Dinner for Mr & Mrs Michaels

Canapé & Sushi night for Mr & Mrs Sechin

Seared Scallops with Pork Belly, Chorizo jam, black pudding beignets & Apple

Dinner Party dish for Mr & Mrs Austin

Asian style bouillabaisse with coconut broth
Serves 4                                                                                              
Fish for stew


4 scallops (cleaned)
8 Palorde Venus calms (cleaned)
8 Mussells (cleaned)
4 Tiger prawns (shelled and de-veined) keep the shells
4 Crab or lobster claws (cooked) keep the shells
4 60g portions of seabass
4 60g portions of red mullet
4 60g portions of gurnard

Coconut broth

2 tbsp           Unsalted butter
4                  Kaffir limes
1                  Leek (cleaned and chopped)
2                  Lemongrass stalks (roughly chopped)
100g             Thinly sliced fresh ginger
2                  Cloves of garlic (minced)
2                  Star anise
2 tbsp Red curry paste
850ml Coconut milk
650ml Fish stock
400ml Vermouth
                        Any prawn/crab/lobster shells

Other ingredients


350g Soya noodles
200g Sliced spring onions                                                
100g Pea shoots
4                    Small bokchoy (blanched)
1 handful        Chopped coriander/baby coriander
1 packet          Wonton skins
100g Sesame seeds
1                    Egg white
1 pinch Paprika
4                    Tomatoes (blanched, peeled and diced)


Method
Coconut broth


In a large saucepan, melt the butter over a medium heat, add the kaffir leaves, leek, lemongrass, ginger, garlic and star anise and cook gently for 2-3 minutes or until fragrant. Add the lobster/crab and prawn shells and sauté for another 5 minutes or until lightly coloured. Add the curry paste and stir until ingredients are combined. Add the coconut milk, vermouth and fish stock. Bring to the boil and reduce to a simmer and cook gently for 1 ¼ hours or until reduced by a third. Season to taste with salt and pepper. Strain through chinois or fine mesh sieve and set aside to cool.
To finish

1. In a large saucepan of boiling water, cook the soya noodles for 10 minutes, then drain.
2. In a large saucepan, heat 500ml of the curried coconut broth over medium high heat until boiling. Reduce the heat to a simmer and add the noodles, spring onion, bokchoy, pea shoots and tomatoes. Warm for 1-2 minutes.
3. Meanwhile in a large pan bring the remaining coconut broth to the boil and add the mussels, clams and prawns. In a separate pan, heat a little oil and sear the bass, red mullet and gurnard on the side skin until crispy and golden, then add to the bouillabaisse to finish. In the same pan sauté the scallops on one side for 1 minute and also add to the bouillabaisse and then simmer for 5-7 minutes or until the mussels and clams are open and the fish is cooked through.
4. Take the wonton squares and slice in half so they form a triangle . Take the egg white and whip it up a little. Mix the sesame seeds, paprika and salt and place on a tray. Using a brush, brush the egg white on to the wontons, then dip into the sesame seed mix and fry on 180° for 2 minutes, getting enough for 4 per portion. Place on kitchen paper.
5. Mound some of the noodles, bokchoy, spring onion, pea shoots and tomatoes in the centre of 4 bowls. Using a slotted spoon, remove the shellfish and fish from the broth and arrange around the noodles. Ladle some of the broth over and around the fish and shellfish and garnish each bowl with the coriander. Serve immediately with the wontons in the broth like bread.

Ginger Sponge & Sticky Toffee Pudding Recipe"s

Ginger Sponge with Caramel sauce & Vanilla Ice cream

Ingredients

8oz                              Soft Butter                                                                              

2 cups                         Dark Brown Sugar

2 cups                         Black treacle

Put in a mixer and cream together

2                                  Eggs

Slowly add to the above

5 cups                          Soft Flour

8tsp                              Ground ginger

4tsp                              Cinnamon

4tblsp                           Baking Powder

4 tsp                             Baking Soda

Put all the dry ingredients together, and then add to the above.

3 cups                           Boiling Water

Method

Slowly add to the above. Make sure the mix is all mixed evenly

Pipe mix in to Large Muffin moulds and cook at 180°c for 20-25 mins. When cooked allow to cool.

Place sponge in to bowl and microwave with a little Caramel sauce on top for 30 -45 seconds. Then in a pan Heat the Caramel sauce and pour over Sponge. Serve with hot Caramel Sauce and Vanilla Ice Cream. Will freeze well if you make a few.

           

Sticky Toffee Pudding Sponge

Date base

Ingredients

3kg stone less dates

3ltr water

Method

Boil together until the water had been absorbed.

Liquidise and cool.

Sponge

Ingredients

1350g date base

350g butter

1.1kg soft dark sugar

11 eggs

650g soft flour

650g strong flour

25g baking powder

10g bicarbonate of soda

Method

Cream the butter and sugar

Add the eggs slowly

Add the flours, baking powder, and bicarbonate of soda and mix well.

Add the date base and mix lightly

Pipe into greased foil cups and bake at 180°C

Place sponge in to bowl and microwave with a little Caramel sauce on top for 30 -45 seconds. Then in a pan Heat the Caramel sauce and pour over Sponge. Serve with hot Caramel Sauce and Vanilla Ice Cream. Will freeze well if you make a few.

           

Cappuccino Creme Brulee with Cinnamon Doughnuts Recipe

Cappuccino Creme Brulee with Cinnamon Doughnuts

330ml Whipping Cream                                                                                  

330ml Milk

12 Egg Yolks

100g Sugar

27g Instant Coffee

Bring milk & cream to the boil add Coffee and allow to dissolve. Put egg yolks and sugar in a bowl and whisk.Pour over the cream and milk. Pass through a fine sieve. Pour in to cups. Cook in a water bath at 150c in oven for   30 – 40 mins or until set.

 Crème pate

500ml milk

1x vanilla pod

6x egg yolks

150g sugar

50g flour

In a bowl, cream the egg and sugar together and then add the flour. Meanwhile scald the milk and vanilla together, then pour over the egg mixture over a medium heat, whisking all the time. Do this until the mixture is thick and the four has been cooked out around 5 mins. Place in container and place clingfilm on top of  cream to stop cream a skin forming and allow to cool in fridge.

When cooled down take 300g of mix and fold in to 300ml of whipped cream. Spoon mix on top of brullee mix and smooth the top. Take some castor sugar and sprinkle on top of cream and then glaze with a blow torch to caramelize. Dust some icing sugar and cocoa powder on top and serve.

Doughnuts

600g strong white flour

5tsp of baking powder

200g sugar

½ tsp of cinnamon

80g melted butter

2 whole eggs

350g milk

Combine all the ingredients in a bowl till smooth. Chill for 1 hour then roll 1cm thick (no more) and deep fry. Once cooked roll in sugar with cinnamon. 100g to 1 tsp cinnamon powder.

New Crab Dish as there is some beautiful Devon Crab around

Fresh Handpicked Crab Meat with Beetroot Carpaccio, Apple Jelly and Tempura fried Prawns

Serves 4

INGREDIENTS

1lb            Fresh white Crab Meat

20g           fresh chopped chives

1                                               fresh beetroot (for carpaccio)

2tbsp       Mayonnaise

8               Tiger Prawns

                 Mixed Salad Leaves

                 Salt and Pepper

METHOD

Take the white Crab meat and pick through it to make sure there is no shell in it. Mix the Mayonnaise, chopped chives in and season to taste. Place in fridge till ready to use.

TO COOK THE BEETROOT

Wrap the fresh beetroot, with a little salt in tin foil and cook in in the oven at 170c for 1 hour. Once cooked, take out of oven and allow to cool. When cool, peel off the skin, slice very thinly and using a 4cm cutter, cut rounds from the slices and place in fridge till ready to use.

FOR THE APPLE JELLY

4                Granny Smiths Apples (or 200ml good quality apple juice)

2                Leaves Gelatine

1tsp          Lemon Juice

                  Salt & Pepper

METHODCore the apples and extract the juice in a juicer. Squeeze the lemon juice into the extracted juice. Soak the gelatin in ice cold water for 5 minutes. Warm 5 tablespoons  of the apple juice, take the gelatine and squeeze out any excess water then add gelatine to apple juice and allow to dissolve, add the warm juice to the remaining juice and pass through a strainer. Place in to a container and allow to set in fridge for at least two hours.

FOR THE TEMPURA BATTER

200g        Plain Flour

1tbsp       Baking Powder

100g        Corn flour

200ml      Sparkling water

                  Salt & Pepper to taste

METHOD

Mix all the ingredients together and whisk until  smooth.

TO SERVE

On each of the 4 plates place the beetroot rounds in the centre to form a flower pattern. Take a 6cm mould ring and place the crab mixture about half-way up the ring, pushing the crab out to the sides to create a well. Chop the jelly into small cubes and place in to the well, then just top a little more crab over so that the jelly will be covered and in the centre of the mix. Position the mould in the middle of the beetroot flower and carefully lift of the ring.

Dip the prawns in  the Tempura batter and fry at 180c in a deep fat fryer for 2 minutes. Whilst these are cooking, dress the salad and arrange on top of the crab. Arrange the cooked prawns on either side of the crab. Serve