:

Place the gelatine liquid into the kitchen mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, glucose syrup, salt and 120ml of water in a small saucepan and cook over a medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 115°C when probed. Remove from the heat.

With the mixer on low speed, slowly pour the glucose syrup into the dissolved gelatine. Put the mixer on high speed and whip until the mixture is very thick, about 15 mins. Add the vanilla and mix throughly.

Sprinkle half the toasted coconut on top of a silicone mat lined flat gastro tray. Pour in the marshmallow batter and smooth the top of the mixture with wet hands. Sprinkle the remainer of the coconut. Allow to dry uncovered at room temperature overnigght.

Remove the marshmallow from the tray and cut into triangles. Roll the sides of each piece cafefully in icing sugar. Store incovered at room temperature.

Tequilla dressed pineapple and mint salsa – Makes 30 portions

Toss the pineapple in the tequilla for roughly 3 hours before serving and just before serving toss the mint through the salsa.

Sea salt is lightly sprinkle over the top of the salsa when placed on the plate.

N.B. THIS DISH ALSO REQUIRES SMALL TIPS OF MINT FOR PRESENTATION

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Ingredients

Preserved Lemon and Maisie Kebbuck stuffed courgette flowers

  • 3 courgette flowers medium
  • 3 tblsp of ricotta
  • 1 egg
  • ¼ preserved lemon pureed
  • 2 springs of marjoram chopped fine
  • Zest of ½ an orange
  • 20g grams of Maisie Kebbuck (Scotish ewes milk cheese), grated
  • 2 tblsp of panko bread crumbs
  • Salt and pepper

Celeriac Fondant

  • 1 bulb of celeriac
  • 250ml of milk
  • 50g butter
  • Salt and pepper

Broad bean and fennel seed wafers

  • 1 bag of frozen broad beans, defrosted, and depodded
  • ½ a bunch of mint
  • ½ bunch of lemon thyme
  • 2 tblsp toasted sesame seeds
  • 5 tblsp toasted fennel seeds
  • 5 tblsp garam flour
  • Salt and pepper
  • 2 eggs
  • 3 tblsp Olive oil

Preserved Lemon an Maisie Kebbuck stuffed courgette flowers, broad bean and fennel seed cracker crumble and celeriac fondant

Method

Preserved Lemon and Maisie Kebbuck stuffed courgette flowers – Serves 1

In a bowl mix together the ricotta, egg, lemon puree, marjoram, zest, kebbuck and bread crumbs. Season to taste and put into a piping bage with a medium round nozzle.

Gently open up the flower at the top being extra careful you don’t tear the petals. Grab your pipping and pipe the filling into the middle and at the end of the flower fold in the petals. Place on a tray lined with parchment paper and bake for 8 mins.

Celeriac Fondant – Serves 3-4

Peel the celeriac and slice width long 2cm thick rounds. Using a cutterand utilising as much of each slice cut out small round discs , lay these in a parchment lined ½ sized deep gastro and pour the milk around them so in comes at least 1/3 of the way up the sides of them. Then dolp the butter around and season. Bake in the oven for roughly 30 mins until the soften and start going golden on the top.

Broad bean and fennel seed wafers – Serves 15

Blend all your ingredients in the food processor until they are a smooth thick paste.

Spread super thin and even onto a silicone mate and sprinkle with sesame oil.

Bake in a 170°C over until it resembles a soft biscut. Take out of the oven cut into triangle shards and further dry it out in the hot box for a few hours

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Ingredients

Pancetta Wafers

  • 2 thin slices of smoked pancetta

Preserved Citrus and Ricotta stuffed Chicken supreme

  • 1X 5-6oz chicken breast
  • 3 tblsp of ricotta
  • 1 egg
  • ¼ preserved lemon pureed
  • 2 springs of marjoram chopped fine
  • Zest of ½ an orange
  • 20g grams of goats cheese crumbled
  • 2 tblsp of panko bread crumbs
  • Salt and pepper

Celeriac Fondant

  • 1 bulb of celeriac
  • 250ml of milk
  • 50g butter
  • Salt and pepper

Green Olive Tapanade

  • ½ cup of good quality spanish green olives
  • ¼ cut of olive oil
  • Zest and juice of 1 orange
  • 3 sprigs of mint washed and leaves picked
  • 3 sprigs of lemon thyme washed and picked
  • 2 tblsp sherry vinegar

Preserved Citrus and ricotta stuffed chicken breast, celeriac fondant, pancetta wafers and green olive tapenade

Method

Pancetta Wafers – Serves 1

Line a flat gastro tray with parchment and lay the pancetta out flat. Place another piece of parchment on the top and place the same sized tray on top of the parchment, this with keep the pancetta flat and also stop it from blowing away in the oven as it starts to dry out. Place the trays into the oven and cook on 170°C for around 12 minutes cheack their progress after 10 mins as it doesn’t take much for the pancetta to burn. When it has dried out take the top tray off and cool in a safe place. It is very delicate so be very gentle with the tray, all you have to do is lightly bump into something and they will break.

Preserved Citrus and Ricotta stuffed Chicken supreme – Serves 1

In a bowl mix together the ricotta, egg, lemon puree, marjoram, zest, goats cheese and bread crumbs. Season to taste and put into a piping bage with a medium round nozzle.

Make a pocket into the side of the thick end of the chicken right next to the bone be careful to put a hole in the end of the pocket or the filling will ouz out. Get you piping bag and fill the pocket of the chicken with the ricotta mix. Seal the breast skin side down first in a hot oiled pan. Get the skin nice and crispy. Once the skin is golden sear the other side. Finish the breast in a hot oven for 20 mins. With the rest of the ricotta mix pipe out round high dumping on another bake tray and cool on 180°C for 15 mins until firm.

Celeriac Fondant – Serves 3-4

Peel the celeriac and slice width long 2cm thick rounds. Using a cutterand utilising as much of each slice cut out small round discs , lay these in a parchment lined ½ sized deep gastro and pour the milk around them so in comes at least 1/3 of the way up the sides of them. Then dolp the butter around and season. Bake in the oven for roughly 30 mins until the soften and start going golden on the top.

Green Olive Tapanade

Blend all the ingredients in a blender or food processor leaving the olives a little bitsy.

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Ingredients

  • 35g cut into 2 cubes of Yorkshire blue
  • 2 small-medium figs
  • 4 sprigs of medium watercress
  • 3 leaves of purple chicory cutting the bottom half off leaving a petite top leaf
  • 1 tbsp toasted crushed hazel nuts
  • 2 tblsp muscatel vinegar reduction
  • 1 tblsp of olive oil

Yorkshire blue stuffed baked figs with a muscat vinegar reduction and watercress

Method

Trim the hard tops off the figs and carefully cut into the top of the figs like you are cutting it into quarters only go 1/3 of the way down the fig. Carefully open the tops and wedge one cube of the cheese into it. Once you have done this place the stuffed figs onto a parchment lined baking tray.

Place the figs into an oven preheated to 180°C and baked for roughly 8 mins. Make sure the cheese is melted but the figs don’t collapse.

When ready place the figs side by side on a plate. Arrange the watercress around and the chicory so it doesn’t looked contrived but has a little bit of purpose. Scatter the hazelnuts around and drizzle the reduction and olive oil.

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