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Cover: A dish for all seasons

Recipes with fresh parsley

21Jun 12

Grilled stuffed mushrooms

White button mushrooms are one of the most widely consumed mushrooms in the world. They are available in shops all year round, but those who like mushroom hunting can usually find them after rainfall from late spring through to autumn. I love mushroom hunting, but I’m never sure if the ones I’ve picked are edible! So for safety I prefer to use the cultivated ones.

I love them; in pasta sauce, in risotto, in pies, in soups, in salads… they are so verstile. This dish is inspired by some “tapas” we had in Spain this Easter: grilled stuffed mushrooms made with Serrano ham (Spanish dry-cured ham), garlic and parsley. I brought some ham back from Spain so I used that for this recipe and added some sun-dried tomatoes for a personal touch. They are so delicious and easy to make, you should try them!

Little tip: They make a great appetiser for this mushroom risotto recipe.

Grilled stuffed mushrooms
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
This dish is inspired by some "tapas" we had in Spain this Easter: grilled stuffed mushrooms made with Serrano ham (Spanish dry-cured ham), garlic and parsley.
Ingredients
  • 12 medium sized white button mushrooms
  • 50g Serrano ham (or any dry-cured ham), finely chopped
  • 2 or 3 sun-dried tomatoes, finely chopped
  • 2 medium sized garlic cloves, peeled and finely chopped
  • 1 tbsp finely chopped fresh parsley
  • Olive oil, for sautéing
Instructions
  1. Clean the mushrooms, cut off the tips of the stems and dry if necessary.
  2. Remove the stems, making sure not to break the mushroom caps. Leave the caps aside.
  3. Finely chop the mushroom stems and mix them with the chopped garlic, dried tomatoes and parsley.
  4. Sauté this mixture in a little olive oil on a high heat for 2 to 3 minutes, stirring regularly.
  5. Turn off the heat and add the chopped ham to the mixture.
  6. Fill the mushroom caps with the mixture. (There will usually be a small amount of mixture left over).
  7. Cook the mushrooms in a grill pan on a medium heat until they are light brown and serve.
Notes
What are "tapas"? Tapas are typical in Spain. They are small portions of food, anything from some simple olives to a dish of paella, served to accompany a drink. In most parts of the country tapas are ordered and paid for separately, but in some provinces, especially Granada and Almería, the tapa comes free with each cold drink you order.

 

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14Jun 12

Rich and Tasty Watercress Soup

Rich and Tasty Watercress SoupWatercress! That crunchy, peppery green leaf that’s in season in May! There are lots of meals you can make with it if you use your imagination. I love it stuffed copiously into sandwiches, laced into salads drizzled with honey and balsamic vinegar, and many other ways. But today I’m here to share a really yummy version of  soup – rich and tasty watercress soup.

It’s developed over time, based on several recipes that I’ve tried and tested until I’ve reached this particular set of ingredients. No doubt the recipe will keep evolving; as I love to experiment and move things on after a while. It’s good to keep fresh and enjoy change in life, wouldn’t you say? I love the addition of a little Tabasco in this soup; it’s just there in the background giving a little extra twang to your taste buds!

Soup and salad is a perfect meal for spring and summer. Why not pair this soup with a watercress and mango salad?

Watercress is actually a member of the mustard family (which explains its mild heat). When you’ve bought it, cut the stems, wash it really thoroughly and then pat it with kitchen paper. You can store it for up to 4-5 days in the fridge in a plastic bag. Watercress is full of vitamins A and C; contains calcium; and is of course fat and cholesterol free – until you add the cream!

Rich and Tasty Watercress Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Rich and tasty watercress soup - featuring that crunchy, peppery green leaf that’s in season in May!
Ingredients
  • 600g fresh watercress, thoroughly washed and roughly chopped
  • 600ml chicken stock, hot
  • 1 tbsp butter
  • 4 medium shallots
  • 3 cloves garlic, sliced (or reduce to taste)
  • 3 fistfuls of fresh mint, saving a little to garnish
  • 3 fistfuls of fresh parsley, saving a little to garnish
  • 8 tbsp double cream
  • 4 dashes of Tabasco sauce
  • A generous swirl of extra virgin olive oil
  • 4 tbsp Greek yoghurt
  • Salt flakes and fresh ground black pepper to season
Instructions
  1. Heat the butter in a deep-based saucepan; and then brown the shallots and garlic gently together for 5-8 minutes until soft.
  2. Add in the watercress, fresh herbs and the hot chicken stock; stir and bring the soup up to the boil. Cover, reduce the heat and simmer for 3-4 minutes to cook the watercress.
  3. Splash in the Tabasco and spoon in the cream. Continue to simmer for a couple more minutes.
  4. Swirl in the olive oil and season really well with salt and pepper. Transfer into a food blender and whizz until smooth.
  5. Serve in individual bowls topped with a sprig of fresh herbs.
  6. You could also add a spoonful of Greek yoghurt while serving, but that is optional.

 

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13Jun 12

Spanish Noodles with King Prawns and Clams (Fideua)

FideuaClams are best of season in January and February in the UK, but you may be lucky and find some in the first half of March too.  I love this combination of seafood and noodles, a little like a noodle paella I guess.  The garlic and the fish stock bring wonderful flavours to the dish. 

Spanish noodles with king prawns and clams is a slightly anglicised variation on a dish from the Spanish region of Valencia, where sun and seafood are abundant.  Be sure that your clams are fresh, properly prepared and checked before you cook them – if in doubt, ask at the fish counter.  You can also substitute the clams for mussels if you prefer.

What you need:

  • 6 tbsp extra virgin olive oil
  • 400g very fine, short noodles (Fideua)
  • 400g king prawns, peeled
  • 350g clams in their shells, cleaned and prepared with any that are open, or come open with a light tap, discarded
  • 6 spring onions, or 1 medium onion, finely sliced
  • 6 garlic cloves, peeled and finely sliced
  • Generous pinch of dried parsley
  • 1 tbsp fresh parsley, roughly chopped
  • ½ L fish stock
  • Salt and fresh ground black pepper
  • Twist of lemon

What to do:

  1. Heat the oil in a large frying pan, and on a medium heat, fry the onions for a few minutes.
  2. Add the prawns and the garlic and cook for 5-10 minutes until the onions are really soft.
  3. Add the noodles and the dried parsley to the pan and continue to fry for a few minutes before pouring in the stock, seasoning well with salt and pepper.
  4. Add the clams and bring the stock up to the boil.  Turn down the heat and simmer uncovered for 5 minutes or until the stock has been absorbed into the dish. Add the fresh parsley, (saving a little for the garnish) stirring it in on the heat for another minute before tasting, and if necessary, adding a little more seasoning.  Add more stock to the dish as you cook if necessary to prevent it from becoming too dry.  Scan the finished dish for any clams that have not opened during cooking, and discard them.
  5. Squeeze over the lemon, serve into dishes and top with the fresh parsley garnish.
  6. Enjoy with a glass of Spanish white wine and baguette rubbed with garlic and drizzled with olive oil.

Ready in less than 30 minutes

Makes: 4 servings

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