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, 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

Free Summer Recipe!!!

With summer finally reaching the North East this week, here’s a perfect recipe to enjoy with a good glass of dry white wine.

Baked Seabass with Caponata – Serves 2

For the Fish

2 x 200g Seabass Fillets

1 Lemon, Juice Only

Salt & Pepper

For the Caponata

1 Aubergine, peeled and chopped

1 Red Onion, chopped

1 Celery Stalk, chopped

1 Red Pepper, choppedcaponata

2 Tbsp Golden Raisins

6 Cherry Tomatoes, halved

1 Tsp Dried Oregano

1 Tsp Capers

2 Tsp Cider Vinegar

Water

Olive Oil

Basil, to Serve

Method

Preheat the oven to 180C. Make a foil parcel for the fish fillets. Squeeze on the lemon juice and some salt and pepper, set aside. In a large frying pan on a medium heat add a lug of oil and the onion and cook for 3-4 minutes. Add the aubergine and celery and red pepper and cook for a further 5 minutes. To the pan, add the raisins, oregano and 1 cup water & simmer for 8 minutes. At this point place the fish in the oven, it should be in for 10-12 minutes then 3 minutes to rest. Add the cherry tomatoes, the vinegar and capers to the vegetable mix and allow to cook for a further 7 minutes. Season with salt and pepper. Place Caponata on the base, top with the fish and shredded basil. Serve with crusty bread.

Top Tip: Caponata is great on a bruschetta, so if you’ve got leftovers pop it in the fridge and use it to make a great brunch.

Enjoy the summer,

Paul x

If you would like to download or print this recipe, click the below link:

Caponata Recipe

Use Social Media?

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