The Anglesey Arms Recipies

Char grilled baby asparagus spears wrapped in Parma ham, hollandaise sauce and a poached quails egg 6 baby asparagus 1 Parma ham 1 quails egg Hollandaise sauce (see recipe book) Seasoning 20ml white wine vinegar 1. First place a pan of water on the hob, when its BOILING place the asparagus in for 30 seconds then take out and cool down with ice 2. When they’re cooled, cut the Parma ham in half and wrap 3 together in one slice and the other 3 in another slice 3. For the hollandaise sauce see the recipe book, heat up to order.

4. Then place a pan of water on the hob and add a splash of white wine vinegar, when ready to serve place the quails egg in the pan and cook for about a minute 5. place the asparagus on the char grill and add seasoning, char grill for about 2 minutes turning over.

8Oz Rib Eye with Gourmet Chips, Grilled tomato and buttered mushrooms

8Oz Rib eye 9 Chips ½ Tomato 50 g butter Handful of mushrooms Garnish Salt and Pepper Depending on how the steak is cooked, place on the grill and season with salt and pepper. Drop gourmet chips into fryer until golden brown and crispy.

Guidelines on times (Also dependant on thickness) Blue 3 Minutes (Warm inside but still very fleshy, But sealed on the outside) Rare 6-8 Minutes (fair amount of blood when cut into) Medium 8-10 Minutes (pink in middle) Well Done 10-14 Minutes.( No sign of blood at all) Whilst the steak is cooking on the grill, place half of tomato on the grill until brown and warm. For the mushrooms, sautĂŠ in melted butter for around 1 minute.

Once all cooked plate with the chips and garnish, tomato and mushrooms. Serve immediately.

BEEF BURGER WITH GOURMET CHIPS AND SALAD

Burger Mix 1 Kg ground mince 2 Finely diced onions 1 egg 2 Finely diced peppers 100g Tomato Puree 1 tbsp Garlic puree or fresh garlic ( 1 clove ) Salt and Pepper to season Method In a bowl, mix the tomato puree into the minced beef and then add onions, peppers and garlic. Mix the egg into the mixture until smooth and paste like. Season with salt and pepper.

Once mixed, overlap cling film over a ring and place 8oz of Burger mix and pat down into a burger. Lift out and store in the fridge.

Dish method 1 Burger 1 Burger bun Garnish 9 chips Coleslaw Place burger onto the grill and drop chips into the fryer until brown and crispy.

Burger shouldn’t be on the grill for more than 10 minutes. Check with probe if unsure (75 degrees). Once all cooked place on a plate with a ramekin of coleslaw and garnish

Roasted beetroot, walnut and crumbled feta cheese salad, finished with a maple syrup dressing Medium sized uncooked beetroot – diced 50g walnuts 5 grams icing sugar 100g feta cheese – diced 100g salad leaves Maple syrup dressing 1 tbsp olive oil Seasoning Sprig basil 1. Dice up your beetroot, place in a tray with a sprinkle of olive oil and roast on 180 degrees for 12-14 minutes 2. For the walnuts, place on a tray and add a tablespoon of icing sugar on top and mix the walnuts into the sugar, place in the oven for about 2-3 minutes until caramelized.

3. Then in a bowl add the salad, and the feta, drizzle the dressing , add the seasoning then place in a bowl to serve 4. Then sprinkle the beetroot on top with the walnuts 5. Finish off with a drizzle of the maple syrup dressing finish with a few basil leaves

BREAD AND OILS

Selection of 4 breads 1/2 Ramekin of Olive oil x2 Pesto Balsamtic reduction

Select 4 different types of bread and place in the oven for 5 minutes, Whilst cooking fill 2 Ramekins half full of Olive Oil and drops a tbsp of Pesto in one, and 1 tbsp of balsamic into another. Plce on a plate/Slate. Once bread is cooked place with oil and serve.

BREAKFAST MEHODOLOGY

Full Breakfast Place 2 Sausages in oven Grill Tomato, 2 Bacon Shallow Fry 2 Eggs Deep fry Hash browns Microwave beans (or Bain Marie) Sautee Mushrooms in butter, pepper and lemon juice Salamander the toast Petite Breakfast Place 1 Sausage in oven Grill 1 Bacon, tomato Shallow fry 1 egg Salamander the toast Vegetarian Breakfast Deep fry 1 vegetarian sausage, 1 Hash brown Grill 1 tomato Shallow fry mushrooms in olive oil with pepper and lemon juice Salamander toast Salmon and eggs Place scrambled egg on top of the balini and then place smoked salmon on top Eggs Benedict Toast crumpet under salamander and put on plate. While toasting place 2 eggs in a saucepan of water and small drop of white wine vinegar. Put spinach on top of crumpet and then add soft poached egg on spinach. Pour on a small amount of hollandaise sauce Steak and eggs Place 40z Minute steak on grill and season, whilst cooking, shallow fry 2 eggs, and sautee potatoes and mushrooms.

Three egg breakfast omelette Select filling required and pan fry for 40-50 seconds in a hot pan, whilst cooking, break 3 eggs into a dish and whisk until all yellow. Add egg to the pan and

spread filling. Season and place cheese on top when nearly done, place under salamander for around 40-50 seconds Griddled pancakes or Waffles Place waffles on grill for 1 minute and drizzle either honey, maple syrup or fruit sauce

Caramelised pork cannon with Dijon scented creamed potatoes, chilli tossed French beans, sugared baby carrots, calvados and apple sauce ½ fork fillet , trimmed Creamed potatoes Approx 6 French beans blanched 3-5 baby carrots Calvados 1 apple Brown Demerara sugar 1oz  First of all heat a tsp of oli9ve oil in a pan and seal the pork fillet, until browned on all sides, then add the brown sugar and a knob of butter then season to taste  Make sure you keep the juices from the pan  Place in the oven on 180 degree for about 19-10 minutes  For the creamed potatoes add them to the pan and add a bit of Dijon mustard, then add a small amount of double cream and season to taste  Using the blanched carrots add the butter to a pan with the carrots and warm them through, add seasoning to taste  Toss the French beans in a small amount of chilli jam, heat up the diced apples then add a splash of calvados and reduce, then to finish off add demi glaze and seasoning  For the calvados sauce look in the recipe book

White chocolate cheesecake with homemade honeycombed ice cream topped with ice raspberries Base: 150g digestives 75g melted butter Pinch of spice Cheesecake mix: 200g cream cheese 100g white chocolate ½ pint of cream (whisked)  Crumbled digestives into a bowl and add a small pinch of Chinese 5 spice, mix well.  Once done mixed add the melted butter until part stiff. Arrange into square/circular moulds then set in the fridge for set for about 30 minutes  For the actual cheese cake mixture , melt the white chocolate in a bowl over a pan of water, make sure the water doe NOT touch the bottom of the bowl  After fully melted add to the cream cheese and mix well, once done mix ½ a pint of double cream and mix well until dropping consistency.  Get a piping bag and place the raspberries all around the inside of the piping bag, then add your mixture in the middle  Then pipe it on to the biscuit base ( swirl it on) , then you will get that raspberry affect. Needs to stay in the fridge for about 1-2 hours to set.  To serve you need to blow torch the outside of the moulding to loosen it, then pull it off gently

COLD MEAT SALAD

2 Slices of Ham 2 Slices of Beef Tomatoes (Quatered) Fine diced red onions Bowl of mixed leaves 2 Pickles Coleslaw (see recipe) Honey and Mustard dressing 2 Slices of warm bread.

Shred the meat into strips. Put mixed leaves into a bowl and add tomatoes, Onions. Dress with the honey and mustard dressing and mix in a metal bowl. Add the shredded meat. Once a nice coating of dressing has been achieved, transfer into a serving bowl with a side of Coleslaw, pickles and warm bread.

COLESLAW

200g shredded Carrot 200g shredded green cabbage 200g finely sliced white onion 500g Mayonnaise Salt and Pepper to season

Combine all ingredients together and then season accordingly until creamy, For the shredded carrots use the Robocoup, for the cabage and onions use the meat slicer of Mandeline.

SPICED APPLE SAUCE

50g Mixed spice 200g Apple sauce Combine both ingredients in a mixer or whisk

Dressed crab salad 75g sugar snap peas 1 avocado, peeled, stoned and sliced A squeeze of lemon juice 140g crispy salad leaves 200g dressed mixed crab meat Tbsp of dressing 2 tsp lemon juice Seasoning 1. cook the sugar snap peas in boiling water for 3 minutes, drain and rinse in cold water 2. toss the sliced avocado in the lemon juice and set aside 3. empty the salad leaves into a bowl, mix it with dressing, place in a bowl and top with peas, avocado and the flakes of dress crab 4. to make the dressing, finely chop the ginger and mix with lemon juice, 2 tbsp of olvie oil, and season to taste 5. drizzle over the salad and serve

Maple Syrup Dressing

1/2 Litre Olive Oil 2 Caps Balsamic Vinegar 1 Tbsp 5 Spice 4 Tbsp Maple Syrup

Method Pour Balsamic into a bowl Then add olive oil. Whisk until consistant then add 1 tbsp of 5 spice. Finally, pour 4 tbsp of maple syrup while whisking.

Honey and Mustard Dressing 1 Tbsp English Mustard 1/2 Litre Olive oil 2 Tbsp White wine vinegar 3 Tbsp Melted honey

Pour olive oil into a bowl, add 1 tbsp of English Mustard, whisk until consistant.

Add white wine vinegar. Finally add 3 Tbsp of melted honey whilst whisking.

Spiced Fajita Wrap 3 Tortilla 2 Oz Sour cream 2Oz Salsa 2Oz guacamole 2Oz onion 4Oz Mixed peppers 4 tbsp olive oil Seasoning 1 tbsp Cajum seasoning 4Oz beef or chicken or Veg  Select the filling they want and heat the olive oil in a panthen fry the filling until sealed, then add the onions and peppers and sweat until al dente 

Then add the spices/Cajun



Fold 3 tortilla into ¼ and put salsa, sour cream, guacamole into ramekins

 Heat the skillet until very hot and smoing and then carefully put the mix onto the skillet and just before it goes out add a touch of water to make it smoke

FILLET OF COD IN CRISPY BATTER, GOURMET CHIPS

Batter Mix 1 Pint of Bitter 2 Pints of Sparkling water 1 Kg Plain flour Pour in the 3 pints and gradually add flour whisking continuously until no lumps and semi stiff.

Fish and Chips 9 Chips 1 Cod fillet Ramekin of Mushy peas Ramekin of Tatare Sauce (see recipe) Wedge of Lemon Garnish Coat fish in batter and slowly drop into the fryer ‘pulling’ it across when nearly under the oil. Place chips in fryer until golden brown and crisp. Once fish and chips are cooked (roughly 4-5 minutes) Take out and place on drip tray and put under the light for no longer than 2 minutes. Add on to plate, 1 Lemon Wedge, Ramekin of both mushy peas and Tatare sauce and garnish.

Garlic creamed mushrooms On toasted chiabatta

ingredients

4oz of sliced mushrooms ¼ tsp garlic ½ ciabatta 1oz butter 2tbsp olive oil 4oz double cream     

Slice ciabatta in half lengthways and butter , then toast it under the grill Sauté mushrooms in a tsp of olive oil and garlic until golden brown Then add your cream and reduce by half, season the cream to your taste Place mushrooms in the centre of the ciabatta Cut into triangle and serve with a nice garnish

Scorched goats cheese on toasted brioche, honey and mustard dressed rocket leaves, and a spice plum chutney 1 slice of goats cheese (3cm thick) 2 slices of brioche- cut into a circle with the 8cm ring Plum sauce- 1 tbsp 1 tbsp Honey and mustard dressing- see recipe book 1 handful of rocket leaves 1 tbsp olive oil 1. Place the goats cheese on a tray with a tsp of olive oil and seasoning of the top of it and place under grill for 1-2 minutes until brown and bubbly on top.

2. place the brioche on the grill to cook and mark for about a minute, make sure you turn them over.

3. For the honey and mustard dressing look in the recipe book 4. Dress the rocket in the dress in a bowl, then add seasoning 5. To serve up place 1 slice of brioche in the middle of the plate and put the goats cheese on top of it, then put the other slice on top of the goats cheese hanging down to the plate(rest it on the side of the goats cheese) 6. Then dot the plum sauce on the side then tap it and spread, place the rocket on top of the goats cheese.

Goats cheese, roasted red pepper and pecan nut pastry parcel, saffron poached potatoes, tomato and honey sauce 4oz goats cheese ½ roasted pepper 2oz pecan nuts Pinch of saffron 2 tbsp of honey 6 baby potatoes- peeled and turned Chopped tomatoes- 4oz 1 white onion 1 sheet of puff pastry – cut into right size 1. Turn the potatoes and make sure they are all the same size and shape, put a BOILING water on and cook the potatoes for about 6-8 minutes 2. Cute the pastry into a 15cm square and place onto a terrine mould, Bake in oven on 180 degrees until golden brown 3. slice the goats cheese into 1 cm thick slices (3 slices), roast them under the gril until golden brown on top 4. Roast the peppers in the oven 5. Then to serve stack up the goats cheese and red pepper and place the pastry behind it standing up, place the potatoes around and add the pecan nuts on top of the potatoes 6. To finish off drizzle with the honey and tomato sauce

HOLLANDAISE 4 Egg yolks 1 tbsp of English mustard 1 Tbsp White Wine vinegar 1 Block of melted butter Salt and Pepper Place 4 whisked Egg yolks in a bain marie and VERY slowly pour in melted butter. Once thickening has begun add white wine vinegar and mustard whilst continuesly whisking. If the eggs split slightly, add a small amount of cold water.

This should bind the ingredients back together. Season and store in fridge.

TARTARE SAUCE

100g Capers 100g Gerkins 1 juice of lemon 400g Mayonnaise Salt and Pepper, to season

Place Mayonnaise in a blender and add Gerkins and capers. Pulse the machine for 2 seconds, 2 times. Then add Lemon juice and seasoning and pulse once more.

Take out of blitzer and store

Garlic rosemary scented local lamb loin with sweet potato fondant, peas a la François, lemon flavoured wild mushrooms 1 lamb loin Bunch of rosemary 1 tbsp garlic puree ¼ sweet potatoes ½ lemon juice 100g wild mushrooms 50g garden peas White wine- fl oz 100mill double cream Seasoning 20g lettuce leaves Pinch of dried mint 1. Cover the lamb loin in the garlic puree , then roll in the chopped rosemary, then set in fridge for about an hour if you can so the lamb can absorb the flavour.

2. For the potato, peel and dice into cubes, then place on a tray with a tbsp of olive oil and roast in oven on 180 degrees for about 3-4 minutes.

3. For the peas a la François place the white wine in a pan, reduce half way, add the cream and seasoning and reduce again, add your mint and lettuce leaves, taste and add more seasoning if needed, then add the peas 4. Heat a tsp of olive oil in a pan and seal the lamb then place in oven for about 2-3 minutes, then take out and let it rest for about 2 minutes under the light 5. For the mushrooms heat a tsp of oil and a knob of butter in a pan and sweat the mushrooms, then add a squeeze of a lemon juice 6. To serve up get a bowl , place the peas a la François in the bowl, cute the lamb in half on a angle, place them in the middle, then dot around your sweet potato and mushrooms

Montgomery cheese balls with plum dipping sauce 1lb Of sharp cheddar cheese (grated) 2 Large pkgs cream cheese (softened at room temp) 4 tsp Worcester sauce ½ tsp garlic powder 1 medium onion (grated) Paprika  Mix all ingredients well with hands, as with meatloaf  Form into little bite size balls and sprinkle paprika on them  Then drop them in fryer (ensure the fryer is at 180) fry for 2-3 minutes until golden brown  Serve on a plate with plum dipping sauce (recipe in book)

Mussels in Guinness with irish wheaten bread ½ lb mussels ½ pint Guinness 2oz white onions 1 clove garlic 2 slices of wheaten bread 2 butter portions ( to serve) 1. Heat a tsp of olive oil in a pan, diced up half a white onion and add to the pan with one diced garlic clove 2. add the Guinness and reduce half way 3. then add the mussels into the pan and place another pan on top to steam the mussels, then add the cream and reduce again until thickened 4. Heat the bread in the oven (on 180 degree) for about 2 minutes 5. season the mussels to taste and serve in a bowl with the wheaten bread on the side, and the butter portions

Open lasagne of roasted squash and wild mushrooms with sage butter 1/2 squash 200g wild mushroom Ratatouille (see recipe book) 4 lasagne sheets 2 tbsp olive oil Béchamel (see recipe book) Sage – 1 handful 2 baby carrots 4 Cherry tomatoes – halved and roasted Seasoning 1. First dice up the squash, place on a tray with a tbsp of olive and roast for about 4 minutes or until golden brown and soft 2. Put a pan of boiling water on and cook the lasagne sheets for about 3 minutes until al dente 3. Heat up your ratatouille and the béchamel in separate pans 4. Roast your cherry tomatoes and warm up the carrots 5. Then it’s a matter of stacking them up in a nice and delicate way to make it have the wow factor 6. Finish off with a dash of sage butter over the lasagne

Pan seared scollops with black pudding, prosciutto crisps, finished with spiced apple sauce 1oz black pudding – rolled into 3 balls 1 prosciutto - cut into half Seasoning 1 tbsp olive oil Apple sauce 1 tbsp Cajun spice 1 tsp mixed spice 2 scallops – cut in half Knob of butter 1. Roll the black pudding into 3 balls then place in oven with a drizzle of olive oil for about 2-3 minutes on 180 degrees.

2. For the prosciutto cut in half , flatten it down and place on a tray and put it in oven for about 2 minutes or until its gone very crispy.

3. For the apple sauce mix in the Cajun and the mixed spice, add your seasoning then taste and add more if needed.

4. Heat up a tsp of olive oil in a pan, make sure its very hot, then add your scallops, seal for about 30 seconds each side, then add your butter and knock it back. Then let the scallops rest for a minute before plating up.

Four peppercorn crusted duck breast, honey crushed potatoes, wilted spinach, mixed berry sauce 1 duck breast Four peppercorn mix – blitzed 1 tbsp honey 5 baby potatoes – diced roughly Wilted spinach 2tbsp mixed berries Demi glaze  Trim the duck breast neatly, score the side of the fast by doing a criss cross, then rub the four peppercorn mix into the criss cross  Heat a tsp of olive oil in a pan and seal the duck breast on every side, season then place into the oven ( on 180 degrees)  Dice the potatoes roughly and add into a pan with a tsp of olive oil and sauté the potatoes, add the honey and seasoning  Heat a tsp of butter in a pan and gently fry the wilted spinach for about 2 minutes  Add berries to a pan with tsp of butter until they are soft, add demi glaze and jus from the duck and reduce almost half way, season to taste

Ploughmans Chunk of good English cheddar Ramekin of chutney/pickle 2 slices of ham 1 soft boiled egg 50g salad leaves Ramekin of coleslaw 1 bread roll Softened salted butter Honey mustard dressing – check recipe book Seasoning 1 tsp olive oil 1. Place the bread roll in the oven on 180 degrees for about 2-3 minutes until golden brown 2. Put the chutneys, pickles and coleslaw neatly in ramekins 3. make sure the salad garnish is nicely dressed 4. Then place everything nicely around the plate trying to make it as nice as you can, make sure to fill the plate with the ham, cheeses, and the ramekins 5. Then top with some micro herbs

Crispy salmon with red pepper stew 1 red pepper Salmon escalope’s 2x180g Chopped tomatoes x 200g 3tsp olive oil 2tsp butter Handful of noodles 100g white onions 1. cut each salmon escalope into 4 even squares 2. cut each square into 6 even slices, retaining the original shape 3. thread 6 slices on to each of the skewers, altering the slices with thick pieces of pickled ginger 4. then boil up a pan of water and add a handful of noodles into the BOILING water, cook for 2-3 minutes until soft 5. Then heat up a tsp of olive oil into a pan and fry the noodles for 2 minutes until crispy, add a knob of butter and seasoning 6. to make the red pepper stew, add chopped tomatoes into a pan, cook with seasoning and half a white onion, a stick of celery and what ever veg you need to get rid of, cook on heat for about 10-15 minutes then blitz ( you will be doing this before service so that the sauce is ready) 7. in a different pan heat up a tsp of oil and add your peppers and onions and add the sauce, add seasoning and a tbsp of parsley 8. Then pan fry the salmon and place in the oven for 3-5 minutes and serve up on top of the noodles in the middle with the red pepper stew around it

Sandwich Fillings Marie Rose Sauce 20g Tomato Ketchup 20g Mayonnaise A sprinkle of paprika 10ml of Brandy Hand full of prawns Combine the ketchup and the mayonnaise together until a consistent pink colour, sprinkle in the paprika and add the brandy. Whisk well and add prawns.

Coronation Chicken 100g Mayonnaise 30g Mild curry powder Hand full of raisins Hand full of almonds 1 chicken breast Mix together the mayonnaise and curry powder until smooth and not too strong, add the raisins and almonds and add the chicken.

Dish methodology Butter 2 pieces of either white or brown bread (dependant on the customers choice ) and give a generous amount of filling. Close the sandwich and serve with dressed salad leaves, coleslaw and hunters crisps 3 Egg Omelette Shallow fry the requested filling for 40-50 seconds whilst whisking 3 eggs in a bowl. Add egg mix to the filling and pan fry for 1 minute. Add cheese and place under the salamander for 1 minute Deep fry chips until golden brown. Serve with garnish Jacket Potatoes Microwave jacket potato for around 3 minutes and add the required filling. Serve with Garnish and Coleslaw

Chicken Caesar Salad

1 chicken breast Salt and freshly ground black pepper 1 tbsp olive oil 150 ml/7oz white bread, cut into small cubes 150g/5oz Parmesan (grated) 250g/ 10.5 oz ready made mayonnaise 3 tbsp Dijon mustard 2 Anchovy fillets, rinsed 1 garlic clove, crushed 1 Cos lettuce (torn) 

         

For the salad, season the chicken then heat the oil in a frying pan over a medium heat and add the chicken breasts. Fry for 4-5 minutes, until the skin is crisp and golden brown Place in the oven to cook for 20 minutes, or until completely cooked through… remove from the oven and allow to cool slightly Meanwhile, for the croutons, place the cubes of bread onto a baking tray, sprinkle with salt and drizzle with the oil Place into the bottom of the oven and bake for 5-6 minutes, or until the croutons are golden brown For the dressing, place the parmesan and 1 tsp vinegar into a food processor and blend until very smooth Add the mayonnaise, mustard, anchovy fillets, salt, garlic and olive oil and blend again until smooth To serve, place the lettuce into a large bowl, pour on some dressing and gently turn the leaves to coat Add the croutons Add 3 Anchovies and drizzle a little more dressing Carve each chicken breast into thick slices and add to bowl Sprinkle parmesan shavings and serve

Soup of the day

Basic Mirre Poix 3 Onions (White) 6 Carrots 2 Sticks of washed celery 2 Washed Leeks 1 Block of salted butter 1 litre Of Veg Stock 50g Flour

As the soup is changed every 2-3 days, there are no fixed recipe but the basic Mirre Poix mix should be used as a base for every soup. Add Peas, Mint.

Tomatoes, Basil. Brocolli, Stilton. Red Pepper to name a few.

MIRRE POIX METHODOLOGY Melt 1 block of salted butter in a pan, Once melted, add quartered onions and sweat down. Then add the Carrots and Celery. Once sweated, add the Leeks and 50g of flour, ensuring to coat the vegetables as they cook. Finally add the Veg stock and extra ingredients (depending on the flavour of soup) Leave to reduce down for roughly 20-30 minutes.

Once cooked and broken down, Blend all pot with a robocoup or hand mixer.

Stuffed chicken breast with lemon, capers and chilli served with garlic crushed potatoes 1 Chicken breast 1 Lemon Clove of garlic Chopped tomatoes x 200g 5 new potatoes 2tbsp of grated parmesan 1 tsp chopped capers 2 tbsp cream cheese 1 tsp chilli flakes  Cut a slice into the side of each chicken breast, then use your finger to make a pocket inside  In a bowl mix together the cream cheese, lemon zest, capers, chilli flakes, seasoning and parmesan  Mix it well then place it into the pocket on the side of the chicken breast  Then close the chicken up and place into cling film and wrap it and roll it to make it tight  For the salsa add garlic into a pan with olive oil, then add the chopped tomatoes, diced white onions, peppers, any veg you have to use up. Finish with parsley and lemon zest  For the crushed potatoes, boil the new potatoes in BOILING water for 5-6 minutes, then roughly dice the potatoes and heat them up in a pan with a tsp of olive oil  Add 1 tsp of butter to the potatoes and 0.25 tsp of garlic, finish off with seasoning and parsley