August 2011 Recipes (provided by Tony Heath)
Minted Broad Bean Hummus on Crostini
To serve as a canapé/appetizer
- 200 – 250 gms shelled broad beans
- ½ garlic clove, crushed with salt
- 1 – 2 tbsp rapeseed oil or ex virgin olive oil
- Dessert spoon freshly chopped garden mint
- Juice of half a lemon
- Sea salt and freshly ground pepper
- Freshly chopped parsley for serving
- French bread for crostini
Bring a pan of lightly salted water to the boil and add the beans. Cook for approximately 5 minutes depending on size of beans - they need to be tender. Drain, allow to cool and slip beans out of their skins.
Place the skinned beans in a processor with the minced garlic, mint, 1 tbsp rapeseed oil, half the lemon juice and salt and pepper. Process to a thick, somewhat coarse puree, adding more oil if too thick and dry.
When you are happy with texture, transfer to a bowl and correct seasoning, adding more lemon juice if needed.
Slice the French bread into cm thick rounds, rub with garlic, drizzle with olive oil and bake in the oven for 2-3 minutes. Allow to cool slightly before placing mounds of the hummus on to each. Sprinkle chopped parsley over and serve.
Chanterelle And Broad Bean Risotto
- Generous litre of chicken or vegetable stock (always allow a little more)
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 350-400 gms Arborio or Carnaroli risotto rice
- 2-3 tablespoons rapeseed or olive oil
- 1 large glass dry white wine
- 50 gms approx of butter
- 75 gms approx fresh Parmesan - some for grating some for shavings
- Small pot of crème fraiche
- 100 gms approx cooked broad beans slipped out of their skins
A good quantity of freshly picked chanterelles which have been “brushed” trimmed and sorted. Keep the smaller ones for sautéing approx 2 cups full, the larger ones along with any trimmings can be added to the stock to improve the flavour.
3 – 6 slices of dried cepes (optional) to also add flavour to the stock
Bring the stock to the boil, keep at a gentle simmer, add the dried cepes if using and the chanterelle trimmings. Heat a sauté pan, add 1 tbsp oil and 1/3 of the butter. Quickly sauté 1/3 of the reserved smaller chanterelles with ½ of the garlic, season lightly and set aside to keep warm. Heat a heavy based saucepan, add the remainder of the oil and sauté the onions and the other ½ of the garlic gently without colour for about 5 minutes.
Add the rice stirring all the time to coat each grain in the oily onions - about 2 minutes.
Add the wine, stirring again until all has evaporated before adding the remainder of the reserved mushrooms, and 2 ladles of the simmering strained stock.
Continue stirring over a moderate heat until the stock has been absorbed then add further ladles and repeat the process until the risotto is creamy looking and the rice just cooked (about 17 minutes). Stir in the peeled broad beans.
Remove pan from heat, add the remainder of the butter, chopped into smaller pieces, stir through with 2 generous tbsp of crème fraiche and finally about 60gms grated parmesan.
Serve in warm bowls, top with the sauted chanterelles and Parmesan shavings and as an addition a few drops of truffle oil if you have any.
New seasons Lamb's Liver with a Gin and Lime sauce
- 1 whole fresh lamb's liver cut into 1/2cm thick slices
- Seasoned flour
- Oil and butter for sautéing
- Gin and Lime sauce:
- 15gms butter
- 100gms finely chopped onion
- 2 level tbsp apricot jam
- 1 level tsp tomato puree
- ½ tsp grain mustard
- 400 mls lamb or beef stock
- Grated rind and juice of 3 limes
- 2 tsp white wine vinegar
- 2 tbsp gin
- Dash Worcestershire sauce
- 1 dessert spoon Arrowroot for thickening
Melt the butter in saucepan, add onions and cook gently until soft but not coloured. Add all the other ingredients and simmer for about 30 minutes, liquidize until smooth and keep warm.
The secret with lamb's liver is to cook it quickly and be ready to eat it straightaway so have everything else ready, i.e. hot plates, vegetables potatoes and sauce.
Coat the liver slices in the seasoned flour, shake off any excess. Heat a large frying pan, add the oil and butter and when foaming add the liver, count to 10 then turn each slice over and count to ten again and remove to your warm plates. The liver will be just cooked and pink, if you prefer it cooked longer (God forbid!!) count to 15.
Pour a little sauce over and hand round the rest.
Perthshire Raspberry Mess
To serve 4-6
- 800gms raspberries
- Splash of Cairn 0' Mohr raspberry wine
- 1-2 tbsp icing sugar
- 200ml double cream
- 200ml thick Greek yoghurt
- 6 meringue shells
- Tbsp flaked almonds
Keep about 100gms raspberries for garnish
Place remainder in bowl, add the wine and icing sugar and crush with the back of a fork
Whip the cream and yoghurt together, scrunch up the meringue over the cream and yoghurt with your hands, adding ¾ of the almond flakes. Fold in the meringue pieces and almonds lightly through the cream mixture then add the crushed fruit with most of the juices and fold through carefully again before spooning into serving glasses/bowls
Garnish with the reserved fruit, any juices left and the remainder of the almonds.