Red Wine Pears

Ingredients

• Pears
• Red Wine
• 50g Caster Sugar
• 2 Cloves
• 1 Star Anise
• 1 teaspoon Cinnamon Powder

Method

1. On a low heat, poach pealed Pears in Wine, Sugar, Cloves, Star Anise and Cinnamon (30 mins)
2. Keep turning the pears
3. Drizzle wine reduction over pears to serve

Soufflé Suissesse

Ingredients

• 25g Butter
• 25g Flour
• 250ml Milk
• 3 Egg Yolks
• 4 Eggs Whites
• Single Cream
• Comte Cheese

Method

1. Butter four ramekins and chill
2. Melt butter, then fry Flour (1 mins)
3. Gradually whisk in Milk until smooth
4. Bring to boil
5. Take off heat and whisk in Egg Yolks
6. Cover and allow to cool
7. Whisk Egg Whites with pinch of Salt until firm peak
8. Beat a third of Whites into Yolk mixture
9. Carefully fold in rest of Egg Whites
10. Tip mixture into ramekins and Bake @200C (7 mins)
11. Pour Cream into separate oven dishes and season
12. Grate Comte Cheese
13. Remote Soufflés from oven, tip out into Cream dishes
14. Sprinkle over Comte Cheese and return to oven (5 mins)
15. Serve immediately

Mushroom & Cheese Crepes

Ingredients

• Mushrooms
• Gruyère Cheese
• Chives
• Garlic
• New Potatoes
• Sugar Snaps

Batter:

• 250g Plain Flour
• Pinch of Salt
• Pinch of Sugar
• 2 Eggs
• 410ml Milk
• 125ml Water

Method

1. In a bowl mix Flour, Salt and Sugar
2. In separate bowl whisk Water, Milk and Eggs together
3. Gradually pour fluid into flour, whisking until smooth
4. Chill (20 mins)
5. Fry Mushrooms (10 mins)
6. Add Garlic and Chives (2 mins)
7. Set aside to cool
8. Grate Cheese
9. Get a pan hot with oil and butter
10. Pour a ladle of batter and spread out
11. Place mushrooms and Cheese on top
12. Fold over then flip
13. Serve with New Potatoes and Sugar Snaps

Vegetable Tian

Ingredients

• Courgette
• Garlic
• Shallots
• Tomatoes
• Vegetable Stock
• Parsley
• Lemon
• Cheese

Method

1. Fry Courgettes and Garlic (10mins)
2. In separate pan fry Shallots in butter (5 mins)
3. Add Tomatoes and Vegetable Stock and simmer (10mins)
4. Squeeze in Lemon juice and add chopped Parsley
5. Layer Courgettes in bottom of oven dish
6. Sprinkle with grated Cheese
7. Cover with Tomato sauce
8. Bake @180ºC (20 mins)
9. Serve with curly fries

Ginger Crème Brulee

Ingredients

• 250ml Cream
• 90ml Milk
• 60g Caster Sugar
• Vanilla
• 3 Eggs Yolks
• Ginger Syrup
• Demerara Sugar

Method

1. Bring Cream, Milk, Half the Caster Sugar and Vanilla to the boil, and set aside
2. Mix the other half of Caster Sugar with Eggs
3. Stir Eggs and Ginger Syrup into Creme
4. Pour mix into ramekins
5. Bake in Water bath @120ºC (1 ½ hours)
6. Before serving sprinkle with Demerara Sugar and caramelise with blow torch

Nicoise Salad

Ingredients

• Lettuce
• Green Beans
• New Potatoes
• Bread
• Cornichon
• Olives
• Tomatoes
• Egg
• Parsley

Dressing:

• Extra Virgin Olive Oil
• Garlic
• Dijon Mustard
• White Wine Vinegar
• Lemon Juice

Method

1. Boil Potatoes (10 min)
2. Add Green Beans and Eggs (6 min)
3. Set aside and cool
4. Fry bread to make Croutons, leave to cool
5. Peal Eggs and chop Parsley, Cornichon, Olives & Tomatoes
6. Mix all ingredients in large bowl
7. Drizzle over Dressing

Onion Soup

Ingredients

• Onions
• Shallots
• Garlic
• Bay Leaf
• Thyme
• Balsamic Vinegar
• 40g Flour
• Vegetable Stock
• Sugar
• Hendersons Relish
• Spring Onion
• Baguette
• Garlic
• Cheese

Method

1. Fry Onion, Garlic, Shallot, Vinegar, Bay Leaf & Thyme on low heat (45 mins)
2. Add Flour (2 mins)
3. Add Stock, Sugar, Relish and Season, Simmer (15 mins)
4. Sprinkle chopped Spring Onion on top
5. Stuff Baguette with Garlic, Butter and Cheese and bake @ 200ºC (10 mins)