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Rack of Lamb

Recettes de Pâques

By Natoora Natoora





Rocket and Reblochon Pie

For the Pastry:
1Tsp Poppy Seeds
1Tbsp Marjoram
100Gr Butter
200Gr Flour

For the Filling:
2Tbsp Breadcrumbs
2 Eggs
200Gr Wild Rocket
300Gr Ricotta
200Gr Reblochon

Mix the flour with the poppy seeds, some salt and the chopped marjoram. Add chunks of butter, then start working the dough, adding enough lukewarm water to obtain a soft dough. Cover in cling film and leave to rest for an hour.

Wash the rocket and blanch for a minute in salty boiling water, drain and squeeze to get rid of any excess water. Place the rocket, all the cheeses, eggs and breadcrumbs in a mixer and blend at minimum speed for a minute or so.

Roll out the dough, place on the pie dish, cut out all excess dough, roll it out again and cut some strips. Pour the mix into the pastry, then arrange the strips in a lattice. Cook for 40 minutes at 180°C.

Recipe: Mackerel, Blood Oranges and Broad Beans

2 Mackerel Fillets
1 Shallot
1 Blood Orange
1/2 Glass Dry White Wine
250g Broad Beans

Fry the fish in some butter until golden, making sure not to overcook them. Season with salt and pepper and keep warm.

Blanch the broad beans for a few minutes in salted boiling water, then remove from their skin and set aside.

In the same pan where you cooked the fish, fry some thinly sliced shallot. Add the wine and let it evaporate, then add the juice of the orange and reduce to about half. Add the broad beans, taste and adjust the seasoning.

Place the fillets on the plates and pour over the sauce. Garnish with orange segments.

Rack of lamb with ratatouille

4 tbsp olive oil
1 Ratatouille Mix
4 plum tomatoes, chopped
Salt and pepper
Handful of fresh basil leaves, shredded For the lamb
1-2 tsp olive oil, for frying
1 rosemary sprig
2 thyme sprigs
2 garlic cloves, crushed
Knob of butter
2 rack of lamb, trimmed and cut into 4 portions

Preheat the oven to 200C/400F/Gas 6. Heat the oil in a saucepan and sauté the Ratatouille Mix over a medium heat for around 10-12 minutes. Stir in the chopped tomatoes and season the mixture to taste, adding a little sugar to sweeten if necessary.Continue cooking the ratatouille over a medium heat for about 30 minutes so that the tomatoes reduce and you have a lovely thick ragoût.

Meanwhile, for the lamb, heat the oil in a non-stick frying pan. Add the rosemary, thyme and garlic, followed by the butter, and cook over a medium heat until the butter is foaming and golden-brown. Cover the lamb bones with foil. Put the racks in the frying pan and sear the meat in the flavoured oil for 1-2 minutes on each side, basting with the juices. If the frying pan is ovenproof, transfer it to the hot oven. Otherwise put the lamb in a roasting tin and roast for approximately 5-6 minutes.

Remove the lamb from the oven and allow it to rest for at least 15 minutes, leaving the oven on. Once the meat has rested, reheat it in the oven for 3-4 minutes. Stir the shredded basil into the ratatouille and serve with the lamb.

Rhubarb Delight

16 Thin Stalks of Rhubarb
200g Caster Sugar
2 Tbsp Water
200g Mascarpone
180ml Double Cream
2 Tsp Finely Grated Orange Rind
2 Tsp Gelatine
60ml Freshly Squeezed Orange Juice
2 Blood Oranges (optional)

First wash the rhubarb, scrubbing away any dirt. Cut away the leaves and white part of the stalk, then slice into 3cm pieces.

Heat a medium pan and add the rhubarb with 100g of the caster sugar and 1 tablespoon of water. Stir until the sugar is dissolved, then bring to the boil, simmer and cover for 10 minutes until thickened. Transfer to a bowl and leave to cool, then refrigerate.

Now in a small heatproof jug, add 1 tablespoon of water and sprinkle gelatine over the top. Stand the jug in a pan of simmering water, stirring the liquid until the gelatine is dissolved. Remove from the heat and stir in the orange juice.

Beat the mascarpone with 100g caster sugar until smooth. Add the cream and orange rind and beat until. Then beat the warm gelatine mixture into the mixture until combined.

Now the rhubarb is cooled, dived the mixture into eight serving glasses. Divide the creamy mixture evenly over the rhubarb and refrigerate for 3 hours or until set.

Serve decorated with fresh orange segments.


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