We served this ice cream with a chilled tomato soup at the 4th and 5th June Sheen Suppers. It was inspired by a dish served at the restaurant at The Petersham Hotel last Summer – my lovely friend Nik ordered it and kindly shared! Perfect for the weather at that time and early June this year…..
Makes 1 litre
Cook 1kg of good, ripe tomatoes (chopped up and including skins and pips) over a very low heat along with a good grind of salt and pepper for around 30 minutes or until soft and very pulpy.
Cool a little and push through a sieve, discarding the pips and skins etc. Once completely cool, stir in a pint of whipping cream and add some very finely grated orange zest plus the juice of up to 2 oranges – gradually though, tasting as you go. Churn in an ice-cream maker according to instructions.
We served it with a simple chilled and slightly creamy tomato soup, poured around the ice-cream at the table – just as they do at The Petersham.
We will re-open after a long (hard-earned) Summer break – the first date available is 24th September. Please email firstname.lastname@example.org to reserve a table!
Here’s the menu for this weekend:
Grissini, Taralli, Marinated Olives, Mozzarella & Salami Milano Canapés
S T A R T E R
Tomato & Orange Ice-Cream
Chilled Tomato & Basil Soup
M A I N C O U R S E
Slow-cooked Belly of Pork with Garlic & Chickpeas
Mashed Potato & Courgettes with Pecorino
T H I R D C O U R S E – C H E E S E
D E S S E R T
Individual Italian Trifle
Chocolate and Lemon Meringue
The wines are yet to be selected but we’ll try and stick to the Italians if possible.
Quick update – the 4th is full but we have had a table for 2 come free on the 5th June – please email email@example.com to book!
Here we go – the menu for Sheen Suppers this weekend.
The dripping potato cake is back by popular demand and I am also making the most of a recent jam session – the Bakewell Tart will be made using the Rhubarb & Pink Grapefruit Jam made last weekend. Thanks to Verity Whittaker (@VerityW) for the jam recipe suggestion – it’s delicious!
1kg of shin of beef – cut into large chunks (1.5 inch)
1 bottle of a big, hearty red wine
8 tomatoes, skinned and chopped
1 stick of celery, chopped
3 onions, chopped
One large home-made bouquet garni – any herbs but include thyme and parsley at least
75g plain flour
Pre-heat the oven to 150/300/gas 2. Gently cook the celery and onion with a little olive oil until soft in a big ovenproof pot for 8-10 minutes. Brown the meat and add to the pot as you go. Sprinkle in 75g plain flour and stir well to mix the meat and veg up. Add the tomatoes, the red wine and the bouquet garni. Bring to a gentle boil and move to the pre-heated oven. Leave for as long as you can – but at least 3 hours, preferably more like 5. Give it a good stir every now and again.
You can then remove from the oven, allow to cool and re-heat later or finish on the hob now. Either way, use a big spoon to break up the meat a bit and add a handful of finely chopped parsley.
To finish, add a lot of pecorino, salt and pepper to taste. Serve with gnocchi (see previous post) or other suitable carbs.
Ready - during service
Plating up...extra Pecorino
Serves 6 – 8
Plain Potato Gnocchi
Take 1 kg of potatoes – peel, chop and steam until tender then mash well whilst hot (no lumps please). Add 200g of plain flour, 1 egg and a teaspoon of salt. This will create a soft dough. Use a little more flour to roll out the dough into thin sausages about 1.5 cm in diameter. Chop the sausages up into individual pillows of gnocchi. Turn each dumpling onto the side and press a fork down on it to create that familiar shape. You can leave them as pillows but I think that’s a bit lazy.
Cook in salted, boiling water – they’re done when they float to the surface (1-2 minutes).
I have used a number of recipes and this one with proportions from The Silver Spoon is the best for me. But they lie when they say this much feeds 4 – the recipe makes loads of the little blighters (2 batches pictured below – and those are 12 inch plates).
Sheen Suppers Gnocchi Production