Velvet Magazine February 2016

Friday
night fEAST
Three quick & easy recipes from local businesses
Food & Drink
Each month we’ll bring you a simple threecourse
Friday night feast for you to cook up
in your own kitchen. All recipes include only
four ingredients but you may need to grab a
few staples from your cupboards!
starter
from Fish
Burwell Ltd
Homemade Smoked Mackerel Pate
2 smoked mackerel fillets
200g soft cream cheese
1 tablespoon horseradish sauce
½ juice of a lemon
1 Place the cream cheese in a bowl and
add smoked mackerel, lemon juice,
horseradish and seasoning.
2 Blend all the ingredients together and
taste. Add more seasoning accordingly.
dessert
from The
Pantry
3Transfer to individual bowls and chill.
Serve with crusty bread and green salad
for decoration.
(Serves 2)
Minted Lamb Chops with Flat Mushrooms and Roasted Cherry Vine Tomatoes
Main
from The Three
Blackbirds
4 lamb loin chops, untrimmed
80g of chopped fresh mint
4 flat mushrooms
4 bunches of vine-ripened cherry tomatoes
1 Peel the mushrooms and place them
in a roasting tin with tomatoes, olive oil
and seasoning. Roast for 10-15mins.
2 Massage a marinade of chopped mint,
garlic, salt, olive oil, ground coriander,
thyme and pepper into the chops.
3Pre-heat a griddle pan and cook the
lamb for at least three minutes. Then
place in roasting tin with mushrooms
and tomatoes for one minute and serve.
(Serves 4)
chocolate Bread and Butter
Pudding
200g of dark chocolate
6 croissants
70g of raisins
Custard
1 Make the custard by boiling 450ml of
cream and 450ml of milk. Whisk 200g
of sugar, seven egg yolks and add to the
liquid and whisk.
2 Melt the dark chocolate and 50g
of butter.
3 Cut the croissants thinly and layer them
into a dish with the custard, chocolate
and raisins.
4 Press the mixture down and wrap in
foil in a Bain Marie. Cook the dessert
for 180 o c for 20 minutes.
(Serves 10)
Special thanks to our three chefs this week, Trisha Bircham from Fish
Burwell Ltd, Vincent Woolley from The Pantry and Lukasz Zon from The
Three Blackbirds.
Velvet Magazine | Feb 2016 21