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End Of Summer Recipes

(8)END OF SUMMER RECIPES  (450x300)

The long weekend is nearing upon us and despite the recent changes of weather, we at the QEII Centre are very much hopeful that there will be plenty of sunny spells this coming week.
So to make the most of the closing summer, we have compiled a three course meal that will wet your appetite.

Our selections are summer themed recipes and these dishes have been created by our very own in house catering QEII Taste. Below we have each recipe listed with all of the ingredients required and step by step instructions.

Pimms Cured Salmon
You will need;

  • 1 Individual large side of salmon
  • 125 g Caster sugar
  • 125g Maldon salt
  • 20g Chopped chervil
  • 100g Chopped mint
  • 2 individual cucumbers (sliced)
  • 2 individual lemons (Micro planed and juiced)
  • 2 individual oranges (Micro planed and juiced)
  • 400ml Pimms
  • 100ml Water
  • 5g Fennel seeds

Method

  1. Micro plane and zest the fruits.
  2. Chop the herbs.
  3. Slice the cucumbers.
  4. Heat one pan on the stove till hot.
  5. Pour in Pimms and light to burn off alcohol, remove from heat and cool.
  6. Mix half of the Pimms with sugar, salt, the zest of the oranges and the lemon, add the fennel seeds, half the mint half the Chervil and mix together to form a paste.
  7. Spread the paste over the salmon on both sides.
  8. Wrap the salmon in cling film and put in fridge to leave for 2 days.
  9. Place the remaining ingredients (with the exception of the herbs) into one container and keep in the fridge.
  10. After 2 days remove from fridge and rinse off the marinade.
  11. Cut into 10 steaks.
  12. Bring back the remaining Pimms solution to the boil to reduce by 50%  then sear the salmon steaks on a medium high heat in a pan brushing them with the Pimms reduction.
  13. Turn over and roast in pan.
  14. Freeze the remaining cucumber for 1 hour, mix with the mint and chervil.
  15. When removed from the freezer, serve with salmon.

Caramelised Pork Belly, Roast Commis Pears

You will needor the Pork;

  • 4kg Pork Belly
  • 400g  Carrots
  • 400g  Celery
  • 400g  Leeks
  • 400g  Onion
  • 1ltr  Water
  • 400g  Cider
  • 20g Garlic
  • 5g Coriander seeds
  • 100g Brown Sugar
  • Salt and Pepper to taste

For the Pears;

  • 5 Individual Pears
  • 1ltr Water
  • 500g Caster Sugar
  • 1 Individual Cinnamon Stick
  • 5g Juniper Berries
  • 1 Individual Vanilla Pod

Method

  1. Cut all vegetables to about 2cm rough diced.
  2. Place in a deep tray and put the pork on top.
  3. Cover with water, cider, coriander seeds, garlic, salt and pepper.
  4. Cover in parchment paper and tin foil and braise in oven at 70 degrees for 6 hours.
  5. Remove from oven and allow to cool in stock over night.
  6. Cut into 10cm squares.
  7. Reduce the poaching liquor with 100g brown sugar use to baste pork slowly roast on the bbq.
  8. Peel pears, place all ingredients in a pan and simmer for 30 minutes.
  9. Allow to cool then cut into halves, removing the seeds.
  10. Roast with the pork or separately on a BBQ.

Pear Bakewell – 40 portions

You will need:

  • 750g Butter
  • 750g Sugar
  • 700ml Whole liquid egg
  • 700g Ground Almond
  • 750g Plain Flour
  • 1 tin of Pear halves
  • 1500g Puff Pastry

Method

  1. Cream butter and sugar.
  2. Add egg slowly, fold in almonds and flour.
  3. Roll sweet pastry 3mm thick and line frame.
  4. Pour mixture into frame and spread evenly.
  5. Slice pears and arrange neatly on top.
  6. Bake at 160 degrees for 40 minutes.
  7. At the end of the 40 minutes, pierce with a skewer, if skewer is clean then the cake is ready.
  8. Cool for at least 6 hours.

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