Asparagus With Bernaise Sauce
13/4 lb (800g) large asparagus spears For the bearnaise sauce: 2fl oz (60 ml) white wine vinegar 2fl oz (60 ml) dry vermouth or dry white wine 1 medium-sized shallot, finely chopped 1 tbsp dried tarragon 3 egg yolks 6 oz (180g) butter 2 tbsp fresh French tarragon or parsley, finely chopped 30 oz (100 [...]
Artichoke Fricasse
12 tender young globe artichokes or 16 artichoke bottoms vegetable stock 5 eggs 511 oz (150 ml) creme fraiche or double cream 11h lemons 1 tbsp chopped parsley 2 tbsp chopped fresh basil 1 tbsp olive oil noz (40g) butter nutmeg salt and pepper Serve with: thick slices of French bread, toasted green salad Prepare [...]
Warm Bean Salad
1 lb (500 g) fresh or dried white haricot beans 1 small onion, peeled 1 medium-sized carrot, peeled 2 bay leaves 1 sprig rosemary, bound with kitchen string (see method) or pinch powdered rosemary 2 thick rashers streaky bacon, chopped 1 tbsp chopped parsley olive oil wine vinegar salt and black peppercorns If using dried [...]
Vegetable Stock
2 celery stalks with leaves 2 carrots I large onion 1 leek 1 potato few parsley stalks 1 bay leaf few peppercorns salt Finely chop the vegetables and place in a large saucepan with the other ingredients. Pour in 1% pints cold water, cover and bring to the boil. Simmer for 15 minutes then strain [...]
Pili-pili Tomato Salad
11/4lb (600 g) ripe tomatoes 6 tbsp olive oil 2 tbsp finely chopped parsley salt For the pili-pili hot relish: 4 oz (120 g) small fresh red chilli peppers 3 cloves garlic 1 large red pepper 1 medium-sized mild onion approx. 5 fi oz (150 ml) extra-virgin olive oil 1 tsp salt You can buy [...]