OVEN ROAST
PORK BELLY
(Serves 4)
500 g pork belly – deboned
1 garlic clove
bunch thyme
sea salt and milled black pepper
olive
oil
200 g brown lentils
½ onion
4 medium potatoes
2 carrots
4 baby marrows
1 beef stock cube
With a
sharp knife remove the pork skin. Slice garlic finely and add with thyme, salt and pepper
to the pork. Roll and bind the pork to keep the shape. Place in a roasting
pan and roast at 190ºC
for 1½ hours. Allow to rest for 15-20 minutes before slicing.
Rinse lentils, add a little boiling water to cover
and a dash of sea salt and simmer until tender. Cut potatoes, carrots and baby marrow
into cubes, stir fry in olive oil until tender. Add to lentils and add beef stock.
Adjust seasoning.
ASSEMBLE:
Place the vegetables and lentil broth
into a bowl, slice the pork belly and arrange slices on top of the vegetables
and serve.
OVEN ROASTED
FREE RANGE BABY SPRING CHICKEN
(Serves 4)
4
x 600 g baby spring chicken
1 lemon
50 g honey
bunch thyme
50 ml olive oil
sea salt and
white pepper
bunch spinach (washed)
2 medium potatoes (peeled, cut into cubes)
1 apple
(peeled, cut into cubes)
50 g currants
50 g sultanas
10 g roasted almonds
100 g fresh cream
Season baby spring chickens with zest of
lemon and juice, honey, thyme, olive oil, salt and pepper. Place chickens on
a tray in a 190ºC preheated oven for 30-40 minutes. Strain chicken
drippings.
Sauté
potatoes until crisp, add apple, currants, sultanas, almonds and
finally the spinach. Add fresh cream and some of your chicken juices. Adjust
seasoning.
ASSEMBLE:
Arrange vegetables in a deep plate, place
chicken on the top and spoon the sauce over the chicken.
PAN-FRIED
KABELJOU ON A BACON AND CABBAGE RAGOUT SERVED WITH APPLE AND
TURNIP PURÉE
(Serves 4)
FISH:
4 x 200
g
skin-on kabeljou
sea
salt and white pepper
flour
10 ml
olive oil
10 g butter
½ lemon
Sprinkle
fish skin side with salt, white pepper and flour. In a hot pan place
fish, skin side down in oil. Reduce heat. Fry both sides until
crisp. Season with butter and drizzle with lemon juice.
BRAISED
CABBAGE:
4 rashers back bacon
1 small
size white cabbage
½ a
medium onion
50 ml cream
nutmeg
sea salt and
pepper
Dice bacon. Cut cabbage into fine slices. Sauté onion and bacon in
saucepan, add cabbage and simmer until soft, add cream and reduce.
Sprinkle with nutmeg and
seasoning.
APPLE
AND TURNIP PURÉE:
1 apple
2 small
turnips
sugar
sea salt and milled black
pepper
Peel
apple and turnips. Place in a pan, top with boiling water and simmer until soft. Add
sugar, sea salt and pepper to taste. Mix with a fork for a rough purée.
ASSEMBLE:
Place vegetables on a plate, place fish skin side up on top. Take small
spoonfuls of the purée and place on top of the fish.
GRILLED
VEGETABLE TIAN AND TABOULEH
(Serves
4)
1 yellow
and red pepper
1 medium
aubergine
3 baby
marrows
2 medium
size tomatoes
100 g
feta cheese
pinch of
finely chopped thyme
sea salt and milled black pepper
200 g
cous cous
15 ml
olive oil
juice of
½ lemon
sea salt and milled black pepper
1 tomato
cut into brunoise or fine cubes
12
black olives pitted and cut into pieces
pinch of parsley
TIAN:
Grill vegetables
at 180ºC until tender. Layer into a ring mould. Top with feta cheese,
thyme and season to taste. Place in the oven
and bake until golden brown 10-15 minutes.
COUS
COUS TABOULEH:
Put cous cous in bowl with olive oil, lemon juice, salt and pepper. Top
with hot water and cover with cling wrap. Cool for 30 minutes. Add tomato and olives and a pinch of chopped parsley. Adjust
seasoning.
ASSEMBLE: Remove the tian and arrange a
spoonful of
cous cous next to each serving.
SWEET POTATO AND GINGER GRATIN
(Serves
8)
1 kg
sweet potato, peeled and sliced
500 g
peeled potato cut into ½ cm cubes
50 g
sugar
100 ml
water
20 g
fresh ginger
500 ml
fresh cream
100 g parmesan or cheddar cheese
Bring
sugar, water and ginger to the boil until a syrup is made. Place sweet potato and potato slices in
a roasting pan (30 cm x 10 cm).
Pour the ginger syrup over the vegetables and add the cream. Cover with
aluminium foil and bake for 45-60 min at 190ºC. Remove foil and sprinkle with grated parmesan or cheddar cheese.
Place back in oven for -+10min until golden brown and serve.
ALMOND AND VANILLA CRÈME TORTE WITH AN ORANGE AND LAVENDER SAUCE
(Serves 8)
115 g
soft room temperature butter
125 g
sugar
1 vanilla bean, slit and scraped
4 large
eggs separated
zest of
1 orange
30 g cake flour
125 g
cream cheese
125 g
roasted almonds, finely ground
a pinch
of salt
3 tbsp
apricot jam
50 g 70%
fine grated chocolate (dark)
Butter a 28 cm loose bottomed
cake pan or cheese cake mould, line
it with grease proof paper and place it in the fridge.
Beat
butter and sugar together together with vanilla seeds either in the food processor or in a bowl with a
whisk until pale, add egg yolks one by one and orange zest. Sieve flour, stir in cream
cheese and almonds.
In a
separate bowl beat egg
white with a pinch of salt until they are stiff, fold them slowly into the almond mixture. Pour the
mixture into the cake pan and bake in the 190ºC preheated oven for 25-30
minutes.
Remove
from the oven and allow too cool. While it’s cooling, place the jam in a
little saucepan with 4 tablespoons of water and bring this slowly to the boil.
Brush this over the top of the torte. When cooled down, sprinkle with grated dark chocolate.
ORANGE
AND LAVENDER SAUCE:
4
oranges and 100 ml fresh orange juice
100 g
sugar
4
lavender twigs
pinch of
salt
2 bay
leaves
freshly
whipped cream or crème fraîche.
Place peeled, sliced oranges in a saucepan. Add
remaining ingredients and cook for 15-20 minutes.
Remove lavender and bay leaves. Liquidize orange sauce and strain.
ASSEMBLE: Serve
Torte slices with a little sauce and spoonful of freshly whipped cream or
crème fraîche.
