Wednesday, 24 August 2016

Tenderstem with Chilli, Roasted Garlic and Garlic Sauce.

First roast your garlic - cover whole cloves with the skin on in olive oil and place it in a ramekin. Cover with foil and place in an oven set at 180 degrees and roast for 15 - 20 mins depending on amount and size of the cloves  - be careful not to burn it. You can also do a whole bulb by covering oil and wrapping it in foil but this will take a lot longer but is less likely to burn.
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

Pickled Cod Cheeks and French Bean Salad.

Though called pickled fish this is more of a long term marinade based on a recipe given to me by a Portuguese chef. You could also use the same recipe for fillets of cod or other firm white fish.

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.

Razor Clams with Choritzo, Spring Onion and Parsley.

Clean the clams in cold water and place in a large sauce pan with a tight fitting lid and a glass of white wine - cook on a high heat for about a minute until the clams open. remove from the heat.

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.