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5 spiced double cooked quail with poached pears meyer lemon relish

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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

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Sophie Mitchell Summer Recipes: Thursday

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THURSDAY
Pomegranate, Papaya, Raspberry and mint yoghurt bowl

Serves 4
Prep time 5 minutes
500ml 0% Fat Greek yoghurt
250g raspberries
1 papaya peeled, de-seeded and diced
Small handful of fresh mint leaves
1 tsbp of agave syrup
Squeeze of lime
200g pomegranate seeds
100g pistachios
1. Chop the mint leaves and mix with the raspberries, lime juice and the
agave syrup.
2. Take four bowls and divide the raspberries between each bowl, then add a layer of papaya, then
top with the Greek yoghurt and sprinkle over the pomegranate and pistachios.

Duck, lentil flat leaf parsley and apricot salad
Serves 4
Prep time 15 minutes
Cooking time 30 minutes
200g puy lentils
400ml vegetable or chicken stock
4 duck breasts scored
1 red onion
1 tsp wholegrain mustard
25ml white wine vinegar
57ml olive oil
1 small handful of flat leaf parsley
2 ripe apricots
1. Place the lentils and the stock in a saucepan, bring to the boil and then turn down and simmer for
30 minutes or until cooked. then drain and cool.
2. Heat a frying pan up to medium heat and the season the duck breasts on both sides. Lay the
breasts, skin side down in the pan and slowly cook. You don’t want to cook them too quickly; you
want to render the fat out. So cook them skin side down for about 10 minutes. Draining the fat off as
you go along. For the last 2 minutes turn up the heat to crisp the skin up. Then flip over and brown
the flesh side, cook for 5 to 8 minutes this side then take off the heat and rest.
3. When then the lentils are cool, mix in the mustard, vinegar, olive oil and parsley, season and stir
well. Then de core the apricots and slice.
4. To serve pile up the lentils on four plates then add the sliced duck and apricots.

Quinoa, broad bean, pea and radish salad with pan-fried lamb fillet
Serves 4
Prep time 20 minutes
Cooking time 30 minutes
200g Quinoa
400ml water
4 lamb fillets (approx 6oz per person)
3 cloves garlic
1 lemon
150g frozen peas, de frosted
4 spring onions
150g pink radishes
2 tsbp olive oil
Juice of one lemon
Small handful of mint
1. Pour the quinoa and the water into a saucepan and then bring to the boil and cook for about 30
minutes, or until cooked according to the packet instructions. The water should be evaporated, but if
not cook off the rest and then cool.
2. When the quinoa is cool, slice the spring onions and radishes, then add along with the peas, mint,
lemon and olive oil. Mix well and season.
3. Then heat up a frying pan and add some oil, season the lamb fillets and then add to the pan along
with the garlic cloves, squashed. Cook for about 10 minutes on all sides until golden brown, add a
squeeze of lemon then take out of the pan and rest for 20 minutes.
4. Slice the lamb and serve with the quinoa salad.

Sophie Michell and Ocado: Tweet Yourself Thin – Summer Recipes

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Sophie Michell will be doing recipes every day for Frost. Perfect if you have to fit into a bikini or some swimming shorts soon. Yum!

MONDAY

Bircher Muesli with Almonds and Agave Syrup
Serves 4

Prep time 10 minutes, plus overnight soaking

Ingredients

200g rolled oats
400ml apple juice
100g natural yoghurt
1 green apple
1 tbsp Agave syrup
Handful of almonds (that have been soaked overnight in water, as well then washed clean)
Handful of raspberries
1. Mix the oats and the apple juice together, then cover in clingfilm and leave overnight.

2. When you are ready to eat it, coarsely grate the apple and mix in along with the yoghurt. Add more apple juice at this point if you want the mix looser.

3. Then spoon into individual serving bowls and top with the raspberries, almonds and a little drizzle of agave syrup.

I soaked the almonds overnight to neutralise the enzyme inhibitors. This makes the nuts easier to digest and the nutrients easier to absorb.

Char-grilled Halloumi, Aubergine and Courgettes with Tomato Vinaigrette

Serves 4

Prep time 10 minutes
Cooking time 15 minutes

Ingredients

250g halloumi
2 courgettes
2 medium aubergines
2 tbsp olive oil
Dressing;
2 ripe plum tomatoes
2 cloves garlic, minced
75ml extra virgin olive oil
25ml white balsamic
1 pinch of caster sugar
1 tsbp of chopped fresh mint

1. Slice the halloumi, aubergine and courgettes into ½ cm slices. Then switch the oven on at 180C. Heat up a large frying pan and add some of the oil (approx a tbsp full) and then season the aubergine and courgettes. When the oil is very hot, fry the aubergine and courgettes off, until golden brown in batches, make sure the aubergine in particular are cooked well. Then take out of the oil and place on a baking tray in the oven while you cook the rest.

2. While the veggies are cooking, make the dressing. To do this, add the garlic, tomatoes, olive oil, vinegar, mint, sugar and seasoning to a blender and blitz until quite smooth, but with a little texture.

3. Then heat up a griddle pan and oil the halloumi on both sides. When the pan is smoking hot, lay the halloumi slices on the griddle and cook for 3 minutes each side. Then plate the courgettes,
aubergine and halloumi on to 4 plates and drizzle with the dressing.

Parmesan, Paprika and Cornmeal Chicken escalopes with French Bean, Avocado and Cherry Tomato Salad
Serves 4

Prep time 30 minutes
Cooking time 15 minutes

Ingredients

4 chicken breasts (approx 180g per breast)
250g fine cornmeal or semolina
50g finely grated parmesan
1 tsp smoked paprika
1 tsp celery salt
1 tsp dried oregano
2 eggs
20ml milk
100g flour
Salad;
300g trimmed French beans
250g cherry tomatoes
4 spring onions
1 hass avocado
1 clove of garlic, minced
Small handful of de-stalked fresh coriander
1 juicy lime
1 tsbp olive oil
Sea salt and pepper

1. Take the chicken breasts and cut in half width ways. Then take two large bowls. Mix the egg and milk in one bowl and the cornmeal, parmesan, paprika, celery salt and oregano in the second one.

2. Dredge the chicken through the egg wash, dropping off any excess and then through the cornmeal, patting the extra on to the chicken. Than place them on a plate and repeat with all the
pieces of chicken. Preheat the oven to 180C.

3. Place a saucepan of water on to boil, when boiling rapidly add the French beans and cook for 4 minutes, then drain off and refresh under cold water. Pat dry, then adds to a large bowl. Halve the
cherry tomatoes and add to the same bowl, along with sliced spring onions, and the peeled and diced avocado. Then add the minced garlic, whole coriander leaves, squeeze in the lime and season.
Trim the little gem lettuce and break into its natural leaves and arrange on a platter, arrange the French bean salad in the middle.

4. Heat up about 2 tsbp of olive oil in a large frying pan and then fry the chicken breasts off in batches, for about 4 minutes each side or until crisp and golden. When done, pop in the oven for 5
minutes, and then serve.

I often serve this with sweet potato wedges and chilli cornbread for a more substantial meal.

‘Tweet Yourself Thin’ with @sophiemichell for @ocadoUK

The Inept Girl's Guide To Cooking: Scotch Broth Soup

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Some cliche’s last because they are true, and the only Scottish cliches that I have found true (We’re not cheap!) are that we eat Scotch broth and porridge. I practically grew up on the stuff. If you get a big pot and make this soup, not only is it economical, it also lasts for days, even for a big family. It is also incredibly healthy. It is also so easy that I can do without trouble or injury. This is my family recipe….

You will need:
butterbeans (packet)
peas (packet)
Lentils (packet)
Broth Mix (packet)
Ham stock cubes (hard to find in West London, where I live, can also choose a vegetarian one)
Carrots 3 large at least
Leek

Steep the butterbean, peas and broth mix overnight, rinse in the morning, and then add stock cube once the water is hot.

Grate carrots and dice leek and then add lentils. Stir occasionally and keep an eye on it. Ideally I think it tastes better after being cooked for about 9 hours, get it ready about 9 in the morning and it usually ready about 6. It tastes even better the next day. you will need a good size pot.

And there you go! A healthy, filling meal for all the family that will last for a few days.

The Inept Girl's Guide To Cooking: Lasagna

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I apologise for how little I have been updating this column. I do, however, have a good excuse. I have been filming at Shepperton studios for the past six months. Quite exciting for an actor. Another perk of this is that I have been fed, three times a day, completely for free. So you can see how little cooking has actually been done.

I have decided to come back with a classic. A very strong memory that my mother taught me to make when I was a child. You can never go wrong with lasagna. Even if you have vegetarians coming round. Just replace the meat with quorn. So, here’s what you need.

  • Mince. I used Pork Mince for a change. Always get good mince. Bad mince ruins the entire dish. 500g is good
  • Three onions
  • Tomato Puree
  • Tinned tomatoes ( I used two tins, one with cherry tomatoes in.)
  • Garlic, one clove
  • Lasagna pasta 250g
  • Cheese sauce (I have been experimenting but this time used Dolmio’s Creamy sauce for Lasagna, Which tasted good.)

Brown the mince in a large pot, make sure there are no pink bits. You don’t need oil or anything. Take it off the hob. Chop the onions and garlic and add to pot. Return to the hob and stir for a while. Add the tomatoes puree and the tinned tomatoes. Keep stirring this and let it cook for a while. It won’t take long. Just until the onions and everything looks cooked.

Take a lasagna dish and put butter or oil on it to stop it sticking. Add half of the mince. Put lasagna pasta on top, covering all of the meat. Add the rest of the meat and cover the mince again. Add Dolmio’s creamy sauce for lasagna or another cream cheese. You can also add cheese on the middle layer. DO NOT ADD CARROTS TO LASAGNA. This is wrong, people who do this should be shot. You can, however, add mushrooms. I think mushrooms are great in lasagna.
After adding the cheese sauce put the lasagna in the oven. 30 minutes at Gas Mark 6 should do it. I have heard a lot of different temperatures and cooking times, but this always works for me. Keep checking on it if you are unsure. When it is golden and brown it’s ready. Do make sure it is piping hot before you serve.

There you go, bloody great lasagna.

ROCK AROUND THE WOK FOR LESS. {Food}

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You can rock around the wok for less this festive season thanks to Wing Yip’s great recipe suggestions which will allow you to provide authentic Oriental cuisine for up to 10 people for under £20.

Authentic dishes can be prepared easily with Wing Yip’s Mai Siam Hamper which contains sauces ranging from Thai Green Curry Paste to Thai Sriracha Chilli Sauce. At just £15.00 this hamper pack offers the base for a vast selection of fantastic meals and Oriental feasts.

Complete with a range of sauces, coconut milk, tableware and a wok for preparing these great authentic meals at home. The hamper is ideal for Oriental meal ideas designed to make parties an easy and cheaper option this festive season.

Christmas leftovers can be turned into a tasty Oriental feast, with just a little preparation and a few additional ingredients.

Why not try Thai Red Curry? Quick and easy to prepare, it will provide a great opportunity to put all the leftover turkey meat to good use. Use Mai Siam Thai Red Curry Paste with a dash of Sweet Chilli Sauce and coconut milk – all included in the hamper.

Side dishes are a must at any banquet. To accompany the mouth watering Thai main dish, why not keep it authentic and serve with noodles or fragrant rice.

Everything you need including Oriental beers, wines, fortune cookies, chopsticks and tableware, is available online or from Wing Yip superstores in Birmingham, Manchester, Cricklewood and Croydon.

Customers can access more than 800 Wing Yip products, 100 Oriental recipes and store information by visiting www.wingyipstore.co.uk

Thai Red Curry with Turkey

Red Curry is the most well known Thai curry. The basis of the curry is the dried chillies that are ground to a paste together with lemon grass and galangal. This recipe uses leftover turkey.
Ingredients

* Large turkey pieces cut into bite size pieces
* 4 tsp Mai Siam Red Curry Paste
* 1 tbsp vegetable oil
* 57g fine beans (cut into 3cm lengths)
* 1 tin coconut milk
* Handful Sweet Basil
* 2 tsp fish sauce (to taste
* 1 tsp palm sugar (to taste)

Preparation

1. Heat oil in a wok and gently fry the red curry paste, adding 2 tbsp coconut milk to cook out the curry paste.
2. Cook for about 2-3 minutes until the oil separates from the curry paste.
3. This is the best time to add the turkey pieces which should be stir fried in the mixture for about 3 minutes.
4. Next add the coconut milk, palm sugar and the fish sauce.
5. When turkey is cooked add the fine beans and cook further until beans are al dente.
6. Lastly, scatter the sweet basil over the curry and turn off heat.
7. If curry is to be eaten later, allow curry to cool uncovered.

· Serves 2 – 3

The inept girl's guide to cooking.

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The next recipe is an old favourite of mine. I love prawn cocktail. When I was growing up my parents made it for me all the time. It is quick, simple and delicious.

You need: prawns, Heinz tomato ketchup, Heinz salad cream, Lemons, tomatoes, cucumber, lettuce, and Worcester sauce.

To make the Marie Rose sauce mix equal parts tomatoes sauce with salad cream. It’s optional but you can add Worcester sauce as well. Just a few drops.

Wash and cut up the tomatoes, cucumber and lettuce. Place in a serving dish. Add the prawns and the sauce you have made. It’s that easy.

I will leave you with the excellent food recipe and not tell you about nearly burning down my kitchen….