Archive for lemon juice

Nectarine sorbet with crushed blackberries

Posted in Food with tags , , , , , , , , , , , on April 15, 2011 by Robin Gosnall

This sorbet is quick and simple. The crushed blackberries on the top lend a tart finish that is most satisfying.

6 ripe nectarines
200g caster sugar
juice of half a lemon

For the blackberries:

200g blackberries
2 tbsp icing sugar
zest of one orange

Slice the nectarines in half, remove the stone and chop into one-inch pieces. Place in a blender with the sugar and lemon juice. Purée until smooth; it will have little specks of skin throughout, which is very pretty. Place in an ice-cream maker and follow the manufacturer’s instructions.

If you don’t own an ice-cream maker, freeze the mix in a low-sided container for two hours. Then remove and drag it with a fork, working from the outside in. Replace in the freezer. Repeat this every half hour three or four times, until all the mixture is formed of ice crystals. This makes a granita; its texture is slightly chewy, but it is just as delicious as any ice-cream.

Place the blackberries in a bowl with the icing sugar. Using the back of a fork, crush roughly; it should have a slightly coarse consistency. Stir in the orange zest and chill. To serve, spoon into chilled glasses and top with the blackberries.

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Hugh Fearnley-Whittingstall’s roasted parsnip and apple salad

Posted in Food with tags , , , , , , , , , , , , , , , , , on February 27, 2011 by Robin Gosnall

Half Hour Meals

(Source: Grauniad)

This substantial salad features a lovely combination of sweet and earthy flavours – apples and parsnips are such good partners. The garlicky dressing adds a little piquant edge and the nuts finish the whole thing off with a welcome crunch.

4 medium parsnips
2 tbsp rapeseed oil
4 dessert apples, cut into eighths, cores removed
4 good handfuls of salad leaves
50g lightly toasted hazelnuts, walnuts or pecans
salt and black pepper

For the dressing:

1 garlic clove, crushed to a paste with a little salt
1 tsp English mustard
2 tsp clear honey
1 tbsp lemon juice
4 tbsp rapeseed oil

Preheat the oven to 190°C. Peel the parsnips, quarter them and remove the woody cores, then chop them into roughly 2cm pieces.

Put the parsnips on a large roasting tray (they should not be crowded), scatter with some seasoning and toss with the oil. Roast for 10 minutes, then take them out of the oven, give them a stir, add the apple pieces and return to the oven for about 15 minutes or until everything is tender and golden brown.

Meanwhile, make the dressing by whisking all the ingredients together. Check the seasoning.

When the parsnip and apple pieces are cooked, transfer them to a bowl and toss them in the dressing.

Arrange the salad leaves on four plates, top with the warm, dressed parsnip and apple, then finish off with the toasted nuts. Serve straight away.

Nigella Lawson’s redder than red cranberry sauce

Posted in Food with tags , , , , , , , , , , , , on December 15, 2010 by Robin Gosnall

Recipe taken from Nigella Christmas by Nigella Lawson (Chatto & Windus, £25)

1 x 340g pack fresh cranberries
200g caster sugar
45ml cherry brandy
75ml water

Put everything into a pan and let it bubble away until the berries start to pop, stirring every now and again with a wooden spoon. This will take about 10 minutes.

You should bear in mind, though, that the pectin-rich nature of the fruit means it solidifies enormously on cooling, so although it will be cooked when the berries have burst, it will still look runnier than you think cranberry sauce should.

At this stage, give the sauce a final, vicious, whipping stir to help crush the berries into the liquid, and taste – making sure not to burn your mouth – to check whether it needs more sugar; if you find it too sweet, which is unlikely, just spritz in some lemon juice. Transfer to a bowl to cool.

If you cook this sauce way in advance, it will jellify a lot so thrash it through with a fork before serving.

Apricot tart

Posted in Food with tags , , , , , , , , , , , , , on July 30, 2010 by Robin Gosnall

Half Hour Meals

I often use this pastry recipe for tarts, as it’s buttery and crunchy. You will need a 23cm tart tin with a removable base.

For the pastry:

250g plain organic flour
1 whole egg
1 egg yolk
2-3 drops of vanilla extract
1 tbsp caster sugar
a pinch of sea salt
125g unsalted butter, cut into cubes

For the filling:

12 apricots
4 tbsp sugar
the juice of half a lemon
1 tbsp caster sugar

Place the flour in a food processor and add all the other ingredients. Pulse until it resembles coarse sand. Continue to pulse until the pastry forms a ball (add a little water if necessary). Wrap in parchment paper and chill for 30 minutes, then roll out and line your tart tin. Prick the base all over and return to the fridge for 30 minutes.
Slice the apricots in half and remove the kernels. Put in a bowl and sprinkle over the sugar and lemon juice and set aside.

Now blind-bake the tart. Heat the oven to 180°C. Line the tin with parchment paper and weigh down with baking beans. Bake for 10 minutes, remove and take off the paper and beans.

Arrange the apricots around the tart and sprinkle on the caster sugar. Return to the oven for 20 minutes, by which time the pastry should be nutty brown.

Serve just warm rather than hot, with a big dollop of crème fraîche.

Interview: Paul McCartney

Posted in Food, Music with tags , , , , , , , , , , , , , , , , , , , , on July 19, 2010 by Robin Gosnall

Barbara Ellen interviews Sir Paul McCartney for the Observer:

Paul McCartney, rock star, family man, northern lad, contender for most famous person on the planet, is leaning back on a squashy sofa. In just a short time, he will announce that he is not going to lunge forward and kill me. However, for now, he’s musing on his favourite-ever vegetarian ingredients.

“Could I have a few?” he asks eventually. You can have as many as you like, you’re Paul McCartney. “OK, so … olive oil, balsamic. There’s this great hummus you only seem to be able to get here, ‘Amvrosia’ – Ambrosia with a v, I use that a lot. Lemon juice, salt, spinach leaves, rocket leaves, plum tomatoes. You see, it’s getting good already.”

You’re a decent cook then?

“I’m not bad. I can turn a meal out.”

McCartney loves steamed vegetables. “If I go on tour and eat a lot of restaurant or hotel food, I come back, and it’s like, yeah, broccoli! So, if I’m cooking, I’ll be steaming vegetables, making some nice salad, that kind of stuff.”

Do you follow recipes?

“No, I just make it up, like Linda did.”

This Sunday’s Observer Food Monthly is a vegetarian special, guest edited by Paul, Mary and Stella McCartney. As part of this very special event, OFM sourced a selection of vegetarian recipes from top chefs and celebrities, with everyone from Jamie Oliver to Gwyneth Paltrow contributing their favourites.

Greek pasta salad

Posted in Food with tags , , , , , , , , , , , on June 11, 2010 by Robin Gosnall

Half Hour Meals

250g dried fusilli pasta
½ cucumber
1 x 200g pack Roussas Barrel Aged Feta, crumbled
1 small red onion, peeled and sliced
½ x 250g pack baby plum tomatoes, halved
½ x 30g pack fresh basil, leaves shredded

For the dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
juice of ½ lemon
2 tsp dried oregano

Cook the fusilli pasta according to the pack instructions, or until al dente. Drain and refresh under cold water, and drain again.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice and dried oregano, and season to taste.

Halve the cucumber lengthways and, using a teaspoon, scoop out the seeds, then cut into thick slices. Add to the pasta along with the crumbled feta cheese, red onion, tomatoes and fresh basil. Pour over the dressing and gently toss. Season and serve.

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