Summer 2012


I tasted Green Goddess Dressing for the first time this summer and knew straight away that I wanted to share this recipe. Simple and quick to prepare, the pale, creamy, green dressing is sublime with grilled prawns, fish or other simply barbecued foods. It makes a great dip for raw vegetables, a wonderful starter with lightly steamed asparagus or just dollop it into a bowl of crisp salad greens as an alternative to caesar salad dressing, sprinkling broken corn chips over instead of croutons. Whatever you do, you've got to try it. Sticking with the green theme (well it is turning out to be a very lush, green summer) this Broccoli and Goat's Cheese Tart with lemon is always popular whenever I make it. Don't be tempted to leave out the lemon zest as this is what 'makes it'! Happy cooking and here's to a good summer. E.L.

GREEN GODDESS DRESSING

This is an American recipe and was given to me in 'cup' measurements. I think it is easier to leave it like this but just so that you know, 1 cup is equal to 250ml or just less than half a pint.

1 cup tightly packed parsley leaves
4 anchovy fillets
2 spring onion
2 cloves garlic
½ cup mayonnaise
½ cup Greek yogurt
1 - 2 tblsps white wine vinegar
salt and pepper, to taste


Very finely chop the parsley, anchovy, spring onion and garlic (in a food processor is fine). Add the remaining ingredients and season to taste.

Cover and keep chilled. Any left over dressing will keep in the fridge for a few days.

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BROCCOLI & GOAT'S CHEESE TART (Serves 4)

1 x 375g pack shortcrust pastry
polenta or flour, for rolling out pastry
1lb / 450g broccoli
1 onion, chopped
1oz / 25g butter
½ pint / 300ml single, whipping or double cream
3 eggs, beaten
salt and pepper
zest of one lemon
pinch nutmeg
3ozs / 75g mature cheddar, grated
6-8ozs / 150- 200g chèvre (goat's cheese)


Preheat the oven to 200°C / Gas 6. Roll out the pastry using a sprinkling of polenta instead of flour - this gives a lovely crisp base to the pastry. Use to line a greased and floured 10" / 25cm (loose-bottomed) flan tin. Chill for 10-15 minutes in the fridge or freezer. Line the pastry with a large sheet of crumpled greaseproof paper and fill with baking beans, if you have them. * Cook for 12-15 minutes or until the edges are just turning golden. Reduce the oven temperature to 180°C / Gas 4.

Meanwhile, steam the broccoli until just cooked but not soggy. Sauté the onion in the butter until soft but not brown. Set aside to cool.

Combine the cream, eggs, seasoning, lemon zest and nutmeg in a bowl then stir in the cooled onion and grated cheddar. Arrange the broccoli in the base of the pastry shell, then coarsely crumble over the goat's cheese, including the soft rind. Pour over the cream mixture and cook in the oven for 25-30 minutes or until the top is golden brown and just firm to the touch.

* If using an Aga, you can omit this stage and fill and cook the tart from raw. Place the filled tart directly on to the floor of the roasting oven & cook as above.