spoon

Smoked Trout Rillettes

Category : Food

Ingredients

200g Smoked Trout Flaked
100g Smoked Salmon torn
50g Mayonnaise
75g Crème Fraiche
1 Dessert spoon of each Chopped Dill, Chives & Chervil
15g Creamed Horseradish
Lemon Juice & Zest
Ground White Pepper
Salt

Method

In one bowl combine your horseradish, Mayonnaise, Crème Fraiche & Herbs.

Once all combined add your salmon, trout and herbs, fold in gently, be careful not to break the fish up to much. Once incorporated check the seasoning and add to your taste at this point add the lemon juice and zest.

Set up in either rings or small dishes whichever you prefer and refrigerate until serving.

Happy Cooking!

Mincemeat Parfait

Category : Food

Ingredients

375g Chopped Mincemeat
100ml water
130g Sugar
6 Egg Yolks
20g Sugar
300g Double Cream
2 Egg whites
80g Sugar
A squeeze of Lemon Juice

Method

To make the syrup add the 100ml water and 130g sugar and take to 115˚c.

Whisk the 6 egg yolks and 20g sugar to a white ribbon in a with an electric whisk. Add the syrup slowly and whisk until cold, stiff and white. (this is called a pate de bombe)

Whisk 300g double cream to a soft peak.

Make a firm meringue with the egg whites and the last 80g of sugar.

Fold the double cream into the pate de bombe

And fold the mincemeat into the meringue.

Then fold the 2 mixes together and put into a Swiss roll tray.

Put into the freezer and set overnight.

To serve remove from the freezer and cut into portion size blocks.

Serve with a glass of brandy or mulled wine and some roasted chestnuts or walnuts. Also you could grated some dark chocolate over to give a snow effect.

Happy Cooking!

Slow Roast Pork Belly

Category : Food

Feeds 8

Ingredients

1 Large Pork Belly Skin on and scored
12 Large Carrots
4 Spanish Onions
1 Head of Garlic Peeled
2 Kg New Potatoes
6 Braeburn Apples
3 Bay Leaves
4 Sprigs Rosemary
6 Sprigs of Thyme
500ml Fresh Apple Juice
Olive Oil
Salt

Method

Peel all your vegetables. Cut the onion into quarters the carrot in halves and leave the potatoes and garlic whole, unpeeled. Cut the apple into quarters and remove the core. Put all of your prepared ingredients into a large roasting tray and mix in the apple juice, a drizzle of olive oil, herbs and season lightly. Place your scored pork belly into a clean empty sink and pour a kettle of boiling water on top. Rub your pork belly with a little vegetable oil and rub in salt. This will ensure a really good crackling finish.

Place your pork belly on top of the vegetable filled tray and bake in the oven at 150ºc for 3 1/2 hours. Turn the oven up to 220ºc and give the pork a further 30 minutes. Take out and leave to rest for 10 minutes before serving. Serve the entire contents of the roasting tray.

The vegetables will be roasted, beautifully caramelised and full of the pork’s flavour, as well as having a lovely fruitiness from the apples.

Happy Cooking!

Valentines Passion Fruit Tart

Category : Food

This dessert sums up Valentines for me. I’m posting this up early so you get a chance to practice before the day. It’s succulent, indulgent, fresh and the clue is in the name. It really will get your juices following!!!

Ingredients

300 ml Passed Passion Fruit
Lemon Juice
2 Orange Zests
270g Sugar
9 Eggs
225g Double Cream

Method

Whisk the eggs together with the sugar until well combined.
Add the passion fruit, lemon juice, zest, cream and incorporate fully.
Pour into a blind baked pastry tart ring.
Bake at 100ºC for 35 minutes.
Leave to rest and cool at room temperature.
Once cool and set it is ready to serve.
Serve with some shaved Dark Chocolate and some fresh passion fruit seeds

Happy Cooking

Pumpkin, Rosemary & Duck Confit Risotto

Category : Food

Ingredients
4 Duck Legs
1 litre Duck Fat
50g Rock Salt
50g Sugar
1tsp Juniper Berries
5 sprigs Thyme
2 sprig Rosemary

1Kg Fresh Pumpkin
11/2 litre Vegetable Stock
100g Butter

100g Butter
3 Banana Shallots
1 clove Garlic
150ml White Wine
500g Arborio Rice
100g Parmesan
50g Mascarpone
2 sprigs of Rosemary

Method
For Duck Confit
In your blender place the rock salt, sugar, 2 sprigs of rosemary, 5 thyme sprigs and juniper berries and blend until incorporated. When ready rub the salt mix all over your duck legs, allow marinating for 12 hours.

Simply wash off the legs and submerge in duck fat. Cook at 65°c for about 3 hours until starting to breakdown. Once cooked remove from fat and shred the meat removing bone and sinew then set aside

For Puree
Soften 100g of butter in a pan add 750g of diced Pumpkin, season and cook until softened, once soft add 500ml of veg stock. Reduce the liquid down to a glaze and blend in a food processor. Adjust the seasoning to your own taste.

For Risotto
Sweat down Shallots, Garlic and salt in 100g of butter until translucent.  Add risotto Rice, season and toast gently. Add white wine and reduce to a glaze. Once reduced add 1 litre of Boiling Veg Stock, bring to the boil and cook out for 8 minutes. Drain in a colander and reserve the excess liquid.
Chill the rice and set aside.

To Finish
Warm up risotto rice with pumpkin puree and reserved stock if needed. When hot add mascarpone, parmesan, chopped rosemary, season to taste and finish with duck confit.
Garnish with parmesan shavings and a little watercress.

Happy Cooking!

Partridge Pot au Feu

Category : Food

This is a perfect seasonal warmer for you. Its great to eat after a stroll in the country side.  Come home to the glorious smell of a slow cooked game bird.

Ingredients:
1 Partridge
3 rashers of Streaky Bacon
½ Onion
2 Carrots
1 Leek
2 cloves of Garlic
1 Celery Stalk
3 sprigs of Thyme
½ Bay Leaf
500ml Chicken Stock
Salt and Pepper

Method:
Dice all of your vegetables to about a cm square dice, not the garlic leave that whole.
Ask your butcher for the partridge to be oven ready.
Wrap your partridge in the bacon.
In an oven proof pan lightly colour your vegetables, remove once coloured and drain them off.
In the same pan add your chicken stock and herbs, bring to steaming add the partridge and vegetables.
Turn the heat off, put a lid on and place in the oven at 160°c for about half an hour.
Your Partridge will be cooked right through, but should come out nice and moist.
Serve with the Vegetables and stock as a sauce.
For extra body its great with a little pearl barley.

Happy Cooking!