Penrhos – Penrhos Court


'Our Wedding Day was flawless' Alison & David

Summer Recipes

Summer fruit

Rocket with fennel, nectarines, toasted almonds & rose dressing

2 fennel bulbs, cut into paper thin slices
3 nectarines, pitted & cut into 1/3" slices
4 fl oz (110ml) rose dresssing
4 handfuls rocket
2 oz (50g) toasted almonds
2 tablespoons rose petals

Toss the fennel & nectarine slices in the rose dressing & arrange on top of the little gem lettuce. Scatter over almonds & rose petals.

Dressing
4 fl oz (110ml) rose scented oil
1 teaspoon honey
salt & pepper
handful of fennel herb chopped
1 teaspoon rose water
1 teaspoon rose vinegar

Mix all together.

Tayberry & hazelnut roulade

5 eggs, separated
3 oz (75g) caster sugar
4 oz (110g) shelled, skinned, finely chopped hazelnuts
2 tablespoons sugar

Filling
12 oz (350g) tayberries
3 oz (75g) cashew nuts soaked over night
2 tablespoons water

Sauce
4 oz (110g) tayberries
splash of crème de cassis

Oven 180°C
Lined, medium sized baking sheet

Beat egg yolks and sugar together until very thick Beat egg whites. Fold in half of the nuts. Bake for 15 minutes. Turn out onto baking parchment sprinkled with the remaining nuts and sugar. Make cashew cream. Spread cashew cream over. Scatter over tayberries, roll up tightly in paper. Serve 2 slices and tayberry sauce.

Honey-mint lemonade

½ pint (275ml) freshly squeezed lemon juice
6 oz (175g) honey
12 sprigs fresh mint
¾ pint (450ml) water
ice cubes

Put the juice, honey and mint into a large jug and stir well. Add the water and stir until the honey dissolves. Chill for 3 hours.

To serve, add a handful of crushed ice and pour into 6 glasses.

· Penrhos Court - Kington - Herefordshire - HR5 3LH - UK ·

Telephone: 01544 230720 • Facsimile: 01544 230754 • Email: info@penrhos.com