Spring onion and herb broth / pancetta & parmesan dumplings

Image courtesy of bbc good food.

This dish is perfect for springtime and will serve well as a hearty lunch or as a light evening meal. A complete meal in itself, will bring delight to the palate and satisfyingly filling, with herb inspired overtones providing a light yet fragrant dish.

You will need (serves 2):

For the broth

600ml Vegetable stock (boiling)
1 large clove garlic finely chopped
2 shallots, finely diced
1 bunch / 8 spring onions, very finely chopped
handful of mix of fresh parsley, tarragon, sage and basil, finely chopped
Teaspoon of arrowroot powder

For the dumplings:

6 Gyoza wrappers
4 slices pancetta, finely chopped
thumb sized piece of parmesan, finely grated
1/5 of the herb bouqet mentioned in the broth section
Thumbnail sized piece of butter.
1/4 tablespoon black pepper

The doing bit:

Make the dumplings first.

Mix the pepper, pancetta, parmesan, butter and herbs together in a small bowl.
Take a gyoza wrapper and add a teaspoon sized mixture of the above, and then close each wrapper and seal the edges with a little water. Set to one side.

For the broth, sautee in a saucepan the shallots until soft, add the spring onions until they turn bright green, then add the herbs and the stock. Bring to the boil.Wet down the arrowroot with a little cold water and work to a thin paste and add to the broth. Allow to cook for 2 minutes then the broth is ready to use.

In a large frying pan, add a little oil then sear the dumplings until coloured each side. Place lid on pan then turn off the heat, adding a little of the broth to the pan. Allow to stand for 2 minutes then serve in a large bowl with the broth.

Cream of asparagus & watercress soup

Alright, ill openly admit its more of a late springtime dish., but im sure that by now, were aware of my love for asparagus, and also fond of the fact that it can be obtained year round from most supermarkets. I will maintian however, that its best in the late spring.


This recipe combines the use of standard larder ingredients and a means to make your asparagus go a bit further. if like me you buy about 4 bunches of asparagus per week, then youll notice that the woody end bits are also useful. I tend to store these bits in a tupperware in the freezer - they dont go off that way and any essential nutrients are still preserved quite well until you need them.

This is a wonderful soup for lunchtimes - and has a nice uplifting feel. Its also quite healthy too.

You will need:

Woody ends from about 4 bunches of asparagus
1/2 pint / 250 ml vegetable stock
Handful of fresh watercress
1/2 pint  bechamel  / white sauce

In one pan heat the bechamel gently, stirring occasionally. In a seperate pan combine your asparagus bits and the vegetable stock and bring to the boil. Simmer for about 10 mins, then strain the stock into the bechamel.

Throw in your handful of watercress, then blend to a uniform consistency.

Garnish with parmesan shavings and / or lemon zest.

Colcannon Parcel

This cute little appetiser works well from autumn to late spring - utilising flavours and ingredients which originate and compliment the original colcannon. I like to use colcannon around Hallowe'en, yet it holds great merit in winter and spring too with its earthy flavours. Currently in use as a starter on our table d'hote menu at the Foxlowe hotel in Leek, Staffordshire, it sets the palate in readiness for a myriad of other springtime flavours which emerge as a wondrous variation from the stodginess of winter.

Ingredients (Per serving):

1 rasher of streaky bacon

1 large leaf of savoy cabbage

1 large cooked salad new potato

1 tsp creamed horseradish

salt & pepper

tsp butter

For the sauce:

50ml double cream

tsp dijon mustard

Dash dry white wine

Method

In a small mixing bowl, crush the new potato and stir in salt & pepper and the creamed horseradish. Lay out the bacon on a chopping board with the cabbage leaf on top. Spoon into the centre of the leaf the potato mix, tuck in the edges of the cabbage and roll into a parcel shape. Wrap with the bacon until it overlaps itself.

In a small roasting tin place the parcel(s) with a little water & cover with foil. Cook in the oven until bacon is cooked & cabbage is bright green. Remove from oven and in a small pan add the butter and sear the parcel until bacon gains more colour (like a golden brown).

For the sauce: In a saucepan add the wine and heat until boiling. Stir in the mustard then add the cream. Reduce volume by half.

Cut the parcel in half then stack centre plate. Drizzle sauce over or around parcel & serve.

Anchovy & Roast Red Pepper Compote

Ingredients:

150ml of olive oil

6 Large red peppers roasted and skinned then seeded, sliced into a 5mm dice

50g of thyme

15 Anchovy fillets

Hand full of torn basil leaves

50g of capers diced

50ml of balsamic dressing

4 Cloves of garlic, crushed

Heat the oil, add peppers, garlic and thyme sauté for about five minutes

Add anchovy and cook till anchovies are melted into the peppers

Season carefully as the anchovies can be salty

Finish with capers, gurkins, balsamic vinegar and basil