Last Of The Summer Recipes

Starter: Chorizo and French Bean Salad

• Serves: 2
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 10 mins

Ingredients

• 1 Large Red onion
• 300g French Beans
• 2 Tbsp Sherry
• 85g Almonds
• 125g Sliced Chorizo
• 8 Tablespoons Jack Daniel’s Barbecue Sauce
• 1 Knob Butter

Method

1. Finely chop the red onion and put in a small bowl with the sherry and leave to soak (you can use white wine vinegar as an alternative to sherry).
2. Steam or simmer the beans until tender, about 4 minutes and then drain and leave to cool.
3. Add a knob of butter to a heated pan and then add the almonds, cook, stirring until the almonds brown, and tip over the beans. Fry the chorizo until it begins to brown and gives off oil. Drain the oil and tip the chorizo onto the beans. Add the shallots, season and toss everything together.

Main Course: Lamb with Lentils & Feta Cheese

• Serves: 4
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 10 mins

Ingredients

• 60 ml olive oil
• 8 Lamb Chops
• 1 Tsp Olive Oil
• 300g Frozen Peas
• 800g Can of Green Lentils
• 4 Tbsp White Wine Vinegar
• 2 Tbsp Sugar
• 1 Handful Fresh Mint Chopped
• 200g Feta Cheese

Method

1. Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
2. Heat on a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan (or on the bbq) for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of chops per person

Dessert: Eton Mess

• Serves: 6
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 0 mins

Ingredients

• 1/2 pint whipping cream
• 6 meringue nests
• 4 Tbsp icing sugar
• 1 punnet strawberries washed and hulled
• Toasted almond slices

Method

1. Whip the cream until thick and fold in the icing sugar. Keep in the refrigerator until you are ready to assemble the dessert.
2. Crumble the meringue nests into bite size pieces and set aside.
3. If they are available, use small strawberries; otherwise, slice the berries and set aside in the fridge.
4. To assemble - gently fold the crumbled meringue and berries into the whipped cream.
5. Spoon on to plates, top with the toasted almond and serve.

Scrumptious…