A fresh chestnut mushroom salad with lemon, Parmesan and smoked paprika plus barbecue ideas for tonight
May 28, 2012
Summertime is here!!!!! Like any self respecting Irish person I got sunburnt on the first day- A 20 minute walk at 10.30 in the morning and that was it – bright red around the neck. The kids were all factor fiftied up and I thought I’ll be grand with a bit of hastily applied vintage factor 20 (that 50 does leave terrible stains on clothes) and since then I’ve been wafting around swathed in scarves trying to work a Berber chic look but mostly looking a bit overdressed. Just as long as I don’t set fire to the scarves or myself at tonight’s barbecue. Did I just casually say “tonight’s barbecue”? Like we live in Australia? Yes I did.
Most veg tastes great from the barbecue especially if you can rustle up an aioli to go with them so I’m not worried about planning things too much. I’ve got more important things to think about like which nail varnish I’m going to paint my toenails when I’ve finished this. Lee is now napping on a semi regular basis of a morning and I don’t know myself. Some pan con tomate (Catalan style toasted bread rubbed with tomatoes) is always great and a brilliant filler upper if everyone’s hungry before things are ready.
I’ll definitely be doing some of last week’s fennel. I would bet one of my children (washed and returned by um ….next Friday…ish) that quite a few of you have some of it still lurking at the back of the fridge so do give it a try. Carrots with curry spices are also great. Today’s artichokes can be trimmed back a bit then drizzled with a little olive oil and wrapped in tin foil. Sit them on the outer edges of the grill to steam slowly while you do everything else. Eat dipped in your nicest olive oil, butter or aioli.
This week’s chestnut mushrooms are great for skewers with cherry tomatoes and halloumi which I love drizzled with pesto or just a spritz of lemon juice. They also make great salads. I’ve currently got mine marinating in lemon juice, olive oil, garlic and parsley. The mushrooms “cook” in the dressing and all the ingredients blend nicely. To serve, you just top with some Parmesan shavings and smoked paprika. A dish of toasted pita and it’s off to the garden with me. Paul has the kids today because I am officially “working” so not a word……
A fresh chestnut mushroom salad with lemon, Parmesan and smoked paprika
300gr chestnut mushrooms wiped and sliced
A handful Parmesan shavings
For the dressing:
4 tablespoons olive oil
Juice half lemon
A dash of balsamic vinegar
2 cloves garlic very finely minced
A handful parsley finely chopped
Combine all the dressing ingredients adding a pinch of salt. Pour the dressing over mushrooms and mix well. Set aside for a few hours – at least 2. To finish off, check the seasoning adding a little more salt and lemon juice if necessary then top with a pinch of smoked paprika and a handful of Parmesan shavings. Serve with toasted sourdough or pitta bread.
Have a brilliant week,