Sunday, 21 May 2017
Add water and add chopped lettuce, peas (frozen or fresh) and some mint leaves, season.
Cook until the lettuce has wilted and the peas are cooked through.
Blitz in a blender, return to the pan - taste and adjust seasoning if it needs it and serve.
In an oven proof pan cook the chicken skin side down in butter and / or oil until it has coloured.
Put in the oven pre heated to 180 degrees.
Heat and reduce chicken stock in a saucepan to about half of it original amount - add wild garlic leaves - you need a good handful per person.
Cook for a few minutes until the leaves have wilted.
Place in a blender and blitz.
Return to the pan and add a roux (an equal amount of butter and flour mixed together).
Cook until the roux melts stirring it in and keep warm until the chicken is cooked.
Serve with steamed seasonal veg - I used asparagus, baby carrots, fennel and jersey royals rolled in butter and chopped chives.
Thursday, 18 May 2017
To prepare the baby chokes have a bowl of cold water with lemon juice in it on hand to dip the chokes in as this will stop them discolouring.
First remove the tougher leaves from around the base of the choke.
Cut the top of leaves off about a third of the way down - this varies depending on size and age of the chokes. dip into the water and lemon juice.
cut the tip of the stalk off and holding the choke upside down peel away the inedible out part of the stalk - try to take the remaining tough out leaves at the same time.
If a choke has started to develop in the center remove it and place the choke in the water.
repeat with the rest of the chokes - you want to remove all leaves etc the are too tough to eat.
Heat a splash of olive oil in a lidded saucepan.
Chop lardons or a rasher of streaky bacon and fry until they start to release there fats.
The add very finely diced carrot. celery and onion - cook for a few mins to soften.
Add the chokes a squeeze of lemon juice and some chopped fennel (any veg can be used for this part so use what is seasonal or available that you think will work).
Raise the heat and add a small glass of white wine.
Burn off the alcohol reduce the heat and put the lid on and braise for about 10-12 mins (this again varies depending on the age and size of the chokes).
Turn the chokes a few times while braising.
Serve with some chopped parsley or chives.
Wednesday, 24 August 2016
When cooked the garlic will be sweet and you will be able to squeeze it out of the skin like a paste - keep warm.
Blanch the tenderstem in unsalted water for about two minutes (it must still be firm and only part cooked). Reserve the cooking water to make the sauce.
Squeeze half the garlic cloves into a saucepan with enough cooking water from the tenderstem to loosen it into a sauce and warm through.
Heat some oil in a frying pan and add the tenderteam. Season with salt & pepper add some finely chopped red chilli and saute until cooked through.
Serve with the garlic sauce and the peeled whole roasted cloves.
Thursday, 18 August 2016
Add enough olive oil to cover all the ingredients in a saucepan and add sliced garlic, thyme, a few bay leaves and some peeper corns. Heat for a few mins and then leave to cool and infuse.
Remove any sinew from the cod cheeks and lightly cook on both side and place in a bowl. Add sliced carrot, celery and spring onion, a few lemon slices and a little lemon juice and a slpash of good quality white wine vinegar.
add the infused oil and the thyme, garlic, peppercorns and bay then cover with cling film and place in the fridge for 24 - 48 hours to pickle.
Remove the celery, spring onion and carrot and reserve. Boil a bunch of french beans in slightly salted water drain and leave to cool slightly. while the beans are cooking warm the cod cheeks in an oven proof dish in the oven with all the other ingredients.
Add the celery, carrot and spring onion to the beans with some chopped parsley and use a little more oild if need and dress with a little lemon juice.
Plate the beans and use them as a bed for the cod cheeks.
Remove the meat from the clams and cut away the dark sack in the centre. Rinse where the sack was to remove any sand and cut the clams into three pieces.
Heat a little oil in a pan and add chopped cooking choritzo cook on a medium heat for a few minutes. When the choritzo is releasing its oils add chopped spring oinion and the clams and reheat for a couple of minutes.
When cooked transfer back into the clean shells and scatter with chopped parsley.
Sunday, 19 June 2016
Place a large knife inside the squid tube and with another knife slice across, giving a concertina effect.
Pre heat the oven to 180 degrees.
Slice the cooking choritzo and quarter.
Place a small amount of oil in a oven proof frying pan and put on a low heat - add the choritzo pieces and cook until they begin to release their oil.
Turn up the heat and turn the choritzo.
Add the squid tubes cook for a minute and turn.
Then add the squid tentacles, splash with balsamic vinegar and stir.
Add the red chicory and place in the oven for a few mins until the squid is cooked and the chicory has wilted slightly and serve.