We are passionate about great food and wine, we have included a few of our favourites. Awake your appetite, open a bottle of wine and choose the right dish for you.
We hope to add more exciting food dishes in the near future. Enjoy.
Heat up 3 tbsp of canola oil in a pot. Start sautéing onions and peppers. Add meat, salt and pepper and let the meat have a nice brown sear. Add the remain of the ingredients and let it simmer for 30-40 minutes on low heat or until meat is tender. Serve with chopped green onions, Parsley or sour cream.
Enjoy!
inspired by Australian Masterchef, season 8, episode 37, I decided to attempt my version of Beet Wellington. It took me a few goes and there were some tears and some swearing until I got it right.
One key lesson from my fails is that instead of spreading the mushroom mixture (known as duxelles) on the pastry and then attempting to roll the Wellington, it is way more prudent to stack the filling up high 2 thirds down the sheet of pastry and fold the pastry tightly over it. It works a treat and if you get a helping hand at that stage to ensure that there is no slack in the pastry, you’ll end up with a neat parcel of plant-based goodness wrapped up in a crispy puff pastry shell.
Ingredients:
½ cup walnuts
4 medium-large (the same size!) beetroots
olive oil
10 shallots, finely diced
8 garlic cloves, finely diced
1 kg / 2 lb chestnut mushrooms / cremini
1 chia or flax egg
500 g / 1 lb (weight assumes leaves only) spinach
salt and pepper
3 tsp dried rosemary
¼ cup white wine
¼ cup nutritional yeast
approx. ½ cup breadcrumbs
1 sheet frozen (vegan!) puff pastry*, defrosted
1 tbsp soy milk mixed with 1 tbsp of reduced aquafaba**, to glaze
coarse sea salt (I used black), poppy or sesame seeds, to decorate
BALSAMIC REDUCTION
240 ml / 1 cup balsamic vinegar
about 100 g / ½ cup sugar (I used raw cane)
Preparation
Click the link below, to view the method on how to prepare this delicious dish.
This one has a different stuffing, based on chestnuts and comes with a lush cider gravy. Like most dishes of this type it is a bit more time consuming to make but it’s worth it, I promise! You won’t have anyone complaining if you serve them a slice of this golden pastry-wrapped plant goodness with a velvety umami-filled gravy.
Ingredients:
15-20 cm / 3-4″ neck of butternut squash*
3 tbsp olive oil
1¼ tsp salt flakes, adjust to taste
3 escallion shallots (or 6 small shallots), finely diced
20 fresh sage leaves, chopped finely
4 thyme leaves, leaves picked
2 rosemary sprigs, leaves finely chopped
6 garlic cloves, finely diced
1 Bramley (sour) apple, finely diced
¼ tsp black pepper, adjust to taste
¼ tsp grated nutmeg, adjust to taste
2 tbsp maple syrup
300 g / 2 cups ready roasted chestnuts
100 g / 1 cup toasted pecans
2 tbsp cranberry sauce or oven roasted cranberries
1 sheet vegan puff pastry**
1-2 tbsp soy milk, to glaze
CIDER GRAVY
2 tbsp olive oil
2 escallion shallots, finely diced
4 garlic cloves, unpeeled and crushed
1 large carrot, peeled and roughly diced
2 celery sticks, roughly diced
a good pinch of caraway seeds
1 tbsp tomato paste
1 tbsp mushroom soy sauce or vegan Worcester sauce
20 g / 7 oz dry mushrooms (I used a mixture of porcini and shiitake), well rinsed
1 bay leaf
10 black peppercorns
240 ml / 1 cup vegan cider
salt, to taste
1-2 tbsp apple cider vinegar
1 tbsp maple syrup or sugar
1-2 tsp cornstarch / cornflour
Preparation
Click the link below, to view the method on how to prepare this delicious dish.
This is a traditional Scottish soup of onion, potato and undyed smoked haddock. Here it is given a upmarket twist by adding quails’ eggs and scallops.
Ingredients:
400ml/14fl oz milk
300g/10½oz undyed smoked haddock
25g/1oz butter
1 onion, diced
1 potato, peeled and diced
50ml/2fl oz dry vermouth
250ml/9fl oz fish stock
100ml/3½fl oz double cream
2 tbsp vegetable oil
6 queen or medium-sized scallops, shelled and corals removed
pinch curry powder
6 soft-boiled quails’ eggs
2 tbsp snipped chives, to garnish
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 2-4
Preparation
Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk.
Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth.
Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked.
Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately.
A luxurious fish pie, topped with velvety velouté sauce and creamy mashed potato.
Ingredients:
For the prawn stock
250g/9oz prawn shells
¼ onion, peeled and chopped
¼ carrot, peeled and chopped
¼ fennel, trimmed and chopped
1 star anise
large pinch fennel seeds
1 tbsp chopped fresh tarragon
75ml/2½fl oz white wine
750ml/1¼ pints fish stock
For the velouté sauce
60g/2¼oz butter, chilled and diced
60g/2¼oz plain flour
625ml/20fl oz prawn stock (see above)
pinch of salt
6 grinds of black pepper
For the mashed potatoes
500g/1lb 2oz potatoes, peeled and diced
1 free-range egg yolk
pinch freshly grated nutmeg
salt
For the fish pie
120g/4½oz smoked haddock, skinned and diced
120g/4½oz salmon, skinned and diced
120g/4½oz large prawns
230ml/8fl oz velouté sauce (see above)
80g/2¾oz mushrooms, chopped
80g/2¾oz peas
1 tbsp chopped fresh tarragon
Preparation time:
less than 30 mins
Cooking time:
over 2 hours
Serves:
Serves 2
Preparation
To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6.
Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender.
Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside.
To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool.
Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together.
Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes.
This Lamb Shoulder Tagine with Herb Tabbouleh is an amazing dish. The key to this is a proper piece of British lamb, which is then covered with spices and roasted for 4 hours.
Ingredients:
Marinade:
2 tsp gr cumin
1 tsp gr turmeric
2 tsp ras en hanout
1 tsp saffron strands
2 tbs veg oil
2k lamb shoulder
Sauce:
2 tbs veg oil
2 garlic cloves peeled and chopped
1 onion, peeled and diced
5cm ginger peeled and chopped
1 red chilli, chopped
1 cinnamon stick
800g tins chopped tomatoes
800ml water
1 tbs honey
2 medium preserved lemons, chopped
1 tbs honey
100g apricots dried chopped
50g sultanas
1 small bunch mint, coriander and parsley, chopped
Tabbouleh:
200g bulgar wheat cooked as per pack instructions
50g shelled pistachios chopped
50g flaked almonds
50g pine nuts
50g dried apricots , chopped
1 latgel bunch mint, parsley and coriander, chopped
100g pomegranate seeds
1 lemon juice and zest
100ml olive oil
Preparation time:
less than 45 mins
Cooking time:
over 4 hours
Serves:
Serves 2-4
Method
Mix the oil and spices for the marinade coat all over the lamb and pop in the fridge for 2 hours or overnight.
Pre heat the oven to 200c.
For the sauce, heat the oil in a large pan. Fry the onion, ginger, garlic and cinnamon, add the meat and tomatoes and water, bring to the boil then place in the oven for 4 hours.
Finish with the chilli, preserved lemons and half the herbs. Season.
To make the tabbouleh, add all the remaining ingredients to the bulgar wheat, stir and serve with the lamb
tagine.
Spice up your life with this wonderful fish supper which marinates monkfish tail in a flavourful rub. The monkfish is served with a rich coconut sauce and spicy vegetables.
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 2
Ingredients:
For the marinade
2 tsp mild red chilli powder
1 tsp ground turmeric
½ tbsp ginger and garlic paste
1 tbsp Kasundi mustard sauce or wholegrain mustard
1 tsp finely chopped green chilli
1 tsp chickpea flour
1 tbsp lemon juice
1 tbsp rapeseed oil, plus extra for basting if needed
For the monkfish curry
2 x 250g/9oz pieces monkfish tails, trimmed
½ lemon, juice only
For the malai kory sauce
3 tbsp rapeseed oil
1 black cardamom pod
2 green cardamom pods
1 bay leaf
1 green chilli, split
3 onions, roughly chopped, fried in vegetable oil and blended into a paste
1 tsp ginger and garlic paste
1 tbsp Kasundi mustard sauce or wholegrain mustard
2 tsp ground coriander
½ tsp red chilli powder
100ml/3½fl oz fish stock
200ml/7fl oz coconut milk
¼ tsp green cardamom powder
salt
For the mushrooms and beans
1 tbsp rapeseed oil
½ tsp mustard seeds
½ tsp cumin seeds
10g fresh root ginger, peeled and julienned
10g fresh root turmeric, peeled and julienned
1 green chilli, finely chopped
50g/1¾oz green beans, trimmed and blanched
100g/3½oz mixed fresh wild mushrooms
1 tsp medium curry powder
small pinch ground timut pepper or ground Sichuan peppercorns
salt
To garnish
handful samphire, sautéed
finely chopped pickled silverskin onions
edible flowers
Preparation
Click the link below, to view the method on how to prepare this delicious dish.
This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home.
Ingredients:
This recipe for an Arnold Bennett Omelette was developed by the head chef at Gordon Ramsay's Savoy Grill restaurant.
400ml milk
3 cloves of garlic
300g smoked haddock (un-stained)
20g butter
20g plain flour
3 large eggs
1 sprig of thyme
1/2 teaspoon Dijon mustard
Cheddar cheese
Gruyere cheese
Chopped chives
Chopped parsley
Ingredients:
This recipe for an Arnold Bennett Omelette was developed by James Martin BBC.
300ml/10fl oz milk
200g/7oz un-dyed smoked haddock
1 bay leaf
10 black peppercorns
4 free-range eggs
40g/1½oz butter
15g/½oz plain flour
50g/1¾oz grated mature cheddar cheese
sea salt and freshly ground black pepper
Head Chef from Gordon Ramsay's
Directions
For the smoked haddock, bring to a simmer about 400ml of milk along with 3 crushed cloves of garlic and sprig of thyme.
Add the fish and cook for around 3 minutes or until the haddock starts to flake.
Be careful not to over cook as it will become dry.
Drain off the fish reserving the milk and flake up the fish into nice big pieces.
With the cooking milk from the fish make a white sauce with 200ml of the milk, 20g butter and 20g plain flour
Enhance the flavour with half a teaspoon of Dijon mustard, salt pepper and a few scrapes of nutmeg.
Cool the sauce slightly and add the haddock flakes.
Stir lightly being careful not to break up the fish too much.
If the sauce is too thick, add a little more of the milk.
To cook the omelette, break 3 large eggs into a well buttered skillet pan, season and stir then let the egg cook out to form the omelette base.
Remove from the heat and sprinkle on grated cheddar cheese and gruyere cheese then add the haddock sauce mix to evenly cover the omelette.
Sprinkle with a little more cheese and then place under a hot grill until lightly golden and bubbling.
Finish with some chopped chives and parsley and serve from straight from the pan.
James Martin
Method
Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.
Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.
Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.
Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.
Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.
Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.
Preheat the grill to hot.
Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to.
Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.
Serve immediately.
Click the link below, to view the method on how to prepare this delicious dish.
