Vierge Dressing

Vierge is one of those classic flavours that accompanies mainly fish dishes - the most prominent of which being more sweetly palatable fish such as seabass and seam bream. It does however go well alongside a multitude of fishes and even white meats where applicable. Its easy to make, it just takes a while. When you taste it you'll see why.

You will need:

550ml of olive oil

50g 0f Coriander seeds

1 Bunch of tarragon, stripped and chopped

12 black peppercorns, crushed

4 shallots finely chopped

3 cloves of garlic crushed

Sea salt

Warm the oil with the coriander seeds

Pour over the other ingredients

Marinade for a week

Double baked cheese souffle

Cheese souffle is porbably one the most notorius dishes that people acclaim to easily go wrong/ in all honesty theyre not that much of a nightmare, just be sure not to open the oven whilst cooking, and if you must, do not slam the door when closing. Other than this its pretty much plain sailing.


You will need (makes 8)


500ML OF MILK

100G OF SPINACH COOKED, CHOPPED AND SQUEEZED

30G OF BUTTER

PLAIN FLOUR TO BLEND INTO A PASTE WITH THE BUTTER

100G OF GRATED CHEDDAR CHEESE

PINCH OF FRESH NUTMEG

TEA SPOON OF ENGLISH MUSTARD

4 EGGS

Double butter ramekins, this is done by buttering then freezing or chilling the ramekins then buttering again

Sauté off the spinach with seasoning of salt, pepper and nutmeg

Chop up the spinach then squeeze to remove water

Blend heated butter with flour to make a paste

Put the spinach into milk pan and bring to the boil once simmering

Beat the flour paste into the spinach milk until a smooth sauce is created

Add the cheese, nutmeg and mustard stir in to form a smooth sauce

Allow the cheese sauce to cool, while the sauce is cooling separate the eggs and beat the egg white into stiff foam

Mix in the egg yolks into the cheese sauce

Fold in the egg whites

Pour the mix into each of the ramekins leaving a 1 cm from the top

Bake for 8 minutes then cool and fridge