10th May 2013
Another day, another blog-turned-stunning-cookbook. Easily adapted to Irish artisanal products (Crozier Blue wil do for Dorset Vinny), The Ethicurean ethos places a premium on sustainability, seasonality and flavour.
Dorset Blue Vinny & Flame Roasted Peppers with Charred Little Gem
Serves 4 as a main course, 6-8 as a starter
2 Romero Peppers
200-250g new potatoes, cut into 1cm pieces
6-8 Little Gem lettuces
Vegetable or rapeseed oil, for brushing
6-8 flower heads
Ground coriander, for dusting
2 tsp coriander seeds, lightly crushed
50g Dorset Blue Vinny, roughly chopped
150ml creme fraiche
100g rapeseed oil
60g vintage cider vinegar
8g Dijon mustard
1/4 tsp xanthum gum (optional but recommended)
Begin by roasting peppers. As soon as the peppers are blackened all over, place in a small bowl, cover with cling film and leave for 20 minutes. Meanwhile, cook the potatoes in boiling salted water for about 12 minutes, until a knife tip passes through the potato with little resistance. Drain and cool.
Put the Dorset Blue Vinny nad creme fraiche in a blender or food processor and blitz until smooth. Season with salt to taste.
With a lightly dampened cloth or hand towel, rub the peppers to remove the blackened skin. Split them in half and remove the seeds. Tear the peppers vertically along their natural ‘grain’ into strips about 5-10mm thick and set aside.
Place a griddle pan over a high heat. Lightly brush the outside of each Little Gem lettuce with oil. Put them on the griddle pan and leave, undisturbed, until there are griddle lines underneath. Turn and repeat until tender.
Put the charred Little Gem on serving plates amongst the mixed leaves. Scatter the potatoes around and lightly dress the leaves with salad dressing. Dot the pepper strips throughout the leaves and add drops of the Blue Vinny dressing. Separate the coriander heads into smaller flowers and use to garnish the salad. dust with ground coriander and a few crushed coriander seeds.
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