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Twice baked mousetrap mature cheddar soufflé with tomato pickle
Makes 16 ramekins – butter insides several times to coat. Then coat in breadcrumbs on inside.
200grms plain flour
* 800 ml Milk
* Slice Onion
400gms Mature Cheddar
8 x egg yolks
20 x egg whites
* Bring to the boil
* 4oz Diced carrot
* 4oz Diced Swede
* 4 oz Diced Celeriac
* 4 oz Parsnips
* Toss in hot oil in frying pan then add seasoning
Then add 1 x Tablespoon Cumin
1 x Tablespoon Coriander
1 x Tablespoon Cinnamon
1 x Tablespoon Paprika
Lower heat and continue to sweat for 3 minutes
To make soufflé
Put Milk, bay leaf, onion onto boil and heat up.
In another saucepan melt butter, slowly add flour and make a roux.
Once cooked out, add milk-sieve out onion and bay leaf.
Make thick béchamel.
Take off heat, cool a minute and stir in grated cheddar.
Transfer to a stainless steel bowl and fold in egg yolks, add salt and pepper.
Meanwhile whisk egg whites to soft peak, not too stiff.
Fold half of egg whites into soufflé base.
Now add remaining egg whites and spiced vegetables.
Pour into moulds and place soufflés on baking tray of hot water and bake 200 degrees C for 15-20 minutes.
Served puffed up again on few salad leaves and with tomato pickle.
Plum salad with goujons of five spiced lamb (serves 4)
1 lb Chump End or lamb fillets cut into strips
4 x Tablespoons Plain Flour
1 x Teaspoons Five Spice
Cucumber, cut into matchsticks
Spring onion – cut into thin strips
Plums, stoned and sliced
Tiny mint leaves
White radish, shredded into strips
4 x Tablespoons Soy Sauce
2 x Tablespoons Sugar
2 x Vegetable Oil
4 x Teaspoons Five Spice
Combine in a bowl, pour over lamb and leave for 24 hours
2 x Teaspoons Dijon Mustard
2 x Teaspoons Caster Sugar
4 x Tablespoons Olive Oil
1 x Tablespoons Sherry Vinegar
1 x Tablespoons Light Soy Sauce
Pan-Seared Cod with caramelised Shallot and Red Wine Sauce
Red wine sauce
4oz Chopped Shallots
2 x Tablespoon Olive Oil
2 x Tablespoon Caster Sugar
1 Pint fish stock
1 Pint fruity Red Wine
4 x Tablespoon light soy sauce
1 x Teaspoon Worstershire sauce
Method for sauce
In saucepan heat oil and butter
Add shallots- no colouring
Add sugar and cook for 2 minutes
Add fish stock and wine and boil to reduce by 2/3
Add soy sauce and another pinch of sugar
Add Worster Sauce
Monte with butter to serve
Season cod and brush with oil
Cook skin side down for 3 minutes then turn over then cook for another 3-4 minutes
Serve on creamy smash, leaf spinach and caramelised shallots.
Crispy duck leg salad with pecans, kumquats and cranberries (serves 16)
Allow 1 duck leg for a main, or half leg for a starter.
8oz Pecan Nuts
8oz Caster Sugar
8 x Tablespoons White Wine Vinegar
18 x Tablespoons Sunflower Oil
6 x Tablespoons Walnut Oil
Cut kumquats lengthways into quarters.
Lightly toast pecan nuts.
Finely grate rind and squeeze juice from oranges.
Place rind and juice in saucepan, add cranberries and sugar, bring to boil and cook for 5 minutes.
Drain the cranberries, retaining the juice.
Bring juice back to boil and reduce to syrup and add the cranberries.
In stainless steel bowl, make the dressing – season the oils and whisk in the vinegar.
Add kumquats to cranberries, mix in the dressing.
Cook confit duck legs as normal.
Flake duck with cranberry mix, salad leaves and pecans.
Crispy chicken salad
1 x Cup plain flour
6 x Tablespoons Cornflour
Cup fine chopped Spring Onions
4 x Eggs
4 x Tablespoons Soy Sauce
4 x Tablespoons Fresh grated Ginger
4 x Tablespoons Fish sauce
2 x Tablespoons grated Lemon peel
4 x Teaspoons chopped Garlic
2 x Teaspoons Salt
Mix flour and Corn flour in a bowl.
Mix green Spring Onions, eggs, Soy sauce, ginger, fish sauce, lemon peel, garlic and salt in another bowl.
Whisk in flour mixture
Now batter out raw chicken breast, flour and batter and deep fry to cook.
Serve on citrus dressed salad leaves
1 x Cup White Wine Vinegar
Cup Orange Juice Fresh
4 x Tablespoon Chopped Parsley
8 x Teaspoons grated lemon peel
8 x Teaspoons grated Orange peel
2 x Cups Vegetable oil
Combine all ingredients except oil then slowly whisk in oil and check seasoning.
Steamed Marmalade Sponge pudding with our custard
Use red plastic moulds these are best.
-Butter and flour
10oz Caster Sugar
4 x Eggs
2 x Egg Yolks
2 x Oranges-fine grated zest
14oz sifted self-raising flour
Marmalade to flavour base
Warm a little to stop curdling.
Butter/flour moulds-Put butter paper on bottom.
Put tablespoon Orange marmalade into each mould
Cream in mixer on beater-margarine and sugar until light and fluffy
Mix eggs and egg yolks and beat slowly into margarine base and carefully fold in flour
Add Orange zest
Fill mould full and cover with butter and foil
Place in bain Marie cover in foil and steam in oven 30-40minutes 375/190 c.
Coconut and raspberry tart with star anise ice cream
1 Blind Baked 10" pastry case
4oz Fresh or frozen raspberries to line base of flan case
3 lemons – grated zest and juice
10oz Caster Sugar
12oz Desiccated Coconut
Mix eggs, lemon zest and sugar.
Gently mix in cream, then lemon juice and desiccated coconut.
Pour into pastry case and bake at Gas mark 3 for 40 minutes until golden.
Coo for 1 hour.
Brush the top with sieved cherry jam as a glaze.
Star Anise ice cream
1 Pint Double Cream
1 Pint Milk
1 Vanilla Pod – split
12 Star Anise
14oz Caster Sugar
20 Egg Yolks
Put cream, milk, vanilla pod, star anise and half the sugar into a pan and bring to the boil.
In a stainless steel bowl beat eggs and the remaining sugar until creamy.
Whisk hot boiled cream into egg yolk mixture and return to the pan.
Slowly cook out again to thicken.
Allow to cool and sieve and churn as normal.