Spring menu four

Spring menu four

Late spring

By
From
Annie's Farmhouse Kitchen
Serves
8
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Artichoke pies

Rack of lamb with peas, broad beans & spring herbs

Strawberry & raspberry roulade

Artichoke pies

Ingredients

Quantity Ingredient
8 medium–large, tight globe artichokes
2 lemons, halved
100ml olive oil
100ml white wine
1 onion, thinly sliced
1 carrot, thinly sliced on the diagonal
1 quantity Kate's excellent shortcrust pastry
200g fresh ricotta
75g freshly grated parmesan
2 eggs
salt flakes
freshly ground black pepper
200g small salad leaves

Method

  1. First, prepare your artichokes. Have on hand a container of cold water which will hold the prepared artichokes. Put one of the cut lemons in the water.
  2. Pull off the outer leaves of the artichokes until you get down to the paler green and yellow leaves. Cut the stem to about 3 cm long, then cut about two-thirds off the top of the flower part and discard. Cut the trimmed artichoke in half and scoop out the ’choke’ with a teaspoon. Rub with the cut lemon to prevent it from browning, then place in the container of water. Continue until you finish all the artichokes.
  3. Pour the oil, wine and 120 ml water into a saucepan and add the onion and carrot. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the artichokes and cook for about 7 minutes or until the artichokes are tender. Remove from the heat. The artichokes can be stored like this in the refrigerator for a couple of weeks as long as they are submerged in the liquid.
  4. Grease a standard 12-hole muffin tin. (This recipe makes 12 pies, giving you four extra, either for greedy people at your dinner or to be enjoyed another day.) Roll out the pastry to a 2 mm thickness and cut out circles to fit into the muffin holes. The pastry base should extend over the top of the tin by about 1 cm and the lids should be cut to fit the top of the muffin holes. Place the muffin tin in the refrigerator and the lids on a plate, also in the refrigerator.
  5. Drain the artichokes, cut each half into four and place in a bowl. Mix in the ricotta, parmesan and one egg, and season to taste with salt and pepper. Remove the muffin tin from the refrigerator and fill each of the pastry bases with the artichoke mixture. Whisk the remaining egg to make an egg wash. Paint the underside of the lids with egg wash, then place on top of pies. Pinch the pastry base and lid together and then roll over to form a pretty edge. Refrigerate for at least 15 minutes or until you are ready to cook them.
  6. Preheat the oven to 220°C.
  7. Bake the pies for 10 –15 minutes or until golden brown.
  8. To make the sherry vinaigrette, whisk together the vinegar and oils, then season with a little salt and pepper. Toss about 100 ml of the dressing with the salad leaves. This makes more dressing than you’ll need but it’s good to have in the refrigerator as your ’house vinaigrette’, and it pops up again in the next recipe.
  9. Carefully unmould the pies from the tin and serve with a little dressed salad.

Rack of lamb with peas, broad beans & spring herbs

Ingredients

Quantity Ingredient
8 lamb racks, with three cutlets per rack
2 rosemary sprigs
8 garlic cloves, sliced
8 slices sourdough bread
olive oil, for tossing
2 teaspoons chopped chervil
2 teaspoons chopped flat-leaf parsley
2 teaspoons snipped chives
400g shelled peas
200g podded and peeled broad beans
250g rocket leaves
salt flakes

Sherry vinaigrette

Quantity Ingredient
100ml sherry vinegar
100ml extra-virgin olive oil
200ml grapeseed oil
salt flakes
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Trim any excess fat from the lamb racks. Cut small slits in the top of the lamb with a small, sharp knife, then insert small pieces of rosemary and half the garlic slices into the slits. Set the lamb aside.
  3. Cut the bread into rough 1 cm cubes and toss in a little olive oil and the remaining garlic. Scatter over a baking tray and toast in the oven for 10 minutes or until golden brown, tossing halfway through. Remove from the oven.
  4. Meanwhile, mix all the chopped herbs together and set aside.
  5. Put the lamb racks in a baking dish and bake for 20 minutes until medium–rare or until cooked to your liking.
  6. Remove from the oven and rest, covered, in a warm place for 10 minutes to allow the juices to be absorbed back into the meat.
  7. Bring a saucepan of salted water to the boil, add the peas and cook until just tender – this should only take a couple of minutes, depending on size. At the last minute, drop in the broad beans to just warm through. Drain well.
  8. To make the sherry vinaigrette, whisk together the vinegar and oils, then season with a little salt and pepper.
  9. Toss together the rocket, herbs and croutes in a bowl and sprinkle with the dressing and a little salt. Place on a big platter, then scatter over the peas and broad beans. Cut the lamb into individual cutlets, arrange the cutlets on the salad and pour over any juices left in the baking dish.

Strawberry & raspberry roulade

Ingredients

Quantity Ingredient
4 egg whites
250g caster sugar, plus extra for dusting
1 teaspoon white wine vinegar
1 teaspoon cornflour
300ml thick cream
225ml strawberries, hulled and quartered if large
200g raspberries

Method

  1. Preheat the oven to 190°C. Grease and line a 33 x 23 cm Swiss roll tin (jelly roll tin) with baking paper.
  2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk until thick. Whisk in the sugar, one-third at a time, then fold in the vinegar and cornflour.
  3. Spoon the meringue into the prepared tin and smooth the surface. Bake for 10 minutes, then reduce the oven temperature to 160°C and cook for a further 5 minutes.
  4. Place a clean tea towel on the benchtop, cover with a sheet of baking paper and sprinkle with extra caster sugar. Turn out the meringue onto the baking paper and set aside to cool for 1–2 hours.
  5. Whip the cream, then spread most of it over the cooled meringue, keeping about one-quarter aside for decoration. Scatter the strawberries and raspberries over the cream, reserving a few strawberries for decoration.
  6. Use the tea towel to gently but firmly roll up the roulade. Carefully transfer it to a long platter, then pipe the reserved cream in a long pattern down the length of the roulade. Decorate with the reserved strawberries and serve.

Timeline

  • The day of serving

    Make the pastry and refrigerate. Prepare the artichokes. Make the dressing. Clean the salad leaves and refrigerate. Make the meringue for the roulade. Roll out the pastry for the pies and refrigerate. Assemble the pies.

    1–2 hours before serving

    Prepare the lamb racks. Cut the croutes. Prepare the vegetables and herbs. Wash the rocket. Whip the cream. Assemble the roulade (except the fruit decoration) and refrigerate.

    To serve

    Cook the pies and serve. Once you take the pies out of the oven, reduce the temperature and place the lamb racks in. Set a timer for the lamb. Remove and rest the lamb racks. Assemble the lamb ’salad’ and arrange on a platter to serve. Finish decorating the roulade with the fruit and serve.
Tags:
French classics
Farmhouse
rustic
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again