1. Pumpkin Panna Cotta

    Serve with mixed salad leaves to create a perfect starter to impress guests over the festive period…

    Make Balsamic Caramel base first with:

                              100g Sugar

                              Balsamic Vinegar

    Make the caramel by bringing the sugar to the boil in a non-stick pan. Pour the caramel into moulds with balsamic vinegar.

    Rest of ingredients:

    250g   Pumpkin purée

    250g   Pumpkin Juice

    100g   Double Cream

    25g    Sugar

    5g      Salt

    5 leaves of Gelatine

    2tbsp  Maple Syrup

    Parmesan to taste

    Method

    Bring all the ingredients to the boil except parmesan and gelatine.

    Add the parmesan to taste and then blitz to emulsify. Soak the gelatine leaves in cold water until soft. Squeeze out the exist water before adding to the warm mixture. Pour the mixture into moulds on top of the caramel.

    Leave in the fridge to set for 4 hours or overnight.

    Posted by Amy Wilkinson on 11. December 2009
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  2. Gazpacho Soup

    A simple soup served cold – perfect for summer’s evening or a light lunch.

     Serves 4/6 people

    500 g              Tomatoes

    ½                    Cucumber

    150 g              Red Pepper

    50 g                Bread

    50 g                Olive Oil

    150 g              Onion

                            White Wine Vinegar

                            Garlic Clove

                            Chilli

                            Tomato Juice

                            Tomato Puree

     Method

    1. Roughly chop all the raw vegetables and dice the bread.
    2. Place all the ingredients (except the tomato juice & puree) in a bowl and cover.
    3. Leave to marinate overnight in the fridge for 24 hours.
    4. The next day liquidize all the ingredients together with a little tomato juice and puree to taste.
    5. Serve cold with a drizzle of extra virgin olive oil and chopped fresh herbs.
    Posted by Amy Wilkinson on 16. July 2009
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  3. Pork Osso Bucco

    Serves 4 people

    4 Slices Pork Shin (with bone in)

    OR –  750g lean diced pork leg for braising

    A pinch of 5 spice curry powder

    50ml Maple Syrup

    20 ml Sherry Vinegar

    1 x Star Anise

    ½ Stick Cinnamon

    400ml Beef Stock

     Method

    1. Season the meat with salt, pepper & the 5 spice powder. Fry off in a hot pan with a little vegetable oil to seal it on all sides.

    2. Add the maple syrup & cook until it is sticky.

    3. Add the sherry vinegar & fully reduce.

    4. Add the beef stock, star anise & cinnamon. Reduce heat & simmer very gently for 1 – 1½ hours until meat starts to ‘break’.

    5. Remove meat from stock & reduce the stock to a sauce consistency. Return meat to warm through & serve with roast sweet potatoes & baby pak choi.

    Posted by Amy Wilkinson on 27. May 2009
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  4. Lemon Posset with Warm Yorkshire Forced Rhubarb and Almond Madelines

    Serves 4 people

    Lemon Posset
    4 lemons juiced
    250 g caster sugar
    500 ml double cream

    Rhubarb Compote
    300 g Yorkshire Forced Rhubarb chopped
    50 g caster sugar

    Almond Madelines
    75 g warm melted butter
    3 eggs
    80 g sugar
    40 g ground almonds
    80 g plain flour

    Lemon Posset Method
    1. Bring the sugar and lemon juice to the boil for 2 minutes.
    2. In a separate pan boil the cream over a gentle heat.
    3. Add the lemon mixture with the cream.
    4. Pour into serving glasses – Martini glasses are ideal.
    5. Set in the fridge for about 2 hours.

    Rhubarb Compote Method
    Cook the rhubarb and sugar over a low heat until soften but still chunky.

    Almond Madelines Method
    1. Whisk the egg and sugar together until light and fluffy.
    2. Sieve the almonds and flour together.
    3. Gradually fold the flour mix into the egg mixture.
    4. Pour in the warm butter carefully.
    5. Scoop into buttered and floured moulds.
    6. Cook at 175 ºC for 10-12 minutes until golden brown.

    To serve spoon the warm compote on the top of the set Lemon Posset and enjoy with the Madelines.

    Posted by Amy Wilkinson on 27. March 2009
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  5. Recipe of the Month

    Salmon Fish Cakes with Pea Purée and Poached Egg

    salmon-fish-cakes

    Fish Cake

    • 450 g (1lb) salmon, filleted and skinned
    • Salt and freshly ground white pepper
    • 1 tablespoon unsalted butter
    • 2 shallots, finely chopped
    • 150 ml (5 fl oz) dry white wine
    • 350 g (12 oz) mashed potatoes without cream or butter
    • 2 tablespoons plain flour
    • 1 tablespoon chopped fresh parsley
    • 100g (4oz) fresh breadcrumbs for coating
    • 2 eggs, beaten
    • Vegetable oil for deep-frying

    Pea Purée

    • 350 ml chicken stock, made with 350 ml of boiling water and 1 chicken stock cude
    • 250 g frozen petit peas
    • 1 shallot, finely chopped
    • 1 clove garlic, finely chopped
    • 1 sprig of thyme
    • 1 tbsp olive oil
    • Salt and pepper
    • Poached Egg
    • 1 hens egg
    • Boiled water

    Method

    1. Pre-heat the oven to 200°C / 400ºF/ gas 6 and butter and season a baking tray.
    2. Sprinkle shallots on to the baking tray, place the salmon on top and season again with salt and pepper. Add the white wine, cover with foil and bake in the pre-heated over for about 8-10 minutes. The salmon should be just firm on the outside and still pink in the middle.
    3. Sit the salmon in a colander over a pan to collect all the cooking juices. When all the juices have been collected, boil to reduce them to a syrup consistency.
    4. Break up the salmon, then add the syrup reduction and the chopped parsley. Fold in half of the potato, and then add it a spoonful at a time until you have a binding texture. Check for seasoning then roll into 8 balls. One fish cake per portion will be enough for a light meal. Lightly pass through the flour, beaten eggs and then the breadcrumbs; repeat the process of egg and breadcrumbs once more.
    5. Leave aside while you prepare the pea purée. Sweat the garlic and shallot in a saucepan with the olive oil and thyme. Add the chicken stock with the peas and bring to the boil. Once boiled pour into a blender, season with the salt and pepper and blitz to a course texture.
    6. The fish cakes are now ready for pan-frying in a hot frying pan with a little knob of butter. Fry on each side for 3-4 minutes until it give them a good all-round colour. Drain well on kitchen paper.
    7. In a saucepan containing boiling water softly poach an egg.
    8. Serve the fish cake on 2 tbsp of pea purée and sit the poached egg on top. Enjoy.
    Posted by admin on 15. January 2009
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