4
I created this salad one day with some leftover lamb. It has delicious Greek flavours and works so well with the redcurrant jelly in the dressing. More of a meal in its own right than a starter, this dish is ideal for a midsummer lunch or supper.
300g (11oz) leftover, cooked lamb
1 × 200g tin of beans (such as butter beans, black eye or cannellini beans), drained, or 75g (3oz) dried beans, soaked and cooked (see page 329)
110g (4oz) salad leaves (about 4 large handfuls)
Small handful of mint leaves
About 24 black olives, pitted and halved
200g (7oz) feta cheese, crumbled
For the redcurrant dressing
4 tsp redcurrant jelly (see page 328)
2 tsp red wine vinegar
4 tbsp extra-virgin olive oil Salt and freshly ground black pepper
1 First make the dressing. Place the redcurrant jelly in a small bowl, add the vinegar and olive oil, season with a little salt and pepper and whisk together until emulsified.
2 Carve or tear the lamb into thin slices and toss lightly with the beans, salad and mint leaves on one big serving platter or in individual bowls. Scatter the olives and crumbled bits of feta cheese on top. Drizzle over the dressing and serve.
Pork and egg picnic pie
SERVES 8 – 10
This is best served at room temperature and eaten with pickles and cheese on the side. It’s also delicious served with a little chutney. The pie lasts for a few days in the fridge.
For the hot water crust pastry
75g (3oz) butter, cubed
225g (8oz) plain flour, plus extra for dusting
Pinch of salt
1 egg, beaten (plus another for glazing)
For the minced pork mixture
625g (1lb 6oz) minced pork
3 cloves of garlic, peeled and crushed or finely grated
1 tbsp chopped thyme and sage (a mixture)
1 egg, beaten
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
For the topping
10 rashers of back (not streaky) bacon, trimmed of fat
4 eggs
25cm (10in) diameter tart tin with 3cm (1¼in) sides
1 First, prepare the pastry. Place the butter and 100ml (3½fl oz) water in a saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil. Meanwhile, sift the flour and salt into a large bowl. Make a well in the centre and add the egg. Pour the hot liquid into the flour and quickly stir with a wooden spoon to mix to a dough. Use the wooden spoon to spread the dough out on a large plate and allow to cool for about 15 minutes. Knead the dough into a ball, flatten slightly, wrap in cling film and place in the fridge for about 30 minutes to firm up.
2 While the pastry is chilling, mix all ingredients for the minced pork mixture together in a large bowl. Season with salt and pepper, then fry a tiny bit to taste for seasoning (see tip on page 70).
3 Preheat the oven to 180°C (350°F), Gas mark 4.
4 Roll out half of the pastry on a lightly floured work surface until it is about 7mm (3/8in) thick and use to line the tart tin. Trim the edges and brush around them with some of the beaten egg.
5 Cover the base of the pastry with five of the trimmed bacon rashers. Place the minced pork mixture over the top, then make four ‘dips’ or ‘wells’ for the eggs to go into. Crack an egg into each of these ‘wells', then cover the mixture with the remaining five rashers.
6 Roll out the second half of the pastry until it is also about 7mm (1/4in) thick and carefully place it on top of the pie. Trim the edges and brush the top with a little more of the beaten egg. If you wish, roll out the scraps until they are about 5mm (¼in) thick and cut into leaves or whatever shapes take your fancy! Place on top of the pie and brush the shapes with the remainder of the beaten egg to glaze.
7 Make a hole, about 5mm (¼in) wide in the centre of the pastry at the top of the pie and cook in the oven for approximately 1 hour and 10 minutes—1 hour and 20 minutes or until golden brown and a skewer inserted into the middle comes out hot (too hot to hold on the inside of your wrist). Allow to cool for at least 30 minutes before removing from the tin. When cooled, cut into slices to serve.
Linguini with shrimps, garlic and herbs
SERVES 4 – 6
A simple, classic Italian dish that is a particular favourite with my family. We try to get hold of shrimps (or small prawns) as often as possible. Use spaghetti if you don’t have linguini or why not try making your own pasta (see page 130)? 1 Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the linguini and cook for 10–12 minutes (or follow the instructions on the packet), stirring occasionally, until just tender.
Salt and freshly ground black pepper
300g (11oz) linguini
110g (4oz) butter
500g (18oz) cooked and peeled shrimps or small prawns
4 cloves of garlic, peeled and crushed
1 red chilli, deseeded and finely chopped (optional)
2 tbsp chopped mixed herbs, such as parsley, chives, dill, tarragon or chervil
Squeeze of lemon juice Lemon slices, to serve
2 Meanwhile, melt the butter in a frying pan on a medium heat and, once sizzling, add the shrimps (or prawns), garlic and chilli (if using) and season with salt and pepper. Cook for 4–5 minutes, tossing regularly until warmed through and becoming golden.
