Oven Roasted Plum Tomato Soup Recipe makes 12 portions
1 Celery
1 Leek
1 Irish onions (Smaller the vegetables the better the flavour, Irish onions are fantastic)
1 Cinnamon stick
4 Cloves
1 Star Anise
Very simply sweat off all your vegetables and season with salt and pepper. You don’t want to brown the veg as you won’t be blending it. Add 4 cartons of tomato juice and the cinnamon cloves and star anise. Bring to the boil and leave to the side.
After the soup has sat for about an hour and the flavours have infused from the cloves, cinnamon and star anise. Strain it, bring to the boil again and serve.
Serving suggestion: Put Pesto and Parmesan shavings on the top.
Mussels in a garlic, white wine, lemongrass, sweet chilli and coconut sauce.
1kg Net of mussels
1 large clove of garlic
1 stick of lemongrass
½ a cup of white wine
½ a cup of coconut milk.
First you must remove all the beards off the mussels, if you come across mussels that are open when you buy them, pinch them to see if they close, if they don’t stay closed or close slowly after then dump them. Then get a pot that is big enough for them when the mussels are open. Place the pot over a good heat and allow to heat up. When hot enough add the mussels and white wine, garlic and lemongrass. Place a lid on as quick as you can and the wine will steam the mussels open. This will take about 1-1.5 minutes. When the mussels are open add the coconut cream, bring to the boil and serve
Pepperonata:
First of all this recipe is best made with skinned peppers. Both yellow and red and more red then yellow. To skin a pepper is simple, first:
You need a naked flame and you burn the outside of the pepper, burn the skin. Then place the pepper in a covered or cling filmed container. Leave for about 20 minutes, take it out and the skin will literally fall off
3 red peppers
4 red onions
1 yellow pepper
1 cinnamon stick
3-4 cloves
1 star anis
½ a cup of cocktail capers
½ a bottle or red wine
2 splashes of white wine vinegar.
2 shots of creme de casis if you don’t have that use black current mi wadi and make it ½ a cup.
1 small tin of tomato purée.
First you must make a sack for the cloves, cinnamon and star anise (an old towel cut up and the clove etc. tied up inside it
Slice the veg into thin julienne.
Fry off the red onion in a little olive oil. When soft or close to caramelising add the red wine, vinegar and crème de cassis. Put the cloves cinnamon and anise in now to draw out its festive flavours. When the liquid is almost gone take out the spice sack and add everything else and cook the purée out for about 4 minutes folding all the time with a wooden spoon. At the very end add a fist full of chopped parsley, this will help soften all the different flavours. This will make a lovely veg for the Christmas period. Enjoy.
Plaice, Clams and Coastal greens
1. Heat oven 180degrees
2. Heat pan dust the plaice with salt and pepper (skin on or off)
3. Colour both side place in oven approx. 8 minutes.
4 place clams into pan with white wine and butter until clams open add greens to heat through Serve butter greens under plaice with clams around
Wild Boar rack mustard seed and Apple cider sauce.
1. Heat oven to 180 degrees
2. Heat a pan with oil and seal the rack until brown turn and place in the oven 30 mins
3. De-glaze the pan with cider, reduce add mustard seeds
4. Add a cup full of water and thicken with gravy granules & Serve
Smoked salmon roulade stuffed with brie and wild nasturtium pesto.
Start off with placing cling film on the table this well help you later on in the method.
Next place your salmon on the cling film in sections like a sheet. In a bowl mix your brie some lemon salt and pepper and add the wild nasturtium pesto. Mix well. Next spread your brie mix equally down the smoke salmon.
Roll the salmon as tight as u can when rolled pull back to you and roll the cling film around it by doing this you’re securing the salmon in place Next place in fridge and let to set over night. Then cut into section and serve. It can also help to cup by using a hot blade that you heat in boiling water and then dry before cutting.
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