Category: Sides

Categories
Dinners Sides Vegetarian

Asparagus with mushrooms and poached egg

  • 24 asparagus spears, woody ends trimmed and discarded
  • 120g unsalted butter
  • 6 large portobello mushrooms, sliced horizontally into 2mm-thick rounds
  • 2 garlic cloves, peeled and thinly sliced
  • 5g thyme sprigs
  • Salt and black pepper
  • 10g tarragon leaves, roughly chopped
  • 4 eggs, poached just before serving
  • ½ tsp truffle oil
  1. ring a large pan of salted water to a boil and blanch the asparagus for three to four minutes, until al dente. Strain, refresh under cold water and set aside.
  2. Melt half the butter in a large saute pan on a medium heat. Add half the mushrooms, garlic and thyme, plus a pinch of salt and a good grind of black pepper, and fry for 10 minutes, turning occasionally, until the mushrooms are golden-brown at the edges and cooked. Transfer to a plate and keep warm, and repeat with the remaining butter, mushrooms, garlic and thyme, seasoning again. Once all the mushrooms are cooked, keep them warm.
  3. Leave any excess butter in the pan and, on a medium heat, gently saute the asparagus and tarragon with a pinch of salt for a minute, tossing a few times, just to warm through. Divide between four plates, then lay the mushroom discs over the spears. Scatter over the garlic and thyme and top with a poached egg. Drizzle over any butter from the pan, add a grind of pepper and a few drops of truffle oil, and serve at once.
Categories
Sides

Grilled Broccoli with Avocado and Sesame

PICKLED JALAPEÑOS

  • ½cup white balsamic vinegar or unseasoned rice vinegar
  • ¼cup dry white wine or water
  • 3tablespoons sugar
  • 1tablespoon kosher salt
  • 3jalapeños, halved lengthwise, seeded

BROCCOLI AND DRESSING

  • 1avocado, halved
  • 1small garlic clove, finely chopped
  • ¼cup tahini
  • 1teaspoon finely grated lemon zest
  • 7tablespoons fresh lemon juice, divided
  • ⅓cup cilantro leaves with tender stems, plus more for serving
  • 8tablespoons olive oil, dividedKosher salt, freshly ground pepper
  • 1pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
  • 1medium red onion, sliced into ½-inch rings
  • 1tablespoon toasted sesame seeds

PICKLED JALAPEÑOS

Step 1

Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.

Step 2

Do Ahead: Pickled jalapeños can be made 1 week ahead. Cover and chill.

BROCCOLI AND DRESSING

Step 3

Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

Step 4

Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

Step 5

Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

Step 6

Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

Categories
Appetizers Sides Vegetarian

Roasted Red Peppers and Cherry Tomatoes with Ricotta

  • 4red bell peppers, halved, seeds and ribs removed
  • 6oil-packed anchovy fillets, finely chopped
  • 4garlic cloves, thinly sliced
  • 1cup basil leaves, divided
  • Kosher salt, freshly ground pepper
  • 2tablespoons plus ⅓ cup olive oil
  • 1pint cherry tomatoes, halved
  • ⅓cup fresh ricotta
  • ¼cup pitted small black and/or green olives
  • Flaky sea salt

Preheat oven to 190c (375f°). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Categories
Sides Soups&Salads Vegetarian

Tomatoes and Haricots Verts with Anchovies

  • 4oz. haricots verts or green beans, trimmed
  • Kosher salt
  • 2lb. medium tomatoes, some sliced, some cut into wedges
  • 1pint Sun Gold and/or cherry tomatoes, halved crosswise
  • 16oil-packed anchovy fillets
  • ¼cup celery leaves or parsley leaves
  • 2Tbsp. red wine vinegar
  • 2Tbsp. extra-virgin olive oil
  • Smoked or regular flaky sea salt
  • Freshly ground black pepper

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.

Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper.

Categories
Sides

Quick Pickled Onions

  • 1 medium red onion, very thinly sliced
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar or additional white vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

  1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
  2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
  3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
  4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Categories
Dinners Sides

Smoked Trout Brandade

Ingredients

takes 1 1/2 hr

  • 1 large russet potato (about 10 oz.)
  • 1 teaspoon plus ½ cup olive oil
  • 2 garlic cloves, peeled
  • 8oz. smoked trout, skin and bones removed
  • ¾ cup whole milk
  • 2 tablespoons lemon juice
  • ¼teaspoon smoked paprika (optional)Kosher salt and freshly ground black pepper
  • 2 tablespoons finely grated Parmesan

Preparation

Step 1

Heat oven to 400°. Rub potato with 1 tsp. oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth.

Step 2

Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.

Step 3

Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika, if using, and remaining ½ cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.

Step 4

Transfer trout mixture to a 1-qt. shallow baking dish or four 6-oz. ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15–20 minutes.

Step 5

DO AHEAD: Brandade can be made (but not baked) 1 day ahead; cover and chill. Bring to room temperature before baking.

Categories
Sides Vegetarian

Fried Rice

Ingredients

  • 250g rice
  • 3 tbsp vegetable oil
  • 1 onion finely chopped
  • 4 eggs beaten
  • 2 green onions sliced, to serve

Method

  • STEP 1 Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  • STEP 2 Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
  • STEP 3 Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Categories
Sides Soups&Salads

Fruit Cous Cous Salad

  • 1 butternut squash
  • 200 g mushrooms
  • flat parsley
  • 250 g cous cous
  • 1 red onion
  • 50 g soft cranberries
  • 30 g pistachios
  • 1 tsp rosemary
  • 3 tbsp olive oil
  • pepper and salt

Rub clean the butternut squash and cut in half. Then slice in thick pieces. Cut the red in thick strips. Chop the pistachio and parsley roughly. Set the oven to 200c.

Place the squash on baking paper on a tray, coat with olive oil and salt, pepper and rosemary. Bake in the oven for 30 minutes.

Make the cous cous as directed on the package.

Hear oil in a pan and cook the onions and the mushrooms for 5 minutes on high heat. Mix the mushrooms and onions, cous cous and butternut squash. Plate and then sprinkle with the parsley, cranberries and pistachios.

Categories
Appetizers Sides Vegetarian

Red Beet Goat Cheese stack

  • 250 g steamed red beets
  • 1 avocado
  • watercress
  • 125 g goat cheese
  • 2 tbsp sour cream
  • 2 tbsp pecans
  • 4 speculaas cookies
  • pepper and salt

Slice the beets in thin slices.

Cut the watercress. Crumble the cookies and chop the pecans roughly. Mix together.

Smash up the avocado with the sour cream until smooth.

Cut the goat cheese into slices

Make the tower by stacking beet then cheese then beet until 7 high starting and ending with beet slice.

Sprinkle over the mix and put daps of avocado cream on the plate. Add salt and pepper.

Categories
Sides

verjus butter

  • 1 cucumber flesh scooped into balls using a spoon
  • 6 spring onion
  • 220 g butter
  • 100 ml stock
  • 100 ml verjus du perigord (sweet white wine vinegar)
  • 2 tbsp golen sultanas

Pour the verjus and stock into a saucepan and bring to a boil, continue to cook until the volume of the liquid is reduced by three-quarters.

Remove the pan from the heat and whisk in the cubed butter until smooth and glossy. Season to taste with salt and freshly ground black pepper. Add the sultanas, cucumber and spring onion. Keep warm.