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Pip’s Recipe of the Week: Potato and Summer Veg Salad

Our resident Recipe Meister, Rebecca Earle, is having a break during July, and so newly joined member Pip Smith has stepped forward to tantalise our tastebuds in Rebecca’s absence. Here’s this week’s recipe:

Lemony potato and courgette salad with garlic greens

I’ve always been a fan of garlic greens and when I realised you could use the leaves of the Kohlrabi and that they are a good source of b vitamins and carotene it all seemed to come together. In this recipe the courgette is boiled whole then sliced, which is a nice quick way to add it to a warm salad.

Ingredients:

800g potatoes
2 courgettes
The leaves from one Kohlrabi
200g french beans trimmed if you prefer
Salad leaves
2 cloves garlic
1 – 2 unwaxed lemons
3 tablespoons Olive oil (not extra virgin for cooking)
1/2 tsp Black pepper
Salt to taste

Method:

Bring a pan of water to the boil, add the washed potatoes and simmer for 8 – 12 mins. Add the washed whole courgettes one minute before the end. Once cooked drain the potatoes and courgettes, and place in a large bowl.

Toss with 2 table spoons of olive oil and the zest of 1 – 2 lemons.

While the potatoes cook, steam the French beans adding the kohlrabi leaves a little later until tender.

Gently heat 1 tablespoon of olive oil and add two cloves of crushed garlic, heat for about a minute gently fizzing and being careful not to burn the garlic.

Toss the garlic mixture with the steamed veg.

Finally top the potato and courgette with the garlic greens and sprinkle with 1/2 tsp of cracked black pepper.
Sprinkle with salt to taste.

This recipe was inspired by several recipes in Hugh Fearnley-Whittingstall’s ‘River Cottage Veg Everyday’.

 

Rebecca’s Recipe of the Week: Squash for Lunch

One of the wonders of the modern culinary world is the discovery that we can eat raw squash. Thin spiralised ribbons of raw courgette, butternut squash and carrot started to appear in cooking blogs some time around 2013; and now they’re everywhere. But you don’t need a spiraliser to make Canalside squash into a quick salad for lunch. Here’s how.

Squash, Avocado and Pumpkin Seed Salad
Serves 1.

Ingredients
1 tablespoon blackberry vinegar, or any other fruit vinegar, or, failing that, cider vinegar
salt and pepper, to taste
1.5 tablespoons rapeseed oil
100g raw squash
all the salad from your Canalside share
1 small, ripe avocado
a big handful of pumpkin seeds

Preparation
First prepare the dressing: in the bowl out of which you wish to eat the salad place the vinegar, salt and pepper. Slowly drizzle in the oil, whisking all the while with a fork. Taste and see if you’d like to add a little more vinegar, or oil, or seasoning. Then set aside while you prepare the salad.

Peel the squash, using a sharp knife. Then, using a vegetable peeler, shave off thin strips of squash until you’ve shaved it all, or you’re left with a piece that is too tiny to manipulate any further. Eat this tiny piece while you prepare the rest of the salad.

Put the washed salad leaves in the bowl. Top with the shaved squash ribbons. Open the avocado and scoop out the flesh. Cut it into generous chunks and add them to the salad.
Heat a small frying pan over medium-high heat (you don’t need to add any oil). Add the pumpkin seeds and toast them, stirring frequently so that they don’t burn. They will soon start of pop and jump about in the pan. As soon as they do, tip them onto the salad. Toss and eat.

Rebecca’s Recipe of the Week: Soup and a Salad

Perhaps—could it be?—you’re ready for a break from root vegetables. Here is just what you need: a tomato-garlic soup. Serve it with a nice bread and the salad greens from Canalside for an extremely quick and satisfying dinner. If you’re feeling energetic and would like a bit more protein, you could dress the salad with Alexandre Dumas’ salad dressing.

Tomato-Garlic Soup
Serves 6.

Ingredients
3 tablespoons olive oil
3-6 large cloves of garlic, minced or grated
1 tablespoon paprika—the smoked Spanish kind labelled ‘dulce’ is best of all
8 cups or two litres tomato juice
½ cup dry sherry (optional)

optional garnishes
either croutons, freshly-grated Parmesan cheese and chopped parsley
or garbanzo beans (AKA chick peas), crumbled feta and chopped parsley

Preparation
Heat the olive oil over medium heat in a saucepan large enough to hold the tomato juice. Add the garlic and sauté very briefly until golden, stirring all the time and taking care not to let it burn. Add the paprika and stir for another minute, and then pour in the tomato juice. Heat until warm. Stir in the sherry, if you’re using it, and simmer for 5-10 minutes, so that the flavours fuse.
Serve the soup and garnish with the garnishes, if you’re using them.

Recipe adapted from New Recipes From Moosewood Restaurant (1987).

Rebecca’s Recipe of the Week: Salmon, Beetroot, Egg and Greens

Warm herb-coated salmon in a winter salad of potatoes, beetroots and sharp greens, with hard-cooked eggs. The fish is cooked in a way that makes it extra-moist.

The recipe has a lot of separate steps but it’s very easy and you can prepare almost everything in advance. The result is delicious and beautiful, so it’s a fine choice if you’re entertaining. The only thing you need to do after your guests arrive is put the fish in the oven 30 minutes before you’d like to eat.

Serve with lots of good bread and a bottle of white wine for a luxurious weekend lunch. When I made it last week we had poached pears for pudding, which rounded things off nicely.

Wild Salmon Salad with Beetroot, Potato, Egg and Mustard Vinaigrette
Serves 4.

A US cup measure is 8 fluid ounces.

Ingredients
For the Salad
500g beetroots, more or less
6 tablespoons olive oil
salt and pepper to taste
1 lemon, zest grated first
500g potatoes, more or less
1 teaspoon fresh thyme
3 extra-large eggs
½ cup shallots, minced
2 tablespoons dill, minced
1 tablespoon tarragon, minced
¼ cup parsley, minced
1kg salmon fillet in one piece. The recipe calls for wild salmon and if you can find that it is indeed tasty.
200g salad leaves, or more if you like a very leafy salad. Rocket and other sharp-tasting greens are best. In the summer you can use dandelion.

For the Dijon Vinaigrette
1 egg yolk
1 tablespoon Dijon mustard
1½ tablespoons red wine vinegar
1 tablespoon lemon juice
¾ cup olive oil
salt and pepper to taste

Preparation
Preheat the oven to 200C.

For the vinaigrette
Whisk the egg yolk in a small bowl with the mustard, vinegar and lemon juice. Slowly whisk in the olive oil. Season to taste. You might not use it all; the extra can be kept in the fridge for at least a week.

For the beetroot
Toss the beetroot with 2 tablespoons of oil and some salt and pepper. Place in a roasting tin with a splash of water, cover with foil, and roast until tender then poked with a fork. How long this takes will depend on the size of your beetroot. Small ones will cook in about 30 minutes; very large ones could take over an hour. When they’re done, let them cool, and then peel them, and cut into bite-sized chunks. Season with 1 tablespoon of oil, a squeeze of lemon juice, and some salt and pepper.

For the potatoes
While the beets are roasting, prepare the potatoes: cut the potatoes into 3cm chunks (approximately), or leave whole if they are tiny. Toss in a roasting tin with one tablespoon oil, the thyme, and some more salt and pepper. Cover with foil and roast for about 30 minutes, or until tender. Leave to cool and then mix them with some salt and 2 tablespoons of the Dijon mustard vinaigrette.

For the eggs
Bring a small pan of water to the boil and carefully lower the eggs into it. Turn the heat to low and simmer for exactly 9 minutes. Remove the eggs and plunge them into cold water to prevent their cooking any further. When they are cool, cut them in half. Season them with a little salt and pepper.

For the salmon
Mix the lemon zest with the shallots, herbs and 2 tablespoons of oil in a small bowl.
Put the fish skin-side down on an oven-proof rack set over a baking tray or roasting tin. Pat a little of the herb mixture onto the non-skin side of the fish, turn over, and pat the remainder onto the skin side. Season with salt and pepper. You can now leave the fish in the fridge until you’re ready to cook it. Just take it out an hour before you’d like to eat, so that it comes to room temperature.
When you are ready to cook the fish: Preheat the oven to 120C and boil a kettle of water. Pour the water into a shallow pan in the bottom of the oven, to create a humid environment in your oven. This will make the fish moist and custard-like. Put the fish, on its rack and tray, into the oven and bake for 20-30 minutes. It’s done when it starts to separate into flakes. The centre should be slightly translucent. Try not to overcook it.

To assemble the salad
Scatter the salad leaves over a large serving platter and drizzle with ¼ cup of vinaigrette. Nestle the beetroot and potatoes amongst the greens. Arrange the eggs on top. You can do all this in advance, so that all remains to be done is add the warm salmon.
Once the salmon is cooked, use your hands to pull the warm salmon into chunks over the salad. Drizzle with another ¼ cup of vinaigrette, season with a squeeze of lemon juice, and serve. The additional vinaigrette can be served at the table in case anyone wants more.

Recipe adapted from Susanne Goin, Sunday Suppers at Luques: Seasonal Recipes from Market to Table (2005).

Rebecca’s Recipe of the Week: A Versatile Salad Dressing

It’s always useful to know how to make good salad dressings. Here is one from Alexandre Dumas, son of the Alexandre Dumas who wrote The Three Mustakeers. Our Alexandre Dumas, the autor of our salad dressing, also wrote La Dame aux Camélias, which provided the plot for Verdi’s opera La Traviata. So there you have it!
 
Alexandre Dumas’ Salad Dressing
 
Dumas recommended serving this on a potato salad (with beetroot, sliced celery and truffles). I think it’s excellent on a simple green salad. It will also be good on a dish of lightly cooked French beans. You don’t need to use all of the ingredients Dumas recommends—you can leave out the chervil, or the tuna, for instance—and it will still be tasty. You can toss it yourself. When he says ‘the mustard of Maille’ he is referring to a particular make of Dijon mustard which is, in fact, still available, but you can use any sort of French mustard that you have to hand. You’ll see that he doesn’t use measurements, aside from stipulating the number of hard-cooked eggs, which should make you feel bold and free to experiment.
‘Into the my salad bowl I put one hard-cooked egg yolk for every two persons; six egg yolks for a dozen guests. These I mash with oil to form a paste, to which I add: chervil, [tinned] tuna, anchovies, the mustard of Maille, a large spoonful of soya sauce, chopped gherkins, and the chopped white of the eggs. I thin this mixture with the best vinegar I can procure. Finally I put the salad back in the bowl; I have my servant toss it. Over the tossed salad I sprinkle a pinch of paprika, that is, Hungarian red pepper.’
 
Recipe from Alexandre Dumas, Grand Dictionnaire de Cuisine (Paris, 1873).
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