Cod with Walnut Crust,Garlic Buttered New Potatoes,Carrots,and Sea Food Creamy Sauce

This week I would like to show how to make a tasty fish dish, perfect not only for 'Fish Friday' but any day of the week.

As always, at first glance this may look complicated, but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce this beautiful looking dessert.

Ingredients for Two

2 fillet of cod

1 small onion finely diced 

2 slices of dry bread

1 garlic clove fine

50g cracked walnuts

100ml milk

100ml double cream

50ml white wine

4 new potatoes

1 carrot 

2 radish

Sea Food Mix ( prawns,mussels and cockles) 

50g butter

Coriander chopped finely

The zest and juice of 1 lime

1 tbsp olive oil

Method

1. First make the crust. Place the dry bread into the first bowl and pour the milk into it.
In the second bowl mix the onion, half of the garlic, walnuts, coriander, a bit of the lime juice, zest and oil.
Drain the bread and add it to the mixer; mix well and leave it on the side.

2. Put the new potatoes to boil for few minutes until they are in half cooked.

3. Mix half of the butter with the remaining crushed garlic and add a pinch of coriander.

4. Slice the potatoes, but not all the way through---maybe two thirds of the way---place the garlic butter mixture between the slices and put them into the hot oven.

5. Place the fillet of fish onto a slice of kitchen paper to drain. Season with salt, black pepper and sprinkle with lime juice.

Place the crust mixer between the two fillets, butter a baking tray and place the fish on it and put it into the oven for 15 minutes, or until the fish is cooked.

6. While the fish is cooking take a vegetable peeler and cut the carrot into ribbons. Drop a nob of butter into a hot frying pan and place the carrot ribbons in to saute for 2 - 3 minutes.

7. By now the new potatoes should be ready to take out of the oven and place on the side

8. To do the sauce, pour the wine into a small pan and boil for 30 seconds, add the cream, salt, black pepper, remaining lime juice and the seafood mix then cook for 2 minutes.

Arranging the dish

Pour the sauce in the middle of the plate. Very gently place the fish on top of the sauce, then arrange the potatoes, carrots and the slices of radish. 
For a fresh taste sprinkle some very finely chopped spring onion.

I hope you enjoy making this delightful fish dish and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit

Eton Mess Chocolate Pyramid

This week I would like to show how to make a dessert that will pop their eyes out when you place it down in front of them. This is my take on the Eaton Mess.

As always, at first glance this may look complicated, but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce this beautiful looking dessert.

Ingredients

100g white chocolate

200ml double cream

1tbsp icing sugar

2 meringue

5 - 6 strawberries

2 raspberries

Walnut

Fig cream or Chocolate Sauce

 Chocolate chips

Method

I used White chocolate for this tutorial, but it works with all kinds, so please feel free to use the chocolate of your choice

1. Break down the chocolate into small pieces, place them in a plastic container and put it in the microwave for 2 minutes or until it melts.
Every 30 seconds stop and stir the chocolate and be careful not to leave it for too long.

2. Poor the melted chocolate onto half of the sheet of baking paper, flipping the other half over to cover it.

Use the baking pin to roll the chocolate very thin. Then place in the fridge.

3. Add sugar to the cream and whisk. Then place the meringue, strawberries and walnuts into a bowl, folding all the ingredients together.

4. Remove the chocolate from the fridge and with a knife cut 4 triangles.

Chef's Tip: White chocolate is a little softer than dark, so if you decide to make your pyramid with dark chocolate, place the knife under hot water before cutting, this will prevent the chocolate cracking and splintering.

Arranging the dessert

Put a full, large tablespoon of  the glorious, creamy mixture in the middle of each plate. Arrange the chocolate triangles around the cream to produce the pyramid effect. Use the raspberry, walnut and chocolate chips  to decorate the plate. Pour chocolate sauce, or fig cream onto the top of the pyramid and let it run to give a marble effect, then serve.

If you aren't a chocolate lover, and I'm sure there are at least a few of you out there, a very refreshing alternative would be to substitute the chocolate walls for pineapple.

I hope you enjoy making this delightful dessert and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit

Goat's Cheese,Parma Ham,Pineapple,Pecan Nuts,Goji Berries,Melba Toast

This week we have a delicious and refreshing starter to really wow your partner or guests.

At first glance this may look complicated but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce a beautiful looking meal.

Ingredients

200g Goat's Cheese

2 slices Parma Ham

100g Pineapple cut in chunky cubs

6 Pecan Nuts halves

1tbsp Goji Berries dried, soaked in 2tbsp of Whisky

1tbsp Honey

1slice White tin Bread

Cracked Black Pepper

Method

1. Soak the Goji Berries in the whiskey.

2. Once you have toasted the bread, take it out and slice in half as shown in the photo. Take your rolling pin and roll each half until very thin, then cut them into 8 finger slices. Take a length of tin foil, crush it into a rough log shape, place it on the baking tray and drape the rolled and now softened toast slices over them.

Chefs Tip: When you roll the lightly toasted bread, it makes it very pliable and easier to mould into shapes.

3. Cut the goat's cheese in half and place them both onto a baking tray. Pour the honey on the top of each piece; sprinkle the black pepper onto the honey.

4. Put the toast and the goat's cheese under the hot grill for two minutes.

 Arranging the plate. 

Once the toast and goats cheese are out from under the grill, very gently place the goat's cheese on the plates.  Cover one side with twisted Parma Ham, add the cut Pineapple cubes, Pecan Nuts, Goji Berries (drain and drink the whisky---this is the best bit) and toast around.

For extra decoration I add dots of balsamic cream.

Chef's Tip: Place the pecan nuts on a tray and put them under the grill for three minutes, making sure they don't burn. This turns the normally moist nuts into a fresh and crispy bite. Do this before the rolled toast and goats cheese go under the grill.

I hope you enjoy making this delightful starter and will keep coming back to see more recipes from Chef Stef's Kitchen
Bon Appetit

Pork Chop with Spring Onion Mash Potatoes, Chorizo and Mushroom Filo Parcel and Creamy Mustard Sauce

Once again we have a delicious meal for two, which can easily be scaled up to feed more.

At first glance this may look complicated but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce a beautiful looking meal.

Ingredients

2 Pork Chops ( I use Shoulder Pork Chops)

2 medium Potatoes

2 Spring Onions cut into small peaces

80g Chorizo cut into small cubs

80g Mushrooms sliced

1 Red Pepper cut into small cubs

100g Butter

250 ml Double Cream

1 tsp Dijon Mustard

100ml White Wine

3 tbsp Vegetable Oil

Salt

Black Pepper

Method

CHEF'S TIP. Before starting you must remove your chops from the fridge and leave out at room temperature for twenty minutes before cooking. Doing this means that there are no cold spots within the meat and guarantees a good consistent cook throughout. Also when the meat is at room temperature it helps the meat absorb the herbs and spices

1. First start with the filo parcel fillings:
Place 1tbsp of the oil in a frying pan and set on a high heat. Add the chorizo and cook for 2 minutes, then add the mushrooms and red pepper, cooking for a further two minutes then remove from the hob and leave on the side.

2. Peel then chop the potatoes into chunks. Place them into a pan of boiling, salted water and cook until tender.

3. Preheat the oven to 200C, 400F Gas Mark 6. Season both sides of the chops with salt and black  pepper.

4. Pour 2 tbsp oil into the pan, wait until the oil is almost smoking, then lay the chops in the pan---leave to cook for 3 minutes on one side before turning them over and cooking for a further two minutes, then take the pan, with the chops still inside, and place them into the oven for 15-18 minutes.

Stage 2- Making the parcels.

5. Take one third of the butter and place in the microwave for 10-15 seconds on full power until fully melted.
Place a sheet of filo pastry on the chopping board, brush it with the melted butter, place one more sheet on top, repeating the butter process, then put half of the chorizo mix in the centre and fold all four corners of the filo pastry up to make a parcel. Once completed, Brush with more butter. When both parcels have been prepared, place them on a tray lined with baking parchment and put them into the oven and cook for 9-10 minutes.

6.The potatoes should be ready.

CHEFS' TIP: Always mash your potatoes as soon as they are drained and still piping hot. This will prevent them from sticking to the side of the pan and make them easier to shape and mould.

Drain them, add the remaining butter and mash them well. Next add the spring onions to the mash and mix thoroughly.

The Sauce

Pour white wine into a pan, bring to the boil and leave 5 to 6 seconds before adding the mustard. Now whisk in the cream, seasoning with a pinch of salt to taste. Leave the whole mixture to boil for two to three minutes before serving.

Assembling the Dish.

On each plate add two spoonfuls of the spring onion and potato mixture, place the chop on the side of the mash adding the filo parcels to the top of the chops. Finally drizzle the sauce around the plates and over the chops for effect.

Serve with a nice chilled glass of white wine.

Come back next Friday when I will show you how to make a very simple and tasty starter of Mince Balls in Soup. So until next Friday, Bon Appetit.