Asparagus Soup - Serves 4
3 tbsp butter
900g-1kg asparagus, cut into 1 inch pieces, ends trimmed
2 onions, finely chopped
4 cloves garlic, smashed
500ml chicken broth
Fresh chives, chopped as garnish
Salt and pepper
120g grated parmesan
Take a heavy pot and melt your butter over a medium heat.
Add your onion and garlic and cook, stirring frequently for about 8 minutes.
Chuck in your trimmed asparagus pieces.
Season with salt and pepper.
Stir and cook for about 5 minutes.
Lob in your stock.
Bring to the boil, then reduce the heat, cover and let simmer for about 30 minutes.
You need to blend it now.
You can use a hand blender or you can let it cool and put into a blender, doing in batches if necessary.
Once it is all blended, return it to the pot.
Stir in the cream.
Heat over low heat, stirring occasionally for 10 minutes.
Chuck in your parmesan and stir well.
Season with salt and pepper to taste.
Serve in bowls, not plates obviously.
Garnish with chopped chives.
Demolish the bowl and your wine.
Pappardelle with Butternut squash and Sage Butter - Serves 4
2 tbsp olive oil
450g butter nut squash, peeled, seeded, cut into 1/2 inch cubes
Salt and Pepper
4 tbsp butter
4 cloves garlic, finely chopped
1 shallot, finely minced
1 handful sage leaves, about 10g, finely chopped
Juice of 1 whole lemon
450g fresh egg pappardelle pasta
30g parmesan cheese (or more if you’re crazy)
First thing I do is grab a large pot, large enough to contain your pasta.
Fill it with cold water, season with salt, and begin to bring to the boil.
Begin the rest.
Heat olive oil in a large cast iron pan (or any pan) over medium to high heat until it just about starts to smoke.
Chuck in your squash and season with salt and pepper.
Cook while stirring for about 5 mins.
Squash should be soft and nicely browning.
Add in your butter with your diced shallot and your garlic.
Stir it all well straight away.
After about 2 minutes, butter should be melted, add in your sage.
Your sage leaves should pop slightly, release their aromas, continue stirring for 1 minute.
Remove from the heat and add in your lemon juice.
Stir it all again, off the heat still, combining all the flavours.
Check your water is up to the boil.
We then add in our pappardelle pasta.
You want there to be about 2 inches of water above the pasta in the pot.
You want your pasta to be al dente, cook for 1 minute less than the packet instructions.
The pappardelle should take about 3 minutes to cook, but test a little and leave it a minute longer if you feel you need to. You are the boss of your own destiny.
Right before you drain your pasta, take a ladle and fill up a coffee mug for example of the starchy pasta water.
Drain your pasta and set aside.
Re introduce your squash pan to a medium heat.
Cook for about a minute so the ingredients loosen up again.
We then add in our pasta to the pan.
Stir it lightly, mixing the pasta with the squash bits.
Add in half your mug of pasta water.
Continue to stir combining the pasta until it is perfectly cooked and the sauce is simmering away.
Add more pasta water as you feel you need to keep the sauce loose and shiny.
Take it off the heat.
Add in your parmesan (Go Wild).
Toss the pasta again well.
Plate her up.
Take a large twirl of pasta and twirl it into the centre of the plate.
Spoon over some of the butternut squash mix.
Add more parmesan.
Season with salt and pepper if you like.
Absolute bliss. I suggest in the video it may have been easier with smaller perhaps pasta shells but it works either way and it was too late to delete the comment! We do all this shit in 1 take as we are professionals.
Baked Oysters - Serves 4
Rock Salt for lining the pan
8 tbsp salted butter
90g panko breadcrumbs
2 tbsp freshly chopped chives
1 tbsp lemon juice
1 tsp grated lemon zest
Chopped fresh parsley to garnish
Lemon wedges for serving
Preheat oven to 200c
Line an oven proof tray with tin foil and make little salt mounds for your oysters.
Scrub your oyster shells with a brush.
Carefully shuck your oysters as I show you in the video. Try getting an oyster knife, it will make your life much easier and save you nearly stabbing yourself.
Try to keep as much liquid inside the oyster as possible. Liquid gold baby.
Once opened, run your knife along the top shell to remove it and discard the top shell.
Remove the bottom shell from the muscle.
Lay out your oysters on your salty mounds.
In a pan over medium heat, lob in 4 tbsp butter.
Once melted add your garlic. Cook for 2 minutes then chuck in your panko.
Stir constantly while cooking until the crumbs are browned and crispy.
Remove from the heat and set aside.
In a bowl, mix together your remaining 4 tbsp butter, chives, parmesan, lemon juice and lemon zest.
Mix it like crazy.
Top each oyster with a nice teaspoon of your butter mixture.
You may try to spread it out but don't, as the oyster will topple over (Oh no there goes the liquid gold) and when the butter melts it will spread itself anyway. We love you butter.
Season with salt and pepper and add a dash of smoked paprika to each.
Spoon over a helping of your panko crumbs.
Lob the oysters in the oven for 10 minutes.
They should be nicely browned.
Let cool slightly as shells will be too hot to handle, bit like myself.
Sprinkle with your chopped fresh parsley and serve with lemon wedges.
Do also be careful of the heat before you inhale the oyster as you might lose the feeling in your mouth if you haven’t let it cool enough