Summer at St James

Yellow Dal Soup

Blanched Yellow Lentils x 1KG Clarified Butter x 100grms Cumin Seeds x 20grms Whole Red Chillies x 5 Turmeric Powder x 10grms Chopped Tomatoes x 250grms Chopped Garlic x 20grms chopped Onions x250grms Chopped Coriander x 25grms Butter x 25grms Salt Vegetable Stock 3pts

Heat the clarified butter in a pan and add the cumin seeds and the whole red Chillies, add the garlic and onions and cook to they go golden brown. The add your Turmeric powder and chopped tomatoes and cook out for about ten minutes

Add your blanched lentils and vegetable stock and cook for a further twenty minutes before adding the Coriander and remaining butter

Remove the Chillies and blend with a stick blender and pass

Smoked Ham

Smoked Ham Hocks (soaked 24 hours) x 2 Peeled Onion x 1/2 Chopped Leek x 1 Parsley Stalks Peppercorns x 6 Celery x 1/2 English Mustard x 2 Table Spoons Water Chopped Parsley 40grms

Chop Onion, Celery Leek and place in a pan, add both ham hocks and the English mustard parsley stalks and pepper corns and top up with water put on the stove and bring to the boil and simmer for two hours while keeping the hams covered with water. When cooked pull to the side and allow to cool.

When the ham is warm pick from the bone and mix with the chopped Parsley and roll in cling film to make a sausage shape and place in the fridge to set.

Spinach Tortellini

700grms “00” Flour 3 x large Eggs Semolina for Dusting

200grms x Cooked Spinach 60grms x Cream Cheese 30grms x Parmesan Grated Nutmeg Salt & Pepper

Make the Pasta with the Flour, Eggs and Semolina and allow to rest before rolling out then cut into round disks

Mix the Spinach, Cream Cheese Salt and Pepper and Nutmeg to taste, with a spoon place filling slightly of centre before placing lids on and then shaping to make Tortellini leave to rest before cooking in hot salted water for two minutes, Take out of the water and drain well then dab dry