Recipes

JANUARY

Salmon Steak with Wasabi Sauce and Soba Noodles

Serves 4

INGREDIENTS:
Preparation time:5 minutes; Cooking Time:15 minutes
1 pkt (270g) Hakubaku Brand Organic Soba Noodles
200g Enoki Mushrooms or mushrooms of your choice
2tbsp Freshly squeezed lemon juice
4 Salmon steaks, barbecued or char-grilled (approx 125g each)
1tbsp Olive oil

Wasabi Sauce
1tsp S&B Brand Wasabi Paste
3tbsp Low fat mayonnaise
1tsp Authentic Mizkan Brand Japanese Rice Wine Vinegar

METHOD:
1. Combine all wasabi sauce ingredients in a bowl; mix well and set aside.
2. Cook soba noodles according to pack instructions. Once cooked add mushrooms and stir
3. Drain noodles, place in a large bowl and dress with lemon juice. Using a fork or tongs place noodle mixture on serving plates in a neat round stack.
4. Place the salmon on top of the noodle stack and drizzle with wasabi sauce. Serve hot with greens or salad on the side.

FEBRUARY

Apple and berry baked apples

Serves 4

INGREDIENTS:
4 medium size Bramley apples
60ml (4 Tbsp.) water
225g pot Yeo Valley Organic Apple & Berry compote

METHOD:
1 Preheat the oven to Gas 4, 180 C, 350 F.
2 Wipe the apples and make a shallow cut through the skin around the middle of each.
3 Core the apples and stand in a baking tray, pour the water around them.
4 Fill each cavity with the compote and bake for 30-45 minutes until soft.
5 Serve with Yeo Valley Organic crème fraiche or custard.

MARCH

Ribeye Steaks with Red Wine Shallots and Béarnaise Sauce

Serves 4

Red Wine Shallots. You’ll need:
50g butter
500g shallots
1 tsp sugar
Salt and freshly ground black pepper
2 sprigs thyme
250ml red wine, e.g. Cotes de Rhone

METHOD:
Peel the shallots, trim tops and root ends. Heat the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides, add the sugar, a little salt, pepper and thyme. Add the wine; reduce again until 2 tablespoons are left. The shallots should be tender by now. Remove from heat and add another ½ tbsp. of butter. Check seasoning before serving.

Béarnaise sauce. You’ll need:
3 tbsp white wine vinegar
A shallot, chopped
6 black peppercorns
2 egg yolks
1 tsp Dijon mustard
150g chilled butter cut into dice
1 handful chopped fresh tarragon

METHOD:
Put the vinegar, shallots and peppercorns into a small pan with two tablespoons of water. Bring to the boil; simmer until very little liquid is left. Put the egg yolks and reduced into a heatproof bowl, and sit over a pan of simmering water, the bottom of the bowl should not touch the water. Add the mustard and whisk well. Add the butter, a little at a time, whisking gently. The sauce will thicken keep whisking until it is creamy and thick. If the mixture looks like it is going to curdle add a little cold water or cream and remove from the heat whisk for one minute then continue.

Rib Eye Steaks. You’ll need:
4x250g British ribeye steaks
A little cold pressed rapeseed oil and a knob of butter
Sea salt and black pepper

METHOD:
To cook the steaks, heat a frying pan or a griddlepan over a medium heat then add a good dash of rapeseed oil and a knob of butter. When the butter is foaming add the steaks to the pan and cook on one side for 2-3 minutes for rare or a little longer for medium then turn and cook on the other side for the same time remove from the pan and rest for 2 minutes and serve with the shallots, some thick cut chips and the Béarnaise sauce.

APRIL
ROLLED SUSHI (NORI MAKI)

EQUIPMENT:
Hanabi Bamboo Sushi Mat
Flat spatula
Cooling container
Serving plate
Knife
Chopsticks

INGREDIENTS:
500g Shinzu Sushi Rice
Hanabi Yaki Nori Seaweed
Mizkan Sushi Seasoning
Serving plate
Shoda Soy Sauce
S&B Wasabi Paste
Hanabi Amazu Shoga
(Pickled Ginger)
Fillings for sushi are limited only by your own imagination. Traditionally, ingredients such as pickled daikon radish (takuan), dried gourd ribbons (kanpyo), lotus root (renkon), shiitake mushrooms and wasabi are used in conjunction with fresh fish and vegetables. Common fillings used today are prawns, lettuce, asparagus, shiitake mushrooms, sashimi tuna, wasabi, salmon, carrot, pickled ginger, daikon radish and cucumber.

METHOD:
PREPARING THE SUSHI RICE
(500g sushi rice makes six sushi rolls)
1 Bring 600ml water and sushi rice to boil.
2 Lower heat, cover and simmer for 12–14 minutes.
3 Remove from heat and stand covered for five–ten minutes.
4 In a large bowl, evenly sprinkle 1/3 cup of Mizkan Sushi Seasoning over hot rice
5 Stir through rice using a paddle or flat blade knife to separate and cool rice.
6 Divide the rice into six even portions.

MAKING SUSHI ROLLS
1 Place one sheet of Nori (shiny side down) onto bamboo rolling mat, moisten your hands with water and take a handful of prepared sushi rice.
2 Spread the rice evenly over the surface of the Nori, to within one cm of the edge.
3 Add desired amount of wasabi along the middle of the rice.
4 Add your preferred fillings in the middle and on top of the wasabi.
5 Begin rolling up the mat over the ingredients – stop when you get about 2.5cm from the edge of the Nori.
6 Lift the mat and roll forward again to join the edges of the Nori – keep applying a gentle pressure to make the roll firm.
7 Use a sharp knife to cut the complete rolls in half, place the half side by side and cut into thirds. Each roll will make six pieces.
8 Serve with Hanabi Pickled Ginger, Shoda Soy Sauce and S&B Wasabi.
TIP: Wetting the knife with a little water makes cutting the sushi easier.

MAY

Apple Plate

Serves 4

Ingredients
Pink lady sorbet
2 pink lady apples, cored and chopped
100g caster sugar
150 ml water
2 sticks of lemongrass, chopped

Apple mousse
2 granny smiths apples, peeled and chopped
2 egg yolks
50g caster sugar
150ml organic apple juice
150ml double cream, lightly whipped
Juice of half a lemon
¾ gelatine leaf, soaked
Tuille paste with ground cinnamon added to taste

Tarte tatin
4 puff pastry disks, slightly larger than the ramekins being used.
2 braeburn or russet apples peeled and cored and then cut into two equal disks. Trim to fit ramekins.
80g unsalted butter, divided between ramekins
40g caster sugar, divided between ramekins
Crushed pistachio, pistachio puree, and sprigs of mint to garnish
4 blackberries

METHOD
1. To make the sorbet, place all ingredients into a pan and simmer until the apples are just soft. Pass through a fine sieve and churn in an ice cream maker for 20 mins or until smooth. Freeze until needed.

2. For the mousse, place the apple juice, apples and lemon juice into a pan and cook until just soft. Pass through a fine sieve. In a clean stainless steel bowl, whisk the egg yolks and the caster sugar to form a sabayon.

3. Add the sabayon and the gelatine to the apple puree and cook out for about 2 minutes over a low heat. Chill over iced water and fold in the whipped cream. Chill until required.

4. For the tatin, place the ramekins into a saucepan and heat over a high heat until the butter and sugar begins to turn blonde. Add the apples and continue to cook until you have the desired caramel colour to your butter and sugar mix. Remove from the heat and top with your puff pastry lids, ensuring that the edges are tucked around the apples to encase them. Bake in the oven at 170ËšC for about 12 minutes until the pastry is crisp. Remove from the oven and invert to serve.

5. Make the tuille tubes by spreading the paste over a non stick mat and baking for about 4 minutes at 155ËšC. Remove from the oven and trim the edges and then while still warm roll around a tube or whisk handle to form the tube. Slide off and reserve.

6. To serve, brush some of the Pistachio puree over the plate. Place the tatin on the plate followed by a tuille tube. Place a blackberry in the base of the tube and fill the tube with the apple mousse. Next, place a pile of chopped pistachio onto the plate and top with a quenelle of the sorbet. Garnish with caramel springs and mint.

JUNE

Pistachio & Citrus Ice Cream

SERVES 4-6

INGREDIENTS
240ml/8floz semi- skimmed milk
120g/5oz caster sugar
2 large free-range eggs
480ml/15floz double cream
130g/5oz pistachios, roughly chopped
Freshly squeezed juice and zest of 1 unwaxed lemon and 1 lime

METHOD
1. Heat milk until warm in a medium-sized saucepan.

2. Whisk the sugar and eggs in a separate bowl.

3. Slowly add the warm milk to egg mixture, continuing to whisk.

4. Pour mixture back into the pan and heat slowly until thickened, stirring constantly. Do not allow to boil. Leave to cool slightly.

5. Gradually stir in the cream, pistachios, lemon and lime juice and zest. Mix thoroughly.

6. Transfer to a container suitable for freezing and place in freezer overnight.
Take out of freezer 20 minutes before serving to defrost slightly and serve with crushed nuts.

JULY

Summer Lamb Pasta

Serves 2

INGREDIENTS
225g lean lamb leg steaks, cut into thin strips
150g pasta ribbons
20ml oil
50g asparagus
1 courgette, sliced
100g peas
15ml mint sauce
15ml honey

METHOD
1. In a pan of boiling water, cook the pasta ribbons until just cooked, drain well.

2. Meanwhile in a wok or large pan, heat 5ml of oil and cook the lean lamb leg steaks for 3-4 mins until browned.
Add the asparagus, courgette and peas
and cook for a further 3-4 mins.
3. Mix together the remaining oil, mint sauce and honey, and add to the pan with the cooked hot pasta. Mix thoroughly with the lamb and vegetables and heat for 1-2 mins.

4. Serve straight away with some delicious crusty bread.

AUGUST

Grilled salmon, pea soup and quails’ eggs

Serves 4

INGREDIENTS:
For the soup
50ml vegetable oil
2 shallots, peeled
and sliced
1 garlic clove, crushed
200g raw potato, chopped
600g peas
500ml (1pt) milk
1 stem of mint

For the salmon
4 x 150g salmon fillets
25g plain flour
60ml (4tbsp) olive oil

To finish
200g spinach, washed
600g peas, cooked
and crushed
50g butter

Seasoning
8 quails’ eggs,
lightly poached
first press olive oil

METHOD:
Pea Soup
1. Heat the oil and add the shallots and garlic, cook without colour
for 2mins.

2. Then add the potato and cook for
a further 2mins.

3. Add the peas and milk, bring to the boil and remove from the heat.

4. Add the mint sprig and allow to infuse into the soup for 3–4mins.
Remove and then blitz the soup in
a processor.

5. Pass through a strainer and retain.

Salmon
1. Heat a lower-heat grill, ensuring the bars are clean and lightly oiled. Dust the salmon fillet in the flour.

2. Carefully place the salmon fillet on the grill and score. Once sealed, rotate the fish 45° and mark, creating a diamond shape. After 2–3mins turn the salmon over, taking care not to break the flesh.

3. After 2mins cooking on the other side, check to see if it’s cooked by gently pushing your index finger into the centre – the fish should still have
a little structure.

To Finish
1. Wilt the spinach in a hot pan, add the peas and butter and season.

2. Place the poached eggs in the soup and quickly re-heat.

3. Place a mound of spinach and peas in the centre of a bowl with the salmon on top and 2 quails’ eggs per bowl.

4. Finish the dish with a drizzle of fine olive oil and fresh herbs.

Note: This is a suitable summer dish, light and very seasonal. As an alternative replace the salmon with salt cod.