Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce

Nationality: Servings: 4 Rating: 10

Type: Main

Source: Other [ ]

Event: The Bay Magazine

Date Cooked: 2014-04-15

Ingredients

Ingredients:

For the fish stock

The head and bones of your fish

Leek tops

Sea salt

For the trout

4 trouts, scaled, filleted but with skin on

Fish stock

1 leek, washed and finely sliced

2 rashers of local welsh streaky bacon, thickly cut, and diced

4 handfuls of cockles in their shells or 2 Tbsp of unshelled cockles

125ml fresh cream

100ml white wine or a good local cider

Butter for frying

Olive Oil for frying

A small bunch of parsley, chopped

Method

How to Fillet your fish Scaling and gutting

Step 1: Rinse your fish in gently running, cold water.

Step 2: With the help of your kitchen scissors, remove the dorsal and lateral fins, leaving only the tail fin intact.

Step 3: Place your fish on a board and hold firmly without exerting too much pressure. Start scaling your fish by running a paring knife from the tail to the head, at an angle of 30o. Make sure you reach all the little bits like the top of the head and under the chin. Rinse your fish again to remove any loose scales. Pass your hand over the fish to check for any scales that may have been missed.

Step 4: Insert your paring knife into the anal cavity of your fish and make a cut all the way to the mouth, making sure that you are only cutting through the skin.

Step 5: Hold your fish upside down and insert your knife through one gill and out through the other. Pull your knife up, cutting the connection between the gills and the body.

Step 6: Insert two fingers into the belly cavity and pull the guts out (if you see any fish eggs, you might want to save them - they are delicious)

Step 7: Grab the gills and twist until they come away, make sure you get all of the gills.

Step 8: Rinse your fish in gently running, cold water. Now get your paring knife and scrape as much of the black skin inside the belly cavity as you can. Rinse your fish again and place on the board.

Filleting your fish

Step 1: Holding the fish flat on the cutting board, and while using the filleting knife, pierce the skin behind the front dorsal fin.

Step 2: Slide the knife diagonally across the fish, cutting to, but not through, the backbone.

Step 3: Hold the fish by the head and run the blade down the backbone towards the tail. Do not try to cut too much of the fillet off the backbone at this stage, this will come later.

Step 4: When near the tail region, hold the knife flat against the backbone and push the point right through the side of the fillet. Whith the knife protruding out of the other side, cut right through the remaining fillet towards the tail.

Step 5: Peel the fillet back with one hand while cutting the fillet away from the backbone using small slicing motions. Don’t try to cut too much away in one stroke. It is better to use many small cuts, guiding the knife along the bony structures and removing all that beautiful flesh.

Step 6: The most difficult task is to remove the fillet from the rib cage area. A very sharp knife is essential here. Using small strokes again just feel your way around the bones, eventually completely removing one side of the flesh.

Step 7: Turn the fish over making sure to hold the fish fairly flat on the cutting surface, and repeat the procedure to remove the other fillet. Some fisherman will keep the first fillet loosely attached to the backbone to improve the “shape” of the fish, making it easier to remove the second fillet.

Step 8: Next comes the removal of the skin. For this particular recipe we will leave the skin on; but if you want to know how to remove the skin, read on. Hold the fish in one hand and using a small knife, slice a small portion of the flesh away from the skin.

Step 9: Cut a “finger hole” in the skin. Hold the skin by the finger hole, and using the broad bladed knife, gently remove the skin from the remaining fillet. It is important to hold the knife at a correct angle and to pull the skin. Holding the blade too flat will result in a jagged cutting action and probably leave some skin on, hold it too upright and you will cut through the skin making it difficult to restart the procedure.

How to make:

The first thing to do is your stock so grab a pan and place your fish leftovers in there with the top of your leek. Cover with boiling water and a pinch of salt and place it over a low heat to simmer for 20 minutes.

Tip #1: For an extra special stock you can add some prawn heads. I always save and freeze them when I can get them but you might get lucky if you ask your fishmonger nicely.

Once done pass it through a fine sieve and discard the leftovers. Reserve the stock.

While your stock is on the boil de-shell your cockles by placing them in a pan, just covered with boiling water. Place the over a medium heat and keep an eye on them. They will start opening up so wait until most of them have opened, about 5 minutes, before removing. Drain and leave to cool down.

Once cooled, discard any that are still closed and remove the rest from their shells, but leave some in for decoration.

Now that you’ve done most o the preparation it’s time to get a nice big frying pan and put it over a medium heat. Drop the Bacon in it and fry until crisp, set aside and reserve.

Make the leek cream sauce by sweating the leeks in butter and then adding the wine or cider, leaving it to reduce by one third. Add about 50ml of your amazing homemade stock and let that reduce by half.

Tip #2: The trick here is sweating those leeks nice and slow over a low fire until you get a lovely caramelisation, then whack the heat up just before adding the wine and watch it steam. Bring it back to a low heat after one minute.

Now add the cream and bring to the boil. Turn down to simmer, add the bacon and cockles, season with salt, pepper and set aside until you need it.

It’s time to pan fry your trout. Get a non-stick frying pan hot, put a little olive oil in, season the fish on both sides with salt and pepper and place it in the pan skin side down for 2 minutes.

Tip #3: Don’t be tempted to move it until you’re ready to turn it over or it will ruin the lovely skin, and this you want to be crispy.

Turn over and cook for another 2 minutes and then place on a warm plate with the sauce spooned over and a sprinkle of parsley.

Serve with new potatoes and seasonal vegetables or just a piece of bread and a simple salad.

Notes

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Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce Ingredients:For the fish stockThe head and bones of your fishLeek topsSea salt For the trout4 trouts, scaled, filleted but with skin onFish stock1 leek, washed and finely sliced2 rashers of local welsh streaky bacon, thickly cut, and diced4 handfuls of cockles in their shells or 2 Tbsp of unshelled cockles125ml fresh cream100ml white wine or a good local ciderButter  for fryingOlive Oil for fryingA small bunch of parsley, chopped Main Formal Fish Other The Bay Magazine 10
How to Cook the Perfect Steak And 2 different steak sauces Ingredients for Au Poivre sauce:3 Tbsp black peppercorns, cracked25g finely chopped shallots60g cognac or other brandy240ml of good organic beef stock60ml of double creamSmall handful of finely chopped parsley Ingredients for Argentinian Chimichurri sauce:25g fresh flat-leaf parsley, trimmed of thick stems and finely chopped3-4 garlic cloves, finely chopped2 Tbsp fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)120ml of Extra Virgin olive oil2 Tbsp red or white wine vinegar1 Tsp sea salt1/4 Tsp freshly ground black pepper1/4 Tsp red pepper flakes Main Casual Meat Web The Bay Magazine 10
Piri Piri Prawns Ingredients for the Piri-Piri Oil:50ml of olive oil1/2 lemon2 or 3 Piri-Piri chillies (or a few more if you like it hot)3 cloves of garlic1 Bay LeafDried oregano Ingredients for the Prawns:600g  of wild prawns, size 20/30 or bigger, de-veined and butterflied, from a sustainable source if possibleSea salt Starter Casual Lunch Portugal Seafood Other The Bay Magazine 10
Fish Baked in Salt crust 1 600g Line caught Sea Bass gutted, but with scales on1 small bunch of fennel½ a lemon, slicedFreshly ground black pepper1 kg of coarse Sea Salt2 large free range egg whites1 tbsp of fennel seeds  Main Casual Dinner Lunch Fish Other The Bay Magazine 10
Double cooked Sweet Potato Chips 4 sweet potatoes, peeled, cut into ½ inch chips and placed in a bowl of cold waterCorn flourVegetable oilCoarse ground Sea Salt Side Snack Casual Vegetarian Web The Bay Magazine 9
Double cooked Sweet Potato Chips 4 sweet potatoes, peeled, cut into ½ inch chips and placed in a bowl of cold waterCorn flourVegetable oilCoarse ground Sea Salt Side Snack Casual Vegetarian Web The Bay Magazine 9
Roasted Bone Marrow (Os à Moelle) 8 3'-4'-long pieces Veal or Beef Marrow Bones1 small bunch of  fresh Flat-leaf Parsley, roughly chopped4 small Shallots, thinly sliced2 Tbsp Extra Virgin Olive Oil1 Tbsp fresh Lemon juice1 Tbsp  capersCoarse ground Sea SaltFreshly ground Black Pepper8 thick slices of Sourdough Bread or French Baguette, toastedButter (optional), for the toast Main Starter Casual France Meat Web The Bay Magazine 9
Migas com espargos 1 bunch of wild asparagus1 dl of olive oil4 cloves of garlic, finely sliced1 bay leaf600g of bread (inside)chouriço slices3 eggssaltBlack pepper1 tsp vinegar meat stock Side Casual Portugal Meat Web 8
Tarte de Requeijão e Papaia Base65gr de avelãs, nozes ou amêndoas trituradas (eu usei avelãs)60 gr de manteiga, fria, partida em cubos pequenos120 gr de farinha35 gr de açúcar (ou frutose)3 gemas Cobertura1 requeijão2 queijos frescos pequenos1 colher de sopa de açúcar3 colheres de sopa de águaPuré Doce de Castanhas (ou Doce de Castanhas)Papaia, Manga ou outro fruto a gosto  Dessert Casual Formal Portugal Vegetarian Other 6
Rick Stein's madras fish curry 60ml (2fl oz) vegetable oil 1 tbsp yellow mustard seeds 1 large onion, finely chopped 15g/3 cloves garlic, finely crushed30 fresh curry leaves 2 tsp Kashmiri chilli powder 2 tsp ground coriander 2 tsp turmeric 1 x 400g (14oz) can chopped tomatoes 100ml (3½fl oz) tamarind liquid 2 green chillies, each sliced lengthways into six pieces, with seeds 1 tsp salt 700g (1lb 9oz) snapper fillets, cut into 5cm (2in) chunks Boiled basmati rice Main Casual India Fish Book 7
Duo of Dark chocolate mousse infused with Pink Pepper and White Chocolate mousse with Raspberries For the dark chocolate mousse115g 70% dark chocolate 30ml of double cream1/2 tsp of pink peppercorns 3 large egg whites 3 Tbsp de caster sugarpinch of salt For the white chocolate mousse: 115g white chocolate30ml of double cream50g of fresh raspberries1 Tbsp of caster sugar3 large egg whitesPinch of salt Dessert Formal Vegetarian Other Swansea Life Magazine 9
Roasted rack of Lamb and persimmon fruit seasoned with Aleppo Pepper served with minted couscous For the lamb1 Rack of lamb (about 500g)1/2 tsp Aleppo pepper (or smoked Spanish paprika)1 tbsp of olive oilSea saltFreshly ground black pepper For the persimmon1 persimmon fruit1/2 tsp Aleppo pepper For the couscous2 tbsp olive oil100g couscous2 tbsp pine nuts , toastedzest and juice 1 lemon10g mint, roughly chopped For serving2 Tbsp of plain yogurtFleur de selAleppo Spice  Main Side Formal France Meat Swansea Life Magazine 8
Marmalade Cookery School Sun-dried Tomato Garlic and Rosemary Bread 250g strong bread flour5g of fresh yeast (or 3g of dried yeast)5g of salt175g water1 clove of garlic, finely chopped1 tbsp of onions, finely chopped1 tbsp of good extra virgin olive oil40g of sun-dried tomatoes in oil, drained  and roughly chopped1/2 tsp of rosemary, very finely chopped  Bread Breakfast Casual Lunch Italy Vegetarian Book Swansea Life Magazine 10
Goat’s cheese and pumpkin jam parcels For the pumpkin jam500 g of pumpkin250 g of granulated sugar1 cinnamon stick0.5 dl of water For the parcels4 sheets of Filo pastry4 x ½ inch slice of Goat’s cheese4 tbsp of pumpkin jam4 tsp of broken up hazelnuts1 knob of butterSea salt and Black pepper Starter Formal Vegetarian Other 9
Pomegranate Caipirinha 4 limes, quartered8 Tsp of light cane sugar400 ml of Pomegranate juice200 ml of Brazilian Cachaca¼  pomegranate seededMint leavesPlenty of crushed ice Drink Casual Formal Brazil Alcoolic Vegetarian Other The Bay Magazine 10
Roasted Quails with Pomegranate stuffing For the pomegranate stuffing:45 g day-old, white sourdough bread½ of a small onion, peeled and finely chopped35 g hazelnuts35 g almonds50 g dried apricots, finely chopped100 g fresh red/black cherries, pitted / pomegranate seeds1 small rosemary stalks, very finely choppedSmall handful fresh parsley, very finely chopped4 large sage leaves, very finely choppedLeaves from 1 sprigs of fresh thymeZest 1/2 small orange1 Tbsp of pomegranate molasses, homemade or bought1 Tbsp of extra virgin olive oilSea SaltFreshly ground black pepper  For the quails:4 (organic if possible) quailsOlive oilSea SaltFreshly ground black pepper50 g unsalted butter, meltedExtra pomegranate molasses to drizzle2 fresh pomegranates, halved and torn into quarters  Main Christmas Formal Turkey Poultry Web The Bay Magazine 9
Pomegranate Molasses 1 l Pomegranate Juice, fresh if possible115 g of caster sugar60 ml of lemon juice Preserve Vegetarian Web The Bay Magazine 8
La Paella 320g Bomba rice700g Rabbit, skinned and chopped into small pieces200g Prawns, uncooked200g Mussels, cleaned and debearded5 Tbsp of fresh tomato, puréed60g runner beans, roughly chopped1.8 dl of extra virgin olive oilPimenton dulce (sweet paprika)A pinck of saffron threadsSea saltWaterA fresh sprig of rosemary Main Casual Spain Poultry Seafood Web 10
Herring 3 ways - Kipper paté, Herring escabeche and crispy Herring Roe on Blini Ingredients for the Herring Escabeche:4 Herrings3 garlic cloves, peeled1 medium onion, sliced1 bay leaf1 sprig of fresh oregano1 sprig of fresh thyme1 Tsp of sweet smoked paprikaPlain flour250ml of Olive oil50ml of white wine vinegar50ml of white wineSea salt5 black peppercorns Ingredients for the Kippers Pate:1 tbsp horseradish1 tsp white wine vinegar100g cream cheese3 tbsp crème fraicheA pinch of smoked paprika250g kippers fillets25g butter , softeneda small handful parsley , choppeda small handful dill , chopped½ lemon , juicedGround black pepperOlive oil Ingredients for the blini:80g of plain flour80 ml of luke-warm milk5g of caster sugar1/2 tsp of salt1 egg, separated5g fresh yeast1/2 Tbsp sour cream50g clarified butter Ingredients for the Herring Roe:100g herring roepolenta flourVegetable oil, for fryingSea saltBlack pepper For serving:Lemon juicechives, choppedMixed salad Starter Casual Formal UK Fish Other The Bay Magazine 8
Croissants 40g Caster Sugar10g of Sea Salt300ml of cold water17g of fresh yeast25g of milk powder500g of strong white flour300g of unsalted butter, cold1 egg yolk, beaten with 1 Tbsp of milk, to glaze. patisserie Breakfast Lunch France Vegetarian Book The Bay Magazine 9
La Vera Pizza Napolitana Ingredients for the sauce:1 tin of San Marzano tomatoes (or a tin of pomodoro tomatoes)1/4 teaspoon freshly ground black pepper1/2 teaspoon of salt1 teaspoon of oregano (dry)1 tablespoon olive oil1 teaspoon dried basil or 2 tablespoons of fresh basil Ingredients for the dough:600g Type “00” flour or Strong bread flour400g water, cold12g of fresh yeast or 6g of instant yeast12g of Sea salt60g extra virgin olive oil (optional)Semolina/bread flour for dusting Main Snack Casual Lunch Italy Non-vegetarian Vegetarian Other 10
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Filhoses (Fried sweet pastry swirls) 500g plain flour2 juicy oranges50g lard1tsp of olive oil1 tbsp of sugar0.5dl of aguardente (if you don't have it, use white rum)2 eggs50g aniseed (whole)125g plain flour extraoil for frying500g white granulated sugar for the syrup Dessert Casual Christmas Formal Portugal Non-vegetarian Other The Bay Magazine 7
Arroz doce (Sweet rice pudding) 200g pudding rice200g of granulated sugar4 medium egg yolks0.5L of milk1 rind of lemon1 cinnamon stick50g butter Ground cinnamon Dessert Casual Portugal Vegetarian Other 8
Cordeiro assado no forno (oven roasted lamb) For the lamb1 kg of young lamb3 cloves of garlic1 tsp of pimentao doce (sweet paprika)1 bay leaf3 tsp of peppers paste (optional)olive oilsea saltfreshly ground black pepper0.25 dl of white wine1 shot glass of port winesmall handful of Alecrim (rosemary) For the Rice300g of short grain rice100g of parma hamthe giblets of the lamb (optional)50g of chorico1/2 tsp of tumeric powder1 onionparsley1 bay leaf1 Tbsp of lard Main Casual Christmas Formal Portugal Meat Book The Bay Magazine 8
Bacalhau com broa (Corn bread salted cod) 600 g Bacalhau (hard salted cod)2 dl of good extra virgin olive oil1 loaf of corn bread6 garlic clovessea saltfreshly ground pepper700g of new potatoes Main Casual Christmas Formal Portugal Fish Book The Bay Magazine 7
The Perfect Summer Berries Cheesecake For the Crust:115 g ground almonds 75 g digestive biscuits, crumbled 30 g caster sugar 7 g unsalted butter, meltedPinch of sea salt For the Cheesecake Filling: 680 g of cream cheese 200 g caster sugar 3 large free range eggs1 Large free range yolk 2 Tbsp plain flour 95 g double cream ¼ tsp of vanilla bean paste Dessert Casual Summer Vegetarian Other The Bay Magazine 8
Thai Roasted Duck Curry Ingredients for the red curry paste:1 Tbsp of coriander seeds, toasted until brown2 cardamon pods, toasted until brown1/2 Tsp of black peppercorns1/2 Tsp of salt10 big dried chillies, seeds removed and soaked in warm water for at least 10 minutes and then finely chopped1 Tsp of galangal, skin removed and chopped2 Tsp of lemongrass, chopped1 Tsp of kaffir lime peel (or normal lime), chopped1 Tbsp of coriander root (or just coriander), chopped3 Tbsp of shallots, chopped3 Tbsp of garlic, crushed1 Tsp of Thai shrimp paste10 small fresh red chillies Ingredients for the roasted duck:2 small duck breasts1 Tbsp of Chinese five spiceSea saltFreshly ground black pepper Ingredients for the curry:160ml coconut cream, reserve 2 Tbsp (30ml) for garnish240ml coconut milk50g red curry paste (you can replace this for a shop bought one)3 Tbsp Thai fish sauce1 Tbsp Demerara sugar2 kaffir lime leaves1 large eggplant, cut into 1 cm pieces150g fresh pineapple, cut into bite-sized pieces6 small cherry tomatoes10 seedless grapes (optional)30g basil leaves Sea saltFreshly ground black pepper1 long Thai red chilli Main Casual Formal Thailand Poultry Other The Bay Magazine 8
Sea Beet and Ricotta Lasagne For the filling:450 g of fresh sea beet 450 g of ricotta cheese, thoroughly drained 1 egg 115 g of parmesan cheese, freshly grated sea salt and pepper pinch of nutmegFor the béchamel (white sauce):4 tablespoons butter 60 g of plain flour 500 ml of milk Sea salt 30 g parmesan, freshly grated pinch of nutmegFor the lasagne:Precooked dried sheets of lasagne 180 gr parmesan, freshly grated Main Casual Vegetarian Other The Bay Magazine 7
Creamy Wild Garlic Soup 400g wild garlic, washed and chopped2 onions, roughly chopped2 sticks of celery, roughly chopped1.4 L of good chicken stock300ml of double cream2 Tbsp olive oilSea saltFreshly ground black pepper4 slices of bread2 handfuls of grated cheddar cheese Soup Starter Casual Formal UK Non-vegetarian Web The Bay Magazine 8
Yogurtlu Tatlisi 4 large eggs, separated1/2 cup (60g) superfine sugar3 Tbl (40g) all-purpose flour1 2/3 cups (425g) strained Greek-style yogurtgrated zest of 1 unwaxed lemon ( I used Meyer lemons)juice of one lemon Optional Orange Syrup:2/3 cup (160mL) water1 1/4 cups (250g) sugar1 Tbl. (15mL) lemon juicegrated zest of one unwaxed orange Dessert Casual Turkey Vegetarian Book Floyds Cafe 7
Roast Chicken Fattee (Layered dish of roasted Chicken, Tomato sauce, Toasted Pita Bread, Rice and Yougurt) Roast Chicken:1 medium organic chicken,about 1.5 kg3 tblsp olive oil1/4 tsp ground clovessea salt and black pepperTomato Sauce5 tblsp olive oil5 garlic cloves sliced4cm cinnamon stick2 x 400 g tins tomatoes drained and squashed well Rice:300g basmati ricesalt75g butter4 cm cinnamon stick1/2 large onion thinly sliced1 x 400g tin cooked chickpeas drained and rinsed485 ml of good chicken stock Fried Aubergine:2 med aubergines or courgettes cut into cubes8 tbls olive oilTo Layer up the Fattee1 quantity of crispbread( Pitta breads split in half and baked in oven until crisp )500g yoghurt8 tblsp flat leaf parsley chopped roughly75 g toasted pine nuts Main Casual lebanon Poultry Book Floyds Cafe 7
Roasted Aubergine, Peppers, Yogurt and Pine nuts 4 small aubergines3 large red bell peppers2 tbsp of lemon juice4 tbsp of olive oilSea saltBlack pepper250g greek yogurt2 garlic cloves50g pine nuts Side Casual lebanon Vegetarian Book Floyds Cafe 6
Fatayer Dough 220 grams all-purpose flour, plus more for dusting 1/2 teaspoon instant yeast 100 milliliters warm water 1/2 teaspoon salt 2 tablespoons olive oil Filling 800 grams kabocha, hokkaido or butternut squash, peeled (if necessary), seeded and cut into chunks 1/2 garlic clove, crushed to a paste Salt 1 tablespoon olive oil 80 grams feta cheese, crumbled a handful fresh oregano, chopped (I used a sprinkle of dried oregano) 1 tablespoon pine nuts, toasted Salt and pepper Main Starter Casual lebanon Vegetarian Book Floyds Cafe 7
Tzatziki ½ cucumber250g yogurtOreganoSaltPepperRed vinegar2 cloves of garlic sauce Casual Greece Vegetarian Book 8
Kofte Lamb Kebab with tomato sauce, fresh onion salad and Homemade Pita bread Ingredients for the kebab:2 medium onions60g chopped parsley750g of lamb (shoulder)Sea saltBlack pepper Ingredients for the onion salad:2 onions, slicedParsleyLemon juiceSalt Main Casual Meat Book Floyds Cafe
Paynirli Sigara Boregi (Filo ”Cigars” stuffed with Feta Cheese) 200g feta cheese, mashed with a fork1 egg, lightly beaten3 tablespoons chopped mint or dill8 large sheets of filo75g butter, melted Snack Starter Casual Morocco Vegetarian Book Floyds Cafe 7
Briwat Bil Kafta (Filo “Cigars” stuffed with Beef) Starter Casual Maroccan Meat Book Floyds Cafe
Zaalouk (Aubergine and Tomato Purée) 750g eggplantsjuice 1/2 fleshy lemon500g tomatoes5 large cloves garlic, finely chopped.4 tbsp extra virgin olive oil1/2 teaspoon paprikachilli powder to taste1 teaspoon ground cuminbunch chopped flat-leaf parsleybunch chopped coriander Starter Casual Maroccan Vegetarian Book Floyds Cafe 8
Jawaneh (Grilled Chicken wings with Lemon and Coriander) 3 tablespoons olive oil1 lemon, juice ofsalt, to tasteblack pepper, to taste2 -4 garlic cloves, crushed and minced16 chicken wings2 tablespoons coriander, chopped Starter Casual lebanon Poultry Floyds Cafe 5
Harina Soup 350g neck of lamb in 3 -4 pieces, a shank or some off cuts will surfice2 ltrs cold water1 large onion, finely chopped3 glaric cloves, finely chopped3 celery sticks, finely choppeda pinch of saffron strands1/2 teaspoon cinnamon1//2 teaspoon turmeric3/4 teaspoon ground gingernutmeg (5 grates on a fine grater)2 large bunches fresh coriander, washed and chopped100g small green lentils120 chana dhal (small, split and skinned chickpeas)1 dessert spoon tomato puree3 rounded dessertspoons plain flour on fine semolina flour slaked in 50ml waterjuice of 1 lemon50g unsalted butter (optional)1 lemon quateredsea salt and black pepper Soup Starter Casual Morrocco Meat Book Floyds Cafe 8
Quindim 2 xícaras de coco fresco ralado½ kg de açúcar1 1/2 xícara de água2 cravos1 pauzinho de canela1/3 de colher de chá de sal2 colheres de sopa de manteiga (colheres-medidas, niveladas) (esqueci de colocar, mas deu certo também)2 colheres de chá de baunilha18 gemas passadas na peneiraManteiga derretida e açúcar para untar as forminhas ou glucose de milho Dessert Casual Brazil Vegetarian Web 5
Pao de queijo (Traditional Cheese Buns) 300g de polvilho azedo500g de fécula de mandioca ou polvilho doce25g de sal (leia a observação)*30g de manteiga110mL de óleo milho/canola550mL de leite integral5 ovos pequenos440g de queijo minas padrão ralado (ralo fino) OU queijo colonial220g de queijo parmesão ralado (pode ser a peça ralada ou de pacote) Snack Starter Casual Brazil Vegetarian Web Floyds Cafe 5
Acaraje 2kg de feijão fradinho quebrado1kg de cebolaSalAzeite de dendê Snack Starter Casual Brazil Vegetarian Web Floyds Cafe 4
Coxinha de galinha Ingredientes para o Recheio1kg de peito de frango (Pode usar outras partes se desejar2 colheres (sopa) azeite1 cubo de caldo de galinha1 cebola média picada2 dentes de alhoSal e pimenta a gosto600ml de água3 colheres (sopa) requeijão cremosoSalsinha picada a gosto Ingredientes para a massa2 xícaras de caldo (Caldo onde o frango foi cozido)1 xícara leite2 colheres (sopa) de manteigaSal a gosto3 xícaras de farinha de trigo Ingredientes para montagemÁgua geladaFarinha de rosca para empanarÓleo de girassol para fritar Snack Starter Casual Lunch Poultry Web Floyds Cafe 5
Almond Tart Ingredientes Base:200 gr. de Farinha150 gr. de Açúcar125 gr. de Margarina1 Ovo  Ingredientes Cobertura:100 gr. de Açúcar mascavado250 ml de Natas200 gr. de Amêndoas laminadas Dessert Casual Portugal Vegetarian Other
Bife a Cafe ( Lisbon “Café style” Steak ) 2 Tbsp butter1 beef steaks (tender) salt pepper3 Tbsp of cream ½ tsp of mustard lemon Main Casual Portugal Meat Book 9
Batata a Murro (“Punched” New Potatoes) 1 kg new potatoessaltolive oil1 garlic bulb Side Casual Portugal Vegetarian Other 6
Partridge with Cockles cooked in a Cataplana  2 partriges 3 cloves of garlic1 dl of olive oil 2dl of dry port3 dl of white wine 500g cockles1 bay leaf1 bunch of parsley salt black pepper piri piri Main Casual Portugal Game Poultry Seafood Other Blas Gwyr Portuguese Night 5
Esparregado 1 big bunch of spinach2 garlic cloves2 tbsp of butter1 tbsp of floursaltpepper1 dl of milk lemon juice Side Casual Formal Portugal Vegetarian Web 7
Atum de cebolada (Algarve Pan-fried Tuna Steak with Caramelised Onions ) 800g tuna steaks4 tbsp of white wine vinegar2 onions, cut into slices5 tbsp of olive oil5 cloves garlic parsley for deco1 dl of white winesalt and pepper 2 bay leaves Main Casual Portugal Fish Other 6
Surf & turf gumbo 16-20 raw king prawns, from sustainable sources, ask your fishmonger, preferably shell onolive oil500 g spicy cured sausage, sliced into 1cm rounds3 litres organic chicken stock5 heaped tablespoons plain flour1 large onion, peeled and finely chopped2 large green peppers, deseeded and finely chopped3 stalks celery, trimmed and finely chopped5 fresh bay leaves1 small bunch fresh thyme, leaves picked8 cloves garlic, peeled and finely chopped1 teaspoon cayenne pepper1 teaspoon Tabasco sauce200 g okra, sliced into rounds300 g picked crabmeat, from sustainable sources, ask your fishmonger, plus 4 claws if you can get hold of them400 g tinned chopped tomatoessea saltfreshly ground black pepperjuice of 1 lemon1 small bunch fresh curly parsley Main Casual Meat Seafood Web 6
Cuttlefish Stew Aljezur Style (Choco guisado com batata doce) 4 Tbsl of Olive oil1 Onion, finely chopped3 cloves of garlic, finely chopped1 small green pepper, finely diced2 tomatoes, finely diced2 Tbsp tomato pulp1 bay leaf2 cloves150 ml of white wine1 kg Cuttlefish, cleaned and cut into 2 " cubes4 small sweet potatoes from aljezur, cleaned, peeled and cut into 2 " cubessea saltblack pepper1 dried piri piri (optional)Parsley, chopped  Main Casual Portugal Seafood Other 9
Lemon Sorbet 350g caster sugar14 lemons, at least 5 unwaxed Dessert Ice Cream Casual Italy Vegetarian Web 9
Pulled Pork with kale and apple slaw For the Pulled Pork1.6kg shoulder of pork, bone in or belly of pork2 tbsp salt2 tbsp dark muscovado sugar1 tbsp smoked paprikaFor the Kale and Apple Slaw3 Tbsp white miso paste (optional)2 Tbsp fresh lemon juice1 Tbsp rice wine vinegar1/2 Tsp toasted sesame oil2 Tbsp extra virgin olive oil1/4 Tsp ground white pepper300g of kale stemmed and cut into  thin strips 1 apple, cored and  coarsley grated 1carrot, coarsley grated Bread rolls for serving Main side Casual China Meat Other Ty Siriol 8
Pork and clams 500g pork tenderloin1 kg of fresh clams, shell on 4 or 5 cloves of garlic slightly crushed2 Tbsp of lard1 Tbsp of olive oil1 bunch of parsley, broken by hand1 Tbsp of plain flour1 lemonSea SaltFreshly Ground Black Pepper4 Big Maris Piper or King Edward Potatoes, washed, peeled and cut into sticksVegetable oil, for frying Main Casual Portugal Meat Seafood Other 7
Overnight Roasted Pork Joint seasoned with Juniper and Rosemary 2 KG Ty-Siriol pork joint (shoulder, leg) Olive oil 6 Juniper berries 2 Tsp Sea salt 12 Black peppercorns 3 heads of garlic 250ml Red wine 200ml Chicken or vegetable stock Main Casual Meat Ty Siriol
Sausage Tagliattele 6 Ty Siriol sausagesExtra Virgin olive oil100g of Ty siriol Bacon LardonsSea Salt Freshly ground Black Pepper500g Fresh or dried Tagliattele4 large free-range egg yolks100ml double cream100g freshly grated Parmesan cheeseZest of 1 lemonA sprig of fresh flat-leaf parsley, chopped Main Casual Italy Meat Book Ty Siriol 7
Apple and Bacon Stuffed Pork Chops 4 1 inch thick Ty Siriol pork chops3 Tbsp butter1 big baking apple (like Gala), peeled, cored and diced8 rations of Ty Siriol bacon, diced1 large red onion, diced3 cloves garlic, finely diced4 fresh sage leaves, finely chopped1/4 tsp smoked paprika1 Tbsp lemon juice1/2 Tbsp Sea salt1/2 tsp Black pepper Main Casual USA Meat Web Ty Siriol 4
Pork chops with Pear 3 Ways 4 pork chops200g Fine breadcrumbs3 Tbsp Parsley1 Tsp Dried garlic1 Tsp Dried rosemary30g Grated parmesanSea Salt30g butterBlack pepperExtra virgin olive oil1 kg of hard conference pearsIcing sugarVegetable oil Main Formal Meat Ty Siriol 5
Piri Piri Belly of Pork 1Kg of belly of pork, in one piece,on the bone and with the skin on1 Tsp Sea salt2 large heads of garlicFor the marinade:Olive oil5 cloves of garlic3 Bay leaves1 Tsp of vinegar1 Tbsp of sweet smoked paprika6 Piri-piri (birds eyes) chillies, chopped 1 Tsp Sea Salt1/2 Tsp freshly ground black pepperA sprig of fresh rosemary for basting Main Bbq Casual Meat Ty Siriol 6
Christmas Pigs in Blankets 12 Ty-Siriol cocktail sausages 6 Rashers of Ty-Siriol streaky bacon 6 Fresh sage leaves Olive oil Starter Christmas Meat Web Ty Siriol
Mediterranean slow roast leg of pork with wine 1 leg of pork with bone (1,5 kg to 2 kg) 1/2 bottle of dry white wine 3 Tbsp of lemon juice 1/4 Tsp of ground cloves 2 Bay leaves 1 Big onions, finely chopped 3 Cloves of garlic, finely chopped 2 Tbsp of parsley, chopped 1 Tbsp of olive oil 1 Tbsp of sweet paprika 1/4 Tsp of pepper, freshly ground 1 1/2 Tbsp of sea salt 4 Tbsp of butter 120g smoked bacon, chopped  500g of small roasting potatoes, peeled 2 oranges, sliced Mixed salad, for serving Main Casual Meat Other Ty Siriol
Honey roasted Pork Spare Ribs on spiced Pumpkin Mash 00g Ty Siriol Pork Spare ribs 2 Tbsp of Honey 1 Tbsp of Soy souce (or Oyster Souce) 1 Tsp of fresh rosemary, finely chopped Juice of 1/2 Lime Extra virgin Olive Oil Dried Chillie Flakes 2 cloves of Garlic, wholle Sea Salt Black pepper  500g Pumpkin, peeled and chopped 3 cloves Garlic, minced 1 tsp Cumin 1 red Chili, chopped Sea salt 2 tbsp extra virgin Olive Oil 2 tbsp Lemon juice Black pepper  Main Side Casual Meat Other Ty Siriol 7
Gammon Steaks a L’orange with mashed potato 1/2 kg King Edwards potatoesA splash milk 1 Tbsp of butternutmeg 2 Pickled onionsA splash of Cognac Sea saltFreshly ground black pepper 2 orangesZest of 1 lemon 3 Tbsp of sugar1 Tblsp of balsamic vinegarHoney2 gammon steaks (about 150g each)1 Tbsp of butter Main Side Casual Meat Other Ty Siriol 7
Braised Sausages in Cider with Bacon and Cox's apples 1 tbsp sunflower oil8 Ty Siriol pork sausages, each cut into 4 chunks 100g lean streaky bacon, cut into cubes 20g unsalted butter200g of shallots400ml dry cider450g waxy potatoes, peeled and sliced (1cm thick)2 cox's apples, cored and cut into slices4 sprigs thyme1 bay leafSea Salt and Black pepper1 tsp caster sugarDollop of grain mustard (optional)35ml double cream (optional)Chopped parsley, to serve (optional) Main Casual Meat Other Ty Siriol 7
Strawberry and Balsamic Vinegar mousse Dessert Formal Vegetarian Book Round the square bristro night 8
Ambroisie (Dark Chocolate, Pistachio and Raspberry Layered Mousse Cake) Chocolate Joconde (Biscuit Joconde au Chocolat)70g almond powder70g powdered sugar70g egg yolks30g egg whites55g cake flour20g cocoa powder 25g unsalted butter, meltedFrench Meringue:130g egg whites45g sugarPistachio Joconde (Biscuit aux Pistaches)90g almond paste 50%38g pistachio paste45g whole egg40g egg yolks25g egg whites45g cornstarch20g unsalted butter, meltedFrench Meringue:80g egg whites50g sugarRaspberry Jam (Framboise pepins)35g sugar20g glucose8g water100g fresh or frozen raspberries4g pectin mixed with 23g sugar6g lemon juice  30°B Sugar Syrup 20g sugar 15g waterSirop d'imbibage20g  30°B Sugar Syrup15g water15g eau-de-vie de framboiseDark Chocolate Mousse (Mousse au Chocolat Noir)Make this before you are ready to assemble the cake440g heavy cream, whipped to soft peak. Refrigerate until readyPate a bombe:      60g whipping cream      50g sugar      100g egg yolks200g 66% dark chocolate, melted and let cool Pistachio Mousse (Mousse a la pistache)130g heavy whipping cream, whip until soft peak and refrigerate until ready20g pistachio paste70g milk1/10 vanilla bean seeds40g egg yolks15g sugar2g gelatin leaf, softened in a cold waterChocolate Glaze (Glaçage au Chocolat)Make this the last after the cake is completely frozen and you are ready to glaze.150g water250g sugar100g cocoa powder150g heavy cream15g gelatin leaves, soften in cold water Dessert Formal Vegetarian Web Round the square bristro night 10
Ambroisie (Dark Chocolate, Pistachio and Raspberry Layered Mousse Cake) Chocolate Joconde (Biscuit Joconde au Chocolat) 70g almond powder 70g powdered sugar 70g egg yolks 30g egg whites 55g cake flour 20g cocoa powder  25g unsalted butter, melted French Meringue: 130g egg whites 45g sugar  Pistachio Joconde (Biscuit aux Pistaches) 90g almond paste 50% 38g pistachio paste 45g whole egg 40g egg yolks 25g egg whites 45g cornstarch 20g unsalted butter, melted French Meringue: 80g egg whites 50g sugar  Raspberry Jam (Framboise pepins) 35g sugar 20g glucose 8g water 100g fresh or frozen raspberries 4g pectin mixed with 23g sugar 6g lemon juice  30°B Sugar Syrup  20g sugar  15g water Sirop d'imbibage 20g  30°B Sugar Syrup 15g water 15g eau-de-vie de framboise Dark Chocolate Mousse (Mousse au Chocolat Noir)Make this before you are ready to assemble the cake 440g heavy cream, whipped to soft peak. Refrigerate until ready Pate a bombe:       60g whipping cream       50g sugar       100g egg yolks 200g 66% dark chocolate, melted and let cool Pistachio Mousse (Mousse a la pistache) 130g heavy whipping cream, whip until soft peak and refrigerate until ready 20g pistachio paste 70g milk 1/10 vanilla bean seeds 40g egg yolks 15g sugar 2g gelatin leaf, softened in a cold water Chocolate Glaze (Glaçage au Chocolat)Make this the last after the cake is completely frozen and you are ready to glaze. 150g water 250g sugar 100g cocoa powder 150g heavy cream 15g gelatin leaves, soften in cold water          Dessert Formal Vegetarian Web Round the square bristro night 10
Asian Style salad 1 pomegranate, halved3 spring onions, trimmed and sliced1 sprig fresh coriander, leaves pickeda few sprigs watercressjuice of ½ limesesame oil, to drizzle1 little gem lettuce Side Casual Formal Vegetarian Book Round the square bristro night 5
Roasted Duck breast with Pineapple, Chilli and Soy Sauce For the duck:½ large fresh pineapple3 tbsp soy sauce1 tsp soft brown sugar (or honey)3 garlic cloves, choppedA golfball-sized piece of fresh ginger, peeled and finely sliced½-1 fresh red chilli (according to heat), deseeded and finely choppedA few twists of black pepper2 boneless duck breastsA little sunflower oil2 spring onions, finely slicedA little caster sugar, for dusting Main Casual Formal Poultry Web Round the square bristro night 8
Candied Bacon Salad with Roasted Fig,Chevre and walnuts, on a bed Rocket Leaves For the salad12 rashers higher-welfare smoked streaky bacon1 clove garlic, peeled3 slices fresh white breadolive oilfreshly ground black pepper2 heaped tablespoons demerara sugarjuice of 1 clementine5 large handfuls mixed salad leaves, washed and spun dry1 small bunch fresh mint, leaves pickedPine nuts or walnuts, chopped For the balsamic reduction:Balsamic vinegarHoneysalt For the figs:FigsOlive oilSalt  Starter Formal Meat Other Round the square bristro night 8
Best Chocolate Cake in the World / Concord Cake Dessert Casual Formal Vegetarian Web 9
Roasted Aubergine, Ricotta & Tomato Involtini 2 medium eggplants2 T olive oil1/2 small onion, chopped3 small garlic cloves, minced1/2 c sun-dried tomatoesspinach2 c whole-milk ricotta1/2 t salt1/4 t peppersmall handful basil, chopped2 1/2 c prepared red sauce 1/2 c shredded mozzarella or parmesan (or a combination) For the sauce:3 T olive oil5 garlic cloves, minced2 28-oz cans Pastene Kitchen-Ready ground peeled tomatoes1 can water (optional)1 bunch basil, coarsely choppedsalt and pepper, to taste Main Starter Casual Formal Italy Vegetarian Web Round the square bristro night 6
Pan fried Trout stuffed with sliced Shitake Mushrooms, Garlic and diced Pancetta 4 trout, each weighing about 300g (11oz)  40g (1½oz) butter  60g (2oz) rindless streaky bacon, chopped  175g (6oz) fresh ceps, trimmed and cut into 4mm (¼in) thick slices  2 garlic cloves, finely chopped  1 tbsp roughly chopped parsley  25g (1oz) plain flour  2 tbsp sunflower oil  for the beurre noisette  75g (3oz) unsalted butter  2 tsp fresh lemon juice  1 heaped tbsp freshly chopped parsley Main Formal France Fish Book Round the square bristro night 6
Porcini butter 500g butter25g dried porcini mushrooms1 clove garlic, crushed½ tsp Just Salt½ tsp Just Pepper Sauce Side Formal Italy Vegetarian Web Round the square bristro night 7
Baked Camembert with a touch of Welsh Honey and Piri-Piri Flakes A box of brie or camembert, whichever you like but make sure it comes in a WOODEN box. Not plastic.  A few sprigs of rosemary A squeeze of honey  A sprinkle of chilli flakes Sourdough   Starter Casual Formal France Vegetarian Other Round the square bristro night 8
Sicile (Pistachio and Blackberry Layered Mousse Cake) Pistachio Joconde (Biscuit aux Pistaches) 90g almond paste 50% 38g pistachio paste 45g whole egg 40g egg yolks 25g egg whites 45g cornstarch 20g unsalted butter, melted French Meringue: 80g egg whites 50g sugarBlackberry Mousse 90g heavy cream 90g blackberry puree 4g gelatin leaves, soften in cold water (I used powdered gelatin) 30g italian meringue (see recipe below)  18g eau-de-vie de framboise wild strawberries    Italian Meringue 120g sugar  30g water 60g egg whites Pistachio Mousse 450g heavy cream 45g pistachio paste 450g milk 1/10 vanilla bean 100g egg yolks 100g sugar 10g gelatin leaves  Soaking syrup 40g 30°B sugar syrup  20g water 25g Kirsch    Dessert Formal Vegetarian Web Round the square bristro night 10
Mocha Tower Chocolate Genoise6 whole eggs180 grams sugar80 grams cornstarch80 grams flour20 grams cocoa powder20 grams butter, melted and cooled Kirsch Simple Syrup100 grams water100 grams sugar2 Tbs kirsch or to taste Mousse au café135 g whipping cream, whipped up2 g sheet gelatine, bloom in cold water12.5 g Cognac Crème anglaise au café60 g milk10 g instant coffee30 g egg yolks20 g caster sugar Dark Chocolate Mousse55 grams pate a bombe85 grams 70% chocolate225 ml heavy cream, whipped to soft peaks Dessert Formal Vegetarian Web Round the square bristro night 8
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Oven roasted Quail with Herb Butter 4 large quail4 sprigs of fresh tarragon, leaves picked and chopped3 tbsp of chopped parsley1/2 garlic clove, finely chopped75g of unsalted butter40g of breadcrumbs4 sprigs of fresh thymeSalt Main Casual Formal Poultry Round the square bristro night 7
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Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce 4 trouts, filletedHead and bones of fish, simply simmered for 20 minutes with a bit of onion or leek top to make a stock1 small leek, washed and finely sliced1/2 rashers of streaky bacon, thick cut, and cut into dice2 tbsp cockles125ml cream100ml white wine or vermouthButter or oil for frying Main Formal France Fish Book Round the square bristro night 8
Crab Tian wraped in Smoked Salmon served with Chillie Tuilles crab:1 lb white crab meat, cooked1/4 cup chopped chiveszest of 1/2 lemon, finely gratedsalt, to taste2 or 3 tablespoons of  olive oilAvocado, finely chopped For the chillie Tuiles:1/4 cup all-purpose flour1/2 tablespoon sugar1/2 teaspoon kosher salt4 tablespoons butter, very soft1 egg whiteChilli flakes Starter Formal Seafood Web Round the square bristro night 6
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Crème Caramel 160g/6oz sugarunsalted butter, for greasing the ramekinsFor the custard160g/6oz sugarunsalted butter, for greasing the ramekinsFor the custard4 free-range eggs1 tsp vanilla extract25g/1oz caster sugar600ml/1 pint full-fat milkpouring cream, to serve  Dessert Formal France Vegetarian Web Round the square bristro night 8
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Lamb Medallions and Apricots seasoned with Aleppo Spice Main Formal Meat Book Round the square bristro night 7
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Beetroot and Vodka Cured Salmon, with Sweet Dill-Mustard Sauce Sauce starter Casual Formal Sweden Fish Book Round the square bristro night 10
Warm Chestnut Soup with Black Truffle shavings 25 chestnuts 200g celery 1L chicken stock (or stock cubes) salt sugar aniseed black truffle in brime butter cream Soup Starter Formal Non-vegetarian Other 10
Tarte Tatin plain flour, for dusting 500g puff pastry 5 small eating apples (approximately 800g), a mixture of sweet and acidic varieties 100g golden caster sugar 100ml Calvados 1 vanilla pod, halved lengthways, seeds scraped out 50g butter, cubed Dessert Casual France Vegetarian Book 9
Rotolo Tricolori Main Side Starter Casual Formal Vegetarian Other Round the square bristro night 10
Prawn and Mussels Ragout Main Casual France Seafood Book Round the square bristro night 8
Steak au Pauvre 3 Tbsp black peppercorns, cracked 1/4 cup finely chopped shallots or onions 1/4 cup cognac or other brandy 1 cup beef broth or stock (for gluten-free version use gluten-free stock) 1/4 cup heavy cream 1/4 cup finely chopped parsley Main Sauce Casual Formal France Meat Web Round the square bristro night 8
Stuffed Portobello Mushrooms with Pine Nuts and Feta Cheese 8 large Portobello mushrooms, stems removed 1 brown onion, finely diced 2 garlic cloves, finely diced 1 red chilli, diced (optional) 3 cups fresh breadcrumbs (3-4 slices of wholegrain bread roughly diced) 2 tbs olive oil ½ cup pinenuts, roughly diced 3 tbs parsley, roughly chopped 125g (4.5 oz) feta cheese, crumbled (omit if vegan) 2 tbs lemon juice Tahini Yogurt Sauce ¼ cup tahini paste 1 tbs olive oil 1 tbs lemon juice 2 cups plain natural set dairy or non-dairy yoghurt 1 tsp grated lemon zest seeded bread Side Starter Casual Formal Vegetarian Web Round the square bristro night 6
French Onion Soup. Served with Mature Stilton on Sourdough Toast 6 large red or yellow onions, peeled and thinly sliced. Olive oil 1/4 teaspoon of sugar 2 cloves garlic, minced 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock) 1/2 cup of dry vermouth or dry white wine 1 bay leaf 1/4 teaspoon of dry thyme Salt and pepper 8 slices of toasted sourdough 1 1/2 cups of grated blue cheese Soup Casual France Non-vegetarian Web 9
Carrément Chocolat Cake Chocolate cake: 4 ounces (125 g) Valrhona 72% cacao Araguani dark chocolate, chopped 1 stick (125 g) unsalted butter 1/2 cup (110 g) superfine granulated sugar 2 large eggs (100 g) 1/3 cup (35 g) all-purpose flour, sifted Smooth chocolate cream: 2 1/2 ounces (70 g) Valrhona 72% cacao Araguani dark chocolate, chopped 7 tbsp (100 g) whole milk 7 tbsp (100 g) heavy cream 2 1/2 egg yolks (50 g) 1/4 cup (50 g) superfine granulated sugar Chocolate mousse: 6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped 1/3 cup (80 g) whole milk 1 egg yolk (20 g) 4 egg whites (120 g) 4 tsp (20 g) superfine granulated sugar Thin chocolate sheet: 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped Chocolate sauce: 1 1/2 ounces (50 g) Valrhona 72% cacao Araguani dark chocolate, chopped 6 1/2 tbsp (95 g) still water 2 1/2 tbsp (35 g) superfine granulated sugar 3 tbsp (50 g) heavy cream Chocolate glaze: 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped 1/3 cup (80 g) heavy cream 4 tsp (20 g) French butter 1/2 cup (100 g) Chocolate Sauce, recipe above For the chocolate cake: Preheat a convection oven to 340′F (170′C) or a regular oven to 350′F. Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Sprinkle it with flour. Dessert Formal Vegetarian Book Round the square bristro night 10
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Moti Mahal Butter Chicken For the first marinade 700g of chicken,washed, patted dry 1 1/2 Tbsp of lemon juice 1 Tsp of chilli powder 1 Tsp of sea salt For the second marinade 120 ml of plain yogurt 1 Tbsp of garlic paste 1 Tbsp of ginger paste 1/2 Tsp of sea salt 1 Tsp of garam masala 1/2 fenugreek powder 1 onion, cut into rings 1 lemon wedge For the butter chicken 400g ripe red tomatoes 2 Tbsp plus 50g of ghee 1 onion, finely diced 1 Tbsp red chilli powder 1 Tsp garlic paste 1 Tsp ginger paste 1 Tbsp garam masala 1 Tsp ground cumin 100g plus 1 Tbsp of double cream 2 green chillies, deseeded and finely chopped 1 Tbsp fresh coriander, finely chopped Sea salt Main Casual Poultry Other 10
Forbidden Black Rice 1 cup forbidden rice Side Formal Vegetarian Web Round the square bristro night 7
Dill Coulis 1 bunch dill, washed, thick stems removed 4 cups boiling water Lime juice, to taste Aleppo chile, to taste Salt, to taste Sugar, to taste Xanthan gum, 0.25% of total blended ingredients above Sauce Formal Vegetarian Web Round the square bristro night 9
Hoisin glazed Salmon for the salmon: 1 tablespoon fresh orange juice 2 tablespoons hoisin sauce 2 teaspoons honey 4 salmon steaks (each 8 to 10 ounces and 1 inch thick) Coarse salt and ground pepper Main Casual Formal Fish Web Round the square bristro night 7
Pomme dauphenoise (Potato Gratin) Knob of butter for greasing. 1kg waxy potatoes such as Desiree 300ml milk. 300ml double cream. 1 garlic clove peeled and halved. Pinch freshly grated nutmeg 100g Gruyère cheese Side Casual Formal France Vegetarian 6
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Goat's Cheese Savoury Cheesecake with Red Onion Jam 60g of puff pastry 10g of poppy seeds 10g of sesame seeds salt 60g of unsalted butter 500g of Bosworth ash goats cheese log 200g of cream cheese 300ml of double cream 1 gelatine leaf To plate 1 handful of micro cress Red onion jam Starter Formal Vegetarian Round the square bristro night 5
Caldo Verde 2 batatas 2 cebolas 2 dentes de alho 1 l de água sal 200 g de couve portuguesa (já cortada em caldo verde) 4 colheres de sopa de azeite ½ chouriço de carne broa de milho Soup Starter Casual Vegetarian Web 6
Cockles in Cider, Cream and Leek sauce 1 kg cockles120g butter1 leek, finely chopped400 ml dry cider1 sprig of thyme1 bay leaf200 ml double creamSaltBlack pepperChives to serve Starter Casual Seafood Other Round the square bristro night 8
Brésilienne Sirop à 30°B / Simple syrup130 g sugar100 g water Biscuit joconde sans beurre au café (9" square)25 g ground almond25 g icing sugar20 g egg yolks15 g egg whites2 g instant coffee (mix with 1 tsp of hot water)23 g plain flour Meringue50 g egg whites30 g caster sugar Sirop d'imbibage30 g sirop à 30°B1 tbsp Cognac1 tbsp water Mousse au café135 g whipping cream, whipped up2 g sheet gelatine, bloom in cold water12.5 g Cognac Crème anglaise au café60 g milk10 g instant coffee30 g egg yolks20 g caster sugar Mousse au caramelCrème caramel75 g whipping cream1/10 vanilla pod, split & seeded43 g granulated sugar25 g glucosePâte à bombe30 g egg yolks25 g sirop à 30°B135 g whipping cream, whipped up4 g sheet gelatine, bloom in cold water1 tsp Cognac Dessert Formal Vegetarian Web Round the square bristro night 10
M'Hannacha Dessert Casual Formal Vegetarian Book Round the square bristro night 9
Mourish crushy Salad For the salad:300 g carrots, peeled150 g radishes2 crunchy eating apples1 small handful raisins or sultanas1 handful fresh parsley, roughly chopped1 handful fresh mint, roughly chopped4 tablespoons sherry or red wine vinegar8 tablespoons olive oil1 tablespoon tahinisea saltfreshly ground black pepper2 tablespoons sesame seeds, toasted in the oven Side Starter Casual Vegetarian Book Round the square bristro night 7
Confit Leg of Free Range Chicken For the chicken:½ cup kosher salt2 tablespoons rosemary, chopped¼ cup Italian parsley, roughly chopped1 1” wide piece of lemon zest, pith removed2 teaspoons of black peppercorn4 Chicken Dark Meat Quarters (leg/thigh) piecesExtra-virgin olive oil (alternatively, use one part olive oil to one part neutral oil – such as peanut or canola)     Main Formal Poultry Book Round the square bristro night 9
Pappardelle di Nero with Piri-Piri King Prawns 800g prawns with shells or 500g peeledOlive oilLemon juicePiri piri flakesParsleyErva principe Main Pasta Casual Formal Seafood Other Round the square bristro night 9
Green Peppercorn Sauce 2 shallots, sliced2-3 sprigs fresh green peppercorns (remove peppercorns from sprigs before using)½ cup stock (chicken, beef or vegetable)½ cup creamsplash Cognac Sauce Casual Non-vegetarian Round the square bristro night 10
Tomato Tarte Tatin with Goat’s cheese Crème For the tarte tartin:3 tablespoons butterolive oil6 garlic cloves, thinly sliced2 tablespoons thyme leaves3 tablespoons sugar600g (21.16 ounces) cherry tomatoessalt & pepper to taste1 roll ready-made puff pastry cut into 6 rounds goat’s cheese crème:100g (3.53 ounces) chevin250ml (8.45 fluid ounces) crème fraîche/sour cream Side Starter Casual Vegetarian Web Round the square bristro night 6
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Savarins soaked in Dark Rum served with Vanilla Creme 220g/8oz strong flour1 x 7g sachet fast action yeast½ tsp salt50g/2oz sugar, plus extra for lining tins2 medium eggs70ml/4½ tbsp milk100g/3½oz butter, softenedFor the syrup250g/9oz caster sugar3-4 tbsp dark rum1 orange1 lemon For the Chantilly cream:250ml/9fl oz double cream100g/3½ oz icing sugar1 vanilla pod, seeds onlyfresh fruit, for garnish    patisserie Formal France Vegetarian Web Round the square bristro night 9
Orange Blossom Crème Brûlée Dessert Formal Vegetarian Book Round the square bristro night 7
Monkfish Cutlet wrapped in Parma Ham on a bed of sautéed Spinach 2 monkfish fillets, approx 350g each  60g butter, softened, plus extra for garnish4 cloves of garlic, peeled and boiled for 5 minutes1 tbsp of finely chopped ParsleyZest and juice of 1/2 lemon12 slices Parma ham (pancetta or smoked bacon will work just as well)Cooking stringSea SaltFreshly ground Black Pepper250g cherry tomatoes4 tsp extra-virgin olive oil300g spinach2 tbsp pine nuts2 tbsp of raisins2 tbsp shaved Parmesan cheese Main Formal Fish Book Round the square bristro night 9
Argentinian Chimichurri Sauce 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems3-4 garlic cloves2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)1/2 cup olive oil2 Tbsp red or white wine vinegar1 teaspoon sea salt1/4 teaspoon freshly ground black pepper1/4 teaspoon red pepper flakes Sauce Casual Argentina Vegetarian Web Round the square bristro night 7
Chicken cooked in a Creamy Beer Sauce 1 frango  80 g de manteiga  1 cebola  4 dentes de alho  1 cenoura  1 ramo de salsa  1 folha de louro  sal  pimenta  1 colher de chá de colorau  2 dl de cerveja  1 dl de natas  salsa picada  Main Casual Dinner Poultry Book 8
Fresh Mackerel, cooked in Pomegranate, lime Juice and Tequila 300ml of white wine vinegar sea salt 1 large mackerel (filleted and pine boned) 3 ripe pomegranates zest and juice of 2 limes 2 shots of tequila 1 Tbsp of sesame oil 1 tsp of grated fresh ginger 2 small bulbs of fennel, finely sliced, tops reserved.olive oil Starter Formal Fish Book Round the square bristro night 7
Chicken and Wild Mushroom Vol-au-Vent  60 dried mixed mushrooms600ml creme fraiche45g butter500g white mushrooms120g boneless free range chicken6 vol-au-vent cases (shells)  Side Starter Casual Formal Poultry Book Round the square bristro night 7
Saffron and Vanilla poached Pears <a href="http://www.bbcgoodfood.com/content/knowhow/glossary/saffron/">saffron </a>, generous pinch6 tbsp warm water100g caster sugar175ml water75ml <a href="http://www.bbcgoodfood.com/content/knowhow/glossary/ginger/">ginger </a>wine1 <a href="http://www.bbcgoodfood.com/content/knowhow/glossary/star-anise/">vanilla</a> pod1 strip orange peel , pared with a peeler4 medium Conference <a href="http://www.bbcgoodfood.com/content/knowhow/glossary/pear/">pears </a>, peeled with stalks left on Dessert Formal Vegetarian Web Round the square bristro night 7
Dark chocolate mousse 200g dark chocolate6 eggs1 Tbsp of butter6 Tbsp of sugar Dessert Casual Formal Vegetarian Other Round the square bristro night 9
Lisbon Cafe style Rib Eye Steak  8 Tbsp butter4 beef steaks (tender)saltpepper12 Tbsp of cream2 tsp of mustardLemon  Main Casual Formal Meat Book Round the square bristro night 7
Baked Stuffed Courgette  4 courgettes, halved lengthways drizzle olive oil 250g/8oz feta cheese, crumbled zest of 2 lemons few stalks of fresh thyme, leaves finely chopped, plus leaves for garnish handful of white breadcrumbs 75g/3oz pine nuts, lightly toasted and roughly chopped Side Starter Casual Vegetarian Web Round the square bristro night 3
Roasted Poussin “Stuffed under the skin”  4 poussinsalt and pepper2 cloves garlic, chopped2 shallots, chopped2 ounces wild mushroom, chopped1/2 cup chestnuts, cooked and chopped1/4 cup pine nuts, toasted and chopped1 black truffle, cleaned and chopped (optional)1/4 cup Cognac1 1/4 cup panko breadcrumbs1/4 cup herbs, such as parsley, chives and chervil, chopped8 ounces butter, softened2 tablespoons flour2 cups chicken stock  Poultry Formal Poultry Web Round the square bristro night 8
Peruvian Prawn Ceviche  2 lbs of cooked Prawn, defrosted if frozen1 red onion, cut in half and finely sliced lengthwise12-15 limes, juiced1-2 serrano peppers or other hot peppers, cut in halfA few sprigs of cilantro + ½ bunch finely chopped1-2 tbs olive oil1 garlic clove, lightly crushedSalt to tasteFine Crackers (Ryvita Thins, multispeed crackers)  Starter Casual Fish Web Round the square bristro night 7
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Roasted Beetroot soup with Feta Cheese 3-4 medium (apple-sized) <a href="http://www.bbc.co.uk/food/beetroot">beetroot</a> (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice500g/1lb 2oz ripe tomatoes, halved1 clove <a href="http://www.bbc.co.uk/food/garlic">garlic</a>, chopped roughly1 medium <a href="http://www.bbc.co.uk/food/onion">onion</a>, peeled and finely chopped2 tbsp olive or <a href="http://www.bbc.co.uk/food/sunflower_oil">sunflower oil</a>500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)salt and freshly ground <a href="http://www.bbc.co.uk/food/black_pepper">black pepper</a>125g/4oz real (i.e. Greek not Danish) <a href="http://www.bbc.co.uk/food/feta_cheese">feta</a> cheese1 Loaf of  bread Soup Starter Web Round the square bristro night 5