RISOTTO OF SHELFISH

Method 1. Heat the fish stock and keep warm at the side of the stove. 2. In a heavy saucepan add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent. 3.  Add the rice to the pan and, using […]

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

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 […]

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, […]