Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts

Tuesday, 26 November 2013

Smoked Fish & Soft Boiled Egg Salad

Love smoked Warehou which I grabbed for this quick & easy salad served with Speedy Mayonnaise with the zest of one lemon added to give it a more lemony taste.

Ingredients
serves 2
takes 30 minutes
  • 6-8 baby new potatoes, skin scrubbed 
  • 1 large bunch of asparagus, woody ends snapped off, blanched 
  • 2 cups wild rocket leaves or baby spinach leaves
  • 4 free-range eggs, soft boiled. I like Jamie's method
  • 500grams smoked fish in chunks, skin and bones removed
  • 2 spring onions or red onion, finely sliced
  • Speedy Mayo or shop bought - I added the zest of one lemon
  • freshly cracked pepper
  • sea salt
  • Lemon zest for servng
Method
  1. Preheat oven to 200ÂșC
  2. Scrub the potatoes, place into an oven dish and drizzle with olive oil and sprinkle with sea salt. Bake for 25-30 minutes until golden and tender, then halve.
  3. Make up some Speedy Mayo or use shop bought. Add the zest of one lemon.
  4. Break the woody ends of the asparagus spears and blanch for 1-2 minutes in boiling, salted water, then plunge into cold water to retain the bright green colour.
  5. Wash the salad leaves, discarding any thick stalks.
  6. Boil the eggs for 5 minutes in salted water for a soft runny centre. Drain and place eggs into cold water, peel when slightly cooled and halve.
  7. To assemble, spread the rocket on a large platter. Mix the fish, potatoes and spring onion with the mayonnaise and add to platter.
  8. Scatter the asparagus spears over the top, then add the eggs, making sure the yolks face upwards. Grind over some freshly cracked pepper and grate over some lemon zest and enjoy!

Adapted from Cuisine issue #114

Sunday, 17 November 2013

Asparagus, Baby Spinach & Bocconcini Salad

Whipped up (or should that be tossed up??) this salad tonight to go with a simple seared Tuna steak. Adapted from Cuisine with a few short cuts thrown in it had us both fighting for the last bits on the plate...not a bad result for a salad!



Ingredients
  • 2-3 gloves of garlic
  • sea salt
  • freshly cracked pepper
  • 1/4 cup of pine nuts, toasted
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 4 tbsp grated parmesan cheese
  • 2 large bunches of asparagus, woody ends snapped off, blanched
  • 1/4 fennel bulb, tough outer layer removed, sliced very thin
  • 3-4 cups baby spinach, washed
  • 4-6 balls of bocconcini, coarsely torn into chunks (or mozzarella or feta cheese)
Method
  1. Place garlic, sprinkle of sea salt & crack of pepper, pine nuts, lemon juice, olive oil and half the parmesan cheese in a narrow bowl or jug and whizz with a hand held or wand mixer until everything is mixed. Make sure the pine nuts are all chopped up, add more oil if dressing is too thick but I prefer it thicker rather than runny. Set aside in the fridge.
  2. Prepare the salad - cook asparagus in salted boiling for about a minute, drain then blanch in cold water. When cooled sliced in half down the middle. Place into a large salad bowl along with the thinly sliced fennel, baby spinach and bocconcini.
  3. Pour over dressing, sprinkle over rest of the grated parmesan cheese and enjoy!

Friday, 1 November 2013

Spring Tart with Asparagus

Been waiting for spring to arrive and now asparagus is in the stores just waiting to be made into yummy things like this tart which comes from The French Market cookbook with some changes, Alisa style. The pastry is easy to make as you can do it in a food processor, but if you don't have time substitute with 1 sheet ready-rolled puff pastry, like I've used in the first photo vs homemade pastry below. You can also buy caramelized onions but they are really easy to make if you have 30 minutes.

Ingredients for the pastry or 1 sheet ready rolled puff pastry
  • 1 1/2 cups wholemeal flour (or all purpose)
  • 1/2 cup all natural plain yoghurt
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
Method for the pastry
  1. In a food processor add all the above ingredients and mix together in short pulses until the dough starts to come together.
  2. Turn out onto a clean surface and knead lightly until it forms a ball. Add a little flour or few drops of water to reach a workable consistency.
  3. Flatten it into a thick disk or square, to match the shape of the tart you plan to make.
  4. Wrap in gladwrap and refrigerate for 30 minutes or overnight. Return to just below room temperature before using.
Ingredients for tart topping
  • Onion Jam: 2 tbsp olive oil; 3 large red or white onions, peeled, thinly sliced; 2-3 tbsp of honey
  • sea salt & freshly ground black pepper
  • 2 bunches asparagus (I used thin ones)
  • half block feta
  • 1 lemon, zested 
  • freshly cracked pepper
Method
  1. Heat oven to 200oC.
  2. To make the onion jam, put the olive oil, onions and honey in a saucepan over a high heat and stir well for a couple of minutes. Turn down the heat and let the onion mixture simmer for around 30 minutes stirring occasionally until the onions are very soft and remove from heat to cool.
  3. Roll out the dough to fit the size of your tart tin. You can do this between two baking sheets if it gets too sticky.
  4. Gently spread the onion jam over pastry and arrange asparagus decoratively on top of onions.
  5. Crumble big chunks of feta over the top.
  6. Bake until asparagus is roasted, feta has softened and crust is golden brown, about 30 minutes.
  7. Serve with strips of lemon zest and freshly ground black pepper over the top. Enjoy!