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Starter : Spinach and Avocado Salad
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Main Course : Pork Saltimbocca
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Pudding : Lemon and Pistachio Ice Cream
Ingredients
4 beef tomatoes thinly sliced
2 ripe avocados, peeled, stoned and thinly sliced
2 tablespoons lemon juice
4oz (100g) young spinach leaves, trimmed
4 rashers streaky bacon, rinded
For the Dressing :
2oz (50g) blue cheese
6 tablespoons mayonnaise
6 tablespoons single cream
salt and freshly ground black pepper
lemon juice
Method
- Arrange the tomato slices on 4 individual serving plates
- Toss the avocado in the lemon juice and arrange om top of the tomato layer.
Scatter small leaves of spinach in to the salad.
- Grill the bacon for about 5 minutes until crisp. Drain on a piece of kitchen roll.
When it is cool crumble on top of the salad.
- Meanwhile make the dressing by mashing the cheese with a fork in a bowl and gradually add the mayonnaise.
Stir in the cream, beating the mixture well to blend.
Season to taste with the salt, pepper and a little lemon juice.
Spoon over each plate of salad and serve immediately.
Ingredients
1lb (900g) pork tenderloin, cut in to 12 medallions l inch thick
12 slices parma ham
12 large fresh sage leaves
3 tablespoons olive oil
12floz marsala wine
salt and freshly ground black pepper
12 cocktail sticks
Method
- Flatten the meat out to make it a bit thinner and then season with salt and pepper.
Lay the slices of parma ham on top of each medallion of pork, folding the ham over to fit where necessary.
Place a sage leaf in the middle of each one and secure it with a cocktail stick
- Measure the marsala into a small saucepan and place it on a gentle heat to warm through.
Heat the oil in a large frying pan until it is fairly hot and then fry the slices of pork sage leaf down for 2 minutes.
Then turn the pieces of pork over and fry for another two minutes.
- Pour the warmed marsala over the pork and allow it to reduce for about 1 minute until it becomes syrupy.
- Transfer the pork to warm serving plates, remove the cocktail sticks and pour over the sauce.
- Serve with sauteed potatoes sprinkled with herbs and a mixed salad.
Ingredients
2 lemons
1oz (25g) whole shelled pistachios plus a few extra to decorate
2 x 7.5oz (200g) tubs greek yoghurt
4oz (110g) unsalted butter, cut in to pieces
6oz (175g) caster sugar
3 medium eggs, lightly beaten
Method
- Finely grate the zest of the lemons and then juice the lemons and put both in a small saucepan with the butter and sugar.
Place over a low heat until the sugar has dissolved, stirring all the time.
- Pass the beaten eggs through a sieve in to a bowl and then remove the pan from the heat and quickly mix in the eggs.
Return the pan to a low heat and stir constantly with a wooden spoon until the lemon curd has thickened and lightly coats the back of a spoon (will take about 5 minutes).
Take care not to boil the mixture or it will curdle.
Pour in to a bowl and leave to cool.
- Put the pistachios in a small bowl, pour over boiling water to cover and leave to stand for 3 minutes.
Strain in to a small sieve and rinse with cold water.
Drain on a double thickness of kitchen roll and rub briskly to loosen the skins, then peel off the remainder and roughly chop the nuts.
- Set aside 3floz (75ml) of the lemon curd in a small container, place clingfilm directly on the surface to stop a skin forming, and refrigerate.
Put the remainder of the lemon curd in to a medium plastic bowl along with the yoghurt and whisk together with an electric whisk for 2 minutes until light and aerated.
Transfer to a lidded shallow plastic container and freeze for 1 hour.
- After this time break up the semi-frozen mixture with a fork, transfer the ice cream to a mixing bowl, then whisk for 2 minutes until creamy and well combined.
Spoon the mixture back in to its container and freeze again for a further hour.
Repeat the process once more, mixing in the pistachios after you have done the final whisking.
Then place in the freezer and leave for a couple of hours or overnight.
- About 20 minutes before you want to serve the ice cream, remove it from the freezer and place it in the fridge to let it soften slightly, then divide between 4 small glass serving dishes.
Give the reserved lemon curd a good stir and spoon on top of the ice cream, then sprinkle with the extra pistachio nuts. Serve immediately.
Cookery Book Recommendation of the Month
Nigella Bites by Nigella Lawson
A collection of uncomplicated, fresh recipes that are easy to make after a busy day at the office, fun to linger over at weekends or to make with the kids, dreamy to look at and delicious to eat. Recipes include late breakfasts, party food, TV dinners, trailer trash and indoor picnics.
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