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.

GUINNESS CARAMEL TIRAMISU

GUINNESS CARAMEL TIRAMISU

 
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Serves 4

 

INGREDIENTS: 

3 egg yolks

90g caster sugar

400g mascarpone cheese

100ml strong coffee or espresso, cold

14 boudoir biscuits (ladyfingers)

120g cocoa powder (unsweetened)

For the Guinness Caramel 

180g caster sugar

100ml water 

60g unsalted butter 

100ml Guinness

100ml single cream 

 

METHOD: 

1.          Using an electric whisk, beat the egg yolks and caster sugar together in a large bowl until pale and thick. Next add the mascarpone cheese and whisk slowly until the mixture is pale and smooth. 

2.        To make the Guinness caramel, place a saucepan over a low heat and add the caster sugar and water. Stir until the sugar has dissolved. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-brown colour. Then stir in the unsalted butter and cook for a further 2-3 minutes or until you get a caramel consistency. Next stir in the cream and Guinness. Reduce the heat to simmer and allow to cook for 10 minutes, until it reaches a thick consistency. 

3.        Dip the boudoir biscuits into the cold coffee, and then straight into in the glasses, to create the first layer. Alternatively, put the coffee dipped boudoir biscuits in a large glass bowl to make one large tiramisù.

4.       Spoon half the mascarpone mixture over the boudoir biscuits, followed by a layer of the Guinness caramel and a sprinkle of cocoa powder and then another layer of the mascarpone, Guinness caramel and finish with a layer of cocoa powder on top.

5.        Cover and refrigerate for 1 hour. 

GUINNESS TREACLE BREAD WITH SMOKED SALMON AND GUINNESS AIOLI

GUINNESS TREACLE BREAD

WITH SMOKED SALMON AND GUINNESS AIOLI

 
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Serves 6 

 

INGREDIENTS:

2 ½ cups wholemeal flour

1 cup all-purpose flour

¾ cup oats 

1 tbsp bread soda

1 tbsp baking powder

2 cups Guinness

1 cup of buttermilk 

2 tbsps black treacle

For the Guinness Aioli 

2 free range eggs yolks

1 tsp Dijon mustard 

1 tbsp white wine vinegar

½ cup extra virgin olive oil 

½ cup vegetable oil 

½ clove of garlic, crushed 

¼ cup Guinness 

sea salt and freshly ground black pepper 

24ozs smoked salmon 

 

 

METHOD: 

1.   Pre-heat oven to 400°F / gas mark 6. 

2.   Sieve all the dry ingredients into a large mixing bowl. Tip any remaining wholemeal flakes or oats that are left in the sieve straight into the bowl. 

3.   In a separate bowl whisk together the treacle, buttermilk and Guinness.  

4.   Make a well in the centre of the dry ingredients and using a fork mix in the wet ingredients. Stir together until combined (the mixture will appear quite wet).

5.   Grease a 2 lb loaf tin and tip the bread dough in. Sprinkle a teaspoon of oats on top and then bake in the pre-heated oven for one hour. 

6.   Once baked allow to cool on a cooling rack. 

7.     While the bread is cooling (or baking) make the Guinness aioli.Separate the egg yolks and place theminto a bowl, along with the teaspoon of Dijon mustard. Lightly whisk the egg yolks and mustard together and 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 Guinness. Season with sea salt and freshly ground black pepper

I like to serve this as a sharing starter - Guinness treacle bread sliced on a wooden board, alongside a platter of the smoked salmon with wedges of lemons and the bowl of Guinness aioli.

GUINNESS & HONEY GLAZED PORK LOIN WITH MASHED PARSNIPS & HAZELNUTS

GUINNESS & HONEY GLAZED PORK LOIN WITH MASHED PARSNIPS & HAZELNUTS

 
GUINNESS & HONEY GLAZED PORK LOIN PORTRAIT WITHOUT BRANDING.jpg
 

Serves 6 

 

INGREDIENTS: 

1½ cups Guinness

1/3 cup clear honey

1 cup light muscovado sugar

4 ½ lbs boneless loin of pork 

For the mashed parsnips and hazelnuts 

8 parsnips 

½ cup hazelnuts 

2ozs butter 

Sea salt and freshly ground black pepper  

 

METHOD:

Pre-heat the oven to 400°F/gas mark 6.

Start by making the glaze. Pour the Guinness, honey and sugar into a saucepan, and place over a medium heat. Stir and continue to cook until the glaze reduces by almost half to form a syrupy glaze, then allow to cool.

Season the pork with sea salt and freshly ground black pepper, place on a roasting tray and roast in the pre-heated oven for 20 minutes. Then reduce the heat in the oven to 300°F/ gas mark 3. Remove the pork from the oven and brush all over with most of the glaze, cook for a further 50 mins, brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.

While the pork is cooking, peel and chop the parsnips – then place in a saucepan and fill ½ the way with water. Season with sea salt and freshly ground black pepper. Bring to the boil and then reduce the heat to simmer and cook until the parsnips are tender, about 25 minutes. Once the parsnips are cooked drain off the water, and add the butter and mash. Dry roast the hazelnuts in a frying pan over a high heat, then roughly chop and fold through the parsnips. 

Once the pork is cooked remove from the oven and leave to rest for 10 minutes. 

Slice the pork onto a warmed serving dish and serve with the mashed parsnips and roasted hazelnuts. 

CHOCOLATE GUINNESS CAKE WITH ORANGE BLOSSOM FROSTING

CHOCOLATE GUINNESS CAKE WITH ORANGE BLOSSOM FROSTING 

 
CHOCOLATE GUINNESS & ORANGE CREAM CAKE PORTRAIT WITHOUT BRANDING.jpg
 

Makes one cake, serves 10 

 

INGREDIENTS:

13ozs unsalted butter

1½ cups Guinness

1½ cups cocoa powder

3 eggs

3 cups superfine sugar

3 tsps vanilla essence

1½ cups buttermilk

3 cups all-purpose flour

3 tsps bicarbonate of soda

2 tsps baking powder

For the icing 

5ozs unsalted butter, softened

2 cups powdered sugar

2 tsps orange blossom water 

2 cups cream cheese 

1 orange 

 

METHOD:

1.   Preheat the oven to 325°F/gas mark 3. Line the base of a two x 30cm round spring form tin with baking parchment.

2.   To make the cake, heat the butter in a large saucepan over a medium heat until melted. Stir in the Guinness, then remove from the heat and stir in the cocoa powder. 

3.   In a large mixing bowl, whisk together the eggs, sugar, vanilla essence and buttermilk and then slowly add the Guinness and butter mixture, whisking all the time.

4.   In a separate large bowl, sieve together the flour, bicarbonate of soda and baking powder. Using an electric whisk, slowly pour the wet mixture into the dry ingredients and keep whisking until it is all well combined.  

5.   Divide the mixture between the two cake tins and bake for approximately 45 minutes. Test to make sure the cake is cooked by inserted a dry skewer into the middle of the cake - if it comes out clean, the cake is cooked. Set aside to cool a little, and then remove from the tin and allow to cool completely on a wire rack. 

6.   Meanwhile, make the frosting by blending all the ingredients together using an electric hand whisk until light and fluffy. 

7.     Place one cooled cake on a cake stand or plate and generously spread half the frosting on top. Then place the second cake on top and spread the remaining frosting on top. Finish the cake with the zest of an orange. 

Fish Pie with Crispy Cheddar Rosti

Fish Pie with Crispy Cheddar Rosti

 
Fish Pie with cheddar potato rosti.jpg
 

What is more comforting than a sumptuous fish pie - my secret is a cracking crispy cheddar rosti on top.

 Serves 2

INGREDIENTS:

450g floury potatoes, such as Maris Piper, peeled
250g smoked haddock fillets, skinless
250g salmon fillets, skinless
100g prawns
400ml milk
50g flour
50g butter, softened
25g butter, melted
2 tbsp fresh dill
50g mature Dubliner Cheddar cheese, grated
salt and freshly ground black pepper
2 tsp Dijon mustard
1 shallot, cut in half
1 bay leaf
1 tsp black peppercorns

METHOD:

1.     Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater and pop the grated potatoes into a bowl of cold water to stop them from going brown. Grate the cheddar using the same said of the grater and set aside in a bowl.
2.   Place the smoked haddock and the salmon in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns. Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf and peppercorns.  Then add the fish to the roasting tray.
3.    Melt 150g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in as well as the mustard, and whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.
4.   Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowel with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce.
5.    Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake for 20 minutes, or until golden brown.

Rhubarb & Ginger Upside-Down Cake

Rhubarb & Ginger Upside-Down Cake

 
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I adore Rhubarb and Ginger and this is a harmonious cake perfect with a big dollop of creme fraiche and a cup of tea.

 Makes 1 Cake

INGREDIENTS:            

40g unsalted butter
200g soft brown sugar
2 tbsp crystallised ginger, finely chopped
350g rhubarb, trimmed and cut into 2cm pieces
200g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
200ml buttermilk
2 medium eggs
100ml vegetable oil

METHOD:

1.     Preheat the oven to 180°C.
2.   Melt the butter in a 24cm ovenproof frying pan over a medium heat. Stir in half the sugar, and cook for about 2 minutes. Then add in one third of the crystallized ginger. Remove from the heat and add the sliced rhubarb, enough to cover the bottom of the pan.
3.    Sift together the flour, baking powder and baking soda into a bowl
4.   In a separate bowl, whisk the remaining sugar with the buttermilk, eggs, oil and the rest of the crystallized ginger. Fold in the flour mixture and mix well. Pour over the rhubarb and smooth the surface.
5.    Bake for 30 minutes or until the cake springs back when pressed in the centre. Cool on a rack for 10 minutes then invert on to a serving plate. Serve with crème fraiche.  

French Onion Soup

French Onion Soup with Cheesey Croutons

 
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INGREDIENTS:

100g 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 good quality beef broth

For the cheese croutons
4 slices of sourdough bread
80g 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.