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Ok so we’re all in love with Hidden Restaurants with Michel Roux Jr (as if we weren’t all fans to begin with) and I must say I am utterly in love with the chatter I’ve been having on Twitter. In case you missed it (how dare you!) then you can catch episode one here. And if you’re interested in what Michel Roux Jr is really like then read my blog about my day filming Hidden Restaurants.

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It seemed incredibly fast paced with so many amazing restaurants so I thought I’d gather them all in one place (because seriously, this is my summer plans sorted!) and so I give you the ultimate list.

Episode One

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Wow, we were off to a good start. I want to visit all of these amazing restaurants!

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Rive Exe Cafe which inspired Mussels baked with Sausage-Meat aka Budget Surf and Turf

I’ve never mixed mussels with pork but this sounded mind blowing.

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Website: www.riverexecafe.com

Twitter: @riverexecafe

Email: info@riverexecafe.com

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Roth Bar and Grill at Radic Pavillion which inspired Grilled Pineapple with Mascarpone Cream and Meringues

I have to say that fire cooked pineapple is absolutely one of my favourite dishes and my Pineapple Mojito Kebabs are a firm family favourite.

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Website: www.rothbarandgrill.co.uk

Twitter: @rothbarandgrill

Email: mail@rothbarandgrill.co.uk

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Cabrito which inspired Goat Pie

Goat in a pie is a new one on me but it did look pretty good. When I cook goat I like to cook it over fire (what a surprise) with a dry rub of jerk seasoning then serve it with a paella style spicy rice.

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Website: www.cabrito.co.uk

Twitter: @cabritogoatmeat

Email: james@cabrito.co.uk

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Marram Grass

Website: www.themarramgrass.com

Twitter: The Marram Grass

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Recipes

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Pineapple Mojito Kebabs

This is a have to smile food. You cannot be grumpy with a skewer of this golden deliciousness. Makes 8.

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1 pineapple

10g mint

50ml rum

100g golden caster sugar

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  1. Cut top and bottom off the pineapple then stand it on its end and strip peel off in long slices using a knife.
  2. Cut the pineapple in half lengthwise then each half into eight length wise.
  3. Cut off the section of core leaving you with a beautiful slice of fruit. It’s as though pineapples evolved in order that we all make this recipe.
  4. Chop the mint and mix with the rum and sugar. Use this to marinate the pineapple for at least 30 minutes.
  5. When ready to cook, skewer the pineapple and place on a grill over a fire. Baste with the marinade and turn regularly until caramelised all over.

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KISS

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Jerk Kid

I buy my kid meat from one of my favourite companies. I love everything about Just Kidding from the name to Lizzie Dyer and Jamie Beard’s passion for their work. Kid is to goat, what lamb is to mutton and the meat has a delicacy which means it tastes great cooked medium rare but has a stronger flavour than lamb. This dry rub keeps things simple as what you’re really looking for is a slightly charred exterior and a sweet pink middle when you come to carve. Serves 10 when cooked alongside  Jerk Chicken Spicy Rice and followed by Spicy Ginger Cake.

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1.8kg shoulder of kid

1 tbsp all purpose seasoning

½ tsp pepper

½ tsp ginger

½ tsp paprika

5g fresh thyme

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  1. Mix the spices and rub all over the shoulder of kid. Allow to come to room temperature before cooking.
  2. Get a good fire going and set a rack 6-8 inches above it. If using a barbecue or fire pit, stack bricks on either side and rest the rack on them.
  3. Cook the shoulder for about three hours, flipping it over periodically.

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Spicy Rice

This is a wonderful rice dish on its own. If catering for vegetarians at a party where I was serving the jerk meat, I’d make them some Pomegranate Halloumi Kebabs (page 122). This dish takes a long time but you should be stood fireside with a cocktail in your hand enjoying the fire. Serves 10-15 as a side dish.

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Stock:            

10g thyme

½ tsp pepper

1 tbsp all-purpose seasoning

1 tbsp cinnamon

100ml spiced rum

Rice:              

6 peppers

6 onions

3 chillies

6 cloves of garlic

150ml oil

300g long grain rice

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  1. Make the stock by combining all ingredients with 900ml boiling water.
  2. Halve each onion cut each half into four to make wedges. Slice peppers to make similar sized pieces. Finely chop chilli and garlic.
  3. Cook the vegetables in the oil in a paella pan over a fire until they are soft. This will take up to an hour due to the quantity you are cooking.
  4. Add the rice and about a tenth of the stock. Stir until the stock has been absorbed. Repeat until all of the stock has been used and the rice is cooked.

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For more recipes like these, buy The Pyromaniac Chef Cook Book.

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9) Book Cover