I just had to share this, even though I only posted yesterday. It’s one of the most fantastic salad dressings I’ve ever had and it’s so simple to make.
With all credit to Nigel Slater, this is it.
Tarragon vinegar or white wine vinegar – 1 tbsp
Dijon mustard – 1 tsp
One egg yolk
Olive oil – 100 ml
Grated Parmesan – 3 tbsps
Lemon juice – 2 tsps
Thick slices white bread – 2
Olive oil for frying bread
One medium fennel bulb
4 large handfuls salad leaves – rocket, watercress
For the dressing, whisk vinegar, mustard, egg yolk, olive oil and a grind each of salt and black pepper. Beat in the grated Parmesan, stir in lemon juice and put aside.
Cut the bread into squares and fry until golden. Mix salad leaves together with the fennel, add dressing and croutons and top with parmesan shavings.
I added finely sliced wet garlic and chopped chives to my salad. Also, having just bought some very good bacon, next time, I’m going to smoke a couple of rashers over hickory chips, cut it into cubes and add that as well. Bliss.
- Toast (lacer.wordpress.com)
Monkfish Presentation (Photo credit: Kevin H.)
Just a very nice supper this evening – monkfish fillet baked in foil with a tiny piece of fish stock cube sprinkled over the top, plus miniature potatoes and spinach.
Tomorrow is shopping day. My austerity episode is over so it’s all systems go. I’ve found a very nice Nigel Slater recipe for smoked herring, mixed with Parmesan, chives and double cream on sourdough toast so that’s my lunch sorted. Now I’m just eyeing my recipe books so that I can plan dinner. I bought a new one today, just a little one in a bargain bookshop, called ‘Sauces – 100 everyday recipes’. It has instructions for flavouring oils and vinegars which I know is pretty straightforward really, but it’s good to have a point of reference. It also gives me a great excuse to buy those really nice glass bottles with stoppers.
This weekend is definitely going to involve making basil pesto.
Image via Wikipedia
- Image via Wikipedia
Had an afternoon in the kitchen and decided to try this recipe which I found online a few weeks ago. It tastes really lovely but I would recommend, when it comes to adding the cane sugar, to do so gradually so that you can get the relish to the desired taste. I just poured it in and to be honest, as good as it is, I would have added less. Still, you live and learn. I’m just waiting for it to cool down and then I’m going to have some with a big piece of Cornish Quartz mature cheddar – one of the best mature cheddars I’ve ever tasted.
So, here is the recipe, mind the sugar!
Sweet Tomato Relish
1.3 kgs cherry tomatoes
1 tsp fresh thyme, chopped
pinch of black pepper
125mls olive oil
250g chopped onion, red or white
450mls cider vinegar
25g crushed garlic
3 tsps sea salt
300g raw cane sugar
1 red chilli, chopped
1/2 tsp whole coriander seed
1/2 tsp whole cumin seed
25g tomato purée
Roast the tomatoes with olive oil, thyme and black pepper for 30 minutes at 200°C, Gas Mark 6.
Meanwhile, cook the onion in half the cider vinegar for about 20 minutes, or until soft.
When soft, add the rest of the ingredients, plus the tomatoes. Bring to the boil then simmer for 20-25 minutes until it reaches a soft consistency.