Recipes

Red Mullet with Capers & Anchovy Sauce

Ingredients:

 2 x Medium Red Mullet

45g Butter

2 x Garlic Cloves – Finely Chopped

2 x Carrots

1 x Leek – Finely Chopped

1 x 30g Tin Anchovies

75ml Single Cream

1 x Tablespoon English Mustard

1 x Tablespoon Capers

2 x Tablespoons Coriander

2 x Tablespoons Parsley

2 x Sprigs Fresh Thyme

Dash of Cognac

2 x Slices Lemon

60ml Furleigh Estate – Dorset Rosé

200g Tenderstem Broccoli

Water 

Dorset Lemon & Thyme Sea Salt

Pepper

Tin Foil

Method:

Season the fish with Dorset Sea Salt and pepper 15 min before cooking.

Insert two slices of lemon and two sprigs of thyme in the fish belly, place the fish in a baking tray and add a dash of rose, a bit of butter and a splash of water, cover with foil and let it bake in pre heated oven (200 degrees) for 30 min.

Cut vegetables and place half of the leeks, carrots and broccoli in foil, adding one of the garlic cloves, thyme, butter and a dash of rose.

Close the foil like an envelope and put in oven with fish for 25 min. 

In a frying pan add 40g of butter and the remainder of the leek with one garlic clove, slow fry for 2 mins.

Add the remainder of the rose and a dash of Cognac, letting the alcohol evaporate or flambé.

Add the stock of fish bake and single cream cook for 2 mins.

Mix in the parsley, coriander, capers and anchovies chopped all together, along with the English mustard and cook for a further 1 minute, then serve over fish. 

Clam Vongole

Ingredients:

500g  Dorset Clams 

3 x Tablespoons Olive Oil

2 x Garlic Cloves – Finely Chopped

Parsley – Finely Chopped

1 x Tablespoon Anchovy Paste

2 x Splashes Worcester Sauce

Furleigh Estate – Dorset Chardonnay

400g Fresh Tomatoes

Dorset Garlic Sea Salt

Black Pepper

450g Spaghetti

Method:

In a frying pan put a drizzle of olive oil and clams with 4 tablespoons of water and 100ml Dorset Chardonnay, cover with lid and allow to cook for 5 minutes.

Reserve cooking water and clam’s flesh (discard shells).

Heat the olive oil in a pan over a medium heat, add the garlic and fry until it begins to colour, then add the anchovy paste & parsley and stir-fry for about 30 seconds.

Add the chopped tomatoes, Worcester Sauce and the strained clam juices,  bring to the boil, then reduce the heat and simmer for 20-25 minutes.

Cook the spaghetti according to packet instructions and drain.

When ready to serve, add the clams to the sauce and stir well.

Mix the sauce into the cooked spaghetti, pour the rest of the wine into a couple of glasses and enjoy.

Garlic & Chilli Langoustines

Ingredients:

500g Langoustines

Olive Oil

2 x Garlic Cloves – Diced

1 x Green Chilli Peper – Diced

1 x Lime

Coriander

Dorset Chilli Sea Salt

Method:

In a frying pan drizzle some olive oil, add the garlic, chilli and langoustines.

Sprinkle langos with a bit of Dorset Sea Salt, fry them on each side for 3 minutes with lid over pan.

To finish, drizzle over with lime juice and chopped coriander.

Octopus Rice

Ingredients:

600g Octopus

2 x Onions – Diced

2 x Bay Leaves

2 x Garlic Cloves – Diced

1 x Red Bell Pepper – Diced

1 x Can of Skinless Chopped Tomatoes

1 litre Water

Parsley

Worcester Sauce

280g Long Grain Rice  

Olive Oil

Dorset Garlic Sea Salt

Method

Octopus cooking:

Put the water, small onion and 1 bay leaf and 1 tablespoon of Dorset Sea Salt in a sauce pan and bring  it to boil, when its boiling add the octopus allow it come back to a rolling boil again then let it cook for 12 min.

After cooked take the octopus off the pan and cut it in small pieces 2 to 3cm in size, reserve the octopus and stock to add on rice cook later.  

Octopus rice:

In a sauce pan add 4 tablespoons of olive oil, chopped big onion, garlic, 1 bay leaf and bell pepper, fry everything until tender.

Add chopped tomato and rest of onion (from the octopus cook) and let simmer for 3 minutes, then add rice, dash of Worcester Sauce and cover with ¾ of the stock.

Cook rice for time instructed on the pack, feel free to add the remainder of the stock, 3 minutes before rice cooked, add chopped octopus.

Plate up and with some chopped parsley and time to eat.

Monkfish Thai Red Curry & Clams

Ingredients:

700g Monkfish Tail

300g Clams

1 x Onion – Diced

2 x Garlic Cloves – Diced

4 x Kaffir Lime Leaves

1 x Can Coconut Milk

200ml Fish stock

25g Red Curry Paste

Coriander

280g Basmati Rice

1 x Tablespoon Tomato Puree

1 x Red Bell Pepper – Cubed

1 x Courgette – Halved and Sliced

1 x Aubergine – Halved and Sliced

Olive oil or Coconut Oil

Naan bread

Method

In a sauce pan add oil, curry paste, tomato puree, onion and garlic and let it cook for a couple minutes, then add coconut milk and fish stock cook for 15 mins until reduced by a third in volume.

Add vegetables (pepper, aubergine and courgette) and kaffir leaves let it simmer for about 5 min then add Monkfish and allow to cook for 10 mins, then add clams and let cook till clams open.

To serve, finish with chopped coriander, basmati rice and naan bread.