Tom's Recipes

Tartare of mackerel with quail egg, cucumber and beetroot dressing, served with curly Melba toast

Ingredients (for 2 portions): 1 fresh mackerel ½ finely chopped shallots 1 tsp finely chopped chives 2 tsp soya sauce 1 tsp white wine vinegar 1 tsp olive oil 1 tsp lemon juice

Directions Fillet the mackerel, take off the skin. Cut flesh off either side of the bone. Finely chop mackerel and put in a bowl on ice. Add chopped shallots, chives, soya sauce, white wine vinegar and lemon juice. Add salt and pepper to taste. Cook quail eggs for 2 min, 45 seconds in boiling water. Beetroot - you can buy cooked beetroot if you like and blitz in a Robocoup. Season with salt and pepper and a dash of Sherry vinegar Eat fresh the same day with a crispy Melba toast.

West coast hand dived scallops wrapped in pancetta with roast spring asparagus and herb beurre blanc

Ingredients (for 1 portion); 2 slices of finely cut pancetta 2 cocktail sticks 2 hand dived scallops 4 spears of asparagus

For the sauce   100 ml of white wine 1 shallot 10 cracked peppercorns 1 spoonful of cream 150 grams of non-salted butter Sherry vinegar Chervil and dill for garnish

Directions

1. Wrap the pancetta around the middle of the scallops (ensuring the pancetta is all the away around)
2. Insert a cocktail stick to ensure it holds the pancetta during cooking
3. Prepare the asparagus by taking off the woody ends
4. Place the asparagus in a hot frying pan with olive oil and salt and roast until tender
5. In another pan – sear the scallops with the pancetta until the pancetta starts to cook. The pancetta will then give great flavour to the scallops.

To make the sauce;

1. Place the white wine in a pan
2. Slice the shallot
3. Add the sliced shallot and the cracked peppercorns and reduce until dry
4. Once dry, add a spoonful of cream to stabilise the sauce
5. Whisk in the butter
6. Add salt and maybe a dash of sherry vinegar if needed
7. Pass it through a sieve

To dress the plate;

1. Place the roast asparagus on the plate
2. Place the roast scallops on top
3. Drizzle with sauce around the asparagus and scallops
4. Garnish with sprigs of chervil and dill

Roast loin of lamb with compote of red onion, cooked with Szechwan pepper and zest of lemon

Ingredients (for 2 portions): 1 loin of lamb 2 red onions 50gr dried apricots – finely chopped 1 tsp Szechwan pepper wrapped in a muslin cloth ½ tsp coriander seeds Zest of half a lemon 300ml of lamb jus (reduced lamb stock)

Directions   Sweat the onions slowly for 10 minutes with Szechwan pepper, coriander seeds and lemon zest. Add lemon juice and lamb jus, dried apricots and cook for 45 minutes until onions and jus are compotted. Roast off loin of lamb and cook until pink. Carve and serve on top of compote and garnish with French beans and seasonable vegetables.

Segments of citrus marinated in Earl Grey and mint syrup with mascarpone sorbet

Ingredients (for 2 portions); Sorbet: 250gr Mascarpone cheese 150ml Sweet syrup 1 - 2 limes – juice and zest pinch of salt

Earl Grey Jelly: 225ml Orange and Grapefruit juice 50gr sugar 1.5 leaves of gelatine 2 Earl Grey tea bags 2 Finely chopped mint leaves

Directions

Sorbet:

Mix together and turn in an ice-cream machine

Jelly:

Boil the juice and sugar and infuse with Earl Grey tea bags. Add soaked gelatine leaves and leave to set in cold fridge.

Segment one orange and one grapefruit. Cover with the Earl Grey jelly and a scope of Mascarpone sorbet. Serve with the chopped mint leaves sprinkled over the dish.

HAPPY COOKING!!