carpaccio

CARPACCIO OF FILLET, HORSERADISH BAVOIRE & WOODLAND MUSHROOM

Method Preheat the oven to 125°C (260°F/Gas 1). Roll the beef fillet tightly in cling film so it stays in a nice cylindrical shape and place in the fridge to firm up. In a saucepan, bring the double cream to the boil. Place the egg yolks in a mixing bowl, then pour the cream over [...]

olive-bread

OLIVE BREAD

Method Preheat the oven to 180°C (350°F/Gas 4). Place the flour, salt and yeast into the bowl of the mixer and, using a dough hook, mix for 2 minutes on a slow speed. Add the olives, 2 tsp of water and the olive oil and mix on half speed for 3 minutes. Remove the bowl [...]

lobster

ROASTED LOBSTER, TRIPLE-COOKED CHIPS & BEARNAISE SAUCE

Preparation Keep the lobster in the fridge for 1 hour before cooking so it is in a docile state when the time comes to cook it. Method Cook the lobster in a pan of salted boiling water for 6 minutes per 450g (1lb). Remove from the water and allow to cool. To prepare the lobster, [...]

Chicken-Plate-Pie-3-580x325

MY COQ AU VIN

Preparation Cut the chicken legs in half through the knee joint to separate the drumstick from the thigh and place in a large bowl. Pour over the red wine, add the garlic and cover with cling film. Place in the fridge and marinate overnight. Method Preheat the oven to 110°C (230°F/lowest Gas). Remove the chicken [...]

Chicken Plate Pie 3

CHICKEN, LEEK & MUSHROOM PLATE PIE

I was brought up on plate pies. My mum would always bake on a Sunday afternoon using whatever was left over from lunch. You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum. Method Preheat the oven to 200°C (400°F/Gas 6). Heat the [...]