FOOD & DRINK • RECIPES
Incredible Lemon Pie Recipe donated by Circolo Popolaire, Gloria
INGREDIENTS For the Pastry • 90g unsalted butter • 20g ground almonds • 50g icing sugar • 2 large eggs1 • 50g plain flour • 1/2 tsp salt For the Lemon Custard • 1 leaf gelatin • 3 unwaxed lemons • 3 eggs • 70g caster sugar • 140g unsalted butter For the Italian Meringue • 230g caster sugar • 2 tablespoons water • juice of 1 lemon • 4 egg whites
METHOD 1 To make the pastry, soften the butter with a spatula in a bowl. In a mixer with a paddle (flat beater) attachment, beat the softened butter, ground almonds (almond meal) and icing (confectioners’) sugar until smooth. Then add the eggs, one at a time, while beating. Incorporate the flour and salt and mix until crumbly. Form the dough into a ball, wrap in cling film and rest overnight in the refrigerator. 2 Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the lemons and squeeze out the juice of all three. In a bowl, beat the eggs with a fork. Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating them with a whisk. Cook over a low heat until the mixture comes to a gentle boil. 3 Pour the mixture into a bowl. Squeeze in the gelatine and incorporate it. Add the lemon zest and use an immersion blender to mix it well. Put into an airtight container and cool overnight in the fridge. 4 Preheat the oven to 175°C/350°F/gas mark 4. Roll out the pastry dough into a 6mm (1/4 inch) thick disc. Grease a tart pan with butter and line with the pastry. Bake in the preheated oven for 15 minutes.
To make the Italian meringue, dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over a low heat. Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup on 5
a spoon and let one drop fall into a glass of cold water. If it forms a small, soft ball, the syrup is ready. In a grease-free bowl, whisk the egg whites to stiff peaks. 6 Pour the syrup in a thin stream into the meringue while whisking until the mixture cools
Fill the pastry case with the lemon custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Caramelise with a chef’s blowtorch. Chill in the fridge for 1 hour before serving. 7
Miso Buttered Potatoes Recipe donated by Hicce
W
e use two different potato varieties depending on the time of year: Red Duke of York or Pippa potatoes. We get these from a supplier in Northumberland called Carroll’s Heritage Potatoes. The right produce makes a difference and we highly recommend buying potatoes from their online shop.
INGREDIENTS • 80g water • 80g red miso paste (salted) • 250g block of unsalted butter • 500g waxy small to medium potatoes • 1 bunch of chives
METHOD 1 Light up your BBQ. Boil or steam the potatoes until cooked. Different potatoes will take different times to cook; start with 10 minutes and then keep checking every few minutes.
2 Take the potatoes out of the water or steamer and leave to cool. Whilst waiting, dice the block of butter. Once the potatoes are cool, cut them in half and place them on the grill cut side down. 3 After a few minutes, and once they have coloured on one side, turn them over to repeat the process. Remove them from the grill and keep them somewhere warm. 4 Next, take a small pan and heat the water, but don’t boil it. Add the butter dice by dice, whisking as you go. Keep the pan on a low heat while the water and butter emulsify. Add the miso and whisk. Chop up your chives and toss them to the emulsion. 5 Pour the butter all over the potatoes and dig in.
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