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Recipe – “Provencal Mixed Salad”

 

“Provencal Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

1          slice dry white bread, ½ inch thick

1          large garlic clove, peeled and halved

2          oz.        each of as many of the following as are available: lamb’s lettuce, rocket, dandelion leaves, lettuce leaves, inner leaves or curly endive, thoroughly washed and dried

3-1/2   tablespoons olive oil

1          tablespoon white wine vinegar

Salt

Freshly ground black pepper

 

Preparation time:  12 – 15 minutes

Cooking time:         20 to 30 minutes

Oven:                       110 degrees Celsuis or 225 degrees Fahrenheit

 

This popular salad, called mesclun in Provence, was originally made with a mixture of tiny wild green leaves, gathered by the local country people and brought to the markets in sacks.  It is usually served as a first course in the restaurants of the region.

1.         Make the garlic croutons: dry the bread for 20 to 30 minutes in the preheated oven, and then rub each side with the cut garlic clove.  Cut the bread into small squares.

2.         Pile the salad leaves loosely in a bowl.  Combine the oil and vinegar and season to taste with salt and pepper.   Pour over the salad, toss well and mix in the croutons.   Serve immediately.

Recipe – “Herb and Flower Salad”

“Herb and Flower Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

 

1          round lettuce, crisp inner leaves only

8          sprigs chervil, torn into small pieces, or 8 leaves sorrel, cut into thin strips

1          handful nasturtium flowers, marigolds or primroses, divided into petals, or left whole

 

Dressing

Salt

Freshly ground black pepper

½         tablespoon white wine vinegar

½         tablespoon lemon juice

3          tablespoons sunflower oil

 

Preparation time: 10 minutes

 

1.         Lay the whole lettuce leaves in a bowl and scatter the chervil or sorrel over.  Reserve a few nasturtiums, marigold or primroses for a garnish and scatter the rest over the salad.

2.         Mix the dressing: put salt and pepper in a small bowl and add vinegar and lemon juice.  Stir well, then add the oil and whisk until blended.  Just before serving, pour it over the salad and toss lightly.  Scatter the reserved flowers over the top before serving.

 

Salad recipe – “Turkish Mixed Salad”

“Turkish Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

2          oz. rocket, shredded

1          bunch spring onions, thinly sliced

½         cucumber, peeled and chopped

1          green pepper, seeded and chopped

8          oz. tomatoes, skinned, seeded and chopped

2          tablespoons chopped dill

 

Dressing

1          tablespoon lemon juice

2-1/2   tablespoons olive oil

 

Preparation time:  15 minutes

 

1.         Pile the shredded rocket into a salad bowl, and scatter the remaining ingredients over it.

2.         Combine the dressing ingredients in a small jug and pour over the salad and mix thoroughly.   Serve with simple dishes of grilled meat or fish.

**Rocket is related to mustard family (annual), might be hard to find so use spinach.  Others names are: Italian rugola, ruchetta or roquette. 

Soup Recipe – “Celery Soup”

“Celery Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

2          oz. butter

1          head celery, trimmed and chopped leaves reserved and finely chopped

1          medium carrot, scraped and sliced

1          medium potato, peeled and sliced

1 -1/4  pints hot chicken stock

Salt

Freshly ground black pepper

¼          pint single cream

 

Preparation time:        10 minutes, plus standing

Cooking time:              50 minutes

 

When using a head of celery, always keep the leaves for garnishes, or to add to salads.  They have a distinctive, pungent flavour.

1.         Melt the butter in a large saucepan.  Add the celery and fry over a gentle heat for 5 minutes.

2.         Add the carrot and potato and fry for a further 5 minutes, stirring once or twice.

3.         Pour in the stock, season to taste with salt and pepper and bring to the boil.  Lower the heat, half-cover the pan and simmer for 30 minutes.

4.         Remove the pan from the heat and leave to cool for 5 minutes.  Pass the vegetables with the liquid through a medium food mill, or work in a food processor or electric blender until smooth.

5.         Pour the puree into the rinsed-out pan and reheat gently.  Stir in the cream, taste and adjust the seasoning, then stir in the celery leaves.  Turn out the heat under the pan.  Cover the pan and leave to stand for 5 minutes before serving.

 

 

Soup Recipe – “Watercress and Ginger Consomme”

“Watercress and Ginger Consomme”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

1          duck, pheasant or chicken carcass

1          onion, unpeeled and quartered

1          large leek, trimmed and halved

1          large carrot, scraped and halved

1          celery stick, halved

1          bay leaf

1          teaspoon salt

6          whole black peppercorns

1.5       litres (2-1/2 pints) cold water

 

To garnish

1-1/2   tablespoons finely chopped fresh ginger root

12        small sprigs watercress

 

Preparation time:        15 minutes

Cooking time:              3-1/4 hours, plus cooling and chilling overnight

 

The combination of watercress and ginger gives an unusual hot flavor to this soup.

 

1.         Put the carcass into a large saucepan with the onion, leek, carrot, celery, bay leaf, salt and peppercorns.  Pour in the water and bring slowly to the boil, skimming often.

2.         When the surface is clear of scum, cover the pan and simmer for 3 hours.  Strain and measure the liquid.  If necessary, return to the rinsed-out pan and boil rapidly to reduce to 1-1/2 pints.  Leave to cool.  Pour into a bowl, cover and chill in the refrigerator overnight.

3.         Remove all the fat from the surface of the soup.  To serve, reheat gently in a saucepan and taste and adjust the seasoning if necessary.   Bring to the boil and add the ginger.  Lower the heat and simmer for 30 seconds.  Serve garnished with watercress sprigs.

 

Recipe – “Chilled Tomato Soup”

“Chilled Tomato Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

1          2 lb. tomatoes, skinned and quartered

1          pint cold chicken stock

Salt

Freshly ground black pepper

1-1/2   tablespoon tomato puree (optional)

3          tablespoons orange juice

3          tablespoons orange juice

3          tablespoons finely chopped fresh ginger root

 

To Garnish

1          bunch spring onions, cut into very tin 1 inch strips

2          tablespoons salad burnet leaves

 

Preparation time:        10 minutes, plus chilling

Cooking time:              35 minutes

 

The addition of orange juice and ginger lends extra zest to this beautifully colored soup which is best made in mid-summer when ripe fresh tomatoes are available.  Tomato puree should be added only if you feel the tomatoes used are lacking in flavour.

 

1.         Put the tomatoes into a large saucepan and pour in the stock.  – Season to taste with salt and pepper, and add the sugar.  Bring slowly to the boil, then lower the heat, half-cover the pan and simmer for 20 minutes.  Remove from the heat and leave to cool.

2.         Pass the tomatoes with the liquid and the tomato puree’(if using) through a medium food mill, or work briefly in a food processor or electric blender and strain through a coarse sieve.

3.         Pour the soup into a bowl and stir in the orange juice and ginger.  Cover and chill in the refrigerator for 4 to 6 hours or overnight.

4.         Prepare the garnish just before serving.  Pout the soup into chilled bowls, scatter the spring onions and salad burnet over the surface and serve.

 

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