Tag Archive: French

  1. Polenta Chips with Baby Artichokes and Sauce Vierge By Mark Dodson

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    We are delighted to share this wonderful starter recipe with you by Mark Dodson. If you’re looking for something different these crispy Polenta chips are the new taste sensation. They team up beautifully with the soft texture of baby artichokes and accompanied with the French inspired sauce vierge we are truly on to a winner!

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 8 as a starter

    Cooking Time: 60 minutes, plus cooling time

    Equipment

    Ingredients

    Polenta

    • 185g polenta
    • 750ml whole milk
    • 70g butter
    • 100g Parmesan, finely grated
    • Sea salt
    • Freshly ground black pepper
    • Oil, for deep-frying
    • 200g spinach
    • Edible flowers, to garnish
    • Parsley leaves, to garnish

    Sauce vierge

    • 200g tomatoes, peeled, seeds removed and diced
    • 8 basil leaves, finely sliced
    • 1tsp coriander seeds, toasted and crushed
    • 240ml extra virgin olive oil
    • ½ lemon, juiced
    • Sea salt
    • Freshly ground black pepper

    Artichokes

    • 12 baby artichokes
    • 1 lemon, halved
    • 1 dash of white wine
    • 1 dash of olive oil
    • Sea salt

     Cooking Method

    1. For the polenta chips, place a saucepan over a medium heat and add the milk and butter. Bring to the boil, then whisk in the polenta and cook for 2–3 minutes until the mixture starts to thicken. Add the Parmesan and whisk well, then season and pour into a deep tray or dish (but don’t allow the mixture to be spread too thin). Cover with cling film and set aside to cool.
    2. Pick the outer leaves off the artichokes with your hands, then trim and shape the stalk with a sharp knife. Run the knife around the artichoke, removing the remnants of the outer leaves, then cut the top of the artichoke flat. Place the artichokes in a pan of water with the halved lemon to prevent discolouration.
    3. Once all the artichokes are ready to be cooked, add a splash of white wine and olive oil to the pan. Season with salt and bring to a simmer, cooking gently until a knife can be inserted without too much resistance (about 10–20 minutes, depending on size). Leave to cool in the liquor.
    4. For the sauce vierge, mix together all the ingredients and season with salt and pepper. Set aside to gently warm through before serving.
    5. Heat a deep-fat fryer or deep pan of oil to 170°C. Unmould the cooled polenta and cut into thick chips, then deep-fry until golden (about 5 minutes) and keep warm.
    6. While the polenta chips are frying, wilt the spinach in a dash of olive oil and keep warm.

    Mark Dodson Recipe Polenta Chips Baby Artichokes & Sauce Vierge

    To serve

    When ready to serve, gently warm through the sauce vierge in a pan. Drain the artichokes, halve them and reheat in a pan with a little olive oil to give them some colour.

     

  2. Sea bass, Red Mullet and Mussels with Bouillabaisse Sauce By Mark Dodson

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    You and your guests are in for a real treat with this fragrant fish soup recipe that we are delighted to bring to you by Mark Dodson. Provence inspired it makes for a wonderful dinner party main, garnished with crushed new season potatoes, leeks and monk’s beard.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 4

    Cooking Time: 2 hours 20 minutes

    Equipment

    Ingredients

    • 4 red mullet fillets, weighing approx. 100g each
    • 2 sea bass fillets, halved
    • 300g mussels
    • 1 shallot, finely chopped
    • 2 parsley stalks
    • 40ml white wine
    • Olive oil

    Bouillon

    • 400g fish bones and heads, from the sea bass and red mullet
    • 300g onions, finely chopped
    • 300g carrots, finely chopped
    • 2 sticks of celery, finely chopped
    • 2 garlic cloves, crushed
    • 50g tomato purée
    • 150ml white wine
    • 1 splash of Pernod Ricard (optional)
    • 1l fish stock
    • 1 pinch of saffron
    • Sea salt
    • Freshly ground black pepper

    Garnish

    • 1 leek, sliced into 12 neat circles
    • 12 cherry plum tomatoes, blanched and skinned
    • 1 knob of butter
    • 12 new potatoes
    • 40g monks beard (a type of Mediterranean plant similar to samphire)

     Cooking Method

    1. Begin by making the bouillon. Clean the fish bones and remove the gills from the heads by washing in running water until the water runs clear. Drain in a colander and give it a shake to remove any excess liquid. Pour a little olive oil in two large pans and place both over a medium heat.
    2. Place the fish bones and heads in one pan and the onion, carrots, celery and garlic in the other. Cook both for 5 minutes, stirring regularly, then add the tomato purée to the vegetables. Deglaze the pan with the fish bones in with the white wine, then transfer the contents to the pan with the vegetables.
    3. Add the Pernod (if using), fish stock and saffron and season with salt and pepper. Bring to a simmer then cook over a low heat for 2 hours, skimming off any scum, fat and oil that rises to the surface.
    4. While the bouillon is simmering, prepare the mussels. Heat a little oil in a saucepan and sweat the shallot until translucent. Discard any mussels with open shells and add the rest into the pan. Give the pan a shake and add the white wine and parsley stalks. Cover and cook for 5 minutes or until the mussel shells open. Tip them into a colander set over a bowl to retain the liquor and leave to cool. Pour the liquor through a fine sieve into the bouillon and reserve the mussels until ready to serve.
    5. Bring a pan of salted water to the boil and add the new potatoes. Cook for 15 minutes or until tender, then drain and refresh in iced water. When cool enough to handle, peel the potatoes then season and set aside for reheating later.
    6. Once the bouillon has been simmering for a few hours remove from the heat and blitz with a hand blender until smooth. Pass through a fine sieve into a clean pan and reduce by one-third. Check for seasoning and set aside to reheat later.
    7. Heat a knob of butter in a pan over a medium heat and add the leeks and monks beard. Add a pinch of salt and pour in just enough water to cover. Cook for 5 minutes until softened, then add the tomatoes and keep warm.
    8. Place a frying pan over a medium heat and add a splash of oil. Season the fish fillets and cook skin-side down until crisp (about 5 minutes). Meanwhile, reheat the bouillon and add the mussels to warm through.Provencal recipe by Mark Dodson

    9. Place a separate frying pan over a medium heat. Pour in a splash of oil and add the potatoes, crushing them lightly in your hands as you do so. Flip the fish and continue to fry until just cooked.

    To serve

    Place the crushed potatoes in the centre of a bowl and lay the fish carefully on top. Arrange the leeks around the fillets and top with the tomatoes. Pour the bouillon gently around the fish and garnish with the monks beard. Alternatively, place the fish, leeks, tomatoes and monks beard into the pan with the bouillon and bring to the table with the crushed potatoes on the side. Serve immediately.

     

  3. Basil and Buttermilk Pudding with Poached Figs By Mark Dodson

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    There’s no better way to end a Provençal meal than with this fresh and aromatic dessert and we’re delighted that Mark Dodson is sharing it with us. The basil brings a touch of sweet aniseed to this buttermilk pudding served with poached figs, a simple shortbread and raspberry coulis the combination is a taste sensation!

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 4

    Cooking Time: 40 minutes, plus setting time

    Equipment

    Ingredients

    • 200ml double cream
    • 1 vanilla pod, split and seeds scraped
    • 100g caster sugar
    • 10g basil leaves
    • 5g gelatine leaves
    • 250ml buttermilk
    • Edible flowers, to garnish

    Figs

    • 4 ripe figs
    • 500ml water
    • 250g sugar
    • 1tsp cardamom pods
    • 1 star anise

    Shortbread

    • 125g butter, cold and diced
    • 180g flour
    • 1tsp lemon zest
    • 65g caster sugar

    Raspberry coulis

    • 125g raspberries
    • 25g caster sugar
    • ½ lemon, juiced

     Cooking Method

    1. Soak the gelatine in cold water until soft. Bring the cream, basil, vanilla pod and seeds and sugar to a simmer in a pan over a medium heat. Lower the heat and cook for 3 minutes.
    2. Squeeze the gelatine to remove the excess water and whisk into the cream mixture until dissolved. Pass the mixture through a fine sieve into a jug with the buttermilk and stir. Decant into moulds or glasses and place in the fridge to set for at least 2 hours.
    3. For the figs, use a pin to prick the figs all over and neaten up the stalks with a knife. Bring the water, sugar, cardamom and star anise to a rapid boil in a pan, then add the figs. Bring back to the boil then remove from the heat. Cover the pan with cling film and set aside to cool.Mark Dodson Buttermilk Pudding with Poached Figs
    4. For the biscuits, preheat the oven to 180°C/gas mark 4. Combine the butter, flour, lemon zest and sugar in a mixing bowl until a dough forms, then roll out until 1cm thick. Use a circular cutter to create 4 biscuits, then transfer these to a baking tray lined with greaseproof paper. Bake for 15 minutes or until golden brown, then set aside to cool.
    5. For the coulis, place the raspberries, sugar and lemon juice in a pan and bring to the boil, stirring regularly. Transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve into a squeeze bottle and set aside to cool.
    6. Once the bouillon has been simmering for a few hours remove from the heat and blitz with a hand blender until smooth. Pass through a fine sieve into a clean pan and reduce by one-third. Check for seasoning and set aside to reheat later.

    When ready to serve

    Bring the figs back to the boil, then remove them from the syrup (allow the syrup to continue cooking until thickened). De-mould the puddings by dipping them in hot water for a few seconds, then loosen the edges and upturn them onto plates. Halve the figs and brush them with a little of the syrup, then arrange them around the pudding. Place the biscuits on the side and place dots of the raspberry coulis around. Drizzle with a little more syrup and garnish with edible flowers.

     

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