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May 2008 Archives

PAN FRIED HALIBUT WITH SORREL SAUCE

Posted by Paul Heathcote on May 26, 2008 2:51 PM

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HALIBUT is one of those wonderful fish that can be poached, grilled or fried – almost everything you add to accompany it works incredibly well. It can take robust flavours such as garlic and chilli, and also goes well with subtle, zesty flavours such as today’s sorrel sauce.
Sorrel is one of those under-utilised herbs – it takes literally seconds to cook and changes colour when heated.

I particularly like it with this sweeter sauce, which contrasts well with the acidity of the herb.

Strawberries with Mint & Mango Cream

Posted by Paul Heathcote on May 26, 2008 2:48 PM

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HERE is a very simple recipe. As strawberries are now readily available, they go wonderfully well with mint and mango. Mangos are not difficult to prepare but the stone always seems slightly awkward as it is flat and tall and the fruit nearer to the stone is always more fibrous – use a large knife to scrape it down and remove as much of the pulp as you can.

I always find this much easier to do in a tray so that you can save all the wonderful juice. Make sure when picking mangos they feel relatively soft to the touch. A nice tip if you want to ripen them quicker, place in a plastic bag with a banana – they will both help to ripen each other.

Strawberries with Mint & Mango Cream

Posted by Paul Heathcote on May 26, 2008 2:48 PM

at230408golive-1.jpg

HERE is a very simple recipe. As strawberries are now readily available, they go wonderfully well with mint and mango. Mangos are not difficult to prepare but the stone always seems slightly awkward as it is flat and tall and the fruit nearer to the stone is always more fibrous – use a large knife to scrape it down and remove as much of the pulp as you can.

I always find this much easier to do in a tray so that you can save all the wonderful juice. Make sure when picking mangos they feel relatively soft to the touch. A nice tip if you want to ripen them quicker, place in a plastic bag with a banana – they will both help to ripen each other.

SALMON WITH WATERCRESS & HERB BUTTER SAUCE

Posted by Paul Heathcote on May 26, 2008 2:45 PM

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THIS recipe seems like there is an enormous amount of ingredients required but if you do read through it, many of them will already be in your kitchen cupboards. If you want to omit the odd one or two it won’t make a massive difference but make sure you use the watercress and herbs. The end result is not unlike the consistency of a hollandaise sauce and can split if it becomes too cold or hot – keep at room temperature – you can make it an hour or so before cooking your fish.

GOATS CHEESE, CHICORY AND DEEP FRIED WALNUTS

Posted by Paul Heathcote on May 4, 2008 12:26 PM

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HERE is a simple dish that we often put on in our Italian restaurant in The Olive Press, on Castle Street, but usually with gorgonzola or dolcelatte. I have adapted it today and substituted the blue cheese for a soft creamy goat’s cheese.

The deep fried walnuts came from an idea from a well known brand of ice cream which included crisp and slightly sweet pecans. The method is the same if you want to mix a few into vanilla ice-cream – however they go wonderfully well with the bitterness of the chicory and the slightly sour taste of the cheese.

Quick Herb Roasted Chicken with Five Bean Salad

Posted by Paul Heathcote on May 4, 2008 12:23 PM

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THERE is nothing more satisfying than a beautifully roasted chicken – it is far superior to a chicken breast grilled or pan fried. The aroma and texture always has that comforting homely appeal.

This recipe is quick and fast – your chicken will take you only an hour to roast. I am serving it with a bean salad which can be made very quickly by buying tins or jars of cooked beans, draining and mixing together with some fresh herbs and olive oil to make a wonderful simple spring lunch or dinner.

This page contains an archive of all entries posted to Paul Heathcote in the May 2008. They are listed from oldest to newest.

April 2008 is the previous archive.

Many more can be found on the home page or by looking through the archives.