South East England recipes
Pan Fried Scallops And Pea Puree
Serves: 4
Cooking time: 6 minutes
Ingredients
- 450g (1lb) Fresh Scallops
- 2x15ml sp (2tbsp) Lemon and Dill flavoured Olive oil
- 150g (5oz) Frozen Garden Peas
- ˝ Clove Garlic
- Enough water to cover Peas
- 15g (1oz) Unsalted Butter
Method
- Cook the peas with enough water to cover and add the ˝ garlic clove. Cook for 6 minutes.
- Use a heavy based frying pan, heat the olive oil. Add the scallops, cook on a medium to high heat for 5-6 minutes, turning frequently. Remove from heat remove excess oil before serving.
- Whilst the scallops are cooking drain the peas, keeping the juice. Place them in a blender without the garlic, and add ˝ the juice with the butter. Puree and add seasoning to taste.
- Place the scallops in the centre of plate and drizzle the pea puree around.
Serve immediately
Apple And Cider Baked Ham
Serves: 4 - 6
Cooking time: 1 hour 30 minutes
Ingredients
- 750g (1lb 11oz) Unsmoked Gammon Joint
- 1 Litre Medium Cider
- 2 Braeburn Apples
- 25g (1oz) Demerara Sugar
Method
- Place the unwrapped joint in a large saucepan, cover with boiling water and boil for 10 minutes, uncovered.
- Drain off water and pour over the cider, add one peeled, cored and quartered apple, cover and simmer for 30 minutes.
- Pre-heat oven to 190C/375F/Gas Mark 5.
- Slice the remaining apple into 6 round slices and place in the bottom of a roasting tin for the gammon to sit on.
- Transfer the gammon into the roasting tin on top of the apple. Take off the skin around the top and score the fat in a criss-cross pattern. Take the apple from the saucepan with the cider in and mash with the sugar to form a puree. Press the apple puree on the top of the criss-cross ensuring the puree goes into the groves. Add 200ml of the cider juice and place into the oven.
- Cook for 30 minutes on 190C and then turn up the oven to 200C/400F/Gas Mark 6 for another 20 minutes. Remember to baste in between cooking.
- Once the gammon is cooked transfer onto a plate and leave to cool for 5 minutes before carving.
Plum & Ginger Chutney
Makes: 175g
Preparation time: 10 - 15 minutes
Cooking time: 20 minutes
Ingredients
- 250g (9oz) Dark Red Plums
- 1 Shallot
- 1x15ml sp (1tbsp) Olive Oil
- 2x15ml sp (2tbsp) White Wine Vinegar
- 1.5x15ml sp (1˝ tbsp) Water
- ˝ Cinnamon Stick
- 1x10 ml sp (1dsp) Grated Fresh Ginger
- 50g (2oz) Demerara Sugar
Method
- Cut the plums in half, twist the halves in opposite directions and pull apart. Discard the stones and roughly chop the flesh.
- Place the shallots in a heavy based saucepan, with the oil and heat until sizzling. Sautee until softened, approx 5 minutes.
- Add the plums, vinegar, water, cinnamon stick, ginger and sugar and stir until the sugar has dissolved. Once dissolved simmer for about 15minutes stirring occasionally until softened and slightly thickened.
- Leave to cool for 30 minutes, then refrigerate.
- Best served chilled
Slice the Gammon and serve either hot or cold with hot new potatoes, crispy green salad and the delicious chutney to boost the taste buds.
Garlic And Herb Topped Mussels
Serves: 3-4
Cooking time: 5 minutes
Ingredients
- 12 Green Shell Mussels
- 125g (4oz) White Breadcrumbs
- 2 Cloves of Garlic, crushed
- 1 x 15ml sp (1 tbsp) Fresh Parsley, chopped
- 60g (2˝oz) Tesco Butter, melted
- 50g (2oz) Tesco Cheddar Cheese, grated
- Parsley Sprigs, to garnish
- Lemon Wedges, to garnish
Method
- Combine the breadcrumbs, garlic and parsley. Stir in the grated cheese. Add the melted butter.
- Divide the topping between the mussels. Place under a pre-heated medium grill for 5 minutes.
Serve immediately garnished with lemon and parsley.
Fish In Beer Batter With Homemade Chunky Chips
Serves: 4
Cooking time: 5-7 minutes
Ingredients
- 75g (3oz) plain flour
- 1 large egg
- 150ml (1/4 pint) milk
- 150ml (1/4 pint) bishops finger (kentish strong ale)
- 4 pieces cod loin, about 175g (6oz) each
- Oil for deep-frying
For chunky Chips:
- 950g King Edward Potatoes
- Oil
- Salt
Method
To Make the chunky Chips:
- Peel and cut your potatoes into large chips.
- Place in a pan of boiling water and par boil for ? minutes.
- Drain and pat dry with kitchen paper.
- Heat the oil in a large saucepan or deep fat fryer and lower a few chips at a time into it – fry until golden brown.
- Remover from oil and place on kitchen paper to remove excess oil season with salt. Place in an ovento keep warm. Meanwhile...
- To make the batter, mix the flour, egg, milk and ale in a large bowl.
- Heat the oil in a large heavy-based saucepan. Test the oil is ready by dropping a teaspoon of batter mix into the oil – it should bubble and firm up straight away.
- Dip the pieces of fish into the batter, coating well, then cook for 5-7 minutes, until crisp and golden, then drain on kitchen towels.