Express meal: Ultimate Breakfast Porridge
- 2 Tbsp butter
- 1 cup rolled oats
- 2 cups almond milk or dairy milk
- 1 cinnamon stick
- 2 Tbsp runny honey
- 1 cup selection of nuts and dried fruit – finely chopped
- 1/4 cup chia seeds
- 1 cup coconut milk
- Fresh fruit to serve
- 1 lime
- With a peeler, shave the asparagus into a large bowl, slice the leftover stems into thin roundels and add to the bowl.
- Heat butter in a pan and add the oats.
- Toast the oats for about 3 minutes.
- Add the almond milk and a cinnamon stick and cook for about 5 minutes.
- Add the honey and season
- When the oats are swollen and all the liquid has been absorbed, spoon into a serving bowl.
- In another pot heat the coconut milk and add the chia seeds, cook for a couple of minutes then turn off the heat and leave to swell.
- Toast the nuts and dried fruit for about 5 minutes.
- Top oats with dried fruit and nuts, fresh fruit and dollops of chia seeds
- Finish the dish with a drizzle o honey and a squeeze of lime
Recipe 1: Poached and roasted quail, baked potato foam with potato salt and red cabbage
- 8 quail crowns, legs reserved
- 1 shallot, halved
- 1 head of garlic, halved
- 1 litre chicken stock
- 400g baked potato puree
- 200ml milk
- 4 Tbsp butter
- 4 baby red cabbages or 1 large
- 1 stick cinnamon
- 1 cup sugar
- ½ bottle red wine or port
- 4 garlic cloves
- Keep the quail crowns in shape by stuffing the cavities with paper towel.
- Brown quail legs in pan, add the shallot and garlic and cook for 5 minutes. Cover with chicken stock and braise for about 45 minutes,
- Remove from stock. Allow to cool to room temp.
- Pick off meat and set aside for later.
- Reduce braising liquid to form a sauce. Set aside for later
- In a large pot of simmering salted water, poach quail crowns four at a time for 6 minutes.
- Remove and place onto drying rack or in the fridge to dry out.
- Finely slice red cabbage on mandolin.
- In large pot, melt sugar over medium heat.
- Add cinnamon and wine and bring to the boil.
- Add cabbage, season with salt and pop garlic cloves on top. Place a lid on it and place it in a warm oven. Braise for about 20 minutes, pop it back on the stove top and cook until the moisture has reduced and the sauce is thick and syrupy.
- Pop garlic out of its skin, mix through and set aside till needed.
- Heat potato puree, add milk
- Pour into espume gun. Gas with two charges. Keep in warm place till plating.
- Heat non-stick pan on medium heat. Season quails, add oil and roast off quail crowns, four at a time, to achieve nice colouration. Add butter and baste quails with foaming butter, making sure you spoon the hot foaming butter into the quail cavities. Rest.
- Remove breasts with a sharp knife and leave to continue resting.
- Re-heat leg meat in reduced braising liquid
- Plate and serve
Recipe 2: Line Fish, pea vinaigrette and chive tortellini
- 120g line fish pp (Sea Bass)
- Pea shoots
- 500ml fresh peas
- 2 shallots, finely chopped
juice of a lemon
- Jalepeno flavoured olive oil
- 2 Tbsp chopped chives
- 1 Tbsp fresh mint, chopped
- 300g trimmings/excess fish for mousse
- 150ml cream
- Bunch of chives, chopped
- Squeeze lemon juice
- 550g flour
- 6 egg yolks
- 4 whole eggs
- Olive oil
- 1 egg for egg wash
- 2 hardboiled eggs
- Juice of a lemon
- 1 cup olive oil
- 1/2 cup pea puree
- Put flour into food processor.
- Whisk together eggs and olive oil.
- Start food processor and slowly add egg mixture until the mix resembles breadcrumbs.
- Remove and knead for 10 minutes
- Wrap and refrigerate for at least an hour
- In blender, blitz fish with cold cream.
- Remove and place into clean cold metal bowl.
- Mix in chives and lemon juice. Put into piping bag and chill till needed.
- Roll out pasta through pasta machine until thinnest setting.
- On floured surface, cut with ring cutter. Cover with cling wrap as you go.
- Mix an egg with a little bit of water in a small bowl, brush the top half of each pasta disc with egg wash
- Pipe on mousse and form tortellinis by folding each disc in half, pressing the sides together and then bringing the two ends together in the middle.
- Blanche in boiling salted water for 30-45 seconds.
- Remove and plunge into iced water.
- Remove and put onto tray with kitchen cloth (drizzle the cloth with olive oil) Set aside till needed.
- Process the eggs and lemon juice in a food processor
- Add the oil in a thin stream
- Fold through the pea puree
- Pour into a squeezie bottle and set aside until later
- Fry fish in non-stick pan and foaming butter
- Mix pea shoots through vinaigrette
- Place pea vinaigrette onto plate
- Top with cooked fish
- Drop tortellini into boiling water for 1 minute. Remove and drain
- Place onto cooked fish and serve with a drizzle of beurre noisette
- Blanche peas, drain into a bowl
- Add the chopped shallots
- Mix in jalapeño olive oil, and salt
- Add chopped chives, mint
- Set aside.
- Add lemon juice just before serving.
Recipe 3: Macaroons
- 250g icing sugar
- 250g almond flour
- 450g castor sugar
- 30ml Water
- 200g egg whites
- Juice of 1 lemon
- 300g dark chocolate
- 4 egg yolks
- 4 egg whites
- 100g caster sugar
- 250ml soft whipped cream
- Combine icing sugar and almond flour together in bowl.
- Add a squeeze of lemon juice and a small dash of egg whites and mix well
- Heat sugar and water to 118-119 degrees
- Whisk egg whites – to soft peak
- Slowly pour in melted sugar
- Beat until cool
- Vigorously beat in ½ meringue mix into almond flour mix to form paste
- Fold in remainder of meringue.
- Pipe onto non stick mat or greased parchment paper. Leave to dry for 2 hours
- Bake at 160 degrees for 12 minutes, turning tray half way through baking time.
- Remove from oven and leave to cool.
- Melt chocolate in a bowl over gently simmering water
- Mix sugar and egg yolks and add cream
- Whisk egg whites and fold in to mixture.
- Decant into piping bag and refrigerate till later.
- Pipe mousse onto macaroons.
- Sandwich together
- Plate and serve