Seasonal menu task

Thursday 11th October Task.

The ingredients that are in season just now are beetroot, figs, eel, hazelnuts, mushrooms, monkfish, sweetcorn, walnuts, watercress, quince, oysters.

The two courses I would do would these ingredients are : 

Eggy brioche with autumn berries and crème fraîche

Ingredients

• 400 g blackberries
• 3 eggs
• 300 ml milk
• 3 tbsp icing sugar
• 1 thick slices brioche
• 1 tbsp olive oil
• 3 tbsp calvados crème fraîche

Method

1. Make a coulis by blending half of the blackberries in a food processor. Press the mixture through a sieve into a bowl. Mix the remaining blackberries into the coulis and set aside.

2. In a bowl, whisk together the eggs, milk and icing sugar until smooth and creamy.

3. Dip the brioche slice in the mixture to coat.

4. Heat the olive oil in a frying pan and fry the brioche slice for 2-3 minutes on each side, or until golden brown all over. Drain on kitchen paper.

5. To serve, place the brioche onto a serving plate and spoon the crème fraîche and blackberry coulis alongside.

Roasted lamb with autumn vegetables and mint pesto

Ingredients

• 700 g new potatoes, halved if large
• 700 g lean boneless lamb, either leg or fillet, cut into 5cm chunks
• 1 butternut squash, peeled, seeded and cut into chunks
• 1 large courgette, cut into chunks
• 4 large ripe tomatoes, quartered
• 4 large cloves garlic, peeled and left whole
• few pieces avocados, in oildrained
• 2 tbsp olive oil
• black pepper
• 100 ml white wine
• country bread, to serve

For the Mint pesto:

• 2 tbsp toasted flaked almonds
• a bunch of fresh mint, stalks removed
• 1 tsp Dijon mustard
• juice of 1/2 lemons
• 1 tbsp olive oil
• black pepper

Method

1. Preheat the oven to 190ºC/Gas 5. Par-boil the potatoes in a large pan of salted boiling water for 5-10 minutes; drain.

2. Place the lamb, potatoes, butternut squash, courgette, tomatoes, garlic, artichokes and olive oil in a large roasting tin. Season with salt and freshly ground pepper.

3. Mix the ingredients together with your hands until coated with oil and spread out evenly in the tin.

4. Roast for 45-55 minutes. Halfway through pour in the wine and mix with the ingredients.

5. Meanwhile make the mint pesto. Put the almonds into a food processor and process until chopped.

6. Add the mint, mustard and lemon and blend to a rough paste. Gradually add the oil and season well.

7. Serve the roast lamb and vegetables warm from the oven with the mint pesto on the side and country bread.

The place I would get these ingredients from is the scottish farmers markert.

http://www.scottishfarmersmarkets.co.uk/organisers/r

2nd Professional Cookery Blogging Task

Nigella Lawson


Is one of my favourite chef she is very successful and has her own tv show plus she has wrote alot of cook book some of which are Nigella Bites http://books.google.co.uk/books/about/Nigella_Bites.html?id=uRV_Ad2xJPQC&redir_esc=y How to be a domestic goddess http://books.google.co.uk/books/about/How_To_Be_A_Domestic_Goddess.html?id=-MHWbQIVDSIC&redir_esc=y How to eat http://books.google.co.uk/books/about/How_To_Eat.html?id=xIJ-7F5vSSQC&redir_esc=y And Nigella Express http://books.google.co.uk/books/about/How_To_Eat.html?id=xIJ-7F5vSSQC&redir_esc=y   These are just some of afew of Nigellas books the reason why I like her is because she makes cooking simple and on her tv show she takes random things from her pantree and makes a delious meal.

Jamie Oliver

The reason i like jamies oliver is because his cooking is so fast and simple, Also he trys to incorpurate healthy ideas for recipies that are still packed with flavour and look great. Some of the books that Jamie oliver has are Naked chef https://www.google.co.uk/search?um=1&hl=en&bav=on.2,or.r_gc.r_pw.r_qf.&biw=1280&bih=827&wrapid=tlif134873516562111&q=jamie%20oliver%20&ie=UTF-8&sa=N&tab=iw&ei=vRBkUOW6NMjQ0QW3jYHIBw#hl=en&sa=N&q=naked+chef+jamie+oliver&stick=H4sIAAAAAAAAAGOovnz8BQMDgzYHsxCnfq6-gWFuZUGGEheIaZYUX5CepyXgWFqSkV8Uku-Un5_tn5dT-dOy6PzD01lbk3skF6Y-7tiyYGWlAgDPplQtSAAAAA&psj=1&ei=vxBkUNvkCuKi0QX9iYCoCw&ved=0CMABELEOMBg&bav=on.2,or.r_gc.r_pw.r_qf.&fp=c5c06546d73f4abe&biw=1280&bih=827Cook with Jamie And Jamie's dinners https://www.google.co.uk/search?um=1&hl=en&bav=on.2,or.r_gc.r_pw.r_qf.&biw=1280&bih=827&wrapid=tlif134873516562111&q=jamie%20oliver%20&ie=UTF-8&sa=N&tab=iw&ei=vRBkUOW6NMjQ0QW3jYHIBw#hl=en&sa=N&q=jamie%27s+dinners&stick=H4sIAAAAAAAAAGOovnz8BQMDgzYHsxCnfq6-gWFuZUGGEheIaZaUYmCZqyXgWFqSkV8Uku-Un5_tn5dT-cGW40VfEHP8rfaO4xcDb0t9X7KZHwAvuIHiSAAAAA&extab=1&npsic=0&psj=1&ei=zRBkUMWsG46R0QWX4ID4Bg&ved=0CA4Q-BY&bav=on.2,or.r_gc.r_pw.r_qf.&fp=c5c06546d73f4abe&biw=1280&bih=827
These are just afew of Jamies book as he has afew but these ones are some of my favourites.

Heston Blumenthal
Heston is one of my favourite cooks because of his unique still of cooking methods, I think Heston is one of the wackiest cooks about hes always trying the next weird best combinations.
Some of his cook books are Kitchen Chemistry https://www.google.co.uk/#hl=en&q=kitchen+chemistry+heston+blumenthal&stick=H4sIAAAAAAAAAGOovnz8BQMDgzYHsxCnfq6-gWmOsZmlEheIaVKenJubrCXgWFqSkV8Uku-Un5_tn5dTadVxJIsx3oJ1k2zGLlajqEKXXv9_ABYzy-tIAAAA&sa=X&psj=1&ei=lxJkUOqOHerO0QX47YBg&ved=0CKMBELEOMBM&bav=on.2,or.r_gc.r_pw.r_qf.&fp=c5c06546d73f4abe&biw=1280&bih=827
And Family food https://www.google.co.uk/#hl=en&sa=X&q=family+food+heston+blumenthal&stick=H4sIAAAAAAAAAGOovnz8BQMDgzYHsxCnfq6-gWmOsZmlEheIaVKenJubqyXgWFqSkV8Uku-Un5_tn5dT-cZ6YWzOpn_e26Lq5_QtzNosWNcpCQDSDBl4SAAAAA&extab=1&npsic=0&psj=1&ei=nhJkUIabFqPB0QW4hIFI&ved=0CBAQ-BY&bav=on.2,or.r_gc.r_pw.r_qf.&fp=c5c06546d73f4abe&biw=1280&bih=827

Cookery Thursday 6th September

 

1. Three courses

Starter: Scallops in jack daniels sauce recipie
1 pound scallops
1 tablespoon olive oil
1 teaspoon garlic
***JACK DANIELS COCONUT SAUCE***
1 teaspoon olive oil
1 tablespoon chopped shallots
1/4 cup Jack Daniels
1/2 cup chicken stock
1/4 cup coconut milk
Method

Wipe scallops and lightly toss in a light olive oil and finely minced garlic.
Sear on a hot skillet (not non stick), remove to pan and hold in oven.
Add a little more olive oil to skillet and saute shallots lightly
Deglaze with Jack Daniels, add chicken stock, reduce and add a large spoon of coconut cream (what sits on top of can if not shaken) reduce till thick and add another small hit of Jack Daniels.
Arrange scallops on plate, drizzle sauce on top, and sprinkle with freshly made lime zest curl (optional)

Main: Barbecuded lobster with lime, chilli and coriander butter ingrediants

• 1½ tbsp chopped fresh coriander
• 1 garlic clove, chopped
• 1 lime, zest only
• ½ lime, juice only
• 1 red chilli, finely chopped
• 75g/2¾oz butter, softened
• 2 live lobsters, about ½kg/1 lb2oz each

Method

Light the barbecue 30 minutes before you want to eat.

Meanwhile, in a bowl, mix together the chopped coriander, garlic, lime zest, lime juice and red chilli. Beat in the softened butter until well combined.

Technique: Zesting citrus fruit

Watch technique1:02 mins

Once the lobsters have been killed, cut each in half lengthways. Discard the matter in the head section. Remove and discard the sac behind the eyes. Remove any green tomally (liver) and the roe in the body section (these can be pan-fried and eaten, or discarded). Remove the claws, crack them and set aside.


When the flames have died down and the coals are ash-white, place the lobster claws onto the grill and barbecue for 5-6 minutes on each side, or until the claw meat is completely cooked through.


After turning the claws over to cook on the second side, add the lobster halves, cut-sides down, to the grill. Barbecue the lobster halves for 3-4 minutes, then turn them over and continue to cook for a further 2-3 minutes, or until the lobster meat is cooked through. (NB: The lobster meat is cooked through when the flesh is firm and opaque and the shells have turned from dark blue to bright red.)

Technique: Removing the meat from cooked lobster

Watch technique3:34 minsWatch technique3:34 mins

When the lobsters are cooked through, spoon the lime, chilli and coriander butter over the lobster meat.


Dessert Strawberry bavarios with champange jelly

• 150ml/5fl oz double cream
• 1 vanilla pod, split, seeds scraped out
• 3 free-range egg yolks
• 75g/2½oz caster sugar

For the champagne jelly

• 3 gelatine leaves
• 50ml/2fl oz water
• 50g/2oz caster sugar
• 250ml/9fl oz champagne

For the strawberry Bavarois

• 3 free-range egg whites
• 250g/9oz caster sugar
• 150ml/5fl oz water
• 2 gelatine leaves
• 200g/7oz strawberry purée
• 50ml/2fl oz double cream

Method

1. For the ice cream, place the milk, cream and vanilla pod and seeds into a heavy-based pan and gently bring just to the boil. Remove from the heat and set aside. Remove the vanilla pod. (Wash the pod with warm water and dry it, then store in an airtight jar of sugar to make vanilla sugar.)
2. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Pour in a few tablespoons of the warm milk and cream mixture and whisk well to combine, then whisk in the remaining milk and cream.
3. Return the mixture to a clean pan and place over a low heat, stirring continuously until the mixture thickens enough to coat the back of a wooden spoon. Set aside to cool completely, then chill in the fridge before transferring to the bowl of an ice cream maker. Churn the mixture according to the manufacturer’s instructions.
4. Transfer the churned ice cream into a freezer-proof container and place into the freezer to firm up.
   For the champagne jellies, soften the gelatine leaves in a bowl of cold water for five minutes.
5. Meanwhile, place the water and sugar in a pan and bring to the simmer, stirring until the sugar has dissolved. Remove from the heat. Drain the gelatine leaves, squeezing out any excess water with your hands, and add to the hot sugar mixture. Stir until dissolved.
6. Pour in the champagne, stir well, then pour the mixture into individual moulds. Allow to cool slightly, then place into the fridge to chill until set.
7. For the strawberry bavarois, whisk the egg whites in a bowl until soft peaks form when the whisk is removed.
8. Place the sugar and water in a pan and gently heat until the sugar has dissolved. Bring the mixture to the boil and cook until the temperature of the mixture reaches 115C/239F (check using a sugar themometer).
9. Once the sugar syrup reaches the correct temperature, slowly pour it into the whisked egg whites while whisking continuously. Continue to whisk until all of the sugar syrup has been incorporated and the meringue is thick and glossy.
10. Soften the gelatine in a bowl of cold water for five minutes. Meanwhile, gently heat the strawberry purée in a pan. Drain the gelatine, squeezing out any excess water with your hands, and stir the softened leaves into the warm strawberry purée until dissolved. Pour into a large mixing bowl and set aside to cool slightly.
11. Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Fold the meringue into the strawberry mixture until well combined, then fold in the whipped cream.
    Watch technique0:48 mins
12. Lightly grease the insides of four chef’s rings, and cover one end with cling film. Place onto a baking tray, then divide the strawberry bavarois mixture evenly among the moulds. Place into the freezer to chill before serving.

The reason I have choosen these courses to prepare is they are to my taste and liking and I think if you like something you are able to cook it better, Also i have made bavarious before so i know the method and perfect recipie for these.

I would host my dinner party at the London Dome.

The six guest I would choose to invite to my dinner party would be Bob Marley I think he would bring a chilled out vibe to the dinner party by being laid back and easy to have a conversation with, Tupac Shakur I think that he would be very entertaining he could even make a rap up about everybody and the dinner party, Michael Jackson because he could tell us all about the plastic surgery he has had and tell what it was like being a childhood superstar, Barack Obama Could tell us interesting news about the world and and insite into how he found Osama Binladin, Beyonce Would be very entertaining and fun to have at a dinner party also she could tell us what its like being married to Jay Z and what it was like being in a successful girl band, Nigella lawson she would be great as a dinner party guest as you could judge the food that I have cooked and maybe bring some extra advice on how to better my cooking in furture.