JANE'S MENU
Jane Furlong's menu included the following dishes:
SEAFOOD MEDLEY
Ingredients:
½ bulb of Fennel
1 tablespoon olive oil
1 large onion, thinly sliced
3 cloves garlic, peeled and sliced
1 tablespoon freshly chopped lemon thyme or thyme
100ml dry white wine
Grated zest and juice of 1 orange
2 x 300ml tubs fish or vegetable stock
Pinch saffron threads
800g firm white fish fillet, skinned boned and roughly chopped
200g frozen seafood selection, defrosted (coley, muscles, calamari and prawns)
Salt and freshly ground pepper
Method
Trim the fennel reserving the fronds for garnish, then slice finely. Heat the oil in a large sauté pan or casserole dish. Stir in the fennel and onion and cook over a medium heat for 10-15 minutes until softened. When the onion fennel mix is golden, stir in the white wine, garlic, orange zest and juice and increase the heat under the pan. Cook rapidly until the wine has evaporated, then add the stock, thyme and saffron. Bring to a simmer, season and cover. Cook at a gentle bubble for 15 minutes until you have a fragrant golden sauce.
Add the pieces of fish, submerge them in the sauce, cover and poach for 3 minutes. Then add the defrosted seafood and cook for a further 2 minutes. Finally, stir in the seafood selection and heat through for 2 minutes. Ladle into warmed bowls and scatter with the fennel fronds and serve.
LAMB WITH ALE AND APRICOTS
Ingredients:
Lamb fillet or chops, sliced
1 tablespoon olive oil
2 garlic cloves, crushed but left whole
10 thyme sprigs
Salt and pepper
60g dried apricots soaked
250ml strong beer or brown ale
Method
Soak the apricots in a strong beer or brown ale. Place the lamb in a shallow dish, prick all over, and marinade with crushed up kiwi fruit for about an hour to tenderise the meat.
Heat the oil in a large frying pan. Drain the lamb and pat dry with paper towels. Place the meat in the pan with the garlic and thyme and brown on all sides until it’s golden and rich in colour. Add apricots in the ale marinade and cook over medium heat for 12 minutes until they are soft and the meat is cooled through.
Remove the lamb and apricots and keep warm. Discard the garlic and most of the sauce except for about 4 tablespoons worth. Arrange the lamb pieces and apricots on the plates and spoon over the remaining sauce. Serve with new potatoes and spinach.
Ingredients:
Lamb fillet or chops, sliced
1 tablespoon olive oil
2 garlic cloves, crushed but left whole
10 thyme sprigs
Salt and pepper
60g dried apricots soaked
250ml strong beer or brown ale
Method
Soak the apricots in a strong beer or brown ale. Place the lamb in a shallow dish, prick all over, and marinade with crushed up kiwi fruit for about an hour to tenderise the meat.
Heat the oil in a large frying pan. Drain the lamb and pat dry with paper towels. Place the meat in the pan with the garlic and thyme and brown on all sides until it’s golden and rich in colour. Add apricots in the ale marinade and cook over medium heat for 12 minutes until they are soft and the meat is cooled through.
Remove the lamb and apricots and keep warm. Discard the garlic and most of the sauce except for about 4 tablespoons worth. Arrange the lamb pieces and apricots on the plates and spoon over the remaining sauce. Serve with new potatoes and spinach.
APPLE FLAPJACK TRIFLE
Ingredients:
100g porridge oats
1 teaspoon mixed spice
50g light muscovado sugar
50g butter
100g porridge oats
1 teaspoon mixed spice
50g light muscovado sugar
50g butter
Filling:
7-8 coxes or russet apples
25g butter
25g sugar
2 tablespoons black currant coulis
500g carton fresh custard
284ml carton double cream
Method
Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 minutes, stirring all the time until they are lightly toasted and crisp. Tip into a bowl and leave to cool.
Peel, core and thickly slice the apples. Melt butter in the frying pan until it’s foaming, add apples and fry over a fairly high heat on both sides. Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened. Leave to cool.
Layer half the apples and almost half the oats in a glass, serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hours.
Ingredients:
100g porridge oats
1 teaspoon mixed spice
50g light muscovado sugar
50g butter
100g porridge oats
1 teaspoon mixed spice
50g light muscovado sugar
50g butter
Filling:
7-8 coxes or russet apples
25g butter
25g sugar
2 tablespoons black currant coulis
500g carton fresh custard
284ml carton double cream
Method
Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 minutes, stirring all the time until they are lightly toasted and crisp. Tip into a bowl and leave to cool.
Peel, core and thickly slice the apples. Melt butter in the frying pan until it’s foaming, add apples and fry over a fairly high heat on both sides. Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened. Leave to cool.
Layer half the apples and almost half the oats in a glass, serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hours.