Butternut Squash Soup with Smoked Haddock Crouton (serves 4)
|Vegetable stock||750ml / 1.5pt|
|bread||1 slice [cut of baguette bread]|
|haddock||1 small piece|
Peel and chop the squash. Chop the onion and garlic. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5. Place the piece of haddock on the sliced bread and put in the oven for 5 minutes at 180 deg C / gas mark 5. Then sauté the onion, garlic and squash in a pan with a little oil for 3 minutes. Add the stock and bring to the boil. Cook for 5 minutes. Put into a blender. Place the crouton on top and sprinkle with parsley as decoration.
|Pine nuts||2 table spoons|
|Parmesan||2 table spoons|
|Olive oil||To cover [then add a bit more]|
Place all in a container then blend.
Sweet Chili Sauce
Boil up 4 fl oz water, 1oz sugar, and 1oz chopped chilli.
Monkfish Spring Rolls (serves 4)
|Spring roll or filo pastry||1 packet|
|ginger||30g / 1oz|
|beansprouts||60g / 2oz|
|Basil||4 large leaves|
Chop the shallot. Finely chop the ginger and beansprouts. Slice the basil. Slice the fish. Sweat the shallot and garlic in some oil till soft. Add the fish, ginger and beansprouts. Cook for 1 minute. Remove from pan. Add the basil, season with pepper and leave to cool. Cut the pastry into a square approx 5 inches square. Double layer the pastry and place the mixture in the centre of the pastry diagonally. Brush the edges with egg and roll up. Cook in the oven at 160degC for 10 minutes.
Tomato & Coriander Confit
|Cherry tomatoes||1 punnet|
|Vegetable oil||1/4 pt|
Slice the garlic. In a pan, warm the oil and the garlic. Put the tomatoes in an oven-proof dish and pack close together. Pour the oil over the tomatoes. Sprinkle with Maldon sea salt. Add the herbs. Cook in an oven at 180-190deg for 8 minutes.
Potato Gallette with Vanilla
|New potatoes||225g / 8oz|
|butter||30g / 1oz|
|Milk||half a cup|
Slice the potatoes. Roast in oven with olive oil. Heat the milk and butter in a small pot until the butter melts. Add the vanilla. Pour this sauce over the potatoes.
Guinea Fowl stuffed with cheese and herbs (serves 1)
|Guinea fowl||1 fillet|
|Goat’s cheese||30g / 1oz|
Chop the shallots. Mix together with the cheese and herbs.. Make a pocket in the guinea fowl, insert herbs and seasoning, fold fillet into flap and put in oven for 8 minutes at 200 deg C.
Bread and Butter Pudding (serves 6)
|Caster sugar||175g / 6oz|
|Vanilla||Drop of essence|
|Milk||300ml / ½ pint|
|Double cream||300ml / ½ pint|
|Sultanas||60g / 2oz|
|Marmalade||125g / 4oz|
Soften the butter. Separate 6 of the eggs – you only need the yolks. Grease a 3 pint oven proof dish of the butter. Make 5 bread and marmalade sandwiches (remove the crusts if you wish). Cut the sandwiches into triangles. Place some sultanas on the base of the oven dish and arrange the sandwiches on top. In a bowl, whisk together the 2 whole eggs and 5 yolks and the sugar. Pour the milk and the cream and the vanilla essence into a pot and bring to the boil. Add in the egg mixture while stirring. Pour half of the egg mix over the bread and allow it to soak into the bread. Now pour the remainder of the egg mix over the bread and add the rest of the sultanas. Cook for 20-30 minute at Gas Mark 4 / 160 deg C.