recipe: marrow w/ leek sauce & buttered sourdough toast

marrow w leek sauce & sourdough toast

pan roasted marrow w/ leek garlic & herb sauce topped w/ thyme & hazelnuts served w/ buttered sourdough toast

IngredientsMakes: 980g (2)

430g		pan roasted marrow	(recipe below)
400g		creamy smooth leek soup	(recipe below)
10g		parmesan
8g		hazelnuts
2g		picked thyme
130g		sourdough loaf
30g		butter

Method

Cut the marrow into battons and place flat side down onto oil glazed pancake skillet w/ lid.

Cook on low turning occasionally to get even colour.

Make leek soup while they cook.

Cut a couple of generous slices of sourdough loaf and once toasted & spread w/ good quality butter.

Place the marrow on the serving plate / bowl cover w/ leek sauce & dress w/ thyme, hazelnuts & parmesan.

I think I'd us a shallow bowl rather than a plate next time, the leek sauce was over flowing - oops!!!

We had this w/ flax seed coated smoked basa . . . flax seed for omega 3 boost!

pan roasted marrow

marrow battons slow cooked w/ butter, salt & black pepper under a cloche

IngredientsMakes: 430g (2)

500g		marrow flesh
100g		butter
6g		black pepper
2g		salt

Method

Slice a 3 inch segment of marrow from the vegetable, remove the seeds & the cured outer skin.

Place the cylinder on the cutting board and cut along it's length creating battons about 1.5cm / half inch wide.

Cut the butter into thirds and melt the first third in a large flat pan the all the batton will fit in.

Add the battons to the melted butter flat side down and leave on a low heat w/ the lid on.

Turn them occasionally adding te rest of the butter as you go to make sure they're all coated.

Season w/ salt and generous amounts of black pepper as you.

They're done whn they give little resistance to the point of a knif and ar golden brown in colour.

creamy smooth leek soup

smooth & creamy leek sauce w/ rosemary, thyme, cumin & garlic & herb roule - great for mac n cheese, moussaka, lasagna . . .

IngredientsMakes: 900g

20g		olive oil
10g	(3)	cloves garlic
160g	(2)	small onions
3g		dried thyme
3g		dried rosemary
2g		cumin powder
3g		salt
400g		leeks
10g	(1)	chicken stock cubes
400g		boiling water
60g		roule
15g		cornflour
50g		water
5g		soy sauce
5g		green tabasco

Method

Peel and chop the garlic & onions.

Put the oil & garlic in a large sauce pan cook until it sizzles then add the chopped onions & a teaspoon of each of the herbs & spices & salt, and cook until the onions are soft & have started to colour.

In the mean time clean & dice the leeks then add them too and cook until they're also soft & translucent.

Add the chicken stock cubes and boiling water and bring to the boil, then set to simmer for 20mins.

Take off the heat & use a stick blender to make the sauce smooth. Add the roule at this stage.

Make a slurry of the cornflour and water.

Return the saucepan to the heat and add cornflour and water mix.

Keep whisking until a minute after the sauce stopped thickening.

sourdough loaf hm

home made sourdough ring and boule. this recipe makes enough dough for one of each type of loaf

leave a comment if you'd like this recipe 

sourdough starter

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.

recipe: seabass w/ honey squash & fennel salad

seabass w honey squash & fennel salad

light lunch - seared seabass w/ wafer thin sliced fennel bulb dressed w/ mint & honey ginger & lemon pan roasted squash topped w/ toasted flaked almonds & soused radish

IngredientsMakes: 560g (2)

400g		honey squash & fennel salad	(recipe below)
160g	(2)	seared seabass fillet	(recipe below)

Method

Knock up the salad & do the fish when it's ready!

This makes a lovely winter light lunch!

honey squash & fennel salad

wafer thin sliced fennel bulb dressed w/ mint & honey ginger & lemon pan roasted squash topped w/ toasted flaked almonds & soused radish

IngredientsMakes: 400g (2)

12g		toasted flaked almonds	(recipe below)
220g		squash
30g		olive oil
20g	(2)	soused radish	(recipe below)
150g		fennel bulb
20g		lemon juice
300g		water
30g		honey
4g		soy sauce
20g		lemon juice
30g		carrot
6g		mint

Method

Make the toasted almonds & turn them out onto kitchen towl to cool & remove excess butter / oil.

Cut about 2 inches of squash off in a large round, peel it & dice it into slightly smaller than 1cm dice.

Microwave the squash for 3mins in a take out box w/ the lid loosely on - enough to kickstart the cooking process.

Add the oil to a small frying pan on high & heat until a cube of the squash start to sizzle, then add the rest.

Leave for about a minute then turn the heat down to minimum, tossing it occasionally to brown the cubes evenly, it should take about 15mins.

Slice the radishes & add them to sousing liquor.

150g is a about half a fennel bulb, slice the top stalks of the fennel off so it fits into the mandolin & shred it using the finger guard. This gives you beautifully delicate slices.

Add the sliced fennel to a bowl just large enough to hold it & squeeze the juice of half a lemon into it, then pour enough cold water to cover it. This will keep the fennel vibrant until you need it & give it a lemony note.

Leave it until assebling the salad.

Slice the fennel stalks thinly & peel & mince the ginger, as soon as the squash has browned spoon it out into it's takeout box leaving the oil in the pan.

Add the ginger & fennel stalks & let them sizzle for about a minute - until the fennel is translucent - & add a healthy tsp of set honey & a glug of soy sauce & the juice of half a lemon, stir until bubbling then add the squash back in & toss to coat.

Turn the honey squash out & leave to cool.

Top & tail the carrot & use a peeler to turn it into ribbons - I normally eat the centre bit that's left ; )

Pick & tear the mint, drain the fennel slices & mix everything together keeping back a little mint & some radishes to garnish.

Dress w/ mint radishes & toasted almonds . . Lovely winter salad ready to go!

toasted flaked almonds

flaked almonds lightly toasted w/ butter & salt

IngredientsMakes: 43g

10g		butter
40g		flaked almonds
1g		salt

Method

Turn pan up high, rub a stick of butter until it completely coats the surface w/ a thin layer of butter.

Wait until the bubbling subsides, IE water from the butter has evaporated.

Add the almonds, enough to cover the bottom of the pan but not more than a couple of flakes thick.

Toss the almonds every 15 seconds to coat them in butter, and keep them moving for 2 mins.

Then turn the heat off. Let the heat from the pan finish them off, toss them to get an even distribution of heat.

Turn out onto some kitchen towel to remove the excess butter.

soused radish

lightly pickled cucumber batons & radishes

IngredientsMakes: 104g (8)

100g	(8)	radishes
4g		pickling liquor	(recipe below)

Method

Thinly slice the radishes.

Take 200g of pickling liquor and submerge the vegetables for 15min-30mins.

Use as much liquor as is needed to cover the veg whilst sousing.

The radishes will come up bright redy pink and look great in a salad

pickling liquor

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		water

Method

Mix ingredients stir until sugar dissolved.

Great for quick pickling radishes & mushrooms & cucumber amongst other things.

Really bring the colour of a radish out!

seared seabass fillet

seabass fillet seared 6mins until crispy

IngredientsMakes: 80g (1)

90g		seabass
2g		veg oil
0.5g		salt

Method

Glaze a hot pan w/ oil.

Salt the skin of the fillet and place it in the pan skin side down holding it down w/ a fish slice until it stops resisting.

Turn the heat down to min & leave it for 6mins until crispy.

Turn over & cook for 60 seconds more just to finish it.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.