Archive | October, 2015

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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One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.

15 Oct

One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.image
Yes Autumn is here and I have another comforting dish! I’ve taken it from Halfbakedharvest.com I’ve added my own touch! truly simple and deliciously warming for the changing of seasons all cooked on one panimage
Ingredients
Serves 4-6

* 6 tablespoons fresh pesto
* 1 bulb roasted garlic *To roast the garlic, preheat the oven to 200 degrees C. Chop off the top portion of the garlic head to reveal cloves. Place the bulb onto a piece of tin foil and pour about a teaspoon of olive oil on top. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a forked knife imageimageimage* 1 400g can tomatoes
* 6 tablespoons spicy shop bought taco sauce
* 3tbs balsamic vinegar
* 120ml cream
* 1 tablespoon butter
* 300g fresh spinach cooked and drained and
* Handful fresh basil, chopped
* 10 fresh sage leaves chopped
* salt + pepper, to taste
* 200g cherry tomatoes
* 1 tablespoons capers
* 3 tablespoons green and black olives roughy chopped
* 500g shop bought gnocchi ( homemade is too soft to use for this dish)
* 175g ricotta cheese
* 120g gorgonzola cheese (may use goat cheese or feta cheese), crumbled
* 50g grated parmesan + more for serving
* fresh basil + sage, for serving

Method

Preheat the oven to 190degrees C.
In a mixing bowl add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.
Stir in the spinach, capers, olives, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.image
Pour the mixture into a baking dish, Dollop the ricotta over top the dish do the same with the gorgonzola, sprinkle parmesan on next. Cover the dish with foil and place in the oven. Bake for 25-30 minutes.image
remove the foil and continue baking another 10-15 minutes or until the sauce has thickened slightly, the cheese is golden and the gnocchi is soft.image
Remove from the oven and top with the fresh basil and sage Serve with more parmesan and hot crusty bread. image
For more info contact me ; simon.bingham@simons-sauces.com 0031(0)642297107

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Pot Roasted chicken with 40 cloves of garlic, colcannon and a creamy tarragon sauce

6 Oct

Pot Roasted chicken with 40 cloves of garlic, colcannon and a creamy tarragon sauce imageDon’t be scared at the amount of garlic in this deliciously tasty dish, real comfort food, my take on a typical roast chicken.

Ingredients
For the chicken

* 250g shallots 

* 1.5kg whole fresh chicken preferably free range 

* ½ lemon, halved 

* 1 large bay leaf

* 1 tbsp finely chopped fresh thyme

* 25g butter

* 1 tbsp sunflower oil

* 40 garlic cloves unpeeled 

* 150ml/vermouth

* 250ml chicken stock preferably homemade 

* 2 tbsp chopped fresh tarragon leaves

* 100ml double cream or crème fraîche

* flaked sea salt and freshly ground black pepper



For the colcannon

* 1kg floury potatoes, preferably Maris Piper or King Edward

* 75g butter

* 100g rindless smoked streaky bacon rashers, cut into 2cm/¾in pieces

* 300g fresh kale

* 6 spring onions, trimmed and finely sliced

* 200ml double cream

* flaked sea salt and freshly ground black pepper

Preparation method
* Preheat the oven to 200C/400F/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove.


* Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. 


* Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. 


* Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.


* Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.
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* Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard.

* Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. 


* For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife. Instead of boiling you could use baked potatoes , once baked just scoop out of the skins and mash.


* While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.


* Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. 
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* Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.


* Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.image
* Carve the chicken into chunky pieces and serve with the sauce and colcannon. image
For more info contact; simon.bingham@simons-sauces.com 0031(0)642297107image

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