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Fettuccine With Foie Gras And Black Truffle

Fettuccine With Foie Gras And Black Truffle

Ingredients (serves 4 as a main course)

250g Fettuccine

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1 lobe of Foie Gras

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25-30g of Black Truffle

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1/2 cup of Tokaji Wine

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100g Salted Butter

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Truffle Oil to drizzle

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100g Seasonal mushrooms
1 Small shallot, finely diced
Small bunch of chives, finely chopped
Parmesan cheese for topping
Salt and pepper to seasoning

Method

  1. To make this delicious Fettuccine With Foie Gras And Black truffle, first dice the foie gras into medium size pieces and set aside.
  2. Slice the black truffle into thin slices and set aside.
  3. Add the foie gras to a hot skillet and cook until browned and crispy, about 1-2  minutes on each side. Remove the foie gras and set it aside on a plate to rest.
  4. Add the butter, shallots and mushrooms to the pan and sauté for 2 minutes.
  5. Then add the Tokaji wine to the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom of the skillet as these will add great depth of flavour.
  6. In the meantime, cook the fettuccine pasta according to the package instructions or until it is al dente. Drain and set aside.
  7. Bring the sauce to a simmer and cook for 5-7 minutes until it has reduced and  thickened slightly.
  8. Add half of the sliced black truffle to the sauce and gently simmer for another 2-3 minutes until the truffle has infused the sauce with its flavour.
  9. Season the sauce with salt and pepper to taste.
  10. Add the cooked fettuccine pasta to the skillet and toss to coat it with the sauce.
  11. Divide the pasta among serving plates and top with the crispy foie gras and grated Parmesan. Sprinkle with fresh chives and drizzle with truffle oil for extra umph. 
  12. Serve immediately and enjoy your delicious fettuccine with foie gras, black truffle and Tokaji wine sauce!
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Traditional Carbonara

Traditional Carbonara

Ingredients (serves 2 as a main course)

Fettuccine, 100-120g per person

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Sliced smoked pancetta, 50g per person

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3 organic free range eggs, 1 whole egg and 2 egg yolks
70g grated pecorino
30g grated parmesan cheese
1 tsp of freshly ground black pepper

Method

  1. To make our Traditional Carbonara, first separate the eggs and set aside. 
  2. Dice the smoked pancetta into generous chunks and render down the fat until crispy over a medium heat using a non-stick dry saucepan. You do not need to use any oil or butter as the pancetta will cook in its own fat.
  3. Remove the pancetta from the pan and set aside on some kitchen roll.
  4. Boil the Fettuccine according to the instructions on the packet in generously salted water. I always recommend serving your pasta al dente.
  5. Add the Fettuccine to the rendered fat and add half a ladle of the pasta water. Remove from the heat completely 
  6. Add the eggs slowly and make sure you stir the dish so it doesn’t turn into scrambled eggs. Stirring will help cool the dish down.
  7. Add both the parmesan and pecorino cheese to the pan. Keep stirring for another minute to bind everything together.
  8. On a low heat, reheat the dish if needed and add the crispy pancetta to the mix.
  9. Taste and season with salt and a lot of black pepper.

Our Traditional Carbonara is a dish that will always impress! Very quick to make and perfect if you have unexpected guests. All that you need to do now is relax and uncork a good bottle of wine. Bon Appétit!

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Slow Cooked Rabbit Legs With Lentils

Slow Cooked Rabbit Legs With Lentils

Ingredients (serves 4-6 as a main course)

6 Rabbit legs

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Sliced smoked pancetta, 100g per person

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Cooked lentils

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4-5 tbsp good quality olive oil

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150ml good quality white wine, the rest for the chef!View Options
Smoked paprika
2 medium sized onions, quartered
2 medium sized carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
Bouquet Garni made up of 2 bay leaves, 2 sprigs of rosemary and 2 sprigs of thyme
4 cloves of garlic
Salt and freshly ground black pepper
500ml veal stock If veal stock is unavailable you can use beef stock instead

Method

  1. To make our Slow Cooked Rabbit Legs With Lentils, first generously season the rabbit legs all over with salt and pepper. Make sure you cover the legs completely.
  2. Add 3-4 tbsp olive oil to a large oven proof dish and sear the rabbit legs over a high heat until golden brown. Then set aside.
  3. Heat the oven to 200C.
  4. Add another dash of olive to the same dish you used to sear the rabbit legs in and saute all the vegetables, garlic, smoked pancetta and bouquet garni for 5 minutes.
  5. Return the rabbit legs to the dish arranging them tightly. 
  6. Pour in the white wine and cook for another 3 minutes to cook off the alcohol.
  7. Next add the stock. If needed, add a splash of water to make sure the meat is completely covered.
  8. Cover the dish with tin foil or baking paper to ensure any steam will not escape. Then put the lid on your dish.
  9. Cook in the oven for 10 minutes at 200C then lower the temperature to 160C for another 1.5-2 hours. Check after an hour and a half to see if the rabbit legs are cooked through.
  10. Use a fork to prick each leg. If the meat is fully cooked, the fork should penetrate the meat effortlessly and come out just as easily.
  11. Remove the rabbit legs and set them aside. Cover with tin foil to keep them warm.
  12. Strain off half of the cooking liquid into a saucepan. Reduce this over a medium to high heat for approximately 10 minutes to create a tasty jus that will finish off your dish nicely. 
  13. With the remaining half of the cooking liquid which contains the cooked vegetables, add in the cooked lentils and gently warm through. 
  14. Plate up the lentil stew placing the rabbit legs on top. 
  15. Finally pour over the jus and sprinkle a generous amount of smoked paprika over the rabbit for an extra layer of delicious flavour.

Our Slow Cooked Rabbit Legs With Lentils is the perfect comfort food and is bound to become a firm family favourite!

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Pan Seared Foie Gras in Japanese Hirata Buns

Pan Seared Foie Gras In Japanese Hirata Bun

Ingredients (serve 1 bun per person as a starter or 3 for a main course)

Lobe of foie gras

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Unagi No Tare Sauce

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1 juicy mango, sliced
3 spring onions, finely sliced the green part only
Hirata buns which are often called Bow buns, frozen buns are perfect
Sea salt and freshly ground black pepper to season
Sweet Sauternes such as our Carmes de Rieussec

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Method

  1. To make our Pan Seared Foie Gras in Japanese Hirata Buns, first gently break the foie gras lobe into two parts.
  2. Slice the foie gras using a knife dipped in hot water. You want your slices to be about 1-1.5 cm thick. You can use what is left to make a pâté or foie gras crème brûlée. 
  3. Lay the foie gras slices on some greaseproof paper and place them in the freezer for 10-15 minutes.
  4. While the foie gras is chilling, slice the mango and spring onions.
  5. Heat a non-stick frying pan over a high heat and sear the foie gras slices on both sides for about a minute or until they turn golden brown continually basting all the time.
  6. Remove the foie gras from the pan and leave to rest for a minute or two. 
  7. If you are using frozen Hirata buns, microwave them for 45 seconds or follow the instructions on the package.
  8. Assemble the dish and season with salt and pepper. 
  9. Enjoy your Pan Seared Foie Gras in Japanese Hirata Buns with a slightly chilled sweet wine. We highly recommend our gorgeous Carmes de Rieussec from Sauternes which pairs fantastically with foie gras. A real treat!

A perfect party food for foodies!

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Transylvanian Garlic Pork T-Bone Steak, Cucumber Salad

Transylvanian Garlic Pork T- Bone Steak, Cucumber Salad

Ingredients (serves 4 as a main course)

4 x 200g Pork T-Bone steaks

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4 tbsp good quality olive oil

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Splash of good quality white wine, the rest for the chefView Options
Smoked paprika to sprinkle over cucumber salad
6 garlic cloves, peeled and crushed
2 medium sized snake cucumbers, finely sliced with the skin and all
2 spring onions, finely sliced, green part only
250ml sour cream
Sea salt and freshly ground black pepper
½ tsp dry oregano
1 lemon, quartered
Special equipment needed
BBQ, best use charcoal BBQ

Method

  1. When making your Transylvanian Garlic Pork T-Bone steak with Cucumber Salad, it is good to try to do some of the preparation the night before. Place the sliced cucumber in a sieve over a mixing bowl and sprinkle generously with sea salt. Mix thoroughly and leave in the fridge for 2 hours or ideally overnight. This will help remove the excess moisture from the cucumber. Discard the liquid.
  2. Slash the pork skin and fat on the side of each steak with a sharp knife being careful not to cut into the meat.
  3. Rub the Pork T-bones with garlic, salt and pepper and drizzle them with olive oil and a splash of white wine. Make sure the meat is well coated. Cover with cling film and chill in the fridge for at least 2 hours. If you are after maximum flavour try and leave them overnight.
  4. Remove the meat from the fridge 1 hour before cooking to bring it up to room temperature. 
  5. Heat the BBQ to 160-180C grill temperature
  6. Using a BBQ tong, lift the steaks up and let the excess oil run off the meat before placing it on the hot grill. This will avoid oil dripping on the hot coals and catching fire causing your steaks to char too quickly on the outside and be underdone on the inside.
  7. Grill the steaks for 6-8 minutes on each side or until they are nice and golden brown 
  8. Pile the steaks on top of each other matching the skin and fat together. Using your tongs, stand the steaks on their side and grill for 2-3 minutes . This will render or melt the fat so the skin goes lovely and crispy.
  9. If you can’t do all the steaks together, do them individually. It is well worth the effort to ensure the fat is cooked properly and has that extra crunch. Trust us, you won’t regret it.
  10. Once you are happy with your steaks, remove them from the grill and let them rest while you prepare the salad.
  11. Place your cucumbers in a salad bowl and stir in the sour cream and freshly ground pepper. Add the spring onions, stir again, taste and adjust the seasoning if needed.
  12. Time to plate up your Transylvanian Garlic Pork T-Bone steak! Sprinkle the pork steaks with oregano and lightly dust your cucumber salad with some smoked paprika.
  13. Serve with a wedge of lemon

In Transylvania, this traditional dish known as a Pork Flekken is usually served with chips or sauteed potatoes but serving it with a fresh cucumber salad gives you a lighter and healthier version. However, I am sure no one will judge you for serving some potatoes on the side if you wish but it would certainly be a crime not to serve this dish with some great wine

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Roasted New Potatoes With Rosemary And Goose Fat

Rosemary And Goose Fat Roasted New Potatoes

Ingredients (serves 6 as a main course)

450-500g new potatoes
Set of 6 cazuela dishes

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180g goose fat

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300ml good quality dry white wine divided in 4-6 dishes, the rest for the chefView Options
4-6 sprigs of fresh rosemary
4-6 cloves of garlic, crushed with skin on
Sea salt and freshly ground black pepper to season

Method

  1. To make these Roasted New Potatoes With Rosemary and Goose Fat, you need to first soak the cazuela dishes in tepid water for half an hour. While you are doing this, preheat your oven to 200C. 
  2. Divide the potatoes into your cazuela dishes. Pour equal quantities of wine over the potatoes and add 1 clove of crushed garlic to each dish. Then add 3 tsp of goose fat and some sprigs of rosemary. Season generously with salt and pepper.
  3. Cover each cazuela dish with tin foil and place in the oven for 10 minutes. Reduce the heat to 160C and cook for a further 15-20 minutes.
  4. Gently lift the tin foil but be careful as some steam will escape. Using a toothpick or fork check to see if the potatoes are cooked half way through.
  5. At this point, remove the tin foil and increase the temperature back to 200C and cook until the potato skins turn golden brown and are nice and crispy. Shake the dishes occasionally or stir the potatoes to re-cover them in the goose fat so they crisp up evenly.
  6. Taste and adjust the seasoning if needed. 
  7. Serve your Roasted New Potatoes With Rosemary and Goose Fat on the side with your favourite roast or fish dishes.

A perfect alternative to the traditional roasted potatoes and they are quicker and taste better!

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Confit Duck Legs, Sarladaise Potatoes

Confit Duck Legs, Sarladaise Potatoes

Ingredients (serves 6 as a main course)

6 pre-cooked confit duck legs, normally available in a vacuum pack or tin

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Duck fat from the confit duck legs
50ml good quality dry white wine, the rest for the chefView Options
8 medium roasting potatoes, keep the skin on and wash thoroughly
2-3 bay leaves
8 cloves of garlic, roughly sliced
Large bunch of parsley, roughly chopped stalks and all
Few sprigs of rosemary
Freshly ground pepper and sea salt

Method

  1. To make Confit Duck Legs with Sarladaise Potatoes, first submerge the vacuum-packed confit duck legs in warm water for 20 minutes to melt the fat. This will help separate the fat from the pre-cooked duck legs and avoid breaking the meat off the bone
  2. Set the duck fat aside to use later when roasting the potatoes
  3. Par-boil the potatoes in salty water with the bay leaves. Once done, drain off the water and let the potatoes cool down. When the potatoes are cold enough to handle, cut them into thick slices
  4. Heat 3 tbsp of duck fat over a medium heat in a large frying pan or roasting tray and add the potato slices along with a splash of white wine
  5. Cook the potatoes for 20-25 minutes on a low heat gently moving them around. The potato slices will absorb some of the duck fat so you may need to top up the fat a little at a time if needed 
  6. While the potatoes are cooking, preheat the oven to 180C. Place the duck legs on a baking tray lined with tin foil. This will save you time and elbow grease when it comes to washing up later! Pop the duck legs in the oven for about 25-30 minutes so the skin can crisp up
  7. After 20 minutes, scatter some rosemary – stalks and all – over the duck legs. Baste the legs by spooning some of the rendered fat over them
  8. Back to the potatoes. Once they start to break up and begin to turn golden, add the sliced garlic but keep the heat low for now. Stir occasionally and cook for a further 10 minutes
  9. Then increase the heat to medium high so that the potatoes start to fry or sauté. Again stir regularly to prevent them burning
  10. By this time your duck legs should be ready. Remove from the oven and let them rest for 10 minutes while you finish off the potatoes
  11. Once the potatoes are golden brown all over and some of the broken pieces are nice and crispy, add the parsley and season with freshly ground black pepper and sea salt. Give the potatoes one final stir and remove them from the heat
  12. Serve the confit duck legs and sarladaise potatoes on a large platter and let everyone help themselves
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Escargot Pizza

Escargot Pizza

Ingredients (makes 4 pizzas)

2 tins of escargots, drained

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250g salted butter

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4 tbsp good quality olive oil

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Pizza dough for 4 pizzas
Small bunch of wild garlic or two garlic cloves, finely grated
Small bunch of finely chopped parsley and some for decoration
Freshly ground black pepper

Method

Garlic butter

  1. To make this escargot pizza, first you need to prepare your garlic butter. Take the butter out of the fridge at least 1 hour beforehand to make sure it is at room temperature
  2. In a glass bowl, mix the butter together with the finely chopped wild garlic and parsley by hand 
  3. Using a saucepan gently melt half of your garlic butter. The rest can be rolled into a cylinder, covered with cling film and frozen ready for your next escargot pizza or to be used drizzled over a delicious steak

Pizza – make sure your prep is all done as this part of the recipe is quite fast and you need to work quickly

  1. Preheat your oven for at least 30 minutes before you start cooking. If you are using a conventional oven set the temperature to 250C and if you using a pizza oven set it to high. For shop bought frozen pizza dough follow the instructions on the label.
  2. Once you have stretched your dough into 4 pizza bases, drizzle each with 1 tbsp of olive oil and brush generously with garlic butter. Bake the pizza bases for 3-5 minutes
  3. When the dough starts to rise on the edges and starts to colour, remove the pizza bases from the oven and add the escargots. You can use as many as you like but 12 per pizza seems to hit the spot
  4. Brush each escargot with some extra garlic butter and place the pizzas back in the oven
  5. Bake for a further 5 minutes or until each pizza is crispy on the edge and sprinkle with freshly chopped parsley
  6. Serve your escargot pizza with a well chilled glass of white wine

I make my own pizza dough using Gennaro Contaldo’s recipe from YouTube. If you prefer you can use your own favourite pizza dough recipe or even frozen pizza dough

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Asian Pork Meatballs 

Asian Pork Meatballs

Ingredients (serves 4 as an appetiser or perfect for drinks and snacks)

1 kg good quality pork mince

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Yuzu ponzu sauce for dipping

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Duck fat for frying

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1 whole egg to bind
2 tbsp white flour
Small bunch of mint, finely chopped and some for decoration
Small bunch of coriander, finely chopped and some for decoration
2 cm fresh ginger, grated
2 garlic cloves, grated 
2 red chillies, one finely chopped and the second for decoration 
1 lemon or lime, halved for squeezing 

Method

  1. To make these Asian Pork Meatballs, first mix all the ingredients together in a large mixing bowl: minced pork, egg, mint, coriander, ginger, garlic and chilli
  2. With wet hands start rolling the mixture into golf ball sized meatballs and place them on a gently floured flat tray
  3. Using some of the leftover flour, sprinkle over the meatballs and shake the tray a little to make sure none of them are sticking
  4. Chill the meatballs in the fridge for half an hour
  5. Heat the duck fat to medium to high heat in a large frying pan. Ensure you have plenty of space between the meatballs or fry them in batches
  6. Set your Asian Pork Meatballs aside to rest for 5 minutes then serve them with yuzu ponzu sauce on the side for dipping.
  7. They are the perfect welcome for your guests with bubbles on arrival or with a slightly chilled pinot noir as a starter
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Asian Foie Gras Canapés

Asian Foie Gras Canapes

Ingredients (serves 6-8)

Lobe of foie gras

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Unagi no tare sauce

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Small bunch of spring onions, sliced finely on an angle
Freshly ground pepper and sea salt to season

Method

  1. To make these Asian Foie Gras Canapés, first cut the foie gras roughly into 2 cm cubes
  2. Heat a non-stick pan to a medium to high heat and gently fry the foie gras cubes on each side for about 15 seconds or until golden. You will not need to use any oil or butter 
  3. Season with salt and pepper. Drizzle some unagi no tare sauce over each cube and finally top each canapé with a sprinkling of finely sliced spring onion
  4. Serve these Asian Foie Gras Canapés immediately

Very easy and quick to prepare, 3 ingredients and 3 easy steps…and the best way to start a party!