simons-sauces

There’s more to veggie burgers than beans and lentils. This meat-free option comes from chef Martin Nordins fantastic book green burgers. With his permission I’m able to share this recipe with you , but I have added lemon juice to the cucumber salad as a slight touch of sourness is my preference.

Chickpea burger

Makes 6 burgers

Ingredients

For the patty’s

3 red peppers

Olive oil

Sea salt and ground black pepper

500g cooked chickpeas

3 garlic cloves

2 eggs

1 tbsp smoked paprika

1 tbsp mild chilli powder

50g panko breadcrumbs

Rapeseed or peanut oil for frying

For the cucumber salad

1 bunch of dill

2 cucumbers

Zest and juice of 1 lemon

Sesame seeds

Olive oil

For the oven-baked onions

2 onions

2 tbsp butter

Olive oil

To serve

6 burger buns, buttered

Method
1 Preheat the grill to 250C/gas 7.

2 Halve and deseed the peppers. Put the peppers on a baking tray with the skins facing up and drizzle oil over them. Season, then grill until the skin is black. Remove the peppers and put in a plastic bag. When cool, remove the skin and chop into pieces.

3 Make the oven-baked onions: preheat the oven to 200C/gas 6. Peel and quarter the onions. Put them in an ovenproof dish, add the butter and drizzle the olive oil over them. Season. Bake the onions in the middle of the oven for 20-30 min or until they have developed some colour.

4 Rinse the chickpeas in cold water and drain them well in a colander.

5 Peel and finely chop the garlic. Lightly whisk the eggs in a food processor. Add the oven-baked onions, chickpeas, grilled peppers, paprika, chilli powder, panko breadcrumbs, garlic and salt. Pulse-blend to mix well.

6 Take a handful of mixture at a time and shape into 6 round patties. Put the patties in the fridge for at least an hour.

7 Preheat the oven to 180C/gas 4.

8 Take some sprigs of dill for the cucumber salad. Shave the cucumber lengthways using a vegetable peeler. Put the cucumber slices in a bowl and mix in the dill, lemon zest, juice, sesame seeds and some dill heads. Drizzle over a little olive oil and carefully turn the salad using your hands. Season to taste.

9 Heat a frying pan over a medium heat and pour in a little oil. Fry the patties for a few minutes on both sides, until they have a nice colour and a crispy surface. Transfer the patties to an ovenproof dish and bake for 5-10 min.

10 Fry the buttered buns in a frying pan.

11 Put a patty on the bottom half of each bun and top with the cucumber salad

Asparagus season in Europe is very short, going from only May until June. So we have to profit from this delicious vegetable.

There are three main types of asparagus which all come from the same plant: there are the common all-green tender spears that have very good flavour, and then there is white asparagus, made by ‘forcing’ the spears to grow in the absence of light by earthing up around and over tips. These are not typically grown in Britain, though you do spot them from time to time, though they have usually come from Holland or Belgium, where white asparagus is popular. Lastly, there is lavender-tipped asparagus which is simply white asparagus that has been allowed the see the sun again and just colour slightly. White and lavender-tipped are much more fibrous than the green but have a much more delicate flavour.

Asparagus facts;

Asparagus can help to cure hangovers and protect the liver against toxins.

Asparagus can improve your libido..

Dubbed the Usain Bolt of the vegetable world, British asparagus can grow up to 10 cm in one day.

Eating asparagus promotes healthy bacteria in the large intestine and can help reduce bloating.

Asparagus contains vitamin K, essential for healthy blood clotting.

It is a rich source of vitamin C, which boosts your immune system.

Asparagus is a mild diuretic and is believed to help detoxify the body.

Its very straight-forward to prepare asparagus. You first need to remove the woody part at the base of the stem. You can do this with a knife, but this involves guess-work, so it is easier to break the spears one at a time because they have a natural snap point where the woodiness lessens. You can trim the ends of course if you want to be fancy. If you have very thin young spears, you may not have to snap them at all. Along the stem of the plant there are strange little leaves that lie flat against the stem; you can remove these if you like, but I tend not to unless the spears are particularly thick.

Asparagus needs little cooking: just a few minutes steaming is required. Traditionally it is cooked in a tall asparagus pan so that the spears can be boiled upright, I prefer to pan fry in a little butter as I love the crunch, or grilling in the BBQ .

Pea and asparagus risotto

Preparation time: 15 mins

Cooking time: 20 -25 mins

Serves: 4

1 tbsp olive oil

2 tbsp butter

1 large onion, finely chopped

1 clove garlic, crushed

300g (1½ cups) risotto rice

250 ml (1 cup) dry white wine

700 ml (2½ cups) hot vegetable or chicken stock, and wait for it the pea shell stock!!!

250g (2 cups) asparagus, slice the stalks, keep the tips whole

250g (2 cups) fresh (podded and keeping the Pods )or frozen peas

100g (¾ cup) Parmesan cheese

1 bunch fresh mint, finely chopped

½ lemon, zest and juice

Method

• Heat the olive oil and butter in a large frying pan, add the onion and garlic, cook gently until softened but not coloured. Add the rice and stir, cook for 1 minute.

• Pour in the wine allowing it to evaporate, stir.

• Add the hot stock a ladle at a time allowing it to be absorbed before adding more, while continuing to stir, it should take about 20-25 mins to cook, the last ladle use the pea pod stock for more flavour and colour. The rice should be soft and creamy with a loose texture, add a little more stock or water if necessary.

• While the risotto is cooking blanch the asparagus and peas in boiling water for 2 mins, drain and refresh in iced water, cover.

• Stir in the Parmesan , half of the chopped mint, lemon zest and juice, and the asparagus and pea mix. Make sure it’s piping hot and the right consistency, season to taste.

• Serve immediately with a sprinkle of cheese and the remaining mint.

• Accompany with a crisp green salad.

• Crispy bacon or griddled chicken pieces make a perfect addition for non vegetarians

Ok the pea shells

That means you’re left with a big pile of empty pea shells, once you’ve turned the treasured sweet peas inside into part of a pasta or spring veggie risotto.

But just because they’re empty doesn’t mean they’re worthless. Get that idea out of your head. Just like the peas inside, the pea shells contain spring’s flavors (and spring’s nutrients). With a few extra steps, you can turn the shells into a gorgeous green puree to use in sauces and pasta dishes–or even as part of a cocktail!

First step: reserve those shells instead of throwing them away.

Next, blanch the pea shells by adding them to a pot of boiling water. Cook for 30 seconds to 1 minute. Then, transfer the peas to a blender.

puree the blanched pea shells with a little bit of the blanching water… more if you want a stock .

Once smooth , you want to strain the puree right into a bowl that’s set over another bowl full of ice water. Chilling the puree immediately preserves the bright green colors. Otherwise, the puree will turn army green or brown!

What you’ll have in the bow is your emerald green pea shell puree/stock

Now what?

Here are a few suggestions for using your pea shell stock

• Fold into pasta dishes and risottos

• Combine with ricotta cheese and spread onto bread as a crostini

• Use as a sauce

• Use as a garnish

• Special cocktails

• Mix into smoothies or juices

I hope you try this , if you need help just contact me.

The Sea bream or Dorade 

Sea bream are a variety of fish species that are very popular in restaurants, especially in Europe. Despite their popularity as seafood, these species remain very plentiful throughout much of the world and are sometimes considered sportfish. They are sought after because of their mild, white meat, considered some of the best of any white-meat fish.

These fish are part of the marine sparid fishes. The Sparidae family is also known as porgies. These fish have certain distinctive features that make them easily identifiable. First, their bodies are relatively flat. The line from the dorsal area to the front of the fish descends very rapidly giving the face a flattened appearance, especially when viewed in profile.

The sea bream’s body shape is its main distinguishing feature. Their color varies widely from species to species, mainly depending on water type and environment. In brackish waters, for example, the fish tend to be darker, with shades of blacks and grays to help them blend in with the environment. Some fish, in other areas, even have a bright red appearance, showing how diverse members of the family can be. The front teeth of many types are broad and flat, ideally suited for crushing small crabs and clams.

Sea bream are found in oceans all over the world and in all types of water temperatures, depending on the species. Some do have a definite preference for warmer waters or cooler waters. Due to their wide distribution, they are well known as a food fish in many cultures, especially those near oceans.
Perhaps the most common variety of fish in this group is the European sea bream, scientifically called the Pagellus centrodontus. This fish is mainly silver in color, but with shades of both red and yellow, depending on the individual. It is commonly found in oceans surrounding Europe and is considered to be a temperate-water fish, preferring water that is cool, but not extremely cold.

There are a number of species that are also commonly found in the western Atlantic, off the coasts of the United States and in the Caribbean. These include the western Atlantic sea bream (the Archosargus rhomboidalis), and the fish commonly known as the sheepshead. Both are prefer subtropical waters and are usually found in areas that offer plenty of cover, such as reefs and under bridge pilings.

sea bream and prawns cooked in crazy water, Orata di mare e gamberetti cotti in acqua pazza.

Ingredients 

* 175ml quality extra virgin olive oil

* 2 x 500g ( or smaller if you like ) whole sea bream, cleaned and scaled 

* Hand full of prawns 

* sea salt and freshly ground black pepper

* 4 cloves of garlic, roughly chopped

* 1 small red chilli, finely chopped or left whole 

* 20 ripe cherry tomatoes, quartered or any tomato roughly chopped 

* 1/2 bunch of fresh parsley and watercress leaves, roughly torn

* To serve hot crusty bread or ciabatta

Meathod​

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Heat the olive oil in a large, heavy-based frying pan over a medium high heat. Add the bream, cook for 2 minutes and carefully then turn over. 

Now add the sea salt, garlic, chilli and tomatoes. 

Pour in 400ml of cold water and add the parsley, watercress and prawns Turn the heat down slightly cover with a lid or foil and cook the bream for 5 to 7 minutes 

You can see that it’s cooked by checking that the eye have turned white and the flesh is tender.

Now season with salt and pepper.
Remove the bream from the pan and place on a large serving dish and pour the juice and tomatoes from the pan over the fish. 

Serve immediately, with lots of hot crusty bread to mop up the delicious sauce. 

So easy but if you need help send a mail or call me Simon.bingham@simons-sauces.com

0031 (0)642297107

Caldo verde, literally “green soup,” is a traditional Portuguese and Brazilian dish made of potatoes and kale. It gets its distinctive green coloring from the kale, and is traditionally served with Portuguese sausage such as chouriço or linguiça, though other meats may be used instead. Caldo verde is commonly served at Portuguese and Brazilian celebrations. It is often considered Portugal’s national dish, and is served all over the country, from peasant households to luxury hotels.

Caldo verde originated in Minho, a northern Portuguese province from 1936 to 1976. Today, the region is divided into the districts Viana do Castelo and Braga. Though it was only an official province during the 20th century, Minho has a long history. Once called Entre Douro e Minho because it spanned the area between the Douro and Minho rivers, the region was under Celtic and Roman occupation and retains a great deal of Celtic culture and architecture. Caldo verde is not restricted to the Minho region but is a popular dish throughout Portuguese culture.

Ingredients 

* 1 onion, finely chopped

* 1 large clove garlic, finely chopped

* 1 x 225g chorizo or chouriço (sausage), cut into chunks

* 3 tbsp olive oil

* 400g potatoes, preferably floury, peeled and cut into 3cm chunks

* 1.75 litres water or preferably Vegetable stock

* 300g spring greens or kale, finely shredded

* 1 tsp salt

* 6 turns black peppermill

* Large pinch chilli flakes

Tip

Roll up the kale leaves tightly like a cigar (cut out the thick stems first) before cutting into wafer-thin strips as they do in Portugal

Method 

Fry the onion, garlic and chorizo or chouriço in the olive oil in a large pan over medium heat until the onions and garlic are soft and translucent, 5 to 8 minutes.
Add the potatoes and the stock and let this boil until the potatoes are cooked, about 10 minutes.

Pulverize the potatoes in the broth with a potato masher.
Add the kale, bring back to the boil and simmer for 4 to 5 minutes until the kale is cooked but still a vibrant green.
Season with salt and pepper and serve in warmed bowls with chilli flakes sprinkled on top.

Serve with hot crusty bread and enjoy

For more info contact; simon.bingham@simons-sauces.com

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.