Twitter Updates

    follow me on Twitter

    Saturday, January 24, 2015

    Summer Food - Flan of Green herbs with Raw Tomato Sauce

    In the previous post, I gave the recipe for a superb Courgette Salad, that I served with Lamb
    This is the first course, that I served to my guests.
    It went down really well
    I found this in The "Essential Pepin" Cook book
    by the wonderful Jacques
    I love his food

    Perfect as a first course, or even a lunch
    I served some hot rolls, just in case you need to mop up the the yummy sauce

    For The Flan
    6 cups of mixed green herbs such as parsley, coriander, chives, basil rocket
    4 cups loosely packed baby spinach leave
    1 tablespoon unsalted butter
    2 tablespoons Olive Oil
    1/4 cup Pine nuts
    6 larger eggs
    1/2 cup light cream
    1/2 teaspoon salt
    freshly ground black pepper

    2 tablespoons freshly grated Parmesan Cheese

    For the Sauce
    1 kg ripe tomatoes coarsely chopped
    1 tablespoon finely chopped Jalapeño peppers (optional)
    1 tsp salt
    Freshly ground pepper
    1 1/2 tablespoons White Wine Vinegar
    1/2 cup Extra Virgin Olive Oil
    Pinch sugar

    Preheat the oven to 185C

    First wash and dry the herbs and spinach
    Roughly chop

    Melt the butter with the olive oil in a 23-25 cm ovenproof, nonstick pan
    Add the nuts and sauté for 1-2 minutes until light browned
    Stir in the herbs and spinach and cook for 3 minutes or until soft and tender

    Break the eggs into a bowl and whisk with the cream until blended
    Add the mixture to the pan along with salt and pepper and cook stirring
    For about 15 seconds until semi set
    Sprinkle the Parmesan cheese on top

    Transfer the Flan to the oven and bake for 10 minutes
    or until set and lightly browned

    For the Sauce
    Put the tomatoes in a Food Processor or Blender, with the Jalapeño
    Process till smooth
    Add salt, pepper. sugar, vinegar and olive oil

    Process for a few seconds
    Check for seasoning and adjust if necessary

    You can make this earlier and keep in the fridge
    To serve
    Place some sauce on a plate
    A piece of Flan on top

    A perfect first course

    Friday, January 23, 2015

    Courgette Carpaccio Salad with Pistachio Vinagrette

    Courgette Carpaccio Salad with Pistachio Vinagrette

    This recipe I saw on a TV programme, hosted by Anjum Anand. called My Kitchen

    I had some friends coming over for dinner and thought this would be wonderful, served with Roast Lamb, which was dressed with the Jus from the Lamb,
    Accompanied by New Potatoes, lightly dressed with butter and some freshly chopped mint
    A perfect summer dish
    For 8 people
    6 -8 medium to large Courgettes
    Olive Oil

    Handful Rocket Leaves
    Handful of Parmesan Shavings

    To prepare the courgettes
    (Anjum actually grilled them, but for ease I think roasting them in the oven is
    much quicker and just as good)

    Thinly slice the courgettes, diagonally
    Brush either side with olive oil
    Bake in a 180C oven till golden and soft

    Place on a baking tray

    Remove and season with a little sea salt and freshly ground black pepper

    Meanwhile prepare the Pistachio Dressing
    1 garlic clove
    30 pistachio nuts, skin removed
    A large pinch of sugar
    20ml white wine vinegar
    3-5 tbsp extra virgin olive oil

    Crush the garlic to a paste using a mortar and pestle,
    then add the pistachios, a pinch of freshly ground black pepper and the sugar.
    Pound until the pistachios are very finely crushed,
    then mix in the white wine vinegar and olive oil
    (you may not need all of the olive oil)... until emulsified.
    Season to taste with salt and freshly ground black pepper.

    To assemble
    Lay the courgette slices on a platter slightly overlapping
    Drizzle the dressing over,
    Save some to toss with the Rocket
    Lay some Parmesan shavings over

    Then Sprinkle the tossed Rocket leaves over the top