Five spice duck with a honey and soy glaze with sesame noodles 

11 Jan

Five spice duck with a honey and soy glaze with sesame noodles   
Ingredients 

For 2 people

* 2 small duck breasts
* 4 tsp five-spice powder

* salt and freshly ground black pepper

For the sauce

* 2 tbsp clear honey

* 6 tbsp soy sauce

For the noodles

* salt

* 4 spring onions

* 1 packet oriental-style egg noodles (2 squares of dried noodles)

* sesame seeds, to taste

* toasted sesame oil, to taste

To serve

* squeeze fresh lime juice
Preparation method

* Preheat the oven to 180C/350F/Gas 4.

* With a sharp knife, score the fat of the duck into a cross-hatch

* Sprinkle the five-spice powder onto the skin of the duck breasts and rub it into the fat well. Season with salt and freshly ground black pepper.

* Heat a heavy-based ovenproof frying pan. Don’t add oil. Place the duck breasts skin-side down in the hot pan. Season the other side with five-spice powder and salt and freshly ground black pepper. Cook until most of the fat has run out into the pan and the skin has a golden colour (about three minutes).

* Turn the duck breasts over and cook the other side for a minute or so.

* Place the duck breasts in the oven for 3-5 minutes to finish.

* To make the sauce, warm the honey and soy sauce together in a small pan. Bring up to boiling point and let it bubble for a minute or two to reduce. Take off the heat and allow to cool. The sauce should have a syrup-like consistency.

* Remove the cooked duck breasts from the oven and leave to rest in a warm place.

* While the duck is resting, heat a medium pan of salted water for the noodles.

* Meanwhile, cut the white and green parts of the spring onions into slices on the diagonal.

* When the water is boiling, add the egg noodles and cook for 3-4 minutes or according to packet instructions.

* Drain the noodles and place them in a bowl. Sprinkle in the sesame seeds, drizzle with a few drops of sesame oil and sprinkle with cut spring onions, reserving some for the garnish. Stir together well.

* To serve, place the noodles onto a plate. Squeeze over a bit of lime juice. Slice the duck breasts into strips and place next to the noodles. Sprinkle over the remaining spring onion and drizzle over the honey and soy sauce.
 

 

My fish pie

9 Dec

Fish pie image
Fish pie is a traditional british dish. The pie is usually made with white, often smoked, fish (for example cod, haddockor halibut) in a white sauce or cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients.
It is oven baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).
In place of a pastry casing enclosing the pie, a topping of mashed potatoes sometimes topped with cheese is used to enclose the contents during baking.
The dish is sometimes referred to as “fisherman’s pie” because the topping is similar to that of shepherd’s pie, in that it uses mashed potatoes

Ingredients
* 1.5 kg floury potatoes
* 4 large free-range eggs , optional
* 50 g unsalted butter
* 50 g plain flour
* 2 fresh bay leaves
* 350 ml quality fish stock
* 350 ml semi-skimmed milk , plus an extra splash
* 1 heaped teaspoon English mustard
* 50 g Cheddar cheese
* ½ a lemon
* a few sprigs of fresh flat-leaf parsley , optional
* freshly ground black pepperimage* 300 g skinless, boneless white fish , such as coley, whiting, haddock, cod, from sustainable sources
* 200 g skinless boneless salmon from sustainable sources
* 200 g skinless, boneless undyed smoked haddock, from sustainable sources
* 200 g baby spinach
* extra virgin olive oil
* 1 whole nutmeg , for grating

Method
Preheat the oven to 200°C/400ºF/gas 6. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).Meanwhile, make the sauce. Melt the in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.

Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden. Delicious served with lots of green peas.image
For more information mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

Squid in black bean sauce

29 Nov

Squid in black bean sauceimage

You could use shop bought black bean sauce but homemade tastes better and so simple to make! Serve with fluffy white rice or your favourite noodles.

Ingredients
image
* 450g/1lb squid, cleaned, cut and scored

* 1 tbsp shaoxing rice wine or dry sherry

* 1 tbsp light soy sauce

* 2 tsp sesame oil

* 1 tsp cornflour

* 2 tbsp vegetable oil

* 1½ tbsp black beans, rinsed and coarsely chopped

* 2 garlic cloves

* 2 spring onions, chopped
* Thumb size piece ginger grated
* Onion quartered and flaked 

* 2 shallots, finely chopped
* 2 green peppers 
chopped
* 1 tbsp light soy sauce

* 1 tsp sugar

* 1 tbsp chicken stock

* 1 tbsp sesame oil

* 2 spring onions, sliced into thin strips

* 1 red chilli, sliced into thin strips

Preparation method
* Put the squid in a bowl and mix them well with the shaoxing rice wine (or dry sherry), soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. 


* Heat a wok or large frying pan until it is very hot. Add half of the vegetable oil and when it is very hot and slightly smoking, lift the squid out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer the squid to a bowl and remove the pan from the heat.


* Wipe the wok or pan clean, reheat it and add the remaining oil. Quickly add the black beans, garlic, spring onions, green pepper, the flaked onion, ginger and shallots. A few seconds later add the light soy sauce, sugar, chicken stock and sesame oil. Bring the mixture to a boil and then return the squid to the work or pan. Stir fry the entire mixture for another five minutes.

image
* To serve, place the squid with black bean sauce onto a serving plate and garnish with the strips of spring onion and red chilli.image
For more info mail or call me; Simon.bingham@simons-sauces.com 0031(0)642297107

Chilli con Carne

22 Nov

Chilli con carneimage
Everyone needs a good chilli recipe, this one I’ve used from Jamie Oliver and adapted to my own taste , the spices the flavour just so comforting I rally hope you enjoy! I make a chilli mix from all different types and blend together but you can just use normal chilli powder, add as much as you can take without burning your mouth! And do not forget chilli is an aphrodisiac

Ingredients
* 2 kg beef skirt or braising beef , trimmed and sliced into 2.5cm thick pieces across the grain
* 500 ml hot coffee
* 3 large dried chillies (ancho, chipotle or poblano)
* olive oil
* 2 heaped teaspoons ground cumin
* 2 heaped teaspoons smoked paprika
* 1 heaped teaspoon dried oregano
* 2 fresh bay leaves
* 2 red onions , peeled and diced
* 3–4 fresh chillies
* 2 cinnamon sticks
* 10 cloves of garlic , peeled and finely sliced
* sea salt
* freshly ground black pepper
* 4 x 400 g tins of chopped tomatoes
* 3 tablespoons muscovado sugar
* 2 x 400 g tins of beans (kidney, butter or pinto) , drained
* optional:
* soured cream

Method
Everyone should know how to make a really good chilli, and this one’s a right cracker. I’ve been working on it for a while, and cowboy-land helped me pull it together. The cut of meat is really affordable and delicious, and gives the chilli a gorgeous texture, similar to a beef stew. I wanted to make sure this had real attitude, so I achieved a brilliant depth of flavour by mixing dried chillies with fresh ones and adding fresh herbs. I made this the cowboy way, over a fire, and when you’re cooking like that, one of the best ways to control the temperature is to add liquid. The cowboys had plenty of coffee to hand, so I used that and it ended up adding to the wonderfully unique flavour.

Ask your butcher to trim and slice your beef for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.

Make your coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions.
Fry for 10 minutes, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the sugar. Add the pieces of beef skirt and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.image

After a few hours use 2 forks to break the meat up and pull it apart. Once you’ve done this, add the tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart. taste and season well, this is the time to deseed and chop the rest of your fresh chilli and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad.

For more info mail or call; Simon.bingham@simons-sauces.com 0031(0)642297107imageimage

Spaghetti Carbonara my way

13 Nov

Spaghetti Carbonara my wayimage
Carbonara is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. I like to use mushrooms, thyme and oregano to lift the flavour to another hight , very quick and easy to use make as a midweek dinner or perfect if you have unexpected guests.image

Ingredients
* 400g/14oz dried spaghetti


* 175g/6¼oz piece smoked pancetta, rind removed

* 150g sliced mushrooms

* 1 medium onion diced


* 2 tbsp extra virgin olive oil


* 3 garlic cloves, finely chopped

* 2 tbsp fresh thyme

* 2 tbsp fresh oregano

* handful flatleaf parsley leaves, finely chopped


* 3 large free-range eggs, beaten


* 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated


* salt and freshly ground black pepper, to taste

Preparation method

* Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.


* Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide. 


* Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and onion fry until lightly golden. Add the mushrooms, thyme, oregano, garlic and parsley and cook for a few minutes more, then remove from the heat and set aside.


* Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.


* Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.image

For more info please mail or call; simon.bingham@simons-sauces.com , 0031(0)642297107image

Shrimp burger with chilli mayonnaise

3 Nov

Shrimp burger with chilli mayonnaiseimage
This is the ultimate burger for seafood lovers. Easy to prepare and make in advance , the patties cook equally well in a pan or on a bbq, I’ve served mine with roasted sweet potato wedges and my delicious red cabbage slawimage
Ingredients
Serves 4

500g raw king prawns (frozen is fine, just make sure they are fully defrosted before you start)
4 spring onions, thinly sliced
10-15g flat leaf parsley, leaves and stalks finely chopped
Handful rocket leaves
2 tbsp Worcestershire sauce
Splash of tobacco
1/4 tsp cayenne pepper
squeeze of lemon juice
1-2 tbsp extra virgin olive oil, for frying
4 burger buns or ciabatta rolls toasted

Chilli mayonnaise

1 red pepper
1 red chilli
Small handful flat leaf parsley finely chopped
Small handful mint finely chopped
1 pickled gherkin finely chopped
1 tbsp capers roughly chopped
200ml mayonnaise
1 lemon, zest of all and juice of half

Method

1. Start by making the chilli mayonnaise , preheat the grill to high. Put the pepper and chilli on a roasting tray and grill turning regularly, until blackened all over, place in a bowl, cover with cling film and leave to cool.
2. Once cooled remove and discard skin and seeds, finely chop chilli and pepper then mix into the mayonnaise now add the rest of the ingredients. Season and chill until needed.
3. Pat the prawns dry on kitchen paper and place 1/3 into a food processor with the spring onions, blitz until smooth, roughly chop by hand the remaining prawns.
4. In a mixing bowl add all of the prawns , parsley, Worcestershire and tobacco sauces, cayenne and lemon juice , combine all together, season with salt and pepper
5. Divide And shape the mix into 4 patties, brush each burger with a little olive oil and fry over a medium-high heat in a non stick pan ( or on a bbq ) for 4 to 6 mins on each side, until golden and cooked throughimage
6. Serve in a toasted bun with the chilli mayonnaise and rocket leaves , I also like to have it with homemade slaw and roasted potato wedges.imageimage
For more info mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

Pigeon and beetroot warm salad

25 Oct

Pigeon and beetroot warm saladimage
A warm salad of wood pigeon with toasted hazelnuts, walnuts, and fresh beetroot , can be used as a starter or as a delicious main course

Ingredients
Serves 2

* 1 tbsp olive oil
* 1 garlic clove finely sliced
* 1 rosemary sprig
* 2 pigeon crowns seasoned with salt and pepperimage 100g bag watercress
* 1 eating apple, quartered and sliced
* 4 cooked beetroots sliced and diced
* 100g toasted hazelnuts and walnuts roughly chopped

Method* Make the dressing by whisking the balsamic and olive oil together.

* Heat the oil in a frying pan. Add the garlic and rosemary, turn the oven up to 240°

* Brown the crowns in the hot pan with the olive oil, rosemary and garlic then place in the oven for six minutes. Allow to rest, then carve off the breastsimageimage
* Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight awayimage
For more info contact me; simon.bingham@simons-sauces.com 0031(0)642297107image

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