Archive Recipes

Recipe 4

RECIPES PROVIDED by the Coulson's restaurant
(Lancaster and Morecambe College)
winners of the college restaurant of the year 2005

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Salad Of Roasted Vegetables, Black Olive Tepenade, Halloumi Cheese And Polenta Croutons

Ingredients 1 x Garlic clove halved 2 tbsp olive oil 1 x Courgette 6mm slices 1 x aubergine batons 1/2 red pepper deseeded cut into diamond shapes 8 cherry red tomatoes 75g button mushrooms mixed leaves slices of french stick rubbed with garlic baked in the oven 4 halloumi slices
Tomato Vinaigrette Basic Vinagarette made with balsamic vinegar and tomatoes Tepenade (liquidize til smooth) 20 x black olives 4 tbsp Olive oil 1 tbsp Capers 1 garlic clove 1 tbsp Chopped parsley Polenta Croutons 250ml Milk 1 clove garlic crushed 75g polenta 75g Nutmeg 25g butter Bring the milk to the boil with the garlic, stir in the polenta till smooth reduce place in a buttered dish 1cm tick and allow to cool, dice into 1cm fry till golden. Method Heat a oven proof dish pour in the oil add the garlic Toss in the vegetables colour lightly Season and place in the oven for 4-5 minutes remove and keep warm place the halloumi cheese on top of the bread place under the grill. place in the centre of the plate with tepenade arrange the vegetables in a bowl Top with the cheese crouton add the mixed leaves Sprinkle with polenta croutons Dress with tomato vinagrette Recipe supplied by lancater and morecambe college [Top of Page] [Print] Cucumber Tomato and Olive Salad with Oregano (Greek Salad)
Ingredients 4 Beef Tomatoes 1 Cucumber, sliced 250g Feta Cheese, diced 24 Pitted Black Olives 125ml olive oil 4 mixed leaves 4 tbsp lemon juice 1 Cos lettuce 2 tbsp oregano
Method (serves 5 -6) Cut the tomatoes in half lengthwise, cut out the core , and cut each half into 4 wedges. Put the tomatoes into a large salad bowl. Add the cucumber, feta cheese and olives. Spoon over the olive oil and lemon juice Season with Sea-salt and freshly ground black pepper, bearing in mind that the feta cheese is very salty. Toss gently to mix. Sprinkle the salad with Oregano and serve immediately on a bed of torn dressed Cos lettuce and mixed leaves. Recipe supplied by Lancaster and Morecambe College [Top of Page] [Print] Pan Fried Sea Bass With Oxtail Ravioli Aparagus Cream And Leek Emulsion
Ingredients 8 x Asparagus Spears 1 x leeks (chopped) 2 x 125g Sea Bass Fillets 2 tbsp Oxtail Confit 100g Butter 50ml Cream 1 x Dill Bunch (small) 1 x Rocket Bunch (small) 50g Spinach blanched 100g Pasta Dough 250ml Vegetable stock
Method Asparagus Cream Finley chop Asparagus (stem only) Sweat off in half the butter and seasoning Add cream and cook till soft Add half of the spinach and puree pass and chill quickly Leek Emulsion Melt the butter, add the leeks till soft Add 3/4 of the stock and chill Puree the leeks with liqueur and the rest of the spinach then strain Ravioli Roll out pasta and cut out rounds Add oxtail, dampen the edges and fold together, and chill Salad Toss together the asparagus tops and dill in a little olive oil Place on top of the rocket To Assemble Heat the butter and oil, add the Sea Bass skin side down Plunge the ravioli in boiling salted water Warm leek puree with remaining vegetable stock, season, froth to order Place the salad on the plate Add the Sea Bass top with the ravioli. Drizzle on the asparagus cream top with the froth. Dish by Micheal Halbert level 3 student Tutor Andrew Hipwell [Top of Page] [Print]

Smoked Haddock With Crispy Fried Poached Egg Wild Garlic Leaves And Brioche Crostini
Ingredients 50g Smoked Haddock Skinned 20g Garlic Leaves 1 Poached egg 2tbsp Hollandaise Sauce 1 x slice Brioche 25g Butter
Method Cut the brioche bread brush with olive oil. Sprinkle with sea salt. Bake in the oven till golden brown and crispy. Glaze the hollandaise under grill till golden Poach smoked Haddock in Milk Melt the butter, add the garlic leaves until wilted and season Place brioche on plate then, garlic leaves top with the smoked haddock. Drizzle with Hollandaise Top with the crispy poached egg and garnish Dish by Robert Mason and Peter Atkins Level 3 Students Tutor Andrew Hipwell [Top of Page] [Print]

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