Food & Drink section.qxp_Layout 1 22/07/2021 14:42 Page 14
MENDIP TIMES
FOOD & DRINK
Is it August already?
We are in high summer now and by rights that should mean buckets and spades. If you are holidaying, have a With JUNE wonderful time! If you MACFARLANE are staycationing, we have dishes to make it feel like a holiday anyway. No need to fear courgette overload, try a preserved lemon relish and experiment with brown sugar meringues. BROWN SUGAR MERINGUES AND GOOSEBERRIES
Red gooseberries are sweeter than green and ideal with this meringue
Brown sugar gives these meringues a delicious caramel flavour. I used red gooseberries, which are a bit sweeter than green.
METHOD Preheat oven to 130°C. Line an oven tray with baking paper. Whip the egg whites to firm peaks. Add the sugar a little at a time until thick and shiny. Spoon dollops on to the baking tray, making a little dent in the middle of each. Bake for 1.5 – 2hrs depending on how chewy you like them. Turn off oven and allow meringues to cool before removing. Poach gooseberries gently with sugar until juices INGREDIENTS run but let them keep (For four) their shape. Cool. 4 egg whites Whip the cream and 200g soft light brown sugar drizzle the honey 350g gooseberries, top ‘n’ through. tailed Pile the cream 2 tbsp sugar into the centre of the 150ml double cream meringues and top 1 tbsp runny honey with the gooseberries.
PAGE 14 • MENDIP TIMES • AUGUST 2021
Courgette overload? These fritters are ideal if you have a glut of them
COURGETTE FRITTERS WITH TOMATO SAUCE INGREDIENTS If you have a glut of courgettes this is perfect. They are mainly water, so you can use up lots.
(For two) 250g courgettes, washed and trimmed 1 tsp salt 1 egg ½ tsp baking powder 3 tbsp plain flour Vegetable oil for frying 2 shallots, thinly sliced 1 fat garlic clove, finely chopped 300ml passata Salt & black pepper
METHOD Grate the courgettes coarsely into a colander. Mix the salt through. Leave to drain for 30 minutes. Make the sauce by softening the shallots and garlic in oil, then add the passata and allow to reduce and thicken. Taste for seasoning. Make a thick batter with the egg, baking powder and plain flour. Squeeze the courgettes really hard to get out the water and add to the batter with a grating of black pepper. Heat oil in a frying pan and drop spoonfuls of the mixture into the oil, flattening the tops. Cook until a brown crust forms, then flip and repeat. Serve with the sauce.
HAKE WITH PRESERVED LEMON RELISH
Preserved lemon relish is easy to make at home – or use shop-bought
It’s very easy to make your own preserved lemons, but there are good brands available in supermarkets.
INGREDIENTS
(For four) 2 hake fillets, trimmed Butter for frying 100g preserved lemons 1 large garlic clove Good olive oil 10 stems flat parsley, leaves picked 10 sprigs mint, leaves picked 40 g kalamata olives, stoned 1 tsp caster sugar Juice of ½ lemon
METHOD Rinse and quarter the preserved lemons. Scoop out the flesh. Chop roughly. Finely dice the peel and add to flesh. Finely chop the garlic. Chop the parsley and mint leaves and the olives and add to the mixture with the sugar. Add enough oil to bind loosely and lemon juice to taste. Taste for seasoning. Season the hake with a sprinkle of salt and pan fry in butter until cooked, about two minutes per side. Serve with crushed new potatoes and the preserved lemon relish.
