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Recipe of the Month - September 2007

This month we have two recipes from our great friend David Speirs, Head Chef at The Meadow Inn, Crieff.

The Meadow Inn is famed for generous portions of their very tasty bar meals, as well as their friendly hospitality. You can also regularly find entertainment here such as live music, karaoke and live sports coverage. 

You can contact The Meadow Inn on 01764 653261 or visit their website at www.meadowinn.fsnet.co.uk/

Salmon, Leek and Tomato Lasagne – Serves 8

 Ingredients – Savoury White Sauce 

3 Pints Semi Skimmed Milk

80g Butter

4 tbsp Chopped Dill

Salt & Pepper 

Method: 

  1. Gently heat milk in a saucepan
  2. In another saucepan, melt the butter
  3. Add the flour to the melted butter, stirring with a wooden spoon to make a roux
  4. Slowly add the warmed milk to the roux a little at a time
  5. Stir vigorously to make a smooth glossy paste
  6. Keep adding milk in small quantities, stirring all the time until you have a smooth creamy sauce
  7. Season to taste and stir in the dill

 Ingredients – Lasagne 

2 tbsp Sunflower Oil

800g Sliced Leeks

800g Diced Boneless Skinless Salmon

250g Fresh Tomatoes, quartered

200g Grated Mature Cheddar Cheese

250g Lasagne Sheets 

Method: 

  1. Heat the oil in a large pan, and soften the leeks
  2. Place half the leeks, salmon and tomatoes in the bottom of a large roasting tin
  3. Coat with one third of the sauce made previously
  4. Arrange half the lasagne sheets on top
  5. Repeat the layers, and then pour over the remaining white sauce on top.
  6. Top with the grated cheese
  7. Bake in a preheated over at 200C, 400F, Gas Mark 6
  8. Cook for 45 minutes until golden brown
       

Strawberry Shortcake – Serves 10

 Ingredients – Shortcake 

350g Softened Unsalted Butter

170g Caster Sugar

350g Plain Flour

175g Ground Rice 

Method: 

  1. Cream together the butter and sugar
  2. Sift in the flour and ground rice and bring together into a soft dough
  3. Lightly knead the mixture and roll out to the thickness of a pound coin
  4. Cut out 20 x 9cm rounds using a plain cutter
  5. Prick the surface with a fork
  6. Place in the fridge and chill for 30 minutes
  7. Transfer to a greased baking sheet and bake in preheated oven at 160C, 325F, gas mark 3
  8. Bake for 30 minutes until pale golden brown, then place on a wire rack to cool

 Ingredients – Topping 

450g Fresh Strawberries

425ml Red Fruit Dessert Sauce

Whipped Cream

Chocolate Dessert Sauce

Icing Sugar 

Method: 

  1. Cut the strawberries in half and mix with the red fruit sauce
  2. Place half of the shortcakes onto a large plate and top with a spoonful of whipped cream
  3. Add a spoonful of the strawberries in sauce
  4. Cover with a second shortcake
  5. Drizzle with some chocolate sauce and a dusting of icing sugar

The Meadow Inn, Crieff