March Recipes

PURPLE SPROUTING BROCCOLI IN SAUCE

A quick and easy recipe to follow.

INGREDIENTS:

  • Purple Sprouting Broccoli (6 stems)
  • Brie (100g)
  • Double Cream (150ml)
  • Egg Yolk (1)
  • Mustard Powder (1/2 tsp)
  • Salt and Pepper

METHODS:

  1. Boil the purple sprouting broccoli in a pan for three minutes.
  2. Once cooked remove the broccoli from the water and place into iced water. This will prevent them from cooking further. 
  3. To make the cheese sauce place the brie, cream, mustard powder into a pan. Stir together until melted. The egg should then be added and the sauce should be seasoned with salt and pepper
  4. Pour the cheese sauce over the broccoli to serve.

SPRING ONION & SPICY TOMATO PASTA

An Italian early Spring dinner.

INGREDIENTS:

  • Spring Onion (3, chopped)
  • Tomato (3, chopped)
  • Olive Oil (1 tbsp)
  • Pasta (150g)
  • Basil

METHODS:

  1. Heat the oil in a pan and fry the spring onions for up to three minutes.
  2. Add the tomatoes and cook for another further two minutes. To finish the sauce add some boiling water and season with salt and pepper. 
  3. Add the pasta to boiling water and cook for twelve to fifteen minutes.
  4. Once the pasta is cooked, drain the water. Add the sauce to the pasta and mix.

RHUBARB & BLOOD ORANGE CRUMBLE

Great recipe for a delicious dessert.

INGREDIENTS:

  • Rhubarb (450g)
  • Blood Oranges (2 peeled and cut into slices)
  • Blood Orange Juice (4 oranges)
  • Caster Sugar (125g)
  • Star Anise (2)
  • Vanilla Pod (1)
  • Cinnamon Stick (1)
  • Unsalted Butter (50g)
  • Plain Flour (100g)
  • Demerara Sugar (50g)
  • Ground Cinnamon

METHODS:

  1. Cut the rhubarb into pieces, around 4cm long. Lay them in an ovenproof dish and cover with the orange slices.
  2. In a pan heat the orange juice. Add the sugar, anise, cinnamon and vanilla seeds. Heat the mixture until it resembles a syrup consistency. Strain the mixture and then pour over the rhubarb and orange. 
  3. Place the butter, flour, Demerara sugar and cinnamon in a bowl. Rub the ingredients together until it resembles breadcrumbs. Spoon the crumble mixture on top of the fruit.
  4. Bake for thirty minutes at 200°C.