Tom Kitchin recipe: Pavlova with strawberries Tom Kitchin August 2, 2016 Pavlova with strawberries For the meringue: Whisk the egg whites until they begin to froth, then add the sugar. Once the mixture is forming soft peaks, place it into a piping bag. Line a tray with...
Tom Kitchin whisky recipe: Scallops in the shell Tom Kitchin July 19, 2016 Food, Recipes Scallops in the shell To prepare the white wine sauce Heat a heavy-bottomed pan on top of the stove and the olive oil. Sweat the shallots gently for 3-4 minutes. Add the Noilly Prat and the fish stock and...
Tom Kitchin recipe: Hake served with wild herb crust Tom Kitchin June 9, 2016 Food, Recipes Hake served with wild herb crust Remove the pin bones and scales from the hake. Cut into four equal portions then place in the fridge for later. For the crust, use a selection of wild herbs and some parsley....
Tom Kitchin recipe: Wild garlic velouté Tom Kitchin June 9, 2016 Food, Recipes Wild garlic velouté To make the soup Finely slice the onion, celery, leek and garlic. Heat two tablespoons of olive oil in a wide, heavy-based pan over a medium-high heat. Add the sliced vegetables and a...
Beer and chocolate recipe: Chocolate & Yer Ben sponge Tom Kitchin May 24, 2016 Food, Recipes Chocolate & Yer Ben sponge You’ll also need a 34cm by 24cm baking tray, lined with greaseproof paper 1 Pre-heat the oven to 180C/Gas Mark 4. Mix theYer Ben beer and the cocoa powder together to form...
Beer and chocolate recipe: Yer Ben & chocolate mousse Tom Kitchin May 24, 2016 Food, Recipes Yer Ben coffee & chocolate mousse Chocolate sable 1 Beat the butter, sugar, flour and cocoa powder together in the mixer using the paddle attachment until a breadcrumb consistency has formed. Add the...
Tom Kitchin recipe: Asparagus and cockles with butter emulsion Tom Kitchin May 10, 2016 Food, Recipes Asparagus and cockles with butter emulsion 1 Rinse the cockles thoroughly under a running cold water tap for at least 30 minutes. Remove the woody stem from the bottom of the asparagus, approximately one...
Tom Kitchin recipe: Asparagus soup, poached egg and raw asparagus Tom Kitchin May 10, 2016 Food, Recipes To make the soup 1 Add the butter and onion to a heavy-bottomed pan and sweat for 3-4 minutes. Add salt and 500g of chopped asparagus. Cook on a high heat for a further 2-3 minutes with a lid on. 2 Add the...
Traditional Scottish recipe: Lentil broth Tom Kitchin April 15, 2016 Food, Recipes Lentil Broth 1 Place the ham hock in a heavy-bottomed pan and cover with cold water. Bring it to the boil and skim the surface. 2 Add the mirepoix vegetables and simmer for 2-3 hours until the ham is...
Tom Kitchin recipe: Duck confit on a bed of lentils Tom Kitchin April 15, 2016 Food, Recipes Duck confit on a bed of lentils, spinach and spring vegetables For the duck confit – to be done 24 hours before: 1 Blend together the rock salt, thyme and black peppercorns. Sprinkle liberally over...
