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It’s Pancake Day – want to mix things up a bit?

Get your Frying pans at the ready and check out this super delicious Pancake recipe from our Chef Patron Jamie Halsall

 

Campari blood orange pancakes 

50g caster sugar

1 shot Campari

1 blood orange

100g plain flour

2 large eggs

300ml milk

1 tbsp sunflower or vegetable oil, plus a little extra for frying

Pour the flour in to a mixing bowl and create a well. Combine the eggs, oil and milk in a jug and whisk till smooth then slowly pour into the well of flour gradually drawing it in from the sides to make a smooth mixture.

Allow to rest for at least 30 minutes but ideally several hours- you can even make in the morning before work.

For the sauce.

Melt 50g caster sugar in a small pan, stir over medium heat until it reaches caramel. Deglaze with a shot of Campari mixed with the juice from the sliced orange.

Bring to the boil to melt the hardened caramel.

Take off the heat and pour over your orange slices. Reserve until needed- these can keep in the fridge for up to 2 days.

To cook the pancake set a skillet /frying pan over a medium heat. Pour in a little oil and wipe the pan with a kitchen towel to remove excess oil. Pour in a portion of mixture rotating the pan as you do so that it spreads to the edges in a thin even layer.

Continue to cook until you can see it drying around the edges and golden spots appear on the underside. Flip over and cook for the same amount of time.

Once you have a decent stack- pour over the Campari blood orange sauce and serve.

For added naughtiness serve with a scoop of vanilla ice cream.

Blood Orange Pancakes

 

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Real Bread Week is the annual, international celebration of Real Bread and the people behind its rise.

Organised by the Real Bread Campaign to encourage and help people to buy Real Bread from local, independent bakeries, and make their own Real Bread. Their mission is to find and share ways to make bread better for us, better for our communities and better for the planet.

So, get your aprons ready and stocked up on flour here is Cin Cin Focaccia recipe.

500g bread flour

100g active sourdough starter

350g water

50g olive oil

10g salt

50g water

2 sprigs of rosemary

  1. Mix starter with Lukewarm 350g water & olive oil. By hand mix in the flour, until a sloppy paste. Cover and rest for 1 hour.
  2.  Then add 50g water and salt. Mix by hand again. Then rest for half an hour. Then every 30 minutes create a series of 4 turns- by pulling the dough up and over the top to the middle- repeat 3 more times like the points on a compass. Do these turn for every 30 minutes for 2 hours.
  3. Prove for 3 more hours in a warm place until doubles in volume.
  4. Then turn out into a well-oiled tray. Stud with the rosemary sprigs & maldon sea salt. Dose in extra olive oil and bake in an oven pre heat to 220c for approximately 15-20 minutes until deep golden.

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A classic sauce that gets its spiciness from black pepper and dried chillies and a delicious depth of flavour from Guanciale. If you can’t find it, you can easily substitute unsmoked bacon or pancetta. Perfect for a quick weeknight dinner and best served with Rigatoni however great with any pasta shape.

Ingredients

25ml x Extra virgin olive oil
125g x Diced guanciale, pancetta or unsmoked bacon
½ x De-seeded red chilli, sliced
¼ tsp x Dried chilli flakes
½ x Diced white onion
1 Small diced carrot
1 Stick of celery diced
2 x Sliced cloves garlic
2 x 400g Good quality tinned tomatoes
360g x Fresh or dried pasta
Pecorino or Parmesan for grating on top

Method 

1. Start by placing your, onion, carrot, celery, garlic, chilli and flakes all in a food processor and pulse
until everything is minced, this is soffritto!!! (if in a rush you can leave your veg diced).

2. Heat a heavy based skillet on a medium high heat, start by rendering your meat until lightly golden,
drain the meat out of the pan using a slotted spoon leaving the fat behind in the pan

3. In the same pan add your soffritto with a pinch of salt cook until softened, 5 to 7 mins. Add your
meat, tinned tomatoes and good extra virgin oil, turn your pan down to a low heat and simmer for
20 – 30 mins until reduced and thick.

4. Whilst the sauce is reducing slowly, bring a pan of salted water up to the boil (it should almost taste like
sea water.) Blanch your fresh pasta for 1 – 2 mins (if dried please be advised by your packet).

5. Drain your pasta through a colander saving yourself a good inch or so of pasta water in the bottom
of the pan.

6. Add the cooked pasta to your sauce and turn up the heat, splash in some of your pasta water
and cook your pasta until the sauce starts to coat and glaze your pasta, season with a touch more salt
and pepper.

7. In the restaurant we finish most of our ragus with a spoonful more of mascarpone and a
squeeze of fresh lemon juice for extra silkiness and zip

8. Serve up and grate cheese generously on top.

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Wild Mushroom Ragu

Ingredients

400g x sliced mixed wild mushrooms (or selection of your choice)
1 x diced white onion
4 x sliced garlic cloves
4 x sprigs fresh rosemary stripped and chopped finely
4 x sprigs fresh thyme stripped and chopped finely
150g x mascarpone
150g x white wine
3 tbsp x olive oil
360g x fresh or dried pasta
Pecorino or Parmesan for grating

Method 

1. Heat 2 tbsp of oil in a heavy based skillet pan on a high heat (tip make sure you’ve got your extraction
on full blast and maybe a window open). Put mushrooms in your hot pan a handful at a time, letting
each handful cook before adding the next, with a good pinch of salt, fry for a few mins until the
liquid starts to come out of the mushrooms.

2. Remove all mushrooms and juice from the pan and return the pan to a medium high heat with 1
tbsp oil, add your onions, garlic and herbs to the pan and fry until softened, 5- 7 mins.

3. Add your mushrooms and juice all back to the pan, bring up to a boil for 30 secs, then add your wine.
Bring to a boil for 30 secs, add your mascarpone and turn down to a low heat, simmer until lightly
reduced 5 – 10 mins (be aware that the mushrooms you choose will effect how
much liquid there is, you may want to add a little more mascarpone or a little white wine to balance
the consistency.)

4. Whilst sauce is reducing slowly, bring a pan of salted water up to the boil (it should almost taste like
sea water.) Blanch your fresh pasta for 1 – 2 mins (if dried please be advised by your packet)
Drain your pasta through a colander saving yourself a good inch or so of pasta water in the bottom
of the pan.

5. Add your cooked pasta to the sauce and turn up the heat, splash in some of the pasta water
and cook your pasta until the sauce starts to coat and glaze your pasta, season with a touch more salt
and pepper.

6. In the restaurant we finish most of our ragus with a spoonful more of mascarpone and a
squeeze of fresh lemon juice for extra silkiness and zip.

7. Serve up and grate cheese generously on top.

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Bring Cin Cin’s signature flavours into your own kitchen by giving this 3 course meal a go at home. Follow these easy, step by step recipes and impress your loved ones! We would love to see your finished dishes, so tag us in your photos so we can see how you get on!

 

 

STARTER

Prosciutto, watermelon & marinated Nutbourne tomatoes

1 packet of sliced Prosciutto (approx 200g) – use San Daniele DOP prosciutto if possible.

1 wedge of watermelon (say 400g)

300g of the best tomatoes you can get hold of – try for Isle of Wight tomatoes

1 bottle white balsamic vinegar 

Couple of leaves of torn basil 

Maldon sea salt 

Freshly ground black pepper 

Extra virgin olive oil 

METHOD:

  1. Using a sharp knife, slice the skin off the watermelon including any white layer between the skin and the red flesh. Next cut the watermelon into 3 by 3 cm cubes and place them onto a tray, you should have approximately 24 cubes (6 per portion). Drizzle some olive oil over them and sprinkle with salt and pepper. Allow to stand for 10 minutes.
  2. Whilst the watermelon is marinading, cut the tomatoes into 2-3cm pieces, no need for straight lines, the more random the better, this will be more pleasing on the eye at the end. Place the tomatoes into a bowl and drizzle generously with some white balsamic (if you can’t get hold of this then a nice sherry vinegar is the next best thing) and some olive oil, salt and pepper. Next, tear some basil leaves and add the bowl before giving a gentle mix – this accentuates the flavours of the tomatoes.
  3. Arrange 4 small bowls or plates and using a spoon, place the watermelon cubes into the bowls in a random but equally spaced order. Leaving space between the watermelon allows space for the prosciutto and tomatoes to go so that you get a nice even distribution of all the components of the dish.
  4. Next evenly distribute the tomatoes, then lay the prosciutto in the spaces so that it stands up and leans against the tomatoes and watermelon. Carefully pour the remaining juices from the tomatoes and watermelon into the middle of the bowl so that it collects and soaks in the bottom.

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MAIN

Tagliatelle with sardines, saffron, golden sultanas & fennel 

400g of high-quality fresh egg Tagliatelle (if not making the pasta from scratch)

For the pasta:
450g 00 flour sifted into a well on the bench
260g good quality eggs whipped with a folk till smooth

METHOD:

  1. Pour the egg mixture into the flour well on your bench and using a fork gradually start
    to incorporate the flour from the edges until you get a thick, smooth paste.
  2.  At this point scrape the fork clean and use a pastry scraper or large, blunt knife to start
    chopping the mixture. Fold the flour through and chopping the mix to combine it –
    just like you would with chopping herbs on a board.
  3. Once you have a bread crumb like mixture – scrape clean the knife and discard.
    Switching to your hands now, start to draw the dough together to form a rough ball.
    Knead and knead, the dough will clean the bench and gradually become smoother and
    smoother so that there is no longer any dry, crusty, floury bits. After 5-10 minutes of
    kneading, wrap the dough tightly in either cling film, baking parchment or wax wrap.
    Refrigerate for 30 minutes to rest the dough.
  4.   After 30 minutes of resting, the dough will be ready for rolling. Lightly dust the
    rollers of your pasta machine with a little flour and work the dough through from the
    thickest setting down to the second thinnest setting. Once you have a long thin
    rectangular sheet, you can either hand cut the tagliatelle using a sharp knife at 1cm
    intervals; or if your pasta machine has a tagliatelle cutter, simply run it through.

❃❃❃

For the Sauce: 

1 shallot 

2 cloves garlic 

Half a bulb of fennel 

1 small pinch of saffron 

100ml white wine 

150ml whipping cream 

30g golden sultanas 

20g sugar 

40g white balsamic vinegar 

40g water 

8 sardines – get your fishmonger to butterfly for you (else the best tinned sardines you can buy) 

1 lemon cut into wedges and deseeded 

Salt and pepper to season 

METHOD:

  1. Thinly slice the shallots and garlic. Next cut the half bulb of fennel into 3 wedges and slice very thinly.
  2. In a medium size pan heat a little olive oil (enough to cover the bottom of the pan) and add the shallots, garlic and fennel – immediately season liberally with salt and pepper as this helps to release the juices and avoids ‘frying’. Continue to sweat on a low heat for 8-10 minutes until soft and translucent.
  3. In the meantime time make the pickled golden sultanas by combining the sugar, white balsamic vinegar  and water . Bring to a gentle simmer.  Remove from the heat straight away and add the golden sultanas, cover and leave on the side.
  4. Place the sardines onto a roasting tray, drizzle a little olive oil and cracked black pepper over the top. Place under a hot grill (or a slightly less messy way is to cook in a pre heated 180c oven for 5 minutes.
  5. Back to the sauce. When the vegetables are soft, add the white wine, whipping cream and saffron, bring to a simmer and cook for 3 minutes before taking off the heat and allowing to infuse for another 5 minutes. In the meantime, bring a large pot of slightly salted water up to the boil and cook the tagliatelle until al dente – 3 minutes no more.
  6. Drain the pasta, combine with the sauce, drain the golden sultanas and add to the sauce and finish with a squeeze of lemon and check the seasoning.  Give the pasta a good swirl with the sauce so it’s all coated, then portion across 4 plates. Finally, carefully place on top the 2 butterflied sardines and serve.

❃❃❃

DESSERT

Grilled yellow peaches, crème fraiche, raspberries & candied pistachios

5 ripe yellow peaches

2 handfuls of brown sugar

1 sprig rosemary

1 tsp vanilla extract

1 small tub of full fat creme fraiche

1 punnet raspberries

1 handful of pistachios

100g caster sugar

100g water

METHOD:

  1. Start by cutting the peaches in half and carefully removing the stone. Place the peaches into a bowl along with the brown sugar, rosemary and vanilla extract. Rub together carefully then allow to sit for 30 minutes.
  2. Whilst you wait for the peaches, make the candied pistachios by placing a medium pan onto the heat. Toast the pistachios in the dry pan until you can see a light golden colour and nutty aroma. Next add in the caster sugar and water continue to stir vigorously whilst it comes to the boil. Reduce the liquor until the pan is dry, continue to stir as the sugar crystalises and coats the nuts. Set aside.
  3. Switch on the grill and put a non stick frying pan onto a moderate heat. Place the Peaches cut side down into the pan, they will start to caramelise instantly. Try not to fiddle with them, leave them in place. Put the pan under the grill for 3-5 minutes to cook the top.
  4. Once soft, remove the peaches from the heat and spoon into bowls, dollop some creme friache into the middle and sprinkle over some raspberries, finish with the candied pistachios and serve immediately.

 

 

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