Pickle of grapes and green beans
1. Melt the butter in a pan. Add the red wine vinegar, grapes and brown sugar and cook for five minutes over a low heat. 2. Add the chopped green beans and chilli powder and cook for a further two minutes. 3. Stir through the chopped parsley, ... [... more]
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For the pureé
6. Place the duck, skin-side down, into the frying pan and fry for 3-4 minutes, or until the skin is golden and crispy. 8. Place the carrots in the pan with the orange zest and juice, wine, vinegar and spices. 4. Preheat a small pan. 10. Drain ... [... more]
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For the eggs:
1. In a small bowl, steep the onion in the red wine vinegar for 30 seconds, then drain. 2. In a medium bowl, whisk together the lemon juice and oil. Season. 3. Tip the flour, egg and polenta into separate shallow dishes. 4. Coat the cambonzola ... [... more]
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Poached egg with wilted spinach and hollandaise sauce
1. Heat a small non-stick frying pan and toast the brioche slice(s) for 1-2 minutes on each side or until golden. 2. Bring a large pan of water to the boil and add the white wine vinegar. Whisk the water to create a whirlpool in the centre. Crack ... [... more]
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Mushroom teriyaki 'sushi'
3. Sprinkle a loaf tin with sesame seeds and then spoon in the mushrooms. 4. In a bowl, combine the rice, sugar, white wine vinegar and seasoning. 1 tbsp sesame seeds, toasted chevril, chopped, to garnish 1. Poach the mushrooms in boiling water ... [... more]
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Hot sweet and sour strawberries
1. Heat the oil in a frying pan. Add the strawberries and heat for a few minutes. Add the sugar to the pan and the red wine vinegar. Heat for another minute and then spoon onto a serving plate. 2. Mix the yoghurt and vanilla seeds in a bowl to ... [... more]
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Oysters with shallot vinaigrette
1. Mix the shallot, wine, vinegar and chives together in a bowl. 2. Pour the vinaigrette over the oysters in a serving bowl or dish to serve. 1/2 shallot, peeled and diced 5 oysters, placed back in the shells splash of red wine vinegar [... more]
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Steamed leeks with a poached egg and hollandaise sauce
1. To make the hollandaise, put the three egg yolks, seasoning and white wine vinegar into a mini food processor and blend briefly. 3. Continue until all the oil has been added and the sauce has thickened. 5. Poach the egg in a pan of boiling ... [... more]
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Pan-fried cod with a warm tomato and avocado salsa
2. Pan-fry the cod slices for 5-6 minutes or until cooked through. 3. Add the white wine vinegar and lime juice. Cook for a further 30 seconds. 5. Stir the tomatoes, avocado and chervil into the pan until warmed through. 225g/8oz cod loin, ... [... more]
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Sweet and Sour Peppers
1. Heat the oil in a large pan and gently sauté the onion and peppers for 4-5 minutes, or until soft. 2. Season to taste and stir in the white wine vinegar and caster sugar. 1/2 red romano pepper, de-seeded and diced 1 yellow romano pepper, ... [... more]
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Green Pea Soup with a Red Pepper Reduction
1. Place the peas and chicken stock in medium pan. Bring to the boil and then simmer for 2 minutes. 2. Place the red pepper, red wine vinegar and sugar in a food processor. Blitz until puréed. 3. Transfer the pepper purée to a small pan. [... more]
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Pan-fried cod with truffle potatoes and butter sauce
2. Heat oil in pan and fry cod for five minutes, adding salt. Place in an oven-proof dish and finish cooking in oven. 3. To make the sauce, heat white wine vinegar in a pan and add chopped chives and spring onions. Cook until reduced and add ... [... more]
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