Spring menu two

Spring menu two

Early–mid spring

By
From
Annie's Farmhouse Kitchen
Serves
8
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Asparagus tart

Brined pork loin with peas, artichokes & brown sage butter

Orange puddings

Asparagus tart

Ingredients

Quantity Ingredient
1 quantity Kate's excellent shortcrust pastry
600g asparagus
70g dijon mustard
salt flakes
freshly ground black pepper
100g feta
4 hard-boiled eggs
1 teaspoon snipped chives
1 teaspoon chopped chervil
1 teaspoon chopped flat-leaf parsley

Method

  1. Preheat the oven to 210°C. Line a 40 x 32 cm baking tray with baking paper.
  2. Divide the pastry in half and roll out into two 40 x 20 cm rectangles. Lift carefully onto the tray and roll all the edges over to make a pretty border. Refrigerate while you prepare the asparagus.
  3. Snap the ends off the asparagus so each spear is about 15 cm long. Bring a large saucepan of water to the boil, add the asparagus and cook for 3 minutes. Remove and refresh in a bowl of iced water, then drain and pat dry.
  4. Lightly spread the mustard on each pastry rectangle, then arrange the asparagus on top in lines. Season with salt and pepper, then crumble the feta sparingly over the top.
  5. Bake on the top shelf of the oven for 20 minutes or until golden brown. Remove, then slide carefully onto a wire rack to cool slightly.
  6. Grate the hard-boiled eggs in a line down the centre of the tart and sprinkle with the chopped herbs.
  7. Place on a platter to serve at the table or slice and plate individually. This is best cut with a sharp serrated knife.

Brined pork loin with peas, artichokes & brown sage butter

Ingredients

Quantity Ingredient
1.6kg piece of pork loin, (ask your butcher for the eye only, no skin or belly)
salt flakes
freshly ground black pepper
250g shelled peas
1kg broad beans in the pod, podded
16 small cooked artichoke hearts
200g unsalted butter
1 quantity Mashed potato
16 sage leaves

Brine

Quantity Ingredient
125g salt flakes
180g honey
1 bay leaf
1 teaspoon peppercorns
2 thyme sprigs

Method

  1. To make the brine, bring 4 litres of water to the boil in a large saucepan along with all the other ingredients, then reduce the heat and simmer until the salt has dissolved. Set aside to cool. Add the loin in a whole piece and leave in the brine for 24 hours. Remove and pat dry.
  2. Preheat the oven to 200°C.
  3. Preheat a barbecue grill plate or chargrill pan until hot. Add the whole piece of loin and grill on all sides until it has lovely char lines up and down the length of it. Transfer to a roasting tin, then put in the oven and cook for 45 minutes or until the internal temperature reaches 70°C. Remove, cover with foil and set aside to rest while you prepare the vegetables.
  4. Blanch the peas in a saucepan of boiling water for 5 minutes, then refresh in iced water. Drain and set aside.
  5. Blanch the broad beans in a saucepan of boiling water for 3 minutes, then refresh in iced water. Drain and pop out of their outer skins.
  6. Prepare the artichokes as directed in the Artichoke pies recipe in Spring menu four if you are using fresh ones.
  7. Melt half the butter in a frying pan over a medium heat and warm the vegetables through for a couple of minutes.
  8. While they are heating, carve the loin into thin slices.
  9. Smear half the mashed potato on a warm platter, arrange the sliced pork on it, then spoon over the warmed vegetables. Return the pan to the heat, add the remaining butter and the sage leaves and cook over a high heat until the butter starts to brown. Sprinkle with a little pinch of salt flakes, then spoon the butter sauce over the meat and vegetables. Serve the remaining mashed potato on the side.

Orange puddings

Ingredients

Quantity Ingredient
170g orange marmalade
240g unsalted butter
140g soft brown sugar
140g caster sugar
4 eggs
240g self-raising flour
finely grated zest and juice of 1 lemon

Creme fraiche ice cream

Quantity Ingredient
500ml milk
6 egg yolks
300g caster sugar
250ml pouring cream
300g creme fraiche
finely grated zest of 1 lemon

Method

  1. Preheat the oven to 160°C.
  2. Butter and lightly flour eight 200 ml pudding moulds. (Don’t be tempted to skip this step otherwise your puddings may stick.) Place a tablespoon of marmalade in each pudding mould and set aside.
  3. Place the butter, brown sugar and caster sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the eggs, one at a time, then gently fold in the flour and orange zest and juice.
  4. Divide the mixture evenly among the pudding moulds (the mixture should come two-thirds of the way up the moulds), then place on a large baking tray and bake for 40–45 minutes or until springy and golden.
  5. To make the creme fraiche ice cream, heat the milk in a saucepan and bring to scalding point. Whisk the egg yolks and sugar until pale, then pour in the hot milk and whisk until smooth and combined. Return the mixture to the saucepan and cook, stirring, over a medium heat until thickened. Remove from the heat and whisk in the cream, creme fraiche and lemon zest. Set aside to cool, then churn in an ice-cream machine according to the manufacturer’s instructions.
  6. Turn out the orange puddings onto individual plates and serve warm with a good scoop of creme fraiche ice cream.

Timeline

  • The day before

    Make the brine and chill. Place the pork in the brine. Make the creme fraiche ice cream.

    The day of serving

    Make the pastry. Prepare the artichokes and refrigerate. Hard-boil the eggs, shell and refrigerate. Churn the ice cream. Remove the pork from the brine and pat dry.

    1–2 hours before serving

    Roll out the pastry. Prepare the asparagus. Prepare the peas and broad beans. Snip and cut all herbs, then refrigerate. An hour before, chargrill and cook the pork loin, then cover with foil. Assemble the asparagus tart. Prepare the pudding moulds. Make the pudding mixture. Make the mashed potato.

    To serve

    Cook the tart and grate the eggs over. Scatter the tart with herbs and serve. Warm the mash. Return the pork (still in foil) to a 180°C oven for 10 minutes to warm a little. Fill the pudding moulds and arrange them on a tray. When you remove the pork from the oven, turn the oven down and pop the puddings in. Set a timer for the puddings. Make the butter sauce for the pork. Slice the pork and assemble the dish, to serve. Remove the puddings from the oven and rest for a couple of minutes before turning out onto plates and serving with a scoop of ice cream.
Tags:
French classics
Farmhouse
rustic
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again