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Eat the Seasons - July 2017

 


In season this month

Fruits & Nuts
Apricots, Blueberries, Cherries, Gooseberries, Greengages, Rhubarb, Strawberries, Blackcurrants, Raspberries, Redcurrants, Whitecurrants
Vegetables & Herbs
Globe Artichokes, Aubergine, Beetroot, Broccoli Carrots, Courgettes Fennel, French Beans (whole pod), Garlic, Jersey Royal New Potatoes, Kohl Rabi, Lettuce & Salad Leaves, Mangetout, Onions, Pak Choi,  Peas, Radishes, Rocket, Runner Beans, Samphire, Spinach, Spring Onioins, Swiss Chard, Tomatoes, Watercress
Meat & Game
Lamb, Rabbit, Wood pigeon
Fish & Shellfish
Cod, Coley, Crab, Dover Sole, Haddock, Halibut, Herring, Langoustine, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, Scallops, Sea Bream, Sea Trout, Shrimp, Squid, Whelks, Whitebait

Going out of season
Blackcurrants, Broad Beans, Loganberries


School holidays are fast approaching and summer is well and truly here!  Here is a recipe for a wonderful, jewel coloured summer salad.

Minted Garden Vegetables with Real Salad Cream
Preparation time: 20 minutes

Cooking time: 35 minutes

Ingredients

  • 2 Bunches Baby Beetroot with leaves
  • 2 tablespoons vinegar
  • 250g (8oz) English Asparagus
  • 1kg (2lb) Broad Beans, Shelled
  • 400g (13oz) Baby Courgettes, cut into 1cm (1/2 inch) thick slices
  • 200g (6 ½ oz) firm English Goat’s Cheese, Crumbled
  • Bunch of mint, chopped

For the Salad Cream

  • 4 Eggs
  • 2 Tablespoons White Wine Vinegar
  • ½ Tablespoon English Mustard
  • 4-5 Tablespoons Single Cream

Method

  • Trim the beetroot keeping the smallest leaves for the salad, and place the roots in a pan with the vinegar.  Cover with water, bring to the boil and simmer for 20 minutes.
  • Cool, drain and peel.  Bring a lightly salted pan of water to the boil and cook the asparagus for 1 minute.  Add the broad beans and courgettes.  Cook for 3 minutes, drain and cool.
  • For the salad cream, cook the eggs in boiling water for 7 minutes.  Cool, then shell them.  Remove the yolks and mash with the vinegar and mustard.  Add the cream until smooth.  You can use a hand held blender for this.
  • Season with salt and white pepper.  Mix the cheese with the mint vegetables and leaves and sprinkle over the salad.  Drizzle the salad cream over the salad to serve.


Enjoy!