Thursday, 28 July 2011

Good Food September '11 In Season Special

Recipes: The Good Food Team
Food styling: Lizzie Harris
Prop styling: Jo Harris
Feature design: Todd Slaughter

Wednesday, 20 July 2011

Monday, 18 July 2011

Globe artichokes

Ham hock, garden pea and pearl barley salad

Frightful weather this weekend what? Perfect excuse to migrate into the kitchen for the afternoon, with a basket of fresh peas from the garden and a pork knuckle. Food assistant credit to Amélie, who helped with shelling of peas.

1 Ham hock

Stock ingredients (1 Onion, 2 Carrots, 2 Celery sticks, 1 Bay leaf, a sprig of thyme, a few Peppercorns and a pinch of Sea salt)

100g Chorizo, chopped

175g Pearl Barley

150g Garden peas, blanched for a few minutes in boiling water

1 Red onion, sliced

A bunch of spring onions, finely chopped

6Tbsp Olive oil

3Tbsp White wine vinegar

1Tsp Dijon mustard

2 Cloves garlic, crushed

Mint leaves

Pea shoots

Salt and pepper

1 First cook the ham. Place the hock in a large pan and just-cover with cold water. Roughly chop the stock veg, then add to the pot with seasoning, bay and thyme. Bring water to a simmer and leave on the hob for 3 hours, turning the meat intermittently. Let the hock cool on a board for 10 minutes, before shredding the meat off the bone with a pair of forks.

2 While the barley’s cooking (approximately 15 minutes in boiling water), fry the chorizo in a pan until crispy, then cool on kitchen paper.

3 Mix the ham, chorizo, peas, cooled barley, red onion, spring onions and some seasoning together in a large salad bowl. Stir in chopped mint and pea shoots.

4 Shake the olive oil, vinegar, garlic and mustard together in an old jam jar. Add a pinch of salt and pepper, then stir into the salad (just prior to serving, as the dressing soaks into the barley pretty sharpish).