Chris' Menu
Chris D'Sylva's dishes included Squid ink ravioli and roasted lamb cutlets:
Tuna Carpaccio with Lime, Sesame Oil and Fresh Chilli
Salmon is also excellent in this recipe and can be used as a substitute.
Serves 6
Ingredients (for the dressing)
1 tbsp lime juice
1 tbsp soy sauce
1 tsp clear honey
3 tbsp sesame oil
1 small chilli, finely chopped
Salad
1 cucumber, peeled
750g tuna
Handful of coriander leaves
1½ limes, cut into 12 wedges
Whisk together all the dressing ingredients and set aside. The fish can be prepared a few hours in advance. Cover a plate or flat tray with Clingfilm. Then, if your fish has skin, finely slice the flesh at an angle, as if you were slicing smoked salmon, lifting it away from the skin. If it does not have any skin, cut straight down in 5mm-thick slices. As you slice the fish, arrange the slices in a single layer on the Clingfilm. Cover with more Clingfilm. Continue until all the fish is sliced. Cover and chill until needed.
Shortly before serving, take a potato peeler and peel off long strips of cucumber flesh, working in toward the seeds. Discard the seeds and lightly salt the strips. When you're ready to serve, divide the sliced fish between 6 plates. Add a dainty pile of cucumber strips to each. Rewhisk the dressing and drizzle over the fish before scattering with coriander leaves. Garnish with lime wedges and serve immediately.
Visit any Waitrose store or www.waitrose.com for more delicious recipes and ideas.
Squid ink ravioli
Ingredients
4 cups of flour
4 eggs
Tsp olive oil
6 gm squid ink satchels
Mix the ingredients together and need dough for 6/8 minutes. Sit in fridge overnight to relax.
Ingredients (for fish mousse filling)
300 gm fresh fish (Hake)
3 egg whites
200 gm of cream
Basil
Tbsp parmesan cheese
Salt and pepper
The pasta has to be filled with a fish mousse. This is made from processing 300 grams of fresh white fish (hake) with 3 egg whites, basil and salt seasoning. Add 200 grams of cream and process again until sticky.
Taste test the mousse to see if there is enough seasoning by frying some off in a pan and tasting.
Add the fish mousse to pasta, using egg yoke to help seal the parcels. Once sealed, boil the pasta in water until al dente. Drain and put to one side.
Ingredients (for sauce)
Lemon zest
3 small chillis
Parsley
3 shallots
Olive oil
White wine (evaporate off)
Before serving fry the ravioli for a couple of minutes in a pan. The pan should contain Lemon zest, chilli, parsley and olive oil. Place the ravioli parcels in the pan and add white wine (evaporate off). Use this sauce to drizzle over the pasta when serving.
Roasted lamb cutlets
Ingredients
Lamb cutlets
Olive oil
Black pepper
Crust the lamb cutlets with the black pepper and olive oil. Seal it until brown all over. Cook in oven at 180 degrees for 12 minutes. Cover the cutlets in foil and rest for 10 minutes. Cut the cutlets into individual pieces.
Braised lamb
Ingredients
Shoulder of lamb
Olive oil
2 sprigs of thyme
2 sprigs of rosemary
4 bay leaves
1 onion
1 garlic clove
6-8 carrots
2 celery
Half a bottle of red wine
Brown the lamb in the roasting tray on the stove, remove. Create a sauce in the roasting tray by adding thyme, rosemary, bay leaves and chopped onion, garlic, carrots, celery to the olive oil. Add Half a bottle of red wine. Reduce by half and place shoulder back in the tray, fill with 2 litres of stock and put in oven 160 degrees for 3 hours.
Once cooked through, remove the lamb and place the juice into a pan and place back onto stove. Reduce by half, pass through a sieve and that's your serving sauce.
Panna Cotta Terrine
Serves 6
Ingredients
425ml double cream
14g sachet gelatine granules
1 vanilla pod
75g caster sugar
425ml Greek yogurt
Fruit coulis and fresh fruit, to serve
Line a loaf tin or a plastic container, measuring about 10 x 10 x 20cm, with clingfilm. Put 3-4 tbsp of the cream into a small bowl and sprinkle over the gelatine. Leave for a few minutes to swell then place the bowl in a larger bowl of just-boiled water and leave the gelatine to dissolve.
Put the remaining cream into a pan. Split the vanilla pod, scrape the seeds into the cream, add the pod as well, then the sugar. Heat gently until the sugar has dissolved. Whisk in the dissolved gelatine and cream. Set aside to cool slightly. Remove the vanilla pod.
Stir the mixture into the yogurt. Pour into the prepared container. Chill for 4-5 hours. Turn out the terrine onto a board. Slice and serve with fruit coulis and fruit. This is best eaten on the day it is made.
Visit any Waitrose store or www.waitrose.com for more delicious recipes and ideas.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 3: Bill Buckley >
Salmon is also excellent in this recipe and can be used as a substitute.
Serves 6
Ingredients (for the dressing)
1 tbsp lime juice
1 tbsp soy sauce
1 tsp clear honey
3 tbsp sesame oil
1 small chilli, finely chopped
Salad
1 cucumber, peeled
750g tuna
Handful of coriander leaves
1½ limes, cut into 12 wedges
Whisk together all the dressing ingredients and set aside. The fish can be prepared a few hours in advance. Cover a plate or flat tray with Clingfilm. Then, if your fish has skin, finely slice the flesh at an angle, as if you were slicing smoked salmon, lifting it away from the skin. If it does not have any skin, cut straight down in 5mm-thick slices. As you slice the fish, arrange the slices in a single layer on the Clingfilm. Cover with more Clingfilm. Continue until all the fish is sliced. Cover and chill until needed.
Shortly before serving, take a potato peeler and peel off long strips of cucumber flesh, working in toward the seeds. Discard the seeds and lightly salt the strips. When you're ready to serve, divide the sliced fish between 6 plates. Add a dainty pile of cucumber strips to each. Rewhisk the dressing and drizzle over the fish before scattering with coriander leaves. Garnish with lime wedges and serve immediately.
Visit any Waitrose store or www.waitrose.com for more delicious recipes and ideas.
Squid ink ravioli
Ingredients
4 cups of flour
4 eggs
Tsp olive oil
6 gm squid ink satchels
Mix the ingredients together and need dough for 6/8 minutes. Sit in fridge overnight to relax.
Ingredients (for fish mousse filling)
300 gm fresh fish (Hake)
3 egg whites
200 gm of cream
Basil
Tbsp parmesan cheese
Salt and pepper
The pasta has to be filled with a fish mousse. This is made from processing 300 grams of fresh white fish (hake) with 3 egg whites, basil and salt seasoning. Add 200 grams of cream and process again until sticky.
Taste test the mousse to see if there is enough seasoning by frying some off in a pan and tasting.
Add the fish mousse to pasta, using egg yoke to help seal the parcels. Once sealed, boil the pasta in water until al dente. Drain and put to one side.
Ingredients (for sauce)
Lemon zest
3 small chillis
Parsley
3 shallots
Olive oil
White wine (evaporate off)
Before serving fry the ravioli for a couple of minutes in a pan. The pan should contain Lemon zest, chilli, parsley and olive oil. Place the ravioli parcels in the pan and add white wine (evaporate off). Use this sauce to drizzle over the pasta when serving.
Roasted lamb cutlets
Ingredients
Lamb cutlets
Olive oil
Black pepper
Crust the lamb cutlets with the black pepper and olive oil. Seal it until brown all over. Cook in oven at 180 degrees for 12 minutes. Cover the cutlets in foil and rest for 10 minutes. Cut the cutlets into individual pieces.
Braised lamb
Ingredients
Shoulder of lamb
Olive oil
2 sprigs of thyme
2 sprigs of rosemary
4 bay leaves
1 onion
1 garlic clove
6-8 carrots
2 celery
Half a bottle of red wine
Brown the lamb in the roasting tray on the stove, remove. Create a sauce in the roasting tray by adding thyme, rosemary, bay leaves and chopped onion, garlic, carrots, celery to the olive oil. Add Half a bottle of red wine. Reduce by half and place shoulder back in the tray, fill with 2 litres of stock and put in oven 160 degrees for 3 hours.
Once cooked through, remove the lamb and place the juice into a pan and place back onto stove. Reduce by half, pass through a sieve and that's your serving sauce.
Panna Cotta Terrine
Serves 6
Ingredients
425ml double cream
14g sachet gelatine granules
1 vanilla pod
75g caster sugar
425ml Greek yogurt
Fruit coulis and fresh fruit, to serve
Line a loaf tin or a plastic container, measuring about 10 x 10 x 20cm, with clingfilm. Put 3-4 tbsp of the cream into a small bowl and sprinkle over the gelatine. Leave for a few minutes to swell then place the bowl in a larger bowl of just-boiled water and leave the gelatine to dissolve.
Put the remaining cream into a pan. Split the vanilla pod, scrape the seeds into the cream, add the pod as well, then the sugar. Heat gently until the sugar has dissolved. Whisk in the dissolved gelatine and cream. Set aside to cool slightly. Remove the vanilla pod.
Stir the mixture into the yogurt. Pour into the prepared container. Chill for 4-5 hours. Turn out the terrine onto a board. Slice and serve with fruit coulis and fruit. This is best eaten on the day it is made.
Visit any Waitrose store or www.waitrose.com for more delicious recipes and ideas.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 3: Bill Buckley >