Archive for the ‘Chive’ Category

Man Flu Soup (Covent Garden Soup Co Competition)

February 28, 2012

Man flu soup


1/2 inch fresh ginger peeled and finely chopped

1 cove garlic chopped

1/2 tsp chilli flakes or 1/2 fresh chilli chopped

1 pint chicken stock (1 pt water & 1/2 chicken stock cube)

3 mushrooms sliced

2 spring onions chopped

1 tsp chopped chives

1 tbsp olive oil

30 grams spaghetti, angel hair or noodles

1 tbsp soya sauce

Cooking instructions

Heat the oil on a gentle heat and add the garlic, ginger and chilli flakes,

Cook for 1 minute and add the chicken stock.

Increase to high heat, cook for 2 minutes and add the sliced mushrooms, chopped spring onion and pasta broken into 1″ pieces.

Cook for 5 minutes. Add the soya sauce and chives. Test for seasoning and add salt and pepper as needed. You can garnish with a couple of coriander leaves if wanted.

Serve immediately and put the victim to bed shortly after eating. Flu should be cured by the following morning but may continue for the next few hours. Best advice to partners – move bedrooms for the night – victim likely to be contagious, snore and feel very sorry for themselves – we all know what that means!

Watercress Pea and Hot-Smoked Trout Spaghetti

September 30, 2011

Smoked Haddock Leek And Bacon Chowder

January 20, 2011

Chef Sandwich’s Mayo, Tartare and Marie-Rose sauces

January 19, 2011

from Chef Sandwich


5 eggs
Salt and white pepper
1 heaped tsp English mustard
1 tsp paprika
1.5 pints vegetable oil

Take the eggs out of the fridge about an hour before you make it. Break four egg yolks into a soup bowl containing the mustard and leave for ten minutes. Put one whole egg into a mixing bowl and beat with an electric hand whisk, on its lowest setting. Add the yolks, mustard, paprika and seasoning until you’ve got a bright yellow custard.

Then slowly trickle in the oil – it’s essential you do this slowly or it may split – until you’ve got a thick, light-yellow mayonnaise. The amount of oil varies, and depends on the size of the eggs etc, so you may need no more than a pint.

By adding certain ingredients like anchovy, watercress, caviar, garlic, capers etc. you can make sauces like remoulade, maltaise, Cambridge etc. Our place is very simple – we use tartare sauce for fish, and marie-rose for crab and prawn cocktails and smoked salmon cornucopias. The recipes are here:

Tartare sauce

There is a lot of debate in professional kitchens about what should go into tartare sauce, and I once fell out with a chef over it in spectacular fashion, but this recipe is a good one.

1 bowl of mayonnaise (using five eggs as above)
250g large gherkins, drained
1/2 large Spanish onion
salt and black pepper
2 tbsps chopped chives
2 spring onions, finely chopped
2 hard-boiled egg yolks

Make the mayonnaise as above. Chop the gherkins and onion finely, and then add with the rest of the ingredients. Season to taste.

Marie-rose sauce

1 bowl of mayonnaise (as above)
3 tbsps tomato ketchup
½ tbsp Worcester sauce
1 tbsp brandy
1 tbsp parsley, finely chopped
Dash of Tabasco
Sprinkle of paprika to serve

Add all the ingredients, mix well and chill. The dish can be improved by rubbing a spoon with a halved piece of garlic and then stirring the sauce with it.