LESLEY'S MENU
Lesley Blood's menu included the following dishes:
STRAWBERRY AND BLACK PEPPER SALAD WITH CHOCOLATE BALSAMIC DRESSING
Ingredients:
1 bag rocket
Half cucumber, chopped
1 punnet strawberries
2 oz white Stilton with black pepper and strawberries, cubed
For the dressing:
100ml balsamic vinegar
100g caster sugar
2 squares dark chocolate, 75% pure
Method
Divide the rocket between the plates. Arrange the Stilton, cucumber and strawberries on the rocket. Drizzle dressing on top.
Place balsamic vinegar in a saucepan, add caster sugar and dissolve over a gentle heat. Remove from heat and stir in 2 squares of chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.
Extracted from the book Rococo Real Chocolate Book by Chatal Coady
Published by Quadrille
Price £14.99
CHOCA MOCHA LAMB WITH SEASONAL VEGETABLES AND POTATO WEDGES
Ingredients:
6 oz lamb per person, cubed
1 oz flour
Half teaspoon dried mustard powder
Salt and pepper
Olive oil to fry
1 large onion
12 shallots
Large pinch garlic granules
Strong black coffee
1 measure Kahlua
8 oz lamb stock
4 large squares dark chocolate, 75% pure
Method
Mix flour, mustard powder and a little salt and pepper. Roll the lamb cubes in the flour mixture. Fry off the lamb in olive oil and place in slow cooker. Slice the onion and shallots and fry in olive oil, adding garlic granules. Add to slow cooker.
Pour coffee, Kahlua and lamb stock into the onion pan and stir to collect sediments. Boil to reduce by 1/3. Add to slow cooker and turn heat to high. Leave for 4-6 hours. Just prior to serving, stir through dark chocolate to thicken.
Extracted from the book Green and Black’s Chocolate Recipes by Caroline Jeremy
Published by Kyle Cathie Ltd
Price £14.99
Ingredients for potato wedges:
5 medium sized baking potatoes
Olive oil
Basil and oregano
Method
Cut each potato into wedges and place on a baking tray. Drizzle with olive oil. Sprinkle with basil and oregano. Place in oven and cook for approx 20-30 minutes, until soft.
Ingredients:
6 oz lamb per person, cubed
1 oz flour
Half teaspoon dried mustard powder
Salt and pepper
Olive oil to fry
1 large onion
12 shallots
Large pinch garlic granules
Strong black coffee
1 measure Kahlua
8 oz lamb stock
4 large squares dark chocolate, 75% pure
Method
Mix flour, mustard powder and a little salt and pepper. Roll the lamb cubes in the flour mixture. Fry off the lamb in olive oil and place in slow cooker. Slice the onion and shallots and fry in olive oil, adding garlic granules. Add to slow cooker.
Pour coffee, Kahlua and lamb stock into the onion pan and stir to collect sediments. Boil to reduce by 1/3. Add to slow cooker and turn heat to high. Leave for 4-6 hours. Just prior to serving, stir through dark chocolate to thicken.
Extracted from the book Green and Black’s Chocolate Recipes by Caroline Jeremy
Published by Kyle Cathie Ltd
Price £14.99
Ingredients for potato wedges:
5 medium sized baking potatoes
Olive oil
Basil and oregano
Method
Cut each potato into wedges and place on a baking tray. Drizzle with olive oil. Sprinkle with basil and oregano. Place in oven and cook for approx 20-30 minutes, until soft.
WHITE CHOCOLATE WHISKY CROISSANT BUTTER PUDDING
Ingredients:
3 croissants
2 oz sultanas
Whisky
Bar of white chocolate
Ready-made custard
Extra thick cream
Method
Pre-soak sultanas in whisky. Divide croissants between 5 small glass dishes so that they form a thin layer on the bottom. Sprinkle sultanas over croissants. Grate ½ bar white chocolate. Heat custard in saucepan and melt in grated chocolate. Pour a thin layer of custard over croissants. Pour a thin layer of cream on top. Garnish each with a square of chocolate, halved diagonally.
Ingredients:
3 croissants
2 oz sultanas
Whisky
Bar of white chocolate
Ready-made custard
Extra thick cream
Method
Pre-soak sultanas in whisky. Divide croissants between 5 small glass dishes so that they form a thin layer on the bottom. Sprinkle sultanas over croissants. Grate ½ bar white chocolate. Heat custard in saucepan and melt in grated chocolate. Pour a thin layer of custard over croissants. Pour a thin layer of cream on top. Garnish each with a square of chocolate, halved diagonally.