Welsh Country March-April 2017

x4
Pasta Vongole
x6
Strawberry and BerryWorld
Blackberry Crumble
You’ll need:
800g fresh clams, discard any opened ones
12 whole shallots, finely chopped
75g butter
2 cloves of garlic peeled and chopped
2 glasses of white wine
400g cooked spaghetti or linguine
100g double cream
50g flat leaf parsley
What next?
1. Thoroughly wash the clams.
2. Chop the shallots into a fine dice and cook in the butter until
soft, when soft add the chopped garlic and 1 glass of the white
wine and reduce slightly. This can be done up to 2 /3 days in
advance, cooled and kept in a sealed jar.
3. Place a large pan on the gas and allow this to get hot, adding
the clams and the remaining white wine.
4. When they all start to open add the cooked spaghetti /
linguine to the same pan. Then add the double cream and the
cooked shallot mixture. After 2 /3 minutes when it is all warmed
through, check the seasoning and adjust if necessary and add
some of the chopped parsley.
Serve in hot bowls. Then finish with the rest of the chopped
parsley. U
For more recipes visit: UKshallot.com
You’ll need:
50g muscovado sugar
65g ground almonds
50g plain flour
50g cold butter
200g strawberries
200g fresh blackberries
12g caster sugar
Juice of 1 lemon
2 tbsp rosewater
2 tbsp elderflower water
Fresh cream for serving
What next?
1. To make the crumble, pour the muscovado sugar, ground
almonds and flour into a roomy bowl and mix well. Rub in the
butter until a lumpy, crumbly dough starts forming.
2. Place the crumble mixture on a baking tray that has been
lined with baking parchment. Bake for 20 minutes, then set the
crumble aside to cool.
3. Slice the strawberries into small pieces and then place in a
saucepan with the blackberries, caster sugar, and lemon juice.
4. Place on a medium heat and keep mixing, so as to form a soft
compote syrup, mashing the berries with a wooden spoon. This
should take around 8 minutes. Take off the heat to cool slightly
and mix in the rosewater and elderflower cordial.
To serve, place the strawberry compote syrup at the bottom of a
serving cup or plate and sprinkle the crumble on top. Serve with
fresh cream. U
For more recipes visit: berryworld.com
30 Mar-Apr 17