Ingredients
For the dressing
45g/1½oz gorgonzola or other blue cheese, rind removed
60g/2oz mayonnaise
30g/1oz yoghurt
1 lemon, juice only
salt
freshly ground black pepper
60g/2oz watercress
500g/1lb 2oz new potatoes, cooked and sliced
250g/9oz tomatoes, roughly chopped
1 tbsp chives, roughly chopped
Method
1. To make the dressing, mash the cheese up then gradually work in the mayonnaise and then the yoghurt. Stir in the lemon juice and season.
2. In a salad bowl, make a bed of the watercress and scatter the potatoes over the top. Scatter the tomatoes over the potatoes.
3. Spoon the dressing over the top and sprinkle with chives.
4. Toss at the table just before serving.
MadWelshie
Broccoli and cauliflower salad with edamame beans
Ingredients
1 head cauliflower, cut into florets
2 heads broccoli, cut into florets
2 bay leaves
150g/5½oz cooked edamame beans (fresh soybeans, available from Japanese specialist shops)
For the dressing
50ml/2fl oz cider vinegar
½ tsp wasabi paste (available from some supermarkets and Japanese specialists)
½ tsp dried chilli flakes
1 garlic clove, finely chopped
1 lime, juice and zest
pinch sugar
100ml/3½fl oz extra virgin olive oil
salt and freshly ground black pepper
flatbread, to serve
Method
1. Place the cauliflower and broccoli into a saucepan of boiling salted water and add the bay leaves. Blanch briefly so that the vegetables are slightly softened but retain their bite, then drain and refresh in a bowl of iced water.
2. For the dressing, place the vinegar, wasabi paste and dried chilli flakes into a pan. Stir well and heat gently for five minutes.
3. Take the pan off the heat and whisk in the garlic, lime juice and zest, sugar, olive oil and seasoning.
4. Drain the vegetables and place into a bowl with the edamame beans. Drizzle over the dressing and stir well to coat. Serve with some flatbread.
MadWelshie
Wild mushroom mousse with a ragout of sauteed mushrooms
For the mousse:
120g/4½oz fresh ceps or 25g/1oz dried
120g/4½oz field mushrooms
45g/3 tbsp unsalted butter
1 shallot, finely chopped
1 garlic clove, finely chopped
250ml/8fl oz whipping cream
2 eggs
2 egg yolks
salt and freshly ground white pepper
For the ragout:
250g/9oz mixed fresh wild mushrooms, chanterelles, ceps, hedgehogs, etc.
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp fresh chives, snipped finely
To garnish:
6 sprigs of chervil
Method
1. Preheat the oven to 140C/275F/Gas 1.
2. Butter six ramekin dishes.
3. To make the mousse, scrape clean the ceps and field mushrooms. Chop them roughly.
4. Heat the butter in a large pan and sweat the chopped mushrooms with the shallot and garlic for about 8 minutes or until the mushrooms are nice and soft and have lost any excess moisture.
5. Add the cream and boil for about 2 minutes until it thickens slightly.
6. Remove from the heat and purée in a blender until you have a smooth mixture. While the blender is still turning, slowly add the eggs, the egg yolks, salt and pepper and blend for a further 10 seconds.
7. Fill the prepared ramekins with the mousse mixture.
8. Cover with a small square of kitchen foil and place in a bain-marie or roasting pan half-filled with hot water.
9. Cook for 40 minutes in the preheated oven or until the mousses are nicely set. Remove from the oven and set aside.
10. To make the ragout, pick through the wild mushrooms, trimming and scraping away any dirty or spoilt pieces.
11. Heat the oil in a large frying pan over high heat. When it is very hot, add the mushrooms and the butter.
12. Fry gently for about 3-4 minutes or until the mushrooms are tender.
13. Season with salt and pepper and turn into a colander to remove any excess liquid.
14. To serve, tip the mousses out on to warm plates. Carefully surround with sautéed mushrooms and sprinkle on the chives. Garnish each plate with a sprig of chervil.
MadWelshie
Celeriac, watercress and pomegranate salad
Ingredients
2 tbsp olive oil
½ lemon, juice and zest
1 tbsp honey
½tsp red wine vinegar
½ pomegranate, seeds removed
100g/3½oz celeriac, cut into fine matchsticks
1 tbsp chopped chives
salt and freshly ground black pepper
Method
1. In a large bowl, whisk together the oil, lemon, honey and vinegar.
2. Add the pomegranate seeds, celeriac and chives to the dressing and mix well.
3. To serve, place the salad onto a plate and season, to taste, with salt and freshly ground black pepper.
