Pastor chefsPastor Chef

Orange Leeks
Ingredients: -
4 leeks
Juice and zest from 1 orange
1 heaped tblspn plain flour
Milk
Butter for frying
Lemon juice and seasoning to taste

1. Shred the leeks and cook with butter and orange juice in a covered pan for 5 minutes or until tender.

2. Sprinkle with 1 heaped tablespoon of flour.

3. Add a little milk and thicken until desired consistency is reached.

4. Add zest of orange, touch of lemon juice and seasoning to taste.

Cook's tip: goes well with meat, especially boiled ham.

Check out the archive of previous Pastor Chef recipes!

Meringue Roulade

Serves 8
Preparation time:
10 minutes + cooling time
Cooking time:
45 minutes

Ingredients: -
1 teaspoon of vanilla essence
1 teaspoon of vinegar
1 teaspoon of cornflour
4 medium egg whites
200 g (7 oz) caster sugar
200 ml (7 fl oz) half-fat crème fraîche or whipping cream
500 g (1 lb 2 oz) frozen summer fruits, defrosted and drained or any fresh fruit that is in season

1. Preheat the oven to gas mark 2 / 150° C / 300° F. Line a 23x33 cm (9x13inch) Swiss roll tin with baking parchment.

2. Blend together the vanilla essence, vinegar and cornflour.

3. Using a hand-held electric mixer, whisk the egg whites in a grease-free bowl until stiff peaks form. Whisk in the caster sugar and cornflour mixture in three equal quantities and continue whisking until the mixture is thick and glossy.

4. Spoon the meringue into the prepared tin and level the surface. Bake in oven for 45 minutes, then turn off the oven. Leave the meringue in the cooling oven for 15 minutes.

5. Turn the meringue out on to a large sheet of greaseproof paper and carefully peel off the baking parchment. Allow to cool completely.

6. Spread the crème fraîche or whipping cream over the meringue and sprinkle with the fruit. Gently roll up from the narrow end then serve.

Check out the archive of previous Pastor Chef recipes!

 

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