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Home
| Indian Cuisine | 3
- Course Meal -- Starters
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| Roasted
Asparagus on a Crispy Herb Polenta with a Creamy Dolcellatte Sauce |
Ingredients:
5-6 Pieces (peeled) Asparagus per
portion, 1/2ltr Salted Wate,125g
Polenta Flour (quick cook),30g Grated Parmesan Cheese, 2 Tblsps
Creme Freche, 30g Butter, 200g Dolcellatte Cheese, 4-5 Sprigs Parsley
and Thyme Chopped, Salt and Pepper to taste,Olive Oil, Vanilla Essence,
1 Tea Spoon
Method
:
Polenta - Stir the
Polenta into boiling salted water, Simmer for 4-5 minutes, stirring
continuously; Mix in the Herbs; Mix in the Parmesan and Butter;
Pour mixture into a lined tray (approx 1/2 to 3/4 inch thick) and
allow to cool.
Asparagus - Brush the Asparagus with Oil and season
Roast in a moderate oven until they are soft. Approx 12 mins depending
on size; Remove and keep warm Dolcallatte Sauce
Gently soften the cheese in the Creme Freche over a low heat Season
to taste And Finally......... Cut the Polenta with a scone cutter
(1 disc per person) brush with olive oil, grill on each side until
crispy. Spoon the hot sauce onto warm plates, place the Crispy Polenta
on the Sauce, arrange the Asparagus on the Polenta and serve....
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| Parma
Ham and Caesar Salad topped with Melting Goats Cheese |
Ingredients:
4 Slices Goats Cheese, 4 Slices Parma
Ham, Cos Lettuce, 2 Slices Brown Bread, 2 Slices White Bread, Knob
of Butter, Parmesan Cheese Shavings.
Dressing - 1
Shallot (finely chopped), 1 Clove of Garlic (crushed), 1fl oz Sherry
Vinegar, 1fl oz Lemon Juice, Worchester Sauce to taste, 1 tbls Dijon
Mustard, 8fl oz Olive Oil, 6fl oz Milk
Method - Wash
and roughly chop enough lettuce for 4 portions, Trim crust off bread
and discard, Cut bread into cubes and fry until golden brown in
oil, butter and a little garlic, Drain and allow to cool .
Dressing - Place
shallot, garlic, lemon juice, Worchester sauce, Vinegar and Dijon
mustard in a food processor. While the processor is on slowly add
the oil and then the milk Season to taste
And Finally.....Arrange Cos lettuce
on 4 plates, sprinkle with some croutons and Parmesanshavings.
Drizzle a generous amount of dressing on top. Arrange the Parma
ham on the salad. Grill the Goats Cheese under a very hot grill
until golden brown. Carefully place the cheese on the top of the
Parma ham Serve immediately
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| Curried
Pumpkin Soup With Ginger and Coriander |
Ingredients:
1oz Butter, 1 Medium Chopped Onion,
7oz Chopped Potatoes, 2lb Diced Pumpkin, 9oz Diced Carrot, 2pts
Vegetable Stock, 1/4pt Cream of Cococnut, 1tsp Curry Powder, 1tsp
Cumin, 2ozs Chopped Coriander, 2ozs Chopped Ginger
Method:
Sweat of the Onion, Potato, Carrots and 1 1/2 lbs of Pumpkin. Add
Ginger, Curry Powder and Cumin, then add 2pts Stock. Simmer for
25 minutes. Allow to cool slightly, puree in a blender.
Add Cream of Coconut.Dice the remaining Pumpkin, cook in boiling
water, strain.Finish the soup by adding the Chopped Coriander and
Diced Pumpkin.Serves 6 People.
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