Lunch: Selection of Canapes -
Devon Blue Cheese and Sesame Biscuits
Griddled Courgette, Mozzarella and Bresaola Rolls
Mini Yorkshire Puddings with Rare Beef Fillet
Teriyaki Chicken Skewers
Mini Sausage and Mash
Mediterranean Vegetable Bread Tartlet
Mini Puff Pastry Pizzas
Parmesan Biscuits
Salmon Pinwheels
Cheese Straws
Dinner: Pan-Fried Feather Steak, Mini-Black Pudding and Red Onion Steamed Suet Pudding with Grain Mustard Sauce
Glazed Young Carrots
Fondant Potato
Dessert: Polenta, Almond and Lemon Cake with Marsala Custard and Soaked Raisins
Devon Blue Cheese and Sesame Biscuits
120 g self-raising flour
100 g unsalted butler
100 g Devon blue cheese
50 g sesame seeds
Rub the butter and flour together to create crumbs. Grate or crumble the cheese and add to the flour and butter and mix to a dough. Roll into small balls and coat them in sesame seeds.
Place them onto a baking tray, allowing room for each biscuit to spread. Bake in a hot oven at 220°C for approximately 12 minutes and then place on a cooling rack.
Griddled Courgette, Mozzarella and Bresaola Rolls
courgette, sliced
bresaola, sliced
buffalo mozzarella
olive oil
aged balsamic vinegar
Brush the slices of courgette with olive oil and griddle on a hot griddle pan until cooked. Drizzle the courgette with a little balsamic and place a small piece of buffalo mozzarella on top. Wrap tightly in a slice of breasola and secure with a cocktail stick.
Mini Yorkshire Puddings with Rare Beef Fillet
1 cup eggs
1 cup flour
1 cup milk
1 teaspoon English mustard
salt and black pepper
FINISH
fillet steak
horseradish
Whisk the eggs and mustard together for approximately 2 minutes. Pour in the flour gradually and mix well to break up any lumps. Pour in the milk slowly and then add a little seasoning. Chill in the fridge.
In a very hot oven. heat the Yorkshire pudding tray with 5mm of oil inside each compartment for ten minutes. Pour the Yorkshire mix into each compartment until each one is half full. Bake in the oven for 20 minutes at 220°C.
Place onto a cooling rack.
FINISH
Shallow fry a fillet steak and roast in the oven for 4 minutes to keep it rare. Season
with salt and pepper and allow it too rest for at least 5 minutes. Slice the beef as thin as possible. Place the sliced beef inside the cooked yorkshire pudding and spoon a little horseradish on the top. Serve warm.
Teriyaki Chicken Skewers
1 chicken breast, diced
½ clove garlic
1 tablespoon caster (superfine) sugar
60 milliliters soy sauce
60 milliliters mirin
1 teaspoon ginger, grated
¼ teaspoon sesame oil
Soak cocktail sticks in cold water.
Crush the garlic to a smooth paste with 1 tspn sugar. Combine the remaining sugar, the garlic and the rest of the ingredients. Place the diced chicken in the marinade and turn. Leave to marinade for at least 30 minutes.
Thread the diced chicken on the cocktail sticks with about four pieces per stick. Pan fry the skewers over a medium heat for approximately 5 minutes until they are cooked and serve straight away.
Mini Sausage and Mash
cocktail sausages
mashed potato
grain mustard
Grill, pan fry or oven bake the sausages until golden, allow too cool slightly. Add a little grain mustard and seasoning to the mash.
Carefully cut a slit into the sausages lengthways. Pipe a little mustard mash into the sausage. Place all the sausages on to a non stick-baking tray and reheat in a hot oven for 5 minutes.
Push a cocktail stick through the middle and serve immediately.
Mediterranean Vegetable Bread Tartlet
bread, thinly sliced
courgette, finely diced
red pepper, finely diced
shallot, finely diced
garlic, finely diced
thyme, chopped
olive oil
quali's eggs, poached
Place the quails' eggs in boiling water for 2 minutes, refresh immediately into cold water and remove the shells.
Using a rolling pin, roll the bread thinly and with a small cutter, cut into rounds and brush with a little melted butter. Line a mini tartlet tin with the bread. Place in a hot oven at 220°C for approximately 10 minutes or until golden and crisp. Place them on a cooling rack
Sweat the shallots and garlic in olive oil then add the red pepper and courgette and cook until softened. Season with salt and pepper and add a little chopped thyme.
Fill the bread tartlets with the vegetables and top with haif a quail's egg.
Mini Puff Pastry Pizzas
puff pastry
tapenade
anchovies
Pecorino
cherry tomatoes
Roll the puff pastry thinly. Cut into small rounds using a suitable sized cutter and prick the pastry using a fork. Spread a thin layer of tapenade on top of the pastry and then arrange a slice of tomato then anchovy fillet and fin ally a small sprinkle of grated pecorino on top.
In a preheated oven bake the mini pizzas at 220°C for approx 5 minutes or until golden brown. Serve warm straight from the oven.
Parmesan Biscuits
Parmigiano-Reggiano, grated
Finely grate the parmesan cheese. Using a baking tray lined with parchment paper carefully sprinkle a thin layer of Parmesan into a round cutter, try and fit about 6 on a tray. Place in a pre heated oven at 200°C for approx 6-8 minutes or until the cheese is bubbling and golden brown. Remove from the oven and wait a minute to allow the biscuit too set. Then carefully place them onto a cooling rack.
Salmon Pinwheels
bread, sliced
smoked salmon, sliced
full fat cream cheese
lemon juice
black pepper
chives, chopped
Remove the crusts from the bread and with a rolling pin roll the slices until they are thin. Spread full fat cream cheese evenly over the bread and then sprinkle with the chives. Arrange slices of smoked salmon to cover the cream cheese. Season with black pepper and lemon juice.
Roll like a swiss roll, cling film tightly to secure the shape and refrigerate. Slice into equal width pieces and serve.
Cheese Straws
puff pastry
Parmesan, grated
egg wash
Roll the puff pastry into a thin square. Lightly egg wash and sprinkle the surface with finely grated parmesan. Fold the pastry over and lightly roll again ensuring all the cheese is secure inside. Using a knife or a pastry wheel cut into 10mm wide strips. Twist into cheese straws, place on a baking tray lined with a silicone mat and place in the fridge for 15 minutes.
Bake in a hot oven at 220°C for approx 10 minutes until golden.
Pan-Fried Feather Steak, Mini-Black Pudding and Red Onion Steamed Suet Pudding with Grain Mustard Sauce, Glazed Young Carrots and Fondant Potato
SUET PASTRY
150 g self-raising flour
pinch salt
75 g suet
100 milliliters milk
thyme, chopped
BLACK PUDDING FILLING
80 g black pudding, diced
2 small red onion, sliced
1 tablespoon parsley, chopped
1 tablespoon balsamic vinegar
GRAIN MUSTARD SAUCE
1 shallot, chopped
1 clove garlic, chopped
2 sprigs thyme
100 milliliters red wine
300 milliliters veal stock
50 milliliters double (heavy) cream
1 teaspoon grain mustard
STEAKS
2x200 g feather steaks
salt
corn oil
SUET PASTRY
Sieve the flour into a bowl. Add the salt, suet and chopped thyme and then mix well. Add the milk a little at a time until a slightly soft, sticky dough is achieved. Knead gently on a floured work surface to a smooth dough. Wrap in cling film and rest in the fridge for at least 1 hour.
Roll the pastry and line the pudding basins reserving a little for the lid.
FILLING
Sweat the sliced red onion in a little butter for 10 minutes until soft and sweet. Add the diced black pudding and mix well. Add the chopped parsley, balsamic vinegar and seasoning. Leave the mix to cool and fill the suet pastry cases with the mixture and seal with a pastry lid and steam for 45 minutes.
MUSTARD SAUCE
Sweat the shallots and garlic gently in a little butter. Add the red wine and reduce to a glaze. Add the veal stock and reduce by half. Add the double cream, grain mustard and chopped thyme. Reduce the sauce to the correct consistency, season, and adjust the seasoning if necessary.
STEAK
Pound the steaks flat between a few pieces of clingfilm. Season the steak with salt. Get a heavy pan hot over high heat. Add a drizzle of corn oil and sear the steak on both sides for a few minutes each, browning the surface.
Glazed Baby Carrots
baby carrots
honey
unsalted butter
salt and black pepper
Wash and trim the baby carrots allowing 3 medium-sized per serving. Cover with a little water, a knob of butter, seasoning and a teaspoon of honey. Bring to the boil and cook the carrots until al dente.
Remove the carrots from the cooking liquid. Reduce the liquid until a buttery syrup is achieved. Place the carrots back into the glaze to coat the carrots. Season with salt and pepper and serve.
Fondant Potatoes
large potatoes
veal stock
unsalted butter
Peel the potatoes and using a cutter, cut a cylinder shape out of each potato. Cut all the potatoes the same size in order that they cook at the same rate. Pan fry each side of the potatoes in unsalted butter until golden brown on each side.
Place into a roasting tray and pour in the veal stock until it comes halfway up the potatoes. Place in a hot oven at 200°C for approx 30 minutes or until the potatoes are just cooked. Remove the potatoes from the tray and reduce the remaining stock until thickened. Brush the potatoes with the reduced veal stock.
Re-heat in a hot oven for 5 minutes when required.
Polenta, Almond and Lemon Cake with Marsala Custard and Soaked Raisins
MARSALA CUSTARD
300 milliliters double (heavy) cream
splash milk
4 egg yolk
30 g vanilla sugar
½ vanilla bean
splash Marsala
CAKE
225 g butter, softened
225 g caster (superfine) sugar
225 g ground almonds
1 vanilla pod
3 eggs
zest of 2 lemons
juice of 1 lemon
110 g polenta
1 teaspoon baking powder
pinch salt
SOAKED RAISINS
100 g raisins
100 milliliters Marsala
CUSTARD
Whisk the egg yolks and vanilla sugar until pale in colour and slightly thickened. Split the vanilla pod in half lengthways and scrape all the seeds into the cream. Gently warm the cream with the milk , but do not boil. Pour the cream on to the egg yolks and mix. Return the custard to a clean pan and cook slowly stirring constantly being careful not to allow it too boil.
When thickened strain through a fine sieve and add the Marsala. Place in the fridge until required.
CAKE
Beat the butter and sugar together in a machine until pale in color. Add the ground almonds and vanilla seeds and mix gently. While the machine is running, slowly add the beaten eggs. Fold in the lemon zest and juice. Gently add the polenta, baking powder and salt and mix together.
Place the mixture into lined biscuit rings and bake at 200°C for 15 to 20 minutes or until just cooked.
RAISINS
Soak the raisins in the marsala and leave to marinate for 1 hour. Serve with the polenta cake.
No comments:
Post a Comment