Tag Archive: Explore Spring Row 2

  1. Cod with Chilli and Fennel Seed Dressing, Gnocchi and Broccoli by Luke Holder

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    We are delighted to share this tasty recipe with you by Luke Holder. With its flaky white flesh and subtle flavour, it’s still one of the nation’s favourite fish. Perfect for any occasion and sure to wow your guests.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 6

    Cooking Time: 1 hour 30 minutes


    Equipment

    • Large saucepan
    • 24cm Copper Tri-ply Sauté Pan
    • Steamer
    • Potato ricer
    • Whisk

    Ingredients

    Cod

    • 400g of cod loin, use Skrei when in season

    Gnocchi

    • 500kg potatoes
    • 150g of potato flour
    • 1 small egg
    • 12g of Parmesan, grated (plus extra to finish the gnocchi)
    • 1 knob of butter
    • salt
    • pepper

    Broccoli

    • 300g of purple sprouting broccoli
    • 1 knob of butter
    • 1 garlic clove, bashed
    • thyme
    • salt
    • pepper

    Chilli, Garlic and Fennel Seed Dressing

    • 1 tsp chilli flakes
    • 1 tsp garlic, finely chopped
    • 2 tsp Cabernet Sauvignon vinegar
    • 4 tbsp of extra virgin olive oil
    • 1 tsp honey
    • 1 tsp chopped rosemary
    • 1 tsp fennel seeds, toasted
    • 2 lemons, zested

     Cooking Method

    1. To begin, make the gnocchi. Add the potatoes (still in their skins) to a large pan of cold water and bring to the boil. Simmer until completely cooked through.
    2. Drain the potatoes and, when cool enough to handle, peel and discard the skins. Pass the potatoes through a ricer and allow to cool.
    3. Spread the potato out on a work surface. Sprinkle over the flour and Parmesan, crack the egg into the middle of the pile and season. Using a pastry cutter, cut the mixture together until it comes together into a ball of dough. Allow to rest for 20 minutes, then roll the dough into long sausages measuring about 1.5cm–2cm in diameter.
    4. Cut the lengths of dough into 2.5cm pieces and set aside.
    5. Steam the cod for 6 minutes, until cooked through. Flake the flesh into a bowl, retaining nice whole flakes.
    6. Whisk together the dressing ingredients and use to season the cod flakes.
    7. Trim the ends of the broccoli stems and cut the stems into 1cm pieces, keeping the florets whole for garnish.
    8. Blanch the broccoli in seasoned boiling water for 2 minutes. Drain and allow to steam.
    9. Blanch the gnocchi in the seasoned boiling water until they float to the surface. Drain and add to a hot pan with a knob of butter and a grating of Parmesan. Toss to coat off the heat and season with salt and pepper.
    10. Add a knob of butter to a hot pan and allow to melt and foam. Add the garlic, thyme and blanched broccoli and toss to coat and heat through in the foaming butter. Season with salt and pepper.

     

    To serve

    1. Gently combine the gnocchi with the broccoli stems and dressed cod, then divide between plates. Garnish with the broccoli florets and serve.

  2. Braised Veal Shank with Polenta by Luke Holder

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    We are sure that you will love this inspired recipe for Braised Veal Shank with Polenta by Luke Holder. It’s perfect for this seasons festivities, something for all your family to enjoy.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 4

    Cooking Time: 3 hours 30 minutes


    Equipment


    Ingredients

    Braised Veal Shank

    • 1 veal shank, French-trimmed (use high-welfare British rose veal)
    • 2 large onions
    • 4 carrots, peeled and left whole
    • 1 head of celery, separated into stalks and peeled. Reserve the leaves and combine with the herbs used to coat the veal
    • 1 garlic bulb
    • 2 lemons, zest only
    • 750ml of white wine
    • 1 bunch of thyme
    • 2 bay leaves
    • salt
    • pepper

    Polenta

    • 100g of polenta
    • 1l water
    • 50g of butter
    • 100g of Parmesan, grated
    • extra virgin olive oil
    • salt
    • pepper

    To finish the sauce

    • 150ml of extra virgin olive oil, (best quality)
    • 25ml of Chardonnay vinegar
    • salt
    • pepper

    Finishing Herbs

    • 60g of truffle mustard
    • 1/4 bunch of chervil
    • 1/4 bunch of tarragon
    • 1/4 bunch of chives
    • 1/4 bunch of dill
    • 2 sprigs of parsley
    • 2 sprigs of thyme, leaves picked
    • salt
    • pepper

     


     Cooking Method

    1. To begin, braise the veal shank. Very simply season the shank with salt, add to the pan and cover with cold water. Bring to the boil, then drain and discard the water and place the veal shank back into the pan with all the vegetables, lemon zest, the white wine and herbs. Add enough cold water to cover the shank well.
    2. Bring back to the boil then turn down to a very gentle simmer for 2 hours, or until the meat is just coming away from the bone. Now allow the shank to cool in the liquor. Remove the carrots, onions and celery as these will be served with the shank.
    3. To cook the polenta, bring the water to a simmer in a large pan and sprinkle in the polenta while whisking. Cook on a gentle heat, stirring frequently, for approximately 1 hour.
    4. When ready to serve, gently reheat the veal shank in the braising liquid. Meanwhile, preheat the oven to a low temperature (you will need to keep the shank warm while making the sauce).
    5. When the shank is heated through, carefully drain from the sauce and place on a tray. Keep warm in the oven, adding the carrot, onion and celery pieces to warm through on a separate baking tray.
    6. Pass the braising liquid through a fine sieve into a clean pan and reduce by half over a medium-high heat. Set aside.
    7. When the polenta is ready, beat in the butter, Parmesan, seasoning and a good glug of olive oil.
    8. Remove the shank from the oven and use a pastry brush to coat with the truffle mustard. Finely chop the herbs used to finish the shank and season with salt and pepper. Carefully roll the shank in the herbs so it’s nicely coated.
    9. Whisk the olive oil and Chardonnay vinegar into the sauce and season to taste.

    To serve

    1. Serve the shank on a platter with the polenta, braising vegetables and sauce set to one side.

     

  3. Wild Garlic and Morel Risotto by Luke Holder

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    This is a wonderfully warming comfort dish which takes a little time and care to make but anyone can do it. Risotto is said to be a great way to slow down and unwind and we are sure you will love this recipe by Luke Holder.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 4

    Cooking Time: 45 minutes


    Equipment

    • Saute Pan
    • Large saucepan

    Ingredients

    Wild Garlic and Morel Risotto

    • 85g of unsalted butter
    • 1.2l stock, preferably light veal stock
    • 1 small onion, diced
    • 300g of carnaroli risotto rice
    • 150g of morels, (fresh) diced
    • 50g of wild garlic, finely chopped
    • 50g of Parmesan
    • 3 tbsp of olive oil, (best quality)
    • salt

    To Serve

    • 150g of morels, (fresh)
    • 1 knob of butter
    • 1 garlic clove, bashed
    • thyme
    • salt
    • pepper

     Cooking Method

    1. To begin, add 50g of the butter to the pan and warm gently. Place the stock in a separate pan and heat up. Add the onions to the pan with the butter, season with salt and slowly cook for 9 minutes (without colour).

    2. Add the diced morels and fry until golden. Stir in the rice and cook until translucent.
    3. Add about 150ml of hot stock to the rice at a time and continue to cook while constantly stirring the rice. Cook for around 18 minutes, until the rice tastes chewy and any chalkiness has disappeared. Remove from the heat.
    4. Add the remaining butter, Parmesan and olive oil to the risotto and keep stirring with purpose until all fat has incorporated evenly and the risotto flows like lava.
    5. Add a generous knob of butter to a hot pan. Once foaming, add the morels reserved for garnish and a few thyme sprigs and fry gently until the mushrooms are cooked through. Season with salt and pepper.

     

     

     

     

     

     

     

    To serve

    1. Stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs..

     

  4. Rhubarb and Ginger Crumble by Leiths School of Food and Wine

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    We are delighted to share this tasty dessert recipe with you by Leiths School of Food and Wine. You will be able to find Rhubarb in supermarkets now and home grown from as early as mid-spring. What nicer way to enjoy a super easy, lightly spiced fruit crumble.

    Serves: 4


    Equipment

    • Ovenproof dish
    • Mixing Bowl

    Ingredients

    • 500g rhubarb
    • Butter for greasing
    • 3 – 5 tbsps soft light brown sugar
    • 2 pieces stem ginger in syrup
    • 2 tbsp the ginger syrup from the jar

    For the crumble topping

    • 200g plain flour
    • ½ – 1 tsp ground ginger
    • 125g butter
    • 60g caster sugar
    • Pinch of salt

     Cooking Method

    1. Heat the oven to 200°C/gas mark 6.
    2. Trim the ends off the rhubarb and cut it into 3 cm pieces. Grease an ovenproof dish with butter and place the rhubarb in it.
    3. Roughly chop the stem ginger and stir it into the rhubarb with the sugar and the ginger syrup.
    4. Sift the flour with a pinch of salt and the ground ginger into a bowl. Cut the butter into small cubes and rub it in with your fingers until the mixture has the texture of coarse breadcrumbs. Stir in the sugar and sprinkle the crumble mixture over the rhubarb.
    5. Cook in the oven for 40 – 50 minutes or until the rhubarb is soft when tested with a sharp knife and the crumble topping is lightly browned. Serve with ice cream or custard.

     

     

  5. Crab and Pink Grapefruit Salad by Leiths School of Food and Wine

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    We are delighted to share this wonderful zingy salad with you by Leiths School of Food and Wine. It’s perfect for these early spring evenings when you want something nutritious and light for dinner. You could also substitute the crab for prawns or lobster.

    Serves: 4


    Equipment

    • Large Bowl
    • Juicer
    • Frying pan (optional)

    Ingredients

    • 2 pink grapefruit
    • 2 small cucumbers
    • 2 red Asian shallots
    • 400g white crab meat
    • 1–2 mild red chillies
    • 2 handfuls of baby watercress or rocket
    • 6 tbsp Asian fried shallots (see note)

    For the dressing

    • 2–3 limes
    • 40–50g palm sugar
    • 3 tbsp nam pla (fish sauce)

     Method

    1. Peel and segment the grapefruit and place in a large bowl. Peel the cucumbers, halve lengthways, deseed and finely dice. Halve, peel and finely slice the shallots and add them with the cucumber to the grapefruit, then add the crab meat. Halve, deseed and finely slice the chillies and add to the bowl, then add the watercress or rocket.
    2. To make the dressing, juice the limes. Mix the palm sugar, nam pla and 2–3 tbsp lime juice in a small bowl and set aside for the palm sugar to dissolve. Taste and adjust the balance of sweet, salty and sharp; no flavour should dominate. Adjust the balance if necessary.
    3. Pour the dressing over the ingredients in the bowl and toss gently to coat evenly.
    4. Divide the salad between 4 plates or bowls and sprinkle over some fried shallots.

    Note Asian fried shallots are available in jars from Asian food stores; alternatively, you can fry your own sliced shallots until golden and crisp.

  6. Sea Truffle Salt Baked Chicken by Carters of Moseley

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    We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe.

    Unsurprisingly there has been no compromise in selecting some of the best local ingredients for the recipe. Carters have used Caledcott’s Cotswold White free range chicken and Droitwich Sea Truffle Salt produced by Churchfields Saltworks.

    Salt-baking the chicken helps it maintain moisture and results in an incredibly intense flavour. Combined with the black garlic mayonnaise, glazed offal and the leek and onion this dish is guaranteed to delight.

    Carters have also taken the hassle out of finding a wine pairing to impress. Just as they do in the restaurant they’ve recommended natural, organic, bio-dynamic wines. Focusing on dry white wines from Austria they’ve recommended a wine for every budget:

    1. Mechtild, Gut Oggau, Burgenland, Austria, 2015
    2. Family Reunion White, Gut Oggau, Burgenland, Austria, 2016
    3. Grüner Veltliner, Arndorfer, Kamptal, Austria, 2017

    For your chance to WIN the ProWare Stainless Steel Tri-Ply Roasting Pan, Droitwwich Salt and a beautiful bottle of Gut Oggau wine check out our COMPETITION on the Great British Chef website.

    Serves: 4

    Prep Time: 1 hour

    Cooking time: 1.5 hours


    Equipment


    Ingredients

    • 1 whole chicken, giblets removed and prepared
    • 4 leeks, halved (just whites)
    • 2 onions, quartered
    • 200ml soy sauce (Japanese)
    • 800g Carters Sea Truffle Salt
    • 2 egg whites
    • 150ml chicken stock
    • 50ml rapeseed oil

    For the black garlic mayonnaise

    • 200ml rapeseed oil
    • 2 egg yolks
    • ½ tsp English Mustard Powder
    • 1 tbsp white wine vinegar
    • 4 black garlic cloves, pureed
    • salt to season

    Cooking Method

    For the chicken

    1. Preheat oven to 190°C. Remove the giblets from the inside of the chicken and discard the neck. Prepare the heart and kidneys by trimming away the sinew. Set aside, leaving whole.
    2. Quarter the onions and push inside the chicken. Tie the chicken back up using cooking string and prepare to cover with salt.
    3. Mix the egg whites with the Sea Truffle Salt. Make a chicken shaped pile of the salt mixture in the middle of the Proware Roasting Tray and place the chicken on top. Then evenly cover the chicken with the remaining salt. Put the chicken in the oven for 1 hour.
    4. Remove from the oven and rest in the salt for around 20 minutes.
    5. Next, prepare the leeks by cutting lengthwise leaving a little of the root attached to hold it together during cooking. Blanch in boiling water for 1-2 minutes. Refresh in the ice water, remove from the water and dry thoroughly. Set aside.

    For the black garlic mayonnaise

    1. Whisk together the egg yolks, mustard powder and vinegar until it thickens and becomes pale in colour.
    2. Slowly start to add the oil at a steady stream whilst continually whisking.
    3. Once all of the oil has been added and the mayonnaise has thickened, add the salt to taste and whisk in the black garlic puree.

    Return to the chicken

    1. Crack the salt crust away from the chicken and remove the whole bird from the roasting tray and place on a chopping board. Take the breast off the carcass followed by the legs and oysters. Carefully remove the leg meat from the bones, keeping the meat as whole and intact as possible. Remove the onions, flake into petals and set aside.
    2. Fry the chicken in a dry frying pan to crisp up the skin then carve into 4 even portions. Keep warm.
    3. Fry the onion petals until they colour on the edges. Put the frying pan on to heat until ‘medium hot’ then add the rapeseed oil. Fry the leek on the cut side down until it’s coloured golden brown. Remove and keep warm.
    4. Add the offal to the frying pan and increase the heat. Seal on all sides then add the chicken stock and reduce by ⅔. Then add the soy sauce and reduce by ⅔ again to glaze the offal. Keep warm.

    To serve

    1. Place the leek onto the plates just off centre.
    2. Place a piece of carved chicken next to the leek, followed by the onion petals.
    3. Spoon over the offal glaze onto the leek and chicken.
    4. Pipe a dot of black garlic mayonnaise onto the plate and serve with some of the Sea Truffle Salt on the side for dipping.

    Find out more about Droitwich Salt and shop the range here.

    Proware Droitwich Salt Sea Truffle

    To learn more about Carters take a look at our blog ProWare Pans are a Tasty Prospect for Michelin Star Chef Brad Carter.