WHAT’S
COOKING IN MY KITCHEN
Most
cooks have favourite recipes that they make time and time again. These are two
of mine which I usually think of when Easter approaches, as one is chocolate
and other uses new lamb. The latter is equally at home during summer when the
new potatoes are in season. The Chocolate Marquise can be made any time
especially if you want a special sweet. It freezes well so why not make two so
you have one for now and the other when it’s needed.
THE LAMB THAT CRIES
1 large
leg of lamb
2
tablespoons oil
2 cloves
garlic, sliced
sprigs
of rosemary
2 lbs
peeled potatoes
1 onion
1. Make gashes in the lamb, and insert
pieces of garlic and rosemary. Sprinkle over some oil and season well.
2. Quarter the potatoes and par-boil. Drain
well.
3. Roast the lamb, on a rack for half the
cooking time at 200ºC / 400ºF / Gas Mark 6.
4. Carefully remove the lamb (still on the
rack). Place the potatoes, with the finely chopped onion in the pan, and baste
them in the juices. Replace the lamb over the potatoes, and return to the oven
until it is cooked.
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CHOCOLATE MARQUISE
7 oz plain chocolate
1
teaspoon instant coffee (dissolved)
3
tablespoons brandy
4 oz
caster sugar
4 oz
butter
3 egg
yolks
2
tablespoons cocoa
½ pint
double cream
1 sachet
gelatine
1. Melt the chocolate in a bowl over hot
water.
2. Cream the butter and sugar together. Mix
in the cocoa and egg yolks. Add the instant coffee and the gelatine which has
been dissolved in a little hot water. Mix in the melted chocolate with the
brandy.
3. Whisk the cream and add to the cooled
mixture. Pour into an oiled 1 lb loaf tin.
4. Allow to set before freezing or turning
out and decorating with piped cream and chocolate triangles.
COFFEE
BEAN SAUCE
1 pint
full cream milk
1
tablespoon custard powder
1
tablespoon instant coffee grains
2 – 3
drops vanilla extract
1. Dissolve the coffee in some boiling milk.
2. Make the custard as directed on the tin,
but without sugar. When bringing back to the boil, add the coffee and the
vanilla extract.
3. Allow to cool before serving. It should
be the consistency of thick cream; if not add a little more milk. Serve 1-2
tablespoonfuls with one thin slice of the Marquise.
(Serves 8 Portions)
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OUR APARTMENTS
IN WEST BAY
For many years we have had two holiday apartments in West Bay. Both are on the second floor served by a lift. They are both situated in Chesil House, which is a short stroll from the shops, restaurants, beaches, bus stop, etc.
Jurassic View, which sleeps four, has a balcony which overlooks the sea and has its own allocated parking. For more information, Click Here.
Harbour Scene is a very large apartment sleeping four. It has a balcony overlooking the harbour, which is a great place to sit in the evening sun watching the world go by. It has itsd own private garage. For more information, Click Here.
We have now engaged Dream Cottages to manage our bookings, so please contact them on 01305 789000.
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Please keep looking at this page, as it changes with the seasons. Why not E-mail me with your favourite recipes, or just contact me for a ‘foodie’ chat.
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