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Recipe Of The Week – 27th April 2015

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

Watercress Soup with Crème Fraiche and Chopped Chives


What you need (serves 4-6)

450g watercress
1 small onion well chopped
½ litre chicken stock
1 level tablespoon corn flour
Dash of water
150ml cream
40g butter
Sea salt & pepper
Crème fraiche
Chopped chives


What you do

Bring the onion and chicken stock to the boil and simmer for 10 minutes until cooked. Remove from heat and allow to cool.

Meanwhile in a large pan of boiling water add the watercress and cook for about 1 minute. Remove from the water and refresh immediately in a large bowl of cold water, when chilled drain.

When the stock is cool add the watercress and place in the liquidiser for about 1 minute, pass through a sieve back into the pan.

Add a dash of water to moisten the corn flour and add along with the cream to the soup. Bring back to the boil, add the butter and whisk in, season with salt and pepper.

Serve with a spoonful of crème fraiche and chopped chives.



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Recipe of The Week – 20th April 2015

Posted by on Apr 21, 2015 in Uncategorized | 0 comments

Goats Cheese, Chicory and Deep Fried Walnuts

What you need (makes 4)

75ml water
25g caster sugar
30g walnuts
1 head chicory
4 radishes
1 x 200g soft goats cheese
100ml sunflower or vegetable oil for shallow frying
Olive oil
Juice of ½ lemon
Sea salt & freshly milled pepper
Basil leaves

What you do

First place the water and sugar together in a small pan and bring to the boil. When the sugar has dissolved add the walnuts and bring back to the boil for about a minute. Allow to cool and then drain onto kitchen paper.

Meanwhile separate the chicory into leaves. Slice the radish thinly and scatter the chicory and radish over four plates, crumble the goat’s cheese over the leaves.

Heat the vegetable or sunflower oil in a saucepan, add the drained walnuts and deep fry until caramelised, this should take no more than about 30 seconds or so. Drain onto kitchen paper again.

Finally, drizzle over olive oil and a good squeeze of lemon juice, season with sea salt and freshly milled pepper and a few basil leaves.

Recipe of The Week – April 7th 2015

Posted by on Apr 7, 2015 in Paul's Blog | 0 comments



Tuna Carpaccio with Fennel and Rocket


What you need (makes 4)

300g tuna steak
1 bulb of fennel
4 handfuls of rocket salad
Extra virgin olive oil
Good quality balsamic vinegar
Sea salt
Freshly milled black pepper


What you do

First place the tuna in the freezer for about 1 hour until semi frozen.

Meanwhile using a peeler remove the stringy outside of the fennel and then slice as thinly as possible lengthways (if you possess one of those extremely useful mandoline slicers this is ideal). Place the sliced fennel into iced water for about 30 minutes so that it curls up.

Drain the fennel from the water and pat dry. Add to the rocket salad and place into a bowl and toss with a little olive oil and a few drops of balsamic and season with sea salt and freshly milled pepper. Scatter half onto 4 plates.

Remove the tuna from the freezer and with a sharp knife slice as thinly as possible and lay over the salad. Season with a little pepper and sprinkle over the remaining salad and serve.





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Recipe of The Week – March 31st 2015

Posted by on Mar 31, 2015 in Paul's Blog | 0 comments


Chilled Lime Soufflé with Raspberries


What you need (makes 4 ramekins)

2 leaves gelatine
200ml whipping cream
3 medium eggs
Juice and finely grated zest of 3 limes
150g unrefined organic white sugar
Cocoa powder for dusting
Punnet raspberries
First the ramekins

Take 4 strips of greaseproof paper about 24cm long and 4cm higher than the ramekins. Tie around the outside of the ramekin effectively making the container 4cms higher.

To make the chilled soufflés you will need a hand held whisk or a strong arm!

You will need three bowls, one that is heat proof and will sit on a pan of hot water. Take the eggs and separate the yolks into the heat proof bowl and the whites in another, The third bowl should be for the cream


What you do

First soak the gelatine in about 200ml of cold water and reserve.

Whisk the cream until whipped but soft ribbon texture. Keep in the fridge until required.

Place the juice, zest and sugar with the yolks, bring a pan of water to the boil and remove the heat. Place the bowl on top and whisk well until thick and creamy. Remove from the pan and leave to one side.

Warm a saucepan, gently squeeze the gelatine leaves allowing some water to remain, add to the saucepan and melt. Don’t allow to boil. Add to the lime mix and whisk in.

Wash the blades of the whisk in hot water and dry, whisk the egg whites well until they start to form peaks.

Remove the cream from the fridge and with a wooden spoon or spatula gently fold in the cream followed by the egg whites. Divide between the ramekins and chill for at least 3 hours.

Dust with a little cocoa powder through a sieve and unwrap the greaseproof and top with the raspberries and serve.




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