Fillet of Hake with Pearl Couscous
The basic sauce for this dish can be prepared a day or so before and stored until needed. Roast Tomato and Red Pepper Pesto Very easy and simple to make when the basic vegetables have been prepared and roasted 4 large Plum Tomatoes 2 Red peppers Small bunch Coriander Small bunch Parsley 3 cloves Garlic 30g grated Parmesan 20 g flaked almonds toasted 2 teaspoons sherry vinegar 125 ml olive oil pepper and salt to taste Cooking the Tomatoes Cut quarters remove seeds and lay in baking sheet cut side up, season with sea salt black pepper and little caster sugar sprinkle with olive oil and cook in low oven 125c for two hours ...
Salmon Fish cakes with Herb infused Sauce
Perhaps I am not getting the idea, but when I see recipes for fish cakes that include an equal amount of potato I sort of get the impression that I am being cheated out of some fish. 450 g fresh salmon boned skinned and cut into chunks two shallots finely diced 1 tablespoon chives finely chopped 1 tablespoon sun dried tomato finely chopped 1 tablespoon lime juice salt and black pepper Fresh white breadcrumbs Sweat the shallots in a little sunflower oil without browning drain and let go cold. Put the salmon in a food processor with the lime juice salt and pepper blend until you have a ...
Beetroot Risotto
I have been waiting for this one for about a month now, but the beets have not been big enough for Isabel to allow me to have some. Why a month because that was when a customer announced loudly to the restaurant or seemed to anyway “I know where Ken got his recipe for Beetroot Risotto! I have seen it in ( Isabel did not catch the name) cookery book”. No Ken did not! As I have been cooking it like this for the past 10 years and have never seen it anywhere else (suppose I should go check on google.. yup ...
Ham Hock Terrine
1 Ham Hock 1 carrot 1 stick celery 1 small onion 1 small leek 1 garlic clove 6 black peppers whole 6 whole cloves 1 bay leaf few sprigs of thyme You might need to soak the ham hock in cold water for a few hours to remove salt. Roughly chop all the vegetables add to a deep saucepan with the pepper cloves and herbs place the ham hock on top and cover cold water, put on low heat and bring to the boil then simmer gently for 3 hours. When cooked, with a large spoon remove the ham hock from the cooking stock place on tray and allow to cool before ...
Apricot and Amaretto Brioche Pudding
Apricot and Amaretto Brioche Pudding 100g Dried Apricots 8 slices of Brioche 100g unsalted Butter melted 2 tablespoon spoons Honey 500 ml full fat milk 500 ml double cream 100 g brown sugar 5 eggs ¼ teaspoon cinnamon 2 tablespoons Amaretto 1 vanilla pod Dice the apricots and heat gently in the amaretto, cover with cling film and leave for half an hour for the apricots to absorb the amaretto. Trim the crusts from Brioche and cut into cubes and put the cubes into a bowl I another bowl whisk the sugar and egg together, Put the milk cream vanilla pod (cut in half longways seeds scraped into mixture) and cinnamon in saucepan then bring ...
How to kill a Lobster
How to kill a Lobster I have killed and cooked hundreds of lobsters in my career and the stories one hears about them shrieking in pain and taking several minutes to die by plunging them in to boiling water are pure bunkum, this is based on the fact that I have never heard a peep out of any of the lobsters I have killed and several minutes is nonsense. Likewise, if the argument is the Lobster does not have a central nervous system so it cannot feel pain, what on earth is the point of sticking a knife through its head, ...
Yorkshire Pudding
"Even the good old Yorkshire pudding comes from Burgundy." As young fledgling comis chefs living in the hotel staff house in Hatfield, all 5 of us would try to get worked finished and get back to the house in order to watch what we considered to be the best comedy show on the telly all week. I forget what night Fanny Cradock presented her cooking show with husband Jonny taking the part of brow beaten assistant, kitchen porter and general hen pecked whipping boy, but for us it was the highlight of the week. Not that we were interested in her cooking, after ...
Cherry Tomato Plum and Mozzarella Salad with Honey and Mustard Dressing
This salad requires preparing well before you intend to serve then assembling at the last moment. The beetroot can be prepared two or three days before use. Ingredients Victoria Plums Cherry Tomatoes Beetroot Red Mozzarella Small bunch of Basil Baby Salad leaves mixture such as corn salad, chicory, endive, mesclun, redicio ect. Washed and dried For Dressing Dijon Mustard Honey Sherry Vinegar Olive Oil Peanut or Sunflower Oil salt pepper To prepare the plums Stone and cut into quarters, heat a little olive oil in frying pan and fry the plums for 2 minutes then add a good dash of balsamic vinegar whist tossing the plums to ensure a good mix, take of the heat and ...
Marrow and Apple Chutney
2.5 kg marrows peeled de-seeded cut into ½ inch cube 1 kg cooking apples peeled cut into cubes 500 gm onions peeled and chopped 1.36 kg soft brown sugar 6 clove garlic chopped finely 1 tablespoon allspice crushed 1 tablespoon black pepper crushed 1 tablespoon ground ginger 1lt malt vinegar 170gm sultanas 4 tablespoon sea salt Put all ingredients in a large saucepan gently bring to the simmer (gently boil) continue to cook on low heat until mixture is thick but not completely dry, cool slightly and then bottle in clean airtight jars, keep for two to three months before use.
Slow Cooked Pork Belly with Chinese Spice and Orange Sauce
This is a recipe which can be prepared the day before and finished shortly before serving. 1.5 kg Pork belly - score the skin Place the pork belly on a tray and rub in a marinade made with 2 teaspoons Chinese five spice 1 crushed garlic 2 tablespoon olive oil 1 teaspoon salt 1 teaspoon black pepper cover with cling film and leave to marinade for 4 hours
Blackberry and Port Jelly with Lime Curd Cream and Broken Honey Biscuits
This is a sort of upside-down blackberry trifle with the honey biscuits adding a nice crunchiness. As this jelly is served in its own little pot does not need much gelatine just enough to make is set. Blackberry and Port Jelly 3 leaves leaf gelatine 500g blackberries 160g caster sugar Juice of half lemon 2 tablespoons of water 5 tablespoons Port Soak the gelatine in cold water for 5 minutes Put the blackberries and sugar into a pan add 2 tablespoon of water and bring to the boil, reduce heat and simmer gently for 10 minutes. Take off the heat and stir in the lemon juice Then gently push the mixture through ...
Cucumber and Ricotta Mousse with Prawn Salad
Cucumber and Ricotta Mousse with Warm Prawn and Tomato Salad With a glut of Cucumbers from the garden I was pressed to come up with a method to get rid of them, as the weather was quite warm I did try cucumber vichyssoise, but that did not prove to be very successful with the customers who indicated a preference for other things on the menu by a process of not ordering it. So in desperation I made this cucumber mousse, then had to come up with something to sell it hence the Warm Prawn and Tomato salad, that worked! now I ...
Duck Egg and Mushroom Tart
This is an easy starter or light lunch which can be finished at the last minute. To make pastry cases, line individual pastry tins with thin shortcrust pastry then put another tin on top so the pastry is sandwiched between the two tins, line the second tin and place another tin on top of that, three tins = two pastry cases. You can use the edges of the tins as a guide to cut away the excess pastry. Then repeat until you have either run out of tins or have enough pastry cases. Put the tin sandwiches on a tray and ...
White Chocolate Pannacotta
Such a simple pudding quickly prepared 100g white chocolate, broken into pieces 4 half sheets gelatine 300ml double cream 75 ml full fat milk 30g caster sugar Soak the gelatine in cold water for 5 to 8 minutes until soft Measure the cream and milk in a heat proof jug then pour into saucepan and bring to the boil. Put the chocolate in to the measuring jug with the caster sugar then pour over the hot cream and milk, stir until chocolate and sugar has dissolved, squeeze excess water out of the gelatine and whisk into the still hot mixture. I let the pannacotta cool before pouring it into ...
Cob-nut and Goats Cheese Mousse with Pickled Blackberries
250 g Soft fresh Goats Cheese 100g melted and cooled butter (unsalted) the yolks of 2 coddled eggs 100 g ground toasted cob-nuts 100 ml double cream Put everything except the cream into a food processor and pulse until combined, then with the processor still running add the cream. Turn off the processor as soon as the cream is absorbed otherwise it will turn to butter and make the mouse grainy. Put into sealed container and leave in Fridge for 2 hours before use. For the Pickled Black Berries 1 small red chilli 1 lg glass of red wine 2 tablespoons red wine vinegar 2 tablespoons caster sugar Wild Blackberries Put everything ...
Starters
Mussels in Chilli Coriander and Lime Cream
Mussels in Chilli Coriander and Lime Cream Isabel has grown some nice little chillies...
Beetroot Risotto
I have been waiting for this one for about a month now, but the beets have not been...
Cob-nut and Goats Cheese Mousse with Pickled Blackberries
250 g Soft fresh Goats Cheese 100g melted and cooled butter (unsalted) the yolks...
Crab and Avocado Pancake
Once, I was chef at a newly opened a restaurant in the Cotswold’s, the restaurant...
Ham Hock Terrine
1 Ham Hock 1 carrot 1 stick celery 1 small onion 1 small leek 1 garlic clove 6 black...
Duck Egg and Mushroom Tart
This is an easy starter or light lunch which can be finished at the last minute. To...
Salmon Fish cakes with Herb infused Sauce
Perhaps I am not getting the idea, but when I see recipes for fish cakes that...
Slow Cooked Pork Belly with Chinese Spice and Orange Sauce
This is a recipe which can be prepared the day before and finished shortly...
Read More Posts From Starters
Main Courses
How to kill a Lobster
How to kill a Lobster I have killed and cooked hundreds of lobsters in my career...
Fillet of Hake with Pearl Couscous
The basic sauce for this dish can be prepared a day or so before and stored until...
Yorkshire Pudding
“Even the good old Yorkshire pudding comes from Burgundy.” As young fledgling...
Giant Puffball
Isabel has just come home from walking the dogs with a very nice Giant Puffball...
Grilled Organic Chicken Breast with Chilli Almonds and Saffron with Garlic Mayonnaise
This is my take on a typical Pollo Pépitoria where the chicken is cooked in a...
Venison with Walnut Pesto
Since venison is low in fat, it can become tough when cooked improperly. It...
Marinated Pork Loin with Steamed Greens and Pineapple Salsa
A very simple summer pork recipe which takes hardly any time to prepare 4 Pork Loin...
Isabel’s Savoury Shortcrust
500 gm Plain Flour 250 gm unsalted butter room temperature cut into small dice 1...
Read More Posts From Main Courses
Deserts
Apricot and Amaretto Brioche Pudding
Apricot and Amaretto Brioche Pudding 100g Dried Apricots 8 slices of Brioche 100g unsalted Butter melted 2 tablespoon spoons Honey 500 ml full fat milk 500 ml double cream 100 g brown sugar 5 eggs ¼ teaspoon cinnamon 2 tablespoons Amaretto 1 vanilla pod Dice the apricots and heat gently in the amaretto, cover with cling film and leave for half an... [Read more]
Blackberry and Port Jelly with Lime Curd Cream and Broken Honey Biscuits
This is a sort of upside-down blackberry trifle with the honey biscuits adding a nice crunchiness. As this jelly is served in its own little pot does not need much gelatine just enough to make is set. Blackberry and Port Jelly 3 leaves leaf gelatine 500g blackberries 160g caster sugar Juice of half lemon 2 tablespoons of water 5 tablespoons Port Soak... [Read more]
Nectarines in Lavender with Honey Ice Cream
Last week one of our regulars brought us a jar of his honey as a sample and did we want more! After tasting it we certainly did, we have been missing our local honey since our last supplier lost his hives. This honey is light and runny and the maker says he thinks it is all clover, if it is not it certainly tastes like it, with very pleasing lemony,... [Read more]
White Chocolate Pannacotta
Such a simple pudding quickly prepared 100g white chocolate, broken into pieces 4 half sheets gelatine 300ml double cream 75 ml full fat milk 30g caster sugar Soak the gelatine in cold water for 5 to 8 minutes until soft Measure the cream and milk in a heat proof jug then pour into saucepan and bring to the boil. Put the chocolate in to the measuring... [Read more]
Damson Ice Cream
1 kilo Damsons 2 tablespoons plum brandy kirsch or vodka 100 g caster sugar 400 ml double cream 100 ml milk full fat 200 ml honey, ½ teaspoon salt The honey salt and alcohol are included to prevent the ice cream setting into a solid brick when put into the freezer. Put the plums into a deep baking tray lined with cooking foil and roast in the oven... [Read more]
Victoria Plum Cake Pflaumenkuchen
This is Isabel’s version of the German Pflaumenkuchen The reinforced self raising flour make this plum cake as light as a feather and not at all as you would expect. 1.5 Kilo Victoria plums – cut in half stone removed 250 Butter (unsalted) 250 Caster sugar 250 Self Raising Flour 1 teaspoon Baking powder 4 large eggs Lots of caster sugar [Read... [Read more]
Dark Chocolate Cherry and Kirsch Roulade
Roulade base 150gm Dark chocolate 150gm Caster sugar 5 large eggs separated table spoon cocoa powder Roulade filling 250gm fresh dark cherries cut in half stones removed 250 ml double cream whisked with 100gm caster sugar then add 25ml Kirsch Large shallow baking tray Baking paper butter to grease bowls and whisk Heat oven to 180c Line baking tray... [Read more]
Raspberry and Blueberry Polenta Cake
Raspberry and Blueberry Polenta Cake Cake 125 gram unsalted butter, softened 225 gram castor sugar 3 large eggs 150 gram plain flour ½ teaspoon baking powder 125 gram fine polenta 60 gram ground almonds 70 gram plain yoghurt Rind of 1 lemon, grated Rind of 1 orange, grated 60 ml squeezed lemon juice Grease and line two 20-centimeter / 8-inch cake... [Read more]
Read More Posts From Deserts
Basics
How to kill a Lobster
How to kill a Lobster I have killed and cooked hundreds of lobsters in my career and the stories one hears about them shrieking in pain and taking several minutes to die by plunging them in to boiling water are pure bunkum, this is based on the fact that I have never heard a peep out of any of the lobsters I have killed and several minutes is nonsense.... [Read more]
Yorkshire Pudding
“Even the good old Yorkshire pudding comes from Burgundy.” As young fledgling comis chefs living in the hotel staff house in Hatfield, all 5 of us would try to get worked finished and get back to the house in order to watch what we considered to be the best comedy show on the telly all week. I forget what night Fanny Cradock presented... [Read more]
Braised Red Cabbage
1 small Red Cabbage 2 Onions 125 g Butter unsalted 2 teaspoons Caraway Seeds 1 Cooking Apple 1 Bottle Red Wine 1 Bay Leaf 1 desert spoon of Arrowroot (mixed to thin paste with water) Peel and finely slice the onions, melt butter in heavy saucepan and sweat the onion and caraway without colouring, finely slice the red cabbage add to saucepan and continue... [Read more]
Brandy Snap Baskets
100g Golden Syrup 100g Caster Sugar 100g Butter (unsalted) 100g Plain Flour half teaspoon ground ginger half teaspoon ground cinnamon juice of half lemon Put the butter golden syrup and caster sugar into a saucepan and heat gently whilst stirring, until the butter and sugar have melted. Put aside to cool a little, meanwhile sift together the flour... [Read more]
Marrow and Apple Chutney
2.5 kg marrows peeled de-seeded cut into ½ inch cube 1 kg cooking apples peeled cut into cubes 500 gm onions peeled and chopped 1.36 kg soft brown sugar 6 clove garlic chopped finely 1 tablespoon allspice crushed 1 tablespoon black pepper crushed 1 tablespoon ground ginger 1lt malt vinegar 170gm sultanas 4 tablespoon sea salt Put all ingredients in... [Read more]
Isabel’s Savoury Shortcrust
500 gm Plain Flour 250 gm unsalted butter room temperature cut into small dice 1 teaspoon salt 2 eggs lightly beaten tablespoon milk (if needed) Sift the flour into a large mixing bowl add the butter and rub in with your fingers, when you have achieved a nice crumbly texture add the eggs and use a fork to combine the mixture. If you feel it is too... [Read more]
Walnut Pesto
200gm walnuts 1 small bunch Marjoram 1 small bunch parsley, flat leaf 100 gm ricotta, 200ml extra virgin olive oil 1 clove garlic peeled 1 tablespoon water salt 1 tablespoons double cream pinch grated nutmeg If you want to make this in a mortar and pestle please do if not then use a blender. First blend the walnuts oil and garlic then add herbs then... [Read more]
Read More Posts From Basics
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