Tag Archive: seafood

  1. The Rockpool by Jude Kereama

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    We’re bringing you another spectacular seafood recipe from top chef, Jude Kereama: The Rockpool.

    Jude runs his restaurants Kota and Kota Kai in Porthleven, Cornwall. Kota means ‘shellfish’ in Maori, a nod to Jude’s Maori and Chinese Malay heritage.

    Recently, we were lucky enough to visit Kota… check out our blog post here.

    Equipment

    Jude uses our lovely Copper Tri-Ply range!

    Ingredients

    Serves 4

    Dashi stock:

    (This makes a lot of stock, but it freezes well so you can use again or with a bowl of ramen
    noodles)

    2 yuzu fruit juiced
    10cm square of kombu
    75gms bonito flakes
    2 litres spring water
    100mls sake
    100mls Japanese white soy sauce (shoyu

    For the crab ravioli:

    Squid ink pasta dough:

    125gms Pasta flour
    1 whole large free range egg
    14gms squid ink
    ½ teaspoon salt

    Raviolo Filling:

    75gms lemon sole fillet
    ½ teaspoon salt
    Pinch of white pepper
    150 mls double cream
    50gms picked white crab meat
    25gms brown crab meat

    Shellfish:

    20 mussels washed and de bearded
    20 cockles purged in water
    4 pan fried scallops
    1 cup of Mylor prawns – deep fried
    4 100gm fillets Hake roasted

    Garnish:

    1 tin wasabi caviar
    50gms Cornish dried sea greens
    50gms Cornish dried red dulse seaweed
    50 gms Wakame dried seaweed
    4 shitake mushrooms sliced and warming in the dashi stock
    80 gms samphire gently steamed
    A few leaves of crispy deep fried kale
    20 small florets of Romanesque cauliflower steamed

    Method

    For the Dashi Stock:

    1. Soak the kombu in the spring water overnight and leave at room temperature.
    2. Next day heat the water and the kombu to 60*C and hold the temperature for 1 hour and then remove the kombu.
    3. Increase the temperature to 80*C, add the bonito flakes and soak till the bonito sinks to the bottom, this will only take up to 30 seconds.
    4. Pass through a muslin and then add the sake and season with the white soy sauce and yuzu
      juice.
    5. If you need additional seasoning, add salt to taste.
    6. Leave warm on the side.

    For the Squid Ink Pasta Dough:

    1. Mix the egg, squid ink, and salt in a Robot Coupe to combine.
    2. Add the flour and mix until it resembles a breadcrumb texture.
    3. Remove the dough to a floured work top and kneed till smooth, approximately 8 minutes.
    4. Cover with cling film and rest in a fridge for at least 30 minutes.

    For the Raviolo Filling:

    1. Chill the robot coupe bowl down in a fridge, take out and add the lemon sole and salt and blend quickly till smooth, drizzle in the cream till it’s all incorporated and then pass through a sieve.
    2. Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill.
    3. Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to number 2.
    4. Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound.
    5. Brush the other side of pasta sheet with water and place on top of the other sheet and seal all around the mousse mounds pushing out any excess air.
    6. Cut out with a round cutter.
    7. Cook the raviolis in a pot of salted simmering water until it floats, refresh in ice water and then wait to reheat when needed.

    To Plate:

    1. Have the dashi stock warming but not boiling on the side and add the cockles and mussels.
    2. Warm the raviolis in a pan of salted water.
    3. Place a sprinkle of each seaweed at the bottom of 4 large bowls then the ravioli on top.
    4. Place the mussels and cockles around the bowls and add the hot stock, the hot stock will re hydrate the seaweeds so do put a little extra.
    5. Spoon some shitakes around each plate.
    6. Dot each piece of hake with wasabi caviar and then place the Romanesque cauliflower around the bowl.
    7. Garnish with all the seafood, samphire and crispy kale leaves.
  2. Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

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    Bursting with flavour, the fabulous Paul Welburn (Head Chef at 215 Kitchen & Drinks in Oxford) has concocted a wonderful seafood recipe showcasing our Stainless Steel Tri-Ply Steamer.

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 18cm Saucepan

    Copper Tri-Ply 24cm Non-Stick Frying Pan

    Ingredients

    Serves 4 as a main

    For the Brine:

    • 500g cold water
    • 75g light soy sauce
    • 25ml mirin

    For the Stone Bass:

    • 4 x 150g stone bass fillets
    • 2 x sticks lemon grass – split in half
    • 80g ginger – sliced
    • Maldon sea salt
    • 2 tsp rapeseed oil
    •  2 tsp chopped chives – sprinkle over when serving

    For the Orange and Kaffir Butter Sauce:

    • 2 x shallots, finely sliced.
    • 150ml fresh orange juice
    • 4 tbsp of white wine
    • 3 x kaffir lime leaves
    • 40ml double cream
    • 200g of salted butter, cut into small cubes.

    For the Pak Choi:

    • 2 x pak choi – split lengthways.
    • 1 tsp rapeseed oil
    • Maldon sea salt

    For the Salad of Bean Sprouts and Coriander & Dressing

    • 100g bean sprouts
    • 1 x bunch coriander or micro coriander cress
    • 2 tsp rapeseed oil
    • 2 tsp sesame oil
    • 2 tsp mirin
    • Juice of ½ lime
    • 2 tsp toasted sesame seeds

    Method

    Stone Bass:

    1. Mix the brine ingredients together.
    2. Place the bass portions in and leave for 20 minutes
    3. Remove, wash off in cold water and dry with kitchen paper.
    4. Place the portions onto squares of parchment paper until cooking.
    5. Place the pro ware steamer on top of the pan half filled with water.
    6. Bring it to the boil and turn down to a simmer
    7. Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
    8. Once cooked remove from the steamer.
    9. Allow the fish to rest for 2 minutes.

    Orange and Kaffir Butter Sauce:

    1. Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
    2. Add the cream and bring to the boil.
    3. Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
    4. Pass the sauce through a fine sieve and keep until required.

    Pak Choi:

    1. In a hot frying pan (or bbq)
    2. Place the oiled pak choi cut side down and cook on a medium heat on one side only
    3. Cook until the pak choi is golden but retains a crunch
    4. Season with salt and serve

    Bean Sprout and Coriander Salad:

    1. Whisk the dressing ingredients together
    2. Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

    To Serve:

    1. Peel back and Remove the skin from the bass
    2. Sprinkle over the chopped chives
    3. Place onto a serving plate
    4. Add the pak choi
    5. Spoon over the butter sauce over and around
    6. Lastly place the dressed salad of bean sprouts and coriander

    Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

  3. Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

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    Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

    Equipment

    Copper Tri-Ply 18cm Saucepan (with lid)

    Copper Tri-Ply 12cm Mini Frying Pan (to serve)

    Ingredients (Serves 5)

    (For the Rice Pudding)

    • 1 vanilla pod
    • 35g sugar (to taste)
    • 150g pudding rice
    • 900g milk
    • 165 double cream
    • 4 figs halved
    • 2 peaches quartered
    • Red wine
    • 75g sugar
    • 75g water

    (For the Honeycomb)

    • butter, for the tin
    • 200g caster sugar
    • 5 tbsp golden syrup
    • 2 tsp bicarbonate of soda
    • 50g chopped pistachios
    • 20g chopped pistachios for serving

    Method

    Make the Honeycomb first so it can rest…

    1. Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
    2. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
    3. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

    For the Rice Pudding…

    1. Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice  should be glossy now & fall off a spoon; leave to cool.
    2. Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
    3. Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
    4. To serve have the cooled  rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

     

    What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

  4. Grilled Octopus, rosemary new potatoes & chickpea feta salad recipe by Josh Angus

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    One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…

    Equipment

    Large Walnut Chopping Board

    Stainless Steel Tri-Ply 35cm Roasting Pan

    Copper Tri-Ply 10cm Mini Casserole Pans

    Ingredients

    Serves 4

    • 1 x Spanish frozen octopus 3-4kg (defrosted)
    • 1 carrot (roughly chopped)
    • 1 leek (roughly chopped)
    • 1 bulb garlic (roughly chopped)
    • 1 tin chickpeas
    • 200g feta
    • 150g cherry tomatoes quartered
    • 150g edamme beans or broad beans popped & blanched if needed
    • 1 cucumber sliced at angle
    • Green or black olives (optional)
    • 4 tbsp Red wine vinegar
    • ½ Lemon juice
    • 5 tbsp good olive oil
    • Salt to taste
    • 500g new potatoes
    • 5 cloves garlic finely chopped
    • 15g Rosemary chopped
    • Salt to taste

    Method

    1. Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
    2. Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
    3. The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
    4. Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
    5. For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
    6. Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
    7. Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.

    We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!

  5. An Evening with Josh Angus at Michelin-Starred Hide

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    With the world finally opening up again, we were thrilled to be able to go to Ollie Dabbous‘ renowned Piccadilly restaurant Hide and meet their incredible Head Chef Josh Angus.

    Nestled amidst bustling Green Park, and a stone’s throw from The Ritz, Hide’s Terrace is a modicum of sophistication and quiet charm.

    Opened in 2017 to immediate acclaim, Hide is a collaboration between Hedonism Wines and Ollie Dabbous. Set over three floors, with glorious views of Green Park, Hide‘s Michelin-Star is more than deserved.

    Grazing…

    We decided to embrace the nature of grazing and try nearly everything! Particularly amazing was the Goose with Sage & Fenugreek on the Charcuterie Board; if you closed your eyes you could’ve been in another country at a fiesta, so rich and intense was the taste (pictured below right).

    A work of art, the flatbread (pictured above), was almost too beautiful to eat. Note: almost… we definitely managed! Even the Giarraffa green olives were perfection, done simply in garlic, lemon and rosemary.

    We were blown away, and this was only the beginning!

    Starters

    It’s always a great sign when you can’t decide what to have from the start and we were definitely spoilt for choice. Settling on the Spring Vegetable Tartlet and Fresh Linguine with Brixham Crab, Garlic and Parsley, we were again blown away, particularly by the tantalising freshness of the ingredients.

    The vegetables on the tartlet were the stars of the show, zinging with flavour and refreshing, tasting like a sunny Spring day. The linguine was perfectly cooked and the classic combination of crab, garlic and parsley was perfectly balanced.

    Mains

    Onto the Main Courses. The Barbecue Octopus was tender, with a perfect char and tasted like summer in the South of Spain! In fact, the running theme throughout the evening was the food’s ability to transport you anywhere in the world. The halibut melted in the mouth and was lifted by fresh mussels and artichoke; everything on the plate worked perfectly.

    Dessert, and the famous Acorn Cake!

    Well, we couldn’t come to Hide and not try the famous Acorn Cake. Coated in Smoked Caramel and a liquor of your choice (we went for Bumbu Rum) we’ve never had anything like it. It was unique and a truly seminal dish. We were treated to freshly baked lavender madeleines which were soft, warm, and had the perfect amount of lavender. Accompanied with a dessert wine from Wolffer Estate, New York, it was the perfect end to an incredible experience.

    The meal, from start to finish, was like a symphony! Building from the clever and intricate grazing dishes to a crescendo of flavour in the halibut and octopus main courses, we were completely blown away by the ingenuity of the flavours at every stage. Each plate was a work of art and we’ll certainly be returning very soon!

    To find out more about Hide and book a table, click here.