This Week’s Recipe: Asparagus, Fennel and Pea Salad with Lemon and Mint

Why Fennel, Pea and Asparagus Salad?

There are a some flavour combinations that simply are perfect. Think of tomatoes and basil, potatoes with rosemary, pork and apples and of course peas with mint.

When I feel inspired to play with new combinations of ingredients, I always find myself at the same starting point – a few flavours that just seem to be made for each other.

I find by starting with building blocks (one of two ingredients) that compliment each other solidly, the rest of the creation is easy and fun.

Personally I look at individual flavours and see what ingredients go together. Try to have flavours that match with at least one or two other ingredients and build from there. I also think about how texture, taste and colour will enhance the dish or distract from it.

This salad was created out of my love for peas with mint. The fennel adds a fresh yet earthy tone, while the asparagus and peas bring out the sweetness of the mint, and the lemon lightens the salad as a whole.

Ingredients
1 small fennel bulb, thinly sliced
1 bunch asparagus, cut into 1 inch stems
1 cup frozen peas
1/2 bunch mint, picked
3 handfuls rocket
1 lemon, zested and juiced
1 tablespoon truffle oil
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt
Pepper

Method
Blanch the asparagus in boiling salted water, and toss into a colander with the frozen peas (the peas will defrost from the heat of the asparagus and the asparagus will cool quickly).

In a large bowl toss the rocket, sliced fennel and mint together. When the asparagus is cool, and peas are defrosted toss them with the salad leaves. Add the lemon zest.

In a separate bowl whisk together the lemon juice, balsamic vinegar, truffle oil, olive oil salt and pepper.

Toss the salad in the dressing and serve.

Serves four as a side or two as a main.

Bon Appetite.

Make your own... Croque Monsieur

Technically a grilled ham and cheese sandwich, a Croque Monsieur is a must to have in ones repertoire - morning, noon or night. Originally served in 1910 as a fast food snack on the Boulevard des Capucines, it still remains as popular today.

Although I am sure my recipe for this classic snack is not original, it is one that I will never change. Somehow the mixture of cream, Gruyere cheese and Dijon mustard once melted transforms into a cheesy, sharp yet creamy sauce.

Pull this recipe out for a carefree yet delicious brunch, a fantastic midnight snack, or as a last result when the dinner you were planning is burnt to a crisp and your dinner companions just arrived at the door. Somehow a Croque Monsieur solves every problem.

Ingredients
4 slices crunch white bread
4-8 slices good quality smoked ham
8 tablespoons Gruyere cheese, grated
4-6 tablespoons cream
2 tablespoons mustard
Butter

Method
Mix the grated cheese, cream and mustard together to form a thick paste.

Toast one side of your slices of bread. Spread a thin layer of butter and one or two slices of ham on the untoasted side. Spread with the cheesy mixture and grill until golden and bubbly.

Serves 2 (as a snack)
To turn a Croque Monsieur into a Croque Madame simple add a fried egg on top!

Bon Appetite

This Week’s Recipe: Spaghetti with cherry tomatoes and fresh herbs.

Why Spaghetti with tomatoes and herbs?

It appears to be that time of year again – Detox time. Everywhere I turn friends are planning, complaining or enduring a detox in order to shape up for summer.

As a chef I have to taste and try a lot of different foods throughout the day from aioli at 7 o’clock in the morning and bircher muesli at 10 o ‘clock at night, so for me the concept of a detox is un heard of.

Also to be honest I love food and can not see the reasoning in spending weeks with head aches, stomach aches and living in agony fighting cravings for your favourite foods.

When I feel the need to get a little healthier, I look to eat foods that are kept simple and are in season. At risk of sounding a little spiritual I believe that when you are feeling a little under the weather you need to eat foods that nurture the body and soul.

This pasta is one of my favourite dishes to cook when I want to get back on track, because although it might be a pasta dressed with olive oil, to me it celebrates ingredients when they are at their best an can not do anything than make you feel better.

Tomatoes are at their finest from mid October through to February when they are sweet, yet sharp and have a beautiful blood red hue. This pasta celebrates their beauty with fresh herbs and a delicious fruity olive oil. It is delicious eaten warm of served cold.

Ingredients
500g dried spaghetti
400g vine-ripe cherry tomatoes
1 hand full basil leaves
1 handful marjoram
1 handful flat leaf parsley
1/2 handful lemon thyme
6 tablespoons good quality fruity extra virgin olive oil
1 clove garlic, chopped finely
1lemon, juiced
1 tablespoon balsamic vinegar
Salt
Pepper

Method
Cook the pasta in a large pan of salted boiling water and cook until al dente according to packet instructions.

While the pasta is cooking, halve the tomatoes and place them in a large bowl. Roughly chop your herbs and add them to the tomatoes with the olive oil and garlic. Season with salt and pepper and toss. Squish a few of the tomatoes to help release their juices.

Drain the pasta and while it is hot add it to your tomatoes and toss well. Drizzle with vinegar and lemon juice and check for seasoning. Either serve hot or allow to cool to room temperature.

Serves 4-6.
Bon Appetite