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recipes

(makes - 20 dinner rolls)

Combine the yeast and the sugar and rub with the back of a dessert spoon until yeast forms into a liquid.
Heat the milk and water to 35deg.
Combine the yeast liquid to the milk and water and start to mix in a mixer with the dough hook for 3 minutes.
Add all the dry ingredients and work the dough at a medium pace in the mixer for around 7 minutes (You will see the dough come off the sides of the bowl)
Place dough into a square bucket lightly coated in olive oil, and place a hot lightly damp tea towel over the top of the bucket.
Let the dough prove once, then knock back the dough, the second time the dough comes up, just let it come up a little.
Place onto a bench lightly coated in flour and roll balls at 30g each, place them onto lightly floured tray and bake until golden brown for 20 minutes on 220deg.

(makes - 20 portions)

Soak the beans over night and remove ALL the skins
Heat the oil in a large pan and gently sweat the saffron onions, leek, carrot, garlic and herbs until the vegetables are soft.
Drain the beans of almost all their liquid and add to the pot, just cover with water (do not add any seasoning as it will make the beans tough.
Add the bouquet garni
Cook the beans at a gentle simmer for 30 minutes
DO NOT boil hard
Add the tomatoes and simmer in the oven for two hours or until the beans are soft, adding water as necessary
Add the chard and spring onion, season well and cook for a further 15 minutes
Add the vinegar, parsley and extra virgin olive oil as it is served

(makes – 12 portions)

Remove oysters from shells.
Add all liquids together and refrigerate for 2 hours to let the chilli to infuse.
Place oysters into shot glasses and fill up with the bloody Mary mixture.

(Makes - 10 portions)

Garnish: Watercress, cracked pepper, side dish of parmesan

Wash boiling fowl under cold running water and place into a medium size stock pot and then cover with 3.5lt of cold water.
Rough chop the celery and onions living the skin on and place them into the stock pot, then add the tomato paste, olive oil and salt.
Bring to the boil and simmer for 1 ½ hours.
Remove from heat and allow to cool for ½ an hour.
Remove the boiling fowl from the stock and place onto a tray, remove the skin and with gloves on start to shred the chicken with your finders, placing it back into the stock.
Place the amount you need to reheat into a smaller pot, when the soup is boiling, add the baby pasta accordingly and cook for 7 minutes until the pasta is al dente.
Adjust seasoning, add the cracked pepper, parmesan and chopped watercress.

(makes - 12 portions)

Pulse onions, carrots and celery, but not to fine
Heat olive oil in a medium sized pot, and sauté the vegetable pulse and garlic.
Bring the Chicken stock, water and wine to the boil.
Add the Aborio riso and continue to stir and sauté until the rice turns transparent.
Add the boiling liquids and bay leafs to the riso mixture, and bring to the boil, continuously stirring, then reduce the heat to low continuously stirring for ten minutes.
Add the chopped assorted mushrooms, butter, chives and parmesan.

(makes - 10 portions)

Garnish: Sweet potato shards, turnips shards, sweede shards, parsnips shards, red onion shards, green peas.

Pre heat an oven to 200 degrees
Cut the turkey breast in half lengthwise and season well with herb and garlic butter.
Lay the creppinette in a square on a bench, then layer evenly with proscuitto so you still have two inches of creppinette showing. Roll the turkey breast up so the whole breast is covered with proscuitto and creppinette then tie with butchers twine.
Seal the turkey in the olive oil in a medium heat pan.
Pre Blanch all the vegetables in boiling salted water other than the red onion and sweet potato and green peas.
Heat Duck fat and coast all the vegetables that have just been blanched as well as the red onions and sweet potatoes, place the into a roasting tray and place the turkey on top. Roast for 1 hour.
Remove turkey and allow resting for ten minutes.
Blanch the peas and heat the jus and serve.

(makes - 16 portions)

Pre heat the oven to 180deg.
To make the pastry bring butter to room temperature, cream butter and sugar with a small hand held blended, adding 1 egg at a time, be gentle as the mixture will look like it is splitting when the eggs are incorporated, add the vanilla seeds and gently knock in the flour by hand until it forms a ball, glad wrap and refrigerate for 20 minutes.
Roll the sweet pastry out onto a sprayed and floured tart shell case forking the bottom of the pastry
Blind bake until golden brown, then remove the blind bake at give another 3 minutes until the base has cooked a little as well. Remove the tart shell from the oven and drop the temperature to 120deg.
Bring the cream and the milk to the boil, remove from the heat and incorporate the chocolate, vigorously by whisking.
Add 1 egg yolk at a time, and the mixture will start to thicken.
Bake for 20 minutes, make sure you can gently shake the tart shell a little and it has started to firm, if not leave for another 10 to 20 minutes. Then turn the oven off.
Refrigerate and serve with raspberries and clotted cream.