Recipe Archives - Pebble Beach

Pebble Beach Blog

Haggis Bon Bons

Couldn’t join us to celebrate the Birthday of Robert Bruns? No problem! We bring you our Kitchen’s take on Haggis Bon Bons.   Ingredients: 1 kg quality haggis (remove from fridge) 2 large potatoes 1 swede 50ml double cream 1 tbsp wholegrain mustard 500 ml chicken stock 25ml malt whisky 1 egg beaten 100g fresh […]

Cocktail of the Month: OMG & T

    Ingredients: 50ml Bloom Gin Dash Elderflower Cordial Fevertree Tonic Water A few fresh strawberries – sliced other than one A small handful of blueberries Lime juice Twist of cracked black petter   Method: In a Greenall’s Gin glass: Pour 50ml Bloom Gin Add dash of Elderflower Cordial Add the sliced fresh fruits & […]

Lobster Ravioli

  For the Pasta Dough: Ingredients: 500g ‘00’ flour 90g egg white 190g egg yolk 1 coral of lobster (green)   Method: Place the flour in a food processor and pulse it. Add the whole egg and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs (it shouldn’t be dusty, nor should it […]

Fillet of Stone Bass

With the weather turning and at the end of a busy bank holiday weekend, here’s another quick recipe for those summer evenings from our kitchen brigade. Fillet of stone bass served with leek crushed potatoes, clams, beurre blanc & spinach (serves 4)     Ingredients: 1kg Jersey Royals or new potatoes 1 leek Salt & pepper […]

Smoked Mackerel with Candied Beetroot

Seafood is one of Pierre Chevillard’s passions and fortes; and as we head into summer here at Pebble Beach and open our terrace for the season, we’re delighted to share with you one of our favorites for a summer starter or a light lunch. Smoked mackerel with candied beetroot, horseradish cream & pickled quails egg (serves […]

Sea Bream with Pea & Lemon Risotto & Lemon Marmalade

Fresh from our Kitchen into yours, Pebble Beach’s Head Chef, Martin Pester was delighted to share & demonstrate our unique flair with Sea Bream to our cookery demonstration guests on Saturday 6th May, and now we’re sharing it with you too. We’re taking a break for the summer, but our Cookery Demonstrations will return to […]

Chocolate Fondant

Chocolate Fondant There’s less then a month to go until Easter and if you’ve given up chocolate, sugar, or sweet things for Lent, it’s just the right time to start thinking about how you’re going to celebrate Easter 2017. Today, we share the recipe for our very own Chocolate Fondant, delicious with or without ice […]

Chicken Liver and Fois Gras Parfait

Chicken Liver and Fois Gras Parfait Serves 6   Ingredients 275g  chicken liver(s) 275g  uncooked foie gras 5 eggs 400g unsalted butter   For the Reduction: 125ml Port 125ml Madeira 125ml Brandy 15g sea salt 7g black pepper 5 shallots 1 garlic clove Spring fresh thyme   6 ramekins   Method Preheat the oven to […]