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Simple Lemon Tart Fool
Pre-heat the oven to 170º C.
Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add 120gr of sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes.
Place the mixture in an ovenproof dish and bake for about
8 to 10 minutes, until the centre is set.
Whip the cream with the remaining sugar – add the sugar half-way through the process. You are looking for a dense but not thick consistency where the cream will hold its peaks.
Break the sables into pieces, add the whipped cream and lemon curd. Fold with a spatula or spoon and place the mixture in a serving dish.
You can sprinkle with icing sugar, or add a fruit coulis
Lamb & Apricot Tagine
Place the diced lamb in a large bowl and add the oil along with all the spices including the saffron and salt. Heat a large casserole over high heat, once hot add the meat ensuring you leave as little oil and spices in the bowl as possible (a spatula will do the trick). Cook on high heat, stirring regularly until the meat is brown on all sides. Now add water until all the meat is covered, reduce the heat to low and simmer for about 45-60 minutes until the meat is very tender at which point you can add the apricots which you will have cut in half and stoned. Raise the heat a little, you want a vigorous simmer but no boil, and cook until the liquid is reduced by a third.
Serve with hot cous cous and use the almonds and coriander to add a finishing touch.
Dash of Vin santo, Sauterne or Tokaji wine.
Dash of dark rum, whiskey or bourbon.
Preheat your oven to 180C. In a saucepan melt the butter; remove from the heat to ensure it does not brown.
Add the honey, crushed amaretti and optional alcohol and mix well. Cut the peaches in half and remove the stone, then place a good teaspoon of the mixture where the stone used to sit.
Bake in the oven for 20-30 minutes until the tops are golden.
Serve on its own with a glass of chilled dessert wine, or accompanied by cream or ice-cream.
Stuffed Round Courgettes with Red Rice and Vegetables
• 2 slices of prosciutto
• 3/4 cup red rice
• 1 Tbsp basil, chopped
• 1 Tbsp tarragon, chopped
• 1 Tbsp parsley, chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• Olive oil
• Salt and pepper
• 1/2 yellow onion
• 3 garlic cloves
• 1 oz grated parmesan
• 1 carrot
• 3 Red tomatoes, skinned and cored.
• Water (1/2 inch in the oven dish)
Cook your rice according to the instructions on the package. Preheat the oven at 180°. Wash the courgettes and slice the top. Remove the flesh inside, dice it roughly and keep it on the side.
Bring water to a boil in a pot and put the tomatoes in it for 30s. Rinse them under cold water and peel them. Remove the seeds and dice roughly. Peel the carrot and cut it in julienne.
Chop the onion and garlic. Heat 2 Tbsp olive oil in a thick-bottomed pot or a sautée pan. When hot, add the garlic and onion, and 1/2 tsp coriander powder and 1/2 tsp cumin powder. Stir and cook for 5 minutes, until softer but not brown. Add the courgettes and stir. Cook for 3 minutes or so before adding the carrot. Repeat and cook for 3 minutes before adding the tomatoes. Simmer for 5 mns, without covering.
Remove from the heat and add the diced prosciutto, parmesan and herbs. Season with salt and pepper.
Add the rice and mix together. Season the whole courgettes with salt and pepper and stuff them with the preparation.
Place in an oven dish with water at the bottom, about half
an inch. Add a splash of olive oil on the zucchinis. Cook
for about 1 hour.