A super tasty pie for your dinner, and its ready to eat in less time than you would think. Shortbread crust cracked open to reveal a rich sauce, made with pureed peas and cream. The sauce coats the cooked peas and broccoli with little shards of crispy bacon scattered throughout.
An adaptation of the Spring Pea Pot Pie from The Fat Radish NY.
Summer Pea, Bacon & Broccoli Pie
- 1 Roll of Shortcrust Pastry (Shop bought or Home made)
- 100g of Pancetta or Bacon Bits
- 1 Small Head of Broccoli
- 200g of Fresh (or frozen) Peas
- 150ml of Cream
- 1 Tablespoon of Butter
- A handful of Fresh Spinach Leaves
- Some fresh Mint
- A peeled clove of garlic
- Salt and Pepper to taste
- Juice of a Lemon
- 1 Tablespoon of Anchovy Puree (optional - use handful of grated parmesan cheese if you'd prefer )
- Cut your Broccoli lengthways into slices no thicker than a finger. Cut the slices now crossways into bite sized pieces. Throw into a saucepan with a tablespoon of butter over a medium heat with the lid on. Soften for a few minutes. Take off the heat, add 150g of frozen peas and let stand with the lid on.
- Take the remaining 50g of frozen peas and put in the blender with 150ml of cream, garlic clove, lemon juice, anchovy purée, mint and fresh spinach leaves. Blitz the frozen peas and cream together, adding a little water to loosen if required.
- Pour the sauce over the broccoli and peas and stir well to coat.
- Fry your bacon bits in a frying pan until crisp. Add to the pie filling.
- Spoon the pie filling into your baking dish.
- Roll out the shortcrust pastry and cover your baking dish.
- Brush the pastry with a beaten egg.
- Bake in a pre-heated oven (200C) for 20 minutes.
Adapted from The Fat Radish (NYC)
Irish Summer. Mexican Influence. 24-hour pork shoulder. 6 hours in a salt & sugar brine. 18 hours slow cooked until collapsed. Quick pickled red onions. Creamy pea guacamole, with a punch of lime and crunch of toasted sunflower seeds. Sweetcorn tossed with pickled red peppers and fresh red chilli. Home made flatbreads. All strewn with lots of fresh coriander and doused with lime juice. Don’t stint on either coriander or lime. Smear the flat bread with pea guacamole, throw on some pulled pork and pickled onion. Roll the flat bread up and eat with a cold beer, preferably with a quarter of lime shoved down its neck.
Pea Guacamole, Pulled Pork, Flatbread
- 2 Ripe Avocados
- 200g frozen peas
- 1 Bunch of Spring Onions
- 50g of Toasted Sunflower Seeds
- 100ml of olive oil
- 1 clove of garlic
- 1 Lime
- Coriander Leaves and Stems
- 1 tin of Sweet corn
- 3 or 4 strips of pickled Red Peppers
- 1 red chilli
- Handful of fresh coriander
- 2 Red Onions thinly sliced
- 2 tablespoon of salt
- 1 tablespoon of sugar
- 100ml of white wine vinegar
- 100ml of warm water
- 100g of white flour
- 100g of Greek yoghurt
- Salt to taste
- Take 100g of salt and 100g of sugar. Rub well into the pork shoulder. Wrap the shoulder in cling film and put in a roasting dish. Leave to brine in the fridge for at least 6 hours. Unwrap the cling film. Rinse the pork under a tap to wash away the salt/sugar coating and excess brine. Heat the oven to its lowest setting (100C or so). Throw in a cup of water and roast overnight (8 hours or so). Check in the morning. Add a little more water and turn up the heat to 150 for a further 6 hours. Check in every couple of hours, but the shoulder should be crispy and caramelised on the outside, but full of wobble when prodded. Cracking the outside of the shoulder with a fork should penetrate into long strands of yielding meaty goodness. Let stand for an hour. Shred and serve at room temperature.
- Take 200g of frozen peas. Add them (still frozen) to the blender along with the spring onions, olive oil, garlic, fresh coriander, toasted sunflower seeds and lime juice. Quickly blitz (not too much) so the frozen peas are mushed, but still hold some texture. Peel the avocados, and smash with a fork. Stir the peas and avocado together. Season with salt and more lime juice for personal taste. Leave to thaw and serve at room temperature.
- Thinly slice 2 red onions on a mandoline. Salt with 1 tbspn of salt and leave for 15 minute. Rinse and drain. Pour over 100ml of vinegar and 100ml of warm water. Stir in the sugar. Let rest for at least 30 mins.
- Drain a tin of sweetcorn. Finely chop some slice of sweet pickled red peppers. Throw in some fresh red chilli and coriander.
- Mix a 100g of flour with 100g of Greek yoghurt. Knead together, adding a little flour as required to stop sticking. Roll out on a lightly floured surface until super thin. Heat a frying pan and dry fry the flat breads, flipping after a couple of minutes until toasted on both sides.
A perfect summer brunch and a great way to use up any over ripe avocados and under ripe tomatoes.
No recipe needed for this one, and it’s all cooked in a small saucepan that you can put in oven (avoid plastic handles). A handful of tart green tomatoes, cut in quarters and stewed in a little water until softened. Creamy over ripe avocado (still green inside, not blackened) stirred into the sauce. Little pockets hollowed out of the sauce where you crack in a couple of eggs. Scatter over some torn coriander leaves. Bake for about 5 minutes at 180C until the eggs set. Simplicity itself. Season with salt and serve with some sourdough bread.
Cauliflower served two ways. Cauliflower purée, made looser than usual, with added milk and butter, so it sauces the plate instead of sitting up. Thin slices of raw cauliflower stalks are then perfect for dragging through the purée. Kale leaves, sprinkled with a little vinegar and slowly dehydrated in the oven, add a deep earthy seasoning with a delicate crispness. Contrasting textures of peas and edamame beans simmered in butter for sweetness. Cod, dabbed in flour, and fried.
Cod, Cauliflower, Kale, Peas
- Half a Cauliflower
- 2 Cod Fillets
- 6 Kale Leaves
- Handful of Peas and Edamame Beans
- 250ml of full fat milk
- 200g of Butter
- Tablespoon of Flour
- Tablespoon of white wine vinegar
- Heat your oven to 120C. Tear the kale leaves from their stalks. Spread out on a clean baking tray. Sprinkle over a little vinegar, a dash of olive oil and a pinch of salt. Just enough to very lightly coat the leaves. Put in the oven for 30 mins, but keep an eye on them, you want the kale leaves to dehydrate, and try to avoid them browning, which will turn them bitter.
- Scrape your cauliflower across a mandoline to get super thin slices. The cauliflower will crumble at times and make a mess while doing this, but all these bits will end up in the purée, so no loss. Keep scraping until you have about a cupful of cauliflower shavings. Reserve the shavings for later. Roughly chop the remainder of the cauliflower and throw in a saucepan along with all the crumbs. Cover with 200ml of milk and a tablespoon of butter. Pop a lid on the saucepan and simmer for 20 mins. Be careful not to bring to a boil, otherwise the milk will spill over. When cooked through add to the blender, keeping back any excess cooking liquid. Blitz the cauliflower, adding the cooking liquid (and extra milk/butter if required) until the purée has a loose sauce like consistency. Taste. Season with salt.
- When cooking peas from frozen I like to just add a tablespoon of butter, no water, and simmer in a pan over a low heat. The peas defrost, releasing water, which adds to the melted butter to sauce the peas. Taste. Season with salt.
- Lightly coat both sides of the cod fillets with flour. Heat some oil in a frying pan, till it shimmers, not smokes. Brush off any excess flour and fry the cod for 3 minutes on each side.
I made this as a side dish salad for a BBQ last week. Easy to prepare in advance. Looks great and eats even better. Thick, stalky King Mushrooms sliced thinly on a mandoline. Quick pickled red onions, sweetly softened to add acidity. Spelt (or any other whole grain) cooked for a bit of bite. Fresh pea shoots for their sweetness, and their stalks give a lovely crunch to every mouthful. All dressed with a simple mustard vinaigrette.
King Mushrooms, Pickled Red Onions, Spelt, Pea Shoots
- 6 King Mushrooms
- 1 Red Onion
- 100g of Spelt
- A decent handful of pea shoots
- 100ml of Grapeseed or a light Olive Oil
- 2 Tablespoons of Cider Vinegar
- 1 Teaspoon of Dijon Mustard
- 50ml of White Wine Vinegar
- 2 Tablespoons of Sugar
- Salt & Pepper
- Slice the red onions on the mandoline. Sprinkle over 2 Tablespoons of salt and let stand for 15 minutes. Rinse off all the salt with cold water and drain. To make the pickle brine: Boil the 50ml of White Wine Vinegar with 50ml of water and the 2 Tablespoons of Sugar until the Sugar dissolves. Let cool and pour over the rinsed red onions. Let the onions seep in the brine for at least an hour.
- Cover 100g of spelt with about 200ml of water and boil for 30 mins, until cooked through. Add a little more water if it looks like its drying out. Once cooked, drain any excess water.
- Slice the mushrooms thinly on a mandoline.
- Make the Vinaigrette by whisking together 100ml of oil, 2 tablespoons of Cider Vinegar and 1 teaspoon of Dijon mustard.
- Assemble by layering the Mushrooms with Pickled Onions and scattering over some Spelt and Pea Shoots. Pour over the Vinaigrette and serve.
Adapted from From a Recipe @Prime Meats, Brooklyn
A good home made Hoi Sin sauce has been the Holy Grail for me recently. I’ve tried plenty of other bloggers recipes but none gave me the sugary tangy thrill of the bottled sauce I buy in the Asian market. On a recent trip to New York I tasted a home made Hoi Sin which came from a recipe in Gwyneth Paltrows new cookbook. It was amazing. Not quite the junk food rush of the Asian bottled sauce, but its the closest I’ve made at home so far. The magic is in using miso and maple syrup to give you the sweet/salty base and Chinese 5 spice for the the Asian high notes.
There is nothing better than duck, cucumbers and Hoi Sin, so I thought this would be a great dish to try out Gwyneth’s home-made Hoi Sin sauce. I usually pickle the cucumbers, but I wanted to mess with a smashed cucumber recipe that I recently sampled in Mission Street Chinese Food in NYC, (cookbook here). The Mission St recipe takes large chunks of cucumber and mushes them in vinegar, garlic, sesame paste and salted chili. As I was serving them with shredded duck, I thought ribbons of cucumber would work better than chunks with the flaked duck. Plain white rice and duck fat roasted potatoes are used as side dishes, but the real highlight is the duck skin. Carefully removed at the end and roasted at a super high heat for a final few minutes, until the duck skin puffs and crisps up.
Slow Roasted Duck, Smashed Cucumbers, Hoi Sin Sauce
- 1 Tablespoon of Grapseed Oil
- 1 Large Garlic clove (finely minced)
- 1/2 Teaspoon of Chinese 5 Spice Powder
- 100g of Red Miso Paste
- 125g of Maple Syrup
- 2 Tablespoons of Brown Rice Vinegar
- 1 large cucumber cut into large chunks or shaved into ribbons
- 1 Tablespoon of Tahini
- 1 Tablespoon of Crispy Preserved Chilli's (Your Asian store will have a jar - otherwise pickle some in salt/vinegar yourself)
- 1 Tablespoon of Salt
- 1 Tablespoon of Black Vinegar (Get some from your Asian market)
- 1 Large Garlic clove (finely minced)
- 1/2 Tablespoon of Sesame Oil
- Heat the Oil in a Saucepan. Add the garlic and 5 spice powder and cook for about a minute. Stir in the rest of the ingredients and bring to the boil whilst stirring constantly. Keep cooking for a few minutes until it thickens slightly. Add a dash of soy sauce to darken if required.
- Take the large chunks of cucumber and bash with a rolling pin to release some juices. Sprinkle over the salt, mix and let stand for 10 minutes (if working with shaved ribbons, no need to bash). Combine all the other ingredients in a separate small bowl. Drain the cucumber, pour over the sauce, stir well and serve immediately.
- Slow Roast whole duck for 4 to 5 hours over a low heat (120C). Start by piercing the duck skin around the breast (careful not to stab through to the flesh if you can help it). Cook breast side down for the first 2 hours (to help render out all the fat) and flip it over for the final 2 hours. Remove the skin in large pieces after the duck has been in for the 4 hours. Turn up the heat to 220C and lay the skin out on a baking tray to crisp up (keep an eye on it might take 2 minutes, might take 10 minutes depending on the thickness of the fat.
- When the duck has roasted breast side down for the first 2 hours, it will have released a lot of fat. Drain it and use it to roast some roughly peeled and cubed potatoes on a lower tray in the oven for the 2 hours while the duck is roasting breast side up. Keep an eye on them. They might get over done, but generally I find that they soak up all the fat and benefit from a final blast for a few minutes along with the skin.
Adapted from Gwyneth Paltrow