Mushroom Sandwich with asparagus!!!!!
For the wild Mushrooms!!!!!
250grms Mixed wild mushrooms
200mls Double cream
Juice of two lemons
1tspn Finely chopped parsley
3 Banana shallots, peeled and finely diced
2 Cloves garlic, crushed
Salt and cracked black pepper
200grms Button mushrooms, washed
Juice of 1 lemon
2 Cloves garlic, crushed
10mls olive oil
2 Banana shallots, peeled and finely diced
Salt and cracked black pepper to taste
8 Spears of Asparagus
1tspn dried Shitake mushrooms (ground to a fine powder. Use an electric coffee grinder
for this if you have one)
4 Slices Brioche (about 2cms thick)
4 Very thin slices of Ciabatta
Heat the butter in a pan until it is foaming and then add the shallots and garlic. Cook over a medium heat for until the shallots are beginning to
soften but do not allow them to take on any colour. Add the mushrooms and cook until they are starting to soften and then de – glaze with the
Madeira and lemon juice. Reduce until only about a tablespoon of liquid remains and then add the cream and reduce by half. Season to taste
with the salt and cracked black pepper. Set aside until required.
For the Mushroom Duxelle, heat the oil and butter in a pan and add the shallots and garlic and cook until softened but not browned. Then add the button mushrooms and cook until tender. De – glaze with the lemon juice and reduce until no liquid remains. Pour the mushroom mixture into a
food processor and blend to a smooth purée. Return the purée to the pan and reserve until required
Trim the tough stalks from the bottom on the asparagus and using a potato peeler, slice along the length into thin ribbons.
Brush both sides of the Ciabatta with a little olive oil and place a baking sheet lined with parchment paper. Place it an oven that has been pre -
heated to 200c and bake for about five minutes until golden brown and crispy.
Toast the Brioche on both sides and reheat both of the mushroom mixtures. Stir the chopped parsley into the wild mushrooms.
Place a piece of toasted brioche onto each of four plates. Divide the wild mushroom between each plate and top with a quenelle of mushroom Duxelle. Garnish with some asparagus ribbons and finish each plate with a slice of the crispy Ciabatta. Sprinkle some of the Shitake mushroom powder over and around each plate and serve.
Slow cooked Brisket, Olde English Flavours!!!!!!
Piece Brisket, weighing about 1.5kg
Zest of two oranges (removed with a peeler)
100gms roughly chopped carrot
100gma roughly chopped onion
100gms Roughly chopped leek
1 cinnamon stick
10mls Rapeseed oil
Salt and Pepper
500mls Brown Veal or Beef stock
20gms butter and 10mls rapeseed oil ( For reheating the brisket)
Braised Red Cabbage
500mls red wine
200mls red wine vinegar
I medium red cabbage, quartered, core and finely shredded
½ tsp powdered cinnamon
4 granny smith apples, peeled, cored and quartered
2 Red onions, peeled, cut in half and thinly sliced
15mls Rapeseed oil
150gms Dark Muscavado sugar
To finish the sauce!!!
2tblspns Double cream
Salt and Cracked black pepper to taste
Beer battered onion rings!!!!
1 white onion, peeled, sliced and split into rings
300mls Olde English ale
150gms Plain flour
oil for deep frying
Punnet baby watercress
Cooking the Brisket!!!!
Note that the brisket should be a flat boneless piece, not boned and rolled. Season the meat with salt and pepper and in a hot, cast skillet, heat the oil and butter until foaming. Place the meat in the skillet and brown thoroughly on all sides and then transfer to a roasting dish with a tight fitting lid. Add the vegetables to the skillet and brown thoroughly and then add to the roasting dish. De-glaze the skillet with the Guinness and reduce by half and then add the veal or beef stock, cloves cinnamon stick, orange zest and honey. Bring the sauce to the boil and pour over the meat and vegetables. Cover with the lid and braise in an oven that has been pre – heated to 150c for three hours or until the meat is tender. Allow the meat to cool completely and reserve. Note, this stage can be done in advance.
Cooking the Red Cabbage!!!
In a heavy bottomed sauce pan, heat the oil and butter until foaming and then add the red onion and cook until soft. Then add the finely shredded red cabbage and cook for three to four minutes until well coated with the oil and butter mixture. Then add the remaining ingredients, bring to the boil and then lower the heat to a gentle simmer. Cook the cabbage for one and a half to two hours until it has a chutney like consistency. Set aside in a warm place
Finishing the sauce!!!!
After the meat has finished cooking, strain the cooking juices through a fine sieve into a clean pan and bring to the boil. Reduce the liquid until coats the back of a spoon and then add the cream and whisk in the butter. Set aside and keep warm.
For the onion rings!!!!
Whisk together the beer and flour to form a smooth batter. Heat the oil to 190c and dip the onion rings in the batter and then deep fry until golden brown and crispy.
To reheat the brisket!!!!!
Cut the meat into oblong pieces of around 10cm by 5cm. Heat the reaming oil and butter in the skillet until foaming. Place the meat in the hot fats and cook on the stove for two to three minutes. Then place the skillet in the oven (which has been pre – heated to 200c) for five minutes.
Divide the cabbage into the centre of four heated serving plates. Remove the meat from the oven and place one piece on the top of each serving of red cabbage.
Spoon the sauce over and around the meat and garnish with some watercress. Serve and enjoy.
Sea bass, oxtail, white chocolate and Szechuan pepper!!!!
For the Sea bass stock!!!!
heads and bones from 4 farmed sea bass
4 Chopped shallots
50grams parsley stalks
1 Lemon, halved and sliced
100mls dry white wine
1tspn Szechuan pepper.
20mls Rapeseed oil.
To Finish the sauce!!!!!
50mls double cream
50grams unsalted butter
50grams white chocolate
Heat the rapeseed oil in heavy bottomed pan and cook the Szechuan pepper until begins to pop. Add the reaming ingredients and bring to the boil. Lower the heat and simmer for 30 minutes and strain into a clean pan through a fine sieve lined with a muslin cloth. Return to the heat and reduce by halve and then add the cream and reduce until the sauce coats the back of a spoon. Whisk in the white chocolate and butter. The sauce is now ready to serve.
2 Oxtail, cut into pieces
50grams roughly chopped carrots
50grams roughly chopped celery
50grams roughly chopped onion
50grams roughly chopped leek
100mls full bodied red wine
Salt and pepper
2 cloves garlic, crushed.
6 sprigs thyme
20mls rapeseed oil
In a large cast iron sauté pan heat the oil and butter and brown the oxtail. Season with salt and pepper and transfer to an oven proof casserole pan with a tight fitting lid. Then brown the vegetables and pour over the oxtail. De-glaze the sauté pan with the red wine and bring to the boil (use a spatula to loosen the caramelized juices from the bottom of the pan). Add the water, thyme sprigs and garlic, bring to the boil and pour over the oxtail and cover the casserole pan with the lid. Place in an oven which has been pre – heated to 15o centigrade and cook for 31/2 to four hours, until the oxtail is tender. Remove the pan from the oven and lift out the oxtail pieces and allow to cool slightly.
Pass the braising juices through a fine sieve into a clean pan and return to the heat and reduce by 2/3rds.
Once the oxtail has cooled sufficiently that it can be handled, strip the meat from the bones and discard the bones.
To Finish the Oxtail and the sauce!!!!!
Outer leaves from a Savoy cabbage (the tough stem should be trimmed away)
1 Chicken Breast
1 egg white
100mls Double Cream
50grams unsalted butter
Salt and pepper
Place the chicken breast and egg white into a food processor and blend to a smooth paste. Then blend in 50mls of the cream. Season with salt and pepper. Lay four pieces of aluminium foil about 30cms in length onto a work surface and cover with a layer of cling film.. Lay some blanched cabbage leaves on to the cling film/foil and spread with some chicken mousse. Divide the oxtail meat along the centre of the mousse and then roll each parcel into a sausage shape and poach in some gently simmering water for 10minutes.
Bring the oxtail stock back to the boil and add the remaining cream and reduce by a further third. Finish the sauce by whisking in the butter.
Pan Fried Sea Bass Fillets!!!!
8 Fillets Farmed Sea Bass, Scaled and pin boned
30grams Rapeseed oil
Salt and Pepper
Season the fillets of Sea bass with salt and pepper. Heat a large skillet on the stove and add the butter and oil. When just starting to smoke, place the sea bass fillets in the pan, skin side down and cook for two to three minutes until the skin is crispy and golden brown. Turn over the fillets and cook for a further minute and then drain on a clean kitchen cloth.
Place two sea bass fillets in a cross pattern on each of four warmed serving plates. Unwrap the oxtail/cabbage sausages and cut in halve on the diagonal and arrange on top of the sea bass fillets. Spoon round the oxtail reduction and the white chocolate/Szechuan pepper sauce and serve