This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make! Continue reading “Zingy courgette and pea soup”
You could always buy raspberry jelly but it’s just not the same, try making your own, it’s worth it Continue reading “Raspberry Jelly”
This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg. Continue reading “Pork belly with minestrone”
This is a very simple bread recipe to follow to make a white bloomer – don’t do what i do and play with measurements until you get used to things otherwise it might go wrong. Continue reading “White bloomer bread recipe”
This is an amazing recipe which uses a Texan barbecue recipe but doesn’t require sunny weather, basically its a slow cook beef dish using one of the cheapest cuts, brisket. It’s also really simple which is an added bonus Continue reading “Texan beef brisket”
This is a light chicken stew with amazing summer vegetables ideal for a summer lunch.
Continue reading “Chicken with summer vegetables”
This recipe for slow roast pork and the nickname is stolen from River Cottage meat book, if you like meat and really want to know everything about cooking it then I advise you buy it Its called Donnie Brasco on the basis that you stick it in the oven and fugeddaboutit Continue reading “Slow roast pork (Donnie Brasco Style)”
First cut the new potatoes and put them in salted water to boil, this should take about 2o mins. In the meantime make the salsa verde by simply adding all the ingredients into a small blender and adding olive oil until it reaches a consistency and flavour you like by seasoning. The mixture should be like a thick mayonnaisse but with more texture. If you don’t have a blender then you can use a pestle and mortar. Continue reading “Sea bass with crushed potato”
First season the chicken with salt and pepper and wrap tightly in cling film, this will be poached by placing the chicken in a pan of hot water for around 15 mins. Leave the chicken in the fridge to let the cling form the chicken into a good shape, in the meantime add the butter and oil to a pan and when foaming add the shallots and fry for around five minutes until soft over a medium heat.
Add the thyme and bay leaf and cook for a further minute before increasing the heat and adding the cider. Cook this sauce until reduced by half before adding the stock, reduce by half again before reducing the heat and adding the cream with some salt and pepper to taste before setting aside.
Next add the chicken to a pan of hot water and poach for around 20 mins depending on the thickness and size of the breasts, it is important that no water gets in so make sure they are tightly wrapped, alternatively use a small food bag for each chicken breast.
When cooked cut the chicken in half diagonally and add to a hot pan with oil, fry until golden on each side before adding the mushrooms and cook for a further 5 minutes, next add the sauce and broad beans and leave on the heat until the broad beans are warm.
Wilt the spinach in a pan with a little water at the bottom (covered) before draining excess fluid.
Serve the chicken on a bed of wilted spinach dressed with the sauce, muchrooms and broad beans. Ideal with baby potatoes
Yorkshire puds: lightly beat the egg, whisk in flour and baking powder, then the milk until you have batter the consistency of double cream. Season and leave to rest for 1 hour.
Heat oven to 190C. Put a little oil in the bottom of each dip in 12 hole mini muffin tin and warm for a short while in the oven. Then put 1 teaspoon of the mixture in each dip and bake for 10 mins or until well risen and golden. Repeat with the rest of the mixture.
Horseradish cream: whip the cream with the horseradish sauce – don’t overdo it as it will thicken as it sits.
Cook the beef: turn up the oven to 220C. Cut the beef in half lengthways, then trim up each half so they are more log-like in shape and about 2.5cm across – when sliced the beef should fit the top of the Yorkshire puddings.
Season then quickly sear all over in a really hot pan. Transfer to a roasting tin with butter, rosemary, thyme, garlic and olive oil. Roast for 3-4 mins. Rest for 10 mins then roll each piece in cling film to help keep its shape.
To assemble, trim the tops of the Yorkshires if they are not flat and slice the beef through the clingfilm into discs the thickness of a pound coin. Peel off the cling film. Put a teasoonful of the horseradish cream onto each Yorkshire and then place a piece of beef on top. Sprinkle with some salt.
Preheat the oven to 200°C/400°F/gas 6. Season the turkey well inside and out and tie the legs and parson’s nose together with string.
Chop all the vegetables into large chunks and place in the bottom of a large baking tray – it should be large enough so the turkey has at least a 5cm (2in) gap around it. Place the bird on top. Add the white wine, cold water, stock cubes and bay leaves then place the whole tray on to the hob.
Bring to the boil, cover and seal tightly all around the tray with two layers of foil. This really is the important bit – if it’s not sealed completely, the steam will escape and the bird will not cook quickly or in a moist state. Put the turkey into the preheated oven and cook it for about 2 hours.
To check if the bird is cooked, remove it from the oven carefully as there will be a lot of stock, wine and juices. Remove the foil and insert a knife where the thigh attaches itself to the body of the bird – the juices should run clear. If not, cover with foil and cook for another 20 minutes.
When the turkey is cooked, remove it from the oven, turn the oven up to 230°C/450°F/gas 8, brush with the melted butter and return to the oven for about 15 minutes, until browned. When the turkey is nicely browned, remove it from the oven and carefully tip out all the stock and keep warm. Wrap the turkey in foil to keep warm – it will keep perfectly wrapped for 1 hour.
Re-boil the stock and juices – you may need to add a little more water – in a saucepan and skim well. Mix the cornflour and water together and thicken the stock, carve the bird – the flesh will be soft and juicy – and serve the gravy and stuffing separately.
Preheat oven to 200C. Parboil potatoes in salted water then drain. Transfer the potaoes to a roasting tray and drizzle with olive oil and sprinkle over thyme and season. Cook in the oven until crispy, turning a few times.
Meanwhile, pound up fennel seeds and bay leaves with pestle and mortar along with 2 tbsp salt until you have a fine green moist paste. Shake through a sieve into a bowl. Rub the chops with olive oil and season with the herb salt on both sides. Preheat a griddle pan until really hot. Add chops and cook for around 3-4 mins on each side. Once cooked, allow to rest for about 4 mins.
Heat cider and mustard in a little pan. Bring to the boil and reduce by half. Add crème fraiche. Bring back to the boil and reduce again until the sauce thickens then remove from the heat. Season to taste.
Serve the chops with the potatoes and drizzle over the cider sauce.
Preheat oven to 180C.
Crush the fennel seeds with the salt using a pestle and mortar. Put in a large bowl with 1 tbsp of the oil and add the potatoes. Mix well and tip into a large roasting dish. Cover with foil and cook in the oven for 20 minutes.
Season each salmon fillet and wrap a slice of prosciutto around each one. Set aside.
Remove the foil from the potatoes and continue cooking for 10-15 minutes until almost tender. Arrange the tomatoes and salmon on top of the potatoes and sprinkle the fish with the remaining oil. Return to the oven and cook for 15-20 minutes until the salmon is done.
Meanwhile, mix the mayonnaise, yogurt and lemon juice together in a bowl. Add the watercress and capers and mix again. Add salt and pepper to taste.
Serve the salmon and potatoes with the watercress mayo and wedges of lemon.
To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.
Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.
Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.
A great summer cocktail as made by Aberdeen mixologist, Alex Garrow!
Infuse the teabag in the gin for 1 minute. Discard the teabag.
Put the flavoured gin in a cocktail shaker with the lemon juice and honey. Shake well.
Strain into a flute and top up with champagne. Garnish with the lemon zest if using. Enjoy!