Michael Caines Grilled Turbot or Brill With Sweet Potato Chips & Mushy Peas

Posted on June 27, 2014 by Frostie

Prep time; 45 minutes/ 1 hour

Serves 4

Ingredients

4 x 130g fillets of brill or turbot skin off

1kg Sweet potatoes

100ml Olive oil

1 large sprig of lemon thyme

1 sprig of rosemary

1 Lemon

Mushy peas

400g frozen peas

50g unsalted butter

1 clove of garlic crushed

Salt and pepper

Method

Sweet potatoes need to be peeled and cut into chunky chips. Now place them into a pan and cover them with water. Bring to the boil and cook for 3 minutes, strain off and leave to air dry in the colander. Now place these into a roasting try and sprinkle with olive oil. Pick off the leaves from the lemon thyme and rosemary and chop finely, sprinkle the herbs over the sweet potatoes, mix well and season with salt and pepper.

Place into a preheated oven at 180°C for approximately 20-30 minutes.

Mushy peas, take the peas and cook in boiling salted water until soft, then strain them from the water and blend them in a food processor until a coarse puree with the butter and garlic. Place them back into a pan, season with salt and pepper and keep warm with a lid on top.

Grilling the fish, take a non-stick tray and brush with olive oil, lay the fillets onto the tray and season with salt and pepper, then drizzle with olive oil.

Pre-heat the grill and then place the fish under the grill, but not too near the heat as its better to cook it slowly until cooked through, this should take around 8-10 minutes, but it will depend of the thickness of the fish.

Once cooked, squeeze some lemon juice over the fish and some picked lemon thyme leaves, and then serve onto the plate with the sweet potatoes and mushy peas.

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

Uniform Foodies is available on iTunes iOS, 69p
Please click here

Michael Caines Roast Pork Loin With Cider Sauce & Gratin Dauphinois Potatoes

Posted on June 26, 2014 by Frostie

Prep time; 2 hours 30 minutes

Serves 4

Ingredients

1.5 kg loin of pork

Sea salt

Ground white pepper

1-2 tblsp groundnut oil

Cider sauce

20ml groundnut oil

1kg pork bones (ask your butcher), chopped small

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 Leek chopped

1 celery stick, chopped

2 garlic cloves, peeled and crushed

1 bay leaf

2 thyme sprigs

2 sage sprigs

1 tblsp Plain flour

1 granny smith apple, chopped

300ml dry cider

400ml chicken stock

1 tblsp Dark Soy sauce

Gratin Dauphinois potatoes

Equipment: Pyrex dish 290 x 200cm

Ingredients:

300ml milk

200g whipping cream

3 garlic cloves lightly crushed

1 bay leaf

5g salt

2g white pepper

20g unsalted butter softened

1 kg Désirée, Maris Piper or King Edward potatoes

Method

Preheat oven to 200°C/ Gas Mark 6. Season the pork loin generously with salt, rubbing it in well to encourage a crispy crackling, then season with pepper. Place a roasting tray or large ovenproof pan over a high heat, add the groundnut oil and heat to almost smoking point. Add the pork loin and turn to seal all over. Now place in the 500gr of the pork bones into the oven tray and put the loin on top. Transfer to the oven and roast for 1 ½ hours or until cooked through.

In the meantime, prepare the cider sauce. Place a heavy-based pan over a medium-high heat and heat up, add the oil. Heat well before you add the pork bones and colour until golden brown stirring frequently.

Add the vegetables, garlic and herbs, lower the heat and cook or 8-10 minutes or until softened and golden, now add the plain flour and cook for 2 minutes. Add the chopped apple and cider. Bring to the boil and reduce by half before adding the stock and soya sauce. Bring back to the boil, skim and simmer again for 45minutes.

Pass the sauce through a fine sieve into a clean pan and simmer to reduce by at

least half, to thicken and concentrate the flavour. Keep warm.

Gratin dauphinoise potatoes,

Pre heat your oven to 170°C / Gas Mark 3. Place the cream, milk, garlic, thyme, bay leaf, salt and pepper in a large saucepan and bring to the boil. Remove from heat and leave to stand for 10 minutes before using.

Take a piece of garlic and rub the Pyrex dish well with it, and then rub the dish with the softened butter.

Peel and slice the potatoes thinly using a mandolin and layer them into the dish, overlapping the slices evenly layer by layer. Finish off the top with a neat uniformed layer, now pass off the liquid over the top of the potatoes and down through the layers. Make sure that the potatoes on top are covered lightly with the cooking stock before placing them into the oven on a tray. After 10 minutes take a spatula and press down to ensure that potatoes remain covered.

Cook for 45 minutes to an hour then check to see if nicely coloured and continue to cook until the potatoes are soft. Leave to stand for 5 minutes before serving.

Remove the pork from the oven, transfer to a warmed platter and rest in warm place for 10 minutes. Pour off the fat from the roasting pan, and then add the meat juices to the sauce. Carve the pork, first removing the crackling in one piece to make it easier to do so.

Arrange the pork slices on warmed serving plates. Add a portion of crackling and a large spoonful of gratin dauphinoise. Enjoy!

Uniform Foodies is available on iOS, 69p
Please click here

Michael Caines Vegetable Curry With Lentils, Cauliflower, Baby Corn & Spinach

Posted on June 25, 2014 by Frostie

Prep time; 1 hour

Serves 4

Ingredients

Spice mix

4 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp madras curry

4 gloves of garlic, peeled and crushed

1tsp Root ginger grated finely

2 tblsp white wine vinegar

½ tsp salt

1 tsp palm sugar

150g Red lentils

40ml Vegetable oil

1 large cauliflower cut into even size florets

1 large fennel cut in half and the into 4

1 onion finely chopped

2 red chillies deseeded and finely chopped

200g of tinned chopped plum tomatoes

400ml coconut milk

400ml water

200g Baby corn cut into quarters lengthways

100g baby spinach

4 tblsp coriander chopped

1 lemon or lime

Large sprig of coriander

Sea salt

For the tarka or chaunk

30ml Vegetable oil

1tblsp mustard seeds

1tsp cumin seed

1tspfennel seed

3 curry leaves

3 Bay leaves

Method

First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.

Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.

Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.

Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate. Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes. Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.

To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.

For the tarka or chaunk

Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.

Uniform Foodies is available on iTunes, iOS, 69p
Please click here

Michael Caines Leek and Potato Soup Recipe

Posted on June 24, 2014 by Frostie

Prep time; 30 minutes

Ingredients

300g Peeled potatoes, cut to a medium dice

400g Leeks, chopped and washed

200g Onions, sliced

100g Butter

1 liter Water

500ml Chicken stock

Bouquet Garni (parsley stalks and thyme wrapped in celery and leek then bound with string)

4 Large scallops

1 tblsp Olive oil

Salt and Pepper

Chopped chives

4 tbsp. double cream

Method

Place the onions and leeks in a saucepan, along with the butter, and cook until soft and without colouring them. Add the water, chicken bouillon, bouquet garni and potatoes and bring to the boil. Season with salt and pepper and reduce the heat and simmer for 30 minutes. After this time remove the bouquet garni then blend with a hand blender until smooth. Finally pass the soup through a sieve and correct the seasoning if required.

Season the scallops with salt and pepper, add some olive oil to the non-stick pan and heat well.

Now seal off the scallops in a non-stick pan until golden brown on both sides, remove from the pan and place the scallops into the middle of each of the bowls, now pour in the soup around and serve.

Sprinkle with chives and dribble a spoonful of double cream around the bowl.

Enjoy!

Uniform Foodies is available on iTunes iOS, 69p
Please click here

Free Wimbledon Screenings In London

Posted on June 18, 2014 by Frostie

Head to One New Change to soak up the Wimbledon action and you’ll be able to enjoy a delicious cocktail courtesy of luxury strawberry cream liqueur, Tequila Rose.

One New Change will be hosting free Wimbledon screenings on its roof top terrace, which boasts panoramic views of St Paul’s Cathedral and the rest of the city.

Visitors will soak up the action with deck chair seating and large screens installed in specially customised retro caravans, where all the Championship action will be shown for two weeks from June 23^rd.

The Tequila Rose bar is at One New Change from July 3^rd until July 6^th, 1pm – 7pm and is an ideal retreat from shopping or work, where you can keep up with Federer, Murray, Williams and Sharapova while sampling a Strawberry Love cocktail.

The Strawberry Love is made with Tequila Rose – a natural strawberry flavoured cream liqueur with premium Mexican tequila – black raspberry liqueur and a fresh strawberry. If you’d like to re-create the Strawberry Love at home, here’s the recipe:

Strawberry Love

Ingredients (single serve):

· 60ml Tequila Rose

· 20ml Black Raspberry Liqueur

· 60ml Semi Skimmed Milk

· Fresh strawberry

Shake the ingredients with ice and strain into a cold glass, garnish with a fresh strawberry.

Tequila Rose is priced £14.99 for 70cl from drinksupermarket.

Chocolate and Raspberry Cake

Posted on June 16, 2014 by Sarah Bacchus

Baking cakes is one of the best pleasures in life and they are so easy to do. All you need to have is the basic foundation ingredients and you can simply add whatever the devil you like. We love a good chocolate cake but sometimes you need to have a few fresh and new ideas up your sleeve. Not that chocolate ever gets boring. This recipe is totally delicious and perfect for those who are Lactose intolerant.

So very easy and delightful on the taste buds.

You will need:

250g Plain flour
250g Dark brown sugar
175g pure Cocoa
2 eggs
250ml of lactose free milk
1 tbs Vanilla essence
1 tsp of baking podwer
1 tsp bicarbonate of soda
1 tray of fresh raspberries
2 tbs icing sugar
150g Dark chocolate

Place all the dry ingredients into a large bowl along with the eggs.

Bash up the chocolate while its still in the wrapper.

Drop it into the bowl and mix well, then add the raspberries. Leaving a handful to garnish later.

Place this into a lined greased large cake tin and level off.

Pop this into the oven for about 35-50 minuets depending on how soft and gooey you want it to be in the middle.

Take out of the oven and leave it to totally cool before dusting with icing sugar and serving.

All done within an hour too! Let us know how you get on making this, and how long it takes to devour the entire lot!

Follow me on Twitter @sarahbacchus for more food and fun updates. For all our Fashion and style check out www.slbstyle.com and for all interest in the photographic side of my work head to www.sarahbacchus.com

Great Gifts For Dad | Father’s Day Gift Guide

Posted on June 14, 2014 by Frostie

It is father’s day tomorrow but you can still buy your dad something. If you buy online he might not get it on time, but, hey, it’s the thought that counts. We have done all of the hard work for you, here are some great gifts.

Taylor’s Eye Witness – professional knives for foodie dads

Taylor’s Eye Witness have an eco-friendly range. They use ethically sourced, raw materials to create quality tools for your kitchen. This Slate Cheese Board & Knife Set is beautiful and practical all in one. http://taylors-eye-witness.co.uk/

Black Sheep Coffee – fine Robusta Rivaval coffee for caffeine crazed dads

Black Sheep Coffee has launched the UK’s first fine Robusta bean product, set to turn the heads of coffee connoisseurs and seriously shake up the scene. It’s new Robusta Revival has a surprisingly different taste profile to the Arabica beans that currently saturate the premium end of the market… rich, creamy and sweet, with a less acidic tone reminiscent of walnut and dark chocolate. Very good coffee.

E-auto – a great car cleaning range for petrol-head dads

The e-auto range works using the same microfiber technology as it’s sister brand e-cloth and uses just water to clean as well. Products such as the e-auto dual action mitt quickly and thoroughly remove dirt without the need for harsh and expensive cleaning products. This is a great car cleaning kit. http://www.e-cloth.com/e-auto-range

Workforce socks http://www.workforcesocks.co.uk/index.php

These are socks that are great for anyone that enjoys walking, gardening, has a construction job or just spends a lot of time on their feet! Everyone needs socks and these are great for practical dads.

multiCIG,the UK’s premium e-cigarette brand, is perfect for anyone wanting to encourage their dad to quit smoking traditional cigarettes. Tar and odour free, they are healthier than normal cigarettes. http://www.multicig.co.uk/

The five-star Athenaeum Hotel in Mayfair is doing a bespoke gentleman’s afternoon tea including Wild boar sausage rolls, miniature steak & ale pies and includes a dram of single malt scotch Whisky for every Dad. Priced at £34.50 and available from 12-7pm until 30th June.

Gillray’s Steakhouse & Bar in the London Marriott Hotel County Hall is offering a free Aston Martin for every Dad dinning on Sunday! The traditional English steak house will be serving roast beef with all the trimmings and a match box Aston Martin for Dads.

These spirits are great and unique. We loved them.

Vintage Pear Spirit (Owler) ABV 40%The Vintage Pear Spirit is made from the fruit of rare pear trees – which once appeared to be dying out. With names such as Hedgehog, Cowslip and Painted Lady, these unique and exquisite varieties ensure a refined drink – with a distinct pear flavour. A touch of fruity floral elegance.

Available in 700ml, 500ml and 50ml bottle.

700ml – £49.00/ 500ml – £39.00/ 50ml – £5.50

Vintage Apple Spirit ABV 40%

A similar product to the Vintage Pear Spirit – made from milled Gloucestershire apples that are grown on the farm. The end result is a spirit with a punchy tang and apple aroma.

Available in 700ml, 500ml and 50ml bottle.

700ml – £45.00/ 500ml – £35.00/ 50ml – £5.50

700ml and 500ml bottles are presented in a Charles Martell tube – which depict the view of May Hill from Hunt’s Court Farm.

Jack High Cider Spirit ABV 40%

A modern spirit distilled from local cider – it is diluted with spring water from the farm and aged in oak barrels to provide a warmer, mellower drink – almost like a delicate malt whisky. In January 2014, Charles Martell introduced Jack High Junior – a 5cl miniature bottle. Jack High Spirit comes in three light-hearted label designs; ‘Cider Spirit with mud on its boots’, Cider spirit that’s as strong as an ox’ and ‘Cider Spirit that was born in a barn’.

Available in 500ml and 50ml bottle.

500ml – £30.00/ NEW 50ml bottle – £5.00

Some cocktail ideas for the above.

Vintage Pear Perfect Serve

50ml Charles Martell Vintage Pear Spirit
1 slice cinnamon coated pear
Add ice to a rocks glass and pour over the Charles Martell Vintage Pear Spirit. Cut a slice of fresh pear and sprinkle some cinnamon onto one side. Slide the cinnamon coated pear into the side of the glass, swirl and enjoy.Vintage Pear Sour
50ml Charles Martell Vintage Pear Spirit
15ml egg white
25ml lemon juice
10ml sugar syrup
1 dash orange bitters
Add all ingredients to a cocktail shaker filled with cubed ice and shake very hard. Double strain the mixture over fresh cubed ice in a rocks glass and garnish with a slice of fresh pear.

Vintage Apple Perfect Serve
50ml Charles Martell Vintage Apple Spirit
4 slice apple fan
1 dash orange bitters
Fill a rocks glass with cubed ice and pour over Charles Martell Vintage Apple spirit. Add a dash of orange bitters and stir gently, top with ice if needed and garnish with an apple fan.

Vintage Apple Elegance
50ml Charles Martell Vintage Apple Spirit
25ml Elderflower Liqueur
20ml fresh lime juice
2 dashes rhubarb bitters
Add all ingredients to a cocktail shaker filled with cubed ice and shake hard. Double strain the cocktail into a large wine glass filled with cubed ice and garnish with an edible flower and a mint sprig.
Apple Jack
50ml Jack High Cider Spirit
120ml apple juice
Fill a Kilner jar with cubed ice and pour over a double measure of Jack High Cider Spirit. Top the drink with apple juice (non-cloudy) and stir well. Garnish with an apple fan.

Jack High Mojito
50ml Jack High Cider Spirit
15ml sugar syrup
40ml fresh lime juice
10 fresh mint leaves
100ml soda water
Stir sugar syrup and lime juice in the bottom of a Collins glass and fill with crushed ice. Add the Jack High Cider Spirit and churn well to mix all of the flavours. Top the cocktail with soda water and crushed ice.
Garnish with a straw and a mint sprig.

Jack High Fruity Cup
50ml Jack High Cider Spirit
Mixed summer berries
6 fresh mint leaves
15ml fresh lime juice
100ml still lemonade
30ml soda water
Add plenty of cubed ice into a large wine glass and top with a handful of mixed berries and mint leaves. Pour over lime juice and Jack High Cider Spirit. Top with still lemonade and soda water – stir very well and top with cubed ice if required. Add a straw and enjoy!

All recipes Charles Martell and BlackLeaf Events.

Bottle Green Elderflower Cordial Review & Cocktail Recipes

Posted on June 13, 2014 by Frostie

We love Bottle Green’s Elderflower Cordial at Frost. It is a delicious, refreshing and versatile drink. We got sent some to review this week and have been trying it in different ways. It is great with cold water, either still or sparkling, and preferably with ice. It also tastes great in hot water, champagne and various cocktails. We have some great cocktail ideas below.

The light, delicate taste of hand-picked elderflowers perfectly captures the essence of warm summer days and relaxing evenings on the veranda. Simply dilute with iced water or try adding to Champagne for a refreshing twist.

Grey Goose Le Fizz

An elegant and refreshing combination of Grey Goose vodka, fresh lime juice and elderflower, served in a flute topped with chilled soda.

Glass: Flute

Ingredients

35ml Grey Goose vodka

15ml elderflower cordial

15ml freshly squeezed lime juice

75ml chilled soda

Method

Add the GREY GOOSE vodka, fresh lime juice and elderflower cordial into a cocktail shaker and shake hard. Double strain into a flute glass and top with chilled soda water.

The Elderflower G&T

Gordon’s & tonic and elderflower cordial – two British classics, one classic drink.

Step 1 Fill a chilled glass with cubes of ice

Step 2 Add 50ml* of Gordon’s gin and 5ml of bottlegreen Elderflower cordial

Step 3 Squeeze a wedge of lime into the glass and add a choice of fresh cucumber, mint or strawberry

Step 4 Top up with fresh tonic and stir to release the refreshing taste

Elderflower Cooler

Utterly refreshing and elegantly simple, this cooler really hits the spot with the elderflower and vodka complimenting each other perfectly. Enjoy.

Ingredients

25ml bottlegreen Elderflower cordial

apple wedges

Fill with ginger ale

50ml Vodka

Glass

Highball

Decoration

apple wedges

Method

Stir ingredients into glass and add apple wedges to decorate

Elderflower Delight

A wonderfully light and refreshing cocktail, blending the freshest ingredients to finish with a perfect cocktail for a Summers evening.
Ingredients

6 mint leaves

50ml Gin

15ml bottlegreen elderflower cordial

15ml Orange Juice

5ml Syrup

Glass

Martini

Decoration

Mint leaf

Method

Muddle Mint with Lemon Juice and Sugar Syrup.

Add remaining ingredients and shake with ice, fine strain into chilled 5oz martini glass.

Garnish with mint leaf on surface of drink.

Available from Amazon and Ocado.

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Tag Archives: recipe

Michael Caines Grilled Turbot or Brill With Sweet Potato Chips & Mushy Peas

Michael Caines Roast Pork Loin With Cider Sauce & Gratin Dauphinois Potatoes

Michael Caines Vegetable Curry With Lentils, Cauliflower, Baby Corn & Spinach

Michael Caines Leek and Potato Soup Recipe

Free Wimbledon Screenings In London

Chocolate and Raspberry Cake

Great Gifts For Dad | Father’s Day Gift Guide

Bottle Green Elderflower Cordial Review & Cocktail Recipes