Home Cooked Heaven….

You Will Need:

• 2 fillets of any fish of your choice- firm fish works best but it can be anything from pollack, cod, haddock or salmon etc roughly 600g
• 1 fillet of a smoked fish for flavour- about 200g
• 2 Hard Boiled Eggs- peeled and quartered
• 1kg Maris Piper Potatoes
• Bechamel
• 20g Orkney cheddar – grated
• 1 egg- for egg wash

Court Bouillon:

• 1 Lt water
• 2 cups white wine
• juice of 1 lemon
• 1 bouquet garni  
• Salt
• Cracked Black Pepper

Bechamel:

• 60g butter
• 4 tbsp flour
• 500ml milk
• 2 tbsp Grain Mustard
• 100g Orkney cheddar – grated

Preparation Method:

Hard Boiled Eggs

1. Cover eggs with water and place over heat.
2. Bring to a boil and take off the heat.
3. Allow to sit for 10 minutes and then cool before peeling.

To make the béchamel sauce:

1. First bring the milk up to a simmer in a small pot and set aside
2. Next in another pan, melt the butter gently over medium heat, then add flour and stir until the mixture is smooth
3. Now begin adding the milk a little at a time to avoid lumps. Keep adding milk and stirring, until you have a rich creamy sauce
4. Allow to cook slowly for 5 minutes and then add the grain mustard and Orkney cheddar
5. Mix well and set aside

Cooking the fish:

1. Add all the ingredients of the Court Bouillon in a large deep sauce pan. Bring to a gentle simmer before adding your fish to gently poach. Remembering to poach the smoked fish last
2. Once cooked through, remove from liquid, let cool and remove any bones and skin
3. Flake fish into nice small pieces and set aside

To make the mashed potato:

1. Pre heat the oven to 200°C/Gas 6.  Place the potatoes on a tray and bake in a hot oven until crispy and soft
2. While still hot, scoop out the flesh, discard the skins and pass the potato through a drum sieve to remove any lumps
3. Heat the milk used for poaching the fish previously and add 2 tbsp butter and fold through potato mixture. Season to taste

To make the pie:

1. Preheat the oven to 190°C/Gas 5.  Butter a baking dish and start to make the pie by first spreading a small amount of bechamel on the bottom of the dish
2. On top of that spread the poached fish and quartered eggs
3. Spread with the remaining bechamel
4. Top with the mashed potatoes and brush with an egg wash and sprinkle with grated cheese
5. Place baking dish on a tray and put into a preheated gas mark 5 oven for 30-40 minutes or until golden brown and bubbling

 

Toad in the Hole

Toad in the hole to me is a total classic. I think it is the ultimate winter treat!

You will need:

• 2 free-range eggs
• 125g plain flour
• 150ml milk mixed with 150ml cold water
• 1 level tbsp grain mustard
• salt and freshly ground black pepper
• 6 pork sausages
• lard
• 100g of bacon for that cheeky added extra

Preparation Method:

1. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour.
2. Rest for 15 minutes.
3. Preheat the oven to 220C/425F/Gas 7.
4. Put the lard in a roasting tin and leave it in the oven until it is smoking.
5. When the lard is very hot, add your sausages and bacon if you wish. Keep your eye on them and allow them to colour until lightly golden.
6. When sausages are lightly golden pour the batter mix over the top.
7. Place the tin back into the oven and bake for 25-30 minutes until golden and crisp.

I would always serve this with an array of winter veggies; mash potatoes, carrots, peas and broccoli. Of course its not complete without a little onion gravy.

:0)

 

 

Steak Fillet with all the Trimmings

You will need:

• 8oz fillet Steak
• 1/2 tomato
• 1 Portabello Mushroom
• Potatoes
• Oil
• Salt
• 85ml double Cream
• 1 tsp Dijon Mustard
• 1 beef oxo cube
• Splash of white wine
• Splash of hot water
• 1tsp of crushed peppercorns

Preparation Method for Chips:

1. Fill the saucepan of oil to about 2/3 full and heat until hot
2. Peel the potatoes and cut into chunky chips
3. Put the potatoes into the hot oil and fry for about 15/20mins until golden and crispy
4. Once finished, drain and serve

Preparation Method for Peppercorn Sauce:

1. Add the cream to a small saucepan and heat gently.
2. Crumble the oxo cube into the cream
3. Add Dijon mustard, and most of the peppercorns leaving some for the steak
4. Add wine and water stirring all together
5. Season with a pinch of salt and pepper
6. keep stirring until quite hot

Preparation Method for the Steak:

I realise people like steaks differently so I have given you approximate times for a 8oz steak that is about an inch thick.

1. rare – grill for 1 to 2 minutes each side
2. medium rare – grill for 2 to 3 minutes each side
3. Medium – grill for 5 to 6 minutes each side
4. Medium well – on a high heat grill for 1 minute on each side, then on a medium heat grill for 5 to 6 minutes each side
5. Well done – The trick with a well done steak is low and slow! Grill for 10 to 12 minutes each side

I prefer my steak nice and rare, still mooing!!!

Preparation Method for your Tomato and Mushroom:

1. Drizzle a little oil over your Tomato and grill for 3-4 minutes, depending on its size
2. Drizzle a little oil over your Portabello Mushroom and grill for 4-5 minutes, depending on its size

Now all that is left is to enjoy :0)

Kidneys and Mushrooms in a Mustard Sauce with toasted Ciabatta

You will need:

• 4 lamb kidneys
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 8 cremini mushrooms, sliced
• 3 tbsp dry vermouth or red wine
• 4 tbsp lamb or beef stock
• 2 tsp Dijon mustard
• Salt and freshly ground black pepper
• Ciabatta

Preparation Method:

1. Peel away any skin from the kidneys and cut out the core and membranes. Soak in water to cover for 5–10 minutes. Drain and pat dry with paper towels.
2. Heat the butter and oil in a frying pan over medium heat. Cook the onion, stirring often, for 2–3 minutes. Increase the heat, add the kidneys and garlic, and cook for 3 minutes, stirring.
3. Add the mushrooms, and cook for 2–3 minutes more. Add the vermouth and stock and boil about 1 minute, until slightly reduced.
4. Reduce the heat and cover. Cook for 4 minutes, or until the kidneys are tender and cooked through. Stir in the mustard and season with salt and pepper.
5. To serve place your toasted Ciabatta on the plate and then pour your Kidneys and Mushrooms over it.