1. Bitter Leaf Salad

    BITTER LEAF SALAD

    selection of bitter winter leaves

    blood orange

    dressing:

    olive oil

    balsamic vinegar

    fresh thyme

    salt and pepper

    23/02/2011 by Uli _ Comments (0)

  2. Cima di rapa

    CIMA DI RAPA (turnip tops)

    cima di rapa

    olive oil

    anchovies

    garlic

    chillie

    breadcrumbs

    Quickly steam the greens. Fry the garlic and anchovies and breadcrumbs in olive oil.  Add the chillie and mix with the drained Cima di rapa. Delicious on its own or with pasta.

    23/02/2011 by Uli _ Comments (0)

  3. Blood Orange Salad

    Blood Orange Salad

    Blood Oranges, 2

    Fennel bulbs, 2

    Large slated anchovy fillets, 4

    Small hard black olives, stoned, 10

    Olive oil, to dress

    Lemon juice, to dress

    Cut the peel and pith carefully from the oranges. Slice the fruit into wheels, removing the pips as you go. Cut the tops from the fennel bulbs, reserving any fronds from the stems, then halve them through the bases. Remove the tougher outer layer and slice thinly into half-moons.

    Halve the anchovies lengthways. Mix everything with oil, and lemon if the oranges are more sweet than sour. Season with pepper.

    From Stevie Parle’s My Kitchen: Real Food From Near and Far, published by Quadrille

    22/02/2011 by Uli _ Comments (0)

  4. Seville orange marmalade

    LAURA COOKS MARMALADE

    Scrub the oranges, cut in half. Squeeze out the juice. Using a spoon scrape out the left over bits of pith and pips. Cut the peel into thin strips and add to the juice. Cover with water and leave to stand overnight.

    Transfer the mixture to a pan and bring to the boil than simmer slowly. Add the pith and pips in a muslin bag add this to the mixture. Boil unitl the peel is soft. Stir in the lemon juice and sugar and simmer until all sugar has dissolved. Take out the muslin bag and let cool a little. Squeeze out the remaining juice as this will have most of the pectin in it. Check if the mixture sets on a cool plate. Fill sterilized jars with the marmalade.

    09/02/2011 by Uli _ Comments (0)

  5. chickpea, pumpkin and cavalo nero broth

    CHICKPEA, PUMPKIN AND CAVALO NERO BROTH

    Soak chickpeas over night in water.

    Cook chickpeas in water with garlic, peppercorns, a dash of olive oil, herbs, bay and a chilli pepper. Bring to boil and then simmer until completely cooked. Reserve the liquor for the stock. Add salt just before finishing cooking.

    At same time, slice onions and sweat down in olive oil.  Add chopped garlic, bay leaves, sprig of rosemary and thyme, a chilli pepper and a generous amount of parmesan rind. Sprinkle some saffron on as well. When completely soft add tinned tomatoes.  Cook out and reduce.

    Always season as you go along.

    Peel pumpkin and deseed. Cut into wedges and coat in olive oil, salt and pepper. Roast in hot oven to get nice colour on it. When completely cooked take 1/4 of the pumpkin and blitz into a puree.  If too thick add a bit of the chickpea stock to help blitz it smooth. Add this into the onion and tomato mix.

    Now add all the pumpkin pieces, the chickpea and the liquor that you cooked the chickpeas in. Cook so all flavours infuse.

    About 15 minutes before serving add the prepped and washed cavalo nero (chop into smallish pieces so easy to eat) into the broth.

    For serving: grind of pepper, grated parmesan and a squeeze of lemon.

    From Laura Jackson who made the soup for the cafe

    01/02/2011 by Uli _ Comments (0)