Category Archives: Entree

Entree Recipe’s

Yummy Scotch Eggs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

A Ploughman’s Lunch would not be same without a Scotch Egg. This British stalwart is loved by millions and they are devoured by the tens of thousands in pubs and hostelries.  Everyone has their own recipe and rates themselves the best! There is one thing though that I really hate in this race to the top, is that cooks tend to change the recipe to have the yolk all runny.  Don’t try to fix something that isn’t broken I say!! The traditional recipe is to make these beauties with a set yolk and I for one couldn’t agree more with the originator of this delicious gem.  Scotch Eggs are simply delicious and I hope you enjoy my recipe.! ;0)

Ingredients

10 large free-range eggs , 2 beaten
800g quality sausage meat
1 small bunch fresh chives , finely chopped
1 small bunch fresh parsley , leaves picked and finely chopped
1 tablespoon English mustard
Sea salt
Freshly ground black pepper
Plain flour
150 g Panko breadcrumbs
2 litres vegetable oil

Method

Put the 8 eggs into a pan with 1 inch of water and bring to the boil. Steam for 6 minutes, then transfer to a bowl of iced water,  this stops the cooking process. Once cooled, carefully peel ,them making sure not to break the white.

Put the sausage meat in a bowl with the chives, parsley, English Mustard and a good pinch of salt and pepper. Mix well

For the crumbing have 3 plates ready – one with flour, one with the beaten eggs and a third with the panko breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fat fryer to about 175ºC/350ºF.  Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

 

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Pumpkin Carrot and Blood Orange Soup

IMG_2098Pumpkinbloodorangesoup

Photography Andy Arnfield – The Gourmet Grocer

I just love pumpkin soup, and as blood oranges are in season then what a better way to combine the two. Also I just couldn’t resist the baby pumpkins I found at the market to use as bowls to make this dish extra special

Ingredients

  • 450g pumpkin cut into chunks
  • one onion chopped
  • 4 garlic cloves crushed
  • 300mls blood orange juice and zest
  • 2 tsp olive oil
  • 2 cups vegetable stock
  • 1 large carrot cut into chunks
  • salt and freshly ground black pepper
  • pinch nutmeg
  • Thyme leaves and creme fresh to garnish
  • 2 tbsp thyme, to garnish

Method

1.  Heat 2 tablespoons oil in a large saucepan and cook the onion gently for 5 minutes, until softened.

2.  Add the pumpkin, carrot, orange zest and juice, garlic, and stock. Season to taste. Bring to a boil, lower temperature and simmer for 25 minutes, until vegetables are tender.

3.  Remove the saucepan from the heat and liquidise the soup with a hand-held blender until smooth.

4 Grate in a good pinch of nutmeg, season with salt and pepper and garnish with creme fraiche and thyme leaves

Serve into warm bowls with crusty bread but for a bit of posh I have uses these cute baby pumpkins as bowls.

 

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Cranberry Walnut Loaf

cranberrywalnutbreadIMG_2061

Photography Andy Arnfield – The Gourmet Grocer

My Brother In Law is over from the UK at the moment and he has a passion for baking amazing breads, so with the Gourmet Grocer HQ kitchen now finished, it was time to christen it with a bit of flour water and elbow grease.  I am not naturally a baker and was surprised at just how easy it was, but to be honest all the kneading looked like too much hard work for me, so when I make the next batch I will be using my kitchen Aid or Thermomix.  This loaf was delicious and you could try any combination of nuts and dried fruit you choose.  Enjoy!

1kg strong white bread flour
10g fast-action yeast
15g fine salt
1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
600ml warm water
100g walnuts
100g dried cranberries

Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.

Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.

When the dough is smooth and elastic, add the walnuts and cranberries retaining a few to decorate the top and form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size – in the region of 1½ hours.

Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up.

When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and decorate with the reserved walnuts and cranberries and put in the oven.

Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.

Recipe adapted from The River Cottage basic white loaf

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French Onion Soup

frenchonionsoup

Photography Andy Arnfield – The Gourmet Grocer

Recipe Delia Smith

There are loads of recipe’s around for this amazing hearty delicious soup, but I always use the one from my all time favourite cook Delia Smith. The secret to a good French Onion Soup is letting the onions brown down slowly, as the darker your onions the deeper rich colour your soup will be.  Also using  a good quality Gruyere such as Compte from France makes a real difference in the texture and flavour of this classic dish.  Enjoy ;0)

Serves 6

Ingredients
700 g onions, thinly sliced
2 tablespoons olive oil
50 g butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
1.2 litres good beef stock (see related recipe below)
275 ml dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
225 g Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil.

Bake them in the oven for 20-25 minutes till crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes.

Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film. After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well.

As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

All this can be done in advance but, when you’re ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it’s extra-cold outside, add a couple of tablespoons of Cognac!

Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup. Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling.

Serve immediately – and don’t forget to warn your guests that everything is very hot!

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