July 5, 2013
This is the kind of thing you might be served in the south of France in the summer and everything points to a south of France style weekend (woohoo!!!). It’s a cinch to throw together and all the ingredients are to hand and most of all it’s really tasty. Enjoy.
New Potatoes and french beans with pesto (for 2 as a main)
1k New potatoes
150gr French beans
For the pesto:
A large handful basil with the tougher stalks removed
3-4 cloves garlic peeled and roughly chopped
3 tablespoons pinenuts
A generous pinch Maldon salt
3-4 tablespoons freshly grated Parmesan (vegans can skip this as I did recently and it tasted just as good)
A generous slug of your best olive oil
First of all wash your potatoes and drop them into boiling water. If there’s a variety of sizes start with the bigger ones then add the smaller ones after a few minutes so they’re ready at the same time. Top and tail the beans then steam for about 3-4 minutes. Be sure and keep them al dente. When they’re done rinse in cold water and set aside.
To make the pesto put blend the basil, oil, garlic and pinenuts with a handblender. Don’t make it too smooth, a bit of texture is nice. Finally stir in the cheese and salt. Taste and add more oil or salt as needed.
When the potatoes are ready, let them cool down a bit then roughly chop the larger ones and mix with the beans. Top with a dollop of pesto and lots of black pepper.
Have a brilliant weekend,
Yesterday they said there’d be more rain in the next 36 hours than there is in a month usually. As we know that’s saying a LOT. Makes my salad idea for this week’s recipe seem like a bit of a non-runner doesn’t it? So, I made baked potatoes with this week’s new spuds for a comforting, forget about the weather kind of lunch today. I parboiled them first then rolled them in olive oil and sea salt. That way you get that lovely moreish crispy skin (we need a treat). I also added some rosemary for flavour and brilliant antioxidant properties.
Serve with some butter, olive oil or some garlic mayo for the ultimate in comfort eating. I ate mine with some of those asparagus we got in yesterday which I lightly steamed then seared on a burning hot pan. I finished them with a dressing of olive oil and lemon juice and threw on some Parmesan shavings – yum yum. Some of this week’s broccoli lightly steamed and dressed in extra virgin olive oil would be lovely too………
Salt crusted baked new potatoes with rosemary
You’ll need :
1k new potatoes
1 heaped teaspoon sea salt
A couple of sprigs rosemary
Parboil your spuds until just tender then toss in a drizzle of oil and the salt. Throw onto a baking tray and roast with the rosemary at gas mark 7 for about 30 minutes.
And for desert…
This week’s apricots are the obvious choice. If the rain keeps up and you want a project you could do a lot worse than to make an almond tart with them (and it’s not half as complicated as it sounds – I promise! ).
Have a brilliant weekend,
The first of the Marc Michel’s baby salad leaves are in your bag this week and I ate them with this week’s new potatoes. It was just one of those days. Summery but not sunny, weekendy but still Friday…… you get the idea. This is one of those any occasion dishes. Could be lunch or with a piece of grilled fish or an omelette it could be dinner. Easy. I’m not in the mood to cook more than once these days.Except for desert that is. I’m currently fiddling with a recipe for a kind of jammy rhubarb and almond slice thingy. Recipe will follow if things go well.
So, the salad. Simple really. Boiled spuds, roughly chopped, with Greek olives, Killeen goat’s cheese, Marc’s baby leaves and a few chives sniped from the pot outside the back door. The dressing was a classic honey and mustard job with sherry vinegar but balsamic or red wine would do just as well.
A new potato salad with baby leaves, olives, chives and Killeen Goat’s cheese (serves 4 )
1k new potatoes scrubbed
2 big handfuls mixed baby leaves
150gr semi hard goat’s cheese such as Killeen
A handful olives – I used those shrivelled Greek black ones but it’s up to you
A few chives
A small handful pumpkin seeds toasted
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 heaped teaspoon wholegrain mustard
2 teaspoons runny honey
A pinch of Maldon salt crushed
Scrub the potatoes and bring to the boil then simmer until tender then drain and set aside to cool. Make the dressing by whisking all the ingredients together (or shaking them up in a jam jar!). Stone the olives and tear them up a bit. Dice the the cheese. When the spuds have cooled chop them into bitesize pieces and toss with the cheese, olives, pumpkin seeds and dressing. Lay on the salad leaves, top with some chives and serve.