Slow Rosted Tomato Pesto
200g slow roasted tomatoes, or sundried tomatoes
50g pine nuts
100ml extra virgin rapeseed oil
1 clove of garlic, crushed
30g Parmesan cheese, finely grated
Combine all of the ingredients in a food processor. Blend briefly if you want a chunky mixture.
Crunchy Pear Pudding
1 kg pears, peeled, cored and cut lengthways into eighths
1 tablespoon of syrup from a jar of stem ginger
2-3 lumps of stem ginger, sliced finely
The zest and juice of 1 lemon
60g Demerara sugar
60g fresh brown breadcrumbs
150ml double cream, whipped
- Cook the pears in the syrup and lemon juice until soft.
- Add the lemon zest and stem ginger.
- Put the fruit in a dish, preferably glass, and leave to become cold.
- Melt the butter in a large frying pan and add the breadcrumbs and Demerara sugar. Fry until crisp and golden.
- Put the crumb mixture on top of the pears, and leave to become cold.
- Put the whipped cream on top of the crumb layer, and decorate with more stem ginger, or finely grated chocolate.
Health benefits of pears:
- Pears contain vitamins A, B1, B2, C, E, folic acid and niacin. They are also rich in copper, phosphorus and potassium, with lesser amounts of calcium, chlorine, iron, magnesium, sodium and sulfur.
- Pears contain anti-oxidants, which boost the immune system and can help to prevent cancer.
- The pectin in pears helps to lower cholesterol levels
- Pears contain water-soluble fiber, which helps to maintain a healthy bowel.
- Pears are hypo-allergenic, which means that few people will react badly to them. It is safe to give them to babies.
- Pears contain anti-inflammatory agents, so they can be beneficial in conditions such as arthritis.
- Pears contain high level of boron. Boron helps the body to retain calcium, thus prevents or retards osteoporosis. Boron can also help prevent memory loss.
Jumbo Prawns with a Crispy Sheep’s Cheese Topping
1 tablespoon of olive oil
1 shallot, chopped
300g raw jumbo prawns
150ml white wine
50g dill mayonnaise (see below)
25g white breadcrumbs
50g grated Demdyke sheep’s cheese
1 bunch of flat leaf parsley, leaves removed and roughly chopped
Heat the oven to 180.
Fry the shallot in the oil for 5 minutes.
Add the wine and simmer to reduce the volume for 5 minutes
Add the prawns with some salt and freshly ground black pepper
Turn off the heat, then add the mayonnaise.
Put the mixture into 4 individual ramekins.
Mix the breadcrumbs, cheese and parsley.
Sprinkle this mixture over the prawns and bake 10 minutes.
2 free range egg yolks
1 teaspoon of Dijon style mustard
300ml light oil such as sunflower
2 teaspoons of cider vinegar
A bunch of dill, leaves removed
Place the egg yolks in the bowl of a small food processor. Blend them with a little sea salt and freshly ground black pepper.
Add the oil, one drop at a time until you have used up half the oil, blending all the time.
Add the mustard and cider vinegar, then the rest of the oil in a thin stream. Continue to blend the mixture
Add the dill and mix, blend, then adjust the seasoning. You may like to add a squeeze of lemon or lime juice.