1. 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)

    2. 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)

    3. 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)

    4. puntarelle

      PUNTARELLE ALLA ROMANA

      Puntarelle heads

      Salted anchovies

      Red-wine vinegar

      Garlic clove

      Dried chillies

      Black pepper

      Extra-virgin olive oil

      Lemon

      Fill a bowl with cold water and ice cubes. Pull the hollow buds from the puntarelle heads. Slice the buds very thinly lengthways and place in the ice water.

      Rinse and fillet the anchovies, cut into small pieces. Cover with the vinegar and let the anchovies dissolve. Finely Chop the garlic and add to the anchovies with the crumbled chilli and pepper. Leave for 15 minutes, and then add four tablespoons of olive oil.

      Spin-dry the puntarelle as you would a salad. Place in a bowl and spoon over the anchovy sauce. Serve with lemon.

      River Café

      31/01/2011 by Uli _ Comments (0)

    5. puntarelle + bagna cauda

      BAGNA CAUDA

      (Piedmont, Italy)

      Garlic cloves, remove any green in the middle

      Semi skinned milk

      Water

      Anchovy fillets

      Extra virgin olive oil

      Lemon juice

      Cover the garlic with milk and bring slowly to simmer and cook until it is soft and the milk has reduced in volume. Blend the garlic and milk until smooth, add the anchovy fillets and blitz again. Slowly add the olive oil and lemon juice, as if you were making mayonnaise. Serve with punterelle.

      31/01/2011 by Uli _ Comments (0)

    6. rhubarb

      RHUBARB CRUMBLE

      flour

      butter

      golden caster sugar

      ground almonds

      rhubarb

      lemon peel

      Cut rhubarb stems into chunks and layer into oven proof dish. Sprinkle with a generous amount of sugar and grated lemon peel. Add all other ingredients into a bowl and mix into crumble mixture. Add a thick layer of crumble over the rhubarb. Bake until golden brown. It’s easy to make and a real treat with the first rhubarb of the season.

      31/01/2011 by Uli _ Comments (0)

    7. Romanesco

      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)

    8. Winter Cabbage

      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)

    9. Cavolo

      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)
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    10. Salsify

      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)
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