- Preheat your grill or grill pan over medium-high heat. Temper the fish while the grill is heating up.
- Season the fish with salt, then add to the grill. Cook for 4-5 minutes, then flip, and grill for another 4-5 minutes, until you get good grill marks, the fish flips easily and the center flakes easily with a fork.
- Meanwhile, heat a large skillet over medium-high heat and coat the pan with oil. Add the garlic, herbs, rice and a pinch of salt. Cook, stirring occasionally until some of the rice is crisp and the herbs are bright green. Discard the garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri and a squeeze of lemon.
2 tablespoons extra virgin olive oil
2-3 medium shallots, thinly sliced
2 tablespoons apple cider vinegar
kosher salt and black pepper
2 sheets frozen puff pastry, thawed
1 (8 ounce) wheel Brie each,
cut into 8-10 slices (leave the rind on)
1/4 cup fresh basil, chopped
3 peaches, sliced
1 egg, beaten
1/3 cup honey
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Stir in the apple cider vinegar, cook another 1-2 minutes until the shallots are caramelized. Season with salt and pepper.
- Cut each sheet of puff pastry into 4 squares. Spread each squares with a small spoonful of shallots, leaving a 1/4 inch border. Top with brie and sprinkle with basil. Arrange the peach slices over the cheese and basil, pressing them into the cheese to adhere slightly (see above photo).
- Drizzle with oil and season with salt and pepper.
- Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.
- Transfer to the oven and bake 15-20 minutes, until the pastry is golden and the cheese melted. Mix the honey, rosemary, and a large pinch of pepper together. Serve the tarts drizzled with this peppered rosemary honey. Enjoy!
6 slices St Pierre sliced Brioche Loaf
1 tbsp caster sugar
1 tbsp oil
1 tsp butter
3 blood oranges
2 tbsp honey
1.5 can sparkling blood orange drink/soda
½ tsp good quality vanilla extract
½ tsp corn flour, mixed with 2 tsp cold water
- Whisk the eggs, milk, vanilla and sugar in a bowl or jug then pour into a wide shallow bowl that is large enough to dip the brioche slices into. Set aside.
- Squeeze the juice from one of the oranges into a bowl. Cut the skin off the other 2 oranges with a knife on a chopping board, then carefully cut out the segments.
- Pour the blood orange drink into a small saucepan and simmer for a few minutes until reduced by about half. Stir in the squeezed orange juice and add the honey. Pour in the corn flour and water mixture and keep stirring over a medium heat until thickened and glossy. Keep warm.
- Heat a large frying pan over medium heat then add a little oil and a little of the butter.
- Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off. Place in the pan & repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm. Add a little more oil and butter to the pan and repeat with the other slices.
- Stack the slices onto warm plates and top with the orange segments then pour over the sauce.
1 lb Orecchiette, cooked as per package instructions (reserve ½ cup pasta cooking water)
½ cup white wine
Haven’s Kitchen Herby Chimichurri
1 lemon, juiced and zested
1 small head broccoli, cut into florets and blanched
1 pinch chili flakes
- In a large skillet over medium heat, add the wine and let it reduce by half.
- Squeeze in half a pouch of the Herby Chimichurri and whisk for 30 seconds.
- Add in the reserved pasta water along with the juice and zest of the lemon to create a sauce.
- Add the cooked pasta and broccoli florets and toss until it is evenly coated with the sauce.
- Garnish with chili flakes and serve immediately.
Grab your favorite baguette for a Blake Hill twist on a Vietnamese staple. This Bánh mì is bursting with savory ingredients and our Naked Peach Spread adds the perfect touch of sweetness with no sugar added! Make a big batch for making the best lunch sandwiches and salads all week long, the pickled radish and carrot will get better as the week goes on!
Serving Size: 4 sandwiches
1 lb pork tenderloin
6 Tbsp hoisin sauce
6 Tbsp rice wine vinegar, divided
1 medium carrot, thinly sliced
1 medium radish, thinly sliced
1 tsp Kosher salt
2 Tbsp olive oil
Fresh baguette, sliced in half lengthwise
6 Tbsp Blake Hill’s Naked Peach Jam
- Slice raw tenderloin as thinly as possible.
- Mix together hoisin sauce, 3 tablespoons rice vinegar and Naked Peach Jam.
- Transfer pork to a bowl, add half of marinade, mix until well combined (optional: marinate in refrigerator overnight).
- In a separate bowl, toss carrots and radishes with remaining vinegar and salt and let sit at room temperature to pickle.
- In a large, cast-iron skillet, heat oil on medium high and add marinated pork. Cook without stirring for 4 minutes, then stir and continue to cook until done.
- Optional: toast baguette until golden brown in oven.
- Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork.
- Place the top baguette slice on the sandwich and enjoy!