Tag Archive: vanilla

  1. Sea Bass with Piquillo Sauce and Celeriac

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    For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 24cm Sauté Pan

    Copper Tri-Ply 24cm Non-Stick Frying Pan

    Prep time: 30 minutes

    Cook time: 40 minutes

    Ingredients

    Serves 4 as a main

    • 300g celeriac, chopped into 4cm cubes
    • Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
    • 125ml olive oil
    • 2 large shallots, peeled and diced
    • 1.5 garlic cloves, peeled and chopped
    • 2 fresh bay leaves
    • 1 x 390g tin or jar of piquillo peppers, drained
    • 1 tbsp caster sugar
    • 50ml manzanilla sherry
    • 12 fresh sage leaves
    • 4 fillets of wild sea bass (approx. 180-200g each)

    Method

    1. Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
    2. Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
    3. Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
    4. Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
    5. Remove from the heat and allow to cool a little.
    6. Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
    7. Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
    8. While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
    9. Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
    10. Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.

    Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.

    Recipe courtesy of Barrafina.

  2. Gazpacho Andaluz

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    We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

    Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

    Our Top Tip is to let the ingredients infuse for a few hours before blending.

    Equipment

    A bowl for mixing

    Hand/Stick Blender

    Walnut Chopping Board

    Ingredients

    • 1 kg ripe tomatoes cut into large chunks
    • 200g cucumber, peeled and cut into large chunks
    • 1 medium onion cut into large chunks
    • 2 cloves of garlic, halved
    • 2 piquillo peppers
    • 100g bread (we used fresh Sourdough)
    • 2 tablespoons sherry vinegar
    • 200ml extra virgin olive oil
    • pinch of ground cumin
    • sea salt, to taste
    • 200g ice cubes

    To Serve:

    • Pieces of Sourdough, fried in olive oil
    • finely chopped cucumber
    • finely chopped red pepper

    Method

    1. Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
    2. Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
    3. Serve with the fried bread, cucumber and red pepper scattered on top.

     

    Recipe courtesy of Brindisa.

  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.