Welcome to our website !

Celeriac and leek soup

Plenty of seasonal fare in this recipe. Leek is now coming into its own as well as celeriac.  Celeriac adds a deep earthy note to the soup while the leek lifts with its sweetness, giving a lovely contrast in flavours for a winter soup.

700ml chicken or veg stock
100ml milk
200g celeriac finely chopped
2 cloves garlic finely chopped
1 leek finely chopped
50ml crème fraiche
Salt and pepper to taste
Butter for frying

Fry off the leek and garlic in the butter on a low heat until soft and glossy
Pour in the stock, add the celeriac and cook for 20 minutes until a knife pierces both easily
Add the milk and stir through
Allow the soup to cool slightly before transferring to a blender to puree until smooth
Return the soup to the pan, add the crème fraiche and stir until incorporated
Season to taste

Dutch style beef and beer stew

I came across this dish when I moved to the Netherlands many years ago, here it's known as Stoofvlees and in Belgium Stoverij. It's even served as an accompaniment to fries in the winter which is pretty tasty. The difference with this recipe is the addition of beer and mustard giving it an almost sweet and sour profile. I like to use a bock beer for this dish or you can use a Belgian beer such as Chimay Blue (if you're doing the Belgian version!). 
500g shin of beef
1 large carrot peeled and finely chopped
2 sticks of celery finely chopped
1 large onion finely chopped
300ml beer, my preference is for a Dutch bock beer such as Texels Stormbock or Belgian Chimay blue
15g flour
30g Dijon or Dutch mustard
200ml beef stock 
Few sprigs of fresh thyme 
Sprig rosemary
1 bay leaf
Oil for frying
Salt and pepper to taste

Fry the beef off to seal the outside and put to one side
Next fry the onions, carrots and celery until softened
Add the flour, this will help thicken the stew and cook out again for 3 minutes
Now add the beer and stir to ensure that any flour stuck to the bottom of the pan has been removed
Add the mustard and stir through
Tip in the beef and add the beef stock
Put a lid on the pot and place in a low oven 130c (fan) 140c (normal) for 3 hours or indirect on the BBQ at 130c
Season to taste before serving
This can be served with mash, plain boiled potatoes or good old Dutch friets!



Slow roast Shakshuka

This dish has evolved over the centuries, it has it's origins in the middle east and it varies from country to country. It can be vegetarian or contain meat depending on where you eat it, but its now a dish that is associated mainly with Israeli or Moroccan cuisine. The modern version contains tomatoes, peppers, onions and garlic as the base with some spices and eggs are then poached in the sauce. It's a great sharing dish, just pop it in the middle of the table and people can help themselves. Just make sure you have plenty of bread to mop up the sauce. I like to slow roast the peppers, tomatoes and onion on the barbecue first, it makes for a better flavour. 



4 tomatoes
2 red peppers
1 red chilli 
1 red onion
3 cloves of garlic finely chopped
5g cumin seeds toasted and roughly ground
1g nutmeg
5g smoked paprika
5g tomato puree
Salt and pepper to taste
30ml olive oil for frying
4 eggs
15g fresh coriander roughly chopped
5g flat leaf parsley roughly chopped
50g Feta cheese


Set your bbq up for indirect cooking at 150c
Place the onion, peppers, chilli and tomatoes on the bbq and cook for 90 minutes
Once cooked remove to one side, place the peppers and chilli in a ziplock bag and allow to cool before removing the skin and seeds from the pepper and the skin from the chilli
Place the tomatoes, chilli and peppers in a food processor and pulse until it forms a loose sauce
Finely chop the onion
In a cast iron pan on the stove gently fry the garlic until soft and glossy, add the cumin and tomato puree and cook for 5 minutes
Add the onion and tomato sauce to the pan, stir in the nutmeg and paprika
Cook for a further 10 minutes
Season to taste with the salt and pepper and stir through
Break in the eggs and place a lid on the pan cook until the whites are set and the yolk is firm to the touch, this should take about 10 - 15 minutes on a medium heat
You can also cook this in the BBQ, indirect for about 15-20 minutes on 180c or the oven 180c (fan), 190c (normal)
Serve sprinkled with the feta, parsley and coriander with lots of bread




Achiote mackerel tacos

Mackerel is a fish that works well with strong flavours. A rich oily fish that seems to shine with the tart annato and sweet orange flavours in the rub and marinade. I tend to keep the rub and marinade separate in this recipe as the fruit juices will cook the fish, so you just want a light pickle effect. Chargrilling on the BBQ adds a nice smoky hit for extra flavour. 

2 mackerel filleted, skin removed and pin boned

Rub
15g annato seeds
5g cloves
10g cumin seeds
5g pimenton whole
2cm piece cinnamon
5g black peppercorns
10g oregano
5g sea salt
2 cloves garlic finely chopped

In a dry pan on a low heat roast off the cloves, peppercorns, cumin, cinnamon and pimenton for 5 minutes
Transfer to a mortar and pestle with the salt, garlic and oregano and grind to a fine paste
Liberally apply the rub to the mackerel fillets and leave to marinade in the fridge for a minimum of 4 hours or overnight if possible

Marinade
50ml orange juice
Juice of 1 lime
10ml rapeseed oil
Mix together and pour over the mackerel fillets about an hour before cooking

Set your BBQ up for direct cooking at 220c
If using a cast iron griddle, ensure it has been well seasoned
Ensure that the griddle that you intend to use has been heated for a while 
Before putting the fish on pour some oil onto half a potato or onion and rub over the griddle, this ensures that the fish is less likely to stick
Char the fish quickly on both sides, about a minute will suffice
Serve on tortillas with sour cream and lime pickled onions

Pan roasted chicken breast with a porcini and herb sauce

Chicken and mushrooms are a great classic combination. This recipe gets an extra kick of mushroom by using the water that the porcini were rehydrated in as it will have some great flavour. I like to keep the skin on the chicken breasts for extra flavour and texture, nothing beats tasty chicken skin. It's a one pan dish here, so not much washing up when you finish. 

2 chicken breasts (skin on)
2 cloves garlic roughly crushed
100ml dry white wine
10g butter
10g fresh mixed herbs ( I used chives and parsley) 
5 sprigs of thyme
1 Sprig of rosemary
10g unsalted butter
Salt and pepper to taste
oil for frying
10g porcini soaked in 100ml hot water for about 1 hour

Strain the porcini and keep the water they were rehydrated in, taking care when straining to avoid any grit at the bottom
Roughly chop up the porcini and place to one side
In a pan sear the chicken breasts in a little oil for 1 minute per side to get a nice even brown colour
Add 50ml wine, the chopped porcini, 50ml of the water from the porcini, rosemary, thyme and garlic to the pan and place in the oven at 190c for 20-25 mins or until the chicken reaches 65c core temp
For those of you cooking this on the BBQ, set it up indirect at 200c and cook as instructed above, ensure you use a cast iron pan
Remove the chicken from the pan, cover and leave to rest in a warm spot
Remove the garlic, rosemary and thyme from the pan and discard
Place the pan back on the hob
Add the remaining wine and porcini water, bring to the boil briefly for 30 seconds
Turn off the heat, add the butter and herbs and whisk through
Season to taste with the salt and pepper before serving


Whiskey, chocolate and pecan fudge

Whiskey and chocolate will work well together but it's all about matching the right chocolate with the right whiskey. You need to look at the flavour profiles of each. For this recipe I used a 55% cacao chocolate which worked well with Teeling Small Batch whiskey. The small batch has a rich sweetness to it as it has been matured in rum casks, it is also a light bodied whiskey so doesn't overpower the chocolate. Pecan nuts have a lovely rich sweetness to them which rounds out the recipe. 
It's best to leave the fudge for a day or so after making it (if you can resist the temptation) to let the flavours mellow.

310g chocolate beads
1 can condensed milk
100g pecan nuts roughly broken up
90ml Teeling Small batch whiskey
3g maldon sea salt
50g icing sugar
baking parchment to line a baking dish

Line a baking dish with the parchment paper and sprinkle lightly with half of the icing sugar
Put the chocolate and the whiskey into a bowl and place over a pan of simmering water, ensure the bowl doesn't touch the water, 
Stir until the chocolate has completely melted
Add the condensed milk to the bowl and keep stirring until it starts to thicken
Take the bowl off the heat and add the salt and pecans and stir through
Pour into the lined baking dish and smooth out
Allow to cool slightly before placing in the fridge to set for 6 hours or overnight preferably
When set sprinkle with the rest of the icing sugar and cut into cubes

Cider baked Camembert with garlic

I've been cooking variations of this dish for years. Camembert and cider are a great natural pairing, especially if you can find a good Normandy cider to serve with this. If you cannot get hold of a French cider then a good off dry English, Irish or Dutch cider will do just as well.

1 small Camembert (preferably one in a wooden box, it makes it easier to bake the Camembert in)
1 clove garlic crushed
50ml cider
5g freshly chopped chives
Salt and pepper
Baguette or crusty bread of your choice for dipping

Set your BBQ up for indirect cooking at 180c OR
Pre heat the oven to 170c (fan) or 180c normal
Remove any paper packaging from the camembert and place back in the box
Sprinkle over the garlic and pour the cider over 
Season lightly with salt and pepper
Bake in the oven for 20-25 minutes until the camembert is nice and soft
Sprinkle over the chives and enjoy!