Archive | December, 2012

My Wild Mushroom, Chicken and Truffle Risotto

20 Dec

Risotto a brief history

Arborio rice

Risotto comes from northern Italy; it is common in Piedmont and other northern Italian regions .This traditional Italian creamy rice dish is a versatile food that can be used as a main course or as a side dish to jazz up any meal. It can be made with so many different ingredients that the flavors are never the same twice.

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The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

There is a lovely little story, urban legend perhaps, of a young apprentice called Valerius, who is supposed to have invented the yellow risotto recipe that Milan is so famous for.

The story goes that while he was working on the stain-glass window for the Cathedral Duomo in Milan in 1574 the towns’ people made fun of him, accrediting saffron to his work, instead of himself. He was incensed, and decided to take revenge. It came when his master got married. Valerius decided to overdose the rice with saffron which was going to be served as the main dish at the wedding feast. However, his retribution plans backfired as the guests were enthralled, and so the yellow risotto recipe of Milan became famous.

Afbeelding 003My risotto is made using a homemade stock, the freshest of wild mushrooms, organic chicken and to finish it off fresh black truffle.

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For more info mail or call: simon.bingham@simons-sauces.com 0642297107

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Recipe of the Day Mackerel Tartare with Prosciutto Crisps and Green Apple Vinaigrette.

16 Dec

This is my tribute to Keri Moss, one of the This winners of Mastercher the Professionals 2012. The recipe uses quail eggs but I forgot to buy some , anyway this dish still tastes fantastic full of subtle flavors , this is a real must to try. 

Ingredients:Afbeelding 002

For the marinated cucumber

1 tsp runny honey

20g/1oz rapeseed oil

1 tsp Dijon mustard

2g salt

½ cucumber, peeled, seeds removed, cut into batons

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For the horseradish cream

100g/3½oz fresh horseradish, finely grated

70ml/2½fl oz soured cream

salt and freshly ground black pepperAfbeelding 011

For the green apple vinaigrette

2 Granny Smith apples, freshly juiced

20ml/1fl oz lime juice

20g/1oz runny honey

10g/½oz Dijon mustard

100ml/3½fl oz pomace oil

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For the mackerel tartare

1 banana shallot, finely chopped

15ml/½fl oz pomace oil

1 Granny Smith apple, core removed, finely chopped

½ bunch dill

100g/3½oz smoked mackerel, skin removed, cut into 0.5cm/¼in dice

1 very fresh whole mackerel, gutted, filleted, pin boned and skin removed, diced

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For the prosciutto crisp

light olive oil or pomace oil

4 slices prosciutto

To serve

mixed baby salad leaves

Preparation method

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1.For the marinated cucumber, mix together the honey, rapeseed oil, Dijon mustard, and salt.

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2.Place the cucumber in a vacuum pack bag and pack very tightly. Then place in the fridge for a minimum of two hours.

3.Remove the cucumber from the bag and cut it into a 1cm/½in dice. Add it to the honey dressing and set aside until ready to serve.

4.For the horseradish cream, add the grated horseradish and the soured cream to a food processor and blend to a purée. Pass through a fine sieve, season with salt and pepper and set aside in the fridge until needed.

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5.For the green apple vinaigrette, mix the apple and lime juice, honey, Dijon mustard and pomace oil and whisk to combine. Season with salt and pepper, to taste. Then set aside until needed.

6.For the mackerel tartare, gently fry the shallot in the pomace oil until softened, without colouring.

7.Remove from the heat and mix in a bowl with the green apple and dill. Set aside in the fridge to cool.

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8.Mix the smoked and fresh mackerel with the cooled apple and shallot, season to taste with about 30ml/1½fl oz of the green apple vinaigrette and some salt and pepper. Set aside in the fridge until needed.

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10.For the prosciutto crisp, line a baking tray with parchment paper and brush with a little pomace oil.

11.Then place the prosciutto on the paper and finish with another sheet of parchment paper.Afbeelding 037

12.Place another baking tray on top and cook in the oven for 15-18 minutes or until crisp. Then remove from the tray and cool on a wire rack.

13.Preheat a deep fat fryer to 180C/350F.

14.For the crisp poached quails’ eggs, poach the quails’ eggs for 90 seconds. Remove from the water with a slotted spoon and set aside to drain on kitchen paper.

15.Place the flour and beaten egg into separate bowls. Stir together the parmesan and panko breadcrumbs in a third bowl. Dip the poached eggs into flour, egg, then breadcrumbs.

16.Deep-fry the breaded eggs for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and set aside to drain on kitchen paper. Season with salt and pepper.Afbeelding 038

17.To serve, dress each serving plate with a swipe of the horseradish cream. Add two quenelles of the mackerel tartare and a quails’ egg. Remove the cucumber from the marinade and spoon around the plate. Then add the prosciutto crisp.

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18.Dress the frisée in a little of the apple dressing. Garnish the plate with the frisée and mustard frills. Pour the remaining dressing in a jug and serve on the side.

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If you’re still not sure or a little nervous, I can make this dish for you.

Pomace oil is made from olives , I used olive oil as an alternativeAfbeelding 050

For more info , mail or call : simon-bingham@simons-sauces.com

0642291707

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Many thanks to Keri Moss masterchef  professional winner 2012 for this most fantastic dish.

Fish Pie

9 Dec

Fish Pie

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Fish pie is a traditional British dish. The pie is usually made with white fish (for example cod, haddock or halibut) in a white or béchamel 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 , In place of a pastry casing enclosing the pie, a topping of mashed potatoes covered  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.

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My fish pie is truly comforting on these cold winter nights, I use salmon, haddock and prawns in my filling and with caramelized onions and fennel to add extra flavor.

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This dish can be served as a week night warming dinner,  or can be dressed up to be used as a main course for a diner party

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For info and pricing, mail or phone:

 

simon.bingham@simons-sauces.com

 

0642297107  

 

 

 

 

Roasted Tomato and Basil soup

3 Dec

Roasted Tomato and Basil soup

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Today I offer you a new soup to my collection of dishes, a delicious comforting Mediterranean roasted tomato and basil soup, and of course only using the freshest of ingredients , one of which is my home made bullion .

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Roasting tomatoes results in a soup that’s packed with intense flavor, while the addition of basil brings out the very best in this Mediterranean ingredient

 

 

 

 

 

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Serve this with either my rosemary and olive focaccia or my hot crusty parmesan and sundried tomato bread

 

 

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For info and pricing mail or call: simon.bingham@simons-sauces.com 0642297107

Beetroot and Vodka Cured Salmon

1 Dec

47290_Beetroot and Vodka Cured Salmon

Christmas is on its way, a time of indulgence and fantastic food. When I think of Christmas food one of the first things that comes to mind is smoked salmon, croissants with cream cheese and salmon for breakfast on a Christmas morning, there’s nothing better.

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To make smoked salmon in your own kitchen is a messy, smelly and smoky process and not advisable, but now I have a delicious alternative to traditional smoked salmon. Instead of smoking I cure the salmon, I’ve experimented with many different types cures all with delicious and varying results, but my all-time favorite is beetroot and vodka cured , this is a truly decadent and tasty salmon perfect for the festive holidays.

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I only use the freshest of salmon and filet it myself making sure all the bones are removed, then it’s covered in my secret curing mixture and left in my fridge for up to 2 days, when ready it will have a fantastic dark red colour on the outside and its distinctive pink on the inside.

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My beetroot and vodka cured salmon can be served for breakfast, lunch or dinner; the possibilities are endless, how about serving as a canapé on a blini (mini pancake) with my delicious creamy horseradish sauce.

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My beetroot salmon is available throughout December, but needs to be ordered a week in advance due to the length of time to make, and is packaged per the 100g or more .if desired my creamy horseradish sauce is also available.

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For info mail or call: simon.bingham@simons-sauces.com 0642297107

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