Method

Oil & season your Duck breast. Heat a cast iron pan on the stove then place the duck breast skin side down in then pan and sear for 2 minutes. Place pan in the oven for approximately 8 minutes then remove from oven and rest in a warm place for 5 minutes.

Barbster Potatoes
In a hot pan heat 1 tablespoon of oil, add the potatoes, garlic, onions, olives & season, toss together. Place in the oven for 10 – 15 minutes adding the herbs ½ way through cooking.

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Method

Whip the butter in a kitchen whiz until very light, white and fluffy. Add all the rest other than the shrimps and give a quick whiz. Remove from the whiz, in a bowl put the shrimps in and add some of the butter mix, stir together.

In 1 of my little metal rings push in the shrimp mix, then scrape a little more butter over the top, remove the ring and garnish with a little orange and black lumpfish roe and 2 chives.

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Method

Paint the outside of the fish with the oil, season with the salt and pepper. On a roasting tin, place sliced celery so as to keep the fish off the bottom of the tray, cover the fish with the minced lemon grass, ginger and garlic. Roast in the BBQ with the lid down for about 15 minutes.

When the fish is 5 minutes from finished place the black pudding onto the BBQ racks and grill each side. Place the black pudding onto a large white plate, then the fish having removed the minced garlic, lemongrass and ginger.

Spoon on some warmed red wine reduction and finish with some wilted green of your choice.

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For the Sweet Chilli Sauce
5 Cloves of Garlic, peeled
2 Large Red Chillies, stems removed
½ inch of Fresh Ginger, peeled and roughly chopped
½ inch of Galangal, peeled and roughly chopped
2 Lime Leaves
1 Lemon-Grass; remove the two outside leaves, discard the top third of the stem and finely slice the remainder
½ Cup Fresh Coriander Leaves
1½ Cups Caster Sugar
100ml (5fl oz) Cider Vinegar
50ml (3½fl oz) Asian Fish Sauce
50ml (3½fl oz) Tamari

Method

Batter
Mix all of the ingredients together and then add the water till quite loose, this works well with a few of the lumps left in it as they explode in the fat and keep this batter even lighter.

Fish
5 bits of white fish. (the fish we use here won’t matter, haddock, bass, monk, wolf). These need to be about as long and thick as a standard size middle finger.

The fish will need to be put through seasoned flour before going into the batter.

Dip the floured fish into the batter lightly and then place in the deep fat fryer at 180°C for about 4-5 minutes. Remove from the hot oil with a spider and place on kitchen paper for 30 seconds and serve.

Sweet Potato Chips
Peel the sweet potato, then cut into chips, about the size of a standard little finger.

Cook in the deep fryer at 120°C until the potato is cooked, just falls off a sharp knife. Remove with a spider and cook on kitchen paper. Once ready for the chips turn deep fryer up to 180°C and fry chips till golden brown, remove with spider onto kitchen paper, serve straight away.

Sweet Chilli Sauce
Put the first seven ingredients of the sweet chilli sauce in a food processor and puree to a coarse paste. Put the sugar in a saucepan with 4 tablespoons of water and place on a moderate heat, stirring well until the sugar dissolves. When it has, remove the spoon and turn the heat up to full. Boil for 5-8 minutes and do not stir until it has turned a dark caramel colour (but do not allow it to burn). Now stir in the paste, bring the sauce back to the boil and add the last three ingredients. Return to the boil and simmer for 1 minute. Leave to cool before eating.

Serving Up
This would be nice in paper if you know what I mean. I have worked in places were we did that and put the sauce’s in a side bowl. If not a nice large white plate chips on the side maybe some summer peas.

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Dip oyster in seasoned flour & then in Tempura batter. Place in a hot deep fat fryer or wok until batter is a crisp golden colour. Replace Oyster in shell & serve.

Kilpatrick Butter
Lemon & Lime juice
1 garlic clove & 1 shallot
Splash of tobasco & Worcester sauce
Butter
Bacon Lardons
Chopped Parsley

Chop all the ingredients in a kitchen bowl, add butter and whip until soft. Replace in oyster shell. Cover oyster with the butter, then place under a grill for 30 seconds. Remove & sprinkle with parsley.

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Method

Blitz the Garlic, Parmesan & Pine Kernels in a blender and add the Basil, then add the olive oil until the right consistency.

Oil & Season the Bass fillets, then sear in a hot pan (skin side down) for a few minutes until just cooked. Serve on some fresh washed, watercress with some sliced seasoned tomatoes and red onion, a good pesto sauce and some reduced balsamic vinegar.

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Method

In a hot pan fry the shallots and garlic. Add a dash of the wine, add the creams and bring to the simmer until the sauce covers the back of a wooden spoon, add green lobster bag. Good for colour.

Add the yolk and stir quickly, lower heat. Add in the lobster meat and the herbs. Plate up with hot noodles, green or white. Garnish with caviar and the dill oil.

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Method

Oil a 1 pound terrine mould and line with cling film. Then line the terrine mould with the leek leaves & season leaving enough hanging over the edge so to cover the top. Fill the mould with layers of eel then potato seasoning as you go. Fill with aspic and overlap the leeks. Refrigerate. Serve with a good Parsley Sauce.

Parsley Sauce
Blend two egg yolks in a bowl. Season with salt & Pepper & add blanched herbs. Pour on 1 dessert spoon of boiling white wine vinegar then slowly pour in ½ litre of Olive oil.

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Method

Sweat off the Carrot, Onion, Celery & Potato until soft. Add stock & cream & cook for 10 minutes then add the leeks, smoked haddock, cockles & herbs. Finish with chopped Cherry Tomatoes.

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Method

Place the clams on a tray and add the wine, cover with foil and bake in the oven for 5 minutes at 180°C. Remove from the oven and remove the clam meat and slice up, keep too one side.

In a bowl add the 2 crab meats, lemon and lime juice, chopped egg, ¾ of the avocado chopped, dill, celery and season with the salt and pepper.

Line a round mould, (my pipes) with the sheet of smoked salmon, spoon the mix of crab into this and remove mould without closing the top. You will be able to see the crab meat.

In a small bowl place the shallots and the lime and lemon juice and slowly whisk in the sunflower oil, season with salt and pepper and then add the sliced clams and the last of the avocado.

Serving
Large white plate, places the salmon and crab parcel in the middle and spoon the vinaigrette around the outside. Finish with a drizzle of dill and lemongrass oil.

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Method

Line the base of a 2lb loaf tin with cling film.

Whisk the double cream with half of the sugar and the limoncella until it is softly peaking. Whisk the crème fraiche and mascarpone together, and gently fold the crème fraiche into the softly whipped cream. Mash the raspberries and the remaining sugar in a bowl with a fork, leaving the raspberries quite chunky. Then fold the raspberries softly into the cream, swirling them through to create a rippled effect. Pour the mixture into the prepared loaf tin, smooth the top and cover and freeze for approx 4 hours.

Next, make the sauce. Place the raspberries, sugar and limoncella into a food processor or liquidiser, or use a stick blender. Whizz until pureed and then push through a sieve.

To serve, remove the semi-freddo from the freezer, peel off the cling film and place on a pretty serving plate.

Serve generous slices of the semi-freddo with a little raspberry and limoncella sauce. Scatter fresh raspberries on the top and decorate with fresh mint leaves.

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Method

With this fantastic fish the less we do the better. Trim the fins off the outside of the fish, rub with the butter and season with the salt and pepper. Place under a grill until the skin starts to blister, turn grill down a bit so as to cook slowly.

Once cooked remove from grill and lift skin off fish, squeeze lemon over the fish and serve with new potatoes and something green.

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Method

Combine the first 5 with the Adnams in a large bowl and leave over night in a warm place.

The next day cream the butter and sugar until light and fluffy. Add the eggs one and at a time, beating well after each egg. Sift flour and baking powder together into the eggs. Stir well.

Add the soaked fruit, lemon rind, vanilla and almond essence. Stir well.

Line the loaf tins with two layers of brown paper followed by one layer of baking paper.

Spoon the mixture into the tins and bake at 140°C for 2-3 hours or until an inserted skewer comes out clean.

Leave to cool in the tin.

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Method

Neatly arrange prepared leaves of lettuce in a large white bowl. Place the beans and potatoes in the middle with the tomatoes around the outside. Lie on the anchovies and then sprinkle on the olives and capers. At the same time as doing the above or once done depending on how confident you are with cooking fish, season the ling on both sides and rub with a little dill oil. Place skin side up into a hot pan, at this stage add a tiny bit of butter, and cook for 2-3 minutes, and then turn and cook for a further 2-3 minutes until just cooked through.

Place on the top of the salad and dress with French dressing - Serve immediately

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Method

Preheat the oven to 175°C. In a bowl, gently stir together the gooseberries, elderflower, ginger and sugar. Let stand for 15 minutes. Line a pie dish with the sweet pastry.

In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir.

Spoon into the lined pie, and place a pastry lid on. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.

Bake for 55 minutes in the preheated oven. Brush the pie with thinned maple syrup and sprinkle with caster sugar. Garnish with spun sugar.

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Method

Cut the fish into 1 inch by 4 inch strips. Dip the fish into the seasoned flour, then into the egg mix, finally rolling the strips in the nut mixture. Pan fry the fish in oil for a few minutes on either side until golden in colour.

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Method

Line the inside of my metal rings with the 2 herring fillets. Mix the apple, celery, celeriac, lemon juice and parsley together and fill the inside of the herrings. Scrap the sour cream over the top of the dish and garnish with caviar and some herbs.

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Method

Peel & slice apples, mix with the sugar and leave to stand for 15 minutes.

Mix together flour, cinnamon, oil, beaten egg, dates & walnuts. Stir in apples, and baking soda. Pour in greased baking tin. Rest for 15 minutes. Bake at 160 degrees for 40 minutes to an hour.

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For the Guacamole
2 avocados coarsely mashed
½ red onions
1 sun ripe vine tomato cut into squares
½ small green chilli fine chopped
1 clove garlic crushed
2 tbsp coriander
1 tbsp lime juice.
Salt and pepper

Method

Pull the guts and ink bag out of the squid after removing the head. Cut the beak off the squids head and use the tentacles with the other squid meat. Pull the plastic looking back bone out of the squid body and discard. Split the squid open and wash the inside. Cut into the shapes you like and scar the inside so as it will roll and look good. Fry in a hot pan with the oil, butter, and garlic. Remove and season with salt and pepper.

Bake Pancetta ham between 2 baking sheets till crispy. Plate with up with the Squid, Guacamole and Pancetta ham sails.

Combine all the Guacamole ingredients together and serve straight away.

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