Our Head Chef Patsy McKenzie has put together a recipes for a 3 course meal that you can try at home.
Watermelon and Feta salad
- 1kg watermelon
- 200g feta cheese
- Small red onion
- Bunch of fresh mint
- Drizzle of olive oil
- Juice of 1 lime
Open the watermelon. Remove the flesh, cut it into cubes and place them in a bowl.
Roughly break up the feta cheese and add to the cubed watermelon.
Finely dice the red onion and add to the watermelon and feta cheese.
Drizzle over some olive oil and the juice of 1 lime.
Toss all of the ingredients together.
Garnish with some finely chopped mint.
Mediterranean cod in a tomato sauce
- 1 onion, finely diced
- 1 red pepper, finely sliced
- 1 stick of celery, finely chopped
- 3 cloves of garlic
- 1x 14oz tin of chopped tomatoes
- 2tbsp chopped basil
- 1tsp dried oregano
- 1tsp smoked paprika
- Pinch of chilli flakes
- 1tbsp red wine vinegar
- 4 cod fillets
- Flour for cod
Heat the olive oil in a pan. Lightly fry the garlic, then add the chillies, onions, celery and peppers, and briefly fry for about 2 minutes. Add the vinegar.
Lower the heat, add the basil, oregano and paprika. Season with salt and pepper.
Pour the chopped tomatoes in, and let it all simmer for at least 12 minutes.
Add the cod fillet and briefly poach in the sauce for 3-4 minutes or until cooked and flaky.
Fresh Fruit Pavlova
- 6 free-range egg whites
- 300g caster sugar
- 12floz double cream
- Selection of fruits of your choice (we use strawberries, raspberries, kiwi fruits and pineapple).
Preheat oven to 110 degrees (100 for fan ovens).
Line a baking sheet with greaseproof paper and set aside.
In a bowl, whisk your eggs whites until they reach soft peaks (using an electric whisk is preferable, as it will take less time). When the egg whites have reached soft peaks, add sugar, a spoonful at a time. The mixture will become glossy white and reach stiff peaks.
Spoon meringue into a circle on the lined baking sheet. Shape it with the back of a serving spoon to create a large meringue nest.
Place in the centre of the oven and bake for 1 hour until lightly coloured and crisp on the outside. When ready, switch off the oven and leave the meringue inside for a further hour. Then remove from oven and leave to cool completely.
Whip cream to soft peaks and spoon onto the meringue. Top with your cut fruits. Garnish with mint leaves and grated dark chocolate, or with a dusting of icing sugar.