Chalfont Classic Cuisine

What could conjure up the flavours of Summer more than a delicious Summer Pudding recipe? This chilled, British Classic dessert makes the most of the bountiful seasonal berries and only needs a dash of cream to produce a truly scrumptious dish .

• 4lbs summer fruits: strawberries, raspberries, blackberries, red and blackcurrants
• 1 pint water
• 10oz caster sugar
• 20 large slices slightly stale thin white bread, crusts removed

To serve

• Selection of summer fruits (small strawberries, blueberries, raspberries, redcurrant, blackberries)
• Fresh mint sprigs
• Icing sugar to dust

Method

1. Line 10 timbales with pieces of cling film, or use teacups without cling film.
2. Check over the fruit and remove all stalks and blemishes.
3. Place the water and sugar into a large pan and bring to the boil.
4. Add the firmest, most acidic fruits first leaving the strawberries and raspberries until last. Bring to the boil and simmer gently for 5-10 minutes. The redcurrant and blackcurrants should begin to burst slightly. Taste the fruit and stir in more caster sugar if necessary.
5. Drain the fruit into a large colander and save the juice. Allow the fruit to cool.
6. Save half the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
7. When the fruit is cool, begin to assemble the summer puddings.
8. Cut 10 of the slices of bread in half and then each half into 4 triangles.
9. From the other 10 slices, cut 2 discs from each slice of bread, 1 small for the base and one large for the top of the pudding.
10. Dip the bread, a few pieces at a time, into the thinner syrup and line the timbales. Place the small circle on the bottom and the triangles around the sides of the timbale. Fill each timbale with the fruit mix and use the larger circle to top the pudding. Wrap the cling film up and cover the timbale. Place onto a tray and when all the puddings are done put another tray on the top with a weight of some kind to press the puddings.
11. Chill for at least a couple of hours and serve with the reduced sauce and fresh summer berries. Dust the fresh berries with icing sugar..

Jubilee Free Range Chicken with Saffron Rice - serves 8 - £40.00
Hand Raised Free Range Pork Pies - Individual - £2.00
Small Cocktail Sausage Rolls -10 - £5.00
Mini Scotch Eggs - 5 - £9.00
Half Honey Roast Gammon or Rare Sirloin of Beef - £35-£40 approx
Whole Honey Roast Gammon on the bone - £7.95 per kg - £75 approx
Potted Shrimps - serves 4 - £12.00
Salmon and Sea Bass en Croute - serves 10 - £35-£40
Poached and Decorated Side of Salmon Dill Mayonnaise -serves 10 -£35.00 approx
Coronation Prawn Cocktails - serves 4 - £8.00
Edward's New Potato Salad with Chive Dressing - serves 10 - £16.00
Lizzie's Home Made Cup Cakes - serves 4 - £4.50
Jubilee Cherry Chocolate Roulade - serves 8 - £18.50
Olde English Sherry Trifle - serves 10 - £17.50
Classic Scones with Strawberry Jam and Clotted Cream - serves 4 - £6.00
Victoria Sponge with Jam and Cream - serves 8 - £15.00

No washing up: Make life really easy and hire crockery, cutlery and glassware from us and return them dirty. All items £0.20 + vat

Tel: 01494 726645
enquiries@chalfontclassiccuisine.co.uk
Visit our website for all our delivery only menus
www.chalfontclassiccuisine.co.uk

A wonderful recipe making the most of the awesome flavour of the highly regarded Morel mushroom. This will make a delicious lunch or supper dish for 4 people.

• 2tbsp Olive Oil
• 1 Onion, chopped
• 2 Garlic Cloves, crushed
• 14oz Fresh Morel Mushrooms, cleaned
• Double Cream
• ¼ teasp Nutmeg
• Salt and Pepper
• Fresh Pasta (see below)

Pasta

• 8 oz Strong Bread Flour
• 2 Eggs
• 2 Large Egg Yolks
• 2 tsp Olive Oil
• Pinch of Salt

1. Put flour in large bowl
2. Make a  well in the centre and put in the eggs
3. Whisk with a fork drawing in the flour gradually until it is all incorporated
4. On a lightly floured surface knead the dough until smooth or place all of mixture into a food processor and blitz until it all comes together and then continue to kneed on a floured surface until a smooth dough is formed.
5. Rest for a couple of hours or in fridge overnight
6. Roll out thin, fill with the morel recipe below and cook

Instructions

1. Heat the butter in a large frying pan until hot, add the onions and sauté for 3-4 minutes.
2. Slice the morels in half lengthwise or cut into strips if large then add to the onions together with the garlic, raise the heat a little and continue to sauté for 5-7 minutes until the morels have released their juices and most of it has evaporated.
3. Add the cream, nutmeg, salt and pepper, and reduce slightly and leave to cool.
4. Add the filled ravioli to a pan of salted, boiling water until al dente.
5. Drain, place on a plate, sprinkle with a some parmesan shavings and a little chopped parsley. Serve with an asparagus, rocket and parmesan salad.

Why not take advantage of the wonderfully fresh and locally sourced Watercress that is coming into season in April. Use it's nutritional benefits and distinctive flavour to make these delicious scones. The recipe will serve 4 people. Enjoy!

• 4oz self-raising wholemeal flour
• 4oz butter, cubed
• 4oz self-raising plain flour
• ½ tsp salt
• 2oz gruyere cheese, grated
• 3oz  watercress, chopped

Method

1. Sift the flour and salt together and rub in the butter
2. Stir in the cheese and chopped watercress and bind with water to make a soft dough.
3. Roll out on a floured board until about 1” thick. Cut into 2” circles using a pastry cutter.
4. Bake in a pre heated oven at 200ºC, until risen and browned (about 15 minutes).
5. Serve simply with butter, or as part of a ploughman’s lunch

After a winter break, the Chalfont St Giles Village Market is back on Saturday, 17 March.

So pencil the date in your diary and we look forward to seeing you on the green from 9am-1pm.