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

Recipe of The Week – 1st June 2015

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...

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

Recipe of The Week – 18th May 2015

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.     Don’t forget to share your attempts at this recipe, we love to see how you do! Facebook: Olive Press Preston Twitter:...

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

Recipe of The Week – 11th May 2015

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...

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

Recipe Of The Week – 27th April 2015

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...

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

Recipe of The Week – April 7th 2015

  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...

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

Recipe of The Week – March 31st 2015

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...

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