With the Compliments of - John Hurds Watercress

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& Watercress (pictured left) Marinated Courgettes with This is delicious on its own served with good Watercress bread. This recipe has a fantastic Mediterranean feel. 2 red peppers 1 yellow pepper 3 courgettes, sliced into 1cm rounds a little olive oil Yellow courgettes are more widely available now - try a farm shop if your supermarket hasn't got them. 2 red onions, cut into sixths keeping the root 4 courgetttes (2 yellow, 3 green) intact Juice of one lemon, and finely grated zest. 16 cherry tomatoes 1 tbsp chopped chives 2 tbsp olive oil 1 tbsp chopped tresh thyme 4 tbsp olive oil 1 clove garlic, tinely chopped Seasoning 2 bags or bunches watercress, large stalks 2 bags or bunches watercress, large stalks trimmed trimmed 100ml Balsamic vinegar, reduced to 50ml (by 2 tbsp toasted pine nuts heating separately) Salt and black pepper 100g fresh Parmesan shavings 150g Pancetta cut into strips and fried until crispy (thin, smoked alternative) streaky bacon is a good Slice the courgettes at 45º into 2mm rounds, place in a bowl with lemon juice and zest, chives and olive oil. Season, mix well and Grill the peppers whole until blackened, turning leave to stand for 5 minutes. Add he watercress them a couple of times. The skins will then and be pine nuts. Mix again, divide between plates easy to remove, also remove the seeds and then and shave slices of Parmesan cheese over the slice them thickly. Cook the courgettes on top. a griddle with a little olive oil, season, repeat with Peas with Watercress and the onions. Roast the tomatoes in the oven for 15-20 minutes, with 2 tbsp olive oil, thyme and Shallots garlic. Remove from oven, combine all the Watercress, Chicory, Roquefort and This vegetable dish is lovely with roast vegetables in a large serving bowl with the lamb, as shown. watercress, a little more olive oil and most Bacon of the Salad. Balsamic vinegar. Season well, top with the Dressing : 20 small shallots, peeled crispy Pancetta, pour a little reduced Balsamic 4 tbsp olive oil 40g butter vinegar around the dish and serve. 2 tbsp Balsamic vinegar 1 clove garlic, chopped 1 tbsp chopped chives 1 bag or bunch watercress 450g fresh thyme, leaves stripped from the Sea salt and black pepper stem 1 tsp sugar Salt and black pepper 1-2 heads of chicory 2 bunches or bags watercress 50ml boiling water 6 rashers smoked bacon, diced and fried until 150ml creme fraiche crisp 100g Roquefort cheese. In a large pan with a lid, cook shallots in butter until soft and starting to colour. Add garlic. After 2 minutes add watercress, peas, thyme, sugar and seasoning. Toss together, add water and cover with buttered parchment. Put the lid on the pan, cook for about 5 minutes until peas are tender. Remove from heat, take out the thyme and stir in the creme fraiche. Return to heat to reduce slightly, check seasoning and serve hot. 6 Roasted Vegetables with Pancetta Mix the first four ingredients together to make a dressing. Break up the chicory and mix with watercress, arrange on plates. Crumble the cheese over the salad, sprinkle bacon and spoon dressing over the top - or try using a small spoon or dropper to present the dish as shown. Serve with chunks of good white bread. A classic recipe. 7
IT’S WATERCRESS SOUP... ...BUT NOT AS YOU KNOW IT Watercress Soup Chilled Watercress And Pear Soup Smoked Haddock And Thai Scallop And Watercress 1 onion, chopped 1 onion, chopped Watercress Broth 25g butter 250g potatoes, diced 600ml chicken stock 2 bags or bunches of watercress, chopped (use any stems left from other recipes too) 50ml cream a little milk if needed seasoning 25g butter 250g potatoes, diced 600ml chicken stock 2 bags or bunches of watercress 4 pears peeled and diced 50ml cream a little milk seasoning One quantity watercress soup 900ml chicken or fish stock 4 x 150g pieces 1 lemon grass, cut in half and bruise naturally dyed smoked haddock pressing the flat of a knife along its len 450ml full fat milk 2cm fresh ginger root, peeled and cut 2 tbsp chopped chives matchsticks 2 cloves garlic, finely sliced 2 hot chillis. seeds removed and finely cho In a shallow pan, poach the haddock in the 2 spring onions, finely chopped milk for 4-5 minutes or until cooked. Take 2 bags or bunches of watercress, leaves on out and place in warmed bowls. Ladle the about 30 leaves fresh coriander In a large pan, sweat the onion in the butter In a large pan, sweat the onion in the butter soup until around the fish,sprinkle over the 20 large scallops, cut in half until soft but not browned. Add the potato soft but not brown. Add the potatoes and stock, chives and serve immediately. 2 tbsp fish sauce; squeeze of fresh lime juic and stock, and cook until the potatoes are approx 15-20 minutes. Add watercress and diced soft (approx 15-20 minutes). when potatoes pear for the last five minutes of cooking time. To make a more substantial dish, boil 450g are almost cooked, add the watercress (try Liquidise, add cream and a little milk if the new soup potatoes until tender, cool and slice Infuse lemon grass and ginger over medium to allow not longer than 5 minutes cooking seems to thick. Season, cool and cover, then then place under the haddock before in the stock for 10 minutes, add garlic, ch time for the watercress). Liquidise, add chill in the refrigerator for at least 8 assembling. hours. spring onions. After one minute, add wat cream . Use a little extra milk if the soup Check seasoning before serving. leaves, coriander leaves and scallops. seems to thick. Season with salt and black half a minute, add fish sauce and lime pepper and serve hot. Remove lemon grass, serve. Note: Prawns co be used instead of scallops. 8 9
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With the Compliments of - John Hurds Watercress

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