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Ricotta, Basil and Pinenut Crepe

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The flavourings of Ricotta aren’t overpowering, which means that it’s great for this dish. When heated, it becomes runny rather than gooey, and therefore creates a brilliant sauce!

Crepe

As a sweeter alternative, replace the filling with a Chocolate Sauce, mixed with a Mashed Banana, and spread over the Crepe.

To Serve 4
5tbsp Flour
2 Eggs
100ml Milk
Salt and Pepper
100g Toasted Pinenuts
200g Ricotta
Zest and Juice of 1 Lemon
Bunch of Basil

1. Place the Flour into a bowl, and make a well in the centre. Break the Eggs into the centre of the well, and begin to combine with a whisk – start from the middle, and pull the flour in from around the outside of the bowl. Gradually add the Milk, a little at a time. The mixture should be similar in thickness to Runny Yogurt at the end. Season with Salt and Pepper
2. Toast the Pinenuts in a dry pan until golden brown – make sure you pay attention, as they burn very easily.
3. Put the Ricotta into a bowl, and add the Lemon Juice and Zest, then tear the Basil Leaves, season with Salt and Pepper, before adding in the Toasted Pinenuts.
4. Heat a large non-stick pan, add a small amount of butter to the pan when it’s very hot. Add a small ladle of the Batter to the pan, and tilt the pan around to spread the mixture evenly.
5. After thirty seconds, check the bottom, and if it’s Golden Brown, flip it over in the pan. Immediately add a large spoonful of the Ricotta mix evenly over the surface. Fold in half, then in half again to make a triangle.

Photo Courtesy of: Jennie Faber

Braised Beef Chuck

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This stew is a real ideal winter warmer. Serving up to eight people, it needs a large casserole dish, ideally one you can put on a Hob and in the Oven.

Braised Beef Chuck

Cook as slowly as possible, to allow the flavours to be maximised, and to allow as much tenderness as possible.

To Serve 8
100g Seasoned Flour
1.5kg Beef Chuck, cut into eight portions
50ml Vegetable Oil
½ Bottle of Red Wine
4 Sprigs Thyme
4 Bay Leaves
5 Juniper Berries
1 Whole Bulb of Garlic, cut in half horizontally
1 Litre Brown Stock, made from a cube is fine
2 tbsp Worcestershire Sauce
6 Shallots, peeled and halved
2 Carrots, peeled and cut into thirds or quarters
1 Leek, cut into the same size as the Carrots
2 Celery Sticks, cut into the same size as the Carrots
Salt and Pepper

1. Put the Flour onto a plate, and use it to coat the Beef Chuck on all sides, shaking off any excess.
2. Heat the Vegetable Oil in a pan, and place the meat in it, in batches to be sealed. You should be aiming to get a good amount of colour on the meat.
3. When the Meat has sealed, remove from the pan, then pour in the Red Wine. Use it to deglaze the pan, scraping any pieces off the base of the pan – these are great for flavour
4. Return the Meat to the pan after a minute or two, along with the Bay Leaves, Thyme, Juniper Berries, Garlic, Brown Stock and the Worcestershire Sauce. Bring to the boil, and cover with a tight-fitting lid.
5. Cook on a low heat (about 160C) either in the Oven or on the Hon, for around two and a half to three hours, before adding in the prepared Vegetables.
6. Cook for another sixty to ninety minutes, checking every fifteen minutes, making sure that there is still enough liquid in the pan. If the Vegetables and Meat are not covered, add a slight bit more stock.
7. Season to taste, then serve fresh from the pan with Creamy Mash and Roasted Parsnips.

Photo Courtesy of: FotoosVanRobin

Oatmeal Crusted Herrings

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This dish works best with Herrings that haven’t been smoked or flavoured, as this may contrast the tastes that you get from the dish.

Herring Fish

As well as this, it’ll also be worthwhile having a mixture of sides – I’ve found that a range of seasonal vegetables- such as these spicy ones- always works well with a range of Seafood dishes.

To Serve 4
4 Herrings weighing around 225g, gutted and filleted, heads removed
1tbsp Olive Oil
4tbsp Pinhead Oatmeal
1tsp Dill Seed
Rind and Juice of 1 Lemon
Salt
Pepper
½ Cucumber
1 Little Gem Lettuce
50g Butter
2tbsp Fresh Dill leaves, finely chopped

1. Rinse the Herrings off, and pat them dry on a piece of Absorbent Kitchen Paper, then smear the fleshy side of each Fish Fillet with a little bit of Olive Oil. Place on a Grill tray lined with Foil, fleshy side up.
2. In a medium sized bowl, mix the Oatmeal, Dill Seed, Lemon Rind, Salt, Pepper, and mix well. Sprinkle the mixture over the Herring Fillets, and pat down lightly to give a good coating.
3. Peel the Cucumber, halve it lengthways, then peel out the soft juicy centre using a teaspoon. Cut into slices about half an inch thick, and cut the Little Gem Lettuce into similar sized pieces.
4. Grill the Herrings for about five minutes, until the topping is browned off.
5. Whilst the Herrings are cooking, melt the Butter in a pan along with the Lemon Juice. To the pan, add the Cucumber and Lettuce to the pan, and stir until the Leaves begin to wilt, then add the chopped Dill Leaves then season to taste with Salt and Pepper.
6. Serve fresh from the heat, on a warmed plate.

Photo Courtesy of: La.Catholique

Dolmades

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These Greek Stuffed Vine leaves are a great dish to have as a starter, and are very soft, succulent and tasty. They should be soft enough that you can easily bite through them, but not too soft that they’ll fall apart when you pick them up.

Dolmades

Authentic Dolmades are made using Vine or Fig leaves, however if you can’t find any of these, then Savoy Cabbage leaves make a suitable replacement – they’re also stronger meaning you can fill them more. There are a range of different varieties too – these are meat-free ones, which are still juicy and full of amazing flavours.

To serve 4
2tbsp Pine Kernels
18 Leaves – Vine, Fig or Savoy Cabbage
125g Rice, Uncooked
1 Onion, Finely Chopped
8 Dried Apricots, Finely Chopped
4tbsp Fresh Parsley, Finely Chopped
4tbsp Fresh Dill, Finely Chopped
4tbsp Fresh Mint, Finely Chopped
Zest and Juice of 1 Lemon
1tbsp Olive Oil
Sea Salt and Fresh Ground Black Pepper

1.       Dry fry the Pine Kernels for a few minutes until they begin to brown over a low heat, keeping an eye on them to make sure that they don’t burn

2.       Wash the Leaves, and blanche them in Salted Water, in small groups for five or six seconds. Drain them off well

3.       Whilst letting the Leaves drain more, mix the remaining ingredients in a bowl.

4.       Line the base of a large saucepan with a couple of leaves. Lay the rest of the leaves out flat, and place one or two tablespoons of the mixture close to one end of the leaf, and roll over once. Fold the sides in, and continue to roll, before securing with cocktail sticks. Place gently in the Saucepan. Repeat until you’ve got all of the Dolmades laying in the pan.

5.       Place a small plate on top of the stuffed Leaves, and add enough boiling water to cover the Dolmades and simmer for fifty minutes.

Photo Courtesy of: Seelensturm