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Over the last few years many guests have asked for recipes of dishes they may have tried in the restaurant. Listed Below are a few of the more popular requests, which I will add to as time goes by. If you are interested in any particular dish and cannot find it here please do not hesitate to contact me. Happy Cooking regards Steve Parker

Thai Coconut Sauce

Ingredients

  • 1 large onion, chopped
  • 5 garlic cloves, crushed (optional)
  • 2cm fresh ginger peeled and grated
  • 1 teaspoon of Thai curry paste *(I use green, yellow or red depending on what I am serving; although with fish I generally use the yellow)
  • 1 x 400g can coconut milk
  • 1-2 tbsp nam pla (Thai fish sauce)
  • 1 lime, juice only (for a really intense lime flavour I use 1 kaffir lime leaf finely shredded instead)
  • 1 tbsp coriander chopped

Method

  • in a sauce pan fry off the onion, garlic, ginger and Thai curry paste using a little vegetable oil. Add the coconut milk then the kaffir lime or juice.
  • This is the base sauce for many dishes such as scallops, mussels, prawns or chicken. Cook the meat element by frying separately or simply drop into the hot sauce until cooked. At the last minute add the chopped coriander and served.
*you can alter the spiciness of the dish by increasing or reducing the amount of Thai curry paste. Attention though as it is fairly piquant!

 

 
 
 

Sesame and Roquefort Biscuits

Ingredients

  • 100G Butter at room temperature
  • 100g Self Raising Flour
  • 100g Roquefort
  • Sesame Seeds for rolling
  1. In a food processor blend the butter, flour and Roquefort cheese together until smooth.
  2. Mould into balls about the size of a 1-euro coin.
  3. Roll the balls through the sesame seeds until completely covered. *
  4. Place on a greased baking sheet or baking parchment.
  5. Bake at 180°c until puffed up and golden brown.
  6. Take out and leave to cool (they are very fragile)
  7. Serve with pre dinner drinks.
    * at this point the biscuits can be frozen until needed and cooked directly from the freezer.

 

 

Parfait de Foie Gras

Ingredients

  • 350g Foie Gras
  • 125g Chicken Livers
  • 6 Eggs
  • 220ml Cream
  • 220ml milk
  • Cognac
  • Salt, Pepper, Nutmeg
  1. Line a Terrine mould with cling film.
  2. Break up the foie gras and remove all the nerves and sinews.
  3. Place in a large bowl and sprinkle with the cognac and leave to marinate for 2 hours.
  4. Remove the sinews from the chicken livers and place in with the foie gras.
  5. Add all the other ingredients and blend using a hand blender until extremely smooth.
  6. Pass the mixture through a sieve and pour into the mould.
  7. Place the mould into a water bath and place in a cool oven (about 120°c) until set (about 3 hours)
  8. Chill well overnight and turn out on to a board to slice.

Serve with a little salad and chutney.

 

Really Easy Honey Roasted Chinese Duck

Ingredients


2 duck breasts (you could marinate them in a little hoi sin and or soy sauce for a couple of hours before hand to give a bit more depth of flavour)
2 tsp honey
salt and freshly ground black pepper


1. Preheat a frying pan large enough to fry the duck breasts side by side.
2. Add the honey and allow to bubble gently.
3. Season both sides of the duck breast. Place into the frying pan skin-side down and cook gently until crisp.
4. Preheat the oven 180C/350F/Gas 4.
5. Place the duck breasts into a baking dish, skin side up. Bake for 8-10 minutes (longer if you want them well done).
6. Remove from the oven and leave to one side to rest for a few minutes before serving

 

 

Chocolate Sorbet

Ingredients

  • 100g Dark Chocolate (at least 60%)
  • 40g Liquid Glucose
  • 100ml Milk
  • 40g Cocoa Powder
  • 150g Sugar
  • 400ml Water
  1. Weigh all the ingredients and place in a sauce pan to melt.
  2. When all the ingredients are completely dissolved remove from the heat and cool.

Churn in the ice cream maker until ready (as per instructions)

 

Terrine of Fruits set in Champagne Jelly

Ingredients

  • 1 Bottle of Champagne*
  • 150g Sugar
  • 150ml Water
  • 12 Leaves of Gelatine
  • About 1kg of Soft Fruits such as strawberries, raspberries, blueberries, blackberries etc…**

1. Line a terrine Mould with cling film. Place to cool in the freezer.
2. Put the sugar and 150ml of water in a sauce pan and dissolve over a gentle heat. 3. Soak the gelatine leaves in a tub of cold water until soft.
4. When the sugar has dissolved boil the liquid until you reach a light syrup stage.
5. Take off the heat and add the softened gelatine leaves and stir until dissolved. Leave to cool to about blood temperature.
6. When cool add the champagne and stir gently. Pass through a sieve to remove any lumps.
7. Ladle a small amount of the liquid jelly into the terrine mould to about 5mm deep. Leave to set in the fridge, whilst leaving the rest of the jelly mix at room temperature.
8. When the jelly in the mould has set take out from the fridge and carefully layer the fruits on top of the set jelly until you reach the top of the mould.
9. Pour some of the remaining liquid in the mould until up to the bottom of the top layer of fruits. (if you add too much the top layer will float) Place in the fridge to set.
10. When set pour the remaining jelly to finish the terrine.
11. Leave 6 hours to set well before turning out onto a board and carefully remove the cling film.
12. With a sharp carving knife slice into slices and serve with clotted cream (or yoghurt for a very low fat dessert.)

* I use a variety of wines including a local rosé which works well. You could add a little crème de cassis, framboises to create a “kir royale”. Aromatic dessert wines such as sauternes work particularly well.

** do not use either kiwi fruit or pineapple as they contain an enzyme that destroys gelatine and you will be left with a sloppy mess.