Asparagus with Hollandaise Sauce on Sourdough Toast

Asparagus with Hollandaise Sauce on Sourdough Toast

 
asparagus with hollandaise sauce
 

Serves 2

INGREDIENTS: 

8 asparagus spears

1 tablespoon olive oil 

4 egg yolks 

200g/1 cup butter

juice of half a lemon 

4 slices Soughdough bread

sea salt and freshly ground black pepper 

METHOD: 

1.          Toss the asparagus in one tablespoon of olive oil and season with sea salt and freshly ground black pepper. Place a griddle pan over a high heat, and then arrange the asparagus on the pan and leave to cook for 2 minutes on each side. You can also roast the asparagus in a hot oven for 5-7 minutes. 

2.        Make your hollandaise sauce by first melting the butter. While the butter is melting pour the egg yolks into a food processor, followed by the juice of 1 lemon. Turn the food processor on to medium speed and slowly pour in the melted butter through the nozzle until all the butter is whizzed with the egg yolks and the sauce is a thick consistency. It's the best way I have ever come accross to make hollandaise. 

3.        Toast 4 slices of Sourdough and assemble on 2 plates, place 2 asparagus spears on each slice of toast and smoother with the hollandaise sauce. 

Harissa Chicken Wings with Cashel Blue Aioli

Harissa Chicken Wings with Cashel Blue Aioli

 
Harissa Chicken Wings with Cashel Blue Aioli
 

Serves 6-8

INGREDIENTS 

For the Chicken Wings
900g/2lbs chicken wings

70ml/⅓ cup Greek yogurt

3 tbsp harissa paste

2 tbsp honey

juice from 1 lemon 

1 tsp ground cumin

1 tsp ground cinnamon

2 garlic cloves, crushed 

sea salt & freshly ground black pepper

For the Aioli 

2 free range egg yolks

1 teaspoon Dijon mustard 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

½ clove of garlic, crushed 

100g/5oz Cashel Blue cheese, crumbled

Sea salt and freshly ground black pepper 

 

METHOD 

1.     Pre heat your oven to 220°C/450°F or gas mark 7.

2.     Combine all the ingredients for the chicken wings (except the chicken wings) in a large bowl. Then add the chicken wings to the bowl and thoroughly coat them in the marinade. Cover the bowl with cling film and leave in the fridge for up to 1 hour, ideally overnight. 

3.     Remove the chicken wings from the fridge at least 30 mins before cooking and then place on a baking sheet. Bake the chicken wings for 40-45 minutes, turning once half way through to make sure they are evenly cooked.

4. While the chicken wings are cooking, make the Cashel Blue Aioli by and placing the egg yolksin a bowl, along with the teaspoon of Dijon mustard. Lightly whisk the egg yolks and mustard together and then slowly pour in the vegetable oil and olive oil – you can combine both oils into a jug to make it easier to pour. This will make the mixture become thick and creamy like mayonnaise.  Lastly, stir in the crushed garlic and crumbled Cashel Blue cheese then season with sea salt and freshly ground black pepper 

5. Once the chicken wings are cooked, remove from the oven and serve with the Cashel Blue Aioli on the side for dipping.

Smashed Avocado & Feta Toast

Smashed Avocado & Feta Toast

 
Smashed Avocado & Feta Toasts
 

Serves 2 

INGREDIENTS:

1 ripe avocado, peeled and stone removed 

1tbsp mint, finely chopped  

juice of ½  lemon 

80g/3oz good quality feta

1 tsp dried chilli flakes

1 tbsp extra virgin olive oil

2 slices of sourdough bread 

Sea salt and freshly ground black pepper 

 METHOD:

1.    Place the ripe avocado in a bowl and mash using a fork. Then add the fresh mint and lemon juice and stir. 

2.    Add the feta and dried chilli flakes to the avocado, season with sea salt and freshly ground black pepper, and mash again. 

3.    Toast the two slices of sourdough bread and smear with the smashed avocado and cheese.  Drizzle the extra virgin olive oil on top.

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

 
Salmon fish cakes with horseradish sauce
 

Serves 4 

 

INGREDIENTS: 

400g / 14ozs floury potatoes, boiled and mashed 

400g /14ozs salmon, poached and flaked 

2 scallions, finely chopped 

2 tsps capers 

1 tbsp fresh dill, finely chopped  

grated zest and juice of ½ lemon 

50g/3 tbsps butter 

sea salt and freshly ground pepper

For the fresh horseradish cream 

100ml/½ cup crème fraiche 

1 tbsp fresh peeled and grated fresh horseradish root

grated zest and juice of ½ lemon 

2 tsps flat leaf parsley, finely chopped 

1 lemon, cut into wedges to serve, plus a bunch of watercress (optional) to serve

 

METHOD: 

1.         Pre-heat the oven to 180°C / 350°F.

2.        Place all the ingredients for the fish cakes except the butter  in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Divide the mixture into four balls, and shape each into a patty.

3.        Place a frying pan over a medium heat and add the butter. Once the butter has melted, add the fish cakes and brown on both sides. Transfer the fish cakes to a baking sheet and bake for 10 minutes. 

4.       While the fish cakes are baking, mix all the ingredients for the horseradish cream together in a small bowl and season with salt and pepper.

5.        To serve, place each fish cake on four warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish.

French Onion Soup

French Onion Soup with Cheesey Croutons

 
Recipe portrait 3.jpg
 

INGREDIENTS:

100g/8 oz butter
8 white onions, peeled, halved and thinly sliced
2 garlic cloves, crushed
1 tsp brown sugar
1 tsp dried oregano, fresh thyme or rosemary
900ml/30 fl oz good quality beef broth

For the cheese croutons
4 slices of sourdough bread
80g/3 oz gruyere cheese, grated
sea salt and freshly ground black pepper
 
METHOD:

1.    Preheat the oven to 200°C/Gas Mark 6.
2.    Place a heavy bottomed saucepan over a medium heat and add the butter. Once the butter has melted, turn down the heat to low and stir in the onions. Cover and leave to cook for 10 minutes, until soft,
3.    Next stir in the brown sugar and garlic and let the onions brown uncovered and slightly caramelize, stirring every few minutes until they become a deep golden colour. Stir in a teaspoon of the dried oregano, fresh thyme or rosemary.  Season with sea salt and freshly ground black pepper.
4.    Pour in the beef broth and allow to cook for a further 30 minutes.
5.    To make the cheesy crouton sprinkle the gruyere cheese on top of the slices of sourdough bread and pop under a grill to melt.
6.    Serve the onion soup in heated bowls and place the cheesy croutons on top.