Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

Mint is one of the herbs that encapsulates the summer season. Fresh, clean and invigorating it cleanses the palate and lightens dishes, leaving a pleasant cool taste in ones mouth.

The common name of most plants from the genus menthe, it has been cultivated for millennia. It was brought to England by the Romans who used to, amongst other things, pickle it in vinegar. Its medicinal and culinary uses are spread though centuries of cookbooks and it features strongly in English and Middle Eastern food. In Greek mythology it is said that Prosperina, consort of the god Pluto, grew jealous of his attentions to the nymph Mintha and turned her into the plant, hence its name.

The dishes below capture the delights of this refreshing herb. A treat for our end of summer days.




MINT SOUP WITH CILANTRO AND CRÈME FRAICHE

Serves 8

1 tablespoon olive oil

1 Large onion – finely chopped

2 large English cucumbers – peeled and diced

2 cups chicken stock

1 small bunch cilantro – de-stemmed

1 bunch mint – de-stemmed and finely chopped

¼ cup yogurt

¼ cup crème fraiche

salt and pepper

  1. Pour the olive oil in a large saucepan, placed over medium heat. Add in the chopped onion and cucumber and a good pinch of salt and cook for 10 minutes, stirring frequently.
  2. Add in the chicken stock and the cilantro leaves and cook over low heat for a further 15 minutes. Using an immersion blender, puree the soup as finely as you can. If you do not have an immersion blender, you can use a regular blender but be careful as the mixture will be hot so only fill the jar half way up.
  3. Mix the yogurt, crème fraiche and mint together in a small bowl. Add the mixture to the soup and whisk to combine well. Taste the soup and adjust the seasoning if necessary with salt and pepper. Remove from the heat. Leave at room temperature until ready to serve.

Note: If you are making this earlier in the day, proceed through step 2. Add in the crème fraiche mixture only one hour before serving, the mint will turn black otherwise.

PEPPER CRUSTED ROASTED HALIBUT WITH A MINT SAUCE

Serves 8

2 cups of panko (Japanese style bread crumbs)

2 tablespoons fresh thyme leaves

2 tablespoons garlic, minced

4 tablespoons pepper, coarsely ground

4 tablespoons grated lemon zest

4 tablespoons lemon oil

8 halibut filets, approximately 1- inch thick

Preheat oven to 425 degrees F.

  1. In a small bowl, combine the bread crumbs, thyme, garlic, pepper, salt and lemon zest.
  2. Brush the halibut steak with the lemon oil and then dip in the bowl with the crumbs so that each side is lightly coated. Place on a baking sheet and bake for about 15 minutes
  3. Remove from oven and serve on warm plates with mint sauce.


MINT SAUCE

4 cups loosely packed mint leaves

½ cup sliced almonds, toasted

2 cloves garlic

add enough olive oil to form a smooth paste

  1. In a blender ground the almonds then add the garlic and blend again. Then add mint leaves and enough oil until it catches.

This is delicious served with steamed green beans or sautéed snap peas.

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