Take three chefs: a selection of summer recipes

Published on 07/08/2012 21:42

Grilled fillet of trout with a potato, asparagus and watercress salad and grain mustard vinaigrette | Guinea fowl with pea and spring onion purée and a white wine sauce | Garam masala mussels

Paul Gunning, Purslane

Grilled fillet of trout with a potato, asparagus and watercress salad and grain mustard vinaigrette

Serves 4

Ingredients

1kg new potatoes

1 bunch of asparagus

1 bunch of watercress

4 160g trout fillets

1tsp wholegrain mustard

1tbsp white wine vinegar

3tbsp olive oil

Salt and pepper

1 lemon

Method

1 Quarter the new potatoes and place in cold water with a good pinch of salt, bring to the boil and cook for 15-20 minutes.

2 Peel and trim the asparagus (if the asparagus is quite thick, cut in half lengthways).

3 To prepare the dressing, combine the mustard, olive oil and white wine vinegar and a pinch of salt and pepper.

4 Once the potatoes are almost cooked (after 15 minutes), cook the asparagus in boiling salted water for 2 minutes.

5 At the same time grill the trout with olive oil, salt & pepper (skin side up) for 2-3 minutes depending on the thickness.

6 Drain the potatoes and asparagus then add the watercress.

7 Dress the salad with the mustard vinaigrette and portion onto plates.

8 Place grilled trout on the salad and drizzle with a little vinaigrette. Tania Dixon, Ginger Snap caterers

Guinea fowl with pea and spring onion purée and a white wine sauce

 

Tania Dixon, Ginger Snap caterers

Guinea fowl with pea and spring onion purée and a white wine sauce

Serves 4

Ingredients

400g fresh garden peas (or frozen petit pois)

4 spring onions

25g butter

Salt and freshly ground pepper

4 guinea fowl supremes

25g butter 

2 tbsp sunflower oil

2 shallots finely diced

175ml glass of dry white wine

200ml chicken stock

50ml cream

Method

1 Add the peas and spring onions to boiling water for 3-4 minutes.

2 Strain and place in a food processor with the butter and whizz until smooth.

3 Season to taste with salt and pepper. Set aside. 

4 Season the guinea fowl supremes with salt and pepper and heat a heavy-based frying pan. Add the oil and butter and place the guinea fowl skin side down until the skin has browned. Turn over and fry for a further 2 minutes.

5 Remove the guinea fowl from the pan and add the shallots and cook until transparent.

6 Add the wine and stock and reduce by two thirds and add the cream. 

7 While the sauce is reducing, place the guinea fowl in the oven at 180 degrees and cook for 15 minutes. 

8 Warm through peas and serve with either mash or new potatoes with a sprig of mint.

Ian Mabon, The Mussel Inn

Garam masala mussels

Serves 4

Ingredients

2kg fresh mussels (wash thoroughly and remove beards, discard any that are broken and any open mussels that do not close when tapped)

1 1/2 tablespoon garam masala

4 banana shallots, finely diced

1 bulb fresh garlic, finely diced

1 400g can of coconut milk

25g fresh grated ginger

1 stick of lemongrass, crushed

2 red chillies finely sliced

1 fish stock cube

6 leaves of fresh basil, chopped

4 leaves of fresh basil for garnish

1 lime (juice and zest)

250 ml white wine

500 ml boiling water, from the kettle will do

1 good quality baguette sliced and warmed

Method

1 Put your large pot on high heat for around 1 minute then add the garam masala and heat to release the flavour (around 1-2 minutes).

2 Add the chillies, ginger, lemon grass and banana shallots, cook for around 2 minutes or until the shallots have slightly browned.

3 Mix the stock cube in the boiled water in a 2 litre jug. Add the coconut milk and white wine then add all into the large pot and reduce by a third.

4 Add in the chopped basil, lime zest and cleaned mussels. Put on a tight-fitting lid and cook until all mussels have opened, stirring occasionally.

5 When all mussels have opened, add in the lime juice, stir, and serve in 4 bowls. Discard any unopened mussels, garnish with basil leaves and enjoy with warmed baguette.