Lemon Mousse Cake (Serves 4-6)

Although the days are trying to get lighter and brighter, it’s been a rather cold and wet Spring in the UK, so we definitely deserve a dessert that shouts ‘Summer’! This lemon mousse cake is definitely it; it has just the right balance of sweet and sour. It’s rather like a ‘lemon posset’ sandwiched between two chewy almond biscuits (macronades) – wonderful! The recipe is from Simon Hopkinson’s cookbook ‘Roast Chicken and Other Stories’, he suggests that it serves 4, but although I’m greedy, I found it could easily serve 6, as it is rich.

For the macaronades:

2 egg whites

125g icing sugar

50g ground almonds

Grated zest of 1 lemon

For the mousse:

2½ leaves of gelatine, pre-soaked in cold water until softened

200ml lemon juice

250ml double cream

100g caster sugar

A handful of fresh raspberries, plus more to serve

Icing sugar to sift over

*Baking parchment

1. Draw two circles 12cm in diameter on a piece of baking parchment and place on a baking tray.
2. Beat the egg whites to soft peaks. Sift the icing sugar and almonds together, gently fold them into the egg whites, together with the lemon zest.
3. Spread the mixture onto the circles on the baking parchment.
4. Bake in a preheated oven, 200’c fan, for 10 minutes, until pale golden. Remove, leave to cool for 5 minutes before carefully lifting from the paper to dry on a cooling rack.
5. Melt the gelatine with a couple of tablespoons of the lemon juice over a low heat. Add the rest of the lemon juice and place the bowl over ice to chill stirring occasionally until just beginning to gel.
6. Whip the cream with the sugar until thick then slowly incorporate the lemon-gelatine mixture while continuing to beat until the mixture is thick (you can thicken it more by placing it in the fridge for 30 minutes).
7. To assemble, place one of the macaronades on a serving plate, smooth side up, and carefully spread the mousse right up to the edges, smoothing around the edge with a palette knife. Gently press the second marcaronade on top. To decorate place the raspberries at intervals around the edge of the mousse and sift a little icing sugar over the top of the cake. Put in the fridge to chill for up to 2 hours before serving.

May!… What’s not to like?! In the UK we’ve just had our first May bank holiday and now, not only can we look forward to another at the end of the month but also an additional bank holiday next weekend for the King’s coronation!… So I’m guessing there might not be much cooking going on in your kitchens with all these excuses for holidays?… or perhaps with time on your hands you’ll be able to enjoy cooking at your leisure? Either way, I think I’ve found a few recipes which will fit nicely into your schedules…

Menu One, ‘Veal and Lemon Meatballs’, is a dish to cook at your leisure. Although with the mixing and rolling it’s not the quickest recipe, there is something therapeutic about taking the time to make these leisurely. On the other hand Menu Two is perfect for those of you who are in holiday mode. If the idea of spending time at your hob is not high on your priorities ‘Asian Style Sea Bass en Papillote’ is a great ‘mess-free’ recipe and it’s a dish that bursts with flavour – your taste buds will be singing! Finally, Menu Three, ‘Rakhine Chicken Curry’, is a unique curry with Burmese flavours. It’s a good crowd-pleaser, so if you’re entertaining over one of the bank holidays, this is a great recipe to double up on!

There you go, May sorted… Enjoy!

See you next week for my Tuesday Treat…X

Menu One

Veal and Lemon Meatballs ( Serves 6)

With their lemony sauce these meatballs have a rather refined flavour in comparison with those served in a heavier tomato sauce. They are fantastic served with baby roast potatoes (recipe below) or pasta. You can substitute the fresh breadcrumbs for gluten-free dried breadcrumbs, I like those by ‘Esgir’. This recipe is from Blanche Vaughan, food editor of House and Garden magazine.

800g minced veal

100g fresh white breadcrumbs (or gluten-free alternative – see above)

Finely grated zest of 1 lemon, plus 1 tablespoon of lemon juice

3 cloves of garlic, crushed

75g Pecorino or Parmesan cheese, grated

2 tablespoons milk

Pinch of freshly grated nutmeg

3 sprigs of thyme, leaves removed and chopped

3 tablespoons olive oil

100ml dry vermouth or dry white wine

2 teaspoons tomato purée

500ml chicken stock

3 bay leaves

Sea salt and black pepper

1. Mix the veal with the breadcrumbs, lemon zest and juice, garlic, cheese, milk, nutmeg and thyme. Season well with salt and pepper. Form the mixture into small balls, about the size of a walnut. Place on a plate and chill in the fridge for 30 minutes to firm up.
2. Heat half of the oil in a large frying pan and brown the meatballs all over working in batches. (Alternatively you can brush the meatballs with a little oil, and place on an oiled baking tray then bake in a preheated oven, 220’c fan, for 15-20 minutes, turning halfway through). Set aside.
3. Add the vermouth to the frying pan and let it bubble away to reduce by half. Add the tomato purée and mix well. Pour in the chicken stock and add the bay leaves, bring to the boil then reduce the heat to simmer. Add the meatballs to the pan and cook them gently for 20 minutes, turning them over every so often. (Do not cover the pan as you want the liquid to reduce as the meatballs cook).
4. Serve the meatballs with baby baked potatoes (recipe below) or pasta.

‘Staple Side Dish‘ Roast Potatoes with Garlic and Rosemary (serves 4-6)

900g unpeeled new potatoes washed and cut roughly into 1cm cubes

2 tablespoons fresh rosemary, leaves chopped

2 cloves of garlic, chopped

2 tablespoons of olive oil

sea salt and black pepper

1. Preheat the oven 200’c fan. Put the olive oil in a roasting tin and place in the oven to heat up.
2. Place the potatoes in a clean tea towel and dry them thoroughly.
3. Remove tin from the oven and carefully slide the potatoes into the hot fat. Sprinkle over the garlic and rosemary then stir around.
4. Cook in the oven for 30-40 minutes.
5. Season with salt and pepper before serving.

Menu Two

Asian Style Sea Bass en Papillote (Serves 4)

This is a great ‘mess free’ recipe from the team behind London restaurant ‘Wild by Tart’. I have doubled their recipe so that it will serve 4. It’s a dish that bursts with flavour, unfortunately the bright colours of the dressing become dull from cooking but your taste buds will still be singing!… Simply serve with rice.

2 handfuls of spinach

2 courgettes, thinly sliced into rounds

4 sea bass fillets

Large bunch of coriander, leaves picked (reserve some to serve)

2 limes cut into wedges

For the dressing:

2 lemon grass stalks, roughly chopped

8 lime leaves

2 shallots, finely diced

2 red chillies, finely chopped, plus extra to serve

2 x 5cm pieces of ginger, peeled and cut into thin matchsticks

2 large cloves garlic, thinly sliced

2 tablespoons soy sauce (gluten-free if required)

2 tablespoons mirin

2 tablespoons toasted sesame oil

2 teaspoons sugar or honey

2 teaspoons fish sauce

2 limes, zest and juice

1. First make the dressing. Bash the lemon grass and lime leaves together, either with a mortar and pestle or a rolling pin, until their juices are released and they begin to become mushy. Add to a bowl with the remaining dressing ingredients.
2. Get four large pieces of baking paper. Divide the spinach and courgettes between the sheets of paper and place a sea bass fillet on top, then fold up and scrunch the sides to form a pouch. Pour the dressing over each fillet and finish with the coriander and a few wedges of lime. Bring the tops of the pouch together and seal by folding and scrunching together.
3. Place the parcels on baking trays and cook in a preheated oven, 200’c fan, for 20-25 minutes. Serve hot with jasmine rice and sprinkle with the reserved coriander leaves.

Menu Three

Rakhine Chicken Curry (Serves 4)

This is a fresh tasting curry, a good crowd-pleaser. It’s from Yasmin Khan’s cookbook ‘Ripe Figs’, which is a testament to the wonderful flavours that immigration brings to our kitchens, this recipe is a Burmese inspired curry. Simply serve with white rice and/ or flatbreads (recipe below).

800g skinless chicken thighs

1 teaspoon ground turmeric

1½ teaspoons garam masala

1½ teaspoons ground coriander

½ teaspoon cayenne pepper

3 tablespoons toasted sesame oil

4 banana shallots, finely slices (about 200g)

3 cloves of garlic, crushed

30g root ginger or galangal, peeled and finely grated

½-1 red chilli, finely chopped, depending on your tastebuds.

2 tablespoons fish sauce or shrimp sauce

400g chopped plum tomatoes

1 teaspoon sugar

120g canned bamboo shoots, drained

25g coriander leaves and stalks, finely chopped

Sea salt and black pepper

1. Finely chop the chicken into very small pieces, around 1cm. Place in a bowl and add the ground spices and ¾ teaspoon salt. Mix well and leave to marinate while you make the base for the curry.
2. Heat the sesame oil in a large saucepan over a medium heat. Add the shallots and sauté for about 10 minutes until they have softened. Then add the garlic and ginger (or galangal) and chilli and fry for another couple of minutes. Add the fish sauce (or shrimp paste), tomatoes and sugar. Stir well, cover and cook for 8 minutes.
3. Add the chicken and bamboo shoots and cook for 10 minutes, stirring occasionally until the chicken is just cooked. After 8 minutes add most of the chopped coriander. Taste and adjust the seasoning. You may need to add a touch more salt, pepper or cayenne.
4. If you have time leave the curry to rest for an hour before reheating and serving – this will allow the flavours to meld, but you can serve it straightaway. Either way serve sprinkled with the remaining coriander and white rice and/or warm flat breads (recipe below).

Speedy Flatbreads (with a Gluten-Free option) (Serves 4)

This is a fantastic recipe – a real revelation. These flatbreads are great as a side to a curry, but are equally good as a snack for lunch! They are super easy to make – the dough just needs 15 minutes to rest before cooking, so bear this in mind.

120g plain flour (gluten-free if required – I use Doves)

Pinch of salt

Glug of olive oil

120ml water (approx)

1. Place the flour and salt in a bowl, add a glug of olive oil and then, stirring gradually enough water to form a dough (you probably won’t use all the water).
2. Rest the dough for 15 minutes.
3. Divide the dough into 4 equal pieces, roll into small balls and then gently roll each ball out into thin flatbreads.
4. Heat a frying pan over a high heat, sprinkle with salt and a drizzle of olive oil. Place each flatbread in the hot pan, one at a time, and cook for 1-2 minutes on each side until slightly charred.

Vietnamese Lemon Grass and Chilli Chicken (Serves 4)

Although the April weather has been rather wet, I figured that is was the right time to re-share this recipe as its flavours are perfect for the sunnier days which we must be expecting soon…!

Vietmanese Lemon Grass and Chilli Chickent is one of those recipes which is instantly comforting, it has the most wonderful combination of hot, sour, salty and sweet flavours. The fact that it is particularly quick and easy to cook makes it even more comforting – just remember to marinate it for at least 4 hours (or overnight) before cooking. Simply serve with rice. This is another fantastic recipe from Diana Henry’s cookbook, ‘A Bird in Hand’.

800g skinless boneless chicken thighs

2 lemon grass stalks

4 tablespoons fish sauce

2½ tablespoons caster sugar, to taste

2 red chillies, halved, deseeded and sliced

4 cloves garlic, crushed

2 tablespoons groundnut or sunflower oil

1 onion, halved and sliced thinly into half-moon shaped slices

125ml chicken stock

Juice of ½-1 lime, to taste

2 tablespoons chopped coriander leaves

½ tablespoon sesame seeds to serve (optional)

1. Trim any fat from the chicken thighs and cut the flesh into bite-sized pieces.
2. Remove the coarse outer layers from the lemon grass, trim the top and base, and chop the rest as finely as you can. Put half of this into a bowl with the fish sauce, caster sugar, the garlic, half the chillies and the chopped chicken. Mix together and cover with cling film and leave in the fridge to marinate for at least 4 hours – overnight is best. Bring to room temperature before cooking.
3. Heat the oil in a large frying pan or wok set over a medium heat. Add the chicken and cook it on all sides, browning it well. Add the onion, give it a good stir before adding the remaining chillies and lemongrass, stir fry until the onion starts to soften, being careful not to burn the chillies and lemongrass. Pour in the stock then reduce the heat, cover and allow the chicken to cook for about five minutes.
4. Remove the lid, increase the heat and continue to cook until the liquid is reduced. You want the mixture to be wetter than a stir-fry but not too saucy. Add the lime juice, then check the seasoning for the sweet-sour balance – adding more sugar or lime to taste.
5. Sprinkle with the chopped coriander leaves and sesame seeds, serve with rice.

Pear Almondine (Serves 6)

I have my sister to thank for finding this recipe, it’s from Raymond Blanc’s cookbook ‘Simply Raymond’. Although I had this cookbook I hadn’t noticed this particular recipe – I think I’d overlooked it as I presumed it would be laden with gluten, but it’s totally gluten-free! When my sister served it I was smitten. It has a lovely chewy crust, it’s wonderful warm or cold – for dessert or breakfast! It’s very straightforward to make, however, as Blanc suggests, it’s worth using a tart ring rather than a tin; if you haven’t got one it will be a good investment as I assure you – you will want to make this again and again (you can buy them on Amazon). The reason for a this ring, is that by having no base it ensures that the bottom of the Almondine is cooked to perfection. It will seem a bit precarious to slide the uncooked tart onto the heated baking tray but in fact, it’s rather easy, and worth it to get the heat directly underneath for a crisp bottom.

4-6 pear halves, tinned or jarred, drained

100g unsalted butter, at room temperature plus extra for brushing the ring

100g caster sugar

100g ground almonds

1 teaspoon cornflour

1 teaspoon vanilla bean paste

1 egg

A handful of flaked almonds (lightly toasted in a dry pan)

Icing sugar for dusting

*A 18cm x 2cm tart ring and two baking trays

1. First butter the tart ring, then cut a strip of greaseproof paper to line the inside of the buttered tart ring (the butter will allow it to stick). Place the ring on a flat baking sheet lined with greaseproof paper. Place the second tray on the middle shelf of a preheated oven, 180’c fan,  ready to slide the pear tart onto.
2. In a large bowl, mix the softened butter and sugar. Then add the ground almonds, cornflour, vanilla bean paste and egg, and mix well. Spoon the mixture into the tart ring, spreading it evenly.
3. Slice the pears in half and arrange them evenly around the outside of the tart, resting them on top of the almond sponge mixture, with the tip of each half meeting in the middle. Scatter over the almonds.
4. Slide the pear tart on the greaseproof paper onto the preheated tray in the oven and bake for 25-30 minutes until golden brown.
5. Leave to cool for a few minutes before removing it from the ring.
6. Before serving, dust with icing sugar.

Life is ‘all go’ at the moment… I’ve just said ‘arrivederci’ to Italy (Padova was great!) and now I’m welcoming in April, which means not only Easter but also my birthday (and a cheeky escape to sunnier climes!). So I would be lying if I told you my kitchen is a hub of activity right now – there haven’t been many recipes being tried and tested, instead, I’ve been cooking some old easy and reliable favourites such as Chicken Tarragon pie, Vietnamese Lemon Grass & Chilli Chicken and ‘Everday Bolognese Sauce’ (click and scroll for recipes). Despite this relaxed mood, I have been thinking of what to share this April and as it’s both spring and Easter, I thought that lamb really should be on the menu. There are actually two lamb recipes which I’m keen to share with you. I’m sure like me you’re not wanting to spend your Easter bank holiday weekend slaving away in the kitchen, fortunately, both of these dishes are effortless and good enough to put on your celebratory dinner table. I’m also sharing an easy vegetarian option for a casual supper or a side for that Easter celebration!…

So, drum roll please for this month’s recipes…!

Menu One, ‘Fillet of Lamb with Cream & Spinach Sauce’, is made with the premium cut of lamb, the cannon (or loin fillet) which is cut from the rack. You really can’t go wrong with this recipe, it’s served on a bed of flageolet and fine green beans with cherry tomatoes; it has bright flavours, perfect for a spring feast! Menu Two, ‘Roast Rack of Lamb with Fresh Apple & Mint Chutney’, is a simple but very tasty recipe from Rachel Allen’s cookbook ‘Coast’. With its fresh flavours, the apple & mint chutney is particularly good with the sweetness of spring lamb. Simply serve with ‘New Potatoes & Minty Herb Butter’ and green beans. Finally, Menu Three is ‘Roasted Squash, Crispy Lentils, Pomegranate & Dukkah’, it’s a fantastic vegetarian recipe from Rukmini Iyer’s cookbook ‘A Roasting Tin Around The World’. Not only does it taste wonderful, but it looks beautiful with its jewel-like colours!

(I’m taking a break next week … Menu Mistress will return Tuesday 18th April with a Tuesday Treat!)

Menu One

Fillet of Lamb with Cream & Spinach Sauce (Serves 4)

Made with the premium cut of lamb, the cannon (or loin fillet) which is cut from the rack, you really can’t go wrong with this recipe. It’s served on a bed of flageolet and fine green beans with cherry tomatoes and has bright flavours, perfect for a spring feast!

For the sauce:

2 tablespoons of dry vermouth

200ml chicken stock

250ml double cream

80g baby spinach

Juice of half a lemon

Sea salt and black pepper

For the lamb:

2 x 300g lamb loin fillets (cannon of lamb), trimmed

3 tablespoons olive oil

150g fine green beans, topped

30g butter

400g tinned flageolet beans, rinsed and drained

500g cherry tomatoes, quartered

Sea salt and black pepper

1. First of all make the sauce. Put the vermouth in a small pan and boil until reduced to half a tablespoon. Add the stock, bring to the boil and reduce to about 4 tablespoons. Pour in the cream and reduce again until slightly thickened and the liquid coats the back of the spoon. Shred the spinach leaves and add to the sauce and cook for about 30 seconds. Add the lemon juice and seasoning to taste and set aside.
2. Sprinkle the lamb with pepper and heat the oil in a frying pan. On a high heat, brown the fillets all over, then transfer to a roasting tin. Season with salt and cook in a preheated oven, 200’c fan, for 10 minutes. Remove, cover and keep warm for 10 minutes before serving.
3. Meanwhile, cook the fine beans until they are ‘al dente’, about 4 minutes, then rinse in cold water.
4. Melt the butter in a frying pan and add the flageolet beans and the tomatoes, cook until the tomatoes are slightly softened and the beans are heated through. Add the fine green beans and reheat.
5. Quickly reheat the sauce and cut the lamb into thick slices. Serve on a bed of the vegetables with the sauce spooned over.

Menu Two

Roast Rack of Lamb, Fresh Apple & Mint Chutney and Minty Herb New Potatoes (Serves 4-6)

A simple but very tasty recipe from Rachel Allen’s cookbook ‘Coast’. With its fresh flavours, the apple & mint chutney is particularly good with the sweetness of spring lamb. Simply serve with ‘New Potatoes & Minty Herb Butter’ (recipe below) and green beans.

2 racks of lamb

1 large cooking apple, peeled, cored and quartered

A large handful of fresh mint, leaves picked

50g onions, peeled and roughly chopped

20-50g caster sugar (depending on tartness of apples)

Pinch of cayenne pepper

Sea salt and black pepper

1. Score the fat of the racks into roughly 2-3cm squares of diamonds, making sure that you only cut through the fat, not the meat (you can ask your butcher to do this!). Sprinkle the fat with salt and pepper and place the racks on a roasting tray, fat side up.
2. Roast the racks for 20 minutes in a preheated oven, 200’c fan, (if you have a meat thermometer it should register 65-70’c). Rest for 5 minutes before carving.
3. Meanwhile, put the apple, mint, onions and sugar (to taste) in a food processor and whiz to combine – you want it to retain some ‘chunkiness’. Season with salt and cayenne pepper (and more sugar if needed)
4. Carve the lamb and serve 2-3 cutlets per person. Serve the chutney on the side.

New Potatoes with Minty Herb Butter (Serves 4)

500g new potatoes

25g butter, softened

½ tablespoon chopped mint, plus a few whole leaves

½ tablespoon chopped parsley

½ tablespoon chopped chives

Sea salt and black pepper

1. Halve any large potatoes and place in a large saucepan. Cover with boiling water, add a pinch of salt and a couple of mint leaves and simmer gently for about 20 minutes until tender.
2. Meanwhile, combine the butter and chopped herbs.
3. Drain the potatoes and return to the pan and add the herb butter, toss the potatoes so they are well coated. Season with salt and pepper.

Menu Three

Roasted Squash, Crispy Lentils, Pomegranate & Dukkah (Serves 4)

This is a fantastic vegetarian recipe from Rukmini Iyer’s cookbook ‘A Roasting Tin Around The World’. Not only does it taste wonderful, but it looks beautiful with its jewel-like colours!

600g butternut squash, cut into 1.5cm slices

1 red onion, cut into eighths

250g cherry tomatoes

1 x 400g tin brown lentils, drained and rinsed

1 teaspoon sea salt

2 tablespoons pomegranate molasses

2 tablespoons olive oil

3 cloves of garlic, crushed

½ – 1 teaspoon chilli flakes (to taste)

2 tablespoons dukkah

A handful of pomegranate seeds

A handful of fresh mint, roughly chopped

Dressing:

100ml plain yogurt

2 tablespoons pomegranate molasses

1. Tip the squash, onion and tomatoes into a roasting tin large enough to hold everything in one layer, then mix through the lentils, salt, pomegranate molasses, oil, garlic and chilli flakes. Transfer to a preheated oven, 180’c fan, roast for 45-50 minutes, until the squash is cooked through.
2. Meanwhile, mix the yogurt and pomegranate molasses together, taste and season with a little salt as needed.
3. Drizzle the yogurt over the roasted veg, scatter over the dukkah, pomegranate seeds and mint and serve hot.