Pan seared Sustainable Cod, Pickled Cucumber, Pickled Ripley Common Nettles and geranium petals.

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36343411_2108853859358531_1430650110194221056_n36342042_2108854049358512_8800283097812697088_n36365592_2108854082691842_6017880516118708224_n36372431_2108852702691980_3349351441725652992_n36387654_2108853946025189_2374579038753652736_n36376821_2108852869358630_1333799117360463872_n36431731_2108853056025278_6485994280224555008_n36423615_2108853659358551_8662420690630082560_n36411744_2108854182691832_3937389411519430656_n36344912_2108853736025210_6460976538106986496_n36328563_2108844879359429_6603207360821329920_n36345251_2108844989359418_5704320488734457856_n36466285_2108844942692756_5034452542864490496_n36333939_2108844579359459_8885375165974708224_n36342111_2108844292692821_7887901571625779200_n36392051_2108844642692786_6654658058255335424_n36425804_2108844469359470_8206169956908269568_n36503299_2108844539359463_303700058077921280_nFor this light summery dish you will need:

4 portions of sustainable cod

Half a cucumber

Pickled Nettles

Geranium petals

  1. To begin this dish, using a Japanese mandolin (on the thinnest setting) slice half your cucumber, you want the slices to be see through.
  2. Place them into a heat proof container, next for your pickling liquid, weigh 250 ml of distilled vinegar and 150 grams of granulated sugar into a medium saucepan, simmer on a low heat for five minutes until the sugar has been dissolved.
  3. While the liquor is still hot pour it over your cucumber, reserve in the fridge until cool. Once cool drain off the liquid and reserve in the fridge until needed later.
  4. For the pickled nettles please follow the recipe which can be found by clicking on the word ‘nettle’ above
  5. To complete your garnish stage; using a pair of tweezers pick off the petals from four geranium flowers as they will give the dish both colour and texture.
  6. Before cooking your Cod place out four artisan plates and arrange six pieces of pickled cucumber on each of the plates, in a separate bowl place three nettles for each portion along with your petals.
  7. To begin your fish, heat a medium pan, once the heat has began to lightly smoke, add a dash of olive oil. When the pan is up to temperature place the Cod into the pan away from you, as you don’t want to be splashed by the hot oil.
  8. Allow the fish to cook 80% of the way on its skin as this helps to result in that crispy skin which everyone loves, once the fish has turned a light golden colour around the outside, using a fish slice flip the fish over and blast with butter.
  9. Remove the fish from the pan and place it onto a J cloth to absorb any left over butter or oil, finish your plate by placing the cod in the middle, lay your nettle leaves around the outside, to finish place your petals.
  10. Enjoy with family and friends on a summers evening, accompanied by a glass of white wine, GG recommendation Pinot Grigio or Sauvignon Blanc.

Fresh Oysters and raw British rhubarb

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36480469_2108853492691901_1546967698699714560_n36329539_2108853549358562_7929571361511440384_n36401059_2108853306025253_8230053630091198464_n36457809_2108853379358579_5702399324093153280_n36353390_2108841069359810_6598354584647761920_n36366170_2108841092693141_2773361280398917632_n36347135_2108841126026471_4229676062159667200_n36294300_2108841152693135_2200485103505768448_n36509290_2108841019359815_2205576486587465728_nFor this quick and simple dish you will need:

1 stick of British rhubarb

4 sustainable Whitstable oysters

  1. To begin this dish ensure that you have put your oysters onto ice and they are kept in the fridge.
  2. For the garnish brunoise a stick of rhubarb, as you are eating this raw try to get the brunoise as small as possible.
  3. To serve shuck your oysters using an oyster knife, on a safely secured chopping board and clean tea towel.
  4. Arrange them onto an ice platter, sprinkle with the raw rhubarb, enjoy with a glass of cold white wine or your favourite whisky.
  5. To take this dish to the next level you can pickle half the rhubarb, offering another dimension and texture to the dish.

The Gourmet Gent’s Thai Curry

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35805494_2100122450231672_6202344697147424768_n35740991_2100122543564996_6727978621786390528_n35728705_2100122613564989_9072440821579513856_n35646505_2100122300231687_4279714840634720256_n35853362_2100122900231627_6551731894310928384_n35812647_2100122740231643_5904277115016052736_n35882993_2100122530231664_1151966982485049344_n35682373_2100122340231683_242204836592877568_n35733492_2100122863564964_5894802868132642816_n35746963_2100122780231639_3483847784254144512_n35842437_2100122846898299_8984509556696547328_n35049194_2100122770231640_947066084341579776_nAromatic fragrant base:

  • 2 large shallots – peeled and sliced finely
  • 1 thumb sized peel of Galangal – peeled and sliced finely
  • 1 thumb sized pieced of ginger – peeled and finely sliced
  • 2 lemon grass sticks – smacked, and chopped finely
  • 3 cloves of garlic – peeled and finely sliced
  • 2 green birds eye chillies – sliced finely seeds left in
  • 1 large red chilli – sliced finely seeds left in
  • Coriander stalks finely sliced
  • Half a bunch of coriander leaves torn
  • Zest of one lime
  • Juice of one lime
  • Kaffir lime leaves

Place all of the ingredients above into either a food processor or my chosen item a pestle and mortar. You want to bash the ingredients until they form a coarse paste, if needed you can add a little water into the ingredients once completed.

Spice, spice baby…

  • Whole cumin
  • Cloves
  • Black pepper corns
  • Coriander seeds

To make the fish stock:

  • 1.5 kg washed and cut turbot bones
  • 500 grams white wine
  • 1 tablespoon of white pepper corns
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of fennel seeds
  • 60 grams of thyme
  • 4 bay leaves
  • 2 white onions
  • 1 leek
  • 1 head of celery
  • 2 garlic bulbs sliced in half
  • 1 fennel bulb
  • 1 lemon sliced
  • 500 grams parsley stalks

Turbot bones are considered to be the Rolls – Royce of fish bones when it comes to making a fish stock, as they are packed full of flavour and result in a deep and flavoursome stock.

  1. To make the fish stock firstly cut the vegetables in the same size so that they colour and cook evenly.
  2. Place a medium sized pan onto the heat, once the pan is gently smoking add your vegetables. Allow them to cook until they are al dente without any colour, as you want this to be a white clear stock.
  3. Once the vegetables are ready add your white wine, allow for the alcohol to cook off and reduce away as this helps to intensify the flavour of the wine.
  4. Add your washed and cut fish bones. Cover with enough cold water so that the bones are submerged.
  5. Add your aromats, allow to simmer for half an hour. Ensure that you skim off any scum from the top of the stock as this will result in a mercy and unclear stock.
  6. Once the fish has boiled for half an hour add your parsley stalks along with one lemon which has been sliced
  7. Allow to stand for one hour to cool. Once cooled pass with a fine muslin to remove any impurities, you should be left with a clear stock.

N.B. Any stock which you have left over, decant into freezer proof container and freeze for up to one month as this means you have the stock ready for your next recipe.

The aromats…

  1. Begin by toasting them, place a small pan onto a medium heat once the pan begins to gently smoke add in your aromats, careful not to burn them, rather you want them to gently warm and release their natural perfume and oils.
  2. Once toasted remove from the pan as soon as possible and then place into a pestle and mortar and smash them.

To the good bit…

  1. To form this fragrant curry place a large saucepan, onto a medium heat, once the pan is up to temperature add a little low flavoured oil – toasted groundnut oil works best.
  2. Cook the paste out for two / three minutes to release all of the perfume from the aromats,
  3. Once the paste is cooked off, add one tin of light coconut and one tin of fish stock, next add 1 cinnamon stock.
  4. Reduce the liquid by half.

For the fish firmer flesh fish works best such as hake or its Asian equivalent

  1. Cut the fish into manageable pieces as this means they cook evenly and thoroughly.
  2. Once the fish is cooked the way to test is that it should flake apart.
  3. To finish add some tiger prawns and fresh coriander leaves. Cook the prawns until they go a beautiful blushing pink.
  4. Next hit the curry with some fresh lime juice.
  5. At this point add in some lovely seasonal greens as they are packed full of important vitamins and minerals.

Serve alongside, some beautiful rices…

Aromatic infused rice

  • 1 cup of basmati rice
  • 1 cup of boiling water
  • Ginger skins and cloves

To cook this rice use the absorption method meaning that there should be no water left in the pan, leaving you with light fluffy rice.

Ensure that you always wash rice before cooking it.

For this dish I served the GG Thai curry alongside a mixture of wild and basmati rice, as I wanted to increase the fibre. To cook this rice follow the absorption method, for 4 people I used two small cups along with three small cups of boiling water, which I infused with half a lime.

Drink Pairings:

Light Zesty Larger:

  • Sol
  • Corona Extra
  • Brew Dog IPA

Each of these lagers and IPA will help complement the dish with their citrus and botanical notes.

Or… Ginger Beer paired with Mint

This will obviously complement the dish, as there is a lot of ginger being featured in this dish offering a light-refreshing hit.

Upt’ North

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A short drive from beautiful Harrogate, were the clear skies of the postcard perfect Yorkshire Dales (pictured sky high above Malham Cove). Then on to the misty gothic seaside town of Whitby, struggling to see a hand in front of you makes it clear (pardon the pun) to see why it’s home to Dracula! A stroll up to the (just visible) Abbey lead to a neat discovery – an independent Brewery, where I picked up some tasty souvenirs. All ales are brewed on site and can be enjoyed in the micro pub with the Abbey looming before it. I tried Abbey Blonde, Smugglers Gold and Whitby’s very own IPA.

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The Gourmet Gents Fragrant Rice Pudding

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34140953_2087316761512241_3919748434646532096_n33869793_2087316888178895_805624032371146752_n33987329_2087316578178926_6978421897142730752_n34054265_2087316748178909_417635490217328640_n34032598_2087316528178931_4263592701636640768_n34135761_2087316438178940_5651673445340020736_n34051861_2087316684845582_6275508232379170816_n33994865_2087316584845592_1810284369726668800_n33847423_2087316928178891_9115047103314264064_n33961321_2087316854845565_2194640705282899968_n33944102_2087317008178883_4932296767203966976_n33891713_2087317044845546_6760273743605399552_n33894491_2087317014845549_3393661292173590528_n33839830_2087317034845547_3772869525310013440_n33944210_2087316974845553_1533065791505694720_n34113009_2087316374845613_8913192651243651072_n33922671_2087316444845606_7806272187702181888_nIngredients:

  • 6 oz of pudding rice
  • 2 pints of milk
  • ½ pint of double cream
  • 2 oz of Golden Caster Sugar
  • 2 free range egg yolks
  • 1 oz of softened butter

Aromats:

  • 6 whole cloves
  • 1 whole nutmeg
  • 2 bay leaves
  • vanilla pod / bean extract
  1. To begin this English classic, weigh out all of the ingredients as stated above.
  2. In a small frying pan, on a gentle to low heat, gently toast your aromats, as this helps to release their natural oils and aroma, which will perfume your rice pudding.
  3. Next pre-grease a large oven-proof serving dish, ensure that you grease this thoroughly.
  4. Pre-heat your oven to 150 degrees.
  5. In a large saucepan, add your milk, along with the aromats, place onto a gentle heat and lightly infuse. Once brought up to a boil remove from the heat and cling film reserve to one side, for at least half an hour, as this enables the milk to infuse.
  6. Next in a large mixing bowl, add your free range egg yolks, along with the golden caster sugar, whisk until the mixture is pale and fluffy, then add your double cream. Reserve to one side until later.
  7. Once your milk has infused strain and add to your egg yolk mixture, then add your rice and allow to soak for 30 minutes.
  8. Once this has been achieved place into a pre-heated oven at 150 and cook for 2-2.30 hours. Until the mixture has gone a little firm with a good wobble.
  9. To serve you can either eat it straight away or reserve in the fridge until later.

To accompany this classic… Garden bay, lime and raspberry compote:

  • English Raspberry Punnets x2
  • One lime
  • 2 tablespoons of icing sugar
  • lime zest
  • 1 bay leaf
  1. To begin this compote weigh out of the ingredients as stated.
  2. In a medium saucepan, add your raspberries, icing sugar lime juice and zest and gently cook over a low heat just until the raspberries have began to burst.
  3. Whilst the compote is cooking boil a kettle, as you need to sterilise a jam jar into which you will decant the compote.
  4. At this point it is up to you can either keep your compote chunky, with the seeds or past it through a fine sieve.
  5. Serve along side the GG rice pudding hot or cold.

Enjoy, GG

 

Rainbow Trout & Warm Summer Salad

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Pan seared rainbow trout, griddled aubergine, charred peppers, crumbled goats cheese, toasted pistachio nuts, bay leaf infused buckwheat, fresh lemon thyme, thyme, sage and mint cold pressed olive oil, lemon juice, lemon zest dressing sea salt and black pepper.

Ingredients:

  • 2 whole rainbow trout, descaled, gutted and filleted
  • 2 washed peppers
  • 2 large aubergine sliced into eight equal slices
  • 100 grams of crumbled goats cheese
  • 200 grams of dried buckwheat
  • 25 grams of black olives
  • 1 bay leaf
  • 400 grams of cold lightly salted water.
  • 50 grams of fresh picked thyme
  • 50 grams of fresh lemon thyme
  • Chiffonade of fresh mint
  • Chiffonade of fresh purple sage
  • A handful of pistachios
  1. To begin this recipe, weigh and prepare all of the ingredients as stated above.
  2. Once you have prepared your fish, place the fillets onto a clean artisan plate and reserve in the bottom of the fridge.
  3. Place your buckwheat into a large saucepan cover with cold salted water next add your bay leaf, place onto a medium heat and simmer gently for 15 minutes until the buckwheat is cooked and tender.
  4. To char your peppers quickly, firstly wash them under cold water, dry and then to char place them over an open ring burner, you want to char the outer flesh of the pepper as this helps to intensity the natural sweetness once blackened and charred remove from the gas.
  5. Wrap them in cling film and allow to cool.
  6. Next slice your aubergine into 8 equal slices, place them onto a large artisan plate and gently brush with oil, next sprinkled them lightly with a little table salt.
  7. Next place them onto a pre-warmed griddle pan, allow to cool until the aubergine has been lightly charred with those beautiful black char lines, ensure you char these on both of the aubergine. They are tender and cooked through.
  8. Once all of the elements are cooked, in a large serving bowl place your herbs, lemon zest and a little olive oil into the bottom of the bowl along with 25 grams of sliced black olives.
  9. To cook your trout place a heavy based saucepan onto a medium heat, once the pan is lightly smoking, add a little olive oil into the pan. Lay the fish into the pan away from you, as you don’t want to be splashed by the hot oil. Cook on the skin 80% of the time and flip the fish over to finish the cooking of the fish.
  10. To finish the warm salad, drain the buckwheat remove the bay leaf, add to the bowl, along with a little washed spinach and rocket the heat from the buckwheat will wilt the leaves, to finish the salad add your charred peppers, griddled aubergine and lastly crumbled goats cheese.
  11. Place your trout onto a pre-warmed plate along with your warm early summer salad, crumble over some smashed and toasted pistachios for added texture.

Enjoy with a cold glass of pinot or ginger beer with a twist of lime, the GG

Breakfast Eggs with the Gourmet Gent

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Black truffle scrambled Eggs.

When you add your milk and eggs to a small bowl before seasoning and whisking add a couple of drops of black truffle oil. To garnish add shavings of fresh summer black truffle.

 

Dorset Wild Garlic scrambled eggs.

Just before service, chiffande some freshly washed wild garlic leaves add then to the eggs until they begin to gently wilt, to garnish add ediable wild garlic flowers.

Scrambled eggs the Basics, you will need:

3 medium free range eggs

50 ml of semi skimmed milk

salt

white pepper

Knob of butter

To begin your scrambled eggs weigh out all of the ingredients out as stated above.

  • Place a large frying pan onto a medium heat, melt a knob of butter until it gently foams.
  • Pour your eggs into the frying pan allow them to cook a little on the edges then using a spatula or wooden spoon, gently bring the edges in.
  • Then gently mix the eggs until you achieve silky soft ribbons of egg.
  • You want to serve your eggs baveuse.
  • Spoon onto a pre-warmed artisan plate
  • Add you preferred garnish and flavours
  • To serve, enjoy with warm artisan bread, sea salted butter and lastly Café Central filtered coffee.

Sustainable Sea Bass with crushed Charlotte potatoes & Devonshire wild garlic oil

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31135822_2072436933000224_1659060386_o30849820_2072436943000223_1593762884_o30826239_2072436923000225_504917223_o30946268_2072436959666888_1891314059_o30966081_2072436953000222_1407641416_o31028336_2072436949666889_1966353800_o30994616_2072436963000221_1317615209_oWhen buying any fish try and buy local, avoid farmed, as not only is there a difference in taste, we have such amazing seafood on our door steps, so why don’t we just celebrate it!

For this recipe I wanted to choose items that firstly complement each other, but also allow each element of the dish to shine.

To begin this dish…

  1. Add two litres of cold water to a medium saucepan, along with 30 grams of table salt. Into which add your halved charlotte potatoes.
  2. Place them onto a medium heat allow the pan to come to a high simmer, reduce the heat and after ten minutes check that they are cooked perfectly.

Wild Garlic Oil:

8 wild garlic leaves (washed, stalks removed)

30 ml of olive oil

As wild garlic is very powerful, to begin this quick wild garlic oil you only want a little to drizzle over the sea bass once it is perfectly cooked.

  1. In a marble pestle and mortar, add your chiffonade of wild garlic leaves along with a little Maldon sea salt as this acts as both seasoning but will also add a little friction to the leaves, ensuring that they are perfectly ground and all of their natural perfume is released.
  2. Next add your olive oil, and beat the leaves depending on what type of wild garlic oil you would like, you can pass this through muslin which will give you a beautifully fine and silky oil.
  3. For this recipe I wanted the oil to be quite course and rustic as this gives the dish a little texture.
  4. Decant into a glass bottle until it is needed later on in the process.

Check your potatoes… If ready drain allow to stem a little, then using the back of a fork gently crush the potatoes, at this point hit them with a little black pepper, butter and of course freshly chopped parsley.

Pan seared Sea Bass

  1. Place a large frying pan on a medium heat once the pan is up to temperature add a little olive oil.
  2. Next season your fish on both sides with salt and freshly ground black pepper.
  3. Place the fish into the pan skin side down, ensure that you lay the fish into the pan away from you as this way oil will not spit and burn you.
  4. Cook the fish 80% of the time on the skin as this helps to keep the fish moist but also gives you that amazing crispy skin, which everyone loves.
  5. Once the skin has gone a beautiful golden brown flip the fish over to quick cook the flesh side, add a knob of butter to the pan and then blast the fish with that beautiful golden brown foaming butter.
  6. To finish add a little lemon juice.

To serve pre-heat an artisan plate, place your crushed potatoes as the base, next lay your sea bass on at an angle, lastly to finish; add your wild garlic oil and to garnish you could add some wild garlic flowers.

Enjoy, GG

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

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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