BRITISH ASPARAGUS WITH VINAIGRETTE AND TOASTED HERBY BREADCRUMBS
SERVES 4
FOR THE DRESSING:
1 tsp Dijon mustard
2 anchovies, finely sliced
1 tbsp sherry or red wine vinegar
Maldon sea salt and freshly ground black pepper
3 tbsp really good extra virgin olive oil
FOR THE BRITISH ASPARAGUS AND TOASTED HERBY BREADCRUMBS
2 tbsp olive oil
100g fresh white breadcrumbs
3 tbsp of mixed fresh herbs, finely chopped (mint, parsley and chervil)
1 bundle (approx. 250g) British asparagus
To make the dressing, place all the ingredients in a small bowl and with a small sauce whisk, whisk together until they have come together and are emulsified.
To make the breadcrumbs, heat the oil in a small frying pan, then over a low to medium heat toast the bread crumbs until golden. Remove from the heat and leave to cool and drain on some kitchen paper. When cool mix through the herbs.
Bring a pan of salted water to the boil, then poach the British asparagus for 1-2 minutes or until softened but still with some ‘bite’. Drain and transfer to a large serving plate. Drizzle with dressing, then top with the breadcrumbs to serve.
CHICKEN & BACON SALAD WITH SWEET CHILLI BEETROOT, NEW POTATOES AND AN ORANGE & WALNUT DRESSING
The aromatic taste of sweet chilli infused beetroot is wonderful tossed through this salad which makes for a substantial lunch or light supper.
SERVES 4 AS A MAIN COURSE SALAD
FOR THE DRESSING:
Juice & zest of a small orange
1 tsp dijon mustard
1 tbsp sherry vinegar
5 tbsp extra virgin olive oil
A pinch of soft brown sugar, to taste
Salt & freshly ground black pepper
75g walnuts, roughly chopped
FOR THE SALAD:
500g new potatoes, thickly sliced
300g long stem broccoli, cut into 3-4cm pieces
2 large chicken breasts, skinless & boneless
1 tbsp olive oil
8 slices smoked streaky bacon
2 x 200g Sweet chilli beetroot, cut into wedges
80g bag baby salad leaves
80g bag rocket
First, make the dressing by whisking together the orange juice and zest with the mustard and sherry vinegar in a large mixing bowl (big enough to toss the salad in). Drizzle in the olive oil, whisking all the time, until the dressing has emulsified. Season to taste with brown sugar, salt and pepper then stir through the walnuts and set aside for the flavours to develop.
Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 10-15 minutes until tender when pierced with the tip of a knife. When the potatoes are nearly ready, add the broccoli and cook for a further 2 minutes. Drain well and add to the dressing in the bowl whilst still hot, tossing to mix.
Meanwhile, heat the oil in a frying pan until hot. Flatten the chicken breasts a little and season with a little salt and pepper, then fry for about 4-5 minutes on each side until cooked through. Remove, set aside to cool a little then slice on the diagonal. Add the bacon to the frying pan and fry until crisp. Roughly chop. Add the chicken and bacon to the bowl and toss together.
Finally, add the beetroot and leaves and lightly toss to mix before serving immediately.
See www.lovebeetroot.co.uk
SLOW COOKED SHOULDER OF LAMB WITH ROSEMARY SCENTED SHALLOTS
SERVES 6
1 boneless shoulder of lamb
1 head of garlic
Bunch of rosemary
2 peeled carrots
50ml olive oil
Salt and pepper
400g whole round peeled shallots
20g tomato puree
Pinch of flour
1 litre of chicken stock
Ask your butcher to take out the bone of the shoulder but give it to you to use in the pan when roasting the shoulder to help make the gravy.
Go over the joint and remove any large fat deposits or unsightly skin.
Stab the joint several times over with the tip of a small sharp knife and insert one clove of garlic per incision. Also stick in a little sprig of rosemary per incision to enhance the flavour.
Place the shoulder on the lamb bones with the 2 carrots cut just in half, drizzle over the olive oil and season with sea salt and pepper.
Place in the oven at 160c for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.
When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.
Add the tomato puree and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil.
Strain through a very fine sieve into a clean pan and bring back to the boil, season if required.
Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat.
Serve with green vegetables and some potatoes.
See www.UKshallot.com