1 2/3 lb potatoes, peeled and roughly chopped 1 lb skinless haddock fillet 375 g smoked haddock fillet, skinned 1 cup milk Cracked pepper salt 3 tbsp minced parsley 1 hard boiled egg, finely chopped 2 tsp English mustard Zest of 1 lemon ½ tbsp lemon juice 3 1/2 oz. ritz crackers, crushed Boil the potatoes in salted water… Continue reading Double Haddock Fishcakes
Author: David
Breakfast Biscuits
250 g flour 1 tsp salt 1 tbsp sugar 2 ½ tsp baking powder 3 1/2 oz. cold butter, cut in cubes 60 ml milk 1 egg Combine flour, salt, sugar, and baking powder, cutting in the butter until it resembles oatmeal. Whisk the milk and egg together and then add them to the dough. … Continue reading Breakfast Biscuits
Pork Ribs for Two
8 pork spare ribs ½ onion, minced ½ tsp Chinese 5 spice 1 green chilli, minced 3 cm fresh ginger, peeled and minced Juice and zest of half a lime 2 tbsp soy sauce 1 tbsp peanut oil 1 tbsp molasses 60 ml pineapple juice Put the ribs in a large plastic bag with… Continue reading Pork Ribs for Two
Champagne Risotto
1 stick celery, minced 1 leek, white part only, minced 2 1/2 oz. butter 1 tsp olive oil 375 ml champagne 750 ml chicken stock 250 g Arborio rice 10 g parmesan Ground white pepper Heat the stock and half the champagne in a saucepan on the stove. Melt 2 oz of the butter in a… Continue reading Champagne Risotto
Lentils Braised in Red Wine
1 carrot, peeled, minced 2 cloves garlic, minced 1 stick celery, minced ½ onion, minced 2 1/2 oz. bacon, diced 300 g Beluga Lentils or Puy Lentils 1 bay leaf 1 ½ tsp Dijon 200 ml red wine water 2 tbsp minced parsley Heat 1 tsp olive oil in a dutch oven. Add the vegetables… Continue reading Lentils Braised in Red Wine
Brownies with Buttons
1/4 lb butter 1/4 lb dark chocolate 3 eggs 1/2 cup sugar 2 tsp vanilla 1/2 cup flour ½ tsp salt 1/8 lb white chocolate chips Preheat oven to 350 F. In a saucepan melt the chocolate and the butter together over low heat. Remove from the heat. Stir in the eggs, sugar, and vanilla. Fold in the flour and… Continue reading Brownies with Buttons
Salmon with Mustard Vinaigrette
2 tbsp white wine vinegar 1 tbsp coarse grain mustard 1 scallion, minced 1 tbsp honey olive oil Salt and pepper 2 salmon fillets, skin on Combine the vinegar, mustard, scallion, honey, ¼ cup olive oil. Season to taste with salt and pepper. Set aside. Heat grill. Brush the fish with olive oil and season… Continue reading Salmon with Mustard Vinaigrette
Perfect Chocolate Chunk Cookies
8 ounces (2 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 teaspoon pure vanilla extract 4 cups semisweet chunks (preferably imported) Place the butter in a large bowl and cream at high… Continue reading Perfect Chocolate Chunk Cookies
Mint Creme Brulee with Strawberries
350 ml heavy cream 125 ml milk 1 bunch fresh mint 6 egg yolks 75 g sugar 4 tbsp demerara sugar fresh strawberries, sliced Preheat the oven to 275 F. Put the cream and milk in a saucepan with the mint. Bring to a boil, then remove from the heat and infuse 2 hours. Whisk… Continue reading Mint Creme Brulee with Strawberries
Butternut Squash Soup
40 g butter 2 kg butternut squash, peeled, chopped 25 g parmesan, grated 1.2 litres chicken stock ¼ cup heavy cream Sea salt and cracked pepper Put the butter in a dutch oven on medium heat. Add the squash. Turn the heat up and cook until very tender. Stir in the parmesan and add… Continue reading Butternut Squash Soup