http://www.paulheathcote.merseyblogs.co.uk/ Renowned chef Paul Heathcote's recipes, tips and wine choices en Copyright 2008 Sat, 22 Nov 2008 23:38:13 +0000 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss HERE is a great simple salad. Pomegranates are on the way in and this wonderful fruit would brighten any dish up. It combines brilliantly with goat's cheese and fabulous raw fennel and to make the most simplest of dressings use olive oil and fresh lemon juice to round the dish off. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/11/pomegranate_goats_cheese_fenne.html http://www.paulheathcote.merseyblogs.co.uk/2008/11/pomegranate_goats_cheese_fenne.html Main courses Side dishes fennel Goats cheese pomegranate Sat, 22 Nov 2008 23:38:13 +0000 HERE are some fabulous biscuits that are often served on the Continent as petit fours. I like to make these much larger and serve them with ice-cream. Recently at the Olive Press, we have been pouring over a good measure of chilled limoncello - the combination of sour cherries, orange and nuts seem to work exceedingly well, otherwise just serve them on their own, they go fabulously well with a good cup of coffee. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/11/almond_sour_cherry_orange_flor.html http://www.paulheathcote.merseyblogs.co.uk/2008/11/almond_sour_cherry_orange_flor.html Snacks Almonds eggs orange Sat, 22 Nov 2008 23:38:13 +0000 PARSNIPS and wild mushrooms are both now in season and plentiful. I much prefer to make soup with parsnips earlier in the season than later, as they tend to become woody and slightly gluey when pureed. My preference is to use chicken stock but, if you want the soup to be a veggie dish, vegetable stock works equally as well. I have added a little bit of ginger to spice it up, and don't be frightened of using any variation of mushrooms. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/11/parsnip_wild_mushroom_soup.html http://www.paulheathcote.merseyblogs.co.uk/2008/11/parsnip_wild_mushroom_soup.html Starters leek mushroom Parsnip Sun, 02 Nov 2008 10:04:52 +0000 THERE are still plenty of apples in season and, if you can get your hands on a few blackberries, these two ingredients work incredibly well with creme brulee - thick, creamy custard with a little bit of sharp cooked apple makes a perfect combination. This recipe is slightly similar to some that you may have encountered in the past, but I have added a couple of leaves of gelatine which makes it set just perfectly.ŠThe leaves of gelatine are readily available in most good supermarkets nowadays but, if you are unable to find them, use about ½ tsp powdered gelatine, which should do the trick. APPLE & BLACKBERRY BRULEE Ingredients (serves 6) 568ml carton double cream 400ml full cream milk 1 vanilla pod split & seeds scraped 2 leaves of gelatine 6 large egg yolks 200g caster sugar 6 ramekins about 200ml 24 blackberries First make the Apple Compote Ingredients 2 bramleys 20g butter Sugar to taste Method 1. Peel and chop the apples, place the butter into a pan. When foaming, add the apples and a dash of water. Cook until the apple is soft, and whisk to a rough puree, add some sugar to taste but keep it tart, this will contrast nicely with the creamy rich brulee. 2. Divide between the ramekins and chill. For the Brulee Method 1. Put the cream, milk and vanilla pod and seeds in a pan and heat gently until reaches boiling point, meanwhile soak the gelatine leaves in a bowl of cold water. 2. Place the yolks and 175g of the sugar into another bowl and whisk until creamy and white in colour. 3. Take a ladle of the hot liquid and whisk onto the egg yolk, mix well then followed by the remaining hot liquid. 4. Rinse out the pan and return the mixture to it. Stir over a very low heat for 3-5 minutes until thickened. Strain through a coarse sieve. Squeeze out the water from the gelatine and stir into the custard mix. 5. Gently spoon the custard into the ramekins and chill for 4-6 hours. 6. Sprinkle some sugar over one dish and caramelise with a blow torch or under a very hot grill at the highest point. As the caramel cools, it will harden. Repeat with the remaining sugar and dishes and then serve. The creams will sit in a cool place for up to 30 minutes, but don't chill them as this will soften the hardened caramel. Finally, decorate by placing the blackberries on top. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/10/apple_blackberry_brulee.html http://www.paulheathcote.merseyblogs.co.uk/2008/10/apple_blackberry_brulee.html Desserts apple blackberry Sun, 12 Oct 2008 22:52:50 +0000 WITH the colder weather rolling in, here is a soup that is not only easy to make but is a really good autumn dish. It should only take 30 minutes to make, and it doesn't really need any looking after. If you don't like it too spicy, reduce down the red curry paste.  The crème fraiche really helps to cut through the soup's flavour. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/10/thaistyle_butternut_squash_sou.html http://www.paulheathcote.merseyblogs.co.uk/2008/10/thaistyle_butternut_squash_sou.html Starters butternut squah fresh ginger thai red curry paste Sun, 12 Oct 2008 22:48:25 +0000 LAMB is wonderful in summer and there is nothing better than a good lamb chop grilled or pan fried until the fat is slightly crispy, if not charred. Here’s a dish you can also do on the barbecue. The mint has a little twist and the marinade for the lamb can also be used to dress up some wonderful salad leaves, or even better, good British watercress. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/07/chilli_lamb_chops_with_mint_sa.html http://www.paulheathcote.merseyblogs.co.uk/2008/07/chilli_lamb_chops_with_mint_sa.html Main courses chillies Lamb mint Tue, 08 Jul 2008 22:04:25 +0000 I AM often asked how do you start writing a menu and how do you know whether some will sell or not? Writing the menu is not difficult – judging what we sell is slightly more challenging. Old favourites such as fillet steak, mushrooms and bread & butter pudding will sell every day of the week, guaranteed. We have just changed the Olive Press menu and it has thrown up a few surprises in a good way and today’s recipe is one of them. Pasta with melting courgettes cooked until they almost collapse makes a wonderful sauce to accompany a beautiful piece of swordfish with a good drizzle of olive oil.]]> http://www.paulheathcote.merseyblogs.co.uk/2008/07/zucchini_orrecciette_with_char.html http://www.paulheathcote.merseyblogs.co.uk/2008/07/zucchini_orrecciette_with_char.html Main courses Tue, 08 Jul 2008 21:54:14 +0000 I WAS recently cooking Scouse stew for the TV programme, Market kitchen. I was asked to create “my version� and so was another chef from North Wales now working in London, Bryn Williams. I am sure every reader of The Liverpool Post has got a version which is different, however I can honestly say that this was the audience’s and taster’s favourite. I think it works really well with neck of lamb which happens to be cheap and perfect for Lob-scouse. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/07/scouse_stew.html http://www.paulheathcote.merseyblogs.co.uk/2008/07/scouse_stew.html Main courses celery Lamb leek Tue, 01 Jul 2008 21:56:44 +0000 WITH Wimbledon well underway and the British summer in full flow we hope, strawberries, clotted cream and good old fashioned freshly baked scones should be back on everybody’s menu – I often find making them slightly smaller entices people to eat more readily. Brush with a little milk and sprinkle with sugar gives a glossy finish. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/06/wimbledon_scones.html http://www.paulheathcote.merseyblogs.co.uk/2008/06/wimbledon_scones.html Desserts Wed, 25 Jun 2008 21:59:20 +0000 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.]]> http://www.paulheathcote.merseyblogs.co.uk/2008/05/pan_fried_halibut_with_sorrel.html http://www.paulheathcote.merseyblogs.co.uk/2008/05/pan_fried_halibut_with_sorrel.html Main courses cream Halibut shallots Mon, 26 May 2008 14:51:45 +0000 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. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/05/strawberries_with_mint_mango_c_1.html http://www.paulheathcote.merseyblogs.co.uk/2008/05/strawberries_with_mint_mango_c_1.html Desserts cream mango mint strawberries Mon, 26 May 2008 14:48:54 +0000 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. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/05/strawberries_with_mint_mango_c.html http://www.paulheathcote.merseyblogs.co.uk/2008/05/strawberries_with_mint_mango_c.html Desserts cream mango mint strawberries Mon, 26 May 2008 14:48:54 +0000 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. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/05/salmon_with_watercress_herb_bu.html http://www.paulheathcote.merseyblogs.co.uk/2008/05/salmon_with_watercress_herb_bu.html Main courses chives salmon spinach Mon, 26 May 2008 14:45:27 +0000 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. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/05/goats_cheese_chicory_and_deep.html http://www.paulheathcote.merseyblogs.co.uk/2008/05/goats_cheese_chicory_and_deep.html Snacks chicory Goats cheese walnuts Sun, 04 May 2008 12:26:51 +0000 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. ]]> http://www.paulheathcote.merseyblogs.co.uk/2008/05/quick_herb_roasted_chicken_wit.html http://www.paulheathcote.merseyblogs.co.uk/2008/05/quick_herb_roasted_chicken_wit.html Main courses beans Chicken Tarragon Sun, 04 May 2008 12:23:13 +0000