Living Along the Thames - May/June 2017

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Salad of smoked lamb rump and cauliflower Marinade 100g salt 50g sugar 10 juniper berries 5g coriander seed 3G fennel seed 3 cloves garlic 3sprigs rosemary 6 sprigs thyme Marinade over night 6 lamb rumps Remove from the marinade and place in a stove top smoker . Place the smoker over wood chipping onto the clippings add some rosemary and bay leaf and place to cook for 10 min. Remove smoker from the stove and leave the lamb to rest inside the smoker. Pickled cauliflower 10g white balsamic vinegar 100g water 2Sliced banana shallots into circles 2g cumin seeds 5g fennel seeds 3g mustard seeds Salt and pepper 20 florets of cauliflower( blanched ) Bring ingredients to the boil ad the cauliflower and leave to infuse Cauliflower purée Using the rest of the cauliflower cook in lightly salted water till soft and drain. Leave for 3-4 min making sure all liquid has gone In a frying pan add olive oil and bring to heat ad cauliflower and quickly reheat with no colour add a touch of cream and blend till it’s a purée . Garnish the plate with pickled cauliflower Cauliflower purée and mustard leaves Use some of the smoked juice from the lamb mixed with olive oil for the dressing Happy cooking Michael MacDonald, Chef Patron, The Vanilla Pod, Marlow www.theVanillaPod.co.uk 20 | Living Along The Thames | MAY / JUNE 2017
COMPLIMENTARY BOAT CRUISE Join us for lunch in the André Garrett Restaurant, Monday - Friday, throughout May and enjoy a complimentary shared river cruise... From £33.00 per person Taplow, Berkshire, SL6 0JF Tel: 01628 607107 reservations@clivedenhouse.co.uk www.clivedenhouse.co.uk
Page 2: MARLOW FACE+BODY Marlow’s private
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Page 9 and 10: Marlow Town Regatta & Festival 2017
Page 11 and 12: THE MOZART’S Marriage of Figaro F
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Page 15 and 16: No.25 of Bourne End are specialists
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Page 44 and 45: flower power HAVING BEEN SUPERINTEN
Page 46 and 47: TRAVELLING with POETIC LICENCE The
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Page 50 and 51: expert tips for cutting sugar the s
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Page 62 and 63: Diary Dates May 01 May - 30 Jun:
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Living Along the Thames - May/June 2017

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