Category Archives: Food

Recipe: Chunky Vegetable Soup

Here is my recipe for a chunky vegetable soup, why not give it a go!

Serves 2 people

Ingredients

  • 2 tbsp extra virgin olive oil (and a little more for serving)
  • Half an onion, roughly chopped
  • One clove of garlic, crushed
  • 3 carrots, roughly chopped
  • 1 turnip, roughly chopped
  • 1 to 2 sticks of celery, roughly chopped
  • 1 potato, peeled and chopped
  • Quarter of a cabbage, roughly chopped (remove stem)
  • 1 leek – use all the green part
  • Pinch of sea salt and black pepper
  • Handfull of parsley
  • Optional,  1 cup of beans (butter, kidney, black)

Prepare all the ingredients before you start as this will make the cooking process easier.

Take a casserole dish and place on the stove on a gentle to medium heat with the olive oil. Add the onion and garlic to the oil and let it sweat slowly. Add the vegetables to the dish in order of cooking time so start with the carrots followed by the turnip, celery, leeks, potato and then finally the cabbage.

Add water to the vegetables so that they are fully covered; add a little more so that the water is 1 inch above the vegetables. Place a lid on the casserole dish but half on as we want the steam to escape and not build up within the dish as this will add extra water to the soup. Turn the heat down slightly and leave to simmer until all the vegetables are cooked. Add some black pepper and a pinch of sea salt to the mixture. The option here is to add some beans such as butter or kidney beans and cook for a further few minutes.

Have the bowls ready in which you would like to serve your soup. Add a drizzle of extra virgin oil to the bottom of the bowls and add the parsley. Spoon the soup on top of the olive oil and parsley. Serve with croutons or I like sometimes to add pieces of baguette or toast with olive oil.

This is one of my comfort foods on a cold and wet winter’s day. I hope you enjoy it as much as I do.

Daniel Galmiche
Executive Chef
The Vineyard at Stockcross

The Dinner Party

Imagine the scene…you are in the position of needing to impress your boss, mother-in-law, parents etc, and in a moment of madness you suggested a dinner party at your house! Well, I can’t promise that you’ll cook the perfect dinner, or that conversation will flow…but I can give you a “heads-up” on what you should be drinking.

I guess the golden rule is to keep it simple. Start with the aperitif. Sparkling wine is the classic choice here, led by Champagne of course, but don’t be afraid to check out decent New World sparkling wine as well. New Zealand and California spring to mind. Alternatively a good glass of dry white wine is presently in vogue. Look out for Kiwi Sauvignon Blanc or a delicate Macon Villages from Burgundy. Do some nibbles. Cheese straws and salted almonds always work and please, please stay away from highly flavoured crisps. Chilli, mature cheddar, balsamic reduction stuff is never going toleave the palate all evening!

Head to the starter and go fuller bodied or more aromatic with white wine. If there are spices in the dish, try Alsace Pinot Planc or Riesling. More conservative foods would be absolutely fine with New World Chardonnay or maybe South African Chenin Blanc. I find pan-fried scallops matched with Condrieu (Rhone Valley) heaven, if a little ostentatious!

Main course heads two ways with red wine. Softer, more delicate food (fish, poultry) needs Pinot Noir. Preferably Californian, preferably Sonoma Coast, whilst the robust meat courses (beef, venison) cry out for the Bordeaux varietals – Cabernet Sauvignon, Merlot, or Malbec. Remember that if you like your meat well-done, you can safely drink older wines, whilst if rare beef is your passion, a juicy young and tannic red will hit the spot.

With the dessert course, two choices again. Fruit-based offerings work great with Late-Harvest Muscat or Botrytis Sauvignon Blanc. Chocolate is just amazing with Banyuls, Black Muscat or event Tawny Port.

Follow those ideas and you won’t go far wrong…

James Hocking
Director of Wine
The Vineyard Group

Another Year!

It has been another very busy year both at The Vineyard and working with Panasonic, touring England during 2011.

2011 has been a very interesting year though. My first book came out in September after 18 months of hard work, labour and valuable help from my wife Claire, I did this whilst working full time so the support I received I am most grateful for. Thank you to Panasonic too as we made a version of my book (French Brasserie Cookbook) and adapted nearly half of the recipes for the new microwave combi oven, and I am pleased to say that it has been very well received.

I am very much looking forward to a good 2012 and to start another good year. But first I am having an operation on my ankle through key hole surgery. This was an old painful injure I got whilst playing football with my son Antoine four and half years ago. They finally found out what was wrong so looking forward to getting back to normal.

I would like to say a big thank you to my agent Rosemary from celebritychefs Uk for all her support this year. Of course not forgetting to mention the team at Saturday Kitchen including James Martin, BBC Good Food Show and everyone who helped at the taste shows.

And finally – I kept it for the end. I got married to Claire last July after 7 ½ years together and I am very proud.

Cheers
Daniel
Executive Chef
The Vineyard at Stockcross

Recipe: Christmas Pudding

This is my Christmas pudding recipe just in time for Christmas Day! Hope you enjoy making it as much as I do! The recipe makes 10 puddings or one 2-litre puddings.

Ingredients:

115g flour
12tsp baking powder
115g fresh white breadcrumbs
115g shredded suet
50g ground almonds
250g dark brown sugar
12tsp mixed spice
14tsp grated nutmeg
14tsp cinnamon
88g stoned prunes
88g carrots, peeled
375g mixed currants, raisins and sultanas 25g mixed peel
1 apple, peeled and roughly chopped
1/2 orange, juice and zest
1/2 lemon, juice and zest
3 small eggs
75ml rum
2tbsp black treacle
2tbsp Golden Syrup
150ml stout

Method:

Sift flour, baking powder. Add breadcrumbs, suet, almonds, sugar and spices.
Mince prunes and carrots together in a blender.
Add to the mix along with the dried fruits, peel, apple, lemon and orange zest.
Beat eggs together, stir into mix with the lemon and orange juices, rum, treacle, syrup and stout.
At this stage the pudding should be reasonably moist. If it appears dry, add a little more rum or stout.
Cover and leave for at least 24 hours, but preferably one week, for the flavours to develop.

Cooking the pudding:

Butter and flour the pudding basins.
Fill 3/4 full with the mixture.
Cover with a circle of greaseproof paper, then cover with either muslin or foil.
Leave a fold in it to allow room for the pudding to rise.
Secure the muslin or foil tightly with some string.
Steam the pudding over boiling water (or in a steamer) for 4-6 hours (six hours will make the pudding more rich)
Leave the puddings to cool, then refrigerate or in a cool dark place.

Hazelnut Ice Cream:
Serves 10

Ingredients
2litres milk
20 egg yolks
400g sugar
300g noisette (hazelnut) paste
50g roasted hazelnuts, blitzed in processor
300ml whipping cream

Method:

Boil milk.
Combine yolks and sugar.
Pour a little of the milk on to the yolks and sugar mixture. Then combine milk and yolk mixture and pour back into the pan and heat to 83C to sterilise the eggs.
Add the noisette, sieve the mixture, blitz together then sieve again, then chill.
Add whipping cream and blitzed roasted hazelnuts.
Continue to chill and stir every 15 minutes until the ice cream is ready.

Wishing everyone a very Merry Christmas and a Happy New Year!

Daniel Galmiche
Executive Chef The Vineyard at Stockcross

Thomas Keller’s Pop Up Restaurant

A couple of weeks ago I was very fortunate indeed to have been invited to the launch of Thomas Keller’s pop up restaurant at Harrods. Knowing that he was there for only 10 days, I knew I was very lucky.

I have been at his table before, years ago, with some other very famous Chefs, so I was very excited about it.

We had a lunch representing his trademark dishes made by his team and himself, created using his own imported produce, in a wonderful pop up dining room. Great day overall, not easy when you consider you are performing abroad, but I was not surprised as he is a great professional.

Merci Thomas!

Daniel Galmiche Executive Chef The Vineyard at Stockcross

My Favourite Summer Salads

Salads are a great summer favourite of mine. Read on to find out about my top salad tips and my five favourite summer salads.

Top Salad Tips

  • New potatoes are best used in salads. Make sure they are nice and firm and not over cooked.
  • The key to a good salad is to make it on the day with fresh produce, it makes all the difference.

My Top 5 Salads

  1. Tomato and Mozzarella SaladMy favourite is a potato and salmon salad. I like to poach the salmon and leave it whole. I combine the potatoes with finely cut spring onion and tarragon, and then add a little of my homemade mayonnaise – perfect.
  2. Second on my list is my traditional French Nicoise salad. I like to combine fresh lettuce leaves with tuna, ripe tomatoes, olives, anchovies and potatoes. Also part boil small quails eggs until the yoke is a perfect colour and add these to the salad.
  3. One of my favourites is my cucumber salad. I love cucumber! Peel the cucumber and then sprinkle sea salt on top as it will soak up the excess liquid. Then rinse and dry well. I simply add a few chives and serve with home made French dressing made with a little mustard and cream – extremely refreshing!
  4. Tomato salad so simple, yet delicious! This salad is great with sweet French white onion, but if you can’t find that then a red onion would work equally as well. Add a sprinkle of sea salt, olive oil, basil and a few slices of mozzarella, and then it is ready to eat.
  5. Fifth on my list is rice salad. Rice can be so versatile and works really well with sweetcorn and peppers. I usually mix these ingredients together with French dressing or vinaigrette.

I hope you enjoy my favourite salads as much as I do!

Daniel Galmiche, Executive Head Chef

http://www.the-vineyard.co.uk/chef.asp

Al Fresco Dining

The spring has firmly arrived and with what we hope will be a glorious summer on the way, this is the time of year when thoughts turn to al fresco dining. Far from the blackened sausages on the barbeque The Vineyard at Stockcross offers a seasonal terrace menu for a fabulous dining experience.

For a truly wonderful al fresco dining experience in your own home we have a few top tips for you.

  • Keep your menu simple. Leave the extravagant five course menu for another time. Your carefully crafted presentation could be disturbed by an unexpected gust of wind.
  • For something a little different why not try an elegant chilled summer soup, such as a gazpacho, along with your garden salad.
  • Keep the chilled drinks flowing. Ensure that you have a good supply of chilled waters fruit juices and of course a lovely bottle of wine or two close to hand. See The Vineyard Cellars website for an excellent selection of exquisite wines. www.vineyardcellars.com
  • Don’t forget the lighting. A few candles or lanterns can work wonders when creating a relaxing yet sophisticated ambiance.

Of course if this all seems a little too much effort, using up valuable time in the ever fleeting British sunshine, stop by The Vineyard and partake in our terrace menu. Being a true sun trap, the terrace is a delightful place to spend the afternoon and early evening in the most relaxed atmosphere. You will soon notice that time has just slipped away, the dinner menus are being offered and you have read a book, browsed the paper and enjoyed jovial conversation with good company.

It truly is remarkable how this little spot, just an hour from London, can make you feel a million miles away, without a care in the world.

http://www.the-vineyard.co.uk/restaurant.asp

Celene Chazot
Restaurant Manager

Easter Lamb with Liquorice

With Easter just around the corner we thought now would be an opportune time to share a delicious seasonal recipe for this time of year. Lamb is a lovely springtime meat and this combination of lamb with liquorice is perfect for a special family celebration.

INGREDIENTS (serves 4 people):

  • Four fillets of lamb
  • Liquorice stick
  • One medium tomato
  • One and a half glasses of white wine
  • 3 cloves garlic
  • 2 sprigs rosemary
  • Olive oil
  • A knob of butter

METHOD:

At your local butcher ask for four fillets of lamb and the bone (get them to chop it and it will be used to make the jus). Marinade in little olive oil, garlic and one sprig of rosemary leave overnight this will help to tenderise the meat. Next morning, take the fillet out and place onto some kitchen cloth.

The liquorice stick:
Place one stick into warm water. This makes the liquorice soft so you can peel it. Once peeled leave in the fresh air to make it hard again. Cut into four equal pieces, then take each piece and insert into each piece of lamb fillet.

Jus:
Roast the lamb bone until golden brown, then add the garnish which consists of peelings/left over liquorice, two cloves of garlic (crushed with skin on), the tomato cut into quarters and the remaining sprig of rosemary. Make sure you wait to add the garnish otherwise it will burn and add bitterness to the sauce. This should take in total 15  20 mins.

When it has a nice colour add a ½ glass of white wine and enough water to cover the bone. Reduce by half and repeat the process twice this will add to the flavour.

If you don’t want to make the stock/jus yourself you can buy a very good lamb stock in liquid form from supermarkets – there are some very good ones around.  You can also use bought stock to reinforce the jus.

When the jus finished put to one side. You will know when it is ready as it will be reduced enough to give you a coating on the spoon.  Remember to season with salt and pepper to taste.

Put the lamb in a non-stick pan, with a drop of olive oil and knob of butter, sealing evenly on each side.  Put into the oven for about 8 minutes on 180 degrees.  Make sure you rest the meat for a couple of minutes before serving.

Cut the fillet into nice noisettes, serve jus on top and accompany with seasonal vegetables. Serve with a wine from Valley DRhone.

Enjoy!

Or you prefer you could leave the work to us and book a table in our restaurant and try one of our delicious seasonal dishes. http://www.the-vineyard.co.uk/restaurant.asp

Daniel Galmiche
Executive Chef