Paul McBride's Recipes
Diamonds of monk fish
With chargrilled aubergine, sweet chilli jam and lemon butter sauce
1 pound or half kg of monkfish trimmed
1 medium aubergine
Quarter pound of butter
Half pint of cream
Juice from 1 lemon
1 jar chilli jam
cut monkfish into 2 equal rounds. Season and dust with flour. Cut aubergine into 4 equal rounds and drizzle with olive oil.
Lemon butter Sauce:
cut butter into cubes, add lemon juice and cream, bring to boil and let simmer for 3 minutes and remove, season to taste.
Cooking of fish:
cook fish on frying pan with olive oil until lightly browned. Place in pre heated oven 160 degrees for 10 mins. Simply season and grill aubergine until tender, and serve.
4-6 large potatoes, pealed
1 medium onion sliced
1 pint of veg or chicken stock
slice potatoes and onions thinly. Assemble on tray. Add stock. Cook in pre-heated oven 30-35 mins 180 degrees or until tender.
Braised roasted leeks with celery and asparagus spears with honey and thyme:
2 heads of celery
1 bunch asparagus
Half jar honey
Cut leeks 3 inch lengths, celery same and asparagus
Make three-quarter pint of veg stock
Layer all veg neatly on roasting tray. Add honey and pulled thyme
Season and add 1 knob of butter. Cover with tin foil and bake until tender. Fan oven 180 degrees 20-30 minutes
Braised red cabbage:
1 head of red cabbage
1 cup dried raisins
2 onions diced
1 cup brown sugar
Half pint of apple or pineapple juice.
Half pint of red wine
Shread cabbage. Add all ingredients. Bake in pre-heated oven 180 degrees for 35-40 minutes or until tender and serve. Season to taste
Roast goose with red wine and orange sauce, and leek and apple stuffing
12-14 pounds goose 6-8 people.
Stuff cavity with two chopped oranges and pinch herbs.
Roast in pre-heated oven 180 degrees.
After 1 hour reduce heat to 120, roughly 3 and a half-4 hours cooking.
Coating with fat every half hour.
Let rest for half hour or probe with thermometer to 74 degrees
1 medium diced leek
Half medium onion diced
Diced- 2 medium eating apples
1 pound bread crumbs
Half pound salted butter
Pan fry all ingredients in butter. Add bread crumb mix and let rest
rind of 2 oranges. 6 glasses of red wine, 1 cup sugar
2 cap fulls of red wine vinegar.
Reduce to third, then add 4 tablespoons of redcurrant jelly, whisk and simmer for 5 minutes. Add juice from roasting tray, not fat.
Roast butternut squash soup
Medium squash cut into slices and de-seeded
1 medium onion pealed and quartered
2 medium sized potatoes peeled and quartered
Small bunch fresh thyme
6 tablespoons honey
1 and a half pints veg stock
5-6 tablespoons olive oil
Put all ingredients on roasting tray, mix well, put in pre-heated fan oven 180 degrees for 25-30 mins, bring veg stock to boil, add ingredients from oven to stock, simmer for 5 minutes. Remove thyme stalks and blend.
Broad bean and chestnut stuffed tomatoes with ginger roasted rustic veg. thai wilted cabbage, flash fried potato beets. Sesame and soy sauce.
1 small tin chestnuts
1 small tin broad beans, or the same fresh.
2 Plum vine tomatoes
Ginger roasted veg
1 medium courgette
1 small aubergine
1 small red onion
1 hand full snow peas
1 red pepper
1 yellow pepper.
Mix thai seasoning, half head savoy shredded cabbage, sunflower oil 8 tablespoons.
Flash fried potato beets
2 medium potatoes mashed, seasoned with a little coconut milk and rock salt. Let cool and shape into balls. Juice from medium size beetroot jar. Half pint or 300ml of sparkling water, three quarter pounds plain flour or rice flour. Mix all ingredients together with whisk. Dust potatoes in flour submerged in batter and shallow fry in veg oil until crisp.
Cut up veg roughly, spray with oil, season, add grated fresh ginger, cook in oven for 25 mins at 200 degrees. Stif fry cabbage in seasoned oil.
400g/14 ounces rice flour
1 tablespoon dried yeast
50g/2ounces powdered milk
Tablespoon xanthan gum
2 whole eggs
3-4 tablespoons sunflower oil
Three quarters pint of water
Mix all dried ingredients
Add eggs and oil and water
Mix for 4 minutes
Put into 2 pound baking tin. Cook for 40 mins 170-180 fan oven, gas mark 4-5.
1 bunch rocket salad washed
Avocado ripe (soft to touch)
4-6 thin blanched (cooked) asparagus
2 small oven dried ripe tomatoes
Basil and almond oil
Peal avocado, de-stone and cut into slices
Cook and chill asparagus
Cut tomatoes in half, sprinkle with olive oil and rock salt
Bake in oven 220 degrees. For 30 mins. Let cool.
Basil and almond oil
1 bunch fresh basil
6 cloves garlic
3ounces/75g flaked almonds. Seasoning to taste
1 pint/600ml olive oil.
Blend all ingredients and let rest in fridge for 30 minutes.