OUR RECIPES

Wild Mushroom Linguine

Ingredients

500g Linguine
100g Wild mushroom
50g butter salted
8 sage leaves
4 cloves garlic
1 red onion
1tbsp muscovado sugar

1 dash white wine vinegar
1 dash balsamic vinegar
2 tbsp pine nuts
100ml cream
100g parmesan
Truffle oil drizzle
Seasoning

Method

Prepare you pot of water for the linguine
Heat your large frying pan, slice your red onions and add to your frying pan with your sugar, white wine vinegar, balsamic vinegar, slowly cook until caramelised, set to one side.
Heat a frying pan, add your garlic and sweat off for 2 minutes. Roughly chop your mushrooms.
Now add your mushrooms to your pan and sweat off till soft.
Now add your caramelised onions and sage.
Whilst your mushroom base is cooking add your linguine to your boiling water.
Now add your cream to your pan and reduce. Now add your parmesan cheese so you create a rich and creamy sauce, season to taste.
Now add your cooked pasta to your pan and mix together so that the sauce coats the pasta.
Place your pasta into your bowl and sprinkle with pine nuts, drizzle with truffle oil.

Pan Fried Sea Bass

Ingredients, serves 4:

2 whole seabass or 4 fillets
2 courgettes
2 red peppers
1 fennel bulb
2 garlic cloves
100ml olive oil
Seasoning

Salsa Verde:
30g parsley
20g chives
20g mint
10g capers
2 garlic cloves
2 anchovy fillets
1 tsp Dijon mustard
Squeeze Lemon juice
80ml olive oil
Seasoning

Method

Pre-set oven to 180c.
Remove all stalks from the parsley & mint.
Finely chop garlic, parsley, mint, chives & anchovies.
In a mixing bowl add the mustard, lemon, olive oil, salt & pepper & whisk until smooth.
Add all the finely chopped ingredients and mix well.
Set aside until needed (will last up to 1 week in an airtight container in the fridge).
Cut the courgettes, red peppers & fennel into 1" dice.
Finely slice the garlic cloves.
Place in an oven tray & place the olive oil, sea & pepper then toss to coat all vegetables well.
Place in the oven for approximately 10 minutes.
Turn the gas on and heat up your non-stick frying pan.
Add vegetable oil.
With a dry cloth or kitchen paper dry the skin of your sea bass fillets.
Season sea bass with salt & pepper.
Lay the sea bass fillets into your pan away from you.
Leave to fry for roughly 4mins or until the skin is crispy.
Turn the fillets over and remove from the pan.
Remove your vegetables from the oven and place 1 tbsp of your salsa Verdi onto them & toss gently.
Lay the vegetables on suitable crockery & then lay your sea bass fillets over the vegetables & top with a spoonful of salsa Verdi & serve with lemon.

Clam Vongole

Ingredients, serves 4:

500g clams
50ml olive oil
6 cloves garlic
2 shallots
2 red chilli
2 green chilli

100g parsley
100ml white wine
White wine vinegar drizzle
500g linguine
1 lemon
Seasoning

Method

Prepare your pot of hot water to cook the linguine.
In your frying pan add your butter, oil and heat up. Now add your shallots and garlic. Once golden at your chopped chillies.
Now add your white clams and heat through for 2 minutes.
Now add your white wine and white wine vinegar.
Add your fresh linguine, grated lemon, parsley and mix through.
Season to taste and finish with lemon juice.

Asparagus Rigatoni

Ingredients, serves 4:

500g asparagus
500g peas
100ml cream
100g ricotta
100g parmesan
100g mint

2 shallots
6 garlic cloves
Butter
Oil
Seasoning

Method

In a pot of boiling water blanch off your asparagus, peas and set to one side, empty into an iced bath to retain colour.
Once peas are cool, blitz half of them to a paste. Slice your cool asparagus spears into diamonds, leave a few for presentation at the end.
Prepare your pot of hot water to cook the rigatoni.
In your frying pan add your butter an oil and sweat off your shallots and garlic.
Now add your asparagus, peas and heat through.
Once hot, add your cream, ricotta, & parmesan.
Finish off with adding your mint and mixing through.
Season to taste.
Now add your rigatoni and mix through. Serve.

Asparagus Quiche

Ingredients, serves 4:

350g asparagus
50g cheddar cheese grated
20g parmesan
2 large eggs
300ml single cream
Seasoning

For the pastry:
50g butter
110g plain flour
25g cheddar cheese finely grated
Salt pinch

Method

First make the pastry. Rub the butter into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough.
Then place the dough in a plastic bag to rest in the fried for 20 minutes. After that roll it out and line the tin with it. Press the dough firmly into the tin. Prick the base with a fork and blind bake in the oven for 20 minutes. Now paint the inside with a little beaten egg and let it cook for a further 5 minutes.
Now prepare the asparagus. Cut off the woody ends and simmer over water for 5 minutes. Transfer into an ice bath. Now cut in 4cm lengths and arrange over the base of the pastry case.
Beat the eggs together with the cream and grated cheddar cheese and season. Pour the mixture over the asparagus.
Sprinkle the top with parmesan.
Place the tart on a baking tray and cook for 30-40 minutes until the centre feels firm and filling is golden brown and puffy.

Grilled sardines, tomatoes, shallots, green chilli salsa on toast

Ingredients, serves 4:

4 butterflied sardines
3 Beef tomatoes
Green chilli salsa
2 shallots
2 green chillies
100g coriander
10g grated ginger

2 limes
2 cloves garlic
Pinch of sugar
4 green tomatoes
Drizzle olive oil
Seasoning
Crusty bread

Method

Start by making your salsa. Roast your shallots, chillies and garlic in the oven until golden on 180 around 15 minutes.
Remove from oven and once cooled add to a blender, add your grated ginger, coriander, lime juice, sugar, seasoning. Blitz to your desired consistency.
Slice your beef tomatoes and shallots and set to one side.
Turn the gas on and heat up your non-stick frying pan and add vegetable oil.
With a dry cloth or kitchen paper dry the skin of your mackerel fillets.
Season the mackerel with salt & pepper.
Lay the mackerel fillets into your pan away from you.
Leave to fry for roughly 4mins or until the skin is crispy.
Turn the fillets over and remove from the pan.
In the same pan put your sliced crusty bread with olive oil and butter and fry until golden and delicious!
Remove the bread and place onto your plate, lay the sardines on top and your beef tomatoes to one side.
Now spoon over your salsa.

Lobster Linguine

Ingredients, serves 4:

2 Lobsters
500g linguine
100g mascarpone
3 shallots
2 red peppers
6 large tomatoes
500ml passata
6 garlic cloves

1 stick celery
1 tbsp brown sugar
Dash white wine vinegar
Dash Worcester sauce
100g parsley
100g basil
Balsamic vinegar
100g butter

Method

Place a big pot of boiling water on the stove now prepare your lobsters and insert your knife into the head of the lobster.
Now put your lobsters into the boiling water for 10 minutes depending on the size of the lobster.
Whilst the lobster is cooking make your garlic butter. Place ½ bulb of garlic in the oven and roast for 10 minutes or until soft. Remove and squeeze the garlic into your butter and mix. Add parsley and stir.
Remove your lobster from the water and place into and iced bath. Once chilled slice in half.
I like to serve the lobster prepared so crack the claw and remove the meat and place into the head of the lobster. Place on a baking tray and coat your lobster in garlic butter.
Now start to prepare your tomato sauce. Place your tomatoes and red peppers on a tray, drizzle with olive oil and place in the oven and roast for 20 minutes.
Whilst the above is roasting, get a big pot and add butter and olive oil and sweat off your shallots for 5 minutes, now add your garlic and celery and sweat for a further 5 minutes.
Now add your roasted tomatoes and red pepper(seed them before adding). Mix together, now add a dash of white wine vinegar and reduce.
Now add your passata, sugar, Worcester sauce and balsamic vinegar and cook for a further 30 minutes and reduce so the sauce becomes nice and rich.
Now add your chopped parsley and basil and cook out further.
Your tomato sauce is ready, set to one side.
Prepare a pan of boiling water and add your linguine and cook. Once ready add your tomato sauce to your pasta so that it coats the linguine and then add the mascarpone so it creates a rich creamy tomato sauce.
Whilst your linguine is being cooked place your lobster in the oven for 8 minutes so the garlic butter melts and lobster heats.
Place the pasta on a plate and rest your lobster on top.

Honey & mustard glazed chicken strip salad

Ingredients, serves 4:

4 chicken breasts
2 tbsp Wholegrain mustard
2 tbsp honey
Drizzle olive oil
2 tbsp crème fraiche
2 baby gem lettuce

2 spring onions
¼ red cabbage
1 shallot
1 cucumber
150g cherry tomatoes

Method

Pre heat your oven to 180.
Mix your wholegrain mustard, honey and olive oil together.
Slice your chicken and mix it through your honey sauce.
Place your slice chicken on a tray and season. Cook for 15 minutes.
Whilst your chicken is cooking prepare your salad. Wash your gem leaves and leave to one side.
Slice your tomatoes in half and slice your red cabbage.
Finely slice your shallot and spring onion.
Peel your cucumber into ribbons.
Assemble your salad in a large bowl and mix through your crem fraiche with a little extra honey. Now place your cucumber ribbons on top.
Now serve your sticky chicken on top of your salad.