Little Red Gooseberries or Gary Rhodes Cookery Year Spring into Summer

Little Red Gooseberries

Author: Daphne Lambert

In Kington near Hereford, the beautifully restored 13th century Cruck Hall forms the centre of Penrhos Court Hotel. In 1971 Martin Griffiths and Daphne Lambert bought the totally derelict Hall, Manor House and byre buildings for £5,000 and spent the last 30 years lovingly restoring them. They converted Penrhos into a hotel and organic restaurant and in 1997 Penrhos was the first restaurant in the UK to be awarded the Soil Association Symbol. They went on to win the Good Food Guide Home Industry Champion Award in 1997 and have become a thriving year-round focus of organic growing and cooking in the UK. Daphne is a qualified nutritionist and cook and has one the most imaginative organic kitchen gardens in the UK, filled with edible perennials, mostly either medicinal or culinary herbs and a variety of fruit and nuts.

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Gary Rhodes Cookery Year Spring into Summer

Author: Gary Rhodes

There are few things more satisfying than cooking with ingredients that are bursting with flavor. In this new collection of recipes, Gary Rhodes guides you through the delectable selection of vegetables, fruits, meat, and fish available during the spring and summer months. Once you’ve gathered your bounty, try Fried Sole with Artichokes, Tomatoes, and Parsley; Pork Loin in Milk with Onions, Broad Beans, and Peas; or Blue Cheese Fondue with Spring Vegetables. Whatever the occasion, you’ll find plenty of seasonal dishes to tantalize your taste buds.

The Times

Gorgeous seasonal recipes from “the master of invention.”

Table of Contents:

	Introduction	9
	General information	10
	Spring
	Spring vegetables	16
	Warm leeks with vegetable vinaigrette	17
	Blue cheese fondue with spring dips	18
	Champ potato gnocchi with broad beans and blue cheese	19
	White asparagus with a warm casserole salad of mushrooms and spring onions	20
	Grilled asparagus with soft hard-boiled eggs and toasted sesame dressing	22
	Flat asparagus salad with new potatoes and radishes	23
	Simple sea kale	24
	Blood orange and chive sea kale	25
	Fried egg and spinach with morel mushrooms	26
	Steamed purple sprouting broccoli with melting wild garlic and orange butter	28
	St George's mushrooms with garlic, lemon and parsley	29
	Asparagus on buttery toast with melting Parmesan cheese	30
	Celeriac soup with wild garlic	32
	Mushroom and spring spinach Bourguignonne with poached eggs	33
	Spring fish	34
	Roast monkfish with spring cabbage and clam casserole	35
	Monkfish steaks with court-bouillon and mushrooms	36
	Wild salmon slices with sorrel creme fraiche	37
	Fillet of sea trout on cauliflower cream with a fresh herb-pea dressing	38
	Red mullet with a rosemary cream sauce on broken new potatoes	40
	Flounder fillets with boiled chips and sorrel mayonnaise	41
	Mustard-brushed flounder with steamed leek greens	42
	Crispy cod with candied orange spring green hearts	44
	Pan-fried turbot with nutty Bearnaise sprouting broccoli	46
	Lemon sole and spinach with vanilla-rosemary carrots	47
	Grilled plaice or lemon sole fillets with champagne-glazed spinach	48
	Seared mackerel with gooseberry and mustard seed sauce	50
	Warm spider crab linguine with orange and tarragon sauce	52
	Warm scallops and prawns hollandaise	55
	Spring meat	56
	Roast lemon peppered lamb with baked potato cake	57
	Pot-roasted lamb with sorrel and samphire	59
	Braised beef brisket with tarragon carrots and cauliflower champ	60
	Grilled beef fillet with baby turnips, marinated mushrooms and a beetroot dressing	62
	Steak au poivre with buttered spring greens and shallots	63
	Softly roasted pork belly with warmed curly kale	64
	Boiled ham hock with braised lentils and wild girolles	65
	Guinea fowl with spring greens and carrots and a mustard and marjoram sauce	66
	Sauteed chicken steeped in vinaigrette with St George's mushrooms	68
	Duck boulangere with hazelnut-rosemary spinach	69
	Spring fruit and puddings	70
	Steamed kumquat marmalade roly-poly	71
	Soft chocolate pudding	72
	Vanilla white chocolate mousse with warm syruped kumquats	74
	Poached peach and strawberry custard creams	75
	Oeufs a la neige on baked rhubarb with brioche and custard	76
	Cocoa sorbet with orange biscuits	78
	Rhubarb and almond jalousie with rhubarb pulp and cream	80
	Softened rhubarb with orange mascarpone cream	83
	Apricot tart with home-made almond ice-cream	84
	Summer
	Summer vegetables	90
	Hot tomato, courgette and cheese bake with fresh basil oil	91
	Creamy new potatoes with goat's cheese	92
	Warm goat's cheese, potato and fresh pea salad with sweet mint dressing	93
	Baked cheese puffs with fresh beetroot sauce	94
	Artichoke, mushroom and poached egg Benedict	96
	Crisp courgette tart with a tomato and basil salad	98
	Ratatouille feuillete with fresh tomato confit and basil sauce	100
	Jellied tomato cake with ricotta herb cream	103
	Red pepper mousse with crispy onion strips	104
	Late broad bean savory soup	105
	Pea soup with toasted sesame cod fillet	106
	Broccoli soup with poached eggs and toasted parsley almonds	108
	Grilled honeyed aubergines with lemon-marinated sardine fillets	109
	Fresh herb gnocchi with warm asparagus sauce	110
	Creamy Caesar salad	111
	Summer fish	112
	Rock-salt-and-pepper sardines in bitter lemon, tomato courgette linguine	113
	Sweet soused herrings with potato, beetroot and cucumber salad	114
	Pan-fried John Dory with an orange and hazelnut salad	115
	Prawn and creme fraiche tart with samphire and tomato salad	116
	Buttered prawns with a warm potato and fresh pea salad	118
	Pan-fried monkfish medallions with fennel and thyme marmalade	120
	Steamed halibut and soft fennel tarts with rhubarb and Pernod dressing	121
	Green vegetable 'casserole' with buttered sea trout	122
	Pan-roasted sea trout with cucumber and cornichon salad	124
	Wild salmon with warm gazpacho salad and fresh tomato sauce	125
	Crispy wild salmon with warm lemon and tarragon mayonnaise	126
	Crispy red mullet and shrimps with tomatoes and herbs	128
	Crackling cod on stewed onions with bacon and a fresh pea sauce	130
	Fried Dover sole with artichokes, potatoes and parsley	131
	Roast gurnard with beetroot, white bean and orange salad	132
	Steamed skate with runner beans, chanterelles and sweet red pepper dressing	134
	Summer meat	136
	Grilled chicken with a warm bacon and broad bean salad	137
	Fricassee of chicken with summer vegetables and fresh almonds	138
	Roast lemon and thyme chicken with pickled aubergines and sweet red pepper dressing	140
	Sauteed chicken livers with garlic chanterelles and spinach	142
	Roast duck breasts with cherry compote and summer turnips	143
	Duckling with gooseberry and marjoram onions and beetroot salad	144
	Caramelized lemon-shredded chicory with roast pigeon and cherry dressing	146
	Roast saddle of lamb with creamed runner beans and bacon	147
	Seared calf's liver with roast cauliflower and runner bean salad	148
	Pork loin in milk with soft sage onions, broad beans and peas	149
	Jellied knuckle of pork with gooseberry relish	150
	Coarse pork pate with sweet-and-sour cherries and beetroot	152
	Summer fruit and puddings	154
	Summer fruit family slice	155
	Blackcurrant, honey and almond tart	156
	Greengage biscuit tart with wine and vanilla cream	157
	Baked blue cheesecake with warm lemon-and-thyme greengage compote	158
	Grilled raspberry Melba stack	159
	Gooseberry and lime pastry plate	160
	Sabayon-glazed gooseberries	162
	Soft gooseberry and Roquefort salad	163
	Roast figs on toast with triple-cream cheese	164
	Stewed kirsch cherries with vanilla cream or vanilla souffle pancakes	166
	Soaked lemon semolina wedge with warm blueberries	168
	Ice summer fruit souffles	170
	Peach soup with raspberry sorbet and fruits	171
	Cointreau champagne raspberries	172
	Orange and strawberry salad with sorrel syrup	174
	Basics	175
	Stocks	175
	Instant stock	175
	Chicken stock	175
	Court-bouillon	176
	Fish stock	176
	Salmon stock	177
	Vegetable stock	177
	Sauces	178
	Simple hollandaise sauce	178
	Bearnaise sauce	178
	Basic butter sauce	179
	Dressings and oils	180
	Mayonnaise	180
	Basic vinaigrette dressing	180
	Quick basic vinaigrette dressing	180
	Vegetable vinaigrette	180
	Red wine dressing	181
	Sweet port red wine dressing	182
	Citrus dressing	182
	Tarragon oil	182
	Chive and tarragon oil	182
	Lemon oil	183
	Red pepper oil	183
	Pastries	184
	Shortcrust and sweet shortcrust pastry	184
	Puff pastry	185
	Simple puff pastry	185
	Extras	186
	Mashed potatoes	186
	Poached eggs	186
	Greengage and walnut chutney	187
	Stock syrup	187
	Creams and sweet things	188
	Creme Anglaise (custard sauce)	188
	Pastry cream	188
	Vanilla whipped pastry cream	189
	Tuile biscuits	189
	Chocolate shavings and pencils	190