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SUNDAY 4TH NOVEMBER 2007
THE PARADE
LEAMINGTON SPACOOKERY DEMONSTRATION USING FARMERS MARKET PRODUCE BY LAURA HAMILTON OF QUEANS RESTAURANT
Romanesco or Cauliflower & Sweet Mustard Soup
(Serves 4)
2 lb cauliflower
1 ½ pt milk
3 or 4 teaspoons of coarse grain mustard
1 tablespoon of honey
¼ pt very strong vegetable stock
1 teaspoon garlic puree
4 splashes Worcester sauce
¼ pt double cream
Salt & Pepper to taste 1. Cut cauliflower in to florets and place in large saucepan.
2. Add the milk, vegetable stock, mustard & garlic puree.
3. Bring the mixture to the boil & then simmer for approx 20 minutes
4. Liquidize the soup then add the Worcester sauce, honey and double cream
5. Season to taste with salt and pepper, then warm through gently and serve
Loin Of Lamb Server With Roast Pumpkin & Garlic Puree, Finished With A Mint Cream Sauce
(Serves 2)1 large loin of lamb
½ small pumpkin
6 cloves of garlic
½ teaspoon chopped garlic
2 teaspoons of mint sauce
¼ pint double cream
Worcester sauce
Rapeseed oil
Butter
1. Trim all the fat off the loin of lamb and leave to one side out of the fridge
2. Peel and chop the pumpkin, place into a large roasting dish along with the garlic cloves, drizzle with the rapeseed oil
3. Place the roasting dish in a pre-heated oven (200C, 400F, Gas Mark 6). This will take approximately 30 minutes to cook.
4. Place the loin of lamb into a frying pan with oil and butter, seal on all sides. Remove from pan and place on a roasting tray.
5. Place the lamb into the oven 15 minutes after the pumpkin and garlic has gone in.
6. Remove the lamb and pumpkin from the oven and wrap the lamb in foil to rest. Place the pumpkin and garlic into a food processor and blend into a smooth puree, season to taste and keep warm.
7. Warm the frying pan that the lamb was sealed in and chopped garlic and mint sauce and warm through.
8. Turn up the heat and add the cream, allow to reduce by a ¼, then add the juices from the resting lamb and season to taste.
9. Arrange the puree in the middle of a serving plate, carve the lamb into thin slices, arrange around the puree, drizzle the mint cream around the plate and serve
Pan Fried Pigeon Breasts Served On A Bed OF Wild Rocket & Herb Salad Accompanied By A Damson Chutney
(Serves 2)4 pigeon breasts
¼ jar of local damson chutney
Handful of seasonal herb salad (Rocket, Chard, Watercress etc)
Knob of butter
Rapeseed oil 1. Arrange the herb salad in the centre of a serving plate
2. Place the damson chutney decoratively around the outside of the salad
3. Heat a heavy based frying pan and add oil and butter, let it froth slightly
4. Add the pigeon breasts to the pan and fry for 3 minutes on each side
5. Reduce the heat and allow to cook for a further 2 minutes on each side
6. Remove from heat and allow to rest for a few minutes
7. Slice the breasts in half and arrange on top of the herb salad, then serve
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