14/10/2007
Trofie with smoked salmon
Incredibly quick to make, this simple recipe can be eaten as either a satisfying main course or as a lunchtime snack.
INGREDIENTS, per portion
100gm Ligurian trofie from Carluccio's or Camisa, Soho
60gm smoked salmon
tablespoon of crème fraîche
quarter of a leek
quarter of a red pepper
tablespoon of frozen peas
freshly ground black peppper
METHOD
Finely chop the vegetables, cut the salmon into strips.
Cook the trofie for 15mins, adding the leeks after about 4mins, then the pepper, and finally the peas after about 12mins.
Drain and toss in a little olive oil. Stir in the crème fraîche and the salmon; season with freshly ground black pepper.
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07/10/2007
Pears in ginger
Not so much a recipe, more a 'pudding idea'
I can't imagine not planting a pear tree in the community orchard we are creating locally. Earlier today a neighbour kindly brought round a big bag of Williams pears. Even if you're not fortunate enough to be given them, there are bargains to be had in the shops where under-appreciated English pears are often priced at less than apples.
Whilst Comice is certainly one of the finest eating varieties, Williams' Bon Chretien is superb for cooking. It is described in The Fruit Manual of 1860 as "melting, with a rich, sugary, and delicious flavour, and powerful musky aroma". Best picked when green and ripened indoors.
Method
Peel, core and chop four large pears and add three pieces of very finely sliced Chinese stem ginger in syrup (available from Waitrose and elsewhere). Pour over a couple of dessert spoons of the syrup and microwave in a covered glass dish for around 4 minutes, stir and cook for a further couple of minutes as needed. Delicious with a good vanilla ice cream.
15:35 Posted in Recipes | Permalink | Comments (1) | Email this
06/10/2007
Quince syllabub recipe
Our quince tree had a particularly good year. Quinces have such a special flavour, unlike anything else I know. This pudding has a wonderfully fragrant richness about it.
Peel and chop four large quince; microwave in a closed dish for 8 minutes. Purée the quince and stir in three tablespoons of crème fraîche. Add one to two tablespoons of Limoncello*. Sweeten with flakes of jaggery**. Serve chilled in small glass dishes with a little lemon zest decoration.
*Limoncello is the 30% proof liqueur made from lemons grown on the Amalfi coast – and if you’ve never tried it, it’s delicious chilled.
**Jaggery is raw palm sugar with a rich toffee-like taste. It’s sold in blocks and is used in Indian cooking.
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