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 Chef Matthew Long at the Raglan Arms, Llandenny
Ingredients for one:
- Marie-Rose Dressing
- Mayonnaise x 3tbsp
- Ketchup x 1½tbsp
- Lemon juice x ½tsp
- Brandy x 15ml
- Lea & Perrins Worcestershire Sauce x 20ml
- Smoked Paprika x ½tsp
- Salt and Pepper to taste
Bloody Mary Jelly
- Tomato juice x 160ml
- Lea & Perrins Worcestershire Sauce x 20ml
- Celery Salt x ½tsp
- Horseradish Sauce x 1tsp
- Splash Tabasco Sauce
- Vodka x 20ml (optional)
- Gelatine leaves x 3
- Baby Gem Lettuce – shredded
- King Prawns x 150g
- Cucumber sliced x 25g
- Lemon
Method
- For the Bloody Mary Jelly, put all the ingredients, apart from the gelatine, into a pan and bring to a simmer.
- Simmer for 3 to 4 minutes, then take off the heat. Add the gelatine and whisk in.
- Pass through a sieve into a tub and set in fridge.
- To make the Marie-Rose Dressing, place all ingredients into a bowl, season to taste and mix well.
- Place shredded baby gem lettuce into a bowl.
- Add two tablespoons of Marie-Rose Sauce, 100 gms King Prawns and the sliced cucumber and mix well.
- Place mixture into a martini glass, arrange the remaining King Prawns on top and finish with 1 tablespoon Marie-Rose sauce.
- Decorate with 3 or 4 1cm diced pieces of Bloody Mary Jelly and serve with lemon wedge and brown bread and butter.
The above recipe is from Chef Matthew Long at the Raglan Arms, Llandenny. TEL: 01291 690800 EMAIL: info@raglanarms.co.uk WEB: raglanarms.co.uk
