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Tag Archives: Orange Grove Markets

Salmon Fillet with Spaghetti and Pesto

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I love the the hot smoked salmon from the Orange Grove Markets in Lilyfield, as indeed I love all the produce there on a busy Saturday morning.

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This was my first visit in 2014. So I made spaghetti with pesto and served it with the flaked salmon fillet. I also made a simpler version just with spaghetti and simple green herbs, served with salad including roast golden beetroot.

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The recipe for pesto follows, very loosely based on a recipe of Jamie Oliver: http://www.jamieoliver.com/recipes/vegetables-recipes/pesto

The rest is just assembly – what you feel like at the time!

Pesto

Ingredients

•    1 handful pine nuts, very lightly toasted
•    1 clove garlic, chopped
•    A couple of grinds of sea salt
•    3 good handfuls fresh basil, leaves picked and chopped
•    1 good handful parmesan cheese, freshly grated
•    2-3 tbls extra virgin olive oil

Method

Toast the pine nuts in a dry frying pan for a couple of minutes until they colour and start to release their oil.

I lightly toast the chopped garlic cloves too in the frying pan –  but this is definitely not traditional.

Pulse the pine nuts, garlic, salt and the basil leaves in a food processor.  Don’t over process. Add the parmesan. Spoon into a bowl and gently stir in the extra virgin olive oil – add  enough to bind the sauce and get it to an oozy consistency.

Check for seasoning and consistency and add more oil if necessary.

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Pumpkin, Leek and Wild Garlic Soup

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A visit to the wonderful Orange Grove Markets in Lilyfield this morning and the tempting produce available made me want to make soup. I was quite taken with the wild garlic featured on one particular stall, so I created a soup in which it could feature.

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Pumpkin and leek go well together, and the garlic gave the soup a mild yet slightly pungent flavour. A definite improvement on traditional garlic or onion!

This soup allows you to be flexible with quantities – be creative!

Ingredients

1 tbl extra virgin olive oil

A knob of butter

2 heads of wild garlic

1 large leek

Generous grind of rock salt or to taste

1/4 medium-sized pumpkin

500 mls chicken stock

Black pepper

Sour cream and thyme leaves, to serve

Method

Heat oil and butter in a heavy bottomed saucepan over medium heat. Fry roughly chopped wild garlic and the leek with the salt. Cook for a couple of minutes until the garlic and the leek begin to soften.

Add the pumpkin chopped in large chunks to the saucepan. Pour in the chicken stock, and season with black pepper. Increase the heat and bring to the boil. Turn heat back to medium, cover with a lid and cook until vegetables are tender, about 20 – 30 minutes.

Remove from heat, leave to cool for about 10 minutes, then blend with stick blender in the saucepan until the desired consistency. I usually like my soup a little chunky, but on this occasion I opted for a smoother consistency.

Serve with a dollop of sour cream and fresh thyme leaves.

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Autumn Salad Niçoise

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A very simple throw together salad based on some lovely April produce from the Orange Grove Markets in Lillyfield  – the Niçoise part is some Italian tuna in oil.

Line a salad bowl with a mixture of salad leaves –  I used baby spinach, radicchio, baby cos, green coral and baby bok choy.  You could rub the bowl with a garlic clove for more depth of flavour.

Add sliced spring onions, sliced green beans and roughly sliced avocado for the green part. Scatter a few cherry tomatoes into the salad.

Add the oil from a small tin of tuna (I prefer Sirena), then roughly flake the tuna and add to the bowl. Crumble a handful of Persian feta into the salad.

Lastly squeeze in the juice of half a lemon, drizzle with some balsamic glaze, and add a few grinds of black pepper. Gently toss all the ingredients together. Serves one or two at a pinch!

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