Some friends were coming over, and I wanted something a little elegant and classy as a starter. I was cooking for a vegetarian friend, so there are considerations there. This was a recipe from Jason Gillies, actually from a magazine she had bought me, so it had a serendipity to it.
Category: vegetable recipes
It was a bloody long process – definitely worth it, but a long process. It started with fried leeks and peas simmered with cream until tender, egg yolks added for richness, then blitzed. This was then piled into a pastry case and topped with wilted asparagus, and a little parmesan. A short burst in the oven browns it off and just sets it. Creamy, rich, yet very elegant.
I don’t have a picture but I made Pizzoccheri for main, a thoroughly filling dish apparently for skiers. It’s named after the pasta that it’s supposed to be made with, but as it’s so impossible to find I used trimmed lasagne sheets instead. Made with fried onions, blanched cabbage, par-boiled potatoes, Emmental and a bechamel sauce, it’s then baked together in an enormous dish and fills you up like nobody’s business.
I made this a while back but just found pictures of it so thought I’d share. I bloody love asparagus, but optimistically I’ll leave it til the season to wax then.
This is a Jamie recipe, and deserves heaps of praise for making the most of it’s wonderful homely ingredients. It’s boiled new pots mashed together with cream, eggs and cheshire cheese (that lovely crumbly one), poured into a filo pastry-lain dish. This is then topped with charred asparagus and baked in the oven til set. Mega-filling and handsome with some salad leaves.
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