Recipes

Welcome to the recipe section of Mustard & Punch, here you can view or download some of Rick and Waynes recipes and try them out yourself at home.

Impress your friends and loved ones with delicious home cooked modern british food!

Featured Recipe

Twice Baked Jerusalem Artichoke and Mature Cheddar Soufflé

Preset oven temperature to: 150°C or 300°f

  • Small amount of butter, melted
  • Small amount of grated parmesan
  • 225ml full fat milk
  • 1 shallot, halved
  • 55g Jerusalem artichoke, grated
  • 100g mature cheddar
  • 1 bay leaf
  • Salt and pepper
  • Freshly grated nutmeg
  • 40g unsalted butter
  • 40g plain flour
  • 4 medium eggs, separated

1. Prepare ramekins by brushing with the melted butter and then sprinkling with grated parmesan,then placing in the fridge to cool.

2. In a pan, bring the milk, artichokes, bay leaf, salt and pepper, nutmeg and the shallot to a simmer then leave off the heat to infuse for 5 minutes.

3. After the 5 minutes have passed, remove the bay leaf and the shallot from the pan.

4. In a new pan, melt the unsalted butter and gradually add the flour until stiff. Cook for another 2 minutes on a low heat, slowly adding all the milk mixture from steps 1-3.

5. Add the cheddar and egg yolks and then take the pan off the heat. Stir until everything is incorporated.

6. Whisk the egg whites and then slowly fold them into the mixture.

7. Fill the ramekins you prepared earlier.

8. Pour some water into an oven tray with deep sides, to be used as a bain-marie. Place your filled ramekins into the bain-marie and cook in the preheated oven for 35 minutes or until risen.

9. Carefully remove the Soufflés from the ramekin and put in the fridge overnight.

Plating Up

1. To reheat, place the Soufflés back in the oven (same temperature) upside down on greaseproof paper for approx. 15 minutes. 2. While waiting, heat some cream in a pan with some chopped parsley. 3. Place Soufflé in a bowl or on a plate and pour the parsley sauce over the top. Voilà!

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Chef's Advice

  • Prepare your plates

    Always try to avoid serving warm food on a cold plate! Start heating your plates/dishes about 10 minutes before you expect to be ready. If you're serving a cold dish, such as a dessert or a salad, you can bring out the freshness by chilling your plates in the freezer first.

  • Cooking fish

    Fish should always be cooked with the skin side down first. A general guideline is to cook a fillet skin side down for about 75% of the total cooking time before flipping it over to the flesh side. Doing this helps to stop the flesh of the fish from drying out whilst also giving the skin a nice crispy texture.

  • Sampling your cooking

    It sounds like common sense, but a lot of people often forget that their sense of taste is one of the most important things they can use to perfect their cooking. Always sample your dishes and sauces if you want to get the best out of your cooking.

  • Always rest your meat

    Letting your cooked meat rest for between 5-15 minutes (depending on the size) before breaking into it will help preserve those delicious juices as they are far less likely to leak out once they have settled, even with burgers.

  • Avoid filling your pan

    When using a pan on the hop you want to avoid crowding it. A crowded pan will most likely begin to steam your food instead of caramelizing or sautéing it, which makes it take longer to cook and doesn't taste as good. The food should all fit properly on one layer in the pan, if it doesn't you should use a bigger pan or cook it in batches if a recipe allows.

  • Avoiding overseasoning

    It sounds obvious to some people, but if you are not comfortable with the amount you should be seasoning you should always use less than you first decided. You can always add more seasoning after you have tasted it, but removing it once it's in is unlikely. If you find you've added too much salt then you may be able to save the dish by adding a small amount of vinegar to it, the acidity and sweetness can sometimes help.

  • Garlic

    The more beaten up garlic is, the stronger the flavour will be. So, mince it for strong flavour, chop it for medium flavour and use whole for weak flavour.