So it was just my first weekend back home in Scotland for 4 weeks on holiday, happy times indeed. There will be many catch ups with friends & family & of course there will be lots of eating! I will likely be rolling off the plane when I get back to New Zealand at the end of the month! So Sunday came around & it was time to cook & enjoy a Sunday roast. This time around pork with crispy crackling, gravy & apple sauce. On the side freshly dug Ayrshire new potatoes, these delicious little spuds just need roughly scrubbed clean, boiled & a little salt & butter. They are perfect as they are & need no embellishments.
And you’ve got to have some vegetables. As I am now in the northern hemisphere I get a bonus season of asparagus so there had to be asparagus! Yes, so excited to get an extra few weeks of these delectable green spear. I love them every which way, but today going Ottolenghi inspired with spring vegetables poached in white wine, olive oil & lemon juice along side some herbs & then topped with a caper & Dijon mayo concoction. Plus there were some freshly podded peas. Oh how lovely it is to be getting a second round of all these Summer vegetables.
Poached Vegetables with Caper Dijon Mayo, adapted slightly from the as ever wonderful Ottolenghi
*Fennel, baby leeks, broccolini & even a few fresh peas would all be welcome additions
Serves 4-6 as a side dish depending on your level of love for vegetables
2 carrots, peeled & cut in to batons
1 handful green beans, top & tailed
1 bunch asparagus, any woody stems removed
1 zucchini, cut in to batons
2 tbsp dill fronds
600ml white wine
200ml olive oil
Juice of 2 lemons
2 bay leaves
1 small onion, peeled & halved
2 sticks of celery, cut in to batons
1 tsp salt
Caper Dijon Mayo
1/2 a cup good quality mayonnaise
3/4 tsp Dijon mustard
Juice of half a lemon
2 tbsp capers, roughly chopped
Start with the mayo; place all the ingredients in a bowl & mix them all together. Season & taste & if need be add a little more Dijon, lemon juice or salt. Cover & place in the fridge until ready to serve.
Pour the wine in to a large saucepan & bring to a boil, lower the heat & simmer for 2-3 minutes. Add all the other ingredients for the poaching liquid & bring to a simmer. Add the carrots & the beans to the pot & simmer for 3 minutes. Then add the asparagus & zucchini & poach for 3-4 minutes more. We want the vegetables still bright & a little crunchy.
These are wonderfully bright & light vegetables, the lemon really brightening them up & the dill delivering a lovely slightly aniseedy note. Then there’s that mayo, the tang of Dijon & the briney capers the perfect companion for these poached vegetables, actually the perfect companion for lots, it is quite the friendly condiment & quite moreish.
If you like this you might like this Grilled Vegetables with Lemon Cumin Yoghurt & Dukkah
One year ago Swiss Chard Fritter
Two years ago Pork Rillettes
Three years ago Braised Lamb Shanks