Leons Recipe May13

Leon’s Recipes

Ginger & Lemon Tea Poached Pear

1 whole pear Stem or pickled ginger Green tea 1 lemon 2 rashers of pancetta Small handful of hazelnuts Mixed salad leaves

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Peel & poach pear in the tea, ginger and a squeeze of lemon • Tst hazelnuts in a hot pan, remove and cool • Grill pancetta rashers until crispy • Once pear is soft to touch cool in the fridge • Into a small bowl mix the leaves with dressing, add hazelnuts and arrange on a plate • Warm the pear in a pan with a small amount of butter and place next to salad • Garnish the plate with some pickled ginger and olive oil • To finish, decorate with a few sprigs of pea shoots

Oven baked Turbot with crushed new potatoes, pickled cucumber, pea shoots and nut brown butter

Serves 2 1 fillet Turbot (Available from The Peppermill)

2 cup fulls of local new potatoes Dill - small bunch ½ cucumber 100ml white wine vinegar 250g salted butter 1 punnet of pea shoots 1 lemon Seasoning to taste Olive oil - about 20ml

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Preheat oven to 180 C / Gas mark 6 • Boil new potatoes in saucepan • Using a peeler, peel the cucumber down to the seeds into a bowl, add the white wine vinegar and chopped dill, set this aside until time to plate up your meal (the longer you leave it the better it tastes) • Into a hot saucepan put in ½ the butter and a splash of olive oil, as soon as it starts to turn brown remove from the heat, add squeeze of ½ lemon and par into a small bowl, set it aside until ready to serve • Place seasoned Turbot onto a baking tray and place into your pre heated oven for 10 minutes maximum • Once new potatoes are fully cooked, drain off water and add, butter, salt & pepper, using a masher, lightly crush the new potatoes, spoon this into the middle of the plate, remove Turbot from the oven and lay it over the potatoes, spoon over your nut brown butter, (2 spoon fulls will be plenty). Place the pickled cucumber on top of the Turbot • To finish, decorate with a few sprigs of pea shoots

Pan Fried Chilli Tiger Prawns with Garlic and Spring Onions.

Prep Time 5 Mins./ Cooking Time 5 Mins.

Ingredients: Large Tiger Prawns (allow 6 per person) 3 Red Chillies, chopped 3 Cloves of Garlic, chopped 2 Spring onions Fresh mixed salad leaves 2 Tablespoons of Olive Oil 100 grams Butter A splash of white wine

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Carefully place your Tiger Prawns in the pan, turning after a few seconds.

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Heat a pan adding the Olive Oil when the pan is nice and hot.

To the pan add the butter, Chilli, Garlic and a splash of white wine.

Stir continuously until the prawns are evenly cooked and golden brown in colour.

To Serve: Dress a plate with colourful salad leaves and place the Tiger Prawns on top. Spoon over the sauce from the pan and sprinkle the top with chopped spring onions.

Passion fruit Panna Cota with Champagne Strawberries

Prep Time 20 mins / Chilling Time 2 hours

Ingredients: 300ml Double Cream 130 grams Caster Sugar 1 Vanilla Bean, split, seeded and scraped 3 ½tsp powdered gelatine 300ml Thick Yoghurt 200ml Passion fruit Juice and seeds 6 Strawberries A Glass of Champagne or good Prosecco

Put the cream, half of the sugar, the Vanilla pod and seeds into a saucepan and warm through on a low heat stirring until the sugar has dissolved. Remove from the heat.

Take half of the mixture and place into a separate bowl.

Add to this bowl 1 ½ tsps. Of Gelatine on top of the mixture and place the bowl over a pan containing 2 inches of simmering water, stirring to ensure the gelatine dissolves completely.

Return the gelatine mixture to the original cooled saucepan and mix them both together.

Whisk in the yoghurt and then strain the mixture through a fine sieve to ensure it is smooth.

Pour your mixture into serving glasses with space left at the top of the glass.

Cool in the fridge for 2 hours.

Meanwhile‌ Quarter 6 Strawberries and soak them in Champagne in the fridge.

Into a small saucepan put the Passion Fruit juice and seeds, the remaining sugar and gelatine.

Over a low heat dissolve the sugar and gelatine. Once this has happened allow to cool.

Strain through a fine sieve to remove the seeds.

Pour this mixture into the Panna Cota glasses before they are completely set and return to the fridge to continue.

To serve‌ Take the set Passion Fruit Panna Cota out of the fridge and place on a cold plate.

To decorate spoon the Champagne soaked Strawberries around the edge of the plate.

Beautiful!

Slow Roasted Belly Pork with pan fried black pudding and rhubarb compote

Ingredients 1 Belly Pork Joint 3 Sticks rhubarb 100 grams caster sugar 2 slices black pudding 1 small glass of white wine Knob of butter

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Season the Belly Pork joint with half the butter and a good splash of white wine.

Slow roast for 5 hours at 100 degrees Celsius.

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While the pork is cooking prepare the rhubarb. Wash well and dice into small chunks.

Add to a pan with the caster sugar and reduce on a low heat for approximately 15 minutes or until the rhubarb has softened. Place on one side to cool.

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When the pork is almost ready, lightly fry the black pudding in the remaining butter.

• To serve, carve the belly pork into rectangular slices.

Spoon the rhubarb around the edge of the plate, lay the black pudding in the centre and place the belly pork slices on top. Garnish and enjoy.

40 St. John’s Street, Devizes, Wiltshire, SN10 1BL 01380 710407 enquiries@thepeppermilldevizes.co.uk www.thepeppermilldevizes.co.uk Page turning brochure designed and produced by www.threehatsdesign.com