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.

Almost Instant Christmas Pudding

Instant Christmas Pudding
Instant Christmas Pudding

Iced cinnamon brandy butter cream

600ml double cream

1 vanilla pod – seeds scraped

100ml brandy

25g unsalted butter

397g condensed milk

1 cinnamon stick

Chocolate insert

200g chocolate

Chocolate fondant Christmas pudding

A good grating of nutmeg

1 tsp ground ginger

1tsp ground cinnamon

100g raisins

100g sultanas

50g dried cranberries

50ml brandy

50ml port

75g of butter, soft

100g of light muscovado sugar

2 eggs

50g of 70% dark chocolate, broken into chunks

50g of white chocolate, broken into chunks

25g of cocoa powder

300g of plain flour

250ml of Yeovil Ales Ruby

1 orange, juiced and zested

Chocolate shards

200g white chocolate

200g of 70% dark chocolate

For the iced cream heat the double cream and butter with the cinnamon stick, vanilla seeds and pod till almost boiling and leave the mix to infuse until cool. Sieve then add the condensed milk and brandy to the mix and stir through. Place in an ice cream machine until chilled and almost set and then transfer to the freezer (alternatively place in a container in freezer and stir regularly). The cream will be the thick and frozen but not completely set like an ice cream as the alcohol stops it from setting completely and it will still have a pourable consistency.

For the chocolate insert, melt the chocolate and place in a mould (dome mould, a small pudding mould etc) and set in the fridge. If using a small pudding mould line the mould with cling film to help remove the chocolate. Place the brandy, Port, sultanas, raisins, cardamom, and cinnamon in a large bowl and leave to infuse overnight. To make the chocolate shards melt the white and dark chocolate in separate bowlover simmering pans of water. Spread three quarters of each thinly of twosperate trays lined with baking parchment. With the remaining chocolate use a spoon to drizzle the alternative colour chocolate and then leave to set.

The following day add the sugar and butter to a large mixing bowl and cream together till pale and fluffy. Add 1 egg at a time, mixing well after each addition. Slowly stir in the flour, cocoa powder and chocolate. Once the dry ingredients are nicely incorporated, stir in the ale, orange juice, zest and the soaked fruits. Grease the pudding basin and sprinkle with flour to coat. Pour half the cake mix into the basin and then insert the set chocolate insert into the centre and then finish topping with the rest of the pudding mix. Lay a greased circle of parchment on top. Place a foil lid over the top of the basin, securing it tightly with a large elastic band or some string. Place the pudding in a steamer and set over simmering water. Cover the pan and steam for 3 hours, making sure you keep the water in the steamer topped up. Once the pudding is cooked, remove from the steamer

Serve the pudding with the cinnamon brandy butter iced cream and decorate  the pudding with shards of the white chocolate and the iced cream with the dark chocolate shards.

New Winter Menu

Our new Winter Menu for 2018 is now available to see and book.

Winter Menu 2018

Canapes

Balsamic roasted grapes and goats cheese on bruschetta (v)

Caramelised red onion, cranberry and sausage roll

Bloody Mary Soup (v)

Moroccan meatballs with pomegranate glaze, fresh pomegranate and parsley

Starters

French onion soup with Dorset blue vinny rarebits (v)

Duck, pork and pistachio terrine with apple chutney, dressed mixed leaves

Pan fried goats cheese With beetroot, walnut and pear salad (v)

Mushroom chestnut and cranberry tart With redcurrant glaze and parsnip and red cabbage relish(v)

Mains

Beer braised beef cheeks with mustard mash potatoes, roasted shallots and thyme carrots

Winter vegetable tagine with Couscous, minted Greek yoghurt, harissa sauce finished with pistachios and flat bread (v)

Roast chicken leg with Pearl barley, pancetta, sage, parsnip and cavelo nero

Salmon fillet in a curried coconut sauce with Asian greens, charred tomatoes, spring onion and chilli

Mushroom and chestnut bourguignon Cauliflower mash (v)

Desserts

Caramel panna cotta with triple chocolate brownie and sesame tuile

Apple, vanilla and macadamia nut tart with a mulled wine berry sauce (v)

Chocolate and pear tart with ginger cream (v) (can be made vegan with coconut cream)

Winter fruits and cinnamon pavlova with pistachios (v) (can be made vegan upon request)

Petit Fours

Black Forrest Brownies (v)

Dark chocolate and whisky truffles (v)

Gingerbread with clementine curd (v)

Peppermint meringues (v)

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 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

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

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