Ingredients 150g of monkfish 1 carrot 1/4 of a leek 100g watercress 200g victoria potatoes 10g avruga caviar Instructions Prepare the monkfish by removing membrane etc. To be made into a medallion with butter and chervil wrapped in cling film, ready to be poached. Julienne the carrot and leek and blanch and refresh, sweat shallot and garlic, a little … [Read more...]
Chef’s Recipe of the Week, by Alan Murchison
This week’s Chefs Recipe of the Week is Wood Pigeon and cobnuts by Alan Murchison and courtesy of Great British Chefs. Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe. Cobnuts are a cultivated variety of hazelnuts and can be found growing naturally around the UK. Bok choi and a lovely carrot purée finish this elegant game dish View other … [Read more...]
Philadelphia Recipe, Plaice with Smoked Salmon and Dill
Ingredients for 4 100 g Philadelphia Original 1 tbsp chopped dill 50 g smoked salmon, diced Freshly ground black pepper to taste 4 plaice fillets, approx 125g each in weight, skin removed Instructions Mix the Philadelphia, dill, smoked salmon and pepper together in a bowl. Lay the plaice fillets onto a board and divide the salmon mixture between them. … [Read more...]
Our Essential Recipe of the Week, Pan Fried Fillet on a Fennel and Orange Salad
Starter cooked by Owen West the 2012 Merseyside Young Chef of the Year. This heat of the North West Young Chef of the Year Competition was held on 17th April 2012 at St Helen’s College. 1 Whole Mackerel 2 fennel bulbs 1 orange Tarragon 1 carrot 1 celery 1 tomato 1 shallot 100 ml of extra virgin olive oil 250g of butter 300ml double cream 1 … [Read more...]
Chef’s Recipe of the Week, by William Drabble
This week’s Chefs Recipe of the Week is Chocolate Mousse Cake with Raspberries by William Drabble and courtesy of Great British Chefs. William Drabble's lush chocolate mousse cake recipe pairs the thick, spongey cake with raspberry sorbet and raspberry sauce. An amazing chocolate dessert for any occasion, or for a romantic celebration. Still, there's no harm in indulging in … [Read more...]