Rachel Allen’s lemon and basil potato salad

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Rachel Allen’s lemon and basil potato salad

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Rachel’s Asparagus and New Potato Salad with a Poached Egg

asparagus-potato-salad-poached-egg

First, place a saucepan of water on a high heat and add a good pinch of salt. Bring up to the boil then pop in the new potatoes, cover and boil for about 20-30 minutes until the potatoes are tender. While the potatoes are cooking, make the dressing by mixing the olive oil, the lemon juice, the chopped marjoram or tarragon, whichever you’re using, and some salt and pepper to season. When the potatoes are cooked, cut them into quarters while hot, place in a bowl and drizzle with some of the lemon and olive oil dressing and season with salt and pepper. Set aside but do not chill.

Place more water, with another pinch of salt, in the saucepan and bring to the boil on a high heat for cooking the asparagus. Prepare the asparagus by snapping off the woody ends at the base of the stalks, discard the snapped end. Next, using a peeler, peel away the slightly tough outer peel from about 2-3cm at the base of the stalks. When the water comes to the boil, drop in the asparagus and boil, uncovered, for about 4-6 minutes until tender. Remove the asparagus from the water but keep the water in the pot (for cooking the eggs) and place the asparagus stalks on a plate and immediately drizzle with some of the dressing.

Bring the water back to a boil again and crack in the eggs, turn the heat to medium to let the water simmer and poach the eggs for a few minutes until the whites are set and the yolks still soft. While the eggs are cooking, place the lettuce leaves in a bowl and drizzle with nearly all of the remaining dressing – enough to just make the leaves glisten. Divide the leaves between the plates and arrange the asparagus over or around or slightly peeping out from under the lettuce, then arrange the potatoes over or around and then place a perfectly poached egg sitting on top of each salad. To finish, peel a few shavings of the Coolea or Parmesan cheese, whichever you are using, for each plate and arrange over the top, drizzle with the last of the dressing, and serve.

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Ham and Spinach Omelette with New Potatoes

ham-and-spinach-frittata

This type of omelette is called a frittata in Italy and is delicious hot or cold. It is cooked until set firm, making it excellent picnic food or served with potatoes and salad it makes a perfect dinner.

Serves 4

Ingredients

Knob of butter

  •  1 small onion, finely chopped
  • 350g fresh spnach, tough stalks removed
  • 8 large eggs, beaten
  • 100g cooked ham or loin of bacon, cut into cubes
  • 50g hard cheese, finely grated
  • Salt and freshly-ground black pepper
  • 1 tablesp. olive oil

To Cook

Preheat the grill and heat a large non-stick frying pan.  Add a knob of the butter to the pan and cook the onion for 4-5 minutes until softened but not coloured.  Stir in the spinach and cook for a few minutes until wilted.  Turn the mixture into a sieve and press well with a wooden spoon to squeeze out all of the excess liquid. Then place the spinach on a board and roughly chop.

Lightly beat the eggs in a large bowl, then fold in the spinach mixture with the cooked ham or bacon and most of the cheese.  Keep about 2 tablespoons aside to use later.   Season with salt and pepper.

Wipe out the frying pan and then return it to the heat and add the oil.  Swirl to coat the sides of the pan evenly, then pour in the egg mixture and cook for about 5 minutes over a low heat to set the bottom and sides.  Scatter over the remaining cheese and cook gently for another couple of minutes, then flash under the grill for 4-5 minutes until lightly golden and set.  Leave to settle in the pan for a few minutes before cutting into wedges and arranging on plates with the salad and potatoes.

Serving Suggestions

Lightly dressed green salad and boiled new potatoes

Nutritional Analysis per Serving

Protein: 30g 

Carbohydrates: 31g 

Fat: 34g 

Iron: 4.3mg 

Energy: 570 kcal 

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