Simon's Recipes

GREEK YOGURT PANACOTTA

Simon Rimmer

GREEK YOGURT PANACOTTA

      Serves: 4 Prep Time: 20 mins Cooking Time: Chill for at least 6 hours   Ingredients 3 X Gelatin leaves 100ml Double cream 100ml Milk 100g Sugar 1 Vanilla pod or 1 tsp of vanilla bean paste 300g Greek yoghurt   Topping – 100g Chopped strawberries 50g Blueberries 50g Raspberries 1 Tsp Rose water 8 Chopped mint leaves 50g Icing sugar 50g Chopped pistachios   Method Soak the 3 gelatin leaves in cold water to soften (look at pack for further instructions). Bring the 100g of sugar, 100ml double cream, 100ml milk and 1 vanilla pod (or...

Read more →


MONKFISH WITH ROMESCO SAUCE

Simon Rimmer

MONKFISH WITH ROMESCO SAUCE

        Serves: 4 Prep Time: 30 mins Cooking Time: 30-40 mins   Ingredients 4 x 200g Monkfish tails, trimmed 1 Tbs Thyme 1 Tbs Smoked paprika 50ml Olive oil 50g Butter 1 Lemon, zest and juiced.   Sauce – 4x Tomatoes, halved 75ml Olive oil 3 Cloves sliced garlic 2 Red peppers 75g Cubed bread 1 Red chilli 50g Flaked almonds, toasted 1 Tbs Smoked paprika 1 Tsp salt   Serve with buttered small potatoes   Method Mix 1 tbs of thyme with 50ml olive oil and 1 tbs of smoked paprika. Roll the 4, 200g of...

Read more →


MISO AUBERGINES

Simon Rimmer

MISO AUBERGINES

      Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins     Ingredients 2 x Aubergines, cut into long wedges 1 Tbs White miso paste 100ml Olive oil Salt and pepper to season   200g Greek yoghurt 1 Lime, zest and juiced   50ml Pomegranate molasses   250g Tinned corn, drained and dried on a tray at 140c for 10mins 2tbs Corn flour 1 Tsp Chilli powder   Method For the paste- Mix 1 Tbs of miso paste with 100ml of olive oil and salt & pepper. Toss the 2 aubergines in mix and griddle for 2-3mins...

Read more →


HONEYED OAT TART

Simon Rimmer

HONEYED OAT TART

      Serves: 6 Prep Time: 30 mins Cooking Time: 45 mins   Ingredients   Pastry – 225g flour 100g butter 25g sugar 1 egg   Filling – 80ml cider 150g peeled, grated apple 100g golden syrup 130g porridge oats 90g honey 2 eggs Zest 1 lemon   Serve with clotted cream   Method: For the pastry – pulse together 225g flour, 100g butter, 25g sugar and 1 egg, then wrap in cling film and chill for 40 mins. Roll out the pastry and line a 8” tart tin then blind bake. Leave to cool For the filling –...

Read more →


LAMB RIBS WITH CHILLI VINEGAR DIP

Simon Rimmer

LAMB RIBS WITH CHILLI VINEGAR DIP

        Serves: 4 Prep Time: 20 mins Cooking Time: 2 hrs 40 mins   Ingredients   2 racks of lamb ribs, about 1.5kg each 3tsp black peppercorns 3tsp cumin seeds 1 tsp of chilli flakes 25mm piece of grated ginger 4 cloves of grated garlic 20ml veg oil 1 tsp of sea salt   Glaze – 200ml black rice vinegar 100g honey 60ml soy 25mm piece grated ginger 2 cloves grated garlic   Dip – 100ml black vinegar 50ml soy 1 finely chopped red chilli 1 Tsp sugar   Serve with spring onions   Method For the...

Read more →