ORANGE, OLIVE AND ONION SALAD

20190619 Enrich and Endure Lifestyle 075.jpg
 

INGREDIENTS

(MAKES 4)
4 big oranges
1/2 red onion, very thinly sliced into half-moons
2 handfuls of green olives, pitted
few sprigs of mint, leaves picked, rolled up tightly, and thinly sliced into ribbons
good handful of pine nuts (toasted)
2 pinches of pul biber chile flakes
extra virgin olive oil, for drizzling
Sea salt flakes and black pepper

APRON

Classic Orange

Filed in Recipes

ORANGE, OLIVE AND ONION SALAD

I know this recipe sounds pretty random but trust me, it’s delicious! I absolutely love olives and oranges (granted usually separately) so when Sabrina Ghayour suggested this combination I was intrigued. I’m a huge fan of Sabrina’s food and forever grateful to her for the introduction into true Persian cooking. This salad complements her Eastern flavours beautifully so it’s a perfect side for a Persian Feast or it’s simply perfect on it’s own! It’s refreshing and juicy with a gentle sweetness and acidity that cuts through the spice and chile heat perfectly.

METHOD

Apron on

Using a sharp knife to peel the oranges.
Cut a round disk of peel off the top and base of the orange. Then, working from the top of the fruit downward, cut away the remaining peel and pith in strips until the entire orange is peeled.
Slice the orange widthwise into 4 or 5 round slices.

Arrange the orange slices on a large platter or board.
Season well with salt and pepper

Scatter with the onion slivers, followed by the olives, fresh mint, and pine nuts.

Sprinkle with the pul biber. Drizzle with a little olive oil and serve immediately.

Enjoy,

Sarah x


20190619 Enrich and Endure Lifestyle 076 1.jpg
20190619 Enrich and Endure Lifestyle 070.jpg

Apron - Classic Orange
Photos - Taca Works
Recipe - Sabrina Ghayour

PEA, LEMON AND ASPARAGUS PASTA

20190619 Enrich and Endure Lifestyle 048.jpg
 

INGREDIENTS

(MAKES 4)
400g spaghetti or linguine
400g asparagus
2 garlic cloves
200g fresh podded or frozen peas
Zest of 2 large, unwaxed lemons
100ml olive oil
1 tsp flaky sea salt
400g watercress or sorrel
A small bunch of basil or mint
Parmesan (or nutritional yeast)

APRON

Charcoal Grey Crossover

Filed in Recipes

PEA, LEMON AND ASPARAGUS PASTA

Self saucing, fresh and zesty pasta that only uses one pan - SOLD! If you are after a quick and simple summer supper that is clean and cheap then this recipe is perfect. We were introduced to one-pan pasta by Anna Jones and are forever mixing up the fresh ingredients throughout the seasons. This is Anna’s recipe and a constant go to for us when we feel like diving into a beautiful bowl of comforting carbs.

METHOD

Apron on.

Fill and boil a kettle and get all your ingredients and equipment together. Put the pasta into the pan.

Snap the woody bottoms off the asparagus and chop the stalks into ½cm rounds, leaving the tips intact. Put the tips to one side and throw the rounds into the pan.

Slice the garlic and add this along with the peas.
Grate in the zest of both lemons and add the oil and salt.

Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 8 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.

Stir through the asparagus tips and the watercress and tear in the herbs. Simmer for a final 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and leave to sit for a minute or two, so the pasta can absorb most of the remaining water and form a lemony sauce.

Enjoy,

Sarah x

(PS. If you’re on dishes duty… happy days)!

20190619 Enrich and Endure Lifestyle 044.jpg
20190619 Enrich and Endure Lifestyle 041.jpg
20190619 Enrich and Endure Lifestyle 045.jpg
20190619 Enrich and Endure Lifestyle 042.jpg

Apron - Classic Purple
Photos - Taca Works
Recipe - Anna Jones

RADISH AND PEA TOAST

20190619 Enrich and Endure Lifestyle 126.jpg
 

INGREDIENTS

(MAKES 4)
a bunch of pink radishes
2 tablespoons olive oil
1 red onion, finely sliced
the zest and juice of 1⁄2 unwaxed lemon
200g podded fresh peas (or frozen)
a small bunch of mint
4 slices of good bread such as sourdough
100g soft goat’s cheese or ricotta (optional)
a few allium flowers, or chopped chives (optional)

APRON

Classic Purple

Filed in Recipes

RADISH AND PEA TOAST



This is a recipe for
Anna Jones’ book ‘The Modern Cook’s Year - it’s one that I have also been drawn to whilst flicking through the seasons - it’s maybe the world’s prettiest sandwich? I have almost all of these fresh ingredients growing in my garden at the minute so of course I had to give it a whirl. What a riot of colour!


METHOD

Apron on.

Preheat your oven to 200oC/180oC fan/gas 6.

Put the radishes, keeping the tops intact (if you have them), on a baking tray, drizzle with olive oil, season with salt and pepper, then roast in the oven for 20 minutes, or until the tops are crisp and the radishes have turned a softer, more mellow pink.

Put your sliced onion in a little bowl with a good pinch of salt and the lemon juice. Scrunch it all together with your hands. Leave to one side to continue to lightly pickle.

Pour boiling water from a kettle into a small saucepan, add a pinch of salt. Cook the peas for a few minutes, then drain. Mash them a little with a potato masher. Add the lemon zest, then a good pinch of salt and black pepper. Finely chop most of the mint (saving a few little leaves for later) and stir through the peas.

Once the radishes are roasted, toast or griddle your bread. Drizzle with a little olive oil. Pile the peas on the toasted bread, drain the now-bright-purple onions from their liquid and dot on top of the peas. Crumble the goat’s cheese on top and scatter with radishes. Finish with the remaining mint, and some allium flowers or chopped chives, if you like.

Enjoy with a glass of cold rosé in the sunshine!

Sarah x

Apron - Classic Purple
Photos - Taca Works
Recipe - Anna Jones