Egg Yolk Cure

This makes an absolutely beautiful egg yolk seasoning that has a wide range of uses. it can just be grated over dishes in place of Parmesan or can be rolled out very thin to a very thin transparent pasta like sheet.

500g - Salt
500g - Sugar

< Mix

Now make small hollows in the cure mix to place fresh egg yolks then cover with more of the mix. cover and allow to cure for 1 week then bush all of the cure mix off.

the yolks are now ready to be used or they can be dehydrated for a firmer texture and a more cooked yolk flavour,

Anty Vodka

We are explorers of an edible world. that means if it tastes good its worth doing! Scottish wood ants taste soooo good!

500g - Ants
500g - Vodka

Mix together and store for 1 week before use. 

by the way...500gs of ants is ALOT!


Beer Pickled Onions 

1000g - Baby Onions (peeled)

Beer Pickle Liquor:
1000g - Beer
500g - White Wine Vinegar
200g - Sugar
4 Tbsp - Honey
2 Tbsp - Juniper Berries
2 - Cloves
5 Sprigs - Fresh Thyme

Boil the liquor and pour over onions in a bowl. Clingfilm and allow onions to steam.

Pickle liquor

This basic pickle I use for all sorts of vegetables. sometimes I will flavour it with coriander seeds, pepper corns or fennel seeds or what ever I feel like suits the product I am pickling.

1000g - Cider Vinegar
500g - Water
50g - sugar
2g - salt

Boil and Cool then pass.


Pickled Fennel

2kg - Fennel
1000g - Cider Vinegar
500g - Water
50g - sugar
2g - salt

Boil all ingredients except the fennel. slice the fennel of a fine setting on the mandolin. once the liquid is cooled cover the fennel with the pickle liquor and leave over night before using (the older the better)

Souse Pickle

Souse pickle is an incredibly flavourful British style pickle used for fish and vegetables.

Souse 1 (mackerel / tomatoes)

250g - Sugar
100g - Sherry Vinegar
100g - Water
10g - Salt
2 - Star Anise
1 tsp - Yellow Mustard
3 - Cloves

 Make a dry caramel with the sugar remove from the heat then de-glaze with the water and vinegar then add all the other ingredients. It is very important to note that this must be cool before using for pickling.

Souse 2 (vegetables / dressing)
250g - Honey
100g - Sherry Vinegar
100g - Water
10g - Salt
2 - Star Anise
1 tsp - Yellow Mustard
3 - Cloves

Mix all ingredients then boil and cool before pickling.

Ceviche Mix

So I discovered this Peruvian delight during my time in Texas. It truly was one of those dishes that was so good that it seemed to stop time just for a moment as i took my first bite... it was served on a tostada and it was made by a Mexican waiter who i never really liked at a party i was dragged to....it was a combo of the acidity from the limes and freshness of the fish and coriander and crunch from the raw chilli and onion.... from that moment on i knew i had found one of my favourite ever dishes...still dont like that waiter though....

I dont know if this is classic but this is my Ceviche mix that replicates what i had at that party.

Taste Stock Syrup
Taste Lime juice and zest
Taste Corriander
Taste Parsley
Taste Chilli
Taste Onion
Taste Salt

I know that is not much to go by but if you do a little splash of stock syrup... the juice and zest from one lime.... a few sprigs of parsley chopped...1 large hot chilli deseeded and diced..... one onion minced finely. and some salt you will be on your way..

Then the next step you need to dice some fish or scallops up and mix it through.... 

MY FUCKING WORD.....

Black Apple Glaze

This glaze can be done with black apples, pears or garlic.

We use it to brush on cabbage leafs, dress aged grouse, glaze resting steak, or apple courses

300g - Black Apples
150g - Water
50g - Fermented Apple Vinegar
2g - Salt
Ultratex to thicken.

Process the black apples, water, vinegar and salt in the thermomix. then slowly add unltratex untill desired consistency is achieved waiting for homogenisation between adding more.

Scallop Glaze

This glaze can be done with any mollusc, crustacean or bivalve. I try to save up the small white mussel thats attached to the scallop.

200g - Shallots
400g - Scallop roe
200g - Fermented Apple Vinegar
1500g - Water

Sweat the shallots off in some oil then add the water, vinegar and scallop roe, lightly simmer for 3 hours then pass the liquid. discard the roe. reduce to a glaze consistancy


Carrot Cake

My favourite cake PERIOD.

ICING:
50g - Butter
200g - Cream Cheese
100g - Icing Sugar

For the Icing:
Beat the butter in a mixer untill very soft. Add the cream cheese and mix until fully incorporated. Add the icing sugar and mix well.

Cake:
155g - Vegetable Oil
230g - Self Raising Flour
1 tsp - Baking Powder
1.5 tsp - Mixed Spice
1.5 tsp - Ground Cinnamon
1.5 tsp - Ground Ginger
230g - Caster Sugar
1 - Orange (Zest only)
100g - Pecans (Chopped)
260g - Carrots (Grated)
3 - Eggs (Beaten)

For The Cake:
Mix all of the dry ingredients. then gently mix in the oil and eggs

Bake at 180C for 30mins or untill cooked.

Cool before icing.

Chocolate Paste

An amazingly smooth and creamy silky soft tasty chocolate paste.

250g - Cream
250g - Milk
100g - Yolk
50g - Sugar
240g - Chocolate

Put the milk and cream on to boil. Place the chocolate in a bowl over the milk and cream to melt. whisk the yolk and sugar together. temper the yolk/sugar mix with some hot milk/cream then mix together and put back on the heat. cook to 86C while constantly stirring. slowly pour the melted chocolate into the mix while stirring to encorporate fully. then pour into a jar to set in the fridge.

A Brownie of 1 Million Ants

YOU HEARD RIGHT! .....

280g - Chocolate 64% cocoa mass
280g - butter
1000g - Flour
300g - Ants Preserved in Vodka (see "Preserves" recipe section)
4 - Eggs
400g - Sugar
5g - Salt

Melt the butter and chocolate in a bowl over a pot of boiling water. beat the eggs and sugar together then slowly add the melted chocolate and butter to the eggs and sugar while whisking. slowly fold in the flour, ants and salt.

Bake at 180C untill cooked. once cooked press between 2 baking sheets for a few hours. slice and serve.

Pistachio Microwave Sponge

What an incredible modern sponge recipe. this technique was first developed by Ferran Adria at El Bulli one of the most innovative and forward thinking restaurants ever. El Bulli played a huge part in inspiringmy cusine and many other chefs in the world. 

75g - Green Pistachio
75g - Sugar
20g - Plain Flour
4 - Egg Whites

Put all ingredients in the thermomix and blitz together then pass through a fine seive. place into a ISI siphon bottle then charge with 2x co2 charges. dispense some of the mix into a styrofoam cup and microwave for 40 seconds on high. place the cups upside down to cool for 5 mins before removing.

we often then dehydrate this sponge to create most amazing crunchy element to a dish.