Starter – Goat’s cheese and shallot tart
Start as you mean to go on, with a delicious recipe from the wonderful Mary Berry. Get ready to wow your guests with this easy goat’s cheese and shallot tart. Filled with flavour this dish will make the perfect starter for you and your guests and is sure to get the taste buds tingling ready for the main event.
You will need:
For the pastry
175g (6oz) plain flour, plus extra for dusting
100g (4oz) cold butter, cubed
1 egg, beaten
30g (1oz) walnuts, roughly chopped
Salt and freshly ground black pepper
For the filling
2 tbsp balsamic vinegar
1 tbsp light muscovado sugar
300g (11oz) soft goat’s cheese
2 eggs, beaten
2 tbsp chopped parsley, to garnish
You will need two four-hole Yorkshire pudding tins. Preheat the oven to 200°C/180°C fan/gas mark 6, and slide a large baking sheet into the oven to get hot.
To make the pastry, first measure the flour, butter and a little salt into a food processor and whizz until the mixture resembles breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the beaten egg and one tablespoon of water and mix until a ball of dough is formed.
Roll out the dough thinly, on a floured work surface, to about 3mm (⅛in) thick, then sprinkle the chopped walnuts over the pastry. Cover with a piece of clingfilm and roll over the cling film to press the nuts into the pastry. Cut out eight large circles using a pastry cutter or saucer as a guide and use to line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.
Heat the oil in a frying pan, add the shallots and cook over a high heat for two minutes, stirring frequently. Lower the heat, cover with a lid and cook for 10 minutes until soft. Add the vinegar and sugar and cook for about 15 minutes, stirring every now and then, until dark brown and caramelised. Set aside to cool.
Put the goat’s cheese, beaten eggs and one tablespoon of the parsley in a bowl, season with salt and pepper and mix until smooth.
Prick the base of the chilled tart cases all over with a fork, then spoon the shallot mixture into the pastry cases, dividing it evenly between the two tins. Pour the goat’s cheese mixture over the shallot mixture, again dividing it equally between the tins.
Slide the tins on to the hot baking sheet and cook for about 20 minutes until the pastry is crisp and the filling just set and golden. Sprinkle with the chopped parsley and serve warm or cold.
Main – Pork and feta burger with cucumber and olive salsa
Try out these mouth-watering burgers by Michelin master Tom Kerridge… however these are no ordinary burgers! This dish is made up of pork belly mince and feta, creating a great meat-to-fat ration, that you don’t find in other burgers. Top with a cucumber and olive salsa to give a vibrant flavour or stick to the classics and serve with the faithful cheese and tomato ketchup.
You will need:
800g minced belly pork
2 garlic cloves, finely grated
3 green chillies, finely chopped
1⁄2 tsp cracked black pepper
20 mint leaves, finely chopped
40g dried breadcrumbs
2 shallots, finely diced
70g green olives, pitted
1⁄2 tsp salt
150g feta cheese, crumbled
olive oil, for frying
For the salsa:
4 spring onions, trimmed
1⁄2 bunch of dill, stalks removed, leaves finely chopped
3 tbsp olive oil
2 tbsp green olives, puréed
1 green chilli, deseeded and finely chopped
grated zest and juice of 1 small unwaxed lemon
6 burger or brioche buns
slices of cheese, optional
tomato ketchup, optional
For the burgers put the mince, garlic, chilli, pepper, mint, breadcrumbs, shallots, olives, salt and feta in a large bowl and mix thoroughly until well combined. Work together with your hands until the mixture forms a firm ball.
Divide into six equal portions, shape into patties and place on a tray. Chill in the fridge for at least 30 mins, or overnight to allow the flavours to develop.
Prepare the salsa about 20 mins before serving the burgers. Peel the cucumber, halve lengthways and scoop out the seeds. Finely dice the cucumber flesh and place in a bowl. Thinly slice the spring onions and add to the cucumber with the dill, oil, olives, chilli and lemon zest and juice. Toss to combine and set aside to allow the flavours to mingle.
Brush the burgers with olive oil. Heat the grill, barbecue or frying pan to medium heat. Gently cook the burgers for 4–5 mins on one side then flip them over and cook for a further 2 mins or until cooked right through. Remove the burgers from the heat and leave to rest on a warmed plate for a couple of mins.
Serve the burgers with the salsa sandwiched in buns, with cheese and tomato ketchup if you like.
Side salad – Watercress, cashew and coconut salad
An al fresco dining menu would not be complete without a showstopping salad recipe. To compliment your burger why not try out this watercress, cashew and coconut salad by the talented Ainsley Harriott. This salad is super simple to make, yet tasty with a lovely crunch. If you like, you can use a combination of rocket and watercress as both are readily available in salad bags and add a wonderful peppery flavour which goes perfectly with the sweet dressing.
You will need:
200g fresh coconut
100g (about 1 large bag) watercress, washed
75g cashew nuts, roughly chopped
1 tbsp honey
3 tbsp sherry vinegar
3 tbsp olive oil
Pinch of salt
Coarsely grate the coconut into a large bowl, add the watercress and cashews and set aside.
In a small bowl whisk together the honey, sherry vinegar, oil and salt.
Drizzle the dressing over the watercress, coconut and cashews, toss together and place in a serving bowl.
Side pasta – Romano pepper and herb penne
If your guests fancy something more substantial we also have this great romano pepper and herb penne pasta for you to serve up on your garden table. Packed with crispy parma ham, red peppers and fresh herbs, these ingredients create a lovely flavour combination that will compliment your burger perfectly.
You will need:
275g (10oz) penne pasta
6 – 7 slices Parma ham, snipped into small pieces
1 tbsp olive oil
4 spring onions, chopped
150g (5oz) roasted red peppers in oil (from a jar), drained and chopped
1 large garlic clove, crushed
200g (7oz) full-fat crème fraîche
1 × 30g packet of flat-leaf parsley, leaves roughly chopped
30g (1oz) Parmesan, finely grated
Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.
Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy.
Remove with a slotted spoon and set aside.
Add the oil to the pan, along with the spring onions, peppers and garlic and fry, stirring occasionally, for 2 minutes.
Add the crème fraîche and bring to the boil, then add the drained pasta with half the crispy ham, most of the herbs and some salt and pepper. Toss over the heat for a few minutes.
Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve.
Dessert – Strawberry cheesecake with biscoff
The penultimate dish to your al fresco dining menu is this sensational strawberry cheesecake with biscoff. This dish is a great combination for all the cheesecake and biscuit lovers out there and is super easy to make with only 8 ingredients!
You will need:
200g Lotus Biscoff Biscuits
500g soft cheese
Grated and juice of 3 limes
250ml whipping cream
3 gelatin leaves, soaked in cold water and squeezed dry.
Preheat the oven to 180°C.
Crumble the Biscoff and mix with the butter and egg, press firmly into a 19cm loose-bottomed backing tin. Bake in the oven for 15 minutes, then leave to cool.
Cut the strawberries in half and place them in the baking tin with the top facing down and the cut side facing out. Keep some aside for garnishing.
Mix the soft cheese and grated lime zest in a large bowl. Whip the cream and add to the soft cheese using a spatula.
Put the lime juice in a small pan and heat gently. Dissolve the gelatine in the juice. Pour the lime juice into the soft cheese and mix gently using a spatula. Spoon this mixture into the baking tin.
Garnish with a few strawberries and put the cheesecake in the refrigerator for 24 hours to become firm.
Biscoff spread is available to order through Tesco, Sainsbury’s, Ocado.
Cocktail – The oi ginger coctail by Masons Yorkshire Gin
Finally, treat your guests to a well-deserved cocktail after a night of al fresco dining. The oi ginger is a creamy cocktail with notes of tea, ginger and a light citrus bite. Perfect for an after-dinner refreshment!
You will need:
45ml Masons Cocktail Strength or Tea Edition Gin
25ml Fresh Lemon Juice
20ml Domaine De Canton
5ml House of Broughton Ginger Syrup
1 Egg White
Add all the ingredients into your cocktail shaker.
Reverse shake and double strain into a chilled coupe glass over ice and garnish with a dehydrated lemon wheel.
Explore the perfect serves from Mason’s website, https://www.masonsyorkshiregin.com/perfect-serves.
We hope you have enjoyed our Al Fresco dining menu and have been inspired to bring fantastic culinary creations to your garden – if you loved this blog, sign up to our newsletter to hear more foodie content from us.
Stay safe and happy cooking!
The BBC Good Food Shows Team