April 2011 Recipes (provided by Tony Heath)
Warm Salad of Stir Fried Squid with Chilli, Ginger and Garlic
- Allow 2 small or 1 medium squid tube per person with or without tentacles
- 2-3 red chillis – deseeded and finely chopped
- 3 cloves garlic – finely chopped
- 1 finger of ginger – finely chopped
- 1 tsp lemon grass puree (optional)
- Small bunch coriander – leaves only – roughly chopped
- 6 spring onions – top 2/3 – thinly sliced
- Rapeseed or olive oil
- Sesame oil
- Chilli dressing – (optional)
- Salad leaves of your choice – oriental mix would be best
- Cut the squid into thin rings
- Sort and dress the salad leaves with seasoning and rapeseed oil
- Heat a large non stick fry pan or wok
Add 1 table spoon rapeseed oil and a dessert spoon of sesame oil to the pan then immediately add the chopped chilli, garlic and ginger. Stir for about a minute before adding the prepared squid, tossing it through the chilli etc, stir frying for no more than 2 minutes. Add the lemon grass puree if using and season lightly with salt and pepper. Add the sliced spring onions then put mounds of dressed leaves onto plates and spoon over the squid etc on top of the salad leaves ensuring all the cooking juices are added too.
Finally, drizzle over a little chilli dressing (if using) and sprinkle with the coriander.
Collops of Pork Fillet with Apricots and Sage On “Greens” and Bacon
- 1 small trimmed pork fillet, sliced into rounds about ½ cm thick
- 8-10 soft dried apricots (ready to eat)
- Sage leaves – finely chopped – about 12 leaves will be plenty
- Small glass of white wine or cider
- 1 dessert spoon of apple jelly
- 100 mls approx chicken stock
- 50 gms cold butter
- Rapeseed or olive oil for frying
- Salt and pepper
- 1 small cabbage: pointed, savoy or green, finely sliced without the stalks
- 1 shallot – finely diced
- 50 gms bacon or pancetta lardons – chopped small
- 1 heaped tsp pine nuts (optional)
- ¼ tsp ground cumin
Prepare the pork by lightly bashing each piece into small escalopes. Lightly brush each escalope with rapeseed oil. Sprinkle over half of the chopped sage leaves and season with pepper.
For the greens:
Heat a tablespoon of oil in a sauce pan, add the chopped shallot and the lardons, cook for 2-3 minutes before adding the cabbage. Stir well for 2-3 minutes to ensure the cabbage does not colour. It will be slightly wilted but still crunchy. Add the cumin and pine nuts, season and set aside to keep warm
For the pork:
Heat a large non stick fry pan, add a table spoon of rapeseed oil, add the escalopes of pork and fry quickly on both sides for 2 minutes. Season with a little salt, remove and keep warm. Return the pan to the heat and add the apricots, the cider or wine and reduce by half. Add the jelly and chicken stock and continue to reduce by a half again. Finish the sauce by whisking in the cold butter to emulsify and enrich and add the remainder of the sage.
Place piles of greens onto plates, lay the pork over the greens and spoon the sauce over and around.
Zabaglione of Famous Cairn O'Mohr Strawberry Wine
- 6 egg yolks
- 125 gms caster sugar
- 200 mls strawberry wine
- 1 tsp grated lemon zest
- Pinch ground cinnamon
- Few drops vanilla extract
Soft seasonal fruit for serving
- Place the egg yolks and sugar into a large round bottomed stainless steel or copper bowl, add the lemon zest, cinnamon, vanilla and strawberry wine.
- Set the bowl over a saucepan of lightly simmering water, reduce the heat and make sure that the bottom of the bowl does not touch the water. Start to whisk straight away with a large balloon whisk.
- Continue to whisk for about ten minutes, ensuring a continuous action so that the mixture does not cook but instead becomes light, fluffy and pale and has tripled in volume.
- When you have reached this stage, remove bowl from pan and continue whisking for a minute before serving.
- Place some soft fruit, (could be chopped strawberries, or raspberries or blueberries) into the base of some tall glasses then carefully spoon/pour the zabaglione into the glasses right up to the brim and serve with biscotti biscuits.