QUICK LISTEN - BSF (From Ep 419)
Notes de l’épisode
BSF brought to us by Red Energy.
BOOK : Caro reviews Cold Sunset (plus; Corrie on the Booker Prize win, announced AST Tuesday morning
SCREEN: Caro reviews Wild Horse Nine
FOOD: Caro’s Witlof Salad with Snap Peas, Radishes, Fennel and Toasted Walnuts
3-4 heads witlof, leaves separated
100g snap peas
1 bunch baby radishes, halved or quartered depending on size
½ bulb fennel, finely sliced
50g walnut halves, toasted
20g aged Manchego cheese (or pecorino)
100g goat's curd
1 tsp black peppercorns
20ml extra-virgin olive oil
4 anchovy fillets, finely chopped
1 clove garlic, finely grated
Zest and juice of ½ lemon 10ml boiling water
Sea salt
Heat a dry frying pan over a high heat. Add the black peppercorns and toast for 30-60 seconds, shaking the pan, until fragrant. Transfer to a mortar and roughly crush, retaining some texture.
Place the goat's curd in a bowl and add the garlic, lemon zest and juice, and olive oil; grate over 10g of the Manchego and most of the crushed black pepper, reserving a little for finishing. Mix until smooth. Add a splash of boiling water to melt the Manchego and to loosen the dressing to a consistency that will lightly coat the leaves. Taste and adjust the seasoning as required.
Trim the witlof and separate the leaves, keeping the smaller leaves whole and halving any larger ones lengthways. Fire up the grill and over a high heat grill the snap peas for 1 to 2 minutes, until they are just ready to pop. Remove and allow to cool slightly before finely slicing the pea pods on the diagonal; drizzle with a little olive oil and toss through with the chopped anchovies.
Arrange the witlof, fennel, snap peas and radishes over a large platter. Spoon over the dressing, allowing it to settle into the cups of the witlof. Scatter over the peas and anchovies, followed by the walnuts. Shower with the remaining 10g of Manchego grated over, followed by a sprinkling of black pepper. Serve immediately.