91热爆

JOHN CHANTARASAK - 28 March 2025

Listen on 91热爆 Sounds

Coconut prawns with sweet chilli sauce

Ingredients for Sweet chilli sauce

1 tbsp chilli garlic sauce

3 tbsp tomato puree or tomato ketchup

3 tbsp white sugar

3 tbsp cider vinegar

1 tsp salt

½ tsp ground white pepper

150ml water

1 tsp cornflour mixed with 2 tsp water into a slurry

Method

1. Combine all the ingredients except the cornflour mix in a saucepan.

2. Bring to the boil and stir to dissolve the sugar.

3. Stir in the cornflour mix and cook for a further minute to thicken. Transfer to a serving bowl

and set aside to cool.

Ingredients for Coconut prawns

500g raw tiger prawns

100g panko breadcrumbs

50g desiccated coconut

2 tbsp coriander, finely chopped

2 tbsp flat leaf parsley, finely chopped

4 tbsp plain flour

2 whole egg, beaten

Vegetable oil

Sea salt flakes

Method

1. Peel the tiger prawn bodies, discarding the shells and heads. Devein the prawns by cutting into the back of each and removing the dark digestion line. Wash the prawns in cold water, then drain well and pat dry on absorbent paper.

2. Combine the panko breadcrumbs, desiccated coconut and finely chopped herbs in a wide dish, mixing together well. In another wide dish add the plain flour and in another separate wide dish add the beaten egg.

3. First dust the prawn bodies in the flour, then beaten egg, then breadcrumb mix.

4. In a wide saucepan, heat 2 cm of vegetable oil over a medium heat. In batches, fry the prawns so the breadcrumbs turn golden brown, flipping once. Drain well on absorbent paper.

5. Sprinkle the cooked prawns with sea salt flakes and serve with the sweet chilli sauce.

Leafy radishes with whipped tofu and caviar

Ingredients

1 bunch leafy radishes

300g silken tofu

1 tbsp white miso

2 tbsp lime juice

¼ tsp sesame oil

50g trout caviar (optional)

Method

1. Clean the radishes in a large bowl of cold water, being sure to wash away any dirt. Drain off the water ensuring the bowl is clean. Submerge the radishes in fresh cold water and leave until serving in the water.

2. Transfer the silken tofu to a fine sieve. Gently press to remove any excess liquid. This will help to make a thicker final product with a richer feel.

3. Add the silken tofu, white miso, lime juice and sesame oil to a blender. Blitz until very smooth and thick. Transfer to a serving bowl and chill in the fridge until required.

4. To serve, drain the radishes of excess water on a kitchen towel then transfer to a serving plate with the whipped tofu topped with trout caviar.

ANGELA GRAY - 21 March 2025

Cook along with Angela on 91热爆 Sounds

New Season Asparagus and Wild Garlic Tart

Pastry:

120g Salted butter, cubed and chilled, a little extra for dusting

225g plain flour, plus a little extra for dusting

1 medium free-range egg yolk

Filling:

1 bunch large asparagus, base and cuticles trimmed 8 wild garlic leaves, shredded

300ml double cream

3 medium eggs, beaten

3 twists black pepper

1/2 teaspoon fine sea salt

60g full flavoured hard cheese e.g. Vintage Cheddar

WHAT TO DO:

Make the pastry:
Pulse the butter and pulse together in a food processor until it all looks like butter crumbs.
Sprinkle in the salt and a tablespoon of chilled water.
Pulse again to combine into a ball.
Wrap up in clingfilm and chill for 20 minutes.
Meanwhile, preheat your oven to 180c/160C fan/gas 4.

Lightly butter and flour a 22cm loose bottom tart tin.
Lightly flour your work surface and roll out the pastry evenly, lift and line the prepared tart tin.
Gently ease the pastry to fit into the base and sides.
Prick the base all over with a fork.
Scrunch up a sheet of baking parchment and line the pastry case, then fill with baking beans.
Bake for approximately 15-20 minutes until the edges are lightly golden.
Remove the paper and beans, and continue baking for 5 minutes to dry the centre of the base out.

Make the filling:
Steam or boil the asparagus until al dente, about 4-5 minutes.
Drain and refresh under cold water.
Cut off the tips, these will be the decoration, and chop the rest of the asparagus up, bliss to a puree in a food processor.
Tip into a bowl and add the wild garlic, cream, eggs and seasoning, mix well.

Assemble: arrange the asparagus tips on the base of the tart, top with half f the cheese, pour in the asparagus cream mixture, and finish with the remaining cheese.
Bake for about 35-40 minutes, but check at 30 minutes, shake the tart gently, it should have a little wobble in the centre.
Turn the oven off, remove the tart after 5 minutes more for a perfect soft set.

Serve with a lovely fresh green salad with herbs and a simple vinaigrette.

Accompany with a Pink Rhubarb Fizz

Syrup:
1 Kg new season pink rhubarb
2 large oranges
2 large lemons
60g fresh peeled ginger
600ml water

To Serve:
Chilled prosecco, or sparkling water, or sparkling tea
Sprig mint,
1/2 slices of orange and lemon- frozen

What you do
Wash and cut the rhubarb into equal pieces, tip into a large saucepan.
Using a veg peeler, peel away the zest of the oranges and lemons, add to the pan.
Juice the oranges and lemons into the pan.
Slice the ginger and add to the pan.
Tip in the sugar, add the water and bring it all to a simmer.
Cook for 20 minutes.
Remove from the heat and leave to steep for 1 hour.
Use a fine sieve, or muslin cloth in a strainer and ladle the rhubarb mixture in, leave it to strain through.
You may have to do this in a couple of additions.
Once strained and cooled, pour into sterilised jars or bottles and keep in the fridge for up to 1 month.
Use 50ml as a base for prosecco, sparkling water of sparkling tea.
You can also use it as a mixer in cocktails, or as a sauce over ice-cream and to soak into a sponges.

Additional Recipe:

Create your own funny face Red Nose pizza, using this delicious garlic, basil and tomato savoury butter.
A fun way to celebrate all the great work Comic Relief does.

Ingredients:

Savoury butter:
80g Salted Butter
8 basil leaves, finely shredded
1 large clove garlic, peeled and grated
1 tablespoon tomato puree

The Pizza:
1 medium tomato, hollowed out and drained- keep the lid
1 large pizza base
75g grated mozzarella
2 thin slices chorizo or salami
2 sliced mozzarella
2 black olives, pitted
1/2 sweet pepper, thinly sliced
1 slice streaky bacon or pancetta

Blend or mash the savoury butter ingredients
Then put your savoury butter in the freezer for 30 minutes
Once chilled, put inside a hollowed tomato
Assemble your pizza face with toppings, bake for 12 mins, then splat the butter-stuffed nose for a deliciously fun finish!

Sam and Shauna of Hang Fire BBQ - 14 March 2025

Listen on 91热爆 Sounds

Corned Beef / Salt Beef - from Scratch!

Making your own salt beef is relatively straight forward. You just need time – and patience – as this recipe will take up to 7 days start to finish! But it’s so very worth it.
The weight of the beef plays a large part in this recipe as it dictates how much curing salts and water you’ll need for the brining/curing process to be both effective and safe. You can adjust any of these quantities based on the weight of meat you’re using.

We like to use a curing method that uses a product called ‘Prague Powder No1’ this is, in effect, a nitrite additive, that is not only a preservative, but it prevents any potential bacteria growth during the brining process. It also gives the beef its gorgeous pink colour when cooked. You can of course choose not to use this if you prefer to go all natural, but bear in mind the meat will appear grey after the cooking process, but it’ll be equally delicious to the taste. You can pick up Prague Powder No1 from any butcher supplier online.

Ingredients

3kgs Welsh Beef Brisket

We prefer unrolled brisket, with any silver skin and fat trimmed off. Make sure the brisket is an even thickness all over to ensure even curing.

For the pickling spices

1 Tbl whole yellow mustard seeds

1 Tbl coriander seeds

1 Tbl chilli flakes

1 Tbl whole black peppercorns
1 Tbl whole allspice berries (optional)

1 teaspoon whole cloves

5 dried bay leaves, torn up

3 tsp ground ginger

1 cinnamon stick

For the brine/cure

4 litres water (split into 2litres)

250g Sea Salt Flakes

30gms Prague Powder No1 (optional)

3 tablespoons of your pickling spices

100g Soft brown sugar

Method

1. Start with preparing the pickling spices; toast the allspice berries (if using), mustard seeds, coriander seeds, chilli flakes, peppercorns, cloves in a small frying pan on medium heat until just fragrant and the mustard seeds just start to pop. Remove from the heat and allow to cool. Lightly crush in pestle and mortar to them or in a zip lock bag and give them a gentle bash with a rolling pin. Add the spices to a bowl with the ground ginger and cinnamon stick and give it a mix.
2. Add 3 tablespoons of the pickling spice mix plus the stick of cinnamon, to 2 litres of water in a large pot, along with the sea salt, Prague Powder No1 (if using), and the soft brown sugar. Reserve the rest of the pickling spices for cooking the beef after it has cured.
3. Warm through and keep whisking until all the salt and sugar is fully dissolved, you don’t need to bring it to the boil. Remove from heat and let cool back to room temperature then add the remining 2 litres of cold water.
4. Place the brisket in a large, flat container and cover with the brine. The brine should completely cover the meat. The beef may float in which case you may want to weigh it down with a plate.
5. Place in the fridge for 7 days. Flip the brisket over daily, so it brines evenly.
6. At the end of the 7-day cure, remove the brisket from the brine and rinse off with cold water. Place the brisket in a large pot that just fits around the meat and cover with at least 5cm of cold water. If you want your corned beef less salty, add another 5cm of water to the pot.
7. Add your remaining reserved pickling spices to the pot. Bring to a boil, then reduce to a very low simmer, cover with a lid, and gently cook 3.5-4 hours, until the corned beef is fork tender.
8. You can also use a pressure cooker if you have one, it certainly speeds up the cooking process, but make sure its set to low and you pop a trivet at the bottom for the beef to sit on. Pressure cook for around 90 minutes or until fork tender. You don’t want to boil the beef too vigorously as it has a tendency to fall apart when cooked on too high a temperature.
9. You can choose to keep the cooking liquor and boil any veggies like the potatoes, carrots and cabbage in it. Make sure you strain off the spices first.
10. We like to slice the brisket thinly and serve with buttery champ, Chantenay carrots and seasonal cabbage. In our house, there’s always a debate on whether we serve with gravy or a creamy whole grain mustard sauce. Either way it’s delicious. And we always have leftovers to make salt beef bagels with lashings of mustard, sweet pickled cucumbers and nutty slices of Swiss cheese the next day.
11. Any remaining beef can be in the fridge for up to a week (though we doubt it will last that long as its amazing!),or slice it and pop it in a zip lock bag as it freezes very well.

St Patricks Day Dinner with Corned Beef and Champ

Nothing says St Patricks Day than what our Irish cousins call a ‘Boiled dinner’! The comforting, silky mash potato, spiked with soft spring onions, sweet, al dente Chantenay carrots and pan-fried Savoy cabbage and a rich gravy is only made better with your own homemade Corned Beef.
We make Salt Beef/Corned Beef and Pastrami regularly throughout the year and it’s easier than you think. Impress yourself, and your friends and family, with your new found curing skills. We hope you give it a go!

Serves 4

Ingredients

400gms Salt Beef/Corned Beef (100gms per adult, thinly sliced)

1 medium Savoy Cabbage (500gms), large outer leaves removed

300gms Chantenay Carrots, scrubbed

1kg Maris Piper Potatoes, peeled, cut into large chunks

1 bunch spring onions, finely diced, washed

120gms salted butter (split in half, cubed)

100mls Whole milk

3tbl Plain flour

500ml Good quality beef or chicken stock

Sprig each of thyme and rosemary

1 bay leaf

Salt and Cracked White Pepper to taste

2tbls extra butter for finishing

Method

1. Start by preparing your vegetables. If you have a steamer, steam the potatoes until cooked through.
2. While the potatoes are cooking, in a small pan, add the milk and spring onions. Heat on a low simmer for 5-10 minutes so the spring onions cook through and infuse the milk.
3. We like to put the cooked potatoes through a potato ricer to make sure there’s no lumps and the mash is silky, alternatively, a potato masher will do the trick with some elbow grease.
4. With the potatoes mashed, add in 50gms of the butter, cubed works well, it’ll melt faster as you stir and fold it in. We add in some sea salt and freshly cracked white pepper to taste. You can use black pepper here, but we prefer our Champ without the little dark flecks of black pepper. But use whatever you have to hand.
5. Now add in the milk and spring onion infusion, mix well, cover and set aside, your Champ is done!
6. For the beef gravy, add your beef stock to a pan, simmer gently with the thyme, rosemary and bay leaf for around 15 minutes to infuse, if it reduces, add in a little water as you’ll need the full 500ml of liquid.
7. To a separate saucepan, add the remaining 60gms of butter to a pan, melt over a medium heat then add in your flour a tablespoon at a time, mixing with a spatula thoroughly as you go. When all the flour has been well incorporated, start to add in your warm stock, minus the herbs, a ladle at a time to your flour roux.
8. We usually switch to a small whisk at this point, stirring vigorously with each ladle of stock, ensuring a lump-free gravy as you go. Continue until all the stock is incorporated. Season to taste at this stage and turn to a low simmer.
9. Steam cook the cabbage whole until al dente. When it’s cool enough to handle, and cut into quarters through the core. Sprinkle each cut side with a tiny pinch of salt. Heat a large frying pan, medium high, and add in a tablespoon of butter and tablespoon of oil. When the butter is melted, add in your cabbage quarters carefully. Fry each cut side of the cabbage, just to give a light colour, around 2 minutes per side. Be careful as if any water is trapped in the cabbage leaves from the steaming process, it can spit a little as it meets the hot fat in the pan.
10. Steam cook the carrots to your liking. As soon as they’re are cooked, we add a little salt, pepper and butter and toss through. Set aside to keep warm.
11. We like to heat our sliced corned beef in a foil parcel and in a low-medium oven (around 150C/gas mark 2) until warmed through gently, around 15-20 minutes.
12. Lastly is simply plating up your Irish dinner. Lay your pan-fried cabbage quarter and cooked carrots side by side, next heap the Champ in the centre of the plate, don’t be shy with the potatoes! Lay the slices of Corned Beef on top of the Champ followed by a ladle of hot gravy. Enjoy your celebratory St Paddy’s Day dinner!

Owen Morgan - 7 March 2025

Cook Along With Owen on 91热爆 Sounds

Braised lamb neck fillet, spring greens and peas:

Ingredients (serves 4-6):

1 tsp fine salt

1 tsp mild smoked paprika

1 tsp ground coriander

1 tsp cumin seeds

15ml light olive oil

3 lamb neck fillets, trimmed

1 large onion, roughly diced

3 carrots, roughly diced

3 celery sticks, roughly diced

1 head of garlic, smashed

4 sprigs of thyme

2 sprigs of rosemary

2 bay leaves

1 x 330ml bottle beer

400ml chicken stock

For the peas and greens:

500g butter

½ onion, finely diced

250g frozen peas

6 mint leaves

1 garlic clove, thinly sliced

Light olive oil

6 chard leaves, thick stalks sliced, leaves torn

6 cavolo nero leaves, stripped from spine

Sea salt and freshly ground black pepper

Method:

• Place the salt, paprika, coriander and cumin seeds in a blender and blitz together. Stir in the olive oil, then rub this paste into the meat. Cover and refrigerate for 24 hours.

• Add some olive oil to a heavy based flameproof pan over a high heat. When hot, sear the lamb until caramelised all over. Transfer to a plate and set aside.

• Add all the vegetables and herbs to the same pan over a medium heat and cook for 10–15 minutes, stirring now and then, until softened. Preheat the oven to 150ºC/130ºC Fan/Gas mark 2.

• Add the marinated lamb to the vegetables. Turn the heat up, add the beer and reduce by half.

• Pour in the chicken stock, bring to the boil, then cover the pan with parchment and a lid and place in the oven for 3–4 hours, until the meat is meltingly tender. Allow to cool in the liquor, then transfer the lamb to a plate and set aside.

• Strain the vegetables and liquid through a sieve into a saucepan, using the back of a spoon to press as much moisture as possible out of the veg. Place the pan over a high heat, bring to the boil, then lower the heat to medium and reduce the liquid to a sauce consistency that coats the back of a spoon.

• Cut the lamb necks into halves or thirds and add to the sauce to warm through.

• Meanwhile, prepare the peas and greens. Melt the butter in a heavy based pan over a medium heat and sweat the onion in it until translucent. Add the peas and stir, cooking for a minute or so, then add the mint leaves. Transfer to a blender and blitz for 2–3 minutes, until smooth. Pass the mixture through a sieve for an extra smooth result.

• Place the garlic and some olive oil in a frying pan over a medium heat and cook for 1 minute, until sizzling. Add the greens and sauté for 1–2 minutes, stirring. Season to taste. Serve the lamb with the pea purée and the sautéd greens.

Osso bucco in sherry, olive oil potato, bone marrow migas (crumb) - sharing dish:

Ingredients (serves 6-8):

2kg shin of beef, cut into 6–8 pieces (ask your butcher to do this)

Plain flour, for dusting

Light olive oil

4 large carrots, roughly diced

2 large onions, roughly diced

2 leeks, roughly diced

2 sprigs of thyme

50g tomato purée

50ml balsamic vinegar

1 head of garlic, cut in half horizontally

1 x 750ml bottle red wine

750ml beef stock

3 tbsp brown sugar

Sea salt and freshly ground black pepper

For the olive oil potato purée:

1.5kg King Edward potatoes, peeled and cut into large dice

400ml double cream

150g butter

2 garlic cloves, crushed

400ml extra virgin olive oil

For the bone marrow and herb migas:

1kg beef marrow bones (mid-section if possible), cut in half horizontally and soaked in water overnight (if bone marrow is unavailable, use liberal amounts of olive oil, or dry aged beef dripping instead, and omit the roasting step)

3 slices of two-day-old bread

10 sage leaves

50ml extra virgin olive oil

1 garlic clove, gently smashed with the palm of your hand

1 tsp thyme leaves

Handful of picked parsley leaves, finely chopped

Zest of 1 lemon

Method:

• Preheat the oven to 160ºC/140ºC Fan /Gas mark 3.

• Season the shin of beef well, then dust with flour. Add some olive oil to a heavy-based pan and sear the beef in batches on all sides until deeply caramelised. Transfer to a plate and set aside.

• Add some more olive oil to the same pan and add the carrots, onions, leeks and thyme. Sweat for 15 minutes, until completely softened and starting to caramelise.

• Stir in the tomato purée and balsamic vinegar and cook for another 5 minutes, then add the garlic and cook for 2 minutes, stirring.

• Return the beef to the pan and pour in the wine, scraping up any bits stuck to the bottom of the pan, then reduce the wine by half (about 5–10 minutes). Add the beef stock and bring to the boil, then stir in the brown sugar.

• Transfer the contents of the pan to a large roasting tray or ovenproof casserole dish, cover with baking parchment, then a lid or foil. Place in the oven for 3 hours, or until the beef is meltingly tender. Set aside to cool in the liquor for 1½ hours, then transfer the beef to a large plate and strain the liquor through a fine sieve.

• Return the liquor to the roasting tray, place over a high heat and reduce it to a sauce consistency. Add the beef to the sauce and keep warm until needed.

• To make the potato purée, cook the potatoes in a large pan of boiling salted water until tender. Meanwhile, gently heat the cream in a separate pan.

• Drain the potatoes, then put them through a potato ricer, or mash until smooth. Place in a large bowl, add the warm cream and mix well.

• Warm the butter and garlic in the empty potato pan over a medium heat, until starting to sizzle. Add the olive oil and keep stirring. Add the potatoes and mix well without overworking. They should be very loose, almost purée-like. Taste and season as necessary.

• For the bone marrow migas, preheat the oven to 200ºC/180º Fan/ Gas mark 6.

• Put the marrow bones into a roasting tray and roast for 20 minutes. Set aside until cool enough to handle. Meanwhile, put the bread and sage leaves into a blender or food processor and blitz into crumbs.

• Place the olive oil and garlic in a non-stick frying pan and use a spoon to scrape the marrow into the same pan. Sauté over a medium heat, breaking up the marrow as much as possible. After a couple of minutes, add the sage breadcrumbs and thyme leaves, stirring to coat until glistening. Keep sautéing, stirring regularly, until the breadcrumbs are crisp, golden and bursting with bone marrow flavour. Empty the contents of the pan into a sieve to drain off any excess fat, then pat the crumbs dry on kitchen paper. Stir in the parsley and lemon zest, season to taste with sea salt and mix well.

• To serve, spoon the potato onto individual plates and tap firmly from underneath to let the potato find its natural level. Place a piece of warm ossobuco on top and finish with a sprinkling of migas (this dish can also be served family-style, at the table).

Beca Lyne-Pirkis - 28 February 2025

Cook along with Beca on 91热爆 Sounds

HOGGET MEATBALLS AND VEGETABLE CAWL:

Ingredients (serves 4-5):

• 500g Hogget mince or lamb mince
• 3 cloves of garlic, peeled
• ½ an onion
• Small handful of fresh parsley, plus extra for garnish
• 1 slice of bread – white or brown, made into breadcrumbs
• 1 egg, beaten
• Olive oil
• 200g carrots, scrubbed and cubed
• 200g swede, peeled and cubed
• 300g potatoes, scrubbed and cubed
• 1 large leek, cleaned and sliced
• Salt and pepper to season

Method:

- Blitz the garlic, ½ onion and fresh parsley in a food processor until fine, add to a bowl with hogget mince. Add the bread to the food processor and blitz into breadcrumbs and add to the meat, along with the egg and season. Mix everything until well combined and shape into 25 meatballs.

- Add the oil to a large pan and place over a medium heat. Add the meatballs and brown on all sides. Remove the meatballs and pop to one side. Add the carrots, swede, and potatoes to the pan, stir and pop a lid on, reduce the heat. Sweat the veg a for a couple of minutes, stirring occasionally. Add the leeks in and sweat for a further 2-3 minutes.

- Add the meatballs and any juices to the pan and cover with water, season with salt, give it a good stir and leave to simmer for 20 minutes. You can use stock if you prefer – but I just add water allowing the meat and veg to shine through.

- The cawl is ready when the veg are soft, taste the broth to check for seasoning. Serve with an extra sprinkle of fresh chopped parsley, some strong Welsh cheese and some crusty bread.

BARA BRITH BABKA (YEASTED BARA BRITH):

Ingredients (makes one loaf, 2lb loaf tin):

• 300g strong bread flour
• 7g dried yeast
• 6g salt
• 115ml full fat milk
• 3 tea bags
• 65g sugar
• 85g unsalted butter
• 1 egg

Filling

• 1 heaped tsp mixed spice
• 30g light brown sugar
• 60g unsalted butter
• 75g mixed fruit

Glaze

• 50ml strong black tea
• 50g caster sugar

Method:

- Place the milk and tea bags into a saucepan and gently heat, making sure not to boil. Remove from the heat and leave to cool until hand hot, or cooler.

- Put the flour and salt into a large mixing bowl and rub in the butter, then add the sugar and yeast and mix until evenly distributed. Remove the tea bags from the milk, and add the egg and the milk to the mixture, bring everything together into a ball of dough and tip out onto the worktop.

- Knead the dough until smooth – it will be very soft and sticky to begin with, but persevere; it should be smooth in around 10 minutes. Place the dough back into the bowl and leave to rest, covered with a tea towel at room temperature until doubled in size, at least one hour.

- Whilst the dough is proving prepare the filling by gently melting the butter with the sugar, mixed fruit and mixed spice. Remove from the heat and leave to cool until the mixture has solidified and formed a paste.

- Once the dough has doubled in size, tip out onto a lightly floured surface and roll to a rectangle around 30cm x 40cm. Spread the now cooled paste evenly onto the dough and then roll up from the short end to encase the filling inside the dough like a swiss roll. Cut the dough lengthways so that you now have 2 long pieced of dough with the filling exposed. Gently lift one of the pieces up and onto the other piece to create a cross, then twist the 2 pieces of dough together. Gently lift the twisted dough and place into a greased loaf tin, cover and leave to prove for 45 minutes.

- Preheat the oven to 170C fan, and once proved for a 2nd time, bake in the middle of the oven for around 25 minutes.

- Whilst the bread is baking, make a simple syrup with the strong black tea and caster sugar – place in a small saucepan, bring to a boil and reduce to a simmer for a couple of minutes or until glossy and thickened. Once the bread has baked, gently brush the tea glaze over the loaf, then leave the loaf to cool completely before slicing.

Store in a cool, dry place in an air-tight container and eat withing 1-2 days. Can be frozen.

Chef Michael John - 21 February 2025

Cook along with Michael on 91热爆 Sounds

Braised fillet of Turbot with fine herbs and spring vegetables

Introduction

The technique of cooking releases the essence of the fish which is used to create a wonderful clean and fresh jus. The jus is finished with the smallest amount of butter - just 5g per person. A great classic sauce, which is still enjoyed in spite of its richness. The Gewürztraminer is a beautiful fresh and clean wine with great fruit which retains its character when cooked - unlike many other white wines.

SERVES (YIELD): 2

PREPARATION TIME: 15 mins COOKING TIME: 15 mins

Planning ahead:

You can have all the ingredients sliced and your wine weighed out the day before.

Ingredients:

Cooking the fish:

2 x 150g Turbot, filleted and portioned into 4 (150g pieces)

2g / 2 pinches Sea salt

15g Butter, unsalted

30g / 1 x Shallots, small peeled and sliced

40g / 5 x Mushrooms button, washed and sliced

50ml Wine, dry white /Gewurtstraminer/ Noilly Pratt

25ml Water

Ingredients to finish the sauce:

10ml / 2 tsp Cream, double

15g / Butter, unsalted, diced, cold (see chef note *1)

5ml Lemon juice

2g / ½ tbsp Chives, chopped

2g / ½ tbsp Chervil, chopped

Method:

Cooking the fish:

Season the fish fillets with salt. In a large sauté pan, sweat the shallots in the butter for 2 minutes. Add the sliced mushrooms and sweat for a further minute. Add the wine or Noilly Pratt and boil for about 30 seconds (chef note *2) before adding the water and the cream. Add the fillets of fish, bring the liquid to a gentle simmer, and cover with a lid. Cook on a low heat for about 5 minutes. Remove from the pan and reserve in a warm place for 3-5 minutes (chef note *3).

Finishing the sauce and serving:

Lift the fish fillets on to a large buttered serving dish and keep warm. whisk in the butter (chef note *4). Taste, correct the seasoning and add a little lemon juice to lift the sauce. Add chervil, and all the cooked vegetables. Bring to the boil for 30 seconds, pour over the fillets and serve.

Chef’s notes:

1. The butter is to be incorporated into the sauce and must be cold. If it is too soft it would melt too quickly and the sauce would not emulsify.
2. The wine is boiled in order to remove some of the alcohol content and to reduce the acidity. The aim is to leave enough acidity to give depth of flavour; if reduced too much, the sauce is likely to be very flat.
3. Once the fish has been taken out of the pan, it is rested for 3 minutes. This will allow the residual heat to finish cooking the fish perfectly, and also some of the juices to escape. This will be used to enrich the sauce.
4. The butter needs to be whisked vigorously in order to disperse it and emulsify it within the juices to create a homogenous sauce. Since it contains much less emulsifier than, for instance, a hollandaise sauce - it is less stable. However, by vigorously whisking, thereby creating very small fat globules, it can be made to last for 20 minutes or more. Whisk again if it separates.

Variations:

The fish could be portioned on the bone and cooked which would provide more flavour to the sauce. The bones of the fish could be chopped up and softened with the sliced mushrooms to provide more depth of flavour.

This dish offers many variations: tomatoes, mustard, basil and leek could also be used.

Fillets of brill, plaice, lemon sole, etc. can be used instead.

Planning ahead….

Shopping list;

Braised fillets of turbot with fine herbs, spring vegetables

30g Unsalted butter

2 x 150g turbot if not available (brill, halibut, sole, plaice)

2 pinches Sea salt

1 x banana Shallots,

40g / 5 x Mushrooms button, washed and sliced

50ml Wine, dry white, Noilly Pratt or Champagne

10ml / 2 tsp Cream, double

½ Lemon

2g / ½ tbsp Chives, Chervil or parsley

100g spinach (optional)

50g frozen peas (optional)

6no asparagus (optional)

40g samphire (optional)

Equipment list;

1 x medium skillet & lid

1 x medium saucepan and a lid

1 x chopping board

1 x chefs knife/utility knife

1 x fish slice

1 x plate to rest the fish

1x cling film

Angela Gray - 14 February 2025

Cook along with Angela on 91热爆 Sounds

Blood Orange Bellini

Will make 6 cocktails

2 blood oranges

100g sugar or agave syrup

1 sprig rosemary

1 tbsp brandy or orange liqueur

Chilled Champagne or Prosecco

What you do

Make the blood orange syrup: Peel 4 wide strips of blood orange zest from 1 orange, add to a small saucepan. Add the sugar/agave syrup. Juice both oranges and add enough water to take it to 200ml. Bring to the boil, stirring until the sugar has melted, add the rosemary and simmer for 10 minutes. Remove from the heat and cool. Discard the rosemary, pick out the orange zest strips and keep for the cocktail, stir in the brandy. Cover and chill until needed.

To serve: add a dessertspoon of the chilled blood orange syrup to 2 chilled glasses. Top with chilled bubbly. Thread a piece of blood orange zest onto a cocktail stick and set across the top of the glass and serve.

Marry Me Chicken Pasta

serves 2

2 medium chicken breasts, each cut into 3 strips

2 tbsp plain flour mixed with 1/2 tsp salt and 1/4 tsp black pepper

Marry Me Butter:

60g Salted Butter, softened

2 large cloves garlic, grated

75g sun-dried tomatoes, finely chopped

1/2 tsp dried oregano

1/2 tsp dried thyme

1 heaped tsp sweet smoked paprika

1 tsp lemon zest

1 tablespoon lemon juice

The rest:

180g mascarpone or cream cheese

100ml water (use the pasta water)

120g pappardelle or tagliatelle pasta

To finish:

50g Parmesan, grated

Fresh ground black pepper

A few torn basil leaves

2 handfuls rocket leaves, soaked in cold water and drained

What you do

Roll the chicken pieces in the seasoned flour, shake off the excess and set aside.

Make the savoury butter: put all the ingredients in a mini food processor, or beat together by hand in bowl- butter, garlic, sun-dried tomatoes, oregano, thyme, paprika, lemon zest and juice. Whizz together util combined and colourful.

Cook the chicken part 1: Pop a large frying pan over a medium heat, and 2/3 fill a large saucepan with water and bring to the boil for the pasta.

Add half the butter to the frying pan and melt, add the chicken pieces and gently fry until lightly coloured all over, remove onto a plate and set aside. Add the pasta to the boiling water and cook according to the instructions on the packet. Tong the cooked pasta into a bowl and set aside.

Make the sauce: add the remaining butter to the pan and melt, add the mascarpone, mix together, then use about 100ml of water from the pasta pan and add to the sauce to make a nice creamy consistency.

Cook the chicken part 2: add the chicken pieces back into the pan adding any resting juices and spoon the sauce over. Poach gently for 12 minutes, turning the pieces over half way through the time. Make sure the sauce is not boiling!

Serve: remove the cooked chicken pieces and 1/3 of the sauce onto a warm plate. Tip the cooked pasta into the remaining sauce and coat well. Tong onto 2 warm plates, top with the chicken pieces and sauce. Finish with grated Parmesan, and garnish with torn basil leaves and a side of rocket leaves.

Olly Smith - 8 January 2025

Cook along with Olly on 91热爆 Sounds

Mango Colada – Mocktail

60ml (2oz) cream of coconut

30ml (1oz) Freshly squeezed pineapple juice

15ml (1/2 oz) freshly squeezed lime juice

60ml (2oz) 60g frozen mango

Garnish: mango slice and pineapple leaf

Equipment: blender

Method:

Add all of the ingredients to a blender cup.

Blend on high until you have a smooth, thick cocktail.

Pour into a hurricane glass. Garnish with a slice of fresh or dehydrated mango and a pineapple leaf.

Vibrant and creamy, this deluxe treat is a celebration of Mauritian tropical fruit designed to brighten your day with every sip. Send your spirit on holiday and get ready for a tropically scrumptious modern classic.

Garden Spritz - MOCKTAIL

50ml non-alcoholic gin/spirit

20ml Elderflower Cordial

Squeeze of lime juice

Fever Tree Tonic Water

Method:

Half fill a wine glass with ice cubes. Add the non-alcoholic gin/spirit, elderflower cordial and fresh lime juice.

Top up with tonic water and stir to combine.

Garnish with a couple of slices of cucumber.

I love my garden and as the summer swells apple blossom into fruit, I could spend endless hours admiring the butterflies and listening to the swallows flying overhead. The pristine flavours of this scented bubbly gem remind me of all the verdant freshness of those heady days, it’s my homage to every country garden!

Non Alcoholic Paloma - MOCKTAIL

25ml non alcoholic tequila

75ml Grapefruit Juice

Soda water, a twist of lime juice for zing

Method:

Add non alcoholic tequila to a highball glass half filled with ice. Add grapefruit juice and top with soda water and lime juice if you like. Garnish with a pink grapefruit wedge!