February: Seasonal foods and menu choice (From Worcester News)

February: Seasonal foods and menu choice

12:07pm Tuesday 9th February 2010 in News

THIS is the season when citrus fruits are coming to an end, but home-grown forced rhubarb is at its best and can be used in many great desserts, whether stewed, poached or with other fruits.

First winter catch of cod should start to appear in the shops, other fish are mullet and lemon sole, scallops and sprats will still be available. Leeks should be plentiful this month and many vegetables from the continent for soups, casseroles and vegetable dishes.

Foods for the month:

Meat: Wild duck, Turkey, venison, chicken, Guinea fowl, pork.

Fish: Cod, mullet, lemon sole, scallops, sprats, salmon, prawns, haddock.

Vegetables: Leeks, Celeriac, Brussels, cabbages, carrots, French beans, parsnips, spring greens, sweet potatoes, watercress.

Fruit: Forced rhubarb, plums, pears, mangoes, dates, apples, bananas, melons

Menu (Serves 4)

Starter: Leek, Potato and Bacon Soup

Main: Tagliatelle alla Bolognese

Dessert: Crepes Suzettes

Starter: Leek, Potato and Bacon Soup

Ingredients:

12oz leeks, washed and finely sliced
12oz potatoes, peeled and diced
6oz lean chopped bacon
1¼pt chicken or vegetable stock
½ pint milk
fresh ground black pepper
cream (optional)

Method

Sauté the potato, leeks and bacon in a large pan, until soft but not coloured.

Add all the stock and cook until the potatoes are tender. Season to taste.

Liquidise the mixture and then return to the saucepan adding the milk, stirring at the same time. Once mixture is heated through you can add a swirl of cream if desired and serve.

Main: Tagliatelle alla Bolognese

Ingredients:

14oz fresh tagliatelle
10oz minced beef
5 oz unsmoked pancetta — minced very finely
2 oz carrot — finely chopped or minced
2 oz celery — finely chopped or minced
2 oz onion — finely chopped or minced
2 oz double concentrated tomato puree
1/2 glass red or white wine
180 ml fresh milk
olive oil
salt and pepper

Method

Fry the pancetta gently in a little olive oil until it starts to release its fat. Be careful not to burn.

Add all the chopped vegetables and fry until the onions are transparent, stirring from time to time.

Add the beef and cook until it is lightly browned.

When it starts to make popping noises, it’s done.

Add the tomato puree and the wine and mix well.

Add the milk, little by little until it is completely absorbed.

Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.

Stir occasionally and if it looks like drying out, add a little more milk.

Serve with the fresh Tagliatelle with Parmesan cheese on the side. Alternatively toss the pasta first in a little butter and then in Parmesan before adding the meat sauce.

Dessert: Crepes Suzettes

Ingredients:

butter for frying
4 ozs plain flour
1 large egg plus 1 yolk
pinch of salt
1 teaspoon of sugar
6 tablespoons of milk
2 tablespoons of melted butter

Method

Sieve the flour into a bowl and add the eggs and a pinch of salt and sugar.

Whisk while adding the milk and melted butter.

When the liquid has turned to batter leave in fridge for 1 hour.

If the mixture has thickened too much add a little cold water as the mixture should only be as thick as cream.

Make the crepes using a small frying pan and keep them warm on a plate.

For the Sauce:

2 oz Sugar
2 oz Butter
Juice of two oranges
Grated rind of a lemon
3 tablespoons of Cointreau
2 tablespoons of Brandy

Method

Heat a little of the butter in a 6-7 in frying pan, add the sugar and heat gently not letting it burn.

When the sugar has melted and turned golden brown, remove from the heat.

Add the butter and orange juice, Cointreau and mix together.

Fold the crepes into quarters and put then back in the pan, simmer for a few mins spooning the sauce all over the crepes.

Warm the brandy, pour it over the crepes.

Ignite it and serve at once sprinkle with lemon rind.