July 2011 Recipes (Provided by Sarah Mellersh)
Fresh Broad Bean, pea, mint and Bacon Salad with Parmesan Shavings
- 250g fresh or frozen peas (podded weight, if fresh)
- 250g broad beans (podded weight)
- 2 tbsp rapeseed or extra-virgin olive oil, plus more for drizzling
- Juice of 1/2 lemon
- Salt and pepper
- 125g cubed pancetta or smoked bacon
- Shavings of Parmesan or a similar cheese
- 2 tbsp chopped mint leaves
Cook the peas and beans in boiling salted water until tender. Drain and run cold water over them to set their green colour. Slip the skins off the broad beans - it is a bit of a hassle but the colour inside is gorgeous. Put the peas and beans into a broad shallow bowl with the olive oil, lemon and seasoning.
Cook the pancetta or bacon in a small frying pan until it is golden on all sides. You don't need to add any fat - it will cook in the fat that comes out of it as it is heated. Leave to cool slightly, then toss with the peas and beans. Scatter over the parmesan shavings and mint leaves.
Drizzle more oil over the top and serve.
Beetroot and Cherry Tomato Salad with Basil and Orange Dressing
- 700 g small or baby beetroot
- 27 5g cherry tomatoes
- Handful basil chopped, (need to have about 2 tbsp) leave some for serving
- 5 tbsp light olive oil or rapeseed oil
- 1 tsp grainy mustard
- Juice ½ orange
- Splash red wine vinegar
- Salt and freshly milled black pepper
- 1 tsp caster sugar
- 1 small shallot, finely chopped.
- Pinch grated orange zest
- Dash soy sauce.
Cook the beetroot. Either cook in salted water and simmer for 30-45 mins depending on the size of your beetroot or wrap in the oven and cook for the same length of time or until they are tender. Peel when still warm.
Place the chopped basil in a jar with the olive oil and allow to sit for an hour to let the flavours develop. After this add the remaining ingredients, shake to combine. Taste and add more salt, sugar, pepper or soy if needed.
Cut the beetroot in half or quarters depending on their size. Halve the cherry tomatoes. Add to the beetroot. Don't mix at this stage. Just before serving, pour the dressing over and scatter with some remaining basil leaves.
- 4 small peaches
- 400 mls water, sweetened with 2 tablespoons of caster sugar
- A few drops lemon juice
- 1 strip orange zest
- 250 g raspberries
- 4-8 balls good vanilla ice cream
Put the water into a saucepan and dissolve the caster sugar over a low heat. Add the peaches to the hot water and bring to a gentle boil. Turn down to a simmer and gently poach the peaches. When they are tender, allow the to cook skin them, halve them and remove their stones. (The peaches are ready when the skin comes off easily) Either leave in halve or quarter.
Whizz the raspberries in a food processor together with a tablespoon or two of the poaching syrup, then push through a sieve to remove the seeds.
Place a ball of ice cream and two peach halves in each dish, then spoon over the raspberry sauce. A white peach looks very elegant here.
Barbecued Wild Boar with Lemon Thyme and Garlic
- 4 wild boar leg or loin steaks
- 2 cloves garlic
- A few sprigs lemon thyme
- Zest of a half a lemon
- A couple of tablespoons of rapeseed oil or any other oil
- Salt and Pepper
Place the wild boar steaks in between 2 sheets of cling film and gently bash until slightly thinner. This will also help tenderise the meat.
Place the garlic and thyme in a pestle and mortar and bash together to get a thick paste. Add the lemon zest, season and then add the rapeseed oil. Mix together. Rub this mixture all over the steaks and if you have time allow to marinate for 4-6 hours.
Place directly onto the barbecue or a chargrill pan if doing it inside. If using a chargrill pan, allow it to get really hot before adding the meat. (NB do not add any oil to the pan as it will just burn and smoke horribly). Cook the steaks for 2-4 minutes each side depending on how thick they are.
Once cooked through allow to rest before serving, 5 minutes should be enough.