Boulangere potatoes were traditionally given to French bakers to slow-cook in the bread oven. Let's see how Matthew's lamb fillet with roast tatties impresses his Come Dine With Me Manchester guests
Serves 6 Ingredients
1. To make the potatoes Boulangere, preheat the oven to 180ºC/gas mark 4. Thinly slice the potatoes and place in a large bowl of cold water. Leave for 20 minutes then drain and pat dry with a clean tea towel to remove the excess moisture. 2. Butter a shallow ovenproof dish. Arrange a layer of potatoes in the base and top with a few slices of onion. Season with salt and pepper. Continue the layers until all the potatoes and onions are used. Press down firmly. 3. Pour the hot stock over and dot with the butter. Cook for 1 hour, then reduce the heat to 160ºC/gas mark 3 and continue to bake for a further 40 minutes or until the potatoes are soft and most of the stock absorbed. 4. To prepare the lamb, mix the lemon rind, sea salt, pepper, garlic and 1 tbsp of the olive oil in a large bowl. Add the lamb and turn to coat in the marinade. Cover with cling film and leave to marinate in the fridge for at least an hour. 5. Fifteen minutes before the potatoes are ready, start cooking the lamb. Heat the remaining olive oil in large pan. Add the lamb and cook over a high heat until well browned on both sides. Reduce the heat and cook for a further 10 minutes until pink, turning occasionally with tongs or a large fork. Remove from the pan and rest for 5 minutes. 6. Spoon the potatoes onto six warmed plates, slice the lamb thickly and place on top of the potatoes. Serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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Will Cheshire cheese with leek tarts do the trick, or will Matthew have to continue performing throughout for his Come Dine With Me Manchester guests?
Serves 6 Ingredients
1. Mix the flour and salt in a bowl. Rub in half the cubed butter and all the shortening until the mixture resembles coarse breadcrumbs. Add the rest of the butter and mix with a spoon until well coated with the flour. Make a well in the centre. 2. Beat two of the eggs with the iced water and gradually add to the flour and fat mixture, stirring to form a soft, pliable dough. Turn out onto a floured surface and knead lightly into a ball. Wrap in cling film and rest in the fridge for 30 minutes. 3. Meanwhile, heat the oil in a large pan and fry the leeks gently for 5 minutes until softened but not too coloured. Remove from the heat and leave to cool. Preheat the oven to 200ºC/gas mark 6. 4. Divide the dough into six portions and form into balls. Roll out into rounds and use to line six deep 12cm tartlet tins. Prick the bases lightly with a fork and line with crumpled baking parchment. Fill with baking beans or dried pulses and place on a baking tray. Cook for 15 minutes. 5. Beat the remaining eggs with the chives, honey and crème fraîche. Season well with salt and pepper. Stir in the cooled leeks and mix well. Crumble the cheese into the leek mixture and stir lightly, taking care not to break up the cheese too much. 6. Spoon the leek mixture into part-baked tartlet cases and bake in the centre of the oven for 35 minutes until golden and set. Stand for 10 minutes before serving. Served with diced vine tomatoes tossed with fresh mint leaves and olive oil. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. This is a nice, simple way to make a lovely pudding, as done by Dan Redfern in the Liverpool leg of the third series of Come Dine With Me.
Serves 5 Ingredients
1. Oil a cake tin and preheat oven to 180°c. 2. Arrange the pears, cut side down on the base of tin (in a star pattern is very pretty). Combine the dry ingredients (excluding the brown sugar) in a bowl then add the wet ingredients (including the syrup from the pears) and mix well. 3. Pour over the pears and bake in the oven for about 45 minutes or until nearly cooked through. Remove from tin by placing an oven-proof plate over the tin and turning upside down so you have the pears on top. 4. Sprinkle with the brown sugar and return to the oven for a further 10 minutes. This spinach here gives the saddle of lamb a wonderful touch.
Serves 6-8 Ingredients For the lamb
1. Preheat oven to 200°c. 2. Open out saddle of lamb; set aside the eye fillets. Halve the garlic, season and leave for a few minutes to draw out the juices. 3. For the stuffing, heat a splash of olive oil in a non-stick pan and sauté the mushrooms until softened and browned: drain in a colander. Heat a little more oil and a knob of butter in the pan, add the spinach, season lightly and cook until just wilted. 4. Tip the mushrooms into a bowl, mix in the spinach, mascarpone and egg yolk, and season with nutmeg, salt and pepper. 5. Oil several sage leaves and place down the middle of the lamb. Rub the meat with the garlic bulb. Spoon the stuffing on top of the sage leaves. Cut the eye fillets horizontally (but not right through), open out and place over the stuffing. 6. Fold one flap of the saddle over, then the other, wrapping firmly to make a neat roll. Secure with string at intervals and tuck the remaining sage leaves in at the ends. 7. Heat a splash of oil in a roasting pan, add the garlic bulb and sage sprigs and sauté briefly, then add the butter and allow to foam. Put the meat on top. 8. Roast for 30 minutes, then lower setting to 180°c and roast for a further 30 minutes. Lift meat on to a warm platter and rest in a warm place for 20 minutes. Deglaze pan juices with sherry vinegar, add the wine and stock, and reduce by half. Strain and adjust seasoning. Serve the lamb thickly sliced, with the jus. 9. Dan served this with a simple and buttery (non-vegan celeriac mash). Dan tackles the challenge of having a vegan guest with aplomb, gathering some truffles to fight his cause in this lasagne.
Serves 6 Ingredients For the pasta
1. Preheat oven to 180°c 2. Make a well on a flat surface with the flour and put the other pasta ingredients in the middle. Work them all together until smooth and pliable. Wrap in cling film and rest in fridge. 3. Sauté all veg and mushrooms in the olive oil for 15 minutes, stirring occasionally. Add the chopped tomatoes and basil and simmer for a further 15 minutes. Then take off the heat. 4. Roll the pasta dough into sheets and line a 10" x 6" greased baking tray with the pasta. Cover with a 1/4 of the tomato filling mix. Repeat this exercise a further 3-4 times until all the pasta dough and filling is used. 5. Sprinkle the grated vegan cheese over the top and bake at 180°c for 25-35 minutes, or until golden brown on top. 6. While it is baking, roast the peppers, peel and then liquidise with the sugar and vinegar. Season to taste. Put each portion of the lasagne into a dish, spoon the sauce around the edge and serve A nicely presented entre to any meal
Makes 20 Ingredients
1. Bring a pan of water to the boil and put the cherry tomatoes in for 30 seconds. Quickly remove the tomatoes and cover them in cold running water until they are completely cold. You will find the skin has cracked, now peel the skin off and set aside. 2. Ball the melon, making sure to make a flat bottom. 3. Now get one cocktail stick and skewer the melon so the stick is vertical. Now skewer the basil and then the cherry tomato, one on top of each other. 4. Repeat this again on each cocktail stick and serve. This is just one of Dan's many different canapes, prepared in a sterling effort to win the Liverpool leg of the third series of Come Dine With Me.
Makes 25, depending on size Ingredients
1. Cook the blinis in batches. Heat 1 tbsp butter in a small non-stick frying pan. Place the blinis in the pan, leaving space between each one. Cook in batches if necessary. Cook until lightly browned on each side. Remove from the pan and place on kitchen towel. 2. Spoon a little soured cream on to each blini and top with a piece of salmon and a caper to serve. Christopher made Auntie Vi's Trifle in his Come Dine With Me Celebrity Special pud.
Serves 4-6 Ingredients
1. Stir the custard powder and sugar together in a medium bowl and stir in a little of the milk to make a smooth paste. Bring the milk to a gentle simmer in a large pan on the hob and slowly whisk into the custard paste. Return the custard to the pan and cook over a low heat, stirring constantly until thickened and smooth. 2. Generously sandwich the sponge halves together with the jam and place in bottom of glass serving bowl. Cover with sherry - I like the sponge completely soaked, but you can adjust according to taste. 3. Pour the custard over the sponges and spread evenly to the sides of the bowl. Cover the surface with cling film to prevent a skin forming and put fridge until set. 4. Before serving, whip the cream until it forms soft peaks. Remove cling film and spoon the cream onto the custard. Decorate with walnuts and cherries. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. King of the jungle, Christopher Biggins's unapologetically simple name for his main suggests a hearty winter warmer free of frills. But will his Come Dine With Me Celebrity Special guests be expecting something more dressed up?
Serves 6 Ingredients
1. Preheat oven to 160ºC/gas mark 3. Melt 25g of the butter with the oil in a large, flame-proof casserole dish over a medium heat. Add the bacon and cook until its fat turns golden. Remove with a slotted spoon and put on a plate. 2. Wipe the beef dry with kitchen towel. Fry the beef in the same pan in batches until browned on all sides, turning with tongs. Don't add too many pieces at a time or the beef will steam instead of sear. Transfer the meat to a plate as it is browned. 3. Tip the onions and carrots into the casserole and cook until softened and slightly golden, stirring regularly. Return the beef and bacon and sprinkle with the flour, turning all the meat to lightly coat. 4. Pour over the wine and stock. Stir in the tomato paste, garlic and herbs. Bring to a simmer on top of the hob. Cover with a lid and cook for 2½-3 hours or until the meat is very tender. Remove the lid every hour and stir the meat, checking for tenderness after 2 ½ hours. 5. Melt the remaining butter in a small frying pan and fry the mushrooms until golden. Stir the mushrooms into the stew about 15 minutes before the end of cooking time and return to the oven. Adjust seasoning to taste and serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Classic British fare from Edwina for Come Dine With Me Celebrity Special. But will her guests miss the paté?
Serves 4 Ingredients
1. Wrap the fillet tightly in cling film so that it is a nice round, cylindrical shape. Put in the fridge for an hour or so. This 'sets' the beef and helps provide equal-sized slices of steak with a good shape. 2. Melt the butter in a saucepan and gently fry the shallots until softened. Add the mushrooms and continue cooking over a high heat for 2-3 minutes until just soft and lightly browned, stirring regularly. Add the wine and simmer until the liquid evaporates completely. Stir constantly so the shallots and mushrooms don't burn. Remove from the heat and season with salt and pepper to taste. Leave to cool. 3. Cut the fillet steaks into four even slices and season each side with salt and pepper. Brush a large non-stick frying pan with a little oil and place over a high heat. Sear the steaks for just 1 minute on each side until well browned but not cooked through. Transfer to a plate and leave to cool. 4. Preheat the oven to 220ºC/gas mark 7. Roll out the pastry fairly thinly on a lightly floured surface and cut around a large side plate to make four circles. Arrange two slices of pancetta on each pastry circle to form a cross. Put the steaks in the centre of the pastry and spoon the mushrooms on top. Cross the remaining pancetta over the mushrooms. Bring up the pastry edges to completely cover the mushrooms and pinch firmly to seal. 5. Invert onto an oiled baking tray and brush with beaten egg. Bake for 20 minutes until the pasty is risen and golden brown. This should give a medium-rare steak. If you prefer you steak well-done, cook for longer at a lower temperature. 6. Serve with mashed potatoes, braised baby carrots and courgettes, with gravy made from real beef stock. The only mustard to go with this dish is fresh English, no substitutes! Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. |
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