The Houseworks chefs share some simple, seasonal recipes – Glazed chicken salad, Smoked haddock mousse and Homemade lemonade
Honey and Mustard Glazed Chicken Salad with Pine Nuts and Feta Cheese
Serves 2
Ingredients:
2oz pine nuts; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tbsp clear honey; 2 tsp wholegrain mustard; 1 large chicken breast cut into fillets; olive oil, for brushing; 2oz rocket leaves; 4 oz feta cheese; salt and freshly ground black pepper
Heat a heavy based frying pan and dry fry the pine nuts until toasted. Allow to cool. To make the dressing, place the olive oil and balsamic in a bowl, season and whisk to combine. In another bowl, combine the honey and mustard and coat the chicken in this mix. Brush a heated griddle pan with a little olive oil and add the chicken strips. Cook for 2-3 minutes on each side until cooked through.
Place the rocket leaves in a bowl and add enough of the dressing to barely coat the leaves. Arrange small, high mounds on each plate. Stack the chicken strips on top and crumble over the feta cheese. Scatter over the pine nuts and serve.
Summer Smoked Haddock Mousse
10oz smoked haddock – poached in milk, nutmeg, and a bay leaf
1 tsp ground nutmeg
1 pint of milk
1 bay leaf
1 cup of mixed vegetables (e.g. carrot, sweetcorn, pepper, peas – cooked)
2 tomatoes, chopped
1 onion, grated
4 hard-boiled eggs, chopped
3 tsp Parsley/chives
2 pints of milk
1 cup of mayonnaise
1 cup of whipped cream
2 sachets of gelatine + 1 cup of stock (chicken, vegetable, or fish)
1 tsp of Tabasco sauce
Salt & pepper, to taste
Dissolve the gelatine into one cup of warm stock. Boil and cook for five minutes. Poach the haddock for eight minutes in milk, nutmeg and bay leaf. Drain and allow to cool. Remove all bones and skin and break into bite-sized pieces. Retain liquid. Cook the mixed vegetables. Mix all of the fish and vegetables together into a bowl Make the white sauce (see below). Whisk the cream. Mix the gelatine into the white sauce, add mayonnaise and fold in the cream. Taste for flavour. Add salt and pepper to taste. Add rest of the ingredients and pour into a nice dish for serving. Refrigerate until set (should be soft-set). Serve with baby new potatoes and salad.
White Sauce
30g butter
15g all-purpose flour
1 pint of milk (retained liquid from haddock)
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk (retained liquid), stirring constantly as it thickens. Add more milk depending on desired consistency.
Homemade lemonade
16fl oz stock syrup - 1lb sugar, 1 pint of water
6 lemons
2 pints of water
Boil water and sugar until it dissolves to make stock syrup and allow to cool. This keeps in the fridge so lemonade can be made at any time. To make lemonade mix juice from six lemons with the stock syrup, 2 pints of water and add ice and mint leaves for a refreshing summer drink.
Andrew’s Bespoke Cookery Classes at Houseworks (Summer 2008). Andrew offers a wide variety of cookery courses from fun and exciting demonstrations to professional & practical classes in a stylish and sophisticated environment. Followed by sit down meal with wine. Private or Corporate bookings.
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