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ABOUT BRADLEY GREEN.
Bradley Green, a chef with a portfolio of restaurants under his name, is making waves in the culinary world, from London and Essex to the scenic landscapes of Dorset. With a career that began alongside culinary legends and led to the creation of the acclaimed Green's brand, Bradley has garnered numerous awards and critical acclaim, including top rankings in prestigious publications. Beyond his success in the kitchen, Bradley's journey is enriched by his deep-rooted connections to the world of music and his innovative approach to dining experiences. As he continues to expand his influence, Bradley Green remains a dynamic force in both the culinary scene and beyond, promising exceptional gastronomy and refined hospitality wherever his ventures take him.
BRADLEY’S LATEST RECIPES
Salmon with Tomato-Cream Emulsion and Wilted Spinach
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4 salmon fillets, skinless (about 6 oz each)
1 sheet of puff pastry, thawed
1 egg, beaten (for egg wash)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely diced
1 cup cherry tomatoes, halved
1/2 cup heavy cream
1/4 cup white wine (optional)
1 teaspoon fresh thyme leaves
4 cups fresh spinach
Fresh dill, for garnish
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Recipe:
Preparation of Salmon: Season the salmon fillets with salt and pepper. Cut the puff pastry into four squares, large enough to wrap around the salmon fillets. Place a salmon fillet on each pastry square, brush the edges of the pastry with egg wash, then fold the pastry over the salmon, pressing to seal. Brush the outside of the pastry with egg wash.
Baking the Salmon: Preheat your oven to 400°F (200°C). Place the wrapped salmon fillets on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Tomato-Cream Sauce: While the salmon bakes, heat olive oil in a pan over medium heat. Add garlic and onion, sautéing until translucent. Add cherry tomatoes and cook until they start to soften. Pour in white wine (if using) and let it reduce slightly. Stir in heavy cream and thyme, simmering until the sauce thickens. Season with salt and pepper to taste.
Wilted Spinach: In another pan, heat a drizzle of olive oil over medium heat. Add spinach and cook until just wilted. Season with salt and pepper.
Serving: Place a generous amount of wilted spinach on each plate. Top with a salmon en croûte and drizzle with the tomato-cream sauce. Garnish with fresh dill.
Enjoy a sophisticated dining experience with this elegant dish, perfect for impressing guests or indulging in a gourmet meal at home.
Dry-Rubbed Chicken Drumsticks with Chimichurri
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8 chicken drumsticks
2 tablespoons olive oil
For the Dry Rub:
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and freshly ground black pepper, to taste
For the Chimichurri:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon red chili flakes (adjust to taste)
Salt and freshly ground black pepper, to taste
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Recipe:
Preparing the Dry Rub: In a small bowl, mix together smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper.
Applying the Dry Rub: Pat the chicken drumsticks dry with paper towels. Brush each drumstick with olive oil, then generously coat each one with the dry rub mixture, making sure they are well covered.
Cooking the Drumsticks: Preheat your oven to 190°C. Arrange the seasoned drumsticks on a baking sheet lined with parchment paper or a wire rack. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
Making the Chimichurri: While the chicken is cooking, prepare the chimichurri. In a bowl, combine the chopped parsley, cilantro, olive oil, red wine vinegar, minced garlic, red chili flakes, salt, and pepper. Mix well until combined. Taste and adjust seasoning as needed.
Serving: Once the chicken drumsticks are cooked, let them rest for a few minutes. Serve the drumsticks with a generous drizzle or side of chimichurri.
Decadent Ultimate Chocolate Brownies with Sea Salt Flakes
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Ingredients:
1 cup (225g) unsalted butter, plus extra for greasing
2 cups (400g) granulated sugar
1 cup (100g) unsweetened cocoa powder
1 tablespoon vanilla extract
4 large eggs, cold
1 cup (125g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (175g) chocolate chips or chunks
Sea salt flakes, for topping
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Preparation: Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan and line it with parchment paper, leaving an overhang on the sides to lift the brownies out easily.
Melting Chocolate and Butter: In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and whisk in the sugar and cocoa powder until fully combined. Stir in the vanilla extract.
Adding Eggs: One at a time, whisk in the eggs to the chocolate mixture, ensuring each is fully incorporated before adding the next.
Dry Ingredients: Sift together the flour, baking powder, and fine sea salt. Gradually fold this into the chocolate mixture using a spatula or wooden spoon, until just combined. Be careful not to overmix. Gently fold in the chocolate chips or chunks.
Baking: Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
Finishing Touches: As soon as the brownies come out of the oven, sprinkle the top with sea salt flakes. The heat will help them stick to the surface and enhance the chocolate flavour.
Cooling and Serving: Allow the brownies to cool completely in the pan set on a wire rack. Once cool, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares.
Serve these ultimate chocolate brownies as a luxurious treat, with their rich, gooey center and a perfect hint of sea salt to balance the sweetness. Ideal for a sophisticated dessert or a sumptuous snack, they promise an unforgettable chocolate experience.
Warm Asparagus Salad with Pistachios and Ponzu Dressing
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450g fresh asparagus, trimmed as long stems
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1/2 cup (60g) shelled pistachios, roughly chopped
For the Ponzu Dressing:
1/4 cup (60ml) ponzu sauce (Soy sauce also works)
1 tablespoon sesame oil
1 teaspoon honey or sugar (adjust to taste)
1 garlic clove, minced
1 teaspoon grated fresh ginger
Zest and juice of 1 lime
Optional garnishes: sesame seeds, lime wedges, and fresh cilantro leaves
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Preparing Asparagus: Preheat your oven to 200°C. On a baking sheet, toss the asparagus pieces with olive oil, salt, and pepper until they are evenly coated. Roast for 10-15 minutes, or until tender but still crisp.
Toasting Pistachios: While the asparagus is roasting, place the pistachios on a separate baking sheet and toast in the oven for 5-7 minutes, or until fragrant and lightly browned. Remove from oven and let cool.
Ponzu Dressing: In a small bowl, whisk together the ponzu sauce, sesame oil, honey (or sugar), minced garlic, grated ginger, and the zest and juice of one lime. Adjust the sweetness with honey or sugar according to your taste.
Assembling the Salad: Once the asparagus is roasted, transfer it to a serving dish. While still warm, drizzle the ponzu dressing over the asparagus and toss gently to coat. Sprinkle the toasted pistachios over the top.
Garnishing: For an extra touch of flavour and colour, sprinkle sesame seeds, add a few lime wedges, and scatter fresh cilantro leaves over the salad.
Grilled Lamb Chops on Raspberry-Fennel Salad
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4 lamb chops
For the Lamb Marinade:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, finely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
For the Salad:
1 large fennel bulb, thinly sliced
1 cup fresh raspberries
2 cups mixed salad greens (such as arugula and spinach)
1/4 cup shaved Parmesan cheese
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon raspberry vinegar (or substitute with red wine vinegar and a dash of raspberry puree)
1 teaspoon honey
Salt and freshly ground black pepper, to taste
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Marinating the Lamb: In a bowl, whisk together olive oil, balsamic vinegar, rosemary, minced garlic, salt, and pepper. Place the lamb chops in a shallow dish or a sealable plastic bag, pour the marinade over the lamb, making sure each chop is well-coated. Cover (or seal) and refrigerate for at least 2 hours, or overnight for best results.
Preparing the Salad: In a large salad bowl, combine the thinly sliced fennel, fresh raspberries, and mixed greens. Toss lightly to mix.
Dressing: In a small bowl, whisk together the olive oil, raspberry vinegar, honey, salt, and pepper until well combined. Drizzle over the salad and toss gently to ensure everything is lightly coated. Sprinkle some cooked shallot rings over the top.
Grilling the Lamb Chops: Preheat your grill to medium-high heat. Remove the lamb chops from the marinade, letting any excess drip off. Grill the chops for about 3-4 minutes per side for medium-rare, or until cooked to your liking.
Assembling the Dish: Arrange the raspberry-fennel salad on plates. Once grilled, let the lamb chops rest for a couple of minutes, then place on top of the salad.
Broccoli and Basil Cream Soup with Salted Baked Breadsticks
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For the Soup:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups broccoli florets
4 cups vegetable broth
1 cup heavy cream
1/2 cup fresh basil leaves, plus extra for garnish
Salt and freshly ground black pepper, to taste
For the Salted Baked Breadsticks:
1 pound pizza dough (homemade or store-bought)
2 tablespoons olive oil
Coarse sea salt
1 teaspoon garlic powder (optional)
1 teaspoon dried Italian herbs (optional)
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Making the Soup: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant. Add the broccoli florets and cook for another 5 minutes, stirring occasionally.
Adding Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
Blending the Soup: Carefully transfer the soup to a blender, adding the fresh basil leaves. Blend until smooth. Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Heat through on low heat.
Preparing the Breadsticks: Preheat your oven to 375°F (190°C). Roll out the pizza dough on a lightly floured surface and cut into strips. Twist each strip for a decorative effect, if desired. Place the strips on a baking sheet lined with parchment paper. Brush each breadstick with olive oil, and sprinkle with coarse sea salt, garlic powder, and dried Italian herbs (if using).
Baking the Breadsticks: Bake in the preheated oven for 10-15 minutes or until golden brown and crispy.
Serving: Ladle the soup into bowls, garnish with fresh basil leaves, and serve with the warm salted baked breadsticks on the side.
