Monthly Menu — Home Professional Chef

Rye Bay scallops with puréed shallots and black-peppered tangerines

Ale braised Jacob's Ladder with neeps and salsify

Quince cheese and apple tart with Kentish cobnut and honey cream

Recipe: 

Rye Bay scallops with puréed shallots and black-peppered tangerines

Serves 4

 

1.For the shallot purée ,warm the olive oil and add a knob of butter in a saucepan. Once bubbling, add the sliced shallots, cover and cook for 15 minutes without allowing to colour. Stir occasionally. To avoid the shallots sticking to the pan, add 3-4 tablespoons of water to the pan once the shallots have softened.

2.Add the cream and continue to cook for a further five minutes. Remove from the heat, season and then liquidise to a smooth purée.

3.Place the peeled tangerine segments on a lightly oiled baking tray, brushing each with melted butter and topping with black pepper.

4.To cook the scallops, heat a drizzle of oil in a large frying pan. Place scallops in the hot pan and add the knob of butter.

5.Cook for 1-1½ minutes. Once coloured with deep tinges on their border, turn them over and continue to cook for a further 1-1½ minutes. The scallops will be cooked medium-rare. Season each with a few granules of sea salt, and place to one side.

6.Pour away excess fat from scallop pan and return to heat. Add the brandy to the pan, and deglaze.

7.Place the peppered tangerine segments under a hot grill.

8.Once the baking tray is almost dry, add the tangerine juice and boil quickly, allowing it to reduce in volume by at least half, to a syrupy consistency. Strain the syrup through a fine sieve.

9.Lay three tablespoons of warm shallot purée on each plate. Place a scallop on top of each, then place two warmed peppered segments on top of each scallop. Now drizzle the syrup over, finishing with two chives. Serve.

 

Ale braised Jacob's Ladder with neeps and salsify

Serves 4

 

1.For the ribs, preheat the oven to 220C/430F/Gas 7.

2.Season the beef ribs with salt and freshly ground black pepper and dust with half of the flour. Place them in a roasting tray with the onion, celery and carrot and roast in the oven for 30-40 minutes, turning every so often, until nicely browned.

3.When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan, leaving the fat and juices behind, and set aside.

4.Put the roasting tray with the fat and juices over a low heat. Add the remaining flour and the tomato purée and cook for one minute, stirring. Gradually add the beer and beef stock, stirring well to avoid lumps forming. Bring to the boil.

5.Pour the beer gravy into the pan with the ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover. Bring to the boil, then lower the heat and simmer gently for 1½-2 hours, or until the meat is tender: it should be almost falling off the bone without being too soft.

6.Remove the ribs and vegetables with a slotted spoon, discarding the vegetables. Continue simmering the sauce until it reduces and thickens to a rich gravy-like consistency. You can add a little cornflour mixed in water if it's not thick enough.

7.For the salsify, place the salsify in a saucepan with salted water and bring to the boil. Lower the heat and simmer for 6-8 minutes, until tender.

8.Drain and toss in the butter and parsley and season with salt and freshly ground black pepper to taste.

9.For the bashed neeps, place the turnips or swede into a saucepan of water and bring to the boil. Reduce the heat and simmer for 10-15 minutes, until tender.

10.Drain and return to the pan. Add the butter. Mash the turnips to a purée with a potato masher then season with salt and freshly ground black pepper.

11.To serve, reheat the ribs in the sauce. Serve with a spoonful of bashed neeps, the salsify and a generous spoonful of sauce.

 

Quince cheese and apple tart with Kentish cobnut and honey cream

Serves 4

 

Preheat the oven to 200C/400F/Gas 6.

1.On a floured surface, roll out the puff pastry thinly (to about 3-4mm) and prick the surface all over with a fork. Cut out four 20-23cm/8-9in discs. Place in the fridge to rest.

2.Cut the apples thinly with a sharp knife. Remove the pastry from the fridge and place on a non-stick buttered baking tray. Lightly brush the edges of the pastry discs with melted butter and spread the membrillo in the middle of each disc. Arrange the apple slices on top.

3.Drizzle the apple with a little honey and scatter over the sugar and bake in the oven for 5-6 minutes, until golden brown.

4.Meanwhile, make the honey and walnut cream. Whip the double cream until thick, then fold in the walnuts and honey.

5.Remove the tarts from the oven and glaze with a little of the remaining butter. Serve with a spoonful of the walnut cream mixture and garnish with a sprig of mint.

Rye Bay scallops with puréed shallots and black-peppered tangerines
Ale braised Jacob's Ladder with neeps and salsify
Quince cheese and apple tart with Kentish cobnut and honey cream