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

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

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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 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, Lessons

Middle Eastern Fish Kebab Recipe

Working with Outcook Home Cookery School is always fun, and, when it comes to writing a new class it means that I can get my geeky ingredient cap on to do some proper research and practise some new recipes.

The Middle Eastern class was a little time consuming to write due to the plethora of amazing dishes that can be represented to fit into a 4-hour class. I stuck with some traditional recipes for Baba Ganoush & Fattoush but also created a recipe for fish kebabs inspired by the ingredients of the region.

With Spring finally here, I thought I’d share the recipe, as these would work great on a bbq too (here’s hoping for more of that amazing weather from the weekend!!!).

Middle Eastern Fish Kebabs
The dry ingredients in the Spice Rub for these kebabs can be made in a large quantity and stored in an airtight container for a couple of months.
The Rub works well with white fish, pork, chicken and other lean meats.

For the Rub
2 tablespoons Sumac
2 tablespoons of pimenton or smoked paprika
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of chilli flakes
1 tablespoon of oregano or marjoram

Everything Else
600g Boneless White Fish, cut into large chunks
1 Lime, Juice only
A little, Olive Oil
A Red Pepper & A Green Pepper, chunky for kebabs A Red Onion, cut into 6ths

To Serve
A simple salad or a classic fattoush

Heat an oven to 200C.
Combine the all the ingredients for the Spice Rub in a large bowl.
Add, the lime juice and a little oil to form a smooth paste, and add the fish, gently moving the marinade over the fish and allow to rest in the bowl for 10 minutes.
(If using wooden skewers, it would be a good time to soak these now, to prevent burning)
Skewer a bit of red, then green pepper, followed by some chunks of fish. Finish the skewer with a 6th of the red onion. Repeat until all fish is used up (normally 6 kebabs).
Place on a tray and drizzle a little oil on the pepper and the onion, and place in the onion for 10-12 minutes.

Enjoy with a simple salad or a fattoush salad.

For a printable version, just click the link below;

Middle Eastern Fish Kebabs

Blog, Cookery, Kitchens, Lessons

Recipe: Salmon Moqueca – A Taste of Brazil

So, who’s enjoying the Olympics in Rio?

Great Britain are doing amazing, there’s been some amazing displays such as the Dutch rider who went vertical in the velodrome and the horse dancing in time to Bon Jovi in the dressage.

In the spirit of Rio 2016, I thought I’d share this recipe for Moqueca, a Brazilian Fish Stew, packed with Latin temper and colour, its a great dish that can be created easily and is pocket friendly.  This recipe will do two people and is best enjoyed with crusty bread and a couple of beers!

Ingredients

2 Salmon Fillets, Skinless, Boneless

3 cloves garlic, crushed

1 small Onion, chopped

Juice of 2 Lemons

1 bunch Spring Onions, chopped

1/2 Yellow Pepper, sliced

1/2 Red Pepper, sliced

1 Tin Chopped Tomatoes,

1 Tbsp Smoked Paprika

1 tsp Chilli flakes

1 bunch of coriander, chopped

200ml coconut milk

Salt & Pepper

Olive oil

Method

Place the fish in a bowl and cover with garlic, lemon juice, salt & pepper ensure they are coated and set aside. In a large saucepan, add a couple of lugs of oil and place on a medium heat. Add the onion and allow to sweat for a few minutes until translucent. Add in the sliced pepper, smoked paprika, chilli flakes and salt & pepper. Allow to sweat for a further 5 minutes on a lower heat. Add in the spring onions and chopped tomatoes and bring to a simmer for 5 minutes. Add in the coriander (reserve a little for garnish). Remove half the mixture using a large spoon or ladel and set aside. Ensure the base of the pan is covered and add in the fish. Pop the reserved veg on top of the fish. Pour on the coconut milk and bring to a simmer. Allow to simmer for 15 minutes. Season according to your taste.

Espero que você goste.

Click below for a printable pdf.

moqueca brazilian fish stew