Potato & Watercress Capuccino (serves 4)
|Chicken/Veg Stock||450ml / 1pt|
|Full Fat Milk||112ml / 1/4pt|
|Watercress||150g / 6oz|
|Butter||60g / 2oz|
Peel and dice the potato. Chop onion and watercress. Heat the butter in a pan and cook the onions without colour. Add the potatoes. Cover well with stock. Bring to a boil. Simmer until soft. Add the watercress and blend. Froth the hot milk and spoon over the top.
|Easy blend yeast||1 packet (7g)|
|Olive oil||4 tablespoon|
|Tepid water||250 ml|
|Maldon salt||½ teaspoon|
Sieve flour and add salt, parmesan and rosemary then mix in yeast. Pour in 2 tablespoons olive oil and add tepid water. Mix to dough and knead for 5 minutes, put in highly oiled bowl and cover for 1 hour in a warm place or until doubled in size. Knock dough for another 2 minutes. Roll out between hands and twist, pressing down on greased tray, brush with egg wash. Cook in pre-heated oven at 200 deg C for 10-15 minutes.
|Potatoes||4 maris piper|
|Unsalted butter||125g / 4 oz|
|Olive oil||2 fluid oz|
|Rosemary or thyme||1 sprig|
|Chicken/Veg Stock||½ pint|
Cut the potatoes lengthways down both sides. Then peel them into a pebble shape following the natural line of the potato. Place into a deep ovenproof tray. Scatter the herbs and garlic among the potatoes and on the bottom. In a pot heat olive oil and add the butter. When the butter melts pour the mixture over the potatoes and add hot stock. Cook for 20 minutes in a pre-heated oven at 180 deg C (turning over after 10 minutes).
Seared Sea Bass (per person)
|Seabass||1 ½ fillet|
|Vegetable oil||1 tablespoon|
|Butter||60g / 2oz|
Trim sea bass and cut into diamonds. Score the skin side and season. Heat a pan with the oil and place the fish skin side down and cook till crisp. Turn over. Add the butter. Remove from the heat. Leave for 2 minutes.
Roasted asparagus (per person)
Peel or break asparagus. Sprinkle with olive oil. Season Bake in hot oven for 5 minutes at 200 deg C/ Gas Mark 6.
|Artichokes||250g / 9oz|
|Chicken/veg sotck||225ml / ½ pt|
Peel the artichokes. Slice. Halve the lemon and squeeze. Poach the artichokes in the stock still soft. Mash with a little butter and the herbs. Season. Add lemon ??
|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.
Lemon Beurre Blanc Sauce (serves 1)
|Fish stock||4 fl oz|
|Dry white wine||1 fl oz|
Chop the parsley. Juice the half-lemon. Mix the stock and wine together in a pan. Bring to a boil and reduce by half. Turn down to a simmer and stir in the cream. Whisk in the butter and then the herb and lemon.
Iced Lemon Sorbet
|Stock syrup||450ml / 1pt|
|Granulated sugar||275g / 10oz|
|water||575 ml / 1 ¼ pt|
Make the stock syrup by adding together 450ml / 1pt water and 225g / 8oz sugar and boiling. Leave to cool. Zest and juice the lemon. Add to the syrup. Leave for 15 minutes. Strain. Freeze. Remove from freezer every 30 minutes and break up until granite (slush). Separate the egg – you only need the white. Boil the rest of the water and sugar. Beat the egg white into meringue and add the boiled hot sugar and fold into the slush. Return this mixture to the freezer and mix every 30 minutes until completely frozen.