June's Menu
June Tedaldi's dishes included asparagus, sea bass and apricot tart:
Bundles of asparagus with Parma ham
Serves 5
Ingredients
500g British asparagus
10 slices of Parma ham
Rosemary infused extra virgin olive oil
Blanche asparagus in boiling water for 4 minutes – drain and leave to cool. Once cooled take approximately 6 spears put into a bunch and wrap one slice of Parma ham around – leaving tips exposed. Place in a shallow oven proof dish. Once you have enough for 2 bunches per person – season, liberally drizzle with rosemary infused extra virgin olive oil and add a few knobs of butter. Place under a hot grill until the Parma ham is crispy (approx 4 minutes).
Serve.
To infuse the olive oil – take a bottle of extra virgin olive oil and place a few sprigs of rosemary in the bottle – leave a few days. The olive oil will be infused with the rosemary. This can be done with most herbs, garlic, chilli etc.
Serves 5
Ingredients
500g British asparagus
10 slices of Parma ham
Rosemary infused extra virgin olive oil
Blanche asparagus in boiling water for 4 minutes – drain and leave to cool. Once cooled take approximately 6 spears put into a bunch and wrap one slice of Parma ham around – leaving tips exposed. Place in a shallow oven proof dish. Once you have enough for 2 bunches per person – season, liberally drizzle with rosemary infused extra virgin olive oil and add a few knobs of butter. Place under a hot grill until the Parma ham is crispy (approx 4 minutes).
Serve.
To infuse the olive oil – take a bottle of extra virgin olive oil and place a few sprigs of rosemary in the bottle – leave a few days. The olive oil will be infused with the rosemary. This can be done with most herbs, garlic, chilli etc.
Sea Bass with new potatoes and wilted watercress
Serves 5
Ingredients
1kg Jersey Royal Potatoes
85g Watercress
5 fillets of fresh sea bass
Rosemary infused olive oil
150g Butter
Skin ands boil the potatoes for approximately 20 minutes – until a round tipped knife can be easily pushed through. Place in a microwaveable dish and crush roughly – do not mash. Season, add infused olive oil and most of the butter then place in microwave ready to warm through just before serving.
Take the watercress and place in a frying pan of hot olive oil and a little butter – keep moving in pan until wilted (approx 2-3 minutes). Remove the watercress and place in heated oven.
Add more olive oil to same pan, when pan is very hot place fish skin down and fry for approximately 4- 5 minutes, then carefully turn over and finish off for a further 2- 3 minutes.
To serve - layer warmed through potatoes, wilted watercress and then Sea bass. Serve with slice of lemon.
Serves 5
Ingredients
1kg Jersey Royal Potatoes
85g Watercress
5 fillets of fresh sea bass
Rosemary infused olive oil
150g Butter
Skin ands boil the potatoes for approximately 20 minutes – until a round tipped knife can be easily pushed through. Place in a microwaveable dish and crush roughly – do not mash. Season, add infused olive oil and most of the butter then place in microwave ready to warm through just before serving.
Take the watercress and place in a frying pan of hot olive oil and a little butter – keep moving in pan until wilted (approx 2-3 minutes). Remove the watercress and place in heated oven.
Add more olive oil to same pan, when pan is very hot place fish skin down and fry for approximately 4- 5 minutes, then carefully turn over and finish off for a further 2- 3 minutes.
To serve - layer warmed through potatoes, wilted watercress and then Sea bass. Serve with slice of lemon.
Apricot tart
Ingredients
Sweet pastry roll
Toasted almonds
1 tin of apricots in syrup (any tinned fruit in syrup can be used)
Cream or crème freche
Crush toasted almonds and roll into pastry. Line pastry in a flat tin and bake in oven (gas mark 6) for 20 minutes. Use beans or foil to keep pastry flat. Open tinned fruit and pour syrup into a saucepan with gelatine. Bring to the boil.
Place the fruit onto the pastry. Take the boiled syrup/gelatine – making sure there are no air bubbles – and pour over fruit. Add some more toasted almonds and refrigerate for at least 2 hours before serving.
Serve with cream or crème fraiche.
Ingredients
Sweet pastry roll
Toasted almonds
1 tin of apricots in syrup (any tinned fruit in syrup can be used)
Cream or crème freche
Crush toasted almonds and roll into pastry. Line pastry in a flat tin and bake in oven (gas mark 6) for 20 minutes. Use beans or foil to keep pastry flat. Open tinned fruit and pour syrup into a saucepan with gelatine. Bring to the boil.
Place the fruit onto the pastry. Take the boiled syrup/gelatine – making sure there are no air bubbles – and pour over fruit. Add some more toasted almonds and refrigerate for at least 2 hours before serving.
Serve with cream or crème fraiche.
Brandy snaps and raspberries
Serves 5
Ingredients
Brandy snap baskets
Raspberries
Cream or crème fraiche
Wash raspberries and place in brandy snap baskets – ensure you buy more baskets than needed as they are often broken. Serve with cream or crème fraiche.
Dinner Party 3: Kevin Reynolds
Serves 5
Ingredients
Brandy snap baskets
Raspberries
Cream or crème fraiche
Wash raspberries and place in brandy snap baskets – ensure you buy more baskets than needed as they are often broken. Serve with cream or crème fraiche.
Dinner Party 3: Kevin Reynolds