Recipes

Saturday 20th April
Entrée:- Coconut and Sweet corn fritters with a trio of dips


Starter:- Scallops Juste Tiede with a vanilla and lime foam

Main Course:- Roast Pork chop with sweet spices in a date and chilli sauce
                          Served with turmeric and coriander mash






 Dessert:- Raspberry and Chocolate Soufflé  





Saturday 19th May

Entrèe:- Scallops Juste tiède with a Lime and Vanilla foam



The scallops are thinly sliced and marinated in a lime zest that helps tenderise them, they are then ever so slightly grilled just before being served so that they are Juste tiède. The sauce is a mixture of tarragon, thyme, lime juice and vanilla resulting in a slightly sweet tangy and rich flavour which compliments the scallops to produce a melt in your mouth effect.

Starter:- Imam Bayaldi


I'm told this translate to “The Imam fainted” and I'm not surprised after tasting this. I've always thought aubergines underrated and this is one dish that allows them to take centre stage. It is light yet flavoursome with currants, allspice, cumin, ground coriander and cayenne pepper amongst others providing an explosive background.

Main Course:- Slow-cooked short-rib of beef with shallot purée in a Hermitage wine served with plantain.




The beef is seared on the hob then slowly cooked in the oven with vegetables, herbs, bacon, chicken stock and Crozes-Hermitage (as it turns out one of my favourite red wines) until it's meltingly tender, the juices leftover juices go to make the sauce . The original recipe suggests serving this with honey-roast parsnips but as I'm becoming more daring, I have decided to serve it with plantain which I think will give the dish a lot more character, as if it needed any.

Dessert:- Apricot and Chocolate Soufflé with Dark Chocolate Sorbet



After a meal like that, surely the only way to go is light and decadent, enter the Apricot and Chocolate Soufflé with Dark Chocolate Sorbet, a marriage in heaven! Remind me tell you the story of when I first had chocolate sorbet, gosh the trouble I get into sometimes!

Saturday 31st March - A Touch of Spice
Entrée:- A duo of Masala Wada & Spinach Bhajia served with a Tamarind and or Coconut Chutney



Masala Wada I guess is the Indian equivalent of the falafel except it's made with dhal, chillies, onions, garlic, grated coconut and mint, the ingredients vary from household to household. I came across this recipe whilst reading one of the saddest but most interesting books I've read in a long time, the most uplifting moment in the book is when the characters all come together to make masala wada, the description alone was enough to get me cooking the next day and boy was I pleased I made the effort. The Spinach Bhajia isn't retiring in flavour either and is packed with cumin, ginger, yoghurt, peppers and tamarind sauce, utterly divine.

Starter:- Wild Prawns baked with Coconut and Mustard


A traditional party dish meant to impress and it sure does. The prawns are baked in the oven in a coconut, mustard, chili and ginger sauce creating an interesting play of flavours. The sweetness of the prawns and coconut is balanced by the heat from the chili and ginger, palate heaven!

Main Course:- Rack of Lamb with Saffron Sauce served with Rice



Now this is a dish that officially affirmed I'm off my mind in that the first time I tried it I actually shed a tear! It is a deconstruction of a traditional recipe where the lamb was simmered for hours on end which is a waste of a fine piece of meat, especially this time of year. Instead, I coat the lamb with a marinade made of ginger, garlic, chili, lemon and Greek-style yoghurt which help tenderise the lamb even further, the combination of this slightly sour crust with the slightly sweet accompanying sauce of cardamom, saffron, cloves is not only aromatic, it's enough to bring one to tears, trust me I've seen the look often enough!

Dessert:- Iced Raspberry Soufflé



There is no other way of ending this sumptuous meal than with this light and utterly divine dessert.
 
SATURDAY 19TH FEBRUARY - INDIA, MORE THAN A CURRY - PART 1
Entre – Potatoes filled with Paneer and dried fruit
The potatoes are trimmed to form a cylinder and the inside scooped out to leave a shell which is then par-boiled in turmeric water, deep fried until golden and crisp then filled with diced potatoes, dried figs, raisins (optional), paneer, cashew nuts, poppadoms, fresh ginger, green chillies, lime and coriander. They are then brushed with a marinade of Greek yoghurt, turmeric, garlic paste and finished off in the oven. This is then served on a sauce made of tomatoes, ginger, cardamom and fenugreek. Absolutely divine!

The first time I made this dish I almost gave up half way through scooping the potatoes but kept on due to sheer will power, I don’t give up easily when it comes to food you see and boy was I glad I hadn’t. The sighs from my dinner guests was enough payment!

Starter:- Wild prawns baked with coconut and mustard
The prawns are baked in the oven in a mixture of coconut milk, yoghurt, mustard seed paste, chillies and ginger and served with a sprinkling of coriander. The sweetness of the prawns and coconut is balanced by the heat from the chillies and ginger to create an intensity of flavours not be missed!

Coconut is one of those ingredients that makes me go dreamy and weak at the knees! I’m told this dish is mainly served on special occasions so when better on this occasion!

Main Course:- Hyderabadi style lamb biryani served with pomegranate raita
This dish has all the ingredients that define Indian cuisine to me, saffron, ginger, cinnamon, turmeric, black cardamom, green cardamom, cloves, onion and garlic, it also has green papaya. The lamb is marinated in these spices for several hours with yoghurt which helps tenderise it and then placed in a pot with rice and ghee added to it, the pot is then sealed with chapati like dough which helps create a type of pressure cooker that helps keep the food moisturised while cooking.  The lid is then cracked at the table for full the full effect, the smell alone is something out of this world and I can't quite describe, I dare you to resist dipping your spoon into it! 

Dessert:- Crisp Sesame Tuille filled with a mixed berry coulis and home made mango sorbet
I'm told Indian desserts are an acquired taste and I actually don't remember having one, so I had to dig really dip for one. Given what the rest of the menu, I wanted something to compliment the evening and meal without leaving one too full (not a very nice feeling is it?) so I thought something light and refreshing would be ideal, hence this idea.

SATURDAY 5TH FEBRUARY - LATIN AMERICAN / BRAZILIAN NIGHT-
Entre: - Beef Arepas: 
Corn cakes stuffed with beef and cheese and served with a tomato salsa and guacamole.

Starter:- Orange and Jicama salad with sweet and spicy peppers
The combination of jicama (a Brazilian sweet, root vegetable), oranges, lime juice, Dijon mustard, ground cumin, jalapeño, coriander and spring onion makes this an incredibly refreshing and utterly delicious salad.

Main Course:- Feijoada served with Farofa (plantain, raisin and cassava flour mixture) and rice
I think to try and describe this dish will do it both an injustice if anything. In a simple layman term we could call it refried beans with pork loin, sausages, bell peppers and chorizo all vying for their place making it an explosion of flavours. The Farofa is made by boiling raisins and adding the cassava flour forming a crumbly mixture to which plantain is added then fried and served with rice, need I say more?!

Dessert:- Plum and Almond gratin served with iced coconut cream
Layers of plums, ground almond and almond flakes served hot with this home made coconut ice cream which is truly to die for. Tangy, delicious and refresh


SATURDAY 18TH DECEMBER 
Exchange anonymous gifts with other guests and share lots of laughter with like minded people in a comfortable environment with delicious food in tow! My Last Supper menu goes all out as it is the last supper before Christmas.

Entree:- Little Gem boats with spiced beef mince
As I don't really mince my meat (believe it makes it quite bland) I will use beef that finely chopped and cooked with jerk spices, coriander and marinated red peppers which is then served in gem lettuce with an orange segment. Simple but absolutely divine.

Starter:- Mille-Feuille of Salmon served with a crayfish sauce
Thin slices of Salmon layered on pastry sheets with cream and tarragon then baked in the oven. This will then be served hot with a crayfish sauce. The dish simply speaks for itself.

Main Course:- Slow Roast Belly of Pork with a Potato mash and a choice of green or apple sauces
Winter wouldn’t be complete without this so simple but yet so delicious dish. The pork is marinated in garlic, paprika and lemon juice (for 24 hrs) to give it that extra flavour and then is cooked in the oven on a bed of potatoes (which are then used to make the mash) for 4 hrs leaving it tender and succulent with a nice crispy top. The green sauce is made from basil, garlic, bread crumbs, white vinegar, and capers which works wonders with the texture and the flavour of the pork.

Dessert:- Chocolate Mille Feuille filled with a Chantilly Cream and a Caramel Toffee Sauce
Pure unadulterated indulgence !

FRIDAY 25TH DECEMBER - CHRISTMAS LUNCH
If you find yourself stuck in London with no family around, why not join me for a hassle free Christmas lunch with a difference? There will be a Secret Santa, usual bad Christmas jokes whilst whiling the afternoon away playing board games or just making idle conversation with like minded people and take home a goody bag filled with Christmas goodies.

Menu as below

Starter:- Homemade Salmon mousse served with sour cream on a homemade potato Blinis

Main Course:- Roast Turkey served with Roast Potatoes, Brussels sprouts cooked in pancetta and chestnuts, orange and sesame glazed carrots, roast parsnips and an apple, cranberry and hazelnut stuffing

Dessert:- Freshly baked Christmas cake served hot with a brandy butter (will try out the Heston Blumenthal recipe of using a whole orange in the middle)

Afternoon Snack:
- To be decided but will be served early evening before departure.
Saturday 4th December


Entree:- Spiced Beef Salad with Thai Herbs and Roast RiceSaturday 30th October - Halloween Dinner

 
Apart from the intense flavours, the best part of this dish is in the texture. The beef is marinated overnight in Thai spices and cooked in coconut milk until it evaporates for an overall of 2 hrs leaving it tender and caramelised. It is then served on a bed of mango, papaya, shallots, coriander, lemongrass, Thai basil, roasted crushed sticky rice with a Nam Jim dressing. Packs a punch!

Starter:- Mushroom Barquettes






























Boat shaped pastry tarts filled with mushrooms, a bechamel sauce and Gruyere cheese, sprinkled with breadcrumbs and melted butter then browned under the grill. I take my hat off to anyone who can resist this!

Main Course:- Roast Duck with a Prune and Armagnac Sauce served with Pomme Fondant and wilted Spinach
The Duck is roasted in the oven for a total of 1.30 hrs until crispy. The sauce is made from a reduction of cooking the duck carcasses in chicken stock, vegetables, red wine, prunes, juice of an orange and Armagnac, utterly divine. The potatoes are cooked in the oven in chicken stock until reduced, then butter added to them and cooked further until crispy and golden.

Dessert:- Apple Doullins served with a choice of Brandy Butter, Vanilla Ice Cream or Creme Fraiche


A traditional Doullin is usually apples baked in butter in the oven then wrapped in pastry and baked again for 30 minutes but I will add my own little twist to celebrate the season, so expect cinnamon, raisins (optional), orange rind almonds and a bit of alcohol. Simple but absolutely delicious!
 


Appetisers:- Newts Eyes


Figs stuffed with Roquefort and wrapped in Pancetta
The success of this dish last time means it's an absolute pleasure to server it again before the figs disappear. The Roquefort is a sharp contrast to the slight sweetness of the figs and the crunchiness of the pancetta as a result of oven baking makes this a perfect appetiser on a cold winter night.

Starters:- Dracula's eye balls served pureed worms served with a sprinkling of graveyard dust!



Pan fried scallops served on a celeriac puree with Pancetta dusting.
The earthy flavour of celeriac is a brilliant accompaniment to the scallops and the saltiness of the pancetta dust brings the whole dish together making it both sweet and savoury.

Main Course:- Devil's Chicken

Hot and Sweet chicken garnished with potato straws and served with basmati rice and chapatti
Yet again one of my favourite dishes making another appearance. The chicken is cooked in mixed spices, roasted and mixed by moi and cooked with dried apricots and chillies. The crunchiness of the potato straws is a little touch that elevates this dish to a different world. I'm informed it's a favourite of the elite in Mumbai so you will be dining in fine company.
Dessert:-The Ultimate Sin


Dig into the crunchy exterior of this wonderful chocolate fondant to reveal melting chocolate and toffee sauce served with vanilla ice cream.

SATURDAY 16th OCTOBER
Appetisers:- Figs stuffed with Roquefort and wrapped in Pancetta

Figs being in season, it would be a travesty not to serve this simple but incredible dish. The figs are stuffed with Roquefort then wrapped in pancetta and fried in a pan so that when served the cheese melts in your mouth and the pancetta is lovely and crispy.

Starters:- Roast Pork Chops with Sweet Spices, mustard mash and a date and chili sauce

The chops are spiced with a mixture of spices including nutmeg, mace, cardamom, galangal

Main Course:- Ballotine of Corn-fed Chicken

I've come to learn there are so many ways to make this dish, but of course I do it the authentic way! :-). After de-boning the chicken, it's stuffed with a mixture of veal, pork, cognac, onions and thyme. This is then sealed in a pan and braised in the oven in chicken stock (homemade of course!) for 1.30 hrs. It will be served with a chicken jus and basmati rice. Another very simple but incredibly tasty dish.

Dessert:- Warm Chocolate Tart served with vanilla ice cream.