Recipes

Smoked Salmon and Prawn Galette with Raspberry Vinaigrette

Raspberry Vinigrette (makes 350ml)
50ml Sherry Vinegar
125ml Extra Virgin Olive Oil
125ml Olive Oil
50G Groundnut Oil
1tsp Fresh Lemon Juice
50g Fresh Raspberries
Sea Salt, Ground Black Pepper
Salt, Pepper, Lemon & Lime Juice
Circle Cutter | 4cm wide
Smoked Salmon and Prawn Galette
Circle Cutter | 4 cm wide
Salt, Pepper, Lemon and Lime Juice
Circle Cutter | 4 cm wide
  • Cut Smoked Salmon with the pastry cutter and place discs to one side. Finely dice all the trimmings to a fine pulp.
  • Season both Prawn’s and Salmon with Salt, Pepper and the Lemon and Lime Juice.
  • To build the Galette, place one disc of Salmon inside the cutter in the centre of the plate.
  • Place the Prawn mix and then the Salmon mix 1cm deep each and repret the process.
  • Remove the cutter and place on the second disk of Smoked Salmon.
  • Dress the plate with small washed leaf and drizzle the Raspberry Vinigrette around the plate.
  • Place a spring of Chervil on top of the Salmon disc.
  • Serve with warm Tomato bread.

Rack of Highland Lamb with Bury Black Pudding Mash, Ratatouille of Peppers and Natural Pan Juices

Bury Black Pudding Mash
1kg large floury Potatoes(Maris Piper) peeled and quartered
125G Bury Black Pudding, ccooked and broken up
Salt, Pepper, pinch of Nutmeg
75g Butter
100ml Milk

  • Boil the potatoes in lightly salted water until tender for 20-25 minutes. Drain well and return to the pan.
  • Shake the pan vigorously - this will start to break up the potatoes.
  • Add the Milk and Butter a little at a time while mashing the Potatoes.
  • Add the Black Pudding and Seasoning. The Mash is now ready to serve.

Ratatouille
1 Red, Yellow and Green Pepper, finely diced
1 medium Red Onion, finely diced
2 Green Courgettes, finely diced
1 Yellow Couurgettes, finely diced
Salt, Pepper,hint of Garlic and Olive Oil
100ml Tomato Juice

  • Heat up the frying pan with the Olive Oil. Place Peppers, Onion, Courgettes and the Garlic in the pan.
  • Sweat off ( cook without colour)- three to four minutes.
  • Add the Tomato Juice and reduce by half, or until the juice becomes more of a paste. Season and remove from the heat.
  • Serve.

Rack of Lamb

  • Heat up the frying pan with Olive Oil and place the Rack of Lamb, lightly Seasoned skin down for two to three minutes. Turn over and cook for a further two to three minutes.
  • Place on a roasting tray and cook in a hot oven (gas mark 5,19OC, 375F) for eight to ten minutes, or until pink inside.
  • Remove from the roasting tray, pour the juices back into the frying pan and
  • Reduce by half. Season to serve.
  • Place the Mash in a cake ring in the middle of the plate.
  • Sprinkle the Ratatouille around the ring.
  • Remove the ring and gently place the Rack of Lamb on to the mash.
  • Pour over the Strained Juices and serve.

 

Chocolate and Orange Bread and Butter Pudding with Cinnamon Ice Cream

1 x Lightly Buttered Pudding Dish
12 Medium Slices of White Bread with the Crusts taken off
300ml Double Cream
300ml Milk
8 Egg Yolks
25g Sultanas
25g Raisins
1 large Orange | Zest and Juice
1 Block of your favourite Chocolate, grated
175g Caster Sugar, extra for glaze
Vanilla Ice Cream
Pinch Cinnamon
  • Pre-heat oven to gas mark 4 (180C, 350F).
  • Butter the bread and cut into quarters of halves.
  • Place cream and milk into a saucepan and bring to the boil
  • Whisk together egg yolks and sugar
  • Allow the cream mix to cool a little, then pour on to the egg yolks, stirring all the time
  • Arrange the bread in the dish in layers
  • Sprinkle the fruit, chocolate and orange zest between the two layers, leaving the top clear
  • Pour over the warm custard mix and allow to soak in for 20-30 minutes lightly pressing the bread to help it soak in
  • Place the dish in a roasting tray three quarters filled with warm water. Bake for 20-30 minutes until the pudding begins to set, ensuring that you don’t overcook it and scramble the custard
  • Remove from the water bath, sprinkle with caster sugar and glaze for a golden crunchy finish
  • Place vanilla ice cream in a large serving bowl. Add the cinnamon and mix for two to three minutes.
  • Serve the pudding warm