Cherry clafoutis

The markets are brimming with fat, juicy black cherries right now. I’d happily eat my own body weight in them just as they are, but I’ve been dying to make this classic dessert from the Limousin region of France too – and try out my new cherry stoner; it’s a brilliant little gadget – £5.99 from amazon. I consulted about 5 different recipes for this dessert but this is pretty much the best one from Larousse Gastronomique (although I added vanilla essence to the batter). Traditionally, the cherries are not stoned as it’s supposed to add to the flavour, however, I think that would make it a bit unpleasant to eat and probably lead to an expensive dental bill if you accidentally chomped into one!

Cherry clafoutis

  • 500g washed, ripe black cherries – stoned
  • 125g plain flour
  • 3 medium eggs, beaten
  • 50g caster sugar
  • 1 teaspoon of vanilla essence
  • a pinch of salt

To make…

  • Preheat the oven to 180°C.
  • Lightly butter a baking dish.
  • Stone the cherries and put them into the base of the dish.
  • Make the batter. Mix the flour, sugar and salt together in a basin. Make a well, pour in the eggs and mix thoroughly. Gradually add the milk and vanilla, combine with a balloon whisk until you have a silky batter.
  • Pour over the cherries and bake in the centre of the oven for 35 to 40 minutes. It should rise and turn golden. Leave it for another 5 minutes if necessary.
  • Remove from the oven when it’s ready and allow it to cool.
  • Serve lukewarm dusted with a little icing sugar. Enjoy!

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BBQ butterflied leg of lamb with tahini yoghurt sauce

This BBQ lamb is a total crowd pleaser for weekend friends and family gathering. Charred and delicious on the outside, pink and juicy on the inside, it’s perfectly complemented by the tahini yoghurt sauce. I serve it with piles of fluffy pilaf rice and chunks of courgettes and aubergine charred on the grill after the lamb is done. It’s what summer weekends were made for!

BBQ lamb

  • Leg of lamb, butterflied i.e. with the leg bone removed
  • Marinade: 1 tablespoon of balsamic vinegar, 2 cloves of crushed garlic (I used my favourite black garlic but white is fine), 1 tablespoon of olive oil, 1 dessertspoon of ground, roasted cumin, 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of freshly squeezed lemon juice. 
  • Tahini yoghurt: 50g tahini, 2 tablespoons of freshly squeezed lemon juice, 1 garlic clove, crushed, 1 tablespoon of extra virgin olive oil, 250g Greek yoghurt

To make…

  • Ask your butcher to butterfly the lamb for you, or remove the bone yourself if you have the time using a sharp boning knife. You should end up with a long roll of lamb in a single piece. Place skin side down in a shallow dish.
  • To make the marinade, crush the garlic into a paste with a little sea salt with a mortar and pestle. stir in the oil and mix thoroughly, add in the balsamic, rosemary, lemon juice and spices until you have a paste. Pour over the lamb meat and massage it into all the little nooks and crannies and then smear the skin side. Cover with clingfilm and leave it to infuse overnight in the fridge or for at least six hours.
  • Remove the lamb from the fridge to come up to room temperature for an hour.
  • Butterflied BBQ lambHeat up your BBQ – we use a Weber gas BBQ. Once it’s up to temperature (200°C) place the lamb on the rack and cook for about 35 minutes – turn it occasionally so it’s beautifully charred on the outside and pink and juicy on the inside.
  • To make the tahini yoghurt, add the lemon juice to the tahini in a bowl first and then add the oil, yoghurt, lemon juice and garlic. Cover and chill in the fridge until you’re ready to serve.
  • Once cooked, remove from the BBQ and allow to rest for 15 minutes before carving to serve. Pour over any juices that have accumulated on the carving board, sprinkle the slices with a little sea salt and roast cumin and serve with the tahini yoghurt sauce.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Tomato and basil summer pudding

At this time of year, not only is there usually a glut of tomatoes but with all the sunshine we’ve had, the flavour will be at its absolute best. So, this tomato and basil summer pudding I found in an old Clarissa Dickson-Wright book (half of the Two Fat Ladies team – this recipe is Jennifer’s) is a great idea if you’re looking for a new way to use them up. It needs to be made the day before you want to eat it; served chilled with some good quality Mozzarella and cold salami or bresaola it makes a great starter for four or a light lunch.

You will need…

  • Light olive oil
  • 8-10 slices of good quality white bread, crusts removed
  • 1 Kg ripe tomatoes, skinned and deseeded
  • Salt and black pepper
  • 1 clove of garlic, grated
  • A small bunch of basil leaves, torn
  • juice of a half a lemon or a tablespoon of good quality sherry vinegar

To make…

  • Lightly grease the pudding bowl with a little olive oil.
  • Plunge the ripe tomatoes into a bowl of boiling water for a couple of minutes. Skin and remove the seeds, chop the tomatoes into small pieces and retain all the juices – you need them to soak into the bread.
  • Mix the chopped tomatoes with the lemon juice or sherry vinegar, garlic and basil leaves and a dash of extra virgin olive oil – season with a little salt and pepper.
  • Pour a pool of the tomato juice onto a flat dish and briefly dip each bread slice into it, then use them to line a small pudding basin. Make sure the slices overlap slightly and cover the base.
  • Pour the mixture into the bread-lined basin, make a cover/lid with the remaining bread and seal. Put a flat plate over the pudding and weight it down – I use tins of tomatoes.
  • Leave overnight in the fridge.
  • To serve, run the blade of a knife around the edge and turn the pudding out onto a plate. Spoon any juices over the top of the pudding to soak into the bread.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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50% off to try Pasta Evangelist!

Pasta EvangelistsI love proper fresh pasta dishes so I was intrigued to try this upmarket artisan pasta by post company. They are called Pasta Evangelists and have impressive backers – Giles Coren (food critic for The Times), Prue Leith (Bakeoff judge) and William Sitwell (Waitrose Food magazine editor) – it’s pasta like your Italian nonna would make – if you had one anyway! Not cheap but no more expensive than a Chinese or Indian takeaway and perfect if you want a delicious five* treat after a busy day at work or play. Follow this link and you’ll qualify for 50% off your first order!

Order here to get your 50% off. 

 

 

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Linguine with black garlic cream and basil sauce

I went to the RHS Hampton Court Palace Flower show in July with my daughter and she treated me to a pot of delicious black garlic cloves from the Isle of Wight Garlic Farm. It’s made by leaving it to age with heat and humidity for a long time which turns the cloves black and makes them taste almost truffle-like. It’s delicious anyway. I’ve added it to all kinds of dishes that require normal garlic and it adds an extra-special kick of richness, but this pasta sauce I made for my for lunch today is completely fab and very quick and easy to do. This is a single serving recipe but just scale up the quantities for more people.

Linguine with black garlic You will need…

  • A portion of linguine or spaghetti for one
  • 2 cloves of black garlic
  • A dash of extra virgin olive oil
  • A handful of fresh basil leaves
  • Sea salt and black pepper
  • A dessert spoon of grated Parmesan cheese
  • 2 tablespoons of double cream

To make…

  • Black garlicPut the pasta on to cook according to the instructions on the pack. It usually takes about 6 to 8 minutes.
  • Meanwhile, make the sauce. Pound the garlic cloves into a paste with a little sea salt and a dash of olive oil and stir in the cream. Leave to infuse.
  • When the pasta is cooked, drain lightly (a little of the water will help thicken the sauce), put it back in the pan and mix in the garlic cream sauce. Stir for a couple of minutes, add the Parmesan and basil leaves. The sauce will thicken and cling beautifully to the linguine. Serve in a warm bowl topped with ground black pepper and a little extra Parmesan.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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