Cheese Onion and Potato Gratin
with Spring Lamb Chops



Serve this tasty gratin with spring lamb chops or good quality pork sausages, it also tastes great with a crisp green salad.

Ingredients

40g butter
4 medium onions, finely sliced
40g Parmesan cheese, grated
30g Gruyere cheese, grated + extra for the topping
1.5kg old potatoes, peeled
180ml chicken stock
1/2 tsp grated nutmeg

Method

Cut the potatoes into 3mm slices.
Cook the onions in the melted butter over a low/medium heat for 15 minutes then mix well with the cheeses.
Layer the potatoes with the onion mixture.
Mix the stock and nutmeg together.
Pour over the potatoes and season with salt and pepper, sprinkle the remaining cheese over the top.
Bake, uncovered, in a moderately hot oven for 1 hour 40 minutes or until the potatoes are tender and most of the liquid has evaporated

Serves 4

For the chops 

8 lamb chops
Salt and freshly milled pepper
2 tsp dried thyme
Grated zest of 2 lemons

Season the chops with salt and pepper and coat each side with thyme and lemon zest.
Cook in a pre-heated grill for 12-15 minutes, turn them halfway through cooking

For something a bit different, replace the onions with 2 large leeks chopped and cooked in the same way as the onions.

Lasagne with Rosemary Potatoes and Baby Leaf Salad


The Bolognese sauce for this lasagne was made the night before as part of a batch for the freezer and the all in one cheese sauce made this a reasonably quick dinner.  The Rosemary potatoes added a nice crunch and salad leaves straight from the garden made it all seem very healthy.

Ingredients

For the Bolognese

5oog lean minced beef
2 cloves garlic, finely chopped
1 onion, finely chopped
2 sticks celery, chopped
1 large carrot, finely diced
100g smoked bacon, chopped
50g Chorizo, diced
4 chestnut mushrooms, finely diced
2 tbsp olive oil
2 x 400g tins chopped tomatoes
10 fl oz red wine
2 tbsp tomato purée, mixed with 10 fl oz water
Bouquet garni, made with bay leaf, sprig of thyme, sprig of marjoram, 1 sage leaf and parsley

Heat the oil over a medium heat and add the onion, gently cook for 5 minutes then add the garlic, carrot and celery, cook for a further 2 minutes.  Stirring occasionally.

Add the bacon and chorizo and cook for a couple more minutes before adding the minced beef.  Stir until the minced beef is browned then add the mushrooms and cook for 2-3 minutes stirring continuously.

Add the wine, tomatoes, bouquet garni and tomato purée, bring to a gentle simmer and cook, with a lid on, for 21/2-3 hours.

Rosemary Potatoes

200g new potatoes, boiled in salted water for 10-15 minutes then cut into small chunks
2 tbsp olive oil
3 sprigs Rosemary, leaves only, finely chopped

Place the potatoes in a small roasting tin, drizzle over the oil add sprinkle on the chopped Rosemary, mix well.
Cook at the same time as the lasagne for the last 40 mins of cooking but on a lower shelf.

For the sauce

1 litre whole milk
50g butter
60g plain flour
Freshly grated nutmeg
50g cheddar cheese + extra for grating on top
25g grated Parmesan
Salt and freshly ground pepper

Place the milk, butter and flour in a large saucepan, over a medium heat and cook, stirring continuously until the sauce thickens.  Cook for 2 minutes.
Season with salt and pepper and stir in the grated nutmeg (around 1/2 a nut).  Add the grated cheddar and Parmesan and stir until melted.

Remove the bouquet garni.

Pre-heat the oven to 190C / 375F / gas 5

Add 1/2 the Bolognese to the base of a lasagne dish, drizzle over a couple of ladles of the cheese sauce and lay 4 sheets of lasagne (dried pre-cooked is fine) over the sauce.  Repeat with the remaining Bolognese sauce 2 more ladles of cheese sauce and another 4 sheets of lasagne.  Finish with the remaining cheese sauce and some grated cheddar.  Cook in the middle of the oven for 40-45 minutes until the pasta is tender and the top is golden.

Courgette Cakes

The courgettes season is almost upon us.  They are probably one of the most versatile vegetables. Steamed, grilled, roasted with Mediterranean vegetables, diced in soups, used in stir fries and especially delicious, courgette cakes.

If you are growing Courgettes, start collecting the recipes now. They are probably the easiest vegetable to cultivate and are very fast growers. Its best to harvest them before they get to Marrow size. The smaller, the tastier. Try thinly sliced courgette in a salad with grated carrot and shavings of Fennel.

Courgette Cakes

200g courgettes, grated
2 shallots, chopped
2 spring onions, chopped
2tbsp olive oil
1 green chilli, finely chopped
50g breadcrumbs, made with brown bread
1 egg, beaten
50g Gruyere cheese, grated
1tbsp fresh Coriander, chopped
1/4tsp salt
Freshly milled black pepper

Squeeze the water out of the grated courgette and place in a large bowl.
Fry the shallots and spring onions in a little olive oil to soften. Add the chilli and remove from the heat. Add the mixture to the courgettes, then add the breadcrumbs, egg, cheese, Coriander, salt and pepper.  Form into balls and flatten to make patties.
Fry in olive oil, over a medium heat, turning a couple of times, until golden and crisp on the outside.

Seasonal Recipe of the week

Watercress Soup with seeded croutons and cream

Watercress is in season at the moment, so try this recipe for a lovely smooth and peppery watercress soup. You will find it light and tasty and packed with nutrition. Just perfect for springtime!

Ingredients

1oz butter

1 medium onion (chopped)

4 medium sized potatoes (peeled and diced)

600mls chicken stock

8oz watercress

Salt and freshly ground pepper to taste

2 oz double cream, lightly whipped

2 slices seeded brown bread, cubed and drizzled with olive oil

Method

Melt the butter and add the chopped onion, cook for around 3 minutes until soft but not browned.

Add the potatoes and stir to combine

Add chicken stock and reduce the heat, simmer for 14 minutes.

Add the watercress and continue to simmer for a further minute

Leave to cool slightly , then put in a blender and blend to a puree

Return the soup to the pan, add salt and pepper to taste

Place the croutons on a tray and bake in a pre heated oven for 5 minutes at 200c

Serve hot, top with a spoonful of cream and croutons.

Potato Rosti with Smoked Salmon and Soured Cream


This dish makes a great starter or an accompaniment to poached salmon or garlic prawns on skewers.  Scaled down it's a fantastic canapé served with a small spoonful of Caviar or lump fish roe.

Ingredients

400g waxy potatoes, such as Desiree
2 tsp finely chopped chives + a few whole strips for decoration
2 tbsp sunflower oil
25g butter
Salt and freshly ground pepper
8 tsp soured cream
150g smoked salmon

Peel and coarsely grate the potatoes, place in a tea towel and gather the corners, twist to form a ball and squeeze out the excess water.

Put the potatoes into a large bowl add the chives and season well.

Heat the oil and butter in a large frying pan over a medium heat.

Divide the potatoes into 8 equal portions, flattening each portion slightly to form patties.

Turn the heat down slightly and cook the patties for 5 minutes, turn and cook the other side until crisp and golden.

Serve warm with a dollop of soured cream, a slice of smoked salmon and a couple of chive strips.

Lemon and Thyme Chicken Escalopes
with Corn Relish  


A very versatile chicken recipe and a delicious and easy corn relish which can be kept in a sealed container in the fridge for up to 1 week.  Have the chicken with salad and new potatoes, pasta or as picnic food with corn relish.


Ingredients


4 boneless skinless chicken breasts
3 tbsp olive oil
1 large egg, lightly beaten
3 slices seeded brown bread, made into breadcrumbs
2 tbsp fresh thyme, leaves only
Finely grated zest of 1 lemon
Salt and freshly ground black pepper


Make the breadcrumbs by placing the bread, lemon zest, thyme and salt and pepper into the bowl of a food processor and blend briefly until the bread is crumbs and the thymes finely chopped.

Place the chicken breasts between 2 sheets of cling film and using a rolling pin flatten till about twice their size.  Dip them first into the egg and then into the herb breadcrumb mixture until coated.  Place them on a plate in the fridge until needed.

Heat the oil in a heavy frying pan over a medium heat and cook the chicken for 4 minutes each side until crisp and golden.


For the corn relish.  
Make 2 hours ahead


200g tinned corn kernels, drained
1 small red onion, finely chopped
1 small red pepper, de-seeded and finely chopped
3 tbsp clear honey
3 tbsp cider vinegar
1/2 tsp dry mustard powder
Salt and pepper


Combine all the ingredients in a mixing bowl and stir thoroughly.
Pour into a large jar with a lid and set aside for a couple of hours.

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Lamb Chops with Rosemary

Preheat the oven to 180C/350F/gas 4

8 lamb chops

2 cloves garlic

3 sprigs Rosemary

Salt and freshly ground pepper

2 tbsp olive oil

1 dessertspoon plain flour

150ml red wine

1 tsp redcurrant jelly

150ml lamb or vegetable stock

Fry the lamb chops in 1 tbsp olive oil, for 1 minute each side to seal. Set them aside in an ovenproof dish.

Add the remaining olive oil to the pan and add the garlic and Rosemary. Cook gently for 1 minute. Sprinkle over the flour and cook for a further minute.

Add the red wine, any juices from the chops and stock and simmer to reduce the sauce by half.

Season to taste with salt and freshly ground black pepper and add the redcurrant jelly

Pour the sauce over the chops and roast in the oven for 15-20 minutes.

Serve with mashed potatoes and spring greens.

Rhubarb and Strawberry Crumble

Ingredients

For the crumble

175g plain flour
75g golden caster sugar + extra for sprinkling
100g cold, unsalted butter
25g ground almonds
Zest of 1 orange, finely grated
Small handful pine nuts

For the fruit

250g strawberries, halved length ways
250g rhubarb, chopped into chunks
3tbsp golden caster sugar
Juice of half a lemon
25g cold, unsalted butter

Preheat oven to 180C/ gas 4

Place all the crumble ingredients except the pine nuts, plus a pinch of salt, into a large bowl, rub in with your finger tips until the mixture resembles course breadcrumbs. Set aside.

Place the strawberries, then the rhubarb in a ovenproof bowl, add the sugar and lemon juice.

Press the surface of the fruit to make it flat and the crumble mixture will be less inclined to fall down the side of the fruit.

Dot with small pieces of butter, then spoon the crumble mix over the fruit (don't press it down).

Sprinkle the surface with pine nuts and caster sugar and place in the oven for 35-40 minutes until the top is golden and the pine nuts toasted.

To serve: The fruit juices will be runny when very hot, so, crumble is better eaten lukewarm, with cold double cream or custard.

Seasonal recipe of the week

Cheesy Asparagus Flan




Ingredients


Shortcrust pastry, enough to line an 8" flan dish
150ml double cream
2 eggs
100g Cheddar cheese
100g Red Leicester or similar cheese
200g asparagus
Handful fresh parsley or chives, chopped
1 tsp Dijon mustard 
Salt and freshly ground pepper


Method
Preheat the oven to 190°C/375°F/Gas Mark 5.


Roll out the pastry and line an 8" flan dish, prick the base all over with a fork.  Bake for 15 minutes then remove it from the oven and brush the base with some beaten egg.


Wash the asparagus thoroughly to remove any grit and chop into 5cm chunks. Steam it lightly for 5 minutes, then drain well.


Grate the cheeses.


Beat together the cream and the eggs. Add the herbs, salt and pepper and the mustard.
Put half of each cheese into the cream mixture.


Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Sprinkle the remaining cheese on top.


Bake for about 35 minutes, until the egg mixture is risen and set.


Serve with salad and new potatoes.

Comfort Food at it's Best

Sun-dried Tomato and Chorizo Risotto

Risotto is not something you can pop into a pan and leave to cook but if you prepare all the ingredients beforehand  you will enjoy making it.  It will take around 20 minutes to cook and you should  keep the stock on the hob over a low heat.  It also makes a great accompaniment to pan-fried fish, particularly Red Snapper.

Ingredients

25g sun-dried tomato in oil, finely chopped

1 tbsp oil from the sun-dried tomatoes

1tbsp olive oil

100g chorizo, cut into little chunks

1 onion, finely chopped

1 stick celery, finely chopped

400g risotto rice

1.5 Lt's chicken stock

150g grated Parmesan

Parmesan shavings to decorate

Salt and freshly ground pepper

25g butter

Put the olive oil and the oil from the tomatoes into a heated pan and sweat the onions and celery for 1-2 minutes, add the Chorizo and cook for 2 minutes, stirring continuously then add the risotto rice and tomatoes, cook and stir for 2 minutes.

Add the stock 1 ladle at a time and  keep stirring after each addition, this should take around 20 minutes.  Test the rice by squeezing a grain between your thumb and index finger, if there is a white line running through the centre of the grain, it is ready. It should be soft but still have a bite.

Taste and season if needed.

Add the grated Parmesan and Sage, stir gently to combine.

Rest the risotto for a couple of minutes and serve in warm bowls.  Garnish with Parmesan shavings.

Raspberry Pavlova


Try this lovely light dessert, it's very easy to make and can be made in advance and assembled at the last minute.  You can also make it with strawberries or any other soft fruit.  It's also good with half cream and half Marscapone cheese.


If you are preparing the meringue in advance, store it in an airtight container until needed.

Ingredients

4 egg whites from large eggs
200g brown caster sugar
300ml double cream
200g fresh raspberries

Whisk the egg whites in a clean bowl until they form stiff peaks.  Add the sugar 25g at a time whisking between each addition.  Be careful not to over-whisk, the mixture should stay in the bowl if you turn it upside down.

Oil a large baking tray and place a sheet of greaseproof paper over.

Pre-heat the oven to 160C

Draw an 8" circle on the greaseproof paper and pipe the meringue mixture inside it. Flatten the centre of the meringue building it up at the sides.  Place in the oven and turn the temperature down to 140C.  Bake for 1 hour then turn the oven off and leave the Pavlova to cool in the oven.

Beat the cream to a soft peak consistency.

Pile the cream onto the meringue just before serving and sprinkle over the raspberries.