SEASONAL
For the sauce – can be made in advance and heated later 1 Remove the skin from the pancetta, and set the skin aside. Dice the pancetta meat and keep for the peas and pancetta garnish.
2 Sweat the shallots with the thyme and pancetta skin. Then add the white wine and reduce to syrup, then add the stock – reduce by half, add the cream and bring to a simmer – leave all the bits in.
3 Re-heat and pass through a sieve when ready to serve. Bring to a simmer and whizz with a hand blender – this will add air to the sauce and create foam on the top to use.
Braised Gem Lettuce 1 Take any old leaves off the lettuce and cut in half lengthways, remove any brown root but keeping a bit to keep the lettuce all in one neat half.
2 Put in the warm chicken stock with a couple of cloves of garlic and a sprig of thyme and simmer for about 3-4 mins - remove the lettuce halves
carefully and put them into a pan with some foaming butter – salt and pepper and turn gently to coat in the butter.
Peas and Pancetta 1 Fry off the diced pancetta till crispy, add a little chicken stock.
2 Bring to the boil, add your peas (enough for 4) and cook in the boiling stock.
3 When cooked, add some diced cold butter (to add a good sheen to the sauce) and check the seasoning. This is then ready to go.
Cook the fish 1 Unwrap the monkfish, and seal off in a hot pan with some oil and butter, salt and pepper.
2 Once you have a nice colour place in the oven for about 6 mins.
Bringing it all together You could serve individual plates, but I like to plonk it all on a big platter –
Gem lettuce on the bottom, covered with the peas and pancetta, slices of rich white monkfish and then foam on top and basil oil around the edge. This makes a beautiful plate! F
Meat as nature intended
The secret to any good meal is the quality of the produce you select and it’s important to have faith in the consistency of such ingredients. Warrens Traditional Family Butchers has been farming and butchering since 1880. Father and Son team Philip and Ian Warren believe in the quality behind the tradition. Not only do they have their
own farm, but they work closely with other hand selected local farms to ensure the best selection of animals for the best quality meats, and as you’d
expect, as farmers themselves they really do know what they’re looking for. It is this dedication to consistency that see’s Warrens strong relationships with many Michelin star chefs throughout England.
In-keeping with
tradition Warrens still “dry age” and mature their meat the traditional way on the bone before cutting to ensure the best quality and flavour for every meal. At the Pennygillam shop customers are greeted by a friendly and down to earth welcome from a host of highly trained butchers so if you’re looking for
preparation advice or new ideas then ask away, you’re in good hands. Choose from a large choice of beautiful, hand selected seasonal meats with full confidence in its origin. The shop, just off the A30 is the perfect place to get some ‘new idea’ inspiration and with ample parking it’s a fuss free way of stocking up or picking up something for the weekend.
‘We know the quality because we know the source’
Fed on grass, Aged on bone. Quite simply ‘Meat as nature intended’
Quality Nationwide Order from Warrens online and get the same quality and traditional flavours delivered to your door. Warrens offer FREE DELIVERY on all UK orders over £100.
100% quality meat and a fully stocked fridge means a very happy cook, what more could you ask for. See website for details. Delivery charges apply for smaller orders. Philip, Ian, their family and team continue to raise the bar, working closely with local farmers to deliver great meat.
Visit the Pennygillam shop just off the A30, Launceston Telephone: 01566 772244
www.philipwarrenbutchers.co.uk
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