Roast Goats bridge Trout with Vietnamese Style Cucumbers
This is a simple technique for roasting fish and the spicy cucumbers are a perfect foil for the richness of the trout.
The fish can be served hot from the oven or allowed to cool to room temperature and served then.
Cooking the trout
4 fillets of trout or allow 150g of fish per main course serving
A few drops of olive oil
Maldon sea salt and freshly ground black pepper
A sheet of parchment paper
Vietnamese Style Cucumbers
2 large cucumbers, peeled, seeds removed and sliced into elongated half moons
1 -2 tablespoons of Thai fish sauce (Nam pla)
2cm piece of ginger, peeled and cut into very fine julienne strips
1-2 tablespoons of palm or soft light brown sugar
2 fresh red chillies, either Serrano or jalapeno, deseeded and very finely chopped
The juice of 2 limes
1 lime cut into wedges for serving with the cooked fish
2 tablespoons each of mint, coriander and basil leaves
6 scallions thinly sliced at an angle
Salt and pepper
Preheat the oven to 180c / 350f / gas 4
Place the sheet of parchment paper on a baking sheet or oven tray. Place the trout on the paper skin side down. Rub a little olive oil on the surface of the fish and season with salt and pepper. Put in the oven and cook for c 10 minutes or until the fish is just cooked.
While the fish is cooking, mix the cucumbers, fish sauce, ginger, palm sugar and chillies and season to taste with salt and pepper. You may need to encourage the palm sugar to dissolve by pressing it with the back of a spoon. The cucumbers should taste neither too sweet nor too sour. Use less chilli if you like but strictly speaking they should taste quite hot and spicy.
Add half of the herbs and scallions to the cucumbers and gently mix through.
When the fish is cooked transfer from the baking sheet to a large serving platter. Scatter the cucumbers around the fish and sprinkle over the remaining herbs and scallions. Place the lime wedges on the platter and serve.
Salad of Goats bridge Smoked Trout with Wild Watercress, Radishes and Horseradish Creme Fraiche
A few drops of Highbank Orchard Syrup is an unexpected but delicious addition to this combination of ingredients
200 – 300g smoked trout, torn into large bite sized flakes
4 small bunches of watercress or mixed salad leaves, gently washed and dried
8 radishes, thinly sliced
2 tablespoons crème fraiche
1 tablespoon grated fresh horseradish
Maldon sea salt and freshly ground black pepper
A few drops of lemon juice or Highbank Orchard Syrup
2 tablespoons extra virgin olive oil
Place the leaves on a large flat serving dish and scatter on the pieces of trout.
Mix the crème fraiche with the grated horseradish and season to taste with salt and pepper.
Drizzle this sauce over the leaves and trout.
Sprinkle on the sliced radishes.
Finally finish the salad with a few drops of lemon juice or the Orchard syrup and a drizzle of olive oil.
Serve as soon as possible.
Salad of Knockdrinna Goats Cheese with Ruby Beetroot, Walnuts and Pomegranate
4 small or 2 large beetroot, peeled and coarsely grated
3 tablespoon extra virgin olive oil
1 tablespoon lemon juice or balsamic vinegar
Maldon sea salt and freshly ground black pepper
Pinch of caster sugar, optional
4 handfuls of organic salad leaves, gently washed and dried
100- 150g knockdrinna Goats cheese, thinly sliced or crumbled
8 walnuts removed from their shells and each broken into approx 8 pieces
4 tablespoons pomegranate seeds
Mix the grated beetroot with the olive oil and lemon juice and season to taste with salt and pepper and if necessary a pinch of sugar.
Place the salad leaves on a large serving dish. Scatter over the beetroot. Add the goats cheese and finally the walnuts and pomegranate seeds.
If there is any dressing remaining in the beetroot bowl, drizzle that over the salad.
Tease the ingredients with your fingers to lighten the appearance of the salad.
Sweet & Sour Bacon Chops
Bacon chops are chops that are cut off the loin off the loin of bacon. This particular way of cooking the chops is delicious and it also works very well with pork chops.
1 loin of countrystyle bacon-cut into 6 chops
2oz/50g plain flour
1 egg beaten with 3floz/75ml milk
6oz/175g fresh white breadcrumbs
1 tablespoon sesame seeds
1 teaspoon crushed chilli flakes
Prepare three bowls:
1: Seasoned flour
2: Egg & Milk whisked together
3: Breadcrumbs with chopped sesame seeds & chilli flakes
Coat the bacon chops in the flour first, then transfer to the egg wash mixture and finally toss the egg coated chops in the breadcrumbs mixture and make sure they are completely coated.
Preheat the oven to 180C/350F/Gas Mark 4. Line a flat baking tray with a little baking parchment.
Heat a large pan with a little oil. Pan fry the bacon chops for 2-3 minutes on each side until golden brown and then transfer to the lined baking tray. Bake in the oven for a further 20-25 minutes
Sweet & Sour Sauce:
1 tablespoon soft light brown sugar
2 tablespoons rice vinegar/white wine vinegar
2 tablespoons sherry
4floz/110ml dark soy sauce
175 ml/6fl oz chicken stock
2 tbsp tomato ketchup/chilli jam
1 lighted rounded dessert spoon cornflour mixed with a little water
Dash of Tabasco sauce (optional)
Put the sugar, vinegar, sherry, soy sauce and chicken stock into a medium sized saucepan with the tomato ketchup/chilli jam. In a separate bowl mix the cornflour with a little water to make a paste and add this to the liquids in the pot. Bring the entire mixture to the boil, whisking occasionally, and then reduce the heat to a simmer for 8-10 minutes until the sauce is of coating consistency. Transfer the sauce to a large jug and use as required.
A little oil for cooking
½ inch fresh ginger-finely diced
2 cloves garlic-finely diced
1 carrot-cut into thin strips
1 ½ mixed peppers (½ each red, green, yellow)-cut into thin strips
1 red onion-thinly sliced
6 button mushrooms-thinly sliced
4oz/110g fresh pineapple/1 small tin
1 bunch spring onions
Heat a wok or frying pan and add in the diced garlic and ginger together with the peppers, onions and carrots (which have been cut into strips) and cook them gently.
After a further 6-7 minutes, pour in the sweet and sour sauce and bring this mixture to the boil.
Add in the diced pineapple and chopped spring onions just before you are ready to serve.
Divide the sweet & sour vegetable mixture between 6 large bowls and place one of the breaded bacon chops on top of each. Garnish with a sprig of parsley and serve immediately.
Pork Steak Stuffed with Black Pudding, Sundried Tomato & Mozzarella Cheese
Pork steak is an ingredient that people cook a lot at home but it can often do with a little jazzing up. Introducing the black pudding is such a suggestion and works wonderfully with the pork.
1 large pork steak
4 countrystyle rashers of bacon
4oz/110g countrystyle black pudding-diced
2 tablespoons cream
6 sun dried tomatoes
3oz/75g grated cheddar/mozzarella cheese
6 basil leaves
Place the black pudding and cream into a food processor and blitz until a coarse mousse like consistency has been achieved. Alternatively just mash the mixture together in a bowl.
Split the pork steak like a book and pop in a spoon of the pudding mixture, topped with a basil leaf, a sun dried tomato and some cheddar/mozzarella cheese. Seal over the pork again. Wrap the stuffed pork with the rashers to encase the stuffing.
Preheat the oven to 180C/350F/Gas Mark 4
Place the pork onto a flat baking tray lined with baking parchment, drizzle with a little oil and bake for 45-50 minutes until cooked through.
If desired you can cut the pork into 4 pieces before baking and reduce the cooking time to approx 25 minutes.
Mushroom & Spinach Cream Reduction:
3 garlic cloves, crushed
200g/7oz mushrooms-thinly sliced
½ glass white wine
50g/2oz grated cheddar cheese
400ml/14fl oz milk
1 large onion
75g/3oz fresh baby leaf spinach
Heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning).
Add the garlic and mushrooms at this stage together with a little seasoning.
After a further 5 minutes, sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce). Pour in the white wine, cheese and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time.
If you like, you could add a little cream as well (3floz/75ml)
Simmer for 5–6 minutes and then serve with the baked pork.
Chicken Breasts, Wrapped in Bacon with Sausage Meat & Cranberry Stuffing
This is a nice option to have if you are having a pre Christmas dinner party as it gets everybody in the turkey mood rather than having to cook a large bird. Also this is a nice option if you were hosting smaller numbers for Christmas lunch.
6 medium sized breasts of chicken (7oz/200g)
6 large rashers of countrystyle bacon
½ medium onion-chopped
2 tablespoons chopped mixed herbs (thyme, rosemary, parsley, sage)
3oz/75g fresh cranberries
6 countrystyle sausages (cases removed)
In a large pot melt the butter and slowly fry the onions for 4-5 minutes.
Add the chopped herbs, fresh cranberries and breadcrumbs. Allow this mixture to cool.
Mix in the seasoning and sausage meat also.
(If you wish you can add apricots, hazelnuts, pine nuts to your stuffing for added texture)
Slit a pocket in the chicken and stuff in this stuffing (make sure it has cooled down) and wrap in a slice of bacon to secure the stuffing.
Heat the oven to 180C/350F/Gas Mark 4 and place the chicken on a baking tray and bake for 35-40 minutes until it is golden brown and cooked right through to the centre.
Mushroom & Onion Gravy:
½ medium size onions
1 tablespoon of flour
1 glass of red wine
14floz/400ml chicken stock
8 cherry tomatoes
Fresh thyme sprigs
Gently fry the onions and mushrooms in a large saucepan with a little oil.
Add in the plain flour and use this to dry up any of the liquids in the saucepan. Pour in the red wine and chicken stock and mix until the sauce is lump free.
Add the thyme sprigs and cherry tomatoes and allow this to gently simmer for at least 15-20 minutes. If so desired you can thin the sauce with a little additional stock if required.
Edward’s Homemade Sausage Rolls
These little tasty treats are perfect for your upcoming soiree!
1 pack ready rolled puff pastry (2 sheets)
1lb/450g countrystyle sausage meat
1 carrot- chopped finely
½ onion-chopped finely
3 cloves garlic-chopped
4 sprigs fresh thyme-stalks removed
Egg wash (1 egg mixed with 2 tablespoons milk)
Preheat the oven to 200C/400F/Gas 6.
Place the carrot, garlic, onion and mushroom into a food processor and blitz, carefully, until it is very finely chopped (but not pureed) and then add this to the sausage meat together with the Worcestershire sauce and the fresh thyme. Season lightly with salt and pepper and place the mixture into a piping bag.
Lay the puff pastry out a lightly floured work surface, then cut into two long rectangles. Repeat with the remaining sheet also.
Brush the surface of each sheet of puff pastry with the egg wash.
Pipe the sausage meat mixture down the middle of each pastry rectangle and fold the other side of the pastry over. Press down with a fork to seal and trim any excess. Brush each pastry roll thoroughly with egg wash and cut each roll into 8-10 small sausage rolls.
Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
Spiced Autumn Fruit Chutney
(Makes approx 3 jars)
This is yet another delicious commodity that I like to have on standby for cold meat and cheese. Also it is delicious to serve as a topping to a homemade cheeseburger.
Alternatively use it to add a sharp cut to chicken liver pate.
8 ripe plum tomatoes-chopped roughly
2 large cooking apples-diced
1 green pepper-diced
2oz/50g diced dried apricots
1 large onion-chopped roughly
1 teaspoon of paprika/cayenne pepper
½ teaspoon of ground ginger
½ teaspoon of ground cloves
5oz/150g brown sugar
6floz/175ml white wine vinegar
Very simply all the ingredients are to be placed in a large pot.
Bring slowly to the boil and then reduce to a very gentle simmer for 1 hour or until all the tomatoes are soft and the liquid has partly evaporated off.
Transfer to sterile jars and use as required.
This can be stored for up to 1 year.