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Carl runs
, a catering business, in Radcliffe on Trent and
has developed some intriguing meals for you to savour.
His company
specialises in weddings, parties and outdoor events.
But he
also provides special treats, such as spicy mushrooms and houllimi,
a dried Greek cheese with Thai chili sauce, at high-profile
festivals such as Glastonbury and Peter Gabriel's World of Music
and Dance in Spain.
As always,
these recipes have been carefully taste-tested in the 91Èȱ¬ Nottingham
Online kitchen by impartial observers during 's regular Monday cooking feature.
Verdict:
they're sinfully good!
Noisettes
of Lamb topped with Horseradish, French Mustard and Demerara
sugar
(served
with red currant & Madeira sauce)
Ingredients
200g Lamb
(noisettes)
1 tsp horseradish & french mustard mixed
1tbs Demerara sugar
250g gravy
1tbs Madeira or red wine
1 dessert
spoon red currant jelly
1 lamb stock cube
Method:
1. Coat
lamb with horseradish & mustard
2. Sprinkle with Demerara sugar
3. Grill for 5 – 10 minutes to taste
Sauce:
1. Add
Madeira/wine, red currant Jelly, stock cube to the gravy.
2. Pour sauce around lamb & serve
Puff
Pastry Baskets filled with fresh Scallops, Monkfish, Scottish
Salmon in a Cream Rosé Sauce
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| The
filling for the seafood puff pastry. |
Ingredients
Filling
250gms monkfish,
salmon & scallops
Splash
of rosé wine
2tbs double cream
a sprinkle of fennel seeds
125g fish stock
25g butter
25g button mushrooms
25g onions
2tbs tomato & basil sauce
a sprig of parsley
Basket: Use
large vol au vent or frozen puff pastry.
Method: 1. Saute
in butter the monkfish, scallops & salmon with onions, mushrooms,
fennel & parsley.
2. Add rose wine & tomato & basil sauce.
3. Add fish stock & cook for 5 minutes
4. Add cream
to finish.
Bread
& Butter Crème Brulée with a Raspberry Coulis
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| Bread
and butter creme brulee |
Ingredients
2 slices
of slightly stale bread, buttered
2tbs sultanas
250g double cream
1 egg & 1 egg yolk
2tbs castor sugar
1 tbs Demerara sugar
Coulis
1 tin raspberries
Method
1. Arrange
bread in a dish & sprinkle with sultanas.
2. Make custard
with eggs, castor sugar and cream and pour over the bread.
3. Bake in
moderate oven for 20 minutes.
4. Allow to cool and sprinkle with Demerara sugar
5. Pop under grill until sugar has caramelised.
Coulis:
Push raspberries
through sieve to make the coulis.
Serve on
pudding and enjoy!
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