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Broccoli Stems in White Wine with Roquefort Fondue

Tuesday, June 7, 2011 at 10:48AM
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Ingredients

  • 200g/7oz Tenderstem broccoli or calibrese

  • 2 tbsp white wine

  • 40g/1½oz Roquefort cheese, crumbled

  • 125ml/4fl oz double cream

  • freshly ground black pepper

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Blanch the broccoli in a pan of boiling salted water for 1-2 minutes and then drain.

  3. Place the broccoli back into the pan, add the wine, cover with a lid and steam for 2-3 minutes. Remove the broccoli from the pan and keep warm.

  4. Add most of the Roquefort, reserving a little for the topping, the cream and freshly ground black pepper to the pan and simmer for a few minutes, stirring until the cheese is melted.

  5. Place the steamed broccoli into an ovenproof dish. Pour over the cheese sauce and scatter with the reserved Roquefort.

  6. Place in the oven and bake for five minutes, or until bubbling on top. Serve.

Broad Bean Dip

Tuesday, June 7, 2011 at 10:35AM
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Ingredients

  • 300g/10½oz broad beans

  • 150g/6oz cream

  • salt and fresh groud pepper

  • pinch sugar

  • 1 tsp garlic, finely chopped

  • 1 tbsp fresh oregano, chopped

  • 1 tsp ground cumin

  • 150ml/¼ pint extra virgin olive oil

  • spring onions, to garnish

  • chilli powder, to garnish

  • ground cumin, to garnish

Method

  1. Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.

  2. Add some cream, salt, pepper and a hint of sugar.

  3. Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.

  4. Garnish with spring onions, chilli powder, ground cumin and olive oil.

Creamed Tagliatelle with Kale & Broad Beans

Tuesday, June 7, 2011 at 10:31AM
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Ingredients

  • 3 cloves garlic

  • 200ml/7fl oz double cream

  • handful fresh kale, chopped

  • 2 tbsp white wine

  • handful fresh parsley, chopped

  • handful fresh chives, chopped

  • handful fresh chervil, chopped

  • salt and freshly ground black pepper

  • 100g/3½oz green tagliatelle

  • 3 tbsp broad beans, out of their pods, inner membrane removed, blanched

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.

  3. Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.

  4. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.

  5. To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.

Creamy Broad Beans

Tuesday, June 7, 2011 at 10:11AM
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Ingredients

500g/1lb 2oz broad beans, podded
herbs, chopped eg chives, chervil and summer savory
150ml/5fl oz double cream
1 egg, yolk only
5 tbsp stock
caster sugar, to taste
salt and freshly ground black pepper

Method

  1. Boil the broad beans for 2 minutes, drain and pop them out of their skins.

  2. Put into a saucepan with some chopped chives, chervil and summer savory, moisten with stock and add a touch of caster sugar, salt and black pepper. Boil until the liquor has almost disappeared.

  3. Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil.

Strawberry Rhubarb Crisp

Thursday, May 26, 2011 at 12:50PM
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Ingredients

4 cups chopped fresh rhubarb
5 cups strawberries, hulled, rinsed, sliced
1 cup granulated sugar
1 tablespoon grated orange rind
2 tablespoons cornstarch
1/3 cup Grand Marnier liqueur, or use Cointreau or Orange Juice
3/4 cup (6 ounces) unsalted butter, cut into pieces
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 cup light brown sugar, packed
1 1/2 teaspoons cinnamon
3/4 cup chopped pecans, slivered almonds, or other chopped nuts
Pinch salt
1 large egg, slightly beaten
2 cups heavy whipping cream
1 to 2 tbsp. confectioners' sugar
1/2 to 1 teaspoon almond extract

Method

Preheat oven to 350°. Lightly butter the bottom of a large (4-quart) baking dish. A 15x10x2-inch pan will hold 4 quarts, or use two smaller pans, such as 11x7x2-inch or 9-inch square.

In a large bowl, toss the rhubarb and strawberries with the granulated sugar and orange zest. In a small bowl, dissolve the cornstarch in the Grand Marnier or Cointreau or Orange Juice and toss with he rhubarb mixture until well coated. Spoon the mixture into the prepared dish and set aside.

In a medium-sized mixing bowl, combine the butter, flour, oats, brown sugar, and cinnamon with a pastry blender until crumbly. Stir in the almonds or pecans and salt, then stir in the egg with a fork until well blended. Spread the mixture evenly over the rhubarb mixture and bake for 45 minutes, or until nicely browned and bubbly. Remove from oven and keep warm while making whipped cream. If desired, serve this crisp with ice cream or whipped topping instead of fresh whipped cream.

In a medium size bowl, whip the cream with the confectioners sugar until soft peaks form. Beat in the almond extract. Cut the warm crisps into squares and serve topped with generous dollops of the whipped cream.
Strawberry Rhubarb Crisp serves 8 to 10.

Strawberry Millefeuille

Wednesday, May 25, 2011 at 01:31PM
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Ingredients

  • 500g puff pastry block 
  • icing sugar 
  • 200g caster sugar
  • 568ml double cream carton
  • 1 vanilla pod
  • 1 tbsp mascarpone
  • 500g strawberries hulled and quartered

Method

  1. Heat the oven to 200C/fan 180C/gas 6 and line a large baking sheet with baking parchment. Heat the caster sugar and 200ml water gently in a small pan until the sugar dissolves and simmer for 3 minutes. Cool. Dust your work surface, rolling pin and puff pastry block with a generous amount of icing sugar. Roll the pastry out gradually, dusting with icing sugar as you go, until it's about the size of a large rectangular placemat, 25cm x 30cm and around 5mm thick. You want to incorporate icing sugar into the pastry so keep sprinkling over regularly as this will caramelise it and give it a lovely sweetness. Trim the edges so that it fits neatly onto the baking sheet. Using a pastry brush, glaze all over with the sugar syrup, then put in the oven. It will start to rise almost immediately so you'll need to keep an eye on it while you start making the chantilly cream. After 15-20 minutes, it should be brown and risen.
  2. Chantilly cream is just sweetened whipped cream, flavoured with vanilla. Put the cream and 2 tbsp icing sugar into a bowl. Using a sharp knife, split the vanilla pod lengthwise and scrape the seeds into the cream. (Hang on to the pod - it will still have lots of flavour so use it to make vanilla sugar or custard another time). Whisk the cream until it forms soft peaks, a handwhisk is fine or for speed, use an electric whisk. Whisk in the mascarpone to help stabilise it, then put it into the fridge until you need it.
  3. Remove the pastry from the oven and while it's hot use a very sharp knife to score a slightly smaller rectangle inside the pastry, leaving about a 5mm border and not cutting all the way through, then carefully remove this 'lid'. Dust the lid lightly with icing sugar on both sides (this will help caramelise the surface) then put it in the oven on a lined baking sheet. Keep a close eye on it and remove after 5-10 minutes when golden and glossy and cool completely. Remove any sticky heavy bits of pastry from the remaining base then brush all over with the sugar syrup, dust with icing sugar and put it back in the oven for 10-15 minutes until golden. This will make the layers puff up again so it's easier to slice through. Remove the pastry base from the oven and carefully slice it around the edges and split in half so you have two equal sized sheets (you will now have three sheets in total). Don't worry about the middle layer being too perfect, as long as it's crisp it will do the job. Dust both pieces with icing sugar, put on separate lined baking trays and put in the oven for 3-5 minutes, remove and cool.
  4. Starting with the lid, slice each of the three pastry layers lengthwise into three long pieces, then cut each long piece in half to make two rectangles. You will have six pieces from each layer. Put pressure on the knife, not the pastry, to prevent it crumbling and breaking. Choose your six bestlooking pieces of pastry to use for the top of each millefeuille. Load a piping bag with the chantilly cream and take the plate you're going to serve the dessert on. Pipe a little cream directly onto the middle of the plate and put the bottom of the first piece of pastry on the plate to stop it sliding around.
  5. Now pipe the cream all over the pastry in small peaks. Add a layer of strawberries then a little more cream. Put the middle piece of pastry (use whichever one is the least perfect as it will not be visible) on top of the cream then repeat with more piped cream and another layer of strawberries. Finally place the lovely, glossy lid of pastry on top. Repeat to make the other five millefeuille.

Purple Sprouting Broccoli with Parmesan & Herbed Crumbs

Wednesday, March 9, 2011 at 08:24AM
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Ingredients

  • 25g butter
  • 4 tbsp olive oil
  • 50g white breadcrumbs
  • sea salt and freshly ground black pepper , to season
  • 1 tbsp chopped thyme leaves
  • 25g grated Parmesan (or vegetarian alternative)
  • 700g purple sprouting broccoli
  • a little olive oil , to drizzle
  • lemon wedges, to garnish

Method

  1. Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
  2. Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
  3. Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.

Purple Sprouting Broccoli, Chicken & Noodle Salad

Wednesday, March 9, 2011 at 08:15AM
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Ingredients

  • 150g purple sprouting broccoli
  • 50g ramen noodles
  • 100g edamame (soy beans), fresh or frozen
  • 1 tbsp tamari or soy sauce
  • 2 tbsp mirin
  • 2 tsp toasted sesame oil
  • ½ tsp grated ginger
  • 2 spring onions , finely chopped
  • 2 small cooked chicken breasts, shredded

Method

  1. Boil the broccoli stems until tender, then rinse and drain in very cold water. If the stems are large, cut them in half lengthways.
  2. Cook the noodles following packet instructions, adding the edamame for the last minute and a half of cooking. Rinse well in cold water and drain thoroughly.
  3. Make a dressing by mixing the tamari, mirin, sesame oil, ginger and spring onion. Put the broccoli, noodles, edamame and chicken in a bowl. Pour over the dressing and toss together, adding some extra seasoning if you like.

Purple Sprouting Broccoli, Chilli & Feta Tarts

Wednesday, March 9, 2011 at 08:06AM
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Ingredients

  • 1 shallot , finely chopped
  • olive oil
  • 400g purple sprouting broccoli , trim chunky ends
  • 1 small red chilli , finely chopped
  • 500g pack puff pastry , a butter-based pastry will give you a better flavour
    or make your own.
  • 1 organic egg , beaten
  • 200g pack feta cheese , crumbled

Method

  1. Fry the shallots in a little olive oil for a minute, stir in the sprouting broccoli and chilli, then fry for a minute. Add a splash of water, put a lid on and cook for 2 minutes.
  2. Roll out the pastry to the thickness of a £1 coin and cut into 4 squares. Mark a border around the edge of each and prick the area inside of the border with a fork.
  3. Spread the broccoli mixture within the borders. Brush the border with egg. Sprinkle with the feta and bake for 30 minutes or until puffed and golden.

Pappardelle with Italian Sausage & Kale

Wednesday, January 5, 2011 at 08:54AM
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Ingredients

For the sauce:

  • 1 tbsp olive oil

  • 1 garlic clove, finely sliced

  • 2 Italian-style sausages, casing removed

  • 1 tsp chilli flakes, optional

  • 2 tbsp white wine

  • 50g/2oz kale or other greens, tough stalks removed, leaves finely chopped

  • 5 tbsp double cream

  • sea salt and freshly ground black pepper

For the pasta:

  • 200g/7oz fresh pappardelle pasta

  • 1 tbsp olive oil

  • 2 tbsp chopped fresh parsley

  • 50g/2oz parmesan, shaved

Method

  1. For the sauce, heat the olive oil in a large frying pan over a medium heat, add the garlic and fry gently for about 30 seconds. Crumble in the sausage meat, turn up the heat to high, and cook for 4-5 minutes, until the meat starts to turn golden-brown at the edges.

  2. Stir in the chilli, if using, and the wine, then bubble for a few minutes until the liquid has evaporated.

  3. Meanwhile, blanch the kale in a pan of boiling, salted water for 2-3 minutes until tender. Drain and add to the pan with the sausage meat. Mix until well combined, then add the cream and simmer for 2-3 minutes.

  4. For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water, then put into a large bowl with the olive oil and finely chopped parsley. Mix until well combined and season, to taste, with salt and freshly ground black pepper.

  5. Add the pasta to the sauce, adding a ladleful of the pasta cooking water to loosen the consistency then stir in the parmesan. Serve in warm pasta bowls.

Rumbledethumps

Wednesday, January 5, 2011 at 08:26AM
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Ingredients

  • 600g/1lb 5oz large potatoes, peeled and chopped into large chunks

  • 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks

  • 75g/2¾oz unsalted butter

  • 250g/9oz savoy cabbage or kale, finely sliced

  • salt and freshly ground black pepper

  • 25g/1oz cheddar cheese, grated

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.

  3. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.

  4. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.

  5. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.

Vegetable Gnocchi Gratin

Wednesday, January 5, 2011 at 08:21AM
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Ingredients

  • 1 small squash (about 600g/1lb 6oz), peeled, seeds removed, diced

  • 5 tbsp olive oil

  • sea salt and freshly ground black pepper

  • small bunch winter greens, such as kale, chopped

  • 1 x 500g/1lb 2oz bag fresh gnocchi

  • 1 red onion, diced

  • 1 sprig thyme, leaves only

  • 1 sprig rosemary, leaves only, chopped

  • 1 garlic clove, finely chopped

  • 8 chestnut mushrooms, quartered

  • 1 small tub (about 200g/7oz) half-fat crème fraîche

  • 150g/5oz soft goats' cheese

  • 5 tbsp Japanese panko breadcrumbs, or fresh, dry white breadcrumbs

  • 25g/1oz grated parmesan

To serve

  • mixed leaves

  • 1-2 tbsp olive oil

  • ½ lemon, juice only

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Toss the butternut squash in three tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Transfer to a baking tray and bake in the oven for about 20 minutes until softened and golden at the edges.

  3. Meanwhile, bring a pan of salted water to the boil and blanch the kale for 2-3 minutes, then drain and set aside.

  4. Boil the gnocchi according to packet instructions, drain and keep warm.

  5. While the gnocchi is boiling, heat the remaining olive oil in a large frying pan. Add the onion, herbs and garlic and fry over a medium heat for five minutes until the onion is softened, then add the mushrooms and fry for 3-4 minutes.

  6. Stir the kale and roasted butternut squash into the vegetable mixture, then gently stir in the cooked gnocchi, crème fraîche and goats' cheese and season with salt and freshly ground black pepper. Pour everything into an ovenproof gratin dish and scatter over the breadcrumbs and parmesan.

  7. Preheat the grill to its highest setting.

  8. Place the dish under the grill for about five minutes, or until golden and bubbling. Dress the mixed leaves with olive oil and lemon juice and serve alongside the gnocchi.

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