APPLE AND CHEESE MUFFINS
{Makes approx 40 mini muffins}
70g honey
140g light extra virgin olive oil
75g cream
25g milk
2 whole duck eggs
1 tsp Dijon mustard
200g self raising flour
100g fine semolina
10g fine ground Maldon sea salt
10g baking powder
100g finely grated strong cheese, a cheddar or similar.
1 large acidic apple grated, a large Granny Smith or small
Bramley
In a bowl, mix all the wet ingredients including the grated
apple. Sift all the dry ingredients together and, using a whisk,
combine them well. Fold the dry ingredients into the wet
ingredients and mix thoroughly.
Fill mini muffin cases or silicone moulds with the mix and
bake at 160ºc for around 8 mins until risen, golden and firm.
VEAL
This dish was a signature dish on the
Sienna menu for several years and uses
rose veal from local producer Jurassic
Coast Meats. This product is nothing like
the white crated veal of old; the rearing
methods are welfare-friendly and the calves
all come from local dairy farms. The meat
is more akin to beef in texture and benefits
from being cooked medium rare as it is very
lean. All the elements can be prepared in
advance and lamb rump would be a good
substitute for veal.
35
CHARGRILLED VEAL RUMP
WITH WHITE BEAN CASSEROLE
{Serves four}
4 x 120g portions of English Rose veal, from
a rump that has been seam-butchered and
cut into chunks
20g butter for cooking veal
CASSEROLE
1 shallot sliced
1 clove garlic sliced
75ml white wine
200ml fresh vegetable stock
250g cooked white beans (beans sold in jars
are ideal)
50ml light olive oil, preferably Arbequina
1tbs chopped flat parsley
PICKLED CARROTS
2 large carrots, cut into a fine julienne
approximately 8cm long
Juice of 1 orange
40g cava vinegar or white wine vinegar
40g fresh vegetable stock
1g Maldon sea salt
2g mustard seeds
10g caster sugar
20g light olive oil, preferably Arbequina
www.menu-dorset.co.uk
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