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Pea and pea shoot salad<br />

Serves 4<br />

400g pea pods<br />

150g cherry tomatoes on the vine<br />

4 tbsp olive oil<br />

1 lemon<br />

15g butter<br />

250g Charlotte potatoes, sliced lengthways<br />

2 tbsp roughly chopped mint<br />

2 tbsp roughly chopped tarragon<br />

1 tbsp chopped basil, plus sprigs to garnish<br />

1 tsp French mustard<br />

1 tsp set honey<br />

2 tbsp white wine vinegar<br />

1 garlic clove, peeled and finely crushed<br />

60g pea shoots<br />

sea salt and black pepper<br />

Pea and ham tart<br />

Preheat the oven to 200°C/gas<br />

mark 6. Place the pea pods and<br />

cherry tomatoes on the vine on an<br />

oven tray. Drizzle with 1 tbsp of the<br />

oil and season with salt and pepper.<br />

Roast for 15 mins. Zest the lemon<br />

over the pea pods and tomatoes,<br />

then squeeze over the lemon juice.<br />

In the meantime, heat the butter<br />

in a frying pan until sizzling, then<br />

add 1 tbsp of oil. Add the potatoes<br />

and sauté for 8-10 mins, turning the<br />

slices over regularly until golden.<br />

In a clean jam jar, combine half<br />

of the mint, half of the tarragon and<br />

half of the basil with the mustard,<br />

honey, vinegar, crushed garlic and<br />

the remaining oil. Season, then<br />

shake with the lid on until the<br />

dressing is thick and creamy.<br />

In a bowl, mix together the<br />

roasted pea pods and the pea<br />

shoots, then add half the dressing<br />

and toss. Arrange the potatoes, pea<br />

pods and pea shoots, tomatoes and<br />

the remaining mint, tarragon and<br />

basil on a large serving plate. Open<br />

a few of the pea pods, season with<br />

salt and serve.<br />

Serves 6<br />

200g shelled peas,<br />

plus 125g in the pod<br />

250g chilled unsalted butter,<br />

cubed, plus extra for greasing<br />

300g strong flour,<br />

plus extra for dusting<br />

175ml ice-cold water<br />

1 egg, beaten<br />

2 tbsp chopped mint<br />

2 tbsp chopped tarragon<br />

100g crème fraîche<br />

250g soft goat’s cheese<br />

1 lemon<br />

75g ham, chopped<br />

into small pieces<br />

sea salt and black pepper<br />

In a bowl, combine the butter and strong flour using<br />

the fingertips, then stir in the ice-cold water. Continue<br />

stirring until thick, then bring the mixture together into<br />

a ball of dough by kneading. Turn out onto a clean<br />

work surface dusted with flour, then roll out into a<br />

narrow rectangle, approximately 30cm long. Fold the<br />

bottom end two-thirds of the way up the rectangle,<br />

then fold the top part over. Turn 90 degrees so the<br />

folds face the work surface edge, then roll out to a<br />

rectangle again. Repeat twice, then wrap the dough<br />

with cling film and leave to chill for 1 hr.<br />

In the meantime, preheat the oven to 200°C/gas<br />

mark 6. On a surface lightly dusted with flour, roll out<br />

the pastry to a rectangle approximately 35cm long.<br />

Trim the sides to neaten, then cut a 3cm strip from<br />

each side. Transfer the pastry rectangle to a greased<br />

oven tray. Brush the top surface edges of the<br />

rectangle with the beaten egg, then top with the strips<br />

to make a raised border, trimming the ends to fit.<br />

Brush the border with the egg. Bake the pastry case<br />

for 15 mins until risen.<br />

After taking the tart base out of the oven, reduce<br />

the temperature to 180°C/gas mark 4. Press down<br />

the middle of the tart base to flatten.<br />

Blanch the shelled peas in a bowl of boiling water<br />

for 5 mins, then drain, refresh in cold running water<br />

and transfer to a food processor. Add half the mint<br />

and tarragon, all the crème fraîche and goat’s cheese,<br />

then season and grate in the lemon zest. Blend until<br />

smooth, then fill the pastry case with the mixture.<br />

Scatter the ham onto the filling, along with the<br />

remaining herbs. Half open the pea pods and place<br />

on top of the tart filling. Squeeze over the juice of half<br />

the lemon. Bake for 10 mins, then slice and serve.<br />

45

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