RECIPE OF THE MONTH
APRIL-MAY 2010
Starter: Tempura Broccoli and Prawns with a homemade roasted Aioli dipping sauce
Prep/cook time: 1 hour
Ingredients: 1 pkt peeled raw or frozen king prawns (2 or 3 per person)
Bottle soda water
3 oz plain flour
1 clove fresh raw garlic
1 jar Mayonnaise
Tempura batter:
Soda water and flour whisked together to form the batter
Dip the broccoli and prawns into the batter and deep fry till golden brown on the outside.
Aioli sauce
Place 5 tablespoons of mayonnaise into a small bowl. Peel the whole clove of garlic and place in the oven gas mark 7/ 180 on a roasting tin with some olive oil and black pepper and cook till golden brown (approx 20 minutes)
Use a hand blender liquidise down the garlic. Once cooled mix into the mayonnaise and garlic mash together, cover and place in the fridge to set.
Serve on a bed of rocket
Serves: 4 - 6
Cost: £6.54
Per head for 6 £1.09 for 4 £1.63
Make sure all frozen foods are fully defrosted before cooking.
Main Course: Roast Rack of lamb with Fresh Spring Vegetables and a Port and Redcurrant sauce.
Prep/cook time: 1 hour and 15 minutes (for a leg or shoulder please add an extra hour cooking time for the meat)
Ingredients:
Best end of neck Lamb joint (2 racks for 4 people)
Baby Leeks,
Baby Corn
Baby carrots,
Mange Tout
New potatoes
½ lamb stock
Fresh mint
Redcurrant jelly
Dijon mustard
Crushed garlic 1 clove
1 glass of port
Place 2 tablespoons of redcurrant jelly, 2 tablespoons of Dijon mustard and 1 full clove of crushed raw garlic into a frying pan with some water. Melt them together gently and bring to boil.
Place the lamb into the pan and turn the heat up to seal the meat. Remove the lamb and place them onto a roasting tin and cook for approx 25 to 30 minutes. (Should be served slightly pink in the middle)
Place into a steamer the washed and trimmed leeks, corn and carrots and cook till tender. Add in the mange tout for the last 4 minutes. Boil the new potatoes till cooked, strain and place into the serving dish taking a fork to very gently crush the potatoes just prior to serving
Turn the heat down on the frying pan and slowly add the ½ pint of lamb stock, stirring constantly. Add some corn flour or thickening agent to thicken the sauce.
Carve the lamb into rib portion 3 or 4 per person, add the veg and pour the sauce over the lamb
Serves: 4 - 6
Cost: £18.53 – whole leg lamb - £13.53 ½ leg
Per head for 6 £3.08 for 4 £3.38
Dessert: Apple and Pear Tarte Tatin
Prep/cook time: 2 hours
Ingredients:
2 cooking apples
5 pears
½ lb brown sugar
4 oz butter
½ pint of double cream
Sweet puff pastry
Lemon juice
Method:
Preheat oven to 400°F
Peel apples and pears, then cut apples and pears into halves. Cut each half into three even pieces and put in a bowl. Then lightly coat with lemon juice, so that they don't brown. Put ¾ of a cup of the sugar and 3 tbsp. water in a pot and let caramelize.
How to caramelize? Let sugar melt into water on a very low flame. Once melted, turn up the flame a bit, don't stir, but tilt the pot and move it around from time to time. Once the syrup has a medium to dark honey colour, you can stop, it's caramelized.
Add butter to caramel and stir until it melts. Take off heat and pour caramel into a buttered pie dish.
Place apples in pie dish, so that they are squeezed tightly together.
Bake for 40 - 45 minutes. Now prepare the crust, roll it out so that it is a drop larger than your pie dish, and refrigerate it for 30 minutes.
Take tatin out of oven, and let apples cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned.
Remove from oven and let cool. Then, place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.
Serve warm, with crème fraîche, vanilla ice cream or cream on the side.
Serves: 4 - 6
Cost: £4.27
Per head for 6 £0.71
For all 3 courses for 6 people = £4.89 for 4 people = £7.33