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Rocket & Potato Soup

Tuesday, January 13, 2009 at 07:31AM
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Ingredients
1 tbsp olive oil
½ onion, peeled and sliced
1 potato, peeled and diced
salt and freshly ground black pepper
1 garlic, peeled and chopped
1 bay leaf
few thyme leaves
approx ¾pint/428ml chicken stock (vegetarians can substitute vegetable stock)
handful of rocket
For the pesto
4 tbsp olive oil
1 garlic clove, peeled and chopped
salt and freshly ground black pepper
handful of rocket leaves

Method
1. Heat the oil in a saucepan and sauté the onion and potato for a few minutes, to soften.
2. Season with salt and freshly ground black pepper, add the garlic, bay leaf and thyme. Stir and heat for another 1-2 minutes.
3. Pour in the chicken stock and bring to the boil. Reduce the heat and add the rocket. Simmer gently for 10-15 minutes.
4. Transfer to a blender and blend until smooth. Return to the pan and warm through.
5. For the pesto, blend the olive oil, garlic, seasoning and rocket in a mini food processor until smooth.
6. Ladle the soup into a bowl and drizzle the pesto over to serve.

Crisp Onion & Rocket Salad

Tuesday, January 13, 2009 at 07:35AM
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Ingredients
55g/2oz rocket
1 tbsp olive oil
½ lemon, juice only
½ red onion, finely sliced
1 tsp brown sugar

Method
1. Place the rocket leaves into a bowl with half a tablespoon of olive oil and the lemon juice and mix well.
2. Heat the remaining olive oil in a small frying pan and fry the onion with the sugar until crisp and caramelised.
3. To serve, place the dressed rocket onto a serving plate and top with the onion.

Ravioli with Rocket Pesto Sauce (Pesto di rucola)

Tuesday, January 13, 2009 at 07:42AM
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Ingredients
200g/7oz fresh rocket leaves
1 clove garlic
10 tbsp Italian extra virgin olive oil
1 tbsp salted capers
2 tbsp white wine vinegar
100g/4oz freshly shaved Parmesan
salt
freshly ground black pepper
To serve
400g/14oz fresh ravioli
shaved Parmesan, to taste

Method
1. Using a sharp knife, finely chop the rocket leaves, garlic and capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper. Allow to rest while cooking the ravioli.
2. Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.
3. Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.
4. Decorate with the shaved Parmesan and serve immediately.

Spicy Rocket Pasta

Tuesday, January 13, 2009 at 07:27AM
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Ingredients
4 tbsp olive oil
½ red chilli, chopped
1 clove garlic, chopped
handful rocket
170g/6oz pasta
salt
freshly ground black pepper

Method
1. Cook the pasta to tender according to the packet instructions.
2. Heat the oil in a pan sauté the chilli and garlic for two minutes.
3. Add the rocket and stir through.
4. Drain the pasta and add to the pan.
5. Season.
6. Stir through and serve.

Roast Crown Prince Squash & Pistachio Pate

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

675g crown prince squash
salt & ground black pepper
olive oil
225g cream cheese
1 - 2 garlic cloves, crushed
1 hot red chilli, seeded & chopped finely
40g Pistachios, chopped


Cooking Instructions

  1. Preheat the oven to 220C/425F/gas7.
  2. Cut the squash into 2.5cm slices.
  3. Place them in a roasting tin and season lightly.
  4. Drizzle with olive oil and then roast for 45 minutes.
  5. Leave to cool, cut flesh from the skin and mash roughly.
  6. Beat the cream cheese with the garlic and chilli until smooth.
  7. Add the squash, mix together, then add the nuts and season well.
  8. Turn into a serving dish and chill for 30 minutes.
  9. Serve piled on hot toasts with a garnish of rocket leaves.


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