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.
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
3tbsp white wine vinegar
2 egg yolks
125g butter, cubed
2x 130g salmon fillet
1 Tbsp white wine vinegar
1tbsp rapeseed oil
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.
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.
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.
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!
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?
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.
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
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
The 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.
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.
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.
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.
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
The butlers are the perfect accompaniment to
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 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 firstname.lastname@example.org or call 07909651557 and we will be happy to help!
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!