1) Nettle soup:
Ingredients:
• 225g butter
• 1 Potato peeled and chopped.
• 1 Onion peeled and chopped.
• Salt and Freshly ground pepper.
• 600ml of Vegetable Stock.
• 600ml of milk.
• 255g of nettle leaves roughly chopped.
Method:
• Melt the butter in a saucepan, add the potatoes and onions and season with salt.
• Cover and sweat on a gentle heat for 10 minutes.
• Take off the lid, add the stock and milk and bring to the boil.
• Cook until the potatoes are soft.
• Add the nettles and boil over a high heat for just 2 – 3 minutes.
• As soon as it is cooked, liquidise it.
2) Gratin of Fish with Cheese and Tomatoes:
Ingredients:
• 75g of Gruyere cheese, grated.
• 75g of Emmental Cheese, grated.
• 3 generous tsp of Dijon Mustard.
• 4 – 5 tsp single cream.
• Salt and Pepper.
• 18 cherry tomatoes.
• 1 generous tsp fresh thyme.
• 750g filleted flat fish, such as plaice or lemon sole.
Method:
• Preheat the oven to 180’C.
• In a bowl, mix the grated cheese with the mustard and the cream, add a twist of pepper and set aside.
• Cut the cherry tomatoes in half, season with salt and sprinkle with the herbs.
• Spread half the cheese mixture in a gratin dish.
• Lay half the fish on top, and then add all the tomatoes and herbs.
• Add the second layer of fish, followed by a second layer of the cheese mixture.
• Cook in a preheated oven for 20 – 30 minutes until golden.
• Serve with a big green salad and some boiled new potatoes.
3) Ham and Egg Pie:
Ingredients:
• 220g of short crust pastry.
• 155g of butter.
• 1 onion.
• 6 eggs.
• 75ml of double cream.
• 150g cooked ham.
• 1 tbsp chopped parsley.
• Salt and black pepper.
Method:
• Preheat the oven to 180’C.
• Roll out pastry and line a 10 inch ovenproof plate.
• Trim the pastry so that it is a bit bigger than the plate.
• Place the pastry on its plate in the fridge while you prepare the filling ingredients.
• For the filling, melt the butter in a small saucepan, add the onions and cook over a gentle heat until soft.
• Whisk two of the eggs in a bowl; add the cream, the cooked onions, chopped ham and parsley.
• Season with salt and pepper.
• Pour this into the pastry case.
• Carefully break the remaining eggs onto the tart.
• Bake for 25 – 35 minutes in the preheated oven until the custard is set in the centre.
4) Pan fried Mackerel with Herb butter.
Ingredients:
• 8 fillets of mackerel
• 75g plain flour, seasoned with salt and pepper
• 25g butter, softened
• Lemon wedges, to serve.
• 100g butter
• 2 tbsp chopped fresh herbs
• 1 Tbsp lemon juice.
Method:
• Cream the butter in a bowl, add the chopped herbs and lemon juice.
• Roll into a sausage shape and wrap in greaseproof paper.
• Put into the freezer to chill quickly.
• Place a frying pan or a grill pan on the heat and wait for it to get very hot.
• When the pan is hot, dip the fillets of fish in the seasoned flour.
• Place butter side down on the hot pan.
• Cook for a couple of minutes
• Serve on hot plates with the butter melting on top.
5) Jam Tarts:
Ingredients:
• 150g sweet pastry
• 12tsp of fruit jam.
Method:
• Preheat the oven to 200’C.
• Roll out the pastry between two sheets of cling film to a thickness of about 3mm.
• Using a 6cm cutter, cut out 12 rounds.
• Press the rounds into a shallow patty tin.
• Cook in the preheated oven for 8 – 12 minutes until the pastry is golden and the jam is bubbling.
• Allow to cool.
6) Lemon Curd:
Ingredients:
• 2 eggs.
• 1 egg yolk.
• 100g butter.
• 175g caster sugar.
• Finely grated zest and juice of 3 lemons.
Method:
• Beat the whole eggs and extra eggs yolk together.
• Melt the butter in a saucepan over a very low heat.
• Add the caster sugar, grated zest and lemon juice and then the beaten eggs.
• Stir carefully over a very gentle heat until the mixture thickens.
• Remove from the heat and pour into sterilised jar.
• Allow to cool, and then place in the fridge for up to two weeks.
7) Porter Cake:
Ingredients:
• 450g plain flour.
• 1 tsp ground nutmeg.
• 1 tsp mixed spice.
• 1 tsp baking powder.
• Pinch of salt
• 225g butter
• 225g light brown sugar
• 450g raisins.
• 75g chopped candied peel.
• 2 eggs.
• 1 x 330ml of stout.
Method:
• Preheat the oven to 180’C.
• Line the sides and base of a 20cm high sided round cake tin with greaseproof paper.
• Sieve the flour, nutmeg, mixed spice, baking powder and salt into a bowl.
• Rub in the butter, and then stir in the sugar, raisins and the candied peel.
• Whisk the eggs in another bowl, add the stout, then pour into the dry ingredients and mix well.
• Empty into the prepared tin and bake for about 2 Hours.
• Allow to sit in the tin for about 20 minutes before turning out and cooling on a wire rack.
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