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PAN FRIED SALMON WITH CARAMELISED CHICORY, ROCKET AND CELERY LEAF SALAD

Posted by Susie Taylor on

PAN FRIED SALMON WITH CARAMELISED CHICORY, ROCKET AND CELERY LEAF SALAD

Serves 4 40g parsley, juice of one lemon, 3 tbsp capers, 3 tbsp olive oil, 1 avocado (peeled, stoned and diced), 400g cherry tomatoes (halved), 1 red onion (diced), 1 bag rocket, handful of celery leaves, 4 salmon fillets, 2 tbsps dark brown sugar, 4 heads of chicory (quartered) Preheat oven to 220C. For the dressing put parsley, capers, lemon juice and 2 tbsps Fino olive oil into a blender and blend until smooth - it should come out quite thick. Mix rocket, tomatoes, celery leaves and red onion together to make the salad. Coat the salmon in Fino olive oil...

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BEETROOT, HONEY AND PINE NUT TART

Posted by Susie Taylor on

BEETROOT, HONEY AND PINE NUT TART

Serves 6 4 baby beetroot (cooked), 200ml creme fraiche, 1 sheet of puff pastry (filo will also work well), 4 tbsp melted salted butter, 200ml greek yoghurt, 3 free-range eggs, one bulb roasted garlic (flesh only), salt and pepper, 3-4 tbsp runny honey, 5 tbsp pine nuts Preheat oven to 180C. Prepare an 8 inch round baking tray by brushing with melted butter. Whisk eggs, creme fraiche, yoghurt and roasted garlic and season. Roast pine nuts for 5 minutes, or until slightly browned and letting off a nutty smell. Next fill baking tray with your pastry and paint inside of the pastry with...

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PISTACHIO AND CARDAMOM OLIVE OIL CAKE

Posted by Susie Taylor on

PISTACHIO AND CARDAMOM OLIVE OIL CAKE

Serves 8 (at least) 200g shelled pistachios, 8 cardamom pods, 100g polenta, 1tsp bicarb of soda, 50g butter, 175ml Fino extra virgin olive oil, 3 eggs, 200g caster sugar, 1 lemon Preheat the oven to 175C. Grease a 9" cake tin. Place the pistachios on a baking tray and toast in the oven for 3 mins until slightly shiny and nutty smelling. Remove from the oven and cool. Split the cardamom pods to remove the seeds, and grind the seeds into a powder. Tip the pistachios and the cardamom powder into a blender and blitz but careful not to over whizz as it's good to retain...

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LEEK, CHORIZO AND BUTTER BEAN GRATIN

Posted by Susie Taylor on

LEEK, CHORIZO AND BUTTER BEAN GRATIN

Serves 4 75g chorizo, 4 large leeks sliced, 3 cloves garlic chopped, 800g butter beans, 300ml vegetable stock, 100ml sherry, 3 tbsp Fino arrope, Fino olive oil, 100g breadcrumbs Roughly chop the chorizo into chunks and fry over a gentle heat for a few mins until slightly crispy - set aside - place the leeks, garlic and olive oil into a pan and saute for about 5 mins until soft.  Then add in the butter beans, stock, sherry and Fino arrope - season with salt and pepper - simmer for 5 mins, then pour the leek and bean mixture into an oven proof dish, stir in the chorizo and top with...

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FESTIVE SPROUTS WITH CHESTNUTS AND BACON

Posted by Susie Taylor on

FESTIVE SPROUTS WITH CHESTNUTS AND BACON

250g brussel sprouts, 4 slices bacon chopped, 1 orange (a satsuma is fine), 2 tbsp olive oil, 2 tbsp butter, small white onion, 2 cloves garlic, 50g chopped chestnuts (you could use walnuts or pine nuts), 2 tsps white balsamic, salt and pepper Firstly finely slice the sprouts, and zest and juice the orange. Then warm the olive oil in a pan and add the chopped bacon and cook for 3 or 4 mins until slightly crispy. Once cooked set aside. Meanwhile chop the onion and garlic and saute in the butter. After a couple of minutes add in the sliced sprouts, stirring...

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