This week, I have dishes inspired from artisan producers and some delights from the sea. All dishes are quick and easy takes on popular classics. Enjoy.
Sausages & mash
What you need
4 venison sausages, garlic, shallots, rosemary, stock, butter, salt and pepper seasoning, dark chocolate & tomato puree.
What to do
In a good heavy base pan, sweat sliced shallots and garlic in butter and oil, then add sausages to colour. Boil some spuds to make the mash. Back to the sausages, add the stock, tomato puree, seasonings and a fistful of grated dark chocolate and allow to simmer until liquid is reduced by half. Grate some chocolate in sauce to finish. Mash and whip spuds with cream & butter. You could add some horseradish sauce to your mash to spice things up. Serve with a big red wine.
Posh fish & chips
What you need
Cleaned squid sliced into rings, salt, pepper and chilli flakes. crackers and spinach leaves. Potatoes sliced thick and 1/2lb butter. Salad Dressing.
What to do
Crunch the crackers and add the seasonings and coat the squid rings just like breadcrumbs and shallow fry in hot oil. Meanwhile, cook the fondant potatoes in butter on medium heat, constantly spooning the butter over. This will take up to 20 minutes depending on how thick you cut them. Dress the spinach leaves in apple vinegar and oil salad dressing and add a few cherry tomatoes. Serve with a glass of Sauv blanc.
Pasta & prawns
What you need
Fresh whole prawns, garlic, chilli flakes, butter (loads), pasta (bucatini), shallots and samphire.
What to do
Sauté finely sliced shallots and garlic in the butter and chilli flakes. Add the whole prawns and once they turn red, turn off heat. Meanwhile, cook the pasta in boiling salted water until al dente. As for the samphire, cook it in boiling salted water for 2 mins – no more or it will turn as tough as salty old boots. Flash heat the prawns and butter. Serve the prawns on the pasta and scatter samphire on top with some crusty bread and a glass of red… Some might say white, but a nice cotes du rhone works for me.
