The weekend prepare dinner: Thomasina Miers’ raspberry recipes | Life and elegance


My love of British apples is so robust that, regardless of the delights of summer time, I at all times really feel a bit bereft that they’re now not obtainable. No matter, berries are there to avoid wasting the day right now of 12 months, and I discover none as scrumptious because the raspberry. I like to make use of raspberries in savoury and candy dishes alike, which is 1 motive I’m so delighted by the resurgence of raspberry vinegar, thanks in no small half to our love affair with all issues Scandinavian. So, right now, I’ve used them in a splendidly vibrant savoury salad, and in a lemongrass-infused compote that transforms a home made scone.

Roast beets, goat’s curd, raspberries and spiced almonds

The fruit right here lends refreshing bursts of candy acidity to the creamy cheese and earthy beetroot. Serves six.

600g beetroot
1 tbsp cooking oil (one thing impartial equivalent to groundnut or rapeseed)
Salt and freshly floor black pepper
3 child shallots, peeled and finely sliced
3 tbsp raspberry vinegar
1 tsp tender brown sugar
5 tbsp extra-virgin olive oil
2 child gem lettuces
2 massive handfuls watercress
1 massive handful mint leaves
400g goat’s curd
200g raspberries

For the spicy almonds
300g entire almonds, pores and skin on
½ tsp scorching smoked paprika
1½ heaped tsp turmeric
2 tsp sea salt
1 small handful thyme, leaves picked
30g butter
1 tsp brown sugar

Heat the oven to 200C/390F/fuel mark 6. Put the beets on a big sheet of tin foil, rub them throughout with the oil, season and pour over 2 tablespoons of chilly water. Wrap up the package deal to seal the beetroots and roast for about 50 minutes, till utterly tender.

Toss the almonds with the spices, sea salt and thyme, roast on an oven tray for about 10 minutes, till pale golden throughout, then roughly chop. Heat the butter in a frying pan on a excessive warmth till foaming and smelling nutty, stir within the nuts and sugar, and stir-fry for a minute. Set apart to chill.

While the beetroots are roasting, toss the shallots within the vinegar, add the sugar and season. Stir to dissolve the sugar and salt, then go away the onions to macerate.

Once the beets are tender, rub off the skins – I put on gloves, so my arms don’t get stained pink. Cut the beetroot into wedges and toss these with the extra-virgin oil.

Separate the infant gem leaves, and wash. Wash the watercress and mint, too, then roughly chop the mint. Pat dry all of the leaves with a fabric or in a salad spinner, in any other case your salad will develop into watery.

Beat the curd in a bowl with a wood spoon till easy, then divide neatly between six plates. Season the leaves, lay them over the curd, then prime with the beetroot. Scatter over the almonds and the raspberries, spoon the shallot dressing on prime and serve without delay.

Kamut scones with raspberry, ginger and lemongrass compote

Thomasina Miers’ Kamut scones with raspberry, ginger and lemongrass compote.

Thomasina Miers’ Kamut scones with raspberry, ginger and lemongrass compote. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

When cooking for buddies, I usually use kamut flour in case anybody finds common white flour onerous to digest. Its nutty flavour actually enhances the spicy, unique flavours of this jam. Makes 10 scones.

For the scones
200g plain flour, plus additional for dusting
200g kamut (aka khorasan) flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 pinch high-quality sea salt
2 tbsp mild muscovado sugar
150g butter, at room temperature
200ml pure yoghurt
2 tbsp demerara sugar
Beaten egg yolk
Clotted cream or creme fraiche, to serve

For the compote
230g raspberries
230g golden caster sugar
2 thick slices recent ginger
1 lemongrass, outer layer peeled, bashed

Heat the oven to 200C/390F/fuel mark 4. Line a baking sheet with greaseproof paper. Sterilise a 300ml jam jar and hold heat in a low oven.

In a big bowl, whisk collectively the flours, baking powder, bicarb, salt and muscovado sugar, then rub within the butter till evenly mixed. Stir within the yoghurt, then tip out on to a clear worktop and knead till you might have a easy ball. Dust the worktop with a little bit flour and the demerara sugar, then roll out the dough to 4cm thick. Cut out 10 10cm fluted circles of dough (chances are you’ll want to assemble collectively the trimmings and re-roll the dough), then place on the lined baking sheet. Brush throughout with egg yolk, loosely cowl with cling-film and refrigerate for 20 minutes.

Meanwhile, mix all of the substances for the compote in a big saucepan and go away to macerate.

Bake the scones for 25 minutes, till risen and golden, then go away to chill.

Put a small plate within the freezer. Heat the raspberry pan gently, till the juices run and the sugar dissolves, then convey to a boil and hold at a rolling boil for 5 minutes. Take the pan off the warmth and spoon a teaspoon of jam on to the chilled plate. Leave it for a minute or 2, then run your finger by means of it: if the road this creates stays in place, or if the floor wrinkles, the compote is prepared; if not, put the pan again on the warmth for a couple of minutes and repeat the take a look at. Pour the jam into the sterilised jar, seal and go away to chill; when you’re planning to make use of it immediately, spoon right into a bowl.

Serve the scones with the jam and clotted cream or, for a lighter model, thick creme fraiche.

And for the remainder of the week…

The spiced almonds make an awesome pre-dinner nibble: gently toast them in a pan or within the oven with all of the spices, till golden. Double up on the beets and dressing, too, and hold the leftovers within the fridge: they make a high-quality accompaniment to grilled meat and sausages, in addition to to lunch containers. Store any extra jam within the fridge – I like it on morning toast or for spooning over yoghurt.

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