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.

 

 

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• Feta Cheese and Hot-Smoked Trout