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summer menu's not to hard


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get you all dreaming of summer...........


How about Warm Ile d' Ole'ron Oysters


200mls champagne

Pinch of castor sugar

3 egg yolks

clarified butter

salt & little pepper


heat the grill to high

open oysters

pour juice from each one

put on a grilling tray

champagne & sugar in to a little pan

bring to boil

leave to cool

Add the egg yolks

place bowl over the pan of barley simmering water

whisk vigerously

until increases in size volume is thick add clarified butter season salt & pepper pour 1 spoon of champagne over each under grill just to finish off


wine of course.




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Fresh Figs with vanilla Fromage blanc


12-18 Fresh Figs

400g fromage blanc or fromage frais

1 vanilla pod

30g castor sugar


Trim the stalks from the figs

slice in half put the fromage blanc or fraise into a bowl

slit the vanillla pod

scrape out seeds add to the bowl with sugar mix together spoon onto figs and serve wala...... ;-) Now who's into mussels let me know.


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Stir-fried Salt and Pepper Squid with Red Chilli and Spring Onion


Serves 4


750 g (1 1/2 lb) squid, unprepared

1/2 teaspoon black peppercorns

1/2 teaspoon Sichuan peppercorns

1 teaspoon Maldon salt

1 medium-hot red finger chilli, thinly sliced (and the seeds removed if you prefer)

3 spring onions, trimmed and sliced

1-2 tablespoons sunflower oil


For the salad:

1/4 cucumber, peeled, halved and the seeds removed

50 g (2 oz) fresh beansprouts

25 g (1 oz) watercress sprigs, large stalks removed

2 teaspoons dark soy sauce

2 teaspoons roasted sesame oil

1/4 teaspoon caster sugar

A pinch of salt




Clean the squid and then cut along one side of each pouch and open out flat. Score the innerside into a diamond pattern with the tip of a small, sharp knife, then cut into 5 cm (2 inch) squares. Separate the tentacles if large, and set both to one side.


For the salad, cut the cucumber lengthways into short, thin strips. Toss in a bowl with the beansprouts and watercress. Whisk together the soy sauce, sesame oil, sugar and salt. Heat a heavy-based frying pan over a high heat, add the black peppercorns and sichuan peppercorns and dry roast for a few seconds, shaking the pan now and then until they darken slightly and start to smell aromatic. Tip into a mortar, co****ly crush with the pestle then stir in the salt.


Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir fry for 2 minutes until lightly coloured. Tip onto a plate and repeat with the rest of the oil and squid.



Return the first batch of squid to the wok and add 1 teaspoon of the salt and pepper mixture. Toss together for 10 seconds or so and then add the red chilli and spring onion.


Toss together and divide between 4 plates, making 4 small, neat piles slightly off centre. Dress the salad leaves with the dressing and pile a few alongside the squid.

Serve immediately.






Tempura of prawns, sea bass, spring onion and s**take mushrooms


Serves 4


8 raw, shell on tiger prawns

240g sea bass fillet, skin on, cut on the diagonal into 30g pieces

8 spring onions, peeled and cut into

7 cm lengths

8 s**take mushrooms, cut in half lengthways


For the Tempura batter

1 egg, beaten and sieved

225 ml ice-cold water

140 g plain flour sifted twice then chilled in the fridge for 2 hours


Dipping sauce

60 ml dashi (see below) or 60 ml water if you cannot buy kombu seaweed

60 ml mirin

60 ml light soy sauce


For garnish (to be mixed into the dipping sauce as liked)

4 radishes, finely grated

4 cm piece of fresh ginger peeled and finely grated


For the dashi

250 ml water

2.5 cm square dried kombu seaweed


Vegetable oil for deep frying



Peel the prawns keeping the tail section on and de-vein them.

To make the dashi put the water and kombu into a pan and bring up the heat to just below boiling, remove from the heat and leave for 5 minutes. Strain the dashi through a very fine or muslin lined sieve into a clean pan. Mix 60 ml of dashi with the rest of the ingredients for the dipping sauce.


To serve the tempura, get all the seafood and vegetables together on a tray. Heat plenty of vegetable oil in a saucepan, wok or deep fryer set to 170 ºC. As the oil is heating, make the batter.


In a bowl, stir the chilled water into the beaten egg and sift the flour into the bowl. Lightly fold using a fork or, if you are expert, chopsticks. The object is to loosely amalgamate everything, the mixture should still be lumpy and there should be patches of unmixed flour at the sides. Too much stirring will make the batter oily and heavy.

If you don’t have a thermometer, the oil will be at the right temperature when a drop of batter comes quickly back to the surface when dropped in, with bubbles all around it.


Fry the vegetables first for 2 to 3 minutes. Hold with the tip of your fingers and dip into the batter then slide into the hot oil one piece at a time.


Remove and drain on kitchen paper then repeat with the seafood frying again for 2 to 3 minutes. All the tempura should be a light golden brown.

Put a little pile of radish and ginger on four plates and distribute the prawns, sea bass, mushrooms, and spring onions. Give each guest a little dish into which they can pour their own dipping sauce and mix the ginger and radish as they wish.















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Cabardi n Boke actually :->

we generally go for bread, salad, tomatoes, pate, cheese [goats - better for the sinuses - {sinusii??}],

failing that - it has to fit in the double skillet :->


now, at home - I can actually run to 3 pans and even the oven :-> :-> :->




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