Steve's Menu
Steve Clift's dishes included minted lamb and gooseberry pie:
Fresh Field Mushrooms filled with Smoked Bacon and Stilton served with a Salad Garnish
Ingredients
5 Large open field mushrooms
5 slices of smoked bacon
150g of Blue Stilton
5 x small cherry tomatoes
A bag of mixed salad leaves
Half a cucumber
Bottle of Lime and Dill salad dressing
Wash and cut out mushroom stalks and put them to one side (these will be used later). Add a spot of olive oil to each mushroom and place in a pre-heated oven for approx 10-15mins. Chop the bacon and mushrooms stalks into little pieces and fry in a small pan for 5 mins.
Now grate the Stilton.
Remove the mushrooms from the oven and empty the juices, now add the bacon and stilton bits and replace back into the oven. Continue to heat until the stilton has melted.
Remove from the oven and serve with a side salad. Pour the dressing over the salad.
Minted rack of lamb served with a selection of oven roasted vegetables and buttered new potatoes.
Ingredients
5 Racks of minted Lamb (butcher minted the lamb with his own seasoning)
20 small similar sized baby new potatoes
2 courgettes
1 butter nut squash
2 red peppers
2 green peppers
1 aubergine
3 carrots
2 small red onions
1 large onion
10 cherry tomatoes
75ml Olive Oil
salt and ground black pepper
a knob or two of butter
Was and chop all the vegetables into medium chunks. Pre heat the oven to 200 degrees c and then place the olive oil in a small baking tray and heat in the oven.
Now add the butter nut squash, carrots, onions to the baking tray, ensuring they are coated in the oil. Add salt and pepper to taste. Place back in the oven. After 10mins add the rest of vegetables and continue to roast in the oven for another 40-45mins.
After the vegetables have been in for ten minutes place the lamb on a preheated greased tray and put in the oven. Keep turning the vegetables and lamb throughout the remaining 30-35mins cooking time.
Meanwhile wash the baby new potatoes and place in salted water and bring to the boil for 20-25mins. Once the lamb and vegetables are cooked remove from the oven, drain the potatoes.
Serve up the lamb and vegetable, adding butter to the potatoes to taste.
Gooseberry Pie with Cream or Ice Cream
Ingredients
500g of black/red gooseberries
1½ packs of ready made shortcrust pastry
½ pot of whipping cream
5 Oven safe greased ramekin dishes
75ml of tia maria
Remove the pastry from the fridge and allow to reach room temperature. This allows the pastry to be rolled without sticking to the surface.
Top and tail the Gooseberries and place in pan and add a slash of water. Gently boil while stirring for 10-15mins. Drain excess juice and allow to cool. Now, roll the pastry and cut into 1 inch wide strips. These are used to line the pots. Now half fill each pot with the gooseberries.
With the remaining pastry cut out lids for the pies with a pastry cutter or similar sized implement. Now cover the pies with the lids and squeeze the side together to create a seal.
Make two slots in the top of each pie (to release the steam whilst cooking) and place in a preheated oven ay 180c for around 40mins or until cooked. Once the pies are ready whip the cream until it stands up thick in the bowl, then add a small amount of Tia Maria to taste and stir in.
Serve the pies either warm or cold with a generous helping of cream.
Dinner Party 4: Danny Churchill
Ingredients
5 Large open field mushrooms
5 slices of smoked bacon
150g of Blue Stilton
5 x small cherry tomatoes
A bag of mixed salad leaves
Half a cucumber
Bottle of Lime and Dill salad dressing
Wash and cut out mushroom stalks and put them to one side (these will be used later). Add a spot of olive oil to each mushroom and place in a pre-heated oven for approx 10-15mins. Chop the bacon and mushrooms stalks into little pieces and fry in a small pan for 5 mins.
Now grate the Stilton.
Remove the mushrooms from the oven and empty the juices, now add the bacon and stilton bits and replace back into the oven. Continue to heat until the stilton has melted.
Remove from the oven and serve with a side salad. Pour the dressing over the salad.
Minted rack of lamb served with a selection of oven roasted vegetables and buttered new potatoes.
Ingredients
5 Racks of minted Lamb (butcher minted the lamb with his own seasoning)
20 small similar sized baby new potatoes
2 courgettes
1 butter nut squash
2 red peppers
2 green peppers
1 aubergine
3 carrots
2 small red onions
1 large onion
10 cherry tomatoes
75ml Olive Oil
salt and ground black pepper
a knob or two of butter
Was and chop all the vegetables into medium chunks. Pre heat the oven to 200 degrees c and then place the olive oil in a small baking tray and heat in the oven.
Now add the butter nut squash, carrots, onions to the baking tray, ensuring they are coated in the oil. Add salt and pepper to taste. Place back in the oven. After 10mins add the rest of vegetables and continue to roast in the oven for another 40-45mins.
After the vegetables have been in for ten minutes place the lamb on a preheated greased tray and put in the oven. Keep turning the vegetables and lamb throughout the remaining 30-35mins cooking time.
Meanwhile wash the baby new potatoes and place in salted water and bring to the boil for 20-25mins. Once the lamb and vegetables are cooked remove from the oven, drain the potatoes.
Serve up the lamb and vegetable, adding butter to the potatoes to taste.
Gooseberry Pie with Cream or Ice Cream
Ingredients
500g of black/red gooseberries
1½ packs of ready made shortcrust pastry
½ pot of whipping cream
5 Oven safe greased ramekin dishes
75ml of tia maria
Remove the pastry from the fridge and allow to reach room temperature. This allows the pastry to be rolled without sticking to the surface.
Top and tail the Gooseberries and place in pan and add a slash of water. Gently boil while stirring for 10-15mins. Drain excess juice and allow to cool. Now, roll the pastry and cut into 1 inch wide strips. These are used to line the pots. Now half fill each pot with the gooseberries.
With the remaining pastry cut out lids for the pies with a pastry cutter or similar sized implement. Now cover the pies with the lids and squeeze the side together to create a seal.
Make two slots in the top of each pie (to release the steam whilst cooking) and place in a preheated oven ay 180c for around 40mins or until cooked. Once the pies are ready whip the cream until it stands up thick in the bowl, then add a small amount of Tia Maria to taste and stir in.
Serve the pies either warm or cold with a generous helping of cream.
Dinner Party 4: Danny Churchill
Advertisement