4 Summer Recipes from Top Local Chefs
4 Summer Recipes from Top Local Chefs
From summery salads to yummy desserts – here’s a selection of irresistibly delicious dishes to make now.
1
Salad of fine beans, apricots, cracked hazelnuts and marinated girolles
By Phil Howard, Church Road
INGREDIENTS
- 2 tbsp sherry vinegar
- ¼ tsp English mustard powder
- 1 tsp sea salt flakes
- 1/3 clove garlic, peeled and finely grated
- 1/3 tsp finely ground black pepper
- 1 tbsp demerara sugar
- 50ml vegetable or sunflower oil
- 50ml olive oil
- 100g girolles
- 100g fine green beans
- 2 fresh apricots
- 50g hazelnuts
- Small piece of Parmesan for grating
- Sea salt flakes
METHOD
Pre-heat the oven to 150°C | 130°C (fan) | gas mark 2.
Spread the hazelnuts out onto a baking tray and roast until golden, checking regularly. This will take about 10 minutes. Allow them to cool and then split them down the middle.
Whilst the hazelnuts are roasting, you can make the dressing for the girolles. Put the vinegar, mustard powder, salt, pepper, garlic and sugar into a medium sized, round bottomed mixing bowl and whisk vigorously to combine. Then, slowly whilst still whisking, incorporate all the oil until you have a delicious emulsified dressing. Trim, wash and dry the mushrooms and submerge in the dressing. Leave at room temperature for at least an hour.
Trim the tops of the beans and cook in boiling salted water until tender (no more than 4 minutes). Wash and dry the apricots and then slice into wedges.
To serve, build the salad by layering all the ingredients evenly and spooning over the girolle liquor. Finish with the hazelnuts and a grating of Parmesan.
2
Peeli mirch prawns
From Yousuf Mohammed at Tsaretta Spice
Making this delicious dish involves two types of marinating.
INGREDIENTS
For first marination:
- 250 Gms black tiger prawns
- ½ tsp ginger garlic paste
- ½ tsp yellow chilli powder
- Salt as per taste
- 1 tsp lemon juice
(Mix all the ingredients together and let it sit for about 10 minutes before applying second marination)
For second marination:
- 2 tbsp Greek yogurt
- ½ tsp ginger garlic paste
- Salt as per taste
- 2 pinches of turmeric powder
- ½ tsp Philadelphia cheese
- 2 tsp mustard oil
- Chopped chives
- Butter for basting
METHOD
Preparing the dish using an oven:
Prepare as above, add al little oil to it, and cook the prawns in a preheated oven at 200c for 8-10 minutes. Time varies depending on the size of the prawns.
Preparing the dish using a tandoor:
Prepare as above. Skew the marinated prawns to skewers and cook them for about 7-8 minutes.
3
Tartlet of plums with blackcurrant leaf cream and syllabub
By Adam Byatt at Trinity
INGREDIENTS
Blackcurrant leaf crème pâtissière
- 100g blackcurrant leaf
- 1L milk
Crème Patissiere
- 500g whole Milk
- 25g butter
- 1 vanilla pod
- 80g egg yolk
- 100g caster sugar
- 60g cornflour
Syllabub
- 200g crème fraiche
- 200g double cream
- 40g caster sugar
- 30ml prune Eau de Vie
Pastry case
- 600g soft flour
- 200g strong flour
- 200g icing sugar
- 400g cold diced butter
- 5 good quality eggs
Blood plums
METHOD
Blackcurrant leaf crème pâtissière
Bring milk to boil add leaves and allow to cool to room temp.
Crème Patissiere
Warm the milk, butter and vanilla in a pan on a low heat. Whisk the egg yolk, and sugar, once combined add the cornflour and mix until smooth. Once the milk has come to the boil, pour over the egg mixture slowly while whisking to avoid any lumps. Transfer into a clean pan and cook on a medium heat until the mixture has thickened and the cornflour is cooked out. Pass and chill, with a sheet of contact cling film on the top to stop a skin forming. Transfer to a piping bag once cold.
Syllabub
Whisk all ingredients together to form soft peaks
Pastry case
Using the paddle attachment in the mixer, speed 1; Mix everything other than the eggs until it forms a crumble-like texture. Add the eggs one by one until the pastry dough is just combined. Roll out the pastry to 1cm and leave to chill. Line your desired tart case, trimming off any excess pastry, line with baking beans Blind bake for 12min @ 170°C, leave to chill. Remove the beans and bake further until golden brown throughout. Leave to chill.
Pipe the blackcurrant pâtissière into the tartlet cases. Slice the blood plum and arrange on the top of the crème pâtissière Glaze with olive oil Spoon the syllabub on the side
4
Scallop and pork belly, caramel and miso dressing, cauliflower pannacotta chorizo crumble
From The French Table archives
INGREDIENTS
Pork belly:
- Pork belly whole 240grm
- Salt 1tbsp
- Vegetable oil 1l
- Peppercorn 1tsp
- Soy sauce 1tsp
- Bayleaf 3
- Shallot 1
- Garlic 4
- Star Anis 1
- Cognac splash
- Red wine splash
- Honey 30g
Scallop:
- Scallop large 4 each
Pannacotta:
- Milk whole 160ml
- Double cream 80ml
- Cauliflowers 200grm
- Gelatine leaf (Bronze) 4grm
- A pinch of salt
- A pinch of pepper
Chorizo crumble:
- Plain flour 80grm
- Unsalted butter 80grm
- Chorizo cular rojo 80grm
Dressing:
- Caster sugar 200grm
- White wine 40ml
- Miso Soya Bean Paste 200grm
Method
For The Pannacotta
Infuse milk, cream with cauliflower simmering for an hour,
Pass the milk and add gelatine, seasoned and pour into rings
For The Meat
Cook the pork belly (has been soaked with salt for 24 hours) with vegetable oil, peppercorn, soy sauce, bayleaf, shallot, garlic, star anis, cognac, red wine for 4 hours at 120 degrees/drain overnight in fridge
Caramelise it with a bit of honey at 180 degrees for 10 minutes
For The Chorizo Crumble:
Mix flour, butter and finely diced chorizo and cook at 180 degrees till hard
For the Dressing:
Put sugar and white wine together to make a caramel deglazed with a bit or water when coloured and add miso paste
For the Scallop:
Cut the scallop in 3, rub with a bit of oil and blow torch them to cook.
