Wild Hot Sauce


Wild Hot Sauce Recipe

100g watercress
70g of Nasturtium leaves
1 large red chilli, seeds left in
2 cloves of garlic (can use wild garlic if in season)
2 tsp of salt
4 tbsp honey
200ml white wine vinegar
4 tbsp of linseeds

To begin, slice the red chilli and mince the garlic (if using wild garlic this can go in whole). Add all of the ingredients to a blender except from the linseeds. Pulse until it is all well combined, and a sauce consistency is achieved. You still want a slight texture from the leaves. Once blended stir through the linseeds and place into a jar.

Can be used straight away but tastes better if left for at least 24 hours.

Crispy skin salmon with watercress, poached egg and hollandaise

Its Seafood Week so I thought it was only appropriate for my Love Watercress recipe this week to be Crispy skin salmon with watercress, poached egg and hollandaise sauce!

Crispy skin salmon with watercress, poached egg and hollandaise sauce


 Crispy skin salmon with watercress, poached egg and hollandaise

Hollandaise

5 peppercorns

3tbsp white wine vinegar

2 egg yolks

125g butter, cubed

Salt

 

Salmon

2x 130g salmon fillet

Salt

Pepper

Rapeseed oil

 

Poached egg

Salt

1 Tbsp white wine vinegar

2 eggs

 

To serve

30g watercress

1tbsp rapeseed oil

Salt

pepper

Chives

 

  1. To start place the peppercorns and white wine vinegar for the hollandaise sauce into a small saucepan. Place on the hob on a high heat and reduce until approximately 1tbsp of vinegar is left. Strain into a ramekin and leave to cool. In a large bowl add the 2 eggs yolks, a large pinch of salt and the cooled vinegar. Place above a pan of simmering water and whisk till it starts to lighten in colour. Start adding the butter one cube at a time, making sure each cube is fully incorporated before adding the next. When fully incorporated if it is too thick you can add a splash of water to loosen. Check the seasoning and add more salt, pepper or vinegar if needed. Place to one side in a warm place.
  2. Boil the kettle. Place a frying pan and a shallow saucepan onto the hob on a high heat. In the shallow saucepan add boiling water, 1tbsp white wine vinegar and a good pinch of salt, reduce so the water is just trembling. Rub the salmon with rapeseed oil and season well with salt and pepper. Place in the frying pan skin side down, as it cooks you will see the colour changing up the side of the fillet. Once the colour has changed halfway up the fillet remove the pan from the heat. Turn the fillet over and the residual heat from the pan will finish cooking the salmon through.
  3. Crack the two eggs for poaching into individual ramekins or cups. Bring the ramekin close to the trembling water and quickly tip the egg into the water. Leave for three minutes.
  4. Whilst the egg is cooking, in a bowl add the 1tbsp rapeseed, salt, pepper and watercress and toss together. Finely chop a few chives. Place a good pile of watercress on to two plates. Once the three minutes is up remove the eggs from the water with a slotted spoon and onto some paper towel to drain. Place a salmon fillet onto the watercress and top with a poached egg. Spoon a good helping of the hollandaise sauce over top of the poached egg and sprinkle over the chives. Enjoy your Crispy skin salmon with watercress, poached egg and hollandaise sauce!

 

To book an evening with Steve James 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

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

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

Lizzie Somerset Blog post

Lizzie Somerset Blog

We are delighted to be featured on the Lizzie Somerset Blog in the Selected section. Lizzie Somerset is a Travel and lifestyle blog based in Somerset and celebrating everything in the area. Lizzie Somerset is a family lifestyle blog well known for honest and warm features of high quality; with a strong emphasis on Somerset and celebrating our achievements.

The Selected section of her blog is a Question and Answer interview with Somerset business owners and entrepreneurs highlighting stories in the area.

Lizzie Somerset Blog

Find the Lizzie Somerset Blog Post here

To book your evening with us please contact us

we are a personal chef, caterer, private chef service covering Somerset Dorset and East Devon. This includes Weymouth, Dorchester, Bridport, Lyme Regis, Exeter, Beer, Yeovil, Taunton, Bridgewater, Weston Super Mare, Crewkerne, If you can you would like to know if we cover your area then please contact us 

We can provide catering for many different occasions, Birthday parties, hen parties, anniversaries, ladies nights, stag parties. Dinner party catering, baby showers, buffet, canapé parties.

Lizzie Somerset Blog

Butlers in the Buff

Butler in the buff with catering

Steve James is able to offer a Butlers in the Buff

Are you organising a hen party or a special event? Looking to surprise the hen or your guests! Why not add a Butler in the buff……..or two, to greet guests at the door. They can play party games with you and even make cocktails and pour your drinks. Most importantly they will serve your food! At previous parties they have handed round canapés and served your starter, main and dessert to the table. Before and during the meal they will serve and top up your drinks and then afterwards have even served petit fours with coffee. What more could you want with you delicious food than a hunky waiter in the buff to serve it to you!

Butlers in the Buff

Butlers in the Buff Sam sex/gay weddings anniversaries

The butlers are the perfect accompaniment to

  • Hen parties
  • Birthday parties
  • Ladies nights
  • Dinner parties
  • Baby showersButlers in the Buff same sex gay birthdays stag

The butlers are not just available for ladies events they can also help with mixed and same sex/gay events

  • Same sex/gay stag/hen parties
  • gay/Same sex dinner parties
  • Same sex/gay weddings
  • gay/Same sex anniversaries
  • same sex/gay birthday partiesButlers in the Buff Hen parties

And Butlers In The Buff UK has been approved by Pink Weddings the the UK’s first gay wedding company you can find here

We can now offer this with our company and an exclusive menu to Butlers in the Buff Uk and will be released soon so keep watching!

To organise your party please contact us. Email steve@stevejamesltd.com or call 07909651557 and we will be happy to help!

Butler in the buff with catering We cover Somerset, Dorset and East Devon. Weymouth, Dorchester, Bridport, Taunton, Lyme Regis, Bridgewater and many other places! If you are unsure if we cover your area then please contact us! We can travel further but travel expenses would need to be covered please contact us to discuss your requirements!