Farrars Restaurant – British Modern Cuisine

Ingredients:

• 4 commis pears (not over ripe)
• 100g feta cheese
• 2 sprigs of fresh basil leaves
• 50g cherry tomatoes or sun blushed tomatoes
• 100g Roquette lettuce Pinch of salt and pepper
• 25g olive oil 1 spring onion

Method:

Half the pears and remove seeds and core, place basil leaves on the pear and lightly drizzle olive oil over the pear. Place onto a non stick baking tray and slow roast for 10 - 12 mins in a preheated oven 160 oc.

For the filling - Mix feta cheese, remaining basil and cherry / sun blushed tomatoes in a bowl with seasoning to taste. Spoon the filling into the roasted pears and then place back into the oven for 5 mins until warmed through. For the Salad - Toss the roquette lettuce with finely chopped spring onions and cherry tomatoes with a drizzle of olive oil.

To serve - Place the salad onto a plate and then topped with the roasted pear.

Enjoy!

The Marine Hotel – English Cuisine

Ingredients:

• 2 slices Parma ham
• 1 slices Goats Cheese (1cm thick)
• Handful mixed leaves
• 3 cherry tomatoes
• Basil & Lemon infused Olive oil
• Cracked black pepper

Method:

Wrap the disc of goat's cheese in the 2 slices of ham. Place with the cherry tomatoes & coat in a little oil on a baking tray & place under the grill for 3 minutes each side. Dress the leaves with a little of your oil & place on the plate. Stack the roulade on top of the leaves. Present the cherry tomatoes around the edge of the plate & Drizzle a little more oil around the plate. Grind a little black pepper over all.

Portofino Restaurant – Mediterranean Cuisine

Ingredients:

• 3 large sweet peppers, green, red and yellow
• 1 large onion
• 2 cloves of garlic
• 1 tbsp chopped parsley
• 1 lemon
• 2 tbsp olive oil
• Salt and pepper
• Harissa (optional)

Method:

Slice the peppers in half through the stalk; discard the seeds and place on barbecue or hot grill with the unpeeled onion and cloves of garlic. Grill until charred. Place into a plastic bag until cool. When cool skin all the vegetables and slice finely. Place in a salad bowl and add the juice of a whole lemon, 2 tbsp olive oil and 1 tbsp chopped parsley. Season with salt and pepper. For those who like spicy food, add a tbsp Harissa.

This salad should be served very cold with barbecued meats or fish.

Casa del mar – Mediterranean Tappas

Ingredients:

• King prawns
• Chillies or Chilli flakes
• Butter
• Olive oil
• Garlic

Method:

Sauté the prawns in olive oil until golden. Melt the butter, add the freshly minced garlic and cook until soft.

Sprinkle with chillies, season and serve immediately.

The Northern Dales Farmers Market

Ingredients:

• 2litres Chicken Stock
• 1 large butternut squash
• 2 large leeks
• 1 red chilli
• 1tbs olive oil
• Salt & pepper to taste

Method:

Peel, deseed and cube butternut squash (2cm) Preheat the olive oil in a roasting dish (180 degrees C). Roast the cubed butternut squash for 45minsor until the corners show signs of caramelising. Meanwhile clean and slice the leeks and cook in the chicken stock. Deseed and chop the chilli and add to the stock. Add the roasted butternut squash and cook for a further 1hour. Liquidize and serve with crusty granary bread.

Don’t worry about storage as this will not be an issue!

Anon

Ingredients:

• 4 X 6-8oz chicken breast
• Jar of Feta cheese in olive oil
• 4 large slices of prosciutto

Sauce Ingredients

• 5 tbsp extra virgin olive oil
• 10–12 ripe tomatoes, deseeded and chopped
• 1–2 garlic clove, finely chopped
• pinch of sugar
• 1 tsp balsamic vinegar
• small bunch of basil leaves, torn into pieces
• sea salt flakes, and freshly ground black pepper

Method – Chicken:

Insert a whole in side of chicken make a hole. Insert 4-5 bites of diced cheese, rap with prosciutto. Bake in oven for 10 minutes or until cooked.

Method – Sauce:

Heat the oil in a frying pan over a moderate heat and add the tomatoes and garlic. Cook until the tomatoes are just starting to break down. Stir in the sugar, balsamic and basil, and the season to taste with salt and freshly ground black pepper. Cook for a further minute or so, and then serve over the chicken.

The Marine Hotel

Ingredients:

• 1 chicken supreme breast bone on
• 50g pure white crab meat
• Rind of 1/2 lemon, lime & orange
• 100g butter
• Splash white wine
• tbsp chopped flat parsley

Method:

Make a small pocket on the side of the chicken. Stuff your crab meat inside. To help keep the chicken together whilst cooking, hold the two flaps together by piercing them with a cocktail stick. Place the chicken in a hot oven (220c) for about 20 minutes. When almost ready, start the sauce. In a pan add the white wine & fruit zest's, simmer & reduce for a couple of minutes. Add your butter. When the chicken is thoroughly cooked (pierce with a small sharp knife & check no pinkish juice comes out) place in the middle of your plate. As soon as the butter has melted add your parsley, stir & pour over the chicken. Serve with either a lightly dressed salad or your choice of potatoes & vegetables.

Krimo's – Mediterranean Cuisine

Ingredients:

• 4 fillets of sea bass
• 2 cloves of garlic, chopped
• A sprig of fresh rosemary
• 1 lemon
• Olive oil
• 2tbsp of plain flour
• Salt and pepper
• Chopped parsley

Method:

Marinate the fish for around 1 to 2 hours in 2tbsp of olive oil, the juice of half a lemon, the chopped garlic and half the rosemary. Place the flour in a shallow dish. Add a pinch of salt and pepper. Heat a frying pan for 2 minutes then add 2 tbsp of olive oil. (Heating the pan will help the oil spread easily and you won't need too much fat.) Dry the fish with kitchen roll, coat with seasoned flour and fry skin side first for 3 minutes. Turn over and fry for a further 2 minutes. Decorate with chopped parsley and slices of lemon. Serve immediately with a green salad or sautéed potatoes.

Joe Rigatoni's – Italian Cuisine

Ingredients:

• Butterfield Chicken breast
• Eggs
• Milk
• Flour
• Breadcrumbs
• White Sauce
• Grated Cheddar

Method:

Flatten chicken breast out, mix eggs and milk together.

Put flattened chicken breast through flour until covered then place in egg mix. Cover in breadcrumbs and then place in Fryer until cooked. Top with white sauce then cheese. Place under grill until melted.

Fujiyama – Japanese Cuisine

Ingredients:

• 3g watercress
• 1 half scallop shell
• 1 crabmeat stick, crumbled
• 5g Parmesan cheese
• 3g dry garlic powder
• 2 pieces of fresh scallop
• 1tsp Japanese mayonnaise
• A pinch of dry parsley

Method:

To prepare lay the watercress at the bottom of the clean, empty scallop shell. Place the crumbled crabmeat on top followed by the grated cheese and garlic powder. Put the sliced scallops on top and spoon the mayonnaise over them. Sprinkle with the dried parsley and place under a hot grill for eight minutes and then serve in the shell.

Serves one

The Northern Dales Farmers Market

Ingredients:

• Rib joint of beef
• 4oz beef dripping
• 1 bulb of garlic
• Seasonal vegetables

Method:

Pre heat oven to 180°c. Melt 4oz of beef dripping in a roasting dish

Carefully place joint in the hot fat with a whole bulb of garlic with the papery outside removed Give the joint 20 minutes per pound (450g) plus 20 minutes.

Remove from oven and transfer to carving board and cover with foil.

Chase spouse, children and pets from kitchen to protect investment and let meat rest for 50 minutes. Carve and serve with seasonal vegetables and Yorkshire pudding.

Serves 4 people

For a real treat visit the Farmers Market for your beef, you may pay a few pence more but the flavor of the meat will much more than compensate you for this expense, trust me.

(Farmers Market 2nd Saturday of the Month in HME car park).

Krimos – Mediterranean Cuisine

Ingredients:

• 1lb of Cod, Mullet, Sea bass, Monkfish, Prawns...any combination but no oily fish)
• 4tbsp olive oil
• 1 onion
• 1tsp paprika
• Juice of one lemon. Keep the zest.
• 1tbsp Cumin and Coriander, tomato puree and chopped coriander
• A pinch of Saffron
• 2 cloves of garlic
• 2 skinless red peppers
• 1 fresh fennel
• 1/4lb potatoes

Method:

Marinate the fish cut into 1" chunks overnight or for a couple of hours in olive oil, lemon juice, fresh coriander, saffron or turmeric, garlic and cumin.

Finely chop the onion. Soften it in olive oil. Add some sliced fresh fennel, 2 diced skinless sweet peppers (Refer to Meshwia in the starters for method of skinning peppers), chopped garlic, pinch of saffron, pinch of cumin, 1tbsp chopped coriander, 1tsp of blanched lemon zest or pickled lemon, 1tbsp tomato puree, a tsp of paprika, 2 potatoes cut into wedges.

Cover with water, add a fish stock cube and simmer until potatoes are nearly ready.

Add the fish to the Tagine and poach until cooked (5min).

Serve with chopped coriander.

You can add a little chilli if you wish.

Raudin’s Restaurant – French Cuisine

Ingredients:

• 2 Slices of bacon
• 1 chicken cut in 8
• 1/2 bottle of red wine
• 1 cup of brandy
• 1/2 lb button mushrooms
• 6 garlic cloves and small bouquet garnish (thyme sage bay leaves)

Method:

Cut the chicken in half then separate the leg and breast and cut those in half in a hot pan with 2 spoons of oil brown the chicken, the garlic and the shop bacon of 3 minutes. When the chicken is brown all over add 2 hip spoon of plain flour and give a good stir. Pour the brandy first quick stir and add the wine and the bouquet garnish, do not add all the wine at once or the sauce will not thicken up, bring to boil for 1 minute and cook slowly when chicken is cooked add mushrooms and a dozen of silver pickle onions a cook for a further 20 minutes. TIP: for extra taste marinade the pieces of chicken in the wine with garlic, bouquet garnish over night in the refrigerator.

Lotus Garden – Chinese Cuisine

Ingredients:

• 1 – 2 green onions
• 2 large eggs
• salt and pepper to season and taste
• oil for stir–frying
• 4 cups cold cooked rice
• 1 – 2 tablespoons light soy sauce or oyster sauce for added flavour

Method:

Wash, chop and season the green onion. Lightly whisk the eggs,salt and pepper.

Heat a wok or frying pan and add oil. When the oil is hot, add the eggs and stir until they are starting to scramble (but are not too dry). Put the eggs in a bowl and clean out the pan for the rest of the ingredients.

Add a little more oil and when hot, add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon so that the rice does not stick together. Add soy or oyster sauce to taste, then the onion and eggs! Stir to cook through and serve hot.

Lotus Garden – Chinese Cuisine

Ingredients:

• 3/4 lb green beans
• 1 tablespoon Hoisin sauce
• 1 tablespoon water
• 3/4 teaspoon light soy sauce
• 1/4 teaspoon chili sauce
• 3 tablespoons vegetable or peanut oil
• 1 tablespoon thinly sliced fresh ginger
• 2 oz sliced fresh mushrooms
• 1 teaspoon Chinese rice wine or dry sherry
• 1/2 cup chicken broth (or vege stock)

Method:

1. Trim and slice the green beans diagonally into 2" pieces. In a bowl, whisk hoisin sauce, water, soy sauce, and chili sauce and leave until later.
2. Heat a little oil in a heated wok on medium-high heat. Add the beans. Cook on a medium-high heat for 5 to 10 minutes, stirring continually, until their skins pucker and turn brown. Remove from the wok and drain in a colander or on paper towels remove any excess oil.
3. Heat a little more oil in the wok. Add ginger and stir-fry with the mushrooms for a couple of minutes until browned with a sprinkling of rice wine or sherry and pepper.
4. Push the mushrooms to the side of the wok and return green beans to pan. Stir in the hoisin sauce mix. Reduce heat to medium. Add chicken broth or vegetable stock. Cover. Season and cook for about five minutes to reduce the liquid.

This dish goes nicely with pork dishes.

Lotus Garden – Chinese Cuisine

Ingredients:

• Flour

• 2lb pork cut into 1" cubes
• 3 tbsp. cooking oil
• 1/2 cup of chicken broth
• 1/3 cup of soy sauce
• 2–4 tbsp sherry
• 1 small clove of garlic, minced
• 1 tsp ground ginger
• 1 chopped onion (green or regular)
• 1 tbsp. honey
• 1 can of water chestnuts and/or bean shoots, drained and sliced

Method:

1. Dredge the 1" cubes of pork in flour
2. Heat oil in the wok
3. Brown the cubes quickly in the wok then drain any excess oil from the wok
4. Combine broth, soy sauce, sherry, garlic, ginger and honey in a bowl and then add to the wok. Simmer covered for 15 minutes or until the meat is tender
5. Add water chestnuts or bean sprouts
6. Heat, stir and serve with fried rice

Lotus Garden – Chinese Cuisine

Ingredients:

• 500g sticky rice flour
• 200g butter
• 200g black sesame powder (blend black sesame seeds in a food processor if powder not available)
• 250g sugar
• 1tsp wineball with the dough.

Method:

Cook the dumplings in boiled water by stirring them in one direction around the pan. Boil for a further minute whilst reducing the heat.

Drain and serve.

Farrars – British Modern Cuisine

Ingredients:

• 300ml milk
• 1 teaspoon of corn flour
• 375ml double cream
• 1 vanilla pod
• 150g egg yolks
• icing sugar
• 200g castor sugar
• malteesers

Method:

Heat milk and 150g sugar on very low heat, deseed vanilla pod and add to milk. Mix egg yolks and corn flour mix keeping on a low heat whisk until it turns thick about 5-8 mins, then leave to cool, while cooling line a loaf tin with cling film then whip cream and the 50g sugar with a couple of tablespoons of icing sugar until holding soft peaks, then crush the maltesers lightly, now mix the custard mix with the whipped cream, then mix in the maltesers and pour into lined mould and freeze overnight. When frozen serve thick slices drizzled with warm chocolate or chocolate sauce.

Portofino – Mediterranean Cuisine

Ingredients:

• 4 Conference pears
• 100g sugar
• Cinnamon stick
• 1 bottle of red wine

Method:

Peel pears and poach for 45 minutes in red wine, cinnamon and sugar, when soft put aside and reduce liquid to syrup. Serve with lemon sorbet.

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