Escalopes of salmon with a saffron sorrel sauce, Vichy carrots and creamy mashed potatoes

23 Sep

Escalopes of salmon with a saffron sorrel sauce, Vichy carrots and creamy mashed potatoesimage
A delicious comforting dish from the great Rick Stein that I’ve adapted and added my own touch to. It can be eaten on a week night or can be dressed up for a dinner party, either way it won’t disappointimage
For the salmon and sauce
* 750g skinned, sustainably sourced salmon fillet
* 2 tbsp sunflower oil
* 300ml fish stock (homemade if possible
* 90ml double cream
* 25ml dry vermouth
* 15g sorrel leaves ( if not available just use fresh flat leaf parsley)
* 40g unsalted butter
* 1-2 tsp freshly squeezed lemon juice
* Pinch of saffron

For the Vichy carrots
* 24 baby carrots, trimmed
* 50g/2oz butter
* 4 tbsp water
* 1 tbsp caster sugar
* 2 tbsp chopped parsley

For the mash
* 600g/1lb 5oz King Edward potatoes
* 50g/2oz butter
* 200ml/7floz double cream

* 1. Heat oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the flesh soft. Remove from the oven. Make a cross in the centre of each potato, scoop out and pass through a potato ricer add the cream and butter, season to taste, keep warm until serving

* 2. Halve any large carrots and place in a large saucepan with the butter, sugar and a pinch of salt. Cover the carrots half way with water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 15-20 minutes until just tender. Turn up the heat and cook until the water has evaporated and you’re left with a buttery glaze. This will take 5-10 minutes. Stir in the parsley and season

* 3. Remove any bones from the salmon fillet with tweezers. Using a sharp filleting knife, cut the salmon at an angle of about 45 degrees into 12 wide slices (known as escalopes). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.

* 4. Put the fish stock, half the cream and the vermouth into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash the sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.

* 5. When the fish stock and cream mixture has reduced to the required amount, add the rest of the cream, the butter and lemon juice. Reduce a little more until it forms a thick, creamy, rich sauce.

* 6. Grill the salmon escalopes for 1 minute on each side in a hot pan with oil image

* 7. To serve, lay 3-4 salmon slices on warmed plates, pour over some of the buttery sauce, sprinkle generously with sorrel and serve with the carrots and potatoimage

For more information don’t hesitate to contact me; 0031(0)642297107image

Braise pappardelle rabbit with chanterelles. Brasato di coniglio papadelle con finferli

17 Sep

Braised pappardelle e rabbit with chanterelles. Brasato di coniglio papadelle con finferliimage
The autumn is here and the game season has started, so I had decided to make this delicious wild rabbit ragu, rich and creamy with a slight citrus hint. use homemade stock if you can and with the addition of wine it will keep the lean meat moist and tender

Serves 4

1 rabbit, jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon, chopped
1 small red onion, finely chopped
Handful sliced chanterelles
1 carrot, finely chopped
3 garlic cloves, crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
20g butter
1 tbsp Dijon mustard
100ml double cream
1 bay leaf
small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
Salt and pepper to season
grated parmesan, to serve


1. Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.

2. Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, bay leaf, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.

4. Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.

5. Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins, add salt and pepper to taste

6. Heat butter in a pan and fry the chanterelles until cooked season well.
7. Serve in bowls topped with the chanterelles, grated Parmesan, parsley leaves and the remaining orange zestimageimage

For more information don’t hesitate to contact me
00 31(06)42297107imageimage

Hot smoked salmon, beetroot salad and horseradish crème fraîche

12 Sep

Hot smoked salmon, beetroot salad and horseradish crème fraîche

This easy salad From Raymond Blanc requires only a little cooking, but tastes sensational. If you can’t find fresh horseradish, you can add fresh dill to a jar of ready-made horseradish cream. An autumnal salad dish to be tried and tastedimage

For the salmon and beetroot salad
480g/17oz mixed beetroot such as Candy, Bull’s Blood and Golden
2 tbsp extra virgin olive oil
2 tsp aged balsamic vinegar
30g/1½oz shallot, peeled, finely sliced
4 pinches sea salt
2 pinches freshly ground black pepper
For the horseradish crème fraîche
100g/3½oz crème fraîche
1 tsp finely grated fresh horseradish
2 tbsp chopped fresh dill
2 pinches sea salt
To serve
120g/4½oz salmon that has been hot smoked, flesh roughly flaked
2 tbsp chopped fresh dill

1. For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender. (The beetroot is cooked through when a knife inserted into the centre meets no resistance.)

2. Remove the beetroot and set aside to cool slightly before peeling (you may wish to wear gloves when you peel the beetroot to prevent your hands from staining). Slice the beetroot into bite-sized pieces (about 0.5cm/½in thick), then place into a bowl with the olive oil, balsamic vinegar and shallot. Mix well, then season, to taste, with salt and freshly ground black pepper.

3. For the horseradish crème fraîche, mix all of the horseradish crème fraîche ingredients together, taste, and adjust the seasoning, if required.
To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over the top and sprinkle over a little chopped dill. Arrange some fresh beetroot leaves on the side. Spoon the horseradish crème fraîche into small serving bowls and serve alongside.image
For more info call me 0031(0)642297107 or mail

Prawns alla Busara or Prawn Buzara

4 Sep


Prawns alla Busara or Prawn Buzara
Omg I had to try this dish, I saw it on the TV program ” Rick Stein from Venice to Istanbul ”
It’s a traditional Croatian prawn recipe just full of flavour, no need to peel the prawns as this gives so much taste, just slice down the back to remove the digestive tract.
This dish needs to be eaten with your hands, dipping bread into the sauce and not forgetting to suck on the heads!! A total mouthgasum!!!

100ml/3½fl oz olive oil, plus extra to serve
3 garlic cloves, finely chopped
3 shallots, finely chopped
1 tbsp tomato paste
2 large ripe tomatoes, peeled and chopped
pinch chilli flakes
pinch saffron strands
1 tsp salt
250ml/9fl oz white wine
24 large raw prawns, whole
2 tbsp breadcrumbs
small handful roughly chopped flatleaf parsley
crusty bread, to serve
freshly ground black pepper.

Preparation method

Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots.
When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.
Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.
Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.
With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.
Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread.


For more info contact me  00 31 (0)642297107 or email



Tortellini of asparagus with fonduta and black winter truffle /Tortellini di asparagi con fonduta e tartufo nero d’inverno

11 Mar

Tortellini of asparagus with fonduta and black winter truffle /Tortellini di asparagi con fonduta e tartufo nero d’invernoimage
With my love of Italian food and truffles I have to share this recipe with you, it comes from Jamie magazine that I’ve just adapted a little .
Fresh asparagus, pasta, parmesan and truffle this is just heaven!
If you can’t get fresh truffles truffle oil can be used, but use sparingly, just a few drops as it can over power and ruin this wonderful dish.image

Serves 4

For the rich pasta dough
•300g Tipo 00 flour, plus extra for dusting
•10 egg yolks

•A bunch of fresh asparagusimage
•100g crumbly ricotta
•A few sprigs of basil, leaves picked
.A pinch of ground nutmeg
•1 lemon

•200ml crème fraiche
•2 egg yolks
•1 garlic clove, crushed
•100g parmesan, gratedimage
•Fresh black truffle, to serve

Preparation method
To make the rich pasta doughimage

1.Place the flour in a food processor and pulse it. Add the whole egg and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs (it shouldn’t be dusty, nor should it be a big, gooey ball). This takes 2-3 minutes.

2.Tip out the dough and knead to form into a ball shape. Knead it briskly for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 1 hour before

3.Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Fold over the dough and pass it through the pasta machine at its widest setting, refolding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3×7 in. It is important to work the dough until it is nice and shiny, as this gives it the “al dente” texture. Repeat with the second piece of dough.

4.Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, I take the pasta down to the penultimate setting – especially for tortellini Cut into 7cm squares (this should make about 30). Set aside under a damp cloth or cling film until ready to use.

For the tortellini and sauce

1.Place a steamer basket on top of a pan of hot water and bring to the boil. Snap the woody stalks off the bottom of the asparagus spears and discard. Place the spears in the basket and cook for 5 minutes.

2.Remove and leave to cool, then chop roughly and place in the food processor with the ricotta and basil. Blitz until finely chopped and scoop into a mixing bowl. Season well with salt, pepper, ground nutmeg and a squeeze of lemon juice.

3. Spoon the mixture into a piping bag with a 1cm nozzle (or use a sandwich bag and snip 1cm off one corner). Pipe a teaspoon-sized blob onto each square of pasta, then brush the edge with a little water. Fold each parcel in half – corner to opposite corner – so you end up with a triangle of pasta with filling in the middle. Squeeze the air out, and press the sides to seal.

4.Place each pasta triangle in front of you, with the flat edge towards you and the tip of the triangle pointing away. Roll the bottom of the triangle up onto the top, almost like you are folding it in half, then bring the sides up and weave together. Sit the tortellini right way up and lightly press with your thumb to flatten out slightly. Repeat with all the tortellini, then set aside on a well-floured tray.

5.Whisk the crème fraîche, egg yolks, garlic clove and parmesan together in a small mixing bowl and sit it over a pan of simmering water. Make sure the base of the pan isn’t touching the water. Whisk the mixture and cook gently for 5–10 minutes until the egg yolks just cook and thicken the mixture. Take off the heat then grate in some of the truffle and fold into the mix.

6.Cook the tortellini for a couple of minutes in plenty of boiling salted water. Use a slotted spoon to transfer to 4 plates. Spoon over the fonduta, then top with a grating of parmesan and shavings of black truffle.image
For more info please mail or call: 0031(0)642297107image

Fried cod loin ( Skrei the Norwegian cod ) with white bean purée and garlic crisps

15 Feb

Fried cod loin ( Skrie the Norwegian cod ) with white bean purée and garlic crispsimage
Skrei is the name for adult winter cod from the Barents Sea northwest of Norway where it migrates to spawn. This sustainable fish It is a delicacy which is looked forward too at the beginning of the year The cod travels from December to April from the Barents Sea to the warmer waters around Lofoten in the north of Norway to spawn . The migration ensures for a lean, tender and flaky fish.image

Skrei is therefore a Norwegian cod in the prime of its life, in fact, the word Skrei comes from the Norse word “skrida” which means to wander or walk.
Skrie’s premium quality is preserved through strict grading guidelines on size, maturity, location and appearance. It’s then packaged within 12 hours of being caught, and branded with the SKREI® logo to guarantee you’re getting the best sustainable product.

A real Norwegian fish supper is the marvellous mølje, a traditional trio of poached skrei, cod’s roe and cod’s liver, cooked up with onions in its own oil. Served simply with boiled potatoes and crispbread, the hearty family meal is often washed down with a shot or two of aquavit (a Scandinavian spirit distilled from potatoes) and followed by a little nap💤image
Fried cod loin ( Skreithe Norwegian cod ) with white bean purée and garlic crispsThe recipe is taken from the fantastic chef Daniel Galmiche who was on the BBC’s Saturday kitchen dated 07-02-2015.

For the white bean purée
150g/5½oz dried butter beans , soaked overnight, drained and rinsed.
1 carrot, peeled, cut into quarters
1 shallot, cut into quarters
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp chopped flat leaf parsley
1 lime, zest and juice
For the garlic crisps
Sunflower oil for frying
100ml/3½fl oz full-fat milk
4 large garlic cloves, thinly sliced
3 tbsp plain flour
Sea salt and ground pepper
For the cod
8 garlic cloves, unpeeled
4 cod ( skrei ) loins, about 150g/5½oz each, skin on, patted dry
40g/1½oz unsalted butter
2 tbsp olive oil


1. For the purée, put the butter beans in a saucepan, cover with cold water and bring to the boil over a high heat, skimming off any foam the rises to the surface. Add the carrot, shallot and garlic, turn the heat down to a simmer, partially cover and cook for 40 minutes until tender.
Strain the beans, reserving 4 tablespoons of the cooking liquid. Discard the carrot, shallot and garlic. Put the beans in a blender with 3 tablespoons of the cooking liquid and blend to a smooth purée. Add the extra virgin olive oil and blend again. Add the remaining cooking liquid if the purée is too thick. Season with salt and pepper, then stir in the parsley, half the lime zest and all of the lime juice.image
2. For the garlic crisps, heat a deep, heavy-bottomed saucepan with enough sunflower oil to deep-fry the garlic. Heat to 160C/315F, or until a cube of bread browns in 45 seconds. Alternatively, use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)image

Meanwhile bring the milk to a gentle boil in a small saucepan, add the sliced garlic and blanch for 2-3 minutes until softened slightly but not breaking up. Remove and pat dry with kitchen paper. Discard the milk.
Lightly dust the garlic in the flour, then carefully drop a few slices at a time into the hot oil and fry for 2-3 minutes until golden-brown and crisp. Drain on kitchen paper. Season with salt and set aside.
3. For the cod, blanch the garlic cloves in a small saucepan of boiling water for 4-8 minutes until softened, then drain. Refresh in cold water and pat dry with kitchen paper.image
Season the skin of the cod with salt and pepper. Heat a lidded non-stick frying pan over a high heat. Add the butter and olive oil. When the butter is foaming, add the cod, skin side down, and cook for 3-5 minutes, or until the skin is crisp and golden. imageTurn the heat down to medium-low, add the blanched garlic cloves, partially cover with the lid and cook for 3-4 minutes. Remove the lid, turn the fish over and cook for a further 2-3 minutes until just cooked through.
Serve the cod on a bed of the bean purée with the buttery garlic sauce spooned over the top. Sprinkle with garlic crisps and the remaining lime zest before serving.image
For more info call or mail inquires to: 0031 (0)642297107

French Onion Soup ” soupe à l’oignon. “

13 Feb

French Onion Soup ” soupe à l’oignon. “image
There are few things more comforting than making a real French onion soup – slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!

Legend has it that the first French Onion Soup was created by King Louis the XV of France when all that could be found in the pantry of his hunting party’s lodge was butter, onions and champagne. It is said that he combined these ingredients to create the first French Onion Soup. It is unclear if this story is myth of fact, but it is a good story none the less!

Onions have been a popular staple in preparing meals from at least as far back as the Roman Times. Onions are easily grown in most soils they are cheap abundantly available and have a long shelf-life. For this reason onions were seen as The Poor Mans food.

The modern version of the soup has evolved from a basic recipe where onions were sliced, fried and then cooked in water and would typically be served with bread and capers. It was only in the nineteenth century that cooks started adding flour, salt and pepper and topped the soup with cheeses such as Gruyere.

Today French Onion Soup Recipes is often made with caramelized onion in a meaty broth. This is often served in individual ramekins and topped with grilled Gruyere cheese


50g butter
1 tbsp olive oil
1.5kg onions, halved and thinly sliced
1 tsp sugar
6 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
2 litres organic beef, vegetable or chicken stock, hot
140g Gruyère, finely grated
1 good handful fresh sage leaves
Salt and pepper to season

For the croutons
French bread or baguette cut into diagonal slices
1 tbsp olive oil
2 garlic cloves crushed


1.First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil.image
Bake them in the oven for 20-25 minutes till crispy and crunchy
2. Put the butter, 2 lugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness, so don’t be tempted to speed this bit up.
3. Now Add in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
4. To serve, Preheat the oven or grill to maximum. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray Put a slice or two of crunchy croutons on top of the bowls of soup, and pile on the cheese. Grill until melted and bubbling. image
For more info mail or call; 0031(0)642297107 simon.bingham@simons-sauces.comimage


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