Starter:
Pea, beetroot, roasted red pepper and goats cheese
open tart Ingredients: • Plain flour for dusting
• 500g puff pastry • One free range egg, lightly beaten •100g peas, shelled (approx. 335g unshelled) •100g ready cooked red peppers in oil, drained
•100g goats cheese, crumbled •100g plain cooked beetroot, drained and cut into chunks
• A small bunch of flat leaf parsley • Four tbsp extra virgin olive oil • One tbsp Balsamic vinegar • Salt and pepper Method: Preheat the oven to 200°C/400°F. Lightly dust a work
surface with the flour, and roll out the puff pastry until it is 4mm thick. Cut out four discs with a 11.5cm round pastry cutter and then with a sharp small knife, lightly score around the pastry discs 1cm away from the edge, trying not to cut through the pastry. Then brush with the beaten egg, lay the pasty discs onto a non stick baking tray and place in the oven, on the middle shelf and cook for 20 minutes, or until golden. Once cooked remove from the oven and leave to cool. Then remove the inner part with a small knife. While you are waiting for the pastry to cook, bring a pan of salted water to the boil, cook the peas for two minutes, then drain and refresh under cold water for another minute, drain and set aside. Cut the peppers into thick slices and then place into a medium sized bowl with the peas, goat’s cheese, beetroot and parsley. In a small bowl mix together the extra virgin olive oil and Balsamic vinegar, then add two tablespoons to the vegetables and goats cheese. Season with salt and pepper and mix well. Place the pastry discs on four plates and fill with the
vegetables and goats cheese. Drizzle the rest of the dressing around and serve.
Main: Braised shoulder of lamb with fresh
peas, butterbeans and white wine Ingredients:
• 1/2 a shoulder of lamb on the bone • Salt and pepper • Four shallots, chopped • Two small carrots chopped • Three cloves of garlic, sliced • 200ml white wine • 400g tin of chopped tomatoes • Two bay leaves • 400ml lamb stock • 400g tin of butter beans, drained • 150g peas, shelled (approx. 500g unshelled) • One small courgette, sliced
52 August 2011
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