A Spanish Tomato, Avocado, & Sea Bass Salad

This is a dish I tried when on holiday in Majorca, it just had tons of fresh flavours and textures and has a sweet and tangy kick to it. The best bit is that it is mega healthy, we normally have it with Salmon or sometimes with steak thinly sliced. I would also serve this with some tortilla crisps as this adds more texture to the dish. So easy to make and can be eaten on its own just with some crusty bread.

Serves 4

Ingredients:

460g Sweet Vine Ripened mini Tomatoes (small ones seem to have bags more flavour)
2 Sea Bass Fillets
2 Avocados ( place in Fridge before hand)
2 Large Spring Onions
Hand full of Coriander
100ml Tomato Juice
50ml Orange Juice
5 Dashes of Tabasco
Sea Salt Ground
Black Pepper
Olive oil ( Good Quality)
Lemon Juice

What to do:

Dice the Sea Bass into small cubes and place in a bowl, our two table spoons of Lemon Juice onto the fish and stir gently to coat. the Lemon Juice will cook the fish so not completely raw. put in the fridge to chill

In a bowl pour the tomato juice and orange juice, put the Tabasco sauce and season with the sea salt and pepper. then pour a drizzle some good quality Olive oil mix and then taste. place in the fridge to chill 

Handy Tip:

remember to taste this as every ones pallet is different, also it might be bit strong now but ones you have added the Tomatoes and Avocado etc this will dampen the taste.

Dice the tomatoes and remove the middle place in a bowl, then dice the cold avocados
into small pieces, and add to the bowl.


Finley slice the spring onions and coriander and toss together, then add the tomato and orange juice and mix together. now add the chilled Sea Bass. and toss together making sure you do this gently as not to break up the delicate avocado.

Serve whilst cold, with tortilla crisps for that great balance of flavours and textures.

Photos by Matt Grice

Recipe by Matt Grice

Crispy Moroccan Lamb Pastillas

This recipe is a winner from Jamie Oliver, Its a fab way of using up left over Lamb. I severed it as Sunday lunch (after a roast the previous day) it has a a warm spice taste and with the harissa dipping sauce it has bags of flavour. I had a few pastillias left over so I sent out a food parcel to family who loved them. I would have thought you could also use Chicken with this, although Lamb does has the better flavour which stands up to the Moroccan spices.

Serves 4


Ingredients:

100 g couscous
2 onions
4 cloves of garlic
60 g sultanas
olive oil
1 teaspoon ground turmeric
½ teaspoon cumin seeds
250 g leftover cooked lamb
70 g feta cheese
4 large sheets of filo pastry
1 tablespoon flaked almonds
1 tablespoon sesame seeds
1 heaped teaspoon icing sugar
½ teaspoon ground cinnamon

1 tablespoon harissa
4 tablespoons
Olive Oil


What to do:

Put the couscous in to a small  bowl, just cover  the couscous with boiling water then put a plate on top and leave for 10 minutes. In a frying pan heat up some Olive oil and put the turmeric and cumin, add the garlic and heat for a minute

Handy Tip:

Fry the spices separate to the onions so that you can infuse the oil with the spices i find putting it in all together does not spread the flavours as much as you want.

Now add the onions and cook for around 15 minutes, or until softened, stirring occasionally. Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat.

Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper. Preheat the oven to 180°C/350°F/gas 4.

Working fairly quickly, as filo dries out easily, Lay out the pastry sheets on a clean work surface and brush with oil. Divide the lamb mixture between them, laying it along the shortest edge of each sheet. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, sprinkle with the sesame seeds. Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp.

 Harissa dipping sauce

Take the yogurt and place in a serving bowl, drizzle a little olive oil in to the yogurt, now spoon the harissa paste and with the back of the spoon ripple the yogurt harrisa and oil. Don't mix together completely as this will make the sauce look not as appetising.

Photos by Matt Grice

Recipe from Jamie Olivers "Save with Jamie" 

Authentic Italian Spaghetti Carbonara

This Pasta dishes is one of my favourites, great simple flavours that work so well together. This is authentic as the Italians don't use cream to make it creamy this is done by using beaten eggs. its a English thing to use cream and not as good! The key to this dish is using good quality ingredients, make sure you use Pancetta and Italian spaghetti. The dish should only take around 10 minutes to cook...now that's what I call Fast Food!!

Serves 4

Ingredients:

400g dried spaghetti ( good quality ( I used De Cecco )

175g piece smoked pancetta, rind removed

2 tbsp extra virgin olive oil

3 garlic cloves, finely chopped

handful flatleaf parsley leaves, finely chopped

3 large free-range eggs, beaten

50g Parmesan finely grated
Sea salt 
Freshly ground black pepper


What to do:

Bring a pan of water to boil and add a good pinch of salt, add a glug of Olive oil

Handy Tip:

by adding the olive oil to the water this helps the pasta from sticking together

Add the spaghetti and cook for 10 minutes, or until al dente.

Meanwhile, cut the pancetta into lardons (short little strips), and heat deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden.

Remove from the heat and add the garlic and stir so that the garlic does not catch, after 2 minutes add the parsley and cook for a few seconds, 

With tongs pick the pull the spaghetti out of the pan and into the pancetta well,  now add  he eggs and half the grated Parmesan cheese and toss together well.

Handy Tip:

The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy

Season to taste with a little salt and black pepper and sprinkle with the rest of the cheese.

Photos by Matt Grice

Recipe adapted from Rick Stein 

New York Vanilla Cheesecake

I absolutely love cheesecake, the different textures and flavours are fab! I always thought it would be difficult to get right but I found this recipe and it is really simple to make. Everyone who tried it loved it and wanted seconds...so there's confirmation if needed!

Ingredients:

250 g digestive biscuits, crushed
150 g unsalted butter, melted
115 g caster sugar
3 tablespoons cornflour
900 g full-fat Philadelphia, at room temperature
2 large free-range eggs
115 ml double cream
1 vanilla pod, seeds
zest of 1 lemon
zest of 1 Orange
Icing Sugar for dusting

For the blackberries to serve with:

400 g blackberries
3 tablespoons caster sugar

What to do:

Grease and line a 24cm spring-form cake tin and preheat the oven to 180ºC/350ºF/gas 4.

Take the biscuits and place in a bowl, now break them up by using the end of a rolling pin  and break up into small crumbs. In a pan place the butter and melt, then mix the butter and biscuit crumbs together.

Press into the base of the tin and cook for 10 minutes. Cool on a rack.

Turn the oven to 200°C/400ºF/gas 6.

In a bowl put together the cornflour and sugar, now add the cream cheese and beat with a wooden spoon for about 2 minutes until all mixed together, then use an electric whisk until creamy (about 5 minutes).

Handy Tip:

By using a wooden spoon first to combine the mixture this reduces the mess caused by the electric whisk.

Once creamy add the eggs and beat well, then gradually add the cream, beating until smooth. Once done scrape out the vanilla seeds and add them to the bowl and the Lemon and Orange zest and beat together.

Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the center of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. 

Handy Tip:

A piece of foil over the top will stop it browning too much.

Let the cheesecake cool, you can put it in the fridge but it is much better and creamier if at room temperature. Add a dusting of icing sugar over the cheesecake.

You can serve with blackberries:

In a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Then serve spooned over the cheesecake

Photos by Matt Grice

Recipe by Jamie Oliver

Ice Cubes with Lime

A Fun Summer Tip, this is a very easy tip but now and again we forget the simple things! Great way to to use up Limes or Lemons which have been half used or on there way out. Also fantastic for those Summer drinks like Lemonade etc Also if having people round its that little bit of thought rather than shop bought ice cubes! This idea can also be used with Herbs when having cocktails by using Basil etc.

Ingredients:

1 Lime or Lemon or Both
Evian Mineral Water
Ice cube Tray

What to do:

take the Lime and slice cut into small wedges (small enough to fit into each ice cube slot), pour the Evian water over the limes and freeze!!!

I told you it was simple, but people enjoy the simple things in life!

Photo by Matt Grice

Perfect Rice

The key to great rice is one part rice to 2 parts water, and coating the rice in oil. Use the recipe instructions below and this will give you great perfect rice every time as there is nothing worse than soggy gluppy rice!!

INGREDIENTS


Basmati Rice
1 Tbsp Olive Oil
Sea Salt
Ground Pepper
Boiling water

Serves 2

What to do:

On a low heat (lowest it can go) heat a pan, add the oil, then a ramekin of rice (if for 4 people add two ramekins and so on...) take your spatula and stir the rice in the oil and make sure every grain of rice is coated in oil. add a pinch of sea salt and pepper.

Handy Tip

By coating the rice in oil this helps the rice not stick together

Once the rice is coated, pour in two ramekins of boiling water and cover. (still on a low heat) This should take around 10 mins but the way to tell its ready is when all the fluid has been soaked up by the rice, please see the pictures attached ( do not stir the rice during this) 

Once the fluid has gone remove from the heat place a tea towel over the pan and place the lid on top ( See picture) and leave for around 10 minutes

Once ready fork the rice and check to taste, the rice should be light and the rice should not be stuck together...perfect and its ready to serve!

Pickled Red Cabbage

Pickled Red Cabbage

Ingredients:

300gm Finely shredded Red Cabbage
1 Star Anise
400ml Red Wine
275ml Malt Vinegar
140ml White Wine Vinegar
140ml Balsamic Vinegar
5 Bay Leaves
10 Whole Cloves
1tsp Whole Black Peppercorns
1tsp Whole Pink Peppercorns
1 Stick Cinnamon (snapped in half)
5 Whole Dried Chillies
250gm Sugar
80gm Coarse sea salt

What To Do:

Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Put the sliced red cabbage in a bowl or on a tray and salt with coarse sea salt, mix well. And leave for 2-3 hours until a deep rich colour is achieved. Drain and wash all the salt away thoroughly – pat dry.

Place all the vinegar, wine and sugar in a suitable pan and reduce by half.

Place all the dry ingredients in a pestle and mortar and coarsely pound. When the reduction is near completion throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and, while warm, pour on to the red cabbage, allow to cool.

Place the cabbage in a Kilner jar and seal. The liquor should just cover the cabbage.

Thai Green Curry with Perfect Rice

Nearly everyone loves curry, and the satisfaction of making one from scratch is brilliant. I made this and was really easy to follow and the end result was fantastic! This Thai green curry allows you to taste each ingredient, its fresh and has the warmth from the chillies coming through without being too hot. Serve with rice ( perfect rice recipe below ) and chapatis. A fantastic Saturday night meal with friends.

Serves 4 

INGREDIENTS

For the curry paste

4 lemongrass stalks, tougher outer leaves discarded
6 medium-hot green chillies, seeded and chopped
3 cloves garlic, peeled and crushed
5cm/2in piece of ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped fresh coriander
1 tsp ground cumin
1 tsp chopped lime zest
1 tbsp Thai fish sauce
½ tsp ground black peppercorns

For the curry

3 large free-range chicken breasts
3 tbsp groundnut oil
200gchestnut mushrooms, quartered
400ml tin coconut milk
400ml homemade or ready-made chicken stock
8 lime leaves
1 tbsp Thai fish sauce
1 tbsp bottled green peppercorns, drained
leaves from a large bunch (about 20g) basil,
shredded 15g fresh coriander (leaves and stalks,) roughly chopped

What To Do:

For the curry paste

Slice the lemongrass finely and put in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula.Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.

Handy Tip

once you have blitzed the ingredients, take out and put in a bowl or jug, then use a hand mixer, this allows you to get a proper thick smooth paste, as the food processor will only blitz to a course paste.

For the curry,

Cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.

Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed

Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs.

Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve.

Recipe by Nigel Slater

Photos by Rach Grice


Perfect Rice

The key to great rice is one part rice to 2 parts water, and coating the rice in oil. Use the recipe instructions below and this will give you great perfect rice every time as there is nothing worse than soggy gluppy rice!!

INGREDIENTS


Basmati Rice
1 Tbsp Olive Oil
Sea Salt
Ground Pepper
Boiling water

Serves 2

What to do:

On a low heat (lowest it can go) heat a pan, add the oil, then a ramekin of rice (if for 4 people add two ramekins and so on...) take your spatula and stir the rice in the oil and make sure every grain of rice is coated in oil. add a pinch of sea salt and pepper.

Handy Tip

By coating the rice in oil this helps the rice not stick together

Once the rice is coated, pour in two ramekins of boiling water and cover. (still on a low heat) This should take around 10 mins but the way to tell its ready is when all the fluid has been soaked up by the rice, please see the pictures attached ( do not stir the rice during this)

Once the fluid has gone remove from the heat place a tea towel over the pan and place the lid on top ( See picture) and leave for around 10 minutes

Once ready fork the rice and check to taste, the rice should be light and the rice should not be stuck together...perfect and its ready to serve!

Photos by Rach Grice

Recipe by Matt Grice

Wild Mushroom and Asparagus Risotto

Risotto is one of my favorite dishes. If done right, Risotto can be a fantastic, if done wrongly it can be the worst! Risotto should not be able to be formed, you should not be able to make a tower etc. Risotto done properly as the Italians make it is when it becomes amazingly creamy and oozy. Below is the recipe for risotto Bianco (white risotto) this is the base recipe for all risottos, from this you can add whatever you like, i have gone for Asparagus and Wild mushroom, enjoy!

Ingredients:

Risotto Bianco

2 pints of stock ( vegetable )

2 tablespoons olive oil

1 knob of butter

1 large onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

4 or 5 sticks of celery, trimmed and finely chopped

400 g risotto rice

2 wineglasses of dry white wine

sea salt

freshly ground black pepper

70 g butter

115 g freshly grated Parmesan cheese

For the Asparagus and Wild Mushroom

8 tips of Asparagus
150g of Wild Mushrooms
Knob of butter
olive oil
salt and pepper

What to do:

In a pan heat the stock. Put the olive oil and butter into a separate pan, and add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. 

When the vegetables have softened, add the rice and turn up the heat.The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent.

Now add the wine, keep stirring continuously until all the liquid has evaporated. Once the wine has cooked into the rice, add a ladle of stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside, add the next ladle full of stock once the last has been absorbed ( see picture below)

keep doing this until all the stock has been used. You should be stirring continuously as this helps the risotto by bringing the creamy starch out of the rice. This will take around 15 minutes.

Handy Tip:

Taste the rice to check if it's cooked. If not, carry on adding stock until the rice is soft but has a slight bite.

Check the risotto for to see if it needs seasoning (salt and pepper) . If you run out of stock before the rice is cooked, add some boiling water. Take the pan of the heat and then add the butter and Parmesan. Stir well.

Once the Parmesan and the butter have melted in cover the pan and allow to rest for 2 minutes. This is the crucial part as it allows the risotto to fantastically creamy and oozy like it should be.

For the Asparagus and Wild Mushroom

In a pan over a medium heat, add a knob of butter and a splash of olive oil (the olive oil stops the butter burning).  Cut each asparagus tip into three chunks ( do this for all of them) and place in the butter and oil heat for around 2 minutes

Now roughly chop the mushrooms up (big chunks) and add to the pan and stir, add a pinch of salt and peeper.

Cook for around 5 minutes (or until the asparagus is cooked, it should have a bite to it). Take of the heat and add to the pan of Risotto Bianco, mix and serve.

This is great with char grilled ciabatta bread slices which have been rubbed with garlic.

Recipe for Risotto Bianco Jamie Oliver

 Photos by Rach Grice

Parmersan Crusted Shepherds Pie

 

Shepherd's Pie with Parmesan Crust. For me there's time when you crave home comfort food, which is simple and easy to make. For me, Shepherd's pie is one of those meals. This recipe gives you your favourite pie, but gives it a flavour boost. Makes you look forward to those cold nights!

INGREDIENTS

 

2 tbsp olive oil

500g minced lean lamb (from a quality butcher)

1 large onion, finely grated

1 large carrot, finely grated

2 cloves garlic

2 tbsp Worcestershire sauce

1 tbsp tomato puree

Handful of thyme sprigs, leaves picked

1 sprig of rosemary, needles chopped

250ml red wine

300ml chicken stock

1kg Desiree potatoes, peeled and cut into chunks

50g butter

2 egg yolks

Parmesan, for grating

Olive oil

Sea salt & freshly ground black pepper

 

What To Do:

Preheat the oven to 180°C.

Heat the oil in a large pan until hot. Season the mince and fry in the oil over medium to high heat for 3 minutes.  Add the grated onions and carrots into the mince then grate the garlic in as well.

Add the Worcestershire sauce, tomato puree and herbs and cook for 2 minutes, stirring constantly. Pour in the red wine and reduce until all the liquid has gone, then add the chicken stock, bring to the boil and simmer until the sauce has thickened (see the picture below)

Cook the potatoes in boiling salted water until they breakup easily. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, glug of olive oil and then followed by about 2 tbsp grated Parmesan. Check the seasoning

Spoon the mince into the bottom of a large ovenproof dish.

Layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.

Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

Great to serve it with pickled cabbage, (the recipe for the cabbage is on the hotpot recipe)

Recipe from Gordon Ramsay

Photos by Peter Brownlow

Lancashire Hotpot with Pickled Red Cabbage, Buttered Baby Carrots and Leeks

 

This is a recipe by Nigel Haworth Michelin Star Chef from Northcote Manor. This takes a bit of effort but as it tastes amazing is well worth it!. I did all this for Easter Sunday lunch. I have not adapted the recipe ( except for making the Lamb easier to source than the original recipe) Really put that little bit of effort in and make the cabbage as its the best red cabbage ever and goes perfectly with the lamb! Great dinner party meal especially if you get the pots to serve it in!

Ingredients:

500g Shoulder, neck & shin of lamb, cut into 3cm pieces (equal quantities of each)
600gm Onions, thinly sliced
500gm Maris Piper potatoes, peeled, medium size
10g Plain flour
40g Salted Butter - melted
2tsp Sea Salt Black Pepper
25g Sugar
10g Melted butter

What To Do:

Season the lamb with salt, sugar and a good pinch of pepper, dust with flour, put the diced lamb into the base of the Hot Pot dish Sweat off the onions in 15gm of butter with half a teaspoon of salt for 2-3mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature).

Spread the onions evenly on top of the lamb in the Hot Pot dish. Make sure the top of the chop meat is fully covered with the onions and any juices.

Slice the potatoes vertically [2mm thick]. Place in a medium size bowl, add the remaining 25gm melted butter, season with 1 teaspoon of salt and a pinch of pepper, and mix well.

Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer,

Place the Hot Pot in a pre-heated convection oven for 21/2 hours on 140C.

Once the Hot Pot is cooked remove from the oven. Serve with pickled red cabbage in one dish and the carrots and leeks tangled together in another.

Pickled Red Cabbage

Ingredients:

300gm Finely shredded Red Cabbage
1 Star Anise
400ml Red Wine
275ml Malt Vinegar
140ml White Wine Vinegar
140ml Balsamic Vinegar
5 Bay Leaves
10 Whole Cloves
1tsp Whole Black Peppercorns
1tsp Whole Pink Peppercorns
1 Stick Cinnamon (snapped in half)
5 Whole Dried Chillies
250gm Sugar
80gm Coarse sea salt

What To Do:

Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Put the sliced red cabbage in a bowl or on a tray and salt with coarse sea salt, mix well. And leave for 2-3 hours until a deep rich colour is achieved. Drain and wash all the salt away thoroughly – pat dry.

Place all the vinegars, wine and sugar in a suitable pan and reduce by half.

Place all the dry ingredients in a pestle and mortar and coarsely pound. When the reduction is near completion throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and, while warm, pour on to the red cabbage, allow to cool.

Place the cabbage in a Kilner jar and seal. The liquor should just cover the cabbage.

Baby Garden Carrots:

Ingredients:

120g Baby Carrots

500ml Evian Mineral Water

1tbsp Natural Sugar

100gm Butter

Pinch of salt

What To Do:

Carefully wash the carrots and clean thoroughly Place the carrots in a heavy bottomed pan, add the sugar, butter and a pinch of salt, barely cover with water.

Bring to the boil and cook until tender.

Garden Leeks

Ingredients:

2  Garden Leeks

500ml Mineral Water

1tbsp Natural Sugar

100gm Butter Pinch of salt

What To do:

Carefully wash the leeks and clean thoroughly. Put the leeks into the boiling salted water with the butter and rapid boil for 30 seconds. Remove and mix with the carrots.

 

Recipe by Nigel Haworth

Photos by Rach & Matt Grice