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Broad beans, lemon zest ricotta, fresh mint oil, parma ham with pink peppercorns

Posted in Salad, Vegetable, tagged , , , , , , , , , , , , , , on May 20, 2013 | 12 Comments »

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I have been meaning to a write blog post on this recipe for sometime now as I seem to be averaging eating it once a week in the last month or so. It’s one of those recipes that once you’ve prepared it you want to dive in and eat it so I needed to be speedy with the camera work, hence the lack of lots of photos.  It is absolutely perfect for a lunch either by yourself or if you have a few friends coming over. The bright greens and the complimenting flavours of lemon, broad beans, mint, olive oil, garlic, ricotta, parmesan, parma ham and pink peppercorns really appeal to me. The pink peppercorns I managed to source in Turkey last year and they have the most wonderful flavour. Whilst I imagine a quick trip to Turkey may not be realistic you’ll be glad to hear that you can find them at most supermarkets – they are definitely worth seeking out as they have a very distinct flavour – very different from the black variety.

I stumbled across this recipe years ago in Skye Gyngells book ‘A Year in My Kitchen’ and as far as I’m concerned it’s a winning recipe. The only slightly time consuming part is taking the skins off the broad beans – which to be fair does not really take that long, especially if you have a friend to chat to whilst you are sharing the podding together.

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Other than this time, I always prepare the dish with fresh broad beans but for some reason the two places that normally stock them this morning had run out, so I had to suffice with frozen. They tasted equally good, although they were a slightly smaller in size, which made peeling them take a little longer. I reckon if you have a glorious sunny day with friends coming over for lunch this is the perfect dish. To accompany it, a glass of Riesling or ginger cordial would always go down a treat. A great wine merchant called Symposium, based in the picturesque town of Lewes in East Sussex, I always find comes up trumps with recommending great drinkable wines. I’m based in London and they always seem happy to deliver a case or two to me when I am needing to stock up. If you are interested send Henry an email henry@symposium-finewine.co.uk and he’ll send you their wine list.

Broad beans, lemon zest ricotta, fresh mint oil, parma ham with pink peppercorns

Adapted from Skye Gyngell’s book ‘A year in my kitchen’

Serves 4

1kg of fresh broad beans in their pods (or 500g podded/frozen)

250g fresh ricotta

50g parmesan, finely grated

1 lemon, zest and juice

8 slices of parma ham

1 garlic clove

handful of fresh mint

75ml olive oil

pinch of pink peppercorns per serving

sour dough bread (or ciabatta)

1. If using fresh broad beans, take them out of their pods and place into a pan of boiling water for under 1 minute. If you are using frozen broad beans you need to leave them in the boiling water for 3 minutes. Strain and run under cold water immediately and then peel off  the outer shell of the broad beans and discard.

2. Take a large handful of fresh mint and finely chop up all of it bar a few leafs that you will sprinkle over the top at the end. Place the finely chopped mint leaves in a bowl with 75ml of olive oil and leave to infuse for 15 minutes or longer.

3. Place the ricotta into a bowl and add the finely grated parmesan. Stir together and then add most of the zest from one lemon – the remaining zest you will sprinkle on the dish at the end. Add the juice from half a lemon.  Stir in all together and leave to one side.

4. In a preheated oven – 180 degrees – place the parma ham on baking parchment with a drizzle of olive oil and black pepper. Leave to crisp up in the oven for 10 minutes.

5. Slice some sourdough bread and place in the toaster or under a grill for it to become golden. Once toasted cover with a little olive oil and fresh garlic.  Place on a serving plate.

6. Add a spoonful or two of the  lemony ricotta/parmesan to the toast. Add a scattering of broad beans followed by some mint drizzle and then lay two slices of parma ham over the creation followed by some of the remaining lemon zest, fresh mint leaves and a good pinch or two of pink peppercorns. I find that no salt is necessary as the parma ham and parmesan more than make up for the lack of salt.

Eat at room temperature.

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Duck, Pomegranate, Coriander and Mint Salad with a Raspberry Vinegar Dressing

Posted in Duck, Salad, tagged , , , , , , , , on June 27, 2012 | 1 Comment »

Long gone are the days when salads consisted of a few lettuce leaves, some tomatoes and grated carrots, a la 1970′s. Today there are so many inventive recipes that ordering, cooking and most importantly, eating, salads has been given a new kudos and a certain status that it is now totally acceptable to serve up a salad or two as the main dish when guests come over.

Personally I like them to be colourful and a little bit unexpected in as far as ingredients and taste go. Mixing and marrying ingredients that are salty and sweet and creating the right ying yang within the dish is so important. Over the last year I have cooked a few that stand out for me – check them out here – watermelon – mango – tofu – lentil. If you cook a couple when friends come over you’ll have a real feast and they can all be cooked in advance so that there is no stress when your guests arrive. People often like a choice so I normally prepare two or three. Leftovers the day after also work providing you keep them in the fridge.

 I had a very similar duck salad to the one I have cooked here at a friend’s house a couple of years ago and was eager to share it with you. Other than the fact that the duck needs to cook slowly in an oven for an hour and half, the dish is very straightforward to make and will definitely get a positive response from those you serve it to. The raspberry vinegar you can buy at large supermarkets here in the UK and I am sure they have something similar overseas. The sweetness mixed with the duck and salad is really tasty. You do need to get hold of duck legs (ideally with the skin on) as opposed to breast, as the meat is far more succulent on the bone.

Which salads stand out for you? Post a comment to let me know and perhaps you’ll see your salad idea up here on my blog over the summer – with all credit to you.

Who said salads are boring?

Duck, Pomegranate, Coriander and Mint Salad with a Raspberry Vinegar Dressing

Serves 4

4 duck legs

110g pomegranate seeds

1 handful of fresh mint, chopped

1 generous handful of fresh coriander, chopped,

5 spring onions, finely chopped

1 red chilli, finely chopped

4 tsp of raspberry fruit vinegar

rock salt and ground black pepper

70g lambs lettuce

 1. Place the duck legs in a preheated oven at 150 degrees (if using a fan oven and 10 degrees more if not) for an hour and a half. Cooking the duck slowly at a low heat will allow the meat to become tender and the fat to reduce considerably.

2. I used the speedy option of pre-prepared pomegranate seeds but obviously if can get hold of fresh pomegranate I encourage you to use them. Tapping the fresh pomegranate gently on its side will allow the pips to dislodge from the pith allowing them to break free more easily. I used 110g but if you use a little more that is absolutely fine, it does not have to be exact with regards to the pomegranate seeds. Place them and the juice into a mixing bowl.

3. Finely chop the spring onions and add to the mixing bowl along with the fresh chopped coriander and mint.

4. Finely slice a red chilli and if you prefer it to have less of a kick remove the seeds. Add to the mixing bowl. If you are feeding this dish to young children then obviously just omit the chilli part.

5. When the duck legs are cooked it is important to let them cool completely before shredding them with a fork. I tend to remove most of the skin, but it is up to you.

6. Place the duck into the mixing bowl and add 4 tsp of raspberry fruit vinegar and mix in well to the ingredients. Add salt and pepper to taste.

7. Place the lambs lettuce on a serving dish and lay the the duck salad across the top and serve.

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Watermelon, Feta, Black Olive, Mint and Lime Salad – a knockout combination

Posted in Fruit, Salad, tagged , , , , , , , , , on June 29, 2011 | Leave a Comment »

OK, I take it all back. The weather gods have clearly been reading my blog so much so they have decided to let it shine big time. Ever since I wrote my blog about ‘Raoul’s Eggs Rock‘ and that it is incessantly raining, the sun has come out to the extent that it’s been a scorcher ever since. A few days ago London was hotter than the Caribbean, which is wonderful really wonderful, aside from the fact that England is not really set up for extreme conditions – hot or cold. Its been so humid I keep having to go down to our cellar to get some cool air. Even the paddling pool water has heated up to bath water temperature. I don’t know about you but when it is really hot and humid I really like eating mountains of fresh fruit. A huge bowl of sweet melon, mango, strawberries, raspberries and fresh mint always goes down a treat.

This inspired me to share one of my absolute favourite salads with you. I have been cooking it for years and then discovered that the ubiquitous kitchen goddess – Nigella – has a similar recipe. It combines fresh, cleansing watermelon with the salty robust feta cheese. The flavours combined are perfectly balanced, although I know its hard to believe. Then with lime juice, black olives, fresh mint and a splash of olive oil you have a heavenly dish.

Its simple to create, truly delicious and very memorable. Perfect for a light lunch or for an evening dinner served alongside some grilled chicken. Give it a try and let me know what you think.

Watermelon, Feta, Black Olive, Mint and Lime Salad

Serves 4

 1 mini watermelon (circa 2kg in weight), cubed

200g/8oz feta cheese, cubed

100/4oz black pitted olives

2 limes, squeezed

2 tbsp of olive oil

1 handful of fresh mint, torn into small pieces

1. Cut the watermelon into bite sized cubes and place in a bowl. Try not to handle it too much as it will begin to break and become more juice than melon.

2. Similarly cut the feta cheese into slightly smaller cubes than the watermelon. Place into the same bowl as the watermelon along with the black olives.

3. Squeeze the juice of two limes over the ingredients as well as 2 tbsp of olive oil. Using your hands mix into the ingredients gently.

4. Tear some fresh mint over the salad and serve.

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In the mood for ‘Italian Salsa Verde’

Posted in Sauces, tagged , , , , , , , , , , , , on June 6, 2011 | 2 Comments »

My family has been craving greenery. We spent the last week in the beautiful Var valley in France and whilst we had some wonderful dishes we felt that perhaps, without sounding too rude, French food is slightly stuck in a 1970′s time warp and is due a food revival. Meticulously prepared and presented, the food still remains pretty rich and creamy with lots of unpasteurized cheese not much veg and basically not ideal if you happen to be under 10, pregnant or health conscious. Before you ask, no I am not pregnant, but one of the friends we went with is, and she found it slightly restrictive on what she could actually eat. A favourite dish that one of our party devoured was scallops in a creamy curried sauce, similar to coronation chicken in taste – the sauce that is; surprisingly delicious but a little 70′s kitsch you have to agree. If only I’d taken a photo as evidence.

So back in Blighty we gathered some fresh herbs to make an Italian Salsa Verde to detox our bodies from all the cheese and cream laced food we had eaten across the waters.

Italian Salsa Verde 

Not to be mistaken with French sauce verte, German green sauce, Mexican salsa verde and Argentinian chimichurri

1 large handful of fresh mint

1 large handful of fresh basil

2 large handfuls of fresh flat leaf parsley

3 pieces of chopped garlic

6 anchovies chopped

1 large handful of chopped cornichons or gherkins

1 large handful of capers

2 tbsp of olive oil

3 tbsp of red wine vinegar

1 dsp (dessert spoon) of dijon mustard

pepper

salt

1. Finely chop the garlic, cornichons, anchoives. If you are doing it all by hand then you will also need to finely chop the fresh flat leaf parsley, mint and basil, if however you are like me and you want to save time, use a blender. Also add the capers and olive oil at this stage.

2. After an initial quick blend – so that it is NOT smooth in consistency, add the red wine vinegar and dijon mustard. Season to taste although you will probably find that the saltiness of the anchovies suffice.

The girls loved it so much they even ended up licking out the remainder from the blender with a spoon. How sweet !

3. Salsa Verde is so versatile that it can be eaten with meat, fish, poultry or vegetables. I decided to serve mine with grilled chicken, vine tomatoes and borlotti beans on the side, and hunks of crusty bread to mop up the salsa. Delicious and not too 70′s !

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Summer is on its way……….. and it’s only May

Posted in Soup, tagged , , , , , , , , , on May 18, 2011 | Leave a Comment »

For once, us Brits have been enjoying a sunny spring. I know, I know, I can hear you all saying that the weather is all we ever talk about. The truth of the matter is that when the sun shines the UK is a truly wonderful place, its just that the sun is a little temperamental at times. At the moment the blossom is in full bloom, the skies are blue, the birds are singing and everyone has a bounce in their step. It feels like summer, we are dressing as if it is and yet its SPRING. Its very disorientating. Certain sounds, smells and experiences conjure up summer to me and one of those things is fresh mint. Others would be the smell of cut grass, church bells ringing, small light air craft flying overhead on a clear day, strawberry and raspberry picking, swimming in the sea or the lido (I am a huge fan of both!), picnics……..I could go on.

A pea and mint soup is a perfect way I thought to launch my first ever blog as the two key ingredients really capture the flavours of summer. Its so simple and fast that it can be prepared in no time at all. Young and old alike will be equally impressed and its unlikely you’ll have any left overs.  I adore soups, in fact I would say I’m a soupaholic so watch this space for more of my favourites over the coming months. Rest assured they won’t all contain chilli and mint……well maybe a few.

Simple ingredients of spring onion, fresh mint from my garden and rock salt. Spring onions have the most glorious smell when they are cooking gently in butter.

I can almost smell the wonderful aroma coming from the spring onions in this photo.

I love the bright green of the peas. Whilst fresh peas would be perfect, frozen will work equally well for this recipe.

I personally like to blend this soup completely, but an alternative which works really well is to part blend it, leaving some whole peas and mint floating in the soup – a more rustic look.

This soup tastes equally good hot or chilled, with crusty bread.

Pea and Mint Soup 

Serves 4

4 spring onions, sliced

50g/2oz butter

600g frozen peas

1 pint/600ml milk

1 pint/600ml of vegetable stock

one handful of fresh mint (or two if you like it really minty)

black pepper

salt

1. Melt the butter slowly in a pan, careful not to burn the butter. When melted add the sliced spring onions and stir into the butter for 5 minutes. Stir in the peas, vegetable stock and mint and leave to simmer for around 20 minutes (30 minutes if you are using fresh peas).

2. Puree the soup to the consistency that you require. Then add in the milk – if you like a thicker consistency then add less milk than the amount given above. Season to taste with salt and pepper.

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