What you need:
- 65g/2oz Odlums All Purpose Cream Flour
- 80g/3oz Cocoa Powder
- 300g/10oz Sugar
- 2 Eggs
- 240g/8oz Unsalted Butter (room temperature)
- 2 tsps Vanilla Extract
- 1 tsp Salt
- 80g/3oz Chocolate Chips or roughly chopped chocolate
Salted Caramel Sauce
- 200g/7oz Sugar
- 120g/4oz Unsalted Butter
- 125ml Double cream
- 1 ½ tsps Sea Salt
- For the caramel, heat the sugar in a saucepan on a medium heat. Swirl the pan to evenly distribute the sugar. Lightly stir the sugar with a spatula or wooden spoon for about 5 minutes until it becomes a light golden-brown liquid.
- Once it starts to darken, remove from the heat and stir in the butter until melted completely.
- Pour in the heavy cream and sea salt. You can use 1to 1 ½ tsps of salt, depending on how salty you like it. Stir well until it is all combined. Put it back on the heat for about 30 to 45 seconds, stirring all the while.
- Remove from the heat and allow to cool for 15 minutes before using.
- While cooling, make your Brownie batter: Preheat the oven to 180’C. Line an 8 x8 baking dish with parchment paper and set aside.
- In a large mixing bowl, cream the butter and sugar together until smooth. Stir in the sugar, eggs, vanilla and salt and mix to combine.
- Fold in the cocoa powder and flour and fold in the chocolate chips. Pour a little over half the brownie batter into the baking dish and spread evenly.
- Pour ¾ of the caramel sauce over the brownie batter, spread evenly. Spoon the rest of the brownie batter over the top, covering as much of the caramel as possible.
- Bake for roughly 40 minutes or until a skewer comes out clean (its ok if there is caramel on it you just don’t want any chocolate brownie batter)
- Remove from the oven and allow to cool completely before cutting into squares.
- Serve with left over caramel sauce and ice-cream or whipped cream.
This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour
- 1 tblsp rapeseed oil
- 1 tblsp butter, softened
- 2 large potatoes, cut into 1cm (1/2in) dice
- 1 small onion, cut into 1cm (1/2in) dice
- 1 carrot, cut into 1cm (1/2in) dice
- 1/2 small leek, cut into 1cm (1/2in) dice
- 1 tblsp plain flour
- sea salt and freshly ground black pepper
- 150 ml (1/4 pint) dry white wine
- 300 ml (1/2 pint) fish stock (page 254)
- 100 g (4oz) skinless salmon fillet, cut into cubes
- 100 g (4oz) smoked coley fillet, cut into cubes
- 100 g (4oz) cooked mussel meat
- 100 g (4oz) cooked peeled prawns
- 150 ml (1/4 pint) cream
- 1 tsp chopped fresh flat-leaf parsley
- 1 tsp chopped fresh dill
- 1 tblsp parsley oil (page 250), to garnish
- fresh micro salad, to garnish
- makes about 1.2 litres (2 pints)
- 250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
- 3 leeks, trimmed and chopped
- 3 carrots, chopped
- 1 fennel bulb, chopped
- large handful of fresh parsley, roughly chopped
- 175 ml (6fl oz) dry white wine
- 100 g (4oz) fresh flat-leaf parsley
- 100 ml (3 1/2fl oz) rapeseed oil
- sea salt
- Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
- Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
- To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.
- Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
- Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
- At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.
- Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
- Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.
Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.
This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.
What you need:
- 225g/8oz Odlums Self Raising Flour
- 175g/6oz Butter or Margarine
- 175g/6oz Shamrock Golden Caster Sugar
- 3 Eggs
- 1 level teaspoon Goodall’s Cinnamon (optional)
- 3 Apples (peeled & cored)
- Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
- Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
- Stir in the sieved flour and cinnamon, if used.
- Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
- Slice the remaining half apple into thin circles and arrange on top of mixture.
- Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
- To finish, dust with sieved icing sugar. Enjoy!