Wednesday 12 June 2024

recipe: roast lamb & broad bean broth

seared leftover roast lamb & broad bean broth on cabbage noodles
roast lamb & broad bean broth
seared leftover roast lamb & broad bean broth on cabbage noodles
IngredientsMakes: 680g (1)
100g chinese leaf
100g cone cabbage
350g bean shell soup (recipe below)
5g lamb stock cube
85g roast lamb
10g peas
20g broad beans
10g lemon vinaigrette (recipe below)
2g mint
0.5g chives
Method
Make the bean shell soup, prep the rest while it cooks, about 20 mins.
Shred the chinese leaf & place in serving bowl.
Shred the cone cabbage & steam for 7mins.
Sear & season the lamb so its crispy and golden.
Boil the peas & broad beans for 2mins - shell the broad beans if they are large!
Assemble, place the drained cabbage noodles onto the chinese leaf, top w/ hot soup, roast lamb, pulses, herbs & drizzle w/ lemon vinaigrette.

spiced onion & bean shell soup
bean shell soup
spiced onion & bean shell soup
IngredientsMakes: 730g (2)
40g EVO
3g cumin seeds
3g dried rosemary
5g garlic granules
1g cardamom seeds
190g onions
4g salt
600g water
120g broad bean shells
100g pea shells
20g lemon juice
Method
Great way to use up shells from peas & broad beans from the garden.
Cook on the medium heat so the spices to over cook while the onion is browning.
EVO, then spices medium heat, then add onions and put the lid on, stir occasionally until soft & starting to brown.
Add the rest of the ingredients except the lemon juice, bring to the boil, then set to simmer for 20 mins.
Blitz w/ a stick blender and pass through a sieve.
Add the lemon to adjust the acidity and bring it to life.
Maybe a little tabasco?

lemon vinaigrette
lemon vinaigrette
IngredientsMakes: 300g
100g white wine vinegar
100g sugar
100g lemon juice
Method
Juice the lemon and match weight w/ white wine vinegar & sugar.
Shake until fully dissolved.


Sunday 9 June 2024

recipe: courgette spaghetti & red pepper w/ pea shell & celeriac sauce & parmesan

courgette skin spaghetti & braised red pepper w/ pea shell & celeriac sauce
courgette spaghetti & red pepper w pea shell & celeriac sauce w parmesan
courgette skin spaghetti & braised red pepper w/ pea shell & celeriac sauce
IngredientsMakes: 530g - Serves: 1
300g pea shell & celeriac sauce (recipe below)
150g red pepper
2g olive oil
100g cooked courgette skin spaghetti (recipe below)
1g salt
2g parmesan
Method
First make the pea shell & celeriac sauce.
While that's on prep the pepper and julienne it.
Cook it until just starting to soften so it still has a bit of bite.
Make the spaghetti and cook it.
Then assemble & sprinkle w/ parmesan.

pea shell & celeriac sauce
light fragrant sauce made from leftover pea shells & a little celeriac
IngredientsMakes: 300g
140g pea shells
10g veg stock cube
450g water
140g celeriac
20g butter
0.5g salt
Method
Top and tail the pea shells then cut into thirds - this will stop them jamming your stick blender.
Peel & dice the celeriac into 5mm dice.
Add everything to a small sauce pan & bring to the boil.
Once boiling reduce the heat & simmer for 10mins.
The sauce will be thicker if you leave the lid off.
Remove from the heat & blitz w/ a stick blender until smooth.
Pass through a sieve. Use as rquired

cooked courgette skin spaghetti
courgette skin spaghetti lightly braised in brine
IngredientsMakes: 98g
105g courgette skin spaghetti (recipe below)
Method
Place the courgette skin spaghetti in salted boiling water for 90 seconds.
Remove & leave to drain in a sieve.
Use as required - a little pesto for minimum effort snack / lunch

courgette skin spaghetti
IngredientsMakes: 105g
105g courgette
Method
Top & tail a medium large courgette.
Peel it lengthways with a julienne peeler.

Wednesday 5 June 2024

recipe: broad bean pancake

great way to make an egg free pancake & use up broad bean shells!
broad bean pancake
great way to make an egg free pancake & use up broad bean shells!
IngredientsMakes: 220g - Serves: 2
200g broad bean & tomato soup (recipe below)
80g flour
40g water
3g yeast
10g sugar
10g butter
Method
Mix the flour, water, yeast & sugar into a smooth paste then add it to the soup.
Whisk until the paste is fully incorporated and leave for 30mins or until doubled in size.
Heat a large flat pan to high and melt some butter on the surface.
Pour in half the mix and spread into a round pancake with a spatula.
Turn the heat down to medium and wait until the pancake has set enough to toss, then flip it to cook the other side.
For gluten free vegan version use oil to cook with instead of butter & your favourite gluten free flour.

broad bean & tomato soup
soup made w/ broad bean shells & tomatoes
IngredientsMakes: 685g - Serves: 2
60g EVO
8g garlic
2g fennel seeds
100g onions
240g tomatoes
4g salt
600g water
300g broad bean shells
5g mustard powder
Method
Lightly fry the fennel seeds & garlic for about a minute then add the onions and a lid then turn the heat down to medium.
Cook until the onions are soft then add the tomato & salt & cook for another 5mins.
Use a potato peeler to shell the broad beans removing the stringy bits in the process.
Keep the beans for something else.
Chop the broad bean shells into cm chunks, this helps them cook but also means the stick blender won't get tangled with missed stringy bits!
Add the water bean & mustard and bring to the boil with a lid on.
Once boiling set to simmer & leave for 20mins.
Remove from the heat to a wooden board & blend smooth with a stick blender.
Pass through a sieve. Use as required.
Pimp w/ a little soft cheese & butter, serve w/ crusty roll or garlic bread.

Monday 27 May 2024

recipe: goats cheese pecans & apple salad

apples & chunky goats cheese dressed w/ honey pecan & thyme
goats cheese pecans & apple salad
apples & chunky goats cheese dressed w/ honey pecan & thyme
IngredientsMakes: 440g - Serves: 2
47g salted honey pecans (recipe below)
100g cherry tomatoes
120g apple
7g lemon juice
30g lettuce
90g goats cheese
30g snapdragon dressing (recipe below)
5g thyme
1g salt flakes

Method
Make the salted honey pecans first to give them time to cool and harden.
Slice the tomatoes in halves - these where gorgeous sweet yellow ones from the garden.
Slice the apple in wedges & squeeze fresh lemon juice on to stop them oxidising.
Slice the goats cheese, mix everything together and dress w/ thyme.

salted honey pecans
honey caramelised toasted pecans w/ a hint of salt
IngredientsMakes: 47g
30g pecans
15g honey
15g sugar

Method
Add the sugar to a non stick pan on a high heat. Distributed evenly across the surface.
Add soon as all the sugar has melted and started bubbling add the honey.
Mix w/ a wooden spoon. (Or use the pan and no spoon takes practice!)
Once evenly mixed add the pecans & toss to coat, turn the heat to low and toast the pecans being careful not to burn the sugar.
Turn out onto a grease proof mat (silpat) or grease proof paper

snapdragon dressing
balsamic vinegar, honey & olive oil w/ toasted sesame seeds
IngredientsMakes: 95g
30g balsamic vinegar
30g honey
30g olive oil
5g toasted sesame seeds

Method
Toast the sesame seeds in a dry pan then mix all the ingredients.

Friday 2 April 2021

Experiment / Recipe: Duck and Apple Quinoa w/ Wild Garlic & Duck Butter

by Simon Fernandez of ferdiesfoodlab


For this recipe I added a little lemon and  sugar to the apples to stop them oxidising & give the salad some light notes for a sunny spring day! If it’s a rather greyer colder day, it comes out rather well if you caramelise the apples. Add just a touch of sugar with a little cinnamon, and add some chopped dates to the salad too! 


This make a pretty decent vegetarian dish if you drop the duck, and replace the duck butter with 50/50 salted butter and creme fraiche!!



for the wild garlic & duck butter (makes 350g)

150g duck butter (recipe)

200g wild garlic (blanched and refreshed)

1/2 lime (juiced)

~

Blanch the wild garlic for 10 minutes tops, then drop it into cold water to stop it cooking and preserve the colour.

Probably best to do all the wild garlic at the same time and keep a third back for the salad!!

Chop it up so it doesn’t cause problems for the stick blender. Blend the leaves and lime juice in a high side jug

Once you have a relatively smooth paste add the butter in thirds until you have a loose puree.

Check it for seasoning, adjusting the salt and lime as necessary, then put it in the fridge to set



for the duck and apple quinoa salad (serves 2 - light lunch)

100g quinoa

250ml chicken stock

1 quarter confit duck leg (picked, recipe)

1 onion (brunoise)

1 clove garlic (crushed, chopped)

100g wild garlic (blanched, refreshed and chopped)

1/2 lime (for garnish / extra dressing)

~

Put the the quinoa and boiling stock in a pot with a lid, cook for approximately 10mins.

When it’s cooked the quinoa should have a little bite and have white circular whispy bits.

In the mean time put the picked duck into an oil coated pan on medium heat and leave it to crisp up.

Put the onions garlic and oil in a pan and cook until soft and translucent, then add them to the quinoa once it’s cooked. Chop the wild garlic and mix it, the apple and the duck into the quinoa too.



to serve

5g coriander (chopped)

1/2 lemon juiced

~

Add the coriander and lime juice, season and mix through well. Place in a serving bowl and top with wild garlic puree and a wedge of lime. No huge rush to serve, it should be at room temperature 



notes

Quinoa water grain cooking ratio: 450:250 stock:grain - yields a cooked weight of 640g - a lot!

Cooking time ~15mins.


How To Book / Attend

How To Book / Attend
Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon.

More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at bookings@ferdiesfoodlab.co.uk and I'll put up a post about it!!

LinkWithin

Related Posts Plugin for WordPress, Blogger...

ferdiesfacebook