October 2010 Recipes (provided by Jonny Greer)
Salmon Burger with Crusty Bread and Herb Salad
- 4 x 120 g salmon
- 2 egg whites
- 25 ml double cream
- Salt & cayenne pepper, to taste
- 4 slices crusty bread
- 50 g salad leaves
- 50 ml rapeseed oil
- ½ tsp whole grain mustard
- 15 ml white wine vinegar
- Salt & pepper
Dice salmon into nicely sized pieces .Mix egg white and a little double cream to bind. Season. Mould into patties and fry. Toast or fry crusty bread.
Mix together the mustard, vinegar, olive oil and the salt and pepper to make a dressing. Toss the salad leaves. Arrange and finish with dressing around plate.
Chump of Lamb, Dauphinoise & Seasonal Vegetables
- Red Wine
- 4 x 150 g lamb chumps
- 500 g baking potatoes
- 250 ml double cream
- 2 cloves garlic
- 1 pinch nutmeg
- 50 g goats' cheese
- Sprig of thyme
- Sprig of rosemary
Place cream, thyme, nutmeg and one clove of garlic on heat and boil. Season to taste and then pass through a sieve. Peel potatoes and slice very thinly.
Arrange the potatoes in a baking dish and ladle cream over. Sprinkle the cheese on top. Place in an oven at 180°C until golden brown and soft to the touch.
Seal off lamb in a hot pan with a sprig of rosemary and clove of garlic. Place in oven at 180°C for approx 15-20 minutes, depending on how you like your meat cooked. Set the cooking juices aside. Prepare vegetables of your choice to your taste.
Add red wine to the cooking juices and reduce. Pass through a sieve. Season and add some diced butter to thicken the sauce.
Gratin of Local Berries
- Selection of local berries, to taste
- 45 g icing sugar
- 3 egg yolks
- ¼ tsp cornflour
- ½ tsp glucose syrup
- Cairn O'Mohr Strawberry wine, to flavour
Whisk glucose syrup, sugar and egg yolks in a bain marie. Add cornflour and cook out.
Add wine to flavour. Arrange the berries in a bowl or dish, individual one or one to share.
Spoon the sabayon over the berries and using a blowtorch, glaze berries. Serve.