Essex Gourmet - where taste matters

Our Menu

Restaurants & Pub Restaurant Dining in Essex
Bakeries, Patisseries & Specialist Cakes in Essex
Cafes and Tearooms in Essex
Delis, Dairy Produce & Specialist Shops in Essex
Farm Shops & Veg/Meat Box Schemes in Essex
Food & Drinks Hampers and Gifts in Essex
Whats on in Essex - Foodie Events & Hot Offers
Event Caterers & Catering Venues in Essex
Butchers & Meat Producers in Essex
Cookery Courses, Classes & Workshops in Essex
Farmers Markets & Local Producers/Suppliers in Essex
Fish & Seafood Suppliers in Essex
Wine & Real Ale Producers and Retailers in Essex
Gourmet on the go - Blog

Eating Out in Essex - Search

* Prices are based on a two course meal
for one person excluding drinks.
 
Register to Review
 Latest Post: Be part of Jamie & Jimmy's Friday Night Feast in Southend... Search

Seasonal Recipes and What's in Season Guide

Seasonal Recipes

Simple, straight forward seasonal food recipes that are easy to prepare, using fine, fresh and local ingredients, tried, trusted and brought to you by the Essex Gourmet Food and Drink Guide...

Whether you are cooking for yourself, the family or a dinner party the following recipes, gleened from friends, family and some celebrity chefs are sure to please - all Tried, Trusted and Enjoyed.

Bookmark and Share

What's in Season in MARCH?

March
John Dory Parsley
Radishes Sardines
Sea Trout Sorrel
Spring Onion Watercress
Crunchy vegetables such as Cauliflower, Purple Sprouting Broccoli, Carrots and Leeks are still at their best, as is an abundance of seafood, like Clams, Cod and Hake - Enjoy!



Simple Seasonal Recipes

Seasonal Recipes at a Glance

Recipe Archive
Print All Recipes

Champ Recipe

Champ

Spring onions are just coming into season. They are fabulous in salads, stir fry’s, oriental dishes, cooked with fish or in soups… I could go on. To pay homage to St Patrick’s Day, why not try them simply cooked with potato. Serve this dish with thick slices of bacon or ham to be traditional, or less traditionally, with lamb, fish or sausages - delicious. Champ
Serves:  4
Preparation Time:  10 mins
Cooking Time:  15 minutes
125g/4oz spring onions, chopped
300ml/10fl oz milk
6-8 potatoes, peeled and cut into chunks
salt and pepper
75g/3oz butter
1. Simmer the onions in the milk until they are soft.

2. Boil the potatoes in salted water until just cooked, then mash.

3. Add the onions, milk and half of the butter to the mashed potato and beat in with a wooden spoon.

4. Season to taste with salt and pepper.

5. When serving the potatoes, form a well in the centre and add the rest of the butter, allowing it to melt over the potatoes.
When buying spring onions, make sure they are firm and the outer leaves are not slimy. The thinner spring onions with small bulbs are usually milder in flavour.
Macon Villages Blanc or Italian Trentino Chardonnay ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top

Course Sardine Pate Recipe

Course Sardine Pate

I love fresh sardines, especially when they are simply barbequed, or marinated in piri piri sauce and grilled – an excellent lunch or supper served with a wedge of lemon and a simple salad. Their firm meaty flesh is also high in Omega 3 which is so good for you. For a quick and scrumptious starter or lunch, try this pate recipe, it really is very good. Course Sardine Pate
Serves:  4
Preparation Time:  10 - 15 mins plus time for fish to cool.
Cooking Time:  5 mins
505g (1lb 2oz) sardines, cleaned and filleted
1 x 15ml spoon (1 tablespoon) olive oil
30g (1oz) unsalted butter, softened
pinch of cayenne pepper
salt and black pepper
juice of 1 lemon
100g (3.5oz) low fat soft cheese
1. Preheat a griddle pan over a medium-high heat until smoking slightly.

2. Brush the sardines with a little oil. Cook the sardines, flesh-side down, for 1-2 minutes, before turning over and cooking for another minute. Remove to a plate to cool. Once cool enough to handle, remove the skin and flake the flesh.

3. Meanwhile, beat the softened butter with cayenne pepper, until it is light and fluffy. Season to taste. Mix in the lemon juice followed by the soft cheese.

4. Add the flaked fish and mix well. This can be done in a food processor if you prefer a finer textured pate.

5. Serve with lemon wedges and toasted soda bread.
If you are buy whole sardines, make sure you gut them and de-scale them first. To fillet sardines, lay them cavity side down and gently thump along the backbone with a wooden spoon. Turn then over and the whole backbone and ribcage should pull out leaving a perfect double fillet.
Australian Clare Valley Riesling or Sardinia Vermentino ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top

Honey Roast Sea Trout with Hot Potato Salad Recipe

Honey Roast Sea Trout with Hot Potato Salad

Sea Trout has a very similar appearance to Salmon with silver skin and a deep pink flesh, although the taste is more subtle, delicate and earthy. This beautiful fish is best cooked simply and not for very long as it can dry out. For a very tasty twist, try this recipe courtesy of Mark Hix – it really is a winner. Honey Roast Sea Trout with Hot Potato Salad
Serves:  4
Preparation Time:  15 to 20 mins
Cooking Time:  20 mins
4 thick portions of wild sea trout weighing about 180-200g with the skin left on
Sea salt and lots of coarsely ground black pepper
4tbsp clear honey
A couple of good knobs of butter
For the potato salad
5 shallots, peeled and finely chopped
1tsp cumin seeds
1/2tsp ground cumin
100ml chicken or vegetable stock
30ml white wine vinegar
500g new potatoes, cooked in their skins, peeled and sliced
Salt and freshly ground black pepper
1tbsp parsley, chopped
3-4tbsp olive oil
1. First make the potato salad. In a pan, simmer the shallots, ground cumin and seeds, half the vegetable stock and the white wine vinegar until almost completely reduced.

2. Add the sliced potatoes and the rest of the stock, stir well, cover and cook gently over a low heat for 6-7 minutes, giving it the occasional stir. The liquid should have almost disappeared and the potatoes should be just falling apart a little. Stir in the parsley and olive oil and cover with a lid until the fish is ready.

3. Pre-heat the oven to 230C/gas mark 8.

4. Season the sea trout with salt and twice as much coarsely ground black pepper as normal to give the fish a sweet, peppery flavour. Place skin down in a heavy oven tray and spoon over the honey, then place a knob of butter on each piece of fish.

5. Cook for about 10-12 minutes, keeping the fish on the pink side, basting it every so often. Serve the potatoes on the plate with the fish or separately. A green herb salad would go well with this.
When buying sea trout, like all fish look for bright eyes and red gills to ensure freshness. The aroma should be fresh of the sea. Although this fish is predominately silver in colour, a bronze sheen to the skin is usually a good sign.
Chablis Premier Cru or Chilean Chardonnay ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top

John Dory with Tomato Salsa and Herb Crushed Potatoes Recipe

John Dory with Tomato Salsa and Herb Crushed Potatoes

John Dory is a fantastic tasting fish similar to sole and turbot. The firm white flesh has a subtle, sweet flavour, leading to the French labeling this fish ‘poulet de mer’ or chicken of the sea. The following recipe is a quick and easy way to make this prized fish shine. John Dory with Tomato Salsa and Herb Crushed Potatoes
Serves:  2
Preparation Time:  10 to 15 mins
Cooking Time:  15 mins
2 John Dory fillets
200g baby potatoes, scrubbed
100g sun-drenched tomatoes,
2 garlic cloves, peeled and crushed
½ red onion, peeled and chopped
6 tbsp olive oil
2 tbsp fresh basil leaves, finely chopped
30g unsalted butter
2 tbsp chives, chopped
salt and freshly ground black pepper
1. Bring a large pan of salted water to the boil.

2. Cook the potatoes in the boiling water for 8-10 minutes or until tender.

3. To make the salsa, place half the tomatoes, garlic, onion and 4 tbsp olive oil into a mini-food processor.

4. Blend until finely diced but not smooth. Chop the remaining tomatoes and add, along with the basil, to the salsa.

5. Meanwhile, heat the remaining oil in a pan. Halve the John Dory lengthways and season with salt and black pepper. Fry for 3-4 minutes on each side.

6. Drain the potatoes and roughly mash with the butter. Stir in the chives.

7. Spoon the potatoes into two large chefs' rings on serving plates. Level off with a knife and remove the ring.

8. Serve the fillets on top of the crushed potatoes and top with the tomato dressing.
Use the head of this fish to make fantastic stock. Also, if you are worried about handling this spiky creature, you will find a smooth pocket near the belly which makes the job easier.
Sicilian Nero d'Avola or Portugal Alentejo Red ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top

Pear, Cucumber and Radish Salad with Spicy Dressing Recipe

Pear, Cucumber and Radish Salad with Spicy Dressing

I remember my Granddad digging up fresh radishes from his garden and washing them off for us to eat. I loved the peppery taste and succulent crunchy texture of this small root vegetable. I still to this day tend to gobble them up like sweets, although they are great added to salads and side dishes like this excellent sweet, cooling and slightly spicy dish. Pear, Cucumber and Radish Salad with Spicy Dressing
Serves:  2
Preparation Time:  5 mins
Cooking Time:  0
1 pear
10 cm Cucumber
8-12 radishes, depending on size, trimmed
juice of 1/2 lemon
2 tbsp coriander leaves
2 pinches curry powder or garam masala
a pinch of Chilli powder
salt and pepper
1. Cut the pear and cucumber into chunks roughly the same size as the radishes. Place them in a mixing bowl and cover with the lemon juice, stirring briefly to coat.

2. Add the coriander, curry powder, chilli powder and a little salt and pepper to the radish salad and stir gently to combine. Leave for a few minutes, and then adjust the seasonings to taste and serve.
When buying radishes, go for the bulbs that are firm and not too large – the larger radishes are usually less crisp and slightly spongy.
Pouilly Fumé or Sauvignon de Loire ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top

Salmon With A Creamy Sorrel Sauce Recipe

Salmon With A Creamy Sorrel Sauce

Sorrel has a tangy, sharp, lemony flavour which makes it a perfect partner for fish. The smaller leaves add a real punch to salads and the larger leaves are great in sauces and soups. A simple sorrel sauce can transform a tasty piece of fish into a real treat. Salmon With A Creamy Sorrel Sauce
Serves:  4
Preparation Time:  10 mins
Cooking Time:  10 to 15 mins
For the Salmon:
4 x 200g/7oz salmon fillets, skin removed
a drizzle of olive oil and a knob of butter
For the Sauce:
1 small shallot finely chopped
1 clove garlic finely chopped
400ml/14fl oz fish stock
150ml/¼ pint vermouth or dry white wine
200ml/7fl oz double cream
salt and freshly ground black pepper
½ lemon, juice only
bunch of sorrel leaves, stems removed and leaves torn
1. For the sauce, place the shallot and garlic in a pan along with the stock and the vermouth.

2. Bring to the boil and reduce by half.

3. Add the cream and season with salt and black pepper and lemon juice.

4. At the last minute, throw in the torn sorrel.

5. For the fish, in a non-stick pan, heat the butter and the oil over a medium/high heat.

6. Season the fish on both side and then sear on one side for 2-3 minutes, then flip the salmon over and cook on the side for a minute or two.

7. Once cooked, remove and rest on a plate ready to be served.

8. To serve, place the sorrel sauce onto a plate and place the salmon on top.
Sorrel has a similar appearance to baby spinach, only the leaves are pointier. When buying, look for bright green, crisp leaves to ensure freshness.
Austria Gruner Veltliner or New Zealand Sauvignon ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top

Spaghetti with Chilli and Garlic Oil Recipe

Spaghetti with Chilli and Garlic Oil

We all have our main stay dishes and this is one of mine. For a meal that is created so quickly, it is packed full with flavour. Whenever I have a hungry friend visit unexpectedly, or am so worn out that the prospect of cooking makes me want to phone the nearest take-away, I will cook this tasty and comforting dish. Spaghetti with Chilli and Garlic Oil
Serves:  4
Preparation Time:  5 mins
Cooking Time:  10 mins
400g spaghetti or linguine
100 ml ( 3 ½ fl oz) extra virgin olive oil
2 fat cloves of garlic
1 red chilli (chopped) or half a teaspoon of dried chilli
A good bunch of parsley, chopped
Parmesan cheese, grated
1. Bring a large pan of salted water to the boil and add your pasta. Cook the pasta as per the instructions on the packet – usually 8 to 10 minutes.

2. While the pasta is cooking heat the olive oil, garlic and chilli in a large frying pan on a very low heat. Once the garlic starts to turn a light golden colour, turn off the heat and leave the flavours to infuse.

3. Once your pasta is cooked al dente, drain it and add to the oil, garlic and chilli. Stir well, so that all of the pasta is covered in the oil, sprinkling the chopped parsley into the dish as you go.

4. Serve with plenty of grated parmesan.
There are two varieties of Parsley; the flat leaf and curly. Go for bunches that have bright green leaves that are not wilting or discoloured. The flat leaf variety has a fuller flavour than the curly leaf, which can sometimes be a little gritty if not rinsed properly. The stalks taste just as good as the leaves, so don’t discard them.
Valpolicella or Barbera d'Albas ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top

Watercress Butter Recipe

Watercress Butter

When you are in a rush to put dinner on the table, having a herb butter on hand is an easy and quick way to add a tasty twist to meat and fish dishes. The pungent peppery taste of the watercress works very well with the creamy butter and sharp kick of the mustard in this recipe. Great served on steak, pork or strongly flavoured fish. Watercress Butter
Serves:  4
Preparation Time:  10 to 15 mins
Cooking Time:  0
85g/3oz watercress, finely chopped
75g/3oz butter, softened
1 shallot, finely chopped
1 tsp English mustard
freshly ground black pepper
1. In a bowl mix together the watercress, butter, shallot and mustard with a fork. Season well with freshly ground black pepper.

2. Lay out a sheet of foil and spoon on the butter. Roll it into a cylinder, and then wrap it up, firmly twisting the ends. Chill - you can even freeze it - and cut into discs as and when required. Add the butter just before serving, otherwise it will have melted away by the time you sit down to eat.
When buying watercress, look for dark green leaves that are not wilting or yellowing. The leaves and stalks are edible and full flavoured, so just trim off the roots.
Argentina Malbec or Spain Jumilla ...
Share This Recipe:   Del.icio.us  Del.icio.us  | Digg it  Digg  | Email Link  Email  | Share on Facebook  Facebook  | StumbleUpon  StumbleUpon | Tweet on Twitter Twitter
Print RecipeGo to Top
Essex Gourmet © 2012  |  Privacy Policy  |  Terms Of Use  |  Site Map  |  Contact Us   Essex Gourmet - RSS Feeds