Cooking At Home With Chef Michael Wignall

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Chef Michael Wignall - Cooking at Home

Michelin-Starred Chef Michael Wignall takes us inside his family kitchen to share how he makes an easy spring recipe for homemade ricotta with English asparagus and a homemade salad.

Michael is chef patron at The Angel at Hetton, where he is inspired by the seasonality of produce and the importance of using sustainably sourced quality ingredients in every dish.


HOMEMADE RICOTTA - INGREDIENTS

- 500ml whole milk

- 1 tbsp lemon juice

- 2 tbsp mascarpone (milk)


LET'S MAKE IT

1. Bring the milk to the boil stirring gently to prevent sticking then add lemon juice. Turn off the heat and sit for 5 minutes until the milk curdles.

2. Line a sieve with a muslin or fine cloth and place over a bowl. Pour about half the milk into the cloth, then add the mascarpone to the rest. Pour this into the muslin.

3. Set aside for 1 hour.

4. Pass into a muslin cloth or fine cloth. Leave for a couple of hours in the fridge.

5. Remove from the fridge, lightly season and place into a mixer to smooth the ricotta (this is not essential but refines the dish.)

6. Reserve the whey for the dressing




ENGLISH ASPARAGUS - INGREDIENTS

- Small bunch of asparagus


LET'S MAKE IT

1. To prepare the asparagus, snap the bases off and peel.

2. Blanch in lightly salted water until tender (approximately 2.5-3 minutes, depending on the thickness).

3. Once cooked, refresh with ice water (or under cold running water until cold).




HERB OIL - INGREDIENTS

- 100ml sunflower oil

- 1/2 cup of picked, well-washed wild garlic. Alternatively, use washed parsley, thyme or rosemary.


LET'S MAKE IT

1. Heat the sunflower oil in a pan to approximately 50 degrees.

2. In a blender, place the washed wild garlic. Turn on a slow speed and slowly pour the warm oil into it. Turn up the speed and blend on high for 2-3 minutes until the mixture is green and fully blended.

3. Place a piece of muslin cloth into a sieve over a mixing bowl and pour the mixture through. Do this as fast as possible so the colour does not deteriorate.

4. Place the oil into a freezer for an hour, to allow to cool completely.

5. Store in the fridge and use within a few days.






CURED TROUT - INGREDIENTS

- 500g piece of fresh, skinned and pin boned trout

- 100g salt

- 100g sugar

- Zest of 1 lemon


LET'S MAKE IT

1. Mix together the salt, sugar and lemon zest.

2. Sprinkle half the salt and sugar mixture onto a large piece of aluminium foil. Place the trout on top and sprinkle the rest of the mixture on top.

3. Fold over the foil and tightly wrap the sides, so it’s a neat parcel. Place onto a tray, with a light weight on top (like a small pan, but make sure it’s evenly spread over the parcel).

4. Cure for 4 hours in the fridge and then turn over and cure for another 4 hours.

5. Once this is done, open and rinse the salt and sugar mix off with cold water. Pat dry with a clean cloth and tightly wrap with cling film and freeze for 4 hours or until needed.




Whey and oil dressing - INGREDIENTS

- 2 tbsp reserved whey

- 1 tsp of herb oil


LET'S MAKE IT

1. Mix together the whey and a little wild garlic oil to make a dressing. Season to taste.

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