Archive for June 26th, 2011

June 26, 2011

Last Night’s Dinner: Fricasee of mushroom, broad bean, new potato and asparagus

Saturday 11 June

We invented this dish as a result of wanting to bring three in-season ingredients together in one dish: asparagus, broad beans and lovely baby Jersey Royal new potatoes. Simple, with the addition of some lightly cooked button mushrooms and some careful arranging on the plate. It really does look so fresh and vibrant with the joys of early summer that it deserves some TLC as you’re plating up to capture the glorious colours and make each mouthful a true representation of the dish.

You’ll no doubt know how to cook each of the ingredients here and with this dish they remain cooked separately and only brought together on the plate. So, first, get your new potatoes boiling (slice in half any that are larger than a mouthful). You’ll want about 7 or 8 small potatoes per person. Then boil a couple handfuls of podded broad beans for three minutes. Drain and slip the little green beans out of their withered outer cases. Set aside. Now steam four asparagus spears per person until they’re just about tender, chop into bite-sized pieces and set aside. Finally, fry a few mushrooms per person in a little olive oil with a finely chopped clove of garlic. Add a squeeze of fresh lemon as they’re frying. When they’re nearly done, add a little single cream, mix in, season, mix again and take off the heat.

With the potatoes done, plate up quickly. Start with the largest items (potatoes) and leave the smallest (broad beans) to last, making sure to intersperse each item attractively around the plate. And there, you’re done.

One last tip – it’s really important not to overcook a thing on this plate. A plate of grey slop just won’t cut it.

Eat and enjoy. We did!

June 26, 2011

Recipe: Lettuce, pea and cucumber soup

We saw this recipe from Hugh Fearnley-Whittingstall here in the Guardian yesterday and made it today. We didn’t use lovage, the ‘main’ ingredient because, quite frankly, even in the middle of London, I wouldn’t have a clue where to find some on a Sunday afternoon. Or any other day for that matter. Anyway, after a hot afternoon in the sun this was a perfect summer’s evening soup. And no, it wasn’t chilled, although I reckon it could be.

June 26, 2011

Last Night’s Dinner: Broccoli, Squash and Goat’s Cheese Salad

Friday 10 June

Something of a ‘superfood’ salad this, and a fallback for us on many an occasion. Oh and yes, you’re right, there’s a beetroot version of this somewhere in the lush green hinterland of this blog. Search it out.

We roast small chunks of butternut squash, lightly steam some broccoli, let it all cool and mix together with leaves, goat’s cheese and some toasted seeds. Or you could toast some walnuts or almonds instead. Oh and add a little olive oil, garlic and lemon juice dressing. That’s it. Go, make.