In season: more asparagus

A few weeks ago I treated myself to a 'Tarte Maison' tin from John Lewis. Its a lovely thing, 3 times as long as its wide and calling out to have something pretty made in it. Initially I'd intended to make a rhubarb tart that I'd seen Jonathan (aka @Browners), over at 'Around Britain with a Paunch' mention on Twitter. I've not got to the rhubarb tart yet - mainly because we don't eat that many desserts so it just hasn't happened.

But this weekend I thought it would be nice to do something a little bit different with asparagus that still let it shine and played to its best qualities but moved away from simple steaming and dressing (much as I love it just steamed).

The tart tin seemed just the thing to show off the asparagus.

It was quick and easy:

1. Steam 10 asparagus spears until tender and then immediately plunge them into cold water so they retain their vibrant green colour. Cut each spear in half so you have a bottom end and an end with the tip on.

2. Grease the tart tin and then line with four layers of filo pastry (I needed 8 sheets which overlapped in the middle). Pour in baking beans and blind bake for 7 minutes at Gas 6/200C/400F. Remove from oven and careful remove the baking beans. Allow to cool slightly.

3. Lay the bottoms of the asparagus spears in the pastry case. Add soft goats cheese cut into small pieces (I used 100g of Pants y Gawn). Pour in beaten and seasoned eggs (it took 6 medium eggs).

4. Lay the tops of asaparagus spears on the eggy mix. Bake 20 minutes at Gas 6 until the mixture is firm. Allow to cool, admire, slice and serve.

Under the clock, with the flowers

Yesterday I had an assignation at Liverpool Street Station in London with a man I'd never met before called Dan (at least that what he said his name was). 

We agreed to meet at 11.30 BST.

He said I'd recognise him by the flowers and the gentle aroma of garlic. How he was going to identify me we didn't establish. Gave me plenty of get out but not him.

Fortunately there aren't that many people just standing looking like they are waiting for a man bearing a wild garlic plant at that time of day - most people are busy rushing to or from somewhere. Me, I was just loitering.

Anyway along came a guy with a garlic plant and I reasoned there wasn't going to be 2 people doing this so I said 'Hi' and as luck would have it it was Dan! We chatted bit, Dan told me about how to look after the plant and what to expect. We compared foodie notes. I handed him a sample of my home made sloe vodka (vintage 2006) as a thank you and he went off to carry on his day job (and sneak a nip of vodka I think) and I took the garlic for a coffee followed by lunch - most enjoyable and not too many odd looks.

The plant is now at home, the cats have checked it out and decided its not for them, I sampled some today at lunch and was impressed, so next up is to plant it at the shady end of the garden and hope that next year we have a good crop.

I can't wait for a feast of wild garlic next year :)

With big thanks to Dan over at FoodUrchin for giving me a little bit of his garden.

In season: asparagus, part 1

The asparagus season has been going for a week or so now and so far I’ve only had one tasting just over a week ago and none since. It was great but once only is not good enough, there are only 6-8 weeks of the season, I refuse to buy asparagus out of season and I love the stuff so I really need to get focussed – I mean I’d eat it everyday if I could! So today, despite the heavy rain and blustery wind, I decided it had to be asparagus for lunch, preferably with some Jersey Royals alongside. A quick trip to the supermarket was required - now I know I should be buying this stuff at the local farmers shop/market/etc but:

a. there isn’t one near me and
b. its Monday so time is short for food shopping.

I got what I needed – a good bunch of asparagus (it was from Hampshire – I’m really wondering where the East Anglia asparagus is this year after all its nearer – so much for Waitrose’s local sourcing policy!) and a small bag of Jersey Royals (and what happened to them being sold still in the soil it seemed so much better and they had them like that last year?).

Anyway back home with my haul of goodies I set to work to make a quick lunch. I like my asparagus simply done –I’m not one for turning it into soups it always seems best to me steamed or maybe grilled and then dressed with some oil or butter, or served with simple accompaniments such as poached egg, or a little cheese. Today I opted for steaming it above the potatoes and then serving it on a bed of parma ham, drizzling it with olive oil and sprinkling with a little bit of Sacanova Aged Mahon cheese, the potatoes were alongside with some oil and fresh mint.

Sweet and slightly nutty asparagus, earthy, nutty potatoes, sweet ham and a salty caramel tang from the cheese - perfection.

With only about 45 days left to get my fill how shall I have tomorrow’s asparagus?

Quince blossom

Lets hope that it all turns into quinces and the squirrels don't steal them this year.....

Very easy rhubarb ice cream

As the sun has been out quite a bit over the last few weeks my mind turned to ice cream making. I don’t make lots of desserts or do lots of baking – I enjoy it but we just don’t eat dessert that often so it kind of gets wasted (this is not some ‘health’ or ‘no sugar’ things its just I prefer munching on savoury stuff these days); but every now and then a sweet dish is just what’s needed.

There are some really good ice creams out there especially at farm shops – enough really to make you wonder if home made ice cream is worth it, but of course it is – it’s a great project thing and good for impressing guests (or just your other half).

I’ve been a fan of Alder Carr Farm’s Alder Tree ice creams for a good number of years and when I get the chance I indulge in a little pot, sometimes insisting on a stop off at their farm shop just to get my hands on one. My favourite flavours are; Gooseberry and elderflower, Raspberry, Stem ginger and rhubarb and Summer fruits – its so hard to pick. Anyhow, we went for a walk near Blythburgh the other day and I was hoping for an ice cream treat at the end, but we were later than expected due to a route diversion and so there was no hope of getting my mitts on any ice cream anywhere ☹

Okay a big disappointment – but there are always ways to compensate and so I started planning some ice cream making. I’d picked up some rhubarb at the farm shop and hadn’t decided what to do with it so, with the cogs in my head whirring into action, I settled on either rhubarb and elderflower or rhubarb and pink ginger ice cream. I generously allowed my husband to pick between these two choices and he went for the ginger option.

This is so easy to make you won’t believe it! You’ll need:

rhubarb - a couple of sticks
4 tbsp pink ginger cordial (I used Thorncrofts)
100g of greek style yoghurt
100g of crème fraiche (basically half of the standard size tub)
an ice cream maker (much easier) or a strong plastic box and a freezer (slightly harder)

What to do?

1. cut the rhubarb up pretty small – about 5mm thickness max – you don’t want big stringy bits of rhubarb in your ice cream. Then simmer in about 2tbsp of water (no sugar) it until its soft and breaks up easily (10-15 mins should do it). Leave it to cool completely.
2. when its cool mix in the 4 tbsp of pink ginger cordial (undiluted); or of course elderflower cordial if that’s what you fancy. Check the taste and add a bit more if you like things extra sweet.
3. stir in the yoghurt and crème fraiche – it’ll be pretty sloppy
4. fire up the ice cream maker if you have one and pour in the mixture, allow to churn. It’ll take at least 30 minutes to get to a good frozen but soft scoop consistency. Eat.
5. if you don’t have an ice cream maker then first of all get on to your loved ones and drop hints that you’d quite like one – the ones where you freeze the bowl start at around £35, if you’ve got rich loved ones make noises for one that has its own freezing unit (£220+). Then once you’ve done that put the mix in the plastic box, put it in the freezer and take it out every now and then to stir it as this breaks up the ice crystals and mkes for a smoother consistenty, probably every 2 hours will do it. It’ll take about 8 hours if you can wait that long.

Enjoy, and feel smug.

In season: wild garlic

Wild garlic had been popping up on my radar for a couple of weeks as being very much in season and ‘very now’ i.e. a thing it seems we should aspire to be seen eating. Never one to want to miss out on an emerging trend I thought I’d best give it a go.

I didn’t fancy going off to forage for it – it mostly grows in woodland and by river banks – neither of which are that common in East London (and those that there are you’d probably not want to harvest wild garlic from). It’s apparently easy to identify with mid to dark green glossy leaves about 6 inches or so long and the garlicky smell is a give away – I remember that from woodland walks in Wales. Anyway I thought I’d keep an eye out to see if there was any on sale.

Eventually I struck lucky at the farm shop in Middleton, Suffolk – no I didn’t go to Suffolk to find wild garlic I was going anyway- there it was for sale by the bag looking pretty fresh and perky to me.

I did a bit of searching around for suggestions as to how to use it – most books and sites saying it could be substituted for chives or garlic though its milder than the latter. Spring herb soups also seemed to be recommended and salads. All good sounding stuff. After a bit more thinking about how to incorporate it into our meals over the next couple of days I decided on two different options:

Sautéed with a mixture of chard and kale to give a flavoursome mix of greens (about 1/3 of each would be about right). I chose to use rapeseed oil (which I’m currently switching to for quite a lot of my cooking, and because I was challenging myself to get as much of the meal locally as possible). I served it as a side dish with chargrilled lamb cutlets and new potatoes. It was pretty good but as I had only used about ¼ wild garlic and as the cooking softens the flavour it was a little bit lost – I’d try it with 1/3 wild garlic next time I think and perhaps add it after the other greens to preserve more of the flavour.

The second time I used it I decided to do a warm potato salad with a vinaigrette made from 1 part white wine vinegar to 4 parts extra virgin rapeseed oil and a teaspoon of wholegrain mustard all shaken in a jar. I did lots of potatoes (local grown Charlotte – so a good waxy salad potato) and after simmering them for about 15 minutes I allowed them to drain for about 10 minutes (covered) before tossing them in the dressing then adding the chopped wild garlic and tossing again. This was really very good. The warm potatoes brought of the garlic flavour well and they were nicer, I think, than either spring onions or chives done in the same way – spring onions can be too harsh and chives not strong enough – the wild garlic was just right. It was just as good next day cold.

So if you can get your hands on some wild garlic, either foraging or from a farm shop, then give it a go. These are two simple recipes to get you started but there’s lots of other good ideas out there too. I’ll certainly be trying it again.

A simple lunch

I’ve been blogging now for a couple of months and I’ve been looking at some of the other food blogs out there to see what goes on in the food blogging community. I noticed that some bloggers run ‘events’ as part of what they do and I thought it might be fun to join in now that I’m starting to get used to (or possibly obsessed by) the whole blogging thing.

Early on I’d seen the ‘In the bag’ monthly event that is run jointly by Julia at ‘A Slice of Cherry Pie’ and Scott at ‘Real Epicurean’ and was disappointed to have missed out on the January deadline; then I got so absorbed in playing with my blog, adding (and subtracting) widgets, reading Blogging for Dummies, checking out other blogs - you all know how it is I guess you've been there too - that I didn’t spot February’s ‘bag’ until it was so close to the deadline I knew I wouldn’t have time to think something up.

So as not to miss out again I watched closely for March's bag to be announced and then got to thinking about what I could do with these three ingredients (leeks, cheese and eggs) which feature frequently in my cooking but, I immediately realised, rarely in one dish.

So off I went to do some researching in my various cookbooks.

As leeks seemed to be the key ingredient I started by looking for different ways with them that also used both eggs and cheese (for this first attempt I didn’t want to drop one of the ingredients even though you are allowed to, that seemed way too easy). There were plenty of choices with leeks and cheese and a few with leeks and eggs but little that combined all three beyond the inevitable leek and cheese flan/tart/quiche – delicious but very obvious – I was hoping for something a little different and also a dish that could perhaps become a new favourite in my cooking.

I did spot a leeky Welsh rarebit recipe in Hugh F-W’s River Cottage Year that looked rather tasty but decided it felt a little too much like a hearty winter dish and I wanted something that would work well as a fresh and light spring dish. I was also reminded how versatile leeks are, its so easy to fall to just steaming them and serving as a side dish when with a little imagination they could shine in their own right.

Some of the ideas that I toyed with along the way but discarded were (some of my general sources of inspiration are shown in brackets for those who want to pursue any of these):

• Chargrilled leeks with shavings of a hard sheep’s cheese, or with a mayonnaise or hollandaise (Sybil Kapoor, Simply British)
  
• Lightly steamed, dressed with a vinaigrette and finely chopped hard boiled egg (Hugh F-W, The River Cottage Year and Simon Hopkinson, Roast chicken and other stories)
  
• A la grecque (Jane Grigson’s Vegetable Book and Margaret Costa, Four Seasons Cookery Book) – fundamental flaw with this one was that it didn’t use the eggs or the cheese – oops! But it is delicious.
  
• With pasta in a kind of vegetarian carbonara style or with homemade pasta (using the eggs) and a leeky cheesy sauce (any Italian cookbook will help).
• As a kind of French onion style soup with a nice melted cheese crouton (I think this was from a Jamie Oliver book where he does a three types of onion soup - I think its Jamie at Home but can't seem to locate it right now - sorry).
  
• In a risotto (any Italian cookbook).
  
• As a gratin….

And so it went on – lots of fun delving in recipe books, finding great ideas, discounting them because they either didn’t use all three ingredients or they didn’t seem to fit with the fact the weather was getting wonderfully spring like. I was beginning to think that I wouldn’t be submitting again this time…….

Then sitting flicking through River Café Cookbook Green, I noticed what seemed like

frittata after

frittata after

frittata

in the chapters devoted to March and April (with wild salad leaves, with sorrel, with spinach and prosciutto). Something started to stir – I really like frittata and other similar styles of omelette and I often cook one with a delicious fresh cheese called Buxlow Wonmil that I get when I’m in Suffolk.

There wasn’t going to be chance to get any of that particular cheese for this dish but I did want the refreshing tang that it has, so goats cheese seemed a possibility and thinking back to the leeky cheesy rarebit that I’d liked the sound of I remembered that Waitrose stock a Welsh goats cheese (Pant ys Gawn) that would fit the bill. I was beginning to feel like I might be in business. A spring frittata made with good British ingredients to be served, hopefully, with a side salad of early spring salad leaves (I was really hoping for some sorrel as I’d spied some in the herb section at Waitrose recently)

So off to the supermarket this morning to get the ingredients (sadly there isn’t a farmers market near where I live other than going into London to Borough market, which I love but rarely have time for, hence a huge reliance on the local Waitrose.). There was no sorrel left but I did find some English watercress and had to settle for some French lambs lettuce as none of the leaves seemed to be English just yet. So here’s the recipe.

For 2 as a light lunch you need:

4 medium eggs (organic for preference)
½ - 1 Pant Ys Gawn goat’s cheese (I used a whole cheese but see later) - or other fresh tangy soft cheese
1 slim leek
butter

milk

Maldon salt
freshly ground black pepper
Salad leaves of your choice

Make sure the grill is on and warm before you start

The Leek: Top and tail the leek and cut into chunks about 1 inch in length then slice these into quarters, rinse the leek thoroughly to remove any grit and drain or spin in a salad spinner. Heat a little butter in an omelette or other shallow pan (of about 6-7” in diameter). Add the leeks and allow them to soften for a maximum of 5 minutes, you are aiming for them to retain some of their crunch.

The eggs: break the eggs into a bowl; add a splash of milk and some salt and pepper. As soon as the leeks have softened a little pour the eggs into the pan and allow to cook slightly. Draw in parts of the sides a few times to create a little fluffiness in the texture. Once you think you have a good base but the eggs are still runny for most of the depth then…..

Add the cheese, which you have crumbled or cut into small chunks. Cook for a little longer and then pop the pan under the grill (be careful with the handle if its not heat proof) to cook the frittata from the top. This will take about 3-4 minutes if the grill is hot.

Remove from the grill and allow to cool slightly, slice and serve with your chosen salad leaves.

I was pretty pleased with the result, the leek flavours showed through well and they were soft enough but still with some bite, the cheese contrasted with them nicely and had a good tang and the salad leaves (dressed with just a little extra virgin rapeseed oil) made for a nice soft balance. I think probably the whole goats cheese was a little too much as the egg flavour was a bit lost so when I make this again I’d probably scale back to ½ of the cheese.

I really enjoyed the whole ‘In the bag’ challenge; it made me think about some ingredients differently, gave me chance to read lots of recipe books and generated lots of ideas for ways to have leeks that I’d either forgotten or not thought of before.

So I’ll be looking forward to whatever is ‘In the bag’ in April.

First rhubarb harvest

Today we harvested our first stalks of rhubarb this season. Coming in at six stalks it made a nice compact handful. We’ve got 3 rhubarb crowns and one seems to be slightly ahead of the others so all the stalks came off the one plant. 

Over the last few seasons we’ve had mixed cropping results - in the first few years after they were properly established we got a pretty good crop and then a couple of years ago they started to bolt very early in the season. We would get curious but quite attractive flowering rhubarb stems but very little worth harvesting and the flower stems are hollow so no good for the pot. It seems that letting them flower or bolt reduces the crop. This year we could see the same thing was going to happen again so after some searching in gardening books (most of which simply didn’t even seem to recognise the problem) we found some advice in a wonderful old book (The New Illustrated Gardening Encyclopaedia by Richard Suddell, from the 1940’s I believe, its full of lovely pen and ink illustrations) which said the flower buds should be removed as soon as they appear at ground level. So we’ve done that and it seems to have worked so far; I’m hoping for a better crop this year.

I really love rhubarb, its such a wonderful part of the British seasonal kitchen, it can be refreshing and light or warming with a tang depending on how its prepared. For this first batch I decided simple was best and just cooked the cut up stems briefly in a small amount of water with a little sugar added until they became soft but still held some shape. So now there is enough lightly cooked rhubarb to last me this week, for adding to breakfast muesli or making a quick desert with Greek yoghurt. I’m looking forward to its refreshing tang and starting to think of some different recipes to try when the next batch comes through. I might even decide to force one crown next winter to extend the season and make me feel revitalised by the onset of spring a little sooner.

A pea soup for spring

It was the first day of spring on Saturday and the weather ran exactly to form – sunny and warm but with a slight bite to the wind. We all wanted something for lunch that fitted in with the weather – salad would perhaps be too summery and at first we though that soup would be too hearty. What we needed was something that was fresh enough to keep the mood of spring and summer to come but warming enough to take the edge off that wind.

After some time spent flipping through cookery books I found a recipe for pea soup that seemed to fit the bill. Now of course peas aren’t in season right now (and I’ve been working hard at cooking more seasonally of late) but in fact most of us never actually get to have really truly fresh peas straight from the plant, out of the pod and into the pot (or our mouth). Unless you grow your own peas, or know of an excellent source where you can be sure you will get the peas the same day as they were picked, then its very likely the case that the best tasting peas you’ll eat at home will be ones from the freezer. The frozen pea is actually pretty good, its well known that the time from picking to packing is very short and this preserves the sweetness (according to Bird’s Eye field to frozen is 2 ½ hours), and you can now get organic grown frozen peas to lessen the guilt of not buying fresh!

So we settled on pea soup. The recipe comes from a book called ‘The Little Book of Soup’ and was contributed by Gary Rhodes (it’s a nice little book and I’ve cooked a number of soups from it adapting as I go. It also supports homeless charities through donating 70% of proceeds). The recipe in the book suggests it feeds 4 as a generous starter but as we had 4 and this was our main dish for lunch I roughly doubled up the quantities (I didn’t actually have enough frozen peas to do double so I guess the original might be thicker in texture). Below I’ve listed the quantities I actually used and in brackets those quoted in the recipe:

1 litre of chicken stock (600ml water or stock)) – in my opinion stock is always a better base for soup as it gives an added dimension that helps lift the flavour up a level – but as you can see Gary suggests water and since he’s a Michelin starred chef and I’m not we have to grant that he might know a thing or two about making soup.
750g frozen peas (450g podded fresh peas or frozen)
salt and pepper
pinch caster sugar
2 desert spoonfuls of Greek yoghurt (100ml whipping or single cream)

The method is pretty easy you basically bring the stock to the boil add the peas bring back to the boil and simmer for 5 minutes until the peas are tender. Then you add the seasonings of salt, pepper and sugar and liquidise/blend the whole lot with whatever kitchen implement you have to hand for that purpose. Gary suggests you could push it through a sieve to get a really smooth finish and I imagine for a dinner party this might be worth the effort but for a quick light lunch with friends I’d say it’s overkill and time ill spent. Put it back in the pan and warm through adding the yoghurt or cream (or crème fraiche would also work well) just before serving. We garnished it with some fresh chopped mint leaves or for a more wintery take you could try crispy lardons or strips of salami.

Taste wise it was just what we had hoped for, fresh flavours with depth from the stock and just enough soupy warmth to make it a great dish for the start of spring.