Recipes 2007

JANUARY

Symphonie des Framboises

INGREDIENTS:
Raspberry Soufflé:
200g raspberries
1tsp lemon juice
50g caster sugar
1tsp framboise
½ tsp cornflour
3 egg whites
Pinch cream of tartar
Dressing-sugar melted butter
Icing sugar

Raspberry Sorbet:
300g raspberries
40g icing sugar
15ml framboise

Method for Soufflé
1. Pre-heat oven to about 180ËšC.
2. Pass the raspberries through a fine sieve into a saucepan in order to remove all the seeds.
3. Add the lemon juice to the raspberry pulp. Place the saucepan onto a low heat and let simmer to a jam consistency, being careful not to burn it.
4. Meanwhile place half the sugar into a saucepan with enough water to just bind the sugar. Place onto the heat and take it to the ball stage.
5. Add the sugar syrup to the pulp, allow to simmer a little. Add the cornflour to the crème de framboise and stir into the raspberry pulp on the stove. Continuously stir until thick and smooth.
6. Take off the heat and transfer to a bowl. Dust a little icing sugar on top and place cling film over the bowl; then put in a fridge to cool.
7. Once the pulp is cool, melt the butter and brush into the ramekin. Take an amount of sugar and place inside the ramekin in order to line the bottom and the sides of the ramekin. Place a fresh raspberry on its side at the bottom and now place the ramekin in the fridge.
8. Put the egg whites into a clean bowl and add the cream of tartar. Whisk the whites until they come to a stiff peak; gently fold in the remaining sugar left from earlier.
9. Take a spoonful of the egg whites and vigorously mix into raspberry jam. Then, gently fold the rest of the egg whites into the jam mixture.
10. Place a spoonful of the soufflé mix into a ramekin and gently knock the bottom to encourage the mixture to spread into the corners. Place more mix in the ramekin and remove any excess with a palette knife. Put your thumb on the inside of the rim and make a ridge all the way around the inside of the ramekin. Clean away any excess on the outside of the ramekin. Finally, put the soufflé into the oven and bake until golden brown on top. To serve, sprinkle a little icing sugar on top.

Method for sorbet
1. Place the raspberries into a sieve and press a
bowl over them to remove all the seeds. Sieve in the
icing sugar and add the crème de framboise. Mix
thoroughly. Place the mixture into an ice-cream
machine and churn until frozen.
2. To serve, chill the mixture and pipe sausages from
a bag into the Isomalt cylinder.

INGREDIENTS:
White choc & Vanilla Mousse:
75g white chocolate
1½ egg yolks
5ml water
1¼ gelatine leaf
125g cream
¼ vanilla pod (seeds only)

Set Raspberry Coulis:
80g raspberries
20g icing sugar
½ Gelatine leaf

Praline Triangle:
25g nibbed almonds
80g sugar

Method for mousse & set coulis centre
1. Melt the chocolate in a bain marie with the vanilla seeds.
2. Whip the cream and leave to the side. Meanwhile, soften the gelatine in cold water and add to the water in a saucepan. Gently melt the gelatine on the stove.
3. Add the egg yolks to the melted chocolate and also the melted gelatine. Vigorously beat in to make
a paste.
4. Take the chocolate off the heat and cool. Before setting add 1/3 of the whipped cream and beat in well. Fold in the remaining cream.
5. Pour the mousse mixture into 2 of the square moulds, gently knocking the sides to get the mousse into all the corners.
6. Place into a fridge and allow to totally set.
7. Take a small round cutter and place into warm water. Use this to cut out the mousse directly in the centre of the mould. Then remove and repeat for the other mould.
8. For the set coulis pass the raspberries through a sieve to remove all the seeds and place into a saucepan. Add the icing sugar and stir in. Soften the gelatine and add this to the saucepan when the raspberry mixture is hot. Stir and allow the gelatine to dissolve. Place the pan in cold water to cool. Before the mixture begins to set, spoon into the centre of each mould.
9. Place back into the fridge and allow to set.
10. To serve, un-mould using a blow-torch to warm the sides up. Slightly warm a knife up and cut the mousse into half from one corner to its opposite corner to gain 2 triangles. Place at an angle on top of the praline when this is cooked.

Method for praline triangles
1. Caramelise the sugar in a saucepan; add the almonds and return to the heat for a further 30 seconds. Tip out the mixture onto a Silpat and allow to cool on the side. Break the mixture up and place into a food processor and blitz to a powder.
2. Place the mixture onto a Silpat mat and cook at 180ËšC for about 5 minutes until golden in colour.
3. Remove from the oven and with a palette knife gather all the mixture into a pile on the mat and allow to cool a little before using a rolling pin to flatten. Ensure the mixture is still hot and take a square mould and make 2 impressions in the praline. Use a knife to remove 4 triangles.
4. Allow to cool. Serve underneath the chocolate and vanilla mousse.

FEBRUARY

MARINATED CHICKEN BREAST WITH TOMATO & AVOCADO SALSA

SERVES 4

Ingredients:
4 Corn Fed Chicken Breast
40g Flat Leaf parsley
40g Coriander Leaves
40g Tarragon
40g Chervil
40cl White wine
20ml Extra Virgin Olive Oil
4tsp Freshly ground
pink and black peppercorns
80g Avocado
80g Plum tomatoes
20g Red onion chopped
12g Coriander roughly chopped
8ml Lemon juice
4g Chopped garlic and chilli
Oil and Chervil to garnish
Pinch of Salt

METHOD:
1. Trim the chicken breast and remove the leg bone.
2. In a large bowl place the roughly torn washed herbs, the white wine, olive oil, ground pepper corns and salt. Stir well. Add the chicken breast, cover with cling film and refrigerate for 24 hours.
3. In a food processor place the deseeded, peeled and roughly chopped avocado, the tomato, again roughly chopped, red onion, coriander, lemon juice chilli and fresh garlic. Blitz for a few seconds until a course paste is achieved.
4. Heat a heavy based frying pan until really hot. Remove the chicken breast from the marinade and place skin side down in the hot pan, seal the chicken until the skin is crispy, turn the chicken in the pan until golden and sealed all over. Place the pan in a hot oven for a further 10 minutes.
5. Remove the chicken from the oven, probe and establish that the chicken is cooked to the core.
6. Slice the chicken breast into even pieces, place on a large white plate. Drizzle the salsa around the plate and a little across the sliced chicken pieces.
7. Garnish with the chervil and drizzle randomly with the olive oil.

MARCH

Crottin of Goats Cheese and Beetroot Salad

INGREDIENTS:
60 gm Cooked Beetroot
60 gm Russett Apple
20 gm Diced Shallot
½ Radichio
4 Chevre St Marie
200 ml Extra Virgin Oilive Oil
50 ml Balsamic Glaze
1 Baquette

METHOD:
1. Peel and dice apple and beetroot
2. Break up radichio into small leaves, wash dry and dress with a little olive oil and seasoning.
3. Place radicchio on plate, top with diced apple, beetroot and shallot
4. Place a slice of oven toasted baquette on top of this
5. Grill crottin under very hot grill, place crottin on to croute
6. Season with blackpepper
7. Drizzle with balsamic glaze, beetroot oil and olive oil

*Beetroot oil is made by marinading beetroot trimmings in olive oil for 24 hours, then straining.

APRIL

Turkey a la Saltimbocca with Arrabita Sauce on a Sweet Potato Lyonnaise

Serves 4

INGREDIENTS:
4 turkey fillets 450 g/ 1 lb
100g Parma ham
8 sage leaves
1 tablespoons olive oil
1 onion, finely chopped
200 ml cup white wine
200 ml cup chicken stock
Salt and pepper

For the Arrabita Sauce
2 tsp olive oil
2 garlic cloves, peeled and finely shopped
5 organic vine tomatoes, chopped
∏ tsp crushed dried chillies flakes
2 tsp chopped fresh flat leaf parley
Salt and pepper

For the Sweet Potato Lyonnaise
1 onion
2 tbsp fat
4 boiled sweet potato
Salt and pepper

METHOD:
1 Place the turkey between sheets of greaseproof paper. Pound the meat to flatten it slightly. Cut each escalope in half.
2 trim the Parma ham to fit each piece of turkey place over the meat. Lay the sage leaf on top. Roll up the escalope and secure with a cocktail stick.
3 heat the oil in a frying pan and cook the onions for 3-4 minutes. Add the turkey rolls to the pan and cook for 5 minutes until browned all over.
4 To prepare the Arrabita Sauce, heat the oil in a medium saucepan. Stir in the garlic and chopped tomatoes until warmed through. Add the chillies flakes. Simmer for 3-4 minutes and season to taste.
5 To prepare the Sweet Potatoe Lyonnaise, chop the onions and cook a few minutes in the fat. Add the sweet potatoes, cut into slices and the rest of the fat. Cook until all of the fat has been absorbed. Season to taste with salt and pepper. When brown, serve with the turkey.
6 Finally pour the white wine and the chicken stock into the pan with the turkey and leave to simmer for 15 minutes or until tender. Serve immediately over the sweet potatoes lyonnaise.

MAY

Amuse Bouche: Pan fried scallops, apple and ginger puree, caramel wafer (the Gold-winning meal from the York team at the Chef’s Challenge in Blackpool)

Serves one

INGREDIENTS:
1 large hand-dived scallop in shell
20g pea shoots
10g apple strips
1 tbspn apple and ginger puree
Pinch scallop coral powder
5g red wine and star anise syrup
1 teaspoon confit fennel (diced and cooked in goose fat)
1 teaspoon chopped chives
Caramel wafer
1 teaspoon olive oil

For the fish foam
50ml fish stock
20ml white wine
50ml milk
30ml cream
5g lecithin powder

METHOD:
1. Heat a sauté pan until it’s very hot. Remove the scallops from the shell, save the coral and dry out and blend to a powder and set aside. Rinse the scallops, dry, and rub them with oil. Add them to the pan and caramelise the scallops until just cooked, then remove from the pan and season.
2. To serve, brush and drag the red wine syrup across the plate. Heat the apple puree and place on the syrup. Next, slice the scallop in half, then arrange layers of pea shoots, scallops and apple strips. For the foam reduce the stock and wine by a third, then add milk and cream, and reduce by a third. Whisk in the lecithin powder, pass and hold at 60 degrees. Foam with the blender until frothy, add the caramel wafer between the scallops, then drizzle over the confit fennel and chopped chives with olive oil.
3. Spoon the foam over one scallop and sprinkle over the coral powder, then serve.

JUNE

RICE NOODLE NEST WITH SWEET & SOUR VEGETABLES

Vegan

Serves 4

Ingredients:
1 red pepper cut into strips
1 yellow pepper cut into squares
200g asparagus cut 2cm diagonally
100g water chestnuts
100g choy sum or Chinese leaves cut lengthways
100g rice noodles
1tbsp tamarind paste
1tbsp date syrup
25ml hot water
2 x 2cm cassia bark
2 cm root ginger grated well
25ml groundnut oil
for deep frying groundnut oil
1½ tsp arrow root

Method
1. Heat sufficient amount of groundnut oil in a wok for deep frying.

2. Add the rice noodles and very quickly deep fry these. Be careful, as they fry instantly and, can burn very quickly. Set aside.

3. Heat the groundnut oil in a wok and add the cassia bark and ginger, sauté.

4. Add the peppers, asparagus and water chestnuts and stir fry for approximately 3 minutes, add the choy sum and stir for another 1-2 minutes.

5. Make a paste with the hot water, tamarind and date syrup and, add this to the wok and mix/emulsify.

6. Mix the arrowroot with a small amount of cold water and add this to the wok, thicken and pour straight onto the next of noodles.

JULY

Seared Scallops on a bed of black pudding with a beurre blanc drizzle & caper berries.

Serves four

INGREDIENTS:
Butchers black pudding 100g
Fresh scallops 300g
Meat weight
Clarified butter
Seasoning
Sauce
White wine 100ml
Shallots 25g
Lemon
Butter 50g
Crème Fraiche
Garnish
Endive heart for garnish
Caper berries
Roasted vine tomato

METHOD:
1. SAUCE: Sweat shallots add wine and reduce finish with butter, lemon juice and seasoning, keep warm. Before serving add a tablespoon of crème Fraiche to lighten.
2. Dice the black pudding into 1cm cubes and fry in clarified butter. Now sear the scallops lightly.
3. DRESS ON PLATE: Place scallops on top of black pudding drizzle with beurre blanc and lay garnish items around dish.

AUGUST

Crab Risotto with Avocado Ice Cream & Deep Fried Sesame Seed Crab Claw

INGREDIENTS
For vegetable stock:
2 onions
2 beetroot
4 cloves
1 small mild chilli
1 bulb fennel
1 carrot
1 clove of garlic
1 bay leaf
Water
Salt and black pepper
Baby mixed leaves to serve

For Risotto
2 tsp olive oil
3 tablespoons finely chopped onion
100g Arborio or other rice
6 tbsp dry white wine
2 crabs
3 tablespoons minced
Fresh parsley (dried) ½ teaspoon
Basil to season
2 tablespoons grated Parmesan cheese

ICE CREAM
3 Ripe Avocado
1 tbsp freshly squeezed lemon juice
3/4 pint whole milk
1/2 cup sugar
1/2 pint cream

METHOD:
CRAB RISOTTO
1. Boil crabs in shells.
2. Prepare the vegetable stock by gently frying onions, garlic and chilli in oil with salt and pepper. Add the chopped vegetables, colour, and add the water and bay leaf. Cook for one hour on a medium heat.
3. Remove claws from the crabs. Roll in flour and egg then coat in sesame seeds.
4. Remove crab meat from shell and put to one side.
5. Add crab shells to vegetable stock and continue simmering.
6. Put the rice in a pan and fry in olive oil.
7. Add the wine and boil off.
8. Add one ladle of crab stock, and stir until it boils off. Repeat until is rice is soft.
9. Remove from the heat Fold in crab meat and season with parsley, basil and parmesan cheese.
Short grain rice is essential for risotto.

AVOCADO ICE CREAM
1. Peel and pit the avocados.
2. Put avocados, lemon juice, milk, and sugar in a blender and puree.
3. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk.
3. Place the mixture into the refrigerator and chill.
4. Process the mixture in an ice cream maker.

SEPTEMBER

MARCUS WARING RECIPE: BRAISED HALIBUT, ARTICHOKES, TRUFFLE PUREE, CONFIT POTATO

4 PORTIONS

INGREDIENTS:
1 large pave of Halibut
Baby artichokes, cooked a la greque
Finely sliced Jersey royals, sous vide with olive oil and thyme
Girolle mushrooms
TRUFFLE PUREE:
100g trompette mushrooms
2 shallots, finely diced
1 clove garlic, crushed
50g truffle trim
100g Madeira

METHOD:
1. Sweat the shallots and garlic. Add the trompettes and truffle trim then deglaze with the Madeira. Cook out for 5 minutes then blitz with bamix.
2. Place the sous vide bag with the potatoes in it into boiling water for 3 minutes, then plunge into iced water.
3. Cut the artichokes into sixths then moisten with vinaigrette and chopped chervil.
4. Sear the halibut on both sides then add butter and chicken stock to form an emulsion. Sprinkle chopped chervil on top of the fish then cover with butter paper and cook for 2 minutes. Rest well then carve into 4 pieces.
5. Saute the girolles then begin to plate. Drag a little truff e puree across the plate, sit the halibut on top. Garnish with artichokes, mushrooms and confit potato slices.

OCTOBER

Warm Salad of Roasted Shallots, Beetroot and Goats Cheese with a Grain Mustard Dressing

Serves 4

Ingredients:
12 shallots, peeled and left whole
2 tbsp olive oil
8 beetroot, cooked
4 small goats cheese crottins
2 large handfuls mixed leaves – rocket, lambs lettuce, baby spinach, chard, watercress
For the dressing
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp wholegrain mustard
½ tsp caster sugar

Method:
Preheat the oven to 200ï‚°C/400ï‚°F/Gas Mark 6.

Place the shallots in a roasting tin, drizzle with the olive oil and season well with sea salt and black pepper. Roast in the preheated oven for 20 minutes until softened and starting to brown. Cut the beetroot into wedges and add to the roasting tin. Return to the oven for a further 10 – 15 minutes, until the vegetables are golden and caramelised.

Halve the goats cheeses and place cut side up under the grill. Grill for 2 minutes or until browned and bubbling.

Make the dressing by whisking all the ingredients together. Arrange the salad leaves on 4 plates and scatter over the warm roasted vegetables. Drizzle with the dressing and top with the grilled goats cheese.

NOVEMBER

Fillet steak with cracked peppercorns, roasted vegetable polenta cake, parmesan crisp and salsa verdi

Ingredients:
Fillet steak portion 170g
Cracked black pepper 5g
Courgettes 15g
Red onion 35g
Red pepper 15g
Yellow pepper 15g
Fresh basil 5g
Polenta 20g
Vegetable stock 30ml
Butter 7g
Shaved parmesan 15g
Olive oil 10 ml

For Salsa Verdi sauce:
Coriander 5g
Flat parsley 5g
Chives 5g
Olive oil 10ml
Capers 5g
Lemon juice 5ml
S&P

Method:
Lightly cover steak in cracked peppercorns and seal till brown and place on baking tray. Dice vegetables into 1cm square and roast till tender. Bring vegetable stock to boil and slowly pour in polenta, turn down heat and cook out for 4 minutes then put the vegetables, butter and basil and pour onto greased tray 2 cm thick and chill.
Using a round cutter cut out polenta and bake in oven with olive oil for 10 minutes with steak portion.
Cut red onion into wedges and roast till golden brown. Place parmesan shavings onto a well greased tray and cook until golden brown, using a round cutter cut out parmesan while still hot and leave to crisp up.
For salsa Verdi sauce blend ingredients together and leave at room temperature and assemble everything on plate.

DECEMBER

Lighter Exotic Xmas Pudding

Serves 8
Can be made 2 or 3 days beforehand.

Ingredients:
100g ready to eat dried mango
100g ready to eat dried figs
125g ready to eat dried cranberries
200ml vegetarian fino sherry
100g light vegetarian suet
100g white breadcrumbs
100g light muscovado sugar
50g plain flour
1 ½ tsp cardamom seeds, lightly crushed
25g pecan nuts, finely chopped
1 large orange, zest and juice
2 large free range eggs, lightly beaten
15g butter (for greasing)

Method:
1. Cut all the dried fruit into small dice (kitchen scissors can be less messy than using a knife) and place in a shallow bowl. Pour over the sherry and leave to soak for 1 hour, stirring from time to time.

2. Combine the suet, breadcrumbs, sugar, flour, cardamom and nuts in a large bowl. Add the orange zest, juice and eggs to the marinating fruit and then combine with the dry ingredients, mixing well.

3. Grease a 1 litre pudding basin and line the base with baking parchment. Spoon the mixture into the basin and level the top. Cover with baking parchment, pleated to allow for expansion, then cover with foil also pleated and tie with string.

4. Place an upturned saucer in a large saucepan. Stand the basin on top and pour boiling water two-thirds up the sides of the basin. Bring to the boil and simmer for 3 ½ hours topping up with boiling water as necessary.