Schlagwort-Archive: Hugh Fearnley-Whittingstall

Rocket, fennel and lentil salad

5 Antworten

This

Rocket, fennel and lentil salad

Rocket, fennel and lentil salad-2

kills two birds with one stone: The German vegetable expedition asks for fennel and the IHCC wants side dishes or salads.

Rocket, fennel and lentil salad

Yield: 4 servings Button German

Rocket, fennel and lentil salad-1

Lentil salad with rocket and fennel

Ingredients:

  • 125 g Puy lentils; Ulrike: Pardina
  • 1 bay leaf
  • ½ small onion; Ulrike: 1 shalott
  • a few parsley stalks, optional
  • 1 large or 2 small fennel bulbs; about 250 grams
  • about 75 g rocket

DRESSING

  • 2 teaspoons Dijon mustard
  • 1 lemon, finely grated zest and 30 ml juice
  • 2 tablespoons lemon juice
  • 120 ml rapeseed or olive oil
  • a pinch of sugar
  • Sea salt and freshly ground black pepper

SOURCE

978-1-4088-1212-9 *

modified from inspired by:
Hugh Fearnley-Whittingstall
River Cottage Veg Every Day! *
ISBN: 978-1-4088-1212-9

Instructions

  1. Put the lentils in a saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks, if using. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
  2. Meanwhile, to make the dressing, shake all the ingredients together in a screw-topped jar until emulsified.
  3. When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
  4. Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb(s) vertically, then slice as thinly as you can, tip to base.
  5. Pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve Rocket, fennel and lentil salad.

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 30 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Salads & Sides!
 
 
 
nbsp;
For all other great Salads & Sides! recipes visit the I heart cooking clubs site
 
 
 
 
more recipes from Hugh Fearnley-Whittingstall (click)
more recipes and entries in English

Rucola, Fenchel und Pardina Linsensalat

12 Antworten

Photo Credit: Tastesheriff
Gemüseexpedition 2017

Das Gemüse für die Expedition im Juli ist der Fenchel, der wie der Kohlrabi im Blog viel zu kurz kommt. Fenchel gab es bei den Marktschwärmer Kiel , ebenso wie den Rucola. Für diese Kombination suchte ich mir den

Rucola, Fenchel und Pardina Linsensalat

Rucola, Fenchel und Pardina Linsensalat-2

von Hugh Fearnley-Whittingstall aus, bei dem auch die restlichen Zutaten fast alle in Schleswig-Holstein produziert wurden.

Rucola, Fenchel und Padina Linsensalat Button English

Menge: 4 Portionen

Rucola, Fenchel und Pardina Linsensalat-1

Ein Hugh Fearnley-Whittingstall Rezept für Rucola, Fenchel und Padina Linsensalat

Zutaten:

  • 125 Gramm Padina Linsen; Hugh Fearnley-Whittingstall nimmt Puy
  • 1 Lorbeerblatt, eigener Garten
  • ½ klein. Zwiebel; Ulrike Schalotte, ohne Schale
  • Einige Stängel Petersilie; eigener Garten
  • 1 groß. oder 2 kleine Knollen Fenchel, etwa 250 Gramm; Bio-Gärtnerei Höft
  • 75 Gramm Rucola; ca., gewaschen und trocken geschleudert; Bio-Gärtnerei Höft

DRESSING

  • 2 Teel. Dijonsenf; Ulrike: Ursenf aus Monschau
  • 1 Zitrone, geriebene Schale und 30 ml Saft
  • 120 ml Rapsöl; Schönmoorer Ölmühle **18.10.2019
  • 1 Prise Zucker
  • Salz
  • Pfeffer

QUELLE

978-1-4088-1212-9 *

ZUBEREITUNG

  1. Die Linsen in einen Topf mit reichlich Wasser geben. Zum Kochen bringen, die Linsen mur 1 Minute kochen und anschließend abtropfen lassen.Die Linsen zurück in den Topf geben und sehr knapp mit Wasser bedecken. Zwiebel, Petersilie und Lorbeerblatt zufügen und in etwa 30 Minuten bissfest gar kochen. Abgießen, Zwiebel, Petersilie und Lorbeer entfernen.
  2. Für das Dressing alle Zutaten in ein Schraubglas füllen und gut schütteln. Die noch warmen Linsen mit etwa der Hälfte des Dressings vermischen und abkühlen lassen. Abschmecken und ggf. noch mehr Zitronensaft zugeben.
  3. Den Fenchel putzen, dabei die zähe äußerste Schicht entfernen (außer wenn der Fenchel sehr jung und frisch ist). Die Knollen senkrecht halbieren und in möchst dünne Scheiben schneiden (K: nicht senkrecht halbiert, einfach gehobelt). Rucola putzen und trocken schleudern.
  4. Etwa zwei Drittel der Linsen in tiefe Teller geben, mit Rucola und Fenchel bestreuen und mit dem restlichen Dressing beträufeln. Die restlichen Lisen daraufstreuen.

Gesamtzeit: 45 Minuten
Vorbereitungszeit: 5 Minuten
Koch-/Backzeit: 30 Minuten

 
 
*=Affiliate-Link zu Amazon

mehr Rezepte von Hugh Fearnley-Whittingstall

**18.10.2019 http://schoenmoorer-hof.de/oelmuehle/ nicht verfügbar

Kohlrabi and spinach gratin – June IHCC Potluck!

2 Antworten

I try to support our local producers. As often I can I buy local fruit, vegetables, bread, cheese, meat and more at The Food Assembly which started in January this year. It still offers a small selection of vegetable, but I accept the challenge to cook with this offer. The products

Kohlrabi and spinach gratin ingredients

I decided to prepare a

Kohlrabi and spinach gratin

Kohlrabi and spinach gratin-1

for the June Potluck! at IHCC from Hugh Fearnley-Whittingstall. He says kohlrabi isn’t a looker, but it’s the taste that counts. He is right the gratin was delicious.

Kohlrabi and spinach gratin

Yield: 2 servings as a main course

Kohlrabi and spinach gratin-2

If your kohlrabi still has its green leaves attached, combine them with the spinach in this tasty kohlrabi and spinach gratin.

Ingredients:

  • ½ tbsp sunflower oil
  • 1 knob butter, plus a little more for greasing the dish
  • 1 medium onion; about 300 grams, halved and finely sliced
  • Salt and freshly ground black pepper
  • 250 grams kohlrabi, peeled and cut into 3mm thick rounds
  • 125 grams potatoes, peeled and cut into 3mm rounds
  • 1 tsp thyme leaves, chopped
  • 100 ml double cream
  • 100 ml water, chicken or vegetable stock
  • 1 big handful baby spinach, or spinach mixed with kohlrabi leaves
  • 1 tbsp parsley, chopped

TOPPING

  • 15 grams fresh breadcrumbs
  • 15 grams butter, melted
  • 25 grams cheddar or hard goat’s cheese, grated

SOURCE

modified from inspired by:
Hugh Fearnley-Whittingstall in the Guardian

Instructions

  1. Preheat the oven to 190 °C/375 °F/gas mark 5. Place a medium-sized frying pan over a medium heat. Add the oil and butter, wait until it foams, then add the sliced onion and a pinch of salt, and sauté for 12 minutes, until soft and starting to take on a little colour.
  2. Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.
  3. Pour over the cream and stock, simmer gently until the liquid is reduced by half, stir in the spinach and parsley, then place in a lightly buttered gratin dish, about 20 cm x 15 cm x 7cm in size, levelling it out with a spatula as you go. Place the gratin dish on a baking tray.
  4. Blitz together the breadcrumbs, butter and cheese in a blender, and sprinkle over the top of the filling. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling. Serve Kohlrabi and spinach gratin

total time: 1 hour
preparation time: 10 minutes
cooking/baking time: 15 minutes + 35 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
April Potluck Collage
 
 
 
For all other great June Potluck! recipes visit the I heart cooking clubs site 
 
 
 

more recipes from Hugh Fearnley-Whittingstall (click)
more recipes and entries in English

** 21.03.2024 http://www.jahnkes-ziegenkaese.de/ available in web archive