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Poached Cherries & Goat’s Cheese Salad with Parma Ham
Served with Manzanilla Sherry 1 generous tablespoon good quality honey 75 mL dry sherry such as manzanilla or fino 150 g fresh cherries 1 red onion, cut into 3 mm thick rounds 4 tablespoons balsamic vinegar 5 tablespoons extra virgin olive oil 1 tablespoon sugar 1 teaspoon Dijon mustard 1 teaspoon lemon juice About 100 g mized salad leaves 12 slices Parma ham 300 g soft young goat’s cheese 75 g toasted hazelnuts, roughly chopped 1 tablespoon finely chopped curly leaf parsley Sea-salt and freshly ground black pepper, to season 1. Preheat the overn to 350 degrees Fahrenheit. Put the honey and sherry into a saucepan and gently heat until the honey has melted. Add the cherries and remove from the heat. Allow to cool. Reserve 1 tablespoon of the liquid and set aside. 2. Put the onion on a baking tray and pour over the balsamic vinegar and 2 tablespoons olive oil. Sprinkle with the sugar and season with a little salt and pepper. Roast in the over for 25 minutes, turning once. Allow to cool. 3. Meanwhile, make a dressing by mixing the mustard, lemon juice and reserved cherry syrup in a bowl. Slowly whisk in the remaining oil, check the seasoning and set aside. 4. Place the salad leaves in a bowl and toss lightly with a couple of teaspoons of dressing. Divide among four plates. 5. To serve, layer the salad starting with a slice of Parma ham, a crumbling of goat’s cheese, some red onions and a cherry or two. Repeat until you have used everything up. Scatter over the hazelnuts, drizzle the remaining dressing and finally sprinkle over the parsley. Spider Crab with Tomato & Basil Serve with a Bottle of Fino 2kg live spider crab 1 garlic clove, crushed 2 basil leaves, shredded 1 teaspoon wholegrain mustard Juice of ¼ lemon ½ small red chilli, de-seeded and diced 4 tablespoons extra virgin olive oil 6 small ripe tomatoes, peeled, seeded, and diced Chervil, to garnish Salt and black pepper, to season 1. Heat a pan of heavily salted water until just boiling. Throw in the crab, bring back to the boil, reduce the heat to a vigorous simmer and cook for 10 minutes. 2. Remove the crab from the water and leave to cool for 30 minutes. Pick the meat from the crab, combining the white and dark meet in one bowl. 3. Add the garlic, basicl, mustard, lemon juice, chilli, salt and pepper to taste and mix well. Whisk in the oil a little at a time until it has all been incorporated, then add the diced tomatoes. Garnish with some chervil and serve with thinkly sliced toast. Orkney Scallops with Peppered Golden Raisin & Cauliflower Puree Serve chilled, fruity and light fino to cut through the sweetness of the purees. 1 large head cauliflower, cut into small florets 300 mL full fat milk 300 mL single cream 500 g golden raisins 5000g king scallops, halved A little mild curry powder Salt 4 tablespoons mixed peppercorns, ground to powder Micro-greens, to garnish 1. Put the cauliflower in a pan with the milk and cream and simmer for 20-30 minutes until really soft. Whiz in a blender until smooth and season with salt and pepper mix. Keep warm. 2. Meanwhile put the raisins in a pan with enough water to cover. Bring to the boil and simmer until they are soft and plump. Allow to cool slightly, then whiz in a blender until smooth. Season with salt and the pepper mix. Keep worm. 3. Dusk the scallops with mild curry powder and salt. Pan-fry in a very hot pan for 30 seconds on each side. 4. TO serve, arrange the scallops on top of the cauliflower puree and add the raisin puree to the plate. Garnish with micro-greens. Exotic Fruit Brochette with Coconut Rice Pudding and Sherry Sabayon Works perfectly with a cream sherry ½ mango, peeled ans stoned ½ pineapple, peeled and cored ½ paw paw, peeled and de-seeded 1 kiwi fruit, peeled 4 lychees, peeled 100g pudding rice 600 mL full fat milk 1 vanilla pod, split in half 25g desiccated coconut 100g caster sugar 4 egg yolks 100mL stock syrup 125 mL double cream, whipped 2 tablespoons cream sherry 1. Cut the mango, pineapple, paw paw and kiwi into 2cm cubes. Thread the fruit, including the lychees, on to 4 soaked wooden skewers, alternating different types. Place on a grill tray and set aside. 2. Blanch the rice in boiling water for 2-3 minutes, then drain. Heat the milk, vanilla, coconut, and sugar in a pan just to the boil. Add the blanched rice and simmer for 30 minutes, stirring occasionally until thick and the liquid has been absorbed. Divide amongst four 7x4 cm mini loaf tins. 3. Meanwhile, whisk together the egg yolks and the stock syrup in a bowl over a pan of barely simmering water until thick. Allow to cool and then fold in the whipped cream and sherry. 4. Preheat the grill to hot and grill the fruit skewers lightly to warm through, turning. 5. To serve, unmould the rice puddings on to four plates and top each with a gruit brochette. Add the sabayon and serve. Ginger Lamb Chops The succulent lamb coated in fragrant spices works well with a cream sherry 2 teaspoons finely chopped garlic 3 tablespoons grated ginger 4 tablespoons vegetable oil 450g taomatoes, de-seeded and finely chopped 4 lamb cutlets 1 teaspoon salt ½ teaspoon red chilli powder ½ teaspoon ground turmeric 600 mL boiling water ¼ red onion, very thinkly sliced 1 spring onion, very finely chopped 1. Puree the garlic and 1 tablespoon of the ginger in a mini blender or by pounding in a pestle and mortar until finely crushed. Heat the oil in a saucepan and add the ginger and garlic. Fry until a deep golden brown. 2. Reduce the heat and add the tomatoes. Fry for about a minute. 3. Add the chops, salt, red chilli powder, turmeric and boiling water. Stir well and cook on a low heat, covered, for 50 minutes. Remove the lid and increase the heat to evaporate any excess water, stirring frequently. 4. Turn the heat down low and keep stirring until the oil separates from the sauce. The sauce should be really thick. 5. Add the remaining ginger and butter. Stir and cook uncovered for about 4 minutes. Garnish with the red onion and spring onion. |
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