Chef's Latest Recipes
Chicken with Coriander Mousse and Garlic Sauce
4 x 8-9oz (200-250g) Chicken Supremes (skin-off)
3oz (75g) fresh Coriander
½ teaspoon of crushed Garlic
Pinch of Salt
Pinch of cracked Black Pepper
4 Rashers of Back Bacon (rindless)
For The Sauce:-
1pt (500ml) Single Cream
1 Chicken Stock Cube
1 teaspoon of crushed Garlic
1 large pinch of ground Black Pepper
1. Cut off fatty bits from your chicken supreme (these are all the white bits).
2. Turning €find a loose bit of chicken – this is called the fillet. Cut away the fillets and put to one side. Using cling-film cover each supreme and gently but firmly flatten with a meat hammer, if you haven’t a meat hammer use a rolling pin. Bat the supreme until it is evenly flat and doubled in size. Put them to one side while you make the mousse.
3. Take the chicken fillets and put them in a food processor. Blend with all the coriander, ½ teaspoon of garlic, salt and cracked black pepper until you get to a paste consistency.
4. Lay the chicken supremes out and fill with a couple of teaspoons full of the mousse. Roll them up like a swiss roll and use the bacon to wrap round each chicken supreme.
5. Place in an ovenproof dish with a little water, cover with greaseproof paper and foil tightly. Cook in a pre-heated oven for 30 minutes at 180ºC (gas Mark 4).
6. While they are cooking make the garlic sauce. To do this is very straightforward; place the cream in a thick bottom pan with the garlic, chicken stock cube and black pepper (no salt).
7. Stirring continuously bring to the boil, then simmer on a low heat for 5 minutes stirring all the time (don’t let the cream catch on the bottom of the pan).
Place your chicken on a heated plate and pour the garlic cream sauce around serve with
petit pois and Lyonaise potatoes.
How do you make perfect Lyonaise potatoes?
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the answer by return.
Beef, Red Wine and Stilton Pie
100g (4oz) Stilton Cheese
1x Large Onion
100g (4oz) Mushroom, thinly sliced
25g (1oz) Fat or oil
400g (1LB) Lean beef (Topside or thick flank)
1 Large pinch of cracked black pepper
250m l(1/2 pint) Red wine
250ml (1/2 pint) Beef stock
50g (20oz) Plain flour
1 Large pinch of mixed herbs
400g (1Lb) Puff pastry
- In a large pan cook the onions with the fat or oil without colour
- Add the beef and cook until all the meat is seared
- Add the mushrooms and herbs, cook for 2 minutes
- Add the flour and mix through all the ingredients
- Gradually add the red wine and stock
- Cover with a lid and cook for 2 hours
- Add the cracked black pepper and Stilton cheese
- Allow the cheese to begin to melt into the sauce
- Transfer ingredients into a flat oven proof dish
- Cover with the puff pastry
- Brush with egg wash and bake in the oven for 20 minutes at 180 degrees (Gas mark4)
- Remove and serve
- If preferred add Stilton to your own personal taste, it does not have to be 100g (4oz)
Lamb Shank on Cracked Pepper Mash
4X 350g (14oz) Lamb Shanks
1 Large onion, diced
2 Cloves of garlic
1Ltr (2pt) Lamb stock
600g (1½ Lb) Potatoes, peeled and sliced
25g (1oz) Butter
50ml (2Fl oz) Milk
- Fry the onions in a large roasting tin
- Chop the garlic into 8 pieces, place 2 pieces beneath the skin of each shank
- Place the shanks into a roasting tin and pour in the lamb stock, cover tightly with tin foil and cook in the oven for 2hours at 180 degrees (Gas mark4)
- Boil potatoes for 15-20 minutes or until soft, taking care not to over cook as this will cause the potatoes to become waterlogged
- Drain and return potatoes to the pan on the heat, stir to remove any excess water
- Add milk and butter, keep moving the potatoes until milk and butter mixture has melted and mixed with the potatoes
- Remove from the heat and begin to mash the potatoes until a smooth consistency, a ricer will produce really smooth mash
- Add salt and cracked black pepper, mix thoroughly. Keep warm with tin foil until needed
- After 2 hours of cooking remove the lamb shanks and keep warm.
- Pour meat juices into a pan, bring to the boil and reduce by 2 thirds
- To serve, place a mound of mash on a warm plate, set the shank onto the mash and surround with reduction
- Serve with sugar-snap peas, a really tasty dish
Omelette with Strawberries and Kirsch
150g (6OZ) Strawberries cut into 1/4’s
50g (2oz) Castor Sugar
75ml (3Fl oz) Kirsch
10g (1/2oz) Butter
- Prepare strawberries; in a shallow pan add Kirsch, castor sugar and bring to the boil slowly
- Add the strawberries and cook for 1½ minutes, remove from the heat
- Prepare omelette; break eggs into a basin and whisk until the yolks and whites are thoroughly mixed without any white streaks
- Heat omelette pan then wipe with a clean dry cloth
- Add 10g (1/2oz) of butter and heat until foaming, do not allow to brown
- Add the eggs and cook quickly keeping the mixture moving with a fork
- Add the strawberries and fold the omelette into ½ moon shape
- Slide out of the pan and spoon leftover strawberry juice around the omelette
- Try it once and you will want it again and again