Trout Grenobloise

Ingredients

• New Potatoes
• Trout
• Butter
• Olive Oil
• Parsley
• Capers
• Bread
• Lemon

Method

1. Boil Potatoes (10 mins)
2. Cube Bread and fry gently in Oil until brown all over
3. Fry Trout on both sides in Oil and Butter (5 mins each side)
4. Remove Trout to rest, in same pan add a little Water, Lemon (segmented), Capers and chopped Parsley (3 mins)
5. Add fried bread (1 min)
6. To Serve Trout with sauce, Salad and Potatoes on the side

Lemon Layer Cake

Ingredients

• 225g Caster Sugar
• 225g Self Raising Flour
• 1 1/2 tsp Baking Powder
• 25g Cornflour
• 225g Butter
• 4 Eggs
• Zest and Juice 2 Lemons

Icing:

• 110g Butter
• 2 tbsp Lemon Juice
• Zest 1 Lemon
• 500g Icing Sugar

Method

1. Pulse in a blender Sugar, Flour, Baking Powder and Cornflour for a few seconds
2. Add Butter,beaten Eggs, Zest and Juice and pulse again for a few seconds until combined (don’t over mix)
3. Pour mixture into two 20cm (8 inch) tins
4. Bake @170C (25 mins)
5. Mix all Icing ingredients together
6. Spread a little in between the two layers and the rest over the top
7. Top with Sugar Flowers

Tuna and Salsa

Ingredients

• Tuna Steaks
• Tomatoes
• Coriander Leaves
• Mint Leave
• Spring Onions
• Black Olives
• Red Chilli
• Lemon Juice
• Lime Juice

Method

1. Chop Tomatoes and Spring Onions in small pieces
2. Finely chop Chilli, Coriander and Mint, add to the salsa
3. Slice the Olives and stir into the salsa
4. Add Lemon and Lime Juice and season well
5. Fry Tuna Steak on a high heat (keep pink in the middle)
6. Serve with plenty of Salsa

Mushroom Risotto

Ingredients

• Dried Porcini Mushrooms
• Onion
• Celery
• Risotto Rice
• White Wine
• Vegetable Stock
• Portobello Mushrooms
• Lemon
• Parsley
• Cornichon
• Parmesan Cheese
• Butter

Method

1. Rehydrate the Porcini in hot water (5 mins)
2. Gently fry diced Onion and Celery in a little Olive Oil (5 mins)
3. Turn up heat and add Risotto Rice (1 min)
4. Add Wine and allow rice to swell a little (2 mins)
5. Add drained Porcini Mushroom water (don’t add the grit that collects at the bottom)
6. Chop the Porcini and add to Rice
7. Add Vegetable Stock a little at a time, stirring every now and then (30 mins)
8. Mean while fry sliced Portobello (10 mins)
9. Mix with chopped Parsley, sliced Cornichon and Lemon Juice
10. When Rice is soft, stir in grated Parmesan Cheese, Butter and season
11. To serve spoon rice onto dish and top with Portobello Mushrooms

Lemon, Fennel & Rocket Pasta

Ingredients

• 1 Fennel bulb
• 1 Garlic
• Rocket Leaves
• Zest of 1 Lemon
• Crème Fraiche
• Pasta (Linguine, Tagliatelle,Spaghetti)
• Parmesan

Method

1. Thinly slice the Fennel and fry in oil (5 mins)
2. Add chopped Garlic and continue to fry (5 mins)
3. Meanwhile boil the Pasta in salted water (10 mins)
4. Reduce heat under the Fennel and add Rocket Leaves and Lemon Zest
5. When Rocket has wilted, add Crème Fraiche, season well and simmer (2 mins)
6. Stir Pasta into sauce and add a little of the water the pasta was boiled in
7. Grate over Parmesan and serve

Lemon Bakewell Tart

Ingredients

Pastry:

• 85g Butter
• 1 Lemon Zest
• 50g Icing Sugar
• 200g Plain Flour
• 1 Egg Yolk
• A little Water

Filling:

• 2 Lemons Zest
• 100g Butter
• 100g Caster Sugar
• 2 Large Eggs
• 85g Ground Almonds
• 25g Plain Flour
• Lemon Curd
• Flaked Almonds
• Icing Sugar

Method

1. For Pastry, rub together Butter, Flour, Lemon Zest and Icing Sugar until crumbly
2. Add Egg Yolk and a little Water until mix comes together
3. Make into disk, wrap in cling film and chill (20 mins)
4. Grease a tart dish
5. Roll our pastry and press into tin
6. Pick base with folk and chill (10 mins)
7. Line with Baking Paper and Baking Beans, Bake @180c (10 mins)
8. Remove Beans and Paper, return to oven (5 mins)
9. Meanwhile beat together Lemon Zest, Butter and Sugar until creamy
10. Add Eggs one at a time, with a spoon of Ground Almonds each time
11. Stir in rest of Almonds and Flour
12. Remove pastry from oven and spread Lemon Curd over base
13. Pour over mixture and Bake @180C (10 mins)
14. Take out of oven and sprinkle over Almonds, return to oven (15 mins)
15. When cool Sieve Icing Sugar over top