The English-Gardener

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FROM THE GARDEN PATCH - RECIPES

Welcome to our recipe column. Each month we will feature exciting new recipes from our gardener’s kitchen plus tantalising dishes from across the sea. We’d love to here from you with requests or, if you have a recipe to share, please e-mail us via the Contact Us! Section of the web page. Hope to hear from all of you soon!

WELSH RAREBIT
This recipe is for 6 servings

2TBSP butter
2TBSP all purpose flour
2 tsp. dry English mustard
½ tsp. Cayenne pepper
2/3 cups Guinness or bitter ale
1 ¼ tsp. Worcestershire sauce
3 ¼ cups grated extra sharp cheddar cheese, preferably 3 years old
12 ¾ inch thick country-style white bread slices

Melt butter; add flour. Cook for 2 minutes. Mix in dry mustard and cayenne. Gradually whisk in beer and Worcestershire sauce. Add cheese 1 handful at a time. Stir until smooth.

Spoon cheese sauce over bread slices and serve.

BRIE WITH ROASTED GARLIC
Ths recipe serves 16

2 whole heads garlic
¼ cup olive oil
1 2-lb. Brie wheel
or four 4½oz. Brie wheels, well chilled
½ cup whole Greek olives
4 tsp. finely snipped fresh parsley
Apple wedges or French bread

Place whole heads of garlic in heavy saucepan with olive oil. Cook and stir gently over medium heat for 5 minutes. Cover and reduce heat to medium-low for 15 minutes or until garlic is soft. Remove heads of garlic from oil; drain on paper towels; cool.
To assemble, carefully slice the thin rind off one of the flat sides of the Brie wheels. Place on a baking sheet, cut side up. Divide heads of garlic into cloves and peel. With a small, sharp knife, slice cloves diagonally, being careful not to completely sever each slice. Gently press garlic cloves to form fans. Arrange garlic fans and olives atop Brie wheels.
Bake, uncovered, in a 400 degree oven for 10 to 12 minutes or until Brie is warm. Sprinkle warm Brie with parsley. Carefully transfer to a plate and serve with apple wedges or bread.
From the Country Home Book of herbs

FRESH HERBS DE PROVENCE FOR MEAT

1TBSP fresh lavender leaves and/or flowers. Preferably french lavender
1½TBSP basil, chopped
3TBSP fresh rosemary
4TBSP fresh oregano, chopped
4TBSP fresh chives, chopped

Mix herbs together and use as a dry rub if baking beef, pork, or lamb. Combine with olive oil and red wine to make a marinade for grilling meat.

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