5 Strawberry Recipes – Simple Rich Strawberry Pots with Cointreau
This week I’ll be sharing five wonderful strawberry-based recipes. This recipe is delicious and easy to make. What you need 300ml double cream 1 vanilla pod split and seeds scraped out 225g strawberries 75g caster sugar 4 large egg yolks Good measure of Cointreau What you do Pre-heat your oven at 140C degrees/Gas Mark 1½. Place the cream, vanilla pod and seeds in a pan and bring to the boil. Meanwhile place the remaining ingredients in a liquidiser and blend well. Keeping the machine running slowly pour in the hot cream. Pass the mixture through a fine sieve to remove the strawberries, vanilla pod and seeds and pour into small ramekins. Place the ramekins in a tray of hot water and bake in the oven for about 45 minutes until only just set and wobbly. Remove and chill for at least 3-4 hours before serving with softly whipped cream and strawberries. Tomorrow, a recipe for Strawberry and Balsamic Jam. – Paul Heathcote Photo attribution: Marcus Obal, WikiMedia, Creative...Father’s Day Video
I have two children and I sometimes feel like a second-class citizen. Not all the time, but when it comes to Mother’s Day and Father’s Day, I’m definitely not in the first class compartment. I know I’m not alone. I can tell by my restaurant reservations: Mother’s Day, the phone consistently rings weeks before the event. Father’s Day, much more of a mad rush the week before. A second-class thought. Do we get such a raw deal? Or is it just me? No, it can’t be… So I’m up for championing Father’s Day this year. Put it in your diary early. It’s the 16th of June. We’ll be open at Winckley Square both in the Brasserie and the Olive Press; I’ll wait for the invitation from my children. Watch my video below – or click here to view it on YouTube. Click here for more info on Father’s Day and to book online. We also have Father’s Day Barbecue Cookery Classes – a great gift for Dad. -Paul...Recipe – Goosnargh duckling with apple juice sauce
To continue the story, two years after the Goosnargh chicken had been hatched, along came Reg Johnson’s now famous Goosnargh duck. The long list of illustrious chefs who have bought from Reg include Albert Roux, Marco Pierre White, Gordon Ramsay and Mark Hix, to name just a few. The ducks really are special and have the true flavour of poultry from years gone by. Here’s a recipe for duckling with an apple juice sauce that I have cooked at home on many occasions. Try serving the duck with roast baby onions and summer turnips. What you need 2 double crowns of duck breast per person 150ml apple juice 150ml chicken stock Half a tea spoon of arrowroot 2 tea spoons of butter What you do Cook the duck breast in a pan or roasting dish skin side down and roast at 225 degrees celsius/gas mark 7 or 8 for about 10-15 minutes. Let it cool. To remove the breasts from the bone, insert a small knife along the backbone; using the tip of the knife, slowly ease the meat away. Trim any sinew from underneath the breast bone. Place on a grill tray fat upwards ready to be grilled to a crisp finish just before serving. For the apple juice sauce, dissolve the arrowroot in a little cold water. Boil the apple juice and stock until it has reduced by half. Add the arrowroot, whisk in the butter and serve. Next week I’ll share some delicious strawberry recipes. -Paul...Recipe – Torn Goosnargh chicken salad with blue cheese & gems
Twenty years back I asked a farmer friend of mine called Reg Johnson if he would consider breeding some corn-fed chickens. The only one I’d previously used was the French variety whilst cooking with Raymond Blanc at Le Manoir Aux Quat’Saison. After 12-18 months of tweaking their feed and how long they roamed and slept, the Goosnargh chicken was hatched! It was soon followed by its illustrious partner, the Goosnargh duck. Reg is now known to nearly every chef worth their salt. I feel proud of being part of his success. Here’s a dish that doesn’t necessarily need Reg’s chickens but of course I would always say that I think the dish would be better for it. What you need 1 small roasted chicken 2 baby gem lettuces 2 slices white bread 4 slices smoked streaky bacon, cut into 1cm strips 100g soft blue cheese (e.g. Gorgonzola) 4 dessert spoons Greek yoghurt Olive oil 1 clove garlic, crushed What you do Cut the sliced bread into 1cm cubes and shallow fry with the bacon in a little olive oil until golden brown. Drain on to kitchen paper. Cut the bottom off the gems, wash, pat dry, separate the leaves and toss in a bowl with a little olive oil. Divide the leaves between six plates and using your fingers, tear the chicken breast into strips and scatter these, with the bacon and croutons, over the gems. Beat the blue cheese in a bowl until smooth then fold in the yoghurt and garlic. Add a dash of water to take the dressing to pouring consistency. Drizzle over the salad and...Recipe – BBQ Chicken Escalope with Lemon & Garlic
The sun is shining and barbecues are out, so here’s a fantastic simple chicken recipe to cook outdoors. Most people drink beer with barbecue food, but our new sommelier Anne Malhere (follow her on twitter here) has some great wine suggestions; she matches a White Burgundy (Saint Veran, Macon) or a Provence Rose Wine with these chicken escalopes. What you need (serves 2) 2 chicken breasts 1 clove garlic finely sliced Finely grated rind of 1 lemon Juice of ½ lemon 2 dessertspoons of olive oil Sprig of fresh rosemary chopped Salt & pepper What you do Take the chicken breast and slice in half to envelope and make it thinner (like an escalope). With the tip of a sharp knife make a few criss cross incisions. Pour over the lemon juice, rind, rosemary, garlic and olive oil. Season with a little salt and pepper and leave to marinate for 15 minutes. Meanwhile, cook the chicken on the BBQ well on one side with a little olive oil, flip over and cook the remaining side which has the garlic and lemon and for 30 seconds or so. Paul’s Tip Excellent served with pasta, rice or steamed potatoes -Paul Heathcote Photo attribution: Langleyo, Flickr, Creative...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.