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Spring Greens & Blue Cheese Risotto

Tuesday, April 27, 2010 at 06:55AM
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Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

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.

Cauliflower, Egg & Potato Curry

Tuesday, April 27, 2010 at 06:38AM
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Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, peeled and diced
  • 1 plump red chilli , seeds removed if you want, finely chopped
  • thumb-sized piece of root ginger, peeled and grated
  • 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
  • 2 tbsp curry paste (Patak's Cumin & chilli is good)
  • 1 medium cauliflower, broken into florets
  • 400ml can coconut milk
  • 6 hard-boiled eggs, halved lengthways
  • 2 tbsp toasted flaked almonds (optional)
  • large handful of roughly chopped fresh coriander
  • 4 garlic cloves, finely chopped

Method

  1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
  2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
  3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
  4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

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.

Aubergine & Potato Bake

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 large aubergines (egg plant), sliced
1 tsp salt
1 large onion, chopped
oil for frying
400g (14 oz) can of tomatoes
1 tsp oregano
salt and pepper to taste
110 g (4 oz) garlic sausage, sliced
1 lb (450 g) potatoes, sliced
2 tomatoes, sliced
1 tbsp dry breadcrumbs
2 tbsp Parmesan cheese, grated

Cooking Instructions

  1. Put the sliced aubergines into a bowl and sprinkle with salt. Allow to stand for 30 minutes.
  2. Rinse and pat dry with kitchen paper.
  3. Fry the onion in 2 tbsp of oil until soft.
  4. Add the can of tomatoes, oregano and seasoning to taste.
  5. Cover and simmer gently for 20 minutes, then add the garlic sausage.
  6. Fry the aubergines and potato slices separately in a frying pan with sufficient oil to stop them sticking to the pan.
  7. Put layers of aubergine, potato slices and tomato mixture into a greased casserole finishing with a layer of mixed aubergine and potatoes.
  8. Cover with fresh tomato slices, sprinkle with breadcrumbs and cheese.
  9. Bake in the oven 180°F (350°C) gas mark 4 for 30 minutes, then brown under a hot grill. 

Piedmont Roasted Peppers

Saturday, January 1, 2005 at 09:20PM
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Ingredients

4 large red peppers
4 medium tomatoes
8 tinned anchovy fillets, drained
2 cloves garlic
8 dessertspoons Italian extra virgin olive oil
freshly milled black pepper

Cooking Instructions

Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they're not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place two quarters in each pepper half.

After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.

Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a few scattered basil leaves. These do need good bread to go with them as the juices are sublime ? focaccia would be perfect. 

Pesto

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced

Cooking Instructions

  1. Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
  2. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
  3. Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Parsnip Soup with Mustard and Cheese

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 large parsnips peeled and roughly chopped,
2 plump cloves garlic peeled and roughly chopped,
1 medium onion,
2 oz butter,
a little flour,
1 tsp. chilli flakes ( or try ? tsp chilli powder),
1 tsp turmeric,
2 pints vegetable stock,
salt and fresh coarse ground pepper,
4 fl. oz single cream, 2 tbsp mild grainy mustard,
4 oz diced cheese

Cooking Instructions

  1. Put parsnips, garlic and onion in large heavy pan with the butter and cook over moderate heat, lid on and with no more than the occasional stir or poke, until the vegetables have begun to soften and the edges of the parsnips turned golden.
  2. Sprinkle in a dusting of flour, add chilli and turmeric and stir and cook for a minute or two.
  3. Add stock and stir. Bring to boil, lower to light boil and cook 20 minutes or so.
  4. Whiz to thick puree in blender. Add cream, and salt and pepper as appropriate. If possible ? cool and refrigerate, before reheating the following day.
  5. Stir in mustard, bring to boil. When really hot add cubes of cheese and serve immediately.

Parsnip & Jerusalem Artichoke Soup with Onion Compote

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the onion compote
splash of olive oil
25g/1oz butter
1 tsp brown sugar
4-5 onions, thinly sliced
splash of balsamic vinegar
For the soup
1 tbsp olive oil
15g/½oz butter
1 onion, roughly chopped
2 tsp thyme leaves
2 cloves garlic, roughly chopped
675g/1lb 8oz Jerusalem artichoke, peeled, sliced and kept in acidulated water
675g/1lb 8oz parsnip, peeled and sliced
2 tbsp runny honey
850ml/1½ pints chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
220ml/8fl oz double cream
To garnish
50g/2oz crème fraîche
sprigs of fresh chervil

Cooking Instructions

  1. First make the the onion compote. Gently heat the oil, butter and sugar in a large frying pan. Add the onion and cook with the balsamic until reduced and golden.
  2. For the soup, heat the oil and butter in a large saucepan or stockpot until melted.
  3. Add the onion, thyme, garlic, artichoke, parsnip and honey and cook until lightly browned, stirring occasionally.
  4. Pour in the stock and bring to the boil. Cook for 10 minutes or until the vegetables are just cooked through.
  5. Remove the pan from the heat. Season with salt and freshly ground black pepper and stir in the cream.
  6. Once cooled slightly, carefully ladle the soup into a liquidiser (you may need to do this in two batches) and blend until smooth.
  7. Place a spoonful of the onion compote into the centre of each soup plate. Pour the soup around the onion, then garnish with a teaspoon of crème fraîche and a sprig of chervil.

Jerusalem Artichoke - Stir Fry

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 tbsp olive oil
2 banana shallots, finely sliced
1 clove garlic, finely sliced
4 Jerusalem artichokes, very finely sliced
salt and freshly ground black pepper
½ lemon, juice only

Method

  1. Heat a frying pan until hot, then add the olive oil.
  2. Add the shallots and garlic and stir-fry for one minute.
  3. Add the artichokes and stir-fry for a further 1-1½ minutes.
  4. Season with salt and freshly ground black pepper and a squeeze of lemon juice.
  5. Serve immediately.

German-Style Stuffed Kohlrabi

Saturday, January 1, 2005 at 09:20PM
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Ingredients

8 kohlrabies (kohl rabies) (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream

Cooking Instructions

Serves 4 to 8

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Galette of Potatoes and Exotic Mushrooms

Saturday, January 1, 2005 at 09:20PM
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Ingredients

50g/2oz butter or vegan margarine
1 large onion, peeled and finely chopped
4 cloves of garlic, crushed
1 tbsp fresh sage and thyme, finely chopped
450g/1lb mixed mushrooms, sliced
450g/1lb potatoes, very thinly sliced (like making potato crisps!)
salt and freshly ground black pepper
melted butter, vegan margarine
or olive oil for brushing

To serve:
cranberry or redcurrant sauce
sprigs of parsley

Cooking Instructions

  1. Preheat the oven to 230C/475F/Gas 9.
  2. Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes.
  3. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.
  4. Grease a 22cm/9in loose-bottomed flan ring and layer up the potato slices and mushroom mixture, starting and finishing with a layer of potatoes and seasoning each layer as you go.
  5. Brush the final layer of potatoes with melted butter or margarine and cover with foil.
  6. Bake in preheated oven for 1-1¼ hours until the potatoes are tender when pierced with a knife. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.
  7. Warm a little cranberry or redcurrant sauce through gently in a saucepan and spoon onto the plate around the galette.
  8. Garnish with parsley and serve with seasonal vegetables and a green vegetable stir fry.

Note: Use a mandolin or food processor with slicing disk to slice the potatoes very thinly so that they cook more quickly.

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