Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: arugula, carrot, course, creamy, hazelnut, main, purée, rocket, soup, starter | No Comments »
Peel and chop roughly the carrots and potato. Lightly brown onions and garlic in butter. Add the carrots and potatoes. Let them sweat a bit and add the wine. When it no longer smells of alcohol, pour in the stock, season and let cook until the carrots and potatoes are soft. Meanwhile toast the hazelnuts in a 200C/400F oven. Rub them inside a tea towel to remove the skins and chop roughly. Blend the soup, adjust the seasoning and serve topped with a handful of rocket, chopped hazelnuts and a drizzle of olive oil.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arugula, fennel, italian, know your onion, know your onions, knowyouronion, knowyouronions, lemon, orange, rocket, salad | No Comments »
Trim and half the fennel bulbs lengthwise and thinly slice. Using a sharp knife, pare the rinds off the oranges, removing all the white pith. Slice thinly crosswise. In a bowl, add the fennel, oranges, rocket, olives and season with the lemon juice, olive oil, salt and pepper. Toss gently to coat everything with the dressing and serve on plates sprinkled with the sliced almonds.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arugula, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, linguini, main, prawn, prawns, rocket, seafood, shrimp, shrimps, tomato, tomatoes | No Comments »
Cook the pasta in salted boiling water until al dente. While it’s cooking, quarter the tomatoes, remove seeds and chop. Heat a bit of oil in a frying pan and add the garlic. As soon as it starts to smell, add the tomatoes and fry, over high heat, until they start to soften. Add the prawns and let them cook just until opaque. Season with salt and pepper. Turn the heat off. When the pasta is done, turn the heat on again and transfer the pasta to the frying pan. Toss to coat, add a bit of extra virgin olive oil, and adjust seasoning to taste. Serve with the fresh rocket over the pasta and a further drizzle of olive oil.
