Velvet Magazine April 2016

Food
Each month, we bring you a simple
three-course Friday night feast for you to
rustle up from the comfort of your own
home. What’s even better, all three courses
only require four main ingredients. It’s as
simple as that...
Three quick and easy recipes from three chefs
We’d like to thank Luke Ames from the Leaping Hare,
Jeremy Medley from Infusions4Chefs and Dean Foster
from Baileys 2.
Starter by The Leaping Hare Dessert by Baileys 2
16 quails eggs
1 bunch flat parsley
200g Stornoway
black pudding
100g mayonnaise
Black Pudding Scotch Eggs
with Parsley Mayonnaise
- serves 4
1. Drop the quail eggs gently into
boiling water for 2 minutes, then into
ice cold water. Remove shells and
mould the black pudding around until
evenly covered. (It’s fiddly but
worth it!)
2. Pané them all in panko crumbs.
3. Blend the parsley and mayonnaise.
4. Deep fry eggs at 180° until golden.
Season with celery salt and serve on
dollops of parsley mayonnaise.
Jam Jar ‘Baileys 2 Cheesecakes’
- serves 4
1. Soak three leaves of gelatine in ice cold
water until soft.
2. Whip together the double cream, cream
cheese, Baileys and sugar until thick.
3. Melt the gelatine (without water) and
whip into cheesecake mixture.
4. Crush two biscuits into the bottom of
four jam jars, cover with mixture and leave
to set in the fridge.
Additional : Panko crumbs, celery salt
Main
by Infusions4Chefs
Prawn spaghetti with umami
butter - serves 4
1. Boil the spaghetti and strain.
3 leaves of gelatine
300g cream cheese
300g spaghetti
400g prawns
2. Peel and thinly slice the red onion.
Brown in a pan until transparent. Add
the prawns and cook for 3-4 minutes.
2 red onions and 8
leaves of basil
2 teaspoons of
Marmite
3. Add 2 teaspoons of Marmite to
200g butter.
4. Throw prawns, onion and chopped
basil onto the spaghetti, mix in the
Marmite butter and serve. Sprinkle
with grated parmesan to finish.
300ml double cream
Additional:
• 100g of caster sugar
• 8 biscuits (of your choice)
4 tablespoons of
Baileys liqueur
Additional : 200g butter,
100g grated parmesan
Velvet Magazine | Apr 2016 17