Sadie has been cooking for our clients for 4 years now. She has cooked both in the UK and abroad. She lives part of the year in Portugal on the Algarve and so is influenced by lots of flavours from the Mediterranean.
Ginger & Chilli Mussels
2 kg mussels
2 tbs olive oil
4 cloves of garlic
1 red chilli (or 2 if you like spicy food)
1 thumb size piece of fresh ginger
½ cup of white wine
300 ml cooking cream
Pinch of salt
Pinch of white pepper
½ bunch of fresh coriander
Rinse the mussels in cold water.
Heat the oil in a medium sized saucepan, make sure your pan is big enough that all the mussels can open properly.
Fry if the finely chopped garlic, chilli and ginger.
Add the wine and let it cook for a minute before carefully stirring in the cream, the salt and pepper.
Once the cream comes to the boil add the mussels. With the lid on, cook the mussels in the sauce for about 5 minutes or until all the shells have opened.
Throw in the chopped coriander and cook for 30 seconds.
Serve hot with fresh bread for soaking up the sauce.
Crunchy Broccoli Salad
2 heads of broccoli
1 red pepper
1 small carrot
2 tbs sesame oil
1 tbs olive oil
2 tbs soy sauce
Juice of half a lime or lemon
Thinly slice the broccoli and blanch for 2 minutes in boiling hot water. Remove the broccoli from the water and put into a bowl of ice cold water to stop it from cooking. Strain and leave to dry.
Thinly slice the pepper and carrot, julienne style.
In a salad bowl mix up the all the rest of the ingredients, add the carrot, red pepper and broccoli into the dressing and stir it all together until the vegetables all coated.
Give it a taste, depending on how you like it you may want to add some more lemon juice, or oil.
Pea and mint Rabbit Broth
1 whole rabbit, cut into pieces
100 gr Panchetta
5 cloves of garlic
2 celery sticks
½ fennel bulb
3 tbs olive oil
450 ml chicken stock
1cup of peas
Small bunch of mint
In a pan heat the oil and brown the rabbit pieces along with the panecetta until golden brown.
Add the diced carrot, onion, celery, fennel and garlic.
Pour in the chicken stock, cover and simmer for at least 1 hour, or until the rabbit is tender and falling off of the bone.
Throw in the peas and cook for about 2 minutes. Take it off of the heat and add the finely chopped fresh mint.
Frozen Cardamom Yogurt
2 tsp cardamom pods
150 gr caster sugar
200 double cream
425 ml plain yogurt
4 oranges (optional)
Heat the cream with the cardamom pods, just until it comes to the boil. Remove from the heat and stir in the sugar until it has all dissolved.
Strain the cream, discarding of the cardamom.
Once the cream has cooled completely, mix in the yogurt.
Put it in the freezer for 1 hour. Take it out and stir it. Do this a few times.
Optional: Cut the top off of the oranges and scoop out the pulp. Put the hollow, bowl like oranges in the freezer. Spoon the yogurt in to the oranges to serve.