Blog, Cookery

!!!Exciting News!!!

Hey guys,

For those of you who don’t follow me on Social Media, I’ve got some exciting news.

On August 10th, I’ll be hosting a Pop-Up Supperclub in Alnwick, Northumberland celebrating some great summer ingredients. The title is #ACelebrationofSummer and it will have a summer soundtrack for guests to relax to. Not only that but on the premises is a bar so guests can enjoy a tipple or two with their four courses.

See the menu below for more info…


Thanks,

Paul

Blog, Cookery

Hadrian’s Wall Gin & Tonic Cheesecake

As you may or may not already know, I am working on a range of recipes with the Hadrian’s Wall Gin company. My first recipe was a Gin & Tonic Granita, perfect as a palate cleanser for a dinner party. 

Today, I am sharing recipe number two. This one is a real crowd pleaser and will cap off a meal in style, it can be made in advance and will keep for up to 3 days in the fridge. 

 

Hadrian’s Wall Gin & Tonic Cheesecake

Serves 10-12

Ingredients

100ml Hadrian’s Wall Gin

100ml Refreshingly Light Fever Tree Tonic

400g Full Fat Soft Cheese

200ml Double Cream

Juice of ½ a Lime

Zest of 1 Lime & 1 Lemon

5 Leaves of Gelatine, Platinum Grade

150g Digestive Biscuits

100g Ginger Snap Biscuits

100g Unsalted Butter

50g Caster Sugar

75g Icing Sugar

To Garnish

Lemon & Lime Slices

Lemon & Lime Zest

Crème Chantilly

Method

In a food processor, blitz the ginger snaps and digestives (or alternatively place in a food bag and bash with a rolling pin). Decant into a mixing bowl.

Melt the butter over a low heat and once melted add to the digestive / gingersnap crumbs. Mix until crumbs are coated well. Press the crumb into the base of an 8” Springform cake tin. Smooth and level out the crumbs with the back of a spoon or spatula. Chill in the fridge to set.

In a pan on a medium-low heat, combine the gin, tonic and caster sugar and stir until the sugar melts. Whilst waiting for the sugar to melt, soak the gelatine leaves in cold water for 5 minutes to bloom. Once the sugar has melted and the gelatine has soaked, turn the heat off the pan, squeeze the gelatine to get rid of any excess liquid and stir into the gin syrup until dissolved. Set aside to cool (keep stirring while cooling).

In a stand mixer with whisk attachment, add the cream cheese, lime juice, lemon & lime zest and the icing sugar. Whisk until smooth then gradually add the gin and tonic syrup. Once all the syrup has been added, whisk for a further minute. Add the double cream and whisk until smooth and soft peaks form.

Pour the mixture over the biscuit base and smooth with a palette knife or spatula. Place in the fridge overnight to set.

Garnish by piping on some Crème Chantilly topping with alternating lemon and lime slices then zest a lemon & lime all over.

Thanks for Reading, I hope you enjoy your cheesecake. 

To keep up to date with what’s going on with Paul’s Private Dining you can follow me on;

Instagram @PaulsPrivateDining

Facebook @paulsprivatedining

Twitter @_privatedining

Pinterest PaulsPvtDining

Blog, Cookery, Kitchens, Lessons

Pheasant & Apricot Tagine with Black Olives

How’s everyone enjoying the summer? I can’t believe it’s August already, how fast has this year flown by? Since my last recipe, I’ve been busy writing recipes, catering parties and had a trip down to London.

August into September sees me doing a few classes at Outcook Cookery School in Alnwick, see http://www.outcook.co.uk for details.

This month’s recipe uses Northumberland game from Hadrian’s Larder, notably Pheasant Legs. Game from Northumberland is some of the best available, having a perfect natural habitat for species to thrive. The gamekeepers and estate managers across the county do a great job in managing the population of game which can then be used to provide wonderfully lean, tasty produce for us all to enjoy.

Hadrian’s Game Larder regularly attends Alnwicks Farmer’s Market. You can also pick up most of your veg from the market too.

Recipe: Pheasant & Apricot Tagine with Olives

Serves 4

Ingredients

8 Skinless Whole Pheasant Legs (Leg & Thigh), room temperature

2 Carrots, peeled & chopped

1 Aubergine, chopped

1 Courgette, chopped

1 Red Pepper, chopped20180805115106_img_0396.jpg

2 Red Onions, diced

1 Red & 1 Green Chilli

1 Cup Dried Apricots, diced

1 Cup Black Olives

½ Cup Plain Flour

¾ Pint Light Chicken Stock

Salt & Pepper

Olive Oil

For the Paste

4 Cloves Garlic

2 Tbsp Tomato Puree

1 Tbsp Honey

1 Tbsp Turmeric, Ground Cinnamon, Sumac, Chilli Flakes, Ground Ginger

2 Tbsp Olive Oil

Salt & Pepper

Method

Preheat the Oven to 160C.

Make the Paste: Crush the garlic in a pestle and mortar, then combine with the Tomato Puree and Honey. Add the Turmeric, Ground Cinnamon, Sumac and Chilli Flakes and gradually add the oil until a paste is formed, you may not need all the oil. Season with a little salt & pepper.

In a tray, add the plain flour and season with salt and pepper. Use this to coat the pheasant legs, making sure any excess is shaken off. In a tagine or casserole dish on a high heat add a few tbsp of olive oil and seal the pheasant on both sides for 3 minutes or until golden (This may need to be done in batches). Place on a tray and set aside.

 

 

In the same dish add a little more oil, reduce the heat to low and cook the onions until soft (about 10 minutes), adding a little salt and pepper. Once soft, add the paste and coat the softened onions and let cook for 3 minutes or until fragrant.

Add the chopped vegetables, coating them with the onion and paste, allow to cook for 5 minutes. Add olives and apricot and add 3/4 pint of light chicken stock. Bring to a simmer. Place the pheasant legs in ensuring they are submerged and drop in the 2 whole chillies. Place the lid on the tagine or casserole and allow to cook in the oven for up to 2 ½ hours or until meat falls away easily from the bone. Season to taste.

 

 

Serve with Rice, Cous Cous or Flatbreads and some chopped coriander.

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Thanks for Reading,

Paul

 

If you’d like more information about Paul’s Private Dining, visit my Facebook page: Paul’s Private Dining, Instagram: Paul’s Private Dining or Twitter @_privatedining.

 

 

Blog, Cookery, Lessons

Salmon with Vegetable Pilaf

How great has summer been so far? It’s felt continental at times with the amazing blue skies and soaring temperatures. Paul’s Private Dining has been busy with dinner parties and hosting classes at Outcook Cookery School.

Thanks to the climate this year, some of the vegetables available have been nigh on perfect in terms of texture, taste and quality.

This recipe makes enough for four people and incorporates great vegetables, some lovely Salmon and some store cupboard staples. It has a complex flavour profile made up of warming spices and sweet Salmon. This recipe will bring some additional heat to your palate and is ideal for entertaining.

 

You’ll be able to get most of the ingredients at the Market to create this dish, so you’ll be saving pennies and supporting local traders. Win Win.

   

Ingredients:

4 x 200g Salmon Fillets, skin-on

1 Red Pepper, Diced

1 Red Onion, Diced

1 Large Carrot, Grated

4 Cloves Garlic, crushed

Handful Babycorn, Sliced

Handful Spring Onions, Sliced

1 Lemon, Zest & Juice

¼ Cup Pomegranate Seeds

Coriander, rinsed, a bunch with a handful chopped

¾ Cup Basmati Rice, rinsed

1 Tsp Turmeric, 1 Tsp Ground Cumin

2 Cups Chicken / Veg Stock, hot

150g Natural Yoghurt

Salt, Pepper, Olive Oil

Preheat Oven to 180C. Score the Salmon Skin with a sharp knife. Season with Salt & Pepper and rub a little oil all over. Place on a baking tray lined with non-stick baking parchment, skin side up. Set aside.

In a non-stick pan on a low-medium heat (high sides), add a little oil, the garlic, red onion carrot, pepper and babycorn, salt and pepper and soften for 8 minutes. Stir every couple of minutes to avoid anything getting caught on the pan (you can add a splash of water to

prevent this).

Add the rice and stir through the vegetables. Give it 2 minutes to cook then add the Turmeric & Cumin and stir this through thoroughly. Adding a little stock here will prevent the spices from burning and becoming bitter. Give the spices a further 3 minutes then add the Rest of the stock. Bring to a boil for 1 minute then reduce to a simmer and pop a lid on the pan. Allow to cook according to packet instructions, normally around 12-15 minutes.

Once the lid is on the pan, put the salmon in the oven. This should take 12 minutes to cook.

Make the lemon coriander sauce by combining the zest and juice of a lemon with the yoghurt, a little salt & pepper and the small amount of chopped coriander.

Once the rice is cooked and the stock absorbed, add the pomegranate jewels and sliced spring onion to the pilaf.

To plate; Place the pilaf on the base of the plate or bowl, top with a Salmon fillet, add the yoghurt sauce and a small bunch of coriander.

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Enjoy with a glass of white wine or a cooling Gin & Tonic.

Thanks for Reading, Happy Rest of Summer

Paul x

If you’d like more information about Paul’s Private Dining, visit my Facebook page Paul’s Private Dining, Instagram Paul’s Private Dining or Twitter @_privatedining.

Blog, Cookery, Lessons

Working with Hadrian’s Wall Gin

Recently, I got in touch with the guys at Hadrian’s Wall Gin offering to provide them with a granita recipe where their Gin is a principal ingredient. It was worth a try and it paid off, they love the recipe and have been promoting it on their social media this week.

They like it so much, that i’ll be doing future recipe collaborations with them. I’ll keep you posted.

The recipe is below, I use it as a palate cleanser for dinner parties as it’s the perfect adult alternative to a sorbet. This serves 4.

Top Tip: Always use chilled glasses, this delays the granita from melting too quickly.

Ingredients

100ml Hadrian’s Wall Gin

200ml Fever Tree Refreshingly Light Tonic

250ml Water

150g Caster Sugar

Juice of 1 Lemon

Juice of 1 Lime

Few Sprigs of Dill

4 Cucumber Ribbons

Plus your choice of garnish

Method

Make a stock syrup from the caster sugar and water by placing both in a pan on a gentle heat and allowing the sugar to dissolve. Remove from the heat and allow to cool to room temperature.

Once cool, in a bowl combine the syrup, gin, tonic, juices from the lemon & lime and a few sprigs of dill. Transfer to a freezer-proof container and freeze for 1 hour. Place four tumblers in the refrigerator.

Remove the mixture from the freezer and stir, breaking up the ice crystals.. Freeze for a further hour. Repeat this step twice more.

To Serve;

Add a cucumber ribbon to the chilled tumbler to resemble a spiral. Spoon in some of the granita mix and top with a garnish of your choice. I recommend lemon zest, apple matchsticks, edible flowers or for a peppery taste, nasturtium leaf.

 

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Check my Instagram post here: https://www.instagram.com/p/BllIFaYFoZP/?hl=en&taken-by=paulsprivatedining

To find out more about Hadrians Wall Gin, visit https://www.hadrianswallgin.com/

Let me know your thoughts…

Blog, Cookery, Lessons

Working with Alnwick Market

A couple of months ago, Mel Corn, marketing and communications officer for Alnwick Markets got in touch with me to inquire whether I would be interested in providing recipes for Alnwick Markets using ingredients sourced from the market traders and independent shops around Alnwick.

My answer was a resounding yes. The opportunity was too good to turn down. I didn’t even need to think about it. All my friends and most of my family live in Alnwick and it’s where I lived for 17 years.

If you are visiting Alnwick, there are markets throughout the year including farmer’s markets where you can buy great produce, craft markets where you can grab a gift or two and special events.

So each month (at least), i’ll be providing them with a different recipe which i’ll also post here on my blog once it goes live on the blog section of the market’s website which can be found at https://www.alnwickmarkets.co.uk.

The first recipe is below:

Glazed Lamb Kofte with Pomegranate & Tomato Cous Cous

For the Kofte

600g Minced Lamb

3 Cloves Garlic, minced

1 Tbsp Smoked Paprika

1 Large Chilli, seeds removed and chopped finely

1 Tbsp Ground Coriander

1 Small Bunch Mint, chopped (reserve 1 tbsp for dressing)

1 Small Bunch Coriander, chopped (reserve 1 tbsp for Cous Cous Salad)

2 Tsp Sumac

1 tbsp Tomato Puree

½ Lemon, Juice Only

Salt, Pepper

For the Glaze

3 Tbsp Pomegranate Glaze

2 Tbsp Runny Honey

For the Salad

200g Giant or Israeli Wholewheat Cous Cous

¼ Pomegranate, seeds only

12 Cherry Tomatoes, halved

3 inches Cucumber, sliced into thin strips

1 Red Pepper, 1 Green Pepper, diced

1 Red Onion, finely diced

½ Lemon, juice only

Extra Virgin Olive Oil

Salt, Pepper

Mint & Lemon Yoghurt Dressing

150g Yoghurt

1 Lemon, zest and juice

 

Method:

Prepare the Kofte first. Soak 8 wooden skewers in warm water for 10 minutes.

Meanwhile, in a bowl, combine all the ingredients listed under ‘For the Kofte’ up to and including the lemon juice. Season with salt and pepper and mix thoroughly.

Divide into 8 balls of even size then roll between palms to make a sausage shape. Insert the skewers lengthways, place on a tray, cover with cling film and place in the fridge for a minimum of an hour.

Next make the dressing;

Combine Yoghurt, reserved mint and lemon juice and zest thoroughly in a ramekin. Set aside to infuse.

Now to make the salad;

Cook the Cous Cous as per packet instructions, drain then cool.

In a large mixing bowl, combine all the vegetables, pomegranate and cous cous with the reserved coriander. Season with a little salt and pepper and dress with the lemon juice and some extra virgin olive oil.

Make the glaze by adding the pomegranate molasses and honey to a saucepan and bringing to a boil for 1 minute.

Heat the grill to medium-high. Line the skewers on a grill tray and place under the grill for up to 12 minutes turning halfway. Once grilled, brush the koftes with the warm glaze.

Serve the Koftes on a bed of the salad and drizzle with the yoghurt dressing. Enjoy with a beer or a glass of wine.

Alnwick Markets Social Links can be found:

FB: Alnwick Markets

Twitter: @AlnwickMarkets

Insta: Alnwick_Markets

Youtube

 

Blog, Cookery, Kitchens, Lessons

Rattling the Pots & Pans at OutCook

On Saturday 30th and Sunday 31st May, I spent my first weekend at OutCook cookery school in Alnwick, rattling the pots and pans doing a few demonstrations and teaching a class on the respective days.

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On Saturday, the Outlook HEC (OutCook’s big brother) Showroom was re-launched with invited guests given the opportunity to check out the gorgeous new collection including a stunning Mereway kitchen.

The kitchen space in OutCook, which is located on Outlook’s first floor, is really well designed with purpose built worktops with ovens, grills and smart storage solutions and polished marble worktops. A Chef’s dream.

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The dishes I picked to demonstrate were 2 brunch dishes and a nice simple summer dessert. The brunch dishes were an Avocado baked with Northumberland Eggs & Northumberland Smoked Salmon and A Brunch Salad that contained Northumberland Eggs, Turnbull’s award winning pancetta and grapefruit. The dessert was a Lemon & Basil Posset topped with a shortbread crumb, a nice simple dish that is perfect following a heavy meal.

One thing I did learn myself about doing demo’s was about Soft-Boiled Eggs, they are very tough to peel in front of an audience! It was good fun meeting people with an interest in food and getting to share some of my knowledge with them.

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Sunday was really fun too getting to teach a Blokes in the Kitchen Class based around Curry & Spices. We cook a range a dishes including My Special Chicken Curry, Caraway Flatbreads, Mango Lassi Dessert, Lamb Kebabs, Raita and A simple Salad. It was a great session that was relaxed and informal, talking about food and the local area. We made really good use of the equipment and space, it was a treat to teach my recipes.

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I’ll be back at OutCook soon doing a few different classes, I’ll be updating my social media closer to the time so if you want to keep updated my twitter is @_privatedining , Facebook page is Paul’s Private Dining and Instagram is Pauls Private Dining.

Have a great week

Paul