WHAT a week it has been weather-wise! While the doom and gloomers are bemoaning “this is all the summer we will get”, my belief is that you should always make hay when the sun shines. Or in this case, delicious food that can be enjoyed by family and friends when the sun shines.
I have mentioned before how big a fan I am of Italy and the Mediterranean lifestyle in general so it should come as no surprise that both of these recipes are straight from the hills of Tuscany or Catalonia.
When the days are long and the weather is glorious, you don’t want to spend hours in the kitchen slaving over a hot stove so these are both nice and quick, with very little preparation time.
While both are warm dishes, the zingy, fresh flavours are always sure-fire winners and unbelievably moreish and it is always a good idea to make plenty, especially with the hash.
SALAMI, MUSHROOM AND POTATO HASH
(Serves 2)
250g Portobello mushrooms, cleaned
10 small potatoes, halved
125g scallions, chopped
2 tblsp olive oil
100g salami, sliced
salt
fresh pepper
squeeze of lemon juice
Start by cleaning the mushrooms and chopping them in half. Peel and halve the potatoes and finely chop the scallions. Place the olive oil in a pan and bring to a medium heat. Add the potatoes and sauté until browned and crisp. Reduce the heat and add the spring onions and then add the salami. Stir the mix until the salami has browned a little and then add in the mushrooms. Season with salt and pepper and finish with a squeeze of lemon juice. Serve in a bowl while still warm. Great with a yoghurt dip on the side.
FIGS WITH SWEET SHERRY
(Serves 4)
25g butter
4 tblsp sherry
8 fresh figs
2 tblsp honey
2 balls burrata or mozzarella cheese
50g pine nuts, toasted
Start by preheating your oven as the figs are served warmed and roasted. Heat the oven to 180C. In a small pot place the butter, honey and sherry on the hob and heat gently until the butter is melted and thoroughly mixed.
With the figs, you want to split into quarters with them still being attached at one end, as in the photo. Cut just to a centimetre above the base and spread out on a roasting tray. You can use greaseproof paper to line the roasting tray or rub over with a little butter.
Pour over the warmed sherry mix; place in the oven for 15 minutes to cook – the figs should be soft. Tear up the mozzarella or the burrata and place in the nook of the fig; return to the oven for five minutes to gently melt. Remove from the oven. Transfer the figs into a serving dish. In a dry pan add your pine nuts and toast on a high heat until all are browned and toasted. Scatter over your figs and serve. If there is any juice in the roasting tray, pour over – and enjoy.
