Starter
Caramelised
Scallops with Roasted Beetroot in a maple syrup and lemon dressing
For 2
people
6-8
scallops with roe and muscle removed
100g good
quality bacon lardoons
6-8 baby
beetroots, cleaned
Hand-full
yellow and red cherry tomatoes
Mixed salad
leaves and edible flowers if available
Butter
For the
dressing
Juice
½ lemon
100ml olive
oil
2 tblsp
maple syrup
1 tsp
wholegrain mustard
Salt and
pepper
- Place the beetroot in an
oven-proof dish, drizzle with olive oil and roast beets in the oven at
200°C for 20 mins until cooked, leave to cool, peel and slice into wedges - Cook the lardoons by frying
them on a pan until crispy, drain and set aside - Quarter the tomatoes
- Make the dressing by mixing all
the dressing ingredients together well - In a bowl mix the beets and
slices tomatoes with half of the dressing, set aside - Dress the salad leaves lightly
in another bowl, tossing to ensure they are coated - In another bowl place the
scallops, drizzle with olive oil and salt and pepper - Place a frying pan on a high
heat, when hot place the scallops on the pan, check to see that they are
turning nice and brown and after one minute turn them over. Add a large
slice of butter to the pan and swirl around - Take two large bowls or plates,
arrange some of the leaves in the centre, spoon on some of the dressed
beets and tomatoes, arrange the scallops around this and scatter over some
cooked lardoons, drizzle over a little remaining dressing from the beets,
finish with a grind of fresh black pepperVenison and mushroom stroganoff
Ok so technically this isn't a stroganoff, as Kevin pointed out in great detail, but it's yummier and you can name it whatever. The way it's cooked and served made it more of a stroganoff than anything else, as you can call it a STROGANOT!
200g
jasmine riceOlive oil
1 medium
red onion, peeled and finely chopped1 clove
garlic, peeled and sliced300g
venison loin or fillet, cut into finger sized strips50ml red
wine50ml fresh
cream100ml good
quality meat stock1 tblsp
smoked paprika250g mixed
mushrooms like oyster, winter chanterelles, ceps1 small
bunch flat leaf parsley, roughly choppedButter
Lemon juice
Crème
FraicheGherkins,
sliced- Cook the rice by steaming it,
by the time it is cooked your dish will be ready too - In a bowl mix the venison and
paprika, and set aside for the flavours to infuse - Wipe the mushrooms clean with a
brush or damp cloth, do not wash the, it will ruin them. Break them up
into bite-sized pieces - Heat some olive oil in a large
frying pan and add the onion and garlic, cook gentle for five minutes, remove
from the pan onto a plate and turn up the heat - Heat a little more olive oil
and add the meat to the pan, it should be really sizzling. Cook the meat
quickly and add the mushrooms. Return the onions to the pan. Pour in the
hot stock and red wine, bring to bubble and cook for a minute as the
liquid reduces, season with salt and pepper and finish with the cream and
a light squeeze of lemon juice - Fluff up the rice with a fork
and serve the dish in two bowls, rice in one and meat sauce in the other - Top the meat with a spoon of
crème fraiche, some chopped parsley and sliced gherkins
- Cook the rice by steaming it,
Tarte Tatins with lemon curd ice cream
Lemon Curd
Ice Cream
Lemon Curd
Natural
Yogurt
1. Mix
equal amounts of lemon curd and yogurt in a metal bowl and freeze
For the
tarts
Makes two
small tarts
2-6 Granny
Smiths apples or your favourite local apples
Sugar
Butter
Shortcrust
Pastry
200g Plain
Flour
100g cold
butter – cut into cubes
1 eggs yolk
- Rub the butter and flour
together until the mixture resembles breadcrumbs. Bind this with the egg
yolk and bring the pastry together, add a little water if it is too dry.
Wrap in cling film and place in the fridge - Peel, core and slice the apples
- Take two small pans and rub
some butter on their bottoms, sprinkle with sugar and place on a medium
heat on the cooker - When the mixture turns brown
and starts to bubble, remove the pans and arrange the apples on the
caramel, return to a low heat for five minutes, watching so they don’t
burn - Preheat the oven to 180°C
- Roll out the pastry into two
discs, cut and place on top of the apples, pressing down. Prick holes in
the pastry to let any steam out - Bake for 15-20 mins until
golden brown - Carefully turn the tart onto a
plate and top with a spoon of the lemon curd ice cream
Just saw the show Val. Well done, your menu looked fantastic. You waz robbed!!
Val, what a joke. You wiped the floor with that broad. That was fixed. She was handing out raw fish, yer one couldn’t even cook. Kel
Well done Val. You shone on TV. I think it was clear for all to see who the real winner was! Dee