Posts filed under 'Nick Buckingham'
White fish recipe of Buckingham’s restaurant Derby
Sometimes simple cooking methods are best. When you want to cook a fillet of fish to perfection, keeping its delicate flavour intact, then poaching is the answer. This method uses a combination of fish stock and white wine to enhance the fish and has a very quick cooking time, ideal for a weekday evening meal when you are pushed for time. You can eat the fish plain with salad or steamed vegetables and a slice of lemon for a healthy and low-calorie meal or dress it up with one of the sauces suggested below to add interest and complexity to the finished dish and make it fit for a dinner party.
Amount
8 Portions
Ingredients
8 x 140g / 5oz Fillets of White Fish – Sole, Plaice, Turbot, Halibut
145ml / ¼ pt Fish Stock
14g / ½ oz Finely Chopped Shallot
145 ml / ¼ pt White wine
Butter
Seasoning
Method
Preheat the oven to 150C.
Butter a white ovenproof dish well. Add a seasoning of salt and pepper and then sprinkle the chopped shallots evenly over the base of the dish.
Place the fish fillets on top of the shallots in a single layer.
Pour over the white wine and fish stock.
Cover the dish with cling film and cook in the microwave for twenty seconds.
Remove the cling film from the dish and then place it in the oven at 150c for six minutes.
To Serve
Remove the fish from cooking essence and pat each fillet dry on kitchen paper . Serve on plate with an appropriate sauce, such as the Star Anis sauce. the Chablis and Shallots Butter sauce, or the Piquant sauce recipes also published on this blog.
Points to Watch
Allow the fish to stand in a warm place after cooking for a few minutes while you make the sauce. This will relax the fish.
Make sure the seasoning is put into the dish before the fish. If you season the white fish on top this will give you unattractive black spots of pepper.
Use the cooking essence to flavour the sauce.
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Choux Pastry recipe by Buckingham’s restaurant Derby
A beautiful batch of profiteroles, éclairs or cream puffs will easily impress your guests into thinking you are a master chef, but they are actually quite easy to make. The important thing is to learn how to get the choux pastry just right. After that you can choose what shape to pipe them into and then fill the pastries with a variety of flavoured creams and top with chocolate sauce. You can also use the same choux pastry to make savoury treats, such as cheese and chive fritters. Here is the recipe for the basic choux pastry, enough to make a generous batch of profiteroles or éclairs.
Amount
1.2 kg / 2 ½ lb Mix
Ingredients
255g / 9oz Plain Flour
200g / 7oz Butter
430 ml / ¾ pt Water
7 Eggs
¼ teaspoon Salt
Method
Combine the water, butter and salt in a saucepan over a medium heat. Stirring constantly bring it to the boil. Remove from the heat when it reaches boiling point. Stir in the flour. Return the pan to the heat and stir constantly until the dough forms a thick paste and begins to leave the sides of the pan as you stir.
Remove from the heat and let it stand for 5 minutes to cool.
Put the mixture into a stand mixer. Beat in the eggs one at a time. The dough needs to be thick enough to pipe, so go cautiously with the last egg and leave some of it out if the right consistency has been reached.
When ready to bake, pipe the pastry into the desired shape and bake in a preheated oven at 200C for about 10 minutes until well risen. Reduce the heat to 175C and continue baking until the pastry is cooked through and completely firm, about another 20 minutes.
To Serve
When the cooked pastries are completely cool, pipe full of whatever filling you wish. Dip into melted chocolate sauce.
You can also use the basic choux pastry for this cheese and chive fritter recipe.
Points to Watch
Make sure you allow the batter to cool before adding the eggs or the pastry won’t puff up.
Don’t add eggs all in one go, you may not need all of them if the batter gets too runny.
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Cheese and Chive Fritter recipe by Buckinghams’s restaurant Derby
Once you have mastered making choux pastry, you can use part of the quantity from the recipe for these delicious cheese and chive fritters. Ideal for an appetizer, snack or as part of a starter, they are very light and tasty. Use a full-flavoured mature cheddar for the best results, but you can also experiment with using other cheeses if you like.
Amount
8 Portions
Ingredients
225g / 8 oz Choux Pastry
110g / 4oz Cheddar Cheese
27g / 1 oz Chives, chopped fine
Homemade Pickle
Sweet and Sour Salad
Method
Grate the cheese finely and chop the chives quite finely too. Once you have made the choux pastry, mix together the choux pastry, cheese and chives.
Form the mixture into quenelles, using two dessert spoons, if you don’t have a special quenelle spoon, and then place them onto greaseproof paper until ready to fry.
Deep fry the quenelles in small batches for 2 ½ minutes.
To Serve
Serve at once, while piping hot.
Serve with a sweet and sour salad and home-made pickle.
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Vegetable Pearls recipe by Buckingham’s restaurant Derby
When you are creating an elegant meal and want to plate it up beautifully, these vegetable pearls can be a great addition to your repertoire. A variety of colours and flavours of vegetable are presented in uniform balls that can be arranged around your meat to make an impressive main course presentation. It takes a little time to master the technique of scooping the vegetables into balls with a parisienne scoop or melon baller but the effect is well worth it for the wow factor.
Amount
8 Portions
Ingredients
1 Swede
1 Carrot
1 Courgette
1 Potato
1 Parsnip
1 Artichoke
Seasoning
Butter
Method
These are tiny balls cut with a parisienne scoop (melon baller). You can find them in many sizes from 1 1/4 inch (33mm) to 3/8th of an inch (9.5mm). The smaller ones are most effective when placed around the dish, but the bigger ones take less time to prepare.
Select any root vegetables but look for excellent quality and a variety of colours.
Peel the vegetables and then with a rocking motion from side to side make little vegetable balls with the parisienne scoop.
Allow two ounces of vegetable pearls per person.
In boiling salted water cook the vegetables until tender. Be careful not to over cook the courgettes. Mix the vegetable pearls together, season with salt and pepper and toss gently with melted butter.
To Serve
Gently reheat in butter and cascade around meat or fish
Points to Watch
Wash well to remove any tiny piece of vegetable
Keep the colour
Do not over cook
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Spinach and Apple stuffing recipe
This baked stuffing is a delicious accompaniment to any roast poultry, bringing succulent fruit and savoury onion together in a combination that recalls the dishes of Elizabethan England. This stuffing would make an excellent addition to the traditional Christmas dinner, adding variety while staying true to the age-old flavours of winter festivities.
Amount
8 Portions
Ingredients
110g / 4 oz Apples (sliced neatly)
110g / 4 oz Onion (sliced neatly)
110g / 4 oz Spinach
55g / 2 oz Sultanas
55g / 2 oz Croutons (cut neatly)
55g / 2 oz Butter
55g / 2 oz / 4 tablespoons Olive Oil
Fresh Sage (finely chopped)
Seasoning
Method
Fry the bread croutons in the olive oil until crisp. Drain them on kitchen paper.
In a large frying pan, fry apples, onion, sage, spinach and sultanas together in a little more olive oil until softened, but without letting them colour.
Toss and mix well.
Add the fried croutons to the mix and season with care.
Put the mixture into a baking tray or dish and bake in the oven for five to eight minutes at 200C/400F.
To Serve
Serve with turkey, duck or guinea fowl.
Point to Watch
The stuffing must be freshly prepared so that it doesn’t go soggy.
Season with care.
Roast Pepper and Onion Mashed Potato recipe by Buckingham’s restaurant Derby
Roast Pepper and Onion Mashed Potato recipe by Nick Buckingham
A rich and savoury take on mashed potatoes, this version provides a hearty accompaniment to a meat dish with an extra touch of sophistication. The added flavours of roasted pepper and onion bring complexity to this favourite potato comfort food and the cream makes it rich, smooth and velvety. It can be prepared earlier in the day and reheated on the stove if required.
Amount
8 Portions
Ingredients
1 kg / 2lb Potatoes
110g / 4oz Butter
55g / 2 oz / 4 tablespoons Fresh Cream
110g / 4 oz Sweet Red Pepper (cut into thin slices)
110g / 4 oz Onions (cut into thin slices)
Seasoning
Method
Peel the potatoes and cut into large pieces. Put the potatoes in to a pan of cold salted water and bring to the boil. Simmer for twenty minutes until just tender.
Drain well allowing the steam to rise off and then hand mash until smooth, before adding any liquid or butter.
Pan fry the thinly sliced onions and red pepper in the butter until soft. Add to the potato with all the butter and liquid from the pan and beat in with the cream.
Season with care
Reheat when required in pan on stove
Points to Watch
Make sure the consistency is correct. It should be soft and fluffy, but not gluey.
Always mash the potatoes while they are still hot.
Do not add the butter or cream until the potatoes are fully mashed.
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Venison recipe by Buckingham’s restaurant Derby
Venison recipe by Nick Buckingham
Venison is a rich and well flavoured meat, and also happens to be a great low fat option for the gourmet who is trying to eat healthily. Loin of venison is naturally quite tender so doesn’t need marinating. Cook the meat very simply as in the recipe below, with just a little flavour from herbs or lavender flowers. Then serve it combined with the complex flavours of this ragout of wild mushrooms.
Amount
8 Portions
Ingredients
1.5-2kg / 3-4 lb Piece of Loin of venison (completely denuded of all bone, fat, skin and sinew)
1 tsp Lavender Flowers
Seasoning
55g / 2 oz Garlic Butter
Method
Pan fry the venison to your liking in the garlic butter
Dust the meat with the lavender flowers and then roast in the oven for twenty minutes.
Season with care and keep warm until ready to serve.
To Serve
Slice the venison allowing three pieces per person. Arrange them on the plate with ragout of wild mushrooms to accompany.
Point to Watch
Venison can get tough if overcooked or reheated.
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Traditional Roast Duck recipe by Buckingham’s restaurant Derby
Traditional Roast Duck recipe by Nick Buckingham
Roast duck is looked upon as a gourmet dish, but there is nothing complicated about cooking it. If you can get hold of some good Gressingham duck you have the makings of an impressive dinner party main course for very little effort. The succulent rich meat bastes itself, so all it needs is a few herbs and a little seasoning. Served with a port and redcurrant sauce and perhaps the spinach and apple stuffing on the side it makes a wonderful winter meal.
Amount
8 Portions
Ingredients
4 Whole Gressingham Duck
Fresh Thyme
Seasoning
Method
Remove all the pin quills and trim the excess fat from the duck.
Trust the duck with string to preserve its shape.
Rub a little seasoning and thyme all over the duck and roast in the oven for two hours at 180C / 375F in a large roasting tray until the skin is crispy and most of the fat has melted away.
Allow the duck to cool for 15 minutes, then split it in half down the breast and remove the bones apart from wing and leg bone.
Place on a clean tray, season and place in oven to keep warm until serving.
To Serve
Serve with this Port and Redcurrant Sauce
Points to Watch
Do not overcook the duck
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Salmon Teriyaki recipe by Buckingham’s restaurant Derby
Salmon Teriyaki recipe by Nick Buckingham
An extremely simple supper or elegant main course for a dinner party, teriyaki salmon has plenty of flavour but is really easy to prepare and is very healthy too. Make sure that you buy good quality salmon and take care not to overcook it and you can’t go wrong. For extra flavour the salmon can be served with this piquant sauce.
Amount
8 Portions
Ingredients
8 x 110g / 4 oz Salmon Fillets (skinned and boned)
55g / 2 oz / 4 tablespoons Soy Sauce
27g / 1 oz Sugar
Small amount of Japanese Green Horseradish or English Mustard
13g / ½ oz / 1 tablespoon Rice Vinegar
Method
Mix together all the ingredients to make a marinade. Marinate the salmon in the mixture for at least an hour to allow the flavours to penetrate. Turn the salmon in the marinade at least once during the time.
Roast the marinated salmon fillets on a tray in a hot oven for six minutes.
To Serve
Serve on a leaf salad with this piquant sauce.
Points to Watch
Do not over cook the salmon.
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Red Onion Marmalade recipe by Buckingham’s restaurant Derby
Red Onion Marmalade recipe by Nick Buckingham
A mellow red onion marmalade makes a wonderful relish to accompany all sorts of dishes from cold meats, pates and cheese to grilled meats and steaks. Plus it adds zest and flavour to many vegetarian dishes. The marmalade keeps well if bottled in sterilised jars and refrigerated, so you can make a bigger batch and store it until needed.
Amount
1 Pint
Ingredients
4 Red Onions
½ pt Water
¼ pt Red Wine
110g / 4 oz Sugar
Method
Slice the red onions very thinly. Cover with the water and red wine and bring to boiling point. Simmer together until the onions are really soft.
Add the sugar and stir in until it dissolves.
Bring the pan back to the boil and cook at a simmer until the mixture becomes a thin marmalade and no longer looks liquid. Stir regularly once the mixture is reducing, so that the onions don’t stick and burn.
To Serve
Serve in small bowls for people to help themselves or else put a dollop of the marmalade on top of a steak or burger or crostini.
Points to Watch
Ensure the onions are really soft before adding the sugar.
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Ragout of Wild Mushroom recipe by Buckingham’s restaurant
Ragout of Wild Mushroom recipe by Nick Buckingham
A rich autumn dish, redolent of woods and fields, wild mushroom ragout is a real gourmet pleasure when you can get hold of really good wild mushrooms. It is a fine accompaniment to venison and other game dishes and will add interest to otherwise plain grilled meat and chicken. The wild mushroom varieties listed below are ideal, but otherwise use whatever combination of good, well-flavoured edible mushrooms you can find.
Amount
8 Portions
Ingredients
55g / 2 oz Trumpet De mort (wild black mushroom)
55g /2 oz Mouseron Mushrooms (wild fairy ring mushrooms)
55g /2 oz Pierre d Mouton (sheep foot mushroom)
110g / 4 oz / ½ cup Venison Stock
55g /2 oz Butter
55g /2 oz Shallots
55g /2 oz Cream
Chopped Chives
Seasoning
Method
Pick over all the mushrooms, getting rid of any grit and cleaning them well. Drain any excess water from washing the mushrooms buy letting them dry on a kitchen towel before using.
In a pan with a lid melt the butter and soften the shallots. Add the wild mushrooms whole if small or cut in halves or chunks if larger.
Gently fry the mushrooms until starting to soften.
Add the stock and cream. Season with care and then bring to simmering point.
Gently cook until tender. Check the seasoning and add chives before serving.
To Serve
Serve with Venison
Points to Watch
The creamy sauce should not be too runny.
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Port and Redcurrant sauce recipe by Buckingham’s restaurant Derby
Port and Redcurrant sauce recipe by Nick Buckingham
This is a classic thin sauce to accompany any duck dish, the citrus notes and fruit of the jelly complementing the rich meat of duck, while the port adds a gloriously mellow flavour. This sauce would also go well with venison and other game. It’s so full of flavour that you need a fruity, full bodied wine to drink with any dish that you serve this sauce with, otherwise the sauce can overwhelm the wine completely.
Amount
8 Portions
Ingredients
110g / 4 oz Red Currant Jelly
110g /4 oz / ½ cup Port
26g / 1 oz Finely Chopped Shallots
1 lemon (juiced and zested and fine julienne)
2 oranges (juiced and zested and fine julienne)
2 pts Duck Stock
Seasoning
Method
Bring the duck stock to the boil and reduce it by half its volume. Add the red currant jelly and port and stir well. Add the rest of the ingredients and simmer together in the sauce for approx five minutes until tender.
Season with care
To Serve
Serve with any duck course, in particular this Roast Duck Recipe
Points to Watch
This is not a thick sauce
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Piquant Sauce recipe by Buckingham’s restaurant Derby
Piquant Sauce recipe by Nick Buckingham
When you want a piquant, slightly spicy sauce to go with fish or chicken, this is the one to choose. Chinese five spice gives a fragrant aroma and just enough heat to make the sauce interesting. Vinegar provides the sour note and the vegetables a savoury base for all the complex flavours to mingle.
Amount
1 Pint
Ingredients
165g / 6 oz Sugar
½ pt Vinegar
110g / 4 oz Red Pepper
110g / 4 oz Onion
110g / 4 oz Celery
110g / 4 oz Tomato
Five Spice
Fresh Thyme
Seasoning
Method
Chop the onion, celery and red pepper quite finely. Peel the tomatoes and dice them. In a heavy based pan, cook up all the ingredients and simmer together until the vegetables are soft and tender.
Add a little water to the sauce if it seems too thick.
Pass through a thermomix to make a smooth sauce, or else process through a food processor or food mill.
Strain through a sieve to make sure the sauce is completely smooth.
To serve
Serve with any Fish or this Teriyaki salmon recipe.
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Panna Cotta recipe by Buckingham’s restaurant Derby
Panna Cotta recipe by Nick Buckingham
This creamy Italian dessert makes a fine end to a meal, set in moulds and plated surrounded by a profusion of summer berries or any other ripe fruit. Delicately infused with vanilla and orange zest, the texture is smooth and just set; perfect for when you want a satisfying yet subtle dessert.
Amount
8 Portions
Ingredients
1 Vanilla Pod (split and scraped)
1 pt Cream
4 Soup Spoons Rum
8 Soup Spoons Orange Juice and Zest
55g / 2 oz Sugar
4 Leaves of Gelatine Soaked and Squeezed Out
Method
In a heavy based pan, bring the cream, vanilla, rum, orange juice and zest to boiling point, then remove from the heat and infuse over night if possible. If you are making on the day a minimum of one hour to infuse is a must.
After infusion, bring the cream to the boil again slowly with the sugar, so it has time to dissolve. Add the gelatine and stir in well. Strain the mixture through a sieve, pushing as much through as possible so that the vanilla seeds are included.
Cool the mixture over ice, stirring until setting point is achieved. The idea is for the vanilla seeds to be set throughout the mix, rather than just at the bottom of the mould.
Place the mixture in stainless steel moulds and chill until needed.
To Serve
Dip the moulds in hot water to release the panna cotta. Serve with fruit.
Points to Watch
Do not add any more gelatine. The beauty of this dish is in the soft creamy texture.
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Mustard Seed Vinaigrette recipe by Buckingham’s restaurant
Mustard Seed Vinaigrette recipe by Nick Buckingham
If you want to bring a new depth of flavour to a salad and turn green leaves into a rich sensation of flavour then this dressing is the one to go for. Using an orange mustard relish and orange vinegar it has a slightly sweet depth complemented by the walnut oil which will work well both with side salads and main dish salads. You’ll find orange vinegar available at good delis and online gourmet stores.
Amount
8 Portions
Ingredients
55g / 2 oz Orange Mustard Relish
55g / 2 oz / 4 tablespoons approx Orange Vinegar
160g / 6 oz / 10 tablespoons approx Walnut Oil
Salt and pepper
Chopped Chives
Method
Combine Mustard, vinegar, oil and mix together well
Then add chives and season
To Serve
Spoon round dish
Points to Watch
Balance of flavour
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Mocha Sauce recipe by Buckingham’s restaurant derby
Mocha Sauce recipe by Nick Buckingham
Thick and delicious this mocha sauce has a number of uses, so even this generous amount won’t last long in the fridge. Pour it over ice cream, use as a filling for a sponge cake or a topping for a dessert, and even stir a spoonful into a cup of coffee, to give it a wonderful mocha richness. Of course the success of the sauce depends on the ingredients; use good dark chocolate and a rich strong coffee for best results.
Amount
1 Pint
Ingredients
1 pt Coffee (fresh strong ground)
160g / 6 oz Chocolate
Method
Make the coffee in a cafetiere. Pour the hot coffee over the chocolate, broken into rough pieces and whisk until smooth. Allow to cool.
Store in fridge until needed.
To Serve
This is a very thick sauce and has many uses - a spoon full in coffee make a mocha coffee, it can be used as a spread or a topping.
Points to Watch
Make sure that all the coffee grounds are strained out
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Maxine Potatoes recipe by Buckingham’s restaurant Derby
Maxine Potatoes recipe by Nick Buckingham
Beautiful golden discs of overlapping potato slices look elegant and intricate but are actually quite simple to make. You just need a number of individual oven-proof plates to prepare the potato sunflowers on. After that you can prepare them up until the steaming step and then just bake them in the oven immediately prior to serving, so that they are golden and sizzling. Do these potatoes to serve with any plain grilled meat to add interest to the plate and drizzle with a delicate sauce like this Madeira sauce to add extra flavour
Amount
8 Portions
Ingredients
12 Large Potatoes
2 oz Butter
Seasoning
Method
Peel the potatoes and cut them into even cylinder shapes (5cm / 2 inch in diameter)
Slice the potatoes thinly on a mandolin. Butter one 10cm / four inch round oven proof dish per person. Place one potato circle in the centre and start from the outside completing a full circle around the dish overlapping the potato by ½ cm / ¼ inch (looks like a sunflower).
Steam the dishes for four minutes in a steamer or cover with cling film in and cook in a microwave for one minute.
Bake in a hot oven for fifteen minutes until golden brown. Serve immediately.
To Serve
Loosen from edge of dish with large vegetable slice and place on the centre of the plate. This potato goes well with any grilled meat.
Points to Watch
Drain excess water from the dish before placing it in the oven
Season with care
Keep round shape
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Madeira Sauce recipe by Buckingham’s restaurant Derby
Madeira Sauce recipe by Nick Buckingham
This is an elegant and delicately flavoured sauce that goes well with all meats, from beef to chicken and pork. It is excellent for adding interest to plain grilled meats without overwhelming them. It is quick and simple to make and relies on the flavour of a good Madeira wine for its success.
Amount
1 Pint
Ingredients
1 pt Clear Stock
55g / 2 oz Minced Onion
Sprig of Thyme
Seasoning
Butter
Madeira
Method
Bring the stock to the boil with the onion and thyme and cook at a steady simmer. Reduce the stock by half.
Season and strain the stock back into the pan. Reheat the reduced stock and add Madeira to taste. Finish with butter, when ready to serve, by stirring a generous knob of butter in off the heat to give a shiny glaze to the sauce.
To Serve
Pour over and around the meat and serve immediately.
Points to Watch
The sauce should be bright and shiny
Watch out for the delicate flavour
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Amount
1 Pint
Ingredients
1 pt Clear Stock
55g / 2 oz Minced Onion
Sprig of Thyme
Seasoning
Butter
Madeira
Method
Bring the stock to the boil with the onion and thyme and cook at a steady simmer. Reduce the stock by half.
Season and strain the stock back into the pan. Reheat the reduced stock and add Madeira to taste. Finish with butter, when ready to serve, by stirring a generous knob of butter in off the heat to give a shiny glaze to the sauce.
To Serve
Pour over and around the meat and serve immediately.
Points to Watch
The sauce should be bright and shiny
Watch out for the delicate flavour
Langoustine Sauce recipe by Buckingham’s restaurant Derby
Langoustine Sauce recipe by Nick Buckingham
A wonderful, well-flavoured, rich and creamy sauce to serve with baked fish or any other seafood dish. This recipe makes a large quantity of sauce, so you may want to halve or even quarter the quantities if you are just cooking for a few people. The sauce can be prepared earlier in the day and refrigerated, then re-heated and finished at the last moment when you are ready to serve.
Amount
2 Pints
Ingredients
1.3kg / 3 lb Langoustine Shells
220g / 8oz Peeled Vegetables – Onions, Leeks, Carrots, Celery (cut into dice)
6 pts Fish Stock
27g / 1oz Garlic Butter
27g / 1oz Flour
Fresh Dill and Dill Seeds
Seasoning
Brandy
¼ pt Tomato Passata
1 pt Cream
Butter
Method
Fry the Langoustine shells, vegetables, dill and dill seed in the garlic butter until golden brown.
Add a dash of brandy.
Add the flour and cook out, stirring for a minute or two. Then pour in the stock and add the tomato passata. Work the sauce stirring until smooth.
Bring the sauce to the boil and reduce the liquid by half. Add the cream and cook at a steady simmer for 10 minutes.
Allow to stand.
Season with care. Strain through a chinois or fine mesh sieve and allow to cool.
To Serve
Reboil to serve, add a knob of butter to finish.
Check for flavour and season
Points to Watch
Make sure the flavour is good and strong.
If sauce has separated, liquidise to bring back to smooth texture before reheating and adding the final knob of butter.
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Juniper and Sloe Gin Sauce recipe by Buckingham’s restaurant Derby
Juniper and Sloe Gin Sauce recipe by Nick Buckingham
Juniper berries and sloe gin make a classic combination of flavour to complement venison. Juniper is already an essential flavouring of gin and the sloes add just enough tart fruit to create a fantastic sauce. If you live near blackthorn filled hedgerow it is easy enough to make your own sloe gin in autumn after the first frosts and the vibrant dark red liqueur can also be used to add flavour to desserts or as an after dinner drink. Otherwise buy your sloe gin ready made from good supermarkets or online.
A mirepoix is the French name for the classic mixture of finely chopped onion, carrot and celery that starts off so many dishes. Use two parts onion to one each of carrot and celery.
Amount
8 Portions
Ingredients
26g / 1 oz Mirepoix
14g / ½ oz Garlic Butter
5 Crushed Juniper Berries
1 pint Venison Stock
14g / ½ oz / approx 2 teaspoons Brown Sugar
14g / ½ oz / approx 1 tablespoon Vinegar
14g / ½ oz / approx 1 tablespoon Orange Juice
26g / 1 oz / approx 2 tablespoons Sloe Gin
Seasoning
Method
Saute the mirepoix gently in the garlic butter until softened along with the crushed juniper berries.
Add the brown sugar and brown it well to extract the nutty flavour.
Pour in the stock, orange juice, sloe gin and vinegar and simmer. Let it reduce until it has a good flavour. Set aside until your venison has cooked.
To Serve
Deglaze the pan in which you have cooked the venison with the sauce, then correct the consistency and seasoning. Strain and serve with the venison
Points to Watch
Ensure well balanced of flavour. If needed add more sloe gin at the last moment.
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Hazelnut Bavarois recipe by Buckingham’s restaurant Derby
Hazelnut Bavarois recipe by Nick Buckingham
Light and deliciously creamy, these individual hazelnut bavarois make a wonderful dessert to end a meal on a sophisticated note. More subtle than a chocolate mousse but with the same satisfying texture, they can easily be prepared ahead and chilled until you are ready to serve. Use a good quality hazelnut chocolate to get the best results.
Amount
8 Portions
Ingredients
3 Egg Whites
3 Egg Yolks
½ pt Milk
½ pt Cream
190g / 7 oz Hazelnut Chocolate
80g / 3 oz Sugar
4 Leaves Gelatine (soaked in water)
Method
Bring the milk to boiling point, then add the hazelnut chocolate and gelatine, off the heat, and stir until the chocolate has all melted in.
In the meantime whisk the egg yolks with sugar in a mixer or with an electric beater until they have reached ribbon stage.
Pour the boiling chocolate mix over the whisked egg yolks and stir in well.
Cool down and then add the cream.
Place the bowl over ice and whisk until the mixture reaches setting point.
Whisk the egg whites in another bowl until they form soft peaks.
Remove the chocolate mixture from the ice. Whisk well once more and fold in the whisked egg whites with great care until just mixed in.
Spoon the mixture in to small moulds and set in the fridge until ready to serve.
To Serve
Dip the moulds in hot water for two seconds to release the bavarois and turn out on to a serving plate.
Points to Watch
Bavarois should be very light
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Ham Hock and Green Peppercorn Terrine recipe by Buckingham’s restaurant
Ham Hock and Green Peppercorn Terrine recipe by Nick Buckingham
Ham and Christmas go together, with a Christmas gammon featuring high on the list of favourite things to go with the turkey. If you want the flavour of ham without going all out and cooking a whole gammon, these terrines make a great addition to a Boxing Day lunch or New Year’s buffet. Make one for a fine summer picnic centrepiece too and enjoy with salads and a home-made piccalilli.
Amount
1 Terrine
Ingredients
1 Ham Hock
1 Bay leaf
1 Onion
12 Green Peppercorn (crushed)
110g / 4oz Chopped Parsley
Method
Bring the ham hock to the boil in large pan with plenty of water. Add the bay leaf and onion.
Cook at a gentle simmer for two to three hours or until the mustard spoon bone comes out easily with a twist.
Strain, reduce the stock and test for setting and flavour
Allow to cool.
Trim the fat and outside layer of skin and sinewy meat away from the ham hock. Finely chop all the tender meat and fat from ham hock
Bring the stock back to the boil. Add the meat, fat and peppercorns to the stock. Simmer for ten minutes, then allow to cool over ice. When tepid add the chopped parsley. Check for seasoning.
With a spider or slotted spoon strain the meat into a terrine mould and pour some of the stock just to cover the meat. It should be just floating in the terrine moulds. Set in the fridge over night
To Serve
Chill over night in fridge.
When set, demould by dipping the mould briefly in hot water and turning the terrine out onto a serving plate or board. Slice and serve with garnish.
Makes a great accompaniment to Pan Fried Lamb Sweetbreads.
Points to Watch
Make sure the stock is not too salty. If it is, replace some stock with water and add gelatine. This will only happen if the ham hock has been too heavily salted in brine.
The terrine must be well jellied or it will be difficult to carve thinly. Test set the jelly in the fridge first.
If when set the terrine is not carving well, it can be cooked up again to boiling point, adding an extra 1oz gelatine.
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Pan Fried Lamb Sweetbreads recipe by Buckingham’s restaurant Derby
Pan Fried Lamb Sweetbreads recipe by Nick Buckingham
The velvety texture and mild flavour of sweetbreads makes them a real delicacy and they can be cooked in almost any way. Here they are quickly pan-fried to melt in the mouth tenderness and served with a slice of ham hock terrine as an original starter.
All sweetbreads must be carefully prepared for cooking. First soak them in cold water for at least several hours to get rid of any traces of blood. Then blanch them by putting them in a pan of cold water and bringing to the boil. After boiling point is reached they should then be plunged into iced water to cool. (Larger sweetbreads can be simmered for a few minutes before cooling) Trim off any veins, gristle or exterior membrane. Now you are ready to proceed with this recipe.
Amount
8 Portions
Ingredients
8 Sweetbreads (cleaned, picked, poached)
1 Egg (beaten)
110g / 4 oz Breadcrumbs
Seasoning
Butter
Method
Gentle press the sweetbreads: lay them on a clean towel on a tray, in one layer. Place another towel over them and then a second tray. Weigh the tray down with a heavy weight. Leave them in a cool place being pressed for about two hours.
Once they are cool, dip the pressed sweetbreads in beaten egg and then breadcrumbs.
Pan fry on all sides in butter until golden brown.
Season with care
To Serve
Drain on kitchen paper
Serve with Ham Hock Terrine
Points to Watch
All sinew and muscle must be removed
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Mushroom Stuffing recipe by Buckingham’s restaurant Derby
Mushroom Stuffing recipe by Nick Buckingham
A tasty black mushroom stuffing that can be used to transform a plain meat fillet into a gourmet delight, as in this recipe for fillet of beef with mushroom and pancetta. Use it to stuff chicken, pork or lamb too and enjoy the deep flavour of mushrooms that is really brought out by this treatment. The stuffing can be prepared ahead of time and refrigerated till needed.
Amount
1 lb Mix
Ingredients
450g / 1 lb Black, Paris Browns and Button Mushrooms
110g /4 oz Finely Chopped Onion
55g / 2 oz Garlic Butter
55g / 2 oz White Breadcrumbs
Seasoning
12g / ½ oz Fresh Chopped Parsley
Method
Heat the garlic butter in a frying pan, add the finely chopped onion and sauté gently until the onion is soft and translucent.
Wash the mushrooms ensuring that no sand or grit remains. Slice them finely.
Add the sliced mushrooms to the onions and continue to cook until tender.
Reduce any cooking liquid that is left from the mushrooms.
Add the white breadcrumbs and parsley to the pan and mix well.
Season with care
Allow the stuffing to cool before using.
To Serve
Use this stuffing for any meat
Points to Watch
The stuffing must be cold before stuffing raw meat with a large nozzle
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Grand Marnier Sabayon recipe by Nick Buckingham
Grand Marnier Sabayon recipe by Nick Buckingham
This light and foamy custard sauce adds a depth of flavour and contrasting texture to citrus based desserts such as this citrus soufflé recipe.
The important thing to remember when cooking sabayon (or zabaglione) is not to let it get too hot or the eggs can end up scrambling. Suspend your bowl over a pot of barely simmering water, without it touching the water and if the eggs look like they are turning grainy remove from the heat and continue to beat until it smoothes out again.
Amount
8 Portions
Ingredients
2 Eggs
2 Egg Yolks
26g / 1 oz Sugar
13g / ½ oz Orange Juice
55g / 2 oz Grand Marnier
Method
Bring water in a bain-marie or pan which fits the bowl you will be using, up to the point of barely simmering. Put the eggs, yolks, sugar and orange juice into a clean, dry stainless steel bowl and start whisking, then put the bowl over the bain-marie and continue to whisk over the heat until it is pale in colour and has reached ribbon stage, when the liquid from the whisk forms a ribbon pattern as you drizzle it back into the mixture
When it is thick add the Grand Marnier and whisk again.
To Serve
Drizzle over or around the citrus soufflé in this recipe.
Points to Watch
Do not overcook
The sabayon can be made ahead of time and re-whipped again if it has gone down.
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Goats Cheese Tart recipe by Buckinghams restaurant Derby
Goats Cheese Tart recipe by Nick Buckingham
Savoury pastry with aromatic melted goats cheese and baked ripe tomatoes, a wonderfully simple yet rewarding starter for a dinner party or easy lunch dish to go with salad or ratatouille. This dish is all about good ingredients, with no complicated cooking methods required unless you are making your own puff pastry. Buy good quality goats cheese, really ripe and tasty tomatoes and organic readymade puff pastry made with butter, and you will have a feast of flavours with just a few minutes work and very little baking time.
Amount
8 Portions
Ingredients
8 Button Goats Cheese
8 x 5 Inch Round Puff Pastry
8 Ripe Tomatoes
55g / 2 oz Parmesan Cheese
225g / 8 oz Ratatouille Chutney
Seasoning
Fresh Thyme
Garlic Butter
Method
Cut out your puff pastry into 13cm / 5 inch rounds and bake according to the instructions, until puffed up and golden. Allow to cool.
Lightly spread the cooled puff pastry with garlic butter.
Slice the tomatoes and arrange them attractively in a circle. Place the goats cheese in the centre. Dust the whole tart with freshly grated parmesan and fresh thyme .
Lightly cook in the oven at 180C / 350F for six minutes until the cheese is melting and delicious.
To Serve
Serve as a starter with a dollop of ratatouille chutney, or as a lunch dish with salads and fresh ratatouille.
Points to Watch
Do not dry out the puff pastry
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Glazed Carrots recipe by Buckingham’s restaurant Derby
Glazed Carrots recipe by Nick Buckingham
Carrots are naturally sweet, but with this recipe for glazed carrots their sweetness is emphasised and offset by the subtle touch of star anise to make a really fine vegetable side dish. They are very easy to cook and go well with a wide range of meat dishes especially roast and grilled meats.
Amount
8 Portions
Ingredients
16 Baby Carrots
1 tablespoon /½ oz Sugar
Juice of an Orange and its Zest
Star Anis
Water
Seasoning
Method
Peel the baby carrots with care to keep their shape as attractive as possible. Place them in a flat pan with the orange juice and zest, sugar, star anis and add water until the carrots are just covered. Bring to the boil and cook until tender, when the liquid will have mostly boiled away leaving the carrots naturally glazed. Keep an eye on them at the end so they don’t catch and caramelize.
To Serve
Reheat gently and season
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Fondant Potato recipe by Buckingham’s restaurant Derby
Fondant Potatoes recipe by Nick Buckingham
A delicious way to cook potatoes as a change from boiled or roast, fondant potatoes will go well with any main course and add a professional touch to your plate. Cooked in stock with plenty of butter the potatoes are full of flavour and look really appealing served with a scoop of steamed vegetables on top.
Cutting with a cylinder cutter makes the neatest shape for the potatoes, but if you don’t have one you can shape them into rounds by hand or else use a pastry cutter to get even rounds.
Amount
8 Portions
Ingredients
8 Large Potatoes
4 pt Chicken Stock
Seasoning
Butter
Method
Peel the potatoes and cut them into thick barrel shapes, so that the top and bottom are flat and the sides rounded. They should stand about 5cm / 2 inches high.You can use a cylinder cutter to make the potato cylinders perfectly round. Use a melon baller to scoop out a ball of potato from the top.
Place the potatoes in a roasting tray standing upright. Pour over the stock and dot generously with butter. Season with care. Bring to simmering point on the hob and then roast at 180C / 350F until the potatoes are tender and the stock has reduced to a syrupy glaze
To Serve
Place on plate with vegetables arranged in the hollow at the top
Points to Watch
Do not over cook potatoes as they will fall apart.
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Star Anis Sauce recipe by Buckinghams restaurant
Star Anis Sauce recipe by Nick Buckingham
The right sauce is the perfect compliment to a meal, raising a good dish to the realms of the sublime. This star anise sauce has a subtle aromatic, savoury aniseed flavour, which goes well with fish, especially this exotic fillet of sea bream with banana recipe. It would also work well with lamb and beef dishes that need an extra dimension of complex flavour. The sauce can easily be prepared in advance and reheated in time to serve.
Amount
1 Pint
Ingredients
½ pt Orange Juice
1 pt Fish or Chicken Stock
25g / 1 oz Garlic Butter
55g / 2 oz Chopped Onion
1 Grated Star Anis
25g / 1 oz Sugar
Seasoning
Method
Chop the onion finely. Fry chopped onions in the garlic butter with the grated star anis. Add the sugar and cook until it all caramelises.
Add the stock and orange juice and bring to the boil.
Allow to boil until the stock is reduced by half. Season to taste.
Strain the sauce through a sieve and return to the pan to reheat when ready to serve.
To Serve
Serve over and around the fillet of sea bream baked with banana or with other baked and roast meats.
Points to Watch
The sauce should be shiny and have a syrupy consistency
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Fillet of Sea Bream with Banana recipe by Buckingham’s restaurant Derby
Fillet of Sea Bream with Banana recipe by Nick Buckingham
When you want a change from the classic seafood flavourings of white wine and herbs, why not go all out for something really different? Here firm succulent fish fillets are combined with the unusual flavour of baked banana, and set off with a lively star anise sauce to give you a surprising dish that really works together.
Make sure that you ask the fishmonger for sea bream, as the Norwegian haddock is sometimes also called bream and it doesn’t have as good a flavour and texture as sea bream. Your fishmonger can also prepare the fillets for you to make it easier.
Amount
8 Portions
Ingredients
8 Fillet of Sea Bream (filleted and skinned)
4 Bananas
Breadcrumbs
Butter
Seasoning
Star Anis Sauce
Method
Melt the butter.
Dip each fillet of sea bream in melted butter and then into the breadcrumbs. Shake off the excess crumbs gently.
Slice the bananas.
Place the sea bream fillets on a buttered baking tray with the slices of banana on top and season.
Bake in the oven at 175C / 350F for seven minutes until golden brown
To Serve
Serve with leaf salad and the star anis sauce from this recipe.
Points to Watch
Do not dry out fish by overcooking.
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Beef Fillet with Black Mushrooms and Pancetta recipe by Buckingham’s restaurant Derby
Fillet of Beef with Black Mushrooms and Pancetta recipe by Nick Buckingham
Tender beef fillet enhanced with the enticing flavour of mushrooms and the irresistible aroma of pancetta, this dish is guaranteed to be a success at any dinner party.
The black mushroom stuffing can be made in advance and the fillets stuffed ahead of time, so that you can concentrate on the rest of the main course while they quickly cook in the oven.
Amount
8 Portions
Ingredients
8 x 6oz Fillet of Beef
16 Slices of Pancetta
1 lb Mushroom Stuffing from this recipe
Lavender Salt
Black Pepper
Garlic Butter
Method
Cut a small horizontal hole in the side of each fillet with a small sharp knife. Work the knife around to make a pocket that reaches to within 1 cm of the edge but be careful not to pierce the sides.
Place the mushroom stuffing in piping bag and fill the pocket with mushroom stuffing. Wrap each fillet with two slices of pancetta and secure them with string or cocktail sticks, making sure that the opening to the pocket is also secured.
Rub the wrapped fillet with the garlic butter, then season with black pepper and lavender salt.
Pan fry in a hot pan on all sides to seal.
Cook in oven at 180C / 350F for six minutes for pink and 12 minutes for well done
To Serve
Remove cocktail sticks or string. Dress on plate with an appropriate sauce such as Bearnaise sauce
Point to Watch
Do not stuff fillet with hot stuffing
Season with care
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When you want a change from the classic seafood flavourings of white wine and herbs, why not go all out for something really different? Here firm succulent fish fillets are combined with the unusual flavour of baked banana, and set off with a lively star anise sauce to give you a surprising dish that really works together.
Make sure that you ask the fishmonger for sea bream, as the Norwegian haddock is sometimes also called bream and it doesn’t have as good a flavour and texture as sea bream. Your fishmonger can also prepare the fillets for you to make it easier.
Amount
8 Portions
Ingredients
8 Fillet of Sea Bream (filleted and skinned)
4 Bananas
Breadcrumbs
Butter
Seasoning
Star Anis Sauce
Method
Melt the butter.
Dip each fillet of sea bream in melted butter and then into the breadcrumbs. Shake off the excess crumbs gently.
Slice the bananas.
Place the sea bream fillets on a buttered baking tray with the slices of banana on top and season.
Bake in the oven at 175C / 350F for seven minutes until golden brown
To Serve
Serve with leaf salad and the star anis sauce from this recipe.
Points to Watch
Do not dry out fish by overcooking.
Crème Brulee recipe by Buckingham’s restaurant Derby
Crème Brulée recipe by Nick Buckingham
Crème brulée makes a simple but rich and delicious dessert, with the satisfying contrast in textures of crisp caramel and the smooth creaminess underneath.
It needs to be prepared in advance and can be completed the evening before you need it and stored in a cool place, so it is ideal for dinner parties when you are entertaining after work and want to do as much in advance as possible.
Amount
8 Portions
Ingredients
12 Egg Yolks
1½ pt Cream
1 Vanilla Pod (split and scraped)
55g / 2 oz Sugar
Caster Sugar
Method
Pour the cream into a saucepan and scrape the vanilla pod into it. Add the sugar and bring it all slowly to the boil. Remove from the heat when it is just boiling.
Pour the hot cream on to egg yolks and stir well until the mixture thickens, but do not whisk.
Strain through a fine sieve and fill 8 small dishes or ramekins almost to the top.
Place the ramekins in a roasting pan and pour in enough hot water to come half way up their sides. Cook them in this Bain Marie on the middle shelf of the oven for twenty five minutes at 100C / 200F until firm to the touch. Do not boil.
Dust with caster sugar and caramelize the sugar with a hand-held mini blow torch.
Allow to cool before serving
Points to Watch
Do not store in fridge
Do not whisk the mixture
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Courgette Gateaux recipe by Buckingham’s restaurant Derby
Courgette Gateaux recipe by Nick Buckingham
A layered stack of bread croute and pan-fried vegetables, these courgette gateaux make an impressive party piece to serve alongside a main meat dish or add variety to a vegetarian main course. Plus they look fantastic and taste good too.
They do take a while to prepare and put together, but can be prepared in advance earlier in the day and just popped in the oven to bake 5 minutes before serving.
Amount
8 Portions
Ingredients
8 Slices of Bread
8 Small Courgettes
Garlic Butter
110g / 4 oz Finely Chopped Shallots
Thyme
275g / 10 oz Tomatoes
Grated Parmesan Cheese
Method
Prepare the courgettes by scoring down the sides with a canelle knife, then slice them thinly. Pan fry them in butter and garlic until soft.
Chop the shallots finely and fry them in butter with thyme until soft.
Skin and deseed the tomatoes then dice them.
Cut croutes with a 3 inch / 7.5cm cutter from the slices of white bread. Pan fry them in butter until golden.
In the cutter, place the croute and then layer with the courgette slices, then shallots, then tomato.
Season and repeat process until the cutter is full. Press down and finish with cour-gettes and dust with grated parmesan cheese. Remove the cutter carefully to keep the gateaux intact. Make the rest of the gateaux in the same way.
Just before serving, bake the gateaux to order in the oven at 200C / 400F for five minutes with care.
To Serve
These vegetable gateau will complement any meat dish
Points to Watch
Keep in round shapes
Can be made early in the day to prevent serving problems.
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Citrus Soufflé recipe by Buckingham’s restaurant Derby
Citrus Soufflé recipe by Nick Buckingham
Individual citrus soufflés make an elegant ending to a meal. The light and fluffy texture is tempting without being too filling and the citrus tang is refreshing to the palate.
Soufflés should be cooked at the last minute, just before you intend to serve them, so they may not be an ideal choice when you are hosting a dinner party as well as cooking, unless you comfortable with a longish break between courses, but they are a really impressive finale to a meal if you have the time and inclination.
Amount
8 Portions
Ingredients
4 Egg Yolks
4 Egg Whites
55g / 2 oz Lemon, orange and Lime Juice
55g / 2 oz Sugar
½ tsp Citrus Zest
Method
Butter 8 individual soufflé moulds and sprinkle them with sugar, so that they are well coated.
In a bain-marie, or a bowl suspended over a pan of just simmering water, whisk the egg yolks with sugar until they are pale and thick.
Add the citrus juice and zest.
Whisk everything together well, and make sure it is really thick.
Whisk the egg whites to soft peak stage.
Fold the whisked egg whites carefully into the egg yolk mixture with a metal spoon.
Fill each mould ¾ full, then wipe the rims to make sure they are clean, so that the soufflés will rise well.
Bake at 200C / 400F for six minutes, until puffed up and golden. Dust the tops with sifted icing sugar.
Serve at once
To Serve
Serve with the Grand Marnier Sabayon from this recipe on the side.
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Chicken with Spinach and Parmesan Mousse recipe by Buckingham’s restaurant Derby
Breast of Chicken with Spinach and Parmesan Mousse recipe by Nick Buckingham
Chicken breast is a very versatile meat that works well with almost any flavour pairing, but it can become dry and uninspired, unless you cook it well. Stuffing a chicken breast keeps the meat inside tender and adds flavour, making it a great main dish for a dinner party.
Stuffing chicken breast isn’t hard but it is much easier if you use a piping bag to get the filling right inside. Buy the whole chicken breasts on the bone and remove the bone yourself, so that you have the small fillet part of the breast as well as the main section and leave the skin on to keep the meat from drying out as it cooks.
Amount
8 Portions
Ingredients
8 whole chicken breasts on the bone
220g / 8 oz Cooked Spinach
110g / 4 oz Grated Parmesan Cheese
1 Egg
110g / 4 oz White Breadcrumbs
Seasoning
Method
Remove the bone from the chicken breast and separate the small fillet piece from the main section. Leave the skin on. Make a long deep cut at the thick end of the chicken breast.
Place the chicken fillets that you have separated out, the spinach and egg into the food processor and chop together into a fine puree. Stir in the freshly grated parmesan cheese and breadcrumbs, then season with care. This is the mousse that you will use to stuff the chicken breast.
Fill a piping bag with the mousse and pipe it into the chicken breasts.
In large roasting pan, seal the chicken breasts, by searing them quickly in a little oil on all sides. Then position them skin side up, season and roast in a pre-heated oven at 180C / 350F for twelve minutes, until firm to the touch.
To Serve
Trim the thick end of the chicken and cut on an angle. Place on plate.
Point to Watch
Ensure the chicken stuffing is cooked through.
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