JERSEY ROYAL, WILD GARLIC & WATERCRESS TART WITH PINK PICKLED ONIONS
Celebrate spring with this seasonal potato, wild garlic and watercress tart. The pink pickled onions are the perfect accompaniment
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 2h10m
Number Of Ingredients 19
Steps:
- First, make the pickled onions. Put the onion in a bowl, then bring the vinegar, sugar, salt, mustard seeds and 50ml water to a boil in a saucepan. Stir, on a medium heat, to dissolve the sugar. Once dissolved, remove from the heat and pour over the onions. Set aside for at least 30 mins.
- Meanwhile, make the pastry. Mix the flour with a pinch of sea salt in a bowl. Add the butter and use your fingers to lightly bring it together to a breadcrumb texture. Don't worry if there are some big chunks, this will help make it light and flaky. Stir in the vodka, then pour over 2 tbsp ice cold water and use a butter knife to bring the dough together. Use your hands to form into a ball. If it needs more liquid, add a dash more iced water. Turn out onto a floured worksurface and knead briefly, until smooth and pliable. Squash it into a disc, then wrap in baking parchment and chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Put the potatoes and mint in a saucepan and cover with cold water. Add a big pinch of salt and bring to the boil, then simmer for 10 mins until tender. Turn off the heat and allow the potatoes to cool in the water.
- Roll the pastry out until about 5mm in thickness, then transfer to a loose-bottomed 20cm tart tin. Trim the edges with a knife, then chill for 10 mins until firm. Prick the base with a fork, line with crumpled baking parchment and fill with baking beans or rice. Bake for 20 mins.
- Remove the baking beans and parchment. Whisk one of the eggs in a bowl, then brush all over the pastry. Bake for 10 mins more, then remove from the oven.
- Blitz the remaining eggs and egg wash, the wild garlic, watercress and cream to a purée in a food processor. Transfer to a bowl and stir in the drained ricotta and lemon zest. Add most of the cheese, nutmeg and a pinch of salt. Slice the potatoes into bite-sized pieces and arrange half of them in the tart case. Using a teaspoon, dot in the harissa. Pour over the green egg mixture and nestle in the remaining potatoes. Scatter over the rest of the cheese.
- Bake for 35-40 mins. Allow to rest for at least 20 mins before you remove it from the tin and slice. Serve with a watercress salad, if you like, and the pink pickled onions.
Nutrition Facts : Calories 423 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER
Coat asparagus, peas and Jersey Royals in a mint and wild garlic butter, then top with toasted almonds - the perfect partner to roast meat and savoury tarts
Provided by Rosie Birkett
Categories Side dish, Vegetable
Time 40m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
- Toast the slivered almonds in a dry frying pan until golden. Set aside.
- Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
- Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
- Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
- Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.
Nutrition Facts : Calories 297 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
WATERCRESS SALAD WITH BOILED JERSEY ROYALS, ROAST SHALLOTS & PICKLED RADISH
Make the most of springtime Jersey Royals in this vibrant salad, with roasted shallots, pickled radish, mint and watercress
Provided by Rosie Birkett
Categories Lunch, Side dish, Starter
Time 55m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Wash the watercress and leave to soak in a large bowl of cold water.
- Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
- Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
- Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
- Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.
Nutrition Facts : Calories 221 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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