Autumn Salad with Pears, Devon Blue Cheese and Caramelised Walnuts

Autumn is officially here and today I intend to make this delicious autumn salad. I love blue cheese, especially Devon Blue Cheese, but any blue cheese of  your choice would be perfect in this recipe.

Ingredients
2 ripe but firm dessert pears
1 tbsp lemon juice
2 small heads green chicory,
broken into separate leaves
2 small heads red chicory,
broken into separate leaves
40g watercress sprigs
50g radicchio leaves (optional)
100g de-rinded Devon Blue cheese (or any blue cheese)
The seeds from 1/2 a pomegranate

For the caramelised walnuts:
100g walnut halves
2 tbsp clear honey

For the dressing:
1 1/2 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp clear honey
1 tsp walnut oil
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper

For the caramelised walnuts, preheat the oven to 180°C/350F/Gas Mark 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 mins until toasted and caramelised. Leave to cool, then break into small pieces.

For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well with salt and black pepper.

Slice the pears away from the core, toss with the lemon juice and set to one side.
Toss the salad leaves with 2 tbsp of the dressing and divide between plates. Tuck the slices of pear and cheese in bet ween the leaves and scatter over the walnut s and pomegranate seeds. Drizzle a little more dressing over and around each plate and serve straight away.

• Incidentally, this is a delicious salad dressing that can be used in just about any salad.

 

Devon Blue Cheese

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Posh Potato Salad

Here's a fabulous version of the humble potato salad. New potatoes are in season at the moment and they really elevate the salad staple. This recipe, adapted from BBC Good Food, is delicious.

Posh Potato Salad

800g waxy new potatoes
2 tsp wholegrain mustard
2 tbsp muscatel or white wine vinegar
4 tbsp olive oil
1 shallot , very finely chopped
3 tbsp mayonnaise
2 tbsp soured cream
1 tbsp horseradish sauce
¼ lemon, juiced
2 spring onions , finely sliced
handful of crispy fried onions

Method
STEP 1
Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

STEP 2
While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

STEP 3
Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

 

 

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Chard with Garlic and Lemon

 

My neighbour is a brilliant gardener, which is lucky for me as she often gives me gifts of vegetables. At this time of year she brings round bags of chard. I love chard but the mainstream supermarkets rarely sell it. One place that does is veg box firm Riverford in Devon. I tried this recipe of theirs yesterday and it was delicious - fresh and zingy.

 Chard with Garlic and Lemon

Serves 2

Chard is best when the stalks and leaves are cooked separately. Always add the lemon just before serving as it will discolour the greens after prolonged contact. No lemon? A splash of good quality wine vinegar will work well.

Ingredients
1 head of chard
2 garlic cloves, finely chopped
1 lemon

Method
Step 1
Remove and discard the chard root. Strip the leaves from the stalks, washing both parts of the veg. Chop the stalk into small ½ cm dice. Roughly slice the leaves.
Step 2
Heat 2 tablespoons of olive oil in a pan and gently fry the stalks for 8 minutes, until they have begun to soften. Add the garlic and fry gently for 1 minute before adding the leaves to the pan. Cook on a medium heat until wilted and tender; about 5 minutes, then season with salt and pepper.
Step 3
Finish with a good squeeze of lemon juice to taste.

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Autumn Salad With Butternut Squash and Beetroot

Salad's aren't just for summer. I made this delicious autumn salad for lunch the other day. It's from the Waitrose recipes website where I often get inspiration for what to cook.

Autumn Salad

Serves: 3

Ingredients

350g butternut squash, cut into 0.5cm slices
2 raw beetroot, peeled and cut into 0.5cm rounds
2 tbsp olive oil
½ tsp ground paprika
1 tbsp cider vinegar
1 tsp maple syrup
Pinch ground allspice
250g pack ready-cooked quinoa
3 tbsp (45g) toasted flaked almonds
Large handful wild rocket
1 essential British Apple

Method

1. Preheat the oven to 200˚C, gas mark 6. Line a baking tray with baking parchment; arrange the squash on one side, with the beetroot on the other. Sprinkle each with ¼ tbsp oil and season, then scatter the paprika over the squash; roast for 25 minutes, turning the vegetables halfway through.

2. Mix the remaining 1½ tbsp oil with the vinegar, maple syrup and allspice; season. Prepare the quinoa according to pack instructions, then place in a bowl and toss through ½ the dressing and 2 tbsp almonds. Toss through the rocket leaves, then spoon onto a large serving plate.

3. Arrange the roasted squash and the beetroot over the quinoa. Halve, core and finely slice the apple just before serving, then scatter over the salad. Spoon over the remaining dressing and scatter with the remaining almonds to finish. Serve immediately.

If you want a really unusual salad bowl in which to serve it, take a look at this!

 

It's a contemporary rustic wooden serving or display bowl carved from the roots of a giant teak tree, sold by Farm and Garden. Get it here: Rustic Bowl

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Summer Salads

I hope you've been enjoying the warm weather. It's been glorious here in Devon and we've taken the opportunity to eat in the garden as much as possible. Salads are, of course, always popular when the sun is shining and they go well with anything you may have cooked up on the barbecue. 

Below I have added a few of my favourites. I haven't given quantities as it's all a matter of personal taste. These are merely ingredients that go well together. Add your favourite dressing and you're away!

Chicken, Walnut and Apple

Mixed salad leaves, plus cooked chopped chicken, sliced apple¸ and half a small tin of butter beans (add fresh coriander and spring onions – optional). Sprinkle walnuts.

Goat's Cheese, Beetroot and Mint

Mixed salad leaves plus sliced goat's cheese or Halloumi, sliced cooked beetroot (preferably not pickled) and fresh mint leaves (add few cooked or soya beans – optional).

Smoked Salmon, Lentil and Avocado

Mixed salad leaves, half an avocado sliced and smoked salmon with lots of lemon and black pepper. Serve on lentils with a little horseradish plus mayonnaise.

Smoked Mackerel, Fennel and Grapefruit

Add to salad leaves smoked mackerel fillets, sliced fennel and grapefruit slices - and serve on some ready cooked quinoa if you like.

Aubergine and Hummus

Mix cooked aubergine, olives with sliced beef tomatoes and rocket. Add marinated or fresh peppers and a scoop of hummus (homemade with coriander or basil ideally) – serve with pine nuts.

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Runner Beans Bonanza

PERSONALLY, I like my runner beans simply steamed and seasoned but if you have a glut you may be looking for some different ways of cooking them.

Here are a few fancy pants and simple recipes!

Runner Bean Ratatouille

This tasty ratatouille is by Riverford Organics. They have lots of great recipes on their site at www.riverford.co.uk

Ingredients

400g runner beans, topped, tailed and stringed
3 tbsp olive oil
1 onion, finely sliced
6 large tomatoes or 1x 400g tin tomatoes
1 tsp sugar
1 bay leaf
2 garlic cloves, crushed or finely chopped
3 sprigs thyme

Method

If using fresh tomatoes, peel them by cutting a cross in the skin at one end and plunging into a pan of boiling water for 1 minute, until the cut skin starts to peel back. Remove from the water, peel and roughly chop.

Slice the runner beans diagonally into long strips about 1cm wide.

Heat the oil in a heavy saucepan. Add the onions and sweat until translucent and beginning to soften.
Add the beans, tomatoes, garlic, sugar and herbs.

Cover and simmer for 30-40 minutes until the beans are soft and the sauce is thick – if it is still thin, remove the pan lid and bubble until it reaches the right consistency.

Serve warm or at room temperature.

Garlicky Runner Beans

This is so simple. Fry some crushed garlic and red onion in olive oil until the onions start to caramelise.  At this stage you can some diced pancetta if you want to. Add prepared beans and fry until they start to turn tender but are still crisp. Season with salt and fresh ground pepper. The proportions are up to you. I use two garlic cloves and one onion to two big double handfuls of prepared beans.

Italian Runner Bean Salad

You don’t have to cook runner beans. They are perfect for a salad. Slice up young and tender prepared beans, add  pecorino or parmesan cheese to taste. Then add your favourite Italian dressing. Here’s a basic dressing recipe:

Ingredients

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Method

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.

Thai Chicken and Runner Bean Salad

For something more exotic and very tasty, this chicken and salad recipe ticks all the boxes. 

Ingredients

200g runner beans
1 red chilli, halved and finely sliced   
2 shallots, finely sliced
1 lemongrass, finely sliced
2cm piece ginger, shredded
2 cooked, skinless chicken breasts
small bunch mint leaves
large bunch Thai basil or coriander
1 lime cut in wedges to serve
 steamed jasmine rice
Coconut dressing
100ml coconut cream
1 garlic clove, crushed
3 tbsp fish sauce
1 tsp sugar
juice 1 lime
1 bird's eye chilli, finely diced

Method

String runner beans. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.

Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.




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Soft-boiled Egg, Bacon and Watercress Salad

At last the weather is improving and I have started looking around for tasty salad recipes. Here is one that is absolutely delicious, especially with free range Devon eggs with their deep orange yolks.

Soft-boiled Egg, Bacon and Watercress Salad

serves 2

2 large eggs, at room temperature
1 shallot, very finely chopped
1 tbsp red wine vinegar
1 heaped tsp wholegrain mustard
2 tbsp rapeseed oil
handful chives, snipped (optional)
4 thick rashers streaky smoked dry-cured bacon
2 slices good white crusty bread (sourdough is good)
2 good handfuls British watercress with thick stems removed

Boil for 3 mins, then lift into a bowl of iced water and cool completely. Peel. Leave the eggs in the iced water until needed.

Mix the shallot with the vinegar and a pinch of salt, then set aside for a few minutes to soften. Whisk in the mustard, oil and chives, if using, to make a dressing.

Heat the grill to low-medium and cook the bacon until crisp right through. Remove the bacon, then brush the bacon juice and fat all over the bread. Grill the bread for about 1 min on each side until crisp, then cut into soldiers and keep warm.

Just before serving, bring the pan of water back to the boil and add the eggs. Boil for 1 min to reheat. Toss the dressing with the watercress and divide between 2 plates. Top with an egg and 2 rashers of bacon, with the toast to the side. The egg yolks will still be runny inside.

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Tomato Garlic and Herb Dressing

THIS is an ideal dressing for both summer and winter dishes. It's from the wonderful Riverford vegetable delivery service in Devon. I've recently tried it with some waxy new potatoes. Delicious.

Tomato Garlic and Herb Dressing

(serves 4)

Ingredients

4 tomatoes, skinned, deseeded, cored & flesh diced
100 ml olive oil
2 garlic cloves
1/4 tsp cayenne pepper
1 tbsp basil
1 tbsp balsamic/sherry vinegar
salt & pepper
mozzarella (optional)

Method

Heat 100ml olive oil on a low heat in a pan and add the tomatoes for another 1-2 minutes.
Remove from the heat and add the basil, balsamic/sherry vinegar and the cayenne pepper.
Season and add some mozzarella if you like.

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The Avocado

The avocado is packed full of goodness. It is rich in vitamin E and is good for heart health. Its  mono-unsaturated fats improve skin tone and help protect against wrinkles. The avocado is good for people suffering from diabetes and arthritis.

Here's a recipe from Green Valley Kitchen which is quick, simple and delicious. The addition of feta cheese makes it a meal in itself - an ideal lunch dish, especially accompanied by warm home-made bread. Avocado does not refrigerate well.  So if you are not eating it right away, wait to add the avocado until just before serving.

Tomato Cucumber Avocado Salad

Serves: 2
Ingredients

1½ cups of chopped tomatoes - I used cherry tomatoes
1 cucumber - peeled and seeded then diced
1 avocado - diced
4 oz feta cheese - cubed
2 tbs minced red onion (soak the red onion slice in a little water, for a couple of minutes, before mincing.  This will remove some of the raw onion taste.)

1 handful parsley - minced - about 2 tbs

2 tbs olive oil
1 tbs red wine vinegar
8 twists of black pepper from a pepper mill

Instructions

Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
Peel and seed one cucumber and dice. Add to bowl.
Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
Cube feta and add to bowl.
Add minced red onion and minced parsley to bowl.
Whisk together olive oil, red wine vinegar and black pepper - pour over salad.
Toss gently so the feta and avocado don't break up. Serve immediately.
If refrigerating - keep the avocado aside and add before severing.

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Kohlrabi

MY brother gave me a couple of kohlrabi. Kohlrabi is a bit like a turnip but is mild and crisp with a delicate nutty flavour. I love them but I never quite know what to do with them apart from boil them or steam them. A quick search on the internet turned up the recipe below for Kohlrabi Salad from Riverford Organic Vegetables . It's delicious - fresh and summery yet substantial enough for a lovely lunch with the addition of some crusty bread. If you love vegetables, take a look at the site; there are some great recipes there.

Kohlrabi Salad

Preparation Time: 15 minutesCooking Time: 5 minutes
Serves: 4
Ingredients
1 medium kohlrabi

2 carrots

1 apple

juice of 1 lemon

100g (4oz) peanuts

3 tbsp mustard seeds

3 tbsp olive oil
Instructions
1. Peel and grate the kohlrabi. Wash and grate the carrots and apple. Mix with the lemon juice and add the peanuts.

2. Fry the mustard seeds in the hot oil until they begin to pop. Pour the seeds and oil over the salad and mix well.

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Strawberry Salad and Strawberry Fizz

IT'S summer (a bit soggy here in Britain at the moment but the sun is trying to peek through the clouds) and many of us will be planning long, lazy days in the garden.

No fruit says "summer" more than plump, juicy strawberries.
This versatile fruit not only tastes delicious but is full of goodness too. It's low in fat and calories and high in fibre, vitamin C, folate, potassium and antioxidants.

Strawberries are wonderful with nothing more than a dollop of clotted cream but there are lots of wonderful recipes you can try too - fruit salads, strawberry fool and strawberry shortcake are just a few.

But below I have two more unusual dishes for you to try. The first is a savoury strawberry salad with the fruit giving a fresh and tangy flavour and the second is a wonderful cooling and refreshing Strawberry Fizz by that great advocate of British food, Hugh Fearnley-Whittingstall.

Strawberry Salad
Serves 8

Ingredients
8 oz of mixed lettuces (try to include a red leaf lettuce for contrast)
8 oz fresh spinach, torn into bite size pieces
1 medium avocado, peeled and sliced or chopped
Half pint strawberries, halved or sliced if they are large
Half a cantaloupe melon, scooped into balls
Half pint cherry tomatoes, halved
1 cucumber, peeled and sliced
4 oz fresh mushrooms, sliced

Method
Combine the lettuce, spinach, avocado, strawberries, cantaloupe, cherry tomatoes, cucumbers and mushrooms in a large salad bowl. Add your favourite dressing and toss lightly. Below is a poppy seed dressing that goes very well:
Dressing:
Half cup vegetable oil
Half cup tarragon vinegar
Half cup sugar
2 teaspoons poppy seeds
Half teaspoon salt
Half teaspoon dry mustard
Half teaspoon grated onion
Quarter teaspoon onion salt
Place all of the ingredients in a jar and shake vigorously to mix. Pour enough over the salad to coat the leaves when ready to serve.


Hugh Fearnley-Whittingstall's Strawberry Fizz
Preparation time less than 30 mins

Ingredients

4 strawberries
icing sugar, to taste
1 glass sparkling wine (champagne, cava or prosecco)

Method

Crush some strawberries and rub them through a sieve. Sweeten with a little icing sugar, mixing thoroughly to dissolve. Fill one champagne glass a third full with the strawberry juice and top up with ice cold sparkling wine. Drink quickly and pour yourself another one.

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