Category: Seasonal

White Wine poached Nectarines and Frangipane Tart with Clotted Cream & Stem Ginger Syrup

on By

30772107_2069640426613208_1070775203_o30825674_2069640043279913_1958310655_o30768717_2069640419946542_1800448637_o30550950_2069639529946631_826788224_o30826326_2069640076613243_1313051805_o30772518_2069640466613204_448847014_o30772495_2069640066613244_1084292622_o30767983_2069640506613200_594076917_o30825552_2069640533279864_1512545960_o30849511_2069639533279964_1656478194_o30850136_2069639496613301_46890561_o30849355_2071060749804509_298727636_o30772487_2071060746471176_179252743_o30952737_2069639363279981_527852790_o30768906_2069639446613306_358769631_o

Pastry:

11 oz. Plain Flour

2.5 oz. Caster Sugar

5.5 oz. Softened Cubed Butter

2 free range egg yolks

  1. Incorporate together using the rubbing technique until the dry ingredients resemble breadcrumbs, add the eggs yolks mix using a wooden spoon and allow to rest for 30 mins by wrapping it in cling film.
  2. Place into pre-greased flan dish, allow for the pastry to over hang as when pastry cooks it has a tendency to shrink back from the edges. Cook using greaseproof paper and baking beans, also ensure you  prick the pastry case, as this prevents it from rising during the cooking process.
  3. Cook at 180 for 15 minutes, you want the pastry to go a light golden brown, if needs be remove the baking beans and give it an extra 15 mins.
  4. Once this has been achieved allow to cool on a wire rack

Poaching Liquor:

2 star anise

½ lemon

5 cloves

250 ml cold water

250 ml white wine

2 bay leaves

2 tablespoons of sugar

1 teaspoon of organic honey

  1. In a large saucepan add your sugar and water bring to the boil, making sure that all of the sugar has been dissolved.
  2. At this point add your white wine, organic honey, 2 bay leaves, 5 cloves and ½ lemon, allow to infuse before pouring over the fruit.
  3. Prepare the fruit using a sharp paring knife, run your knife around the outside of the nectarines, twist to release the stone.
  4. Place the nectarines face side down into the liquor and simmer for two –three minutes, remove them from the pan then place the poached nectarines onto a large baking tray.
  5. Lastly, pour the liquor over the nectarines as you want this liquid to coat the fruit giving it a beautiful shine.

Frangipane:

8 oz butter

1 vanilla pod

8 oz sugar

3 free range eggs

225 grams of ground almonds

  1. To begin weigh all of the ingredients out as sated above, make the frangipane in a large mixing bowl.
  2. Cream together the sugar and butter, add your vanilla paste (or pod seeds), then add one egg at a time followed by your ground almonds.
  3. Reserve in the fridge until later.
  4. To cook place into pre-cooked pastry tart case. You want to cook it until it turns slightly risen and golden brown.
  5. To finish add your fruit slices
  6. For the GG signature you can blowtorch each of the fruit segments, by simply dusting them with a little golden caster sugar, and torching them until golden.
  7. To serve slice a big piece of tart, place onto an artisan plate, finishing with a generous spoonful of Cornish clotted cream and fresh mint from the garden.

Enjoy,

GG

 

Cod & Clams in a White Wine, Shallot and Bay reduction sauce with wilted wild garlic

on By

30917950_2069640093279908_1367517975_o30849670_2069640339946550_137039482_o30826295_2069640219946562_1821496205_o30771916_2069640249946559_1535359170_o30771961_2069640179946566_807664432_o30768855_2069640349946549_1257275187_o30768522_2069640169946567_2079587526_o30768023_2069640279946556_1700679535_o30772294_2069639946613256_643991331_o30769048_2069639909946593_1604645486_o30867778_2069639589946625_1417951537_o30772414_2069639843279933_166042545_o30771538_2069639833279934_1246716726_o30771402_2069639859946598_388280500_o

To begin this dish weigh out all of the ingredients as stated below.

Sauce:

125 ml White Wine

1 Bay leaf bruised

1 shallot peeled and finely sliced

60 ml of double cream

60 g of butter diced

  1. In a medium sauce pan add your shallot, bay leaf and a little olive oil, place onto a medium heat. Sweat the shallot and bay leaf with no colour until the shallot has gone sweet and tender.
  2. Add your white wine, reduce until there is no wine left, at this point add your double cream, bring to a light boil.
  3. Remove from the heat, whisk in one cube of butter at a time ensure you keep this on a light heat as the butter will take the heat out of the pan.
  4. To finish the sauce, add a chiffonade of wild garlic.

Pan seared Cod:

  1. Place a large pan onto a medium heat, add a little olive oil to the pan, allowing the pan to smoke a little.
  2. Since I have chosen to use cod that has been skinned for this recipe, you have to cook the fish differently. Lay the fish skin side down away from you; allow the cod to colour a little around the outside.
  3. Add a knob of softened butter, allow the butter to foam, now using a tablespoon blast the cod with the golden melted butter.
  4. Pre-heat your oven to 180 degrees, line a large baking tray with two butter papers (as this is a chefs blanket) ensuring the fish remains moist during the cooking process.
  5. Transfer your fish to the tray and cook for 4 minutes until the cod is beautifully flaky and tender.

Wild Garlic:

  1. Wash and rip in half, remove the stalks, add to the sauce just to wilt before service.

Clams:

Before cooking the clams ensure that you wash them under cold water to remove the dirt and grit.

Cook:

To cook the clams place a large saucepan onto a medium heat add a dash of water, white wine, lemon juice add the clams steam until open.