WEEKEND KITCHEN RECIPE SHEET July 27th 2014! PLEASE NOTE OUR NEW TIME SLOT! SUNDAYS

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1 WEEKEND KITCHEN RECIPE SHEET July 27th 2014 PLEASE NOTE OUR NEW TIME SLOT SUNDAYS Matthew Lane Amazing Lime Drizzle Cake 270g Unsalted Butter 270g Caster Sugar 320g Self Raising Flour 6g Baking Powder 6 Eggs 3 Limes Pre-heat Oven to 180ºC / 350ºF/ Gas Mark 4 Grate the zest off 2 limes of the limes Mix the butter and sugar well together together using a wooden spoon or a an electric mixer. Add the eggs slowly whilst continuing to mix. Add the flour, baking powder and lemon zest to butter/sugar/eggs. Do not over mix Put into baking tray of 300mm x 180mm approximately and bake for around 20 minutes. Whilst baking, grate the zest of the final lime and juice all of them. Add approximately 150g of caster sugar to the lime juice. You want a nice sludgy sweet mixture. Take the cake out of the oven, pour the lime drizzle over the cooked cake and spread with pastry brush or knife. Allow the cake to cool and serve. 1

2 Rocky Road 200g Chocolate plus 250g for pouring on top 300g Butter 100g Golden Syrup 200g Dried fruit 200g Digestive Biscuits 300g Rich Tea Biscuits 100g Marshmellows Melt 200g chocolate in a bowl over a pan of lightly simmering water (or in the microwave). Gently heat the butter and Golden syrup in a saucepan on a low heat Meanwhile break all the biscuits into pieces in a mixing bowl. Add the dried fruit. Pour the melted chocolate into the butter and syrup and stir in well then pour it over the broken up biscuit mix and mix well. Put into a large baking tray (300mm x 180mm approximately). Melt the remaining chocolate as above, pour it over the rocky road and leave set in the fridge. Phil Fanning Salmon Bacon and Pea Risotto There s a neat trick with this risotto. You can make the rice base in advance and leave it in the fridge for a couple of days. Then just bring it out when you need to put together a quick meal. The pea purée add colour and flavour to the dish. If you prefer, you can choose not to make it and simply chuck some extra frozen peas in at the end of the risotto s cooking. Preparation Time: 15 minutes Cooking time: 30 minutes Serves: x 4 Rice Base 2 shallots finely diced Extra virgin olive oil 200g Carnaroli risotto rice 100ml Dry white wine 450ml Hot chicken stock 2

3 Pea puree 250g Frozen petit pois 50ml Hot water To Finish 200g Streaky Bacon 200g Raw smoked salmon fillet or plain unsmoked salmon fillet 2tsp Tarragon finely chopped tarragon 45g Mascarpone 80g Whole defrosted petit pois 1tsp Lemon oil (optional) 40g Grated Parmesan 2 Spring onions Make the pea purée by allowing the peas to defrost slightly for about 10 minutes then transfer them to a liquidizer, add the hot water and blitz them until you have a smooth, bright green purée Now make the risotto. Sweat the shallots in a deep pan in the extra virgin olive oil until translucent. Add the rice and cook for 2 minutes until the rice has become translucent around the edges and very slightly started to colour. Add the wine and gently stir over a medium heat until most of the wine has been absorbed or evaporated. Next add 100ml of stock, cook over a medium heat stirring gently until the stock has been absorbed. Repeat the process twice more with the remaining stock until the rice is all but fully cooked and the rice is glazed and sticky. If you need to had a little more water to bring the rice on a little do so, but be very careful not to over cook the rice. (The rice should have a little, chewy, very slightly chalky centre). Season the rice to taste with salt. At this point, if you want, you can pour the rice onto a tray, cover it loosely with cling film, let it cool rapidly and the leave it in the fridge for up to 2 days so you can assemble the risotto quickly if you are tight for time one evening. Make sure you bring it fully back up to boiling hot temperature with a little water in a pan if you have chilled it. Fry your diced bacon in a little oil and stir it through the hot rice, with the pea purée, petit pois, mascarpone, tarragon, (lemon oil if you have it) and half the parmesan. Finally fold through the salmon dice, season to taste. Leave the risotto to rest for a minute or two, the heat of the risotto will cook the salmon. Serve immediately garnished with the remaining grated parmesan and spring onions. 3

4 Apricot and pistachio eton mess Serves 4 You can cheat as much or as little as you like with this mess. You can just used tinned apricots or peaches if you like and you don t have to do the pâté à bombe cream to mix in to the whipped cream. You can just use the plain whipped cream on its own if you want. However, the pâté à bombe is very easy to do and adds a lovely rich lightnesss to the whipped cream. 50g of unsalted pistachio nuts 6 meringue nests crumbled Poached apricots 8 Ripe apricots 200ml water (or you can use 100ml water and 100ml sweet white wine) 200g Sugar 1 lemon, juiced 2 jasmine tea tea bag A pinch of pink peppercorns (optional) The Cream 1tbsp honey 60g sugar 1 Vanilla pod or 1 tsp vanilla extract 1 small egg 2 yolks 35ml Amaretto or Archers 300ml double cream Bring the sweet wine (if using), water, lemon juice and sugar to the boil. Remove from the heat and infuse with the jasmine tea and peppercorns for 20 minutes. Halve the apricots and remove the stones. Bring the syrup back up to slightly off simmering temperature, remove from the heat. Place the apricots halves in the syrup and allow to sit for about 15 minutes. Cover the apricots and their syrup with cling film and allow to cool in the fridge To make the cream, place all the ingredients except the double cream in a small metal or glass bowl, place over a pan of boiling water and whisk for about 5-8 minutes until the mix has thoroughly heated and become fluffy and light. Remove the bowl from the heat, continue to whisk for a few minutes then place in the fridge to cool. While the mix is cooling whip the double cream. 4

5 When the mix is cold, combine with the cream mix and the whipped cream and whip to stiff peaks. Remember, if you prefer, you don t have to make the pâté à bombe and you can simply use the whipped cream on its own. Dice the apricots into nice size pieces and place in the cream mix. Next crumble in the meringue and finally fold through the pistachios. Grilled Mackerel with tomato couscous and Sauce vierge This sauce vierge base will make more than you need. It will keep in your fridge for ages and is great when added to chicken or any fish dish. 4 Mackerel fillets, pin boned 4 medium ripe plum tomatoes on the vine 6 large basil leaves finely chopped 2 handfuls of green olives, sliced lengthways in three Sauce Vierge base ½ tsp Coriander seeds 5 tbsp Lemon juice 1 tsp Sugar 1/2 tsp Salt 100ml Extra virgin olive oil Couscous 100g giant couscous 1 tbsp Sun-dried tomatoes paste 125ml Tomato Juice 125ml Chicken stock 1 tbsp finely chopped chive 1 tbsp finely chopped green olive 2 tbsp sauce Vierge base Start by making the sauce vierge base. Toast the coriander seeds in a dry pan on a medium heat until they very slightly coloured and have started to release their aroma. Crush the seeds in a pestle and mortar or in the bottom of a bowl with the end of a rolling pin Add the lemon juice, sugar, salt and olive oil and mix well. Reserve until ready to serve. Next cook the couscous in the chicken stock and tomato juice for about 6-8 minutes over a low heat, keep stirring the pan otherwise it will catch on the bottom. You might need to add a little more stock to make sure the couscous is cooked Once the liquid has mostly been absorbed and the couscous is tender transfer it to a tray and allow to cool. 5

6 When the couscous is cold fold through the remaining ingredients and season to taste. To chop the tomatoes, you will need to peel them. Mark the bottom of the tomatoes with an x, then drop them into a pan of boiling water for 20 seconds. Immediately plunge the tomatoes into very cold water to stop the cooking, then remove the skins. They should just easily peel off. Quarter the tomatoes and discard the seeds, then cut the flesh into small dice. Combine the diced tomato, 2 tablespoons of the sauce vierge, chopped basil and olives. When ready to serve put the mackerel fillets skin side up, under a hot grill for 3-4 minutes, until the skin has started to crisp and the mackerel is ¾ cooked. Remove the fish from under the grill and allow it to sit for a few minutes. This will cook the rest of the fish. Finally serve the mackerel on a bed of the couscous salad with a generous portion of sauce Vierge over the top. JOE DAVIS Mexican spatchcock poussin (or chicken) with sweetcorn salsa You can use poussin/spring chicken or a normal chicken. Spatchcocking is a great way of ensuring the chicken cooks evenly but you can of course use chicken legs and thighs if you prefer. 1 poussin/ chicken 2 tsp ground coriander 2 tsp ground cumin 2 tsp smoked paprika salt pepper 1 tin sweetcorn 1 red chilli, seeds removed 1 lime bunch of coriander bunch of spring onions olive oil method Your butcher will happily spatchcock the poussin but it s also easy to do at home. Just turn the bird upside down so the breast is on the work surface. Using strong scissors, simply cut along the bird, either side of the back bone. Discard the backbone and unwrap the bird so it s flat. 6

7 Rub in the coriander, cumin, paprika, salt and pepper in to the chicken. Cook in a high oven at 220ºC/ Gas Mark 7 for around 40 minutes (a little longer if you are using a larger chicken). You can also cook it on your barbecue. To make the salsa, drain the sweetcorn. Add the chopped chilli, coriander leaves, spring onion, olive oil and lime juice. Serve the cooked chicken along side the lovely fresh salsa. Beetroot and goat cheese tart 500g plain flour 250g butter 5 eggs salt pepper splash of milk 1 tub of creme fraîche 200g soft goat cheese, cut into 1cm cubes 2 or 3 cooked beetroots, chopped into 1cm cubes Massage the flour and butter together until the bread crumb stage is reached. Add 2 beaten eggs and a splash of milk, mix together then kneed until a solid ball of pastry is formed. Refrigerate for 30 minutes until firm. Alternatively, use a roll of store bought pastry. Roll the pastry out and line it into a tart dish. Chill it for 15 minutes in the fridge. Place a sheet of greaseproof paper on top, fill the tart with dried beans or rice and blind bake in the oven at 180ºC/ Gas Mark 4 for 15 minutes. Remove the paper and beans and bake for a further 5 minutes. Mix the creme fraîche, 3 eggs, goats cheese and chopped beetroot and seasoning. Place the mix in the pastry case. Bake in the oven for about 20 minutes at 150ºC or until the filling is nice and set and a little golden on top. Cool and serve Assam tea Creme Brûlée Creme brulées are actually really easy to get right and they always go down a treat with friends and family. The twist here is adding some tea bags to infuse the flavour. These brulées really are rather lovely 375ml double cream 80g caster sugar 7 medium egg yolks 3 assam tea bags 4 tbsp extra caster sugar 7

8 Pre-heat your oven to 140ºC/ Gas Mark 1 or 2 Heat up the double cream with the tea bags in and leave to infuse for 15 minutes. In the meantime, whisk the egg yolks and sugar together. Bring the infused cream back up to the boil. Remove the tea bags and pour the infused cream over the egg mixture and whisk further until rich and creamy and thickened. Pass it through a fine sieve. Pour the mix into four ramekins. Pop them into a baking dish and fill the dish with enough water to come up to halfway up the ramekins. Bake in the pre-heated oven for around minutes until just set. Cool in the fridge then scatter 1 tbsp sugar over the top of each brulée and caramelise with a blow torch or under a very hot grill. 8