Terrace Restaurant

A substantial summer salad from Ocean Spray

10 minutes

4 people

15 minutes

• 250g goats’ cheese, sliced
• 4 - 5 tbsp olive oil
• 2 Baby Gem lettuces, washed
• 100g mixed baby lettuce leaves, washed
• 50g hazelnuts, lightly toasted
• 4 tbsp Ocean Spray blueberry juice drink
• 1 tbsp walnut oil
• Salt and pepper
• 4 slices of sourdough bread

Pre heat oven to 200°C/ fan oven 180°C/ gas mark 6/ 400°F. Place the goats’ cheese on a baking tray. Drizzle the cheese with a little of the olive oil, cook for 6 minutes, or until the cheese has melted inside but retained its shape.

Shred the baby gems and mix with the salad leaves. Add half the hazelnuts to the leaves. Lightly crush the remaining hazelnuts with your fingers and set aside. Gently heat the Ocean Spray blueberry juice drink in a small pan until reduced by half. Cool slightly. Whisk together with the walnut oil and four tablespoons of olive oil. Add the crushed hazelnuts and season.

Toast the bread until golden and rip into croutons. Drizzle a little of the blueberry dressing over the salad and toss together. To serve, arrange the dressed salad onto plates. Top with the goats’ cheese and sprinkle with the croutons. Spoon over the remaining blueberry dressing and serve.

A simple recipe with complex flavours from the East.

10 minutes

2 people

10 minutes

1 tbsp oil
4cm piece of ginger, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
300g mange tout
2 tbsp Blue Dragon shaoxing wine
2 tsp Blue Dragon light soy sauce
200g cooked prawns, peeled

Heat the oil in a wok until hot. Add the ginger and then the garlic and watch it sizzle. After 10 seconds or so add the mange tout and stir fry for a minute. After this time (or before if the garlic/ginger starts to burn) add the Shaoxing and soy sauce, and the prawns. Stir fry for a further minute to warm through the prawns, and serve with steamed jasmine rice.

Top tip: If using raw prawns, peel and devein them and then cook them first.

Quirky fact: This tastes just as delicious with sliced scallops. Cook them first until caramelised and set aside, then add them in place of the prawns at the end.

A flavour packed surf and turf skewer from English Provender.

10 minutes

4 - 6 people

35 minutes, (including 30 minutes cooling time)

2 skinless chicken breasts
225g (8oz) raw tiger prawns
60ml (4 tbsp) English Provender Lime & Coriander Dressing
1tsp Very Lazy Garlic
1tsp Very Lazy Red Chillies

For the chilli butter:
1tsp Very Lazy Red Chillies
50g (2oz) butter

Cut the chicken breasts into small pieces and place in a shallow dish with the prawns. Add the English Provender Lime & Coriander Dressing, Very Lazy Garlic and Very Lazy Red Chillies and mix well. Cover the dish with cling film and refrigerate for 30 minutes.

Thread the chicken and prawns onto wooden skewers (soak the skewers in water before you use them to prevent scorching), leaving a small gap between each piece for even cooking. Cook on a preheated barbecue or under a hot grill for about 10 minutes, or until the chicken is cooked through and the prawns have turned bright pink. Melt the butter with Very Lazy Red Chillies (30 seconds in a microwave). Serve skewers with chilli butter for dipping, a mixed crunchy salad and crushed new potatoes. 

This recipe contains:
Kcals per serving: 168
Fat per serving: 8.2g
Saturated fat per serving: 4.7g

A tasty summer classic from English Provender, just what you’re after for the BBQ.

10 - 12 minutes

4 people

20 minutes, plus 10 minutes cooling time

450g (1lb) lean beef mince
3 tbsp English Provender Hot Horseradish
1tsp Very Lazy Garlic
1tbsp fresh parsley, roughly chopped
Dash Worcestershire sauce
Seasoning
Baguette to serve

Salsa:
1 fresh tomato, chopped
1 tbsp fresh mint, roughly chopped
½ green pepper, deseeded and roughly chopped
½ red onion, finely sliced
¼ cucumber, roughly cubed
Juice of 1 lime

Place all the ingredients for the burgers in a large bowl and thoroughly combine together. Divide the mixture into 4 and shape into burgers – pressing the mixture firmly well. Cover the burgers and chill for 10 mins in the fridge, before placing them onto a pre-heated barbecue or hot grill. Cook for approx 10 – 12 mins, turning them occasionally, until they are cooked through thoroughly.

Into a large bowl place all the ingredients for the salsa and thoroughly mix together. Serve the burgers on toasted baguettes with a large spoonful of salsa.

This dish contains: 

Kcals per serving: 493
Fat per serving: 13.8g
Saturated fat: 5.2g

An exciting and original dish made from fresh and simple summer ingredients.

10 minutes

6 people

15 - 20 minutes

• 36 plump asparagus spears, as fresh as you can get
• 6 grass-fed, free range organic chicken’s eggs. Bantam’s are even better eggs - a vivid bright yolk colour is important.

For the chive beurre blanc:

• 1 small glass of white wine
• 2 oz unsalted butter
• Half a pint of double cream
• 2 oz of shallots
• A handful of chives.

To coat the poached eggs:

• 4 oz of flour
• 4 beaten eggs
• 4 oz of breadcrumbs

Cut your asparagus spears to an even length and plunge into a large pan of boiling water and Maldon salt. Test with a fork and remove and drain while still just crunchy. Keep warm.

To make the beurre blanc, dice the shallots, add with the wine to a small pan and reduce by half. Add the cream, bring to the boil, reduce again and whirl in the knobs of butter. Chop the chives and fold in as the sauce cools.

Now for the tricky bit: First lightly poach the eggs in boiling water. Get a good swirl going before dropping each egg in with a spoon. Just 60 seconds will do. Gently remove with a slotted spoon and carefully drop into iced water. To coat the eggs, move them gently through three small bowls, the first containing flour, beaten eggs in the second, and breadcrumbs in the third. Heat some cooking oil in a small wok or saucepan and cook the coated eggs until golden brown, not too much.

To serve, make a little heap of asparagus, dress with beurre blanc and top with a golden egg, crossed with a pair of chives. Pierce the egg on one side; the golden yolk should slowly spill out over the vivid green asparagus stems.

Tip from South Farm:

• For tenderness and delicate flavour, pick your asparagus spears the evening after a soft spring rain. If it brings a glut, just store the surplus in a beaker of water in a cool larder. They continue to grow and don’t loose that pristine just-picked flavour you never can buy.

This recipe comes courtesy of Philip Paxman at South Farm, a beautiful new venue for weddings and corporate events in Cambridgeshire.