Thursday, 22 September 2011
Cook and Eat September 2011
Our Cookery Demonstration was full of fun, and we were full of food at the end. Marianne Ball made some recipes on site, but also offered some she had 'made earlier' with last minute embellishments. Once each was completed, Mary (her lovely assistant) cut the dish into 27 portions and we munched our way throughout the evening.
Left Pear and Stilton Toasties - Right Peaches in Macaroon Meringue.Marianne was not one for sticking rigidly to the recipe and said that we should be flexible especially in our buying - using foods 'on offer' or two for one, to get a gourmet meal at a budget price. Those of you who want to get all 13 recipes should come along to next Month's meeting, (Talk - Chile and Argentina) but here are two for you to try in the meantime - One very spicy and one deliciously creamy and refreshing.
Patatas Bravas (wild potatoes) - Serves 2.
Slice a 175g/6oz piece of Chorizo and dry fry in a large frying pan for a minute. Add 350g/12oz new potatoes and cook for 5 minutes until golden. Add 1/2 teaspoon of cumin seeds, 1 seeded and sliced fresh chilli and 1 chopped garlic clove and cook for 2 minutes. Tip in a 400g can chopped tomatoes, and simmer for 10 -15 mins until the potatoes are tender.
Easy Lemon Ice cream Serves 4 (or more)
Finely grate the zest of 3 large lemons, and juice them. Place the zest and juice in a bowl, stir in 175g/6oz icing sugar and set aside for half an hour. Meanwhile whip 600ml/1 pint double cream with 2 tablespoons iced water until you have soft peaks, then beat in the lemon mixture until combined.( If you have an ice cream maker, churn and freeze the mixture according to the instructions) Otherwise, you can simply transfer the mixture to a plastic container and place in the freezer until firm. Remove 15 minutes before serving.
As they say ENJOY.......