For our Foodie Feature, we invited our local chefs to contribute their recipes for something delicious – and they haven’t disappointed. Our selection here demonstrates the breadth of local foodie know-how. From a cocktail starter, to brunch, a meat course, a fish course, a vegetarian course, and finishing with a sweet dessert, we’ve got it covered. This recipe is from Simon King, Chef Patron of Restaurant 1861, Cross Ash Near Abergavenny
Ingredients
- Quarter of a pint of water
- 120z caster sugar
- 2 fluid oz of rosewater
- 1 lemon, juice and zest
- 1 and a half oz corn flour, (dissolved in 2 tablespoons of water)
- 5 fluid oz grenadine
- 7 leaves of gelatine or agar agar, (soaked in cold water)
Method
- Place the caster sugar, lemon juice and zest, rose water and water into a pan. Bring the mixture to the boil slowly.
- Add the cornflour and cook out for 10-15 minutes, the stir in the grenadine and finally the soaked gelatine.
- When the gelatine has dissolved, strain the mix through a sieve into a tray lined with clingfilm. Leave to set in the fridge for a couple of hours or overnight.
- Cut into bite sized pieces and enjoy as they are or lightly dusted in icing sugar.
You can see Simon at this year’s Abergavenny Food Festival, where he will be giving a cooking demo.
The above recipe is from Simon King, Chef Patron of Restaurant 1861, Cross Ash Near Abergavenny. TEL: 0845 388 1861 WEB: www.18-61.co.uk
