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Slow roasted Pumpkin with Romanesque Cauliflower & Y-fenni cheese
Serves 4 as a light lunch or impressive starter
Ingredients
4 Small Pumpkins or 1 medium pumpkin (table gold, harlequin or kabbocha)
1 Romanesque cauliflower (just florets)
250g Y-Fenni cheese grated
1/2pt Milk
50g Plain Flour
50g Unsalted Butter
1 dash Worcestershire sauce
Pinch Salt & Pepper
Dash vegetable oil
Method
Rub whole pumpkin with the oil, place on a roasting tin and put in an oven set at
gas 5 / 175 c for 25-30 mins or until the pumpkin is soft to the touch.
While pumpkin is roasting trim the cauliflower, boil a pan of water and drop florets in when water is boiling. Boil for only 5 mins and run under cold water.
In a fresh pan melt the butter over a low heat, when melted take off the heat and gradually stir in the flour to form a smooth paste. Now add the milk slowly, a little at a time working to a smooth paste, return to the heat and bring slowly to the boil stirring all the time. When the sauce is boiling it will start to thicken as this happens turn down the heat to low, add the grated cheese, salt & pepper & Worcestershire sauce and stir till all ingredients are amalgamated, the sauce should be smooth and shiny. Now add the cauliflower florets and simmer for 5 mins.
When the pumpkins are ready cut the tops of with a sharp knife (make a cut about 1cm below the stem). Scoop the seed from inside the pumpkin out with a spoon and discard.
Place each pumpkin on a plate and fill the inside with the cauliflower cheese mix, let a little pour over the side, rest the pumpkin lid back on top. Serve with a mixed leaf salad.
4 Small Pumpkins or 1 medium pumpkin (table gold, harlequin or kabbocha)
1 Romanesque cauliflower (just florets)
250g Y-Fenni cheese grated
1/2pt Milk
50g Plain Flour
50g Unsalted Butter
1 dash Worcestershire sauce
Pinch Salt & Pepper
Dash vegetable oil
Method
Rub whole pumpkin with the oil, place on a roasting tin and put in an oven set at
gas 5 / 175 c for 25-30 mins or until the pumpkin is soft to the touch.
While pumpkin is roasting trim the cauliflower, boil a pan of water and drop florets in when water is boiling. Boil for only 5 mins and run under cold water.
In a fresh pan melt the butter over a low heat, when melted take off the heat and gradually stir in the flour to form a smooth paste. Now add the milk slowly, a little at a time working to a smooth paste, return to the heat and bring slowly to the boil stirring all the time. When the sauce is boiling it will start to thicken as this happens turn down the heat to low, add the grated cheese, salt & pepper & Worcestershire sauce and stir till all ingredients are amalgamated, the sauce should be smooth and shiny. Now add the cauliflower florets and simmer for 5 mins.
When the pumpkins are ready cut the tops of with a sharp knife (make a cut about 1cm below the stem). Scoop the seed from inside the pumpkin out with a spoon and discard.
Place each pumpkin on a plate and fill the inside with the cauliflower cheese mix, let a little pour over the side, rest the pumpkin lid back on top. Serve with a mixed leaf salad.
Sea Trout with Butterbean
and Thyme Cake with Garden Pea & Green Peppercorn Puree
Serves 2
Serves 2
2 Sea trout fillets
200g Dried butter beans
3 sprigs Thyme
1/2 Red onion
200g Garden peas
5 Green peppercorns
700 ml vegetable stock
Lemon wedge and dill to garnish
Pinch Salt & pepper
Method
Put the butterbeans in a pan with 5oo ml of the vegetable stock, bring to the boil and simmer for 25-30 mins or until beans are tender.
Place half the cooked beans in a food processor and pulse; the beans want to be roughly broken. Take these out and place in a bowl. Now blend the remaining beans adding a little of the remaining veg stock to form a smooth mash, then add to the other beans in the bowl.
Finely dice the red onion and chop the thyme, add both and salt and pepper to taste to the butterbeans and mix well.
Cook the green peas in water till soft, drain and blend with the peppercorns in food processor till smooth, add salt and pepper to taste.
Take a small cake ring or pastry cutter and put half the bean mixture into it to form a cake, press down till firm and remove the ring, repeat process.
Take a frying pan and drizzle with oil, heat till oil is sizzling, put in bean cakes and fry till brown about 5 mins turn over and brown other side, put on to baking tray and put in a medium (gas 6/200 c) pre-warmed oven.
In the same frying pan put your Trout fillets, skin side down. Cook for about 5 mins then place in the oven with the cakes, leave for about 8 mins or until fish is just cooked through to the skin.
Take two plates and spoon a little of the puree into the centre of each, pick the plates up and swirl the puree around to the rim of the plate.
Place your cake in the middle of the plate with the sea trout on top of it, garnish with lemon wedge and dill frond.
200g Dried butter beans
3 sprigs Thyme
1/2 Red onion
200g Garden peas
5 Green peppercorns
700 ml vegetable stock
Lemon wedge and dill to garnish
Pinch Salt & pepper
Method
Put the butterbeans in a pan with 5oo ml of the vegetable stock, bring to the boil and simmer for 25-30 mins or until beans are tender.
Place half the cooked beans in a food processor and pulse; the beans want to be roughly broken. Take these out and place in a bowl. Now blend the remaining beans adding a little of the remaining veg stock to form a smooth mash, then add to the other beans in the bowl.
Finely dice the red onion and chop the thyme, add both and salt and pepper to taste to the butterbeans and mix well.
Cook the green peas in water till soft, drain and blend with the peppercorns in food processor till smooth, add salt and pepper to taste.
Take a small cake ring or pastry cutter and put half the bean mixture into it to form a cake, press down till firm and remove the ring, repeat process.
Take a frying pan and drizzle with oil, heat till oil is sizzling, put in bean cakes and fry till brown about 5 mins turn over and brown other side, put on to baking tray and put in a medium (gas 6/200 c) pre-warmed oven.
In the same frying pan put your Trout fillets, skin side down. Cook for about 5 mins then place in the oven with the cakes, leave for about 8 mins or until fish is just cooked through to the skin.
Take two plates and spoon a little of the puree into the centre of each, pick the plates up and swirl the puree around to the rim of the plate.
Place your cake in the middle of the plate with the sea trout on top of it, garnish with lemon wedge and dill frond.
Ingredients
3 Red onions
3tbls soft dark brown sugar
Water to cover
Method
Slice the onions finely and put in to a large pan with the sugar.
Just cover the mixture with cold water.
Put on a medium heat and slowly bring to the boil, stirring occasionally.
Boil for 5-8 mins and reduce the heat till simmering. Simmer till the liquid starts to caramelize around the onions, take off heat and pour into a sterilized jar or plastic container, allow to cool secure lid
Will store for 1 month.
3 Red onions
3tbls soft dark brown sugar
Water to cover
Method
Slice the onions finely and put in to a large pan with the sugar.
Just cover the mixture with cold water.
Put on a medium heat and slowly bring to the boil, stirring occasionally.
Boil for 5-8 mins and reduce the heat till simmering. Simmer till the liquid starts to caramelize around the onions, take off heat and pour into a sterilized jar or plastic container, allow to cool secure lid
Will store for 1 month.
Serves 6
Ingredients
1 400g White Loaf
75g Unsalted Butter
8 Egg Yolks
175g Caster Sugar
1 Vanilla pod or 1/2 tsp Vanilla Essence
300 ml s/s Milk
300 ml Double Cream
4 English Apples (works best with either Katy’s or Grieves)
300g Blackberries
Method
Grease a 3-pint pudding basin with the butter.
Slice the bread in half from end to end. Slice each half into 2 cm slices.
Whisk the egg yolks and the sugar together in a bowl.
Put milk, cream and split vanilla pod into a pan and bring to a simmer, then pour over the egg and sugar mixture, stirring constantly.
Core and quarter apples (skins can be peeled but I like to leave them on) then slice each quarter into 3.
Wash the blackberries.
Place a later of the bread into the basin then add some apple slices and berries and repeat process, finish with a single layer of bread.
Pour the egg mixture over the bread and fruit, making sure to cover all. Leave for 30 mins to soak into the bread.
Put the pudding dish into a roasting tin filled 3/4 full with water and wrap in tin foil.
Bake in a pre-heated oven at gas 4 / 180 c for 20 –30 mins.
Serve with fresh clotted cream.
1 400g White Loaf
75g Unsalted Butter
8 Egg Yolks
175g Caster Sugar
1 Vanilla pod or 1/2 tsp Vanilla Essence
300 ml s/s Milk
300 ml Double Cream
4 English Apples (works best with either Katy’s or Grieves)
300g Blackberries
Method
Grease a 3-pint pudding basin with the butter.
Slice the bread in half from end to end. Slice each half into 2 cm slices.
Whisk the egg yolks and the sugar together in a bowl.
Put milk, cream and split vanilla pod into a pan and bring to a simmer, then pour over the egg and sugar mixture, stirring constantly.
Core and quarter apples (skins can be peeled but I like to leave them on) then slice each quarter into 3.
Wash the blackberries.
Place a later of the bread into the basin then add some apple slices and berries and repeat process, finish with a single layer of bread.
Pour the egg mixture over the bread and fruit, making sure to cover all. Leave for 30 mins to soak into the bread.
Put the pudding dish into a roasting tin filled 3/4 full with water and wrap in tin foil.
Bake in a pre-heated oven at gas 4 / 180 c for 20 –30 mins.
Serve with fresh clotted cream.