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Offers | Recipes | Events

Want me to cook for you?

Posted by on Feb 19, 2016 in Paul's Blog | 0 comments

Paul Cooks Dinner

 

Hello everyone,

On Thursday 3rd March I will be hosting a fantastic evening at Heathcotes. There will be canapés followed by a four course extravaganza, complete with Champagne and wine!

Places are very limited though, so if you want me to personally cook for you – act soon! For more information, click here!

Want the experience but can’t make the evening? Not to worry – I will be hosting a very similar event on St. Patrick’s Day!

And in the meantime, look at my upcoming Cookery Masterclasses on Mother’s Day Weekend.

Thanks,

Paul

Steak

Posted by on Nov 2, 2015 in Paul's Blog | 0 comments

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Paul’s Blog
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“Locally sourced food combined with seasonality has always been my ethos and philosophy. I have been working with my butcher John Penny, and now his son Tim, since 1992. All his beef is from Lancashire farms.

In particular, the Hereford crossed livestock he keeps are amongst the best in the world. This breed is generally well fatted therefore producing softer, more flavoursome and sweeter meat.
Sometimes the level of fat can be quite excessive. This is where we ask The Penny family to trim to make it more acceptable to you – our consumer. ”

“It’s one of the reasons why the Hereford breed declined in popularity until the last 5 years, but thankfully knowledgeable consumers now understand that if you want a premium piece of meat with flavour, fat as well as hanging is is the best way of achieving this.”

“The next time you buy a steak, always check for marbling. Imagine these as pockets of flavour that explode during cooking, rendering down into the most delicious flavours and juices. Deglaze your pan afterwards with a splash of brandy, a few mushrooms, the juices of the resting steaks and a little cream for a simple yet delicious sauce.”

 

Paul’s Perfect Steak Tip:

  • When preparing steak, allow it to air dry first. This removes the excess moisture allowing for fantastic sear on your meat.
  • Season with sea salt & black pepper and then brush with olive oil on one side.
  • Using no more oil, sear the brushed side in a smoking hot pan, flipping it at the last moment”

Spaghetti Piedmontese

Posted by on Sep 29, 2015 in Paul's Blog | 0 comments

Spaghetti Piedmontese

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SPAGHETTI PIEDMONTESE

Ingredients:

  • 50g butter
  • half an onion
  • 2 cloves of garlic
  • 250g spinach
  • 8 sage leaves
  • pinch of nutmeg
  • parmesan cheese
  • 500g spaghetti

 

Method:

In a heavy pan, melt half of the butter, add the finely chopped onions and crushed garlic and sizzle for about one minute.

Remove the stalks from the spinach; add the leaves to the onions and stir well before adding the spinach.

Season with nutmeg and a little salt and pepper.

Cook for one to two minutes, or until the spinach is wilted; remove from the heat.

Drain well the remove any water; place in a food processor and purée.

Meanwhile, cook the spaghetti in plenty of boiling salted water until cooked but still firm (al dente) and drain.

Stir in the remaining butter and check the seasoning.

Stir in the spinach and serve immediately with plenty of grated parmesan.

 

Enjoy with a glass of Prosecco.

 

Let us know how you got on with your attempts! Use the #HeathcotesRecipe hashtag and tweet us at @TheOlivePressUK!

 

Recipe of The Week – 27th July 2015

Posted by on Jul 30, 2015 in Uncategorized | 0 comments

Recipe of The Week 27th July 2015

Italian Summer Dish – Mushroom Arancini

What you need (makes about 30 “fritters”)

1 chopped shallot
2 chopped cloves garlic
100g unsalted butter
250g Arborio rice
½ glass of white wine
Selection of wild mushrooms or sliced button mushrooms
About 300ml vegetable stock
Salt & pepper
50g freshly grated Parmesan cheese
2 eggs lightly whisked
Breadcrumbs
Garlic mayonnaise
What you do

Sweat the shallots and garlic in butter until soft. Add the rice and cook until transparent.

Add the white wine and stir in the mushrooms.

Add the stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked (add more stock than the recipe if still slightly undercooked). Add salt & pepper and a little olive oil.

Add the Parmesan cheese and place in a large tray to cook down.

Once cold roll into balls about 2½cm, dip in egg wash then breadcrumbs.

Deep fry for about 160C degrees for 2-3 minutes.

Serve with garlic mayonnaise.

We’d love to see how you get on!

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Recipe of The Week – 13th July 2015

Posted by on Jul 14, 2015 in Paul's Blog | 0 comments

BBQ Chicken Escalope with Lemon & Garlic

What you need (serves 2)

2 chicken breasts
1 clove garlic finely sliced
Finely grated rind of 1 lemon
Juice of ½ lemon
2 dessertspoons of olive oil
Sprig of fresh rosemary chopped
Salt & pepper

What you do

Take the chicken breast and slice in half to envelope and make it thinner (like an escalope)

With the tip of a sharp knife make a few criss cross incisions.

Pour over the lemon juice, rind, rosemary, garlic and olive oil. Season with a little salt and pepper and leave to marinate for 15 minutes.

Meanwhile, cook the chicken on the BBQ well on one side with a little olive oil, flip over and cook the remaining side which has the garlic and lemon and for 30 seconds or so.

 

Chef’s Tip

Excellent served with pasta, rice or steamed potatoes

Gin Fridays at The Olive Press!

Posted by on Jul 7, 2015 in Paul's Blog | 1 comment

Gin Fridays

 

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Join us every friday for specially selected Gin Cocktails at just 2 for £10

We have over 10 different gins so there’s something to quench everybody’s thirst at The Olive Press.

Why not try Paul’s favourite? Opihr Gin with Fever Tree tonic water, a slice of grapefruit and a twist of black pepper for a bit of a kick!

What’s your favourite?

Recipe of The Week – 8th June 2015

Posted by on Jun 10, 2015 in Paul's Blog | 0 comments

Salty Chocolate, Caramel and Peanut Tart

What you need

For the sweet pastry

150g butter
150g icing sugar
450g plain flour
1 egg
2 egg yolks

For the caramel

130g caster sugar
100ml single cream
40g butter
Handful of salted peanuts

For the chocolate ganache

150g good quality dark chocolate
100ml single cream

*

What you do

To make the pastry, mix the butter, icing sugar and flour together in a large bowl to a thick, slightly sandy consistency. Add the egg and egg yolks, then mix together well. Cover in clingfilm and refrigerate the pastry for a couple of hours. It may be necessary to add a dessertspoon or two of water to this mix.

Preheat the oven to 170C/Gas Mark 3. Remove the mixture from the fridge and roll out to a thin pastry, then use it to line a 20cm tart tin. Line with a few layers of cling film (it won’t melt I promise) baking parchment, weight down with baking beans, then bake for 10-15 minutes until golden. Remove from the oven and place to one side.

Put the caster sugar into a pan, add 30ml water and cook over a low heat for 5-8 minutes until the mixture is caramelised the colour of mahogany. Add the cream and butter, then continue to cook, stirring regularly for 3 more minutes. Allow to cool a little and pour the hot caramel into the pastry base and sprinkle the peanuts on the caramel.
For the chocolate ganache, break the chocolate into small pieces and put aside. Heat the cream until it bubbles but ensure that it does not boil. Remove the cream from the heat, add the chocolate and stir until melted. Pour the mixture over the art and refrigerate for 1 hour before serving.

 

 

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Recipe of The Week – 1st June 2015

Posted by on Jun 3, 2015 in Paul's Blog | 0 comments

Hot & Spicy Chicken Wings

What you need (makes 4)

16 chicken wings
3 cloves garlic crushed
Finely grated rind + juice of 1 lime
2 red chillies de-seeded & finely chopped
Teaspoon honey
2 teaspoons moscavado sugar
Teaspoon ground cumin
2 dessertspoons tomato ketchup
2 dessertspoons of olive oil

 

What you do

Place the wings into a large pan and cover with cold water. Bring to the boil and simmer for 2 minutes before draining in a colander.

Meanwhile make the marinade by placing the remaining ingredients together and mixing well.

Add the warm chicken wings to the marinade and toss well, leave for half an hour. Pre heat an oven to 180C degrees.

Place the wings on a roasting tray with the marinade and cook for 20 minutes until cooked and browned, stirring occasionally to keep all the marinade over the chicken before serving.

 

Paul’s Note:

I keep hoping that the sun will come out and I can use BBQ recipes that I wrote some weeks ago – here’s hoping! This is really simple, straightforward and can be roasted in an oven if the rain falls. They are wonderful served as a snack with a good bottle of chilled beer. I have often varied the recipe by adding some fresh herbs such as coriander or even mint. It also works well with chicken drumsticks or thighs but leave them a bit longer to marinate so the flavour seeps through.

 

 

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Recipe of The Week – 18th May 2015

Posted by on May 20, 2015 in Paul's Blog | 0 comments

Grilled Lamb Cutlets with Almond Pesto & Tomato

What you need

75g whole almonds
4 plum tomatoes
4 sun dried tomatoes
4 good sprigs of oregano
60 pecorino cheese
75ml olive oil
Sea salt and freshly milled pepper
8 lamb chops

 

What you do

– To remove the brown skin from the almonds place in a bowl and pour over boiling water from the kettle. Leave to stand for 1 minute, drain and place in a tea towel, rub well to remove the skin.

– Place the nuts in a food processor with all the ingredients except the oil and cheese, and pulse well. Scrape down and repeat before adding the pecorino and slowly drizzle in the oil. Season with sea salt and freshly milled pepper.

– Grill the lamb chops with a little sea salt and freshly milled pepper and serve with the pesto.

 

 

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Recipe of The Week – 11th May 2015

Posted by on May 13, 2015 in Paul's Blog | 0 comments

Pan Fried Halibut with Sorrel Sauce

What you need (serves 4)

200g approx of halibut per person
Olive oil
Lemon juice
Sea salt
Sprig flat leaf parsley or dill

 

What you do

Remove all the scales from the halibut using the back of a spoon or blunt knife. Remove any bones from the fillets using a pair of tweezers or pliers.

To cook, put in a hot pan skin side down, with a little oil, until golden and crisp – approximately 5 minutes.

Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt.

Serve on a bed of warm sorrel sauce and top with a sprig of flat leaf parsley or dill

 

For the Sorrel Sauce

What you need:

2 shallots finely chopped
¼ bottle sweet Martini or wine
1 pint cream
Sea Salt
Squeeze lemon juice
12 sorrel leaves
What you do

Place shallots and Martini or wine in a pan and boil gently until the liquid has reduced by half.

Add the cream and reduce. Gently boil until the sauce coats the back of the spoon.

Pass through a sieve, season with sea salt and a good squeeze of lemon juice and keep warm.

Just before serving, rip the leaves of sorrel once or twice, stir into the sauce and serve immediately.

 

 

Don’t forget to share your attempts at this dish, we love to see how you do!

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