The Cotswold Chef Recipes
SALMON WITH A COUSCOUS SALAD, RUBY CHARD AND CREAM SAUCE
This recipe is also available as a Word doc
Portions: 4
Ingredients
4 salmon steaks
250g plain couscous
142ml fresh orange juice
4 cherry tomatoes
1 pak choi, washed and roughly chopped
1 red onion, rough dice chop
1 apple, washed, cored and rough dice
1 green pepper, deseeded and roughly diced
1 courgette, washed, thickly slice
1 tsp turmeric
1 tsp paprika
Olive oil
1 tsp wholegrain mustard
50g chopped fresh parsley
Ruby chard – washed and chopped
75g Butter
2 tbsp Capers
Juice of 1 ½ Lemons
Method
1/ Place the couscous into a bowl.
2/ Boil the orange juice in a thick-bottomed saucepan. Once boiling pour onto the couscous. Return to the pan, then back onto a low heat to simmer for a further 1½ Minutes. The couscous will swell up as it absorbs the juice. To test if it is cooked taste a little – it should only have a small amount of crunchiness left. Pour back into the bowl.
3/ Stir in 2tbsp of olive oil – this separates the grains.
4/ Add a little olive oil to a frying pan and gently heat.
5/ Add the tomatoes and cook for 30 seconds.
6/ Sprinkle in the paprika and turmeric
7/ Add each one of the other ingredients in the following order allowing 30 seconds of cooking between each one: onion, apple, caurgette, pepper, pak choi. You can add whatever ingredients you like, experiment with what you have and what is seasonal.
8/ Add the cooked vegetables to the couscous.
9/ Finally stir in the mustard and chopped parsley
10/ For the salmon – heat a touch of olive oil in a frying pan and add the salmon skin side down. Sprinkle with Szechuan pepper and allow the skin to get crispy before turning over to cook the other side.
11/ When the salmon is cooked remove from the pan and place somewhere warm. In the same pan heat a touch of butter and add to this the ruby chard. Steam for a couple of minutes.
12/ To make the sauce – Just before serving make the sauce. Place 75g butter into a frying pan and wait until the hissing sound stops and it starts to brown slightly. At this point add the lemon juice and capers. Heat through and then spoon over the fish.
MIXED BERRIES IN LAVENDER AND TARRAGON CUSTARD
This recipe is also available as a Word doc
Portions: 6-8
Ingredients
3 Punnets of Mixed Berries (strawberries, raspberries, blackberries)
4 Egg Yolks
2 Eggs
150g Caster Sugar
3 tsp finely chopped Tarragon
1 Split Vanilla Pod
425ml Cream
150ml Milk
1 flouring head of fresh Lavender
Method
Wash all the berries and hull the strawberries then place in a bowl and set aside.
Bring the cream, milk, vanilla, tarragon and half the lavender flowers to the boil in a saucepan.
While you wait for the cream whisk the eggs, yolks and sugar together.
Once boiled, pour the cream over the egg mixture stirring well. Return the mix to the pan and place on a gentle heat stirring continuously until the mixture thickens and coats the back of the spoon.
Remove from the heat and strain the custard through a sieve over the berries.
Gently mix the custard and berries together taking care not to ruin the softer fruits.
Serve hot or cold with a Cotswold meringue and a ball of raspberry sorbet and sprinkle over the remaining lavender flowers.
LEEK & CHIVE SAUSAGES WITH RED ONION JAM, CHORIZO REDUCTION AND CRUSHED NEW POTATOES
This recipe is also available as a Word doc
Portions: 2
Ingredients
4 Finest Quality Sausages
1 Sliced Red Onion
Fresh sprig of rosemary or 2 cardamon pods
1.5 tbsp Caster Sugar
Red wine (optional)
Par-boiled new potatoes
Good spoonful of Red Pepper and Chilli Chutney or your preference
Small handful of chopped fresh coriander
100g chorizo
drizzle of balsamic vinegar
1 good tbsp honey
half a glass of red wine (optional)
Watercress sprigs to garnish
Method
1/ Pan fry or Grill the Sausage with a drizzle of Olive Oil until golden and cooked (the juices will run clear when cooked). Once cooked set aside and using the same pan add a small knob of butter. Add to this you curly kale a grating of fresh nutmeg and cook for a couple of minutes. You can add a little touch of water or orange juice to help the steaming process.
2/ In a saucepan with a drizzle of rapeseed oil, heat and add the Red Onion and rosemary. Cook gently for a couple of minutes then add the sugar and cover with red wine or apple juice. Simmer until the wine/juice has reduced and onions are soft.
3/ Put the par boiled potatoes into a pan and heat gently. Add a tbsp of Rapeseed oil, the chutney and fresh coriander. Stir together and warm through.
4/ For the Chorizo reduction: dice the chorizo and place in a heated saucepan – no need to add extra oil as the chorizo as it heats will release its own oils. Heat until this happens then add the balsamic vinegar and honey gently simmer until the liquid has reduced to a sticky consistency.
5/ Plate up your dish by placing the crushed potatoes on a plate top with kale, then the sausages followed by the red onion jam. Spoon around the chorizo and sauce. Garnish with a sprig of watercress.