Recipes from 2006

Dennis Spencer Spencer’s Restaurant & Brasserie
FILLETS OF SKATE WING PAN FRIED IN BREADCRUMBS I Dust the skate wings in flour, coat in egg wash then dip in breadcrumbs until evenly coated. Heat the olive oil in a large pan and add half the butter. Fry the skate for approximately 4 mins on each side until cooked and golden. Remove from the pan and keep warm. Remove the oil from the pan and add the remaining butter to the pan. Add the shallots to the pan and soften, add the wine and reduce down. Add the spinach and cook until soft. Gently stir in the creme fraiche and season with salt & pepper. Arrange the skate on four plates and top with the wilted spinach and creme fraiche sauce. Sprinkle with chopped parsley.		Ingredients.. 4 small skate wings, skinned both sides & filleted 100 gr fresh breadcrumbs 2 tablespoons olive oil for frying 2 eggs for egg wash flour for dusting 500 gr bag baby spinach, washed 250 gr tub creme fraiche 2 shallots, finely chopped chopped parsley 50ml dry white wine 50 gr butter
BAKED ALASKA Heat the oven to Gas Mark 7 In a clean bowl, whisk the egg white. When frothy gradually add half the sugar, whipping constantly until stiff peaks form. Use a 5cm ring to cut 4 circles of sponge. Place the sponges onto a greased baking tray and top each sponge with a scoop of ice-cream. Spoon the meringue into a piping bag with a star tube. Pipe the meringue around the ice cream then pipe a circle on the top of each Alaska to hold the fruit. Place the tray in the pre-heated oven a cook for 4 mins. Meanwhile: Heat a large, heavy frying pan and melt the butter until bubbling. Add all the fruit and the remaining sugar and toss gently. Meanwhile, remove the Alaska from the oven and place onto 4 plates. When the juice starts coming out of the fruit, pour the fruit evenly onto the Alaska. Dust with icing sugar and garnish with mint leaves. N.B. the Alaska can be made in advance and frozen prior to cooking.		10cm square Victoria sponge 4 scoops vanilla ice- cream (or flavoured ice-cream) 100 gr caster sugar 3 egg whites, chilled 50 gr butter 100 gr strawberries 100 gr raspberries 100 gr blueberries 100 gr blackberries 100 gr blackcurrants Icing sugar for dusting
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Lawrence Murphy Fat Olives
Sea Bass, Tomato Mussel and Manzanilla sauce 1. Sweat one of the chopped onions until translucent. Add the sherry and mussels, cover with a lid until the mussels are cooked. 2. Drain the mussels into a colander keeping the stock to one side. Remove the mussels from their shells and keep. 3. In a saucepan cook the remaining onion until tender. Add the bay leaf, mussel/sherry stock. Now add the chopped tomatoes and cook until just softening but holding their texture. 4. Whilst the tomato sauce is cooking. Cook the potatoes in boiling salted water until soft. Put through a potato ricer. 5. Heat the cream, milk and saffron together and whip into the potatoes. Add the butter and olive oil. 6. Reheat, check seasoning and place mixture in a piping bag. 7. Pan fry the Sea bass in olive oil skin side down for approx 4 minutes and turn for a further 3 minutes. 8. Add the cream and mussels to the sauce. Check seasoning. 9. Pipe the potato on to a plate arrange the sauce to one side and top with the bass. 10. Enjoy		ingredients 2 x 1 ¹/2Ib Sea bass, filleted and pin boned 8oz mussels 2 onions (chopped) bay leaf 11b tomatoes skinned .de- seeded and chopped 4 floz cream 6 fl oz Hidalgo Manzanilla Sherry 1Ib potatoes large pinch of saffron butter olive oil 4 floz cream& milk
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	Chefs from 47th Regiment Royal Artillery are going to perform 3 dishes from around the world in 30 minutes. The menu will be divided down between 3 chefs, with each course being cooked by a chef who comes from Africa, Nepal and Great Britain respectively.
Recipe coming soon

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