Japanese seven spice duck breast with watercress, radish and fennel with sesame dressing

Today I have another recipe for you for Love Watercress it is my Japanese seven spice duck breast with watercress, radish and fennel with sesame dressing. The dressing is great in a variety of different salads.

Japanese seven spice duck breast with watercress, radish and fennel with sesame dressing

Japanese seven spice duck breast with watercress, radish and fennel with sesame dressing

Serves 4

You can either make your own Japanese Seven spice or buy it ready made from a supermarket.

Japanese Seven Spice

1 teaspoon salt

2 teaspoons garlic powder

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

1 tablespoon dried orange peel

1 teaspoon ground black pepper

1 teaspoon red pepper flakes

Duck breast

2 tablespoons of Japanese seven spice

Salt

Pepper

Rapeseed oil

Salad dressing

1 tablespoon toasted black or white sesame seeds, plus extra for serving

2 tablespoon sesame oil

1 tablespoon soy sauce or tamari

¾ teaspoon grated fresh ginger

Juice of 1 lime

1 small red chilli finely chopped (or more if you like it hotter)

Salad

9 radishes finely sliced by hand or by mandolin

1 bulb fennel finely sliced by hand or by mandolin

30g watercress

If making your own Japanese seven spice, combine all the ingredients in a pestle and mortar and grind to a fine powder.

For the duck breasts preheat the oven 190c. Score the duck breast lightly across the skin, this will help render and release the fat. You don’t want to go through too far here, you only want to cut the fat not the actual meat. Place the Japanese seven spice powder and a pinch of salt and pepper into a bowl. Add the duck breasts and toss until nicely coated.

Heat an oven proof frying pan on the hob till hazing. Add the rapeseed oil and then place the duck skin side down in the frying pan. Immediately lower the heat to low-medium temperature and cook for 5 minutes. Once the five minutes is up turn the duck over and place in the oven for three minutes. Turn the duck back onto the skin side and cook for a further three minutes. Remove from the oven, take the duck breasts from the pan and cover in foil to rest and cool.

Whilst this is cooling make your dressing. Grind the toasted sesame seeds in a pestle and mortar till well crushed. Add to a bowl with the rest of the ingredients and mix until well combined. Taste the dressing to make sure it is well balanced. Add more soy sauce/tamari if it needs more salt, more lime juice for acidity or chilli/ginger for heat.

Start putting your salad together by firstly putting your dressing into the bottom of a big bowl. Finely slice the duck breast and add this to the bowl with the radish and fennel. Finally add the watercress and then mixed it all together until coated in the sesame dressing. Share between four plates and then sprinkle with extra sesame seeds.

Sicilian Salmon with watercress, courgette and pea salad

Love watercress Recipe 2

Its time for our second recipe for Love Watercress which is Sicilian Salmon with watercress, courgette and pea salad. This is a lovely evening meal for two.

Sicilian Salmon with watercress, courgette and pea salad

Serves 2

Sicilian Salmon with watercress, courgette and pea salad

Sicilian salmon

2 salmon fillets, skinless and boneless

Zest of 1 lemon and juice of half

Olive oil

1 tsp dried chilli flakes

1 tsp smoked paprika

Salt

Pepper

Salad dressing

1 clove garlic, finely minced

Juice of the other half lemon from the salmon

½ tbsp white wine vinegar

2tbsp olive oil

Salt

Pepper

Salad

30g watercress + a few extra leaves for serving

1 large courgette (if you can get yellow courgette it will add a nice contrast in colour to the salad)

100g peas

 

Preheat the oven to 180c

In a large bowl mix together all the salad dressing ingredients, check the seasoning and adjust if needed, put to one side.

Boil the peas on the hob for five minutes then drain and place in ice cold water to refresh them. Use a vegetable peeler to peel long strips from the courgette. Then using a griddle pan, on a high heat, make char marks on each side of the courgette strips. You don’t need any oil to on the courgette to cook it. Leave them to one side to cool.

On a baking tray place the salmon. Sprinkle over the paprika, chilli flakes, lemon zest and a good sprinkling of salt and pepper. Then drizzle the salmon with a good amount of olive oil and the juice from the lemon. Roll the salmon around in the mixture to combine and ensure it is well coated. Place in the preheated oven for 10 minutes to cook.

When then salmon is nearly ready mix the courgette, drained peas and watercress through the dressing and serve on plates. When the salmon is ready serve on top of the salad. Roll the few extra watercress leaves together and finely slice and sprinkle over the salmon to finish.

To book an event with Steve please contact us, or to find out more about Love Watercress please click here.

Watercress Mayonnaise Recipe

Love Watercress Ambassador

Below you will find my Watercress Mayonnaise recipe but first I wanted to explain a little about Love Watercress. If you have been following my social media pages you will have seen that recently we have become an ambassador for Love Watercress. As an ambassador of watercress it is my aim to help spread the health benefits of watercress. You can see these posts shared through my social media site on Facebook, Twitter or Instagram. As a chef I will be sharing with you, through my website and social media, some exciting recipes for watercress. To see all posts about watercress in my blog click the category Love Watercress Ambassador.

You can also see posts, recipes and health related topics on their website Watercress.co.uk which is a promotional site for watercress and is a great site for inspiration and recipes involving watercress.

Watercress Mayonnaise Recipe

This recipe for watercress mayonnaise is the perfect accompaniment for a steak baguette, served with fish or chicken goujons, or as an accompaniment to halloumi and roasted vegetables. The pepperiness of the watercress means that this mayonnaise compliments a wide variety of dishes and is a nice change from your ordinary mayonnaise!

Watercress Mayonnaise 

Ingredients

3 medium egg yolks

Juice of half a lemon

2 tsp Dijon mustard

200ml rapeseed oil

100ml garlic rapeseed oil

60g watercress

Salt

Pepper

 

Method

In a food processor place the egg yolks, lemon and Dijon mustard. Start the processor and once these ingredients are mixed start by pouring in the garlic rapeseed oil, you need to do this very slowly so that the oil and egg yolk emulsify. The best way to do this is to pour the oil from the bottle if it has a small outlet a the top or pour it into a jug so it is easier to pour slowly into the mixer.

Add the watercress to the food processor, stalks and all. Blitz this all together until smooth with the flecks of the watercress leaves running through. Add salt and pepper to taste and more lemon juice if needed. If the mayonnaise is too thick you can add a tablespoon of water at a time to loosen to the required consistency.

For an extra kick in your mayonnaise why not add some dried chilli flakes, horseradish or wasabi.  These would all work well with the peppery watercress.

Watercress Mayonnaise Recipe

Autumn Menu 2018

Our brand new Autumn Menu 2018 is now available to view online from today! This menu as always focuses on fresh, local seasonal produce. We have also added a brand new key system. This will allow you to see which dishes are Vegan, Vegetarian and Gluten free straight away!

On our new menu you can find : (To see the new menu with new key system please click here)

Autumn Menu 2018

Canapes

Sausage, sage and apple pie

Pistachio and walnut coated Bacon and goats cheese

Squash, sage and chestnut rolls

Liquorice bread Topped with crème fraiche, radish and hot smoked arctic char

Butternut veloute With toasted pumpkin seed, oat crème fraiche and pumpkin seed oil

Starters

Salt and pepper pear tart with blue cheese croquettes Mixed leaves in a mustard dressing

Carrot and ginger soup Topped with seeds, coriander and carrot top cream with beetroot bread

Beetroot, mackerel and horseradish salad

Pumpkin twice baked souffle With apple, walnut and pumpkin seed salad

Teriyaki aubergine rice noodle salad With coriander and cashew nuts

Mains

Confit & pressed Duck leg With pan seared and roasted breast, beetroot and black garlic puree, savoy cabbage, fennel crisp, pomme anna, red wine sauce

Red wine braised beef with butternut squash, chard and onions

Mushroom, thyme, leek and chestnut pithivier With roasted carrots, onions & chard

Chorizo crusted monkfish with butter roasted cauliflower, cauliflower puree, charred radicchio, fennel fronds

Squash, chickpea, coconut and spinach curry Topped with chilli, spring onion and nigella seeds with steamed rice and a carrot and coriander salad

Desserts

Spiced pear tarte tatin With rosemary cream

Vanilla buttermilk panna cotta with beetroot granita, and a blackberry iced tea

Chocolate caramel and berry tart

Black forest gateau

Japanese cotton cheesecake With matcha, dark chocolate, blackberries, blueberries

Petit Fours

Triple Chocolate and hazelnut brownies

Pear and apple pate de fruit with star anise sugar

Baklava

Carrot cake with coconut cream and candied carrot

Rosewater and hawthorn pistachio meringue kisses

Price: Per person
3 courses £48

4 courses £54

5 courses £60

Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

To book your own evening with us please contact us

Summer Berry Pavlova

For the next day of birthday celebration for my client in Halstock we had the most summer dessert of Summer Berry Pavlova. A giant crown of meringue with chewy centre. Topping the meringue with vanilla cream and topped with lashings of blueberries, raspberries and strawberries!
Summer Berry PavlovaTo book us to cook for your special event contact us or check out our twitter, Facebook or Instagram page

Rose Apple Tart

To celebrate on of my regular clients big birthdays I created a special treat for her a Rose Apple Tart. Apple tart is one of her favourite desserts so I added a brambly apple puree to the bottom and then on top created a rose pattern from sliced apples, her favourite flowers. What could be more perfect than this after a delicious roasted leg of Lamb, roast potatoes, beans and carrots tossed in butter and gravy. The apple tart served warm with lashings of double cream! Yum!

to book us for your Birthday contact us check out our Facebook page as well here.

Rose Apple Tart

rose apple tart rose apple tart

Eat Festivals first recipes

Delighted to have received the first three of my printed recipes from Eat Festivals in their brochures, make sure to head across to their page to see all the up coming (award winning) events and there will be more recipes from me in their future brochures too!! #recipes #eatfestival #eatfestivals #eatfestival2018 #personalchef #caterer #awardwinningevents #somerset Eat: Portishead Eat Taunton Eat Weston Eat Burnham on Sea EatwellyEat Wellington

 

 

Eat Festivals

Eat Festivals are multi awarding winning events. They have festivals across Somerset and have even branched into a new vegan festival next year!  

Eat Festivals To Book an event with us or to ask us to produce recipes for you please contact us

Mothers Day Menu 2018

Our Mothers Day Menu 2018 has just been released. Mothers day 2018 is on the 11th of March this year. Make sure to get your booking in early to avoid disappointment.

Mothers Day Menu 2018

Canapes

Peppadews Stuffed with broad bean tapenade and mozzarella

Falafel With tzatziki

Potato and spring onion soup With peppered croutons

Halloumi With caper, chilli and citrus dressing

Starters

Crab cakes with siracha mayo With dressed salad leaves

Scallops With butternut squash puree, pine nuts and sage butter

Tomato gazpacho

Duck rillettes With toasted sourdough and dressed leaves

Mains

Mac and cheese with rosemary and garlic pangritata and nutmeg butter green beans

Spiced crispy pork belly with grapefruit chilli dressing, spring onion mash and chilli oil dressed greens

Pea risotto With salmon, parmesan and rocket

Prawn massamam curry with crispy noodles, steamed rice and flat bread

Desserts

Buttermilk panna cotta with cardamom, orange strawberries

lemon posset with pink pepper and raspberry shortbreads

chocolate coated meringue with marshmallow cream and raspberries

Eton mess and rosewater cheesecake

Petit Fours

Mocha chocolate bark

Rose baklava

Mini cinnamon buns

Double chocolate peanut butter biscuits

Price: Per person

3 courses £48

4 courses £54

5 courses £60

Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

To book please contact us

Mothers Day Menu 2018 white chocolate mousse with cardamom orange strawberries

we are a personal chef service providing cater for Dorset, Somerset and East Devon including postcode areas of DT1, DT2, DT3, DT4, DT5, DT6, DT7, DT8, DT9, DT10, DT11, BH12, BH13, BH14, BH15,

BH16, BH17, BH18, BH19, BH20, BH21,

TA1, TA2, TA3, TA4, TA5, TA6, TA7, TA8, TA9, TA10, TA11, TA12, TA13, TA14, TA15, TA16, TA17, TA18, TA19, TA20, TA21,

BA1, BA2, BA3, BA4, BA5, BA6, BA7, BA8, BA9, BA10, BA11, BA12, BA13, BA14, BA15, BA16, BA17, BA18, BA19, BA20, BA21, BA22

If you cant see your postcode above please contact us to see if we cover your area

Style Mum Blog

We were delighted to be featured in the Style mum blog. At the weekend she had a meal cooked by us The Three Little Pigs Cottage in Milton Abbas, Dorset.

Style mum blog post

she said “We booked the recommended chef Steve James Ltd on the Friday night, he was already prepping when we arrived, walking into the smell of what he was preparing was a great start to the weekend! It was such a treat to sit down to this on the first evening and the food was incredible. This would be something we would definitely book again on future visits. Steve is extremely helpful and will email over some menu options for you to select before you arrive. He covers Somerset and Dorset. Three courses are £48 and we went for Pumpkin, Squash and Ameretti ravioli, Beer braised Pig Cheeks followed by Blackberry and apple tarte tartin….”

The Three little pigs cottage is a luxurious beautiful cottage set in the heart of Dorset. You receive an amazing hamper on arrival with lovely Dorset produce in as well. The cottage is beautifully decorated as you can see from the pictures on their website or even have virtual tour. So why not book your stay with them, and as recommended by the owners, book us to come and cook for you!

Style mum blog personal chef at the Three Little Pigs Luxury Cottage

 

 

 

 

 

 

 

we are a personal chef service providing cater for Dorset, Somerset and East Devon including postcode areas of DT1, DT2, DT3, DT4, DT5, DT6, DT7, DT8, DT9, DT10, DT11, BH12, BH13, BH14, BH15,

BH16, BH17, BH18, BH19, BH20, BH21,

TA1, TA2, TA3, TA4, TA5, TA6, TA7, TA8, TA9, TA10, TA11, TA12, TA13, TA14, TA15, TA16, TA17, TA18, TA19, TA20, TA21,

BA1, BA2, BA3, BA4, BA5, BA6, BA7, BA8, BA9, BA10, BA11, BA12, BA13, BA14, BA15, BA16, BA17, BA18, BA19, BA20, BA21, BA22

If you cant see your postcode above please contact us to see if we cover your area