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Boil the water and make the stock by adding the cubes, blanch the broad beans in it quickly, then remove using a slotted spoon. Once cool, remove the white skin and keep the green beans on the side. Blanch the peas and put on the side. Slice the artichoke, leaving only the heart. Click here for a step by step guide on how to do this!
Clean and finely chop the spring onion, fry it in oil with 1 crushed garlic clove and the chopped chicory, and add the artichokes. Cook for 5 minutes, then add the peas and broad beans. Add salt, pepper and the stock, and cook for 20 minutes.
Toast the bread slices and scrub with garlic, cut them in smaller pieces and lay on the plates. Sprinkle with pepper and olive oil, then break an egg on top of them, carefully. Add some freshly chopped parsley to the soup, then spoon in the plates, trying not to break the egg. The soup has to be boiling hot in order to cook the egg!
Heat the oven to 180C, place the baking tray in the lowest rack. Butter the bottom of the souffle mould and leave on the side. Lightly fry the pancetta cubes and the finely chopped onion, remove from the pan and set aside.
Make a roux by melting the butter in the same pan, then add the flour, mixing well until golden (on a medium heat).
Blend the peas with the milk in a blender. Add to the butter and flour mixture, mixing well with a whisk, on a low heat, until boiling. Boil for 5 minutes stirring continuously. Remove from the heat, add marjoram, salt and pepper. Add the grated gruyere, 4 egg yolks, the pancetta and onion. Mix well.
Beat the egg whites to a very firm consistency with a pinch of salt. Add 1/3 of the whites to the mixture, stirring well, then add the remaining 2/3 with a circular motion from bottom to top, very carefully.
Pour the mixture into the souffle mould and cook in the oven for 45 minutes. Don’t open the oven door during cooking or the souffle will deflate! Serve immediately.
Redcurrant and Roast Onion Gravy
6 sprigs of thyme, cut into pieces
3 red onions, halved
Zest of half a lemon
1 garlic bulb, halved
Salt and freshly ground black pepper
2 tbsp redcurrant jelly
175ml/6fl oz Sweet Wine
350ml/12fl oz Lamb Stock or Water
First, roast the lamb with thyme sprigs, onions, half a lemon zest and halved garlic.
Once the lamb is cooked, pour away any excess fat from the roasting tray, then place the tray on the hob over a high heat. Stir in the redcurrant jelly or any flavouring you desire with the roasted onions and garlic until melted. Then add the sweet wine and boil for half a minute. Add the stock or water and simmer for a couple of minutes until thickened. Season with salt and pepper and strain through a sieve. And there you have the perfect gravy!
Pre-heat the oven to 180C. Butter a high sided dish (24cm diameter) with the butter, then sprinkle with icing sugar.
Peel the apples, cut them roughly into quarters and place them side by side in the dish with the curved side down. Pack them in as tightly as possible.
Start cooking on a low flame for 10 to 15 minutes, then place in the oven at between 180 and 200 degrees for another 15 minutes.
Roll out the pastry and arrange on top of the apples, then return to the oven for a further 15 minutes.
Once cooked, allow to stand for a few minutes, then turn out quickly onto a serving dish.
Serve as it is, or with some good quality double cream!