Archive for lemon

Lemon courgette prawn pasta

Posted in Food with tags , , , , , , , on July 14, 2010 by Robin Gosnall

Half Hour Meals

400g penne pasta
2 courgettes, chopped
250g light soft cream cheese
200g cooked and peeled prawns
grated rind of 1 lemon
ground black pepper
2 tbsp chopped fresh chives

Boil the pasta and courgettes in a large pan of water for 10-12 minutes until tender. Meanwhile, put the soft cheese in a small pan and add 3 tbsp of water. Stir over a low heat until the cheese has melted.

Add the prawns to the cheese sauce and gently heat for 2 minutes. Remove from the heat, stir in the lemon rind and season.

Drain the pasta and return to the pan. Gently stir through the prawn sauce and serve immediately. Top with a sprinkle of chives.

Peas and broad beans on toast

Posted in Food with tags , , , , , , , , on May 14, 2010 by Robin Gosnall

Half Hour Meals

As simple as this recipe seems, it is worth making purely because it tastes so good. It is perfect to have with drinks before a meal – especially when the weather is pleasant enough to eat out in the garden. You can prepare the peas and beans ahead of time and simply grill the toast just before you are ready to eat.

200g podded peas
200g podded broad beans
1 small bunch of mint, leaves only
the juice of half a lemon
sea salt and freshly ground black pepper
1½ tbsp grated Parmesan
3 tbsp extra-virgin olive oil
8-10 pieces of robust peasant-style bread
1 garlic clove

Place a large pot of well-salted water on to boil. Once the water is boiling, add the peas and cook for a minute. Now add the broad beans and cook for a further one-and-a-half minutes. Remove from the stove, strain through a colander – but do not refresh under cold water – and place in a bowl.

Roughly chop the mint and add to the peas and broad beans along with the lemon juice, salt and pepper, Parmesan and olive oil. Toss together well to combine. Taste and adjust the seasoning as you see fit.

Set aside while you grill the bread (use a toaster if you must, but grilling on a griddle or ridged frying pan gives a great taste and distinctive striped look). Grill the bread on both sides until golden-brown, remove and gently rub with the garlic clove, drizzle with olive oil and spoon the peas and beans on top. Serve right away, while the toast is still warm.

Hugh Fearnley-Whittingstall’s roasted cauliflower

Posted in Food with tags , , , , , , , on April 21, 2010 by Robin Gosnall

Half Hour Meals

This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It’s also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.

1 cauliflower
2 lemons
flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika

Heat the oven to 220°C. Cut the cauliflower into medium-sized florets, rinse and let some of the water remain clinging to the florets. Put them in a bowl, squeeze over the juice from one of the lemons, and season well.

Put the florets on a baking sheet and toss them with olive oil and more salt and pepper. Dust on the paprika, cut the remaining lemon into six segments and scatter these in the tin.

Bake for 25-30 minutes, turning once, until slightly caramelised at the edges. Squeeze over the juice from the roasted lemon segments and serve at once, scattered with a little flaky sea salt.

More Hugh Fearnley-Whittingstall recipes

Grilled sardines with chickpeas

Posted in Food with tags , , , , , , on January 13, 2010 by Robin Gosnall

Half Hour Meals

Sardines work with all number of things – beetroot, horseradish, little roasted tomatoes … and chickpeas are very good, too. Their creamy texture and nutty flavour balance this oily little fish that tastes so completely of the sea.

8 very fresh sardines, scaled and gutted
enough olive oil to brush the sardines
sea salt and freshly ground black pepper
200g cooked, warm chickpeas
the juice of half a lemon
1 clove of garlic, peeled and crushed
1 small bunch of flat-leaf parsley, leaves only, chopped
50ml extra-virgin olive oil
wedges of lemon to serve

Preheat your grill. Rub the sardines well with the olive oil and season with the salt and pepper. Lay the sardines on your grill and cook for two minutes on one side before turning and cooking for a further couple of minutes on the underside.

While the sardines are cooking, dress the warm chickpeas with the lemon juice and olive oil, add the crushed garlic and chopped parsley, and stir well to combine.

Once the sardines are cooked, divide between four warm plates and spoon over the chickpeas. Serve with a wedge of lemon.

Roasted vegetables with goat’s cheese and smashed tomatoes

Posted in Food with tags , , , , , , , , , , , , on October 24, 2009 by Robin Gosnall

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Half Hour Meals

This makes a lovely lunch dish on its own, or can be served as an accompaniment to simply grilled meat. The sweet zingy topping is delicious on just about anything. Sometimes for a snack I spread it on toast, perhaps with a little ricotta.

For the smashed tomatoes:
12 cherry tomatoes
salt and freshly ground black pepper
200ml extra-virgin olive oil
2 sprigs of rosemary, leaves only
3 good-quality anchovies packed in salt
1 garlic clove, peeled
1 tbsp good-quality red-wine vinegar

For the vegetables:
1 sweet potato
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp tamari or soy sauce
4-5 stalks of sprouting broccoli, trimmed but leaving some dark leaves attached
the juice of one lemon
80ml extra-virgin olive oil
sea salt and freshly ground black pepper
120g little cooked white beans, such as cannellini
160g soft goat’s cheese

Preheat the oven to 200°C. Place the tomatoes in a roasting tray with a little salt and pepper and drizzle with a tablespoon of olive oil. Place on the middle shelf and roast for 20 minutes or until the tomatoes are bursting from their skins. Remove from the oven and allow to cool.

In a large mortar and pestle, place the rosemary leaves, anchovies and garlic and pound until you have a rough paste; now add the tomatoes two or three at a time, pounding in small increments, otherwise they tend to go everywhere.

Keep adding until all the tomatoes are incorporated, then add the vinegar. Stir well, then pour in the remaining olive oil, stirring as you go. Set aside to allow the flavours to become acquainted.

To make the vegetables, keep the oven at 200°C. Place the sweet potato in a roasting tray, pour over the olive oil, maple syrup and tamari, toss together with your hands and roast in the oven until caramelised, which should take 20-25 minutes. Remove and set aside to cool to room temperature. Boil a large pan of well-salted water and plunge the broccoli in; cook for two minutes. Drain, dress with the olive oil and lemon juice and season with the salt and pepper. Arrange the broccoli, beans and sweet potato attractively on a plate, crumble over the goat’s cheese, spoon the crushed tomato over the top and serve.

Peach Jam

Posted in Food with tags , , , , , , on July 15, 2009 by Robin Gosnall

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Peach jam is one of my favourites: sweet, chunky slices of peach suspended in syrup are delicious on crusty sourdough toast with lashings of unsalted butter.

2.5kg just-ripe peaches
the juice and zest of 3 lemons
½ tsp salt
1.5kg caster sugar
3 vanilla beans

Wash and cut the peaches, then crack the stones of two and take out the kernels in the middle. Lightly crush the kernels to release their nutty flavour and set aside.

Place the chopped peach and the lemon juice into a saucepan. Add the salt – this will bring out the flavour of the fruit – and simmer very gently for 20 minutes. Add the sugar, stirring to combine.

Once the sugar has dissolved, turn up the heat and boil rapidly until setting point is reached. Once you think it might be ready, do the “wrinkle test” Place a spoonful of jam on a saucer in the fridge for a few minutes to cool. Run a finger through the jam: if the surface wrinkles, it’s ready. If not, return to the stove and boil swiftly.

Add the cracked kernels and allow the jam to rest for 20 minutes for even fruit and juice distribution. Spoon into warm, sterilised jars.

Salad of white dandelion, rocket, smoked eel and horseradish

Posted in Food with tags , , , , , , , , on June 12, 2009 by Robin Gosnall

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Half Hour Meals

I love the rich, sweet flavour of smoked eel. It works well with horseradish, whose peppery heat offsets that richness. The bitter, intense flavour of winter leaves works so well here.

200g smoked eel
1 small bunch of rocket
1 head of white dandelion
1 tbsp good-quality capers
sea salt and freshly ground black pepper
the juice of half a lemon
50ml extra-virgin olive oil
2 tbsp freshly grated horseradish
160ml crème fraîche

Lay the eel on a board and gently run your hands over the fillet to locate any bones. Eels tend to have quite a lot, and they need to be removed. The easiest way is with tweezers. Once as many as possible have been removed, break the eel into one-inch pieces with your hands.

Wash the salad leaves and gently pat dry. Rinse the capers well and roughly chop. Place both in a bowl and season with salt, pepper, lemon juice and olive oil. Toss gently to coat the leaves. Fold the grated horseradish into the crème fraîche and season well with salt but no pepper. Stir.

To serve, arrange the eel on four plates. Top with the dressed salad and finish with a generous dollop of horseradish. Serve with a wedge of lemon for people to squeeze over the eel themselves.

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