Island Life Magazine Ltd August/September 2014 | Page 97

FOOD BLT with black pepper cream cheese Pan fried seabass fillet with smoked Haddock mash Gnocchi di patate 1 sea bass fillet Serves 4 150g plain flour, plus extra for dusting 1 whole crispy pig cheek Cracked black pepper to taste 200g cream cheese Oak smoked tomatoes 80g mash potato 500g very starchy potatoes (Idaho) unpeeled and left whole 80g poached smoked haddock 1 egg lightly beaten Selection of salad leaves 1 tbsp chopped chives A pinch of salt 100g cream 3g gelatine Lemon juice Vinaigrette Method • Take the pig cheek prepared by your butcher and soak it for 12 hours in cold water. • Cook the pig cheek in a court bouillon at 100Cº for 12 hours. • Allow to cool down in cooking liquor then drain and press between two trays and refrigerate, keeping the cheek nice and flat between the trays. • When cold slice thinly sprinkle with sea salt and bake in a pre-heated oven at 180Cº until golden and crispy, draining off any excess fat during cooking. • Soak the gelatine. • Beat the cream cheese until soft, add the black pepper to taste and a few drops of lemon juice. 1 tbsp rapeseed oil 1 tomato halved (slow roasted) 1½ bunch rocket Thinly sliced red onion 1 tsp balsalmic glaze, basil pesto 200ml rapeseed oil Method • Pan fry seabass fillet. • Warm mash potato, haddock, chives and 1 tablespoon rapeseed oil. • Warm slow roasted tomatoes (prepared in advance). • Mix rocket, red onion. • Place haddock mash, then place roasted tomato’s on top. • Then place sea bass fillet skin side up on the tomatoes. • Sprinkle with rocket and red onion and then drizzle with balsalmic, pesto and oil. • Warm the cream, squeeze excess water from the gelatine and dissolve it in the warm cream, then fold it into the cream cheese. • Place in fridge to set. Dan Maskell Dan's Kitchen Andrew Holloway The Wheatsheaf Hotel Method • Put the potatoes in a pan, cover with cold water and bring it to the boil over a medium heat. • Leave to simmer until soft. Drain them in a colander, let them dry out and cool slightly. • While still hot, peel them and push them through a fine sieve into a bowl. • Add the egg and mix it together along with a pinch of salt and the flour. As soon as the dough comes together stop working it. The dough needs to be elastic and firm. • Lightly dust your work surface with flour, then using your hands cut the dough into strips 1.5cm wide and gently roll into cylinder shapes. • Cut all the cylinders into 1.5cm long small pieces until you have lots of nuggets. Toss them in flour to coat and roll each piece against the tines of a fork to give a nice shape. Place them on a tray dusted with flour. • To cook your gnocchi, bring a large pan of salted water to the boil. Pop in the gnocchi and keep stirring until they rise to the surface (about 1-2 minutes) Drain them with a slotted spoon and place directly in a sauce of your choice. Anna Sacchini Michelangelos www.visitilife.com 97