Awesome Summer Recipes
Awesome Summer Recipes
These four awesome summer recipes are from some of the best top chefs locally and a little further afield.
1
Old Winchester Cheese & Onion Tartlet
By Nathan Eades, Executive Chef at The Montagu Arms
METHOD & INGREDIENTS
Tartlet case
- 2 sheets of brick pastry (you can use filo if you can’t get brick)
- 50g butter
- Tsp smoked paprika
Heat the butter over a medium heat until it turns golden brown. Let it cool. Paint the 2 sheets of brick pastry with the butter and sprinkle over the paprika. Sandwich the 2 sheets together and allow to set for an hour. Cut to desired shape and mould into a small tartlet tin. Bake in an oven at 180 for 8 minutes
Onion compote:
- 1 kilo of white onions
- 100ml cold pressed rapeseed oil
- 1 clove of garlic
- Sprig of thyme
Finely slice the onions. Over medium heat sweat the onion for 5 mins and then add the garlic and thyme. Cook until golden brown. Set aside.
Walnut pesto:
- 40g roasted walnut halves
- 20g old Winchester cheese
- Half a clove of garlic
- 40ml of walnut oil (any good quality oil will work
Put the walnuts and garlic into a mortar and pestle and grind into a paste. Finely grate the cheese. Add all ingredients together.
Béchamel sauce:
- 50g unsalted butter
- 50g of plain flour
- 200ml of whole milk
- 1 tsp English mustard
- 100g old Winchester cheese
- Salt and pepper to season.
Melt the butter in a saucepan over low heat. Add the flour and cook out for 10 mins. Be careful not to burn it. Gradually add the milk in small stages – 40-50ml at a time. Allow to cook over low heat for 10 mins until the mix doesn’t taste of flour anymore. Add the mustard and cheese and blend with a stick blender. Set aside.
Pickled walnut puree:
- 3 jars of Opius pickled walnuts.
Strain the juice and blend.
Toasted Yeast flakes:
- 30g dried yeast flakes (available at health stores)
- 10g of unsalted butter
Melt the butter over a medium heat. Add the yeast flakes and toast until golden brown. Set aside.
Chopped chives and chive flowers for garnish.
To assemble:
Mix 20g of onion compote with 10g of walnut pesto. Once mixed, place at the bottom of the tartlet case. Spoon on the béchamel sauce. Place dots of the walnut puree randomly over the top. Sprinkle the yeast flakes and chives on top. Decoratively place the flowers on top of the walnut puree.
2
Buratta & Watermelon Salad
By Michael Carr, Head Chef at Fenchurch Restaurant
INGREDIENTS
- 1 x watermelon
- 1 x burrata
Golden raisin puree
- 250g golden raisins
- 2x star anise
- 15g caster sugar
- 20ml chardonnay vinegar
- 200ml vegetable stock
Aubergine puree
- 100g butter
- 1x whole aubergine
- 2x shallots
- 1 tsp of curry powder
- 2 tbs of crème fraiche
- 150ml vegetable stock
Candied walnuts
- 200g walnuts
- 100g caster sugar
- 150ml of water
- 300ml of vegetable oil
Garnish
- Mixed Cornish little leaves
- Nasturtium pads
- Good quality olive oil
METHOD
Trim the watermelon to the flesh and cut into 6 rectangular pieces. These should be approx. 10 cm long, 3 cm deep and 4 cm wide in size.
Juice the trim and reduce to a syrup consistency by simmering over moderate heat. Cool down and place pieces of watermelon in this juice and leave in the fridge for later.
For the golden raisin puree, place all ingredients in the pan and slowly bring to boil. When the raisins are soft, they are ready to blend to a smooth puree. Make sure to remove the star anise before blending.
For the aubergine puree, chop and dice the aubergine and thinly slice the shallots. Gently sweat the shallots with butter and curry powder until softened. Add the diced aubergine and cook for a further 5-8 minutes. Finally add vegetable stock and blend adding the crème fraiche. Reserve ready for plating.
For the candied walnuts, add to a pan with sugar and water and simmer until nearly all the liquid has gone. Drain the sticky walnuts onto a tray and let them dry for around 10 minutes. While drying, put the vegetable oil in the pan and bring to 180c. Fry the walnuts for approx. 4 minutes but be careful and use a slotted spoon to remove the walnuts onto a padded tray to drain any access oil.
Now to assemble, tear the burrata and either grill or blowtorch the watermelon. Serve the watermelon on a plate and place the burrata over the top and on the side. Dot the purees on and around the dish, drizzle some good quality olive oil on the burrata and melon and decorate with small lettuce leaves and nasturtiums. Finish with the candied walnuts.
3
Salad of Roast Chicken Wing with Pear , Celery, Walnut & Roquefort cheese
By Sofian Msetfi’s at Ormer Mayfair by Sofian
INGREDIENTS
- 6 large chicken wings
- 500g duck fat
- 1 head of garlic
- Sprig of thyme
- 1 bag of mixed salad leaves
- 2 sticks of celery
- 1 pear
- 120g Roquefort blue cheese
- 100g peeled and toasted walnuts
- 50ml xante (pear liquor)
- 50ml white wine vinegar
- 10g Dijon mustard
- Salt for seasoning
METHOD
Lightly salt the chicken wings and leave to rest for one hour. Once rested, rinse off any excess salt and set to dry in a kitchen cloth for around 10 minutes.
Place wings in a pan with the duck fat, garlic head and thyme and gently simmer for an hour and a half. Remove and set to the side.
While the wings are cooking, peel the celery and pear, and slice finely. In a separate pan, bring the xante (pear liquor) and white wine vinegar to the boil, before leaving to cool for five minutes and adding the celery and pear into the pan.
Once completely cooled, remove the celery and pear and set to one side. Add Dijon mustard to the remaining liquid and thoroughly whisk with a pinch of salt; this will be your dressing.
Place the cooked chicken wings in a pan with a splash of vegetable oil and salt on a medium heat until the skin is golden.
In a separate bowl add the salad leaves, celery, pear, walnuts, crumbled Roquefort cheese and mix with two tbsp of your dressing. Place the salad into bowls and top with the chicken wings to serve.
4
Summer Fruits Tart
By Callum Graham, Head Chef at Bohemia, The Club Hotel & Spa in Jersey
METHOD & INGREDIENTS
Pastry:
- 225g plain flour
- 110g butter, cut into cubes 80g
- caster sugar
- 1 large free-range egg
Crumb together the plain flour and the diced cold butter, once a fine crumb has been made, mix in the sugar. Next, fold in the egg. If the dough feels too dry, add a tablespoon of water. Cover the dough in cling film and leave it to rest in the fridge for 1 hour. Pre-heat the oven to 160 degrees.
Now that the dough has rested, roll out on a flour dusted work surface until it is about half a cm in thickness. Place over a greased tart mould then place in the fridge for 10 mins.
Next, remove the pastry from the fridge and place a sheet of baking parchment inside it, then cover with rice (to blind bake).
Place in the oven for 15 mins. Remove from the oven and carefully remove the baking parchment and rice.
Turn the oven up to 180 degrees and then egg wash the bottom of the tart case. Bake for a further 6-8 mins until the pastry is golden brown.
Remove from the oven and leave to cool completely.
Lemon curd:
- 4 large lemons – juiced
- 4 large lemons – zested
- 200g fine caster sugar
- 100g unsalted butter
- 3 free-range eggs and 1 egg yolk
Mix the lemon juice, zest, sugar, and eggs together and place into a small saucepan.
Dice your butter into small cubes and have on the side (you will need this at the end).
Take a whisk and start to whisk the mixture together, then place onto the heat and keep whisking until the mixture starts to thicken (this will take 5-6 mins and it is very important to whisk vigorously)
Once the mixture starts to form soft peaks, take off the heat and slowly whisk in the diced butter.
Mix well until fully combined and then pour into the cooled tart case.
Place in fridge and leave to set for at least 2 hours.
Finish off the tart by decorating with whatever fresh fruit you have at home – I love to use an abundance of strawberries, raspberries, and blueberries. It’s the most refreshing summer treat.
