Tag Archive: Explore Spring Row 1

  1. Rhubarb and Custard Tart with Stem Ginger Ice Cream by Paris House

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    Forced Rhubarb is readily available just now and it makes a wonderful desserts. You might even have some in your garden!

    This vegetable that thinks it’s a fruit is so versatile and the cheering bright vibrant colours will definitely bring a ray of sunshine to your day. 

    This recipe doesn’t have to be eaten with home made ice cream but if you have the time the combination of the stem ginger and the tartness of the rhubarb is a match made in heaven. 

    Recipe Courtesy of Paris House

    Serves: 4

    Difficulty: Medium


    Equipment


    Ingredients

    Ginger Ice Cream:

    • 250ml milk
    • 75g whipping cream
    • 50ml King’s Ginger Liqueur
    • 40g egg yolks
    • 65g sugar
    • 50g stem ginger (minced)

    Vanilla Pastry Cream:

    • 285ml milk
    • 1tsp vanilla extract
    • 1½ eggs
    • 50g sugar
    • 28g flour
    • 7g cornflour

    Poached Rhubarb:

    • 600g bright red forced rhubarb
    • 640g Sugar
    • 400g orange juice
    • 1 tbsp orange zest
    • 15g arrow root

    Puff Pastry Disks:

    • 1 pack of all butter puff pastry sheets
    • 1 yolk
    • 2 tbsp milk
    • 1 tbsp brown sugar

    Cooking Method

    Ginger Ice Cream:

    1. First make the ice cream, this can be done well in advance. Once it has been churned store it in the freezer until ready to use.
    2. Bring the milk, cream and King’s Ginger Liqueur to the boil in a heavy based pan.
    3. Whisk the sugar, stem ginger and the yolks until pale in a medium bowl.
    4. Pour 1/3rd of the boiling milk onto the eggs whilst whisking and mix well.
    5. With the pan off the heat, return the milk and egg mix to the pan with the remaining milk and mix well.
    6. Return to the stove on a low heat and gently bring the mix up to 80°C, continuously stirring to prevent catching.
    7. Transfer the mix into a bowl, cover the surface with cling film and chill in the fridge.
    8. Once the ice cream mix is fully chilled, churn the mix in an ice cream machine as per the manufacturer’s instructions.

    Vanilla Pastry Cream:

    1. Bring the milk and vanilla extract to the boil.
    2. In a medium bowl mix the sugar, eggs, flour and cornflour together.
    3. Whilst whisking pour 1/3rd of the hot milk onto the egg mix and incorporate well.
    4. Transfer the egg mix back into the pan with the remaining milk.
    5. Place the pan on a medium heat and continuously mix until it starts to simmer.
    6. Cook out for a further couple of minutes, whisking to ensure all lumps are mixed through.
    7. Transfer to a bowl, cover the surface with cling film and chill in the fridge.
    8. When the pastry cream is cold transfer to a piping bag and keep in the fridge till ready to serve.

    Pouched Rhubarb:

    1. Chop the rhubarb sticks in half cross ways and stack into a heat proof dish small enough to snugly hold the rhubarb.
    2. Bring the juice, zest and sugar to the boil.
    3. Add the rhubarb, remove the pan from the heat and allow to cool for 5 The rhubarb should be just starting to soften, if not, return to the heat and cook a little further. Once cooked the rhubarb should be tender but not too soft.
    4. Once cooked and chilled, portion the rhubarb into 2cm chunks ready to be laid into the tart.
    5. Bring 250g of the rhubarb cooking liquid to the boil. Mix 15g of arrow root with a little water, once the liquid is boiling whisk in the arrow root and cook till thickened and allow to cool to room temperature.

    Puff Pastry Disks:

    1. Cut 4 x 12cm circles from the puff pastry sheet, use an espresso cup saucer or large cookie cutter.
    2. Then score a second circle 1cm from the outside edge but do not cut all the way through.
    3. With the prongs of a fork dock the inner circle to prevent it from rising when baked.
    4. Mix the yolk and milk to make an egg wash.
    5. Transfer the discs of pastry on to a paper lined baking sheet and lightly brush the tops with the egg wash.
    6. Bake at 220ºC for 7-10 minutes until puffed, golden and crisp.
    7. If the centres have risen push them back down.
    8. Allow to cool.
    9. To build the tart first pipe a layer of the pastry cream into the bottom of tart case, then stack the rhubarb chunks into the case with the cut sides facing up.Paris House Proware building up the Rhubarb Tart
    10. Glaze the top of the tarts with the thickened cooking liquid.

    To Serve:

    1. Flash through a medium oven for 3-4 minutes, place on a plate and top with a scoop of ginger ice cream. Serve immediately!
  2. Smoked Gigha Halibut with Soda Bread and Fennel Piccalilli by Paris House

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    Prepared and eaten together this dish is sure to impress your family but the individual components are fantastic too. The halibut can be substituted for any smoked fish.

     If you fancy a spot of baking with the kids the soda bread is a great place to start. There’s no yeast required and little ones can get involved weighing out the ingredients, rubbing the butter through the flour and watching as the bicarbonate of soda and buttermilk react to create the bubbles which give the bread it’s lift.

    Make the soda bread once and we guarantee that you will go back to the recipe again and again.

     

    Recipe Courtesy of Paris House

    Serves: 4

    Difficulty: Easy


    Equipment

    • Bowl
    • 16cm stainless steel saucepan
    • Sieve
    • Zip lock bag
    • Silicone paper
    • Tin foil
    • 30cm x 11cm x 8cm round bread tin (or similar)
    • Cooling rack

    The dish

    • 1 recipe of piccalilli
    • 2 tbsp chopped dill
    • 1 recipe of soda bread
    • Salted butter
    • 400g smoked Gigha halibut (https://www.gighahalibut.co.uk/shop/) – this is something a bit different, amazing quality. You could use smoked salmon as an alternative.
    1. First job is to make the piccalilli this needs to be done well in advance, preferably a week, to allow it time to pickle and mature. Once made it can be stored in the fridge for at least a month.
    2. On the day, make the soda bread.
    3. When ready to serve, slice the soda bread and fold the chopped dill through the piccalilli.
    4. Present the bread & butter, piccalilli and halibut family style for everyone to enjoy.

    Ingredients

    Fennel Piccalilli:

    • 2 heads of fennel
    • 10 baby yellow skin onions
    • 10 cornichon gherkins
    • 1 tsp salt
    • 1 tbsp white mustard seeds
    • 120g white wine vinegar
    • 80g Sweet white wine
    • 70g sugar
    • 2 tsp English mustard powder
    • 1.5 tsp turmeric
    • 2 tsp cornflour

    Soda Bread:

    • 185g milk
    • 25g treacle
    • 200g wholemeal flour
    • 85g soft flour
    • 45g fine oatmeal
    • 4g bicarbonate of soda
    • 4g salt
    • 20g butter
    • 150g buttermilk

    Cooking Method

    For the Fennel Piccalilli:

    1. Cut the green tops from the fennel bulbs, then cut the bulbs into quarters.
    2. Cut most of the core from each quarter and discard. Finely slice each quarter and place into a bowl.
    3. Peel and half the baby onions, remove the core from each onion half and place in the bowl with the fennel.
    4. Gently simmer the mustard seeds in water for about 10 minutes, drain and rinse then place in the bowl with the vegetables.
    5. Add the gherkins and salt and mix well.
    6. In a pan bring the white wine vinegar to the boil.
    7. In a bowl mix the sweet white wine, sugar, mustard powder, turmeric and cornflour.
    8. Pour into the boiling vinegar and mix well, lower the heat and gently cook out the mix for 5-10 minutes, until very well thickened.
    9. Remove the pan from the heat.
    10. Drain the salted vegetables through a sieve and gently squeeze out any excess liquid.
    11. Add the vegetables to the pan and mix well.
    12. Place the piccalilli into a zip lock bag, remove as much air as possible and seal closed. Place in the fridge and leave for a minimum of 1 week to pickle and mature.piccalilli

    For the Soda Bread:

    1. Preheat the oven to 180ºC.
    2. Gently warm the treacle and 50g of milk and mix well.
    3. Mix the flour, oatmeal, salt and bicarbonate of soda together in a medium bowl.
    4. Rub the butter into the flour mix.
    5. Add the remaining ingredients and mix well until fully incorporated.
    6. Fill a silicon paper lined 20cm x 10cm round tin and cover with foil.
    7. Bake at 180ºC for 30 mins.
    8. Remove the foil and bake for a further 10 – 15 mins, until golden and cooked through.
    9. Leave to cool for 10 minutes then remove onto a resting rack to cool.soda bread

    To Serve:

    1. When ready to serve, slice the soda bread and fold the chopped dill through the piccalilli.
    2. Present the bread and butter, piccalilli and halibut family style for everyone to enjoy.Smoked Halibut and Piccalilli
  3. Lamb with Artichoke, Peas and Salsa Verde by Paris House

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    This dish is Spring on a plate! Crushed Peas & Salsa Verde are a fantastic seasonal accompaniment to spring lamb.

    Don’t worry if you are struggling to get hold of all the ingredients. Create a simple garlic, honey, pepper & paprika marinade for the lamb and pep-up your frozen peas with a shallot and a little oregano or even mint!

    Recipe Courtesy of chef Phil Fanning Paris House

    Serves: 4

    Difficulty: Medium


    Equipment


    The dish

    1. Marinate the lamb (1-2 hours in advance).
    2. Cook the artichokes.
    3. Preheat the oven to 190ºC (fan).
    4. Make the salsa verde.
    5. Make the couscous salad.
    6. Remove the artichokes from the cooking liquor and place on a baking tray with the cup facing up, fill the centres with the couscous mix.
    7. Make the crushed peas.
    8. Remove the lamb from the marinade and seal in a hot frying pan on all sides, transfer to a shallow roast tray and place in the oven for 8 -10 minutes, rotate the meat every 2 minutes to ensure even cooking. Remove from the oven and allow to rest for 10 minutes.
    9. Place the stuffed artichokes in the oven to reheat for 5 minutes.
    10. When ready to serve, carve the meat, and build the plates with a hot stuffed artichoke, the sliced meat, a spoon full of crushed peas and finish with the salsa verde dressing.

    Ingredients

    Marinated Lamb:

    • 4 trimmed lamb rumps
    • 1 clove garlic (crushed)
    • ½ tsp smoked paprika
    • 1 pinch crushed black pepper corns
    • 1 tsp Wild Calabrian Fennel Pollen
    • 1 tbsp honey
    • 4 tbsp olive oil
    • 1 sprig of oregano (roughly chopped)

    Crushed Peas:

    • 3 tbsp olive oil
    • 1 banana shallot (finely diced)
    • 400g fresh garden peas (blanched)
    • 1 tbsp chopped oregano
    • ½ tsp Wild Calabrian Fennel Pollen
    • salt to taste

    Couscous mix:

    • 200g Israeli couscous, larger variety
    • 200g tomato juice
    • 200g chicken stock
    • 1 banana shallot, finely diced
    • 3 tbsp olive oil
    • 2 tbsp sundried tomato paste
    • 50 sundried tomatoes, finely chopped
    • 1 tbsp chopped parsley
    • 1 tbsp chopped oregano
    • 2 tbsp baby capers 
    • 1 tbsp lemon juice
    • Salt to taste

    Salsa Verde:

    • 3g fresh dill
    • 3g fresh oregano
    • 3g fresh mint
    • 3g fresh parsley
    • 20g baby capers
    • 10g anchovies
    • 1g garlic
    • 10g dijon mustard
    • 12g fresh lemon juice
    • 60g olive oil

    Artichokes:

    • 1 medium onion, diced
    • 4 cloves of garlic
    • 65g olive oil
    • 1 sprig thyme
    • 2 bay leaves
    • 1 sprig rosemary
    • 10 black peppercorns
    • 9g salt
    • 200g white wine
    • 30g white wine vinegar
    • 2 lemons
    • 4 medium globe artichokes
    • 1 litre of water

    Cooking Method

    For the lamb:

    1. Mix all the marinade ingredients.
    2. Coat the rumps with the marinade and place into a zip lock bag, remove as much air as possible and seal closed.
    3. Leave to marinate for 1-2 hours in the fridge.

    For the crushed peas:

    1. Sweat the shallot in the olive oil till soft but not coloured.
    2. Add the remaining ingredients and heat through.
    3. Crush with a fork or coarsely blitz with a hand blender until it starts to come together.

    For the couscous:

    1. Bring the stock and tomato to the boil.
    2. Add the couscous and cook for 6-8 minutes or until tender.
    3. Sweat the shallots with the olive oil until tender but not coloured.
    4. Add the sundried tomato paste and cook out for a couple of minutes.
    5. Drain the couscous and add to the shallots and tomato.
    6. Remove from the heat and add the remaining ingredients, mix well and season to taste.

    For the salsa verde:

    1. Blanch the herbs in boiling water for 2 minutes, then refresh in ice water.
    2. Squeeze dry and very finely chop.
    3. Pound the capers, anchovies, garlic and dijon mustard in a pestle and mortar till a smooth paste.
    4. When ready the serve add the chopped herbs, lemon juice and olive oil and season to taste.

    For the artichokes:

    1. In a sauté pan heat the olive oil, add the garlic cloves and diced onion and sweat until slightly coloured.
    2. Add the herbs, peppercorns and salt and cook for a further minute.
    3. Add the white wine and reduce by half, then add the vinegar.
    4. Add the juice of both the lemons and one juiced rind of one half to the pan.shallots in pan
    5. Add the water and bring to the boil, then remove from the heat.
    6. Prepare the artichokes by snapping off the stalk as close to the base as possible, then snap off all the hard, dark green leaves. Cut the top leaves off just above the choke.artichoke prep
    7. The choke of the artichoke is just above the heart and it is a crown of pointy fibers (resembling hair).ARTICHOKE PREP 2
    8. With a small sharp knife pair away any hard or green parts and rub with half a lemon to prevent discolouring. Dig out all of the choke and place the prepared heart into the pan with the cooking liquor. Repeat with the remaining artichokes.ARTICHOKE PREP 3
    9. Cover the artichokes with a paper cartouche and bring to a simmer, cook for 15-20 minutes until the heart is tender. Test by poking the heart with the tip of a sharp knife, it should feel like cooked potato.CARTOUCHE
    10. Allow to cool in the liquid.

    To Serve:

    1. Remove the artichokes from the cooking liquor and place on a baking tray with the cup facing up, fill the centres with the couscous mix.
    2. Remove the lamb from the marinade and seal in a hot frying pan on all sides.lamb
    3. Place in the oven for 8 -10 minutes at 190ºC, rotate the meat every 2 minutes to ensure even cooking. Remove from the oven and allow to rest for 10 minutes.
    4. Place the stuffed artichokes in the oven to reheat for 5 minutes.
    5. When ready to serve, carve the meat, and build the plates with a hot stuffed artichoke, the sliced meat, a spoon full of crushed peas and finish with the salsa verde dressing.
  4. Blue Cheese Puffs with Smoked Paprika and Olives by Paris House

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    These little finger puffs are uncomplicated, delicious and full of flavour.  Chef Phil Fanning likes to refer to them as posh cheesy wotsits which is very fitting. The richness of the cheese but light pillowy soft texture make them the perfect moreish snack for watching a film!

    If you haven’t got blue cheese, try substituting cheddar or whatever you have to hand. Have fun being creative with this recipe! If you want you can make the batter for these the day before by adding a pinch of xanthum gum to the dough/mixture. Often used in gluten free baking the xanthum gum helps to binds things together more.

     

    Recipe Courtesy of Paris House

    Serves: 4

    Difficulty: Easy


    Equipment

    • 20cm Copper Tri-Ply Saucepan
    • Blender
    • Piping Bag
    • 20cm Copper Tri-Ply half full (1-2 litres of vegetable oil) or a Deep Fat Fryer
    • Stainless Steel Skimmer spoon or Deep Fryer Basket

    Ingredients

    Blue Cheese Puffs:

    • 140g Water
    • 65g Butter
    • 70g Plain flour
    • 100g whole eggs
    • 85g Stilton
    • 35g Parmesan
    • 1 pinch of Xanthum (optional)

    Smoked Paprika Salt:

    • 4tsp smoked paprika
    • 1 tsp salt
    • ½ tsp sugar

    To Serve:

    • Unpasteurised green olives.

    Cooking Method

    Blue Cheese Puffs:

    1. In a medium, heavy based sauce pan, bring the water and butter to the boil.
    2. Add the flour and immediately beat well to incorporate.Paris House Proware Blue Cheese Puffs
    3. Continue to mix over a medium heat and cook out for 3-5 minutes.
    4. Remove from the heat and allow to cool slightly, add xanthum and then slowly incorporate the eggs.
    5. Add cheese and beat well.
    6. Transfer the mix to a blender, add the cheese and blitz until smooth.
    7. Place into a piping bag and chill in the fridge.
    8. When ready to serve, squeeze a finger width log of the mix from the piping bag and with a pair of scissors, snip small nuggets into a 20cm saucepan or deep fat fryer heated to a 180ºC.Paris House Proware Blue Cheese Puff Piping Bag
    9. Fry the puffs until crisp and golden. Stir them as they cook to give them a uniform colour.Paris House Blue Cheese Puffs Deep Frying
    10. Remove from the fryer and drain on paper.

    Smoked Paprika Salt:

    1. Mix well.

    To Serve:

    1. Season with the paprika salt and serve immediately.
    2. Serve the puffs with a bowl of unpasteurized green olives.