Recipes

Here you’ll find a variety of different recipes, hints and tips from sweet to savory and everything in between.

I’d love to see what you create! Upload a picture to Instagram and tag me at @TheNiseachChef or use the hashtag #TheNiseachChef

BREAKFAST:

Ness Hash

x4 Slices of Black Pudding – I used Cross Stores black pudding but any pudding will do

x6 Smoked streaky bacon rashers

x4 Potatoes, cooked and peeled

x4 Eggs – I use Air an Lot eggs when available

x1 Punnet of mushrooms

Balsamic syrup

Parsley

This dish is called Ness Hash. Using as many local ingredients as possible. From Ness black pudding, locally grown potatoes and local eggs when possible from Sweeny at Air an lot, it’s a delicious, hearty and rustic dish.

  • In a pan, boil some salted water. Peel and cook the potatoes, drain and cool down. Once cooled, chop the potatoes into chunks. Slice the black pudding, space out on a tray and place under the grill until cooked.
  • In a wok, heat some oil and pan fry the potato chunks. While the potatoes are sautéing in the pan. Keep an eye on the potatoes as they cook, making sure they don’t stick to the pan.
  • In another pan, heat some oil and pan fry some smoked streaky bacon until crispy.
  • Once the potatoes are heated through and crispy, remove from pan and keep warm under the grill while the black pudding cooks. Slice the mushrooms and heat some butter in the same wok we cooked the potatoes in. Once melted, add the mushrooms and saute until soft.
  • Once bacon is crispy, remove from the pan and keep warm under the grill. In the same pan, heat a little more oil. While the mushrooms cook, finely chop half of the parsley and with 50ml of olive oil, blitz together to create a parsley oil.
  • Once the mushrooms are cooked, remove from pan and keep warm under the grill. Once the oil has heated in the remaining pan, crack your eggs and fry until they have crisp edge but still have a runny yolk.
  • Now it’s time to assemble our dish. Remove all ingredients from the grill and chop the black pudding into chunks. Using a large serving dish, layer the potato chunks, mushrooms, crispy bacon and black pudding chunks in the dish. Top with the fried eggs and drizzle some balsamic syrup, parsley oil and remaining chopped parsley.

STARTERS:

Mussels 
with Basil and White Wine

1kg Mussels – cleaned and debearded, discard any broken ones

x1 Onion – finely chopped

x2 Garlic cloves – crushed

100ml double cream

125ml white wine

25g Butter

Bunch of basil

Bunch of parsley

Small loaf of crusty bread

  • In a large pan, sweat the onion and garlic off in the butter. Raise the temperature of the pan and add the wine. Reduce the liquid by almost 2/3. Add the mussels and put a lid on the pan.
  • Shake the pan now and again, this will only take minutes to cook. Once the mussels are all open, put them in a bowl to keep warm. Reduce the mussel liquid slightly and add the cream until a thicker, sauce like consistency.
  • Finish with a parsley and chopped basil. Pour our the mussels and serve with crusty bread and butter

Cream of Spinach and Watercress Soup

500g Watercress

100g Spinach

x1 Onion – diced

300ml Boiling Water

400g Ice

Salt and Pepper – to taste

Creme Fraiche

10g Butter

  • Sweat the onion in butter, do not colour. Turn up the heat high and add the spinach and watercress and cook for 1 minute. Add the boiling water and cook for another minute. Add the ice to stop the vegetables cooking and blitz everything together. Bring back up to temperature and serve with a spoonful of crème fraiche.

Cornflake and Coconut crusted Prawns

400g fresh prawns, shelled

2 large eggs

4 tbsp plain flour

1 heaped tsp of paprika

Salt and pepper

150g cornflakes

75g desiccated coconut

  • De-vain the prawns by cutting with a sharp knife down the backs so the prawns open up and take the shape of a butterfly and lay on a tray.
  • Crush the cornflakes in a bowl using your hands, until nice and fine, add the coconut.
  • Mix the paprika, salt and pepper into the flour. Whisk the eggs.
  • Carefully dip each prawn into the seasoned flour, shaking of any excess.
  • Dip the prawns into the egg, again shake of any excess and then into the cornflake and coconut mix and onto a clean tray.
  • Fry in hot oil at 170 degrees for about 1 minute. Don’t be scared to try a tester first to get the confidence. Fry in small batches at a time so not to affect the temperature. Drain on kitchen paper and serve as soon as you can.
  • An obvious lemon wedge if you are just eating them with the likes of ketchup or mayonnaise. I like to serve them with a zingy thousand island sauce or a spicy dipping sauce.

MAINS:

Grilled Mackerel
with Cucumber, Avocado, Mango Salsa
Serves 4

x4 Mackerel fillets

x1 Cucumber, peeled and cored

x1 Avocado, peeled and stoned

x1 Mango – ripe, peeled and stoned

x1 Red onion

x1 Red chilli, finely chopped

x1 Lime, juice only

x1 Garlic clove, crushed

Bunch of Coriander, chopped

Olive oil – a splash

Salt and Pepper – to taste

To make the salsa, its up to personal preference how chunky you’d like the salsa to be. No-one is going to judge your knife skills. That’s what I think a salsa should be about, showcasing the flavours and colours.

  • Mix all the salsa ingredients together and add the lime juice and chopped coriander.
  • With a sharp knife, just score the skin of the fish several times. Season with a little salt and pepper and brush the skin with a little olive oil and cook under a very hot grill. This will only take 2-3 minutes.
  • Spoon the salsa onto a plate and place the mackerel fillets on top and serve.

Quorn Bolognaise
with Vegetable spaghetti
Serves 2

x1 pack of Quorn Mince

2 tbsp – olive oil

x1 carrot, finely chopped

x1 onion, finely chopped

x1 celery stick, finely chopped

x1 large garlic clove, crushed

175ml of red wine

1 tbsp – tomato puree

1 tbsp – tomato sauce

1 tsp – oregano

x1 400g tin choppped tomatoes

salt and pepper

  • Heat the oil in a pan. Gently sweat off the onion, carrot, celery and garlice for 5 minutes.
  • Add the tomato puree, tomato sauce, oregano, wine and tinned tomatoes. Simmer gently for 10 minutes, stirring occasionally. Stir in the quorn and simmer for a further 10 minutes.

Vegetable Spaghetti

x2 carrots

x1 courgette

½ – turnip

1 tbsp – olive oil

50ml – water

if you don’t have a spiralizer, you can always use a grater or a peeler

  • Grate or peel the vegetables into long ribbons
  • Heat the oil gently in a pan. Add the carrot, turnip and courgette and keep stirring, adding a splash of water now and again.
  • Season with salt and pepper

Butternut Squash, Spinach and Chickpea Stew
with Cauliflower rice
Serves 2

x1 Butternut squash, peeled and cut into 1inch chunks

x1 Onion, thinly sliced

x1 250g bag of spinach

x1 400g tin of chopped tomatoes

x1 400ml tin of coconut milk

x1 220g tin of Chickpeas

½ tsp – ground coriander

x1 large garlic clove, sliced

½ tsp – ground cumin

¼ tsp – turmeric

¼ tsp – paprika

2 tbsp – olive oil

small bunch of fresh sage

salt and pepper

Pre-heat the oven to 180°c

  • Place the butternut squash onto a suitable roasting tray. Drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper and roast for 15 minutes until tender.
  • With the remaining tbsp of oil, place into a saucepan, add the onion and garlic and cook until tender and without colouring. Add the spices, followed by the tinned tomatoes and coconut milk. Simmer on a medium heat for 10 minutes.
  • Add the butternut squash, chickpeas, followed by the spinach. Season to taste with salt and pepper and take back up to a simmer. Finished with chopped fresh sage and serve.

Cauliflower Rice

x1 Cauliflower

1 tbsp – olive oil

salt and pepper

  • Trim the cauliflower, put the florets into a food processor and blitz into little grains.
  • Heat the tbsp of olive oil in a suitable pan and add the cauliflower, stirring continuously, season with salt and pepper.
  • Cook for 4 minutes and serve immediately

Chicken Stuffed With Cross Stores Black Pudding and Wrapped in Pancetta
Serves 4

4 Chicken Breasts

4 Generous slices of Black Pudding

16 slices of good quality Pancetta

Preheat the oven to 180°

Cut the chicken breasts open like a book, this is known as a butterfly cut. Place a sheet of cling-film on the worktop and place the chicken on the cling-film and place another sheet on top and tap with a rolling pin until flat, repeat with the other 3 chicken breasts.

Work the black pudding slices into 4 sausage shapes. Lay 4 strips of pancetta on top of a sheet of foil and sit the flattened chicken on top of the pancetta then place the black pudding on the side of the chicken breast closest to you and carefully roll into a Christmas cracker shape. Twist both ends tightly and cook for 30-40 minutes. Once cooked, remove from the oven and cool slightly before carefully unrolling the foil wrapper and serve.

Pan-fried Beef Steak
with Wilted Spinach and Truffled Gravy
Serves 4

4 Beef Steaks using the cuts of your choice

2 large bags on spinach

Melted Butter

Nutmeg

Salt

Pepper

300ml Beef Gravy

Black truffle slices

The cooking of your steak is up to each individual.

There is no such recipe for this, more of matching 3 amazing ingredients and wine of your choice.

In a hot pot, sauté the spinach very quickly and drain well. Season with salt, pepper and a small rasp of nutmeg and melted butter.

Roasted Salmon
with salmon crackling, crispy kale, poached cherry tomatoes in a tomato, coriander and vanilla sauce

x2 Salmon portions with skin removed and set aside (approx 150g)

x1 Onion, chopped

x1 Fennel, chopped

x1 Carrot, chopped

x1 Punnet of vine cherry tomatoes (Reserve 6, cut the rest in half and reserve the vine)

x1 Garlic clove, chopped

Olive oil

125ml Dry white wine

x12 Coriander seeds

x1 Bay leaf

Vanilla pod (seeds)

Crème fraiche

For the sauce:

In a dry saucepan, toast the coriander seeds briefly, followed by a drizzle of olive oil. Add the chopped onion, carrot and fennel with a whiff of salt. Add the garlic, bay leaf, halved cherry tomatoes, vine followed by the wine and vanilla seeds and reduce by almost two thirds. Remove the vine and bay leaf and blitz the sauce until smooth. Return the pan to a low heat and finish with a couple of spoons of crème fraiche and check the seasoning.

The salmon:

In a hot pan in a little oil, place the salmon presentation side up and season. Pop the pan under a hot grill or oven, do not be tempted to turn the salmon over at this stage. Cook for about 8-10 minutes, a simple guide would be cook for about 4 minutes per 1cm of thickness.

For the crispy skin, place the skin between two sheets of parchment paper and sandwiched between two trays and cook at 200 degrees for about 10 minutes until crispy.

Meanwhile, in a hot pan, stir fry the kale until tender and crispy and season lightly. For the reserved tomatoes, have a small pan of boiling water and a bowl of ice cold water ready. Remove the cores carefully and plunge into the boiling water. This can take as little as 2-3 seconds so you must work quickly with a slotted spoon and plunge them into the icy water or you will end up with mushy overcooked cherry tomatoes where as we want to showcase these sweet little belters are one of the four main stars on this dish.

To serve, spoon the sauce on the plate of your choice. Place the crispy kale on next and place the salmon portion on top. Scatter the cherry tomatoes around the salmon, top with the crispy skin and enjoy!

DESSERTS:

Crepe Suzette
Serves 4

100g Plain Flour

250ml Milk

1 egg

25g Melted Butter

Salt

100g Butter

100g Brown Sugar

4 Oranges, zested and segmented and squeezed of juice

50ml Couintreu

  • Add a pinch of salt to the flour, followed by the egg and milk. Whisk until all combined then whisk in the melted butter and rest for 10 minutes.
  • Into a hot pan, pour enough batter so it just covers the bottom, as thin as you possibly can.
  • Melt the butter in the same pan followed by the sugar and zest. When the sugar has dissolved, add the orange juice followed by the couintreu. Add the orange segments. Fold the crepes into quarter and reheat the orange sauce.
  • Two crepes a portion is plenty. Arrange the folded crepes on a plate, slightly overlapping and pour over the sauce and serve with ice-cream.

Choux Buns
with Vanilla Cream
Serves 4

½ Pint of Water

100g Butter

125g Strong Flour

Sugar

Salt

4 eggs

150g Chocolate, melted

Preheat the oven to 220°c

  • Add butter to the water with a pinch of salt and sugar. Bring the mixture to a quick boil and beat in the flour. Let the mixture cool and beat in the eggs, one at a time, until silky and smooth.
  • On a lined baking tray, place a dollop of the mixture, the size of a walnut, onto the tray, spaced apart and bake for 15-20 minutes until well risen and golden.
  • Remove from the oven and place aside to cool. Pierce a small hole in the bottom of each bun and fill with vanilla cream. Once filled, dip each bun in some melted chocolate and serve with ice-cream.

Chocolate Mousse with Shortbread Biscuits

250g Dark Chocolate

50g Unsalted Butter, softened

6 Medium eggs, separated

3 egg whites

40g Caster Sugar

150g Plain Flour

100g Unsalted Butter

50g Caster Sugar

2-3 flavoured drops – drop are optional for a little twist to the biscuits.

Preheat the oven to 170°c

  • Melt the chocolate over a double boiler. Once melted, remove from the heat and beat in the butter.
  • Whisk 6 egg yolks until pale and set aside.
  • Whisk the 9 egg whites with the sugar.
  • Fold in the whisked egg yolks and then fold the egg mixture into the chocolate.
  • Pour into suitable dishes and chill for at least 2 hours.
  • Now for the shortbread, knead the ingredients together in a bowl until it forms a dough. This does not take long.
  • Roll the dough out to a thickness of about 5mm. Using the desired cutter, place the shortbread circles onto a lined baking sheet and bake for 12-15 minutes until lightly golden.
  • Place onto a cooling wire and dust with some caster sugar and serve along side the Chocolate mousse

Lemonade and Summerberry Jelly
With Berry Sorbet

600ml Lemonade – good quality

5 Gelatine Leaf

Selection of Berries – Raspberries, Strawberries and Blueberries

700g Fruit puree – strawberry, raspberry or any flavour that you desire

3tbsp Glucose syrup

x1 Lemon – juice only

Sugar Syrup – made from 300ml water and 200g sugar, mixed together and boiled for 2 minutes

Jelly:

Soak the gelatine in cold water. Take 100ml of Lemonade and warm gently. Add soaked gelatine to dissolve and then add the remaining 500ml of Lemonade. You can fill individual glasses or a bowl for family to help themselves. Scatter in the berries and pour over cold liquid and chill until set.

Sorbert:

Place all the ingredients into a bowl together and mix together. Pop into the freezer, whisking every 30 minutes – 1 hour.

SIDES AND SNACKS:

Smoked Mackerel Pate

This is a very simple but delicious, no faff recipe for Smoked Mackerel Pate that really lets the flavour shine through. You can substitute the mackerel for hot smoked salmon or even kippers. Delicious on hot buttered toast, oatcakes or any kind of cracker. Fantastic for a light snack or when you are feeling peckish.

200g smoked mackerel

80g of full cream cheese

1tsp of horseradish sauce

Whiff of white pepper

Little squeeze of lemon

Some chopped dill or chives (optional)

Put the fish into a food processor and pulse gently. If you don’t have a processor you can just flake the fish. Add the cream cheese horseradish, lemon and pepper blitz for a moment.

The pate can be put into ramekins for a starter or put into a tupperware box in the fridge. It will last up to 3 days in the fridge if you haven’t eaten it all by then.

BAKING:

Shortbread

150g plain flour
100g salted butter
50g icing sugar

Set the oven to 170 degrees

  • In a bowl, cream the butter and sugar, until pale. Give it a good going.
  • Add the sieved flour and combine until it forms a dough. Do not over do this part as the finished biscuits will be leathery. Chill dough for an hour.
  • To make life a little easier cut two sheets of grease proof paper about 40x40cm. Place one on the work top and place the dough in the middle. Sandwich the dough between the next sheet and then start with the rolling pin and roll out until roughly 4-5 mm thick.
  • Using the cutter of choice, even kids character cutters, cut as many as you can onto baking parchment, re roll the dough gently and repeat until all the dough is used up.
  • Bake on the middle shelf for 10-12 mins or until very lightly golden around the edges.
  • When the tray comes from the oven, sprinkle a little caster sugar over them, leave to cool slightly and then cool completely on a cooling wire.
  • The biscuits will keep for 2-3 days in an air tight box and also freeze well.

Fruit Tea Loaf

With the Autumn almost upon us and the nights creeping in, I thought I’d put up an old favourite of mine that used to regularly appear on my afternoon tea menu. This is a timeless classic with a take on the traditional tea loaf.With the addition of the exotic fruits taking it to the modern day with the added twist from the fruity tea bags. A moist loaf but with a slavering of butter making it more of a scrumptious treat.

If you can’t find pre-mixed bags of exotic fruit just mix and match what you find on the shelves like Dried Papaya, Mango, Cranberries or what ever takes your fancy.

Line a 900g loaf tin and pre-heat the oven to 180 degrees Celsius

Ingredients
225g exotic dried fruits
2 fruit tea bags
75g butter
110g caster sugar
175g self raising flour
1/4 tsp salt
2 eggs (beaten)
230g pineapple (chopped)
50g glacé cherries

  • In a bowl add the dried fruit with the tea bags and cover with just enough, almost boiling water. Leave to infuse and let it completely cool.
  • Melt the butter and add the sugar. Drain the fruit and discard the tea. Over a low heat add the fruit and let the mix cool.
  • Sieve the flour and salt and stir into the fruity mix, followed by the beaten eggs, pineapple and cherries.
  • Add the mix to the loaf tin and bake on the middle shelf for 1 hour.
  • Leave to stand for 10 mins and then turn it out onto a cooling wrack.