Grumpy Bear’s Cookery Corner

If you’re looking for a nice three-course meal to tuck into this Spring-time, why not try these dishes.

Somerset Mussels

John Porteous John.Porteous@aspen-waite.co.uk

I love shellfish and this dish works well as a starter or a main – just adjust the amounts accordingly. Serves 4-6

Ingredients

• 4 pints of mussels (1 pint per person) • 1 pint good Somerset cider (or Zummerzet Zoider) • ½ pint single cream • 2 cloves of garlic (crushed or finely chopped) • 1 oz butter • 2 shallots • Salt and pepper for seasoning • Parsley to garnish

Method

1. Unless already prepared, scrub the mussels clean in plenty of cold water, discarding any that are open and do not close when you tap them. 2. Soften the shallots in the butter. 3. Add the cider. Bring to the boil then add the mussels, garlic and seasoning. Bring back to the boil and simmer, covered, for 5 minutes –or until the mussels have opened. 4. Discard any mussels that do not open during cooking. 5. Strain the cooking liquor from the mussels into a pan and simmer until the quantity has halved. 6. Take the liquor off the heat, stir in the cream, then pour over the mussels. 7. Serve with a sprinkle of finely chopped parsley and some lovely crusty bread to soak up all those juices.

Lamb Shoulder with Anchovies, Garlic and Herbs

John Porteous John.Porteous@aspen-waite.co.uk

I have tried many different slow roast lamb recipes over the years – this is one of the tastiest! Serves 4-6

Ingredients

4 sprigs of rosemary leaves (finely chopped) 4 cloves of garlic (crushed) 1 tbsp capers (finely chopped) 3 anchovy fillets in oil (drained and finely chopped) 2 tbsp olive oil 2 lemons 1.5kg (3lb 5oz) shoulder of lamb (on the bone) 2 red onions (cut into wedges) A glass of white wine

Method

1. Preheat the oven to 160OC/fan 140OC/gas 3. 2. Mix the rosemary, garlic, capers, anchovies and olive oil with the zest and juice of 1 lemon, reserving the squeezed lemon halves. 3. Make a few slashes across the top of the lamb joint and rub the mixture all over. 4. Toss the onions into a large roasting tin. Cut the remaining lemon in half and squeeze the juices over the onions, then put all the lemon halves in the tin with the onions. 5. Place the lamb on top and roast for 1 hour. 6. Pour the wine over the lamb and roast for a further 3 hours until the meat is tender. 7. Remove the lamb from the roasting tin, cover and leave to rest for at least 15 minutes. 8. Keep the tin on a medium hob and stir to extract as much flavour as possible. Strain the juices into a jug. 9. Pull the lamb into chunks rather than carving.

Serve with the pan juices and whatever veg you fancy. I quite like this with new potatoes and

French beans, but roasties and some other greens (or a salad) work just as well.

Mango Fool

John Porteous John.Porteous@aspen-waite.co.uk

I pinched this recipe from a local Caribbean sailing directions manual that I came across during my days working at the Hydrographic Office compiling Admiralty charts. It is truly yummy. You can also try this recipe with other fruits – mashed bananas, stewed guavas, etc. Serves 4-6

Ingredients

• 6 mangoes (not fully ripe) • 4 ozs sugar • ¼ pint water • ¼ pint full cream milk • 1 egg • 3 tbsp double cream (single will do at a push) • Rum (optional)

Method

1. Peel and chop the mangoes. Put in a pan and simmer with the sugar and water until soft and pulpy. 2. Pass through a sieve and keep to one side. 3. In a bowl, lightly beat the egg. Heat the milk and gradually pour in to the beaten egg, stirring all the time – you don’t want scrambled eggs! 4. Return the mixture to the heat and stir constantly until it thickens. Do not allow it to boil. 5. Allow to cool and then stir in the mangoes and cream. 6. Pour into glasses and chill. 7. Serve with a shot of rum on the side!

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