Passion Fruit & Strawberry Cheesecake in a Glass
What you need (serves 6) ½ packet Digestive biscuits 100g melted butter 100g full fat soft cheese 1 tbsp caster sugar 6 passion fruit cut into half 150ml double cream Punnet of strawberries What you do Place the biscuits in a bowl and crush well, pour in the butter and stir; divide between 6 glasses and chill. Put the soft cheese and caster sugar in a bowl and beat with an electric whisk for about 30 seconds, or so until the sugar has dissolved. In a separate bowl, whip the cream lightly until “ribbon stage”. Place the soft cheese into a bowl and fold in the cream. Pour into the glasses and chill in the fridge for 2 hours or more. When set scrape the pulp from the passion fruit and spoon over the cheesecake, place a few strawberries on top and...Lemon & Lime Posset with Summer Berries
Lemon & Lime Posset with Summer Berries What you need (makes 4 portions) 560ml double cream 150g caster sugar 1 lemon finely grated zest and juice 2 limes finely grated zest and juice What you do In a pan bring the cream and sugar to the boil and simmer for two minutes. Remove from the heat and stir in the juice and zest. Allow to cool before pouring into small ramekins or wine glasses and chill for 4-5 hours or overnight. Serve with shortbread biscuits and seasonal berries – strawberries, raspberries &...
Roasted Partridge with walnut mashed potatoes, chicory, candied onions and its own juices
This is a recipe from my first books, Rhubarb and Black Pudding. It is from the Autumn section of the book, as game comes into season and birds such as Partridge can be sourced. What you need 3 tablespoons walnut oil 2 braces of partridge with wings trimmed and wishbone removed, trussed Salt and freshly ground black pepper For the sauce 3 tablespoons walnut oil 150ml of port 8 chopped shallots 2 garlic cloves 1 sprig of thyme 10 walnuts 600 ml chicken stock 150ml veal glaze (optional) For the walnut mashed potatoes 450g baking potatoes in their skins 200ml whipping cream 125g butter 3 tablespoons walnut oil For the peeled walnuts 20 walnut halves Milk to cover Pinch of salt For the chicory 4 heads of chicory 1 lemon A little oil 1 tablespoon caster sugar Knob of butter For the candied onion: A little oil 50g caster sugar 20 peeled button onions What it looks like From Paul Heathcote, Rhubarb & Black Pudding What you do: Preheat the oven to 230 degrees celsius. Heat an ovenproof frying pan or casserole dish, add the oil and, when that is hot, seal each of the birds on both breasts. Place in the oven for about 10 minutes, turning the birds over half-way through. Make sure the entire leg is flat on the bottom of the pan so that they cook more quickly and the breasts more slowly. Remove from the oven and allow to rest for about 5 minutes, remove the leg ends and trim the drumsticks for presentation, scraping away fat and sinew about 1cm inch back from the...
Cream of Pumpkin & Sage Soup
Pumpkin is an underused ingredient that only rears its head (no pun intended!) around Halloween, but it makes for a delicious and versatile soup. What you need 500g pumpkin 1 small chopped onion 1/2 litre of chicken stock 1 level tablespoon of corn flour 150ml cream 50g butter Olive oil Sage leaves for decoration What it looks like Wine Italian whites such as Soave From Paul Heathcote, Heathcotes & Home What you do: Skin the pumpkin and cut into large pieces. Place in a hot pan with a little olive oil for about three minutes until lightly coloured. Add the chicken stock, onion and sugar, and simmer for about 15 minutes until the pumpkin and onion are cooked. Add the cream and bring back to the boil. Mix the cornflour with one and half tablespoons of water, and stir in. Allow to cool a little before placing in a liquidiser with the butter and process for about one minute. Return to the pan and add the finely chopped sage. Bring to the boil and season with freshly milled pepper and sea salt as necessary and finish with a drizzle of olive oil and a few sage...
Spotlight on… Pasta Recipes
Here is our first recipe spotlight, focusing on Pasta Recipes! We always recommend using fresh pasta for the very best taste – all of our pasta dishes in the restaurant are made using fresh pasta and although there is nothing wrong with the dried variety, we think you will notice the improvement in taste! Basic Pasta Dough Spaghetti Piedmontese Pasta Carbonara Basic Pasta Dough What you need: 500g ‘00’ Flour 500g Semolina 8 Egg yolks 5g Salt Dessertspoon of water What you do: Place all ingredients except the water into a blender and blitz. Add water a little at a time until the mix forms a crumb in the blender. A dessertspoon should be enough, but add a little more if required. Remove the mixture from the machine and bring it together to form a dough, then knead for two mins. Wrap tightly in cling film and refrigerate for at least one hour prior to use. You can then use to create ravioli, flatten into lasagne sheets, or slice into tagliatelle. If you have a small pasta roller attachment that attaches to your mixer, these work really well. Spaghetti Piedmontese What you need (makes 6-8) 50g butter ½ small onion finely chopped 2 cloves garlic crushed 250g spinach well washed 8 leaves sage chopped Nutmeg Parmesan cheese grated Sea salt & freshly milled pepper 500g spaghetti What you do In a thick bottom pan melt half of the butter, add the onions and garlic and cook for about one minute. Remove the stalks from the spinach and add to the onions and stir well before adding the sage. Season with...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.