Our resident chef Mike has magnificently risen to the occasion with a fabulous Meal for Four, he has brought together four delightful recipes guaranteed to give you a meal to remember, a starter, a main course and a choice of desserts.

We would also be happy to feature your own personal favourite recipe but do remember that you should not submit anything which may be copyright.

Send your suggestions or recipes to Shazz.

Red Pepper and Sweet Potato Soup

Spiced Lamb with Herb and Olive Salad

Crème Brule or,

Spiced Raisin Puddings

Ingredients

• 2 large red peppers
• 225g sweet potato pealed, diced and put into a bowl of cold water with a squeeze of lemon juice
• 15ml Extra Virgin olive oil
• 1 finely chopped onion
• 2 cloves of garlic, finely chopped
• 225g tomatoes skinned or 200g plum tomatoes
• 900ml vegetable stock
• Coarse sea salt, pepper and a squeeze of lemon juice
• 60ml natural yoghurt
• 30ml shredded basil

Method

• Preheat grill to high, place whole peppers in and cook turning frequently for 15-20 minutes until skins are charred. Allow to cool until they can be handled and then slip off the skins
• Add sweet potatoes to a pan of boiling water for 10-15 minutes until tender then drain
• Holding peppers over a bowl to catch the juices, cut them in half and remove the seeds and core, then cut them in to slices.
• Heat oil in a large saucepan, add the onion and garlic and fry for a few minutes, add the peppers and reserved juices, tomatoes, sweet potatoes, and two thirds of the stock. Season with salt and pepper to taste and simmer for 10 minutes.
• Transfer soup to a blender or food processor and puree until smooth, return to the saucepan (cleaned) and reheat adding more vegetable stock to achieve the consistency you want, adjust the seasoning and add the lemon juice to taste.
• To serve, add the soup to warm bowls adding a swirl of yoghurt and shredded basil.

Ingredients

• 8 lamb rib chops
• 10ml curry paste
• 15ml oil (olive or vegetable)
• 25g butter
• 175g onion finely chopped
• 1 crushed garlic clove
• 45ml mild chutney
• 300ml fresh orange juice
• Herb and olive salad
• Naan bread to accompany
• 1 orange, pealed and pith removed
• Lots of fresh parsley and mint
• 75g black olives, stoned

Method

• Rub lamb all over with the curry paste.
• Heat oil in a non stick frying pan, add lamb and fry over a medium heat for 5 minutes on each side until brown and tender, keep warm in the oven.
• Add butter, onion and garlic to the pan and fry, stirring for 10 minutes until softened and golden brown, stir in chutney and orange juice, bring to the boil, and bubble for 4 minutes, letting it reduce by half.
• Cut the orange into thick slices and toss together with mint, parsley and olives.
• Put lamb on a warm plate, spoon sauce over, serve with salad on warm naan bred.

Ingredients

• 450ml double cream
• 60ml milk
• 1 split vanilla pod
• 6 egg yokes
• 50 g caster sugar
• 75g bitter chocolate (broken up)
• Demerara sugar for sprinkling

Method

• Pour the cream and milk into a saucepan, scrape the vanilla seeds in adding the pod as well, bring slowly to the boil then take off the heat and allow to stand for 15 minutes.
• Whisk the egg yokes and caster sugar together in a bowl until pale and creamy.
• Place the chocolate in a food processor or blender and break up and remove the vanilla pod from the cream
• With the motor running pour the hot cream into the food processor and whisk until chocolate has melted and the mixture is smooth. Pour this over the egg mixture stirring well, return to the saucepan and stir for about 20 minutes over a low heat until thick
  enough to coat the back of the spoon. DO NOT BOIL
• Strain mixture into a jug then pour in to ramekins (or whatever you want them to be served in), filling them to the top. Do not cover, but cool completely, chill overnight to set.
• Pre heat grill to hottest (unless you have a catering blow torch then just caramelise the Demerara sugar on top), sprinkle a thin, even layer of Demerara sugar over the the now set mixture, put on a sturdy baking try as close to the element as possible, watch carefully and remove as soon as the sugar caramelises. Leave to cool completely, chill again before serving.

Ingredients

• 175g unsalted butter
• 175g caster sugar
• 3 eggs lightly beaten
• 225g self-raising flour
• 7.5ml baking powder
• 5ml ground mixed spice
• 2.5 ml ground cinnamon (extra to the spices)
• 75g raisins
• 1 piece of preserved stem ginger in syrup (about 15g, chopped)
• Milk

Sauce

• 75g unsalted butter
• 175g Demerara sugar
• Grated rind and juice of 2 small lemons

Method

• Preheat oven to 180C.
• Grease the base and sides of 8 individual pudding basins.
• Cream the butter and the sugar together until pale and fluffy, add the eggs a little at a time, beating well and adding a little flour after each addition to prevent curdling
• Sift the remaining flour, baking powder and spices over the bowl and add raisins and chopped ginger, gradually folding in using a large metal spoon. Stir in sufficient milk to give a soft constancy (not runny), divide mixture among the basins and level surface
• Stand in a roasting pan and put 1cm of water around the basins. Cover the roasting pan with foil and bake for 40-45 minutes until sponge has risen and feels warm to the touch.
• To make the sauce, melt the butter in a small saucepan add the sugar and heat gently stirring for about 3 minutes until bubbling, add the lemon rind and juice and cook gently to make a buttery syrup
• Loosen puddings and place onto a serving plate, spoon some sauce over them and serve with cream, crème fresh or ice cream.

Enjoy

The Recipe Archive

Mike

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