We’ll meet next in the board room at The Rest at 2.15pm on Tuesday 4th November when our topic will be Fish – a great British tradition……but why?  Huw and Sarah Jones of Finnegan’s will enlighten us. We’ll also meet in the boardroom at The Rest at 2.15pm on Tuesday 18th November for a talk by Peter Davies of Slade Farm Organics followed by a discussion. Slade Farm Organics recently received a Taste in Wales Award for its lamb sausages.  Please contact me if you would like further details of these sessions and please note that we are visiting Penderyn Whisky Distillery on Tuesday 2nd December. Details of this visit are given earlier in this newsletter.

 

 

 

K CLUB Barbara Miles

Margaret Williams, Harry Lowman,

Daphne Dorr and Betty Williams Jones.

There are many cooks in this kitchen

This is the ‘before’ picture. You don’t want to see the ‘after’

Tomato Prawn Cups

Ingredients:

4oz Fresh or frozen prawns

8 Large tomatoes

1 breakfast-cup cooked long grain rice

2 tbsp lemon juice

1 tbsp fresh chopped parsley

2 tbsp Mayonnaise or salad cream

salt and pepper to taste

1/2 Cucumber, sliced

Mustard and cress to garnish

 

Method:

Peel prawns (if using fresh) or defrost (if using frozen). Reserve 8 for decoration. Chop the rest. Cut the tops off the tomatoes to make cups. Scoop out flesh and seeds.

Mix the rice and lemon juice, parsley, mayonnaise or salad cream and the chopped prawns. Season to taste. Fill the tomato cups with this mixture and top each with a whole prawn. Arrange circles of overlapping cucumber slices on a platter and stand each tomato cup in the centre of a circle. Garnish with mustard and cress.

 

Cheese Sablés

 

These crisp savoury biscuits combine a rich buttery flavour with the strong taste of a quality mature hard cheese.

 

Preparation time: 20 mins plus 30 mins chilling

Cooking time: 20 mins

Makes 35 biscuits

 

Ingredients

150g/5 ½ oz butter, cut into small pieces, plus extra for greasing

150g/5 ½ oz plain flour

150g/5 ½ oz mature cheese grated

1 egg yolk

Sesame seeds, for sprinkling

 

Method

1. Grease several baking trays lightly with butter.
2. Mix the flour and cheese together in a mixing bowl.
3. Add the butter to the cheese and flour mixture and mix with your finger tips.
4. Stir in the egg yolk and mix to form a dough. Wrap the dough and chill in the refrigerator for about 30 minutes.
5. On a lightly floured surface, roll out the cheese dough thinly. Cut out 6cm/2 ½ inch rounds.
6. Put the rounds on the baking trays and sprinkle with sesame seeds.
7. Bake in a pre-heated oven, 200C/400F/Gas Mark 6 for 20 minutes until the sablés are lightly golden.
8. Carefully transfer the sablés to a wire rack and leave to cool slightly before serving.

 

 

Semolina and Lavender Tart with Apricot and Pine nuts.

 

Ingredients:

115g (4oz) Unrefined caster Sugar

115g (4oz) Unsalted butter

2 large eggs, beaten

25g (1oz) Potato flour

115g (4oz) Semolina

Finely grated zest of one large lemon

30ml (2 tbsp) dried lavender flower

A 24cm (9 1/2 inch) diameter and 4cm (1 1/4 inch) deep sweet,

shortcrust pastry case, baked blind

100g (3 1/2 oz) pine nuts

2 x 410g cans of apricot halves, drained

Icing sugar to decorate

200g (7oz) Greek-style yoghurt to serve.

 

Method:

Pre-heat the oven to 180C/350F/Gas mark 4

Cream the butter and sugar together until light and fluffy. Then add

the eggs, a little at a time, until fully incorporated.

Foild in the semolina, lemon zest and lavender, but do not overwork.

Spoon into the pastry case and spread evenly.

Sprinkle the pine nuts over and arrange half the apricots evenly over

the top, keeping the rounded side upermost.

Bake in the oven for 35 - 40 minutes or until set and well risen.

Remove from the oven and allow to cool.

Dust evenly with icing sugar and carefully glaze under a hot grill or

with a blow torch.

Roughly chop the remaining apricots, add to the yoghurt and stir well.

Serve with a large wedge of the tart.