COURGETTE FLOWERS FILLED WITH MOZZARELLA, HAM AND CAPERS IN PASTELLA For the pastella: 100ml sparkling water 100g plain flour 1/4tsp yeast, fresh or dry Salt & pepper 6 courgette flowers 1/2 mozzarella 1 slice of ham 12 capers 2tbsp vegetable oil Mix the flour with the salt and pepper in a bowl. In a separate bowl melt the fresh yeast with some warm water. Add the water and the melted yeast to the flour and whisk until the mixture becomes creamy. Cut the mozzarella and the ham in to small cubes. Open the flowers and fill with the mozzarella, ham and capers. Close. Heat the vegetable oil in a frying pan. Dip the flowers in the pastella and gently place in the pan. Cook on a medium heat for approximately two minutes on each side. Blackcurrant Ice Cream Crème Anglaise: 6 egg yolks 100g caster sugar 250ml single cream 250ml milk 1/2 vanilla pod, split Crème Anglaise (custard): In a bowl, whisk the egg yolks, vanilla seeds and the sugar until it forms ribbons. Bring the milk and cream to the boil with the vanilla pods and pour it into the egg mixture, whisking continuously. Rinse the pan and return the mixture to the pan and gently heat, stirring continuously, until the custard starts to thicken. Leave the custard in a cool place until completely cold. Stir occasionally to prevent a skin from forming. Remove the vanilla pod. Ice Cream: Churn the crème anglaise in an ice cream maker until thickened. Add the compote at the start if you would like purple ice cream, or stir it through at the end for a ripple effect. for the compôte: 200g blackcurrants 50g caster sugar 50 ml water Place the berries in a small saucepan and add the sugar and water. Put on a medium heat and cook until the fruits soften and start to thicken. Remove from the heat.
ARTICHOKE, PEA & BROAD BEAN FRITTATA serves 4 3 artichoke hearts 1/2kg broad beans 1/2kg peas 5 medium eggs 3 shallots 1 sprig of rosemary 2tbsp grated parmesan cheese salt & pepper Peel the artichoke until you reach the heart. Scoop out the beard and place in a pan of water. Shell the peas and broad beans. Slice the artichoke hearts and shallots. Bring a pan of salted water to the boil and, by individual type, cook the vegetables until soft. In a separate pan heat two tablespoons of olive oil, add the rosemary and shallot and cook for a few minutes. Add the cooked vegetables, season and carry on cooking for 7-10 minutes on a low heat to give more flavour. Break the eggs in a bowl, add the parmesan and a little salt and pepper. Whisk all the ingredients together. When the vegetables are ready leave them to cool down before you mix with the eggs. Rinse the pan, dry and add two tablespoons of sunflower oil. Place on a medium heat and add the egg mixture. Cook for a few minutes before transferring to a preheated oven, 180oC for five minutes or until the frittata is firm. CHAMPAGNE STRAWBERRY & ELDERFLOWER JELLY 5 leaves of gelatine 100ml elderflower cordial 400ml champagne or pink sparkling wine 1 punnet of strawberries, washed and drained Soak the gelatine leaves in cold water until soft. Warm the cordial in a pan on a medium heat. Drain the gelatine and add to the cordial. Whisk until the gelatine has dissolved completely. Leave the mixture to cool down before adding the champagne. Place four ramekins on a tray and part fill with the liquid jelly. Put in the fridge and leave to set. Remove from the fridge and add a few berries. Cover with the liquid jelly. Return to the fridge. Continue this process until the ramekin is full. |