Head Chef Noel Cusack Recipes for Les Routiers

STARTERS

Option 1

Shrimp Spring Roll with Cucumber Pickle

Spring Roll Ingredients:

4 Sheets Spring Roll Pastry

500g Peeled Shrimps

1 Courgette

1 Carrot

150g Beansprouts

1 Tbsp Soy Sauce

Spring Roll Method:

Julienne the vegetables and sauté briefly and then add in the soy sauce and leave to cool.

Cucumber Pickle Ingredients:

500g Cucumber

Salt

5 Chillies

100g Ginger

50ml light Soy Sauce

5ml Rice Wine Vinegar

100g White Sugar

Cucumber Pickle Method:

Slice the cucumber and salt and then leave for 20 minutes to draw out the water. Add the sugar, soy sauce and rice wine vinegar and mix well. Add the drained cucumber and leave for a while. Mix the shrimps with the vegetables and divide into four. Lay a portion of the mixture along the centre of each sheet of pastry, wrap and tuck in the ends. Deep-fry in hot oil and serve with the cucumber as shown.

Option 2

Grilled Mackerel Fillet with Apricot and Chilli Blan Tjang

Ingredients:

2 Whole Mackerel Filleted

2 Heaped Tbsp of good Apricot Jam

1 or 2 Chillies chopped

500 ml White Wine Vinegar

2 cloves of Garlic chopped

Method:

To make the Blan Tjang blend the jam, chillies, garlic and vinegar together. Sear the mackerel fillets in a hot pan, turn over and cook for a minute, remove and place on a baking tray. Spread with the Blan Tjang mix and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked, don't over cook, make sure it's still nice and moist.

To serve:

Plate and serve with a lemon and parsley garnish.

MAIN COURSES

Option 1

Sautéed Squid, Garlic, Parsley and Olive Oil

Ingredients:

90 - 120g of Squid Rings

3 Cloves of Garlic chopped

125ml Olive Oil

Salt & Pepper

Chopped Parsley

Lemon and Sea Salt for Garnish

Method:

Cook the Squid in a very hot pan with a little olive oil for 3 - 4 minutes, turning to cook on all sides. Add the Garlic, Parsley and remaining oil and toss, season and cook for another 3 minutes.

To serve:

Check seasoning, garnish and serve.

Option 2

Monkfish and Roast Red Pepper Oil

Ingredients:

180 - 240 g Monkfish Fillet

2 - 3 Red Peppers

500ml Olive Oil

3 - 4 Cloves of Garlic

Salt & Pepper for seasoning

Method:

Pre-heat the oven to 200oC / 400oF / Gas7

Drizzle the peppers with some of the olive oil and roast for 15 minutes. Take out and either peel the peppers or place in a plastic bag and rub until the skin comes away, then de-seed and slice. Chop the garlic, add olive oil and seasoning and reserve. Sear the monkfish fillet in a frying pan, then transfer to an oven dish and roast in the hot oven for 8 - 10 minutes.

To serve:

Plate up the monkfish, add the roasted red peppers and drizzle some of the olive oil dressing over the top.

DESSERT

 CHOCOLATE GANACHE TART WITH MARSCAPONE CREAM