Summer menu one

Summer menu one

Early summer

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

French breakfast radishes & butter

Spaghetti with zucchini, garlic, anchovy & olive oil

Barbecued brined pork loin with summer slaw & mashed potato

Peaches baked in puff with vanilla custard

French breakfast radishes & butter

Ingredients

Quantity Ingredient
2 bunches french breakfast radishes
50g unsalted butter, softened
1 teaspoon salt flakes

Method

  1. Trim the excess greenery from the top of the radishes, then wash them well and pat dry with paper towel.
  2. Serve prettily on a platter with the butter and a pile of salt flakes.

Spaghetti with zucchini, garlic, anchovy & olive oil

Ingredients

Quantity Ingredient
4 medium zucchinis
2 garlic cloves
4 ortiz anchovies
750g good-quality dried spaghetti
160ml extra-virgin olive oil
salt flakes
freshly ground black pepper
80g grana padano or other good-quality parmesan

Method

  1. Bring a large saucepan of salted water to the boil.
  2. While the water is heating, run the zucchini through the julienne blades of a mandoline. If you don’t have a mandoline, use a vegetable peeler to shave off ribbons, then cut them as finely as you can into thin strips.
  3. Crush the garlic and then the anchovies with the back of a knife and set aside.
  4. Place the spaghetti in the boiling water and cook according to the packet instructions until al dente (for spaghetti it’s usually 10–12 minutes).
  5. Warm the olive oil in a large frying pan over a low heat, add the garlic and anchovy and swirl it around to soften (you don’t want the garlic to burn or it will be bitter). Add the zucchini and cook for about 5 minutes.
  6. Drain the spaghetti, add to the zucchini mixture and toss together. Season to taste with salt and pepper. Divide among individual bowls, or one big platter, and shave the parmesan over the top. Serve immediately.

Barbecued brined pork loin with summer slaw & mashed potato

Ingredients

Quantity Ingredient
1.6kg pork loin, ask your butcher for the eye only, no skin or belly
1 quantity Mashed potato

Brine

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

Summer slaw

Quantity Ingredient
2 beetroots, peeled
1/2 red cabbage
1 small red onion
200g creme fraiche
50ml extra-virgin olive oil
50ml red wine vinegar
salt flakes
freshly ground black pepper
1/2 bunch chervil, picked into little sprigs
1 tablespoon small salted capers, rinsed and squeezed dry

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 to the brine in a whole piece and leave 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 reads 70°C. Remove, cover with foil and set aside to rest while you prepare the slaw.
  4. To make the summer slaw, it’s best to have a mandoline slicer; if not, do your best with a very sharp knife. Slice the beetroot very thinly, and then cut into thin julienne strips. Shred the cabbage very finely, then slice the onion very thinly. Place all the vegetables in a mixing bowl. Combine the creme fraiche, oil and vinegar in a small bowl, then mix through the vegetables and season to taste. Decorate with chervil sprigs and capers.
  5. To serve, place the mashed potato on the bottom of a platter. Slice the meat very thinly and add to the platter, then pour over the juices that have collected under the resting meat. Serve with the summer slaw.

Peaches baked in puff with vanilla custard

Ingredients

Quantity Ingredient
1kg granulated sugar
1 vanilla bean, split lengthways and seeds scraped
10 perfectly ripe yellow or white free-stone peaches
1 quantity Puff pastry
good quality vanilla ice cream, to serve, optional

Vanilla custard

Quantity Ingredient
500ml pouring cream
1/2 vanilla bean, split lengthways and seeds scraped
6 egg yolks
125g caster sugar

Method

  1. Preheat the oven to 210°C and line a large baking tray with baking paper.
  2. Combine the sugar with 1 litre of water and the vanilla bean in a large saucepan and bring to the boil, stirring to dissolve the sugar. Reduce to a simmer and carefully add the peaches. Simmer for 5 minutes, then remove with a slotted spoon and plunge into a bowl of iced water (reserve the sugar syrup). Gently slip the skins from the fruit and place the peaches on a plate to drain.
  3. Roll out the puff pastry to a thickness of about 5 mm. Cut out eight circles that are 2 cm larger than the peaches.
  4. Place the pastry discs on the prepared tray and top each one with a peach (reserve the last two peaches for later). Bake for 10 minutes, then reduce the oven temperature to 180°C and bake for a further 10–15 minutes or until the pastry is golden brown. Remove from the oven and place on a wire rack.
  5. While the pastries are cooking, remove the stones from the reserved peaches and puree the flesh with a little of the reserved sugar syrup to make a sauce.
  6. To make the vanilla custard, pour the cream into a saucepan, add the vanilla and bring to scalding point. Whisk the egg yolks and sugar until pale. Pour the hot milk onto the yolk mixture and whisk together until smooth. Return to the cleaned saucepan and cook, stirring, over a medium heat until thickened. Remove from the heat and strain into a jug.
  7. Serve the peach pastries with the sauce, custard and a spoonful of vanilla ice cream, if you like.

Timeline

  • The day before

    Prepare the brine and chill. Brine the pork. Make the puff pastry.

    The day of serving

    Roll and cut the pastry. Prepare the peaches. Make the custard. Make the peach sauce. Prepare the slaw, but don’t dress it.

    1–2 hours before serving

    Prepare the radishes. Prepare the vegetables for the pasta. Make the mashed potato.

    To serve

    Cook the pork loin. Plate and serve the radishes. Remove the pork from the oven and rest. Cook and serve the spaghetti. Warm the mashed potato. Slice the meat. Dress the slaw and serve the sliced pork and mash. Increase the oven temperature to 210°C. Once the mains are cleared, cook the peach tarts, then serve with sauce, custard and ice cream.
Tags:
French classics
Farmhouse
rustic
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