MyDish menu #34 by Tideswell Cookery School - MyDish.co.uk

Tideswell School of Food is a professionally run cookery school located in the heart of the Peak District, offering a vast range of cookery courses from Baking Bread to Thai Cookery, Sausage Making and Brewing Beer.

Having opened in January 2011 with the support of the BIG Lottery Fund, Tideswell School of Food lies at the heart of the Taste Tideswell project ? a community led social enterprise that aims to stimulate the local economy by transforming its food economy. As a not-for-profit organisation, the School of Food ploughs back all surpluses into their business and educational programmes ? teaching people of all ages and backgrounds how to grow, cook, make, brew and sell food and drink.

I asked them to create a menu from some of the recipes taught on their courses and this is what they came back with.? This menu has a light and easy starter and desert to make up in advance, the skill is in the impressive main course which we have explained how to do on a step by step basis below.

?

Starter

French Bean Salad with Fresh Mozzarella, Mint and Pine Nuts

Main Course

Herb Crusted Rack Of Lamb Served with Navarin

Dessert

Panacotta

The starter is light and fully of flavour with the mixture of beans, chopped mint, mozzarella and pine nuts all tossed in a lemon and oil dressing.

This is a main course dish that is sure to impress ? to make it simple here is how you prepare the lamb

First you take bones and the Mirepoix ? another name for a mix of veg, and you roast until brown ? then add in tomato paste and a srinkle of suagr.? We are then told to deglaze the pan- so lets set that straight with a simple explanation for those like me that have not been taiught )of course a Tideswell cooking courses you get taught all this stuff!)

In short, deglazing is scraping the bits out of your pan that have browned and caramilised, adding some liquid generally red wine or stock and making a sauce of it.? These bits at the bottom of your pan are full of flavour which gets drawn into the liquid when you heat it over a high heat. stirring continuously so it doesn?t burn. The good bit is you use everything up ? no waste and less to wash up!

In another roasting dish put your shoulder of lamb brown initially in hot oil and deglaze again ? basically remember it sounds complicated but it is not! Just add red win and a bit of stock to the pan and scrap off all the yummy bit and transfer them to the pan with the bones and veg.? meamwhile cover the shoulder and cook for about 2 hours.

Now for the rack ? we are told to sear the meat first ? this means you should heat a pan and put the meat in to brown ? dont turn it till it releases easily and then flip it over to brown the other side.? Now you dry off the rack and put on the herb crust ? first brush with a beaten egg and then roll it in a chopped herbs and breadcrumb mixture and chill in the fridge.

Cut up some vegetables for the garnish, such as carrots, swedes, parsnips, celeriac, shallots and glaze in butter , sugar and water.

Now we pull it all together!

Reheat the Navarin ? this is the pan full of bones and veg that has been deglazed,?? Drizzle racks with melted butter and place in hot oven to roast. Remove when pink and allow to rest. Then to serve put a large mound of the navarin on a plate, carve the rack and place 2-3 cutlets on top and garnish with the vegetables ? Enjoy!

?

To finish Tideswell have chosen Panacotta which is an Italian dessert made by simmering together milk, cream, sugar and vanilla in a pan and bring to the boil.? You then remove the mixture from the heat and stir in the gelatin. This is then strained and poured into moulds and put in the fridge to set.? To serve take the dessert out of the mould placing on a plate and garnish with fruits such as wild berries.

Thanks for sharing ? that really sounds like a menu for a special celebration!

No related posts.

Tags: dinner party recipes, French bean salad, Herb crusted rack of lamb, mydish dinner party menus, MyDish Menu#34, mydish menus, Panacotta

This entry was posted on Saturday, July 14th, 2012 at 8:49 am and is filed under Dinner parties. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Source: http://www.mydish.co.uk/blog/index.php/mydish-menu-34-by-tideswell-cookery-school/

ryan zimmerman oscars red carpet jennifer lopez wardrobe malfunction hugo hugo nfl combine 84th annual academy awards