Two Supper Dishes From The Observer Food Monthly
Buffalo Mozzarella With Broad Beans and Chopped Lemon Sauce.
This supplied by Australian chef Jared Ingersoll and listed as part of ‘Easy Sharing Plates’. I just halved the quantities for a lunch time dish. Quantities as printed to serve four.
For the Lemon Sauce
4 lemons
a pinch of salt
2 cloves of garlic crushed
a pinch of chilli flakes
6 anchovy fillets coarsely chopped
300ml extra virgin olive oil
For the Beans - 350g podded or 1kg fresh broad beans (I used baby ones, frozen and didn’t depod as too fiddly)
To Serve:
4 large balls mozzarella cheese
1/2 bunch basil
a drizzle of extra virgin olive oil
salt and pepper
First make the sauce by cutting lemons into quarters, removing pips and reserving flesh. Slice skins including pith into strips and place in cold water. Add a pinch of salt and bring to the boil. Drain and remove moisture on a tea-towel. This process removes some of the bitterness.
Return the strips to a saucepan with the garlic, chilli flakes, anchovies and oil.
Slowly heat to a gentle simmer. Add coarsely chopped lemon flesh and reheat. Leave to cool.
To serve - Heat beans to desired tenderness. Put on a plate and tear mozzarella into pieces. Place on top of beans. Top with torn basil and a drizzle of lemon sauce. Add a little olive oil if desired and plenty of freshly grounded pepper.
Savoy Cabbage With Smoked Bacon
This is one of Nigel Slater’s easy suppers. Quantities serve one.
2 cloves of garlic finely chopped
2 medium sized carrots cut into thin matchsticks
150g smoked bacon
200g Savoy Cabbage sliced finely
Cut the bacon into postage stamp sized pieces and fry until crisp. Add the garlic. Fry for a minute or two then add the cabbage and carrots. Stir-fry until cabbage is cooked through. Serve!
How simple is that? But very tasty indeed. Another image and further details on SpittoonExtra.
Photos copyright Andrew Barrow 2007
