bordbia A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website. #CelebrateStrawberrySeason1w
Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.
Ingredients
Butter, for greasing
2 ripe vine tomatoes, peeled, seeded and finely chopped
4 large eggs
4 tblsp cream
25g (1oz) mature cheddar cheese, finely grated
1 tsp snipped fresh chives
Sea salt and freshly ground black pepper
Griddled sourdough bread sliced into chunky fingers, to serve
Method
Preheat the oven to 190°C (375°F/gas mark 5).
Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.
Serves 4
Cooking time:
Ingredients
4 whiting fillets, around 175g each, skinned and boned
½ tablesp. olive oil
A little salt and black pepper
A knob of butter
Tomato and Red Onion Salad
200g tomatoes, roughly chopped
½ small red onion, thinly sliced
Juice of half a lemon
2 tablesp. olive oil
Salt and black pepper
Bunch of chives, thinly sliced
Pea and Potato Mash
1kg potatoes, peeled and freshly cooked
150g frozen peas, cooked
6 tablesp. milk
25g butter
To Cook
Heat a little olive oil in a large frying pan. Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over. Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork. As the butter melts spoon it over the fish.
Meanwhile combine the salad ingredients. Taste for seasoning.
Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas. Mash well. Season to taste.
Serving Suggestions
Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.
The dressing recipe makes more than you will need, but it keeps in the fridge for a week, if covered.
For the dressing, you will need:
100ml (3½fl oz) sunflower or vegetable oil
25ml (1fl oz) extra-virgin olive oil
1 x 25g (1oz) tin of anchovies, drained and rinsed
1 egg yolk
1 small clove of garlic, peeled and crushed
1 tablespoon lemon juice
½ teaspoon Dijon mustard
Pinch of salt
½ tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
For the salad, you will need:
4 good-quality eggs
1 tablespoon sunflower oil, for frying
8 rashers of smoked streaky bacon, cut into 1cm (¼in) dice
4 handfuls of mixed lettuce leaves, including rocket and winter greens, such as baby spinach, mustard greens or beetroot leaves
50g (2oz) Parmesan cheese, grated, to serve
1 tablespoon chives, chopped, to serve
First, make the dressing – you can do this either in a food processor or by hand. First, pour the sunflower or vegetable oil, whichever you’re using, and the extra-virgin olive oil into a jug.
If you’re making the dressing by hand, mash the anchovies with a fork, then put them in a bowl along with the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whisk together.
As you’re whisking, add the oil mixture from the jug very slowly and gradually. The dressing will become creamy as the emulsion forms.
When all the oil mixture has been incorporated, whisk in 25ml (1fl oz) of water to make the dressing the consistency of double cream, then add some extra seasoning to taste.
If you’re making the dressing in a food processor, add the anchovies, the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whizz together, then gradually add the oil mixture from the jug and the water, as previously described, pouring them in through the machine’s feed tube.
To poach the eggs, first put a saucepan of water on a high heat and bring it to the boil.
Meanwhile, pour the sunflower oil into a frying pan on a high heat, add the bacon and fry it for 3-5 minutes, or until it is golden brown and crispy. Drain it on kitchen paper and set aside.
While the bacon is frying, tear the mixture of lettuce and winter greens into large, bite-sized pieces and place a handful on a plate. Drizzle with 1-2 tablespoons of the dressing, then sprinkle with the crispy bacon pieces.
Once the egg-poaching water has come to the boil, turn the heat down to low. Crack each egg into the lightly simmering water and poach for 3-4 minutes, or until the white is set and the yolk is still a little soft.
Turn the heat off under the saucepan and carefully lift each egg out, one by one, allowing all water to drain from the egg. Arrange one egg in the centre of each plate of dressed salad leaves, sprinkle with grated Parmesan and chopped chives.
900g/2lb fresh vine ripened tomatoes cut in quarters
½ organic chicken stock cube, dissolved in 100ml hot water
85ml Avonmore cooking cream
½ tsp freshly chopped basil
Sea salt & freshly ground black pepper
Directions
Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.
Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.
Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.
