Jamie's Summer Lemon Cream Pie

Jamie's Summer Lemon Cream Pie

This is a great dish for the summer, creamy and with the cut through taste of lemon. It's not overpowering but makes for a great summer dessert.


Ingredients:

• 3-4 Lemons
• 397g Condensed Milk
• 300ml Double Cream
• 350g Digestives
• 100g Butter
• 1/4 Tsp Salt

Method:

1. Crush all the digestives in a blender, then melt the butter in a pan or in the microwave
2. Add the melted butter and salt to the digestive mixture
3. Layer the mixture in a flan or quiche dish, not too deep
4. Bake in the oven for 13 minutes
5. Once finished, remove from oven and place in the fridge
6. Grate 3 of the lemons, then  juice 3 of lemons
7. Whip the cream a little, until it's just before soft peaks
8. Add in the condensed milk and stir, then add the lemon grated lemon rind and juice
9. Stir until all the mixture is mixed, taste the mixture.
10. If it needs more lemon, grate and juice the final lemon
11. If the dish is cool, pour the mixture into the dish, then refrigerate
12. It's fine to serve about an hour after being in the fridge, cut up a slice and place some mint on top

Please leave any feedback, in the comments box below or email us at threecoursesource@gmail.com.. Check our twitter out @3CourseSource.

Bradley's Chocolate Orange Risotto

Bradley's Chocolate Orange Risotto

I discovered this recipe as an assignment at college, I had to research the food and culture of Italy and then design a full menu, this was the winner dessert. Many people think that a risotto is a savoury dish, well that is not entirely true. The best I can describe this dish is a braised rice pudding which is extra rich and creamy, this has also become a household favourite for my family. Enjoy!

Ingredients:

900ml Whole Milk

200g Chopped Plain Chocolate

1 Orange

200g Vialone Nano Rice (recommended, but Pudding Rice works too)

50g Chopped Walnuts (optional)

For the presentation

A few segments of Chocolate Orange

A small pot of double cream

Method:

1. Preheat oven to 170°C/325°F/Gas 3

2. Put 900ml milk and 200g chopped plain chocolate with the juice of 1 orange in a sauce pan over medium heat. Stir to melt the chocolate, then add 200g Vialone Nano rice.

3. Tip into a 1.5 litre ovenproof dish and bake for 45 minutes, stirring often, until creamy and al dente.

4. Lightly toast the walnuts in a dry pan.

5. Swirl in some double cream and place a couple of segments of chocolate orange on the top, sprinkle the walnuts over the dish, then plate up and enjoy!

Bradley's Zingy Chocolate, Mint & Lime Milkshake

Bradley's Zingy Chocolate, Mint & Lime Milkshake

Who doesn't love a good milkshake? Well I can assure you that there will not be a hint of disappointment on your face after you try my very own concoction of refreshing flavours that will leave your taste-buds gagging for more! No, it's not the healthiest option, but what's the fun in a 'healthy' milkshake? Enjoy and feel free to leave your  feedback either in the comment box below or email us direct at threecoursesource@gmail.com.

Ingredients:
Serves 2 generous portions

1 Lime (Juiced)

6 Scoops Chocolate Ice-cream

2 Scoop Mint Choc Chip Ice-cream

5g (1tsp) Mint Leaves

600ml Whole Milk

400ml Double Cream

100g Plain Chocolate

2tsp Cardamom Powder

Ingredients:

1. Melt the chocolate in a bain-marie when melted, pour in half of the double cream and whisk until fully incorporated, set aside to cool.

2. Whisk the remainder of the cream to form soft peaks.

3. Place all ingredients into a blender (other than the chocolate) and pulse until combined. Gradually add more of the chocolate and pulse to incorporate.

4. Repeat step 3 until you have used all of the chocolate mixture.

Remember this is just a template, feel free to alter it to suit you!

Jamie's Fresh Banana Milkshake

Jamie's Fresh Banana Milkshake

 

A milkshake is something we all enjoy, it can be great all year round. So here is my recipe for the ultimate Banana Milkshake. Some recipes say, use frozen bananas or use low fat yogurt instead of ice cream. Well sure, you can go for that, but this is my version enjoy!!.



Ingredients:
Served 3-4

• 4 Bananas
• 2 Tsp Vanilla or Vanilla Extract
• 2 Tbsp Icing Sugar
• 5 Tbsp Vanilla Ice Cream
• 650 ML Fresh Milk
• 1/2 Tsp Ground Cinnamon
• 100ml Double Cream

Method:

1. Chop up the Banana's
2. In a blender or smoothie maker, add all the ingredients
3. Blend the ingredients until majority of the Banana has been blended
4. When thick, chill in the fridge for 20 minutes
5. Once chilled, remove from fridge pour into glass and serve with a straw
6. Enjoy the drink, remember any leftover drink don't leave in the fridge for longer than 12 hours, the banana will go off.

Please leave any feedback, in the comments box below or email us at threecoursesource@gmail.com.. Check our twitter out @3CourseSource.

Jamie's Spicy Roasted Tomato Sauce

 

Jamie's Spicy Roasted Tomato Sauce

So I have been a fan of the traditional Tomato sauce for sometime, I have been making my own sauces to go with my own pasta for years and this has to be one of my favourites. I hope you enjoy this sauce as much as I do.


Ingredients:

• 20 Fresh Plum Tomatoes
• 1/2 Tsp Salt
• 1 teaspoon Pepper
• 1  finely diced Onion 
• 2 Tsp minced Garlic 
• 1 Tbsp finely chopped Oregano
• 1 Tbsp finely chopped Thyme
• 1 Tbsp finely chopped Basil
• 100ml Red wine
• 1 Red Pepper
• 2 Tbsp Smoked Paprika
• 2 Tbsp Cayenne Pepper
• 4 Tbsp Tomato Puree
• 1 Can of Chopped Tomatoes
• 1/2 Tsp sugar

Method:

 

1. Roast all the tomatoes and peppers in the oven with a little bit of olive oil until they start to colour
2. Finely dice the onion and mince the garlic, then add to a pan with a little bit of olive oil
3. Chop the pepper and tomatoes up and add with the onion and garlic
4. Then add the can of chopped tomatoes
5. Add the red wine and cook off for a few minutes
6. Add the tomato puree, the spices and herbs
7. Then add the salt and pepper, and sugar
8. Cook on a simmer for 30 minutes
9. Taste whilst cooking, you  may need to adjust the seasoning according to taste
10. Then blend the mixture to the consistency you're happy with (I like the sauce smooth)
11. Serve with your favourite pasta or meatballs

Please leave any feedback, in the comments box below or email us at threecoursesource@gmail.com.. Check our twitter out @3CourseSource.

Pommes Arlié

Pommes Arlié

Pommes Arlié is a traditional French recipe. It translates to Arles Potato, Arles is a city within the South of France. This recipe is a great way to enjoy a meal in a different way, you can also enjoy it as a tasty snack. Please leave your feedback in the posting box below or email us direct at threecoursesource@gmail.com. We are also more than happy to answer any questions you may have either about this recipe, or just food in general. Happy Eating!

Ingredients:

2 Jacket Potatoes

½ White Onion, finely diced

2 Chicken Breasts, diced

2 sprigs thyme leaves

1 ½ rashers bacon, diced

Field Mushrooms, peeled and diced

Double Cream

Method:

For the Potatoes:

1. Put the jacket potatoes in the oven to cook thoroughly, this should take about 20 minutes depending on size.

For the Filling:

1. Put a knob of butter in a medium sized saucepan, add the onion and sweat until translucent

2. Put in the thyme leaves and stir.

3. Add the bacon and gently fry off.

4. Add the mushrooms and gently fry until slightly moist.

5. Add the diced chicken and fry off until the chicken is half coked.

6. Pour in the double cream, just enough to bind the mixture together.

7. Bring down to a simmer to thicken, stirring occasionally.

For the Potatoes:

1. Take your potatoes out of the oven, cut in half and scoop out the potato into a bowl as quickly as possible.

2. Add some butter to the potato and stir until incorporated.

3. Put all the potato through a drum-sieve and place in piping bag with a big star nozzle.

4. Once the chicken mixture is fully cooked take off hat and scoop evenly into the jacket potato skins.

5. Pipe the potato on top in a style of your choice, remember PRESENTATION IS KEY!

Leek & Potato Soup

Leek and Potato Soup with Crispy Leeks

This is a great tasting, simple recipe for a lovely heart-warming soup. You can have it as something to warm you up in winter or just add stock to transform it into a light snack for the summer! Enjoy!

Ingredients:

2 White Onion (brunoise, small dice)

1tbsp. Vegetable Oil

4 Leeks (Including green tops, washed and sliced)

3 Medium Potatoes (peeled and thinly sliced)

1 Litre Light Vegetable Stock

For Garnish:

200g White of Leek (washed and julienne, for crispy leek)

Method:

1. In a medium sized saucepan. Heat the vegetable oil and sweat the diced onions for 3-4 minutes without colouring them.

2. Add the leeks and sweat for another 2 minutes.

3. Add the potatoes and the stock. Bring to the boil and cook until the potatoes are soft. This will not take too long since you have sliced the potatoes thin.

4. When the potatoes are nice and soft, remove the pan from the heat and blitz the soup for 4-5 minutes, until the soup is smooth. Pass if necessary.

5. Check and adjust seasoning. Store hot for service.

For Garnish:

1. Deep fry the 200g of julienned leek until golden brown. Remove from fryer, and place on paper to drain. Season and set aside.

2. Ladle the soup into a bowl. Top with a generous amount of crispy leeks. Serve.