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.

Green Goddess Soup Recipe

My next recipe for Love Watercress is green goddess soup

Green Goddess Soup

Green Goddess Soup

Ingredients

2 white onions, sliced

1 clove of garlic, crushed

3 medium courgettes, grated

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

Salt

Pepper

100g feta

Method

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. 

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 

 

Menu Dorset Magazine

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.

 

Menu Dorset Magazine

Menu Dorset Magazine Steve James scallop recipe

Menu Dorset Magazine Pop up street food restaurant listingAdvert Menu Dorset Magazine

 

Dinner party catering

On Sunday evening we did some dinner party catering in Yeovil with four courses for a birthday meal. The menu was as follows:-

Dinner party catering menu

Canapés

Walnut, goats cheese and red onion croissant

Apricots stuffed with blue cheese, wrapped in parma ham and roasted, sprinkled with thyme and drizzled with caramelised honey

Starter

Scallops with radish, apple, fennel, fennel oil, watercress, nigella seed and celeriac puree

Main

Duck breast with red wine sauce, cherries, buckwheat, cherry fluid gel, watercress and crispy duck leg bonbons

Dessert

Vanilla, lemon thyme and raspberry panna cotta with raspberry sorbet and a passion fruit and hibiscus iced tea

walnut, goats cheese and red onion croissant

dinner party catering apricot blue cheese and parma ham with thyme and honeydinner party catering scallopsdinner party catering duck with cherriesdinner party catering panna cotta with raaspberries, sorbet, passion fruit and hibiscus sauce

 

Yeovil personal chef dinner party , Somerset ox cheek

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!

To book your own evening please contact us

Yeovil Personal chef- Ox cheek with celeriac, crispy shallot, confit shallot petals, thyme roasted baby carrots, watercress, oyster mushrooms and red wine sauce

Yeovil personal chef

personal chef Yeovil service that covers Somerset and Dorset including Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston and Yeovilpersonal chef Yeovil Personal chef service that covers Somerset and Dorset including Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston and YeovilPersonal chef service and caterer. Private chef that covers Somerset and Dorset including Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston and Yeovil, East Devon, Honiton.