Back

Cherry Day Special - Part 2

Pimms No.1 Jelly

Pimm’s was invented by James Pimm of Newnham - now that is local! These refreshing jellies can be prepared in advance and really suit those long, hot afternoon picnics or garden parties. An ideal palette cleanser after a BBQ.

Ingredients: (serves 4)

5 sheets leaf gelatine 1 lemon, juice only ½ pint (300ml) lemonade 6 strawberries, sliced, plus extra for garnish 2½ fl oz (75ml) dry ginger ale 4 slices of cucumber, cut into small chunks 6½ fl oz (200ml) Pimm’s No 1 8 small mint leaves, plus sprigs for garnish

Method:

1. Cut the leaves of gelatine into small pieces with kitchen scissors.  Place in a bowl and add 3 tablespoons cold water. Soak for 10 minutes.
2. Place the bowl over a saucepan of simmering water and heat until the gelatine has melted.
3. Heat half the lemonade in a saucepan until almost boiling. Remove from the heat and pour on to the gelatine mixture.  Keep stirring until it is dissolved.
4. Pour in the remaining lemonade, the ginger ale, the Pimm’s and the lemon juice. Strain through a sieve and leave to cool at room temperature.
5. Divide some of the sliced strawberries and diced cucumber into 4 wine glasses and pour enough of the jelly mixture over to just cover the fruit. Put the glasses in the fridge for approx 1 hour or until the jelly begins to set.
6. Once set add the remaining fruit and a couple of mint leaves and pour over the remaining jelly. Return to the fridge and allow to set.

Serve with a sprig of mint and some sliced strawberry.

Prosciutto wrapped cod with honey glaze

Summer is not the time of year to be slaving over hot stoves when the guests are having pre-dinner drinks in the garden.  This dish can be prepared earlier in the day and then just popped in the oven in the evening.

Ingredients: (serves 4 - 6)   1 tablespoon olive oil 2lb (900g) skinless cod loin fillets (preferably not Atlantic caught) 4oz packet (100g) Proscciuto For Stuffing   1 bunch spring onions, trimmed and finely chopped 4 shallots, peeled and finely chopped 6oz (175g) fresh white breadcrumbs 1 tablespoon olive oil 1oz (25g) butter 2-3 cloves of garlic, peeled and crushed 2 tablespoons tomato purée 8 tablespoon freshly chopped parsley Juice and rind of 1 small lemon   For Glaze   1 small egg, beaten 1 tablespoon clear honey

Method:

1. To make the stuffing:  Heat the butter and oil in a large frying pan.  Add garlic and shallots and cook for 3 - 4 minutes until soft. Add spring onions and cook for 2 mins. Stir in breadcrumbs, purée. lemon juice, rind and parsley. Season well then allow to cool.  Stir in egg.
2. Preheat oven to 180°C/160°C Fan/350°F/Gas Mark 4.  Make a large rectangle of foil, approx 18 x 24 inches (45 x 60cm).  Brush with the olive oil.
3. Place half of the proscciuto slices side by side on the foil to make a rectangle. Place half the cod fillets, slightly overlapping, on top of the proscciuto.  Spread the stuffing on the fish and cover with the remaining cod. Fold the ends of the proscciuto up.  Top with the remaining proscciuto tucking ends underneath.
4. Fold the tin foil over to form a firm, sealed parcel.  Wrap in a second sheet of foil and place in the oven on a baking sheet for 20mins.
5. Fold back tin foil and brush the proscciuto with the honey.  Increase oven temperature to 190°C/170°C Fan/375°F/Gas Mark 5. Return to the oven and bake for 25 - 30 mins until the proscciuto is crispy.
6. Remove from oven and gently transfer to a serving dish.

I hope that you have got some inspiration from these two “Cherry Day Specials” and I do hope that as many of you as possible come along to support the Orchard Group.