Newspaper article The Evening Standard (London, England)

Home Cook

Newspaper article The Evening Standard (London, England)

Home Cook

Article excerpt

Byline: CARINA COOPER

10 MINUTE SUPPER

Smoked trout salad with beetroot and watercress

Depending on your carb-intake desire, I'd recommend serving this with either a baked potato or chunky brown bread with chilled unsalted butter in wedges on top.

The trout contains omega-3 fatty acids, which are reputed to maintain a healthy heart, the beetroot and watercress are great for iron and the mustard adds a bit of a zip. Don't let the salad hang around too long or the watercress will get soggy and lose its vigour.

Preparation: 10 minutes. Serves 2 1 bunch watercress, roughly chopped 125g smoked trout, flaked with a fork 1 handful of Provencal black olives 4 baby beetroots, roasted or boiled and peeled 4 dsp extra-virgin olive oil 1/2 lemon/juice only 1/2 tsp mustard powder A drop of honey

. In a salad bowl place in the chopped watercress, flaked trout, black olives and the quartered beetroot.

. In a jam jar add the olive oil, lemon juice, mustard powder, honey and salt and pepper. Shake vigorously, pour over the salad, toss and serve.

40 MINUTE SUPPER

Roast quail with radishes, peas and parsley

Roast quail is definitely in the realm of sophisticated dishes, so go out and lay the table properly and open a delicious bottle of chilled Burgundy. Use the smoked trout recipe, above, in smaller quantities for a starter and the raspberries and lychees, below, as your pud and, who knows, a phantom butler or maid might just turn up and do the clearing away and washing up for you, you never know...

Preparation: 10 minutes Cooking time: 30 minutes Serves 4 4 quail 2 shallots, peeled cut in half 4 rashes of smoked pancetta Extra-virgin olive oil Maldon salt 1 large knob of unsalted butter 1 large handful of shelled peas 4 radishes, thinly sliced 1 handful of flat-leaf parsley, roughly chopped Freshly ground pepper

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