Calves Liver with Winter Vegetables and Buttered Curly Kale has been a popular staple of the Ship’s menu for some months now, and it’s really very easy to make. Head Chef Shaun Harrington would like to share his secret recipe … Continue reading →
Ingredients For the duck; •4 large duck legs (200g each) • 4 Garlic cloves, peeled and finely sliced • 30g Rock salt • 1 tbsp Black peppercorns, crushed • 4 Sprigs thyme, picked • 2 Bay leaves, finely sliced • … Continue reading →
– Serves 4 Ingredients: 4 Fillets of Sea Bream (Descaled and Boned) 1 Clove of Garlic 6 Puff Pastry 2” Squares 2 Bulbs of Fennel 12 Shallots (Sweated and Cooked until Soft) 80g Unsalted Butter 4 Plum Tomatoes 250ml Single Cream ½ … Continue reading →
- Ribs for 8 people Ingredients: 8 racks of Pork Ribs 1 Litre Coca-cola Pork Stock from Ribs 1 Tbspn Ketchup 1 Tbspn English Mustard 100g Brown Sugar 1 Tbspn Coriander Seeds 1 Cinnamon Stick 23 Cloves 1 Star Anise … Continue reading →
Serves 4 500g Loin of Lamb 8 Large Cubes of Celeriac 2 Raw Cooking Chorizo (Cut into 4 cylinders) ½ a Lamb Breast (Boned and Rolled – ask your butcher to do this) 4 Large Chantannay Carrots 1 Pack of … Continue reading →
- Serves 4 4 Eggs 500g Block Puff Pastry 300g Wild Mushrooms Sliced 100g Baby Spinach 4 Shallots (Finely Diced) 1 Clove of Garlic 150ml Double Cream 100ml of White Wine 50g Fresh Parmesan (Grated) Sea Salt Cracked Black Pepper … Continue reading →
1 lobe of Foie Gras approx 800g 1 Shot of Port 1 Shot of Calvados 300g Pistachios Maldon Sea Salt Cracked White Pepper Bring Foie Gras to room temperature, ideally in the vac pack packaging that it comes in. When … Continue reading →
Serves Four Ingredients: 8 Eggs – 4 Large Potatoes Handful of Chopped Parsley Sea Salt and Ground White Pepper Unsalted Butter Milk 2 Egg Yolks – 1 Large Onion 2 Sticks of Celery 1 Bulb of Fennel 1 Leek Vegetable … Continue reading →
Ingredients: – 1.8 Kilos of Beef Shin (trimmed, cut into 4 pieces – ask your butcher to do this) Olive Oil (for cooking) 2 Large White Onions (Peeled and Diced, roughly chopped) 150g Pancetta Lardons Plain Flour (for dusting beef) … Continue reading →
Ingredients: – For the Salmon: 700g Organic Salmon Fillet (Skin on but no bones) 75g Black Treacle 50g Maldon SeaSalt 2 tspn Cracked Black Pepper 1 Star Anise (Crushed) 1 Lemon Zest and Juice – For the Beetroot: 2 Small … Continue reading →
