Blog, Cookery, Kitchens, Lessons

Spiced Halloumi Fries, Easy Marinara Dipping Sauce

Everyone’s been in the position before where friends have popped around for a cuppa and stayed longer than expected leading to the eventuality of making some snacks for guests.

This recipe uses one of the greatest Cypriot exports; Halloumi. Use good quality halloumi, it makes a difference.

The dipping sauce goes great with meatballs and pasta to.

This recipe can be made in less than 30 minutes.

For the Halloumi fries

500g Halloumi, patted dry with kitchen paper, cut into chunky chips

½ Cup Plain Flour

1 tsp Garlic Powder

1 tsp Smoked Paprika

1 pinch Cayenne

Salt & Pepper

For the Marinara Sauce

1 x 400g Tin Plum Tomatoes

2 tbsp + 1 tsp Olive Oil

1 tbsp Mixed Herbs

1 tsp Oregano

2 Cloves Garlic, crushed

Small Bunch Basil, finely sliced

Salt & Pepper

Method

Heat a deep fryer to 170C.

Add the teaspoon of oil to a small saucepan on a low heat. Add the crushed garlic and herbs and fry for 3 minutes.

Add the plum tomatoes including juice, olive oil and basil and bring to a simmer. Allow to cook for 10 minutes. Blend and season to taste. Keep warm.

Combine the flour, garlic powder, paprika, cayenne and salt and pepper on a baking tray ensuring they are thoroughly mixed. Coat the halloumi chips in the flour shaking off any excess.

Deep fry the halloumi for 2-3 minutes, until golden and crisp. Drain on kitchen paper.

Serve hot with the marinara dipping sauce on the side.

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Blog, Cookery, Kitchens

Squash, Honey & Ginger Soup with Toasted Pumpkin Seeds

The dark nights have set in, there’s a chill in the air, in the words of the Stark’s ‘Winter is Coming’.

What better way to warm up than a lovely bowl of amber soup. This recipe will serve four.

Ingredients

1 Large Butternut Squash, seeds removed & chopped

2 Large Carrots, peeled and finely chopped

1 Brown Onion, finely diced

1 inch Fresh Ginger, grated

1 tbsp Tomato Puree

3 pts Vegetable Stock

2 tbsp Pumpkin Seeds

1 tbsp Clear Honey

Double Cream

A little oil

Salt & Pepper

 

Method

Preheat your oven to 180C.

In a saucepan on a low to medium heat, add a little oil, the onion & carrot and allow to soften for 5 minutes.

Add the squash and cook for a further 5 minutes or until the edges of the squash are softened.

Add a little salt and pepper and stir in the smoked paprika, ginger, tomato puree and a small amount of stock.  Allow to cook for 3 minutes then top up with the remaining stock which should cover the ingredients in the pan.

Bring to a boil then reduce to a simmer for 25 minutes.

Meanwhile, place your pumpkin seeds on a baking tray and toast in the oven for 5 minutes. Remove and set aside.

Blend the soup and add the honey.  Add a little water if too thick and adjust the seasoning.  

Served topped with the pumpkin seeds and drizzle of cream. 

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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…