Squashetti with prawns and watercress

squashetti with prawns and watercress

This is a super healthy recipe, especially good for anyone avoiding carbs, wheat or gluten. If you want to make this recipe vegetarian just swap out the meat and add in some peas, spinach, asparagus or whatever vegetables you enjoy and are in season.

Serves 2

Ingredients

1 onion, finely diced

1 clove of garlic finely crushed

1 butternut squash

Rapeseed oil

Tablespoon of butter

2 medium egg yolks

100g parmesan

50g watercress

4 rashers of smoky bacon, diced

1l of fish/chicken/vegetable stock

Large glass of dry white wine

1 teaspoon chilli flakes

1 lemon, zested and juiced

Handful of parsley

170g large raw king prawns

Salt

Pepper

  1. Firstly prepare your squash, peel the squash and slice in half lengthways. Remove the seeds from the middle with a spoon. Then if you have a spiraliser pass it through there to create spaghetti shaped squash noodles. If you do not own a spiraliser the best option is to pass it through a medium sized grater of a food processer.
  2. Put your stock in a saucepan and bring to the boil, once boiling turn down to a low heat. Add the egg yolk, parmesan, watercress, lemon zest and parsley to a food processer and blitz till all mixed together.
  3. Place the onion with about a tablespoon of rapeseed oil and the butter in a frying pan over a medium heat until soft. Once your onion is soft then add the bacon to the pan till nicely golden.            
  4. Add the garlic to the pan and cook for about thirty seconds, you don’t want to overcook the garlic or it will make your dish bitter. Once your garlic is ready put your squashetti in the pan and stir through the bacon, garlic and onions. To this add the white wine which will help to start cook the squash. Keep stirring the squash through the liquid.
  5. Once all the wine has cooked down and the pan has just a small amount of liquid left in it start adding the stock a ladle at time, waiting each time until the pan has just a little liquid left in it. Make sure to leave one ladle full of stock for later.
  6. To check the squash is cooked through (this usually takes around 8-10 minutes but differs depending on the heat of your hob, the squash and your pan) test it by trying a little, it should be soft but still with a little bite. Once it is cooked through remove the pan from the heat. Add a new frying pan to the hob and add a splash of rapeseed oil, you will need this in a minute for your prawns.
  7. To the cooked squashetti a good squeeze of lemon juice, the chilli flakes, a good seasoning of salt of pepper and then add the egg yolk mixture with a splash of the left-over stock, make sure to do this off the heat otherwise you will end up with scrambled eggs. Stir this all through quickly and you will end up with a creamy sauce, add a little more stock to loosen if needed.  Check the seasoning and add more salt, pepper, lemon juice or chilli flakes if needed.
  8. Put the squashetti to one side. In the new frying pan cook your prawns with a little salt and pepper, about 1-2 minutes on each side depending on the size of your prawns.
  9. To serve, place a good amount of the squashetti into a pasta bowl or plate. Add the prawns to the top of this and garnish with some watercress sprigs.

Chicken in a creamy mustard and watercress sauce

Beat the cold, wet and windy weather with our latest recipe Chicken in a creamy mustard and watercress sauce for  Love WatercressChicken in a creamy mustard and watercress sauce

 

Chicken in a creamy mustard and watercress sauce

Ingredients

8 chicken drumsticks or thighs

1 onion, roughly chopped

1tbsp rapeseed oil

Small knob of butter

2 cloves of garlic

Splash of whisky

3tbsp Dijon mustard

250ml white wine

750ml chicken stock

Salt

Pepper

50ml double cream

50g cream cheese

50g watercress

 

Preheat the oven to 180c. Heat a casserole dish on a high heat and add the rapeseed oil. Add the chicken and brown on all sides until golden. Remove the chicken to a plate. Lower the heat of the hob and add the butter to the pan, you may need to add a little more oil at this point to stop the butter from burning. Add the diced onion and cover with a lid and cook for 5-10 minutes, stirring occasionally, till soft and starting to turn golden.

Once the onion is cooked add the garlic and cook for thirty seconds. Pour in a good splash of whisky to deglaze the pan. Add the Dijon mustard and stir through to combine then pour in the wine and chicken Stock. Place the chicken back in the dish. Bring to the boil and then place in the oven, uncovered, for 40-45 minutes. The chicken should be cooked through and so tender it could fall off the bone.

Remove from the oven and place on a medium heat on the hob. If there is a lot of liquid left leave for a few minutes to reduce. Turn the heat off and add the cream, cream cheese, watercress and season with salt and pepper, stir through. Serve with vegetables of your choice, I recommend squash gratin and extra watercress tossed in a little rapeseed oil.

Spring Menu 2018

coconut raspberry and rose posset personal chef caterer somerset dorset east devon Spring Menu 2018

We are pleased to announce the release of our new Spring Menu 2018. This menu will be available from the beginning of March until the end of May 2018

The menu is full of great local seasonal produce as always

Spring Menu 2018

Canapes

Buttered radishes with black pudding crumb

Crab and avocado melba toast

Feta, roasted red pepper, dukkah and coriander croutes

Ricotta, broad bean and mint crostini

spring menu 2018 broad bean feta and mint canapes personal chef caterer catering private chef somerset dorset east devon weymouth taunton langport bridport beaminster dorchester exeter beer broad bean tapenade feta personal chef caterer somerset dorset east devon
photo by DiaMonD Images

Starters

Gammon, pea and lovage salad with pea soup and parmesan

Chilled tomato consommé with tomato, basil and pine nuts

Smoked duck, pink peppercorn, pickled grapes and beetroot with beetroot crispbreads

Crab and lobster tian horseradish, cucumber sauce, mixed herbs

personal chef caterer somerset dorset east devon Spring Menu 2018 pea ham lovage parmesan
photo by DiaMonD Images

Mains

Asparagus, lemon and parmesan risotto

Chicken breast with miso sauce, charred sweetcorn, cucumber, spring onion, roasted squash and herbed crumb

Pan fried bream with mustard tarragon sauce, peas, buttered new potatoes

Slow braised lamb in a onion, balsamic and thyme sauce with butter beans and green beans

Braised pork belly with galangal broth, baby Thai asparagus, mushrooms, bok choi and crispy noodles

pork belly galangal broth crispy noodles personal chef caterer somerset dorset east devon Spring Menu 2018
photo by DiaMonD Images

Desserts

Coconut, raspberry and rose posset

Passionfruit and mango meringue roulade

Rhubarb and custard panna cotta

Strawberries and cream- but not as you know it

coconut raspberry and rose posset personal chef caterer somerset dorset east devon Spring Menu 2018
photo by DiaMonD Images

Petit Fours

Apricot tart

Salted fudge

Elderflower jellies in lemon sugar

Triple chocolate brownie

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

 

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

personal chef at the Three Little Pigs Luxury Cottage

I had a great evening last night as a personal chef at the Three Little Pigs Luxury Cottage. This was for fashion, beauty and lifestyle blogger Style Mum. You can find her blog here

With beautiful bedrooms and a stunning kitchen set in the middle of the Dorset countryside of Milton Abbas. This cottage offers everything you could ask for. You can take a tour of the cottage on their website here

As a starter they had butternut squash ravioli with sage burnt butter sauce and pine nuts.

We then moved on to the main which was braised pigs cheek in Ale. This is accompanied by crispy potatoes, thyme carrots and caramelised roasted shallots.

To finish we had blackberry and apple tarte tatin. Served with a vanilla pouring cream. As it was he friends birthday this was served whole at the table with birthday candles for her to blow out!

personal chef at the Three Little Pigs Luxury Cottage

Who wouldn’t want to dine in this dining room?

personal chef at the Three Little Pigs Luxury Cottage

You can find a whole page bout us on their website. This includes a personal recommendation for when I went and cooked for the owners Howard and Stephanie at the cottage.

To book your own evening please contact us

We cover the majority of Somerset and Dorset including: Weymouth, Sherborne, Shaftesbury, Bruton, Bridport, Dorchester, Glastonbury, Lyme Regis, Weston-Super-Mare and Yeovil. If you would like to know if we cover your area please get in touch and we would be happy to discuss this with you.

Please Inform us of any dietary requirements, allergies or intolerances you have

game shoot day lunches Dorset

Today was the last day of game shoot day lunches Dorset. We have provided lunches every week for the game shoot days. This was for Upcerne sporting club in Upcerne and West Compton since September last year. Today we finished our lunches with them. We wanted to share a picture of one of the beautiful buildings we have been lucky enough to be cooking in this season.

game shoot day lunches Dorset upcerne sporting club game shoot lunch personal chef caterer private chef dorset

We have had a fantastic season and enjoyed creating dishes for the groups that have attended. Below is a sample menu of dishes provided, with a few extras not on the menu.

Game Shoot day lunches Dorset sample menu

Canapes

Squid ink crisp topped with smoked mackerel dill and beetroot hummus.

Chicken sage onion and pine nut pinwheels.

Butternut veloute with crème fraiche pumpkin seeds and parsley.

Parma ham on bread crisp with hazelnut puree and parsley.

Main

Individual partridge pie filled with brined breast, confit leg, mushrooms, shallots and herbs.

with dauphinoise potatoes, chestnut puree, watercress, with a port sauce.

24hr braised Ox cheek.

with celeriac, crispy shallot, confit shallot petals, thyme roasted baby carrots, watercress, oyster mushrooms and red wine sauce.

Braised pressed pork belly.

cannellini bean puree, thyme and honey roasted carrots, pomme Anna, brussel sprout leaves and cider sauce.

Confit duck leg.

With braised red cabbage, rosemary crispy potatoes, raw cauliflower slices, cherries, sliced almonds and a pink peppercorn sauce.

Moroccan braised lamb neck. 

with cumin roasted squash coriander, hummus dukkah, cauliflower and a spiced lamb sauce.

Dessert

Vanilla panna cotta.

with a blackberry and mint compote and hazelnut vanilla crumble.

Blackberry cheesecake.

with a sweet mint pesto and nut crumb.

Black sesame meringue.

with yuzu curd, white chocolate cream and roasted peaches.

Spiced poached pear.

with hot chocolate sauce, ginger vanilla cream and praline crumb.

Selection of different cheeses from Dorset and Somerset.

served with a homemade sweet chilli citrus jelly. Homemade caramelised onion chutney, quince jelly, toasted candied pecans. Seasonal fruit (figs, grapes or pear) and a selection of homemade biscuits.

The cheeses we provided were the beautiful Dorset Blue Vinny. Rosary Goats Cheese. Sharpham Brie. Wookey hole cave aged cheddar, and Godminster smoked cheddar.

 

To book us to help cater for your event please contact us 

local somerset and dorset cheeseboard personal chef Steve James Somerset Dorset Caterer
local cheeseboard

caramel panna cotta filled with stewed apples, berry coulis, hazelnut crumble personal chef Steve James Somerset Dorset Caterer.
caramel panna cotta filled with stewed apples, berry coulis, hazelnut crumble

mango and passionfruit meringue with white chocolate cream and pistachio nuts personal chef Steve James Somerset Dorset Caterer
mango and passionfruit meringue with white chocolate cream and pistachios

white chocolate mousse with cardamom orange strawberries
white chocolate mousse with cardamom orange strawberries

raspberry and chocolate torte personal chef Steve James Somerset Dorset Caterer
chocolate and rasspberry torte

vanilla and blackberry cheesecake personal chef Steve James Somerset Dorset Caterer
vanilla and blackberry cheesecake

rhubarb and custard panna cotta

dolcelatte stuffed figs wrapped in prosciutto with sundried tomato mozarella and basil skewers personal chef Steve James Somerset Dorset Caterer
dolcelatte stuffed figs wrapped in prosciutto and bail sundried tomato and mozzarella skewers

coronation filled chicory with flaked almonds and spring onion

catering in Yeovil

Tonight we have been cooking up a storm catering in Yeovil, Somerset. Following on from our flambé video post I can show you our finalised dish using the flambéed whisky.

Catering in Yeovil

Frozen whisky vanilla cream with

raspberries and oats

catering in Yeovil frozen whisky cream with raspberries and honey whisky sauce and oat granola steve james personal chef caterer private chef somerset dorsetThe dessert is a frozen whisky vanilla cream with fresh raspberries. Then with crushed freeze dried raspberries. An oat granola then the flambéed whisky was to create a honey whisky orange sauce and finished with sprigs of mint. This is out take on cranachan as tonight is Burns night.

To book us to cater for your event please contact us.

To follow more of our photos, videos and thoughts why not follow us on Facebook , twitter or Instagram

We are a caterer and Personal chef service that covers Somerset and Dorset. This includes Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston and Yeovil. If you would like to know if we cover your area please get in touch and we would be happy to discuss this with you.

Valentines Day Menu 2018

Our Valentines Day Menu 2018 is now available to view and book! We will be running this menu from the 10th until the 16th of February 2018

You can view the menu here

Our menu comprises great local seasonal produce from fantastic suppliers!

Valentines Day Menu 2018

Canapes

Roasted peach

Parma ham, goats cheese and honey brushetta

Asparagus and roasted red pepper

With whipped feta on a rye crisp

Smoked salmon

In cheddar cups with avocado mousse

Halloumi

With caper, chilli and citrus dressing

Starters

Roasted beetroot salad

With blue cheese, hazelnuts, endive and rocket

Scallops

With serrano ham and a pea and parsley sauce

Tomato gazpacho

Sharer for two Herbed whole baked camembert drizzled with rapeseed oil served with bread croutes and dressed rocket pomegranate and walnut salad

crab

avocado, watermelon, cucumber, lovage

Mains

Duck breast

Thyme roasted carrots and dauphinoise potatoes with red wine sauce

Crispy pork belly

with pomme anna, celeriac remoulade, apple puree and a cider sauce

Wild mushroom risotto

With parmesan and pea shoots, served with ciabatta drizzled with olive oil

Crab

macaroni cheese with garlic and rosemary focaccia and watercress salad

Rack of lamb

with black pudding, pea veloute, glazed carrots and spring vegetables and watercress

Desserts

White chocolate and strawberry torte

with clotted cream and strawberry coulis

Chocolate tart with raspberry and meringue

Fig tart

with a dulce de leche cream

Raspberry, rosemary and vanilla tart

with a rosewater syrup

Custard panna cotta

Rhubarb compote and shortbread crumb

Petit Fours

Raspberry and white chocolate blondie

Earl grey and dark chocolate truffle

Salted caramel fudge

White chocolate, rose and raspberry lollipop

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

Valentines Day Menu 2018
rhubarb and custard panna cotta

Autumn Menu 2017

We have just released our Autumn Menu 2017. We have used great local seasonal produce to provide you with the best possible dishes.

Book now to avoid disappointment. Contact us .

Autumn Menu 2017

Canapés

Chicken, Fosseway fleece sheeps cheese, and Somerset cider chorizo in filo pastry

Spiced Kimbers lamb koftas With a tangy Indian herb chutney

Squash, sage and chestnut rolls

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

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

 

Starters

Capricorn Goats cheese, beetroot and pine nut tart with a rocket and parsley salad

Wild mushroom consommé With mushroom floss, sautéed mushroom, parsley and confit shallots

Roasted tomato soup With basil oil, onion cream, pesto, and rosemary brioche

Whole Lubborn Somerset camembert baked With candied walnuts, rosemary, garlic, toasts for dipping and rocket

Duck salad With orange, charred sweetcorn and watercress and hazelnuts

 

Mains

Hamish Pork belly with apple puree, braised red cabbage, cider sauce, dauphinoise potatoes

Ruby Red Devon Beef, Palmers 200 ale, stilton and mushroom pie With green beans and crushed new potatoes with an ale sauce

Moroccan braised Kimbers Somerset lamb neck with cumin roasted squash, coriander, hummus dukkah, cauliflower and a spiced lamb sauce

Moroccan cod, salmon and mussel stew with gremolata and garlic toasts

Spinach, squash and mushroom wellington with herby mash, sprouting broccoli and vegetarian gravy

Desserts

Spiced pear tarte tatin With rosemary cream

Apple and mint mille feuille with an apple crisp, and a rosemary infused blackcurrant sauce

Vanilla panna cotta With blackberries, fresh figs and gingernut crumble

White chocolate mousse with bee pollen, sweet dukkah, clementine segments and caramelised white chocolate

local cheese board served with a homemade sweet chilli citrus jelly, homemade caramelised onion chutney, toasted pecans, seasonal fruit and ciabatta croutes

Petit Fours

Chocolate and hazelnut brownies

Blackberry marshmallows

Baklava

Pistachio, white chocolate and almond nougat

Rosewater and raspberry 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

Autumn Menu 2017 butternut squash veloute, hen party catering with parsley crisp, oat creme fraiche and pumpkin seeds, Beer, Seaton

Hen Party Catering- Beer, Seaton

It has taken a little while to get round to putting this Hen Party Catering on the blog but all pictures have already gone up on our Facebook page, Twitter and Instagram for people to see

On the 24th June 2017 we held a dinner party in Beer, Seaton. It was organised by Sophie for her friends hen party. There was lots of dietary requirements required for this one. Nut free, dairy free, onion free, 3 vegetarians, wheat free and no lamb or goats or cheese.

Hen party catering Menu

Canapés

Butternut squash veloute with oat crème fraiche, pumpkin seeds, pumpkin seed oil and parsley crisp

Sweet potato and carrot spiced fritter with nut free pesto

Squid ink tapioca crisp with smoked mackerel, beetroot hummus, borage flower and fennel

Caraway crisp topped with tomato chutney, heritage tomatoes, basil and pickled cucumber

Main

Cider marinated pork belly with thyme roasted carrots, green beans, gremolata and cider sauce

Vegetarian Main

Moroccan butternut squash filo pie with hummus, dukkah, harissa spiced yoghurt and broad bean, asparagus and rocket salad

Dessert

Dairy free vanilla panna cotta with a toffee popcorn crumb and a Khalua chocolate sauce

To book us for your hen party please contact us 

squid ink tapioca crisp with beetroot hummus, borage flower, fennel, smoked mackerel, Hen Party Catering squid ink tapioca crisp with beetroot hummus, borage flower, fennel, smoked mackerel butternut squash veloute, hen party catering with parsley crisp, oat creme fraiche and pumpkin seeds, Beer, Seaton butternut squash veloute, hen party catering with parsley crisp, oat creme fraiche and pumpkin seeds hen party catering caraway crisp, tomato chutney, pickled cucumber, basil and heritage tomatoes spiced carrot and sweet potato fritter with nut free pesto cider marinated pork belly with thyme roasasted carrots, green beans, salt and pepper roasted peach, gremolata and cider sauce hen party catering Dairy free panna cotta with chocolate kahlua sauce and toffee popcorn crumb hen party catering Moroccan butternut squash filo pie with hummus, dukkah, harissa spiced yoghurt and broad bean, asparagus and rocket salad

 

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