Category Archives: Food

5 spiced double cooked quail with poached pears meyer lemon relish

Posted on by

Five spiced double cooked quail with poached pears meyer lemon relish

Quail

Bone quails whole marinate in Chinese five spice for 24 hours.

Steam quails for 3 minutes and blast chill

Meyer lemon relish

6 each meyer lemons

2 cup white wine vinegar

1/2 cup water

1 cooking apple

4 garlic cloves crushed

2 onions

safron pinch

1 tbsp horseraddish

2 tbsp ginger

1 tsp sea salt

2 cup castor sugar

Zest lemons and reserve juice lemons, then place zest juice water and

Vinegar in a non metallic bowl for 24 hours.

Mince all ingredients in robo coup and place on simmer reduce to chutney

Like consistency

Poached Pears

5OO ML of red wine pinot noir is good

1 stick of cinnamom

1 star anise

3 white pepper corns

125 grams of sugar

3 coriander seeds

1 clove

Method

Place all ingredients in pot and simmer allowing all flavours to infuse then add 2 -3 pears peeled leave core in poach slowly do not boil you want a firm texture not soggy.

Dish Presentation

Place quail into hot fryer and fry till skin is golden takes about 2-3 minutes take out and finish in oven for about 4 minutes

Take pears out of poaching liquid and slice into equal segements the lay 1 piece of crispy prosciutto then place crispy quail on top

Then add a small t-spoon of relish on top of quail

Salad garnish

Pick some fresh mint chervil and dill toss in olive oil and a little lemon juice.

The recipe has come from David Spanner, Executive Chef at Livebait Manchester.

Livebait seafood and fresh fish restaurant is housed in a stunning Grade 2 listed building which is tucked away on the edge of Albert Square right in the heart of Manchester’s city centre. The restaurant dedicates its menu mainly to fish and seafood dishes and executive chef, David Spanner is intent on showcasing the true beauty and simplicity of fresh fish. The restaurant boasts an excellent wine and champagne list fit to accompany any seafood feast.

 

www.livebaitmanchester.com

 

www.livebaitleeds.com

KAEFNJ3T4QN2

Master Stock for braised pork belly cucumber pickle seared scallops {Recipes}

Posted on by

Master Stock for braised pork belly cucumber pickle seared scallops

5 ltr White chicken stock

500 ml Kecap manis dark soy

400 ml Japanese light soy

200 ml Shaoxing rice wine

80 gm Rock sugar

3 Star anise

3 Cassia bark

1 tsp Sichuan peppercorns

2 Green Cardamon pods

4 Oranges peel no pith

4 Birds eye chilli whole

2 knobs Ginger peeled

3 knobs Galangal

2 tsp Fennel seeds

Mix all ingredients together and bring to boil/simmer to infuse flavours.

Adjust seasoning. Use 5-6 times for poaching pork bellies.

Wash belly well and pat dry.

Line a tray with baking paper and cover with rock salt

Lay on a bed of rock salt and cover well with more rock salt.

Leave overnight.

Wash belly well to remove salt.

Bring master stock to the boil.

Line a deep tray with baking paper, place the belly in the tray

cover with baking paper and the stock, seal with foil.

Braise for 2- 3 hrs @ 230- 260 F till just tender.

Sweet and Sour Cucumber

Cucumber pickle

20 Continental cucumbers

1 ltr Peanut oil

2 ltr Rice wine vinegar

2 ltr Water

2 kg Sugar

60 cloves Garlic finely sliced across

10 Lombok chilli julienne

30 Birds eye sliced across

15 tbsp Grated ginger

5 tsp Nigela seeds

Peel ,slice cucumbers, no seeds, blanch and refresh. drain well.

Bring to the boil the water sugar oil and vinegar, allow to fully cool.

Combine all ingredients.

Place on a paper lined tray and cover with more paper and press.

Dipping Sauce

1 liter of distilled white vinegar

1 liter of water

1 kilo of sugar

2 lemon grass crushed

2 kaffir lime leaves

2 tomatoes

2 star anise

2 chillies

Coriander stalks

Place 2 lightly seasoned hand dived scallops from Scotland on char grill and cook to just medium, place pork belly with sweet chilli dipping sauce under grill until lightly caramelized then place I piece of belly with cucumber pickle and then add scallop drizzle with sweet chilli reduction. Slowly reduce for 3 – 4 hours till syrup consistency

Place fresh mint leaves and coriander leafs through the pickle cucumber salad garnish with fried crispy shallots.

 

The recipe has come from David Spanner, Executive Chef at Livebait Manchester.

Livebait seafood and fresh fish restaurant is housed in a stunning Grade 2 listed building which is tucked away on the edge of Albert Square right in the heart of Manchester’s city centre. The restaurant dedicates its menu mainly to fish and seafood dishes and executive chef, David Spanner is intent on showcasing the true beauty and simplicity of fresh fish. The restaurant boasts an excellent wine and champagne list fit to accompany any seafood feast.

 

www.livebaitmanchester.com

 

www.livebaitleeds.com

 

Salt Cod Ravioli with sauce vierge and fresh asparagus {Recipes}

Posted on by

Recipe For: Salt Cod Ravioli with sauce vierge and fresh asparagus

 

Ingredients

 

500 gr Salt Cod

1 Onion

10 Parsley stalks

10 White Pepercorns

1 Garlic clove

200ml Virgin Olive Oil

200ml Cream

200gm Desiree Potatoes

1 Lemon ,Juice of

10 ml White Wine Vinegar

200gm Croutons

 

Soak cod for two days changing water every 4 hours drain and poach cod with peppercorns/onion/parsley/garlic

wrapped in muslin discard all bones/skin cook potatoes separately put through mouli warm cream in blender bring mash and oil

together adjust seasoning/lemon juice add cream near end.

 

 

DOUGH RECIPE

 

700 GRAMS OF 00 FARINA FLOUR

l/2 TEASPOON OF SEA SALT

4 WHOLE FREE RANGE EGGS

9 EGG YOLKS

1-2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL

 

METHOD

 

PUT THE FLOUR AND THE SALT INTO FOOD PROCESSOR PROCESS AND ADD THE EGG AND THE YOLKS .

ADD THE OLIVE OIL AND TAKE OUT OF THE PROCESSOR PLACE ONTO FLOURED BENCH AND KNEED UNTIL THE MIXTURE IS SMOOTH TAKES ABOUT 10 MINUTES

WRAP IN CLING FILM AND REST FOR 1 TO 2 HOURS TAKE OUT AND ROLL THROUGH PASTA MACHINE.

 

50 mls Xtra Virgin Olive Oil evo

1 eschallot brunoise

2 tsp lemon juice

6 corriander seeds

1 tomato fine concasse

6 basil leaves

6 corriander leaves

1 white anchovy fillet

1 tsp sherry vinegar ( de soto)

8 baby capers

3 tbsp parsley chiffonade

 

Roast and Grind coriander crush slightly saute shallot, combine all ingredients well.

Season with sea salt and cracked black pepper.

 

To assemble

Blanche ravioli in boiling salted water until just cooked do not overcook it place sauce vierge on plate with some warmed asparagus then place ravioli on top garnish with some deep fried leeks for some texture difference.

 

The recipe has come from David Spanner, Executive Chef at Livebait Manchester.

Livebait seafood and fresh fish restaurant is housed in a stunning Grade 2 listed building which is tucked away on the edge of Albert Square right in the heart of Manchester’s city centre. The restaurant dedicates its menu mainly to fish and seafood dishes and executive chef, David Spanner is intent on showcasing the true beauty and simplicity of fresh fish. The restaurant boasts an excellent wine and champagne list fit to accompany any seafood feast.

 

www.livebaitmanchester.com

 

www.livebaitleeds.com

 

 

Staying Motivated When Dieting

Posted on by

STAYING MOTIVATED

By Alison Clark, independent nutritionist and spokesperson for Europe’s no 1 healthy eating plan, Eurodiet.co.uk

The New Year is a great time to set positive goals and make resolutions, and many of us use this time as an opportunity to try and embrace a healthier lifestyle. Making these plans is the easy part but sticking to them can be more difficult! Follow these tips to stay motivated and make 2012 the year that you achieve your health goals.

1. Team up

Changing old habits that may have been ingrained for ten or twenty years can be hard and having the support of friends and colleagues will help you to stay focused.

* Share tips and test new recipes with friends, family and colleagues. Online communities can be hugely helpful here, Eurodiet has a Facebook community.

2. Get organised

Try to plan ahead, jot down which ingredients and products you need. This will make it easier for you to stick to your eating plan and less likely to pick up unhealthy options when you are on the go.

* Try cooking larger amounts and freezing portions for the days when you don’t have enough time to cook.

3. Clean out your cupboards

Having tempting foods in the house or in your desk will make it much more difficult for you to resist eating them.

* Give away any post-celebration goodies which are still lurking around the house – if they are not there you won’t be able to eat them!

4.Don’t be defeated on ‘Difficult days’

It is normal to have days where you find it more difficult to stick to your resolutions. The important thing is not to let these days get you down and stop you from continuing with your good work – draw a line and stay positive. It’s what you do most of the time that counts!

* If you have a sweet craving try one of the low calorie sweet options available on the Eurodiet.co.uk eating plan – like gooey vanilla caramel chocolate bars or apple crumble.

5.Identify your triggers

Next time you have a hard time resisting a second helping or you skip an exercise class, think about why it happened. Try to identify the feelings that triggered your behaviour, for example hunger, fatigue or stress. How could you change the outcome next time?

* Control your hunger by eating regular meals and ensure you have enough protein in your diet. Protein is essential for sending signals to the brain to say, “Thank you, I’m full”. Introduce healthy snacks if needed like cereal bars or fruit.

6.Make it fun!

Write a list of milestones you expect to pass on your journey towards your final goal and find ways to reward yourself as you reach each one. This will encourage you to stay on track and make the challenge more enjoyable too!

* Treat yourself to a massage, enjoy a spa day, take a new class, buy a new dress, try a new sport.

* Stay positive!

No.3 London Dry Gin Review

Posted on by

This gin is beautifully packaged and designed in every way. I especially love the key on the bottle. This No.3 London Dry Gin from Berry Brothers & Rudd, Britain’s oldest wine and spirit merchants, uses just 3 fruits and 3 spices (the ‘botanicals’ which flavour every gin), The No.3 also comes from Berry Brothers’ home; No.3 St. James’s Street.

This is now my favourite gin. Careful though, it’s 46% ABV. It’s crisp and fresh. I also made a Gin & Tonic with it which tasted perfect. It is pure class all the way. 46% is also the perfect strength for a Dry Martini.

To make a G & T

50ml of No.3 London Dry Gin, pour into high top glass over ice, add a slice of Lemon and stir, then top up with tonic water to taste.

Dr. David Clutton is the only person to have a PhD in gin flavour, the team deliberately set out to make No.3 taste ‘as gin should’ – without the use of an excessive amount of ingredients and distilled in traditional copper pot stills without any over-elaboration. So, with classic simplicity the goal, the experts placed a robust helping of juniper – the key ingredient in any gin – at the heart of No.3. This striking juniper quality was then cleverly complemented by just 5 other fruits and spices; namely, sweet Spanish orange peel, grapefruit peel, Angelica root, Moroccan coriander and cardamom seeds.

From Waitrose RRP of £33.65 for a 70cl bottle, but it’s worth it!

www.no3gin.com or Twitter @No3Gin. 

The Kraken Black Spiced Rum Review.

Posted on by

The name of this rum brings out legends of the sea. The Kraken was a sea beast of myth and legend, a connotation that suits this strong, rich and black rum. Even the bottle is a reminder of the beast, the two glass handles mimic the eyes of the Kraken.

This Spiced Caribbean Rum has a thick caramel taste, it’s a wonderfully spiced liquor which goes brilliantly with coke (Krakencoke), or in a cocktail like a Perfect Storm: The Kraken poured over ice, topped with ginger beer and accompanied with a squeezed slice of lime.

 

The Kraken is 40%. It is distilled in Trinidad & Tobago from sweet molasses. It is then mixed with 14 spices including cinnamon, ginger and clove. It takes effort and time to make, and you can tell. It’s delicious.

It is a good, strong rum. I have only drank rum once before but this has changed my mind. Next time I’m out I’m having spiced rum. Everything about The Kraken is great, from the bottle, to the ad campaign, to the wonderful taste. It taste’s great neat for those who can take it, but I’ll be having it in cocktails, a lot.

 

RRP £22.99 for a 70cl bottle available mostly everywhere and online at thedrinkshop.co.uk

 

 

Montezuma's Real Chocolate Club Review

Posted on by

Gourmet chocolate by post, every woman’s dream? I think so. Montezuma’s chocolate club is from an innovative British firm. These handmade chocolates are absolutely divine. They are one of the best things I have ever had come through my letterbox. Perfect for those January blues.

This month the chocolates were dessert themed. They came in three sections, and each section had a bar of chocolate and truffles on top. They were: Dark Chocolate Lemon Meringue Truffles and Milk chocolate with salted peanuts and butterscotch bar, Dark chocolate Eton Mess Truffles and milk chocolate treacle tart bar and milk chocolate apple crumble truffles & Dark chocolate with orange and hazelnuts bar. It’s hard to choose a favourite as they were all as delicious as they were original. The Eton Mess and Lemon Meringue were particularly amazing.

Chocolate by post must be the greatest invention ever.

It cost £19.99pcm for a whopping 600g of hand made gourmet chocolate, including postage. You can have sign up for as long or as little as you want, or give the chocolate as a gift. Though, really, do you like anyone that much?

PROPERCORN – POPCORN DONE PROPERLY

Posted on by

I often get frustrated by bad popcorn. At the cinema it’s poor quality and tasteless, in the shops it’s artificial. Usually one starts to feel ill after the first few mouthfuls.

Propercorn, the new British gourmet popcorn, is simply great popcorn. It’s full of flavour and extremely tasty. As I ate it I kept asking myself why is all popcorn not like this. Propercorn is a very appropriate name.

It’s simple and healthy as well and that comes across as you eat it. The version I’m sampling ‘Sweet and Salty’ has just four authentic ingredients, although the exact recipe remains a closely guarded secret. A whole pack is just 128 calories and its suitable for vegetarians. This is definitely worth trying.