Macclesfield Express - - LEISURE - AN­DREW NUT­TER


A great veg­e­tar­ian starter or al­ter­na­tively use as an ac­com­pa­ni­ment to a piece of poached chicken or roast cod.

Makes 4 ramekins ●● 50g but­ter ●● Three car­rots – peeled and grated ●● Two shal­lots – fine­ly­chopped ●● One clove gar­lic ●● Small knob fresh root gin­ger – chopped ●● 100g mashed potato ●● Two eggs ●● 50g creamy Lan­cashire cheese ●● 200ml tomato pas­sata ●● Four leaves fresh basil – shred­ded ●● 25ml crème fraiche

To Serve

●● A se­lec­tion of sum­mer veg­eta­bles, blanched ●● Fresh peas ●● Broad beans


1. Heat the but­ter and sweat off the car­rots, gar­lic, shal­lot and gin­ger for five min­utes.

2. Add the potato, eggs and cheese – mix well and sea­son.

3. Line ramekin dishes with food wrap and fill the ramekins with the mix­ture then cover.

4. Bake in a bain-marie 180ºc for 20 min­utes.

5. Heat the pas­sata, basil and crème fraiche.

6. Warm through the veg­eta­bles.

7. When ready to serve – un­mould the tim­bales on to plates, spoon around the sauce and top with the mar­ket veg­eta­bles.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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