Posts Tagged ‘tarragon’
Garden pea & asparagus mousse
Friday, May 6th, 2011
Take advantage of in-season vegetables and make a fresh garden pea and asparagus mousse
Ingredients
* 1 tbsp mild olive oil , plus extra
* 300g shelled garden peas , about 900g/2lbs in ther pods
* 200g green asparagus tips
* 2 leaves of gelatine or 2 tsp or powdered gelatine
* 4 tbsp dry white wine or lemon juice
* 142ml carton double cream
* ½ tsp chopped fresh tarragon
* olive oil , balsamic vinegar and fresh tarragon sprigs, to serve
Method
1. Brush 6 dariole moulds (100 ml/ 31⁄2 fl oz capacity) with mild olive oil and line the bases with discs of baking paper. Shell the peas and trim away and discard the cut end of the asparagus. Chop the asparagus into short lengths and put in a steamer with the peas. Steam for 3-5 minutes until the asparagus and peas are just tender but still bright green. Put 6 tbsp of steamed peas into a small bowl, spoon over the 1 tbsp olive oil and set aside.
2. Put the asparagus and the rest of the cooked peas in a food processor and whizz to a purée. Soften the gelatine in the wine or lemon juice in a small pan for 5 minutes, then put over a low heat until the gelatine is dissolved, stirring occasionally.
3. Whisk the cream with the tarragon until it is thick but still glossy. Stir the gelatine into the purée and fold in the cream with plenty of salt and pepper. Divide the mixture between the moulds so they are three quarters full, then put in the fridge for 2-3 hours or until set.
4. When ready to serve, run the blade of a small knife around the rim of the mousse and turn out each one on a small plate. Sprinkle the reserved peas around the base of each mousse and lay a tarragon sprig on top of each one. Drizzle a little more olive oil and a few dashes of balsamic vinegar over the peas. Serve straight away while still chilled.
Tags: asparagus, garden peas, tarragon
Posted in Meal Suggestions | No Comments »
Mushroom Butter on Toast
Tuesday, November 23rd, 2010
Ingredients
* 250g pack butter , softened
* 1 onion , very finely chopped
* 3 garlic cloves , finely chopped
* 2 thyme sprigs, plus extra to serve
* 30g pack dried porcini mushrooms, soaked, drained and finely chopped
* 250g pack chestnut mushrooms , finely chopped
* 2 tbsp brandy
* juice ½ lemon
* small handful each parsley and tarragon, finely chopped
* toasted bread and salad leaves, to serve
Method
1. Melt 50g butter in a pan and gently fry the onion until softened. Add the garlic and thyme and fry for 1 min more. Tip in all the mushrooms and toss to coat in the butter. Cook on a high heat for 5-8 mins until soft. Pour over the brandy and lemon juice, then cook for 2-3 mins more or until all the liquid has evaporated. Turn off the heat, add the herbs and seasoning, then allow to cool.
2. Once cooled, remove the thyme. Mix the mushrooms with the remaining butter, then divide between 4 ramekins. Chill until firm, or for up to 2 days, then serve a ramekin, topped with a thyme sprig, between 2 to share with toasted bread and dressed salad leaves.
Tags: garlic, lemon, mushrooms, onion, parsley, tarragon, thyme
Posted in Christmas, Snacks | No Comments »
Roasted Roots with Tarragon
Wednesday, December 9th, 2009
Ingredients
6 large parsnips
600g small carrots
oil
2 tbsp honey
1 bunch tarragon leaves
Method
1. Peel and quarter the parsnips lengthways. Scrub and halve the carrots, then steam both for 7 minutes. Transfer to a large frying pan with a little oil. Toss over the heat to colour, then add 2 tbsp honey and keep turning until glazed.
2. Reheat quickly just before serving with the tarragon leaves.
Tags: carrot, parsnip, tarragon
Posted in Veg Ideas | No Comments »