THIS week Jean Marie Meny, the new chef at Loopy Lorna’s, shares the secrets of Butternut Squash Lasagne while Paul Whitecross, head chef at Angels with Bagpipes, offers a delicious recipe for scallops.
This week Jean Marie Meny, the new chef at Loopy Lorna’s, shares the secrets of Butternut Squash Lasagne while Paul Whitecross, head chef at Angels with Bagpipes, offers a delicious recipe for scallops.
Butternut squash lasagne (serves 4)
1 large or 2 medium butternut squash
4 cow milk mozzarella balls
3 table spoons of olive oil
1 bunch of basil leaves
60g plain flour
1 litre milk
Pinch of salt
Fresh ground pepper
Pinch of nutmeg
Peel and deseed the butternut squash. Cut into cubes of around 1.5 cm. Roast in the oven at 150c until soft. Cool down. In a bowl mix butternut squash, cut mozzarella and the chopped basil. Set aside.
To make the béchamel, melt the butter and add the flour to make a ‘roux’. Then add in the cold milk. Bring to the boil by whisking. Season.
In a deep, oven proof dish, pour a little béchamel to cover the bottom. Make two layers with a lasagne sheet and butternut squash mix followed by a lasagne sheet and béchamel sauce to cover.
Sprinkle Parmesan on the top.
Cook in oven 150/170c for 1 hour until soft and golden.
Serve with a mix salad.
Roasted scallop, pea espuma & salad with lemon (serves 4)
8 large hand dived scallops
1 table spoon olive oil
80g fresh peas
50ml chicken stock
30g pea shoots
8 table spoons of lemon dressing
8 slices of Pancetta crisp
12 wild asparagus spears
Lemon dressing 1 lemon juice
1 tea spoon caster sugar
100ml olive oil
1 egg yolk
50ml sparkling water
400g frozen peas
250g chicken stock with 2 gelatine leaves dissolved
100g double cream
Salt & pepper
For the pea espuma, blanch the peas for about 3 minutes in boiling salted water, then remove and blitz with the chicken stock until smooth.
Add cream and butter and blitz for a further few seconds and sieve.
Reheat to 60 degrees, then place in a whipper with two charges.
Place pancetta slices on to parchment paper and onto a baking sheet.
Top with parchment paper and another baking sheet and bake until crisp in the oven 140 degrees/ Gas mark 2.
Heat a frying pan with the oil, sear the scallops on both sides for about 20-30 seconds. Season with salt and pepper and a squeeze of lemon juice. Cook the peas in the butter and chicken stock, add the wild asparagus and cook till tender.