Venison, fondant potatoes, sloe and wild berry jus, parsnip crisp & Tuna dish

I know, the potato fondants are over done!  I was experimenting with just cooking in butter and not finishing off in stock. Needs more practise. 

Razor Clams, Clams, Celeriac Fondant, Pea Puree

The sauce - Soften diced fennel and celery in butter in a pan, (keeping 1/4 for the pee puree and 1/2 for the razor clams).  Add add several glasses of white wine and reduce by half. Add about 3/4 of a litre of fish stock (home made and top quality preferably) the reduce vigorously, add some double cream and further reduce until it is just enough to coat the fish in a thick jus.

Fondant - (which is underneath the fish in the centre) slice the celeriac into 20mm thick slices and use a cutter to make discs.  Soften them in butter for 5 minutes then add stock just to the level under the top of the discs.  Cook until soft, approximately 20 minutes and keep topping up with more fish stock every few minutes. 

Pea Puree - Cook peas in butter then add the softened fennel and celery with a little double cream and season.  Put this through a fine sieve and put the fine puree mixture into a piping bag ready for serving. You can put the piping bag in warm water to keep the temperature up. 

The Clams - Was clams and razor clams to remove any grit.  Discard any dead ones. Add several glasses of white wine to the remaining diced fennel and celery and bring to boil and reduce a little.  Then add the clams and cook for 30 seconds with the lid on, then add the razor clams and cook for 45 seconds again with lid on the turn off the heat.  Remove the razor clams immediately and set aside, slice into small sections, season and place on the celeriac fondant.  Remove any unopened clams the serve.

Drizzle on the sauce and garnish with samphire, fennel fronds. Then add a generous squeeze of lemon or limes. Delicious! 

Duck Breast in Massaman Curry with Potatoes & Cashew Nuts & Crispy Duck Skin

• The 8'C 2'G Curry Paste Paste - Blend together
• 25g of Cashew Nuts
• 2 Cloves of garlic
• 1 red Chilli
• 1/2 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp ground Cardamom
• 2 Cloves
• 1/4 tsp ground Cinnamon
• 15g of fresh Ginger
• 1 lemon Grass stalk
• 1 large shallot
• 1/4 nutmeg
• 1/2 tbsp of palm sugar
• 1 1/2 tsp fish sauce

• Slightly brown off some whole cashew nuts in a dry pan. 
• Just cook duck to very pink and slightly under (as you see fit pan/roast) then slice or dice, set aside.
• Soften 1/2 Onion, add 2 Cardamon pods and 1 Star Anise half way through
• Add 2 tbs Paste, cook for a minute.
• Add 400ml Coconut Milk - Simmer 20 mins
• Add potato & cook until soft
• Add duck to warm but not over cook then serve immediately with browned cashew nuts placed on the plate. 
• Fresh Coriander to garnish 

Lemon thyme roasted Poussin with Pearl Barley, Artichoke puree & a Sweet Potato rosti

Yep, that artichoke puree again!

Fillet of Lamb with Celeriac Mash, Artichoke puree & Marsala jus

Artichokes are in season and an abundance in the garden right now.  Very fiddly but worth the effort. 

Chocolate Orange Ganache with Pink Grapefruit Jelly

Chocolate orange ganache, pink grapefruit jelly, raspberries and tempered chocolate triangles with Chantilly cream.