Recipes

A handful of delicious recipes for you to try in the comfort of your own home

Feeling inspired? Why not cook up a storm by trying Nigel’s Treacle Cured Salmon, perfect for a dinner party starter; or wow friends and family with his award winning Lancashire Hotpot.
The ingredients and recipes featured below are all tried and tested favourites. Let Nigel know how you get on by sharing an image on Instagram or Twitter!
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Ingredients

Treacle Cured Salmon

For the salmon

  • 1x Piece of Treacle marinated Salmon (see recipe)
  • 4x King Scallops
  • Treacle sauce (see recipe)
  • Lemon
  • Few drops of Sunflower oil

For the garnish

  • 40g Beansprouts
  • 1x Punnet Mustard Cress
  • 16x Sprigs Coriander
  • 20gm Spring onions (sliced)
  • 12x Thin slices of pickled ginger

For the salmon marinade

  • 350g Middle Cut Salmon (Skin on Scale)
  • 60g Fine sea salt
  • 60g Caster Sugar
  • 6g Chopped chilli (hot with seeds)
  • 10g Chopped Lemongrass
  • 15g Coriander
  • 40g Root ginger (peeled and grated)
  • 125gTreacle (room temperature)
  • 200ml Dark soy sauce (room temperature)

For the salmon sauce

  • 50ml Treacle
  • 50ml Soy sauce
  • 50ml Oyster

For the scallops

  • 4x Large hand dived scallops
  • 1x Squeeze of lemon juice
  • Salt to taste
Method

Treacle Cured Salmon, Seared West Coast Scallop, Pickled Ginger, Coriander

For the salmon and garnish

  1. Place a 80⁰ cutter into the center of the plate, line the cutter with 60g of treacle salmon, the glazed flesh to the outside
  2. Put the pickled ginger, spring onions, beansprouts and an even layer of mustard cress on top
  3. To finish put 10 dots of sauce evenly around the plate, 1 warm scallop on top, coriander and a few flakes of Maldon sea salt
  4. Heat a medium sized non stick pan and add a small amount of oil
  5. Lightly season the scallops with salt
  6. Place the scallops into the pan, press slightly, cook for 1-2 minutes until golden on one side. Then turn the scallops over and cook for a further minute, add a squeeze of lemon juice
  7. Then immediately remove from the pan onto a piece of absorbent paper
  8. Season with Maldon salt and place on top of the treacle salmon

For the marinade

  1. Carefully score the skin side of the salmon with a sharp knife
  2. In a thermo mix add the salt, sugar, chilli, lemongrass, coriander and root ginger, blitz to make a paste
  3. Remove the paste from the thermo mix, Rub the paste evenly onto both sides of the salmon
  4. Place the salmon into a vac pack bag add the treacle and soy sauce, Vac pack tight and leave to marinade for 24 hours
  5. After 12 hours wash off the marinade and pat dry
  6. With a small amount of salmon sauce (see recipe) glaze the flesh side this should be a nice dark colour
  7. To serve cut the salmon into 3mm thick slices, removing the skin and the brown flesh, it is 60g of salmon per portion

For the salmon sauce

  1. Mix all the ingredients together and place into a small pan, reduce by half to make a syrup that holds when cold
  2. Leave to cool, place into a squeezy bottle
hotpot
Ingredients

Lonk Lamb Lancashire Hot Pot, Roast Loin, Pickled Red Cabbage, Organic Tangled Garden Carrots And Leeks

Portions 4

For 1 hotpot

  • 1x Short Loin
  • Carrots & leeks
  • Red Cabbage

For the hotpot meat

  • 500g Meat (shoulder, neck and shin)
  • 100g Onions
  • ¼ tsp White Pepper
  • ¼ tsp Salt
  • ¼ Sugar

For the neck chops

  • Neck chop
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ¼ tsp Sugar

For the onions

  • 450g Sliced Onions
  • 15g Butter
  • ¼ tsp Salt

For the potatoes

  • 1kg Potatoes (3mm thick)
  • 200g Chicken Stock
  • ¼ tsp Salt
  • 50g Butter

For the loin chop

  • Short Loin of Lamb

For the carrots

  • 200g Carrots
  • 50g Butter
  • 100ml Water
  • ¼ tsp Salt
  • ¼ tsp Sugar

For the leeks

  • 400g Leeks
  • 15g Butter
  • ¼ tsp Salt
  • ¼ tsp Sugar
Method

Lonk Lamb Lancashire Hot Pot, Roast Loin, Pickled Red Cabbage, Organic Tangled Garden Carrots And Leeks

For the meat

  1. Slice the onions
  2. Mix 100g of the onions with the meat, season
  3. Place into SV bags and seal tight place in the oven at 85°c for 8 hours
  4. Remove from the oven, open and place into a hot pot dish

For the neck chops

  1. Clean and prepare the neck rack in to 4 nice cutlets
  2. Season and place in a SV bag and seal then place in the oven at 85°c for 8 hours
  3. Remove and place the chops evenly around the side of the dish

For the onions

  1. Place the sliced onions, butter and salt into a pan and cook down without colour for 2 minutes.
  2. Remove and place in a vac pac and seal tightly. Place in the oven at 100°c for 3 hours
  3. Remove and place the onions on top of the meat, fold in a with the meat a little

For the potatoes

  1. lice the potatoes 3mm thick
  2. Place into a SV bag, add the salt, butter and chicken stock
  3. Seal and place in the oven at 100°C for 1 ½ hours
  4. Remove, open and place the potatoes on top of the onion

For the lonk lamb

  1. Prepare the lamb loin, cling film, SV and seal
  2. Place in the oven at 62°C for ½ an hour
  3. Remove, and seal the loin in a hot pan, season with salt & Pepper, rest for 4 minutes

For the carrots

  1. Clean the carrots, place in  a SV bag season with salt, butter, water and sugar
  2. Place in the oven at 85°C for 40 minutes
  3. Remove, take the carrots out and reserve. Place in to a hot bowl with the leeks

For the leeks

  1. Clean the leeks, SV and seal, season with salt, butter and sugar
  2. Place in the oven and cook at 100°C for 25 mins
  3. Remove, Take the leeks out and place in to a hot bowl with the carrot

To serve

Place the meat in a hotpot  bowl and take 150g of the 450g of onion and 250g of potatoes and mix in well, put on top of the meat. Then place the remaining onions on top, place the four cutlets around.

Warm the potatoes and arrange the remaining on top and place in the oven at 200°c for 1-1 ½ hours minutes to crisp the potatoes

hotpot
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Ingredients

Tiramisu, Truffles, Banana

Portions 4

For the liquid coffee & amaretto centre

  • 100g Amaretto
  • 100g Double Espresso
  • 100g Whipping Cream
  • 250g Valhona Milk Chocolate

For the mascarpone & Truffle Mousse

  • 145g Egg Whites
  • 190g Sugar
  • 300g Mascarpone Cheese
  • 250g Whipping Cream
  • 2 ½  Gelatine leaves (melted)

For the chocolate brandy ganache

  • 350ml Double Cream
  • 50ml Good quality brandy
  • 1 Leaf soaked gelatine
  • 70% Dark Chocolate

For the flourless chocolate sponge

  • 6 Egg Yolks
  • 160g Sugar
  • 200g Dark Chocolate (melted)
  • 6 Egg Whites
  • 25g Sugar

For the chocolate spray

  • 500g Valarona Milk Chocolate
  • 500g Valarona Cocoa Butter

For the banana split ice cream

  • 500ml Milk
  • 320g Cream
  • 175g Sugar
  • 5g Stab 2000
  • 120g Glucose Powder
  • 300g Banana Purree
  • 50ml Dark Rum

For the Salted Caramel

  • 225g Sugar
  • 115g Diced Butter
  • 170g Warm Cream
  • 10g Maldon Sea salt

For the shortbread

  • 150g Butter
  • 140g Sugar   
  • 4g Salt
  • 60g Egg yolk
  • 200g Flour
  • 20g Baking Powder
Method

Tiramisu, Truffles, Banana

For the Liquid Coffee & Amaretto Centre

  1. Bring to the boil the amaretto, double espresso and whipping cream
  2. Pour the boiled cream over the chocolate and emulsify with a hand blender

For the Mascarpone & Truffle Mousse

  1. Put the egg whites and sugar in a bowl over a pan of boiling water
  2. Whisk until it reaches 70° Add the melted gelatin and mix until completely evaporated
  3. Put the mixture into a machine bowl and whisk until cook
  4. Slightly whip the mascarpone cheese and whipping cream and then carefully fold in the egg white mixture
  5. Put the mixture in to a piping bag and pipe into medium semi sphere moulds
  6. Set a liquid coffee & amaretto centre into the centre of the mould
  7. Keep in a blast chiller
  8. Take 2 of the semi sphere moulds and stick together, place back in the blast chiller
  9. Dip the ball in 70% tempered chocolate and place back in the blast chiller

For the chocolate brandy ganache

  1. Heat the cream and add the gelatin, whisk well. Add the brandy and blend with a stick blender
  2. Leave to cool
  3. Dip the frozen mousse ball in ganache

Note:

100g cocoa nib – toast in hot pan until crispy, reserve until required

For the Flourless Chocolate Sponge

  1. Whisk the egg yolks and sugar to a light foam
  2. Whisk the egg whites and sugar on a machine until a stiff peak
  3. Melt the dark chocolate
  4. Carefully mix the chocolate into the egg yolk mixture then fold in the egg whites
  5. Spread over silica pad and bake at 170°c for 7 minutes. Once cool roughly tear the sponge into approximately 1cm squares and mix with the toasted cocoa nibs.
  6. Allow the mousse balls to defrost slightly and coat with the cocoa and sponge mixture

For the Chocolate Spray

  1. Heat the milk chocolate and cocoa butter together until melted.
  2. Pour in to a spray gun.
  3. Spray the frozen truffles with chocolate spray ensure the coating is even

For the banana split ice cream

  1. Heat the milk, cream, sugar, stab2000 and glucose powder. Bring to the boil and whisk well
  2. Add the banana puree to the other ingredients and then cool to 3°c and add the rum
  3. Place in paco jet containers and freeze

For the Banana Crisp

  1. Slice a banana with the skin on a slicer.
  2. Dust a silica pad with maltose and place the banana on pad and then spray with maltose and place another silica pad over the top.
  3. Cook for 7 minutes at 175°c

For the Salted Caramel

  1. Caramelise the sugar and then add the butter bit by bit
  2. Add the cream and salt and mix thoroughly
  3. Allow to cool

For the Shortbread

  1. Cream together the butter, sugar and salt
  2. Add the egg bit by bit to the butter and sugar mixture
  3. Sieve the flour and baking powder and add to the mixture by hand
  4. Bake in pre heated oven at 160°C for 30 mins

To Serve

On a large plate pipe a good amount of the salted caramel Place the truffle just off centre and add a roche of ice cream to the other side Finish with fresh truffle and banana crisps

Ascrofts-Baby-Ca
Ingredients

Cauliflower, black pea, hummus, cured ham and a smoked onion sauce

For the black pea hummus

For the cauliflower

For the tempura leaves

For the spring onions

For the smoked onion sauce

For the garnish

  • 4 slices good-quality ham
  • 100g/3½oz black pea hummus (from above)
  • handful cooked black peas
  • 100ml/3½fl oz smoked onion sauce (from above)
  • chive flowers
  • chives, chopped
Method

Cauliflower, black pea, hummus, cured ham and a smoked onion sauce

  1. For the black pea hummus, prepare the beans the day before you want to serve the dish. Rinse the dried peas thoroughly under cold running water. Place in a bowl and cover with cold water. Soak overnight in the fridge.

  2. The next day, drain the peas and steam gently for an hour. In a conventional steamer, place water in the pan and bring to the boil. Set the steamer over the pan and turn down the heat. Check regularly to ensure the water level does not drop too much. In a steam oven, place the black peas in a tray and cover with 600ml/20fl oz cold water. Place in the steam oven and set to 120C with 100% humidity. Steam for an hour, then drain the peas again to remove the liquid.

  3. In the meantime, preheat the oven to 220C/200C fan/Gas 7. Drizzle a little oil over the garlic and roast for 15-20 minutes, or until the cloves are soft and pale golden-brown.

  4. Cut the bulb in half, squeeze out the soft, cooked garlic and pass through a sieve to create a purée.

  5. When the peas are nearly tender, put both oils in a small pan and add the dried chillies. Heat gently to infuse the oils with the chilli (ensure the chilli flakes don’t burn in the oil), then set aside.

  6. Reserve some peas for garnish and place the remainder in a food processor. Add the salt, treacle, lemon juice, tomato juice and a teaspoon of the garlic purée. Process on full speed until combined, then, with the motor running, pour in the warmed oils in a steady stream. Process until smooth.

  7. Season the hummus with salt and pepper. You will have more hummus than required for this recipe, but any excess can be stored in the fridge in an airtight container for up to 3 days.

  8. For the cauliflower, remove the leaves from the cauliflowers and set aside 4 of the yellow inner (yellow) leaves for the tempura.

  9. Trim the stalks of the cauliflowers and shape into a point using a small knife.

  10. Pour 1 litre/1¾fl oz water into a saucepan and season with salt and a pinch of caster sugar. Add the butter to the pan and bring to the boil. Blanch the tender cauliflower leaves for 30 seconds and refresh in ice-cold water. Remove the leaves and pat dry using kitchen roll. Set aside.

  11. Add the tiny cauliflowers to the boiling water and cook for 3-4 minutes on a high heat (ensure the water boils rapidly). When the cauliflowers are tender, but still retain a little bite, place them on a tray lined with kitchen roll. Season the cauliflowers with salt and pepper and keep warm.

  12. Preheat a deep-fat fryer to 180C.

  13. For the tempura leaves, dust the blanched cauliflower leaves with cornflour, dip in the tempura batter and deep fry until crisp and golden-brown. Drain on kitchen roll and season with salt. Keep warm in a low oven until ready to serve.

  14. For the spring onions, heat a non-stick frying pan over a high heat. Lightly brush the spring onions with oil then scorch them in the hot pan. Season with a little salt and freshly ground black pepper. Keep warm.

  15. For the smoked onion sauce, preheat the oven to 200C/180C fan/Gas 6.

  16. Place the whole onion on a baking tray and roast in its skin for approximately 1 hour until very soft. Remove from the oven and set aside to cool.

  17. When the onion has cooled, carefully remove the skin and retain all the juices. Smoke the onion for 20 minutes.

  18. Place all the remaining ingredients in a saucepan and bring to the boil. Pour into a liquidiser and add the smoked onion. Process until smooth, then pass through a fine sieve. Season with salt and pepper.

  19. To serve, place a spoonful of black pea hummus in the middle of each warmed serving bowl and add some cooked black peas. Place the cauliflower on top of the hummus, point upwards, and spoon over some of the smoked onion sauce. Garnish with the scorched spring onion, ham and tempura cauliflower leaves. Finally sprinkle over the chive flowers and chopped chives. Serve immediately.

Ascrofts-Baby-Ca
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Ingredients

French partridge in a bread blanket, butternut crush and Brussels sprouts

For the stuffing

  • 25g/1oz butter
  • 50g/2oz onion, finely chopped
  • 110g/4oz button mushrooms, finely sliced
  • 25g/1oz bacon, finely chopped
  • 1 clove baked garlic, peeled and puréed
  • 30g/1¼oz Cumbrian ham, finely chopped
  • 10g/½oz chopped fresh chervil
  • 1½ tsp treacle vinegar

For the partridge

For the Madeira sauce

For the butternut crush

For the Brussels sprouts

Method

French partridge in a bread blanket, butternut crush and Brussels sprouts

  1. For the stuffing heat the butter in a heavy-based frying pan and fry the onions, bacon, mushrooms, garlic and Cumbrian ham for 3-4 minutes. Add the treacle vinegar. Cook until all the liquid has evaporated. Remove the pan from the heat and set aside to cool. Once the mixture has cooled add the chervil and season, to taste, with salt and freshly ground black pepper.

  2. Remove the small fillet from the partridge (this is the fillet on the underside of the breasts) and make a small incision to the thicker side of the breast to form a small pouch.

  3. Place the stuffing carefully into each pouch and fold the small fillet back over closing the pouch then wrap in the air dried ham.

  4. Feed the bread, one slice at a time, through the pasta machine. Repeat the process several times until the bread is thin. Put the bread flat onto a board and brush with melted butter then sprinkle with dried sage and onion.

  5. Place the seasoned stuffed partridge breast at the bottom of the bread, Fold in the sides of the bread and brush with melted butter, Fold the bread over to form a parcel and seal tight.

  6. Preheat the oven to 180C/350F/Gas 4.

  7. Heat the butter in a small frying pan and fry the partridge until golden-brown on all sides. (This may need to be done in batches.) Remove from the pan and cook in the oven for 6-8 minutes. Remove the partridge from the oven and set aside to rest for 2-3 minutes.

  8. For the Madeira sauce heat the butter in a frying pan over a medium heat and fry the onions until softened and golden-brown. Pour in the Madeira and reduce the sauce by two-thirds.

  9. Add the chicken stock and reduce the mixture to 300ml/10fl oz. Stir in the potato flour mixture and strain the sauce through a fine sieve and into a clean saucepan. Blend the sauce with a hand blender. Season to taste with salt and black pepper and stir in the pomegranate seeds.

  10. For the crush, score the squash with a sharp knife. Rub with the garlic and drizzle over the olive oil. Season with salt and freshly ground black pepper. Bake in the oven for 30-40 minutes, or until tender. Remove the flesh and crush with the back of a fork. Set aside.

  11. Prepare the sprouts by removing the outer leaves. Remove the base of the sprout, and then with a sharp knife make a cross on the base. Place into boiling water and cook for 3-4 minutes, then remove the sprouts and plunge them into iced water. Drain and reserve.

  12. Heat the bacon fat in a frying pan and fry the chestnuts two minutes, or until golden-brown. Remove from the pan, place onto a piece of kitchen paper and set aside. Reheat the sprouts in a little butter, season with salt and freshly ground black pepper, and then add the chestnuts.

  13. Divide the butternut crush among four plates. Trim the ends of the partridge blankets and place at the side of the butternut crush. Add the sprouts alongside and spoon over the sauce.

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Ingredients

Blackpudding & buttered pink trout, mustard & nettle sauce

For the blackpudding

  • 350g Good quality ready-made Blackpudding mix
  • 200g Trout Fillet – Skinned and Pin boned
  • 100g Chopped Onion
  • 240g Butter
  • 12 x Blanched & chopped Nettle Leaves or the equivalent in Watercress leaves
  • 16 Finely Sliced Onion Rings
  • 125g Butter for poaching the Trout
  • Juice of 1/4 lemon

For the mustard & nettle sauce

  • 400 ml Chicken Stock
  • 160 ml White Wine
  • 200 ml Double Cream
  • 12 x Blanched Nettle leaves or Watercress Coleman’s English Mustard to taste
Method

Blackpudding & buttered pink trout, mustard & nettle sauce

For the blackpudding

  1. Take a medium stainless steel bowl, place in the Blackpudding and break down with the back of a wooden spoon
  2. Sauté off the onions in butter for 30 seconds, place into the pudding mix
  3. season with salt and pepper
  4. Line the four moulds with cling film, leaving a good overlap. Divide the pudding mix equally between the moulds, cover with cling film and press down well. Steam for 10 – 12 minutes
  5. Melt the butter in a medium size heavy bottom pan, place the Trout fillets in and gently poach. (In this instance the pan must be covered with a lid to allow the Trout to gently poach in the butter)
  6. Drain off most of the excess butter, add salt, lemon juice and the chopped nettle leaves, with the back of a fork, flake the trout, until a pate like consistency. Check the seasoning and keep warm

For the mustard and nettle sauce

  1. Reduce Chicken stock and wine by half add cream and reduce by half again
  2. Add mustard, liquidise. Correct seasoning
  3. Roughly chop the nettles and add before serving

For the onion rings

  1. Dip the onion ring in milk, pass through a 50/80 x of Paprika and seasoned plain flour.
  2. Deep Fry at 140ºc until golden brown and reserve

To assemble

Take the steamed black pudding and press out of the cutter on to the center of the plate, sauce around the black pudding. Quenelle the trout on top of the black pudding, garnish with the onion rings and serve