Fresh Asparagus Soup
serves 8

We are very lucky in the Carse of Gowrie to have an asparagus grower on our doorstep.  From mid-April until mid-May we get delicious fresh asparagus.  Here is a recipe for those of us fortunate enough to have access to fresh asparagus.

Ingredients:
50g butter
2 medium onions, chopped
500g fresh asparagus, tips removed and set aside, stalks chopped
1.2ltr good chicken stock
Salt and freshly ground black pepper
Cream or lemon juice to finish

Method:
Melt the butter in a saucepan and cook the onions for about 5 minutes, stirring occasionally.  Add the asparagus stalks and cook a few more minutes before adding the stock.  Cover the pan with a lid and simmer very gently until the stalks are tender.

Meanwhile, steam or boil the asparagus tips and refresh in cold water.

Cool the soup a little, then liquidise and sieve it into a clean pan.  Reheat the soup to serve and add either a little lemon juice if you like a sharp taste, or a little swirl of cream.  Decorate with a few asparagus tips in each bowl.

Tomoato and Mozzarella Tart with Roast Peppers
serves 6-8

This is a very simple tart, which looks very impressive and tastes delicious!

Ingredients:
375g pack ready rolled puff pastry
85g coarsely grated Parmesan cheese
450g jar roasted red peppers
4-5 medium-large ripe tomatoes
2 x 125g packs Mozzarella balls, drained
Olive oil for drizzling
Fresh basil leaves for scattering            
Set oven to 200c / 400f / Gas Mark

Method:
Use the pastry to line a shallow rectangular tin (approx 20 x 30cm) and prick the base lightly with a fork.  Scatter the Parmesan over the base.  Drain the peppers and pat dry on paper towels, (if peppers are in oil don’t worry about this).  Lay the whole peppers over the pastry base, (if the peppers weren’t in oil, brush a little oil over them) and season.

Bake for about 15 minutes until the pastry is puffy and golden.

Slice the tomatoes and Mozzarella thinly and lay in alternating lines over the peppers.  Scatter over the basil and drizzle with oil.  Season with a little salt and black pepper and serve while still warm.  If preferred, pop back into the hot oven for 5 minutes just to soften the Mozzarella and tomato.

Chicken with Tomoatoes and Puy Lentils
serves 4

A simple filling chicken dish, lovely with a baked potato.

Ingredients:
4 chicken breasts
1 450g tinned, chopped tomatoes
1 onion, chopped
2 tablesp plain flour
3 tablesp puy lentils
2 teasp cumin
2 teasp sugar
568ml chicken stock
Salt and black pepper
Fresh coriander

Method:
Oven temperature 170c / 325f / Gas Mark 3

Flour the chicken breasts and then brown them in a frying pan. Transfer them to a shallow ovenproof dish and keep warm. Add a little more olive oil to the frying pan and gently fry the onion until soft, add the cumin and fry for a minute, then add the lentils, chopped tomatoes, sugar and stock.  Bring to the boil then pour over the chicken.

Either cover the dish with a lid or tightly fitting foil and bake in the oven for 40 minutes.

Check the seasoning and sprinkle with the chopped coriander.

Beef Stroganoff
serves 4

A quick last minute supper for friends.

Ingredients:
700g fillet steak, trimmed
4 tablesp olive oil
1 onion, peeled and finely chopped
225g mushrooms, sliced.
3 tablesp brandy
1 teasp French mustard
300ml double cream
3 tablesp chopped parsley
Salt and black pepper

Method:
Cut the steak into thin strips about 5mm thick and 5cm long.  Heat the oil in a heavy based frying pan and gently fry the onions until soft and golden (approx. 10 minutes).  Remove them to a plate.

Add the mushrooms to the pan and sauté for 2 - 3 minutes until golden brown.  Place with the onions.

Increase the heat and quickly fry the beef in 2 or 3 batches.  Stirring to ensure the beef is browned all over. Place the beef with the onion and mushrooms.

Add the brandy to the pan and let it bubble and reduce.  Return the beef, onion and mushrooms, lower the heat and add the mustard and cream. Heat through and add most of the chopped parsley.  Season to taste.

Serve with boiled rice or noodles, garnished with the rest of the parsley.

Salmon Fillets with a Parmesan Crust
serves 6

Great for a dinner party as they can be completely made up the day before and popped in the oven when needed!

Ingredients:
6 salmon fillets
Butter to grease
3 fl oz white wine
6oz chestnut mushrooms
10 fl oz double cream
Salt and black pepper

Whizz together;
1oz fresh white bread
1oz Parmesan cheese
2 tablesp parsley
Grated ring of half a lemon

Method:
Pre-heat oven to 220c / 524f /gas 7
Grease a large baking sheet

Place the salmon fillets on a foil covered, lightly buttered baking tray.

Put the wine and mushrooms in a pan and boil for 2 minutes, remove the mushrooms and reduce the liquid to approx 2 tablesp. Add the cream and boil to a sauce consistency, season and return the mushrooms to the pan.  Allow to cool completely.

Spoon a little mix on each fillet (not too near the edges) and sprinkle on the crumb mixture.  Cover this with cling-film and leave in the fridge until needed, or bake 180c / 350f / Gas Mark 4 for 10 - 15 minutes.  Sprinkle with parsley and serve.

Cous Cous with Roasted Vegetables and Pesto
serves 6

Ingredients:
1 aubergine, diced
1 red pepper, sliced
1 red onion, thickly sliced
2 small courgettes, thinly sliced
2 crushed garlic cloves
2 tablesp olive oil
Salt and black pepper
100g cous cous
100ml vegetable stock
4 tablesp fresh pesto

Method:
Preheat oven to 200c / 400f / Gas Mark 6

In a roasting tin mix the vegetables, garlic and oil, season and mix well.  Roast in the preheated oven for 20 – 30 minutes until golden and tender.

Measure the cous cous into a bowl and pour over the boiling stock, cover with cling-film and leave to stand for about 5 minutes.
 
Add the roasted vegetables to the cous cous and stir in the pesto.  Check seasoning and mix well.

This dish can be served cold, or hot.  Serve as a salad (can be made 24 hours ahead and kept in the fridge), or turn into a frying pan and fry in a little oil until piping hot.

Bacon and Cheese Potato Cakes
Makes approx 12 cakes

This is good as a party dish as it needs no last minute attention.  Also delicious made with venison instead of beef.

Ingredients:
1kg Maris Piper potatoes, boiled and mashed
4 spring onions, sliced thinly
4 bacon rashers, finely chopped
40g cheddar cheese, grated
2 tablesp soured cream
75g plain flour
50g butter
2 tablesp oil

Method:
Fry the bacon bits until brown and crispy, add the onion and fry for a few minutes longer.  Add the bacon and onion to the mashed potato along with the soured cream, cheese and seasoning.  Mix well.  Using floured hands, shape the mixture into 12 patties and roll in flour (shake off the excess flour).

Heat the oil and butter in a non-stick frying pan and cook the cakes in batches until browned and crisp on both sides.

So good as a treat for breakfast with a poached or fried egg on top!

Caramelized Apple Tart
serves 8

Ingredients:
Whizz the following to resemble breadcrumbs;
5oz plain flour
4oz butter
1oz icing sugar

Press the mixture into an 8” flan tin and bake at 180c / 350f / Gas Mark 4 for 15 - 20 minutes.
Leave to cool.

5 Cox’s apples, peeled, cored and sliced, chunkily!
10fl oz double cream
3 eggs
8oz caster sugar

Method:
Set oven at 160c / 315f / Gas Mark 3

Place the sugar in a heavy based pan and place over a low heat and melt as slowly as possible, then heat to
a dark caramel. Add the apple slices and mix, then mix in the cream. It may not look very attractive at this stage…but keep going!

Stir gently over a low heat for 5 minutes. Sieve and leave to cool for 30 minutes. Save the liquid.

Arrange the apples in the pastry case. Beat the eggs and mix with the reserved liquid.  Strain this over the apples in the pastry case and bake for 35 - 45 minutes until risen round the edges and the centre has set.

Cool slightly and serve with vanilla ice-cream.

Little Lemon Cups
serves 8

This simple recipe to prepare looks very pretty served in small espresso cups.

Ingredients:
600ml double cream
150g caster sugar
Finely grated zest and juice of 3 lemons

Method:
Heat the cream, sugar and lemon zest over a low heat until at simmering point. Stir continuously for 3 minutes until the sugar has dissolved.  Allow to cool slightly.  Mix in the lemon juice and then pour into the little coffee cups and set in the fridge for at least 2 hours.

When ready to serve, decorate with a couple of raspberries and a mint leaf.  Even more delicious served with a thin shortbread biscuit too!

Wicked Chocolate Treats
serves 8

Ingredients:
200g Bournville chocolate
75g butter
1 x 397g condensed milk
225g crushed digestive biscuits
200g of any of the following …mix as you please!
Ready to eat dried apricots
Raisins
Nuts of any kind
Chopped pieces of fudge
Marshmallows
Maltesers
Or any other yummy thing you can think of!

Method:
Break the chocolate into squares and melt with the butter in the microwave for 2 - 3 minutes.  Stir in the condensed milk and the biscuits, then the 200g of goodies!

Line a tin with cling-film and spread the mixture into this.  Put in the fridge to set for a couple of hours.

Turn out of the tin and peel off the cling-film. Cut into squares and store in an airtight container.

 

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