Tag Archives: Cookbook

Recipe: Easy Peasy Tart


 
This lovely tart needs a bit of baking, but is a cinch to put together from store cupboard ingredients.
Serves: 6-8
Prep: 20 minutes
Cook: 55 minutes
 
Ingredients:
225g ready-made all-butter shortcrust pastry
Plain flour, to dust
600g peas (frozen or fresh)
Salt and pepper
3 eggs
300ml whipping cream
150g Parmesan, finely grated
Handful of basil leaves
150g feta cheese, cut into 1cm cubes
1 tbsp. olive oil
 
Method:
Preheat the oven to 180C/ fan 160C/ gas mark 4.
Roll out the pastry on a lightly floured surface and use […]

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Recipe: Eggs poached in Red Wine


A pleasing dish, especially with a salad of lamb’s lettuce. Chic and typically Burgundian. 
Serves: 4
Preparation: 20 minutes
Cook: 35 minutes
Recipe: Albert Roux
 
Ingredients:
1 bottle of Pinot Noir
8 eggs
60g unsalted butter, plus 60g clarified butter
20g plain flour
1 bouquet garni
6 crushed peppercorns
Salt and pepper
4 round pieces of coarse white bread
1 tbsp groundnut oil, plus more for the lardons
12 baby onions, peeled
Pinch of sugar
100g bacon lardons
2 tbsp chopped parsley leaves
 
Method:
Bring […]

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The Clink’s Summer Courgette Soup Recipe

The final preparations are underway for The Clink Charity’s second cookbook, due to be launched in autumn 2016 .
The Clink’s Quick and Easy Cookbook will feature recipes such as bang bang prawns, easy peasy tart and cuq a la biere created by Clink trainees, ambassadors and head chefs.
With courgettes now in season we’re giving you an advance recipe preview of the cookbook’s courgette soup with ricotta and mint starter created by our Cardiff restaurant’s chef ambassador Matt Tebbutt.
A real corker […]

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