Black Garlic and Lime Tomatoes

Recipe courtesy of Psychologies Magazine and taken from Honey: Recipes From a Beekeeper’s Kitchen by Amy Newsome (Quadrille).

‘This salad is sweet and bright, but with deep umami flavours from the tomatoes and black garlic paste,’ says Amy Newsome, horticulturist, garden designer, beekeeper and author of new book, Honey, which allows us to look inside the hive, learn how to create a bee-friendly garden, and try delicious recipes with honey as the hero ingredient.

Serves 2 as a starter

Ingredients:
2 Iberico tomatoes or similar
½ tsp black garlic paste
2 tbsp good olive oil
¼ tsp smoked salt
Juice of ½ lime
Dash of rice vinegar
½ tsp honey
Pinch of black lime powder
1 tsp black sesame seeds
Small handful of basil leaves, torn
1 sweet white onion, finely sliced, soaked in cold water
1 large mozzarella ball (optional)

Method:

Roughly chop the tomatoes, discarding the watery seeds as you go.
Add the black garlic paste, olive oil, smoked salt, lime juice, vinegar, honey and lime powder to a bowl.
Toast the sesame seeds in a dry pan and whilst still hot, pour half the seeds into the dressing bowl and set the other aside. Whisk the sizzling sesame seeds into the dressing until emulsified.
Combine the tomatoes, basil and dressing, tossing to coat, and set aside for an hour to develop the flavours.
Drain the sliced onion and stir through the tomatoes, then arrange on a plate. Tear over the mozzarella, if using, and scatter with the remaining sesame seeds.

Roasted grape, honey and feta crostini

Recipe has been taken from : Flavour Kitchen : Vibrant Recipes with Creative Twists by Crystelle Pereira

Crystelle made the focaccia during bread week on Bake Off, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel, which went down a treat, so she has transferred all of the same flavours and textures into these crispy crostini – little bites of sweet and salty deliciousness.

Ingredients for the infused oil:
50ml olive oil
2 garlic cloves, grated
1/2 tbsp dried thyme

Ingredients for the crostini:
240g black seedless grapes (about 24 grapes)
200g feta
10 walnuts, skin on
1 small baguette
1 1/2 tbsp runny honey
1/4 fresh fennel bulb, thinly sliced (optional)
A bunch of fresh thyme
A pinch of fine sea salt and ground black pepper

Method

Preheat the oven to 200oC/180oC/Gas Mark 6. First, make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside.
Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways.
Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper, and a tiny pinch of salt, and blend until completely smooth.
Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside.
Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7-10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through.
To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straightaway.

Sweet Potato Ravioli with Sage and Brown Butter

Recipe courtesy of Psychologies Magazine (Spring 2021) and taken from The Shortcut Cook by Rosie Reynolds.

This is a great shortcut for making your own pasta. Boiled lasagne sheets form ravioli with a rich sweet potato filling.

Serves : 2

Ingredients :

1-2 sweet potatoes, about 500g, cut into 1 cm cubes
50g Parmesan, finely grated
Fresh nutmeg, for grating
Pinch of ground cinnamon
6 dried pre-cooked lasagne sheets
Olive oil, for cooking and drizzling
4 tblsp butter
24 sage leaves
Sea salt and freshly ground black pepper

Put the sweet potato into a bowl with 1 tablespoon of water, cover with cling film and cook in the microwave on high for 3-5 minutes until tender. Drain and mash.
Add two thirds of the Parmesan to the bowl, along with a generous grating of nutmeg and cinnamon. Season to taste.
Bring a large pan of salted water to the boil. Add the pasta and a drizzle of oil to stop the sheets sticking. Cook for 12 minutes, or for 2 minutes longer than the packet instructions. Drain and separate the sheets, then allow to cool.
Cut each lasagne sheet in half with kitchen scissors, so you have 12 square. Dollop 1 tablespoon of the potato mix into the middle of each square and top with a sage leaf. Fold the pasta over the filling to form a triangle and press to seal the edges. Leave to cool on a lightly oiled tray.
Dry the pan and return it to a high heat, adding the butter and a splash of oil. Add the remaining sage and cook until crisp. Remove and set aside.
Add the cooled ravioli to the pan and cook for 2 minutes on each side until golden. Divide between 2 plates and serve with the Parmesan, sage leaves and a drizzle of olive oil.

Make ahead : The filling can be made 2 days in advance and chilled. The assembled ravioli will sit happily in the fridge on a lightly oiled tray for 2 days.

The shortcut : These ravioli can be whipped up speedily in advance, while the filling is made in minutes in the microwave.

Pigeon Breast with Prunes, Oranges and Sweet Potato Puree

Recipe courtesy of Hello Magazine.

An innovative starter. Prunes and sweet potatoes balance the richness of the pigeon and the dressing has a secret ingredient – chocolate !

Serves : 4

Ingredients :
2 sweet potatoes, peeled and thinly sliced
1 spring onion, trimmed and chopped
Pinch of cayenne pepper
Salt and pepper
Olive oil
1 handful of coriander leaves, chopped
4 pigeon breasts, previously marinated for several hours in red wine, chopped shallots and crushed garlic
250ml / 9 fl oz hazelnut oil
50g / 2 oz chocolate buttons
12 pitted prunes
Dash of balsamic vinegar
12 orange segments

Method :

Preheat the oven to 200oC / 400oF / Gas Mark 6. Put the sweet potatoes in a roasting tin with the spring onion, cayenne, salt, pepper and 2 tablespoons olive oil. Cover with foil and cook in the oven for 45 minutes or until tender. Mash and stir in the chopped coriander.

Season the pigeon breasts and sear in a hot pan with a dash of oil. Lower the heat and continue to cook until done to your liking or transfer to the oven to finish cooking.

Put the hazelnut oil, 50ml (2 fl oz) olive oil and the chocolate buttons in a pan and slowly warm until the chocolate melts and starts to infuse with the oil.

Warm the prunes in a pan with a dash of balsamic vinegar and season lightly.

To serve, place the prunes in the centre of the serving plates and top with the sweet potato puree. Slice the pigeon breasts and place over the sweet potato with the orange segments. Drizzle the chocolate oil around and serve.

Cream of Tomato Soup

Recipe courtesy of Psychologies Magazine (August 2016)

Serves : 4

Ingredients :
1 tblsp ghee or coconut oil
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2 medium carrots, roughly chopped
1 tblsp tomato puree
2 x 400g tins of tomatoes or 800g fresh tomatoes chopped
1 x 400g tin of cannellini or butter beans, drained and rinsed
400ml bone broth or water
1 tsp maple syrup (optional)
Sea salt and black pepper

To serve (optional) :
1 large handful fresh basil leaves, chopped, or pesto
Extra virgin olive oil, for drizzling

Method :

Melt the ghee in a large saucepan, add the onion and fry on a medium heat for 8 minutes, until softened.

Add garlic, carrots, tomato puree and a big pinch of salt and pepper, and cook for a further minutes.

Tip in the tomatoes and the drained beans, followed by the broth or water. Turn up the heat, cover with a lid and cook at a medium simmer for 10 minutes until the carrots are tender.

Puree the soup until smooth in the pan using a hand-held stick blender, or in batches in a food processor, and then taste for seasoning, adding maple syrup (if using). You can also add more broth to get the consistency you want.

Ladle into bowls. Stir through the basil and drizzle the oil.

Carrot and Ginger Soup

Carrots Serves: 6-12

Ingredients:
225g onions, finely chopped
100g butter; 900g carrots, finely chopped
4 pieces ginger in syrup
1 glass of dry cooking sherry
900ml chicken or vegetable stock
Salt and pepper
Single cream (optional)
Parsley to garnish

Step One : Cook onions in butter until golden brown. Add carrots, ginger and sherry. Cover and simmer for 35-40 mins ensuring they do not dry out.

Step Two : Add stock and liquidise. Then sieve carefully back into pan. Season to taste and slowly add single cream (optional) until it turns the colour you prefer.

Step Three : Garnish with parsley. Serve hot or cold.

Portobello Mushrooms with Roasted Garlic Mayo on Potato Sourdough

Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.

Roasting mushrooms brings out their earthy flavour, providing a satisfying alternative to meat. If you haven’t time to make garlic mayo, crush a quarter of a garlic clove and stir it into some mayo, or even easier, rub the toast with a cut garlic clove instead.

Serves: 2

Ingredients:
4 Portobello mushrooms
1 tblsp extra virgin olive oil, plus extra for dressing
Salt and pepper
4 thick slices of potato sourdough
4 tblsp roasted garlic mayonnaise (see below for recipe)
A handful of rocket leaves

Step One : Preheat the oven to 200oC / fan 180oC / gas mark 6. Clean the mushrooms, discarding the stalks. Place them in a roasting tin, drizzle with the olive oil and season with salt and pepper.

Step Two : Roast the mushrooms for 15 minutes, until softened. Turn them over and roast for a further 10 minutes.

Step Three : Toast the sourdough on both sides, then spread the garlic mayo on the toast and divide it between two plates. Top each slice with a mushroom.

Step Four : Dress the rocket in olive oil with a little salt and pepper. Pile on top of the mushrooms and serve.

How to make your own roasted garlic mayonnaise
Preheat your oven to 200oC / fan 180oC / gas mark 6. Wrap one garlic bulb in foil and bake for 40-50 minutes, until it is really soft when squeezed. Allow to cool. When it is cool enough to handle, separate all the cloves and squeeze all the soft flesh into a bowl. Mash with a pinch of salt, then stir in 400ml good-quality mayonnaise.

Cauliflower Soup with Blue Cheese and Chutney

Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.

When cooked for a long time, cauliflower has a beautiful velvety texture with a nutty and slightly spicy flavour. It goes excellently with blue cheese, but needs some sharpness to stop the whole thing getting too cloying, so add some lemon and a dollop of chutney as a garnish.

Serves: 6

Ingredients:
2 large potatoes, cubed
1 onion, diced
Sprig of fresh thyme
50g butter
2 garlic cloves, crushed
1 medium cauliflower (about 600g), trimmed and broken into 3-4 cm florets
1 litre vegetable stock
200ml double cream
Juice of 1/2 lemon
250g Dorset blue or Stilton cheese
4 tblsp chutney (pear or apply chutney)
Freshly ground black pepper
Slices of toasted granary bread, to serve

Step One : Place the potatoes and onion in a large saucepan. Add the thyme and butter, cover and cook over a low heat until the potato is tender and the onion, translucent. Add the garlic and cauliflower, stirring to coat in the butter, and cook for 5 minutes. Pour in the stock, then cover and simmer very gently for 30 minutes – or until the cauliflower is tender.

Step Two : Remove from the heat, blend the soup to a smooth puree, then return it to the saucepan and loosen with a little water if necessary. Add the cream and heat through. Season well and add lemon juice to taste.

Step Three : Set out your soup bowls. Crumble a little bit of blue cheese or Stilton into each one, then spoon on the chutney and pour the soup around it. Add a twist of black pepper on top and serve with slices of toasted granary bread.

Light Seafood Tartlets

Recipe courtesy of Prima Magazine.

Quick to make and deliciously light to eat, these airy little tartlets are a perfect overture to a rich main course. Crisp layers of filo pastry hold a fluffy prawn and salmon filling, delicately flavoured with dill, chives and lime.

Serves : 8

Prep time : 20 mins Cook time : 12 mins

seafood tartlets

Ingredients:
8 sheets filo pastry
2oz (50g) butter, melted
9 fl oz (275ml) hollandaise sauce
2 eggs, separated
4oz (125g) cooked peeled prawns
4oz (125g) smoked salmon trimmings, chopped
1 lime
1 tblsp (15ml) chopped fresh dill
1 tblsp (15ml) chopped fresh chives
salt and pepper

Step One : Preheat the oven to Mark 4 (350oF / 180oC) and place a baking sheet in the oven. Cut the pastry into 4in (10cm) squares and use it to line eight 4 in (10cm) flan tins. Overlap the pastry and butter between each layer.

Step Two : Place the hollandaise sauce in a bowl, add the egg yolks, prawns, salmon, grated rind of the lime, herbs and plenty of seasoning. Whisk the egg whites until they just stand in soft peaks and fold into the fish mixture using a large metal spoon. Divide between the tins.

Step Three : Place the tins on the hot baking sheet and cook for 10-12 minutes or until just set and golden brown.

Tip: For a vegetarian alternative, saute 8oz (225g) mushrooms in garlic butter and use them instead of the seafood. When using the mushrooms replace the fresh dill with tarragon.

Other seafood recipes can be found here …

Lobster Thermidor

Lobster Thermidor is a rich and delicious dish that is luxurious enough to serve at Christmas-time. Serve one lobster per person as a main course or one filled shell each for a starter.

Ingredients:
Lobster Thermidor

2 live lobsters, about 675g (1 1/2 lb) each
20g (3/4 oz)butter
30ml (2 tblsp) plain flour
30ml (2 tblsp) brandy
120ml (4 fl oz) milk
90ml (6 tblsp) whipping cream
15ml (1 tblsp) Dijon mustard
lemon juice, salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish.

Serves: 2-4

Step One : Boil the lobsters in a large saucepan of salted water for 8-10 minutes.

Step Two : Cut the lobsters in half lengthways and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells thoroughly under running water and wipe dry. Cut the meat into bite-size pieces.

Step Three : Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.

Step Four : Push the lobster coral and liver through a sieve into the sauce and whisk briskly to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently until thickened. Season the sauce with salt, if needed, then add pepper and lemon juice.

Step Five : Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.

Step Six : Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle with Parmesan cheese and grill until golden. Serve piping hot, garnished with fresh herbs.

Other lobster recipes can be found here …