Category Archives: The Ship's Monthly Recipes

Pot Roasted Pork Belly, Fondant Potato, Caramelised Cabbage, Bacon and Herb Dumpling and Sage Sauce – Serves 10

Posted on October 8, 2010 by shipwandsworth

Ingredients: 1 5kg Free Range Pork Belly 1 Sage Bunch (Chopped) 1 White Cabbage 5 Large Potatoes 150g Butter 250ml White Vinegar 250g Brown Sugar 2 Tbspn Grain Mustard 2 Large Onions 5 Carrots 1 Celery Head 3 Litres Chicken … Continue reading →

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Fresh Mussels in a light Youngs Ale Cream and Dark Ale Loaf – Serves 4

Posted on October 8, 2010 by shipwandsworth

Ingredients: 1 kg Fresh British Mussels 3 Shallots (peeled and sliced) 1 Carrot (peeled and cut into fine strips) 1 White of Leek (in fine strips) 1 Clove of Garlic (Finely Chopped) 2 Spring Onions (Finely Chopped) ½ Pt Light … Continue reading →

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Chocolate Sorbet

Posted on August 10, 2010 by shipwandsworth

Serves 4-6 Ingredients: 165g Caster Sugar 75g Unsweetened Cocoa Powder 450ml Water 150g Dark Chocolate Method: Place the sugar and cocoa in a saucepan with 300ml of the water. Over a gentle heat stir until the sugar has dissolved, then increase … Continue reading →

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Cajun Spiced Roast Monkfish, Sautéed Tiger Prawn, Crayfish and Sweet Potato Chowder

Posted on July 29, 2010 by shipwandsworth

Serves 6 1 ½ Kilo of Monkfish Tails Cajun Spice (for seasoning) 6 Tiger Prawns 300g Crayfish 1 Kilo Sweet Potato 1 Large Onion 3 Stalks of Celery 1 Carrot 2 Cloves of Garlic 200ml Fish Stock 50ml White Wine … Continue reading →

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Caramelised Fig, Sweet Potato, Yorkshire Blue and Walnut Dressed Salad

Posted on July 29, 2010 by shipwandsworth

Serves 4 1 Tspn Honey 4 Large Fresh Figs 1 Large Sweet Potato Peeled and Diced (1cm x 1cm) 4 Sprigs of Thyme 100g Yorkshire Blue Cheese 12 Small Shallots Peeled 150g Mixed Leaf Salad (Preferred heart of Frisee, Dandelion, … Continue reading →

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Pan Seared Grey Mullet, Caramelised Chicory, Fennel and Orange Salad

Posted on June 29, 2010 by shipwandsworth

1 ½ kg Mullet 2 Bulb Fennel 2 Chicory 2 Lemons 2 Limes 5 Oranges 4 Shallots 100ml White Wine 1kg Jersey Royals 100ml Vegetable Stock Tbspn Honey 100g Butter 12 Coriander Leaves Sea Salt and Black Pepper Extra Virgin … Continue reading →

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Roast Red Pepper Mousse with Dressed Summer Vegetables

Posted on June 29, 2010 by shipwandsworth

Serves 4 8 Red Peppers 1 tspn Extra Virgin Olive Oil (for roasting) 2 Cloves Garlic (roasted) 3 Leaves of Gelatine 10 Leaves of Basil 8 fluid oz Double Cream 1 tspn Balsamic Vinegar 1 tspn Parsley (chopped) 12 Spears … Continue reading →

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Confit Leg Of Duck, Duck Tongue Pithivier, Roasted New Potato, Crispy Savoy Cabbage, Beetroot and Thyme Jus.

Posted on May 28, 2010 by shipwandsworth

Ingredients for confit duck leg: 4 Large Duck Legs 4 Shallots 2 Carrots 2 Sticks Celery 30g Rock Salt 1 tbsp Black Peppercorns (crushed) 4 Garlic Cloves (peeled and finely sliced) 2 Bay Leaves (finely sliced) 4 Sprigs Thyme (picked) … Continue reading →

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Grilled Lamb Cutlets with Bury Black Pudding, Crushed Pea Mash, Mint Hollandaise.

Posted on April 27, 2010 by shipwandsworth

Ingredients: 2 Four Bone Racks of British Lamb Trimmed, One Whole Butcher’s Black Pudding, 1 Bunch Asparagus, 1 tsp Grain Mustard, 500g Fresh Peas (you can use frozen), 500g Desiree Peeled Potatoes (or any good mashing potatoes), 2 Cloves of … Continue reading →

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Poached Rhubarb with Vanilla Bavarois and Rhubarb Sorbet

Posted on April 26, 2010 by shipwandsworth

Serves 4 For the Bavarois;  250ml Double Cream 250ml Milk 3 Vanilla Pods, Split and Scraped 120g Egg Yolks 100g Caster Sugar 12g Gelatine Leaves, soaked in cold water 400ml Whipping Cream, Whipped For the Stock Syrup; 400g Caster Sugar … Continue reading →

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