Recipes: Delightful dinners

Lobster Spaghetti by Cafe Murano

Ingredients
Serves 4
2 live lobsters, about 600-800g each
300g dried spaghetti
50ml olive oil, plus extra for drizzling
2 fresh red chillies, finely chopped
2 garlic cloves, crushed
4 spring onions, finely chopped
3 tbsp white wine
4 large plum tomatoes, quartered, seeded and cut into 1cm dice
2 tbsp chopped fresh flatleaf parsley
2 tbsp chopped fresh basil (chopped at last minute)
salt and freshly ground black pepper

Method
Place the lobsters in the freezer for a couple of hours before you cook them. This will send them to sleep.
Bring a large pan of salted water to the boil and then drop in your lobsters. Cook for 6 – 8 minutes until the lobsters have turned bright red in colour. Remove and set aside to drain and cool a little.

To remove the meat from the lobster, first twist off each claw and leg joint. Using lobster crackers or the back of a heavy knife, crack the claw and then twist out the lobster meat. Peel off the shell to access all the meat inside. Next twist the tail from the body until they crack, and then you should be able to pull out the tail meat in one go. Remove the dark vein running down the back of the tail. Cut the meat into bite size pieces and set aside.
Bring a large pan of salted water to the boil and cook the pasta for 7 – 8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in another large pan and add the chillies, garlic and spring onions. Season well and cook gently, stirring for 1 – 2 minutes without colouring.
Add the lobster meat and then the wine. Add a little more seasoning, and then allow the wine to bubble and reduce right down for 2 – 3 minutes. Don't cook for longer than this or the lobster will go rubbery.

Add the tomatoes, cook for 1 minute, then remove from the heat.

Drain the pasta and add to the sauce. Toss well, then stir in the herbs, season to taste and serve drizzled with olive oil.

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Ricotta, asparagus, broad bean & mint salad by Cafe Murano

Ingredients
Serves 4
16 spears of asparagus
100g broad beans
16 spears of purple Sprouting Broccoli
200g Salad leaves (pea shoots frisee or dandelion)
250g ricotta
Maldon sea salt
Black pepper
1 Lemon
Classic vinaigrette

Method
Blanch the asparagus in rapidly boiling hot salty water, take out and place in ice to cool. Do the same for the broad beans, and the broccoli. Once the asparagus and broccoli is chilled, place on a cloth to drain, pod the broad beans, and then place them in a salad bowl. Add desired salad leaves. Season with Maldon sea salt and freshly ground black pepper. Add the zest of a lemon, and dress with a classic vinaigrette.

Place all the dressed ingredients into a large flat salad bowl. Spoon the ricotta on the top, season the ricotta with Maldon, freshly ground black pepper and Extra Virgin Olive oil and it is ready to serve.

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Elystan Street Caesar salad by Phil Howard

Ingredients
Serves 4
2 cos lettuce - trimmed of exterior leaves
4 boneless chicken thighs
40g salt
8 tarragon leaves
4 small organic eggs
4 radishes
16 smoked anchovy fillets cut in half
4 tbsp course breadcrumbs
25g butter
8 tender runner beans
2 egg yolks
4 good quality anchovy fillets
1 small clove garlic minced
1 tsp Dijon mustard
1 lemon - juice
200ml grapeseed oil
1 tbsp grated parmesan

Method
Dissolve the salt in 400ml cold water and sit the chicken thighs in the resulting brine for 20 minutes. Remove, pat dry, place 2 tarragon leaves in each thigh where the bone was and roll tightly in cling film - securing each end with string. Poach at a 75 °C (using a thermometer in a pan of water) for 60 minutes. Remove from the water, transfer to a bowl of iced water and chill. Set aside in the fridge.

To make the dressing place the egg yolks, parmesan, anchovy fillets, garlic, Dijon mustard and lemon juice into a blender. Switch on and gradually add the oil in a steady stream. This should result in a rich mayonnaise like emulsion. If it seems very thick add a splash of water - so it will drop off a spoon easily. Transfer to a plastic squeeze bottle if possible.

Place the eggs into boiling water for 5 1/2 minutes. Refresh under running water, peal and chill. Fry the breadcrumbs in the butter until golden, drain onto absorbent paper and season with salt. Blanch the runner beans in salted boiling water until tender, remove, refresh in iced water briefly and cut into 3cm lengths - on the diagonal. Finely slice the radishes.

TO SERVE
Trim the top off each of the cos lettuce. Cut 2 x 3cm slices off each one and place each into a large bowl or plate. Loosen the leaves of each slice so they open out like a flower. Carve the chicken thighs into thin slices and tuck randomly throughout the cos leaves. Similarly tuck the runner beans throughout the salad. Drizzle each plate generously with dressing - ensuring that the salads are thoroughly, but not over, dressed. Trim the base of each egg, cut the top third off to expose the yolk, season with salt and pepper and place one into the centre of each salad. Finish with the anchovies, radishes and bread crumbs.

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Roast cod with lightly curried cauliflower puree by Phil Howard

Ingredients
Serves 4
4 x 150g portions cod fillet - from the head end of the fillet if possible
150g cauliflower, chopped
1/2 white onion, finely sliced
25g unsalted butter
100ml double cream
1 tsp mild curry powder
200g spinach, picked and washed
1 tbspn golden raisins
2 tspn superfine capers
1/2 white onion, finely chopped
1/2 - zest and juice
2 tsp coriander, chopped
50ml apple juice
1 red onion, finely sliced
1/2 red chilli, finely chopped
125g chickpea flour
1 egg
125 ml milk
1l vegetable oil

Method
Melt the butter over a medium heat in a heavy based sauce pan. Add the sliced white onion, a generous pinch of salt and sweat for five or so minutes or until the onion is soft and translucent. Add the curry powder, sweat for a further five minutes, add the cauliflower and again, sweat for a few minutes. Add the cream, bring to the boil, turn the heat right down, cover with a lid and cook gently for 20 minutes. Transfer to a blender and blend to a smooth puree. Check and adjust the seasoning as necessary.

Fry the chopped onions in a splash of vegetable oil for five minutes. Transfer to a bowl, add the raisins, capers, apple juice, lime juice and zest and 1 tsp coriander and leave to macerate for at least 2 hours. Season with a small pinch of salt and sugar.

To make the red onion bahji whisk together the chickpea flour, egg and milk into a light batter. Add the red onion, chilli and remaining coriander. Add a pinch of salt and set aside for at least 30 mins.

Heat the vegetable oil to 160°C in a deep sided pan (to deep fry the bahji).

Place a non-stick pan over a high heat. Season the cod with salt just before cooking. Add a splash of oil to the pan and place the seasoned side of the cod into the oil. Fry hard until golden brown, turn over,transfer to a baking disband place in an oven pre heated to 160°C and cook for a further 2 to 3 minutes - until just cooked. Wilt the spinach in a splash of olive oil - seasoning as you do so. Warm the puree. Lift the onion mix from the batter and let the excess batter drain away - and fry until golden in the vegetable oil. Drain on absorbent paper.

Place an attractive pool of puree onto each of the four preheated plates. Place the spinach alongside and top with a piece of cod. Top the cod with a generous amount of the raisin dressing and finally garnish the fish with a small quantity of the onion bahji.

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Mackerel and fennel salad with a soy glaze Raymond Blanc

Ingredients
Serves 4
4 mackerel fillets (skin on)
For the glaze
1 tbsp water
2 tbsp soy sauce
1 tbsp palm sugar or dark muscovado sugar
1 tsp finely chopped fresh root ginger
½ tsp lime juice
For the fennel salad
150g fennel bulb, trimmed
15g rocket leaves
¼ lime, juiced
4 tsp extra virgin olive oil
1 pinch sea salt
1 pinch freshly ground white pepper
1 tsp fennel seeds, soaked in warm water for 2 hours and toasted in a dry pan

Method
To prepare the fennel
For the salad, remove the core from the fennel, then cut into wafer-thin slices using a mandolin. Immerse in a bowl of iced water and set aside for 20 minutes.
To prepare the glaze
In a small saucepan, combine the water, soy sauce, sugar, ginger and lime juice. Bring to the boil and let bubble for 10 seconds only then remove from the heat.
To prepare the mackerel

Check the mackerel for pin bones and lightly score the skin at 2cm intervals. Pre-heat your grill to high. Place the mackerel fillets skin side up on a baking tray. Place under the hot grill for 4–5 minutes depending on the thickness of the fillets, until the fish is just cooked.

To make the fennel salad
While the mackerel is under the grill, drain the fennel, pat dry in a tea towel and place in a large bowl with the rocket leaves, lime juice, extra virgin olive oil and seasoning. Toss lightly together to combine and sprinkle with the toasted fennel seeds.

To serve
Divide the salad among individual plates and lay the grilled mackerel fillets on top. Spoon the glaze over and around the fish. Serve immediately.

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Seared scallops, cauliflower puree and curry oil by Raymond Blanc

Ingredients
Serves 4
For the scallops
6 hand-dived large scallops (about 180g), cleaned
pinch of sea salt
1 tbsp olive oil
squeeze of lime juice
1 tbsp curry oil (from below)
For the curry oil
1 tsp Madras curry powder
100ml extra virgin olive oil, warmed
1 lemongrass stalk, bruised and finely chopped
2 kaffir lime leaves, finely sliced
grated zest and juice of ½ lime
pinch of sea salt
For the cauliflower purée
65g unsalted butter
½ large cauliflower (250g), cut into small florets
2 pinches of sea salt
250ml whole milk
1 tsp lemon juice
For the seared cauliflower slices
2 tbsp olive oil
16 fine cauliflower slices (200g)
pinch of sea salt (optional)

Method
To prepare the curry oil

In a small frying pan over a medium heat, toast the curry powder for 5 minutes then add to the warm olive oil with the lemongrass, lime leaves and lime zest. Stir and set aside to infuse in a warm place for 1 hour.

Strain the oil through a fine sieve into a bowl and add the salt and lime juice.

Cover and set aside until needed.

To make the cauliflower purée
In a large saucepan, melt 25g butter over a medium heat and gently sweat the cauliflower for 3 minutes, seasoning with the salt.

Add the milk, bring to the boil, then lower the heat and simmer for 10 minutes until tender. Using a slotted spoon, transfer the cauliflower to a blender and purée with just enough of the cooking liquor to make a smooth purée.

In another pan, heat the remaining 40g butter to the beurre noisette stage. Stir into the cauliflower purée with the lemon juice, then check the seasoning; keep warm.

To sear the cauliflower slices
Heat the olive oil in a medium frying pan over a medium heat, then add the cauliflower slices and sear for 1 minute on one side until golden brown; they should be half raw with a wonderful crunch.

Transfer to a warm plate, season with a pinch of salt, if needed, and keep warm.

To cook the scallops
Season the scallops with the salt. Heat the olive oil in a medium, heavy-based frying pan over a medium heat. Add the scallops, flat side down, and sear for 1½ minutes until golden brown, then turn the scallops over and continue to cook for 30 seconds. Remove the pan from the heat and deglaze with a squeeze of lime juice and 1 tbsp of the curry oil.

Transfer the scallops and the juices to a warm plate, season with another pinch of salt, if needed, and keep warm.

To serve
Put two spoonfuls of cauliflower purée on each plate and arrange the scallops in the middle. Lay the caramelised cauliflower around the outside of the plate and drizzle the deglazed pan juices over.

Garnish with baby salad leaves, curry oil and chopped chives.