Lochgreen House Hotel - 20th November 2006
Chefs Recipes & Images
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Martin Wishart
Tomatoes and Lobster or Langoustine Stock Recipe
Serves 4 – 6
1kg Lobster or Langoustine Heads
1 Onion, peeled and cut into 2 cm cubes
2 Carrots
3 sticks of Celery
200ml White Wine
1 teaspoon Fennel Seeds
2 Tomatoes
3 Star Anis
2 litres of Fish Stock
1 teaspoon Coriander Seeds
1 bulb of Garlic
100ml Olive Oil
50g Butter
Method
1. Using a large heavy based pan, warm the olive oil over a high heat. Add the langoustine heads and sauté for 4-5 minutes until they start to caramelise golden brown.
2. Remove the pan from the heat, place the langoustine heads into a colander and put to one side.
3. Return the pan to the heat, add the butter and the chopped vegetables and sauté for 3-4 minutes. Add the star anis, fennel seeds and coriander seeds to the pan.
4. Pour in the white wine and reduce this to a glaze.
5. Add the fish stock, garlic cut in half & return the lobster/langoustine heads to the pan .
6. Allow this to boil for 30-45 minutes or until the liquid has reduced by ⅔.
7. Remove from the heat and allow the stock to rest for 1 hour before passing through fine sieve.
8. Discard the langoustine heads and chill the stock, or freeze until ready to use.
Langoustine Ravioli
Braised Orange Endive & Langoustine Jus
1.5kg live Langoustines
200g Pasta Dough
300g finely sliced Endive
60g un-salted Butter
35g Castor Sugar
1 table spoon Sherry Vinegar
Juice from 1 Orange
Method
1. Melt the butter in a pan; add the endive & sauté for 2-3 minutes.
2. Add the sugar, as it starts to caramelise add the sherry vinegar then the orange juice
3. Cook for a further 2 minutes or until the liquid has reduced by 2/3
4. Remove the pan from the heat & place aside.
Preparing the Raviolis
1. Separate the tails from the langoustine head (keep the heads for the stock); remove the intestine track from the tails by gently pulling away the central tail fin.
2. Drop the tails into a pan of heavily salted water for 10 seconds then remove immediately onto a tray to cool.
3. Peel away the shells, and then chop the tails to form a course filling
4. Roll out a fine sheet of pasta & cut out 12 discs 8-10cm wide
5. Replace a spoonful of chopped langoustine in the centre, brush the edge of the pasta with a little water & fold over to form an air-tight parcel.
6. Cook the raviolis in boiling salted water for 90 seconds. Serve with the braised endive & the langoustine sauce.
Partridge & Foie Gras
Red Cabbage & Apple Sauce
4 breasts Partridge (skin removed)
4x 40g (a) grade select Foie Gras
4 large leaves of Savoy Cabbage (cooked in boiling salted water)
Preparing the partridge:
1. Gently bat out each breast of partridge & season with salt & freshly ground white pepper.
2. In a hot pan sauté each side of the foie gras for 10 seconds until it is just caramelised.
3. Place a piece of the foie gras on top of the partridge breast &roll over so it forms a tight roulade.
4. Lay out on the work surface a 30cm square piece of cling-film, place one of the cabbage leaves on top & season with a little salt & pepper,
5. Place on top the rolled partridge breast & fold over the cabbage so it forms a tight fit to the partridge,
6. Finally tightly roll the roulade in the cling-film & secure the ends with a knot.
Preparing the sauce:
1 Bramley Apple
30g un-salted Butter
30ml White Wine (Sauvignon Blanc)
Sugar to taste
30ml of fresh Red Cabbage Juice
1. Peel & core the apple, cut into small pieces and place in a small sauce pan with the butter, white wine & a little sugar
2. Cook over a low heat covered with a lid until the apples have broken down to a pulp.
3. Place in a liquidiser & blend until smooth.
4. Gently warm the red cabbage juice and add 2-3 tablespoons of the apple puree
5. Whisk in the 35g of cold diced butter then add a couple drops of sherry vinegar & season to taste
Cooking the partridge:
6. Bring a steamer to the boil, cook the partridge for 8-10 minutes, then leave to rest for 3-4 minutes.
7. Cut into three even pieces & serve with a little sauce & some cooked red cabbage.
Tom Kitchin
Tartare of Mackerel with Quail Egg, Cucumber and Beetroot Dressing, served with Curly Melba Toast
1 fresh Mackerel
½ finely chopped Shallots
1 tsp finely chopped Chives
2 tsp light Soya Sauce
1 tsp Rice Vinegar
Sliced Cucumber to fit a mould
1 tsp Olive Oil
2 cooked Beetroots, blitzed to make a puree
Crème Fraiche
Method
1. Filet the mackerel and take off the skin.
2. Cut flesh off either side of the bone
3. Finely chop mackerel on a frozen chopping bowl
4. Put in a bowl of ice
5. Add chopped shallots, chives, soya sauce and vinegar
6. Add salt and pepper to taste
7. Serve in a cucumber mould
8. Add the beetroot on top with a spoon of crème fraiche
9. Eat fresh with a crispy melba toast
The Kitchin’s Bacon & Egg
(Braised Pig’s Head with Crispy Ears)
1 whole Pig’s Head
Sauce Gribiche
Pancetta to garnish
1 tsp of Herb de Provence
1 tsp of Fennel Seed
1 tsp of Cumin
1 Garlic Clove
1 tablespoon of Chopped Herbs
1 Quail Egg
Method
1. De-bone pig’s head keeping all meat attached to the skin
2. Place pig’s carcass on to boil (like with chicken stock)
3. Cook for 4 hours and pass
4. Tie head ready for braising
5. Wrap ears in muslin ready for braising
6. Braise head and ears in smoking stock for 5 hours or until meat falls off your fork automatically
7. Once cooked, remove string and open cooked head and remove all excess fat, keeping cheek meat etc to one side
8. Break up braised meat and season with salt, pepper, cumin, fennel and herb de province
9. Place the seasoned meat in the middle of the skin and roll like a roulade
10. Chill for 24 hours
11. Slice the roulade and seal in a hot pan until crispy
12. Slice ears and sautee
13. Finish with garlic and chopped herbs
14. Serve with a fried quail egg and sauce gribiche
William Curley
Manjari Chocolate Dome centred with a Grand Marnier & White Chocolate Mousse.
Served with Green Tea Ice Cream, Orange Compote
Manjari Chocolate Mousse
600 gms Milk
1/2 Vanilla Pod (split & scraped)
450gms Egg Yolks
270gms Caster Sugar
1800gms Manjari Dark Chocolate
2500gms Whipping Cream
Method
1. Boil together the milk and vanilla pod.
2. Simultaneously whisk together the egg yolks and caster sugar until light in colour.
3. Add the boiling milk to the egg yolk mixture and whisk until smooth.
4. Return to the heat, using wooden spoon stir the custard continuously, when the custard thickens at 85°c, remove from the heat and pass through a fine sieve.
5. Add the manjari chocolate, mix until smooth
6. Place the chocolate custard on an ice bain-marie and stir until cold.
7. Whip the whipping cream to the ribbon stage.
8. Fold the whipped cream into the chocolate custard.
Grand Marnier & White Chocolate Mousse
500gms Milk
1 Vanilla Pod (split & scraped)
60gms Egg Yolks
110gms Caster Sugar
50gms Plain Flour
4 Gelatine Leaves
500gms White Chocolate
100gms Grand Marnier
500gms Whipping Cream
Method
1. Soak the gelatine into ice cold water.
2. Bring the milk and vanilla to the boil.
3. Simultaneously whisk the egg yolks and the sugar, beat in the flour. Ensure that the mix is smooth.
4. Add 1/3 or the boiling milk to the liaise. Mix well and return to the pan.
5. Bring the mixture back to the boil, simmer and cook out for 5 minutes.
6. Remove from the heat and the pre-soaked gelatine. Then place in a mixing bowl.
7. Add the white chocolate and the grand marnier and beat together. Ensure the mixture is smooth.
8. Place the mixture on an ice bain-marie and stir until cold.
9. Whip the cream to the ribbon stage.
10. Fold the whipped cream into the white chocolate mixture.
Feullantine Biscuit
200gms Milk Chocolate
20gms Cocoa Butter
75gms Praline Paste
150gms Feullantine Wafer
Method
1. Melt the milk chocolate and cocoa butter.
2. Add in the praline paste and mix until smooth.
3. Gradually add the feullantine wafers, when they are fully incorporated, allow the mixture to firm a little (for 5 minutes).
4. Place the mixture between 2 sheets of silicon paper and roll out until thin (about 3mm).
Alhambra Sponge
400gms Whole Eggs
100gms Egg Yolks
200gms unsalted Butter
160gms Caster Sugar
50gms Flour
50gms Cornflour
60gms Cocoa Powder
100gms Hazelnuts (roughly chopped)
Method
1. Mix together the egg, egg yolks and sugar over the bain-marie. (Heat up to 40°c).
2. Sieve together the flour, cornflour and cocoa powder.
3. Whisk until ribbon stage. Transfer to a large bowl.
4. Add a small amount of sabayon to the butter, mix in
5. Fold in the flour, cornflour and cocoa powder to the sabayon. Add the butter mixture.
6. Spread onto the sil-pat mat.
7. Sprinkle the chopped hazelnuts evenly on top of the sponge.
8. Bake at 180°c for 10-12 minutes.
9. Allow to cool in wire rack.
Green Tea Ice Cream
1000gms Milk
500gms Whipping Cream
100gms Caster Sugar
300gms Egg Yolks
100gms Caster Sugar
24gms Green Tea Powder
Method
1. Boil the milk.
2. Separately boil the cream and sugar. When boiled, add to the milk.
3. Simultaneously whisk together the egg yolks and sugar until light in colour.
4. Add half of the boiling liquid and whisk together until the mixture is smooth. Then return to the pan.
5. Over a low heat, stir the mixture using a wooden spoon until it thickens and coats the back of a spoon (the temperature should reach 85°c), remove from the heat and pass through a fine strainer.
6. Add the trimoline and mix until it is fully incorporated.
7. Place onto an ice bain-marie to cool rapidly, stirring regularly.
8. Add the green tea powder.
9. Churn in an ice cream machine.
Orange Compote
625gms Orange Juice (freshly squeezed)
50gms Caster Sugar
1 Orange Zest
1 Vanilla Pod (split & scraped)
15gms Water
15gms Cornflour
2 Oranges (segmented)
1 Pink Grapefruit (segmented)
Method
1. Boil the orange juice, cater sugar, orange zest and vanilla pod. Reduce to 1 litre.
2. Dissolve the cornflour with the water. Whisk into the orange juice.
3. Simmer the sauce for a further 2-3 minutes. Stirring continuously.
4. Remove from the heat and cool rapidly.
5. Add the segments.
To assemble Dome
1. Line the dome mould with a thin layer of the manjari chocolate mousse.
2. Pipe a bulb of the white chocolate mousse in the centre.
3. Cut a disc of chocolate sponge and place on top. Soak liberally with grand marnier syrup.
4. Spread a layer of manjari chocolate mousse on top. Place pieces of the feullantine biscuit on top.
5. Place a disc of chocolate sponge on the base of the mould, soak with the grand marnier syrup.
6. Allow to set.
7. De-mould, glaze with chocolate glaze and decorate with chocolate decoration.
Sea Salted Caramel & Raspberry Tart with Lemon Mascarpone Ice Cream, Raspberry Froth and Croquant Biscuits
Hazelnut & Almond Sweet Pastry
450gms unsalted Butter
375gms Icing Sugar
300gms Ground Hazelnuts
100gms Ground Almonds
180gms Icing Sugar
10gms Salt
100gms Eggs
130gms Soft Flour
Method
1. Roughly chop the unsalted butter. Place in a machine bowl.
2. Sieve the icing sugar, add to the butter and cream together until light in texture and in colour.
3. Sieve ground almonds, icing sugar and salt. Add to the mixture and beat in well.
4. Beat the eggs and gradually add into the mixture.
5. Sieve the flour and mix in. Insure the mixture is smooth and a homogeneous mass.
6. Wrap the pastry in cling film and rest in the refrigerator for at least one hour before use.
Sea Salted Caramel
625gms Sugar
95gms Glucose
315gms Cream
500gms Sea Salted Butter
3.5gms Sea Salt
Method
1. Boil the cream, allow to cool.
2. Roughly chop the butter .
3. Make a dry caramel with sugar, glucose and sea salt.
4. Slowly mix in the cream.
5. Mix in the butter and cool.
Raspberry Dacquoise
250gms Ground Almonds
125gms Icing Sugar
60gms Plain Flour
320gms Egg Whites
250gms Caster Sugar
300gms Frozen Raspberries (roughly chopped)
Method
1. Mix together the ground almonds, icing sugar and plain flour.
2. Whisk the egg whites and sugar to a firm meringue.
3. Fold in the dry ingredients.
4. Mix in the raspberries.
5. Spread onto the sil-pat mat.
6. Bake at 170°c for 18-20minutes.
Caraïbe Ganache
300gms Whipping Cream
130gms Milk
110gms Egg Yolks
55gms Sugar
300gms Craïbe Chocolate 66%
30gms unsalted Butter
Method
1. Boil together the cream and milk.
2. Simultaneously cream together the egg yolks and sugar.
3. Add half the milk mixture to the egg yolk mixture and beat well.
4. Return to the pan cook until the mixture thickens. Strain the custard through a fine sieve.
5. Pour onto the chocolate. Combine together.
6. When chocolate mix cool down to 39°c add the diced butter, emulsify with stick blender.
7. Allow to set.
Lemon Mascarpone Ice Cream
250gms Lemon Juice
2 Lemon Zest
500gms Milk
1/2 Vanilla Pod
275gms Egg Yolks
475gms Sugar
625gms Natural Yogurt
625gms Mascarpone Cheese
Method
1. Boil together the lemon juice and lemon zest.
2. Boil the milk and vanilla.
3. Simultaneously combine the egg yolks and sugar, whisk until the mixture becomes light in colour.
4. Add the lemon juice, mix until smooth. Add the mixture to the boiling milk.
5. Over a low heat, stir the mixture using a wooden spoon until it thickens and coats the back of the spoon (the temperature should reach 85°c), remove from the heat and pass through a fine strainer.
6. Cool rapidly.
7. Mix in the natural yogurt and mascarpone cheese, blend together.
8. Leave the mixture overnight.
9. Churn in an ice cream machine.
Raspberry Froth
100gms Raspberry Puree
30mls Stock Syrup
Fresh Raspberries
Lemon Thyme
Method
1. Mix together the raspberry puree and stock syrup.
2. Froth the mixture.
3. Add the fresh raspberries and lemon thyme.
Chocolate Croquant Biscuit
100gms Caster Sugar
30gms Glucose
10gms Cocoa Powder
12gms Milk
20gms Almond Strips – lightly toasted
20gms Cocoa Nibs
25gms unsalted Butter
Method
1. Melt the butter.
2. Combine the sugar, glucose, cocoa powder and milk. Mix until smooth.
3. Add the almond strips and cocoa nibs.
4. Add the butter, mix until fully incorporated.
5. Bake at 180°c for 5 minutes.
To assemble Tart
1. Line the tartlet cases with the pastry, rest and blind bake. Allow to cool.
2. Pipe a layer of sea salted caramel on the base of the tart. Sprinkle with roasted hazelnuts.
3. Cut the dacquoise into rounds, place on top with a little raspberry coulis.
4. Place a chocolate disc on the top of the tart. Pipe the caraibe ganache on top.
5. Decorate as desired.
Andrew Fairley
Foie Gras Poached Duck Egg, Artichoke Barigoule
1 Duck Egg
1 slice Cooked Foie Gras [Diced]
1 round of Brioche
Bunch of Baby Spinach
1 Globe Artichoke cooked a la Barigoule [Recipe]
4 tbs Walnut and Sherry Vinegar Dressing [Recipe]
4 drops White Truffle Oil
Truffle Butter
Method
1. Line a small sugar bowl with cling film, lightly oil the cling film with the truffle oil.
2. Place the diced foie gras into the bowl and break the egg on top of the foie gras.
3. Gather the cling film together to enclose the egg and tie tightly with string.
4. Cut the prepared artichoke into eighths, place into a small saucepan with a spoonful of walnut vinaigrette and heat gently.
5. Bring a saucepan of water to the boil and drop in the egg, reduce the heat till the water is on a very gentle simmer, depending on the size of the egg poach till the white is set, between eight to twelve minutes.
6. Toast the brioche on both sides and spread one side with truffle butter.
7. Place the brioche onto the centre of serving plate. Season the washed spinach with a spoonful of vinaigrette and arrange around the brioche.
8. Arrange the warmed artichokes around the brioche on top of the spinach.
9. Cut the cling film to remove the poached egg, drain the egg on a cloth and place on top of the brioche.
10. Spoon the remaining vinaigrette over egg, artichoke and spinach.
11. Season the egg with rock salt and cracked pepper, serve.
Barigoule.
500ml Water
250ml White Wine
200ml Olive Oil
500ml Vegetable Stock
1 Lemon (halved)
2 Carrots (sliced)
1 Small Fennel (sliced)
4 Shallots (sliced)
2 Garlic Cloves (peeled)
Sprig of Thyme
2 Bay Leaves
Method
1. Trim the artichokes, rub with half of the lemon and submerge in the water.
2. Heat the oil in a heavy saucepan, add the sliced vegetables and sweat till soft.
3. Add the white wine, the juice from the remaining lemon and the stock, season and add the artichokes and herbs.
4. Cover with a cloth to keep the artichokes submerged and simmer gently till the artichokes are tender, approx 20minutes.
5. Cool artichokes in the liquid.
Walnut Oil And Sherry Vinegar Dressing
250 ml Walnut Oil
75ml Aged Sherry Vinegar
50ml Truffle Juice
Salt and Ground Pepper
Method
1. Whisk the salt and vinegar in a stainless steel bowl
2. Whisk in the walnut oil as if making a mayonnaise
3. Whisk in the truffle juice and season with pepper.
Baked Scallop in the Shell, Lemongrass Foam
1 hand dived Scallops
1 round of Pink Peppercorn Butter
Scallop and Lemongrass Stock [recipe]
Salt and Pepper
Method
1. Pre heat oven to 220'
open the scallops, detach the skirts and discard the black sacs, wash the skirts and soak over night.
2. Loosen the scallop from the shell but not fully, leave a small part of the meat attached.
3. Season the scallop and place a slice of butter on top.
4. Place the scallop onto a tray in into the oven till the butter has melted and the scallop is just warm in the centre.
5. Place the shell onto a serving plate with a pile of rock salt, blitz the stock till light and foamy and spoon the foam around the meat and serve.
Scallop and Lemongrass Stock
Washed skirts from a dozen Scallops
1 small Onion (sliced)
1 stick Celery (sliced)
1 ltr Fish Stock
200ml Dry Vermouth
6 sticks of Lemongrass (finely sliced)
12 dried Lime Leaves
250ml whole Milk
Method
1. Sweat the sliced vegetables and skirts in a little butter, add the vermouth, bring to the boil
2. Add the fish stock and simmer for 10 minutes
3. Add the lemongrass and lime leaf, continue to simmer for 5 min
4. Remove from the heat cover the saucepan with cling film and leave to cool.
5. Pass the stock through a chinoise, bring to the boil,
6. Remove from the heat and add the milk.
7. Season and blitz using a hand blender till the stock in light and foamy.
Pink Peppercorn Butter
250g unsalted Butter
3 tsp chopped Pink Peppercorns
2tsp finely diced Ginger, [blanched]
1 grated zest from Lime
Salt and Pepper
Method
1. Soften the butter and mix all the ingredients together
2. Roll into a sausage shape in cling film and freeze till required.
Twice Cooked Fillet Of Sea Bass, Creamed Celeriac, Browned Butter
175g Sea Bass Fillet
Creamed Celeriac [recipe]
50g unsalted Butter
Juice from half Lemon
Method
1. Season the bass with salt and pepper
2. Place into sous-vide bag with a tsp of hazelnut oil and sous-vide.
3. Place the bag into water bath at 60* for 10min.
4. Remove the fish from the bag, dry on a clean cloth, heat a pan with a little olive oil, place the bass skin side down into the pan and fry till the skin is crisp
5. Add the butter and baste till the butter is foaming, add the lemon juice,
6. Place the fish onto the warmed celeriac puree and spoon the foaming butter over the bass.
Creamed Celeriac Puree.
1kg Celeriac (diced)
250g unsalted Butter (diced)
Juice from one Lemon
Salt and Pepper
Method.
1. Place all ingredients into a sous-vide bag, seal and steam for 1 hour until the celeriac is very soft.
2. Cool slightly and blend to a smooth puree while the celeriac is still warm.
Creamed Rice Pudding with Warmed Winter Fruits
600ml Milk
1.2 ltr Double Cream
4 Vanilla Pods (split)
150g Sugar
300g Carnaroli Rice
Method
1. Pre heat oven to 150*
boil milk, 1 litre of the cream, vanilla and sugar,
2. Rain in the rice, cover with a buttered paper and place into the oven for 1 hour.
3. Remove from the oven mix well and cool slightly, lightly whip the rest of the cream and fold into the rice.
Warmed Winter Fruits.
Pineapple
Mango
Pear
Quince
Blackberries
2.5kg Sugar
4 ltr Water
6 Cinnamon Sticks
4 Vanilla Pods
8 Star Anis
8 Whole Cloves
10 Juniper Berries
6 Orange Zests
6 Lemon Zests
Method
1. Bring water and sugar to the boil.
2. Add the spices, simmer for 5 minutes.
3. Cover with cling film and chill.
4. Cut the fruits into pieces, sprinkle a little sugar into a dry pan as it begins to caramelize add the fruit except the blackberries and fry gently till the fruits are soft.
5. Add a ladle of the spiced syrup add reheat,
6. Add the blackberries and serve
