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Food / Wine

May Recipes from Natoora

By Natoora.co.uk
06/05/2006

May recipes from

Vichyssoise

Ingredients:

1 tbsp butter sole

2 leeks, thinly sliced (the white section only)
1 large onion, peeled and sliced
4 large potatoes, peeled and sliced
6 cups of hot chicken stock
1 Bouquet Garni to include:
¼ tsp thyme
1 laurel leaf
¼ tsp basil
½ tsp chervil
Fresh parsley
Salt and pepper
1 ½ cup of double cream
1 tbsp of fresh chives, finely chopped

Method:

·   Melt the butter, add the leeks and onions.
·   Cover and cook for 15 minutes, stirring occasionally
·   Add the potatoes, stock and the bouquet garni, season with salt and pepper
·   Once the liquid has reached boiling point, reduce the temperature and simmer for 40 minutes, without the lid.
·   Add the cream
·   Refrigerate and serve cold, garnish with the chives.

Lemon sole, with an herb pesto

Ingredients (2 people)

For the fish:

2 lemon sole fillets
100g plain flour
2 eggs
100g breadcrumbs
For the pesto:
2 large handfuls of fresh mixed herbs, to include basil, flat leaf parsley and chives, finely chopped
1 tbsp white wine vinegar
1 tbsp olive oil
Salt and pepper
1 tbsp lemon juice

Method:

·   Put the flour onto a flat plate and evenly coat the sole.
·   Beat the eggs, pour them onto a different plate and coat the sole in the mixture.
·   Then dip them in the breadcrumbs
·   Deep fry for 6-8 minutes until crisp and golden brown
·   Remove with a slotted spoon and put onto a piece of kitchen towel.
·   To make the pesto, mix all the herbs with the vinegar, oil, salt and pepper and lemon juice.
·   Transfer the fillets to a plate and spoon the pesto over the top

Try serving this with some fresh new potatoes and a crisp green salad

Veal Escallops with Artichoke hearts

Ingredients:

2 veal escallops
50g plain flour

2 tbsp olive oil
4 tbsp butter
60ml fresh lemon juice
250ml chicken stock
1 (300g) jar marinated artichoke hearts, drained and sliced
Salt and pepper

Method:

·   Dust the escallops in the flour.
·   Heat half of the butter in a heavy frying pan over a medium heat and add the veal. Cook for about 1 minute on each side.
·   Transfer to a plate and keep warm.
·   Deglaze the frying pan with the lemon juice and the stock for 2 minutes
·   Add the artichokes and simmer for another 2 minutes
·   Take off the heat and add the remaining butter
·   Season with salt and pepper
·   Spoon over the veal and serve

Raspberry Crème Brûlée

Ingredients:

4 egg yolks
55g caster sugar
1 vanilla pod
500ml double cream
200g fresh raspberries
Demerara sugar

Method:

·   Place the egg yolks and caster sugar in a bowl and beat well
·   Split the vanilla pod and add it to the cream. Heat this slowly, but make sure it does not boil. Take off the heat and remove the vanilla pod. Leave to cool slightly.
·   Slowly add the cream to the egg and sugar mixture.
·   Gently crush the raspberries and put them into the bottom of four ramekins.
·   Slowly pour the mixture into the ramekins on top of the raspberries.
·   Place the ramekins in a baking tray of simmering water that only comes halfway up the ramekin. Cover with greaseproof paper and place in an oven at 140C/Gas 2 and cook for 40 minutes until it is set on top.
·   Remove from the oven and place in the fridge until set.
·   Dust the surface with Demerara sugar and grill until golden brown, alternatively use a blow torch to melt the sugar

Bon Appétit
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