Recipes

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Pan Fried John Dory with Wild Garlic & Hazelnut Crust, Squid Ink Risotto with Sauteed Samphire, Cockles & Broad Beans

Pan Fried John Dory with Wild Garlic* & Hazelnut Crust,  Squid Ink Risotto with Samphire Cockles & Broad Beans (Serves 6) By Head Chef, Tony Shaw *when not in season use fresh herbs eg.basil, parsley and coriander) Squid Ink Risotto 200g risotto rice 8g squid ink ½ onion, finely diced 2 cloves crushed garlic Small […]

Pan Fried Hake Fillet with a stuffed Razor Clam

Pan Fried Hake Fillet with a Razor Clam stuffed with Samphire Grass, Pancetta, Broad Beans & Picked Shallots with a Truffle Hollandaise and chargrilled Asparagus Serves 4  By Head Chef, Tony Shaw   INGREDIENTS 4 x 200g Hake Fillet 1 knob of butter Sea salt & black pepper  1 tsp olive oil 2 bunches of […]

Sparkling Strawberry Jelly with Shortbread & Lemon Cream

Recipe by Patisserie Chef, Siobhan Daly – Sparkling Strawberry Jelly with Shortbread & Lemon Cream – Serves 4 INGREDIENTS Jelly: 250g strawberries – hulled 150g caster sugar  6 leaves of gelatine  500ml cava/champagne  250g water Shortbread: 8oz butter 4oz caster sugar  6oz plain flour 6oz cornflour Lemon Cream: 500ml double cream 50g icing sugar Juice […]

Monkfish Wrapped in Parma Ham, Sauteed Samphire, Truffled Hollandaise & Beetroot Soaked New Potatoes

Recipe by Sous Chef, Stefan Brown : Monkfish Wrapped in Parma Ham, Sauteed Samphire, Truffled Hollandaise & Beetroot Soaked New Potatoes – Serves 4 The night before prepare the potatoes:     500g new potatoes     1 large beetroot Peel new potatoes and beetroot.  Dice the beetroot and bring to the boil with the […]

Oven Roasted Gurnard with a Mushroom & Brie croquette

Oven Roasted Gurnard with a mushroom & brie croquette, grilled asparagus, cauliflower puree and a Serrano crisp Serves 6 By Head Chef, Tony Shaw   For the croquette 500g button mushrooms 1 small onion, diced 2 garlic cloves, crushed knob of butter 500g brie, diced 1lb new potatoes, cooked and grated 4 eggs 100g plain […]

Mackerel ‘BLT’

MACKEREL ‘BLT’ Ingredients 2 mackerel fillets, pin boned and divided into 4 ¼ tsp English mustard 4 slices of white bread, crusts off 1 beaten egg 300g pancetta lardons 1 little gem lettuce 200ml rapeseed oil 200g cherry tomatoes, halved Method Start by rolling out the white bread as thinly as possible Egg wash one […]

Marinated Mackerel with Passion Fruit, Lime & Coriander

MARINATED MACKEREL WITH PASSION FRUIT, LIME & CORIANDER  Ingredients 2 mackerel fillets, pin boned 2 ripe passion fruit, deseeded ½ lime juice 3 tbsp olive oil 1 red chilli (medium heat) deseeded & finely chopped 1 tsp caster sugar 1 tbsp finely chopped coriander Pinch salt & pepper Method Place the mackerel fillet on a […]

Mackeral Tartar with Cucumber Ribbons

MACKEREL TARTAR WITH CUCUMBER RIBBONS Ingredients 2 mackerel fillets, pin boned & finely diced 1 tsp finely chopped parsley ½ lemon grated ½ lime grated 1 small banana shallot, finely chopped 1 tbsp capers 1 tbsp mini cornichons Salt & pepper Garnish ½ cucumber peeled and sliced with a Japanese finger slicer (mandolin) Method Mix […]

Salt Baked Mackerel

SALT BAKED MACKEREL Ingredients 2 whole mackerel, gutted and cleaned 1 tbsp fennel seeds 500g sea salt 1 egg Zest of two lemons 1 tsp roughly chopped dill Method 1.     Put all of the ingredients (except the mackerel) into a blender to make the salt paste. 2.     In a deep tray, put half of the […]

Curried Monkfish Loin With White Truffle Marinated Cauliflower, Red Pepper Chutney, Cauliflower Cream & Tempura Battered Langoustine – Serves 4

Ingredients: 4 monkfish loin (8oz each) Curry Marinade: 2 tbsp curry powder 1 tsp smoked paprika 1 tsp cumin seeds 1 tsp coriander seeds 1 ½ tsp garlic salt 1 ½ tsp celery salt Cook all the above ingredients in a dry pan for 3 minutes, leave to cool and then crush until fine in […]