Heathcote & Co Site Launched
Paul Heathcote’s new catering company Festivals – Stadia – Events. World class outside catering from the award-winning chef and restaurateur We are pleased to announce that the official site for Paul Heathcote MBE’s new catering company is now online. As we announce more exciting news, partners and events, the site will grow with evolving blogs, photographs and video content. Visit http://www.heathcoteandco.com now. You can currently read Paul’s blogs from Manchester International Festival as well as see photographs from the event, as well as contact us with any queries. All of you feedback is really valuable, so please feel free to use the contact page to get in touch. Visit the site – click...Recipe: Gravlax of Salmon with Cucumber & Mustard Sauce
Recipe What you need 1 side of salmon 20g crushed white peppercorns 80g sea salt 80g sugar 50g chopped dill and parsley 1 lemon – juice and zest Mixed leaves dressed with olive oil What you do Evenly coat the side of sea trout with the sugar, salt, lemon and herbs. Wrap very tightly in cling film and leave for approximately 24 hours in the fridge. Remove all the salt and herbs. Slice and serve with salad and mustard sauce and cucumbers. For the Cucumber and Mustard Sauce What you need 2 tblsp Dijon mustard 1 tsp white wine vinegar 1 tsp sugar 50mls olive oil 10mls water seasoning 1 cucumber What you do To make the dressing mix all the mustard, vinegar, sugar and olive oil before adding the water. Take the cucumber and slice in half lengthways and with a teaspoon scoop out the seeds. Slice on an angle approximately 2cm thick. Mix the vinaigrette with cucumbers and serve with the trout or...Recipe: Potted and Smoked Salmon
All this week I’m sharing wonderful salmon recipes. Today’s dish featured as part of Heathcote & Co’s Sunday Lunch canapés at the Manchester International Festival; it’s the dish we served to Macbeth himself, Kenneth Branagh: Potted and Smoked Salmon [divider] Recipe What you need 600g salmon, poached in fish stock and chilled in fridge 1 shallot, finely chopped and blanched Good sprig of dill, chopped 10 green peppercorns, roughly chopped 1 clove garlic crushed 125ml horseradish cream 2 leaves gelatine A good squeeze of lemon Salt & pepper Smoke salmon thinly sliced Salad leaves What you do Roll out a wide piece of smoked salmon on cling film on to your table top, in preparation to rolling the potted salmon on. Warm the horseradish cream and add the gelatine. When dissolved mix all the other ingredients together and add the gently flaked poached salmon. Place the poached salmon mixture on to the smoked salmon and roll up as a “sausage roll” using the cling film, twist the ends very tightly then chill for at least 24 hours. To serve Serve with rocket salad or baby gems and soured chive cream. Check back tomorrow for another great salmon recipe....Recipe: Pan-fried Salmon with Warm Potted Shrimps
All this week I’ll be sharing 5 great salmon recipes, including the fantastic potted salmon we served to Macbeth, but first a wonderful recipe for Pan-fried Salmon with Warm Potted Shrimps. [divider_dotted] Recipe For the Warm Potted Shrimps What you need (makes 6) 1 shallot, finely chopped 1 dessertspoon white wine vinegar 3 dessertspoons white wine 2 teaspoons chopped parsley 2 dessertspoons of cream 100g butter 150g brown shrimps Seasoning Cayenne pepper Lemon juice Approximately 200g of salmon per person What you do Lightly fry the shallot with 10g of the butter in a saucepan Add the vinegar and wine and reduce down until virtually all has evaporated. Add cream, bring to the boil and whisk in the cold butter.Season with salt, pepper, cayenne pepper and lemon juice. Add the brown shrimps and chopped parsley and keep warm. For the Salmon Remove all the scales from the salmon using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers. To cook put in a hot pan skin side down, with a little oil, until golden and crisp – approximately 5 minutes. Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt. Serve on a bed of wilted spinach and spoon around the chive & Vermouth sauce. For the Spinach What you need 50g butter 1tblsp water 500g spinach picked and washed well Sea salt and freshly milled pepper 1 clove garlic peeled but kept whole What you do Put the butter and water in a pan; add the spinach and lightly season...10% Student Discount
Students can now enjoy The Olive Press Preston's authentic range of Italian pizzas, pasta and grills for 10% off their usual price. Just book in advance and bring a valid NUS card when you visit us. Terms & conditions apply. See link below for details.