The Gourmet Gent

Mixed bean and green lentil dal infused with turmeric and Middle Eastern spices, finished with roasted garlic oil

Ricotta cheese, spinach, lemon zest and nutmeg cannelloni
Topped with: shallot, garlic, chilli and basil sauce

Homemade roasted garlic focaccia

Rocket salad, tossed in lemon and rock salt with Parmesan shavings

My classic tiramisu with cherry brandy

Meats: Honey Roast Gammon with wholegrain mustard, Bay & Rosemary infused locally reared turkey, pigs in blankets

Vegetarian option: Tartlet of mushroom duxelles – chives & rosemary, GG cranberry sauce, nutmeg wilted spinach and black truffle infused brie – topped with freshly grated nutmeg

The trimmings: classic roast potatoes with garlic, thyme & rosemary, honey glazed and roasted carrots and parsnips, sautéed brussel sprouts with toasted pine nuts, herb stuffing balls, GG classic Yorkshire puddings

Condiments: pomegranate molasses & Chianti jus, the GG cranberry, Devonshire Bramley apple & port sauce, red onion & chilli chutney

For the pasta you will need:

• 300 grams of 00 pasta flour
• 3 medium whole eggs 
• A pinch of Maldon sea salt

1. To start the pasta dough place the 00 flour and Maldon sea salt into a large mixing bowl. 
2. Create a volcano shape in the middle of the flour, as this is where you will crack your eggs into. 
3. One by one crack your eggs into the centre of the flour, using a metal fork whisk the eggs (you can do this before in a Pyrex jug) 
4. Using a clean wooden spoon begin to drag the 00 flour in from the edges and incorporate the eggs and flour. 
5. Once the dough has reached a beautiful crumbly consistency start using your hands to pull the dough together, with your palms. Once the dough is ready and all of the flour and eggs incorporated tip out onto a floured service. 
6. Begin to knead the dough as this builds the glutens up, after 10 minutes of kneading your dough it should be smooth and silky. 
7. Once at this stage wrap your dough in cling film and leave to rest in the fridge for 30 minutes as this allows the dough to relax. 
8. Having rested the pasta dough it is now time to shape your dough you can either do this by using a rolling pin or using a pasta machine, as this will ensure that all of the pasta is even once it has reached your desired thickness. (On a pasta machine you have three settings, enabling you to work the dough down to the desired thickness)
9. After rolling the dough to fit to the machine, run the dough through the thickest setting, fold in half and then drop the thickness as this helps to ensure the dough is silky and glossy. 
10. The thickness you want to achieve is that of a pound coin ( Run two)
11. Once you have reached this stage allow to air for a minute
12. Using your cutter press out the shapes, for this recipe I used a fluted edge cutter as it gives the traditional ravioli look, but circles work equally well.  
13. Once cut place onto a floured large dinner plate as this helps to stop them from sticking together. 
14. Wrap with cling film and rest until it is time to fill. 

Romesco Sauce:

• ½ shallot brunoised 
• 2 cloves of garlic peeled and pureed 
• Juice and zest of one unwaxed lemon 
• 10 drained sun-dried tomatoes
• 200 grams of toasted flaked almonds 
• 200g of toasted till golden pine nuts 
• 200 ml of olive oil 
• 120 ml of Sun Dried tomato oil 
• 4 Charred large red peppers 

1. To begin wash your large peppers and dry thoroughly, lightly oil and place directly over your open fire or gas burner to blacken and charr the outer skin as this gives the pepper and sauce a lovely smokiness. 
2. Once the peppers are blackened, they need to go into a pre-heated oven at 180 degrees and cooked till soft, this will only take 10-15 minutes. 
3. Once they are ready, remove from the oven and place onto a pre-warmed plate and wrap with cling film as this makes the peppers sweat a little lifting up their skins. 
4. When you peel your peppers do not remove all of the charred skin as it gives the sauce a touch of depth. 
5. Remove the seeds from the peppers and julienne, then fine brunoise. 
6. For the base of your sauce, into a large pestle and mortar place your shallot, garlic toasted almonds and pine nuts, beat to make a paste.
7. Then add your lemon juice to let it down a little, using a sharp knife and chopping board brunoise your sun-dried tomatoes and then add these to your base and again beat to form a smooth paste. 
8. Next add your olive oil and sun-dried tomato infused oil in a steady stream and lastly add in your peppers.
9. To finish add a touch of seasoning and the zest of one lemon. You add the lemon zest now to get the freshness and lightness of the citrus delivered into the sauce. 
10. This recipe makes two small jars, so if not for immediate use place into an air tight jar and store in the fridge for up to 1 month with a covering of olive oil to form an air lock. 

Roasted aubergine filling:

For the base:

• ½ red chilli brunoised seeds left in
• chiffonade sage leaves (roughly 20 leaves)
• 2 garlic cloves peeled and pureed 
• 1 shallot brunoised 
• 1 teaspoon of ground cinnamon 
• Roasted garlic puree
• White wine (to deglaze)
• 2 large aubergines 

1. Place a medium sauce pan onto a low heat add a good glug of olive oil, then add your aromats and cook out on a low heat as this enables their natural oils to be extracted without burning. 
2. Once your chilli, garlic and shallot are soft and cooked with no colour, add your sage and cook to release the earthy notes. 
3. Next using a sharp knife prick your aubergines and place into a foil lined tray, with three cloves of garlic and the stalks from your sage and a drizzle of good quality olive oil, as when they are bruised and crushed, they release a beautiful perfume. 
4. Add a pinch of natural sea salt and a twist of cracked black pepper, wrap them up and place them into a pre-heated oven of 180 degrees. 
5. Cook for 30-40 minutes until soft, when they can be pricked with a knife all of the way through, remove them from the foil and place back onto the tray and roast till lightly golden as this again will give you two different textures from the humble aubergine. 
6. Remove the roasted garlic from their jackets and place into the pan along with your chilli, shallot and sage. Stir to incorporate. 
7. Increase the heat and then add your spices, ensure that you cook these out otherwise they can leave a bitter taste to your filling. 
8. Next deglaze with a little white wine to remove all of the cooked on goodness as this is free flavour you don’t want to miss. But ensure you use a light fruity white wine which complements the dish and enhances it. 
9. Remove your aubergine from the oven, allow to cool a little, then using a sharp knife remove the tops and cut in half (be careful as they can be very hot)
10. Cut your aubergine into a duxelle, as you want this to run through your ravioli and be light and silky. 
11. Add this to your base and cook out the rest of the flavours to ensure that they are all incorporated and combined. 
12. Decant your mixture into a chilled glass bowl. 

Garnishes:

• Crispy sage leaves
• Grated parmesan 
• Flaked almonds (toasted)

1. Place a small frying pan onto a high heat, add a good glug of low quality olive oil as this is for lightly frying
2. Once the pan is hot add your sage leaves and once crispy and golden remove and allow to drain on a piece of J-cloth. As this removes the excess oil, which can make your sage leaves go soggy. 
3. Using a micro-pane grate 200 grams of parmesan, over the pasta once it’s plated and while it’s piping hot. 
4. Lastly place some flaked almonds into a small frying pan toast until lightly golden brown, as this helps to release their essential oils and also reminds the guest of the key ingredients whilst delivering texture. 

To assemble 

1. Take your pasta out of the fridge, place a large pan of water onto the boil which has been heavily salted
2. To fill your raviolis, take two squares of your dough, make the square on top a little larger by stretching the dough with your hands, as this makes it easier to encase the filling. 
3. To fill place a teaspoon of your mixture into the middle of your ravioli, and then with a little water run a seal around the outside of your pasta and lay the other pasta sheet on top, ensure that all of the air has been released or otherwise they will explode in the water. 
4. Before blanching ensure that you have two large plates covered in cling film with a light oil film as this helps to stop the pasta from sticking, and also the cling film forms a cushion which makes it easier to lift off. 
5. Next get a bowl of icing water, to refresh and stop the cooking of your raviolis once the pasta has been blanched. 
6. Now place your raviolis into the water, once they rise to surface remove, as this indicates they are cooked and place into the icy water. 

To plate:

1. Pre-warm 6 artisan plates, lightly warm your Romesco sauce, with a touch of olive oil to let it down if needs be.
2. Ensure that you have your almonds, sage and parmesan on hand
3. Plate 5 raviolis per portion and then top each with your Romesco sauce add a pinch of flaked almonds, one crispy sage leaf on each individual ravioli and lastly a drizzle of olive oil. 
4. You can pair this dish with my focaccia dough see recipe here 
5. Enjoy with a glass of red in front of burning fire. 

Curry Base ingredients:
2 large onions (finely sliced)
6 garlic cloves (peeled and grated)
1 green medium heat chilli (sliced with the seeds left in)
1 thumb sized piece of ginger (peeled and grated)
1 banana shallot (peeled and sliced finely)
1 sliced preserved lemon

Spice Base ingredients:
2 teaspoons of turmeric
Pinch of celery salt
2 teaspoons of ground cinnamon
2 teaspoons of toasted mustard seeds
12 cherry tomatoes
2 teaspoons of medium curry powder

Garnish:
Toasted flaked almonds

The recipe…

• To begin place 250 grams of green lentils into a medium saucepan and cover with cold water, season at the end of the cooking process, as before can make the lentils go hard and distort the texture.
• Cook your lentils until they al dente, as they will carry on cooking in the curry after they have been drained.
• For your curry base, in a medium sized saucepan place a glug of olive oil into the pan, once the saucepan is up to temperature add your curry base vegetables and cook out with no colour.
• Grating the ginger and garlic over the pan releases the natural oils and perfumes of the aromats which are usually lost when you grate onto the chopping board.
• Next, once your vegetables are all cooked down add your cherry tomatoes, as they act as little flavour bombs, deglazing the saucepan and releasing all of the cooked on flavour from the bottom of the saucepan.
• Once the pan is deglazed and ready add your spice base and ensure that you cook out the spice mix.
• At this point begin to prepare your cauliflower and sweet potatoes to give the curry an authentic taste.
• Slice your sweet potatoes into bite size pieces (half-moons) and roast until golden brown, in the oven at 250 degrees, season with a little olive oil and black pepper.
• Do the same with your cauliflower and roast until lightly golden, don’t worry if the cuts catch a little, as this will give the curry a smokiness which is normally created when cooking authentically in a brick built oven.
• Next add a pinch of natural sea salt to your base along with your 250 grams of red split lentils and again just carry on cooking low and slow.
• Add a dash of cold water to cook the lentils and steam, add around 100ml as you don’t want your curry to be runny.
• Next add your green lentils, along with your roasted vegetables.
• Add a dash of olive oil and little more water if needed, now turn the heat up to high to moderate, warming through the rest of elements.
• Once ready wash half a bag of British Kale and Spinach, add this to your curry along with the gratings of whole nutmeg, this will give the curry a warming lift. Stir to wilt and incorporate.
• Next, for your rice add your ginger peel from earlier along with 2 crushed cardamom pods, once the water has reached the boil add two large cups of rice (as this will serve 4 people). Cook until all of the water has been absorbed.

Serve into a pre-warmed fire-earthed bowl along with a sprinkle of flaked almonds and a little coriander leaf for garnish.

This curry serves 8 people, for this recipe you can keep half the batch back, in the fridge or in a zipper freezer bag as this can last up to 3 months in the freezer.

Naan Bread ingredients:
3 heaped tablespoons of fat free natural yoghurt
250 grams of strong bread flour
45g of unsalted butter (for the dough and cooking)
1 tablespoon of black onion seeds
7 grams dried yeast
125 ml of luke warm water
Fortnum and Mason charred chilli honey (a special addition)

• To begin, pour 125ml of luke warm water into a glass bowl , add your 7 grams of dried yeast and lastly two teaspoons of your F AND M charred chilli honey.
• Leave in a warm area until the mixture has doubled in size and is light and airy. As this is what the yeast needs to feed off sugars and a warm environment.
• Next, in a large mixing bowl add your flour, along with a pinch of natural pink sea salt, make a well, into this add your tablespoon of melted butter, along with 3 heaped tablespoons of natural fat free yoghurt.
• Next add your foamy yeast mixture.
• Bring the dough together, once the dough has come together leave to prove in a warm place for 90 minutes, until the doubled in size.
• Knock the dough back and form into 6 equal pieces these will form your naan breads.
• To cook warm a large frying pan with a knob of butter, once the butter is foaming and golden, add your naans to cook on both sides until golden and light.

These are best served piping hot out of the pan, to accompany your sweet potato and roasted cauliflower curry.

The Gourmet Gent