PAUL'S MENU
Paul Ullet's menu included the following dishes:
SALAD
Ingredients (for sauce):
1 large skinned and deseeded tomato, cut into ¼ cm cubes
3 medium shallots, finely diced
20g fennel bulb, finely diced
1 clove garlic, crushed or ground
Pinch of fennel leaves, roughly chopped
Pinch of parsley, roughly chopped
150ml 1st press olive oil
50ml red wine vinegar or wine vinegar
Pinch of ground sea salt and black pepper
Ingredients (for salad):
Lambs lettuce
Rocket
Lollo Rosso
Baby spinach
Flat parsley
Method
Wash lettuce and leave to drain. To make salad sauce, mix tomatoes, shallots, fennel, garlic, fennel leaves, parsley, olive oil, vinegar, salt and pepper in a small pot and leave to stand for about an hour in the refrigerator.
Place drained salad in the middle of your large plate or platter, arrange fish in equal proportions in 3 small mounds around the salad, drizzle the salad sauce around and over the fish.
To make lemon bows to garnish, use a canale knife to peel the lemon, then tie the lemon strings into small knots and garnish the plate or platter and serve.
PAELLA
Ingredients:
500g short grain Spanish rice (100g per person)
15 mini chicken legs or ½ diced chicken
1 large onion, diced
5 cloves garlic, crushed
2 large sweet chillies, sliced
3 large tomatoes, skinned, deseeded and sliced
2 bay leaves
1 bunch fresh thyme
1g saffron
1kg fresh mussels, cleaned and bearded
500g prawns, peeled tails only
5 large whole prawns
1 cup frozen petite pois
Virgin olive oil
Method
Cook in a large paella pan or wok. Gently fry chicken in plenty of olive oil until golden brown. Add onion, garlic and gently fry until cooked without colour. Stir constantly. Add sweet chillies, tomatoes, rice, bay leaves and thyme. Coat every grain of rice with the oil, adding more if necessary.
Add saffron to the paella and enough stock mixture to cover the paella by only 1cm. Gently stir the paella mix until there is no excess stock remaining in the pan, at this stage add the petite pois, mussels, peeled prawns and whole prawns to the pan. Cover with an airtight lid, leave to simmer on a low heat. Once the mussels have opened the dish should be ready. Leave to stand for 1 minute with lid half off - this will allow the rice to settle and absorb any excess stock left in the pan. Garnish with chopped parsley and serve.
Ingredients:
500g short grain Spanish rice (100g per person)
15 mini chicken legs or ½ diced chicken
1 large onion, diced
5 cloves garlic, crushed
2 large sweet chillies, sliced
3 large tomatoes, skinned, deseeded and sliced
2 bay leaves
1 bunch fresh thyme
1g saffron
1kg fresh mussels, cleaned and bearded
500g prawns, peeled tails only
5 large whole prawns
1 cup frozen petite pois
Virgin olive oil
Method
Cook in a large paella pan or wok. Gently fry chicken in plenty of olive oil until golden brown. Add onion, garlic and gently fry until cooked without colour. Stir constantly. Add sweet chillies, tomatoes, rice, bay leaves and thyme. Coat every grain of rice with the oil, adding more if necessary.
Add saffron to the paella and enough stock mixture to cover the paella by only 1cm. Gently stir the paella mix until there is no excess stock remaining in the pan, at this stage add the petite pois, mussels, peeled prawns and whole prawns to the pan. Cover with an airtight lid, leave to simmer on a low heat. Once the mussels have opened the dish should be ready. Leave to stand for 1 minute with lid half off - this will allow the rice to settle and absorb any excess stock left in the pan. Garnish with chopped parsley and serve.
LEMON TART
Ingredients (for pastry case):
1lb plain flour, sieved
8oz unsalted butter, cubed
4oz granulated sugar
2 eggs
Milk to bind
Method
Put flour and butter in a large bowl and gently mix. Add sugar and 1 egg and mix again into a thick paste. Add a little more milk to the mixture, which should be sticky to the touch.
Put into refrigerator for at least 1 hour, then remove and roll out to about ¼ cm in thickness. Place in a 10” lightly buttered baking tin, fluted or plain. Put some greaseproof paper in the middle of the uncooked base and fill the greaseproof with dry beans or peas.
Bake in a moderate oven (150-170 C/gas mark 5-6) for 35-40 minutes until golden brown. Once golden, remove the pastry base and brush inside with egg white. Place the base back in the oven for 3-4 minutes. This will seal the base before you add the lemon filling.
Ingredients (for filling):
4 lemons, zested and juiced
9 medium eggs
13oz caster sugar
½ pint double cream, lightly whipped until thick but without peaks
Mixed berries (raspberries, strawberries, blackberries, redcurrants, physalis)
Method
Mix beaten eggs and sugar together, add all the lemon mix, and add to the lightly whipped cream. Mix with a pallet knife. Once you have a constant colour, pass through a sieve into a jug. Place in a pre-heated oven at 90 C/gas mark 2.
Add cream and lemon mixture to the pastry case, making sure not to over fill the case or spill any mix over the edges. Place in oven.
Leave to cool for at least 1 hour, until the mixture feels like a firm set jelly. Once at this consistency, remove from the oven and allow to cool naturally - not in the refrigerator. Once cold, slice into 12 equal slices and serve with mixed berries.
Ingredients (for pastry case):
1lb plain flour, sieved
8oz unsalted butter, cubed
4oz granulated sugar
2 eggs
Milk to bind
Method
Put flour and butter in a large bowl and gently mix. Add sugar and 1 egg and mix again into a thick paste. Add a little more milk to the mixture, which should be sticky to the touch.
Put into refrigerator for at least 1 hour, then remove and roll out to about ¼ cm in thickness. Place in a 10” lightly buttered baking tin, fluted or plain. Put some greaseproof paper in the middle of the uncooked base and fill the greaseproof with dry beans or peas.
Bake in a moderate oven (150-170 C/gas mark 5-6) for 35-40 minutes until golden brown. Once golden, remove the pastry base and brush inside with egg white. Place the base back in the oven for 3-4 minutes. This will seal the base before you add the lemon filling.
Ingredients (for filling):
4 lemons, zested and juiced
9 medium eggs
13oz caster sugar
½ pint double cream, lightly whipped until thick but without peaks
Mixed berries (raspberries, strawberries, blackberries, redcurrants, physalis)
Method
Mix beaten eggs and sugar together, add all the lemon mix, and add to the lightly whipped cream. Mix with a pallet knife. Once you have a constant colour, pass through a sieve into a jug. Place in a pre-heated oven at 90 C/gas mark 2.
Add cream and lemon mixture to the pastry case, making sure not to over fill the case or spill any mix over the edges. Place in oven.
Leave to cool for at least 1 hour, until the mixture feels like a firm set jelly. Once at this consistency, remove from the oven and allow to cool naturally - not in the refrigerator. Once cold, slice into 12 equal slices and serve with mixed berries.