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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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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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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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Roasted Leg of Lamb, Mediterranean Chickpea Stew, Salsa Verde

Roasted Leg of Lamb, Mediterranean Chickpea Stew, Salsa Verde

Ingredients (serves 4-6 as a main course)

Roasted Leg of Lamb, Mediterranean Chickpea Stew
1.5 kg boneless leg of lamb

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1 jar chickpeas, jus and all

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1 jar roasted red peppers, drained

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Good quality olive oil

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2-3 cloves of garlic, peeled and crushed
2 medium red onions, quartered
1 tbsp capers
2 tbsp black olives, deseeded 
Few sprigs of fresh rosemary
1 tsp dry oregano 
Salt and pepper for seasoning
Salsa Verde
Small bunch of fresh parsley, stalks and all 
Couple of sprigs of mint, stalks and all 
1 lemon juice 
Good quality olive oil 

Method

Roasted Leg of Lamb

  1. Remove the rosemary needles from the stalk and roughly chop
  2. Mix together with salt and pepper and stuff the mixture into the lamb. If your lamb comes pre-rolled, open it up, stuff it and tie the meat up again
  3. Pour 200ml water into a roasting tray and roast the lamb on a roasting rack for 20 min at 200C. Then turn down the oven to 160C for a further 2 hours
  4. Half way through, add the onions and garlic to the bottom of the roasting tray so that they gently roast in the lamb fat. Top up with water if needed
  5. While your lamb is roasting, prepare your Salsa Verde

Salsa Verde

  1. Blend the parsley and mint together gradually by adding both the lemon juice and the olive oil. I recommend using a ratio of 50/50 of each
  2. Taste and season with salt and pepper. If you would like extra acidity you can always add some more lemon juice or a splash of white wine vinegar
  3. Once the lamb is ready, remove from the oven and cover with aluminium foil and set to one side to rest
  4. Now finish your Mediterranean Stew

Mediterranean Stew

  1. Remove the roasted onions and garlic from the lamb fat
  2. Gently drain off the fat but keep the cooking juices
  3. In a medium saucepan combine the chickpeas, roasted red peppers, garlic, onions, capers and olives
  4. Pour the cooking juices over the mixture and gently simmer. Be careful not to let your stew boil as all the ingredients are already roasted or pre-cooked. You just need to heat it through and let the flavours blend together
  5. Add a splash of water or a drop of white wine if your stew is too dry but don’t add too much liquid as you will end up with a soup
  6. Simmer for 5-10 mins. Taste and add additional seasoning if needed
  7. Once you are happy with the seasoning, sprinkle over the dry oregano
  8. By this time your lamb will be well rested and ready to carve 
  9. Place everything in the middle of the table and enjoy the feast!
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Spicy Chorizo, Beans and Octopus Stew

Spicy Chorizo, Beans and Octopus Stew

Ingredients (serves 4 as a main course)

2 jars of giant butter beans

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2 or 3 Octopus tentacles cut in chunks depending on the size

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150g Spicy Chorizo sliced or chopped in small pieces

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2 tbsp good quality olive oil

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1 medium onion, roughly chopped
2 bay leaves
2 medium garlic cloves, roughly chopped
250ml chicken or vegetable stock 
Fresh parsley for garnish 

Method

  1. To make this Spicy Chorizo, Beans and Octopus Stew, first heat the olive oil in a deep saute pan over a medium heat
  2. Sweat the onions until translucent but keep then pale rather then letting them caramelise
  3. Add the garlic and bay leaves and continue cooking for 2 mins
  4. Add the stock and both jar of beans – juice and all – and bring it to boil
  5. Lower the heat and slowly simmer before adding the octopus
  6. Simmer for a further 10 mins to reduce and warm through the beans and octopus. Remember both of these ingredients are pre-cooked so all we need to do is warm them through
  7. In the meantime, using a dry pan to fry the chorizo until it is nice and crispy
  8. Let the stew rest for a few mins and then add the crispy chorizo on the top
  9. Drizzle with the chorizo oil rendered during the frying process and garnish with freshly chopped parsley
  10. Place your Spicy Chorizo, Beans and Octopus Stew in the middle of the table and let the crowd fight over it
  11. Serve it with a well chilled white wine

I use giant butter beans for this recipe but you can equally use chickpeas or any other beans. Personally I find the butter beans are the best combination for this dish as both the octopus and the beans are pre-cooked so you can enjoy maximum satisfaction with minimum effort.

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Lentil Stew with Fresh Herbs and Wild Garlic

Lentils Stew with Fresh Herbs and Wild Garlic

Ingredients (serves 2 as a main course)

1 jar of lentils

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2 tbsp good quality olive oil

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1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery stalk, finely chopped
Small bunch of wild garlic. Try and get some with flowers if you can
2 bay leaves
Small bunch of tarragon
Small bunch of parsley
250ml good quality vegetable stock
Salt and pepper to season

Method

  1. To make this Lentil Stew with Fresh Herbs and Wild Garlic, first wash all the fresh herbs thoroughly. Then separate the stalks from the leaves and set to one side
  2. Heat the olive oil over medium heat in a saucepan
  3. Gently sweat the onion, carrot and celery for 5 mins or until the vegetables become translucent 
  4. Next add the bay leaves and the stalks from the herbs. Soutee for another 2 mins
  5. Add the vegetable stock and the whole jar of lentils – juice and all – and bring the pan to the boil
  6. Reduce the heat and simmer for 5 mins to reduce the liquid to a stew-like consistency
  7. Rip up all the fresh herbs by hand and add to your pot
  8. Mix well. Taste and season with salt and pepper
  9. If you can resist, leave the dish for 10 mins to rest
  10. Add the wild garlic flowers and place your Lentil Stew with Fresh Herbs and Wild Garlic in the middle of the table so everyone can help themselves

A great mid-week recipe. Quick to prepare and vegan and vegetarian. However, if you like you can add some grilled chicken, grilled fish or seafood.  For some extra umami why not grate some parmesan over this delicious lentil stew.

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Smoked Duck Carbonara

Smoked Duck Carbonara

Ingredients (serves 4)

Good quality spaghetti 100-120g per person
1 x smoked duck breast

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4 organic free range eggs (2 whole and 2 yolk only)
70g grated pecorino
30g grated parmesan cheese
1 tsp freshly ground black pepper

Method

  1. To make our Smoked Duck Carbonara, first boil the spaghetti according to the instructions on the packet in generously salted water. I alway recommend pasta is al dente
  2. Separate the eggs and set aside 
  3. Dice the duck breast into small cubes, skin and all. Don’t remove the fat as this will render down and create a wonderful smoky flavour and you need it as we not using oil or butter to fry it in the pan
  4. While the pasta is cooking on a medium heat, render and crisp up the duck – just the same as you would do when frying bacon
  5. Remove the duck and set it aside on a paper towel
  6. Add the spaghetti to the duck fat and a half a ladle of cooking water and remove from the heat completely 
  7. Add the eggs slowly and make sure you stir the dish so it doesn’t turn into scrambled eggs. Stirring helps cool the dish
  8. Add both the parmesan and pecorino cheese to the pan and keep stirring for another minute to bind everything together
  9. On low heat, reheat the dish and add the duck
  10. Season with salt and a lot of black pepper

Smoked Duck Carbonara is a dish that will always impress! Very quick to make and perfect if you have unexpected guests.