In this hot weather we don’t really want to spend time cooking! We’ve come up with a great simple recipe for your dinner – homemade pesto with spaghetti or tagliatelle and optional tofu. It works wonderfully with a tomato & red onion salad. It’s really quick and easy to make and basil is one of the healthiest of the herbs!
Make the Pesto:
2 cloves garlic
1/2 handful of pine nuts
parmesan cheese to taste
Put the garlic and pine nuts in a food processor and chop them. Then add the basil leaves (no stalks) and do a short burst so that the leaves are chopped, but not too finely. Add some water to emulsify, give the processor a burst and then add grated parmesan cheese. Give the processor a burst and finally drizzle in a small amount of olive oil while the food processor is on.
For the Pasta:
2 Courgettes, cut lengthways
250g spaghetti or linguine
150g tofu, cut into small cubes
Meanwhile, bring a saucepan of water to the boil and add the spaghetti along with the courgettes cut lenghtways. simmer until pasta is just done. If you’re using tofu, heat up a frying pan with olive oil and cook until slightly brown. Add half of the pesto to the pan to warm up, then add pasta and courgettes and season. When warmed through turn onto plate and top with remaining pesto.
At the moment we have particularly gorgeous basil from Kent. Why not add it as an extra to your box?
To celebrate National Vegetarian Week, over the next four weeks we will be collating recipes from a variety of talented cooks and chefs. All of the recipes have been inspired and created by the produce that we have provided. Our aim is to prove that – whether you’re a Michelin starred chef, a baker or simply somebody that enjoys cooking, organic and vegetarian food is for everybody. We’re really curious to see the different ways that our selection of produce is going to be used!
This week, we have teamed up with Javier Lopez – Chief Food Evangelist for the Winton Group. By combining our beautiful, independently grown produce and his exquisite culinary technique, a truly stunning recipe has been created. This recipe is perfect for special events and dinner parties, or for somebody who just wants to try something different. Read on to find out how to make this fabulous starter – and remember – all of this produce can be sourced locally by us, which will make it taste even better!
Chard, Spinach and Wild Garlic Millefeuille
Ingredients for 4 portions, as starter:
2 duck eggs
50g Maldon salt
30g coconut sugar
25g fennel pollen
100g goat’s butter
50g fermented wild garlic
50g perpetual spinach
40g wild garlic
Flowering shoots to garnish
- You will need to cure your eggs a day in advance; combine 50g of salt, 30g of sugar and 25g of fennel pollen in a bowl, place half of it on a flat tray or container and make a small well with the back of a spoon, place the duck egg yolk (ensuring no egg white remains) in the well and cover with the rest of the cure mixture. Refrigerate for 24hours.
- Clarify (skim the surface of the liquid as it is heated to remove impurities) 100g of goat’s butter, saving the milk solids for other use, add 200g of fermented wild garlic leaves, buds and flowers and a leaf of raw wild garlic. Puree until very smooth and add a little fennel salt.
- Blanch (scald in boiling water and remove after a brief interval) the fresh chard, spinach and wild garlic leaves in salted water and immediately refresh in iced water, quickly drain and dry.
- Layer the leaves one by one brushing a little fermented wild garlic butter in between each layer, build it up until is around 3cm tall and refrigerate. Once cold, portion it by timing into rectangular pieces.
- Get the yolks out of their cure and lightly rinse in cold water. Set aside.
- Place the vegetable millefeuille onto a plate and wrap it with clingfilm, place the plate on top of a simmering pan with water and let it warm for 5-6 minutes.
- Gently remove the millefeuille of the plate and place onto your serving plate or bowl, cut the egg yolks in half and place half of it on top on the millefeuille. Garnish with a raw shoot and its flower (you can use peas, wild garlic, nasturtium, chickweed, etc)
Recipe by Javier Lopez, Chief Food Evangelist.
Keep checking back for our follow up recipe posts! In the meantime – enjoy this one!