Mediterranean fish soup

5 kg Mixed fish and shellfish

2 Onions (chopped)

2 heads Garlic (chopped)

2 heads Fennel (chopped)

5 stalks Celery (chopped)

3 Carrots (diced)

2 Leeks (sliced)

2 Red peppers (diced)

1 Tin tomatoes / fresh tomatoes

2 tbsp Tomato puree

Thyme

Bayleaves

Tarragon

Parsley

Rosemary

1 tsp Coriander seeds

1 tsp Fennel seeds

Black pepper

Orange peel

Saffron

Star anise

1 bt Red wine

1 bt White wine

½ bt Noilly prat

Method:

1. Sauté the mirepox in a large pot with the tomato puree.

2. In a frying pan brown off the fish, add to the large pot.

3. Add the alcohol and reduce.

4. Add the tomatoes and all the aromats.

5. Simmer for 45mins, puree and pass.

6. Place in a clean pan with fresh basil and Pernod, bring to the boil and skim of any impurities.

7. Pass through a fine sieve.

Tips:

Serve with croutons topped with rouille.

Gazpacho

750g tomatoes (quartered)

3 cloves garlic (crushed)

1 cucumber (chopped)

2 red peppers (chopped)

5 tbsp red wine vinegar

5 tbsp olive oil

1 tbsp tomato puree

750 ml water

175g soft bread

1 kg ice

Method

1.      Place all the ingredients in a large bowl & marinade in the refrigerator for at least 3 hrs.

2.      Puree in a liquidiser & pass through a coarse sieve.

Add the ice & leave for 2 

Minestrone

Ingredients

1 kg	White beans (cooked)
500g	Puttenelle (small pasta, cooked)
6	Onions (diced)
10 cloves	Garlic (crushed)
12	Plum tomatoes (concasse)
1 bt	Red wine
6	Carrots (diced)
6	Potatoes (diced)
6 stalks	Celery (sliced)
4	Turnips (diced)
1	Cabbage (shredded)
300g	Pancetta (lardons)
½ bunch	Flat parsley (chiffonade)
½ bunch	Thyme (chopped)
½ bunch	Basil (chiffonade)

Method

1.      Sweat down the onions & garlic in olive oil without colouring until soft & tender.

2.      Add the pancetta cook for a few minutes then add the red wine & tomatoes.

3.      Simmer for 20mins then add the thyme.

4.      Now add the carrots, potato & turnips cook for 5 mins before adding the celery.

5.      Pour in the hot stock from the white beans & simmer for 15 mins.

6.      Add the cabbage then after 5 mins add the beans & pasta.

7.      Remove from the heat, add the remaining herbs & adjust the seasoning.

8.      To serve finish with pesto & parmesan. 

Mussel soup (spiced)

10 banana shallots (sliced)

 2 stalks celery (sliced)

 2 leeks (sliced) ¼ bunch parsley stalks

¼ bunch thyme

2 bay leaves

1 bunch coriander stalks

2 tbsp coriander seeds (toasted & ground)

½ tbsp cumin seeds 9tosated & ground)

1 pinch saffron

½ bt white wine

½ bt noilly prat

5 kg mussels

2 lt Fish stock (hot)

200 ml double cream

1.      Sweat mirepox in butter.

2.      Add the spices & cook out for a few minutes.

3.      Add the alcohol and mussels.

4.      When the mussels have opened remove and de-shell.

5.      Place back in liquor with tomatoes and fish stock to cover cook out for 5mins.

6.      Add cream and puree. 

7.      Garnish with a few reserved mussels & shells.               

Chilled pea & mint soup

4	Onions (fine diced)
8 cloves	Garlic (crushed)
2 lt	Vegetable/chicken stock (hot)
1 kg	Peas
1 bunch	Mint (chiffonade)
1 tsp	Castor sugar
4 sprigs	Rosemary
1 bunch	Watercress (picked)
150g	Butter (unsalted)

Method

1.      Sweat down the onions & garlic in the butter without colouring until thoroughly cooked.

2.      Add the hot stock & rosemary & bring to the boil.

3.      Incorporate the peas & cook until tender, add the mint & watercress remove from the heat & liquidise until smooth, pass through a chinois only if necessary.

4.      Adjust the seasoning.

5.      Serve chilled finished with chiffonade of mint & creme fraiche.

Yellow split pea & ham soup

Ingredients

2 ham hocks

6 cups yellow split peas

2 carrots (fine diced)

2 onions (fine diced)

4 celery stalks (fine diced)

2 leeks (fine diced)

1 small swede (fine diced)

Method

1.      Cover the ham hocks with cold water & bring to the boil.

2.      Refresh with cold water & bring back to the boil, turn down to a simmer & add the bouquet garni.

3.      Add the split peas & simmer while intermittently removing any scum that comes to the surface.

4.      When the split peas & ham hocks have become tender add the diced vegetables & cook until soft.

5.      Remove the ham hocks & take the meat of the bone & tear the meat into strips.

6.      Take out the bouquet garni & puree the soup in a liquidiser.

7.      Add the meat back to the soup.

8.      Adjust the seasoning if necessary.

French Onion Soup

1 kg onions (fine sliced)

2 lt veg stock

1 bouquet garni

2 tsp sugar

400 ml cider

200g grated gruyere cheese

50g butter (unsalted)

Method

1.      Sweat the onions in the butter until very soft.

2.      Sprinkle with the sugar & allow to caramelise.

3.      Deglace with the cider & add the bouquet garni.

4.      Pour in the hot stocks, bring to the boil then turn down & allow to simmer for 1-1½ hrs.

5.      Remove from the heat & adjust the seasoning.

6.      Serve with toasted gruyere croutes.

Parsnip soup (curried)

1 large parsnip (diced)

1 clove garlic (garlic)

75g butter

100g onion (chopped)

1 tbsp flour

1 tsp mild curry powder

1 lt veg stock (hot)

100 ml cream

Method

1.      Sweat down the parsnip, onion, and garlic in the butter for 10 mins with a lid on.

2.      Add the curry powder & flour & cook out gently for 2 mins.

3.      Pour in the stock gradually, bring to the boil then lower the heat & simmer until the parsnip is very tender.

4.      Liquidize in a blender until smooth then add the cream & adjust the seasoning.

Cream of butterbean soup

Ingredients

1 kg	Butter beans (soaked overnight0
300g	Butter (unsalted)
5	Onions (sliced)
8 stalks	Celery (sliced)
6 sprigs	Rosemary
4 lt	veg stock (hot)
600 ml	Whipping cream

Method

1.      Gently fry the onions in half the butter with the celery until lightly golden brown.

2.      Add the beans & rosemary, cook for a few minutes.

3.      Pour in the hot stock & bring to the boil.

4.      Continue cooking until the beans are tender

5.      Remove from the heat & liquidize until smooth.

6.      Whisk in the warmed cream & soft butter.

Adjust seasoning & pass through a coarse sieve if necessary

Butternut squash & tarragon soup

6 tbsp	Butter
6 medium	Onions (finely chopped)
3	Leeks (finely sliced)
1 head	Celery (finely sliced)
6 cloves	Garlic (crushed)
1 knob	Ginger (finely chopped)
1.5 kg	Butternut squash (peeled, seeded & diced)
450 ml	Fresh orange juice
3 lt	veg stock (hot)
375 ml	Double cream
1 bunch	Tarragon (chopped)
1	Lemon (juice)

Method

1.     Melt the butter in a heavy-bottomed saucepan & add the onions, garlic, leek, celery & ginger.

2.     Cover with a lid & sweat down until thoroughly cooked.

3.     Add the squash & fruit juices, lightly season & cook gently for about 25 mins.

4.     Pour in the stock, bring to the boil & then simmer for about 10 mins.

5.      Add the cream & tarragon & simmer for a further 5 mins.

Liquidise in a blender & then pass through a sieve & adjust the seasoning

Tart African.

Ingredients:

PASTRY CASE

250g Plain flour

1tsp Salt

200g Butter

100g Icing sugar

1 Egg

FILLING

100g Plain chocolate

100g Butter

150g Castor sugar

50g Plain flour

3 Eggs

Method:

1. Place flour and salt in a bowl , rub in the butter, add sugar and beaten egg.

2. Allow to rest for 30mins in the fridge before rolling out into a shallow 8-10ins tart case.

3. Bake blind at Gas 5 [375of / 190oC] for 15mins.

4.Melt the butter and chocolate, beat the sugar eggs and flour.

5. Mix with the chocolate mix lightly, place in the pastry case and cook for 20mins at Gas 4-5 [350oF / 180oC].

Tips:

Serve topped with whipped cream, toasted almonds or cocoa powder.