82 LINCOLNSHIRE TODAYDINING OUTCrab & Avocado Salad with Sugar
Cured Tomatoes and Basil OilPresentation is key in this dish, practice makes perfect 8211 a
great excuse for inviting friends round for lunch.Ingredients:
300g crabmeat20g coriander
3 tbsp mayonnaise50g cured Tomatoes
2 avocado20g yellow frisee salad
2 small leaves radicchio6 tsp basil oil
2 chopped clove garlic2 bay leaves
200ml olive oil6 tsp tomato emulsion
Method:
Blanch tomatoes in boiling water, peel and cut into quarters, removing the seeds.
Mix with olive oil and lay on a tray. Sprinkle with sugar and salt, bake in a low oven for 2 hours. Clean and drain
crab meat. Mix with mayonnaise and coriander. Slice avocado, and add a squeeze of lemon juice and season.
Sautee onions and garlic in olive oil. Add tomato seeds, and cook on low heat for 1 hour. Blend tomato mix with olive oil then
chill. Place half the crab mixture in the bottom of a metal ring, layer avocado and remaining crab meat. Spoon tomato mixture
on top, add frissee to garnish.
Remove ring, delicately spoon basil oil and tomato emulsion onto the plate.COURTESY OF PENFOLDSLamb with Chantenay Carrots and FetaNow is the perfect season to enjoy delicious lamb.
Why not impress your friends with this tasty dish?Ingredients
1 kg diced shoulder of lamb2 onions, peeled and finely chopped
300g chantenay carrots2 sticks of celery cut into 2cm chunks
2 tins chopped tomatoes50g sliced black olives
1 sprig rosemary2 tsp ground cinnamon
200ml white wine100ml chicken or lamb stock
Sea salt and black pepper2 tbsp rapeseed oil
2 garlic cloves50g feta, crumbled
2 tbsp freshly chopped mint
Method:
Preheat oven to Gas Mark 4. Heat oil in a casserole, add lamb and cook until browned. Add the onions, carrots and celery, cook
for 5 minutes. Add garlic and cinnamon, cook for a further 2 minutes. Add rosemary, tomatoes, wine and stock, season and mix
well. Cover, bring to the boil and cook in the oven for one and a half hours, stirring occasionally. Add more stock if it start
s to
get dry. Remove casserole from oven, season, stir in olives and mint, and crumble over the feta. Serve with fine noodles.COURTESY OF CHANTENAY CARROTSPub/Restaurant situated on the Viking Way between Horncastle & Louth.
An excellent reputation for fine food, good wine and friendly service.
A la Carte menu. Fresh local ingredients.OPEN TUESDAY TO SATURDAY 11.30am - 2.30pm 8226 6.30pm - 11pm 8226 Food served until 9pm 8226 Sundays 12noon - 4pmMain Street, Belchford, Horncastle Bookings 01507 533602The
Queens
HeadBoston Road, Kirkby la Thorpe, Sleaford NG34 9NWQuality Food, Quality Wines, Quality DiningWe offer an ever changing a la carte menu together with chalkboard spe cials, alongside
a less formal & reasonably priced lunchtime menu, served by professional attentive staff.
The majority of our dishes are prepared on the premises including
homemade breads, using locally sourced fresh produce.We have an excellent range of cask & keg conditioned beers together with an extensive wine listBooking is strongly recommended to avoid disappointment. All major credit debit cards accepted
Tel: 01529 305743 or 01529 307194 8226 www.thequennsheadinn.comOpening times 12pm-3pm & 6pm-11pm. Open all day Sunday from 12pm.Garden Restaurant Now Open081-082:Layout 1 20/5/08 09:49 Page 2
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