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Cold rhubarb Soup with Mint
Ingredients
rhubarb stalks 100 Pieces 1½ inches long
vanilla pod / bean 1 pod
water 1 litre
mint leaves
lemon 1
Method
Place soup bowls or coffee cups and saucers in the freezer for 2 - 3 hours
Peel the rhubarb and cut it into thin slices (cut some on a 45º angle for garnish)
Put the rhubarb peel in a saucepan with the water, sugar, vanilla pod (split down the centre) and the juice of the lemon and the mint leaves
Bring to the boil and simmer for 10 minutes
Sieve the liquid and add the rhubarb, bring it to the boil and simmer for 10 minutes, take off the heat and leave to cool slightly
Liquidise and sieve, taste and add some clear honey to taste if required
Place in the refrigerator or freezer until ice cold
Serve the soup in iced cold bowls, with the sliced rhubarb and some mint leaves
Roast Leg of Lamb, glazed and served with a Rhubarb Salsa
As rhubarb is so tart it marries really well with any fatty meats: lamb, pork, goose, duck etc, so if you do not like lamb try this recipe with any of these meats instead
Ingredients
leg of lamb (boned) 1 pc
liquid honey 3 tbs
garlic clove 1 pc
red wine vinegar 1 tbs
onion - chopped 1
raisins 100 gm
honey 100 ml
red wine vinegar 30 ml
red chile - chopped 2
garlic 2 cloves
ground cardamom 1/2 tsp
rhubarb stalks (finely sliced) 10 stalks
Method
Place meat on either a rack or a bed of carrots (peeled and cut lengthways) in a roasting dish
Combine the honey, garlic and vinegar and heat until combined, brush all over the lamb leg
Roast at 180ºC for 2 - 3 hours, brushing occasionally with any remaining glaze mixture
Once cooked remove from the oven and place on a clean tray and allow to rest for 10 - 15 minutes before carving; this relaxes the meat structure and allows the juices to seep back into the meat. This resting will result in the lamb being easier to carve, the slices will be more tender, juicy and well flavoured
In a stainless steel saucepan, combine all the salsa ingredients
Cook slowly over a low to medium heat for 5 minutes while stirring
Place a lid on the saucepan and cook over a low heat for 5 more minutes
Remove the lid and turn up the heat to boil off any excess liquid
Remove from the heat and serve at room temperature
Mackerel With Rhubarb
Serves 4
900g (2lb) Mackerel Fillets
675g (1½lb) Rhubarb
1 large Onion,
50g (2oz) Butter
Toasted Breadcrumbs
2 tbsp Sugar
2 tbsp Water
Grated Lemon Rind
Salt and Black Pepper
Pre-heat the oven to 200°C: 400°F: Gas 6
Melt or butter and cook the onion until transparent.
Add 225g (8oz) of chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes.
Allow to cool slightly then add breadcrumbs and stir well
Place the mackerel fillets flat, skin side down and spread the stuffing on them.
Roll each up, securing with butchers string or cocktail sticks.
Place them in a greased oven-proof dish and bake for 15-20 minutes.
Place the remaining 450g (1lb) of chopped rhubarb, sugar, water and the grated lemon rind in a saucepan, and stew the rhubarb for 10-15 minutes or until cooked and soft
Liquidise or sieve the cooked rhubarb to make a puree.
This can be served either hot or cold with the cooked mackerel.
ENJOY
Ingredients
rhubarb stalks 100 Pieces 1½ inches long
vanilla pod / bean 1 pod
water 1 litre
mint leaves
lemon 1
Method
Place soup bowls or coffee cups and saucers in the freezer for 2 - 3 hours
Peel the rhubarb and cut it into thin slices (cut some on a 45º angle for garnish)
Put the rhubarb peel in a saucepan with the water, sugar, vanilla pod (split down the centre) and the juice of the lemon and the mint leaves
Bring to the boil and simmer for 10 minutes
Sieve the liquid and add the rhubarb, bring it to the boil and simmer for 10 minutes, take off the heat and leave to cool slightly
Liquidise and sieve, taste and add some clear honey to taste if required
Place in the refrigerator or freezer until ice cold
Serve the soup in iced cold bowls, with the sliced rhubarb and some mint leaves
Roast Leg of Lamb, glazed and served with a Rhubarb Salsa
As rhubarb is so tart it marries really well with any fatty meats: lamb, pork, goose, duck etc, so if you do not like lamb try this recipe with any of these meats instead
Ingredients
leg of lamb (boned) 1 pc
liquid honey 3 tbs
garlic clove 1 pc
red wine vinegar 1 tbs
onion - chopped 1
raisins 100 gm
honey 100 ml
red wine vinegar 30 ml
red chile - chopped 2
garlic 2 cloves
ground cardamom 1/2 tsp
rhubarb stalks (finely sliced) 10 stalks
Method
Place meat on either a rack or a bed of carrots (peeled and cut lengthways) in a roasting dish
Combine the honey, garlic and vinegar and heat until combined, brush all over the lamb leg
Roast at 180ºC for 2 - 3 hours, brushing occasionally with any remaining glaze mixture
Once cooked remove from the oven and place on a clean tray and allow to rest for 10 - 15 minutes before carving; this relaxes the meat structure and allows the juices to seep back into the meat. This resting will result in the lamb being easier to carve, the slices will be more tender, juicy and well flavoured
In a stainless steel saucepan, combine all the salsa ingredients
Cook slowly over a low to medium heat for 5 minutes while stirring
Place a lid on the saucepan and cook over a low heat for 5 more minutes
Remove the lid and turn up the heat to boil off any excess liquid
Remove from the heat and serve at room temperature
Mackerel With Rhubarb
Serves 4
900g (2lb) Mackerel Fillets
675g (1½lb) Rhubarb
1 large Onion,
50g (2oz) Butter
Toasted Breadcrumbs
2 tbsp Sugar
2 tbsp Water
Grated Lemon Rind
Salt and Black Pepper
Pre-heat the oven to 200°C: 400°F: Gas 6
Melt or butter and cook the onion until transparent.
Add 225g (8oz) of chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes.
Allow to cool slightly then add breadcrumbs and stir well
Place the mackerel fillets flat, skin side down and spread the stuffing on them.
Roll each up, securing with butchers string or cocktail sticks.
Place them in a greased oven-proof dish and bake for 15-20 minutes.
Place the remaining 450g (1lb) of chopped rhubarb, sugar, water and the grated lemon rind in a saucepan, and stew the rhubarb for 10-15 minutes or until cooked and soft
Liquidise or sieve the cooked rhubarb to make a puree.
This can be served either hot or cold with the cooked mackerel.
ENJOY
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