Basil & chorizo frittata

Ingredients

1.75 kg	Potatoes
275g	Butter (unsalted)
375g	Red onion (chopped)
20	Eggs
3 bunches	Basil (chiffonade)
175g	Parmesan (grated)
1 kg	Chorizo (diced)

Method

1.      Boil or steam the potatoes in their skins, when cool skin & mouile.

2.      Cook the onion in the butter until golden brown.

3.      Add the chorizo 7 cook for 3-4 mins over a medium heat.

4.      Then pour into the potato mixture.

5.      Lightly beat the eggs then add to the potato mix.

6.      Add the basil & parmesan & seasoning & mix well.

Cook in large black pans & finish under 

Duck egg, parsley & summer truffle omelette with sauté Jersey royals & Loire valley lamb’s lettuce & pea shoot salad

Serves 4

 

Omelette
8	Duck eggs
¼ bunch	Flat leaf parsley (picked, washed & chiffonade)
1	Summer truffle
5 ml	White truffle oil
10g	Unsalted butter
Salad
1 punnet	Lamb’s lettuce (picked & washed)
250g	Pea shoots
Dressing
25 ml	Fruity extra virgin olive oil
25 ml	Ground nut oil
5 ml	Hazelnut oil
¼ tsp	Dijon mustard
10 ml	Chardonnay vinegar
Potatoes
300g	Jersey royals (cleaned, cooked in boiling salted water & sliced in half length wise)
15g	Unsalted butter
	Salt & pepper (to taste)

Method

1.      To make the dressing whisk together the mustard & chardonnay vinegar.

2.      Combine all the oils & slowly whisk into the mustard & vinegar mix until smoothly emulsified.

3.      Season with a little salt & pepper to taste.

4.      Warm a heavy bottomed frying pan over a medium heat before adding the 15g of butter allowing it to foam but not to brown.

5.      Add the potatoes & lightly season.

Duck egg, parsley & summer truffle omelette with sauté Jersey royals & Loire valley lamb’s lettuce & pea shoot salad

Serves 4

 

Omelette
8	Duck eggs
¼ bunch	Flat leaf parsley (picked, washed & chiffonade)
1	Summer truffle
5 ml	White truffle oil
10g	Unsalted butter
Salad
1 punnet	Lamb’s lettuce (picked & washed)
250g	Pea shoots
Dressing
25 ml	Fruity extra virgin olive oil
25 ml	Ground nut oil
5 ml	Hazelnut oil
¼ tsp	Dijon mustard
10 ml	Chardonnay vinegar
Potatoes
300g	Jersey royals (cleaned, cooked in boiling salted water & sliced in half length wise)
15g	Unsalted butter
	Salt & pepper (to taste)

Method

1.      To make the dressing whisk together the mustard & chardonnay vinegar.

2.      Combine all the oils & slowly whisk into the mustard & vinegar mix until smoothly emulsified.

3.      Season with a little salt & pepper to taste.

4.      Warm a heavy bottomed frying pan over a medium heat before adding the 15g of butter allowing it to foam but not to brown.

5.      Add the potatoes & lightly season.

Frittata (basil)

2 medium	Potatoes
75g	Butter
75g	Chopped onion
4	Eggs
4tbsp	Basil (chiffonade)
35g	Grated parmesan

Method

1.     Boil the potatoes in there skins, peel & then mouli,allow to cool

2.     Cook the onion in the butter until golden brown, then pour in to the potatoes

3.     Lightly beat the eggs & then add to the potato mix

4.     mix well & lightly season, add the basil & parmesan & mix again

5.     Cook in butter & finish under the grill

Spanish baked eggs & chorizo

230g	Serrano ham (finely sliced)
230g	Cooking chorizo (roughly chopped)
2	Onions (finely chopped)
4 cloves	Garlic (crushed)
1 tsp	Smoked paprika
230g	Peas
400g	Tinned tomatoes
500 ml	Chicken stock
16	Eggs
	Extra virgin olive oil
	Seasoning

Method

1.     Pre heat the oven to 220°C.

2.      Gently fry the ham & chorizo in a good dash of olive oil for a few minutes.

3.      Remove the meat from the pan, then add the onions & garlic, with a little more olive oil if needed & cook until soft.

4.      Add the smoked paprika, tomatoes, meats & chicken stock & cook for about 10 mins until the mixture thickens slightly.

5.      When ready to serve divide into oven proof dishes (eg. sur le plat), add the peas & crack two eggs over each dish, season lightly & bake until the egg is cooked.

Cassoulet

20	Duck legs (salted & confit)
1	Belly pork (salted & confit)
10	Onions (chopped)
16 cloves	Garlic (crushed)
20	Tomatoes (blanched, skinned & petaled)
2 pks	Passata
500g	Pancetta (lardons)
1 large tin	Plum tomatoes (pureed)
1 kg	Toulouse sausages
4½ lts	Chicken stock
1	Bouquet garni
2 tbsp	Duck fat
2 kg	White beans (soaked overnight)
1 kitchen spoon	Jelly from duck confit fat

Method

1.     In a large pan heat the duck fat before adding the onions, sweat down until well cooked.

2.     Add the garlic & cook out, then add the pancetta & cook out.

3.     Stir in the tomato petals with the bouquet garni & cook until the tomatoes have collapsed.

4.     Pour in the pureed tinned tomatoes, bring to the boil & then simmer for 5 mins.

5.     Add the white beans & chicken stock & simmer until cooked approximately 2 hrs.

6.     When almost cooked add the jelly (take note this will add salt).

7.     Remove the duck meat from the bones & take the fat from the pork & cut into strips.

8.     Cook the Toulouse sausages & slice them.

9.     Add the meat to the beans & check the seasoning.

10.  When ready to serve add a little chicken stock & flat parsley.

11.  Place into the serving dish & sprinkle with breadcrumbs & brown under the grill.

Thai chicken & ginger soup

35 ml	Vegetable oil
6 cloves	Garlic (crushed)
1½ cups	Rice (jasmine)
18 cups	Chicken stock
1½ kg	Chicken (fine diced)
1½ tsp	Salt
3 tbsp	Fresh ginger (finely sliced)
2 bunches	Spring onions (finely sliced)
1 Bunch	Coriander (chopped)
	White pepper

Method

1.      Heat the oil & garlic over a medium heat.

2.      Add the rice & toss around until white & opaque. About 5 mins.

3.      Pour in the chicken stock & bring to a gentle boil, reduce the heat & simmer until the rice has expanded & the soup starts to become velvety about 20 mins.

4.      Add the chicken, salt & ginger & simmer for about another 8-10 mins.

5.      Remove from the heat, check the seasoning & serve garnished with the coriander, white pepper & spring onions.