Translate

Monday 24 June 2019

Asparagus Spring Salad with Dijon Dressing.

This salad can be served warm or cold.
First make the dressing by placing a chopped shallot, a couple of teaspoons of Dijon mustard, lemon juice and extra virgin olive oil in a blender and whizzing until smooth.
Finely chop a few spring onions and place in a bowl with lemon juice.
Next boil small small new potatoes in salted water. ten minutes or so before they are cooked place the trimmed asparagus in a steamer above the potatoes.
Three or four mins before the potatoes are cooked add some broad beans and peas to the boiling water under the steamer.
When they are all cooked drain, then and add a knob of butter to the pan leaving the butter to melt as the potatoes, beans, peas and asparagus cool slightly.
When cooled enough add finely chopped mint and the lemon juice from the spring onions and roll the veg around in the dressing.
Chop some radishes and add some mixed leaves and ripped mint leaves to the pan and dress.
Plate and drizzle with the Dijon dressing before serving.

Monday 17 June 2019

Asparagus with Bacon, Capers, Lemon and Mint.

Cut off the woody ends of the asparagus and trim off the tough outer skin towards the bottom of the stems.
Put in a steamer and steam over salted water for 8-12 mins depending on the size and thickness of the stalks.
While the Asparagus in steaming chop a rasher or two of bacon and fry in a pan until crispy, add a couple of tea spoons full of capers and grate some lemon zest into the pan.
when the Asparagus is cooked rolling the pan with the bacon and plate with a good scatering of chopped mint and a squeeze of lemon juice.

Sunday 16 June 2019

Tomato, Cucumber, Red Onion, Caper and Basil Salad.

This salad is best made at least a few hours before serving as it allows all the flavours to merge and mingle.
It goes very well with barbecued meat and white fish.
Finely slice a red onion and place in a bowl.
Add chopped tomatoes and cucumber, season with salt and pepper.
Tear up a small bunch of basil leaves and add with a couple of spoons full of capers.
Drizzle with extra virgin olive oil and sherry vinegar and roughly mix.
Cover and refrigerate for a few hours but bring back to room temperature before serving.