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Thursday, 17 April 2014

Summer Treats With Leisure




Easter is only a few days away and Summer is not far off, with Leisure Cooker you can really spring into thing's and create some divine cuisine, it's the perfect kitchen companion. Scrumptious starters, mouth watering mains and tasty deserts, the perfect way to entertain as well as spend time with loved one's through food. With the help of Leisure Cooker, we've put together some really fantastic, tasty treats for you to try yourselves. 

Try the menu of crab cakes with sweet chilli lime mayo for starter - divine with a sweet kick followed by tender roast garlicky lamb with boulangere potatoes for main, with all the trimmings and a tasty sweet treat rhubarb, orange and almond cake for desert.


Starter: Crab cakes with sweet chilli lime mayo



  • For the crab cakes
  • 2 x 170g canned white crabmeat, drained and flaked
  • 200g cooked mashed potatoes
  • 2 spring onions, finely sliced
  • 1 tbsp fresh chopped coriander
  • grated zest of 1 lime
  • flour for dusting
  • 1 large egg, beaten
  • 75g fresh white breadcrumbs
  • salt and freshly ground black pepper
  • 4 tbsp sunflower or groundnut oil
  • fresh coriander leaves to garnish
  • For the sweet chilli lime mayo:
  • 3 tbsp mayonnaise
  • 1 lime, zest and juice
  • 2 tbsp sweet chilli sauce
Method:


In a bowl, mix crab, mashed potato, onion, coriander, lime zest together and season to taste. Divide into 8 balls and on a floured surface or plate, flatten into patties. Next dip into beaten egg and then breadcrumbs. Refrigerate for 30-60 minutes until firm.
Heat oil in a large frying pan over a medium heat. Fry the crab cakes until golden brown, turning over once.
Mix the mayonnaise and lime together and swirl in the chilli sauce.
Serve the cakes with the sweet chilli lime mayo for dipping.


 Main: Roast garlicky lamb with boulangere potatoes


 For the main:

  • 1.3kg half leg of lamb
  • 3 garlic cloves, peeled and sliced
  • few rosemary sprigs
  • few thyme sprigs
  • 1kg potatoes, such as Maris Piper or King Edward
  • 1 large onion, peeled and thinly sliced
  • 550ml/1pint of hot chicken or lamb stock
  • salt and freshly ground black pepper
  • 200g spring greens, shredded

 Method:


Pre-heat the oven to 190ºC/170ºC fan /gas 5.
With a sharp knife, cut deep slits into the skin and flesh of the lamb. Insert a slice of garlic and sprig of rosemary, or thyme in each slit. Season with salt and pepper.
Peel and thinly slice the potatoes, rinse in cold water, drain and put into a large ovenproof dish or roasting tin. Toss with the onions, any remaining slices of garlic and herbs. Season to taste and arrange in a layer. Pour over the hot stock. Cover with foil. Cook on shelf level 3 or in centre of oven for 15 minutes.
Place the lamb on top of potatoes and cover with foil.
Cook on shelf level 3 or centre of oven for 45 minutes, then remove foil and roast uncovered for 35- 45 minutes, depending how pink you like your lamb. Remove lamb, cover with foil and allow to rest for 10 minutes. If the potatoes need to be crisper, turn oven up to 220ºC/200ºC fan /gas 7 and cook until brown
Serve with spring greens.
Bring a pan of water up to the boil. Add salt and greens, cook for about 5 minutes or until cooked.


 Desert: Rhubarb, orange and almond cake


  For the desert:

  • 300g rhubarb, trimmed and cut into 2cm lenghts
  • 175g golden caster sugar
  • few drops Grenadine (optional)
  • 125g softened butter
  • 2 medium eggs
  • 125g / SR flour sifted with
  • 1 tsp baking powder
  • 75g ground almonds
  • zest and 2 tbsp juice of 1 small orange
  • 2 tbsp flaked almonds
  • Icing sugar for dusting

 Method: 


Pre-heat the oven to 190ºC/170ºC fan /gas 5.
Grease and line a 20cm cake tin.
Place rhubarb and 50g of sugar into a dish. Sprinkle over Grenadine, (this will help to keep the rhubarb pink). Leave for 30 minutes
In a mixing bowl, place all the remaining ingredients except for the flaked almonds. Using an electric mixer, beat cake for 2-3 minutes. Spoon mixture into prepared tin and smooth top with a spoon. Sprinkle over rhubarb, juices and flaked almonds.
Put tin on a baking tray and bake on level 3 or in the centre of oven for 20 minutes, then reduce temperature to 180ºC/160ºC fan /gas 4 and cook for a further 25-30 minutes or until firm. ( Insert skewer or sharp knife in centre and if it comes out clean the cake is cooked.) Rest in tin for 10 minutes before turning out onto a serving plate. Dust with icing sugar.
Serve warm with custard or crème fraîche.

I hope you found some Easter inspiration for creating a mouth watering feast.










I was contacted regarding this post, however, I wasn't compensated in anyway.
  

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Much love
Kate ♥

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