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Summer Edition 2015

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School Notices termly magazine - Summer 2015


FOOD & DRINK free delivery available terms apply Suppliers of quality fine and everyday wines with an exclusive range and competitive prices. Flora’s Kitchen has been unbelievably busy since it opened its doors to the next generation of great cooks and to some old hands too! Everyone who has cooked around Flora’s island has been truly inspirational and had great fun. As Flora says, “I have been reunited with old friends and made new ones too. I am loving every moment - and sometimes the learning goes both ways.” Chicken paillard with gremolata oil, minted new potatoes and a dressed green salad Serves 4 4 chicken breasts - preferably organic A handful of flat-leaf parsley, stalks removed and finely chopped 3 finely chopped small garlic cloves 75ml extra virgin olive oil Zest of one small lemon grated A sqeeze of lemon juice New potatoes 3 sprigs of fresh mint Olive oil Salad leaves - washed if necessary Salad dressing 300ml olive oil 100ml vinegar (red wine or tarragon) 2 tbsp of Dijon mustard 2 tbsp soft brown sugar Salt and freshly ground black pepper RECIPE From Flora’s Kitchen 1. Cut the chicken breasts in half lengthways to make two slim pieces. 2. Place each piece of chicken between two layers of cling film and hit with a mallet or a rolling pin or failing that a skillet / small frying pan. 3. For the gremolata oil, pour the extra virgin olive oil in a bowl and stir in the garlic, parsley and lemon zest. 4. Put the potatoes into a pan with cold water and put the lid on. Bring to the boil on a high heat and then remove the lid and simmer until tender. 10 to 20 minutes depending on the newness of the potatoes. After approximately 5 minutes add the sprigs of mint to the pan and continue to simmer. When tender drain in a colander and return the potatoes to the pan ensuring that no water is in the bottom but keeping the mint. Add a knob of butter and set aside. 5. Make the salad dressing by simply putting all the ingredients in a jug and whisking them together with a fork until they emulsify. 6. Heat a skillet to smoking and season the chicken breasts on both sides with salt and black pepper. Cook the chicken for 1-2 minutes each side. You can do this on a BBQ. 7. Place the chicken onto a warm plate and pour over half of the gremolata oil and a good squeeze of the lemon juice. Serve with the potatoes and green salad. FOOD & DRINK 10 11


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