Recipes

Megrim sole with winkles, pickled green elderberries and marrow

A perfect healthy and seasonal dish for this time of year from award-winning chef, David Everitt-Matthias.

Megrim sole, also called whiff and lately Cornish sole, has a flavour that is somewhat sweeter and cleaner than lemon sole, with a texture that is a little more coarse. Salted and pickled green elderberries, which are rather like a more solid baby caper, provide a nice acidity for the megrim sole and complement the winkles and the buttered and peppered marrow. The black cardamom used in this recipe has a more smoky taste than green...

September 20, 2017

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Chicken with poivrade artichokes

FOUR’s UK chef, Martijn Kajuiter of The House Restaurant at Cliff House Hotel shows us his mouthwatering recipe for organic chicken, poivrade artichoke and tartar butter.

Serves 4 Ingredients Organic chicken 2 whole organic chicken   Chicken breast with tartar 4 chicken breasts with skin 200g organic butter 60g bread crumbs 1 tbsp chopped shallot 1 tbsp chopped capers 1 tbsp chopped pickled gherkins (cornichons) 1 tbsp chopped chervil 1 tbsp chopped tarragon 1 chopped ½ clove of garlic   Chicken “tortellini” filling 60g chicken mince 30ml...

September 18, 2017

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Ravioli of scallops

André Chiang, of restaurant ANDRÉ, Singapore brings you his delicious Michelin star recipe for ravioli of scallops with Japanese chives served with purple cauliflower consommé…

Serves 4 Ingredients 12 scallops (3 per serving) Japanese chives Seaweed paste Kinome leaves Dill flowers 8 white wine shallot shells Olive oil Fleur de sel Sichuan pepper Shiso hanna   Purple cauliflower consommé 2kg white cauliflower 1kg purple cauliflower Xantana Fleur de sel   Method Make the carpaccio of scallops, season with salt, sichuan pepper and seaweed paste...

September 16, 2017

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Out of the fire

This delicious recipe from Bavaria-based chef Christian Jürgen’s combines venison, beetroot and cabbage to create a truly special dish…

Ingredients Venison spice blend 15g white pepper 30g juniper berries 40g allspice grains 50g coriander seeds 5g cloves 3 bay leaves 2tsp. thyme, freshly chopped   Venison 480g saddle of venison 1tsp. spice blend for the venison 2tbsp. Butter Salt 6 blanched cabbage leaves   Cranberry-pepper sauce 300g venison bones, cut into walnut-sized pieces 8tbsp germ oil 50g...

September 14, 2017

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