Mushroom Stew

Ingredients

• Dried Porcini Mushrooms
• Butter
• Onion
• Carrots
• Celery
• Mushrooms (Button or Chestnut)
• Garlic
• Vegetable Stock
• Parsley
• Dill

Dumplings:

• 100g Self Raising Flour
• 1/2 tsp Mustard
• 50g Vegetable Suet
• Parsley
• Dill

Method

1. Rehydrate Porcini Mushrooms in boiled water (30 mins)
2. Over low heat, melt Butter
3. Fry diced Onion, Carrot and Celery (10 mins)
4. Add Sliced Mushrooms and chopped Garlic and continue to fry (5 mins)
5. Add Porcini Mushrooms and their water (don’t add the grit that collects at the bottom)
6. Add Vegetable Stock and chopped Herbs and simmer (15 mins)
7. For the dumplings, mix Flour, Suet, Mustard, and Herbs together
8. Add a little water until the mixture comes together (careful not to over work)
9. Make small balls and drop into the stew, cover and simmer (15 mins)
10. Serve with nice Bread

Monte Carlo Smoked Haddock

Ingredients

• 2 fillets of Smocked Haddock
• 800ml Milk
• 1 Onion
• 1 Bay Leaf
• 2 Cloves
• 1 tsp Black Peppercorns
• 500g Spinach
• 2 Tomatoes
• 1 tsp White Wine Vinegar
• Eggs

Sauce:

• 25g Butter
• 2 Shallots
• 4 Mushrooms
• 2 Sprigs of Thyme
• 1 Bay Leaf
• Glass of White Wine
• 500ml Fish Stock
• 150ml Double Cream
• Chives

Method

1. For Sauce, over a low heat fry Shallots in Butter (5 mins)
2. Add Mushrooms, Thyme and Bay Leaf and continue to fry (5 mins)
3. Turn up the heat, add White Wine and reduce by half
4. Add the Fish Stock and reduce by 2/3
5. Finally add Double Cream and Chives, simmer (5 mins)
6. For fish bring Milk, Onion, Bay Leaf, Cloves, and Peppercorns to near boiling point
7. Gently place fish into milk (skin side up) and poach (5 mins)
8. Remove fish and peal off the skin
9. Meanwhile wilt the Spinach
10. Place Tomatoes in boiling water, then remove skin and seeds, then chop into chunks
11. Poach the Eggs in boiling water and White Wine Vinegar (3 mins)
12. To Serve, place fish onto dish cover with Spinach, then the poached Egg
13. Surround fish with Tomatoes and pour over plenty of Sauce
14. You can serve with mash Potatoes – if your greedy like me

Fisherman’s Curry

Ingredients

• Sea-Bass
• Gurnard
• Water
• Turmeric
• Chilli Powder
• Salt
• Ginger
• Garlic
• Red Onion
• Chilli
• Chopped Tomatoes
• Mustard Seeds
• Vinegar
• Curry Leaves
• Basmati Rice

Method

1. Poach Gurnard in 200ml Water, 2tsp Vinegar, 1tsp Chilli Powder, 1tsp Turmeric and 1tsp Salt (3 mins)
2. Remove Fish to rest, reserve liquid for later
3. Fry 25g Garlic, 25g Ginger, 1 Onion and 1 Chilli (5 mins)
4. 1 tsp Mustard Seeds and continue to fry (2 mins)
5. Add reserve fish stock, 400ml Chopped Tomatoes, 1tsp Vinegar and a handful Curry Leaves and simmer (20 mins)
6. Flake fish into large chunks
7. Stir fish carefully into sauce
8. Fry Sea-Bass in oil and butter until skin is crispy and fish is cooked through
9. Remove Sea-Bass and allow to rest
10. Stir left over oil and butter into sauce
11. Serve with Rice and Sea-Bass on top

Courgette Fritters with Chilli Jam

Ingredients

• 4 Courgettes
• 50g Parmesan
• 2 Eggs
• 60g Plain Flour

Jam:

• 2 Onion
• 2 Garlic
• 2 Chilli
• 25g Dark Brown Sugar

Method

1. Grate Courgettes, then pat dry with kitchen towel
2. Mix in grated Parmesan and beaten Eggs
3. Add Flour and make rounds
4. For Chilli Jam, fry Onions and Garlic until soft, allow to cool
5. Tip Onions and Garlic into blender with Chilli and Sugar, blend until smooth
6. Pour Jam into pan and heat through (3 mins), then allow to cool
7. Fry Courgette fritters in a little oil until brown on each side
8. Serve with Jam and Salad

Cheese & Onion Cupcakes

Ingredients

(makes 12)

• 115g Flour
• 110g Butter
• 170ml Milk
• 1/2 tsp Baking Powder
• Pinch of Salt
• 1 Egg
• 225g Chedder Cheese
• 1/2 Onion

Method

1. Mix Flour, Baking Powder and Salt
2. In another bowl whisk Butter, Milk and Egg
3. Add Flour to this and mix well
4. Stir in grated Cheese and diced Onion
5. Spoon into cupcake liners (1/2 full)
6. Bake @180C (30 mins)

Potato, Cheese & Onion Pie

Ingredients

Pastry:

• Plain Flour
• Salt
• Butter
• White Wine Vinegar
• Egg

Filling:

• Onion
• Potato
• Sugar
• Stilton
• Gruyère
• Crème Fraiche
• Double Cream
• Nutmeg

Method

1. Fry Onion, Sugar on a low heat (30 mins)
2. Boil sliced Potato (10 mins)
3. Combine Pastry ingredients and line a buttered dish with 2/3 of pastry and chill (20 mins)
4. Bring Double Cream, Crème Fraiche, Nutmeg and Cheese to simmer
5. Layer Potato, then onion then Cheese Sauce into pie dish and repeat
6. Top pie with remaining 1/3 Pastry
7. Brush eggs over lid and Bake @200ºC (25 mins)
8. Serve with Salad

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)