Nathalie's Menu
Nathalie Clarke's dishes included Moroccan lamb and Banoffee Pie:
Stuffed flat back Mushrooms
Serves 6
Ingredients
1 garlic
Large handful of parsley
4 egg yolks
250g butter
6 large flat mushrooms.
Mix the butter with the crushed garlic, parsley and egg yolks together. Fill the mushrooms with the mixture. Put in oven on gas mark 6 for about 10 mins, then under the grill to brown off for 2 minutes.
Moroccan lamb with couscous and stir fried vegetables
Ingredients (for the ratatouille)
Red pepper
Yellow pepper
One large carrot
100g bamboo shoots
One large courgette
Bean shoots
Stir fry vegetables for 20 minutes or until the vegetables are softened to produce something similar to ratatouille.
Ingredients (for the lamb)
Five lamb fillers
Two cloves of garlic
One onion
250g button mushrooms
Two red peppers
Two tins of chopped tomatoes
Two small courgettes
One tin of chickpeas
Olive oil
Drain the chickpeas, dice the lamb fillets and chop the other ingredients. Put all of them in a pre-heated wok with a dessert spoon of olive oil and fry. Then add Moroccan spices which is from a packet called Reason to Season.
Once all has been fried off, add 2 tins of chopped tomatoes and transfer all to oven to tender the meat for about 2 hours on gas mark 5.
Ingredients (for the couscous)
Sammy's Couscous - Sundried Tomato and Mediterranean Herb, 250g
Pint of water
Knob of butter
The couscous is flavoured with herbs dried tomatoes and garlic. Add 1 pint of water, let it swell for a few minutes Then fry for 2 minutes with a little knob of butter.
Sammy's Couscous - Sundried Tomato and Mediterranean Herb (First Quality Foods)
Banoffee Pie
Ingredients
28 digestives
250g of butter
2 tins of condensed milk
5 bananas
500ml pot of fresh cream
Crush a whole pack of digestive biscuits and add 1 whole bar of butter then place in cake tin to set. Boil a tin of condensed milk for 2 hours so that it becomes toffee. Then slice 5 bananas (Equals one per person) on top of the base then pour the toffee mixture on the top and allow to cool. Whip 1x pot of fresh cream and put a thick layer on top. Only do this part when ready to serve the meal.
Dinner Party 5: Melinda Padley
Serves 6
Ingredients
1 garlic
Large handful of parsley
4 egg yolks
250g butter
6 large flat mushrooms.
Mix the butter with the crushed garlic, parsley and egg yolks together. Fill the mushrooms with the mixture. Put in oven on gas mark 6 for about 10 mins, then under the grill to brown off for 2 minutes.
Moroccan lamb with couscous and stir fried vegetables
Ingredients (for the ratatouille)
Red pepper
Yellow pepper
One large carrot
100g bamboo shoots
One large courgette
Bean shoots
Stir fry vegetables for 20 minutes or until the vegetables are softened to produce something similar to ratatouille.
Ingredients (for the lamb)
Five lamb fillers
Two cloves of garlic
One onion
250g button mushrooms
Two red peppers
Two tins of chopped tomatoes
Two small courgettes
One tin of chickpeas
Olive oil
Drain the chickpeas, dice the lamb fillets and chop the other ingredients. Put all of them in a pre-heated wok with a dessert spoon of olive oil and fry. Then add Moroccan spices which is from a packet called Reason to Season.
Once all has been fried off, add 2 tins of chopped tomatoes and transfer all to oven to tender the meat for about 2 hours on gas mark 5.
Ingredients (for the couscous)
Sammy's Couscous - Sundried Tomato and Mediterranean Herb, 250g
Pint of water
Knob of butter
The couscous is flavoured with herbs dried tomatoes and garlic. Add 1 pint of water, let it swell for a few minutes Then fry for 2 minutes with a little knob of butter.
Sammy's Couscous - Sundried Tomato and Mediterranean Herb (First Quality Foods)
Banoffee Pie
Ingredients
28 digestives
250g of butter
2 tins of condensed milk
5 bananas
500ml pot of fresh cream
Crush a whole pack of digestive biscuits and add 1 whole bar of butter then place in cake tin to set. Boil a tin of condensed milk for 2 hours so that it becomes toffee. Then slice 5 bananas (Equals one per person) on top of the base then pour the toffee mixture on the top and allow to cool. Whip 1x pot of fresh cream and put a thick layer on top. Only do this part when ready to serve the meal.
Dinner Party 5: Melinda Padley