Posts tagged ‘butter’

May 29, 2013

Last Night’s Dinner: Asparagus with salsify and hazelnut ravioli

Asparagus with salsify and hazelnut ravioli LO RES

It’s still the season for British asparagus (and yes, I believe it’s running slightly late this year, along with much of nature). Today we used up some local asparagus spears to accompany a homemade ravioli filled with a mix of black salsify, hazelnuts and ricotta. It’s a variation on a theme by our old favourite Denis Cotter, with a few ingredients changed, and it was rather delicious. I’ll write up more about homemade pasta soon but in the meantime, here’s what we did for this dish.

Serves two.

First, the ravioli filling: preheat the oven to 180c. Peel and dice around 100g of black salsify and boil in a small saucepan until tender. Scatter the salsify on an oven tray and place it in the warm oven to ‘dry out’ a little for around 10 minutes (you don’t want a soggy filling in your ravioli). After removing it, mash it with a fork. Leave the oven on.

Blitz 25g of hazelnuts in a food processor and transfer to a bowl, mix in the salsify mash, a large dessert spoon of ricotta, a large pinch of grated or ground nutmeg, season with a little salt and pepper and combine well. Set aside.

Now for a little ‘sauce’: squeeze the juice of half a lemon into a small pan, add some strips of lemon peel and 50ml of white wine plus a pinch of saffron strands. Bring to a simmer and let it cook for 3 minutes. Remove the strips of peel and add around 30g of unsalted butter. Stir until it melts. Keep this warm, but don’t let it boil.

Filling the pasta: a general way of making the ravioli is with two equal size sheets of thinly rolled pasta dough. Take the first and carefully place teaspoons of the filling on it, around 2.5cm apart. Brush the pasta with water or egg wash and place the other sheet on top. Press it down, making sure there are no air bubbles. Now use a ravioli cutter or knife to cut out square ravioli.

The asparagus: we used thick spears, woody ends snapped off, cut lengthways. Thinner ones can be left whole.

The tomatoes: slice a handful of cherry tomatoes in half and place them on an oven tray, drizzle with olive oil, season with a little salt and place in the oven.

Now bring it all together. First put the asparagus in a saucepan of boiling water and simmer for around 5 minutes until just tender. As it’s cooking, cook the ravioli for around 4 minutes in a large pan of salted water. Drain, return to the pan and add the lemon butter. Stir.

To serve, place the ravioli in wide bowls, place the asparagus on top, pour over any remaining lemon butter, add the tomatoes and finish with a scattering of chopped hazelnuts.

Advertisements
November 1, 2012

Last Night’s Dinner: Fig, feta and butter bean salad

We’re a little behind on recipe posts this autumn – I do apologise – which means that the best of this year’s figs might have come and gone. If you can nab some, especially the Turkish ones, go get!

We made this salad by combining some classic fig-related ingredients and adding another one, butter beans. Figs and feta? Of course. Honey roasted figs? Naturally. A little mint with that? Oh go on then. But butter beans? Really?

Well, take out the figs and the butter beans fit this recipe fairly obviously. So, we threw them all together. To begin, quarter the fresh figs, drizzle with a little runny hunny and ‘roast’ in the oven on an oven tray for around 15 minutes on a medium heat until the flesh has warmed and softened and begun to caramelise on the surface with the help of the honey.

In the meantime, add a little olive oil to a wide frying pan, add two tins of drained organic butter beans and cook them gently for a few minutes until their skins begin to turn a golden brown colour. Remove from the heat.

In a large, shallow salad bowl, combine the roasted figs and butter beans. Crumble in a block of feta cheese and a small handful each of chopped fresh mint and flat leaf parsley.

And that’s it. Eat just warm or at room temperature. It’s like a ray of sunshine from the middle east cutting through a British autumn mist.

September 15, 2011

Last Night’s Dinner: Italian bean soup with basil

Wednesday 24 August

A rather delicious bowlful of soup from Ella, who will often pep up a tomato-based Italianate recipe with the addition of some basil leaves, garlic, and olive oil, pounded with a mortar and pestle. It’s a good trick and produces something akin to pesto, but with a bit more tang and a little less gloop – great to have a spoonful with some soup.

Essentially, this is hearty one-pot stuff, taking an onion, garlic, chilli, pepper, courgette, tomatoes, a tin of butter/borlotti/pinto beans, and some stock and bringing them all together.

So, in a large, deep saucepan or stockpot, fry a sliced onion for 5 minutes until soft, then add two cloves of chopped garlic and some fresh chilli (as much as you like). After 2 minutes add a sliced bell pepper, seeds and pithy bits removed. Cook for 5 more minutes then add a roughly diced courgette. Stir. Then add either a tin of chopped tomatoes or 4-5 medium tomatoes, skins removed and chopped. Stir again then add a litre of vegetable stock or water. Simmer for as long as it takes for the liquid to reduce and the soup become, well, soupy. The longer the better really as the flavours increase with time on the hob. Serve with the basil ‘sauce’.

I think that’s how Ella made it, in any case.

And one final thing, we did already allude to this soup in an earlier post, here. Which leads me to say that yes, this is our weekday variation.