WHAT CLAIRE FROM VIOLET CAKES DID WITH THE ROMANESCO…
We covered the romanesco in olive oil and salt and pepper and a little water and baked it (covered in foil) in the oven for a couple of hours on a lowish heat and then uncovered it and added some chili pepper and then browned it a bit.
I then added a little extra finishing olive oil and we put it in our sandwiches with Robiola cheese and olive oil on St. John
sourdough bread. It is SO SO delish with a leaf of really good Leila
lettuce.
Claire, Violet Cakes, Wilton Way
16/12/2010 by Uli _ Comments (0)
WINTER CABBAGE
january king (winter cabbage)
garlic
olive oil
salt and pepper
Peel away outer leaves and slice into strips. Heat the olive oil, add the garlic and the cabbage and cook until soft. To prevent cabbage from sticking add a little water or white wine. Season with salt and pepper
13/12/2010 by jerome _ Comments (0)
Cavolo Nero
Pan fry diced chorizo then add sliced cavolo nero and sliced garlic. Good with penne.
Rob Hall, Leila’s shop
Cavolo Nero on toast
Chop cavolo nero thickly, pan fry with garlic, bit of chilli, butter and oil, salt and pepper. Have on toast with poached egg on top.
Rob Hall, Leila’s shop
Cavolo Nero and chestnuts
Roast the chestnuts, peel and cut into bitesize pieces. Remove the stalks of the Cavolo Nero leaves and finally chop. Pan fry with onion and garlic in olive oil. Add the leaves and chestnuts, finish with salt and plenty of pepper. (bacon or pancetta can be added)
inspired by Jane Grigson’s English food
13/12/2010 by jerome _ Comments (0)
Tags: savoury _ side dish
SALSIFY (Scorzonera)
Keep whole. Peel it, boil it, roast it. Olive oil, salt, bit of pepper.
Martin Cohen, Rochelle School Canteen
OVENBAKED SALSIFY
Wash, peel the salsify. Immerse into water with lemon juice to avoid discoloration. Cook in stock until tender. Panfry shallots in olive oil, add some double cream and reduce. Add the salsify and a little stock. Season with salt and pepper and pour into ovenproof dish. Sprinkle with grated cheese and brown in preheated oven.
inspired by Larousse gastronomique
13/12/2010 by jerome _ Comments (0)
Tags: savoury _ side dish