recipes

• RESTAURANT BREAD
• SAFFRON BEANS
• BLOODY MARY OYSTER SHOTS
• GRANDMOTHERS CHICKEN BROTH
• TRUFFLE MUSHROOM RISOTTO
• ROAST CHRISTMAS TURKEY
• THE BEST CHOCOLATE TART

RESTAURANT BREAD

(makes - 20 dinner rolls)

Ingredients:

45g

Fresh Yeast

1T

Castor sugar

310ml

Milk

370ml

Water

1kg

Plain flour

1T

Gluten

1T

Improver

1T

Sea Salt

Method:

1. Combine the yeast and the sugar and rub with the back of a dessert spoon until yeast forms into a liquid.
2. Heat the milk and water to 35deg.
3. Combine the yeast liquid to the milk and water and start to mix in a mixer with the dough hook for 3 minutes.
4. Add all the dry ingredients and work the dough at a medium pace in the mixer for around 7 minutes (You will see the dough come off the sides of the bowl)
5. Place dough into a square bucket lightly coated in olive oil, and place a hot lightly damp tea towel over the top of the bucket.
6. Let the dough prove once, then knock back the dough, the second time the dough comes up, just let it come up a little.
7. Place onto a bench lightly coated in flour and roll balls at 30g each, place them onto lightly floured tray and bake until golden brown for 20 minutes on 220deg.

SAFFRON BEANS

(makes - 20 portions)

Ingredients:

1 kg

Lima beans

500 ml

Olive oil

10

Red onions, finely chopped

5

Leek finely chopped

5

Carrots, finely chopped

2 heads

Garlic chopped

1small pkt

Saffron

1 bch

Thyme

½ bch

Sage, chopped

20

Tomatoes

500g

Swiss chard leaves, chopped

15

Spring onions chopped
Salt and freshly ground pepper

1 bch

parsley, chopped

Extra virgin olive oil

For the bouquet garni

2

carrots cut in half lengthwise

2

leeks

½

bch sage

½ bch

thyme

5

celery stalks, tied into bundles

Method:

1. Soak the beans over night and remove ALL the skins
2. Heat the oil in a large pan and gently sweat the saffron onions, leek, carrot, garlic and herbs until the vegetables are soft.
3. Drain the beans of almost all their liquid and add to the pot, just cover with water (do not add any seasoning as it will make the beans tough.
4. Add the bouquet garni
5. Cook the beans at a gentle simmer for 30 minutes
   DO NOT boil hard
6. Add the tomatoes and simmer in the oven for two hours or until the beans are soft, adding water as necessary
7. Add the chard and spring onion, season well and cook for a further 15 minutes
8. Add the vinegar, parsley and extra virgin olive oil as it is served

BLOODY MARY OYSTER SHOTS

(makes – 12 portions)

Ingredients:

12

Oysters

250ml

Tomato juice

40ml

Worcestershire sauce

25ml

Lemon Juice

1

Long red chilli (Deseeded)

50ml

Vodka

25ml

Extra virgin olive oil

Pinch

Salt and pepper

Method:

1. Remove oysters from shells.
2. Add all liquids together and refrigerate for 2 hours to let the chilli to infuse.
3. Place oysters into shot glasses and fill up with the bloody Mary mixture.

GRANDMOTHERS CHICKEN BROTH

(Makes - 10 portions)

Ingredients:

3.5lt

Water

1

Boiling fowl

½ Bunch

Celery top including leaves

4

Brown onions

2 T

Tomato paste

Pinch

Salt

1pkt

Baby pasta

30 ml

olive oil

Garnish: Watercress, cracked pepper, side dish of parmesan

Method:

1. Wash boiling fowl under cold running water and place into a medium size stock pot and then cover with 3.5lt of cold water.
2. Rough chop the celery and onions living the skin on and place them into the stock pot, then add the tomato paste, olive oil and salt.
3. Bring to the boil and simmer for 1 ½ hours.
4. Remove from heat and allow to cool for ½ an hour.
5. Remove the boiling fowl from the stock and place onto a tray, remove the skin and with gloves on start to shred the chicken with your finders, placing it back into the stock.
6. Place the amount you need to reheat into a smaller pot, when the soup is boiling, add the baby pasta accordingly and cook for 7 minutes until the pasta is al dente.
7. Adjust seasoning, add the cracked pepper, parmesan and chopped watercress.

TRUFFLE MUSHROOM RISOTTO

(makes - 12 portions)

Ingredients:

1kg

Aborio Riso

2

Brown onions

250ml

Olive Oil

3

Bay leaves fresh

1t

Chopped fresh garlic

1

Carrot

2

Celery sticks

1lt

Chicken stock

500ml

White wine

500ml

Water

25g

Mushroom truffle paste

500g

Assorted wild mushrooms (Porcini, Ceps, Swiss browns, etc.)

50g

Butter unsalted

1b

Chives finely chopped

100g

Grated fresh parmesan

Method:

1. Pulse onions, carrots and celery, but not to fine
2. Heat olive oil in a medium sized pot, and sauté the vegetable pulse and garlic.
3. Bring the Chicken stock, water and wine to the boil.
4. Add the Aborio riso and continue to stir and sauté until the rice turns transparent.
5. Add the boiling liquids and bay leafs to the riso mixture, and bring to the boil, continuously stirring, then reduce the heat to low continuously stirring for ten minutes.
6. Add the chopped assorted mushrooms, butter, chives and parmesan.

ROAST CHRISTMAS TURKEY

(makes - 10 portions)

Ingredients:

1 large

Turkey Breast - fresh

20 slices

Proscuitto

100ml

Olive oil

200g

Herb and Garlic Butter

100g

Creppinette

50g

Duck fat

100ml

White wine

100ml

White wine vinegar

300ml

Jus

Garnish: Sweet potato shards, turnips shards, sweede shards, parsnips shards, red onion shards, green peas.

Method:

1. Pre heat an oven to 200 degrees
2. Cut the turkey breast in half lengthwise and season well with herb and garlic butter.
3. Lay the creppinette in a square on a bench, then layer evenly with proscuitto so you still have two inches of creppinette showing. Roll the turkey breast up so the whole breast is covered with proscuitto and creppinette then tie with butchers twine.
4. Seal the turkey in the olive oil in a medium heat pan.
5. Pre Blanch all the vegetables in boiling salted water other than the red onion and sweet potato and green peas.
6. Heat Duck fat and coast all the vegetables that have just been blanched as well as the red onions and sweet potatoes, place the into a roasting tray and place the turkey on top. Roast for 1 hour.
7. Remove turkey and allow resting for ten minutes.
8. Blanch the peas and heat the jus and serve.

THE BEST CHOCOLATE TART

(makes - 16 portions)

Ingredients:

250g

Butter

180g

Castor sugar

1

Vanilla Pod

2

Eggs

500g

Plain Flour

750ml

Cream

400g

Milk

1kg

Chocolate dark callabut

8

egg yolks

Spray

Real - ease

1pun

Raspberries

250g

Clotted cream

Method:

1. Pre heat the oven to 180deg.
2. To make the pastry bring butter to room temperature, cream butter and sugar with a small hand held blended, adding 1 egg at a time, be gentle as the mixture will look like it is splitting when the eggs are incorporated, add the vanilla seeds and gently knock in the flour by hand until it forms a ball, glad wrap and refrigerate for 20 minutes.
3. Roll the sweet pastry out onto a sprayed and floured tart shell case forking the bottom of the pastry
4. Blind bake until golden brown, then remove the blind bake at give another 3 minutes until the base has cooked a little as well. Remove the tart shell from the oven and drop the temperature to 120deg.
5. Bring the cream and the milk to the boil, remove from the heat and incorporate the chocolate, vigorously by whisking.
6. Add 1 egg yolk at a time, and the mixture will start to thicken.
7. Bake for 20 minutes, make sure you can gently shake the tart shell a little and it has started to firm, if not leave for another 10 to 20 minutes. Then turn the oven off.
8. Refrigerate and serve with raspberries and clotted cream.