Tobermory Blackberry Muffins

on By

38280407_2143718152538768_4110885225326706688_n38444376_2143718295872087_6491864173373292544_n38439932_2143718189205431_3094783404332285952_n38481220_2143718395872077_4632131248167321600_n38489887_2143718052538778_98720450363785216_n38297977_2143718429205407_5875566946564440064_n38277437_2143718085872108_4899964665716539392_n38392387_2143717742538809_5058062210018836480_n38239079_2143717639205486_5048036119967432704_n38239079_2143717622538821_6689792686032945152_n38274516_2143717802538803_7768163625784573952_n38458555_2143717855872131_5223291255458365440_n38279366_2143717752538808_300336578994110464_nIngredients:

  • 175 grams of butter
  • 175 grams of self raising flour
  • 175 grams of golden caster sugar
  • ½ tsp of baking powder
  • 3 large free range eggs
  • ½ tbsp. of vanilla paste
  • The zest of one lemon
  • 6 washed large blackberries
  • ¼ of a teaspoon of Tobermory Blackberry Jam (per muffin)
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Pre-heat your oven to 180.
  3. In a large mixing bowl cream together the sugar and butter until pale and fluffy.
  4. Once at this stage, add your eggs into the mixture one at a time, then add your flour along with your baking powder.
  5. Using a folding technique incorporate the mixture, ensure that you don’t knock out all of the air.
  6. Next add your vanilla paste, lemon zest, go cautiously with this or otherwise it will just overpower the cakes.
  7. Place your muffin cases into a large muffin tray. In each of the cases place a blackberry, then half fill each of the cases with the cake mixture, once half filled, place ¼ of a teaspoon of jam in the middle. Now fill the cases with more mixture.
  8. Place into the oven for 18 minutes, until they are golden brown and cooked through.
  9. Whilst they are still warm dust them lightly with icing sugar and place one blackberry on top.

Enjoy with a cup of artisan coffee!

The Gourmet Gent.

French Toast

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37984070_2138145879762662_4745043528902508544_n37954412_2138145889762661_1546189416265940992_n37935705_2138146089762641_7530814949799493632_n38085250_2138146156429301_7689210423098212352_n37979764_2138145966429320_919726706242093056_n38072521_2138146609762589_954018566946947072_n38036887_2138146246429292_6464389469444243456_n37969558_2138146439762606_5666532829593337856_nFor this classic midmorning snack, light dinner or just down right indulgence, you will need…

  • 150 ml of semi skimmed milk
  • 3 free eggs
  • 4 slices of French brioche
  • 4 heaped tablespoons of Greek natural yoghurt
  • Fresh herbs
  • Gooseberries

(Serves four)

1. To begin this beautiful classic, in a medium sized bowl whisk together your eggs and milk.

2. Place a large frying pan onto a medium heat, allow to come up to temperature, once up to temperature add a knob of butter allow to melt gently.

3. Taking a slice of your brioche bread dip each side in the egg and milk mixture.

4. Place the bread into the pan, allow to cook on both sides until lightly golden and crisp.

5. Place onto a pre-warmed artisan plate, and dust lightly with a little icing sugar.

6. I wanted to make this snack a little healthier so I substituted the normal clotted cream for 0% fat extra thick Greek yoghurt, so add a big dollup in the middle.

7. As Gooseberries are in season, I wanted to use a selection, so I lightly pickled some gooseberries, made a compote and kept some raw.

8. To finish garnish with fresh lemon thyme, mint and drizzled organic Richmond Honey.

Great British Classic Gooseberry Fool

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37661040_671452039873856_4004932067216326656_n37591226_671452133207180_2643726278208782336_n37573080_671452063207187_953577929072181248_n37653813_671452153207178_58115318446292992_n37631199_671452019873858_5431947788969574400_nYou FOOL!

Gooseberry Compote:

  • 150 grams of picked and washed gooseberries
  • 50 grams of sugar
  • 10 ml of water
  • A squeeze of lemon juice
  • 1 bay leaf
  1. In a medium sauce pan add all of your ingredients, place onto a medium to high heat
  2. Once the berries have just began to break down reduce the heat and cook to your desired consistency
  3. To finish add a squeeze of lemon juice and 1 bay leaf.

For the fool:

  • 200 grams of double cream
  • 200 grams 0% fat Greek yoghurt
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon of sieved icing sugar
  1. Place the yoghurt and double cream into a large mixing bowl, whisk the mixture to lightly aerate the mix. (You want the mixture to be just under stiff peaks)
  2. Once you have achieved this, add your vanilla bean extract, along with one teaspoon of sieved icing sugar – as this will offer a little sweetness and cut through the sharpness of the gooseberries.

Sweet pickling liquid:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 2 bay leaves
  1. Bring the liquid to the boil so that the sugar dissolves, add your bruised bay leave.
  2. Allow to infuse pour over 150 grams of washed gooseberry’s and place into an air tight jar.

Garnish:

  • Pickled gooseberries
  • Mint leaves
  • Lemon thyme leaves

To serve…

Chill a large glass or jar, ripple the compote through the fool mixture, to garnish add a couple of pickled gooseberries and a few sprigs of mint and lemon thyme leaves.

Gooseberries with hazelnuts and natural yoghurt

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37583653_670313756654351_1420964237387235328_n37704798_670313636654363_1324874901168848896_n37673817_670313656654361_1715765672983658496_n37654133_670313746654352_6283888538207387648_n37608775_670313726654354_8409324456924676096_n37715313_670313293321064_2514742285686538240_n37646007_670313266654400_5418091661831962624_n37676832_670313336654393_1613550807163076608_n37658567_670313189987741_6097880891961376768_n37638140_670313429987717_1785486680258510848_nSweet pickling liquid:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 2 bay leaves
  1. Bring liquid to the boil so that the sugar dissolves
  2. Add your bruised bay leaves allow to infuse
  3. Then pour over 150 grams of washed gooseberries
  4. Place into an air tight jar.

Gooseberry Compote:

  • 150 grams of picked and washed gooseberries
  • 50 grams of sugar
  • 10 ml of water
  • A squeeze of lemon juice
  • 1 bay leaf
  1. In a medium sauce pan add all of your ingredients, place onto a medium to high heat
  2. Once the berries have just began to break down reduce the heat and cook to your desired consistency
  3. To finish add a squeeze of lemon juice and 1 bay leaf.

Toasted Hazelnuts:

RULE NUMBER ONE: DON’T BURN YOUR NUTS!!

  1. Place 150 grams of hazelnuts into a saucepan lightly toast them until they release their natural oil
  2. Pour them into a clean tea towel and rub their jackets off
  3. Then place them into a pestle and mortar, and crush them to your desired consistency.

To plate:

  1. You’ll need some natural yoghurt, using a large table spoon drag the yoghurt up the plate, then in the well which you have created lay a bed of your gooseberry compote.
  2. Next position your pickled gooseberries around the plate, items look better when you lay them in odds so go for 3 or 5.
  3. Then sprinkle over you crushed nuts and lastly drizzle with some organic Richmond honey.

GG.

Garden ravioli 

on By

37585973_670314079987652_1560255885131907072_n37536368_670314166654310_8698895064736202752_n37584920_670314396654287_5596292870010044416_n37608753_670314139987646_6616192236663078912_n37614787_670314209987639_6619398502763986944_n37595559_670314183320975_8522205968514154496_n37665992_670313993320994_3795044067797106688_n37613772_670314069987653_5296844683526275072_n37585973_670314353320958_597191021842923520_n37663767_670313976654329_3050154004022558720_n37626325_670313999987660_646171653520228352_n37662902_670313473321046_2642131213254393856_n37608753_670313409987719_3216512071810154496_n37526073_670313483321045_4184557675528323072_n37578803_670313526654374_5958433981148954624_n37613698_670313576654369_3576726761267789824_n37624195_670313546654372_8218234124905742336_nGarden pea, sage, lemon zest and ricotta ravioli with lemon thyme buerre noisette and edible flowers.

For the Pasta:

  • 3 large free range eggs
  • a pinch of coarse natural salt
  • 300 grams of 00 flour
  • a drizzle of olive oil.
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Next in a large mixing bowl or onto a clean work surface, sieve your flour once you have sieved your flour, make a well in the middle of the flour.
  3. Crack each of your eggs into the well, which you have just created.
  4. Using a fork, begin to bring the mixture together, once the mixture resembles breadcrumbs use your hands to bring the rest together.
  5. Cling film your dough and place the dough into the fridge for at least 30 minutes.

For the filling:

  • 250 grams of ricotta cheese
  • 300 grams of freshly podded and blanched garden peas
  • Lemon zest
  • a pinch of salt
  • a pinch of freshly cracked black pepper.
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Next in a large bowl add your ricotta cheese, seasoning and lemon zest
  3. In a separate bowl crush your gardens peas with the back of your fork to gently release their sweetness.
  4. TASTE
  5. Cling film and reserve in the fridge until later on.

You’re on a roll…

  1. Firstly fill a pan of cold-water season with a pinch of sea salt, and place onto a medium heat.
  2. When rolling pasta you need a lot of room, ensure that you are working in an area with this.
  3. Set your pasta machine onto the thickest setting, to make your pasta dough more manageable cut the dough in half.
  4. You want to run your dough 10 times through the thickest setting, folding the dough each time, as this helps to develop the glutens in the dough.
  5. Next, drop the setting and roll the dough through 2 times repeat this until you reach second to last setting.
  6. Using a cookie cutter, cut your discs out, place your bottoms onto a floured surface and using a teaspoon spoon the mixture onto each piece of pasta.
  7. Run the lids through the machine once more, using a little water run your finger around the outside of the pasta, gently, ensuring not to make any holes, stretch over the lids.
  8. Once you are happy with the positioning, pinch out any air, as this will cause your rav’s to explode in the water.
  9. To seal your dough place each of your rav’s into the pan of boiling water for one minute ,refresh them in a bowl with icy water as this helps to cook the pasta dough which makes it more stable.

To plate pre-heat an artisan plate, I prefer to lay pasta out on plates instead of bowls. Once your pasta is cooked, lay them onto the plate. To garnish this dish, any rich sauce would just overpower the subtle freshness of the peas, so I quickly made a lemon thyme buerre noisette along with crispy sage leaves. I then hit it was some fresh garden peas and some edible flowers.

Warm chickpea, sultana, apricot and garam marsala salad with harissa yoghurt and lemon thyme buerre noisette french trimmed chicken breast

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37303165_2126798910897359_5845096992572702720_n37296590_2126798934230690_7886243581105537024_n37273877_2126573627586554_803627207585955840_n37334351_2126573644253219_4148832412438102016_n37332309_2126799147564002_4933722619036827648_n37352179_2126799120897338_407359660702564352_n37312684_2126573497586567_8291503406527283200_n36968121_2126573487586568_1420794375725645824_n37386771_2126799100897340_4749348829889822720_n37388364_2126799030897347_317197873273896960_n37390714_2126798974230686_4880464328781725696_n37419662_2126798837564033_3146383111361658880_n37264455_2126573564253227_3454927802355154944_n37406435_2126573584253225_302591402464772096_n37544507_2126574340919816_8488447504092758016_n37383504_2126574164253167_334027887306866688_n37400853_2126574327586484_7573403300045783040_n37287450_2126574297586487_652904255274876928_n37274730_2126574374253146_3065526916040622080_n37378829_2126573774253206_2344972141260177408_n37388602_2126574280919822_1625454012671197184_n37336481_2126573907586526_4586811629433257984_n37317346_2126573700919880_4558892142986002432_n37313500_2126574100919840_1546991784876310528_n37305843_2126574134253170_4281455346066653184_n37261067_2126574010919849_6049714590378360832_n37305827_2126574057586511_7018046634055434240_nHarissa Yoghurt

  • The juice of half a lemon
  • 1 teaspoon of harissa powder
  • 1 teaspoon of olive oil
  • 4 tablespoons of 0% fat Greek yoghurt
  • Pinch of sea salt
  1. To make this quick yoghurt dressing, firstly weigh out all of the ingredients as stated above.
  2. Into an artisan bowl place four tablespoons of Greek yoghurt along with a pinch of sea salt and the juice of one half of a lemon.
  3. In a separate bowl add your harissa powder along with the olive oil, and then mix together to form a paste.
  4. Ripple this through the yoghurt and reserve in the fridge until later on.

Chickpeas:

  • 250 grams of soaked chickpeas
  • 500 ml of cold water
  • 2 bay leaves
  • 10 black pepper corns
  1. Place 250 grams of soaked chickpeas into a large saucepan along with 500 grams of cold water.
  2. Next add your bay leaves along with 10 black pepper corns, place onto a high heat and allow boiling, once at this point, reduce to a simmer and simmer for 20-25 minutes until they are cooked and tender.

The salad:

  • 150 grams of sultanas
  • 5 chiffonade dried apricots
  • ½ teaspoon of garam marsala
  • Juice of one lemon
  • Zest of one lemon
  1. Once your chickpeas are perfectly cooked drain them off and place into a large serving bowl, add a pinch of Maldon sea salt.
  2. Next add the juice and zest of one lemon, along with a drizzle of cold pressed olive oil. Then add ½ teaspoon garam marsala, along with 150 grams of sultanas and 5 chiffonade dried apricots.
  3. Stir to incorporate and of course taste to make sure that the salad is perfectly seasoned.

Proteins:

By purchasing a whole free range chicken you are able to complete the quality control checks, which consist of; dry skin to touch, no aroma and lastly the chicken skin should be firm and plump.

Prep and French trim a chicken breast, the term French trim means to expose the bone, offering a more appealing product once plated. (Find the step-by-step photos of me breaking down the free-range chicken for sauté as I didn’t want to waste the other cuts, classically this will consist of two breasts, two thighs, two legs, and two wings.)

How to cook the perfect chicken breast every time:

  1. Firstly place a heavy based frying pan onto a medium heat, once the pan is up to temperature, add a generous amount of creamery butter. Allow the butter to colour a little as this helps to deliver a beautiful nutty flavour.
  2. On a separate plate or ideally a red raw chopping board, season the breast all over with freshly cracked white pepper and sea salt.
  3. Add the chicken breasts skin side down and allow to cook until a beautiful golden brown, (as colour equals flavour) just before removing from the pan add a little sprig of lemon thyme as this will perfume the butter and chicken while it cooks in the oven.
  4. To finish the chicken place into a pre-heated oven for 15 minutes until the core temperature has reached 75 degrees so it’s perfectly cooked all of the way through.

The alternative – Mackerel:

You will need… 2 whole mackerel that have been gutted and filleted if you are not comfortable about doing this ask your fishmonger to prepare these for you.

  1. Firstly place a heavy based pan onto a medium heat once the pan is up to temperature add a little olive oil as mackerel is a very oily fish any way you will need a lot of olive oil.
  2. Place your fish into the pan away from you as this way you avoid being splashed by the hot oil, cook your fish solely on the ring burner
  3. To achieve the perfect crispy skin, which everyone loves, cook your fish 80% of the way on the skin, once you see a little golden outline turn your fish over to gently cook the flesh.
  4. Remove from the pan and place onto a pre-warmed plate.

To plate:

Add your gently warmed chickpea salad to the centre of the plate then dot four spoonfuls of the yoghurt dressing around the plate and a little under the protein, carve your chicken on the angle to display the contrast between the crispy golden skin and the white flesh finish with some fresh sage leaves. To make this dish Pescatarian add the mackerel.

Rose Water and Pistachio Cupcakes

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37111373_2124028501174400_2176750177925201920_n37131063_2124028917841025_2338652788373848064_n37148971_2124028944507689_7445449129011970048_n37169875_2124025451174705_1962061800933425152_n37205621_2124019761175274_2075978743238623232_n37221204_2124019677841949_623830131294601216_n37140698_2124020094508574_264269964788105216_n37121010_2124020011175249_8615339555484073984_n37147513_2124020351175215_1723299749995479040_n37140698_2124022957841621_6815662170135592960_n37192047_2124024211174829_4308886292868890624_n37192269_2124021101175140_2915296622248198144_n37199722_2124020701175180_5476666069332525056_n37185916_2124021011175149_2763604085365014528_n37228092_2124023024508281_2371265334045835264_n37240689_2124022594508324_4204839726575779840_n37237293_2124023667841550_357833555293765632_n37243151_2124022354508348_8107753843632111616_n37260442_2124021704508413_6429475066114736128_n37241391_2124020334508550_1361675405026656256_n37129433_2124024237841493_8899453424525901824_n37208221_2124024277841489_3736355727699083264_nIngredients:

  • 175 grams of butter
  • 175 grams of self raising flour
  • 175 grams of golden caster sugar
  • ½ tsp of baking powder
  • 3 large free range eggs
  • ½ tbsp of vanilla paste
  • the zest of one lemon
  • 200 grams of pistachio nuts
  • a cap full of rose water
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Pre-heat your oven to 180.
  3. In a large mixing bowl cream together the sugar and butter until pale and fluffy.
  4. Once you’re at this stage add your eggs into the mixture, one at a time, then add your flour along with your baking powder.
  5. Using a folding technique incorporate the mixture, ensure that you don’t knock out all of the air. Next add your vanilla paste, lemon zest and one cap of rose water, add this cautiously otherwise it will just overpower the dish.
  6. Place your cupcake cases into large muffin cases, half fill each of the cases and place into the oven for 18 minutes until they are golden brown and cooked through.
  7. Whilst they are still warm dust them lightly with icing sugar and place one pistachio nut on top
  8. Enjoy with a cup of artisan coffee.

The Gourmet Gent.

Bastille Day Special:  Lemon and Pistachio Madeleines

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37198992_2124029227840994_8685713981903470592_n37171420_2124029184507665_6079189215764021248_n37083303_2124029057841011_6647382413720682496_n37127032_2124029117841005_1354980998416171008_n37130365_2124029274507656_3195795421611950080_n37223572_2124029291174321_3621694209863450624_n37249031_2124029087841008_4496247403568955392_n37332288_2124030114507572_3368551410122620928_n37260443_2124029667840950_7842936893284024320_n37104521_2124029894507594_4637227695015460864_n37183277_2124030417840875_8863758170372177920_n37265724_2124030321174218_60833427154272256_n37192269_2124030564507527_7795908929833140224_n37230616_2124030704507513_465400843718361088_n37215983_2124029831174267_1018169401070845952_nThis recipe will make 12, put aside 15 minutes for making the mixture, 30 minutes for resting the mixture and then 10 minutes for baking.

Ingredients:

  • 100 grams of unsalted softened butter
  • 100 grams of golden caster sugar
  • 80 grams sieved self raising flour
  • 20 grams of ground almonds
  • 2 free range medium eggs
  • 200 grams of toasted crushed pistachio nuts
  • the zest of 1 lemon
  • 1 tbsp. of lemon juice
  • Maldon sea salt

You will need to use a Madeleine mould tin

Making:

  1. Grease the Madeleine tin; sprinkle the tin with a little plain flour as this acts as a non- stick surface.
  2. In a separate bowl whisk the golden caster sugar and eggs until pale, fluffy and a little frothy.
  3. In a separate bowl combine the remaining ingredients fold the egg and sugar mixture into the dry ingredients to make a smooth batter.
  4. Leave the batter to rest for 30 minutes, pre-heat your oven to 200 degrees 180 degrees fan or gas mark 6.
  5. Spoon just short of a tablespoon of the mixture into each madeleine, as they will rise.
  6. Bake in the oven for 8-10 minutes until golden brown
  7. When they are still warm out of the oven dust them with a little icing sugar and serve immediately.
  8. To remove your Madeleines from their tin, place a baking tray of cold water underneath a wire rack, this helps to release them from their moulds.

Featured Recipe: Neptune winter stories Volume 6 Winter Series.

The Gourmet Gent’s Almond and Lemon Sponge with lemon peel marmalade, cocoa nibs, candied lemon peel and ginger.

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36916355_2120202011557049_2238232656242278400_n36919740_2120202371557013_7622964280589025280_n36925687_2120202394890344_7990354425879199744_n36988118_2120202004890383_5015893585451548672_n36961326_2120202328223684_4983827509943468032_n37019505_2120202464890337_6791178696179843072_n36989010_2120202111557039_4420045084486008832_n36971836_2120202428223674_743724564269236224_n36937365_2120202244890359_1893862466211807232_n36915588_2120202164890367_756644560335011840_n36935091_2120202081557042_5667179767632232448_n36755300_2120202181557032_7136556077516062720_n36928151_2120202121557038_6258692932904157184_n36942353_2120202781556972_5083702292897595392_n37020694_2120202801556970_4571598060701876224_n36957612_2120202748223642_419402615856562176_n36961267_2120202534890330_7628341622593290240_n36929112_2120202698223647_9044277338040172544_n36915071_2120202678223649_8578833527468982272_n37082432_2120202601556990_3456950053346738176_n36939244_2120202614890322_9168434989912555520_n

To begin this beautiful light simmer classic, weigh out all of the ingredients as stated below…

  • 50 grams of Plain Flour – (1.8 ounces)
  • 1 tsp of Baking Powder
  • 225 grams of caster sugar – (8.0 ounces)
  • 250 grams of ground almonds – (9.0 ounces)
  • 250 grams of butter – (9.0 ounces)
  • the juice and zest of 1 lemon
  • 4 x free range
  • 80 ml of Lemon Juice
  • 60 grams of Toasted almonds – (2.1 ounces)
  1. To begin this recipe lightly grease a medium loaf tin and pre-heat your oven to 180 degrees / gas mark 4.
  2. Have all your dry ingredients in a large mixing bowl sieve together the flour, baking powder and sugar, once all of these are incorporated, add your ground almonds.
  3. In a separate bowl you are going to cream together the eggs and butter, add one egg at a time, combining until pale and fluffy
  4. Using a large metal spoon fold in the dry ingredients, pour the mixture into the cake tin and bake in the preheated oven for 45 minutes until the cake is cooked all of the way through. (The best way to check this is by using a metal rod)

Whilst the cake bakes…

  1. In a separate saucepan add your juice of one lemon and brown sugar, place on a medium heat and bring to a light simmer.
  2. Whilst this is working away, julienne the peel from half a lemon, then add this to the mixture and remove from the heat to chill and infuse.

At this point you can prepare the other garnishes for this dish, which are dark chocolate coco nibs and candied ginger…

  1. Slice your ginger incredibly thin as this can over whelm and dish very easily.

Once the cake is fully cooked remove from the oven – a top tip: place the cake onto a metal wire rack along with a pan of cold water underneath as this cools the cake!

To plate this dish, I had a play around with a couple of plating options, so go freestyle!

 

World Cup Semi Final Spread with braised fennel and cured meats

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36974482_2120207588223158_6871010644879998976_n37066170_2120207684889815_2922171155492110336_n37121518_2120207401556510_4740821588935442432_n36955648_2120207598223157_2415627166482956288_n36937012_2120207738223143_2579884909363462144_n37048509_2120207428223174_7709610233558990848_n36952843_2120207791556471_8707786179614867456_n36910877_2120207498223167_6662784286703222784_n36990710_2120207934889790_2533931628334415872_n37015814_2120207834889800_545495034531676160_n37017943_2120207944889789_6659321507975528448_n36939209_2120207888223128_5431089401100763136_n36924214_2120207908223126_6440966448683679744_n36935708_2120207648223152_4611926742754394112_nBraised Fennel:

  • 2 lemons – sliced finely
  • 1 bulb of garlic
  • 10 bay leaves
  • Maldon sea salt
  • Black pepper
  • Olive oil
  • A touch of water
  • Preserved lemons
  • 4 whole fennels
  1. To prepare this citrus dish, take four whole fennel bulbs removing the herbs before hand (as this will act a garnish later and give the dish a light anise lift when it is served)
  2. Slice each of the fennel bulbs into quarters, ensure that they are cut around the same size as this will result in even cooking.
  3. Place these into a large baking tray, along with a sliced garlic bulb, 2 finely sliced lemons, 10 twists of black pepper and a pinch of Maldon sea salt.
  4. Now drizzle the whole tray with a little oil and a add 15 ml of cold water.
  5. Place the tray onto a medium heat, bring the liquid up to a medium simmer wrap with tin foil and place into a pre-heated oven at 200 degrees for half an hour.
  6. The first part of the cooking process is to cook the fennel so that it is tender and al dente. Once this has been achieved remove the tin foil to brown off slightly and gain some colour (as colour equals flavour)

To accompany the dish:

A selection of cured meats

Warm artisan breads

Olive oil and balsamic vinegars

Cold artisan beer or a Malbec of your choice