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.
A few minutes before they are cooked add the broad beans.
Leave to cool.
Finely chop up the mint leaves and add to olive oil and a dash of white wine vinegar.
When the potatoes and beans have cooled but are still warm dress with the mint vinaigrette.
Serve with shavings of comte cheese.
Pecorino or any other good quality hard cheese would also work well.
Sunday, 12 June 2016
Pack the spears into the bottom of a saucepan and half cover with boiling water - put on hob and steam until cooked.
Remove the spears and keep warm.
Add a knob of butter and a dash of Sherry vinegar (balsamic also works well) to the water and boil to reduce.
When it is a sauce like syrup poor over the spears and serve.
Tuesday, 3 May 2016
Season the steak with salt and pepper and rub in with a little oil. Leave covered until it comes up to room temperature.
Top and tail the pobs and remove any black spots etc. an cook in slightly salted boiling water until they are tender.
Cook the steak and leave to rest covered in foil. De-glaze the pan with cider burning off the alcohol. Add a knob of butter and reduce to a sauce.
Blitz the cooked pods with a little of the cooking liquor in a blender and pass through a fine sieve back into the sauce pan. Add a knob of butter and some chopped parsley and return to the heat to cook off any excess liquid.
Add any resting juices back to the sauce and serve the steak with the sauce puree and broad beans.