Creating a storm in the kitchen

BEER BATTERED COD FILLET

2009-08-14T02:00:00.003+01:00

Battered cod is a great British favorite, this is a slight variation to the traditional recipes.

It is a beer infused batter which is so tasty and a nice change from the usual Cod you would get in a fish and chip shop.

Alternatively you can use plaice or Haddock as a substitute. Or why not try using a sustainable fish such as Pollack, which in my view is so underrated and is in fact a quality fish.

Ingredients

4 80z cod fillets skin on but pin boned (ask your fish monger to do this if you are unsure)
200g plain flour
1/2tsp bicarbonate of soda
pinch of salt
1 egg
100ml Beer (bitter ie IPA)
200ml water
extra flour for coating cod fillets.

Method

lightly coat the cod in the flour and set to one side
To make the beer batter combine all the dry goods into a mixing bowl and make a well in the centre.
Add the egg, half the beer and mix thoroughly so there is no lumps, slowly add the rest of the beer and water until you achieve a medium thickness batter, it should slowly run off the spoon when the right consistency
Leave to rest for 10 mins
Meanwhile preheat your deep fat fryer to 180*c.
Dip the cod into the batter and coat thoroughly.
allow the excess batter to drip off then place slowly into the fryer, hold the tail and slowly dip into it otherwise it will stick to it.
repeat with the others and cook for 6-7mins or when the fish starts to float to the top.
Allow to drain on paper towel so you remove some of the excess oil from the fryer and serve with chips peas a wedge of lemon and tartare sauce.
If you cannot cook all the fish at once cook two pieces and preheat your oven to 130*c to keep them hot whilst you cook the others.

Tarte Citron or glazed lemon tart recipe.

2009-08-04T00:54:00.002+01:00

This is a very simple cold dessert dish combining a subtle lemon flavour with a nice creamy egg custard in a shortcrust pastry case.

The dish is either known as tarte cirton or lemon tart, this variety adds a caramelised sugar glaze to the traditional recipe. The custard for this dish is particularly rich because of the extra egg yolks. If you wish to make it less rich use 3eggs per pint of liquid. Also the addition of orange gives a much fuller and rich colour to the tart. However this can be replaced with another lemon and an extra 10g sugar.

This is one of the finest lemon tart recipes i have come across try it for yourself and see.

Ingredients

Filling

1 pint milk and double cream 1/2 and 1/2
2 eggs
2 egg yolks
50g sugar
zest of 1 lemon
juice of 1 lemon
juice of 1 orange
20g icing sugar for dusting.
1/2 tsp vanilla essence

Pastry. - here is a link to my shortcrust pastry recipe. Remember to use half the recipe.

Method

First make pastry as per the apple pie recipe. Leave to rest in the fridge for 45 mins.
Roll out to around 5mm thick and carefully put into a deep 9" quiche tin or even a round 9" cake tin. Make sure it completely cover the sides and a small amount is over lapping the edge. Press into the tin firmly but try to make hand to pastry contact minimal. The heat from your hands will ruin the pastry.
Roll a rolling pin over the top to create an even edge to the pastry remove the excess. This technique creates a professional look. Make sure there are no holes or tears to the pastry if there is repair with some of the excess pastry. Leave to rest in the fridge for a further 15mins. This will stop it shrinking when baked blind.
Place a large circle of grease proof paper over the top fill with rice so the pastry is firmly secured. Do not spill rice on the pastry as you will find it hard to remove.
bake in a moderate oven 160*c for 15 mins.
Meanwhile in a saucepan gently bring the cream and milk mixture to the boil and add vanilla.
mix the egg and yolks in with the sugar lemon juice, zest and orange juice.
Gently pour on the hot half and half stirring frequently.
Take pastry out of the oven and carefully remove the rice.
Pour in the lemon custard to about 2mm from the top, and bake in the centre of a moderate oven 150*c for 25-30mins.
Allow to cool in the fridge and then turn out of the tin.
Just before serving dust with icing sugar and use a chefs blow torch to caramelise it. Cut into slices and serve.

This dish goes well with a wild berry coulis such as raspberry, summer fruits etc. Although not so nice with strawberry.

Italian style Aubergine and basil Gateau

2009-08-03T17:52:00.003+01:00

This is just a simple dish as an accompaniment to a main. In essence it is a egg based ricotta sauce with aubergine and basil. It can be served as a main with a tomato and red pepper sauce.

Ingredients

1 whole aubergine
1 clove garlic crushed.
25g fresh basil leaves.
300ml milk
100ml single cream
100g fresh ricotta
2 egg yolks.
Parmesan to top
fresh chives to garnish
salt and pepper.

Method

Slice aubergine to create 10mm thick discs
butter 4 oven proof 6cm round dishes
fry the aubergine on a very hot grill plate until char grilled on either side but still al dente in the middle. Arrange in the dishes with spinach put a layer of Aubergine the spinach, and so on. Finish with Aubergine though.
Next in a saucepan melt a very small amount of butter and gently fry the garlic.
Add the white wine, bring to the boil and reduce by half. Then add the milk and cream and bring back to the boil.
Add the ricotta seasoning and remove from the heat.
Stir in the egg yolks and transfer to the oven proof dishes fully covering the aubergine.
Cook these in a medium oven 160*c for 25mins. Cook in a ban marie. (so bottom of dishes are covered in water) This will protect the custard from burning on the outside.
Check by putting a knife in the centre and if it comes away with no liquid on it it is cooked.
Carefully turn out of the dishes onto plates and serve. (this is done by running a knife around the sides and turning upside down on the plate) An element of praying helps too.

Vegetarian Spinach and Ricotta Cannelloni

2009-08-03T17:19:00.003+01:00

This is a great tasting vegetarian version of the traditional meat variety of Cannelloni, which can be enjoyed by both vegetarians and meat lovers alike.

The cannelloni filling is essentially a ratatouille of baby spinach, courgette, aubergine, tomatoes and onion.

The bechamel topping is a mix of the traditional with ricotta cheese to add flavour.

Ingredients.

12 cannelloni tubes fresh if possible
25g grated Parmesan (for topping)

Filling

2 courgettes (quartered and sliced)
1 onion finely diced
4 plum tomatoes skinned, deseeded and roughly chopped. (tinned chopped can be used instead)
100g fresh baby spinach
1 aubergine diced into 1cm cubes leave the skin on.
2 cloves garlic crushed or finely chopped.
25g fresh basil leaves only.
2tbsp tomato puree
300ml water
1/2tsp sugar
salt and pepper to taste.

Bechamel.

100g Ricotta cheese
50g butter
50g flour
250ml milk
50ml water
salt & pepper to taste.
1/2 an onion cut in two pinned with at least 8 cloves
2 bay leaves.
pinch of fresh grated nutmeg.

Method

To make the filling gently fry off the onion in a tsp of olive oil for 3mins, add the courgette aubergine and garlic and continue too cook for a further 3 mins or until the courgettes have started to go soft.
Add the tomatoes, water, sugar and the puree and bring to the boil.
Rapidly reduce the mixture until a thick sauce consistency is achieved and the vegetables are nicely soft.
Add the spinach and basil, stir well then leave to cool.
Meanwhile put the milk, nutmeg, water, bay leaves and clove pinned onion into a saucepan.
Bring to the boil and gently simmer for 5mins.
In a separate saucepan melt the butter over a low heat and add the flour.
Cook for a further 2mins over a low heat.
Now strain off the hot milk, getting rid of all the solid ingredients.
Slowly add this too the roux (flour butter mix) stirring after each addition to avoid lumps.
Once it is all added slowly bring close to the boil and add the Ricotta
Next stuff the tubes with the tomato veg mix, try to reserve some of the tomato sauce.
Place these alongside one another in a suitable deep oven dish or nonstick deep tray.
Pour over the remainder of the sauce making sure even the underside is not dry.
Pour over the ricotta bechamel and then sprinkle with Parmesan and bake in the oven at 190*c for 30mins

Serve cannelloni with slices of olive oil drizzled Italian bread.

Braised indian spiced shoulder of lamb

2009-08-01T09:30:00.000+01:00

This is a blend of using typical indian curried sauce to braise a whole shoulder of lamb to achieve a a great result.

You will need to marinate your lamb in curry spices and garlic for at least 12hrs.

Ingredients.

1 whole boned shoulder of lamb. Scored along skin in diamond pattern and rubbed with curry spices and 1tbsp chopped garlic.
2 cloves of garlic
4 plum tomatoes peeled, deseeded and roughly chopped.
2litre chicken +beef stock 1/2 and 1/2.
1tbsp curry powder.
1 sliced onion
seasoning
60g butter. + some for sweating off veg.
1tbsp tom puree
1 tbsp mango chutney
seasoning to taste
25g fresh coriander + stems

Method

Leave lamb to marinade for 12 hrs then seal in a pan until lightly browned all over.
Leave to one side in a large deep casserole dish
To make the sauce fry to onion and garlic on a low heat until soft.
Add the curry spices and continue to heat for a further 1mins.
add the tomato puree, stock and coriander stems.
Bring to the boil and simmer for 3 mins.
Pour over the lamb make sure it is covered if not add extra water.
Braise in the oven for 4hrs at 160*c
When cooked ie meat is tender Strain off the liquid ensuring you keep the onion stems etc. Leave lamb to rest for 30mins in a warm place ie freshly turned off oven.
Place in a saucepan and bring the liquid to the boil.
add the fresh tomatoes and continue to boil until reduced to around 500ml or until it becomes quite thick.
Use a spoon to break up the tomatoes then add chutney. Continue to cook on a low heat for 3 mins
add the coriander leaves and the 60g butter. Stir in until butter is melted.
Slice lamb serve immediately with sauce over the top.

Goes great with Pilau rice and Nan

Grilled Corn fed chicken with a white wine tarragon cream sauce.

2009-07-31T00:00:00.003+01:00

Here is a fantastic simple chicken dish that brings the unusual taste of tarragon and combines to bring a very tasty dish.

You can use normal chicken but i fund corn fed much tastier in this dish. It can actually be done with Poussin but i wouldn't recommend it.

This dish will also introduce you into the world of making fresh chicken stock you can always use the carcase left over from a roast to make this dish. However stock cube and water will suffice.

Ingredients

4 Corn fed chicken breasts Skin on
40g fresh tarragon. (separate leaves from stems and do not discard.)
2 litres of water.
250ml dry white wine
1 onion pealed topped and tailed then quartered
2 sticks of celery washed and cut in half.
1 carrot peeled and quartered
Chicken carcase.
20g sprigs of parsley
salt and pepper to taste.
250ml fresh double cream (don't use UHT as it splits very easily)

Method

Stock

Firstly start making the stock at least 5 hours ahead, ideally though you would want to cook for at least 12 but in the real world many cant afford the electric bill.
To start brown the carcase and the veg in a metal tray in the oven at 200*c for approx 20mins.
Remove from oven and transfer the contents to a pan. You can place some hot water into the metal tray you used to cook the carcase in to remove the flavours from the bottom.
Add the water and the parsley and tarragon stems add a splash of white wine and bring to the boil. Remember that tarragon is only used in this stock because of the dish, usually it would just be parsley and a few bay leaves.
Allow to simmer on a low heat and scrape any froth off that appears during cooking.
Top up with water when it gets low. Simmer for at least 5hrs.
Strain out the carcase veg and herbs, return to a clean pan bring to the boil and rapidly boil until the stock reaches a1/4 of its original volume.

Chicken

Season the chicken and lightly oil.
Heat a frying pan to a high heat and place the chicken breast skin side down and cook until browned (about 5 mins) repeat on the underside but only for 2 mins.
Transfer to a preheated oven (200*c) and cook for a further 8-10mins.
Slice in half and leave to rest for 3 minutes.

Sauce.

Whilst the chicken is cooking use the rest of the white wine white wine to de-glaze the pan you sealed the chicken in reduce by half , add the stock and reduce by half again, add cream tarragon and reduce on medium heat by half or until a sauce consistency is achieved. Season then serve on top of the chicken.

Grilled monkfish with chroizo and red pepper sauce

2009-07-30T01:11:00.002+01:00

This is a great little dish to do with Monkfish tail fillets. essentially the Monkfish is marinated in a basil and garlic marinade and served with a lightly spicy Chorizo and red pepper sauce. Great served with a timbale of saffron rice and fresh buttered baby spinach.

Monkfish is a great white fish to use as it is quite meaty and very tasty.

Ingredients

4 Monkfish tail fillets (175g roughly)
1/2 large white onion finely diced
50g fresh basil (25g for marinade, 20 for sauce and a few sprigs for garnish)
2 clove of garlic finely chopped
3 tbsp light olive oil (extra virgin is too strong)
4 fresh plum tomatoes, (skinned, deseeded and roughly chopped)
1tbsp tom puree
2tbsp red wine
1 whole sweet red pepper. Skinned and finely chopped.
100g quality chorizo unsliced (not the thin slices you buy in packets)
1 Birdseye chilli deseeded and finely chopped
salt and pepper to taste
300ml weak veg stock

Method

Marinate Monkfish in 1 clove of garlic, 2tbsp oil, salt, pepper and half the basil. Make sure you roughly chop the basil leaves. Keep the stems for the sauce.
Cover and leave in the fridge for 12hrs
Next make the sauce by frying off the onion and Chilli until onions are soft and translucent.
Add the peppers and garlic and sweat off for a further 2 minutes
Add the tomatoes, tomato puree and a small amount of the basil stems (about half) make sure they are very finely chopped. Make sure you have some leaves left for the sauce later.
Cook for a further minute.
Add the stock, bring to the boil and simmer for 35 minutes. Taste and if to sharp add a small amount of sugar.
Meanwhile brush most of basil and garlic off the Monkfish fillets.
Preheat the grill to a very high heat.
Place under the grill for 8 mins then turn and cook for a further 6 mins.
While it is cooking cut Chorizo into about 5mm pieces and fry in a frying pan until lightly cooked on all sides. Transfer to the sauce omitting the orange fat that has been released.
Add the basil leaves leaving 4 sprigs for garnish once the fillets are cooked. Check seasoning before serving.
Once the Monkfish tails are cooked place on the plate with saffron rice and spinach (three separate piles looks nice and spoon over the tomato and Chorizo sauce.

Pan fried Honey glazed Duck Breast with a Blackcurrant Jus

2009-06-17T22:51:00.003+01:00

This is such a tasty dish to do and when the duck is cooked right is so tender. The sauce should be made from fresh blackcurrants and a dash of Creme de cassis, the duck served pink and allowed to rest sifter being sliced.

Ingredients

4 Duck breasts, trimmed of excess fat and score.
2tbsp clear Honey
100g Blackcurrants
50ml Creme de cassis
1tsp sugar
seasoning to taste
300ml jus. jus de vo lie (veal jus) would be ideal but a half and half mix of chicken and beef would suffice.

Method

Firstly place the duck into a cold frying pan skin side down. Do not preheat the frying pan frying in a cold helps to release some of the excess fat.
Fry on a high heat for 3mins or until lightly browned, turn over and seal on the other side for a further 2 mins.
Place on a separate tray and drizzle with honey. Place in a preheated oven (200*c) and cook for 6-7 mins (or until pink in the middle)
Meanwhile pour off the fat from the frying pan and return to a medium heat, add the blackcurrants and sugar.
allow sugar to start to melt then glaze the blackcurrants with the slowly caramelizing sugar.
Add the Cassis and jus, cover then gently reduce by a third.
Once the duck is cooked slice on a diagonal and leave to one side for a couple of minutes. This allows it to bleed out so you don't have a plate full of blood.
Place on the plate top with sauce and serve.

To make the jus it may be easier to use some pre-bought stocks and thicken with corn flour. (making your own stocks is a time consuming and not exactly energy saving. For example Beef stock would take 2hrs roasting the bones in the oven, then a further 2/3 days simmering in a pan of water and veg.

Why not try this dish with some simple gratin potatoes, glazed baby carrots and butter glazed french beans

Three Basic salad dishes

2009-05-28T23:37:00.003+01:00

Waldorf Salad

A light and refreshing salad, and very simple to make. It can also be made using fresh yogurt for a lighter option to mayonaise.

Ingredients

5 apples cored and diced (not cooking apples)
1 tbsp apple juice
50g Walnuts roughly chopped
50g celery diced
4 tbsp mayonaise

Method

Combine all ingredients in a bowl and leave to chill in the fridge for 1-2 hrs.

Creamy coleslaw

A slight creamy twist to a classic salad

Ingredients

1/2 white cabbage finely shredded. (can be grated using a cheese grater if not confident of you knife skills)
2 Carrots fine strips or grated
1/2 onion finely diced.
50ml double cream
3 tbsp mayonaise
salt and pepper to taste

Method

Combine all the ingredients in a bowl and chill for 1-2hrs

Red cabbage coleslaw

A fantastic alternative to normal coleslaw and in many ways combines elements of both waldorf and coleslaw.

Ingredients

1/2 red cabbage shredded or grated
2 apples cored and diced
25g raisens
3tbsp apple juice
1/2 red onion diced finely
3tbsp mayonaise
salt and pepper to taste

Method

Soak the raisens in the apple juice and refridgerate for 4-6hrs
mix the ingredients into a bowl add the rasien apple mix and combine thoroughly

Celebraty Chef's, their cook books and which is the best.

2009-05-06T00:30:00.003+01:00

In this modern day media driven society celebrity chefs have popped up in there dozens, all with fancy cook books, their own TV programmes and advice columns. So from a professional chefs point of view whose the best, who has the best recipe books, advice etc.

To these questions there is no simple answer seeing as opinions vary and in my view no, one chef has monopoly in all aspects of cooking. I don't just mean types of cuisine but even certain courses are better done by certain chefs. For example One chef could be top of his class on desserts but not good with starters. Chef's also have very different approaches to cooking, some rely on classical methods of cooking whereas some are more influenced on the modern movements which in some aspects fly in the face of the traditional.

Now in my opinion for the everyday cook, the traditional way is the best way, 1 usually less likely to get the recipe wrong and 2 recipes tend to be simpler. Well established ingredients and measurements. Plus i was taught the classical methods of most dishes which have given a far more solid base for my later development. Often the chefs using the classical cooking styles have better insight on why certain things are done to achieve the results required. For example answering questions such as why put sugar in home cooked tomato sauce (answers simple because tomatoes when cooked can make the sauce too sharp).

So whose the best classical celebrity chef, Brian Turner without a doubt is the best classical main corse chef out there. His recipes are great and the insight he gives is first rate. However dessert wise probably James Martin, some of his desserts are out of this world. Martin is really a combination of the new and old, in that he uses well established methods and ingredients but finds new ways to personalise them.

Most of the chefs out there have some good and bad recipes and despite what i have said about the two chefs above, if your looking for a cook book forget the celebrity chefs, go for a book that those in the profession would use. Practical cookery by Victor Ceserani, Ronald Kinton, David Foskett is probably on the top of the list, Le Guide Culinaire by Georges Auguste Escoffier is another, however the latter is not exactly novice friendly. Practical cookery is one of the main sources for all novice chefs and will be of great use to any household cook. These books are used by the profession for a reason!

Basic Traditional or deep pan Cheese and Tomato Pizza

2009-04-21T23:02:00.004+01:00

Here is a basic pizza recipe, which should be applied to all pizza's regardless of toppings. The key to making good pizza's are good rich tomato sauce and light and crispy bread bases. Making you pizza deep pan or traditional comes down to proving times and how thinly you roll the dough out.

Ingredients

Serves 4

One quantity of focaccia dough at stage of first proving
One quantity of Rich tomato sauce
75g Buffalo Mozzarella
20g fresh basil
2 quartered deseeded tomatoes
1 tbsp olive oil

Method

Firstly make sure you cook the tomato sauce for much longer than the recipe given in the link. Slowly simmer for around 2hrs. Puree well and ensure it is of a very thick sauce consistency
Next, on a lightly floured surface, knead the dough that has already been proven once, split into two and roll into a balls.
With a rolling pin roll each ball out, for deep pan roll to about 1/3 inch thick, for traditional about 5mm thick. Transfer onto pizza tins. Now for deep pan leave to prove for a further 45 minutes and for traditional only around 15 Min's.
Generously spread the tomato sauce between the pizza bases leaving a 3cm radius sauce free. Roughly chop the basil, spread over the top and add thin slices of mozzarella. Drizzle with olive oil.
Bake in a preheated oven for 12-14 Min's @ 200*c for traditional and 15-16 Min's @ 180*c for deep pan. slice and serve.

Some great topping ideas.

Salami Sweet Jalapenos and peppers

Ingredients

50g sliced salami (chorizo works well too)
20g Red jalapenos
1 green pepper finely sliced
1 red onion finely sliced

Method

Firstly fry your onions peppers off to remove most of the excess water. If this isn't done generally it will ruin the consistency of your tomato sauce. It also helps to release the flavours
Lay the salami over the tomato base of the pizza top with onion and pepper mix and jalapenos, and then top with cheese.

Four cheese

as well as the mozzarella add, 25 g of each of the following; medium cheddar, montery jack, Parmesan.

There are so many different variates, just remember if your using veg with high water content gently frying first is advisable. Uncooked meats should be cooked before placing as a topping. This is especially true of bacon as it will have the same effect as the vegetables.

Also why not try once rolling the pizza base sprinkling some semolina for a really great texture.

Home cured Salmon fillet with beetroot

2009-04-09T16:21:00.006+01:00

When we think of cured salmon generally people think smoked bu there is a far easier way that can be done in the home, a mixture of salts sugar and lemon juice cures the salmon within 24hrs and with the dill and beetroot gives both a subtle flavour and striking colour change to the salmon. This is a great starter and should be accompanied by some form of creme fraiche dip, I'd recommend dill and lemon and fresh salad leaves.

Serves 6

Ingredients

Half a side of salmon, pin boned
juice of one lemon
50g of salt
80g dill
tsp mustard seeds
2tbsp sugar
50g finely sliced cooked beetroot

Method

Firstly make sure the skin is still on for the salmon, it makes it far easier to slice later. Also ensure it has been pin boned, if your not sure ask your fish monger to do it for you.
Next rub the flesh side of the salmon in half the following ingredients; the lemon juice, salt, sugar, dill and mustard. Then place on a tray.
Lay the beetroot over the top of the flesh spreading evenly. Wrap firmly in clingfilm and refrigerate for 12hrs.
remove from the fridge and remove all salts, dill etc. keep the beetroot but discard the rest. Now rub with the remainder of the ingredients and then top with the beetroot. Wrap again and refrigerate for a further 12hrs. Again wipe off as much of the dill etc.
Slice thinly and ensure it is used within 48hrs

Creamed Savoy Cabbage with bacon and chestnut

2009-04-09T13:43:00.002+01:00

This is a great accompaniment to roast chicken or turkey, so simple and quick to knock up. Usually if in season i would recommend going and picking your sweet chestnuts instead of buying them. Remember to roast them first for at least 15Min's at 160*c.

Serves 5

Ingredients

1 head of Savoy Cabbage finely shredded
100g streaky bacon finely diced
salt and pepper to season.
25ml white wine
25ml cream
10g butter
75g shelled, diced sweet chestnuts

Method

Firstly put a pan of lightly salted water on to boil, then in a frying pan fry the bacon in a pan until crisp.
Place the cabbage into the water and bring back to the boil. Cook for 3-4 Min's ensuring the cabbage still has some bite to it and not completely limp.
Next drain and add to the bacon. Add the chestnuts and white wine, reduce by half then add the cream and butter
Bring to the boil, check and correct seasoning. Then serve.

Rosemary and garlic roasted leg of lamb

2009-04-09T13:01:00.004+01:00

On a Sunday a nice leg of lamb joint can go down a treat, cooked to perfection it should be tender and juicy. Instead of just seasoning it and leaving it in the oven try introducing flavours to it. This is just one of many different combinations.

Serves 4-5

Ingredients

2kg leg of lamb
salt and pepper
1 tbsp sunflower oil
8 sprigs of fresh Rosemary
4 cloves of garlic.
sliced onion
carrot off cuts heads/tails

Method

Firstly heat a large frying pan on a high heat.
Next score the lamb in a cross pattern with a sharp knife about 1/2cm deep. Make four larger incisions around the meat (about 1" deep and big enough to put the garlic in).
Rub lamb with oil then salt and peeper and seal in a pan until it is thoroughly sealed all over.
Break the garlic so that the flavours are released, then push into the deep cavities you have made.
Next push the Rosemary into the cavities so the lie length ways inside the cavities and score lines.
place the onion and carrots on the bottom of a tray to act as a trivet. Put lamb on top of that and bake in a preheated oven for 25 Min's lb plus 20Min's at a temperature of 180*c
Leave to rest in a warm place for at least 15 minutes (this helps the flesh relax and become more tender.

Why not to add flavour brush with honey in the last 20 Min's of cooking and turn the oven heat up to 220*c

Focaccia the ultimate italian flatbread

2009-04-09T11:06:00.002+01:00

Focaccia is probably the simplest Italian bread to make, but so good as an accompaniment to most Italian dishes. The best thing about making focaccia is the infinite combinations of toppings that can be used. Most recipes suggest adding the flavors to the toppings, whereas in some instances i prefer to actually combine flavor into the bread itself, especially if using garlic or anything else that may burn easily.

Serves 4

Ingredients

260g strong flour
150ml tepid water
6g active dried yeast
2tbsp olive oil
1/2tsp salt
1/2tsp sugar
semolina to dust

Method

Firstly place the yeast into half the water and give a quick stir, place the flour, salt and sugar in the food processor add the olive oil and the water/ yeast mixture. Mix in the food processor for 2 minutes or thoroughly combined.
Slowly add the remainder of the water until the dough is formed. If the mixture is too dry add more water, too wet add some more flour. The consistency achieved should be slightly sticky but still able to form a ball.
lightly grease a large mixing bowl and turn out the dough into it. Cover and leave in a warm place for 45 minutes or until it has doubled in size.
Turn bowl upside down on to a lightly floured surface and allow dough to lift itself free from the bowl on to the work surface.
Next knead the dough by pushing down and folding, repeat this for 2-3 minutes.
With a rolling pin roll to about 1/3" thick, place on a lightly oiled tray, and with your finger press deep indentations into the dough all over.
Dust with semolina and leave to prove for a further 45 minutes, then bake in the oven at 190*c for 15-20 minutes or until the base sounds hollow when tapped.
Serve drizzled with Olive oil and sea salt.

Here are some variation's

Rosemary and garlic. Firstly add 1 clove of garlic to the first stage and whizz through the food processor before adding the yeast water. Finely chop 10g of fresh rosemary and place on the topping just before proving for the second time.
Sun blushed tomatoes and olive. Again add 25g sun blushed tomatoes at the first stage and follow the same principle as with the garlic, also add 25g pitted black olives and a tsp of basil to this stage. Just before processing add 1 tsp of grated Parmesan. Alternatively the olives can be cut into half and placed in the indentations before the second proving. This can be done with the tomato as well.
Chilli and red pepper. I find it best to slowly roast 1 deseaded quartered red pepper a 150*c for 15 minutes, cover in a bowl for 10 to make it easier to peel the skin off. Cut into thin strips. Sweat the chilli off and add to the first stage. Add the red pepper to the topping before proving.
Pancetta and mozzarella. Firstly add 2 tsp of basil and 1tsp Parmesan to the first stage. Bake for 10 minutes. Fry 50g pancetta for 4 minutes spread over the top of the part baked focaccia. Top with thin slices of buffalo mozzarella and bake for a further 10 minutes.

Chicken and bacon lasagne

2009-04-08T00:31:00.002+01:00

Italian inspired chicken and bacon lasagne

This recipe is simple and tastes great, people tend to forget that lasagne can be made with different fillings and doesn't have to be constrained to the beef variety. This is probably my favorite variation. It also tends to be a kids favorite too.

Serves 4-5

Ingredients

One quantity of Salsa di Pomodori, egg pasta and Beciamella
1 onion roughly chopped
1 courgette diced
2 cloves garlic finely chopped
1 red pepper diced
3 chicken breasts cut into 1cm thick slices
3 rasher back bacon
1 tsp basil
1 tbsp olive oil
100g Cheddar and Parmesan to top (50/50)
Salt and pepper to taste

Method

Firstly make your pasta, salsa and beciamella as the recipe in the hyperlink above. Roll the pasta as for Cannelloni.
next combine the basil with the half the garlic, drizzle chicken with olive oil and then add the garlic/basil. Mix thoroughly
heat a frying pan to a high heat and then add the chicken. Lightly seal on both sides. Once done place on a tray to one side and cook the bacon in the frying pan for 3 minutes.
Add the onion, peppers courgette and the rest of the garlic and continue to cook until the vegetables have softened. make sure nothing burns by continuously stirring.
Arrange half the veg and bacon mix into the bottom of a medium to large rectangular oven proof dish.
Place half the chicken over the top, spreaded out evenly. Then place half the salsa over the top ensuring it is also spread evenly. Don't worry if it doesn't cover it by the time the dish is cooked there is sufficient liquid in it.
Top this with half the pasta rectangles, try to cover the whole lot without to much over lapping. Then repeat the last stages with the remainder of the veg/bacon, chicken then salsa. Again top with pasta.
Top this with the Besciamella then Parmesan and cheddar.
Bake in a preheated oven for around 35 minutes.
Serve with foccacia or ciabbatta

Why not try serving this with my fantastic garlic and rosemary foccacia.

Steamed syrup sponge puddings.

2009-04-03T20:37:00.002+01:00

Making steamed puddings is so simple to do and does not require the use of any expensive equipment. For this dish you will need 4 metal or heat resistant plastic moulds, a vegetable steamer. (Usually a pan with two attachable holed compartments). The recipe is not much different to a typical victoria sponge recipe and can easily be whipped up in 45 minutes from start to finish.

Ingredients

serves 4

4oz softened butter
4oz castor sugar
2 large eggs
4oz self rasing flour
4tbsp Golden syrup

Method

Make sure butter is left at room temperature till it is soft then in a mixing bowl bbeat it together with the sugar until the mixture becomes a light colour and is fluffy in texture. To make sure check to see the sugar has almost completely dissolved into the butter.
Next beat the eggs together and then slowly add to the butter mixture add on tsp of flour with each addition and beat into the mixture thoroughly before adding more egg. If you add the eggs to quickly the mixture will split and become unusable.
Once all the egg has been added, slowly add the flour and fold in gently, ensuring you do not beat the air out of the egg butter mixture.
Lightly butter 4 moulds, place a tbsp of golden syrup in the bottom of each and 3/4 fill each mould.
Next put your steamer onto the hob, make four large squares out of grease proof paper and place over the top of each mould. Secure with elastic bands or string so no condensation can get through and ruin the cake mix.
Cook in the steamer for around 30 mins, to check they are cooked push a knife through the top of one if the knife comes away clean it is cooked. If goo is left cook for a little longer.

Thai style chicken and cucumber wrap.

2009-03-31T21:18:00.003+01:00

Some times a lighter bite is needed or something more refreshing for lunch than a plain old sandwich. Well this wrap is both and is simple to make. If you wish to keep it healthy then natural yogurt can be used to substitute the mayonnaise.

Ingredients

Serves 1

100g cooked shredded chicken
1/2 a lime zest and juice
50g cucumber
1/2 green mild chilli finely diced
1 spring onion finely diced
1 tsp Chopped fresh Coriander
2 tbsp mayonnaise or Yogurt
Seasoning to taste.
25g iceberg lettuce shredded
1 tortilla wrap

Method

Firstly mix your chilli, coriander, spring onion, cucumber, lime juice and zest in with the mayonnaise or yogurt.
Heat the wrap in the microwave for no more than 15 seconds.
Spread the mixture in a line down the centre of your wrap finishing about 2cm from either end.
Place your chicken on top of the Thai mayonnaise and the lettuce on top of that.
Now take the edges with the small 2cm gap and fold in wards over the mixture and hold with your index fingers. Now with your thumbs take the nearest part of the wrap and fold round the mixture.
Remove your index fingers and fold the wrap over again so it is fully cylindrical and the mixture is upside down. Cut in two and serve.

Tip why not try using prawns instead of chicken or even a compliment of both.

Spanish Spicy Chorizo and Red Pepper Minestrone Soup.

2009-03-26T16:05:00.005Z

Minestrone soup is a great Italian soup but can also be Incorporated well with some Spanish ingredients too, offering unique flavours. The key to any minestrone soup is getting a tasty broth. This recipe will give you a fantastic soup which is both aromatic and full of great flavours.

Ingredients

Sevres 4

2 peeled and finely diced carrots
1 finely diced white onion
2 finely chopped cloves of garlic
2 sticks of celery
2 finely chopped sweet red peppers
1tbsp thyme
2 Birdseye chilli's finely diced
1 can tomatoes chopped.
2tbsp tomato puree
1tbsp olive oil
75g finely diced chorizo sausage
1 tsp sugar
1 tsp basil dried
1 litre of chicken stock
75g of spaghetti (broken into small 1cm long pieces)

Method

Firstly heat the oil in a large saucepan then add the carrot, onion, garlic, red pepper, chilli and celery cook over a gentle heat for 4 minutes. Add the chorizo and continue to cook for a further 2 minutes.
Next add the chopped tomatoes, herbs, tomato puree and stock and bring to the boil. Add the sugar and simmer for 30 Min's.
Add the broken pasta and cook for a further 8 Min's or until the pasta is soft. A little tip to break the pasta, wrap it in a tea towel, roll the tea towel up and take one end with each hand. Now place the pasta at the edge of the work surface at 45* angle, push against the edge and in a sawing action push the pasta up and down the edge until it starts breaking from the downward force that is being applied. It should if done correctly then it should be small pieces.
Once the pasta is cooked check seasoning and adjust accordingly, serve with crusty Italian flat bread or ciabatta.

Honey glazed baby carrots with fresh thyme!

2009-03-25T23:29:00.006Z

Here is my fantastic recipe for honey glazed carrots with thyme! So simple to do and goes well with a Sunday roast chicken or lamb.

Ingredients

Serves 4

400g baby carrots (can be topped and tailed but i prefer them to be whole and just the green but trimmed a little.
40g butter
25g Clear honey
1 tsp of fresh thyme
salt and pepper to taste

Method

Firstly put carrots in to cold lightly salted water and bring to the boil, continue to simmer for around 12 Min's until soft, meanwhile heat the butter in another pan on a low heat.
Add the honey and thyme, continue to heat for 30 seconds then drain the carrots and add them to the honey glaze.
Toss well in the mixture and serve immediately

If you are considering this to accompany roast chicken why not fry some lardons of unsmoked bacon until crisp and add them to the butter melting stage of this recipe.

Breaded Chicken and Parmesan Goujons.

2009-03-25T22:11:00.006Z

Chicken nuggets or goujons are always a favourite with the children, the problem is prepacked ones aren't very healthy. So making your own is the best way to create a Healthier variety. They are so simple to do and only take a few minutes to make and cook in less than 15 minutes in the oven.

Ingredients

Serves 4

600g chicken cut into 1cm thick strips
1 whole egg
4 slices of white or brown bread, Slightly stale would be ideal.
50g plain flour
100g parmesan
salt and pepper to taste.

Method

Preheat oven to 140*c and then process the bread in a food processor/ robo chef. Bake in the oven until dried out. Process again so breadcrumbs are fine.
Mix the egg with about the same amount of cold water so it doubles in volume.
Mix the parmesan in with the breadcrumbs and add the seasoning aswell.
Place flour in bowl and put chicken in with the flour ensuring the chicken is thoroughly coated
then dip the chicken in breadcrumb mix, back into the egg then coat with breadcrumbs again. Set aside and repeat with the rest of the chicken. If the egg mixture becomes thick and unusable discard and get fresh.
Now you can either deep fry for around 6-8 minutes and golden or bake in the oven at 190*c for 16-18 mins. The latter being the healthier option.

Why not try other variations such as substituting the parmesan for cajun spices or garlic and parsley. There are so many different varieties you can do!!

Braised lamb shank with rosemary and juniper

2009-03-25T20:02:00.004Z

Slow cooked braised lamb shank should be very tender and come nicely away from the bone. The rosemary and juniper sauce compliments the fantastic flavours of the lamb, creating not only a great tasting dish but also a great smelling one too. One note of caution this dish does not require too many Juniper berries otherwise the sauce will become too bitter and over powering.

Aromatic Braised lamb shank with a rosemary and juniper berry sauce recipe

Ingredients.

Serves 4

4 lamb shanks
125ml red wine
1 clove of garlic roughly chopped
1 small onion
1 carrot
1 stick of celery
1 tsp dried juniper berries
1 tbsp fresh rosemary
650ml stock 50% beef 50% chicken (made from granules will suffice)
1 tsp tom puree
corn flour to thicken
salt and pepper to taste

Method

Firstly preheat a large frying pan with a small amount of vegetable oil, season the lamb shanks and seal in the pan until browned all over.
Place in an oven proof dish and set aside. Meanwhile in a saucepan fry the onion, garlic, carrot and celery over a low heat for 3-4 mins.
Add the red wine juniper and rosemary and allow to reduce by half.
Add the stock and tomato puree and bring to the boil.
Pour this mixture over the lamb, cover and cook in a preheated oven at approx 180*c for 2 1/4 hrs.
Remove lamb and leave to rest in a warm place, meanwhile to make the rosemary gravy, strain the liquid and discard the vegetables but try to retain some of the juniper berries
put the stock onto boil add some fresh rosemary and thicken with corn flour slaked with water. The dish is now ready to serve.

This dish goes great with all kinds of potato but my favorite is doing a champ mash. Champ mash is simple just add some finely chopped spring onion to your mash. Also serve this dish with some shredded savoy cabbage and honey glazed baby carrots.

Roast beef and how to prepare forerib

2009-03-25T17:11:00.006Z

Firstly then considering buying a joint of beef, what is the best quality cuts for using in a roast dinner. Most chefs have different opinions on this, because it depends on how much fat you like on it, how easy it is to carve and how expensive it is. In my view the easiest and most flavour rich joints of beef are fore rib or back rib, however sirloin is probably the easiest to carve quality joints but per kilo is very expensive. Mainly I'd avoid silverside, top rump etc. My preference is fore rib. The only problem with using fore rib or especially back rib is the amount of fat on it. It also requires more technique to carve. Roasting it with the bone still in provides more flavour but it will mean it doesn't carve as easy. My advice is to either get your butcher to remove the bone or you attempt it yourself.

This can be done with a very sharp straight edges knife. Firstly make a cut at the point the bone and the flesh meet at the end. do this the whole length. You will probably need to cut about 2cm into the joint. With your fingers pull the joint of beef from the bone and slowly carve along the bone so that the knife is at 45* from the bone and meat. Keep prising the joint fro the bone as you go. if done right very little mast should be left on the bone.

Keep the bones they can help provide a trivet for the meat joint when you cook it.
Next trim any excess fat off the joint and then it will need to be trussed (tied).

To do this take a very long piece of string tie a loop in one end (one that pulls tighter as the long bit of the string is tugged. Put this around one end and tighten, do not over tighten so the meat bulges around the side but only enough so it will keep its shape. Next about 3cm from the first knot place your finger on the joint thread the string behind your finger and wrap around the joint so that it still stays 3cm apart all the way round. Thread the string all the way back through under where you are holding the string. Remove your finger and pull the string sharply in the opposite direction so the loop tightens. Repeat this all the way through then tie the string off. This should make the joint easier to carve.

Remember to well season the joint before cooking and seal in a pan before roasting.

Cook the joint in an oven @ 190*c for...

20mins a lb + 20 mins= medium
15mins a lb + 15 mins= rare
30mins a lb + 20 mins= well done

Consider marinading beef first or cooking with a herb crust.

Rich Italian Meatballs with buttered tagliatelle

2009-03-25T15:43:00.003Z

Italian Meatballs is such an easy dish to make, prepare and serve, not to mention that it is also cheap to prepare. Your probably looking at around £1:30 per head based on a family of 4.

When making meat balls it is important to use a mixture of minced pork and beef, cooking your onions and garlic is another good tip when making this dish. Why not instead of using pork mince try using bacon or if you want to splash out pancetta is a great alternative.

You should allow around 2hrs of cooking time but it does take very little preparation.

Serves 4

Ingredients

Fresh tagliatelle pasta (homemade or shop bought)

Italian meatballs.

250g pork mince/pancetta/unsmoked bacon.
300g beef mince (steak mince is preferable but you will pay a lot more for it)
1 medium onion diced
1 clove of garlic crushed
1/2 tsp basil
1/2tsp oregano
1/2 tsp Thyme
1 egg yolk
salt and pepper to taste (remember if using bacon or pancetta to adjust salt accordingly)

Rich tomato sauce

2 cloves of garlic finely chopped
100ml red wine (optional)
1 tbsp Dried basil
1 can chopped plum tomatoes
1 tbsp tomato puree
400ml weak chicken or vegetable stock
1 tsp sugar
salt and pepper to taste.
1 onion finely sliced

Method

Firstly to make your sauce you will need to sweat off your onions and garlic over a low heat for 3-4 Min's. Now add the red wine and reduce by about half.
Next add your tomatoes, stock, puree, herbs, seasoning and sugar and bring gently to the boil.
Cover saucepan and allow to simmer for thirty minutes.
Meanwhile sweat off the onion and garlic for the meat balls, allow to cool slightly and place in a robo chef along with the mince, pork, seasoning, herbs and egg yolk. Food process until the mixture is thoroughly combined.
Divide into 16 equal sized balls and press together, fry these off on a medium to high heat until browned all over.
Place in the bottom of an oven proof dish.
Next take the sauce and allow to cool slightly before quickly liquidising it in your robo chef or stick blender. You should only do this for a minute maximum so the sauce still has a rough texture. Preheat the oven to around 190*c
Pour the sauce over the meatballs, cover with a lid or tin foil and place in the centre of the oven for around 1hr, then uncover stir and continue to cook for 45mins or until sauce has thickened and reduced..
10 minutes before the Italian meatballs are ready place a pan of water onto boil and cook pasta in boiling water for 4 mins. Drain season and add a small knob of butter the pasta.
Place pasta on plate and add the meatballs and sauce to the top.
Serve with Parmesan

Why not try stuffing your meatballs with mozzarella for variation. This is so easy to do, you can cut a small 1cm square piece of mozzarella and make the meat ball around it.

Meat Cannelloni topped with ricotta beciamella.

2009-03-19T23:37:00.004Z

Cannelloni is a nice and simple dish that combines a bolognese sauce fresh pasta, salsa pomodori and besciamella sauces. it is topped with with Parmesan and usually cooked and served in individual dishes.

For this dish you will need 1 x my fresh pasta recipe and 1 x my bolognese recipe. Both can be found under the Italian tag on this blog.

Ingredients

1x bolognese recipe
1x pasta recipe rolled out and cut into 5" x 4" rectangles
200g cooked spinach (make sure all the liquid is squeezed out)

For salsa pompodori

5 fresh vine tomatoes skinned and deseeded
1 medium onion diced
2 cloves of garlic finely chopped
1 small handful of fresh basil roughly chopped.
1 tablespoon of tomato puree
400ml of vegetable stock
25ml red wine
1 tsp sugar
seasoning to taste

For Ricotta beciamella

40g flour
40g butter
500ml milk
pinch of nutmeg
seasoning to taste
150g ricotta cheese

Parmesan to top

Method.

Firstly if you have freshly prepared the bolognese allow to cool for at least 1 1/2hrs. Roll pasta into rectangles. You should easily get 16 out of them. Allow to dry for 35 Min's.

Next to make the salsa you will need to sweat off the onions and garlic. Add the red wine and reduce the liquid by half. Next add the fresh tomatoes tomato puree and stock and simmer for about 30 Min's add seasoning sugar and fresh basil.

You must then turn your attention to the beciamella sauce, firstly melt butter on a low heat in a thick bottomed saucepan. Add the flour mix in well and leave to cook for a further 2Min's. Now gradually add the milk stirring in with every addition until all the milk is used. Add the seasoning and the nutmeg. Bring to almost boiling point stirring frequently. Add the ricotta and cook for a further 2Min's.

Divide the cooked spinach equally between the rectangles laying length ways down the middle of the pasta, fill to about 1/2cm from the ends.

Place a small amount of salsa in the bottom of your 4 oven proof/earthenware dishes.

Next add the bolognese to the top of each pasta rectangle, ensuring that they are not over filled and can still be rolled into tube shapes. lightly brush one edge with water and roll up from the opposite side so that when rolled the part you brushed with water seals the tube. Press lightly to do stick pasta together.

Next lift each tube off the chopping board and into the dishes, add the rest of the salsa to the top of the pasta tubes and then generously coat in the beciamella sauce.

Top with Parmesan and bake for 30-35 Min's at 190*c

Why not try using nettles instead of spinach for a far more robust flavour. Nettles have a taste not to dissimilar to spinach and are cooked in similar ways.

Tandoori Chicken Bhuna Recipe to die for.

2009-03-19T22:27:00.005Z

Here is a nice easy tandoori chicken recipe, just remember to make and marinate the chicken the night before its needed.

Tandoori Chicken marinade

Ingredients

500g Sliced or cubed chicken
500ml live natural yogurt
1 Tbsp Cumin powder
1 Tbsp garam massala
1 Tsp Coriander powder
1 Tsp Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic grated or finely chopped
1 tsp grated ginger
Red food colouring

Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and the yogurt. Stir together well, now add the chicken. A little tip is to put the chicken in a freezer bag and pour the marinade into it and tie the bag tightly around the mixture. Leave to marinate for at least 12 hrs.

Curry Masala gravy Ingredients

1 Onion finely Sliced.
4 Cloves garlic finely chopped
3 Fresh Plum Tomatoes deseeded, skinned and roughly chopped.
1 Tsp Turmeric Powder
1 Tsp Garam Massalla Powder
4 Green Cardamom Pods
4 Table Spoons vegetable oil
1 cup of water
Pinch of Salt

Method

Fry the onion, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add the water and the spices, simmer for about 45mins. Keep stirring regularly making sure the sauce doesn't catch on the bottom of the pan.. Take the pan off the heat and pureeing in a food processor.

Tandoori Chicken bhuna Ingredients

500g chicken breast cubed and marinated in tandoori
2 Green pepper, de-seeded
2 tomatoes, quartered
2 Tablespoons tomato puree
1 Cup of Curry Massalla Gravy
1 onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
5 Tablespoons whole coriander leaves
1 teaspoon Garam Massalla
Seeds of 2 green cardamom pods

Method

Firstly remove the chicken from the marinade and brush off excess marinade. Then seal the chicken in a pan until well sealed on all sides.
Make a paste of the curry powder, cardamom pod seeds and chilli powder with a little water. Chop the pepper into 1 inch square pieces. Fry the onion until translucent in the veg oil then add the garlic, ginger, pepper and chilli and stir fry on medium for a further 2 minutes. Then add the chicken. Add the curry paste and garam, stir in and fry for a further 1min. Add the tomato puree and water and cook on high heat for 15 minutes to rapidly reduce the sauce, stir constantly. Reduce the heat and add the fresh tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Add the whole coriander leaves, stir once and serve! Serve with nan bread and a lightly fragranced rice.

Basic Authentic Italian pasta recipe!

2009-03-17T20:20:00.003Z

Here is a quick and simple pasta recipe for the lover of fresh made pasta. Pasta is a Italian favorite all over the world and nothing beats making it yourself. Fresh pasta can be used in so many different ways and is so easy to make So people shouldn't be afraid to have a go.

Ingredients

- 250g strong flour (tipo '00')
- 1 tbsp of olive oil
- 2 egg yolks
- 1 large egg (free range is best)
- pinch of salt
- 1tbsp water

Makes 350g pasta

Method

To make the pasta you will need to either make it by hand or in a mixer, the latter being the fastest. For the latter place all pasta ingredients into mix and blitz for around 3Min's until a coarse breadcrumb effect is achieved tip onto lightly floured surface and work it together with your hands bringing all the mix into one ball. Knead the pasta until it becomes smooth and elastic. Usually around 6-8 Min's. For tips on making it by hand check my sweet strawberry pasta recipe.

Once the pasta becomes elastic and smooth wrap in clingfilm and refrigerate for 1hr

When working with the pasta make sure it is rolled out very thinly.

Sweet strawberry mascarpone and mint filled pasta Tortellini served with Chantilly cream and summer fruit coulis!!!

2009-03-16T22:10:00.009Z

No you haven't read it wrong here is a fantastic new style desert that is absolutely sublime and worth trying by any who wish to impress

The basis of this dish is to make a sweet version of fresh pasta substituting salt for sugar and olive oil for regular sunflower oil. The later of the two variations is mainly because olive oil has a far more intense flavour whereas for this dish a more subtle approach is needed. Also instead of tap water rose water is fantastic for this desert.

Serves 4

Ingredients.

Pasta

- 250g Strong flour
- 1 large egg
- 2 egg yolks
- 2tsp oil
- 25g icing sugar
- 1tbsp water

Filling

- 200g fresh Strawberries not too ripe though.
- 20g fresh mint + few sprigs to garnish
- 100g Mascarpone
- 1tsp Vanilla Essence
- 50g icing sugar

Chantilly cream

- 250ml double cream
- 1tbsp vanilla essence
- 25g icing sugar

Summer fruit coulis.

- 250g mixed summer fruits IE Raspberry strawberry blackberry and redcurrants (frozen work well for coulis as they need very little cooking time)
- 50g caster sugar
- squeeze of lemon juice
- 50ml water.

Method.

Firstly make the coulis by putting summer fruits in a pan onto boil with water sugar and lemon juice. Leave to simmer on low heat for 5Min's

Puree the mixture thoroughly and then pass through a sieve using the back of a tablespoon to pass the pulp through the mesh. You should then by now have just seeds and a small amount of flesh in the sieve. Discard this. Leave mixture to cool in the fridge for at least an hour.

Next to make the pasta you will need to either make it by hand or in a mixer, the latter being the fastest. Basically for the latter place all pasta ingredients into mix and blitz for around 3Min's until a coarse breadcrumb effect is achieved tip onto lightly floured surface and work it together with your hands bringing all the mix into one ball. Knead the pasta until it becomes smooth and elastic. Usually around 6-8 Min's.

To do this by hand pour flour onto work surface with the sugar make a well in the centre pour the eggs into the centre with water and oil. bring the flour around it into the liquid mixture and slowly work all the flour into the mixture until a ball is achieved and no flour remains. work this pasta by kneading it for 5-8 Min's until elastic and smooth.

Either way you do it the same desired result is achieved. Personally if i had the time i would do the latter for more authenticity. Wrap the pasta in clingfilm and refrigerate for 1hr.

Meanwhile to make filling combine the mascarpone, sugar and vanilla essence (or pods if you wish to splash out for a little more quality).

Take the tops off the strawberries and dice into small cubes and add too the mascarpone mix. Add finely chopped mint and stir mixture thoroughly. Refrigerate for one hour.

Once the pasta has been refrigerated place on lightly floured surface and knead for two minutes. Divide in two equal size pieces.

Roll out into a 1mm thick square, cut out as many 5cm circles as you can and leave them to one side. Do not throw away the excess it can be used again. Repeat with other ball. Then knead the excess pastry together and repeat with that. Now discard the remaining pasta it will probably be useless at this stage.

Now take each circle and place a small amount of mixture into the centre. lightly brush the edges with water. Now fold each one in half ensuring the mixture stays in the centre. use your fingers around the mix while pressing the edges together to help you. By now you should have half moon shapes that are sealed.

Brush the edges again and fold the corners round the top of the mixture, almost looking like a tulip. Press lightly together.

Put pan of water onto boil with a small amount of vegetable oil in.

For the cream lightly whip the cream sugar and vanilla together until it thickens but does not form peaks.

Place pasta to cook for 3-4 Min's in boiling water, then drain.

Divide into 4 bowls top with Chantilly cream and a generous swirl of coulis. Garnish with a sprig of mint.

I will post a picture demonstration on making pasta next time i make it.

Traditional short crust Apple pie

2009-03-15T20:49:00.003Z

This recipe for apple pie works well with my very buttery shortcrust pastry and should just melt in your mouth

The idea with this recipe is to create a sweet version of the pastry used in my steak pie one. Remember when doing this get some nice quality cooking apples with no bruising. Also try not to add too much sugar ideally you would want the sharpness of the apple to compliment the fatty tastes of the pastry.

Serves four

Ingredients.

Filling

1lb - Cooking apples, skinned, cored and cut into 2cm thick slices.
75g - Sugar
1tsp - Cinnamon.
25g - Butter
1/2 - lemon juice
Pastry

250g - Plain Flour
25g - caster sugar
1- egg yolk
120g - butter
1tbsp - ice cold water

To make pastry follow steps in basic steak pie recipe, however with this variation whisk the egg yolk with sugar until the sugar has dissolved.

Method

Make pastry as stated in my steak pie recipe, leave to refrigerate for 30Min's.

Meanwhile peel core and slice your apples and preheat your oven to about 180*c

Roll out half your pastry for the base, remember try not to handle your pastry as the warmth in your hands will ruin it.

Place in a pie tin or i find even better a cake tin with a removable bottom. Best way to transfer pastry from a work surface to the tin is to start from one edge and roll the pastry lightly around the rolling pin. Similar to a Swiss roll effect. Now place one edge round the circumference of the tin overlapping around 1/4 inch and un roll pastry over the top allowing middle to sink into the tin.

Now press the pastry firmly around the outsides of the tin and ensuring it is pressed firmly into the base. For this it is best to use your fingers however running your hands under a cold tap and drying them off helps to decrease the surface temperature of your hands.

Layer the apple into the tin spreading evenly. Sprinkle with the sugar and Cinnamon.

Add small nobs of butter and a half a lemon's juice.

Roll out the remainder of the pastry, place on the top and press firmly together with the over hanging edges of the base. Trim pastry and piece the lid with a sharp knife in five or six different places.

You can egg wash the pastry (egg yolk and milk) but i prefer to have a more rustic look to the glossy finish.

Leave in fridge to rest for a further 30Min's and then bake in the oven for around 35Min's.

Serve with custard or fresh clotted cream ice cream.

Authentic Spanish Paella.

2009-02-23T05:30:00.004Z

A good Authentic Spanish seafood Paella, cod can be used for this recipe but again i prefer monkfish.

25 medium Mussels (shell on)
12 Tiger Prawns shell on or off is fine!
400g Monkfish
50ml white wine
500-600ml fish stock
400g Squids tubes
1/4 teaspoon thread saffron
2 tablespoons chopped flat leaf parsley
1 tablespoon fresh thyme leaves
2 teaspoons sweet paprika
4 cloves garlic finely chopped or grated
40ml cup extra virgin olive oil
1 medium onion finely diced
2 sweet peppers
1 vine ripened tomato
400g Arborio short-grain rice
Sea salt

- Firstly make sure that all the mussels are closed or that they close when you gently press the shells together. Discard all open mussels. Cook in a small pan for three minutes with white wine and splash of lemon juice.

- Remove the mussels and reserve the cooking liquor for later.

- Now place stock and cooking liquor in a pan together bring to the boil with Saffron and Thyme. Simmer for 10 minutes. Wash the Monkfish and cut it in 1/4" cubes. Sprinkle the monkfish, squid and shrimp all over with salt and pepper.

- Heat a large frying pan with the oil, add the onion diced peppers and garlic, gently cook the onion until soft. Add rice and tomato diced into the pan stirring constantly, cook for about 2Min's.

- transfer to an oven proof dish add fish and shellfish to the top of the rice mixture and cover with the boiling stock. Add paprika and stir.

- Place in preheated oven and cook for 25-30 minutes or until almost all the liquid is absorbed.

- stir in chopped parsley and serve.

Inexpensive but tasty spaghetti bolognese!

2009-02-20T00:35:00.003Z

Here is one of the simpliest italian dishes, which will feed the family even on a tight budget!

Ingredients

450g beef mince;
1 onion, chopped;
1 carrot, peeled and diced
2 cloves garlic, peeled and finely diced;
400g can of chopped tomatoes;
2 tbsp tomato puree;
3 tbsp red wine
1 tbsp olive oil;
150ml water;
1 tsp beef stock
1 tsp dried basil
1 tsp sugar
Salt and pepper to taste

Fresh egg pasta to serve. Spaghetti or tagliatelle would be ok.
25g parmesan to finish

Recipe Method
Heat the oil in a large saucepan, cook the onion and carrot for about 5 mins until soft. Add the garlic and cook for another minute.

Add the mince, stir, and cook for 3 minutes until its brown all over.

Then add the tomatoes, stock, tomato puree, herbs, sugar, red wine and water.

Stir and bring to the boil. Cover, reduce heat and leave to cook gently for 1hr.

When ready season to taste.

Serve with lightly buttered and seasoned pasta.

Sprinkle parmesan over the top.

Delicious chicken pie

2009-02-20T00:24:00.003Z

Now for a great chicken and vegetable pie

Recipe Ingredients
For pastry:
225g plain flour;
1/4tsp salt;
115g cold butter, diced;
1 egg yolk
2 tbsp approx of iced water

For the filling:
50g butter;
2 tbsp plain flour;
250ml hot chicken stock;
4 tbsp double cream
1 small onion diced
2 carrots, peeled and sliced
50g mushrooms, quartered
450g cooked chicken meat, cubed
1 egg, beaten.

Recipe Method
First make the pastry. Sift the flour and salt into a bowl and rub in the the butter until the mixture resembles breadcrumbs. Or blitz in robochef Sprinkle with 6tbsp cold water and mix until the dough holds together. Wrap in clingfilm and chill for at least 30 minutes.

Next make the filling. Melt half the butter in a pan and whisk in the flour until bubbling. Add the stock, continuing to whisk until boiling. Simmer for 2 minutes then whisk in the cream. Season and set aside.

Heat the remaining butter in a large non-stick frying pan and gently cook the onion and carrots for about 5 minutes. Add the celery and mushrooms and cook for a further 5 minutes. Add the cooked chicken and peas. Add the chicken mixture to the hot cream sauce and spoon into a 2.5litre baking dish.

Roll out the pastry on a lightly floured surface to the thickness of about 3mm. Lay the pastry over the filling. Gently press around the edge of the dish to seal, then trim away any excess pastry. Glaze with beaten egg and cut a few slits in the pastry to let the steam escape.

Bake in a hot oven (190c/gas5) for 30 minutes until the pastry is golden.
Serves 4-5

Why not try my money savin tips on your shopping bil at

http://howtosavepoundsonyourweeklyshop.blogspot.com/

Steak and kidney pie.

2009-02-17T10:58:00.009Z

So here is a pie with the richest and tastiest pastry you will find. It really is lovely.

So here we go a nice easy cheap british pub favourite. If you shop right you should easily be able to feed a family of 4 for less than £6. The trick is to buy the cheapest stewing steak and kidneys, Dont buy them cut and mixed because you pay a premium for the labour costs.

The trick with my recipe is to achieve a very buttery pastry with a rich filling, remember though because my pastry contains a higher butter content less liquid will be needed. Also a tip to save time, instead of rubbing the flour and butter in by hand, if you have a robot chef try using that. Use the blender attachment (is two blades that fit onto the bottom of the bowl.

When making pastry avoid handling it as much as possible since this will certainly ruin the final products quality. If done right the pastry should melt in the mouth.

Ingredients.
- 400g stewing steak diced into 3/4" pieces
- 200g diced kidney
- 1 medium onion
- 2 medium sized carrots finely diced
- 6 button mushrooms quartered
- 1tsp thyme
- 1 beef stock cube
- 1 litre water
- 1 tsp tomato puree
- 1tbsp gravy granules
- salt and pepper to taste

pastry
- 350g flour
- 170g lightly salted butter cut into small pieces
- pinch of salt
- 1 egg yolk (reserve white for glaze)
- 2 tbsp iced water

Equipment.
- 1 large saucepan
- mixing bowl
- robo chef (optional)
- rolling pin
- 10" pie tin (or 10" cake tin with removable base is more than adequate)
- pastry brush

Method
- Firstly sweat off your onions and carrots in the saucepan on a medium heat. When the onions become translucent addthe steak kidney and mushrooms.
- Continue cooking until meat has lightly browned all over. Then and puree and stock cube tomato puree and water.
- Bring to the boil on a high heat, then cover and simmer for aprox 2hrs or until meat is tender. (be careful not to over cook the meat as it will break up.
- Make sure the stock has reduced to about a third of its original volume, if it does reduce to quickly and a small amount of water.
- When the meat is tender add the gravy granules and mix thoroughly and season with salt and pepper. Allow to cool for 40mins
- Meanwhile combine the flour and the butter together so it resembles fine breadcrumbs. As previously explained this can be done by blending it in a robo chef for 3 mins, or by rubbing the butter and flour with your finger tips until it resembles breadcrumbs.
- If using a robochef add the egg yolk and a small amount of water while the blade is running, adding more water until the mixture starts to form together. Dont put to much water in it should not be at all sticky to the touch.
- If your doing this by hand follow the same principle however use a knife to cut into the mixture thoroughly mixing the egg and water into the pastry
- Form pastry together into a ball at the side of the bowl using your hands.
- Place in a freezer bag or wrap in clingfilm and leave to rest in the fridge for 20minutes
- Once left for 20mins lightly flour work surface, divide pastry into 2 equal size pieces and roll one half out so that it will sufficiently cover the base and sides of your tin.
- to pick pastry up place rolling pin to one side and lift and lightly roll pastry round the rolling pin (much like you would roll a cigarette) Be careful not to press too hard or the patsry will stick together
- roll the pastry out over the tin and press into the tin starting from the bottom of the sides working your way up, leaving a slightly over hanging edge all the way round (about 5mm). Brush the edges with a mixture of milk and egg white using a pastry brush
- If there are cracks through the astry try to patch them up with some of the off cuts
- Pour the cooled filling into the pastry lined tin and proceed to roll out the remaining pastry, ensuring it will cover the top of the tin.
- Place lid over mixture and press the overhung edges from the base together with the lid.
- Trim off excess pastry and put 5 or 6 air holes in the top. Brush with the egg mixture and bake in the oven at 190*c for 35-40 mins

Cheap pub favorites.

2009-02-17T10:58:00.006Z

Over the next few days i will be blogging recipes for the more traditional English favorites such as pies, a decent spag bol and might even throw in a few deserts. All these dishes are designed to be great tasting and extremely low cost.

Also check my other blogs on how to save money on your weekly shop during the recession. It can be found at http://howtosavepoundsonyourweeklyshop.blogspot.com/

Cod loin wrapped in basil and parma ham served on a bed of sunblushed tomato and pepper fettuccine

2009-02-13T16:41:00.004Z

This is a great fish dish, mixing influences of italy to achieve a nice cod dish.
If yo want you can always use Monkfish instead of the Cod. Personally i prefer Monkfish but it is very expensive. (not that cod is cheap these days.

Again sorry i dont have an adequate picture of this dish but it is very simple to do. Remember all my valentines dinners are for two people so if your cooking for more adjust accordingly. Also if you do not have time to make a tomato sauce then most good quality jars of sauce will suffice and you will only need to add peppers fresh basil and sun blushed tomatoes. however you will not get the rough texture that is intended with this dish.

Ingredients
For pasta and sauce
- 200g fettuccine (tagliatelle or spaghetti can be used instead)
- 25g fresh basil
- tbsp dried basil
- tbsp tomato puree
- 500ml weak veg stock (veg oxo would be adequate)
- 1 tin of chopped plum tomatoes
- 1 jar sun blushed tomatoes in brine (super markets will do them)
- i green sweet pepper finely sliced
- 1/2 white onion finely sliced
- 1 clove garlic finely chopped
- 25ml olive oil
- tsp sugar
- salt & pepper to taste
- 50ml red wine

For wrapped cod loin
- 2x 175g skinless cod loin
- 10 basil leaves
- 4 slices of parma ham
- tsp olive oil
- salt and pepper to taste.

Equipment
- large frying pan
- i medium saucepan with lid and one large
- clingfilm

Method
- firstly lightly oil your cod loins and season well on both sides.
- place two slices of parma ham on your chopping board so they are next to each other facing vertically on the chopping board.
- Put 5 basil leaves covering the first half of the slices
- Place cod loin on top of the leaves, so the parma hams slices are vertical and the cod horizontal. Carefully wrap the cod loins with the parma ham. This is done by grabbing the edges of the slices and rolling them around the cod so it is firmly wrapped. Repeat process with the other loin. Wrap in clingfilm and set aside in fridge until required.
- Meanwhile sweat off onions and garlic in 1/2 tbsp of olive oil, in a medium sized saucepan on a medium heat, until onions become translucent. This generally takes 3-4 mins
- Add chopped tomatoes stock, red wine, tomato puree and dried basil. Do not add fresh at this point as it will go brown.
- bring to the boil and add sugar.
- continue to simmer on a medium heat for at least an hour. Make sure before taking off the heat the volume has reduced by 2/3.
- Meanwhile pre heat oven to 200*c, amd put a large lightly oiled frying pan on to heat to a fierce heat
- Unwrap cod loins and place in frying pan. Cook for 2 minutes either side and then place on a baking tray and in the oven for 10-12 mins saving the pan you have just used for the peppers.
- Add peppers to the frying pan and reduce heat to medium. Cook for 6-7 mins or peppers are soft. Meanwhile put a lightly salted pan of water on for the pasta makes sure you put a tsp of olive oil into it aswell.
- Add sun blushed tomatoes and cook for a further 2mins.
- Once water has boiled add frsh pasta to it and bring back to boil. Reduce heat and simmer for 5mins.
- Add tomato sauce to peppers and fresh fresh basil, cook for a further 2mins, season to taste then drain pasta and add to the sauce. Toss pasta well with sauce so it is coated.
- Place pasta on plate then Cod loin on top.

Pancetta garlic and mushroom tagliatelle Carbonara

2009-02-13T01:34:00.005Z

This is my all time favorite pasta dish, not very healthy but carbonara is one of those fatty dishes that everyone should treat their selves to once in a while.

So a nice and simple italian dish. So easy to make and tastes great too.

Ingredients
- 250g of fresh egg tagliatelle (supermarkets do fresh pasta which is of sufficient quality, and saves time and equipment making your own)
- 250g pancetta or streaky bacon cut into fine strips
- 100g button mushrooms sliced finely
- 100ml white wine
- 200ml single cream
- 1 clove of garlic
- 100g of fresh grated parmesan
- salt and peper to taste
- 2 egg yolks
- tbsp olive oil
- 25g finely chopped parsley

Equipment
- large saucepan
- large frying pan

Method
- fry bacon or pancetta in the frying pan with 1 tbsp of oil until almost crisp
- add mushrooms and garlic, continue cooking on a low heat until mushrooms are soft.
- add white wine and reduce on a high heat by half
- add cream and continue to simmer on a medium heat until the sauce thickens slightly. Remember to stir frequently if it starts to burn it will ruin the dish.
- Add fresh chopped parsley.
- Add parmesan and on a low heat allow it to melt completely stiring frequently.
- remove from heat and stir in egg yolks. Now season sauce to taste.
- Meanwhile put a large pan of lightly salted water on to boil for pasta adding remaining olive oil to it. (this helps the pasta to not stick together or stick to the bottom of the pan) Add pasta, bring back to the boil and cook for 4 minutes
- Drain pasta and stir into sauce and serve immediately.

Spicy Prawn kebabs and sweet chilli drizzle with rocket.

2009-02-13T00:56:00.007Z

Seafood well i couldn't do a valentines menu without adding at least one prawn dish.

Ok nice and simple again, Ok the picture i've got isn't quite how it should be presented but is close enough.

Ingredients
- 12 large uncooked peeled tiger prawns
- tsp tomato puree
- 3 deseededand finely chopped birds eye chilli's.
- 4 tbsp lemon juice
- 250ml of water
- 100g sugar
- 1/2 tsp fresh grated ginger
- 1 clove of garlic grated
- 3 spring onions finely chopped
- 8 cherry tomatoes halved
- 100g rocket
- 25ml sunflower oil.

Equipment
- 4 metal or wooden kebab skewers
- a small pan
- mixing bowl and whisk

Method
- Place all wet ingredients into a pan minus one tbsp of lemon juice, add chilli's ginger spring onion and garlic
- Bring to the boil and add sugar and tomato puree. Continue to simmer on a low heat stirring frequently until mixture reduces by half.
- Check consistancy by dropping small amount onto a cold plate.
- Leave mixture to cool resverving about 1/3 to marinate prawns.
- Marinate prawns for at least 4hrs
- next to skewer prawns, push them onto the skewers so both the body and tail gets skewered, as shown in the picture.
- preheat your grill and place prawn kebabs over high heat for approx 3mins either side.
- Meanwhile combine remainder of lemon juice with the oils until it emulsifies.
to dress the salad lighty toss the rocket and tomatoes in the dressing and place at the centre of the plates.
- Place prawn kebabs over lettuce in a cross shape and drizzle with sweet chilli sauce. Serve with a wedge of lemon

Chicken liver and cranberry pate with cumberland sauce

2009-02-12T23:55:00.002Z

Pate is a traditional starter and is very easy to make, and actually quite inexpensive.

Now this is an easy one but very unhealthy. But hey good tasting foods generally contain the most calories. Sorry i have no picture for this but is so easy to make you wont need one.

Ingredients

Pate
- 250g chicken livers
- 3 rashers unsmoked of streaky bacon
- 2 cloves of garlic roughly diced
- 50g parsley
- 1 slice white bread crusts taken off
- 100g butter
- 250ml red wine
- 50ml cream
- salt and pepper

Cranberry mix
- 50g cranberries
- 20ml orange juice and zest of half an orange
- 50ml water
- tbsp finely chopped parsley
- aspic jelly enough to set mixture

Cumberland sauce
- 50ml orange juice and zest of half an orange
- 75g of cranberry jelly

Equipment
- dariol moulds or a cheap tip get some individual steamed puddings from the super market and keep the moulds they came in, great for work when not cooking foods
- Large and small lidded saucepans
- blender or heat resistant stick blender

Method
1- Firstly to make the jelly first combine the water orange juice/zest and cranberry's, place on a low heat and gently simmer until the cranberries are cooked. (make sure you kepp a lid on the pan during this process as cranberries whilst cooking have a tendacy to burst and jump out the pan)
2- once cooked add parsley and aspic jelly.
3- spoon mixture into moulds allowing each to be around 5mm deep and allow to set in the fridge.
4- Meanwhile melt butter in a large saucepan and add the chicken livers bacon and garlic. Cook over a low-med heat until the livers and bacon is almost cooked throughout.
5- add wine and rapidly reduce on a high heat until mixture is around 1/2 original volume.
6 add bread torn in pieces and cook for 1min
7- Add cream and parsley continue cooking for a further 2mins on a high heat
8- puree mixture in a blender until smooth. The mixture should be at dropping consistancy. If it isn't continue to cook on a low heat until it is. However be very cautious when doing this as it will burn on the bottom very easily.
9- Put mixture into the moulds lightly press the mixture in to release trapped air. make sure you leave a smooth flat surface at the top. This can be done by using a knife or spatchula run over the top of the mould. Place in fridge to set for at least 4-6hrs.
10- to make cumberland sauce place all the ingredients in a pan and reduce on a low heat until the sauce thickens when a small amount is dropped onto a cold plate and is no longer runny. Leave to cool in fridge.
11- once pate is set place moulds in hot water for 10 seconds to release them and turn onto the centre of the plates, drizzle with cumberland sauce and serve with hot toast.

Starter no2 Butternut squash soup

2009-02-12T23:09:00.004Z

Butternut squash soup is one of my favorites and this is a traditional recipe used all over restaurants in the UK.

So why put in a soup well its amost always a safe bet and so simple to make.

Make sure to check back to see other soup recipes.

Ingredients

- 1/2- 3/4 of a butternut squash (peeled and chopped into 1 inch pieces)
- 1 sticks celery, washed & roughly chopped
- 1 white onion finely sliced
- 2 medium carrots washed & chopped
- 50g Butter
- 1 clove of garlic
- 50ml white wine
- 50ml cream
- 1 litre of vegetable stock (you can get decent boullion from most supermarkets)
- 8 bay leaves
- Sea salt & freshly milled black pepper
- Cream & parsley to finish
- Crusty bread/roll or some italian breads such as ciabatta go well with this dish.

Cooking equipment

- Blender, or sturdly heat resistant stick blender
- Sieve or preferably chinoise (fine conical strainer)
- Large heavy bottomed saucepan
- Wooden spoon
- Bread knife
- Soup bowls

Method

1- Gently melt butter in the pan over a low heat
2- Add the vegetables and gently cook until the onions become translucent. (roughly 4- 5 minutes)
3- Add white wine bay leaves and stock to the vegetables.
4 Cover the saucepan and leave to simmer over a med-low heat for at least 2hrs. At this point the vegetables should be extremely soft.
5- Add crean and cook for another minute or so
5- Puree the mixture in your blender or using a stick blender for at least 4 minutes. The mixture should at this point have no lumps in it.
6- Pass the mixture through a sieve or chinoise, pressing the pulp through the sieve using a tablespoon or laddle, until no more or the vegetable puree can pass through.
7- Return to the pan and back on a medium heat to ensure it is hot. If at this point the mixture is to still quite runny reduce until the consistancy is achieved.
8- season with salt and pepper to taste and serve. Add a swirl of cream on the top and a sprig of parsley. Serve with the bread.

So valentines day is only two days away What are you going to cook

2009-02-12T22:21:00.002Z

At valentines day we all love to impress our loved ones with our culinary skills. Heres a chance to show off with a few easy and relatively cheap meals to wow your partner.
- So lets start with a few fantastic starters.

Tomato basil and mozzarella salad drizzled with a rich balsamic coolis.

Ingredients
- 150ml Balsamic vinegar
- 50g Fresh Basil
- 2 buffalo mozzarella balls
- 2 large ripe vine tomatoes
- 20ml olive oil
- 50g black olives (optional)

Equipment
- very small saucepan
- a sharp knife
- 2 white china plates

Method
1- Firstly place the balsamic vinegar in a small pan and reduce on a low heat until it is about a third of its original volume. The liquid should not run easily when reduced sufficiently. To test drop a small amount on a cold plate and allow to cool. If the coolis is reduced enough it should slowly drip when the plate is turned on its side. Once ready allow to cool for two hours in the fridge.
2- Next cut your mozzarella into 4mm slices. Take care when doing this not to squash the mozzarella or tear it whilst cutting. Best way to avoid this is using a very sharp non serrated knife and applying minimal pressure on the mozzarella with blade.
3- Do the same with the tomatoes applying the same technique as with the mozzarella. Brush the tomatoes with olive oil and set aside.
4- Pick the basil leaves as shown in the picture and your all set to create your tower.
5- Arrange your tomato basil and mozzarella into layers as shown in the picture on the centre of a plate.
6- Drizzle with balsamic coolis ensuring you get a decorative effect on the plate as well as a small amount over the tomato towers. This can be done through a squeazy bottle that has a fine teet to it ( no move than 2mm diameter), or it can be done using a teaspoon with a small amount of coolis and as it drips on the plate move your hand in a very quick spiralling circlular motion. Honestly thought the easiest way is the first.
7- Finish by grinding a small amount of sea salt and pepper over the top.

this italian influenced dish will impress your partner and is so simple to do.