Globe Artichoke with Dijon Mustard Vinaigrette

A very simple but delicious dish for a summer’s day!

Serves 4

Preparation time:  20 minutes

Cooking time: 40-45 minutes

Ingredients

4 globe artichokes

2 lemons

For the vinaigrette:

6 tbsp red wine vinegar

3 heaped tbsp Dijon mustard

Sea salt & freshly ground pepper

100ml olive oil

Preparation method

1.  Halve 2 of the lemons and place in a very large pan of water and bring to the boil.  Snap the stalk off each artichoke and remove any hard outer leaves. Cut the remaining lemon in half and rub the juices over the artichokes and squeeze any remaining juice into the pan. Place the artichokes in the water, weighing them down with a plate and cook for 40 minutes.  Drain well upside down.

2.  To make the vinaigrette, combine the vinegar and mustard in a lidded jar and season to taste.  Pour in the olive oil and shake vigorously to make a thick dressing.  Taste and add more mustard, vinegar or seasoning if necessary.

3.  Turn the artichoke over and serve them with the vinaigrette dipping sauce. 

4.  To eat, pull off the leaves from the base up, dipping them into the vinaigrette and scraping off the fleshy part with your teeth.  When you reach the small purplish leaves in the centre remove them and then scrape out the hairy choke and discard, then eat the heart.  Enjoy!

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Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.

Serves 6

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Ingredients

For the aioli

2 large egg yolks

1 tsp white wine vinegar

1 tsp English mustard

Sea salt & freshly ground pepper

250ml groundnut oil

2 garlic cloves, peeled & crushed

Pinch of paprika

For the clams

2-2.5kg fresh clams, cleaned

2-4 tbsp olive, plus extra to drizzle

6 shallots, peeled & thinly sliced

Few thyme sprigs

4 bay leaves

Splash of dry white wine

Small bunch of flat leaf parsley, roughly chopped

To serve

Crusty baguette

Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt.  Whisk together at the same time slowly add the oil until it is thick and emulsified.  Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened.  Now add the clams, thyme, bay leaves and a splash of wine.  Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened.  Take the pan from the heat.

3.  Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4.  Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through.  Spoon the sauce over the clams and a drizzle of olive oil.  Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

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Mushroom, Spinach & Chutney Tart

Mushroom, Spinach & Chutney Tart

A delicious tart which is full of flavour – a perfect starter for any occasion!

Serves 4

Preparation time:  30 minutes (plus resting time)

Cooking time:  35-40 minutes

Ingredients

For the pastry

225g Plain flour, sieved

Pinch of salt

100g butter

3 sprigs of fresh thyme, leaves picked

For the chutney

2 tbsp extra virgin olive oil

4 red onions, peeled & finely sliced

4 garlic cloves, peeled & finely sliced

1 tsp coriander seeds

2 tbsp red wine vinegar

2 tbsp soft dark brown sugar

Sea salt & freshly ground pepper

For the filling

3 field mushrooms, sliced

150g butter

5 cloves of garlic, crushed

½ lemon, juice only

Handful of flat leaf parsley, roughly chopped

1 large free-range egg

130 ml single cream

1 tbsp extra virgin olive oil

4 handfuls spinach leaves

handful of thyme, leaves picked

1 small round of goats cheese, sliced

Salt & freshly ground pepper

To serve

2 handfuls of fresh spinach

½ lemon, juice only

Extra virgin olive oil

Preparation method

1. To make the pastry, place the flour and salt into a large bowl and rub in the butter using your fingertips.  Stir in the thyme leaves, gradually add some cold water, very little at a time until the mixture comes together as a dough.  Place into a ball, wrap with cling film and place in the refrigerator to chill for 30 minutes.

2.  Preheat the oven to 190°C/Gas mark 5.  Grease four 10cm/12cm individual tart tins.

3.  Roll out the pastry onto a floured surface and line the tart tins.  Prick the bases with a fork and bake in the oven for 5-8 minutes.  Set aside and allow to cool, do not switch off the oven.

4.  For the chutney, in a saucepan heat the oil on a low heat and add the onions, garlic and coriander seeds.  Cook for 10 minutes and then add the vinegar and sugar and cook for a further 5-10 minutes.  Remove from the heat, set aside and season to taste.

5.  To make the filling, lay the mushrooms in a baking tray.  In a small bowl mix together the butter, 3 of the garlic cloves, lemon juice and parsley.  Place over the mushrooms and place in the oven for 15 minutes, remove and allow to cool.

6.  In a small bowl beat the egg and cream and season with salt and pepper.  In a large frying pan heat the oil on a medium heat and add the spinach, thyme and remaining garlic.  Cook for 3-4 minutes until wilted and drain in a sieve to remove all excess moisture.

7.  Brush the pastry cases with a little of the cream and egg mixture.  Add a little chutney to each, then add some spinach and mushrooms.  Pour over the egg mixture and top with the goats cheese.  Place in the oven for 15 minutes or until lightly browned.

8.  To serve, dress the spinach with a little lemon juice and a drizzle of olive oil and divide between 4 plates and top with a warm tart, enjoy!

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Moules au Cidre (Mussels in Cider)

Moules au Cidre (Mussels in Cider)

An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!

Serves 4

Preparation time:  15 minutes

Cooking time:  25 minutes

Ingredients

1kg live mussels, scrubbed & de-bearded

500ml dry cider

6 shallots, finely chopped

6 tbsp double cream

Freshly ground pepper

Baguette, to serve

Preparation method

1.  Discard any mussels with broken shells or any that refuse to close when tapped.

2.  In a large pan pour the cider, add the shallots and season with pepper.  Bring to the boil for 2 minutes.

3.  Add the mussles to the pan and cover with a lid.  Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.

4.  Remove the mussels from the pan with a slotted spoon and keep warm.

5.  Strain the remaining liquid through a muslin-lined sieve into a saucepan.  Bring to a boil and simmer for 8-10 minutes or until it has reduced by half.  Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.

6.  Serve immediately with a fresh baguette, enjoy!

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Spiced Potted Beef

Spiced Potted Beef

This is a great starter that can be made ahead as it will keep in the fridge for up to three days. Delicious served spread onto fresh, crusty bread or hot toast.

Serves 4-6

Prep time:  10 minutes

Cooking time:  3 ½ - 4 hours

Ingredients

100g butter

2 garlic cloves, peeled

½ tsp sea salt flakes

1 tsp grated nutmeg

½ tsp ground ginger

¼ tsp cayenne pepper

300g braising steak, cut into large chunks

Freshly ground pepper

For the topping:

25g butter

4 sprinklings of peppercorns

Preparation method

1.  Preheat the oven to 150°C/Gas mark 2.  Place the butter, garlic, salt, nutmeg, ginger and cayenne pepper into a small saucepan and season with pepper.  On a low heat slowly melt the butter, stir occasionally.

2.  Place the beef into an ovenproof dish and pour over the melted butter, covering the beef.

3.  Place in the centre of the oven and cover with foil or a lid and cook for 3 ½ hours or until the beef falls apart.  Halfway through the cooking time turn over the beef, cover again and return to the oven.

4.  Remove from the oven and allow to cool for 30 minutes.  Place the beef and all the juices into a bowl, shred and mash until the mixture is as smooth as possible.  Transfer to a small preserving jar or ramekins and spread evenly.

5.  For the topping, melt the butter on a low heat.  Remove the white foam that rises with a spoon and then pour the remaining clarified butter over the potted beef and sprinkle the peppercorns on top.  Cover and chill.  Serve with crusty bread or warm toast. Enjoy!

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Blue Cheese and Caramelised Onion Tarts

Blue Cheese and Caramelised Onion Tarts

This is a wonderful starter which can prepare in advance.  Use your favourite creamy blue cheese to create this delicious dish.

Makes 4 Individual Tarts

Prep time:   15-20 minutes

Cooking time: 35 minutes

Ingredients

500g/1lb 2 oz ready-made short-crust pastry

250g/9 oz soft blue cheese, rind removed

90g/ 3 ¼ oz mascarpone cheese

2 large eggs, yolks only

1 sprig of thyme, leaves removed

175g/6oz caramelised onion relish/chutney

Freshly ground salt & pepper

For the Dressing

90g/3 ¼ oz sundried tomatoes from a jar, finely chopped

1 tbsp olive from the jar of sundried tomatoes

2 tbsp good quality balsamic vinegar

2 tbsp extra virgin olive oil

1 small garlic clove, peeled & crushed

1 small shallot, peeled & finely chopped

To serve

Salad leaves

Method

1.  Roll out the ready-made pastry and cut out 4 rounds 13cm/5in in diameter.  Use to line 4 individual tartlets about 10cm/4inches or a Yorkshire pudding/muffin tin.  Prick the base all over with a folk and place in the refrigerator for 20 minutes to let the pastry rest.

2.  Preheat the oven to 200°C/400°F/gas mark 6.

3.  For the best results blind bake the tartlets first.  Line the pastry case with foil and add the baking beans.  Place on a baking tray and place in the oven for 12-15 minutes, remove the foil and beans and bake for a further 5 minutes.

4.  In the meantime mix the blue cheese and mascarpone cheese with the egg yolks and thyme and then season to taste (be careful with the salt).

5.  Remove the tarts from the oven and reduce the heat to 180°C/350°F/gas mark 4.  Spoon 1 tbsp of caramelised onion into each tartlet and top with the cheese mixture.  Place in the oven for 15 minutes until the filling is set.

6.  In the meantime make the dressing, mix all the dressing ingredients together and season to taste.

7.  To serve, place the tarts on serving plates with salad leaves and drizzle with the dressing around each tart, enjoy!

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Gnocchi filled with Mushrooms with a Butter, Sage & Balsamic Sauce

Gnocchi filled with Mushrooms with a Butter, Sage & Balsamic Sauce

A wonderfully different type of Gnocchi filled with your favourite mushrooms.  This is a fantastic starter to impress your guests.

Serves 4 as a starter, 2 as a main course

Prep time: 15-20 minutes

Cooking time: 20 minutes
Ingredients

For the gnocchi

250g/9oz potatoes

150g/5oz plain flour, plus extra for rolling out

30g/1oz corn flour

3 eggs, yolks only

Salt

For the filling

3 tbsp olive oil

2 shallots, very finely chopped

1 garlic clove, very finely chopped

150g/5oz your favourite mushrooms, very finely chopped

Salt & pepper

1 rosemary branch, very finely chopped

Handful of parsley, very finely chopped

For the sauce

55g/2oz butter

Handful of sage leaves

2 tbsp parmesan cheese, grated

Drizzle of balsamic vinegar

30g/1oz pine nuts, toasted

Method

1.  Firstly bake your potatoes in the oven or microwave.

2.  Meanwhile, make the mushroom filling by heating the olive oil in a pan and gently fry the onion and garlic until softened.  Add the mushrooms and stir for 1 minute, season with salt and pepper, add the herbs and cook for a few minutes until the mushrooms are soft.  Set aside and leave to cool.

3.  For the gnocchi, when the potatoes are baked and cooled, peel off the skin and mash the potatoes or put through a potato ricer.  Put the mash into a bowl and add the flour and corn flour, add the eggs and salt and mix well until you have sticky dough.

4.  Place the dough on a floured surface and roll out until you have a thin sheet.  Use a 6cm/2 ½ inch pastry cutter and cut out 40 rounds.  Place 1 tsp of the filling in the centre of 20 of the round shapes and place the remaining rounds on top and press down the edges with your fingers.

5.  Boil some salted water in a large pan then drop in the gnocchi.  When they come to the surface cook for a further two minutes (they are much thicker than normal gnocchi).

6.  Meanwhile in a large pan melt the butter, add the sage and drained gnocchi then mix in the parmesan.  Share between four plates for a starter or 2 for a main course, drizzle with balsamic vinegar and sprinkle with toasted pine nuts.

Cooks tips

v You can prepare the gnocchi a few hours in advance and keep in the refrigerator.

 

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Thai Fishcakes with Cucumber Dipping Sauce

Thai Fishcakes with Cucumber Dipping Sauce

If you have some Thai Green Curry Paste to spare, these delicious fish cakes make a wonderful first course, especially if the rest of the meal has a spicy theme.

Makes 6-8

Prep time: 20 minutes

Cooking time: 10 minutes
Ingredients

2 tbsp Thai Green Curry Paste, click here for recipe

1 free range egg

300g white fish, skin removed, cut into chunks

2 tbsp fish sauce

1 tsp sugar

2 tbsp cornflour

3 kaffir lime leaves, thinly sliced

1 tbsp fresh coriander, chopped

10 green beans, finely chopped

Flour, for dusting

Vegetable oil for deep frying

For the Dipping Sauce

60ml/2fl oz water

75ml/2 ½ fl oz rice vinegar

50g/2 oz sugar

1 garlic clove, finely chopped

1 cucumber, peeled and finely chopped

4 shallots, finely chopped

1 tbsp chopped fresh ginger

Watercress, to serve

Method

1.  For the dipping sauce, put the water, vinegar and sugar into a pan and place over a medium heat, bring to the boil.  Stir until the sugar had dissolved, remove from the heat and allow to cool.

2.  When cool add the garlic, cucumber, shallots and ginger.  Mix together then pour into a serving bowl.

3.  Put the curry paste, egg and fish into a food processor and pulse until smooth.  Place the fish mixture into a bowl and mix in the fish sauce, sugar, cornflour, lime leaves, coriander and green beans. 

4.  Mould the mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you should be able to make 6-8.

5.  Half fill a deep heavy based pan with the oil, test the oil is ready by dropping in a breadcrumb – it is ready when it sizzles and turns brown.  Add the fishcakes in batches and fry for 3-4 minutes until crisp and golden brown.  Remove from the oil with a slotted spoon and drain on kitchen paper.

6.  To serve, place the watercress on a large serving plate and top with the fishcakes.  Serve the dipping sauce alongside.

Cooks Tips

v  Don’t be put off if the fishcake mixture seems too wet - just make sure you have well floured hands.

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Hot Smoked Salmon Fishcakes with Tomato Salsa

Hot Smoked Salmon Fishcakes with Tomato Salsa

A delicious hot & spicy alternative to cod fishcakes.

Serves 4 main course, 8 as a starter  

Prep time: 20 minutes

Cooking time: 20 minutes
Ingredients

600g hot smoked salmon

300g mash (King Edwards or maris pipers)

2 spring onions

juice of 1 lemon

salt and freshly ground black pepper

seasoned flour for coating

olive oil for frying

extra olive oil for drizzling

tomato salsa

250g cherry tomatoes, cut into halves

1/2 small red onion, peeled and finely diced

1 garlic clove, peeled and finely diced

1 small red chilli, sliced diagonally and seeded

2 tbsp chopped fresh basil

1 tbsp Chardonnay or white wine vinegar

3 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

Method

1.  For the salsa, mix all the ingredients together, cover and place in the fridge while you make the fishcakes.

2.  Put the mash into a large mixing bowl add the flaked salmon and spring onions. Squeeze the lemon juice into the mix.  Mix together until the fish is well mixed through. Taste and adjust the seasoning if necessary.

3.  Divide the mixture equally into eight and shape into cricket balls, using the palm of your hand gently flatten them to make cake shapes. Sift the flour onto a large bowl or plate. Roll the fishcakes in the flour until evenly coated. Lift and pat gently to remove excess flour.

4.  Heat a medium frying pan to hot. Add the olive oil and heat, swirling it around a little to coat the bottom of the pan. Carefully slide 4 fishcakes into the pan. Turn the heat down to medium and cook for about 5 minutes until a nice brown crust has formed.  Carefully turn the cakes over and fry for another five minutes. Lift out of the pan and drain on kitchen paper.

To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and drizzle round a little olive oil.

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Seared Scallops Wrapped in Pancetta on a bed of Pea & Mint Risotto

Seared Scallops Wrapped in Pancetta

on a bed of Pea & Mint Risotto

A fresh and flavourful first course that's bound to impress

Serves 4 as a starter

Ingredients

12 large scallops, shelled & coral removed

12 thin slices of pancetta

Drizzle of olive oil

Freshly ground salt & pepper

1 tbsp olive oil

½ onion, chopped finely

2 cloves of garlic, chopped finely

300g risotto rice

100ml white wine

1 litre hot chicken stock

100g frozen peas

1 large handful fresh mint, chopped

3 tbsp double cream

50g parmesan cheese

50g butter

salt and freshly ground black pepper

Method

1.      Rinse the scallops and pat dry. Using the back of a knife flatten each slice of pancetta to stretch it. Wrap each scallop with a piece of pancetta and secure with a cocktail stick. Drizzle over some olive oil and salt and pepper.  Set aside in the refrigerator.

2.      Heat the oil in a large saucepan.  Add the onion and garlic and fry gently for three minutes or until the ingredients have softened but not coloured.

3.      Add the risotto rice to the saucepan and stir well for 2-3 minutes, or until the grains turn translucent.

4.      Add the wine to the saucepan and turn up the heat. Cook for 1-2 minutes, or until the wine has been absorbed.

5.      Gradually add the hot chicken stock to the saucepan, a ladleful at a time and stir continuously, only adding the next ladleful of stock when the rice has fully absorbed the previous ladleful. Cook until all the stock has been absorbed and the rice is slightly al dente.

6.      Preheat a large frying pan until medium hot. Cook the scallops for 2-3 minutes on each side or until the bacon is crisp and the scallops are cooked through.

7.      Meanwhile add the peas, fresh mint, double cream and butter. Season with salt and freshly ground black pepper and mix well. Cover with a lid and leave to cook for 2-3 minutes.

8.      To serve, spoon the rice into warmed bowls and place the seared scallops on top after removing the cocktail sticks.

Cooks Tips

v  Instead of scallops you can serve with cooked and flaked salmon.

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