Sitrusperunat

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Uuniperunat ja savuporotäyte

Savuporotäyte

1 rasia (200 g) Valio Viola kevyt yrtti-pippuri -tuorejuustoa
1 rkl sinappia
1/2 rkl sitruunamehua
ripaus sokeria
50 g kylmäsavuporoa
1 dl hienonnettua persiljaa

Salad of jersey royals with pancetta, peas, broad beans and mint dressing

(Serves 4)

Ingredients

450g Jersey Royal potatoes
140g Broad beans
140g peas
1 tbsp light Olive oil
100g Pancetta
4 tbsp mint leaves
25g flat-leaf parsley
1 lemon, juice only
4 tbsp extra virgin olive oil

Method

1. Cook the potatoes in their skins in a pan of boiling salted water for about 10 minutes. They should be tender to the point of a knife.

2. Drain the potatoes and allow to cool.

3. Place the broad beans in a large pan of boiling salted water. Cook for 3-4 minutes, and then tip in the peas.

4. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture.

5. Drain and refresh in ice-cold water.

6. Remove the tough outer skins of the broad beans and discard.

7. Heat the light olive oil in a heavy-based pan and fry the pancetta until really crisp.

8. Tip the pancetta with the oil from the pan into a large bowl.

9. When the potatoes are cool enough to handle cut them in half and add to the bowl.

10. Mix well so that the warm potatoes absorb some of the delicious pancetta flavours.

11. Pour boiling water over the mint and parsley leaves and allow to stand for 2 minutes.

12. Drain and run under cold water until completely cooled.

13. In a small mixer or with a hand blender, blend the blanched leaves with 2 tablespoons extra virgin olive oil.

14. Add the lemon juice and whisk in the remaining oil to form an emulsion.

15. Season well with salt and black pepper.

16. Put the peas and the peeled broad beans, into the bowl, pour over the dressing and mix thoroughly.

17. Check the seasoning and serve immediately.

Pork and chorizo kebabs on minted broad beans and feta

(serves 4)

Ingredients

1 large pork tenderloin
12 baby new potatoes, cooked
8 thick slices of chorizo
½ lemon, juice only
2 tbsp olive oil
handful fresh rosemary, chopped
500g fresh or frozen broad beans
handful fresh mint leaves, chopped
extra virgin olive oil
salt and freshly ground black pepper
150 g feta cheese
und black pepper

Method

1. Preheat the grill.
2. Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces.
3. Thread four skewers alternately with a piece of the pork, a baby new potato and a slice of chorizo. (Use 3 potatoes, 3 pork pieces and 2 chorizo slices per skewer.)
4. Mix the lemon juice, olive oil and finely chopped rosemary together and brush over the kebabs. Cook under the grill for 10-12 minutes, turning once, until tender and cooked through.
5. Meanwhile cook the broad beans for 4-5 minutes in boiling water until just tender. Drain and refresh under cold running water.
6. Put broad beans into a bowl and toss with the chopped mint leaves, plenty of extra virgin olive oil and salt and freshly ground black pepper.
7. Transfer to a serving platter and top with crumbled feta.
8. Arrange the hot kebabs on top and serve.