Jerk salmon recipe

Thanks to Richard for providing us with some Caribbean sunshine and flavours!
Fish supplied by Steve at www.freshfishtogo.co.uk Other ingredients supplied by Daily Bread www.dailybread.co.uk

Ingredients
Fillets fresh trout
1kg new potatoes
1 bunch asparagus
4 shallots
Fresh parsley
Fresh tarragon
250g unsalted butter
50ml white wine
25ml white wine vinegar
100ml double cream
10 white peppercorns
Table salt
White pepper
Seasoned flour

Method
Place new potatoes in to warm water bring to the boil until just cooked
Roughly chop the shallots and tarragon stalks as well and place in a pan with the white wine, vinegar and cream and the peppercorns reduce this on the stove by half.
Whilst the potatoes are cooking and the sauce is reducing cut the tips of the asparagus of so you have a spear that is about 4cm long.
The remainder of the asparagus slice in to fine rounds.
Place the trout fillets in the seasoned flour skin down and then season the flesh side with table salt
Place a non stick pan on a medium heat to warm up
Pass the cream reduction through a sieve and then gently whisk the butter in to the cream reduction over a low heat once you have started to add the butter you can not boil the sauce or it will split add, add the butter bit at a time and continuously whisk until its incorporated into the cream then season with salt and pepper add some chopped parsley.
Place the fish in the non stick pan with a touch of oil and cook for about 4-5mins skin faced down and flip over for 1minute and remove from pan.
Put asparagus into boiling water for about one minute crush the new potatoes with a fork season with salt and pepper add asparagus rounds and place in a ring or mould on the plate place spears on top and sauce round the outside and trout on top of the potatoes and asparagus.

 Thanks to Steve from http://www.freshfishtogo.co.uk for supplying the trout and Leafcycles for the vegetables www.leafcycles.co.uk

Thanks to Anthony for a great recipe.
Anthony Horn, Head Chef at the Red Lion, East Haddon www.redlioneasthaddon.co.uk/

Method 

1. Heat the oil in the pan, add the washed and dried rice, and cook quickly until the rice begins to crack. 

2. Lower the heat in the pan, add the onion and garlic and sweat. 

3. Pour on the white wine, sprinkle in the saffron and leave to simmer. 

4. Cut the courgette into four length ways, remove the seeds and cut into large dice. 

5. Check the rice, making sure it has not stuck to the bottom of the pan. 

6. Add a ladle of stock to the pan and the courgettes, continue to stir occasionally. 

7. When the rice is cooked, add the grated parmesan and butter, season to taste and serve.

Mediterranean Puy Lentil Casserole

Serves one
Ingredients 

50g Finely chopped red onion 
1 clove garlic finely chopped
4 tomatoes Eye removed
1 carrot finely chopped
1 stick celery finely chopped
6 french beans blanched and diced
100ml vegetable stock
50ml red wine
50g Puy lentils 
Miso to taste -
Soya sauce to taste
6 fresh basil leaves
Olive oil 

Method
1 Sweat the onion and garlic, add the carrots and the celery increase the heat and lightly brown the vegetables.
2 Dice the tomatoes, mix in with the vegetables and simmer, pour on the stock and red wine add the puy lentils and cook until the vegetables are soft and the lentils are cooked, if the mixture gets dry add water or more stock.
3 When the mixture is cooked season with the miso and soya sauce, sprinkle with torn basil leaves 

All the ingredients for these tasty recipes have been supplied by Leafcycles www.leafcycles.co.uk and Daily Bread www.dailybread.co.uk 

Huge thanks to Richard for the recipes 

Pan-fried Moroccan Pork with Cous Cous and yoghurt

Serves 4
600g pork fillet or tenderloin
1 fresh red chilli seeded and finely chopped
1 tsp fresh grated ginger
1 tsp chilli flakes
2 Garlic clove
1 tsp ground cinnamon
2 tsp ground cumin
4 tbsp sultanas
4 tbsp pine nuts
2 tbsp olive oil
1 orange segmented 
4 tablespoons of fresh mint
Juice of a fresh lemon
Salt & pepper

Method

Put the chopped chilli, chilli flakes, garlic, grated ginger, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon of salt in bowl, mix well. Add the pork strips and refrigerate for 30 mins.

Heat the remaining oil in a large frying pan over a medium heat. Add the pork marinade and stir fy for 1-2 minutes. Turn over, add the orange and cook for a further 2-3 minutes until the pork is cooked through. Stir through the chopped mint and service with natural yoghurt and cous cous.
A huge thanks to Karen for creating and cooking such a great recipe, Karen can be contacted on kj.davies@ntlworld.com.

Fruit Frenzy
As promised the first batch of recipes from our demonstrations over the weekend at Billing Garden Store    

Flambé Strawberries with Quick Lemon Cheesecake

Ingredients
150g Ginger nut biscuits
50g Butter
250g Mascarpone Cheese
250g Quark
½ Lemon juice
Rind of one lemon
50g Icing sugar　

Method

1. Put the Ginger nut biscuit in a food processor and blend until a fine crumb is formed, add the butter and blend on pulse until combined.
2. Mix the quark and mascarpone cheeses together, add the rind of the lemon, and the juice of half a lemon and the icing sugar to taste, chill in the fridge.
3. Press the ginger nut crumb mixture into the bottom of the moulds for the cheese cake, making sure the mixture is firmly pushed down.
4. Put the cheeses cake mixture in a piping bag and pipe into the moulds, smoothing the top with the back of a spoon that has been dipped into boiling water.
5. Cool in the fridge for twenty minutes, or until the strawberries are ready.

A huge thanks to our friends at Leafcyles who provided the summer fruits www.leafcycles.co.uk
and to Daily Bread www.dailybread.co.uk

    If you attended the Taste of Summer event today at The Garden Store Billing – please bear with us whilst we get the recipes onto the site.

In the meantime we hope you enjoyed the tastings!

Come and join us this weekend for a Taste of Summer at Billing Garden Store

Our chefs will be demonstrating a range of mouth watering dishes over the two days with ingredients supplied by the exhibitors.

We will be kicking off our first demo at 10.30 on Saturday with some mouth watering Caribbean flavours- ceviche of bass, jerk salmon with rice and beans.

12 noon- Vegetarian heaven - watch our chef create two fabulous vegetarian dishes – Courgette and saffron risotto, Mediterranean puy lentil casserole.

2pm – Chicken feast – learn how cook chicken infused with flavour.

4pm – Home made beef burgers – a real bbq treat.

Sunday
11.30 Fruit frenzy – Summer fruits Eaton mess, flambe strawberry cheesecake.

1.30 Pan fried Moroccan pork with cous cous and yoghurt.

3pm - Fishy flavours Pan fried trout with asparagus

Come along and join us – meet the exhibitors and taste the flavours at the Billing Garden Store

If you are thinking of keeping bees or poultry, Paul and Dianna Peacock are running courses at Great Billing Garden Store. The courses will be introductory and suitable for beginners.

The Urban Hen - for the growing number of people wanting to keep poultry, this course tells you all you need to know. Cost £25 or two places £30.

Introduction to Beekeeping – this course will not make you into a beekeeper, but will give you a chance to decide if bees are for you. Gain knowledge of how to care for them and what type of bees are suited to your circumstances. Cost £25 or two places £30

If you are interested in either of these courses please contact (01604) 404550. Or email billing@thegardenstore.ltd.uk

Paul and Dianna Peacock can be found at www.paulcock.net

Calling all budding chefs – if you are a whiz in the kitchen and aspire to be a professional chef in the future, then securing the title of Northamptonshires Budding Chef 2010 is a great first step. If you are aged between 8-11 years, and can write a two course nutritional menu, then you could be in with a chance of winning a £200 cookery equipment voucher, plus  the opportunity of recreating your recipes with a professional chef.

If you have not yet entered our competition to be crowned Northamptonshires Budding Chef, the good news is the deadline has been extended until Monday 9th August.

If your school hasn’t entered – don’t worry you can still enter independently, simply complete the Entry form or visit www.shirescookeryschool.com/courses/little-chefs for all the info you need. The entries will be judged by a panel of professional food experts including Michelin starred chef Adam Gray. Our winner(s) will then be invited to demonstrate their skills at Northamptonshires Foodshow@ Holdenby sponsored by Bell on Sunday 29th August, with the help of a professional chef you can amaze your friends and show off your cooking skills.

So don’t miss your opportunity to secure the title of  Northamptonshire’s Budding Chef 2010 – your first step to culinary fame.

The search is on to find Northamptonshire’s Budding Chef – if your school isn’t participating in the search, then you can enter independently – simply complete the Entry form  outlining your recipe ideas – then email it back to us. You can enter on your own, or team up with a buddy.

There are lots of prizes on offer – plus the chance to cook your recipes with a professional chef at the Northamptonshire Foodshow @Holdenby sponsored by Bell on Sunday 29 August.

So dont delay – the juding panel are awating your entry

Click here for more information