Paul's Menu
Paul Lydon's dishes included smoked trout pate and barbequed bananas:
Smoked Trout Pate with Crusty Bread
Ingredients
1 Trout, approx. 2lb in weight
450g soft cheese spread
Finely chopped parsley
The juice of half a fresh lemon
Ingredients for the Salad
Mixed leaves
Olive oil
Juice from half an orange
Finely chopped parsley
Smoke trout in a smoker with Oak Dust for approx 12 minutes. When done, fillet the trout and flake it using a fork. Fold the flakes into the Philadelphia, adding a handful of fine chopped parsley, the lemon juice, and some fresh ground pepper. Fold together until nice even texture. Place into mould and refrigerate for 2 hours.
To make salad dressing, mix olive oil with orange juice, a few drops of lemon juice and parsley. Use to dress the mixed leaves.
Serve with crusty bread.
Oven baked sirloin with new potatoes and seasonal greens
Steak
Ingredients
1 ½ lb side of sirloin
Olive oil
Jar of course grain mustard
1 clove finely crushed garlic
Freshly chopped red onions
New potatoes
Asparagus
Broad Beans, shelled
Ingredients for the gravy
Juice from meat tray
Bisto
½ cup red wine
Roll and tie the sirloin. Mix 4 tablespoons of olive oil with mustard and garlic, and cover meat with mixture. Refrigerate meat for a few hours.
Remove from fridge and place in very hot frying pan, turning to quickly seal all sides. Cover the base of a baking tray with red onions and garlic, to cover base of tin and prevent meat from sticking to it. Cover with foil and put in oven pre- heated to 180 degrees, to cook for 40 minutes.
Remove foil and return to oven for 30 minutes. Remove from oven and leave to stand for 5- 10 minutes.
Gravy
Tip the juice from the tray in which meat was cooked into a saucepan. Add a little Bisto (made up with water). Add the red wine and simmer over a gentle heat to reduce to desired consistency.
Baby Pots
Boil for 15 minutes. Drain, and toss in butter and finely chopped parsley.
Asparagus Tips
Boil for 3 minutes, until al dente. Place in cold water until ready to serve (this keeps the colour in asparagus). Just prior to serving, pan fry for 1 ½ mins in butter.
Broad Beans
Boil for 1 ½ minutes and drain. Toss in a pan with butter and fresh black pepper.
Barbequed Bananas with Honey and Chocolate, Vanilla ice cream
Ingredients
Brandy
1 banana per person
70% cocoa chocolate
Clean, unused syringe
Raspberry Jus
1 cup water
1 cup white sugar
1lb raspberries
Take syringe and inject brandy into each banana. Wrap each in foil and place on BBQ for 5 minutes. Remove from BBQ and open foil. Split each banana down one side and brush honey all over.
Place piece of chocolate on top and re- wrap in foil. Heat should melt chocolate over banana. Peel banana from foil and place on individual plates to serve.
Serve with vanilla ice cream and sprinkle with ground cinnamon. Decorate with raspberry jus (see below)
For the raspberry jus, put water and sugar in pan and bring to the boil. Let simmer. Add raspberries and allow to boil down. Remove from heat and blend down. Consistency should be thick enough to decorate. To test consistency take a spoon and dip in jus, drizzle over plate and see how well it sticks to plate. If not thick enough, return to heat to reduce until reaches desired consistency. Use to decorate desert.
Dinner Party 3: Christine Thornton
Ingredients
1 Trout, approx. 2lb in weight
450g soft cheese spread
Finely chopped parsley
The juice of half a fresh lemon
Ingredients for the Salad
Mixed leaves
Olive oil
Juice from half an orange
Finely chopped parsley
Smoke trout in a smoker with Oak Dust for approx 12 minutes. When done, fillet the trout and flake it using a fork. Fold the flakes into the Philadelphia, adding a handful of fine chopped parsley, the lemon juice, and some fresh ground pepper. Fold together until nice even texture. Place into mould and refrigerate for 2 hours.
To make salad dressing, mix olive oil with orange juice, a few drops of lemon juice and parsley. Use to dress the mixed leaves.
Serve with crusty bread.
Oven baked sirloin with new potatoes and seasonal greens
Steak
Ingredients
1 ½ lb side of sirloin
Olive oil
Jar of course grain mustard
1 clove finely crushed garlic
Freshly chopped red onions
New potatoes
Asparagus
Broad Beans, shelled
Ingredients for the gravy
Juice from meat tray
Bisto
½ cup red wine
Roll and tie the sirloin. Mix 4 tablespoons of olive oil with mustard and garlic, and cover meat with mixture. Refrigerate meat for a few hours.
Remove from fridge and place in very hot frying pan, turning to quickly seal all sides. Cover the base of a baking tray with red onions and garlic, to cover base of tin and prevent meat from sticking to it. Cover with foil and put in oven pre- heated to 180 degrees, to cook for 40 minutes.
Remove foil and return to oven for 30 minutes. Remove from oven and leave to stand for 5- 10 minutes.
Gravy
Tip the juice from the tray in which meat was cooked into a saucepan. Add a little Bisto (made up with water). Add the red wine and simmer over a gentle heat to reduce to desired consistency.
Baby Pots
Boil for 15 minutes. Drain, and toss in butter and finely chopped parsley.
Asparagus Tips
Boil for 3 minutes, until al dente. Place in cold water until ready to serve (this keeps the colour in asparagus). Just prior to serving, pan fry for 1 ½ mins in butter.
Broad Beans
Boil for 1 ½ minutes and drain. Toss in a pan with butter and fresh black pepper.
Barbequed Bananas with Honey and Chocolate, Vanilla ice cream
Ingredients
Brandy
1 banana per person
70% cocoa chocolate
Clean, unused syringe
Raspberry Jus
1 cup water
1 cup white sugar
1lb raspberries
Take syringe and inject brandy into each banana. Wrap each in foil and place on BBQ for 5 minutes. Remove from BBQ and open foil. Split each banana down one side and brush honey all over.
Place piece of chocolate on top and re- wrap in foil. Heat should melt chocolate over banana. Peel banana from foil and place on individual plates to serve.
Serve with vanilla ice cream and sprinkle with ground cinnamon. Decorate with raspberry jus (see below)
For the raspberry jus, put water and sugar in pan and bring to the boil. Let simmer. Add raspberries and allow to boil down. Remove from heat and blend down. Consistency should be thick enough to decorate. To test consistency take a spoon and dip in jus, drizzle over plate and see how well it sticks to plate. If not thick enough, return to heat to reduce until reaches desired consistency. Use to decorate desert.
Dinner Party 3: Christine Thornton