 |
Recipe Number One July 2002
|
|
| Back to Colin's Cookery Column Index Page | ||
|
What's New Page |
COLIN'S COOKERY COLUMN |
Rushmore's Restaurant |
|
Recipe Number One July 2002
|
|
| Back to Colin's Cookery Column Index Page | ||
|
One of the things that I try to do at Rushmore’s Restaurant is to offer a selection of dishes that are in season. Over the last month or so, we have cooked and served what seems endless bundles of local asparagus all served up with a hollandaise, or warm butter sauce, one could say it's the taste of Summer on a plate. Now that the English asparagus season is coming to an end, we are turning to another local dish and that is Norfolk samphire. It would me more than silly of me to tell a Norfolk person how to cook samphire, it would be like telling Granny how to suck eggs, but if there are any grannies out there that have forgotten, then I am at the Restaurant most days and I would be only too pleased to help. Strawberries, did you say strawberries, what a treat we are offered in this part of Norfolk, fresh from the straw lined fields to us, and for less than most fruits pound for pound. What to do with strawberries, if they make it home, that is if little fingers don't help themselves, so as a word of warning, leave them alone dad. Fresh ripe strawberries on their own with a good blob of fresh cream served up with a nice glass of chilled white wine, you don't need to look in any cookery books for that recipe. Warm Norfolk strawberries with ice cream! But there is one recipe that I thought you may wish to try. It's a classic summer dish served with ice cream. Search and find a medium size saucepan, place it over a low heat. To the pan you add a good knob of butter, as they say the size of two large walnuts. Gently let this melt without letting it brown, to this you add the same two walnuts worth of brown sugar. The sugar must be mixed with butter. It often helps if you draw the pan off the heat, as soon as you have a smooth sugar paste return to the heat and add half a cup of warm water, control the heat and you will finish up with a syrup. It's in this syrup you may be tempted to put a shot of whisky that's up to you, it works well without it. Now for the strawberries, these have been hulled and washed and all you do is gently pop them in to the warm syrup, leave on a gentle heat for a minute, this gives you time to get out the ice cream. After you have put your ice cream in the dishes, it's time to spoon the warm strawberries over - and then you have Warm Norfolk strawberries with ice cream! Colin Rushmore |
