Roasted Cauliflower with Parmesan

Food Photography Photographer London UK Cauliflower Cheese

Serves 4

Ingredients

1 head of cauliflower, cut into florets
2 medium onions, cut into small wedges
a small handful of thyme
4 garlic cloves, unpeeled
3 tbsp olive oil
Salt & black pepper
100g grated parmesan
 

Method

Pre-heat the oven to 180°C. Put the cauliflower florets in a large baking tray with the onion, thyme, garlic and olive oil. Season with salt and pepper and roast until almost tender - about 35-40 minutes, tossing occasionally. Sprinkle with parmesan, combine and roast for a further 10 minutes.
 
adapted from bon appétit

Blood Orange Tart

Food Photography Photographer London UK Orange Fruit Juice

Serves 8

Ingredients

150g caster sugar
zest of 2 blood oranges
100ml juice
5 medium eggs
150ml double cream
500g sweet shortcrust pastry
for the tart topping (optional)
6 blood oranges,  cut segments without pith
1 tbsp demerara sugar
You will need a
25cm loose bottom tart tin
cook's blow torch
 

Method

Roll out the pastry and fit in the tart tin.
Chill in the fridge for half an hour to avoid shrinking during cooking. Set the oven to 160°C. Take the tart case from the fridge and place a layer of greaseproof paper inside and fill with baking beans or uncooked rice.
Cook the tart for 10 minutes with the baking beans then remove the greaseproof and cook for a further 10-15 minutes.
Set aside while you make the orange custard.
In a large bowl, mix together the eggs, sugar, juice and zest. Add the cream and whisk in. Pour the orange mixture into the pastry case and bake for around 35 minutes. Remove from the oven and allow to cool. To finish off, sieve icing sugar around the edge of the tart.

Or for an optional orange topping, arrange the blood orange segments on the tart, sprinkle over the demerara and torch to slightly caramelize the surface.
- adapted from Raymond Blanc Lemon Tart

Prune & Armagnac Tart

Food Photography Photographer London UK Christmas

Serves 8 - 12

Ingredients

for the filling :
300g pitted prunes
100ml armagnac
for the frangipane :
150g caster sugar
3 large eggs
150g ground almonds
150g melted butter
1tsp vanilla paste

you will need :
25cm loose bottom tart tin, with an
all butter pastry case, baked blind
 

Method

Soak the prunes in the armagnac for at least 3-4 hours, overnight if you think ahead. 
Set the oven to 170°C.
Whisk together the sugar and eggs until blended then mix in the ground almonds and vanilla paste.
Pour in the melted butter and stir through.
Take the prunes out of the armagnac liquid and place them in the cooked pastry case.
Pour the prune liquid into the frangipane mixture and combine.
Spoon the mixture over the prunes, level and place in the pre-heated oven for around 35 minutes. Serve warm with crème fraîche...and a Happy Christmas to you!

Quince Cheese

Food Photography Photographer London UK Quince Cheese

Makes ample for personal consumption
and a few Christmas presents

Ingredients

1.3kg/3lb quince - weight after
washed peeled & cored
1 vanilla pod split lengthways
2 strips lemon peel, no pith
3 tbsp lemon juice
granulated sugar - in equal weight
of the cooked quince mixture
 

Method

Roughly chop the quince pieces, place in a large saucepan and cover with water. Add the vanilla pod and lemon peel and bring to the boil.
Reduce to a simmer, cover and cook until tender - about 30-40 minutes. Strain the water and discard the vanilla pod. Purée the quince along with the lemon peel in a food processor until smooth.
Now measure the quince mixture.
Whatever weight you have in mixture, you will need the equal quantity of sugar.
Return the quince mixture to the pan, heat to medium-low and add the sugar. Stir until completely dissolved and add the lemon juice. Cook over a low heat for around one to one and a half hours, stirring regularly.
The quince paste will become very thick and will take on a deep orange colour.
(If some of the mixture sticks to the bottom of the pan, don't stir this as you will end up with dark lumps.)
The quince cheese can now either be poured into moulds or jars and sealed with food-grade paraffin wax or if you would prefer a firmer block, line a deep sided baking tray with greaseproof paper, pour in the mixture and put it in a very low temperature oven (125°C) for about an hour to allow to slightly dry out.
Serve with a plate of your favourite cheeses.

Thai Beef Salad with Nam jim

Food Photography Photographer London UK Thai Beef

Serves 4

Ingredients

for the nam jim :

1 bunch fresh coriander
thumb of ginger, diced
2 cloves garlic, sliced
2 medium chillies, sliced & deseeded
2 limes, zest & juice
2 tbsp nam pla - fish sauce
50g brown sugar
500g trimmed sirloin steak

for the salad :

2 spring onions, sliced
1/3 cucumber, sliced
handful of mint leaves
2 little gem lettuce
50g chopped unsalted peanuts
you will need a food blender or
pestle & mortar

Method

To make the nam jim, pick the leaves from the stalks of the coriander and reserve for the salad. Place the stalks in a blender along with the ginger, garlic, one of the chillies, lime zest and juice, fish sauce and the brown sugar.
Blitz until well combined but not too smooth.
Trim any fat from the beef and place in a shallow bowl with half of the nam jim, coating the beef well. Refrigerate for at least 30 minutes.
Heat a dry griddle pan until smoking hot.
Take the steak from the marinade and cook on the hot pan, approximately two minutes on each side. Rest the steak for a few minutes then cut into thin slices. Put the salad ingredients in a large bowl, add the beef and toss together. Drizzle over the remaining nam jim, combine and finally add the chopped peanuts. Thai beef salad for four.

Padrón Peppers

Food Photography Photographer London UK Padron Pepper

Serves 2

Ingredients

200g bag Padrón peppers
olive oil
flaked sea salt

Method

Heat a dry frying pan to medium.
Meanwhile, lightly coat the peppers with oil.
Put them in the pan and cook until they blister - about two to three minutes, shaking the pan once or twice.
Transfer them to a bowl and scatter with the flaked sea salt...and remember as it says on the pack, 1 in 30 has a kick!

Blackberry Upside-down Cake

Food Photography Photographer London UK Blackberry

Serves 8

Ingredients

for the cake mix:
125g plain flour
1 tsp baking powder
pinch of fine salt
100g ground almonds
125g unsalted butter
200g soft brown sugar
3 medium eggs
1 tsp vanilla extract
125ml whole milk
for the fruit mix:
50g unsalted butter
50g soft brown sugar
400g blackberries

you will need 26cm flame proof & oven proof pan
or similar size cake tin


Method

Pre-heat the oven to 180°C.
Sieve the flour into a bowl along with the baking powder and salt. Add the ground almonds and mix through. In a separate bowl cream together the butter and sugar with a wooden spoon until light and fluffy. Beat in the eggs one at a time along with the vanilla extract.
Now add a little of the flour and mix in followed by half of the milk. Alternate until all the flour and milk is beaten in and combined.
For the fruit mixture, melt the butter over a medium heat. Add the brown sugar and cook, stirring for about a minute. Remove from the heat and add the blackberries in one layer.
Cram them all together as they will shrink a little when cooking. Spoon the cake mixture over the berries and spread evenly.
Bake until golden brown. Around 40-50 minutes.
Leave to cool for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a large plate.
Serve with your favourite cream.
If using a cake tin, line with greaseproof paper, add the cooked fruit mixture from the pan and follow the recipe above.

Pan Fried Cod with Haricot Beans Chorizo & Padrón Peppers

Food Photography Photographer London UK Chorizo Cod Beans Padron

Serves 4

Ingredients

for the beans :

1 tbsp olive oil
2 shallots, diced
1 medium mild red chilli, diced
2 tbsp white wine
130g dried haricot beans, soaked overnight
750ml chicken stock

for a quick option :

replace the dried haricot beans for 2x 400g tins of cannellini beans and add them in place of the haricot. Cook them in the shallot mixture until heated through - no longer than 15-20 minutes or they will break up.

for the cod, chorizo & peppers :

2 tbsp olive oil
salt & pepper
4x 180g thick cod fillets
24 padrón peppers
100g chorizo sausage, diced
small bunch parsley, chopped
20g unsalted butter
1 clove garlic, crushed
1 lemon

 
Method

Start with the beans. Heat the olive oil in a pan.
Put in the shallots and chilli and cook until the shallots are soft. Around 2-3 minutes - be a little bit careful with the chilli quantity here as the final bean mixture can be a little spicy.
Drain the haricot beans, add them to the pan and cook for a further 5 minutes. Pour in the white wine, reduce by half and then add the chicken stock. Simmer slowly for 45 minutes or until the beans are cooked - you may need to add a little extra chicken stock. Taste for seasoning.
Take off the heat and keep warm.
Meanwhile, heat a non stick frying pan. Season the cod with salt and pepper and rub them with a little olive oil. Place them skin side down in the pan. Cook until the skin is nice and crispy - approximately 5 minutes and then turn them over and cook for a further 3 minutes. When cooked, let the fillets rest in the pan off the heat.
While the fish is cooking. heat another non stick frying pan with olive oil until smoking. Add the Padrón peppers and cook until they start to blister. Then add the diced chorizo along with the chopped parsley, butter, garlic and juice from half the lemon. Cook for a further minute.
When ready to serve, divide the beans onto the middle of four warmed dinner plates.
Place the cod on top and spoon over the Padrón peppers and chorizo mixture.
Squeeze a little more lemon juice over each fillet and serve.

Lemon Soufflé Ice Cream

Food Photography Photographer London UK Lemon

Serves 4 - 6

Ingredients

3 large eggs
220g caster sugar
grated zest and juice of 3 lemons
285ml double cream

you will need a container for freezing

 

Method

Separate the eggs and place the yolks, sugar, lemon zest and strained juice in a basin and whisk over a bain-marie until thick and mousse like. Remove from the heat and keep whisking until the bowl is cold. Half whip the cream and gently stir into the lemon mixture. Whisk the egg whites until stiff and fold in. Pour into your container and freeze.
Twenty minutes before serving, place into the fridge to soften slightly to make scooping easier.
 
thanks to Nicola Diggins, food stylist for this recipe

Two Summer Salsas

Food Photography Photographer London UK Burger Salsa

Serves 4 - 6

Ingredients

for a tomato salsa:

6 large tomatoes, deseeded and diced
1/2 red onion, finely diced
1 garlic clove, crushed
juice of 1 lime
1 tbsp olive oil
1 tbsp balsamic vinegar
a handful of basil leaves, chopped
a handful of flat leaf parsley, chopped
salt & pepper

for an avocado salsa:

3 ripe avocados
1 red chilli, finely diced
1/2 red onion, finely diced
juice of 1 - 2 limes
a large handful of coriander, chopped
salt & pepper
 
 

Method

To make the tomato salsa, put the diced tomatoes in a bowl along with the red onion and garlic. Add the lime juice, olive oil and balsamic and finally the herbs. Stir through and season to taste.
Put the bowl to one side to allow the flavours to infuse.
To make the avocado salsa, spoon the avocados into a separate bowl. Add the chilli, diced red onion and lime juice. Mash the mixture with a fork leaving a little bit of texture. Spoon through the chopped coriander and season.
Two quick and easy salsa recipes for a Summer menu.

Hollandaise Sauce

Food Photography Photographer London UK Asparagus Hollandaise

Serves 4 - 6

Ingredients

4 large free-range egg yolks
250g cold un-salted butter, diced
1/4 lemon


Method

Put the yolks, butter and two tbsp of water in a heavy based pan and heat very gently, whisking all the time. As the butter melts, the sauce will begin to thicken. Don't be tempted to hurry things along by turning up the heat, the sides of the pan should be cool enough to touch at all times.
Once the butter has melted, turn up the heat to medium-low and whisk vigorously until it thickens: if it begins to steam, take it off the heat, but do not, under any circumstances, cease whisking.
When the sauce is thickened to your taste, stir in one tbsp of lemon juice and season. Taste and adjust if necessary...you may want a little more lemon juice. Serve immediately.
taken from Felicity Cloake: How to make perfect hollandaise sauce.