Matthew Ryle

Salmon en croûte (4 portions)

600g Salmon fillet (skinless and boneless)
2 Blocks puff pastry
1 Egg (beaten)

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300g Spinach (baby)
30g Butter
200g Bechamel sauce (p. # # #)
50g Cream cheese
1tbsp Dijon mustard
1tbsp Fresh dill (chopped)
1tbsp Fresh parsley (chopped)
1 Lemon (juice + zest)
Salt & pepper

Prepare the filling by making and cooling the béchamel, then mixing it with cream cheese, Dijon mustard, chopped dill, parsley, lemon juice, and zest.

Quickly cook the baby spinach with a little butter and seasoning, strain the excess liquid, let it cool, and add it to the béchamel mixture.

Pat the salmon fillet dry, season with salt and pepper, then sear on both sides for about a minute in a hot frying pan. Let it cool.

On a lightly floured surface, place the first sheet of puff pastry. Put the salmon in the center, spread the cold spinach mixture on top, and brush egg wash around the salmon.

Cover with the second pastry sheet, trim any excess, and seal the edges with a fork. Brush the pastry with egg wash, score for decoration if desired, and chill.

Preheat the oven to 200°C with a baking tray inside. Place the salmon en croûte onto the hot tray lined with parchment paper, then bake for 20-25 minutes until the pastry is golden brown.

Let the salmon rest for 5-10 minutes before slicing and serving.

Herb dressing (4 portions)

120g Crème fraiche
40g Dijon mustard
10g Chopped herbs (basil, mint, parsley, chives)
Salt + pepper

Chop herbs and mix.

Thanks for tuning into , hope you all enjoyed the recipes!

Chocolate choux bun

Choux pastry (4 large choux)

50g whole milk
50g water
5g caster sugar
Pinch of salt
50g butter (unsalted)
100g plain flour
2 eggs

In a pan melt butter with milk, water, sugar and salt.

Add flour, mix well on medium/low heat for 8min whilst constantly stirring.

Pipe and top your choux with craquelin before baking.

Bake at 170c for 35/40 minutes (don’t open the oven door whilst baking!)

Craquelin (4 large choux)

60g Butter
Pinch salt
65g Light brown sugar
65g Plain flour

Mix together soft butter, salt and sugar until creamed and fluffy, add your flour and mix until you have a dough.

Roll the dough until you have a 1-2mm thick dough. Place in the fridge to set until hard. Using a cutter, cut the craquelin into disks and place on top of your choux before baking.

Chantilly cream (4 large choux)

250g Whipping cream
25g Icing sugar
¼ Vanilla pod (scraped)

Whisk all ingredients together until soft peaks.

Chocolate sauce (4 large choux)

100g Chocolate (70%)
120ml Cream (whipping)
25g Caster sugar
25ml Water

Bring water, sugar, and cream to the boil. Pour over the chocolate. Mix until chocolate is melted. Serve warm.

Ham & cheese feuilleté

Béchamel (4 portions)

50g Butter
40g Flour (plain)
400g Milk (infused)
Salt (to taste)

Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk.

Slowly add your infused milk one ladle at a time, mix until fully incorporated, as you get closer to the end you can add more milk at a time.

Check your seasoning at the end. Cover with cling film until required.

Infused milk

400g Milk (whole)
1/2 Onion
1 Thyme (sprig)
1/5 Nutmeg
Black pepper

Add all ingredients to the pan and slowly bring to the boil. Once the milk has boiled take it off the heat and leave to infuse for 10-20minutes.

Mornay

Bechamel (from above)
100g Gruyère (grated)

Take your finished bechamel and add the grated cheese. Heat until smooth and fully combined. Cover with cling film and chill or use immediately.

Feuilleté

1 Puff pastry (sheet)
50g Mornay sauce
20g Jambon noir de Bigorre
30g Gruyère
1 Egg (egg wash)

Build your Feuillette. Egg wash and leave in the fridge to rest for 15 minutes.

Set the oven at 180C with a baking tray inside to get hot. Slide the pastry on to the hot tray and bake for around 20 minutes or until golden and puffed.

Pâté en croûte

Pate dough (1 pate)

700g Plain flour
250g Lard
270g Water
1 Egg (large)

Bring the water and lard to the boil, pour over the flour in the mixer. Mix until combined. Leave to chill slightly before adding the egg. Once combined, pour onto the worktop and kneed for 5 minutes.

Separate the dough into 2 pieces – 1/3 for lid and 2/3 for base. Leave to rest / chill before rolling.

Croute filling (1 pate)

800g Pork shoulder (for mince)
325g Smoked pork belly (for mince)
300g Pancetta (diced)
300g Duck breast (diced)
1g Ground mace
2g Ground nutmeg
50ml White wine
50ml Cognac
Salt (to taste)
White pepper (to taste)

Start by dicing your shoulder and smoked belly, put it into the freezer to firm up before mincing. Then dice the pancetta and duck. Mix everything together in a large bowl and check the seasoning by cooking a small piece of the filling.

Pie jelly (1 Pate)

500g Meat stock
10 Gelatine leaves (bronze)

Bloom the gelatine in the cold meat stock, once soft, melt the gelatine in a pan and mix with the remaining stock. Check seasoning.

Building (1 Pate)

Follow the video for building instructions. Egg wash twice before cooking.

Cook at 220c for 20 minutes, turn down the oven to 170C and cook to a core temp of 65C.

Leave to cool at room temp before putting it into the fridge. Leave in the fridge overnight and pour the warm jelly stock into the holes the following morning. Place back into the fridge for the jelly to set before cutting. Enjoy!

Crêpes suzette

Crêpes (10 crêpes)

100g Plain flour
25g Sugar
1g Salt
2 Eggs
2 Egg yolks
200g Milk
35g Beurre noisette

Mix flour, salt and sugar, then add and whisk in whole eggs and yolks and mix thoroughly. Next add the milk, then beurre noisette.

Heat the pan and brush with oil. Add a small ladle of the mix and swirl the pan so the batter covers the base of the pan as thinly as possible. Flip the crêpe and remove from the pan and place on to a plate, stacking the crêpes.

Orange peel (4 portions)

350g Water
280g Sugar
4 Oranges

Peel four oranges with a peeler, cut into very fine Julienne.

Mix the sugar and water and bring to the boil to dissolve. Add the zest and cook on a gentle heat for 1-2 hours or until the zest is translucent.

To finish (1 portion)

3 Crêpes
20g Caster sugar
20g Butter
Candied orange peel
½ Lemon (juice)
1 Orange (juice)
25g Grand Marnier
25g Brandy

Lightly caramelise the sugar in a frying pan, once a light gold add the butter. Follow this with your orange peel and citrus juice. Reduce slightly.

Add crêpes and fold. Add your Grand Marnier and flambé. Add your brandy and flambé. Plate up and enjoy!

Crème brûlée (4/6 portions)

750ml Double cream
1 Vanilla pod
4 Eggs (clarence court, Burford browns)
30g caster sugar
Demerara sugar (for caramelising)

Crack your eggs into a bowl, add the sugar and whisk well.

Put the double cream and vanilla pod (scraped) into a pan and bring to the boil, once it has boiled take off the stove and leave to infuse for 15-20 minutes.

Pour the hot cream over the egg mix in stages.

Strain the finished Crème brûlée mix through a sieve into a baking dish.

Place in a bain marie of boilng water and bake for 30-40 minutes at 130c or until the custard is barely set.

Leave in the fridge to set overnight.

Sprinkle with demerara sugar and caramelise using a blow torch or under a hot grill.

French onion soup (2 portions)

500g onions, peeled and finely sliced
35g butter
1 garlic cloves, peeled and crushed
1 bay leaves
few sprigs of thyme (leaves picked)
100ml white wine
500ml beef stock
25ml soy sauce
½ baguette, sliced (ideally a day old)
100g Gruyère cheese, grated
5g chives, chopped

Slowly caramelise the onions in the butter in a heavy based pan. After 10 minutes add a pinch of salt, the garlic, and bay leaves. Cook, stirring regularly, until the onions are caramelised and brown, about 45 minutes. I know this sounds a long time but you’ll thank me later!

Pick the thyme leaves and add to the onions, along with the wine. Bring to a simmer and cook until the wine is reduced by half.

Add the beef stock and soy sauce and gently simmer for around 10 minutes. Meanwhile, slice the baguettes to 2cm thickness and grate the Gruyère cheese.

Check the seasoning, adding some salt and pepper if required. Serve the hot soup in individual (oven-safe) bowls, top with sliced baguette and mound high with grated Gruyère. Place under a hot grill until golden brown and bubbling. Sprinkle with chopped chives.

Steak au poivre (2 portions)

2 Sirloin steaks
1 Shallot (diced)
1 Garlic (diced)
30g Green peppercorns
30g Butter
100ml Cognac
200ml Beef sauce
100g Double cream

Start by seasoning your steak on all sides, go heavy on the pepper. (make sure it is room temperature) Sear in a hot pan.

Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce.

Cook the shallot and garlic first, followed by the green peppercorns.

Next, flambe the Cognac. Add all the remaining ingredients.

Carve the steaks.

Plate up and cover in peppercorn sauce.

French fries (4 portions)

4 Large potatoes (king Edward)
Vegetable oil
3 Rosemary (sprig)
Maldon salt

Cut the potatoes into chips, wash in ice water.

Place the potatoes in cold salted water and bring to the boil, gently simmer for around 2 minutes. Place on a rack and put into the fridge to dry.

Heat the oil to 130C and blanch your cooled chips for another 6mins approx. or until a fine skin has formed on the outside of the chip. Place on a rack and put into the fridge to dry.

Heat the oil to 175C cook your chips until nicely golden brown all over, drain excess oil, season with rosemary salt whilst hot and tuck in.

Poirot vinaigrette (leeks)

Egg vinaigrette (4 portions)

170g Rapeseed oil
40g Dijon mustard
40g Cabernet sauvignon
¼ Lemon (juice)
¼ Garlic (clove, grated)
Salt + pepper

75g Egg white (cooked, chopped)
20g Egg yolk (cooked, grated)
5g Parsley (chopped)

Start by boiling your eggs, cook in boiling water for 10 minutes. Run under a cold tap to stop them cooking then peel and chop.

Whisk together all ingredients apart from the oil, slowly add oil like you are making a mayonnaise, when thick finish with chopped egg and parsley.

Leeks (2 portions)

4 Leeks
Olive oil
Salt + pepper
Chopped chives
Lemon zest
Sourdough crouton

Season the leeks with oil and salt + pepper. Place under a hot grill until completely black all over. Leave to cool down slightly then peel and portion.

Cover the cooked leeks with the egg vinaigrette, croutons, lemon zest, chives a little olive oil and seasoning on the leeks.