RAGOUT OF PEAS AND CHANTERELLES Adapted from Peter Hoffman of Savoy Time: 1 1/2 hours 1 head garlic 1/4 cup extra virgin olive oil Sea salt and freshly ground black pepper to taste 1 pound chanterelle mushrooms, trimmed 2 leeks, white and tender green part only, chopped 1 cup freshly shelled green peas (from 3/4 pound unshelled). 1. Preheat oven to 350 degrees.
SHRIMP WITH LEMON ANCHOVY MAYONNAISE Time: 35 minutes 1 pound medium shrimp, peeled and deveined 1/2 cup plus 2 tablespoons extra virgin olive oil Sea salt 4 anchovy fillets 1 clove garlic, peeled 1 large egg yolk 1 tablespoon lemon juice 1/3 cup plus 2 tablespoons vegetable or peanut oil Grated zest of 1 lemon.
BLACK BASS WITH WATERCRESS AND TANGERINE SALAD Time: 20 minutes 4 black bass, red snapper or dorade fillets Extra virgin olive oil Sea salt 2 tangerines 4 cups watercress tops, chopped 2 teaspoons salt-cured capers, rinsed and drained Freshly ground black pepper 4 lemon wedges.
Serves 2 125g risotto rice 300g asparagus ½ tbsp parsley leaves ½ tbsp mint leaves ½ red onion 25g parmesan 1 chicken stock cube, in 750ml water 50g unsalted butter 1.5tbsp extra virgin olive oil Sea salt Black pepper · Cut the tips off the asparagus and roughly chop the stalks.
Serves 4 1 Turkish Marmara pepper (or a small bell pepper) sliced quite small 1 medium red onion, peeled and finely diced 2 firm, ripe, medium tomatoes on the vine 200g feta cheese 1-2 tbs flat-leaf parsley, finely chopped, plus extra for garnish 3 tbs extra virgin olive oil sea salt (if required) Halve, core, deseed and thinly slice the pepper.
The toppings include gold, black and red raspberries, butterscotch caramel or extra virgin olive oil and sea salt.
SARDINIAN-STYLE GRILLED ARTICHOKES Adapted from Katherine Deumling Time: About 1 hour 45 minutes 8 artichokes 1 lemon, halved 1 cup extra virgin olive oil Coarse sea salt and fresh pepper 4 cloves garlic, minced 1/2 cup chopped parsley.
Roasted Zucchini With Feta and Mint Time: About 50 minutes 4 small zucchini cut in 1-inch cubes 2 tablespoons extra virgin olive oil Coarse sea salt or kosher salt Freshly ground black pepper 3 tablespoons crumbled feta cheese 2 tablespoons chopped fresh mint Lemon wedges, for serving.
SKIRT STEAK WITH JUNIPER, THYME AND GARLIC Time: 20 minutes, plus 15 to 30 minutes for preheating grill About 24 ounces skirt steak, cut into 4 portions 1 tablespoon juniper berries, lightly crushed 10 sprigs thyme 6 cloves garlic, unpeeled, lightly crushed Extra virgin olive oil Coarse sea salt Freshly ground black pepper.
TOMATO, WATERMELON AND GOAT CHEESE SALAD Time: 15 minutes 2 cups tiny ripe cherry tomatoes (halved if larger than a grape) 1 ripe yellow tomato, sliced into thin wedges 1 cup watermelon, balled with a melon baller or cut into chunks, drained 1/2 cup crumbled goat cheese About 1/3 cup extra virgin olive oil Coarse sea salt or kosher salt. 1.
