Grapes
Marinated Grapes
| Serves 4 | Ingredients | Method |
|---|---|---|
|
8 oz black grapes 4 tblsp olive oil 2 tblsp orange juice 1 tblsp chopped fresh mint Salt and freshly ground black pepper 1 clove of garlic, crushed. |
Halve and pip the grapes and put into a shallow dish. Mix the remaining ingredients together and spoon evenly over the grapes and chill well for 1-2 hours before serving with cooked lamb or pork. |
Grape and Curd Cheese Mousse
| Serves 4 | Ingredients | Method |
|---|---|---|
|
8 oz curd cheese or sieved cottage cheese Juice and grated rind of 1⁄2 Orange 1⁄4 pint of yogurt 2 tblsp of Port 6oz black grapes, halved and pipped |
Beat the curd cheese, orange juice and rind until smooth. Blend in the yogurt and port. Put half the mixture in 4 stemmed glasses. Top with a layer of garpes and finally with the rest of the mixture. Chill for one hour before serving. |
Black Grape Tart
| Serves 6 | Ingredients | Method |
|---|---|---|
|
8oz shortcrust pastry 8oz black Grapes, halved and seeded 1⁄2 pint of single cream 2 Eggs 2 tblsp demerera sugar 2 tblsp port |
Roll out the pastry and line an 8/92 loose bottomed flan tin. Press up to the edges, line with greaseproof paper andand baking beans and bake bind for 10 minutes at 190 degress C, 375 degrees F, Gas Mark 5. Remove the paper and beans. Arrange the halved grapes in the pastry case. Beat the cream with the eggs, sugar and port. Spoon evenly over the grapes. Return to the oven and bake for 25/30 minutes until the filling is just set. Serve warm. |