Recipes

Some of our feature restaurants share the
secrets behind their favourite dishes with
you so you can make them at home

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Walnut

GRILLED SEA BASS WITH A TOMATO AN CORIANDER SALSA 2 x 600gm line caught ( English channel) seabass (ask your fishmonger to fillet or pop it in to me) little flour white pepper and salt olive oil For salsa: 2 x plum tomatoes 1/2 a small shallot 1 garlic clove 1 green chilli (or fiery birds eye) handful of coriander salt and pepper lemon Blanch tomatoes in hot water for ten seconds then plunge in to ice cold water and peel then quarter and deseed keep flesh chop into small dice.

Finely chop shallot and garlic, deseed and finely chop chilli.

Chop coriander keep two sprig for garnish.

Add salt and pepper and squeeze half the lemon (cut length ways keep other for plate).

Mix all together.

For fish: season flour with white pepper and salt.

Coat fish (both sides) tapping of excess.

Lightly oil flat baking tray and place fish on tray skin side down.

Lightly oil other side of fish and grill under hot grill until lightly brown just on one side do not turn over.

Serve on plate with one side on top of other as in photowith salsa arranged on side and other lemon cut in half again with sprig of parsley.

ZARA

REVANI (SEMOLINA CAKE) Sugar syrup, ingredients: (makes about 1 1/2 cups) 2 cups golden superfine sugar 3/4 cup water 1 1/2 tsp lemon juice Put the sugar, water and lemon juice and a saucepan and place over a medium heat.

Bring to the boil, stirring occasionally, and leave to bubble for three mintues.

Remove from the heat.

Semolina cake, ingredients: 1 1/2 times the amount of sugar syrup made in the recipe above.

1 1/2 cups semolina 1/3 cup and 1tbsp unsalted butter, softened scant 1/4 cup golden superfine sugar scant 1 1/2 cups yoghurt 1/4 tsp bicarb of soda 1/2 tsp tahini to grease 1/3 cup blanched almonds Prepare one and a half times the amount of sugar syrup as in the recipe above, leave to cool.

Put the semolina, sugar and softened butter in a mixing bowl and work together with your hand until well blended.

Add the yoghurt and bicarbon-ate of soda and mix well toget-her until you have a firm batter.

Grease well a baking dish measuring about 8 x 12 x 1 1/2-inch with the tahini and spread the batter evenly across the dish.

Flatten it gently with the back of a spoon, cover with a clean kitchen towel and leave to rest for three hours.

Fifteen minutes before the time is up, preheat the oven to 400ºF.

Then cut the uncooked cate into 2-inch squares and press one blanched almond in the middle of each.

Bake in the preheated oven for 20- 30 minutes or until golden.

Take out of the oven and pour the cooled syrup all over.

Leave to soak up the syrup and serve and room tempe-rature.

You might find the amount of syrup excessive.

If so, reduce the quantity to your liking.

Bear in mind though that the cakes will take time to absorb the syrup and although they might be swimming in it to start with, they will fully absorb it within half hour.

Hendon Hall

PAN FRIED FILLET OF GILT HEAD BREAM, WILTED SPINACH, GNOCCHI AND SAUCE Serves: 2 2 fillets of gilt head bream 100g cleaned spinach leaves 500g maris piper potatoes 1/2 cup plain flour 1 chopped banana shallot 1/3 cup white wine 1/2 cup double cream 20g unsalted butter 1 1/2 tbsp fresh lemon juice chopped chives chopped parsley sea salt black pepper, freshly crushed butter Cook the whole, unpeeled potatoes in boiling salted water for about 25 minutes or until tender.

Drain.

When cool enough to handle but still warm, peel the potatoes and pass them through a mouli or ricer.

It is important the potatoes are still warm at this stage.

Place the potato on a clean work surface, add the egg yolks and about 1/4 cup of plain flour.

Fold the mixture together working towards the centre, gradually adding more flour if the mixture is too wet.

Be careful not to add too much flour as the more flour added the firmer the gnocchi will be.

Once the gnocchi mixture has come together rest for 5 minutes.

Cut the gnocchi mixture in quarters and on a lightly floured surface roll each piece into a sausage shape about 2cm diameter, then cut into 3cm pieces.

Place the gnocchi on a wooden board or floured tray.

At this stage the gnocchi can be covered with a damp tea towel and left for 1-1.5 hours Season the bream fillet with salt and pepper,squeeze a little fresh lemon juice, sear on a hot pan skin side first.

Meanwhile reduce the white wine with the chopped shallots, adding the double cream and further reducing it, finish it with the unsalted butter, adding the chopped chives at the last instance.

Keep warm.

Heat some oil in a pan, add the spinach and season.

Drain on a clean cloth.

Cook the gnocchi in gently boiling salted water for 2-3 minutes or until they float.Toss in a pan with butter and chopped parsley.

Arrange the sauteed spinach in the centre of the plate with the fillet of bream resting on it.

Place around 6 pieces of gnocchi around it and spoon over the sauce.