In a roomy bowl, whip the Mascarpone cream cheese until it is softened, then fold the egg mix into the Mascarpone cheese, a little at a time, until it is fully blended.
Method: Preheat the oven to 180°C/350°F. Put the lamb in a deep roasting tray, season with salt and pepper and place in the oven for 30 minutes. Remove the lamb from the oven and leave to cool for a
few minutes, and then remove the lamb from the tray. To the tray add the shallots, carrots, garlic, white wine,
chopped tomatoes, bay leaves and lamb stock. Season with salt and pepper and mix together. Place the lamb on top and cover well with tin foil. Put
back in the oven for 1-1/2 hours. Remove the lamb from the oven and mix in the butter beans, peas and courgette, re-cover with foil and cook for a further 30 minutes. Remove the lamb from the oven (when the lamb is ready it should fall away from the bone).
Dessert: Strawberry ripple mascarpone cheese
parfait Ingredients: • 100g soft Amaretti biscuits • Splash of Amaretto liqueur • 400g strawberries • Four fresh free range eggs, separated • 100g caster sugar • 250g Mascarpone cream cheese Method: Carefully line the base and the sides of a one litre plastic lunch box, or plastic tupperware container with cling film that overlaps down the side. Crush the soft Amaretti biscuits over the base of the lunch box, and drizzle some Amaretto liqueur over them. Hull the strawberries and crush them in a bowl, using
a fork. Spoon half of the crushed strawberries over the Amaretti covered base. Using an electric whisk, beat the egg yolks with the sugar, until light and fluffy. In a separate bowl, whisk the egg whites till they form soft peaks. Fold the egg whites into the egg yolk and sugar mix, carefully retaining the air inside the mix.
Spoon half the Mascarpone mix over the crushed strawberries in the lunch box, and level the top with a spatula. Spoon the remaining crushed strawberries on top of the Mascarpone cream, and then spoon the remaining Mascarpone cream on top, as the final layer. Take a metal skewer, and very gently insert it into the mix, turning it around to create a ‘ripple’
Bang the lunch box gently on the work surface, to
evenly distribute the mix, and top with a few halved strawberries to decorate. Then cover the parfait mix with the overlapping cling film. Freeze the parfait overnight. Just before serving place the open Tupperware box on the table, and place an upturned serving plate on top of it. Turn the lunch box upside down, gently, so that the frozen parfait and the cling film slide on the serving plate. Remove the cling film, turn the parfait over onto another plate to right it. Slice into individual portions and serve.
Wines to complement:
S.H. Jones, Banbury (01295) 251179
Starter: Western Australia - Karri Oak Semillon/Sauvignon Blanc 2009. Named after the majestic Karri trees that grow in Western Australia, this is a great-value blend of two classic white grape varieties. The palate is crisp and zesty with the ripeness of the Semillon matching the sweetness of the beetroot and the Sauvignon a good accompaniment to the goat’s cheese. £9.99 for 75cl bottle. Main: Castilla y Leon, Spain - Alejandro Fernàndez, Dehesa La Granja 2004. Made entirely from the Tempranillo grapes from 13-year-old vines, this wine is made by Alejandro Fernàndez, who is greatly renowned for his Pesquera from the Ribera del Duero. Having spent two years maturing in oak barrels before bottling, it has good depth and concentration with delicious fruit flavours of blackberries and plums, and soft smooth tannins. £14.99 for 75cl bottle. Dessert: Loire Valley France - Auguste Bonhomme Rosé d’Anjou 2009. This wine is a little on the sweeter side of medium and with light strawberry fruit on the palate it is a very pleasant match for this dessert. £7.49 for 75cl bottle.
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