Lucy in the Larder

Lunch at the ‘7 hatted’ restaurant on Boxing Day

Lunch at the ‘7 hatted’ restaurant on Boxing Day. There were 7 hats – paper ones from the Christmas crackers (this was Dad’s joke. Bless).

Freekah cauliflower salad
Serves 6-8 as a side dish; Prep and cook time: 25 minutes

90g Freekah
60ml olive oil
1 small (800g) cauliflower, sliced thinly
120g pine nuts, toasted
160g sultanas
1/3 cup chopped parsley
1 Tbsp finely grated lemon rind
2 tsps finely chopped red chilli
2 Tbsp extra virgin olive oil
90g sheep’s milk or Greek-style yoghurt

–       Bring medium saucepan of water to boil. Add Freekah and cook for about 20 minutes as per directions on the packet.

–       Heat oil in a large frying pan. Add cauliflower and fry in batches until browned. Drain cauliflower on absorbent paper towel.

–       In a large serving bowl, combine cauliflower, Freekah, pine nuts, sultanas, parsley, rind and red chilli. Season with salt and freshly ground black pepper. Just before serving drizzle with extra virgin olive oil and yoghurt.

Insalata di finocchio (Fennel salad)
Serves 8 as a side dish; Prep time: 10 minutes

2 medium oranges
2 medium fennel bulbs, trimmed
2 medium radicchio lettuces, trimmed, washed
½ red onion, finely sliced
½ flat-leaf parsley leaves
1 ½ Tbsp white wine vinegar
½ flat-leaf parsley leaves

–       Peel oranges, removing all white pith. Over a medium bowl, segment the oranges by cutting down between the segment membranes. Save the juice from the remaining pulp for the dressing (you will need ¼ cup of juice).

–       Cut the fennel bulbs in half lengthways and slice very finely.

–       Shred the radicchio into 2.5cm slices.

–       In a large bowl, combine fennel, radicchio, orange segments and red onion.

–       To make dressing: Whisk the vinegar, olive oil and orange juice until they are incorporated.

–       Toss the dressing through the salad. Season to taste with salt and freshly ground black pepper and serve topped with parsley leaves.

Spinaci saltati (Sauteed spinach)
Serves: 8 as a side dish; Prep and cook time: 10 minutes

2 Tbsp salt
2kg spinach, trimmed, washed
2 1/2 Tbsp extra virgin olive oil
100g butter, chopped
2 cloves garlic, finely chopped
2 ½ Tbsp cream
¼ cup finely grated parmesan cheese

–       Bring a large pot of water to boil and add the 2 Tbsp of salt. Quickly add the spinach leaves, pushing down with a large spoon to submerge. Boil for 2 minutes. Strain into a colander and refresh with cold water. Squeeze excess water form spinach using both hands, forming balls.

–       Heat olive oil, butter and garlic in a large pan. Add spinach and fry until the spinach is hot and well coated with the oil and butter mixture. Add cream and cheese; mix lightly. Season with salt and freshly cracked black pepper, to taste.

This entry was published on January 1, 2012 at 6:03 pm. It’s filed under Delicious and healthy!, Lucy's plate, Recipes, Uncategorized and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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