LOCAL
PLAICE BRAISED IN NEW FOREST CIDER
Soft
herbs, baby leeks, English asparagus, baby fennel and braising juices
(to serve four portions)
4 x 140g skin-off
portions of plaice
1 bottle of New Forest cider
Chopped chives
Chopped chervil
Chopped tarragon
Chopped flat leaf parsley
8 baby leeks
8 baby fennel
8 English asparagus spears 400 g of raw spinach
Butter for the sauce
Method
Cook
all the vegetables in boiling salted water until cooked.
In a hot non-stick
frying pan seal the fish, once the fish has a nice colour turn it
over and add the cider.
Cook for about
four minutes (until the fish is three-quarters cooked), remove carefully
from the pan, continue to cook the stock until it has reduced by
half.
Once the sauce
has reduced return the fish back to the pan and add the chopped
herbs and coat the fish in the mixed herbs.
Reheat all the
vegetables in a pan of boiling water, saute the spinach in butter,
drain and season all the vegetables.
Serve and enjoy!
Created and
expertly demonstrated by Nick Hewitt & Oliver Marlow at CookeryDemo.co.uk's
Charity Chefs' Challenge on 12th July 2010.
JELLY
AND ICE CREAM
Nyetimber
sparkling wine and Sopley strawberry jelly, clotted cream ice cream
(to serve four portions)
For the strawberry
jelly
500g
of strawberries
1 bottle of Nyetimber sparkling wine
5 gelatine leafs
Method
Warm 500
ml of the sparkling wine and melt the gelatin, add pinch of sugar
to taste.
Chop the strawberries and put in a mold, pour over the wine mixture.
Allow to set in the fridge.
For the clotted cream ice cream
5 egg
yolks
125g of caster sugar
300 ml of clotted cream
150 ml full fat milk
Method
Mix the
egg yolks and sugar together until pale and fluffy.
Heat the clotted cream and milk together until hot.
Slowly pour the hot mixture over the egg and sugar mixture, whisking
all the time to prevent it from scrambling.
Pour mixture into a clean pan and heat until thick enough to coat
the back of a spoon.
Once cooked allow to cool in an ice bath.
When the ice cream base is cool, transfer into ice cream machine
and allow to churn.
Once churned, transfer to a container suitable for the freezer and
freeze.
Created and expertly demonstrated by Nick Hewitt & Oliver Marlow
at CookeryDemo.co.uk's Charity Chefs' Challenge on 12th July 2010.
