Food from the Hill

A London food fanatic, living on Telegraph Hill

Feta, Peas and Lemon

Leave a comment

A Warm Salad of Peas, Feta and Lemon

I had a variation of this salad at Redhook, a gem of a seafood and steak restaurant in Farringdon.  I chose it as an accompaniment to a juicy rib-eye steak, but this recipe is a great option to accompany a spring lunch, maybe a herby roasted chicken or a perfectly cooked pink leg of lamb.

Ingredients to make enough to serve as a side dish for 4 people:

  • 1 banana shallot, shredded into long thin strips
  • A large good glug of good olive oil
  • Juice of ½ lemon
  • Zest of 1 lemon
  • 1 tsp of fresh lemon thyme leaves
  • Salt & pepper
  • 120g of a good quality creamy feta cheese, crumbled
  • 500g frozen peas (I use petit pois)
  • 8-10 basil leaves, shredded

Now put the apron on and start by …

  1. In a large frying pan, add the olive oil and shallots.  Heat very gently until the shallots are soft and translucent.
  2. Remove from the heat and add the lemon juice, zest and lemon thyme leaves and season to taste.  You are making a warm dressing.  Add more lemon juice to taste if needed.
  3. Cook the peas to the instructions on the packet.  Drain well and add your lemon dressing.
  4. Stir well and then add the shredded basil leaves and crumbled feta.
  5. I’d suggest serving this salad immediately s the the peas will discolour slightly if left in the dressing for too long. Great served with roasted meats such as lamb or chicken.

Tuck in and enjoy!

Crema Catalana - before it's sugar topping

Leave a comment

Crema Catalana

A Monday night dinner party?  What was I thinking?! … part two

The casserole was cooked, now all I had to do was sort out the pud.  Crema Catalana – unctuous, rich and so so good – Viva Espana!

Ingredients to make enough to serve 6 people who’ve just eaten Smoky Pork, Chorizo and Butter Beans:

  • 6 medium free range egg yolks (freeze the whites and use later for meringues)
  • 150g granulated sugar
  • 500 ml whole milk
  • 250 ml double cream
  • 1 cinnamon stick
  • 3 shavings of lemon peel
  • 4 tablespoons cornflour
  • A little extra milk to mix the cornflour
  • 50g granulated sugar for the burnt sugar topping

Now put the apron on and start by …

  1. Beating the egg yolks until pale and creamy.
  2. Add the 150g sugar, a third at a time and continue to beat until pale, light and creamy
  3. Very gently heat the milk, cream, cinnamon and lemon peel until boiling.
  4. Remove the cinnamon stick and lemon peel and whisk the milk and cream into the beaten eggs and sugar.
  5. Dissolve the cornflour with a little extra milk and stir into the mixture.
  6. Pass the mixture through a sieve and back into a saucepan.
  7. Cook over a low heat and cook, stirring constantly until it begins to boil.  Simmer for a few minutes to cook out any taste of flour.
  8. Divide the mixture equally between 6 ramekins and chill well.
  9. Once chilled, top each Crema Catalan with a little sugar on top and caramelize it by placing under a hot grill briefly until the sugar melts and turns brown.
  10. Chill again and serve on it’s own – it’s delicious and really doesn’t need any accompaniment.

Tuck in and enjoy!