Alan Coxon's Recipes for Saturday
International Celebrity Chef, Alan Coxon involved members of the audience to demonstrate how his dishes could be made at home. Thanks go to Allan and Peter who assisted Alan almost throughout and to the audience who cheered them on some of the complex recipes achieved:
Tiritas
This dish will work with salmon, halibut, butterfish and tuna, but must all be “sushi” quality
800g fresh sushi quality salmon, skinned, filleted and cut into 1 cm dice 125g virgin olive oil 250ml fresh lemon juice 150g fresh tomatoes, skinned, de-seeded and cut into 5mm pieces 1 ripe mango peeled and cut into 5mm dice 1 avocado peeled and cut into 5mm dice 2 red chillies, de-seeded and finely chopped 4 spring onions, thinly sliced 4 tbsp roughly chopped coriander Salt and ground pepper
Serve with baked corn tortillas, lime wedge and coriander leaves
Place the diced fish into a bowl and pour over the lemon juice and a little salt and pepper. Leave the mixture covered for 30 minutes or until the tuna becomes opaque Drain off the juice and combine it with the olive oil to form the dressing Add the mango, avocado, chilli, spring onions, coriander, tomato and a little more seasoning to taste Add the fish and gently blend all the ingredients together, place in the fridge for around 1 hour to chill
When ready, place into cocktail serving glasses and serve with lime wedges, corn tortilla and fresh coriander
Dark Chocolate Mousse with Foaming Brandy Milk
Makes 4
200g 70% dark chocolate, broken into pieces 4 tbsp strong coffee 2 fresh egg whites 300ml double cream 100ml full fat milk 30ml brandy 1 tsp clear honey
Method
Place the chocolate and coffee in a bowl over a pan of gently simmering water and leave to slowly melt. Remove from the heat, stir and leave to cool for about 5 minutes Whip the cream until it thickens to form soft peaks In a separate bowl, whisk the egg white until is also forms soft peaks Pour the melted chocolate into the whipped cream and gently stir in. Gently fold in the egg white Spoon the mousse into serving glasses, making sure you only fill three quarters full Ideally chill in the fridge for 2-3 hours to set, but they can be eaten straight away. Just before serving, pour over the warm, liquored foaming milk and serve immediately
Extra chocolate and a small amount of cocoa to serve
Liquorice Panecotta with Ginger Shards and Flamed Pineapple
Liquorice Panecotta 3 leaves of gelatine 350ml thick cream 5 large free range eggs 2 tbsp clear honey 1 liquorice stick (Spaven sweet shop)
Soak the gelatine leaves in 75ml cold water In a bowl combine the cream, eggs, honey and vanilla seeds and mix thoroughly. Stand the bowl over a pan of boiling water, but do not allow the bowl to touch the water. Stir continuously until the mixture begins to thicken Squeeze the gelatine leaves to remove any excess water and add to the egg mixture. Stir until dissolved. Remove from the heat and cool slightly. Divide the mixture between 4 pretty serving glasses or cups, ensuring there is plenty of room left for the pineapple. Cool completely and place into the fridge to chill for several hours until set.
Ginger Shards ½ tsp extra virgin olive oil 3 cm root ginger, lightly bruised 210g caster sugar 125 ml water
Lightly brush a sheet of non-stick parchment paper with oil. Cut thin slivers of ginger from the bruised ginger root and set aside while you make the syrup Place the sugar and water in a pan, set over a medium heat. Stir until the sugar has dissolved and bring the syrup to a gentle simmer. Tip in the ginger slivers and cook for 1 minute. Remoe the ginger from the syrup and spread out onto the parchment paper Boil the syrup until golden and thick before pouring over the ginger shreds. Leave to cook, before peeling the crisp ginger away from the paper. Boil the syrup until golden and thick before pouring over the ginger shreds. Leave to cool before peeling the crisp ginger away from the paper
Flamed Pineapple 45g unsalted butter 60g caster sugar 250g fresh pineapple (diced) 4 tbsp rum 2 tbsp Grand Marnier 1 x orange, juice and zest ½ tsp arrowroot
Melt the butter and sugar in a heavy based frying pan, but do not stir – the sugar will dissolve and caramelise. When the sugar and butter have caramelised, increase the heat and add the pineapple. Add the rum and the Grand Marnier and set alight. Mix the orange juice and arrowroot together and stir this into the pineapple. Cook for a minute or so until the sauce has thickened.
To Serve
Arrange the ginger shards over the panacotta and pour over the hot flamed pineapple – serve immediately.
Return to Chester Food & Drink Festival 2008 listings
> Return to Client Press Office
