Summer menu four

Summer menu four

Late Summer

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

Calamari with garlic mayonnaise & zucchini

Quail with couscous, rose petals & cucumber salad

Gateau Saint Honore with rose cream

Calamari with garlic mayonnaise & zucchini

Ingredients

Quantity Ingredient
4 small green and yellow zucchini
canola oil, for frying
1kg calamari tubes, cleaned and cut into 1 cm rings
35g plain flour
35g cornflour
3/4 teaspoon salt flakes
2 tablespoons olive oil
lemon wedges, to serve

Garlic mayonnaise

Quantity Ingredient
1 garlic bulb
6 egg yolks
50ml champagne vinegar or white wine vinegar
500ml grapeseed oil
salt flakes
freshly ground black pepper
juice of 1/2 lemon

Persillade

Quantity Ingredient
2 large garlic cloves, crushed
2 tablespoons finely chopped flat-leaf parsley
finely grated zest of 1/4 lemon

Method

  1. To make the garlic mayonnaise, preheat the oven to 180°C. Cut the top quarter off the garlic bulb horizontally and discard. Wrap the remainder in foil and roast for 1 hour, then set aside to cool.
  2. Meanwhile, whisk the egg yolks with the vinegar, then gradually drizzle in the grapeseed oil, whisking constantly. Adjust the seasoning with salt, pepper and lemon juice. Remove the garlic from the foil and squeeze out the roasted cloves. Mash together with the mayonnaise and set aside.
  3. To make the persillade, combine the garlic, parsley and lemon zest in a large bowl.
  4. Run the zucchini through a mandoline or shave with a vegetable peeler to make ribbons. Set aside.
  5. Heat 5 cm of canola oil in a large heavy-based saucepan to 180°C or until a cube of bread dropped in the oil browns in 15 seconds.
  6. While the oil is heating, place the calamari rings in a large plastic ziplock bag, add the flour, cornflour and salt and shake to coat. Shake off any excess flour, then fry in five or six batches until crisp and just turning golden, about 3 minutes. Make sure the oil comes back up to temperature between each batch. Drain the calamari very quickly on paper towel, then add to the bowl of persillade and toss to coat. If necessary, keep the calamari warm in an oven preheated to 150°C while you cook the remaining batches.
  7. Just before serving, toss the zucchini ribbons in the olive oil. Serve the calamari with the roasted garlic mayonnaise, lemon wedges and a pile of dressed zucchini ribbons.

Quail with couscous, rose petals & cucumber salad

Ingredients

Quantity Ingredient
12 quail
1 tablespoon rosewater
3 teaspoons ground cumin
3 teaspoons ground cinnamon
60ml lemon juice
salt flakes
freshly ground black pepper
2 tablespoons olive oil
3 tablespoons crabapple jelly
1 teaspoon white wine vinegar
1 garlic clove, crushed
1 tablespoon finely chopped mint
petals from 2 unsprayed pink or red roses

Cucumber salad

Quantity Ingredient
1/2 red onion, thinly sliced
4 lebanese cucumbers
2 teaspoons lemon juice
1 tablespoon olive oil
1 birds eye chilli, chopped

Couscous

Quantity Ingredient
salt flakes
freshly ground black pepper
500g couscous
60g unsalted butter
75g currants
75g toasted pine nuts

Method

  1. Remove the backbones from your quail. This is best done by inserting a cook’s knife into the cavity of the quail and crunching down on either side of the backbone. Turn the quail over and flatten by pressing forcefully with the palm of your hand.
  2. Combine the rosewater, cumin, cinnamon, lemon juice, salt and pepper and 1 tablespoon of the oil in a large bowl. Add the quail and toss to coat, then set aside to marinate for about 2 hours.
  3. The quail can be cooked in a frying pan, in a chargrill pan or on a barbecue grill plate – it’s up to you, just make sure the pan or grill plate is hot. Cook the butterflied quail, skin side down, for 2–3 minutes or until golden, then turn and cook for a further 4–6 minutes until cooked through. (If you have limited space, you can seal the quail in batches on the stovetop, then finish cooking them on a baking tray in a preheated 180°C oven for 5 minutes.)
  4. To make the cucumber salad, place the onion, cucumber, lemon juice, oil and chilli in a bowl and gently toss to combine.
  5. To make the couscous, bring 500 ml of water to the boil and add a good pinch of salt. Mix in the couscous, then work the butter through gently with a fork. Add the currants and pine nuts and season to taste with salt and pepper. Set aside for 10 minutes, then fluff it up with a fork.
  6. Stir together the jelly, vinegar, garlic and remaining oil in a small saucepan over a low heat for 1–2 minutes to form a fragrant glaze. Stir in the mint.
  7. Spoon the couscous onto a large serving platter and arrange the quail on top. Pour over the glaze, scatter with rose petals and serve the cucumber salad on the side.

Gateau Saint Honore with rose cream

Ingredients

Quantity Ingredient
1 quantity Kate's excellent shortcrust pastry
1 quantity Choux pastry
150ml thickened cream
silver dragees, to decorate

Pastry cream

Quantity Ingredient
500ml milk
1/2 vanilla bean, split lengthways and seeds scraped
125g caster sugar
6 egg yolks
50g cornflour, mixed with a little extra milk to form a paste

Royal icing

Quantity Ingredient
1 egg white
1/2 teaspoon rose essence
240g pure icing sugar, sifted
a few drops pink food colouring

Method

  1. Roll out the shortcrust pastry on a lightly floured surface to a thickness of 4 mm and cut out ten 8 cm discs (I always make a couple extra in case of breakages). Place on a plate and refrigerate for at least 20 minutes before baking.
  2. Preheat the oven to 200°C. Grease and line a large baking tray with baking paper.
  3. Put the discs on the prepared tray, place a sheet of baking paper on top and then another tray to act as a weight. Cook for 15 minutes or until golden brown. Set aside.
  4. Increase the oven temperature to 210°C and grease and line another large baking tray with baking paper.
  5. Spoon the choux batter into a piping bag fitted with a 1 cm plain nozzle. Pipe 2.5 cm rounds onto the prepared tray, leaving 21⁄2 cm gaps between each one to allow for spreading (you will need 32 puffs all up, though it’s always a good idea to make a few extra). Bake for 10 minutes, then reduce the temperature to 160°C and bake for a further 10 minutes. Remove and transfer to a wire rack to cool.
  6. To make the pastry cream, place the milk and vanilla in a heavy-based saucepan and bring to scalding point. Remove from the heat. In a stand mixer fitted with the whisk attachment, whisk the sugar and egg yolks for 5 minutes or until pale. Add the cornflour paste, then the hot milk and whisk until combined. Return the mixture to a clean saucepan and place over a medium heat. Bring to the boil, stirring constantly, until the mixture is smooth and thick. Remove from the heat and place in a clean container. Closely cover the surface with plastic wrap to prevent a skin forming and store in the refrigerator until needed.
  7. To make the royal icing, lightly whisk the egg white and rose essence in a bowl. Gradually add the icing sugar, whisking until smooth and combined, then tint with the pink food colouring to a soft pink.
  8. When you are ready to assemble the pastries, whip the cream to stiff peaks, then spoon into a piping bag fitted with a 5 mm closed star nozzle.
  9. Fill the choux puffs with pastry cream. To do this, make a little hole in the bottom of each puff with a small sharp knife. Spoon the pastry cream into a piping bag fitted with a 5 mm plain nozzle (preferably metal) and insert into each hole to fill. Dip the top of each choux puff in the royal icing and decorate with silver dragees.
  10. Place three choux puffs on each pastry disc, ’gluing’ them in place with a bit of icing, and place a fourth choux puff on top. Pipe decorative cream details in all the gaps and voila! A pretty little Valentine dessert.

Timeline

  • The day before

    Make the pastry. Make the choux puffs. Prepare the pastry cream. Make the garlic mayonnaise. Roll and cook the pastry discs.

    The day of serving

    Clean and slice the calamari, and refrigerate. Prepare the quail and marinate.

    1–2 hours before serving

    Make the persillade. Prepare the zucchini. Toast the nuts for the couscous. Prepare the cucumber. Make the royal icing. Fill the choux puffs with pastry cream, then ice, decorate and set aside somewhere cool. Whip the cream.

    To serve

    Heat the oil for the calamari. Cook and plate the calamari, then serve. Cook the quail. Prepare the couscous. Assemble and serve the quail platter. Stick the choux puffs to the pastry as directed. Decorate by filling the spaces with little tufts of cream, then serve and relax.
Tags:
French classics
Farmhouse
rustic
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