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Gratin of Chard & New Potatoes

Thursday, May 27, 2010 at 07:06AM
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Ingredients

  • 5 tbsp olive oil, plus extra for greasing
  • 450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
  • salt and freshly ground black pepper
  • 60g/2oz black olives, stones removed
  • 2 canned anchovy fillets, chopped
  • 2 sun-dried tomatoes, chopped
  • ½ tbsp capers, rinsed and drained
  • 1 tbsp chopped fresh parsley
  • 400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced
  • 60g/2oz gruyère cheese, grated
  • 30g/1oz parmesan, freshly grated

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
3. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
4. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
5. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.
6. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
7. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.

Carrot & Beetroot Salad

Wednesday, July 14, 2010 at 12:57PM
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Ingredients

350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped

Method

Peel and trim the carrots and beetroot, then coarsely grate both on a grater - wear rubber gloves if you don't want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.

Heat the cumin seeds in a small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving. Serves 4.

Moussaka

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

700g (1lb) shoulder of lamb. (boneless weight)
700g (1lb) aubergines
175g (6oz) onions
225g (lb) tomatoes
150ml (5fl oz) olive oil
5ml (1 tsp) ground allspice
15ml (1 tbsp) chopped parsley
425ml (3/4 pint) bechamel sauce
Salt
Freshly ground black pepper

For the sauce:
1 large egg
large pinch grated nutmeg
75gr (3oz) Cheddar cheese

Cooking Instructions

  1. Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6mm (1/4") thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.
  2. Peel and slice the onions; peel, de-seed and chop the tomatoes.
  3. When ready to cook, pat the aubergine slices dry with paper.
  4. Heat 45ml (3 tbsp) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
  5. When all are fried, make the oil in the pan up to 30ml again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
  6. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
  7. Heat oven to 180-C (350 F), gas mark 4.
  8. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
  9. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
  10. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
  11. Bake in the oven for 45 minutes until the topping is golden and bubbling. 

Jerusalem Artichoke Broth

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

1 large onion, halved and sliced
675g/1½lb Jerusalem artichokes, peeled, halved and sliced
2 tbsp extra virgin olive oil
4 sprigs fresh thyme
1 bay leaf
1 litre/1¾ pints hot chicken or vegetable stock
2 tbsp white wine vinegar
salt and freshly ground black pepper
To serve
2 tbsp roughly chopped parsley
6 thick slices baguette (optional)
150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional)

Method

  1. Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
  2. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls.
  3. To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve.

Carbonara

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

Serves: 4
50g butter
110g pancetta or smoked bacon snipped into pieces
1 crushed garlic clove
4 eggs
150ml single creaml
75g cheddar finely grated
300g spaghetti
1 TBS flat leaf parsley chopped
Salt and freshly ground pepper

Method

  1. Melt half the butter in the frying pan and add the pancetta or smoked bacon. Fry on a gentle heat for around 5 minutes, then add the crushed garlic and cook for a further 2-3 minutes.
  2. Meanwhile, cook the spaghetti in plenty of boiling, lightly salted water for about 8 minutes - or according to packet instructions.
  3. Beat together the eggs, single cream and 50g of the cheese. Add the parsley and season with salt and pepper.
  4. Drain the spaghetti and return it to the saucepan with the remaining butter. Add the cream mixture and pancetta or bacon, then cook over a low heat, stirring, for 1-2 minutes.
  5. Serve, sprinkled with the remaining cheese.

Kohlrabi with Cheese

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

4 kohlrabi (kohl rabi)
water
salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated American cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground nutmeg

Cooking Instructions

Cut tops off and pare thick stems of kohlrabi. Slice stems and place in salted water to cover. Boil for about 20 minutes, or until just tender.
Drain well.

Boil tender leaves separately until tender; drain. Chop leaves finely and combine with cooked stems. Melt butter in small saucepan over low heat. Add flour and stir well until smooth and blended.

Gradually add milk and cheese, stirring constantly, until cheese is melted and sauce is thick. Add cooked kohlrabi and cook until hot. Garnish with parsley and nutmeg.

Cucumber Sauce

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

1/3 c plain yogurt
1/4 c cucumber, finely chopped
2 tb parsley, chopped

Cooking Instructions

Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate for an hour. Use as a dip or with fish dishes and salads.

Fillet of Turbot in Red Wine with Jerusalem Artichoke Puree & Pickled Baby Beetroot

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

For the poaching liquor
2 litres/3½ pints red wine
2 sprigs of thyme
½ bay leaf
1 garlic clove, peeled
½ tsp salt
For the turbot
6 thick turbot fillets, each 125-150g/4½-5½oz, skinned
salt and freshly ground black pepper
18 small sprigs of lovage, or very fine flat-leaf parsley to garnish
For the pickled baby beetroot
9 raw baby beetroot
1 tsp demerara sugar
4 tsp balsamic vinegar
pinch salt
For the artichoke purée
25g/1oz unsalted butter
500g/1lb 2oz Jerusalem artichokes, peeled and very finely sliced
pinch salt
2 sprigs thyme
½ bay leaf
1 garlic clove, peeled
50ml/2fl oz double cream
salt and freshly ground black pepper

Method

  1. For the poaching liquor, pour the wine into a large saucepan and add the thyme, bay leaf, garlic clove and salt. Boil over a medium-high heat until reduced to 750ml/1¼ pints.
  2. Strain the mixture through a fine sieve, preferably lined with muslin, into a large wide pan and set aside.
  3. To make the pickled baby beets, peel the beetroots with a small, sharp knife or a very fine potato peeler, then place in a pan with 150ml/¼ pint of water, the sugar, balsamic vinegar and a pinch of salt. Bring just to the boil. Cover and simmer for 8-10 minutes or until tender. Remove the beetroots. Pass the cooking liquid through a fine sieve, then return to the pan and reduce to a glaze over a medium heat. Cut the beetroots in half and add to the glaze. Set aside.
  4. Next, make the artichoke purpurée. Melt the butter in a heavy pan. Add the artichokes, season with a pinch of salt and add the thyme, bay leaf and garlic clove. Stir well. Cover with a sheet of greaseproof paper and sweat the artichokes for 10-15 minutes or until they are very soft. Stir regularly during cooking, and add a little water if they start to colour. Add the cream and boil for three minutes, then remove the thyme, bay leaf and garlic. Purpurée the artichokes in a blender until silky smooth. Add salt and freshly ground black pepper
  5. to taste and keep warm.
  6. Bring the poaching liquor to the boil, then remove from the heat. Carefully lower in the fish fillets, making sure they are submerged in a single layer and not sitting on top of each other. Leave the turbot off the heat like this for 7-8 minutes or until the fish is just cooked through, only returning the pan to a low heat if the liquor cools down too much before the fish is cooked.
  7. While the fish is cooking, gently reheat the pickled baby beetroot and the artichoke purpurée. When the fish is cooked, remove it very gently from the poaching liquor using a fish slice and drain on kitchen paper. Season each fillet with a pinch of sea salt.
  8. To serve, place a piece of fish on each plate and garnish with a neat spoonful of artichoke purpurée and beetroot halves. Drizzle a little of the beetroot glaze around the fish, and garnish with the lovage or 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.

Lemon and Jerusalem Artichoke Soup

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

200ml/8fl oz boiling water
½ chicken stock cube
1 lemon, juice only
1 shallot, finely chopped
25g/1oz butter
5 Jerusalem artichokes, peeled and finely diced
4 parsley stems, chopped
salt and freshly ground black pepper, to taste
To serve
olive oil, to drizzle

Method

  1. Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
  2. Place into a food processor and blend until smooth.
  3. To serve, pour into bowls and drizzle with a little olive oil.
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