The humble fig

Enjoy them pan fried with duck breast or coated in sugar, caramalised and served with creamy ricotta and a crunchy gavotte

“The proper way to eat a fig, in society, is to split it in four, holding it by the stump, and open it so that it is a glittering,rosy, moist, honied, heavy-petalled four-petalled flower” – DH Lawrence The versatility of this humble fruit makes the fig a brilliant starter or salad dish (try with foie gras or served with Parma or Serrano ham), a sweet contrast to some of the rich meats of the season (try venison, duck or pheasant) or simply served with ice cream for an indulgent dessert. Fig tart with cinnamon ice cream – Tom Aikens INGREDIENTS Fig tarte...

October 17, 2012

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The Scallop Season

Scallop season has begun. See Tom Aikens delicious recipe

Pan-fried pork belly with scallop and squid, caramelised onions and a balsamic sauce Ingredients For the pork belly 450g/1lb pork belly 2 carrots, roughly chopped 1 onion, cut into quarters 4 garlic cloves 1 celery stick 1 small bunch thyme 1 tsp coarse sea salt ½ tsp black peppercorns 1 tbsp vegetable oil salt and freshly ground black pepper For the caramelised onions 40g/1½oz butter 2onions, finely sliced 2 tspcaster sugar 2 sprigsthyme 5 tbspbalsamic vinegar salt and freshly groundblack pepper For the balsamic sauce 4 banana shallots, finely chopped 200ml/7fl oz...

September 12, 2012

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Dark chocolate cupcakes

Dee’s recipe for Dark chocolate cupcakes with rose butter cream frosting, perfect for May holidays.

Dark chocolate cupcakes with rose butter cream frosting Makes:12 Preparation time: 20 minutes Cooking time:20 minutes Total time:1 hour • 100g butter • 100g brown sugar • 100 self raiising flour • 1/2 tsp baking powder • 2 eggs • 1 tbsp good quality cocoa powder • 50g 70% dark chocolate • 2 tbsps coffee or milk or 1 tbsp vanilla Method 1. Preheat oven to 180°C/350°F or Gas Mark 4. 2. Beat sugar and butter together until light and fluffy. 3. Add eggs, one at a time, beating well after each addition. 4. In a separate bowl,sift dry...

March 21, 2012

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A Recipe by Eric Ripert

Seafood master gives FOUR International a recipe for baked wild striped bass; braised daikon and piquillo peppers, adobo sauce

Serves 2-4 Ingredients 2 striped bass fillets, 7-8oz each Piquillo peppers, cut into 1in diameter rounds Daikon, blanched and cut into 1in diameter rounds Daikon sprouts Kataifi (shredded filo) 3 cups chicken jus 2 shallots, thinly sliced 6 cloves garlic, thinly sliced 6-8 bay leaves 2 tablespoons black peppercorns, crushed ¼ cup of rice vinegar Butter Salt and pepper Method Toss the kataifi in melted butter and line onto a baking tray. Bake in an oven at 350°f for about 10 minutes, or until golden brown. Set the kataifi aside. In a medium-sized...

February 16, 2012

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