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Martin Bosley's Recipe - Soubise, Bean Porcini Puree, Oyster Foam, Fish, Squid, French Toast - 31 Aug


Bacon and Spring Onion Soubise (sauce)

Ingredients

1 Bunch of Spring onions
150gr Streaky rindless Bacon
150 gr Onion

Method

Roughly chop the spring onions and plunge them into boiling water for 30 seconds and then refresh them under cold running water. Squeeze the onions dry in a tea towel. Set them to one side. Dice the onions and bacon. Heat a frying pan and add the onions and bacon, and cook until the onion is translucent and the bacon is just cooked. The onions will cook in the fat that is rendered from the bacon. Remove the onions and bacon from the pan and cool. Mix the spring onions and place the combined mixture into food processor. Blend to a smooth paste, adding a little water to the mix with the motor running if required. Return the puree to small pot, heat it through and keep warm.


White Bean and Porcini Puree

Ingredients

1 x 400 gr Tin of White Beans - Drained
1 x 250mls Cream
1 tblspn Porcini Powder
1 pinch of Maldon Sea Salt

Method

Combine all the ingredients in a small port and bring to a gentle simmer and cook for 10 minutes. Blend the combined ingredients until smooth and keep warm. For an extra smooth texture, push the mix through a fine sieve.


Oyster Foam

Ingredients

1  tblspn Unsalted Butter
4  Peppercorns
80 gr Shallots (Diced)
1   Bay Leaf
2  Tblspns dry Vermouth or dry white wine
1  Litre Trim Milk
9  Oysters

Method

Sweat the shallots in the butter, with the peppercorns and bay leaf until the onions soft and transparent. Pour in the Vermouth and milk and bring to a simmer. Add the oysters and cook until the oysters pucker slightly and are barely cooked. Remove the bay leaf and blend until smooth. Pour the mixture through a fine sieve and return it to the pot and place back over a low heat. Using a stick blender again, whisk the surface over the liquid creating a foamy top. Using a tablespoon scrape the foam off the top and pour over the fish.


Anchovy Butter

Ingredients

5 Anchovy Fillets
500 grams soft butter
Juice of 1 squeezed lemon

Method

In a small bowl  place over a pot of simmering water, melt the anchovies. Stir in the lemon juice. Add the anchovy mixture intoa mixing bowl with the softened butter and beat until smooth. Refrigerate the butter.


Grilled Fish and Squid

50ml olive oil
4 cups Savoy Cabbage, sliced finely
120 gr squid tubes, sliced into very thin rings.
2 tblspns Chicken stock
Sea salt and freshly ground black pepper

Heat a frying pan and add the oil. When it is hot, quickly add the sliced squid tubes and sauté for literally 20 seconds. Remove the squid to a plate and place the pan back on the heat. Add a walnut sized piece of butter to the pan and when it has melted add the cabbage. As the cabbage wilts down in the butter add the chicken stock to prevent the butter from burning. Season with salt and pepper and return the cooked squid to the cabbage.

4 x 180 gr fillets of fish
4 tblspns cooking oil
4 tblspns unsalted butter
juice of 1 lemon
Sea salt

Pre-heat the oven to 180degC. Heat a large frying pan and add the oil and butter. When the butter has melted into the oil, carefully place the fillets of fish skin side up into it. Cook until golden brown and turn the fish over. Season with the sea salt and place the pan into the oven and cook the fish for a further 6 minutes. Remove the pan from the oven and carefully lift out the fish. Squeeze the lemon juice over the surface of the fish and keep warm for 4 minutes before serving.

Plating

In the centre of the plate make a pile of the cabbage and squid and place the fish on top of the pile. Place a tablespoon of each puree on either side of the pile and top the fish with the oyster foam.

 

French Toast, Apples, Caramel Sauce

Custard

1 cup of milk
1/2 tsp Vanilla essence
4 Egg yolks
2 Tblspn Caster sugar

 Heat the milk with the vanilla essence in a heavy-based saucepan. Beat the sugar and egg yolks together and pour the hot milk over them, whisking continuously. Clean the saucepan and return the milk and egg yolk mixture into it and place over a low heat. Stir until slightly thickened and the mixture coats the back of the spoon. Pour the mixture into a bowl.

Caramel Sauce

2 tbslpn Unsalted butter
120 gr Caster sugar
120mls cream
2 egg yolks

 Melt the butter with half the sugar in a small saucepan until a rich golden brown colour. Add half of the cream and stir them together.  Mix the egg yolks with the remaining sugar, cream and egg yolks together and place into a shallow dish.

Apples

2 tbslpns unsalted butter
4 slices of white bread, preferably from a baguette-style
4 Granny smith or Golden Delicious apples, peeled, cored and cut into eighths.

 In a small frying pan melt half the butter and lightly colour the apples a nut brown. Do not cook them through though. Transfer the apples into the caramel sauce and continue to cook them through, about 5 minutes. In a larger frying pan melt the remaining butter.Dip the slices of bread in the cream, sugar and egg mixture na dquickly fry them over a high heat until golden brown. Remove the slices from the pan and drain them on absorbent paper. Place the bread on a plate and arrange the apples and caramel sauce over the top, finishing with a drizzle of custard.


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