Spring Vegetable Boxes

Ingredients

• Puff Pastry
• Egg
• Whole Baby Carrots
• Whole Asparagus Tips
• Whole Green Beans
• Sliced Baby Leek
• Sliced Spring Onion

Sauce:

• Garlic
• Chopped Tomatoes
• Dill
• Parmesan Cheese
• Lemon Juice
• Sugar

Method

• Roll out Puff Pastry and cut into rectangles
• Use trimmings to create a raised edge on top of each rectangle
• Brush with beaten Egg, then Bake @220C until browned
• Cut out the middle, reserve for the lid
• For Sauce, fry Garlic in a little oil (2 mins)
• Add Chopped Tomatoes and simmer (20 mins)
• Stir in chopped Dill and grated Parmesan
• Season sauce and add a little Sugar and Lemon Juice
• For filling, boil Carrots, Asparagus and Beans (7 mins)
• Drain Vegetables then fry with sliced Leeks and Spring Onion in butter (2 mins)
• Season Vegetables
• For the Boxes, pour a little sauce onto box, put a couple of each vegetable in each box, cover with a little more sauce
• Pour remaining sauce on plate then place box on top and then pastry lid on top of that
• Serve with Dill and grated Parmesan sprinkled over

Asparagus Flan

Ingredients

• Asparagus Tips
• Plum Tomatoes
• Garlic
• Ricotta Cheese
• Egg
• Parmesan

Pastry:

• 250g Plain Flour
• 125g Butter
• 1 Eggs
• 1 tsp Caster Sugar
• 1/2 tsp Salt
• Water

Method

1. For Pastry, tip Flour out and make a well in middle
2. Mix Butter, Egg, Sugar and Salt into well
3. Gradually incorporate flour until crumbly
4. Add enough Water for dough to come together, then wrap in cling film and chill (20 mins)
5. Roll out pastry on floured surface and press into buttered tin, pick base a few time and chill again (20 mins)
6. Place baking paper and baking beans over pastry and Bake @190 (10 mins)
7. Remove baking beans and paper and continue to bake until brown (5 mins)
8. Remove, allow to cool and trim edges
9. For Filling, boil Asparagus tips
10. Remove skin from Tomatoes (place in boiling water for a few seconds and skin will come away more easily)
11. Remove seeds from Tomatoes and chop with the Garlic
12. Mix Ricotta Cheese with Egg and Season well
13. Place Tomatoes and Garlic in base of Flan
14. Add Ricotta mixture on top, then Asparagus, then a little more Ricotta mix and finally grated Parmesan
15. Bake @200C (10 mins)
16. Serve with Salad

Spring Vegetable Risotto

Ingredients

• Onion
• Baby Carrots
• Asparagus
• Risotto Rice
• White Wine
• Vegetable Stock
• Cornichon
• Mozzarella
• Parsley

Method

1. Fry diced Onion in oil (5 mins)
2. Add Risotto Rice, Carrots and Asparagus (reserve tips for later) continue to fry (5 mins)
3. Add White Wine and boil off the alcohol
4. Add the Vegetable stock a little at a time and stir to release the starch in the rice
5. When the Rice is almost done add the Asparagus tips
6. When the tips are cooked, stir in sliced Cornichon, Mozzarella and season
7. Serve with chopped Parsley leaves

Sea-bass and Asparagus

Ingredients

• Potato
• Butter
• Chives
• Baby Carrots
• Asparagus
• Sea-bass
• Extra Virgin Olive Oil
• Tomatoes
• Olives
• Cornichon
• Parsley

Method

1. Boil Potatoes (10 mins)
2. Crush with Butter and Chives
3. Boil Asparagus and Baby Carrots (10 mins)
4. Fry Sea-bass skin side down (15 mins)
5. For salsa, mix Olive Oil, chopped Tomatoes, Olives, Cornichon and Parsley
6. To assemble, Place potato mixture in middle, lay asparagus, then Sea-bass on top
7. Surround with carrots and salsa
8. Squeeze lemon over Sea-bass