Herb Crust

100g bread crumbs

100g flat parsley

150g soft butter

2 eggs

Method

1.      Combine all the ingredients in a food processor until smooth.

2.      Chill for about 2 hrs, then role between two sheets.

3.      Cut into portion sized square.

Flat Bread

1 kg strong flour

50g fresh yeast

25g salt

2 tbsp olive oil

Pinch chopped rosemary

Cold water to consistency

1.      Place all the ingredients except the water in a mixer with a dough hook & mix together.

2.      Pour in the water while mixing until the dough reaches a firm but malleable texture.

3.      Roll out into very thin discs & grill lightly on both sides.

White bread dumplings

Ingredients

900g	Dried white breadcrumbs
100g	Butter (unsalted)
150g	Plain flour
7	Eggs
1	Onion (fine diced)
150g	Bacon (lardons)
200 ml	Milk
½ bunch	Flat parsley (chiffonade)

Method

1.      Dice the bread.

2.      Sweat down the onions & bacon.

3.      Sauté off 200g of the bread in the butter as for croutons.

4.      Blend all remaining ingredients in a food processor.

5.      Mix the two mixes together.

Roll in buttered foil & poach in simmering water

Apple & chestnut stuffing

500g	Chestnuts (chopped)
4	Sweet apples (peeled, cored & chopped)
250g	Lean pork mince
1 large	Banana shallot (chopped)
1 tbsp	Chopped parsley
	Seasoning
1	Egg (beaten)

Method

1.     Stew the apples in a little water until they are almost puree.

2.     Mix the chestnuts with the apples, then add the mince, shallots, parsley, seasoning & egg, mix thoroughly.

3.     Place in a buttered terrine mould or shape into a sausage roll & wrap in greaseproof paper 7 tin foil, then bake in the oven at 180ºC for about 1½ hrs.

Beer Batter 2

Ingredients

400g Plain flour

90g Cornflour

1 Bottle beer

1 Egg yolk

50 ml Olive oil

450 ml Milk

Method

1. Place the flour, cornflour and egg yolk in a mixing bowl and whisk in the liquids until smooth.

2. Pass through a chinos.

Tips

Will keep for a few days if refrigerated.

Beer Batter

7g dried yeast

750ml lager

Pinch of salt

400g flour

Method:

1.      Place the flour, yeast & salt in a large bowl.

2.      Make well in the centre & gradually work in the larger until the mixture is smooth.

3.      Allow to rest in the fridge for 20 mins before using.

N.B.  If using fresh yeast use double the quantity of dried yeast.

Otis Taylor - I like you but don't love you

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New England cod chowder

675g	Cod (fillet)
1	Onion (fine diced)
450g	Potatoes (diced)
4 rashes	Smoked green bacon (lardons)
125 ml	Dry sherry
1.1 lt	Milk (full fat, hot)
1	Bay leaf
1 bunch	Chives (chopped)
30g	Butter (unsalted)
1 tbsp	Plain flour
2 bunches	Spring onion (sliced)
½ bunch	Flat parsley  (chiffonade)

Method

1.      Fry the onions & bacon in the butter without colouring.

2.      Add the potatoes & coat in the butter.

3.      Sprinkle over the flour & cookout.

4.      Pour over the sherry & bay leaf.

5.      Gradually stir in the hot milk allowing to thicken slightly before adding more.

6.      Simmer on a low heat until the potato is cooked.

7.      Add the cod & gently poach.

8.      Finish with the chives spring onion & parsley.

Apple soup

Ingredients

2 kg	Bramley apples (peeled & cored)
6 lts	veg stock (hot)
12	Cloves
1½ tsp	Black pepper
	Cayenne or ginger to taste
2 bunches	Watercress (picked)
	Would go well with black pudding.

Method

1.      Slice the apples thinly.

2.      Place the cloves into the veg stock along with the hot stock.

3.      Bring to the boil & simmer for 10 mins.

4.      Remove from the heat & liquidize with the watercress.

5.      Pass through a sieve if necessary & season with the pepper & salt.

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.

3.      Add the ice & leave for 2 hrs.

Ribolata

500g cannellini beans (cooked)

2 bunches flat parsley (picked)

8 cloves garlic (crushed)

2 heads celery (sliced)

900g carrots (diced)

8 red onions (fine diced)

1.5 kg tinned plum tomatoes (pureed)

2 kg cavolo nero (shredded)

2 loaves ciabatta

Olive oil

Method

1.      In a large pan-fry the onions, garlic, celery, carrot & parsley in olive oil until the flavours combine approx. 30 mins.

2.      Pour in the tomatoes & simmer for 30 mins.

3.      Add the cavolo nero & half the beans with enough of their liquor to cover & simmer for a further 30 mins.

4.      In a food processor puree the beans & add to the soup with enough boiling veg stock/water to make the soup liquid.

5.      Rip the bread thorough the soup & adjust the seasoning. 

Spanish lentil, pork & morcilla soup

1 kg	Puy lentils
4	Bay leaves
4 sprigs	Parsley
300g	Pancetta (lardons)
50 ml	Olive oil
4 large	Onions (fine diced)
4	Carrots (fine diced)
6 cloves	Garlic (crushed)
4 tsp	Paprika
500g	Morcilla (skinned & mashed with a fork)
6 tbsp	Red wine vinegar
4	Potatoes (small diced)

Method

1.      Cook the lentils covered in water with the herbs & pork until cooked.

2.      Sauté the onions, carrot & garlic in the olive oil until soft.

3.      Stir in the paprika & cook for a few minutes over a low heat.

4.      Add the lentils, morcilla, vinegar, potatoes & a little seasoning.

5.      Cover with chicken stock  & cook until the potatoes are soft.

6.      Adjust seasoning if necessary.

Cullen Skink

2 cloves garlic (crushed)

2 onions (fine sliced)

2½ lbs un-died smoked haddock (skinned)

3 tbsp butter (unsalted)

330g potatoes (fine sliced)

2 pints milk (hot)

700 ml water (hot)

200 ml cream

Salt, Pepper

1 bunch chives (chopped)

Method

1.      Sweat the onions down in the butter until soft & translucent.

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

3.      Add the milk & water & bring to the boil.

4.      Add the potatoes & cook for 5 mins then add the fish & carry on cooking gently until the potatoes are cooked.

5.      Add the cream bring to the boil then remove from the heat & blend until smooth in a liquidiser.

6.      Pass if necessary & adjust the seasoning.

7.      Garnish with the chives & if desired a poached egg.