Tapenade

Ingredients

500g black olives (pitted)

125g capers

½ bunch thyme (picked)

2 anchovy fillets

1 tsp Djion mustard

250ml olive oil

Method

1.      In a food processor blend all the ingredients to the required texture.

2.      Adjust the seasoning.

Shellfish oil

1kg	Shellfish shells
½ head	Peeled garlic
1 sprig	Thyme
2	Bay leaves
1 bunch	Tarragon
1tsp	Whole white peppercorns
½tsp	Whole coriander seeds
1ltr	Groundnut or olive oil

Method

1.     Dry out the shells on a low heat (approx 120°C) for about 2½ -3 hours

2.     Fill kilner jars with shells & the rest of the ingredients

Sun dried tomato salsa

Ingredients

8-10 sun dried tomatoes (chopped)

2 cloves garlic (finely crushed)

115ml extra virgin olive oil

2 tbsp red wine vinegar

Fresh thyme or basil

Seasoning

Method

1.      Blend everything except the olive oil in a food processor until smooth.

2.      Pour in the olive oil as if making a mayonnaise.

3.      Adjust the seasoning if necessary.

You can leave the salsa rough to give it more texture if required.

Welsh rarebit

Ingredients

1½ kg mature cheddar cheese (grated)

100 ml milk

2 tbsp mustard powder

100g bread crumbs

50g flour

5 egg yolks

3 eggs

Dash Lea and Perins

Method

1.      Mix all the ingredients together in a food processor.

2.      Cook out over a low heat for about 10 mins to cook out the flour. 

Vinaigrette

Ingredients

500 ml olive oil

500 ml vegetable oil

100ml hazelnut oil

250 ml white wine vinegar

1 tbsp Djion mustard

20g salt

5g pepper

N.B. Sherry vinegar or red wine vinegar can be subsituded for the white wine vinegar.

Method

1.      Whisk the mustard & vinegar together.

2.      Then whisk in the oils.

Adjust the seasoning

Tomato and Onion Chutney [Makes 2.5kg]

Ingredients

15g mustard seeds

900g tomatoes (skinned and roughly chopped)

450g onions (chopped)

1 clove garlic (crushed)

900g cooking apples (peeled, cored and sliced)

225g seedless raisins

350g sugar

25 ml curry powder

5 ml cayenne

20 ml salt

900 ml malt vinegar

Method

1        Tie the mustard seeds in muslin.

2        Put all ingredients in a pan, heat gently until sugar has dissolved.

3        Bring to boil and simmer gently for about 3 hours uncovered, until no excess liquid remains.

4        Remove muslin bag, spoon chutney into pre-heated jars and seal in usual manner

Store in a cool, dry place for 2-3 months to mature before eating.

Mayonnaise

9	Egg yolks
3 tsp	Dijon mustard
1½ tsp	Salt
150 ml	Lemon juice
675 ml	Olive oil
675 ml	Vegetable oil

Method

1.      Place the egg yolks, mustard, salt & lemon juice in a food processor & blend for 10 seconds.

2.      While the processor is still running slowly pour in the oil in a slow steady stream until the mayonnaise has thickened & all the oil has been absorbed.

Check the seasoning & adjust as required.

Gravalax dressing

Ingredients

 

4 tbsp Dijon mustard

1 tbsp Sugar

2 tbsp White wine

6 tbsp Peanut oil

8 tbsp Dill (chopped)

Method:

1.      Mix together the mustard, sugar and white wine.

2.      Slowly whisk in the oil.

3.      Add the dill.

Pea, bean, courgette & herb salad

3 cups	Dried white beans
3	Courgettes
1½ cups	Peas (blanched)
4½ tsp	Chives (chopped)
¼bunch	Flat parsley (picked)
1½ tbsp	Summer savoury or dill
1½ tbsp	Thyme (chopped)

Method

1.      Cook the white beans.

2.      Cut the courgettes into dice or spaghetti like ribbons.

3.      mix all the ingredients & dress with vinaigrette.

Pumpkin sauce for pasta

Ingredients

1 kg	Pumpkin (diced)
120g	Butter 9unsalted)
60 ml	Chicken/vegetable stock
300 ml	Single cream
40g	Marzipan
140g	Flaked almonds (toasted)
50 ml	Truffle oil

Method

1.      Lightly sauté the pumpkin in the butter until golden.

2.      Pour on the stock & braise the pumpkin until it starts to disintegrate.

3.      Remove from the heat & adjust the seasoning & whisk in the marzipan to taste.

4.      Add the cream & lightly liquidize until smooth. 

Vegetable stock

Ingredients

2 onions (sliced)

1 leek (sliced)

2 celery stalks (sliced)

3 carrots (sliced)

1 head garlic (chopped)

6 lemon (sliced)

8 white peppercorns

20 pink peppercorns

1 bay leaf

2 star anise

Cold water (approx 4lts)

½ blt white wine

1 bunch parsley

1 bunch coriander

1 bunch tarragon

1 bunch thyme

1 bunch chervil

Method

1.      Bring to the boil then simmer.

2.      Cook for 20 mins and allow to cool.

3.      Allow to infuse for 1-2 days.

Red pepper coulis

6 red peppers (roasted & skinned)

100 ml 0live oil

100g butter (unsalted)

Method

1        Skin and de-seed the peppers.

2        Place in a blender and puree.

3        Add the butter and olive oil and blend again.

4        Finish with diced pepper.

5        Adjust the seasoning & consistency with vegetable stock.

Red Pepper Sauce

6 red peppers (diced)

6 cloves of garlic (crushed)

6 sprigs of thyme

3 sliced shallots (fine diced)

1lt fish/chicken stock (hot)

250ml double cream

Olive oil

Method

1.      Sweat down the shallots in the olive oil without colouring until soft & translucent.

2.      Add the garlic & thyme then cook for a few minutes.

3.      Add the peppers & mix through cooking for 2mins before adding the hot stock.

4.      Bring to the boil & reduce slightly before pouring in the cream.

5.      Return to the boil, then simmer for a few minutes before removing from the heat & liquidizing.

6.      Adjust the seasoning.

Tomato sauce

 

3	Red onions (Finely diced)
4 cloves	Garlic (crushed)
1 large tin	Chopped tomatoes
1 bt	Pasatta
10	Tomatoes (chopped)
½ bunch	Basil
50 ml	Red wine vinegar
1 tsp	Sugar
2	Bay leaves
50 ml	Olive oil

Method

1.      Sweat the onions down in the olive oil until soft.

2.      Add the garlic & cook out for a few more minutes.

3.      Pour in the vinegar, bay leaves & sugar & reduce until evaporated.

4.      Add the pasatta & tinned tomatoes & simmer for about 1hr.

5.      Add the fresh tomatoes & basil & cook out for about 15 mins.

6.      Remove from the heat & blend & pass through a conical strainer.

Thai peanut sauce

1	Jar peanut sauce
100ml	Soy sauce
2	Cloves garlic
100ml	Sesame oil
100ml	Stem ginger
100ml	Chilli sauce
	Warm water

Method

1.     Mix all of the ingredients except for the water,add the water to get the required consistency