This is our Kitchen page and here you will find some great recipes and ideas which are cheap and easy to make with great gross profit, you will also find all kinds of information and links to help you choose your prefect menu. also check out our forum, there is a recipe exchange there where you can ask other chefs for recipes unlike some sites you know they are tried and tested for a commercial kitchen as sites like "bbc/food" and "good food guide" have some great ideas but they are not always practical to serve in a busy pub-restaurant... you can also submit your favourite recipes there to.

 

 

 

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This is a timeless classic, it is cheap to make, easy to prepare and serve and tastes great... a guaranteed popular seller.

 

I have this on my menu as a starter or main coarse. £5.95/£7.95 and i sell about 60-100 a week

 

The Fishcakes can be kept in the fridge for 2-3 days and the spinach and eggs can be done in advance.

 

ingredients:

 

flat leaf parsley to garnish

 

 

Method:

 

For the fishcake 

 

this can't be simpler,

 

in a big bowl or deep tray add the haddock, plain mash, mustard & the spring onions and mix well adding a few handfuls of breadcrumbs if mixture is to loose or wet.

Check seasoning. 

shape by pressing into a ring or cutter of your preference.

chill for 1 hour

Then coat in flour, beaten eggs and bread crumbs and chill in fridge until needed. 

 

personally I use a food processor to make my hollandaise as it is quick, easy and fool proof.

Also always use pasturized egg yolk as it is much safer than fresh. 

you should make your reduction well in advance, I make once a week.

 

to make reduction add equal amounts of white wine and white wine vinegar to a pan and add few shallots (roughly cut) tarragon stalks & peppercorns.

boil and reduce for about 1 hour or until the liquid has halved in volume and cool.

 

before service make the hollandaise

 

add enough egg yolk to food processor to cover the lower blade, heat about 4-5 table spoons of hor reduction and turn on processor then pour your warm butter into top until thickened (you can check but after a couple of times you will be able to hear when it is ready as the sound changes) and then season.

place in jug and cover with cling film... keep in warm place until needed.

 

To serve:

 

Place the fishcake into the fryer on about 170-180oC until golden in colour

heat, butter and season the spinach

heat the poached egg in boiling water

 

assemble how you desire and serve with hollandaise over egg. 

 

This is not really a recipe because i buy most of this in as it is not really cost effective or a much better product to make myself but it is a great seller and i run on about 85% gross profit on my menu, works well on a starter or snack menu.

 

I serve Greek salad (mixed leaves with tomatoes, red onion, cucumber, feta cheese and olives)  3 pitas with my dips which are Taramaslata, Houmous and Tzatziki.

 

I buy my Taramaslata and Houmous from my fish supplier for around £6 per tub and i get around 35 portions per tub (2kg).

 

And the Tzatziki is just greek yogurt with diced cucumber (not the center) sliced mint and seasoning.

 

I personally use 3 small ramikins for the dips and i lightly grill the pitas and cut into quarters and serve a small Greek salad garnish on the plate and i sell for £6.50 each and at 35 portions per tub i make my money back after just 5 portions so that leaves me 30 portions at profit and the great thing is they have about a 2-3 week shelf life.

 

 

 

This is again a very cheap dish to make but tastes great and is very popular, You can get pasteurized crab i pay just over £6 for 454g pack and crayfish tails in brine very cheap from your fish supplier.

it is a good idea to make your own chili and lemon oil.

 

 

Linguini

Sliced red chilies

Lemon zested and cut in half

Rocket

Shallots

Garlic

Chopped chives

Seasoning

 

Method:

 

Pre-cook the linguini and refreash

To make the chili and lemon oil 

 

Place olive oil, lemon zest and lemon halves, sliced chili in a heavy based pan and bring to the boil simmer for five mins and take off heat and allow to cool for about 20 miniutes and then bring back to the boil and repeat the process 4 times then completely cool and store.

 

 

 

Heat enough lemon oil to coat your portion of pasta, add crab, crayfish, shallots and garlic then cook for 1-2 mins, add the linguini and heat then finish with seasoning and wild rocket and serve.

 

 

 

 

600ml Double cream

100g   Pasteurized egg yolk (8 fresh medium egg yolks but pasteurized works better)

5 tblsp Castor sugar

1 no's Vanilla pod (scraped)

 

Method:

 

Boil cream and vanilla pod

 

Whisk together egg yolk and sugar

 

Pour and whisk cream into egg yolk

 

Strain and place into ramakins

 

Use a blow torch to get rid of any bubbles (just a quick skim over the top)

 

Place in deep tray with a tea-towel or cloth on the bottom and fill with hot water 3/4 the depth of the ramakin,

 

Place in pre-heated oven on gas mark 4 for 25-35 minutes or until set

 

Cool, sprinkle with demerara sugar and burn with blow torch 

 

 

 

 

Very easy and great tasting brownie.

 

 

300g     castor sugar

4 no's   eggs (beaten)

225g    un-salted butter

75g      cocoa powder

75g      Plain flour

225g    plain chocolate (broken up)

100g    white chocolate (broken up) 

 

Method:

 

Melt the plain chocolate and butter over boiling water.

Beat the eggs and sugar for 2-3 minutes and add the melted chocolate and butter.

Sift the flour and cocoa powder together and fold into chocolate mix.

Stir in the white chocolate.

Cook on gas mark 6 for 20-25 minutes until almost set on top.

cool cut and serve hot or cold (I suggest hot, just place in microwave for 20-25 seconds.) and goes great with homemade ice cream (I have also use this brownie to make brownie ice cream- just basic vanilla ice cream and when frozen but still little soft fold in crushed brownie)