Of Stoke Park, Stoke Poges
With Chris Wheeler Baby Carrot, Swiss Cheese and Basil Gateau wrapped in Cos Leaves and served with a Pea and Mint Sauce
(for 4 portions) 1 cos lettuce 100g grated Swiss cheese 12 baby carrots (peeled and cooked) 1 pack of fresh basil, chopped 425g of carrots (cooked and diced) 2 cloves of garlic, chopped 3tbsp double cream 3 eggs 100ml double cream 50ml vegetable stock 50ml white wine 100g peas Fresh mint Chervil for garnish
Mix together the eggs and double cream and season.
Add the diced carrots, chopped garlic, grated cheese and chopped basil. Mix well.
Lightly butter a mould and line with leaves of cos lettuce.
Fill with your carrot mixture and cover with cling film.
Steam for 30 minutes or
until the mixture has set.
Warm the baby carrots and your pea sauce.
Turn the carrot gateau upside down in the middle of your plate.
Pour over the pea sauce, topped with the baby carrots.
Garnish with chervil and serve with a fondant potato.
Add 1¾ shots of bourbon whisky, 1 shot of Drambuie whisky liqueur, 1 shot of sweet vermouth and 1 shot of freshly squeezed orange juice to a shaker tin with ice. Shake and strain into a martini glass. Garnish with an orange slice or zest twist.
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