Simon's Recipes

TONNATO VERDE

Simon Rimmer

TONNATO VERDE

        Serves 4-6 Prep time 15 mins Cooking time 10 mins     Ingredients 450g blanched green beans- 2 heads gem – halved or quartered Half baguette, cut into 30-40mm croutons   75g tinned corn Juice 1 lemon 1 beef toms, chopped 30g capers   Tonnato verde – 300g tinned tuna in olive oil 100g firm tofu 6 salted anchovies Half bunch flat leaf parsley Handful chopped chives Juice n zest 1 lemon 50g finely grated parmesan 125ml olive oil 1 Tsp chilli flakes   Method Brush 2 heads of gem lettuce and half a baguette (cut...

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SCALLOPS WITH CUCUMBER AND AVACADO SALAD

Simon Rimmer

SCALLOPS WITH CUCUMBER AND AVACADO SALAD

      Serves: 4 Prep Time: 10 mins Cooking Time: 3 mins   Ingredients 12 x scallops with roe removed (make sure they’re big and juicy) 1 tbs Oil, a knob of butter and a squeeze of lemon to fry. Salt and pepper to season.   Salad - 1 cucumber, deseeded, cut into half moons 1 large ripe avocado, cut into cubes 100g edamame beans Zest and juice of 2 limes 1 Tsp chilli flakes 125ml of virgin olive oil 15 mint leaves, shredded   Method Pat the 12 scallops until really dry. Add a tbs of oil and...

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PINEAPPLE TARTE TATIN

Simon Rimmer

PINEAPPLE TARTE TATIN

    Serves: 6 Prep Time: 20 mins Cooking Time: 25-30 mins   Ingredients A pack of ready rolled puff pastry 1pineapple, peeled, cored  and cut into quarters, then sliced   50ml water 30ml rum 100g caster sugar 25g butter   Milk to glaze the pastry   Topping- 200g mascarpone 1 vanilla pod 200g soft scoop good quality coconut ice cream   method Put 50ml of water in a heavy bottom pan, sprinkle over 100g of caster sugar. Heat until the sugar melts, but don’t stir. Simmer until it turns golden. Stir in the 25g of butter and 20ml of...

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PORK VINDALOO

Simon Rimmer

PORK VINDALOO

      Serves: 2-3 Prep Time: 15 mins Marinade - overnight Cooking Time: 2 hours   Ingredients 600g pork shoulder, cut into 50-75mm pieces (DON”T have the pieces too small) veg oil for frying 1 sliced onion Tbs black peppercorns Cinnamon stick 1 green chilli Tbs brown sugar Tbs tamarind paste   Paste – 5 dried long red chillies 8 cloves garlic 30mm piece ginger Tsp cumin seeds 80ml malt vinegar   450ml chicken or veg stock   Cooling yoghurt sauce – 400g natural yoghurt Bunch coriander Bunch mint 50ml white wine vinegar   Serve with plain basmati rice...

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BLUEBERRY AND GINGER CHEESECAKE MUFFINS

Simon Rimmer

BLUEBERRY AND GINGER CHEESECAKE MUFFINS

        Serves: 6 Prep Time: 15 mins Cooking Time: 25 mins   Ingredients Topping - 100g flour 85g soft light brown sugar 80g melted butter   Muffin – 120g flour 15g ground ginger Pinch salt 1 tsp baking powder 60ml oil 80g sugar 75g Greek yoghurt 1 egg 175g blueberries   Filling – 150g cream cheese 45g sugar 1 tsp vanilla paste   Method For the topping – mix together 100g of flour, 85g of soft light brown sugar and 80g of melted butter with a fork. Keep aside. For the muffin– Mix 120g of flour, 15g...

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