Simon's Recipes

SPICY MEXICAN SWEET POTATO

Simon Rimmer

SPICY MEXICAN SWEET POTATO

          Serves: 4 -6 Prep Time: 20 mins Cooking Time: 45 mins   Ingredients   4 x sweet potatoes cut into wedges 100ml oil Tbs chilli powder Tbs dried thyme Tbs sea salt Tbs maple   Topping – 6 x chopped sp onions 1 sliced red onion 400g tin sweetcorn, drained 250g cubed smoked tofu 75g black beans (drained and rinsed)   Sauce – 200ml yellow mustard 100ml maple 100ml cider vinegar 100g brown sugar Tsp garlic powder 30ml hot sauce   3 avos, crushed with juice n zest of 2 limes   Chopped coriander  ...

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TIMMY THE CATERPILLAR CAKE

Simon Rimmer

TIMMY THE CATERPILLAR CAKE

      Serves: 6-8 Prep Time: 30 minutes Cooking Time: 20 minutes     Ingredients   3 eggs 125g sugar 100g flour 25g cocoa   Filling – 75g butter 150g icing sugar Tsp vanilla Tbs milk 30g choc spread   coating– 200g milk choc 50g butter 100ml cream   Smarties to decorate   Method Whisk 3 eggs and 125g of caster sugar for 5mins Add the 100g of flour and 25g cocoa powder Spoon into a greased lined 33x23 Swiss roll tin. Bake at 180c for 10-12 mins Once cooked, turn out onto another piece of icing sugar dusted...

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YOGHURT ROASTED MONKFISH WITH GREEN BARLEY

Simon Rimmer

YOGHURT ROASTED MONKFISH WITH GREEN BARLEY

        Serves: 4 Prep Time: 20-30 minutes Cooking Time: 20 minutes   Ingredients   4 x 175g monkfish tails, membrane removed 175g yoghurt Zest and juice 1 lemon Tsp dried oregano Tsp dried basil Tsp grd cinnamon Tsp cayenne pepper Tsp garlic powder S&p   200g pearl barley, cooked in stock (keep 125ml of the cooking stock)   Half  finely diced onion 2 sticks celery, finely diced Clove garlic 150g spinach 30g butter 50g finely grated parmesan Juice n zest half lemon   Method Mix together 175g yoghurt, zest and juice 1 lemon, a tsp each of...

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CHARRED ASPARAGUS WITH HAZELNUT PESTO

Simon Rimmer

CHARRED ASPARAGUS WITH HAZELNUT PESTO

          Serves: 4 Prep Time: 10 minutes Cooking Time: 10 minutes   Ingredients   4 x thick sliced rye bread   16 x British asparagus spears   Pesto – 100g well toasted hazelnuts Bunch basil 200ml olive oil 2 cloves garlic Zest 1 lime 70g grated veggie parmesan   4 x poached eggs   Method Griddle 4 x thick sliced rye bread slices and keep warm Oil 16 x British asparagus spears and griddle to char well Pesto – pulse till smooth 100g well toasted hazelnuts, bunch basil, 200ml olive oil, 2 cloves garlic, Zest of...

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MUM’S BRAMLEY APPLE PIE - ANGELA HARTNETT

Simon Rimmer

MUM’S BRAMLEY APPLE PIE - ANGELA HARTNETT

        Serves 6–8 300g plain flour, plus extra for dusting pinch of salt 75g lard, cubed 75g unsalted butter, cubed ice-cold water 4 Bramley apples 100g golden demerara sugar, plus extra for sprinkling whole milk, to glaze double cream, to serve   Sift the flour and salt into a large mixing bowl. Add the lard and butter and use your fingertips to rub the fat through the flour to form a breadcrumb- like consistency. Then, little by little, add ice-cold water and, using the blunt side of a knife, mix the flour and fat mixture until it...

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