Spring Fling

Spring is a series of double edge swords. Sunny days are delightful but the horror of having to reveal legs that have been enjoying a fuzzy winter hibernation is enough to cancel out some of the magic.

Then there are the jolly little blossoms, bursting forth to declare good times ahead, seems such a shame that many of them make me sneeze and wheeze.

Mother Nature has a curious tendency to keep us on our toes.

Undeniably the best bit about spring is the reappearance of bright green veggies. I nearly wept with joy the other day when I spied iceberg lettuce at a reasonable price. However the poster girl for spring veg is unquestionably the asparagus.

The temperate crop only pops up its pointy head after the winter chills have passed. Its pencil thin spears require just a mere steam, and for my preference retain a subtle crunch. Only in season for a short window it creates a giddy sense of luxury to feast upon on it.

In the spirit of celebrating seasonality I can’t help but notice that the tomatoes haven’t quite hit their stride yet, still looking a tad pale and appley.  It seems a shame that these 2 splendid vegetables should not grown in greater unison.

I have taken it upon myself to bring them together and have employed a dash of perky piquancy from a jar of shop bought harrissa to make the whole thing sing.

This is the sort of lunch skinny people eat, and I can’t help but commend them for the restrained deliciousness a plate like this delivers. Yes indeed afew more days of lunches of this calibre and I may well be feeling fit and foxy enough to reveal my winter legs.

 

Harrissa tomatoes with Asparagus and Haloumi -

Serves 2 would be skinny ladies for a glorious sunny lunch.

 

I bunch of jolly spring asparagus

2 tomatoes

1 block of haloumi

A wedge or two of lemon

A teaspoon of harrissa paste

A glug or two of olive oil

1.        In a small bowl combine the harrisa, juice of ¼ lemon and a tsp of olive oil, whisk about then tumble through the chopped tomatoes.

2.       Snap off any woody bits from the base of the asparagus and pop the remaining stalks into a steamer and give them the sauna treatment for 4-6 min. They should remain firmish and definitely not droop.

3.       Whilst the asparagus is cooking fry the haloumi in a frying pan under a thin film of olive oil. Aim to have it beautifully brown and crunchy on both sides.

4.       Divide a slender bundle of asparagus, a hearty blob of tomato and pitched rooves of haloumi on each plate.

Cooking Joyfully and Beautifully

 

One of my all time favourite gadgets would have to be my mandolin slicer. Whist the actual mechanics of the device cannot be faulted it is the kooky packaging that thrills me most.

Long lost sisters perhaps?

It promises that puffed sleeves and a wealth of shaved vegetable matter could be your ticket to kitchen harmony. Look closer and you will see turnips; cabbage, radish and onions also seem to be part of the equation. Mercifully there is a word of caution to: thrust slowly with great care of your fingertips.

It may be a lethal weapon but it has broad appeal, boldly declaring it’s self to be ideal for everyone from professional cooks to housewives. Phew, glad I qualify. 

It’s a big call that food cut from the samurai blade will be both beautiful AND joyful, but being a sloppy old harridan most of the time I am prepared to give anything a go.

 I suppose you could always try this salad with a plain old knife. That being the case, chop along with one eye closed to up the zen quotient and keep the thrill of chopping off your fingers a greater possibility than normal.  

Crunchy apple salad

3 fat juicy apples apples

½ bulb of fennel

2 radishes

A handful of chopped parsley

A handful of pistachios

 Dressing

Juice and zest of one lemon

2 Tablespoons of olive oil

A decent pinch of salt, pepper, castor sugar and dill.

 

1.       Very finely slice apple radish and fennel,

2.       Combine salad dressing ingredients in a screw top jar and shake vigorously to combine.

3.       Pour dressing over sliced vegetables

4.       Moosh everything together and artistically sprinkle with parsley and nuts.

Best made close to serving.

5 things you didnt know about Cauliflower

1. If you are being fancy you can refer to its botanical name - Brassica oleracea.  From the much maligned Brassica family which also includes its broccoli, brussel sprouts, cabbage and kale.

2. The humble cauliflower is yet another veggie added to the list of treasures introduced to Europeans courtesy of the Spanish moors, via Arab traders. It has donned the tables of ancient Rome, Louis XIV and my childhood lamb roasts.

3. The ponky smell as it cooks can be attributed to the high levels of mustard oils. It’s that old double edge sword of flavour V’s sulphides.

4.The tightly clumped little trees that make up the head of the cauliflower are known as the “curd”. Presumably named for their milky whiteness and organic shape. The supportive green leaves around the outside are referred to as the collar.

5. I think this is quite possibly the first time I have disagreed with the marvellous Nigel Slater –

Passé it may be, but there are few more suitable ends for a cauliflower to find itself boiled, drained and coated in a properly made cheese sauce. Resist the temptation to undercook. The raison d’être of a cauli is to end it’s days as a soft and gentle supper to soothe the frazzled and overworked.

- Nigel Slater, Appetite (2000)

No Nigel if I am tired and cranky I could think of nothing worse that phaffing about with a full on blanket of white sauce - even if you say so.

 For a quick yummy side dish this is the route I often take, its super quick and showcases the best aspects of soft vegetables offset by salty crunch.

 Quick Cauliflower – sans cheese

A nub of butter
3 slices of bread – crusts removed and cut into 1 cm squares
2 cloves garlic (crushed)
A handful of green herbs
Perhaps some lemon zest
Slivered almonds or something nutty (would be gorgeous with hazelnuts)

 1. Boil or steam the Cauliflower for about 8 minutes – drain very well

2. Melt the butter  in a large frypan, add the garlic then in about 30 seconde pop in the bread, nuts, herbs and zest (if using) and toss about until golden and crisp.

3. Scatter the hot pan fried goodness over the cooked cauliflower and enjoy.