Neena's Menu
Neena Rainey's dishes included stuffed mushrooms and lamb noisettes:
Stuffed Mushrooms with Pancetta and Mozzarella
Ingredients
5 cap mushrooms
6 chestnut mushrooms
1 green pepper
1 red onion
4 oz pancetta
4 oz buffalo mozzarella
5 tbsps cream
3 slices of wholemeal bread to be used for the breadcrumbs
1 tbsp oregano
De-stalk the cat mushrooms and moisten the bases with extra virgin olive oil, into which the stuffing will be placed. Into a saucepan, cut up the cat mushrooms stalks and add them to the chopped red peppers, onions, oregano and Pancetta.
Place the saucepan onto a medium heat and brown off the pancetta. Then leave the mixture to simmer. With the stuffing simmers, blend the wholemeal bread to make breadcrumbs. With the stuffing mixture ready, mix in the cream. Spoon the stuffing mixture into the Cat mushroom bases. Cover the stuffing with breadcrumbs before finally adding the mozzarella on top. They can then be left on the side until 30 minutes before serving.
Place the stuffed mushrooms into the oven for 30 minutes at 180 degrees.
Lamb noisettes with a rosemary and mint jus on a bed of wilted spinach, with a medley of Mediterranean roast vegetables and creamy potato mash with chives
Ingredients
5 lamb noisettes
½ glass of red wine
1 bulb of garlic
5 shallots
1 full packet of spinach
Seasonal vegetables
6 King Edwards
3 tbsps cream
Sprigs of rosemary, mint, basil and chives
If possible, marinate the noisettes at least 4-5 hours before cooking. To marinate, place them into a greased roasting tray. Then slot some garlic and a shallot between each noisette. Add the rosemary, mint and chives onto the lamb before adding a good slug of red wine. Place some tin foil over the roasting tray and leave the noisettes to marinade.
Ninety minutes before serving, place the noisettes roasting tray into the oven at 180 degrees. Just before the noisettes are ready, wilt the spinach in some boiling water for two minutes, and then serve. For the roasted vegetables, place the selection of seasonal vegetables into a greased roasting tray. If you have asparagus, place them at the bottom of the tray, as their spongy texture means they best absorb the juices during roasting. Again to season, add rosemary, basil and chives.
Sixty minutes before serving, place the roasting tray into the oven at 180 degrees. To make the mash, chop up the King Edward Potatoes into large chunks and boil in water until tender. When tender, add the cream and chopped chives to the potatoes and mash them. To make the jus (gravy), save the starchy potato water and add to it the juices from the lamb and roasted vegetables once they have finished cooking. If the resulting jus still needs some thickening, add some Bisto.
Lemon chiffon tart
Ingredients
Should be prepared at least 3-4 hours in advance so tart can set
6 eggs
1 lemon rind
6 tbsps caster sugar
½ cup of plain flour
1 sachet gelatine
1x pot of fromage frais
For the sponge base, having separated three eggs, first blend the yolks with 3oz of sugar and some lemon rind. Once blended, slowly add the egg whites. Adding the eggs whites after the yolks should give the mixture a lighter texture. Finally blend in the flour. Place the sponge mixture into the oven for 25-30 minutes at 180 degrees. The sponge will be ready when the mixture has risen.
When cooked, remove the sponge from the baking tray to cool. Start to prepare the chiffon topping. Again separate three eggs. Mix the yolks, juice of one lemon, a healthy dose of sugar and Fromage Frais together. Meanwhile, prepare the gelatine. Remember, never pour water onto gelatin. Always take gelatin to the water. Once the gelatine has been melted on a low heat, blend into the chiffon topping.
Finally, add the whisked egg whites to the mixture. Add the chiffon mixture onto the sponge base then place the tart into the fridge to set.
Dinner Party 2: Katherine Taylor
Ingredients
5 cap mushrooms
6 chestnut mushrooms
1 green pepper
1 red onion
4 oz pancetta
4 oz buffalo mozzarella
5 tbsps cream
3 slices of wholemeal bread to be used for the breadcrumbs
1 tbsp oregano
De-stalk the cat mushrooms and moisten the bases with extra virgin olive oil, into which the stuffing will be placed. Into a saucepan, cut up the cat mushrooms stalks and add them to the chopped red peppers, onions, oregano and Pancetta.
Place the saucepan onto a medium heat and brown off the pancetta. Then leave the mixture to simmer. With the stuffing simmers, blend the wholemeal bread to make breadcrumbs. With the stuffing mixture ready, mix in the cream. Spoon the stuffing mixture into the Cat mushroom bases. Cover the stuffing with breadcrumbs before finally adding the mozzarella on top. They can then be left on the side until 30 minutes before serving.
Place the stuffed mushrooms into the oven for 30 minutes at 180 degrees.
Lamb noisettes with a rosemary and mint jus on a bed of wilted spinach, with a medley of Mediterranean roast vegetables and creamy potato mash with chives
Ingredients
5 lamb noisettes
½ glass of red wine
1 bulb of garlic
5 shallots
1 full packet of spinach
Seasonal vegetables
6 King Edwards
3 tbsps cream
Sprigs of rosemary, mint, basil and chives
If possible, marinate the noisettes at least 4-5 hours before cooking. To marinate, place them into a greased roasting tray. Then slot some garlic and a shallot between each noisette. Add the rosemary, mint and chives onto the lamb before adding a good slug of red wine. Place some tin foil over the roasting tray and leave the noisettes to marinade.
Ninety minutes before serving, place the noisettes roasting tray into the oven at 180 degrees. Just before the noisettes are ready, wilt the spinach in some boiling water for two minutes, and then serve. For the roasted vegetables, place the selection of seasonal vegetables into a greased roasting tray. If you have asparagus, place them at the bottom of the tray, as their spongy texture means they best absorb the juices during roasting. Again to season, add rosemary, basil and chives.
Sixty minutes before serving, place the roasting tray into the oven at 180 degrees. To make the mash, chop up the King Edward Potatoes into large chunks and boil in water until tender. When tender, add the cream and chopped chives to the potatoes and mash them. To make the jus (gravy), save the starchy potato water and add to it the juices from the lamb and roasted vegetables once they have finished cooking. If the resulting jus still needs some thickening, add some Bisto.
Lemon chiffon tart
Ingredients
Should be prepared at least 3-4 hours in advance so tart can set
6 eggs
1 lemon rind
6 tbsps caster sugar
½ cup of plain flour
1 sachet gelatine
1x pot of fromage frais
For the sponge base, having separated three eggs, first blend the yolks with 3oz of sugar and some lemon rind. Once blended, slowly add the egg whites. Adding the eggs whites after the yolks should give the mixture a lighter texture. Finally blend in the flour. Place the sponge mixture into the oven for 25-30 minutes at 180 degrees. The sponge will be ready when the mixture has risen.
When cooked, remove the sponge from the baking tray to cool. Start to prepare the chiffon topping. Again separate three eggs. Mix the yolks, juice of one lemon, a healthy dose of sugar and Fromage Frais together. Meanwhile, prepare the gelatine. Remember, never pour water onto gelatin. Always take gelatin to the water. Once the gelatine has been melted on a low heat, blend into the chiffon topping.
Finally, add the whisked egg whites to the mixture. Add the chiffon mixture onto the sponge base then place the tart into the fridge to set.
Dinner Party 2: Katherine Taylor
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