Summer menu two

Summer menu two

Early–mid summer

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

Pissaladiere

Salade nicoise with escalope of ocean trout

Lamb rump with rocket, cucumber, minted yoghurt & roasted new potatoes

Vacherin with summer berries

Pissaladiere

Ingredients

Quantity Ingredient
50ml olive oil
1kg brown onions
2 tomatoes, diced
2 thyme sprigs
salt flakes
freshly ground black pepper
1 quantity Kate's excellent shortcrust pastry
47.5g ortiz anchovies
10 large black olives, halved and pitted

Method

  1. Heat the oil in a large heavy-based saucepan over a high heat, add the onion and cook for about 10 minutes, stirring occasionally to make sure it doesn’t catch.
  2. Add the tomato and thyme and stir through, then cover and cook for 45 minutes, stirring occasionally. Remove from the heat and season to taste. Set aside to cool, then refrigerate.
  3. Preheat the oven to 200°C. Line a 33 x 23 cm baking tray with baking paper.
  4. Roll out the pastry on a lightly floured surface to a thickness of about 3 mm. Fully line the prepared tray with pastry, cutting it slightly bigger than the tray so you have a little excess pastry to make a pretty rolled edge.
  5. Spread the cold onion mixture over the pastry. Cut the anchovies in half lengthways and make a diamond-shaped grid pattern over the onion. Place half an olive inside each diamond.
  6. Bake for 25 minutes or until golden brown. This can be eaten hot, warm, cold or even reheated. Cut into fingers or squares for serving.

Salade nicoise with escalope of ocean trout

Ingredients

Quantity Ingredient
800g ocean trout fillet, skin and bones removed
600g small waxy yellow potatoes, washed
salt flakes
freshly ground black pepper
250g small green beans, topped and tailed
500g mixed cherry tomatoes, halved if large
150g ligurian olives
300g mixed salad greens
4 hard-boiled small eggs
47.5g ortiz anchovies
6 chives

Method

  1. The first thing to do is to cut the trout into flat slices. To do this, put the flat of your hand on the end of the fish fillet, place the knife about 8 cm from your hand and slice on an angle towards your hand. You’re looking to create 5 mm thick slices about 8 cm long and the width of the fish.
  2. To make the dressing, whisk together the vinegar, oils and garlic. Set aside.
  3. Place the potatoes in a saucepan, cover with cold water and add a large pinch of salt. Bring to the boil, then reduce the heat and simmer for about 20 minutes or until tender. Drain and set aside.
  4. Meanwhile, bring a saucepan of water to the boil and cook the beans for 4–5 minutes. Drain, then refresh under cold running water or in a bowl of iced water, then drain again.
  5. Just before you want to serve the salad, place a large non-stick frying pan over a high heat, or preheat the flat grill of a barbecue until hot.
  6. Toss the potatoes, beans, cherry tomatoes and olives in a bowl with some of the dressing and a little salt and pepper. Place half the lettuce on a large platter, scatter over the potato mixture, then add the remaining salad leaves to give it some height.
  7. Lightly oil and season the fish, then cook on one side only for 1 minute. Arrange over the salad. Cut the eggs in half and arrange on the salad, then decorate with strips of anchovy. Sprinkle more dressing over the completed salad, snip the chives over the top and serve.

Lamb rump with rocket, cucumber, minted yoghurt & roasted new potatoes

Ingredients

Quantity Ingredient
750g new potatoes, washed
4 thyme sprigs
salt flakes
freshly ground black pepper
olive oil, for cooking
6 lamb rumps
200g rocket
4 lebanese cucumbers, cut into 8 mm dice

Minted yoghurt

Quantity Ingredient
375g greek-style yoghurt
1 garlic clove, crushed
juice of 1/2 lemon
1 small handful mint leaves, very thinly sliced

Method

  1. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for about 20 minutes or until just tender. Drain.
  2. Meanwhile, preheat the oven to 200°C.
  3. Cut the potatoes in half or into quarters, depending on their size, and toss with the thyme, salt, pepper and enough oil to lightly coat. Place in a roasting tin and roast for 25 minutes or until golden.
  4. To make minted yoghurt, combine the yoghurt, garlic, lemon juice and mint in a bowl.
  5. Preheat your barbecue until hot or place a chargrill pan over a high heat. (If you don’t have either of these, just use a heavy-based frying pan.)
  6. Season the lamb rumps generously with salt and pepper and lightly coat with oil. Place on the barbecue and cook for about 20 minutes, depending on the strength of your barbecue, turning every 5 minutes or so. If you are cooking the lamb on the stovetop, either mark them all over in a chargrill pan or seal them in a frying pan for about 10 minutes.
  7. Transfer them to the oven and cook for a further 10–15 minutes, depending on whether you want rare or medium–rare. Remove from the oven, then cover loosely with foil and rest for 15–20 minutes.
  8. To serve, arrange the rocket on a platter and scatter with the cucumber. Cut the meat into 5 mm thick slices and arrange over the salad, then pour over the meat resting juices. Either spread the minted yoghurt down the middle of the meat or serve in a separate bowl, along with the roasted new potatoes.

Vacherin with summer berries

Ingredients

Quantity Ingredient
4 egg whites
250g caster sugar
a few drops natural vanilla extract
1 teaspoon white vinegar
2 teaspoons cornflour
300ml thickened cream
375g mixed summer berries
pure icing sugar, for dusting

Method

  1. Preheat the oven to 140°C. Grease and line a large baking tray with baking paper.
  2. Using a stand mixer fitted with the whisk attachment, beat the egg whites until really stiff peaks form. Add the caster sugar quickly and beat it in, then add the vanilla, vinegar and cornflour.
  3. Spoon the meringue into a piping bag fitted with a 1 cm star nozzle. Pipe eight 7 cm discs on the prepared tray. Pipe a lip around the outer edge of each disc, then pipe another circle on the lip to create a shell that you can fill. Place the tray in the oven, reduce the temperature to 80°C and cook for 1 hour. Remove from the oven and rest for 10 minutes, then transfer the meringues to a wire rack to cool.
  4. While the meringues are cooking, whip the cream, hull the strawberries and inspect the other berries, discarding any that don’t pass muster.
  5. Shortly before serving, fill the shells two-thirds of the way with cream, then scatter the berries over the top. Dust with icing sugar and serve.

Timeline

  • The day before

    Make the meringue cases.

    The day of serving

    Make the pastry. Cook the onions. Prepare the trout. Prepare the nicoise vegetables. Hard-boil the eggs.

    1–2 hours before serving

    Assemble the pissaladiere and refrigerate. Prepare the minted yoghurt and cucumbers. Boil the potatoes. Mark the lamb on a grill plate or chargrill pan if cooking in the oven. Whip the cream.

    To serve

    Cook the pissaladiere and serve. Cook the trout. Arrange either one large nicoise salad on a platter or plate individually. Place the lamb and potatoes in the oven and serve your nicoise salad. Put a timer on for the lamb. Remove the lamb from the oven and rest. Slice the meat, assemble the lamb platter and serve. Fill and decorate the vacherin, and serve.
Tags:
French classics
Farmhouse
rustic
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