Tag Archives: Michael Caines

Michael Caines Grilled Turbot or Brill With Sweet Potato Chips & Mushy Peas

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turbotrecipe

Prep time; 45 minutes/ 1 hour

 

Serves 4 

 

Ingredients 

4 x 130g fillets of brill or turbot skin off

1kg Sweet potatoes

100ml Olive oil

1 large sprig of lemon thyme

1 sprig of rosemary

1 Lemon

 

Mushy peas

400g frozen peas

50g unsalted butter

1 clove of garlic crushed

Salt and pepper

 

Method 

 

Sweet potatoes need to be peeled and cut into chunky chips. Now place them into a pan and cover them with water. Bring to the boil and cook for 3 minutes, strain off and leave to air dry in the colander.  Now place these into a roasting try and sprinkle with olive oil. Pick off the leaves from the lemon thyme and rosemary and chop finely, sprinkle the herbs over the sweet potatoes, mix well and season with salt and pepper.

Place into a preheated oven at 180°C for approximately 20-30 minutes.

 

Mushy peas, take the peas and cook in boiling salted water until soft, then strain them from the water and blend them in a food processor until a coarse puree with the butter and garlic. Place them back into a pan, season with salt and pepper and keep warm with a lid on top.

 

Grilling the fish, take a non-stick tray and brush with olive oil, lay the fillets onto the tray and season with salt and pepper, then drizzle with olive oil.

Pre-heat the grill and then place the fish under the grill, but not too near the heat as its better to cook it slowly until cooked through, this should take around 8-10 minutes, but it will depend of the thickness of the fish.

Once cooked, squeeze some lemon juice over the fish and some picked lemon thyme leaves, and then serve onto the plate with the sweet potatoes and mushy peas.

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iTunes iOS, 69p
Please click here

Michael Caines Roast Pork Loin With Cider Sauce & Gratin Dauphinois Potatoes

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pork recipe

Prep time; 2 hours 30 minutes

 

Serves 4 

 

Ingredients 

1.5 kg loin of pork

Sea salt

Ground white pepper

1-2 tblsp groundnut oil

Cider sauce

20ml groundnut oil

1kg pork bones (ask your butcher), chopped small

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 Leek chopped

1 celery stick, chopped

2 garlic cloves, peeled and crushed

1 bay leaf

2 thyme sprigs

2 sage sprigs

1 tblsp Plain flour

1 granny smith apple, chopped

300ml dry cider

400ml chicken stock

1 tblsp Dark Soy sauce

 

Gratin Dauphinois potatoes 

 

Equipment: Pyrex dish 290 x 200cm

Ingredients:

300ml milk

200g whipping cream

3 garlic cloves lightly crushed

1 bay leaf

5g salt

2g white pepper

20g unsalted butter softened

1 kg Désirée, Maris Piper or King Edward potatoes

 

Method

Preheat oven to 200°C/ Gas Mark 6. Season the pork loin generously with salt, rubbing it in well to encourage a crispy crackling, then season with pepper. Place a roasting tray or large ovenproof pan over a high heat, add the groundnut oil and heat to almost smoking point. Add the pork loin and turn to seal all over. Now place in the 500gr of the pork bones into the oven tray and put the loin on top. Transfer to the oven and roast for 1 ½ hours or until cooked through.

 

In the meantime, prepare the cider sauce. Place a heavy-based pan over a medium-high heat and heat up, add the oil. Heat well before you add the pork bones and colour until golden brown stirring frequently.

 

Add the vegetables, garlic and herbs, lower the heat and cook or 8-10 minutes or until softened and golden, now add the plain flour and cook for 2 minutes. Add the chopped apple and cider. Bring to the boil and reduce by half before adding the stock and soya sauce. Bring back to the boil, skim and simmer again for 45minutes.

 

Pass the sauce through a fine sieve into a clean pan and simmer to reduce by at

least half, to thicken and concentrate the flavour.  Keep warm.

 

Gratin dauphinoise potatoes, 

Pre heat your oven to 170°C / Gas Mark 3. Place the cream, milk, garlic, thyme, bay leaf, salt and pepper in a large saucepan and bring to the boil. Remove from heat and leave to stand for 10 minutes before using.

Take a piece of garlic and rub the Pyrex dish well with it, and then rub the dish with the softened butter.

Peel and slice the potatoes thinly using a mandolin and layer them into the dish, overlapping the slices evenly layer by layer. Finish off the top with a neat uniformed layer, now pass off the liquid over the top of the potatoes and down through the layers. Make sure that the potatoes on top are covered lightly with the cooking stock before placing them into the oven on a tray. After 10 minutes take a spatula and press down to ensure that potatoes remain covered.

Cook for 45 minutes to an hour then check to see if nicely coloured and continue to cook until the potatoes are soft.  Leave to stand for 5 minutes before serving.

 

Remove the pork from the oven, transfer to a warmed platter and rest in warm place for 10 minutes. Pour off the fat from the roasting pan, and then add the meat juices to the sauce. Carve the pork, first removing the crackling in one piece to make it easier to do so.

 

Arrange the pork slices on warmed serving plates. Add a portion of crackling and a large spoonful of gratin dauphinoise. Enjoy!

 

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iOS, 69p
Please click here

 

 

Michael Caines Vegetable Curry With Lentils, Cauliflower, Baby Corn & Spinach

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vegcurry

Prep time; 1 hour

 

Serves 4

 

Ingredients 

 

Spice mix

4 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp madras curry

4 gloves of garlic, peeled and crushed

1tsp Root ginger grated finely

2 tblsp white wine vinegar

½ tsp salt

1 tsp palm sugar

150g Red lentils

40ml Vegetable oil

1 large cauliflower cut into even size florets

1 large fennel cut in half and the into 4

1 onion finely chopped

2 red chillies deseeded and finely chopped

200g of tinned chopped plum tomatoes

400ml coconut milk

400ml water

200g Baby corn cut into quarters lengthways

100g baby spinach

4 tblsp coriander chopped

1 lemon or lime

Large sprig of coriander

Sea salt

 

For the tarka or chaunk

30ml Vegetable oil

1tblsp mustard seeds

1tsp cumin seed

1tspfennel seed

3 curry leaves

3 Bay leaves

 

Method

First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.

Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.

 

Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.

 

Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate. Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes. Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.

To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.

 

For the tarka or chaunk

Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.

 

 

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iTunes, iOS, 69p
Please click here

 

 

 

Michael Caines Leek and Potato Soup Recipe

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leekandpotatoesoap

Prep time; 30 minutes

 

Ingredients

300g Peeled potatoes, cut to a medium dice

400g Leeks, chopped and washed

200g Onions, sliced

100g Butter

1 liter Water

500ml Chicken stock

Bouquet Garni (parsley stalks and thyme wrapped in celery and leek then bound with string)

4 Large scallops

1 tblsp Olive oil

Salt and Pepper

Chopped chives

4 tbsp. double cream

 

Method 

Place the onions and leeks in a saucepan, along with the butter, and cook until soft and without colouring them. Add the water, chicken bouillon, bouquet garni and potatoes and bring to the boil. Season with salt and pepper and reduce the heat and simmer for 30 minutes. After this time remove the bouquet garni then blend with a hand blender until smooth. Finally pass the soup through a sieve and correct the seasoning if required.

 

Season the scallops with salt and pepper, add some olive oil to the non-stick pan and heat well.

 

Now seal off the scallops in a non-stick pan until golden brown on both sides, remove from the pan and place the scallops into the middle of each of the bowls, now pour in the soup around and serve.

 

Sprinkle with chives and dribble a spoonful of double cream around the bowl.

 

Enjoy!

 

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iTunes iOS, 69p
Please click here

 

 

 

Jessica Ennis, Andy Murray Make Who’s Who

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Who’s Who in 2013?

The new edition of Who’s Who is out with some exciting new entries. Including some of Britain’s brightest athletes.

The 165th edition of Who’s Who brings together over 33,000 autobiographical entries from people of, influence and interest in every area of public life. Featuring just over 1,000 entries new for this edition, Who’s Who 2013, published on 3rd December 2012, celebrates the achievements of British Society. An invaluable research tool and a unique way of measuring social change, it is the longest established and most comprehensive general biographical reference book. An invitation to appear in Who’s Who recognises lasting distinction and influence. An entry in Who’s Who is for life.

Preface by Arianna Huffington

Arianna Huffington, President and Editor-in-Chief at the Huffington Post Media Group, is a new biographee for the 2013 edition. She has written this year’s foreword, in which she considers the ways in which technology is rapidly transforming the media.

Olympic Idols

Included for the first time in the 2013 edition is Heptathlon darling, Jessica Ennis, who won gold at the 2012 Olympic Games. At just 26 years old, her impressive resume includes an Olympic gold, two World Championship medals, two World Indoor Championship medals, a European Championship medal and a Commonwealth Games medal.

Double Olympic gold medallist, Mo Farah makes a welcome entry this year, as does professional tennis player and Olympic gold medallist Andy Murray. Born in 1987, Murray is the youngest non-hereditary new entrant.

Entertainment

Presenter and journalist, Gabby Logan is a new addition to Who’s Who 2013. She represented Wales in rhythmic gymnastics at the 1990 Commonwealth Games, before carving out a career in broadcast where she recently presented at the 2012 London Olympic Games.

Included in the 2013 edition is author and Times columnist Caitlin Moran, who was named Critic of the Year and Interviewer of the Year at the 2011 British Press Awards. She lists her recreations as ‘hair biggening, cava, eyeliner, The Struggle’.

Comedian and songwriter Tim Minchin, who composed the music for Matilda the Musical is included in Who’s Who for the first time, as is fellow comedian Richard Ayoade. Richard starred in The IT Crowd and has directed music videos for the Arctic Monkeys and Super Furry Animals, amongst others.

Cooking Sensations

Two star Michelin chef, Michael Caines is a new biographee for the 2013 edition. Head Chef at Gidleigh Park in Devon and Bath Priory, Michael appeared in Celebrity Masterchef 2011 and is one of Britain’s most acclaimed chefs. He is joined by Nathan Outlaw, another South West based chef, who enjoys ‘collecting cookery books’. Star Wars fan Nathan is a two star Michelin chef who has two restaurants at the St Enodoc Hotel, in Cornwall.

Family Connections

The Mayor of London Boris Johnson’s brother Leo, Partner of PricewaterhouseCoopers Sustainability and Climate Change and sister Rachel, Editor-in-Chief of The Lady, are new names for 2013. Boris, another brother Joseph and father Stanley are already in Who’s Who making them one of the most successful families in the yearbook.

Another well-connected new entrant is Rachel Wolf, Director of the New Schools Network, who began her career as a researcher for Boris Johnson and whose mother and father are both already in Who’s Who.

Trivial Pursuits?

Lord Haskins, former Chairman of Northern Foods and Express Dairies plc, has updated his recreations to include ‘only-in-emergency harvest tractor-driver’, while Zai Bennett, Controller of BBC 3, and a new entrant for the 2013 edition, reveals his pastimes to include ‘impersonating primates for baby daughter’.

Writer and broadcaster on architecture and design, Thomas Dyckhoff’s recreations include ‘gluttony, staring out of the window, butchery and pie-making’ and Antonia Romeo, Director General of Transforming Justice at the Ministry of Justice, enjoys ‘Star Wars, Lego’. Host of Radio 2’s The Art Show, Claudia Winkleman, is another welcome addition to the 2013 edition. She lists her recreations as ‘sleeping, cuddling and bothering the children’.

Who’s Who in Numbers

4.5 tonnes – the weight of Who’s Who if all the UK’s inhabitants were in it (the weight of an Asian elephant!). It would be 94 metres thick, which is the height of the O2.

6th – where Who’s Who would have come in the medal table if it had been a team at the London Olympics (12 golds, 4 silvers)

80 – the number of jumbo jets it would take to transport everyone in Who’s Who

91 – the age of the oldest new entrant in Who’s Who 2013, Professor Yoichiro Nambu, Emeritus Professor at the University of Chicago

Who’s Who 2013

Published by A&C Black, 3rd December 2012

Hardback £235.00

Print-and-online edition £325.00 (available from Oxford University Press, visit www.ukwhoswho.com