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

Buckinghamshire Advertiser - - FOOD AND DRINK - In­gre­di­ents GATEAU TO SERVE… METHOD­OL­OGY:

(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.

Visit us at www.cock­tail­maker.co.uk for fur­ther ad­vice and tips.

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