FOOD & ENTERTAINMENT
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Summer Finger Food
Ian Senior of Keelings Fish Bar, Barnsley cooks gluten-free pea-flaked lemon sole goujons with asparagus and homemade coriander-lime mayonnaise.
Ingredients:
• 450g (1lb) skinned lemon sole fillets
• 100g pea flakes (available at Keelings)
• Salt and pepper
• Sunflower oil, for deep frying • 50g (2oz) gluten-free plain flour • 3 eggs, beaten
• 2 lime wedges, to serve • 8 asparagus spears • Tsp butter • Salt
For the mayonnaise: Makes 300ml
1egg or 2 egg yolks
1 lime finely grated skin and juice ½ tsp salt
300ml sunflower oil
4 sprigs of coriander finely chopped
Method:
1. To make the mayonnaise, make sure all your ingredients are at room temperature. Put the egg yolks, lime zest, juice and salt into a mixing bowl and then rest the bowl on a cloth to stop it moving. Lightly whisk the yolks.
2. Using a wire whisk, beat the oil into the egg mixture a few drops at a time until you have added all of it. Once you have added the same volume of oil as the original egg mixture you can add the oil a little faster. Add the coriander and stir through - keep for later.
3. For the lemon soles ask your fish monger to fillet the four fillets from the fish. Cut the lemon sole fillets diagonally across into strips about the thickness of your little finger.
4. Heat some of the oil for deep-frying to 190°c and line a baking tray with plenty of kitchen paper.
5. Coat the goujons a few at a time in the gluten-free flour, then in beaten egg and finely in the pea flakes, make sure they take on an even coating.
6. Drop a handful of goujons into the oil and deep fry for about 1 minute until crisp and golden. Lift out onto the paper to drain and repeat until all have been cooked.
7. Cook the asparagus spears in salty boiling water, add a little butter and cook for about 1 to 2 minutes
8. To serve, pile the goujons and asparagus onto one wooden chopping board with the mayonnaise in a bowl for dipping. Garnish with the lime wedges and a mixed whole leaf or herb salad, dressed with extra virgin olive oil.
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aroundtownmagazine.co.uk
Lemon soufflé with lime sorbet
Lemon and lime are paired together in this delicious lemon soufflé recipe to give a real zesty summer treat
Preparation time: I hour 30 minutes, plus up to 4 hours freeze time for sorbet. Ingredients:
Lime sorbet • 4 limes, zest and juice of
• 200g sugar • 275ml water
Method:
For the lime sorbet 1. Place the sugar and water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool.
2. Add the lime zest to sugar and water mixture and leave to infuse for 2 hours. Add lime juice, strain and place in a plastic container in the freezer.
3. Whisk every 1 hour for the first 2 hours and then every half an hour until the mixture is smooth and frozen.
For the lemon puree 1. Place the whole lemons into a large saucepan and cover with water. Bring to the boil, strain, and repeat 3 times.
2. Combine the sugar and water to make a simple syrup. Allow to cool and place the lemons in the syrup. Bring to the boil, remove from the heat and allow to cool. Repeat 2 more times and strain, reserving the syrup.
Lemon puree • 4 unwaxed lemons, whole
• 600ml water • 600g caster sugar
Lemon soufflé • 5 egg whites • 50g caster sugar • butter, for greasing • 50ml water
3. Cut the lemons in half, remove the seeds and place the flesh and skin into a blender. Blitz until very smooth, adding a small amount of the sugar syrup if needed. Pass through a fine strainer and set aside 100g for the soufflé base.
For the souffles 1. Pre-heat the oven to 180˚C/gas mark 4. Mix the 50ml of water with the 100g of lemon puree and set aside.
2. Beat the egg whites in a large bowl and slowly sprinkle in the caster sugar until you have a semi-firm peak meringue. Carefully fold 1/3 of the whites into the 100g of the lemon puree. Fold in another 1/3 then finally fold in the rest
3. Butter and sugar 4 soufflé dishes, gently pour in the mixture and lightly smooth the top.
4. Cook the soufflés for 15-20 minutes until the soufflés have risen and the tops are lightly browned
Serve straight from the oven with lime sorbet on the side
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