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Recipes


Winter Seasonal Recipe - Celeriac Remoulade

Winter is here and it’s the time to hunker down and enjoy some comfort eating. However for those who do not quite want to say goodbye to summer and are looking for a pimped up winter recipe that still has the essence of summer why not try Celeriac Remoulade.

You'll need:

2 medium celery roots
2 egg yolks
2 tablespoons lemon juice
2 tablespoons of Dijon mustard
3/4 cup olive oil
Small bunch of fresh flat leaf parsley, hard stems removed
A few stalks of fresh taragon, leaves picked
Salt and pepper

Here's what to do:

Start by making the mustard mayo. Make sure all ingredients are at room temperature. Whisk together the egg yolks, mustard and 1 tablespoon of the lemon juice. Whisk until this thickens a bit. Slowly start adding in the lemon juice, pretty much a drop at a time, whisking constantly. After you have added about a tablespoon of oil this way, it can be added a little faster – in a slow stream – but whisk that arm of yours off. If at any point it looks like you have oil to whisk in, then slow down adding the oil, and whisk like mad. Now whisk in the remaining lemon juice. Season well with salt and pepper.

Trim the skin off the celery root. A wash to remove any excess dirt. Slice the celery root into 3mm slices. This is best done on a mandolin or deli slicer. Stack some of these slices up and now slice them in to thin matchsticks.

Cover the unused pieces of celery root with a damp towel, to stop them from going brown.

Once sliced put in a large bowl. Add the mayo a tablespoon or so at a time, mixing the celery root in well. Add just enough to liberally coat the celery root. Finely chop the fresh herbs and toss enough in to make things interesting. Season well with good sea salt and freshly ground pepper.

Let this stand, covered in the fridge for a couple of hours to let the celery root soften a bit. When it comes time to serve, dish it up.


Spring Seasonal Recipe - Quick sausage meatballs with a tomato and basil sauce, spaghetti and sweet raw peas

Spring is in the air and what better way to celebrate than with a fresh pasta dish that has bags of flavour. It is an incredibly fast recipe – you can be sitting down to eat within 30 minutes. The key to getting it right, is to buy really good-quality sausage – we recommend The Art of Sausages: Pork with Fennel & Parsley mm mmmmm.

You'll need:

  • olive oil
  • 8 good-quality pork sausages
  • 500 g spaghetti
  • sea salt
  • 300 g fresh peas , in their pods
  • 1 block Parmesan cheese , to serve
  • a few sprigs fresh marjoram, thyme or rosemary , leaves picked

For the tomato sauce

  • olive oil
  • 2 cloves garlic , peeled and finely sliced
  • 1 small bunch fresh basil , leaves picked, stalks finely chopped
  • 2 x 400 g good-quality tinned plum tomatoes
  • sea salt
  • freshly ground black pepper
  • good-quality balsamic vinegar

Here's what to do:

Heat a large saucepan and add a few lugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes – don’t make them too big or they will take too long to cook. Try to get at least three balls out of each sausage. Don’t worry about rolling them into perfect balls and making them look all fancy – rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they’re golden brown and cooked through.

Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the packet instructions until al dente.

To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves to one side for later, and sprinkle the rest into the pan. Add the tomatoes and season to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar – it’s great for adding sweetness to the sauce.

Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavours. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas. Put remaining peas in the middle of the table, so that everyone can have a go at podding their own, and a little Parmesan for grating and shaving over the top.

Alps & Amici Miso Chicken

Great for any day of the week. A super easy option that will impress your family and friends.

You'll need:

For each steamed Bun

- 1 piece of Alps and Amici Miso Chicken

- 3 slices of Pickled Cucumber

- Sriracha hot sauce mixed with mayonnaise (to taste)

Steamed Buns:

· 1 tablespoon plus 1 teaspoon active dry yeast.

· 4 1/4 cups bread flour.

· 6 tablespoons sugar.

· 1 tablespoon kosher salt.

· 1/2 teaspoon baking powder, rounded.

· 1/2 teaspoon baking soda.

1/3 cup rendered fat, bacon fat or vegetable shortening, at room temperature.

Here's what to do:

1. Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.

2. Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they're rising, cut out fifty 4-inch squares of parchment paper.

3. After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little.

4. Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.

5. Open a warm bun and spread about 1 teaspoons of sriracha mayonnaise sauce on the inside. Add 1 piece of Alps and Amici Miso Chicken, then a couple of slices of pickle. Add a scattering of scallions and an extra squirt of sriracha if you like. Repeat with the remaining buns, and eat!