Goat Milk

 

 

 

The recipe uses homemade cabbage kimchi that you will need to make in advance, or you can use store bought kimchi.

 

The recipe requires 10 ingredients, less than 30 mins preparation time, 10 to 30 minutes cooking time, and serves 6

 

 

Ingredients:

 

 

For the mac and cheese

• 150ml/5fl oz Goats milk
• 400g/14oz mixed cheeses; – blue, goat’s, cheddar, Parmesan, grated
• 350g/12oz dried macaroni
• 75g/2¾oz unsalted butter
• 20g/¾oz plain flour
• 450ml/16fl oz double cream
• 250g/9oz kimchi, roughly chopped

 

 

For the crust

• 50g/1¾oz butter
• 100g/3½oz panko breadcrumbs
• 2 tbsp roughly chopped flat leaf parsley

 

 

Directions:

 

• Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.

 

• Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly.

 

• Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir inthe kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven.

 

• To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese along with the chopped parsley. Serve immediately.

 

 

* Note: If mould forms on your kimchi at any point, discard the batch and start again.

 

 

 

 

 

 

Sea bass with new potatoes cooked in milk and watercress salsa.

 

The recipe requires less than 30 mins preparation time, 10 to 30 minutes cooking time, and Serves 2

 

 

 

Ingredients:

  

• 2 x 150–200g/5½–7oz sea bass fillets
• olive oil, for frying
• knob of butter
• squeeze lemon juice
• salt and freshly ground black pepper

For the watercress salsa

• 100g/3½oz watercress, torn into leaves
• 1 tbsp baby capers
• handful flatleaf parsley leaves
• small bunch dill, roughly chopped
• 6 anchovy fillets, drained
• 1 garlic clove, roughly chopped
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 4–8 tbsp olive oil

For the new potatoes in milk

• 50g/1¾oz unsalted butter, softened
• 1kg/2lb 4oz new potatoes, scrubbed
• 500ml/18fl oz goats milk
• 2 bay leaves
• ½ fennel bulb

 

 

Directions:

 

• Blend the salsa ingredients together in a food processor until roughly chopped, then set aside.

 

• To make the potatoes in milk, spread the butter onto the base of a wide, heavy-bottomed saucepan. Put in the potatoes, season well and cover with the milk. Add the bay leaves and fennel. Cut a circle of baking paper the size of your pan and place it on the milk. Cook over a medium heat for 20 minutes. Remove the paper and turn up the heat until the milk has reduced and the potatoes have slightly caramelized. Set aside to rest.

 

• Meanwhile, to cook the fish, heat a dash of oil in a frying pan over a medium heat. Lightly score the fish skin and season with salt. Fry the fish skin-side down for 3–4 minutes. Turn the fish over and cook flesh-side down for 2 minutes, or until cooked through. Add a knob of butter and a squeeze of lemon.

 

• Divide the fish between two plates, drizzle with the salsa and serve with the potatoes.

 

 

More Best Gourmet Recipes for you.

 

 

• Feta Cheese and Hot-Smoked Trout

 

 

 

 

 

 

Good old recipe. Bring us some figgy pudding like no other. Thyme honey-infused figs make a delicious addition to a baked roly-poly pudding, serve with a walnut and honey ice cream.

 

The recipe requires 1-2 hours preparation time, 30 minutes to 1 hour cooking time, and serves 6.

 

 

Ingredients:

 

For the caramelised walnut and honey ice cream

 

• 150g/5½oz caster sugar
• 200g/7oz shelled, chopped walnuts
• 397g/14oz can condensed milk
• 50g/1¾oz thyme honey
• 50g/1¾oz soft mild goats’ cheese (without rind)
• 600ml/20fl oz double cream

 

For the fig filling

 

• 1 x 250g/9oz pack semi-dried figs, tops trimmed
• 1 lemon, juice and zest only
• 40g/1½oz thyme honey
• 1 tbsp lemon thyme

 

For the suet pastry

 

• 175g/6oz self-raising flour, plus extra for dusting
• pinch salt
• 100g/3½oz shredded suet
• 75g/2½oz ground almonds
• 1 lemon, zest only
• 100g/3½oz full-fat goat milk, plus extra for brushing
• 2 free-range egg yolks, plus 1 free-range egg, beaten, to glaze
• 50g/1¾oz thyme honey
• 1 tsp vanilla extract
• vanilla-infused sugar for sprinkling, to taste

 

For the decoration

 

• about 2 tbsp thyme honey, to taste
• 3 fresh figs (optional)
• 1 lemon wedge (optional)
• fresh lemon thyme (optional)
• vanilla pods, scrapped (optional)

 

 

Directions:

 

• For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool.

 

• Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts.

 

• Transfer the mixture to a freezer-proof container and place in the freezer – alternatively place in an ice cream maker and freeze according to manufacturer’s instructions.

 

• For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly.

 

• For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4.

 

• Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle.

 

• Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar.

 

• Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much.

 

• Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream.

 

• You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside.