Liverpool’s top chefs share their autumn recipes

Liverpool’s top chefs share their autumn recipes

With hearty dishes and an abundance of fresh produce, the city region’s restaurateurs have launched their seasonal menus at a time of the year which is a favourite for foodies. Some of liverpool’s most renowned chefs share their top autumnal recipes with Your Move.

Curated by Matthew Smith

Featuring:
David Critchley – The London Carriage Works
Paul Askew – The Art School
Gary Manning – 60 Hope Street

 

The London Carriage Works - David Critchley

Seasonal Salad by David Critchley

Butternut squash, giant couscous and pomegranate with fresh mint and red chilli salad (v)

The multi award-winning London Carriage Works uses local ingredients in its modern dishes. David Critchley, the restaurant’s executive head chef, holds two AA rosettes for culinary excellence and shares his recipe for a crisp salad which makes the best use of autumn’s earthy ingredients.

Ingredients: 

  • 250g giant couscous
  • One large butternut squash
  • Seeds from 1/2 pomegranate and 250ml of its juice
  • 125ml extra virgin olive oil
  • One dessert spoon (dspn.) cider vinegar
  • A small handful of toasted pumpkin seeds
  • Roughly chopped mint leaves
  • One thinly sliced red chilli
  • One finely diced small red onion
  • Sea salt flakes and cracked black pepper
  • A small handful of colourful salad leaves
  • 100g feta cheese
  • One dspn. coriander seeds (optional)
  • Garlic cloves

Method:

Preheat the oven to 180°C/gas mark 4. For the dressing, reduce the pomegranate juice by half on a medium heat and leave to cool. Whisk in 100ml of olive oil and the cider vinegar, season with salt and pepper and set aside. Peel the squash, chop in half and discard the seeds and flesh. Dice the squash into cubes and place on a roasting tray with the coriander seeds and crushed garlic. Drizzle olive oil over the tray and season with salt and pepper. Roast for 30 minutes until softened and then leave to cool.

Next, cook the giant couscous in salted boiling water for six to eight minutes. Before cooling, sieve the contents and drizzle with olive oil to prevent sticking.

Whilst the squash and couscous still have a little warmth mix with the leaves, mint, sliced chilli, pomegranate seeds and red onion.

Finish the dish with a delicate garnish of crumbled feta and toasted pumpkin seeds.

> The London Carriage Works: Best for champagne breakfast

 

The Art School - Paul Askew

Marvellous Main by Paul Askew

Fillet of Peterhead hake

Paul Askew, an award-winning chef-patron at his restaurant The Art School, has long been at the epicentre of fine dining in Liverpool. Taking influence from the changing seasons, Paul provides a recipe for a fillet of Peterhead hake with a lemon, caper, Southport potted shrimp and parsley butter with pommes mousseline, buttered cavello nero, carrot and leek. Serves four.

Ingredients: 

  • Four portions 150-200g of hake fillet
  • 200g cavello nero (or kale)
  • Julienne baby carrots
  • Julienne baby leeks
  • Double cream
  • Salt and pepper to taste
  • Two pots of potted shrimp
  • Four to five large potatoes (Cyprus/Jersey)
  • One beef tomato
  • One shallot
  • 50g capers
  • Fresh finely chopped mint
  • Fresh finely chopped parsley
  • Butter with lemon zest
  • Esperette seasoning

Method:

For the mousseline potato, cut into portions and bring a pan of water to the boil before leaving to simmer for 15 minutes until the potatoes have cooked through. Place back into the pan to remove the moisture gradually. Add cream and butter and mix with a blender until smooth. Season with salt and pepper.

For the sauce, finely dice the shallots and the tomato and add to a pan, add the remaining herbs, butter and lemon zest and gently heat. Next, add the potted shrimp, capers and esperette seasoning.

For the hake, preheat the pan, season the hake skin side and place the fillet skin side down on the pan for 60 to 90 seconds. Turn and place under the grill for four to five minutes on a medium to high heat.

Remove from the grill and allow the pan to cool slightly, so as not to brown the butter. Add a knob of butter and cover the fish before serving immediately.

Finally, baste the cavello nero and julienne vegetables with butter and oil and sweat for three to four minutes on a medium heat.

 

60 Hope Street - Gary Manning

Delicious Dessert by Gary Manning

Polenta cake

Having launched its ‘Table D’Hote Autumn Menu’ which features seasonal ingredients including cider braised beef, figs, oranges and pine nuts, 60 Hope Street’s acclaimed head chef and co-owner Gary Manning provides an autumn recipe for a delicious dessert.

Ingredients:

  • 200g soft unsalted butter
  • 200g ground almonds
  • 150g fine polenta
  • One and a half tsp. gluten free baking powder
  • Three eggs
  • 100g pumpkin puree
  • One tsp. pumpkin seeds
  • Zest of one orange (save the juice for syrup)
  • A pinch of ground cloves, cinnamon and nutmeg
  • 125g icing sugar

Method:

Preheat the oven to 180/160°C (fan)/gas mark 4. Grease and line an 8inch cake tin.

Cream together butter and sugar until pale and fluffy. Mix the dry ingredients with the softened butter, add the eggs one at a time and stir in the orange zest and pumpkin puree.

Next place the mix in the tin, sprinkle with pumpkin seeds and bake for 40 minutes. Insert a skewer regularly to test the bake and then leave to cool. Finally, bring the orange juice to the boil and drizzle the syrup over the golden brown cake. For the best results, serve with refreshing condensed milk ice cream.

> Related help: Where to find quality local ingredients

About Author: Matthew Smith

Matthew can be contacted via email at matthew@movepublishing.co.uk or by phone on 0151 709 3871.