Summer Greens with Lentils, Chilli and Coriander

I know we have has two rather labour-intensive recipes this week and I know that you are probably all in a hurry so here is a really quick and easy and healthy way of using up all your summer greens. I will be serving this up for the vegans tonight,  amongst other things, at the SupperClub in Putney. I hope they like it!

Summer Greens with Lentils, Chilli and Coriander

You can use all manner of greens with this recipe, spring greens, spinach, kale, Cavalo Nero or any type of cabbage. Just remember if the greens are very fibrous they may need blanching first, but If they are tender you can just sweat them down as in this recipe.

This makes a lot. Enough for 4 as a main or 8-10 as a side. Half the quantities if you are not very hungry.

for the lentils:

300g Puy lentils

2 garlic cloves

1 tbsp olive oil

for the spring greens:

3 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

1-2 chilli, chopped

500g spring greens, shredded

Juice of ½ lemon

1 small bunch fresh coriander, chopped

Sea salt & freshly ground black pepper

First cook the lentils. Put them in a pan with the garlic and add enough water to cover. Bring to the boil, then reduce the heat and simmer for about 20-30 minutes, until tender, topping up the water if necessary. Drain, then season well and mix in the olive oil.

For the spring greens heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes until softened. Add the shredded spring greens and season well. Cook, stirring, over a high heat until wilted. Stir in the lemon juice, lentils and coriander and adjust the seasoning.

Raspberry and Almond Tart

You know Summer is here when the raspberries start and there is no better recipe than this one for using them up. This is a sort of Bakewell Tart but instead of adding jam, the fresh raspberries, sealed by the frangipane, cook themselves. Serve with a dollop of crème fraiche and you have the most perfect summer pudding I can think of.

Raspberry and Almond Tart

Pastry

175g plain flour

80g butter

1 egg

Frangipane

175g butter

175g sugar

175g ground almonds

1 tbsp. plain flour

2 eggs

Amaretto (optional)

400g fresh raspberries

Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes.  In the same food processor put the butter, ground almonds and sugar. Whiz until you have a smooth mixture. Add the eggs and Amaretto if using and mix again. Next add the flour. Mix briefly one more time. Preheat the oven to 170C.  Roll out the pastry and line the tart tin. Use a small piece f pastry dipped in flour to really push the pastry into the edges of the tin to avoid it shrinking. Get a round piece of grease proof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. If it rises at all during cooking, push it firmly down. Tip the raspberries into the tin and spread across the bottom. Top with the frangipane mixture, trying to cover all the raspberries. Bake for 30–40 minutes until risen and golden brown. Serve warm with crème fraiche.

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Onion and Thyme Tart

It is onion season. Riverford are using Barbosa new season onions grown by their friend Pepe on his organic family farm in Spain. They have a slightly fresher, sweeter flavour than standard onions, and as they don’t have a ‘set skin’ they are easier to peel too. Try them in this onion tart. It makes a fabulous starter or a great lunch with some crisp green salad on the side. I know pasty sound tricky but this one is really easy so give it a try.

Onion and Thyme Tart

Serves 8 / Tart tin 10” – 25cm

For the pastry

175g plain flour

80g butter, cold and cubed

Pinch of salt if using unsalted butter

1 egg

For the filling

4 large onions, peeled and very thinly sliced

Olive oil

Butte

Bunch of thyme, tied into a bundle with string

Sea salt and freshly ground black pepper

½ pt double cream

3 egg yolks

80g grated Parmesan

Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes.  Preheat the oven to 170C.  Roll out the pastry and line the tart tin. Use a small piece f pastry dipped in flour to really push the pastry into the edges of the tin to avoid it shrinking. Get a round piece of grease proof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. Meanwhile sweat the onions gently in a heavy bottomed saucepan, with some butter, a glug of olive oil, the thyme and some salt and pepper. Cover and cook very slowly for 15 to 20 minutes. Remove the lid and continue to cook until beginning to caramelise. Remove from the heat. Remove the thyme and squeeze all the juices out into the onions. Add the cream and the yolks and the grated parmesan cheese. Season to taste. Pour into the tart case and cook the tart for about 20-30 minutes, until set and lightly golden brown.

Grilled Courgette Salad with Chilli, Mint and Lemon

I never have enough recipes for courgettes so I was pleased to come up with two this week. This really light, refreshing salad is perfect when you are having a BBQ. Just grill the courgettes along side everything else. If you want to make it more substantial scatter with feta or crumble some grilled Halloumi over the top.

Grilled Courgette Salad with Chilli, Mint and Lemon

Serves 2

3 courgettes, ends trimmed, cut into long strips, a mandolin is great for this

Extra virgin olive oil

1 fresh red chilli, seeded, finely chopped

sea salt and freshly ground black pepper

½ lemon, juice only

1 lemon zest

handful fresh mint, roughly chopped

Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), and season with sea salt and freshly ground black pepper.

Heat a BBQ or a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don’t want them to burn. Don’t be tempted to move the courgette while it is cooking or you won’t get the char-grill marks across the flesh. Check seasoning.

Mix some lemon juice, olive oil and salt together to make a dressing and use this to dress the griddled courgettes. Add the chilli and mint and lemon zest and serve.

Tomato Salsa with Coriander, Chilli and Lime

I have served up this salsa at the Wimbledon Guild Fair for many years and it is always a firm favourite. It is such a versatile salsa, it goes with almost anything. Lovely dolloped over a piece of grilled fish, or equally delicious alongside a nice steak. It can be piled into wraps, Tacos, Quesadillas, on sweet corn fritters, with croquetas, excellent with avocado, in a burger or on nachos or on a chilli.

I have used this salsa in countless recipes on this blog but I have never actually featured it on its own. So here it is. Having said that the recipe is vague as it really is up to you to get the balance of sweet tomatoes, heat from the chillies and sour lime that you like. I am not keen on a lot of raw onion, but others are. I like lots of fresh coriander instead.

Anyway, I will be serving up at Holy Trinity Fair tomorrow, so come along to the Riverford stand if you would like to try some!

Tomato Salsa with Coriander, Chilli and Lime

1 fresh red chilli (very finely chopped)

1 spring onion or ½ a small red onion (very finely chopped)

6 large tomatoes (cut in 1/8ths ) or 15 cherry tomatoes tomatoes (quartered)

Juice of a lime

Small bunch of Coriander (finely chopped)

Glug of good extra virgin olive oil

Sea salt

Mix chilli, lime juice and olive oil together.  Season well.  Stir in rest of ingredients.  Allow to sit for a few minutes and check seasoning again.

Asparagus, Broad Bean and Pea Salad with Farro, Feta and Baby Spinach, Crisp Prosciutto

Whilst lurking around in an Italian deli last week in Putney, I stumbled upon the whole selection of the Bartolini Range.  Up until that moment I had only known of their Farro Perlato, but it appears that they have a brilliant selection of lovely pulses, pastas and cereals all from Umbria.  I bought some lovely looking Borlotti Beans, Cannellini Beans and Chickpeas as well as Orecchiette and Trofie Pasta.

Farro is the Italian word for Emmer wheat. It is a wheat grain, actually a kernel, that resembles barley and is specifically grown in Italy but grows wild in the Middle East.  It is hulled but not “polished” and therefore retains a rustic character both in taste and consistency. Like the other grains in the wheat family, Spelt and Kamut, Farro is botanically closer to ancient varieties of grains and has a high vitamin, mineral and fiber content.

Anyway, I love the stuff and often put it into all sorts of soups. But it works equally well in salads too.

Asparagus, Broad Bean and Pea Salad with Farro, Feta and Baby Spinach, Crisp Prosciutto

1 Bunch of Asparagus, snap off ends and cut the rest into 1 inch pieces

200g podded Broad Beans, (or frozen)

200g shelled peas, (or frozen)

100g Farro

100g Feta

Large handful of Baby Spinach

4 slices of Prosciutto or Parma Ham

Mint

Lemons

Extra Virgin Olive Oil

Salt and Freshly Ground Black Pepper

First cook your Farro in plenty of salted boiling water until cooked and nice and chewy.  Drain and allow to cool.  Whilst still warm dress with a dressing make of some freshly squeezed lemon juice, some extra virgin olive oil and lots of salt and pepper.  Allow to cool completely.

Cook the asparagus in lots of salted boiling water for about 3 minutes, until tender. Remove and refresh in lots of cold water.  Next put the peas in the water.  Bring it back to the boil and cook until tender.  Refresh.  Finally cook the Broad Beans in the water and cook for about 3-5 minutes.  Refresh and shell when cool. Place your slices of Ham on some tin foil and bake for about 10 minutes in a medium hot oven until crisp.  Remove and allow to cool.

Finally mix the Farro with the asparagus, broad beans, peas and freshly chopped mint.  Check for seasoning.  Just before serving toss through some baby spinach leaves.  Pile onto a large plate.  Crumble the feta on top and finally crumble the crisp ham over.

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Chilled Courgette and Basil Soup

It is almost too hot to eat. The hottest day for 41 years apparently. There is only one thing that sounds enticing. Chilled Soup. This delicious and vibrant Chilled Courgette and Basil Soup will cool you down.

Chilled Courgette and Basil Soup

Serves 4

2 onions, peeled and finely sliced

4 courgettes, cut into thin slices

Extra virgin olive oil

2 cloves of garlic, finely chopped

sea salt and ground white pepper, to taste

1¼ pint water (or chicken stock)

2 tablespoons crème fraiche

2 tablespoons good quality pesto or make your own (recipe below)

A handful of spinach leaves, rocket or watercress

Cream or olive oil to serve

Fry the onion gently with plenty of olive oil in a heavy-based pan over a medium heat. Add the courgettes and a good pinch of salt and continue to cook for about 20 minutes, until the courgettes are completely collapsed and beginning to caramelise. Add the garlic and fry for a minute more. Season well with salt and pepper and add the water and pesto. Bring to the boil. Remove from the heat and add the leaves. This will make your soup an appetizing green. Liquidize with a hand blender. Stir in the creme fraiche and adjust seasoning. Add more pesto if necessary.  Serve with a swirl of cream or olive oil.

Pesto

½ a clove of garlic, chopped

Sea salt and freshly ground black pepper

3 good handfuls of fresh basil, leaves picked and chopped

A handful of pine nuts, very lightly toasted

A good handful of freshly grated Parmesan cheese

Extra virgin olive oil

A small squeeze of lemon juice (optional)

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an good consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end but it’s not essential. Try it with and without and see which you prefer.

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Lentil Salad with Celery, Carrots, Chilli and Parsley

This is one of those recipes which really does not sound or look that exciting but always tastes much more than its sum of ingredients.  I think it is the combination of chilli and celery which is such a refreshing mix of hot (spicy) and cold, the nutty lentils and really good olive oil which works so well.

Make sure you choose Lentils which hold their texture when cooked like Le Puy Lentils or Castelluccio.  There should be more vegetables in proportion to the lentils. You can add other vegetables that you have to hand such as peppers of any colour or fennel. Adjust the amounts of all the ingredients according to your taste.

Lentil Salad with Celery, Carrots, Chilli and Parsley

Serves 8 as a side

200g Lentils

200g carrots, chopped very finely

200g celery, peeled and chopped very finely

200g cucumber, seeds removed and chopped very finely

1 Fresh red chilli

1-2 lemons

Extra virgin olive oil

Salt and freshly ground black pepper

Large handful of parsley, roughly chopped

Cook the lentils in plenty of salted cold water.  Bring to the boil and simmer very gently for about 20 minutes until just cooked.  Do not over cook as they will not retain their texture which is very important for this salad.  When cooked, drain and allow to cool.  When still warm, mix with the dressing of freshly squeezed lemon juice, olive oil, salt and freshly ground pepper.  Be generous, it should be quite juicy. Allow to cool completely before mixing with all the other ingredients.  Adjust seasoning.  Serve scattered with a little more freshly chopped parsley.  Try using some leaves of baby gem lettuce as a “spoon.”

Navarin of Lamb with Broad Beans, Asparagus, Peas and Mint

Last week it was all summer fruits and ice-cream and salads and then the weather changed. I was almost tempted to turn the heating on – in June – as the temperatures plummeted and the rain lashed at the windows. Forget the ice-cream, it was back to stew weather. But what stew do you eat in June. A Navarin of lamb of course packet with lots of tender, young spring vegetables and lots of vibrant fresh mint. So delicious you could forget about the awful weather!

Navarin of Lamb with Broad Beans, Asparagus, Peas and Mint

The vegetables are flexible here – use what you have. Tender new seasons carrots, little spring onion heads or French beans all work well.

Serves: 4

Extra virgin olive oil

2 large onions or leeks, chopped

A couple of sticks of celery, finely chopped

2 garlic clove, finely chopped

450 g (1 lb) lean boneless leg of lamb, trimmed of fat and cut into cubes

150 ml (5 fl oz) red wine

450 ml (15 fl oz) lamb or chicken stock (or use good quality stock cubes)

1 or 2bay leaves

A few sprigs of fresh rosemary, very finely chopped

Baby new potatoes, scrubbed (cut into bite sized pieces if large)

Small turnips, scrubbed and quartered

Bunch of asparagus, cut into even sized pieces about ½ cm

Large handful of shelled fresh peas

Large handful of shelled broad beans

Fresh mint

Heat some oil in a large heavy bottomed saucepan. Add the seasoned lamb, in batches so as not to over crowd the pan. Brown evenly on all sides. Remove with a slotted spoon. Turn down the heat of the pan and add the chopped onion, celery and garlic and cook, stirring, for 5-10 minutes or until softened. Scrape the browned bits of lamb of the bottom of the saucepan and stir them into the veg. Add the cubes of lamb back to the pan with the wine, rosemary, bay leaf and stock

Bring to the boil, then cover and turn the heat down. Let it gently bubble away for 1 hour.

Meanwhile boil the broad beans for three minutes and then plunge them into cold water. Shell.

Add the turnips and potatoes to the stew and stir. Cover the casserole again and continue cooking for 30–45 minutes or until the meat and vegetables are tender. Next add the peas and asparagus and cook until just done. Finally add the broad beans and mint. Check seasoning and serve.

Aubergine Parmigiana

I remember making Aubergine Parmegiana  when I was in my teens. I thought it the height of sophistication; “Melanzane alla Parmigiana” an authentic, rural Italian peasant dish. I would laboriously fry off batches of aubergine slices dipped in flour and their sponge like texture would soak up unknown quantities of olive oil. Now a days I make a somewhat healthier version. Just brush the aubergines with olive oil and bake them in the oven. And to replace the flour, a light, crispy breadcrumb topping instead.

But be warned, it is still very rich. A little goes a long way and a side of crisp, green salad is essential to cut its intensity. I find the addition of fresh basil helps too.

Aubergine Parmigiana

Serves 4-6 (main course/side dish)

4 aubergines

Sea salt and freshly ground black pepper

Extra virgin olive oil olive oil

3 cloves of garlic, very finely sliced

800g good tinned tomatoes

1 tbsp dried oregano

200g mozzarella, thinly sliced

125g Parmesan, grated

50g breadcrumbs

Handful of basil leaves

Pre-heat oven to 200C. Cut the aubergines lengthways into 5mm slices. Brush with olive oil both sides and season. Lay out on a baking sheets lined with greaseproof paper. Bake in the oven until golden brown on both sides, turning half way through cooking.

Meanwhile, heat the olive oil in a medium pan over a medium-high heat and add the garlic. Fry for a minute, then tip in the tomatoes. Bring to the boil, mashing the tomatoes, stir and then turn down the heat slightly. Add seasoning and the oregano, and simmer gently for 45 minutes, stirring occasionally. Stir in the basil and check seasoning

In a gratin dish, spread with a thin layer of tomato sauce, followed by a layer of aubergines (packing them tightly), mozzarella & Parmesan. Add another layer of aubergines, followed by tomato sauce, the cheeses and seasoning. Repeat this order until you have used up all the aubergine, finishing with a layer of sauce (you may not need all the sauce) – keep a little Parmesan back for the top.

Toss the breadcrumbs with a little olive oil and Parmesan and sprinkle on top. Bake for about 30 minutes, until bubbling and browned.