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.
1 onion, finely diced
1 clove of garlic finely crushed
1 butternut squash
Tablespoon of butter
2 medium egg yolks
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
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
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.
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.
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.
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
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
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.
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
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.
30g watercress, roughly chopped ( plus extra for serving
15g parsley, leaves and stalks, finely chop the stalk and
roughly chop the leaves
1.5L vegetable stock
150g sour cream
Heat a saucepan over a medium heat and add the sliced onions. Fry until softened and then add the garlic, fry for a further 30 seconds and then add the grated courgette and fry until starting to soften. Add the watercress and parsley to the frying pan and cover with the stock. Bring to the boil and then simmer for 20 minutes. Pour the soup into a blender and blitz until smooth. Once blended put the soup back in the saucepan and add the sour cream and season with salt and pepper. Stir over a low heat until the sour cream has melted into the soup (if looking for a richer soup you could add double cream instead). Pour into serving bowls and top with crumbled feta.
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!
Make sure to pick up your copy of the latest issue of Menu Dorset Magazine to find my latest article with recipe, my new advert and a listing about the Pop up restaurant hosted by Lesley Waters and myself at Melbury Vale Winery! http://www.menu-dorset.co.uk/
To book your evening with Steve James please contact us
The Menu Dorset Magazine is a high quality free magazine which celebrates Dorset’s food & drink throughout the county. Showcasing the best food and drink in Dorset. From local producers to great chefs, whether dining out or cooking at home, We celebrate all that is local, seasonal and satisfying!
Menu Dorset is extremely passionate about the local, seasonal food and drink in this county that they have made a unique magazine that celebrates it. Menu showcases Dorset at its most delicious, every four weeks and for free. They take fellow food-lovers to the best places to eat. Show them how local producers make the finest ingredients.
On Saturday we were a Yeovil personal chef in Somerset. We provided a catering serving for four people. The starter was a blue cheese galette which was devoured whilst the main course was prepared. The main course was a braised ox cheek in a red wine sauce. This was served with batons of celeriac which were pan fried until golden. There was also crispy fried shallots and confit shallot petals. The dish was finished with baby thyme roast carrots, watercress and oyster mushrooms. Served with a glossy red wine sauce to drizzle over the dish.
The dessert that followed this main course will be posted tomorrow!