If you’re unable to join us at Cin Cin Hove this Sunday, why not try out this upside down lemon cheesecake with brown butter biscuits and strawberries ?, the perfect way to end your Easter Sunday lunch. You may even be able to get your hands on some early season British strawberries!

Ingredients

200g Philadelphia cream cheese
300g mascarpone
150g caster sugar
1 tsp vanilla extract
Zest & juice of 2 lemons
100g whipping cream
100g digestives
25g unsalted butter

Method

1. Place all of the ingredients except for the cream in a mixing bowl or kitchen mixer and beat till smooth.

2. Whip the cream to soft peaks and fold through the cream cheese mix.

3. Leave to set in a serving bowl.

4. In the meantime melt the butter in a pan until golden and pour over the digestives. Smash the biscuit mix with a rolling pin until smooth and crumbled.

5. Sprinkle over the lemon cheesecake mix

Salt Cod Mousse

The perfect appetiser to whip up at home over the festive period!

Ingredients

50g Cod

Rocksalt

1/4 of 1 White of a leek

1/4 of 1 Onion

1/4 of 1 Banana shallot

1/2 of 1 Garlic clove

1.5 Bronze gelatine leaves

60ml Milk

100ml Double cream

Chopped chives

Salt & Pepper

Method

1. 24 hours prior to preparing the mousse, cover the cod in rock salt for 24 hours, washing the salt of prior to preparing the mousse

2. Start by finely dicing the vegetables

3. Add the vegetables to the pan and sweat them for 5 minutes in a little oil, salt and pepper

4. Add the cod and milk to the pan, cover in cling film and bring to a simmer

5. Leave covered for 5 minutes, in the meantime soak the gelatine in cold water

6. When ready, add the gelatine leaves into the cod and milk mixture and blend everything on high for a few minutes

7. Pour the mixture into a bowl to set

8. Once set, whip the cream to soft peaks

9. Beat down the set cod cream

10. Fold the whipped cream into the cod mixture

11. If you would like to add chives, add them now

12. Season with salt and pepper

Enjoy!

Beef shin ragu with pickled onions & focaccia crumb

Ingredients

Ragu

1 x Carrot
1 x Onion
1 x Celery stick
1 x Garlic clove
2kg Beef Shin (no bone)
660g Blended tomatoes
660g x Beef Stock
170ml x Red Wine

Bouquet garni of 4 springs of thyme, 2 springs of rosemary, 3 bay leave

70g Mascarpone

Lemon

Pasta of your choice

Crumb

200g x Focaccia
20ml x Olive oil
10g x Finely chopped rosemary
Salt and pepper

Pickled Onions

1x Red onion (peeled, sliced into wedges)
100ml Red wine vinegar
60ml Red cooking wine
20ml Water
70g Sugar

Method

Ragu

1. Start by finely dicing the carrot, onion, celery and garlic

2. In a medium size pan, heat a little olive oil and add in the chopped ingredients

3. Sweat on a low heat for 8-10 minutes until very soft and translucent.

4. Season the beef. Heat a drizzle of olive oil in a large oven proof pan

5. Sear the beef on all sides

6. Add the softened vegetables, blended tomatoes, red wine, beef stock and bouquet garni. Stir to combine and bring to a boil

7. Transfer to a 90 degrees c, preheated oven and cover in tinfoil or a lid

8. Cook for 10 hours

9. Remove the beef from the pan and shred

10. Reduce the sauce on a medium heat

11. Whilst the sauce is reducing shred the beef

12. Add the beef back to the sauce once reduced

13. Cook your pasta

14. Prior to serving, finish by stirring in 60g mascarpone, a squeeze of lemon juice and season to taste

15. Combine the ragu with your pasta

16. Serve with a sprinkling of crumb & pickled onions

Crumb

1. Preheat the oven to 150 degrees C

2. Dice the focaccia and bake for 45 minutes

3. Once cool, blend into crumbs

4. Heat a pan and toast the crumbs along with the oil and the finely chopped rosemary

Pickled Onions

1. Add the red wine vinegar, red wine, sugar and water to a saucepan over a medium heat

2. Bring the liquid to a boil

3. Add the red onion wedges

4. Simmer for 2-3 minutes

5. Strain the onions and reduce the liquid by two thirds

6. Pour the reduction back over the onions

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:

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.
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.
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.
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:

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.
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.
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.
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.

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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:

Thinly slice the shallots and garlic. Next cut the half bulb of fennel into 3 wedges and slice very thinly.
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.
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.
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.
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.
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.

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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:

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.
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.
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.
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.