New Recipes
Refreshing Cucumber Cocktail
60ml gin60ml cucumber juice15ml lemon juice15ml Bickford's Ginger Beer syrupShake and strain on ice into a brandy balloon. Garnish with a cucumber wheel.
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Gimlet
60ml gin30ml lime cordial ice sage leaf to garnish Combine ingredients in a cocktail shaker over ice and shake. Strain into a champagne coupe glass and drop in a sage leaf.
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Negroni
30ml gin30ml vermouth30ml Campari1 orange Add the gin, vermouth and Campari over ice into a cocktail jug, stir and strain into your favourite tumbler glass over ice. Rub orange zest over the rim and then drop into the glass.
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Hummous
1 can chick peas (rinsed and drained)2 cloves garlic1 Lemon juice60g tahinisalt to tastewater, to adjust consistencyolive oil, to garnishtoasted cumin seeds, to garnish In a mortar add salt and garlic, crush to a paste and add the chickpeas. Crush and add the tahini and lemon juice and mix well, adjust with a little water if needed. Season to taste. Drizzle with olive oil and sprinkle over toasted cumin seeds.
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Dukka
Ingredients 1 cup lightly toasted peanuts ¼ cup lightly toasted sesame seeds 3 tablespoon lightly toasted coriander seeds 1/2 tspn chili powder 2 tablespoons ground sumac, 1 tablespoon toasted cumin seeds, ½ teaspoon fennel seed, tsp crushed black pepper ½ teaspoon sea salt Method Combine the spices and peanuts and crush in a mortar and pestle. Serve with bread and olive oil as part of a tasting board or start of a meal, or try our chicken salad recipe. Store in an airtight container.
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Thai Style Eggplant Salad
for the salad½ bunch Vietnamese mint, picked½ bunch mint leaves, picked2 sliced spring onions½ bunch coriander leaf roughly chopped1 bunch Thai basil leaves picked1 chilli, finely sliced1 shallot, finely slicedA handful of bean sprouts1 small cucumber, sliced1 green mango, sliced (optional)6 small apple eggplants or 3 long Japanese eggplants, slicedPlace all ingredients in a bowl and toss with nam jim dressing, add the fried eggplant slices and enjoy this hot spicy, textural Thai salad. For the dressing (nam jim)2 cloves garlicpinch of sea salt2 long red chillies2 green chillies50g sugar2 tbsp fish sauce2 tbsp lime juice4 coriander roots, scrapped8 white peppercornsPlace peppercorns in a mortar and crush. Add garlic cloves and a pinch of salt. Crush until smooth. Add the coriander root and pound until it starts to break down. Add chillies (with seeds in if you like it hot) and keep pounding. Add sugar, fish sauce and lime juice, add a few spoons of water for consistency. Taste and adjust seasoning if needed, with more sugar, lime juice and fish sauce. This dressing should be hot, salty, sour and sweet. For the batter100g cornflour50g plain flour5g baking powder5g salt100-150ml soda waterSift the flours together10g cumin seeds20g coriander seeds5g ginger powder10g galangal powder (optional)5g chilli flakes5g white peppercorns10g turmeric powder10g mango powder (amchur)5g garlic powder (optional) In a large mortar pound the white peppercorns, add the cumin and coriander seeds, add the chilli flakes and pound to a powder. Add the remaining ingredients and combine well. Add the sifted flour and salt and mix. Slowly add the soda water to make a batter. Heat vegetable oil in a wok and dip the eggplant slices into the batter and carefully drop into the hot oil. Cook until golden and drain on paper towel.
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Mayonnaise / Caesar Salad Dressing
Mayonnaise 1 egg yolk15g Dijon mustard15ml lemon juicePinch salt250-300ml vegetable oilIn a mortar combine the salt, egg yolk, Dijon and mix well, add the lemon juice and then slowly pour in the oil mixing continuously until thick. Adjust seasoning with salt and lemon and store in a container in the refrigerator for up to a week.Caesar dressingIn a mortar add 2-3 good quality anchovies in oil and 2 garlic cloves, pound to a paste. Add mayonnaise and season with grated Parmesan cheese, Worcestershire sauce and adjust seasoning with salt and lemon juice.
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Lamb Rub
20g caster sugar10 g cumin seeds10g coriander seeds10g black peppercorns10g sea salt flakes5g chilli powder5g ground turmeric In a mortar and pestle crush the peppercorns, then add the salt, cumin seeds, coriander seeds and crush to a powder. Add the remaining ingredients and mix well. Transfer to a bowl and coat the lamb back-strap in the rub. Heat a little olive oil in a pan and add the lamb. Cook on all sides at a medium heat for a few minutes and then remove from the heat. Allow to rest for a few minutes. Serve with minted garlic yoghurt.Serving suggestion; roast some pumpkin and enjoy with a roasted pumpkin salad with the addition of fresh salad leaves, and roasted pumpkin seeds and toasted walnuts.Garlic minted yoghurt for lamb150g drained Greek style yoghurt1 clove garlic½ tsp dried mint10 mint leaves, sliced finelysalt and lemon juice, to tasteIn a mortar crush the garlic with a little salt. Add the mint leaves and crush lightly. Add the yoghurt, dried mind and season with salt and lemon juice.
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Spring Time Pasta
(serves 8-10)Ingredients 1 packet cassarecia or fussili pasta100g peas1 packet frozen broad beans (outer skin removed) or fresh if available2 bunches of asparagus cut into 1 in lengths1 bunch broccolini, chopped1 tsp chilli flakes1 zucchini, diced120g parmesan cheese, gratedolive oil2 garlic cloves, chopped¼ bunch parsley, chopped¼ bunch dill, chopped1 lemon, cut into thin slicessalt and pepper to taste MethodCook the pasta in salted water until tender. Add the asparagus and broccolini and drain, reserving some of the cooking liquid. In a large frying pan heat a little oil and fry the garlic, add the zucchini and sauté for a few minutes, add the peas, broad beans and the chilli flakes. Add the pasta and toss to combine, adding a little cooking liquid if needed. Add the lemon, fresh herbs and parmesan and season to taste.
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Salmon Tajine
(serves 8-10)IngredientsFor the Stuffing6-8 pieces of salmon1 punnet cherry tomatoes, cut in half ¼ bunch dill, roughly chopped ¼ bunch coriander, roughly chopped ½ fennel, sliced 1 lemon, sliced 1 chilli, sliced ½ preserved lemon, scraped and finely sliced 1 leek, cut into rounds 100g olives 2 large potatoes cut into rounds 15-20g Ras el hanout 1 red onion, sliced 1 tin artichokes cut into quarters juice 1 lemon olive oilsalt and pepper, to taste MethodPlace the fish in a bowl and sprinkle over a little olive oil and half of the ras el hanout salt and pepper and a squeeze of lemon juice. In a large bowl combine the remaining ingredients and season with salt and pepper and the remaining ras el hanout. Place in a large tagine and simmer for about 40 minutes until tender. Nestle the fish into the tagine and cook for a further 15 minutes until the fish is cooked. Serve with a fresh squeeze of lemon, and herbed cous cous.
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Braised White Beans with Spinach
Ingredients300g dried great northern or cannellini beans2 bay leaves2 cloves of garlic1 red onion, sliced1 stalk celery, diced1 chilli, sliceda healthy pinch of saffronsalt to tasteolive oil150g baby spinach MethodSoak the white beans in a saucepan and cover with water atleast 2 inches above the beans, and set aside for several hours or overnight. Drain and rinse the beans and cover with fresh water and add the garlic and bay leaves and saffron and simmer until tender, topping up with more water if needed. Season with salt to taste. In a fry pan add a little oil and sauté the red onion, chilli and celery until tender. Add the spinach until wilted then add this to the white beans. Serve warm.
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Lemon Curd Tiramisu Cake
Ingredients250g mascarpone500g cream300g lemon curd1 lemon sponge cake cut into 3meringues & dried lemon slices, to garnish MethodWhip the cream until soft peak add the mascarpone, whip until firm then add the lemon curd. Place another layer of cake onto a cake stand and cover with lemon curd cream. Place and other layer of cake and repeat until 3 layers are completed. Mask the cake with lemon curd cream and garnish with dried lemon slices and dry meringue shapes.
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