English Asparagus Tart With Goats’ Cheese, Watercress Pesto And Fried Egg
By Executive Chef Adam Smith at Coworth Park, Ascot
Ingredients (Serves 2)
1 clove garlic
50g pine nuts
150ml rapeseed oil
1 x A4 sized sheet of puff pastry
3 eggs (1 for egg wash, 2 for frying)
10 asparagus tip
200g goats’ cheese
For the Watercress Pesto
- Finely grate the garlic clove and the parmesan
- Pick the leaves from the stalk of the watercress, keep the leaves to one side and finely chop the stalks
- Into a food processor, place the pine nuts, garlic, parmesan and watercress stalks with 75ml of the rapeseed oil and blitz
- When the mix looks smooth add the leaves of the watercress and blitz again slowly adding the remaining rapeseed oil
- Once the correct texture is achieved, season with plenty of freshly ground black pepper and the zest of the lemon (do not add the juice as this will make the pesto go brown)
- Keep until ready to serve (this is best made on the day it will be served)
For the tart
- Take the sheet of puff pastry and fold over a 1cm lip on all 4 sides to make a border. Beat one egg and season with a little salt and pepper and brush this evenly over the pastry
- Allow to set in the fridge for 10 min, then with a fork prick the centre of the tart in 5-6 places, and light-score the pastry with a knife just inside the border
- Blind bake the tart base at 180oc for 16-18 min, or until the pastry is evenly cooked and golden brown
- Remove the tart from the oven and allow to cool on a cooling rack – the centre of the tart will have risen
- Once cold this can be pushed down flat again
- Remove the barbs from the sides of the asparagus and trim to a length that will fit the tart base
- Cook the asparagus in boiling salted water until tender and then place into ice water to cool
- Take ¾ of the goats’ cheese and spread on to the bottom of the tart
- Make sure the asparagus is drained from the ice water and dry, then place in a line on top of the goats’ cheese on the tart
- Brush the asparagus with a little rapeseed oil and season with sea salt and pepper
- Crumble the remaining goats’ cheese on top
- Cook the whole tart at 175oc for 6 min, ensuring the goats cheese is melted
- Fry your two eggs
- While the tart is still hot from the oven, generously spoon over the watercress pesto
- Place the fried eggs on the top and serve.
By Chef Takeo Yamazaki of Yoshi, Hotel Métropole Monte Carlo
Ingredients (serves 4)
720g Black Cod
160g Black Cod Sauce
Chives (to garnish)
4 Houba Leaves
1kg Saiko Miso
600g Miso white
900g Marinade Black Cod
12cl Rice Vinegar
30g Japanese mustard
- Prepare the Black Cod marinade by mixing all the ingredients together
- Cut the fish into four portions weighing 180g each
- Marinade the fish for 24 hours. Remove the fish from the marinade and let it dry in the fridge for another 24 hours
- Make the Black Cod sauce with the rest of the marinade and adding the Japanese mustard and the rice vinegar
- Colour the Black Cod skin side in a frying pan or grill
- Turn the fish over on the flesh side, brush the sauce evenly and colour it again.
- Place the fish in the houba leaf and bake for a few minutes.
- Place on a plate and garnish with chives
Blue Lobster Roasted With Thai Spices
By Executive Chef Philippe Jourdin at Terre Blanche, near Provence
Ingredients (serves 8)
4 blue lobster (500g)
10g Thai spice blend (shop bought)
Shiso leaves (garnish)
6 Romaine lettuce leaves
1 Sucrine lettuce
10g of candied ginger
1 White onion
10cl olive oil
1 Citronella stick
5g Coriander seed
10g Curry powder
30cl Lobster stock
4 Lime zest
2 spoon bell peppers and pineapple chutney
10cl whipped cream
- Poach the lobsters in an aromatic stock cube for 3 mins. Then shell the lobster and finish the cooking with lemon browned butter and Thai spices.
- Blanch the romaine lettuce leaves, dry and spread out on a plastic film
- Garnish with thinly-shredded courgette and sucrine lettuce, cucumber sticks, radish, sliced of candied ginger and lobster elbow. Season with ginger vinaigrette
- Roll the romaine lettuce leaf and cut
- Fry the chopped onion with olive oil
- Add the crushed lobster head, sliced citronella, crushed coriander seed and curry powder
- Cook and add the lobster stock, reduce by half, add the lime zest and infuse for 30 min
- Drain and press to recover the broth
- Thicken with butter and chutney
- Add the whipped cream before serving
- Put the half lobster tail on the plate, along with the vegetable rolls coated with ginger vinaigrette (on the side) as well the Shiso leaves.
Cauliflower and lentil curry
By Tom Booton at The Dorchester, London
200ml veg oil
2 red onions (sliced)
1 green chilli (deseeded and sliced)
1 garlic (peeled and sliced)
10g ginger (peeled and sliced)
Trim of cauliflower
½ tsp garam masala powder
½ tsp turmeric powder
1 tsp curry powder
1 tsp curry paste if any in fridge (I have got red curry paste)
1tsp mango chutney
1 tin coconut milk/or powder
1 green courgette
150g halved cooked baby potatoes
100g baby spinach
- In a large saucepan over a med heat up 150ml of vegetable oil]
- Add in the thinly sliced onions and start to cook down slowly (remember to season from the start)
- After 3-4mins add in the chilli, garlic and ginger and continue to cook down for a nice long time, building levels of favour
- Chop up all of your cauliflower trim
- Heat up a larger frying pan and add in the remaining 50ml of veg oil, then add in the cauliflower trim, cook over a high heat to get a nice roasted golden-brown colour all over the cauliflower (this is where we are getting the favour)
- Add in all the dry spices and toast on a low heat for one minute
- Add the curry paste and mango chutney (this a great secret to get nice sweetness into the dish)
- Add the water followed by the coconut milk and bring to the boil.
- Add in the onions to the same pan and cook for another 2mins.
- Put the yoghurt and butter in the bottom of your food blender, then carefully add in the curry.
- Blend on a high speed for a good 3-5mins.
- Try it for seasoning – if you want it spicier try adding in some chilli powder.
- Once the curry sauce is blended, place back into a clean saucepan – if it is a bit wet you can cook it out with a whisk over a low temperature.
- Blanch the lentils in 300ml water for 10mins or until just soft, then cool – these will be added to the curry sauce once you’re ready.
- Cut the aubergine into four and roast in a pan with oil, then drain and leave on side.
- Bring a saucepan of water to the boil, then blanch the courgette and cauliflower until just cooked
- Add in all your vegetables including the cooked baby potatoes and lentils to the curry sauce and mix; once its nearly ready, add in the spinach and cook for 30 secs, then serve
Tip: Remember, use up all the veg you have in your fridge.
Cheese And Pepper Paccheri Pasta With Ossobuco
Recipe by chef Alessandro Buffolino, Principe Di Savoia, Milan
Ingredients (serves 4 people)
1 aromatic bunch (mix of sage, thyme & rosemary)
Herbs – 5 sage leaves, 1 sprig of rosemary, 5/6 sprigs of thyme
1 stalk of celery
500g panko breadcrumbs
1 Lemon for zest
1 orange for zest
100ml broth – 50ml for cooking vegetables and 50ml to be added to the black peppercorns
350g Paccheri pasta (De Cecco N° 325)
10g black pepper grains
10cl white wine
100g DOP Romano Pecorino cheese
50g Parmigiano Reggiano cheese
40g Pasta cooking water
Chervil (enough to garnish)
- Lightly flour the ossobuco and sear it in a pan.
- Next, brown the vegetables In a “mille-feuille” way (chop the vegetables into very thin slices with a mandoline) add the ossobuco and the aromatic bunch, then pour the broth ensuring the liquid fully covers the vegetables and meat. Cook on a medium heat for two hours.
- Mix together breadcrumbs, minced herbs, orange and lemon zest.
- Once cooked, let the ossobuco cool down, cut it in cubes and coat it in breadcrumbs
- Now prepare the pasta by cooking in a pot of salted boiling water (keep the water once cooked).
- Whilst the pasta is cooking, press the black pepper grains in a mortar and then warm it in a pan with a little olive oil. When warmed, pour in the white wine and then add the broth.
- In a food processer, mix and cream together the DOP Roman Pecorino, Parmigiano Reggiano and pasta cooking water until they will become a smooth cream.
- Fry the ossobuco cubes while mixing the above.
- In the saucepan, toss the pasta with the creamy sauce, then remove the pan from the flame.
- To finish, garnish with cubed tomatoes, ossobuco cubes and the chervil.
Oven-Cooked Lamb With Rice, A Traditional Cretan Recipe From Kapetaniana Village, Southern Crete
By Yiannis Kalivretakis, Executive Chef at Blue Palace, Crete (see main pic)
Ingredients (serves 4-6 people)
1 kg lamb rack
½ kg leg of lamb
Salt and pepper
700g rice (all type of rice)
5 tbsp butter
2 glasses of water
- Peel the skins off the garlic clove and slice them into slivers. Stick a paring knife into the lamb and make a hole, then slip a sliver of garlic. Repeat and insert as many slivers of garlic as you can.
- Pre-heat your oven to 250C. Drizzle your lamb with some olive oil and season with salt and pepper. Place all the ingredients in a roasting pan (add in the bottom the rice with the butter on top the lamb and then the water)
- Place in your pre-heated oven, cover the roasting pan and cook for 4 hours at 130C
- Uncover after 4 hours and let it cook for a further 30 minutes.
By Niamh Larkin, Executive Pastry Chef at 45 Park Lane
Ingredients (makes 24 crackers for 12 s’mores
120g all-purpose flour
96g whole wheat pastry flour
50g caster sugar
½ tsp salt
1 tsp cinnamon
1 tsp baking powder
1 large egg
50g vegetable oil
35g semi-skimmed milk
Additional milk for glaze
1 small piece of milk or dark chocolate
- Combine the flour, sugar, salt, cinnamon and baking powder in a medium-sized bowl.
- In a separate bowl, whisk the egg with the oil, honey, and two tablespoons of milk. Stir this mixture into the dry ingredients to create a firm dough, adding more milk if necessary.
- Wrap the dough and chill for around an hour then pre-heat the oven to 150°C.
- Divide the dough in half and, working with one piece at a time, gently knead until it holds together. Roll each piece to a thickness of 1/16” and place on parchment paper.
- Brush both pieces of dough with milk and bake for ten minutes, rotating the baking pans after five minutes.
- Remove from the oven and use a pizza wheel or sharp knife to cut the sheets of dough into 3″ x 2″ rectangles; don’t separate them, just cut them.
- Return to the oven and continue to bake for 18 to 20 minutes.
- Leave the crackers in the oven but turn it off and keep the door open for five minutes. After the majority of the oven’s heat has dissipated, shut the door and let it cool down for 20 minutes with the crackers inside to ensure they are crisp. Remove from the oven and cool the crackers on a wire rack.
- Individually toast the marshmallows until golden brown. You can do this over a gas hob, barbecue or a campfire.
- Place a piece of your chosen chocolate on top of a graham cracker followed by a toasted marshmallow and another cracker. Squeeze together and enjoy while it’s warm!
- Top tip: Your crackers can be stored for up to a week if well wrapped, or in the freezer for a couple of months.
The Truffle Croque Monsieur (a Normandy Croque Monsieur which combines crusted toast with melting cheese and truffle)
By Emmanuel Andrieu, executive chef at Les Manoirs de Tourgéville, Deauville
Ingredients (serves 4 people)
150g of cream
300g of grated Emmental cheese
Truffle oil and piece of truffle
slices of ham
Slices of bread
- Mix the cream and the grated cheese, sprinkle with pepper and add a few drops of truffle oil. Leave in the fridge to rest the previous night before cooking.
- Spread the mix on sliced bread and add a slice of ham with a few bits of truffle. Cover with another slice of bread and spread the mix of cheese and cream.
- Leave in oven for 12 minutes at 180°C – and voila!