We had a first-rate
evening's entertainment at our club meeting on the 8th
September. Our speaker and demonstrator was Mr. John Crouch, a well
known celebrity chef here in Cumbria.
In just over an hour,
using only basic camping equipment, John produced five delicious
autumn food dishes whilst keeping us entertained with lively
anecdotes about his culinary experiences & knowledge. Who says
multi-tasking is the preserve of the fairer sex? And of course the
bonus was that our olfactory & gustatory senses were truly
fulfilled!
LAVENDER CHICKEN
1 tablespoon
butter 1 tablespoon of olive oil
4 boned chicken breasts
(halved) 2 tablespoons flour
8 shallots salt
200ml ( 8floz) red
wine 4 sprigs of thyme
200ml (8floz) chicken
stock 2 teaspoons lavender flowers
grated zest & juice
of one orange
Garnish – 1 orange /
12 lavender sprigs / 4 teaspoons of lavender flowers
Heat the butter &
oil in a heavy pan & add the chicken pieces. Brown all over.
Transfer to a large Casserole. Cook the shallots in the frying pan
foe 2 mins, then add to casserole. Add the flour to the frying pan,
stir & cook for 2 mins. Pour in enough wine & stock to make a
thin sauce, bring to the boil, stirring all the time & season to
taste. Stir in the thyme sprigs, lavender flowers, orange zest &
juice. Pour the sauce over the chicken, cover the casserole &
cook for 30 -40 mins until tender. Remove the thyme sprigs before
serving. Garnish with orange & lavender flowers.
COURGETTE RISOTTO
1 large onion spray
oil
1 dessert spoon fresh
herbs, chopped plus extra for garnish
2 courgettes diced 2
tomatoes chopped
75g (3oz) risotto
rice 300ml (½ pint) vegetable stock
14g (½ oz) parmesan
cheese
In a large, heavy based
pan, sauté
the onion in a spray of oil, but do not colour. Add the fresh
herbs, courgettes, tomatoes & rice. While stirring add the
vegetable stock, a little at a time, until the rice is al dente.
Sprinkle with parmesan & add garnish with chopped herbs.
RUNNER BEAN SOUP
2 tablespoons of
butter 500g (1lb) runner beans
1 large onion 1 large
carrot
700ml (1 ½ pints)
vegetable stock seasoning
Slice the runner beans
into thin slices, chop onion & carrot.
Heat butter in a large
saucepan & gently fry the beans, onion & carrot until the
vegetables are beginning to soften & the carrot is translucent
but not browned. Add the stock, bring to the boil & then simmer
covered for about 30 mins, until vegetables are soft.
Purée
in a blender. Season to taste & serve with a hunk of crusty
bread.
SPICED
RUNNER BEANS
1
tablespoon oil 1 medium onion, finely chopped
2
garlic cloves, crushed ½ teaspoon ground coriander
½
teaspoon ground cumin ½ fresh chilli, finely chopped or ¼ teaspoon
chilli powder
pinch
turmeric 1 red or yellow pepper, sliced
300g(12oz)
runner beans 1 tablespoon tomato purée
100ml
(4floz) water Seasoning (S & P)
Heat the oil in a pan &
add the onion & garlic, cover & sautée,
gently for 5 mins. Add the spices & sliced pepper stirring well
& continue to cook gently for 1 min. Now add the sliced beans,
tomato purée
and water. Bring to the boil & simmer for 4-5 mins or until the
beans are as soft as you like them. Season with salt & pepper if
needed & serve with rice or as a side dish with Indian curry.
HOT
BAKED APPLE, PLUM & GINGER TRIFLE
225g
(8oz) plums
450g
(1lb) cooking apples, peeled, cored & sliced
1
tablespoon chopped, crystallised or stem ginger
2
tablespoons water 50g (2oz) sugar
trifle
sponges 4 egg yolks
50g
(2oz) caster sugar 600ml (1pint) milk
vanilla
essence 2 level tablespoons cornflower
Meringue:
4 egg whites 200g (8oz) caster sugar
Wash
the plums, remove stones & place them in saucepan with the apples
& chopped ginger. Add the sugar & water. Bring to the boil,
simmering until the fruit is soft. Break the trifle sponge cakes into
the base of a 1.7l (3 pint) ovenproof serving dish and spoon over the
fruit & sufficient juice to soak the sponges. Set aside while
preparing the custard.
CUSTARD:
Measure the cornflower into a small basin. Add about 125ml (¼ pint)
of the milk & stir to blend well. Pour the remaining milk into a
sauce pan & heat until almost boiling. Stir a little hot milk
into the cornflower blend, mix well & return all to the milk
saucepan. Stir until thick & boiling, then draw off the heat.
Crack the egg yolks into a large basin, add the sugar & stir well
to mix. Stir in the hot milk mixture & blend thoroughly. Rinse
out the milk saucepan & strain the custard back into the pan.
Stir constantly over a low heat until the custard has thickened, but
do not allow to boil. Stir in the vanilla essence.
Pour
the custard over the fruit & sponge base. Whisk the egg whites
until stiff, then beat in the sugar. Spoon the meringue over the
trifle. Bake in a preheated oven at 180c ( 350 oF / Gas Mark 4) for
20 mins, until lightly browned & crisp. Serve hot.
