Green lipped New Zealand mussels
6-8 (per person) Green Lipped NZ mussels
2 Cloves of garlic
Grated Parmesan cheese
Wash mussels and place on baking tray. Pour garlic butter on each mussel. Sprinkle breadcrumbs and parmesan sparingly.
Cook under hot grill for 4 minutes.
Notes: Green lipped mussels are natives of New Zealand. Their latin name is Perna Canaliculus. The shellfish is immediately recognisable by its emerald green shell and full and plump flesh.
Notes on beef: Why is beef hung? The tenderness of the beef is progressively improved the longer it is "hung". Tenderness is the single most important factor in eating quality. During the hanging process acid develops which helps soften the muscle fibres. Preferably the meat should be a rich reddy-brown.
1.7 kg of sirloin of beef (n.b. not rolled or on the bone).
Allow the meat to stand at room temperature for at least half an hour before cooking.
For the marinade which can be done once the meat has been removed from the fridge, use crushed black pepper, Colemans English Mustard and olive oil.
Using a very not griddle pan sear and thus seal the meat on all sides. This will stop the meat juices from escaping and will ensure that the beef is not dry.
Place on a roasting tim and cook at 220 degrees centigrade for 45 minutes. Remove from the oven, wrap in foil and let the meat rest for half an hour. (This is to let the meat relax so it will be tender).
Pour off meat juices to make gravy and add water to the bottom of the roasting dish to dislodge essence.
You will need to make the batter at least four hours before cooking.
100gr plain flour
300 ml of milk
Teaspoon of cooking oil.
Beat the eggs together and add milk. Mix into a bowl with the flour and add the oil and salt. Mix into a smooth batter. Refrigerate for at least four hours. Remove from the fridge at least half an hour before use and whisk again.
In the hottest possible oven heat your Yorkshire pudding trays (similar to muffin trays only wider in diameter) Remove from the oven and quickly add a drop of oil and fil two thirds with batter.
Place in oven for 20 minutes -- do not open the door for at least 15 minutes otherwise the Yorkshire puddings will collapse. Remember to keep everything as hot as possible as the batter includes no raising agent and relies solely on temperature.
Walnut Treacle Tart
50g butter at room temperature
50g icing sugar
1 egg beaten
1.5 tablespoons of double cream
150g plain flour
For the filling:
Zest and juice of 1 lemon
1 Granny Smith apply, very finely chopped
400ml golden syrup
300ml double cream
100g brioche crumbs
100g walnut halves
Cream the butter and the sugar in a food processor, then add the egg. Add the cream and flour and blend until it comes together. Wrap the pastry in plastic film and chill for one hour.
Preheat the oven to 200 degrees centigrade, gas mark 6. Roll pastry into a 25cm circle and use to line a 22cm tin, leaving the extra pastry to hang over the tin. Place baking parchment on top and weigh down with baking beans. Cook for 15 minutes, remove the parchment and beans and cook for a further 5 minutes. Reduce oven to 160 degrees centigrade and cut away extra pastry.
Make the filling by whisking the eggs in a large bowl then stir in the lemon, apple, golden syrup and cream. Sift in the brioche and mix thoroughly. Bake for 50 minutes.
Leave to cool.