28th February 2014
Seafood Risotto – Serves 3-4 people
Risotto Base – Prepare in Advance
- 250g Risotto Rice (Arborio or Carnaroli)
- 100g White Onion, finely diced
- 10g Fresh Garlic, chopped
- 30g Unsalted Butter
- 125ml White Wine
- 500ml Good Quality Vegetable Stock
In a heavy based saucepan or skillet, sweat off the onion and garlic in the butter until soft; add in rice and stir so that the rice is coated in butter. Add the wine in, a little at a time and stir continuously until all the wine is absorbed. Then, stirring continuously, gradually add your vegetable stock until all is absorbed and the rice is just cooked. When cooked the rice should have a little ‘bite’ left. Spread evenly on a tray and allow to cool until needed.
Prepare the Shell Fish
- 200g Squid Tubes (cleaned – ask your fishmonger!)
- 200g Crevettes (shell on)
- 240g Mussels
Slice your cleaned squid into neat rings. Remove shell from your Crevettes. Discard shell.
Wash Mussels under cold running water and remove the ‘beards’. Tap any mussels that are open to make them close, discarding any that fail to close. Place all your prepared shellfish in the fridge until required.
- Risotto Base
- Prepared Shellfish
- 25g Unsalted Butter
- 30g Parmesan Cheese, grated
- 150ml Vegetable (or fish) Stock
- 50ml White Wine
- ½ Lemon
- 2g Chopped Parsley
- 2g Micro Herbs – or picked herbs of your choice
In a heavy based saucepan or skillet, melt your butter; add in mussels and white wine. Cook for a minute until all your mussels are open – discard any that don’t open! Add in your squid and cook for 30 seconds, add your Crevettes and stock and bring to the simmer. When simmering, add your risotto base and stir continuously until the rice comes together by releasing all its starch. Add parmesan and stir until combined, finish with lemon juice and chopped parsley. Check seasoning. Serve immediately garnishing with the micro herbs or picked herbs of your choosing.
11th December 2013
Oyster Tempura serves 4
- Vegetable Oil 30 ml
- 2 x Spring onions finely sliced 15 gram
- 2 x Red Chilli
- Salt and pepper to taste
- Tblsp Fresh Coriander
- 24 x large Rock Oysters Rock (allow 6 per person)
- 1 Lime – quartered to serve
- Chilli Jam to serve (available from most good supermarkets)
- Good quality Tempura battermix (available from most good supermarkets)
1. Finely slice the spring onion and chilli. Roughly chop the coriander and mixtogether.
2. Open your oysters and remove from the shell, keeping the mussel attached to the oyster.
3. Make sure the oyster is plump and has a sweet fresh smell.
4. Dry the oyster in some paper towel, lightly coat the oysters with the tempura batter and deep fry in 2-3 cm of hot oil until batter gets crispy on the outside.
5. Drain off any excess oil using paper towel and season well.
6. Place the oyster back in the cleaned shell and sprinkle over the spring onion and chilli mix.
7. Serve with a wedge of lime and chilli jam, as per picture.
Hake with kailkenny mash with mussels and squid – serves 4
- 4 x Hake Supreme fillets
- 4 x spring onions chopped (40g)
- 200ml white wine
- 4 x whole squids cleaned with tentacles (approx. 30 gm each)
- 160gm salted butter Salted
- Tbsp. of fresh Coriander ¼ gram
- 1 Lemon quartered
- 2 x cloves of garlic
- Salt and pepper to taste
- 20ml Olive Oil
- 320gm Mussels
- 200g Savoy Cabbage
1. Lightly oil and season hake, pan-fry skin side down in a non-stick frying pan until skin is crispy and golden brown, turn over and finish through oven for 4mins
2. Add mussels and finely chopped garlic to a hot pan with a little butter and pan-fry until starting to open.
3. Chop each squid into approx. three pieces and add to the mussels . Add the white wine and lemon juice, finish with the remaining butter to achieve sauce consistency.
5. Serve with potatoes mashed with finely chopped spring onion.
6. Place mashed potatoes in the middle of the plate with mussels and sauce around. Place hake on top of mash, sprinkle coriander around sauce.
7. Finish with a drizzle of olive oil.
Delicious served with steamed and buttered savoy cabbage on the side
- 160g Raspberries
- 40ml Drambuie
- 40g clear blossom honey
- 40g porridge oats
- 300ml Double Cream
1. Toast the oats under a hot grill until golden brown and leave to cool.
2. Whip the double cream, honey and Drambuie until it reaches a soft peak consistency.
3. Lightly fold the raspberries and 2/3rds of the toasted oats through the lightly whipped cream.
4. Pipe or spoon the cream mix into serving glasses
5. Sprinkle toasted oats over cream and finish with a raspberry on top garnished with mint and a light dusting of icing sugar.
6. Serve with 2 shortbread biscuits
2nd October 2013
Scallop and Watercress Salad - Serves 4
- 120g Watercress
- 2g micro coriander cress (if you can’t find this can substitute for a handful of fresh coriander, roughly chopped)
- 2 long shallots
- 16 king scallops
- 120g baby plum tomatoes
- 12 slices San Daniele prosciutto
- Fennel salad (instructions below)
- Olive oil (a splash for cooking)
To make the fennel salad
- 1 tbsp olive oil
- 2 ½ tsps. caster sugar
- 30ml golden malt vinegar
- 200g fennel (about one bulb)
- 1 orange
To make the fennel salad, half and quarter the fennel and remove the root. Then finely zest the orange, split into segments and squeeze out some of the juice into a bowl. Very finely slice the fennel and mix with olive oil, sugar and vinegar in a separate bowl. In your first bowl, mix the orange juice, segments and zest with the fennel mix, and place to one side.
- Prepare the fennel salad as per the above recipe
- Very finely chop the shallots and halve the scallops
- Quarter the tomatoes and wash the watercress, then place to one side
- Heat a splash of olive oil in a frying pan, and quickly sear the scallops until brown both sides (probably about a 1 ½ minutes on each side)
- Mix all the salad together with the shallots, tomatoes and fennel salad
- Split the salad between four bowls, and share the scallops and prosciutto between the bowls also
- Finish with the coriander cress sprinkled over and drizzle a little of the leftover liquid from the fennel salad as a dressing
Salmon with lemon and ginger
- 4 fresh salmon fillets (about 180g each)
- 120g mushrooms
- 2 pak choi
- splash of olive oil
- black pepper
- sea salt
For the lemon and ginger dressing
- 25g fresh ginger
- 2 lemons
- tspn sesame oil
- 50g Demerara sugar
Peel and grate the ginger and put to one side. Grate the zest of one lemon and squeeze the juice from this and the remaining lemon. In a heated pan add the sesame oil and lightly sauté the grated ginger. Add in the lemon zest and juice, then add the sugar and cook until it has dissolved.
- Heat a splash of olive oil in two separate frying pans
- Place the salmon fillets in one of the pans – make sure it’s hot - and fry until golden brown, about 4 minutes on each side
- As the fish cooks, cut the mushrooms into quarters and slice the bok choi lengthways also into quarters
- Lightly pan fry the mushrooms for one minute in the second hot pan then add the bok choi, season and remove from the heat when the bok choi has started to wilt (about 2 minutes)
- Split the veg across four plates, place a fillet of salmon on top and spoon the dressing over