Magnificent May Recipes

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Hello and happy mayday to all our readers!

In today’s recipe roundup we have a gorgeous gazpacho, a yummy roast loin of lamb and a truly delicious strawberry pavlova.

Enjoy!

Nigel Slater’s Gazpacho

Ingredients

  • ½ cucumber, peeled, roughly chopped
  • 1 large yellow pepper, de-seeded, roughly chopped
  • 1 large red pepper, de-seeded, roughly chopped
  • 6 ripe tomatoes, roughly chopped
  • 2 banana shallots, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 100g/3½oz stale white bread, soaked in a little cold water
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar

Directions

  1. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish.

  2. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired.

  3. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.

  4. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.

Roast Loin of Lamb, Peas, Lettuce and Bacon

Ingredients

  • 2 loins of lamb, boned, weighing 600g/1lb 4oz in total
  • salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 2 rashers smoked streaky bacon, diced
  • 1 onion, diced
  • 500ml/1lb 2fl oz lamb stock
  • 110g/4oz peas, cooked
  • 50g/2oz butter
  • 1 Little Gem lettuce, shredded
  • 1 sprig mint

Directions

  1. For the lamb, preheat the oven to 160C/325F/Gas 3.

  2. Season the lamb well with salt and pepper.

  3. Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil.

  4. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time.

  5. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes.

  6. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.

  7. In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown.

  8. Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil.

  9. Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked.

  10. To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top.

Strawberry Pavlova

Ingredients

For the meringues

  • 6 free-range egg whites
  • 300g/10½oz caster sugar
  • 1 tsp sherry vinegar
  • 1 drop of pink food colouring
  • 1 tbsp orange liqueur

For the filling

  • 250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed
  • 1 vanilla pod, split, seeds only
  • 75g/2½oz sifted icing sugar
  • 450g/1lb strawberries, washed, hulled and cut in half

For the strawberry sauce

  • 100ml/3½fl oz water
  • 100g/3½oz caster sugar
  • 250g/9oz strawberries

Directions

  1. Preheat the oven to 180C/360F/Gas 4.

  2. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed.

  3. Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed.

  4. Gently fold in the vinegar, pink food colouring and orange liqueur.

  5. Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment.

  6. Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2.

  7. Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle.

  8. For the filling, whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.)

  9. Spoon equal amounts of the cream mixture onto both of the cooked meringues.

  10. Place equal amounts of the strawberries on top of the two cream-covered meringues.

  11. For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup.

  12. Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill.

  13. To serve, cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve.

All recipes come courtesy of BBC Food.

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Posts from the Harvey Norman blog team.

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