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Tagliatelle con asparagi, pomodori ciliegia e rucola. Tagliatelle with Asparagus, Cherry Tomatoes and rocket.

It’s coming to the end of the asparagus season , so I’ve another delicious recipe for you to try.
Fast, Simple and packed full of flavour a perfect dish for any occasion 😊

Ingredients
Serves 2 and suitable for vegetarians
Prep and cooking time +/- 20 mins

250g good quality tagliatelle De Cecco or Bariila are my favoured choice , for vegetarians you can use an egg free pasta
150gr cherry tomatoes or baby pomodori halved
200g green asparagus chopped

1tbl spoon capers drained and roughly chopped

1 clove garlic crushed
1 big handful rocket or 2 if your feeling greedy 😜
1 hand full grated Parmesan cheese
Zest of half a lemon
Salt and pepper to season

Method

1. Bring a pan of salted water to the boil ( while waiting for water to boil it a good time to chop the veggies ) cook the tagliatelle until al dente, or according to packet instructions

burn or it will become bitter , just let it infuse the oil .
3. Add the chopped asparagus and cook for 3 mins
4. Add the tomatoes and capers and continue to cook for 2 mins , you don’t want the tomatoes to break down too much .

5. Drain cooked pasta and add to the veggies , toss or stir , add lemon zest and the rocket , season to taste , toss or stir again to combine , ready to serve 🍴

6. Serve in hot dishes , drizzle with olive oil and top with parmesan cheese
Buon appetito

Any questions , queries or you just some help mail or call me:
simon.bingham@simons-sauces.com 0031(0)642297107
Or if you like you can have me come an cook it for you😊🍴

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Categories Recipe of the day

Asparagus and my Roasted Crispy Chicken with Braised Spring Vegetables Recipe

20 May

Asparagus.

Spring, From asparagus and artichokes to peas and broad beans, spring brings a fresh crop of sweet, versatile vegetables that brighten any meal.

Asparagus

The short-lived season, spanning just six to eight weeks, makes it the most eagerly awaited springtime food.
The arrival of asparagus heralds the beginning of summer’s succulent salads, and the end of the wintry brassica’s reign. Long considered a delicacy, in the past asparagus has been prized as highly as oysters or truffles.

Here are ten facts about this sweet-stemmed springtime vegetable:
1. Asparagus is a member of the lily family.
2. Asparagus first came to Britain with the Romans. It thrives as a wild plant, and with its high tolerance of sandy, salty soil it will grow along riverbanks, shores of lakes, and coastlines, leading to much argument as to where it actually originated.
3. Asparagus also comes in shades of purple and red, which turn green only when cooked.
4. Sizes range from slender, young ‘sprue’ asparagus to thicker-stemmed, jumbo-sized ‘kitchen’ grades.
5. It takes about three years for asparagus plants to become established, and even longer to reach a fully productive state.
6. In the UK, asparagus is traditionally grown in the Vale of Evesham in Worcestershire, and East Anglia.
7. Asparagus is considered a difficult food to pair with wine – it contains methyl mercaptan, a sulphur compound, which tends to give wine a vegetal or metallic taste. Try pairing asparagus with cool-climate wines that have pronounced herbal flavours to counteract this.
8. Top accompaniments for asparagus are butter, parmesan, hollandaise and vinaigrette, eggs, bacon or pancetta.
9. White asparagus is grown by creating mounds of soil around the growing spears, hiding them from the light and resulting in their blanched, pale look. It is particularly labour-intensive to harvest, as experienced eyes are needed to spot the spear tips in the soil.
10. In Thailand and Vietnam asparagus is known as mÄƒng tây, which means ‘European bamboo shoots’.
Prepping asparagus .
Because asparagus is grown in sandy soil, rinse the spears — especially the tips — with cold water. Snap off the woody base of each spear by bending the spear a few times to find a place where it breaks easily. This is usually around the bottom third of the spear and where the woody part starts to turn tender. If desired, scrape off the scales on the spears with a vegetable peeler. This gives the spears a smooth, clean look and is especially beneficial for tough or fat spears.

Roasted Crispy Chicken with Braised Spring Vegetables

Ingredients : serves 4

For the chicken:
4 Pieces of Skin-on Bone-in Chicken Thighs
2 Tbsp of Olive Oil
2 Large Shallots, peeled and halved
4 garlic cloves peel on no need to remove : smashed
4 sprigs rosemary
8 sprigs thyme
Salt & Pepper to season

For the spring vegetables:
1 knob of butter
olive oil
150 ml white wine
150 ml organic chicken or vegetable stock
I clove garlic pealed and smashed
2 large shallots diced
500g asparagus
400 g fresh peas and broad beans removed from shells (frozen can be used too)
2 little gem lettuces, sliced
sea salt
freshly ground black pepper
good-quality extra virgin olive oil

Method

1: Preheat the oven to 200C/400F/Gas 6.
2: in an oven proof dish make a bed out of the rosemary,thyme, halved shallot and garlic , pat dry the chicken pieces , season and place on top of its herby bed and dress with olive oil, cook in oven for aprox 20/25 mins until skin is crispy and cooked through.

3: prepare your peas, broad beans and asparagus (tip for asparagus see above ) for blanching

4: Bring a pot of water to a boil. Add enough salt so it tastes as salty as the ocean.
5: Prepare a large bowl of ice water
6: Put veggies in the boiling water for max 2 mins !!! Not any longer
7: Drain vegetables and transfer them to the ice water. Swish them around in the water until cool. Drain and pat dry .( blanching like this intensifies the the colour and flavour)

<img src="https://simons-sauces.com/wp-content/uploads/2013/05/20130520-184954.jpg" alt="20130520-
8: Slowly heat the butter and a good lug of olive oil in a pan add the diced shallot and garlic , cook until translucent NOT COLOURED !
9: slowly pour in the wine & stock. Turn up the heat and add the blanched vegetables with a pinch of salt and pepper. simmer for 5 minutes or until tender

10: now add the little gem lettuce just to wilt ,Taste, correct the seasoning . Ready to serve

11: to serve . Divide the braised vegetables on to hot dishes with all its juices then carefully place the roasted chicken thighs on top , dress with good extra virgin olive oil 😋

This dish can be made for a quick midweek meal or for a wonderfully delicious dinner party , still flummoxed or nervous and want to try this I can come and cook it for you ! 😃🔪🍴

For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com
0031(0) 642297107

Tags: asparagus

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Categories French, poultry, Recipe of the day

Blueberry and chilli molasses-glazed belly of pork with whipped feta, yoghurt and cumin salad

3 May

Blueberry and chilli molasses-glazed belly of pork with whipped feta, yoghurt and cumin salad.

This recipe is originally made by Silvena Rowe, I just love her passion of middle eastern herbs and spices , this dish sounds sickly sweet but the feta and cumin salad cuts through the sweetness of the blueberry molasses to utterly compliment it . A totally fantastic dish to try for pork belly lovers 😉

Ingredients

Less than 30 mins
preparation time
Over 2 hours
cooking time
Serves 4
For the belly of pork
• 800g/1lb12oz lean belly of pork
• 800ml/1 pint 8fl oz rich chicken stock
• ½ tsp cumin seeds
• ½ tsp fennel seeds
… • ½ tsp crushed cardamom
For the blueberry molasses
• 350g/12oz frozen blueberries, defrosted
• 125ml/4fl oz water
• 2 tbsp caster sugar or honey
• 2 tbsp lemon juice
• ½ tsp mild chilli flakes
• salt and freshly ground black pepper
For the salad
• 55g/2oz feta cheese, crumbled
• 3 tbsp plain yoghurt
• ½ tsp ground cumin
• 2 Baby Gem lettuces, leaves only
• ¼ tsp cumin seeds
• ¼ tsp black sesame seeds

Preparation method
1. For the belly of pork, preheat the oven to 150C/300F/Gas 2.
2. Place the pork belly in a deep roasting tin and pour over the chicken stock – it should come about half-way up the pork belly.
3. Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.

4. Remove from the oven, drain off the liquid and let the meat cool completely.

5. For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.

6. Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.

7. Preheat the oven to 240C/475F/Gas 9. Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.

8. Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.

9. For the salad, whip the feta, yoghurt and ground cumin together in a bowl. Season with salt and freshly ground black pepper then place in a clean bowl with the salad leaves. Mix well, then sprinkle with the cumin and sesame seeds

10. Cut the pork into squares and serve with the salad

This recipe is an absolute must! If still not sure or scared to do it yourself I’m offering my services as private chef and will come and cook it for you.
For More info please mail or call :
simon.bingham@simons-sauces.com
(0031) 0642297107
For callers outside the Netherlands please omit the 0 before the 6.

Tags: Pork

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Categories Meat, Recipe of the day

Coq au Vin

27 Apr

Coq au Vin

Coq au Vin (Chicken in Red Wine, ) comes from the Burgundy region of France. It’s a classic, country-style casserole cooked with full-bodied Burgundy wine. Often used as a comfort food during cold months.
My Coq au vin recipe is easy to follow starting with making a basic stock (not sock with thanks to jay lol), if you don’t fancy jointing a whole chicken just buy chicken thighs and legs and use a good shop bought stock or those pesky cubes .

Ingredients

Serves 4.
a large chicken, jointed into 6 or 8 pieces, giblets and carcass saved I prefer to use cornfed free range
an onion, a carrot and a few peppercorns for the stock
150g pancetta or unsmoked bacon in the piece
30g butter
2 medium onions
a large carrot
2 ribs of celery
2 cloves of garlic
… 2 tbsps flour
2 tbsps cognac
a bottle of red wine
4 or 5 small sprigs of thyme
3 bay leaves
40g butter
12 small onions, peeled
200g small mushrooms

Method
1:Put the chicken carcass any bits and bobs of bone and flesh into a deep pan, cover with water, add an onion and a carrot, half a dozen whole peppercorns and bring to the boil. Turn the heat down and let it simmer until you need it.

2:Cut the pancetta into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with the butter, into a thick-bottomed casserole – one of enamelled cast iron would be perfect – and let them cook over a moderate heat. Stir the pancetta from time to time – it mustn’t burn – then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan.

3:Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown – it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into the bowl with the pancetta. By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.

4:While the chicken is colouring in the pan, peel and roughly chop the onions and carrot, and wash and chop the celery. With the chicken out, add the onions to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan goo. Add the, peeled and thinly sliced garlic.

5:Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine carrots, celery and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.

6:Melt the butter in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper

7:Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour, depending on the type of chicken you are using. Lift the chicken out and into a bowl.
Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become thicker – though not thick – and will become quite glossy.
Return the chicken to the pan and serve with rice or potatoes

Ok my presentation needs work but it tastes fantastic .
For more info or I can come an cook it for you don’t hesitate to mail or call
simon.bingham@simons-sauces.com. 0642297107

Tags: Coq au vin

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Categories French, poultry, Recipe of the day

Fresh Homemade Pappardelle with Herby Meatballs in Tomato Sauce

31 Mar

Fresh Homemade Pappardelle with Herby Meatballs in Tomato Sauce
Fresco, pappardelle fatte in casa con polpette di carne alle erbe in salsa di pomodoro

Ingredients
Serves 4/6
For the pappardelle pasta

300g Italian ’00’ flour plus extra for flowering
6 egg yolks (preferably organic)
1 tspoon olive oil

For the meatballs

1 large onion, finely chopped
5 tbsp olive oil
salt and freshly ground pepper
50g panchetta lardons
50g fresh white breadcrumbs
handful of oregano, thyme and sage chopped
1 free-range egg yolk
250g beef mince
250g pork mince
50ml red wine
3 large tomatoes, roughly chopped
1 x 400g tin chopped tomatoes
grated cheese, to serve such as parmesan or pecorino

Preparation method.
For the pasta.
1, Place the flour, eggs and olive oil into a food processor and pulse until combined.

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.

3, once the dough has a silky texture wrap in cling film and leave to rest in a cool place for 1 hour before using.( I’ve devided in into 2 separate portions and placed one into the freezer to be used on another occasion )

4, Roll out one half of the dough until 1cm/½in thick, then feed it through a pasta machine. Start on the thickest setting, passing the sheet through several times and lowering the setting until it reaches the thinnest setting.

5, Carefully fold the sheet of pasta then slice the pasta sheet into ribbons 2.5cm wide now gently unravel to reveal the long pappardelle strands. Repeat the process with the rest of the dough.

Preparation method
For the meatballs.
1, Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the pancetta lardons. Cook until the onions are soft and translucent (do not colour). Remove half of the mixture and set aside in a bowl to use in the sauce later.

2, Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then transfer to a blender. Add the egg yolk and pulse to combine.

3, Add the minced beef and pork to the mixture and pulse to form a paste. Use your hands to mould the mixture into small balls about the size of ping pong balls , leave to rest in the fridge for min 30 mins .

4, Put the meatballs into a hot pan with a splash of oil and fry until brown all over (don’t overcrowd , it can be done in 2 batches). Remove from the pan and set aside.

5, Add the reserved onion and pancetta mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil.

6,Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes.

7,Place the pasta into a large saucepan of boiling salted water and cook for 2-3 minutes, until al dente. Drain well, place into a large bowl and drizzle with olive oil.

8, To serve, mix the meatballs and pasta together then serve topped with grated cheese, and now enjoy with a delicious Italian red wine 😉

For more info, or if you like I’ll come and cook it for you , mail or phone:
simon.bingham@simons-sauces.com 0642297107

Tags: meatballs, Pappedelli, Pasta

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Categories Italian, Pasta, Recipe of the day

Spaghettini with Prawns, Crab, Cherry Tomatoes & Basil

23 Mar

Spaghettini with prawns, crab, cherry tomatoes & basil.

Serves 4
Ingredients

2 tbsp extra-virgin olive oil
2 garlic cloves , chopped
pinch chilli flakes
200g cherry tomatoes , halved
zest and juice 1 lemon
2 x 170g cans white crab meat, drained or use fresh crab meat
400g raw prawns pealed ad deveined
400g spaghettini
1 tsp capers , drained and rinsed
1 chilli finely chopped ( remove seeds if for less heat )
1 big handful basil leaves , roughly chopped

Method
1 In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the prawns and cook until just turning pink, now add tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through – not too much or it will break up.

2 Boilthe pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest, chopped fresh chilli and capers, and toss the basil through.

Serve in hot dishes and enjoy 😉

For more info don’t hesitate to mail me : simon.bingham@simons-sauces.com
or call 0642297107
If you prefer I could come round to your house and cook it for you as I’m offering my services as a personal chef 🙂

Tags: Crab, Pasta

Comments 2 Comments
Categories Fish and Seafood, Italian, Pasta, Recipe of the day

My Tangy Béarnaise Sauce and Chargrilled Sirloin Steak

17 Mar

My Tangy Béarnaise Sauce and Chargrilled Sirloin Steak.
Serves 4

Ingredients:

4 really thick sirloin steaks (4cm each)
Olive oil

FOR THE BEARNAISE

50ml white wine vinegar
50ml white wine
1 shallot , chopped
bunch tarragon , stalks and leaves separated
2 egg yolks
120g butter , melted and kept warm

Method

1:To make the Béarnaise sauce, put the vinegar, wine, shallot and tarragon stalks in a saucepan and bring to the boil, then continue to cook until reduced by about 3/4. Cool and pour into in a large stainless steel bowl.

2:Put the bowl over a pan of just-simmering water, add the yolks and, with electric beaters, whisk until the yolks are thick and pale .
3:Take the bowl off the heat and put it on a work surface. Start to add the melted butter, little by little, whisking all the time until all the butter is used. Stir in chopped tarragon leaves and keep warm (you can put the bowl back over the pan off the heat).

4:Put a heavy frying pan or griddle on the heat and leave it for at least 7-8 minutes before you start cooking. Lay the steaks on a board. There is a layer of sinew running between the fat and the meat in sirloin steaks, which you need to snip through so the steak doesn’t curl up in the pan and cooks evenly. Using a sharp knife or scissors, cut through the fat to the flesh so the flesh is now exposed a little .
5:Rub the steak all over with oil and then season really, really well. Drop the steak into the pan when it is so hot it is hard to put your hand near the surface. Leave the steak for 2 minutes, then turn it over and give it 2 minutes on the other side.
Now cook for a minute extra for each cm of the steak’s thickness, to get a medium- done steak. (So a 4cm steak needs 4 minutes extra – which is 2 minutes extra each side.) Take out and rest under foil for 5 minutes.

Slice the steak against the grain . Serve with Béarnaise and with whatever takes your fancy, I’ve have a delicious baby leaf salad and potatoes sautéed with thyme .
Bon appetite

For more info, or if you like I can come and cook it for you .
simon.bingham@simons-sauces.com
0642297107

Tags: Barenaise sauce, Steak

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Categories Meat, Recipe of the day, Sauce

Pho Bo Beef: recipe of the day

13 Jan

Pho Bo Beef: recipe of the day.

Pho is a Vietnamese dish consisting of broth, noodles made from rice, a few herbs, and meat; It’s a popular street dish.

My quick and easy Vietnamese classic noodle dish can be knocked up in a matter of minutes.

Serves 4

Ingredients.

2 liters rich beef stock.

1 tbsp fresh ginger finely sliced.

I garlic clove thinly sliced.

250gr dried flat rice noodles.

400gr fillet or rump steak thinly sliced into strips.

4 spring onions, thinly sliced .

A handful of mushrooms thinly sliced.

125gr beansprouts

2 tbsp fish sauce.

3 tbsp chopped coriander, stalks and roots saved for the stock.

Chopped red chilies, you decide how hot you want it.

Soy sauce , to serve.

Preparation

1: Heat stock with the ginger, garlic and coriander roots/stalks until boiling, remove from heat and leave to infuse.

2:Cook noodles in boiling water for ¾ minutes until just tender, drain and divide between 4 bowls.

3: top with the sliced beef , spring onions and mushrooms , then strain over the boiling stock.

4: Stir in the beansprouts, fish sauce and coriander.

5: Serve the noodle soup immediately, with chilies and soy sauce to taste.

6: enjoy.

For more info mail or call: simon.bingham@hotmail.com 0642297107

Tags: Pho bo

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Categories Asian, Recipe of the day

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

9 Jan

If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

Mackerel one if my favorite fish to eat, a nutritious oily fish packed full of vitamins and omega and totally underrated, a sustainable fish that we should eat more often.

Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.

Ingredients

Less than 30 mins Preparation time

30 mins to 1 hour Cooking time

Serves 4

For the mackerel

250ml/9fl oz cider vinegar, or white wine vinegar

250ml/9fl oz water

A handful of roughly chopped flat leaf parsley

40g/1½oz caster sugar

2 shallot’s thinly slice

½ tsp peppercorns

3-4 lemon slices

2 whole mackerel, filleted, pin bones removed

1 tbsp rapeseed oil

For the soy and lime dressing

1 tbsp soy sauce

1 tbsp water

1 lime, juice only

1 tsp fresh root ginger, peeled, finely diced

½ tsp dark muscovado sugar

For the fennel salad

1 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan

1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained

Half a red pepper finely sliced on a mandolin

A hand full of radish finely sliced on a mandoline

1 tbsp olive oil

½ lime, juice only

1 bunch rocket leaves

2 pinches sea salt

1 pinch smoked Spanish pepper or cayenne pepper if the smoked pepper is unavailable

Preparation method

1. For the mackerel, heat the cider vinegar, water, parsley, caster sugar, shallot’s, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool.

2. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes

.3. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.

4. Preheat the grill to its highest setting

5. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking.

6. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. Or alternatively I like to use a blowtorch I know it sounds extreme but cooking the mackerel with a blow-torch gives a lovely charred flavor without overcooking the flesh. Drizzle the mackerel with rapeseed oil, gently blow torch on both sides until cooked through then season with salt and freshly ground black pepper.

7. for the salad, combined. all the salad ingredients in a large bowl.

8. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds.

For more info Mail or Call: simon.bingham@simons-sauces.com 0642297107

If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

Tags: blowtorch, Mackerel, salad

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Categories Fish and Seafood, Recipe of the day

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:

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

For the horseradish cream

100g/3½oz fresh horseradish, finely grated

70ml/2½fl oz soured cream

salt and freshly ground black pepper Afbeelding 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

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

For the prosciutto crisp

light olive oil or pomace oil

4 slices prosciutto

To serve

mixed baby salad leaves

Preparation method

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

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.

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.

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.

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.

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.

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.

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.

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 alternative

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

0642291707

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

Tags: Mackerel

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Categories Fish and Seafood, Recipe of the day, Uncategorized

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