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Janusz Szyszka, Head Chef of Urban Reef, Boscombe, creates a menu packed with fresh, zingy summer flavours. Photos by Martyn Norsworthy

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Janusz Szyszka, Head Chef of Urban Reef, Boscombe, creates a menu for July packed with fresh, zingy summer flavours.


Photos by Martyn Norsworthy

Polish-born Januszs passion for food started early. His father was a specialist pastry chef and soon Janusz developed an interest in making sweets and desserts for his family. He is passionate about using local produce and has developed excellent working relationships with many Dorset producers.


Menu

Line-caught mackerel and horseradish fishcakes with beetroot tzatziki

Grilled Dorset leg of lamb steak with braised artichoke, broad beans and a crushed Jersey Royal salad with harrisa dressing

Blueberry and poached cherry trifle

Line-caught mackerel and horseradish fishcakes with beetroot tzatziki


Serves 2


Ingredients
1 mackerel
2 large potatoes
1 tbsp chopped dill
20g of fresh grated horseradish (or 1 tbsp horseradish sauce)
1 large cooked beetroot, finely chopped
1 spring onion, finely chopped
Sprig of mint, finely chopped
of a cucumber, peeled, deseeded and chopped
1 lime
1 garlic clove, finely chopped
150g Greek yoghurt
Plain flour for dusting
Salt and black pepper

Method

1 Make the beetroot tzatziki by mixing the finely chopped beetroot, mint, cucumber and garlic with the Greek yoghurt and finish by stirring in a squeeze of lime.
2 Next make the fishcakes. Cook the potatoes in a large pan of boiling water until tender, drain and mash, then add the dill, horseradish, spring onion and season.
3 Pan-fry the mackerel fillets on a medium heat. Remove the skin from the mackerel fillets and flake into bite-size pieces, removing any small bones.
4 Add the flaked fish to the potato mixture, taste for seasoning, then shape into fishcakes and lightly flour.
5 Pan-fry over a gentle heat until lightly coloured, then finish in the oven for about 10 minutes at 180C/350F/Gas Mark 4.
6 To assemble, place the tzatziki in the centre of the plate and top with the fishcakes and garnish with a wedge of lime.


Chefs Tip
To get extra colour and flavour use both oil and butter in the pan when frying the fishcakes


Grilled Dorset leg of lamb steak with braised artichoke, broad beans and a crushed Jersey Royal salad with harrisa dressing


Serves 2


Ingredients
2 lamb leg steaks
1 whole artichoke
100g shelled and blanched broad beans
Juice of 1 lemon
1 sprig of thyme plus a bit extra
150ml milk
200g Jersey Royals
50ml olive oil
Salt and black pepper


For the harissa dressing:
1 tbsp harissa paste
1 tbsp chopped parsley
Juice of half a lemon
50ml olive oil


For the marinade mix:
Sprig of rosemary, lightly crushed
2 garlic cloves, lightly crushed in their skins
150ml olive oil


Method
1 Marinade the lamb steaks for 40 minutes or ideally a couple of hours.
2 Peel the artichoke and poach in a mixture of water, milk, juice of half a lemon and thyme until slightly softened, remove from poaching liquor and finish in a hot oven with a knob of butter until lightly browned for about 10-15 minutes. Then roughly chop into chunks.
3 Next, boil the potatoes until just tender and crush with the olive oil and seasoning.
4 Add the crushed potatoes, broad beans and artichoke to a medium-hot pan, with a dash of olive oil, and pan-fry lightly until crisp and golden. Season to taste with some chopped thyme and juice of half a lemon.
5 Heat another frying pan and sear the lamb steak on both sides, and cook to your preference. You can also finish the steaks in the oven. Leave to rest for 5-6 minutes.
6 Make the harrisa dressing by mixing harissa paste with lemon and some chopped parsley.
7 Assemble the dish by arranging the bean and artichoke mixture in the centre of the plate, top with a lamb steak then drizzle with the harissa dressing and serve with a simple side salad.


Chefs tip
Add a glug of white wine to the marinade as it acts as a tenderiser and your lamb will melt in the mouth


Blueberry and poached cherry trifle


Serves 4


Ingredients
For the sponge:

2 large eggs (or 3 medium)
100g caster sugar
100g self-raising flour
100g melted butter
1 tsp baking powder


For the jelly:
150ml cranberry juice
25ml Cointreau
70g caster sugar
25ml water
2 gelatine leaves
Small handful of fresh cherries (stoned) and blueberries


For the crme anglais/custard:
3 eggs plus 1 yolk
175g caster sugar
350ml cream
Vanilla pod


To garnish:
Whipping cream
Fresh berries
Grated dark chocolate (optional)


Method
1 Preheat the oven to 180C/350F/Gas Mark 4 and get out four large wine glasses or tumblers. Make a basic sponge by beating together the eggs and sugar until pale yellow (it should coat the back of a spoon) then gently fold in the self-raising flour, baking powder and melted butter. Pour the mixture into a 8in/20cm x 1in/4cm deep baking tin and bake for 10 minutes, leave to cool, then cut out four circles with one of the wine glasses.
2 Next make the jelly by boiling the cranberry juice with caster sugar, Cointreau and water until it forms a syrup. Soak the gelatine leaves until very soft, squeeze out excess moisture before adding to the warm syrup, stir until dissolved.
3 Place some cherries and blueberries at the bottom of each wine glass and pour over the jelly mix and place a disc of sponge on top, gently pushing down so it soaks up some jelly, put into the fridge to set.
4 Make the crme anglais by beating together the caster sugar and eggs until pale. Heat the cream with the vanilla pod and bring to a simmer. Remove the vanilla pod and slowly add the cream to your egg and sugar mix, whisking constantly, allow to cool.
5 Pour the cooled custard on top of the set trifle, return to the fridge when completely cold. Decorate by piping some whipped cream on top and garnishing with a selection of berries and/or grated dark chocolate.


Chefs tip
Let the eggs come up to room temperature and the sponge will be much lighter


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