Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: basic, breakfast, course, egg, eggs, french, main, omelette, starter | No Comments »
Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and lean the pan to let any raw egg on top cover the bottom again. Shake the pan to prevent the eggs from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add your chosen filling (if you want one), lean the pan again to move the omelette and gently fold it in half. Slide it on to the plate.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, breakfast, butter, cheddar, course, egg, eggs, french, main, mushroom, omelette, starter | No Comments »
Seed and dice the tomatoes. In a heavy based non-stick frying pan, heat the olive oil and fry the bacon slices until golden on both sides. Set them aside. In the same hot pan, fry the sliced mushrooms until softened. Set alongside the bacon. Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and let any raw egg on top cover the bottom again. Shake the pan to prevent the egg from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add the mushrooms, bacon, diced tomato and cheese. Lean the pan to move the omelette to the side and gently fold it in half. Slide it to the plate.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, course, egg, eggs, garlic, main, mushroom, parmesan, parsley, poached, portobello, starter, stuffed | No Comments »
Peel the mushrooms remove stalks. Clean the stalks and mince in a food processor. Filling: chop the garlic and parsley finely. Slice the bacon into strips. In a pan, fry the bacon until golden. Drain and return its fat to the pan. Fry the garlic for 30sec, add the minced stalks and stir. Add the wine and boil until the mixture dries up. Turn off the heat and add the parsley and fried bacon. Season the filling with salt and pepper. Fill the mushroom cavities, cover with breadcrumbs and parmesan and roast in a very hot oven until the tops are golden (10 minutes). In another pan, bring about 10cm of water to boil and turn the heat down to a simmer. Stir in the vinegar. Break the eggs separately in a bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked and the yolks are still soft. Serve over the hot mushrooms.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: chowder, course, haddock, main, scottish, smoked, soup, starter | No Comments »
Parboil and cut the potatoes into cubes. Melt the butter in a saucepan and stir fry the chopped onions until softened. Pour in the milk and cream and heat. Add the cubed smoked fish and simmer for 5min. Add the potatoes and cook for a further 5min. Season with salt and pepper to taste and serve, garnished with a sprinkling of parsley.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cheddar, cheese, dish, guinness, rarebit, side, snack, starter, welsh | No Comments »
In a heavy based pan, melt the butter and add the flour. Whisk it for about 2 min. Add the English mustard, Worcestershire sauce and pour in the beer gradually, whisking well until incorporated. Add the cream and, finally, the cheese. Stir until the cheese is melted and the mixture is smooth. Remove from the heat and add the egg yolks. Season well with salted pepper. Serve it over the toasted bread.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cold, course, french, leeks, main, potato, soup, starter, vichyssoise | No Comments »
Chop finely the leeks. Peel, cut the potatoes in quarters and leave in cold water. Sweat the leeks in butter and add the potatoes, season with salt and pepper and cover with the chicken stock. Simmer until the potatoes are soft. Blend the soup and pass it through a fine sieve. Add cream, mix well and adjust seasoning. Chill in the fridge and serve with bread.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, course, cream, creamy, main, soup, spinach, starter | No Comments »
Fry the onion and garlic gently for 5-6 minutes until beginning to soften. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer until the potato starts to cook. Pour in the milk and cream and bring to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes. Season to taste with salt, pepper, nutmeg and lemon juice and blend together with the remaining spinach. Reheat if needed. Whip the cream slightly and serve the soup with a dollop of cream.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: arugula, carrot, course, creamy, hazelnut, main, purée, rocket, soup, starter | No Comments »
Peel and chop roughly the carrots and potato. Lightly brown onions and garlic in butter. Add the carrots and potatoes. Let them sweat a bit and add the wine. When it no longer smells of alcohol, pour in the stock, season and let cook until the carrots and potatoes are soft. Meanwhile toast the hazelnuts in a 200C/400F oven. Rub them inside a tea towel to remove the skins and chop roughly. Blend the soup, adjust the seasoning and serve topped with a handful of rocket, chopped hazelnuts and a drizzle of olive oil.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: blue, british, broccoli, cheese, course, main, soup, starter, stilton | No Comments »
Remove the stem from the broccoli and cook it in water until just soft. In other pan heat the double cream. Transfer the broccoli and cream to the blender and blend. Add a little of the broccoli cooking water, until the soup gets to the desired texture. Season with salt and pepper and take back to the heat. Break some stilton into the soup and mix until it melts completely. Serve hot and garnish with some more stilton crumbs.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: asparagus, british, course, cream, french, green, main, soup, starter, velouté | No Comments »
Remove the white part of the asparagus stems and peel them leaving the heads intact. Cook in boiling salted water just until soft. Remove and dip them in iced water to stop them cooking. Cut the heads off, reserve, and chop the stems coarsely. Melt the butter in a pan and add the flour. Cook the flour until the mixture looks creamy, then add the chicken stock, a little at a time, mixing constantly. Bring to the boil and let it cook for 20 minutes. Remove from the heat and blend with the chopped asparagus stems. Season with salt and pepper. Pass the soup through a sieve and take it to the heat again, without letting it boil. Mix in the cream and the asparagus tips just to reheat them. Serve.
