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Starter - Courgette fritter+
- 6 courgettes
- 2 large shallots
- 2 garlic cloves, crushed
- 20g of cumin seeds, toasted and crushed
- 20g of parsley, chopped
- 1/4 lemon, zested
- 50g of vegan cheese, grated
- 30g of flour
- 200g of spelt, cooked
- 1/2 tsp mustard powder
- olive oil, to fry the shallots
- 50ml of olive oil
- 10ml of Chardonnay vinegar
- 1/2 lemon, zested
- 4 pale green courgettes, halved lengthways
- 2 yellow courgettes, finely sliced lengthways
- 2 courgettes, green, finely sliced into rounds
- 1/4 bunch of parsley, leaves chopped
- 120g of cashew nuts, toasted and roughly chopped
- olive oil
- To serve
- parsley cress, to garnish
1. Begin by making the fritters. Grate the courgettes, place in a colander and sprinkle with a little sea salt. Leave to salt for 15 minutes before squeezing well to wring out any moisturex
2. Dice the shallots and sauté in olive oil over a medium heat without colour until softened. Allow to cool
3. Mix the courgettes and shallots with the remaining fritter ingredients until well-combined. Fry off a small piece of the fritter mixture to check the seasoning and adjust if necessary
4. To make the dressing, mix the olive oil, vinegar and lemon zest together and set aside
5. To make the courgette salad, sauté off the halved courgettes in oil and season well
6. Mix the raw courgettes together with the chopped parsley, dressing and cashew nuts and season well
7. Heat 4 blini pans with vegetable oil. When hot, divide the fritter mix into each and pat down to compact. Fry until golden then carefully turn over and cook until the underside is golden and crispy
8. Assemble on 4 plates with the fritters, the sautéed courgettes and the courgette salad. Garnish with parsley cress to finish
Main - Leckford trout with tartare dressing+
Leckford Trout with tartare dressing, scraps, lemon thyme fondant and lemon
- 150g Leckford trout fillet
- 25g butter
- 10g capers
- 10g chopped gerkins
- 10ml Leckford rapseed oil
- Bunch of parsley and dill (chopped)
- 3 x Caper berrys
- 2 tbl spoon self raising flour
- 50ml ale
- Maldon Salt
- 1 tbl spoon white wine vinegar
- 200g Maris piper potato (mashed)
- 50g butter
- 20g lemon thyme
- 30ml good vegetable stock
1. Heat non - stick pan, add Leckford rapeseed oil. Season trout and place skin side down applying pressure to the fish for 10 seconds. Allow the trout to cook through for 2-3 minutes without touching. Add butter and baste until butter becomes nut brown. Add the lemon juice then remove the fish and allow to rest. Add the capers, dill, parsley and gherkins to the pan.
2. Mix all the scrap ingredients except capers to make a batter.
3. Deep the caper berrys into the batter and deep fry at 170c until golden. Season with salt and serve as garnish for trout.
4. Shape potatoes into rectangle. Pan fry in butter on 1 side. Turn add stock and thyme and place in oven at 180'c for 20mins or until golden and soft.
Dessert - Fresh cherry pavlova+
- 300ml Waitrose Merlot Grape Juice
- 50g caster sugar
- 1 lemongrass stalk, halved lengthways (optional)
- 300g Waitrose Cherries
- 300ml tub essential Waitrose Double Cream
- 175g caster sugar
- 75g light brown muscovado sugar
- 5 medium Waitrose British Blacktail Free Range Egg whites
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 1 tsp cornflour
1. Preheat the oven to 200°C, gas mark 6 and line a baking tray with parchment.
2. Combine the 2 sugars for the pavlova. Whisk the egg whites in a clean bowl until stiff, then add 1 tbsp of the sugars at a time whisking continuously, until smooth and glossy.
3. In a separate bowl, combine the vinegar, vanilla and cornflour then whisk this into the meringue. Spoon the mixture onto the parchment and spread out to make a circle roughly 22cm in diameter (see cook’s tip).
4. Place in the oven and reduce the heat to 150°C, gas mark 2. Bake for 1 hour 30 minutes until golden, then turn off the oven, open the door and leave the pavlova inside to cool completely.
5. Place the juice and sugar in a saucepan and gently heat, stirring to dissolve the sugar. Add the lemongrass (if using), turn up the heat for 10 minutes and reduce the juice by half. Set aside several cherries to decorate, then halve and stone those remaining. Add the halved cherries to the juice pan and simmer for 2 minutes then turn off the heat and leave to cool.
6. To serve, whip the double cream and spoon over the pavlova. Top with the cherry syrup and whole cherries.