Posts Tagged With: meat-free Mondays

Leafy salad of mushrooms, goats cheese and roasted chickpeas

Posted on September 9, 2013 by melhm

There is a lot going on in this salad but it’s definitely worth the extra effort!

ourkitchengarden.net

Fresh from the garden: Lettuce, kale, rocket, mushrooms, edible flowers, garlic, lemon, parsley, marjoram, thyme, coriander, oregano
Recipe source: Melissa
Serves: 6 or 24 tastes 

Equipment:

  • Colander
  • Baking tray and paper
  • Bowls – 2 large, 2 med
  • Measures: 1/3 cup, tablespoon, teaspoon, ½ teaspoon
  • Scales
  • 2 salad spinners
  • Tea towel
  • Kitchen paper
  • Chopping board& knife
  • Mortar & pestle
  • Citrus juicer
  • Mezzaluna
  • Serving bowls

 

 

 

 

 Ingredients:

  • A large handful kale, rocket & lettuce leaves
  • A few garnishing flowers
  • A handful mushrooms
  • 100g goats cheese

Roasted chickpeas

  • A 400g tin of chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon flaked salt
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

Herby vinaigrette dressing

  • 1 clove garlic
  • Flaked salt & black pepper
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • A small handful mixed herbs: parsley, marjoram, thyme, coriander

What to do:

For the chickpeas:

  • Preheat oven to 170°C. Line the baking tray with baking paper.
  • Drain and rinse the tin of chickpeas and place in the large bowl. Sprinkle with the salt, olive oil and spices, toss to coat and then place chickpeas on prepared tray.
  • Roast the chickpeas for 30 minutes until golden and crispy. Cool chickpeas on baking tray.

For the salad:

  • Strip the kale from the stalks, then fill up the 2 big bowls with cold water & wash the kale leaves, the separated lettuce leaves and rocket separately in several changes of water, making sure that no dirt remains. Spin the leaves dry and then wipe the bowls dry.
  • Tear the salad leaves into mouth-sized pieces and slice the kale and rocket into very thin strips. Keep all the leaves ready to go in a big bowl.
  • Wash and carefully dry the flowers and keep reserved. Wash and spin dry the herbs, and pick off the leaves.
  • Wipe the mushrooms free from dirt using a piece of paper towel and then thinly slice. Place in a big bowl, drizzle over a tablespoon of olive oil with a pinch of flaked salt and toss.

To make the dressing:

  • Peel the garlic clove andput it in the mortar with a large pinch of salt.Pound to a paste.
  • Juice the lemon and add the juice to the mortar (without the pips) then stir the lot with the teaspoon and scrape it into the medium bowl.
  • Stir in the olive oil and grindsome pepper, then whisk the dressing lightly. Add the herbs, chopping any large leaves in the mezzaluna if needed. Add to the dressing in the medium bowl.

To assemble:

  • Whisk the dressing and then add to the bowl of salad leaves, kale and rocket. Add the mushrooms and gently turn in the dressing using your hands or tongs.
  • Transfer the dressed salad to the serving bowls, crumble over the goats’ cheese and then scatter over the chickpeas. Finish by carefully placing the flowers on each bowl.
  • Serve straight away!

Notes: What is the right way to wash the leaves?Why do we completely dry the leaves before adding the dressing? What do the roasted chickpeas taste like?

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Pizza ai funghi!

Posted on September 9, 2013 by melhm

Why did the mushroom go to the party? ‘Cos he was a fun-gi to be with… boom tish!

ourkitchengarden.net

Fresh from the garden: mushrooms, onion, garlic, oregano
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
 Ingredients:

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 handful mushrooms
  • 1 tub bocconcini
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs oregano
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the topping.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Wipe the mushrooms free of dirt using a piece of paper towel and finely slice. Drop them in to a big bowl, drizzle about a tablespoon of olive oil and a pinch of olive oil and toss to combine.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Grate the parmesan

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Usingthe metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky mushrooms, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
  • Lift onto serving plates and eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

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Cream of mushroom soup

Posted on September 9, 2013 by melhm

This is a lovely soup – so simple to make but so rewarding. If at home you might add half a cup of white wine to the pan and reduce by half before you add the mushrooms, but we like it too just like this…

ourkitchengarden.net

Fresh from the garden: onion, garlic, leek, thyme, mushrooms, parsley
Recipe source: adapted from a recipe by Neil Perry of Rockpool
Serves: 8 or 30 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Scales
  • A large heavy-based pot
  • Bowls – 2 large, 2 med, small
  • Large spoon
  • Measures: jug, tablespoon
  • Citrus juicer
  • Salad spinner
  • Stick blender
  • Serving bowls
 Ingredients:

  • 1 brown onion
  • 2 garlic cloves
  • 1 leek
  • 25ml olive oil
  • 50g unsalted butter
  • 2 sprigs thyme
  • Flaked salt
  • 500g mushrooms
  • 1 litre boiling water
  • 1 tablespoon bouillon
  • 100ml single (pouring) cream
  • Small handful flat-leaf parsley

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely chop the onion and garlic.
  • Trim the leek and remove the first layer. Carefully slice along the leek, halfway in and then rinse thoroughly under running water taking care to remove all the grit and dirt. Finely chop.
  • Wash and shake the thyme dry and strip leaves from the stalks.
  • Heat the oil and butter in the large pot over a medium heat. Add the onion, leek, garlic, thyme and a pinch of salt and cook, stirring, for about 10 minutes or until soft.
  • Meanwhile wipe the dirt from the mushrooms with a piece of paper towel, trim any ugly bits and then thinly slice the mushrooms.
  • Add the sliced mushrooms to the pan and continue to cook for about 5 minutes or until tender.
  • Add the bouillon to the boiling water, stir and then add to the pot. Cook, uncovered, for about 30 minutes or until reduced by half. Remove from the heat.
  • Meanwhile wash the parsley and spin it dry. Pick the leaves and then finely chop. Using the stick blender, puree the soup until smooth.
  • To serve, stir in the cream and parsley and check seasoning.
  • Ladle in to bowls and serve.

Notes: Why don’t we wash mushrooms? Describe in your own words how to clean a leek. What is bouillon? How many different sorts of mushrooms can you name?

ourkitchengarden.net

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Poached egg salad with limehairy mayonnaise

Posted on August 22, 2013 by melhm

What a great name! Limehairy is also known as hoary basil or perennial basil and has a delicious basilly aroma and pretty flowers – and bees love it too! This salad has simple ingredients but they come together so wonderfully, with a spicy kick from the leaves, creaminess from the eggs and vibrant herby notes…

ourkitchengarden.net

Fresh from the garden: iceberg lettuce, eggs, limehairy, landcress, salad burnet, lemon, garlic
Recipe source: Melissa (mayonnaise based on a Delia Smith recipe)
Serves: 4 or 24 tastes

ourkitchengarden.net

Equipment:

  • Medium frying pan
  • Bowls – large, 4 small
  • Draining spoon
  • Salad spinner
  • Paper towel
  • Scales
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Measuring jug
  • Chopping board and knife, scissors
  • Citrus juicer
  • Stick blender & its cup
  • Serving plates

 

 

 

 Ingredients:

  • 4 eggs

For the limehairy mayonnaise:

  • A small handful of limehairy leaves
  • A large handful landcress
  • 1 egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • 1 lemon
  • Freshly milled black pepper

To serve:

  • A small head iceberg lettuce
  • A handful salad burnet
ourkitchengarden.net

Salad burnet

What to do:
For the salad:

  • Separate out the iceberg leaves over the sink and rinse under the tap. Fill up a big bowl with cold water & wash the iceberg leaves in several changes of water. Spin dry.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Wash and spin dry the burnet and strip off the leaves, discarding the stalks. Wrap them carefully in paper towel and keep them in the fridge with the lettuce.

For the mayonnaise:

  • Wash, spin dry and separate off the landcress leaves and discard the stalks into the compost.  Wash &spin dry the limehairy leaves.
  • Cut the lemon in half and squeeze one half to yield ½ teaspoon lemon juice. Peel the garlic clove.
  • Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
  • Now measure the oils into the jug, mix well with a fork and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, landcress and limehairy leaves, then blend again until the leaves are quite finely chopped.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 4cm, heat it up to the boil, then lower the heat it to a bare simmer.
  • Then break the 4 eggs into the four separate small bowls taking care not to break the yolks and removing any shell with your fingertips. Then lower them, one at a time, into the simmering water and let them cook together, uncovered, for 4 minutes. Fill a large bowl with cold water.
  • Then, use a draining spoon to lift them from the water and transfer them to the bowl of cold water, until you are ready to use them.

To serve:

  • Bring the lettuce out of the fridge, gently slice up the leaves and arrange the leaves on each plate.
  • Holding a clean tea towel in one hand, scoop up an egg with the slotted spoon and carefully pat dry. Arrange a poached egg in the centre of each salad plate, drizzle some of the mayonnaise over the top of each salad, followed by a sprinkle of the burnet leaves.
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Cannellini bean, kale and rainbow chard soup

Posted on August 21, 2013 by melhm

Our kids love soup – blended and smooth or chunky and funky – and this one makes the most of our winter garden veg. At home please add some toasted buttery sourdough rubbed with garlic!

ourkitchengarden.net

Fresh from the garden: celery, carrots, onion, garlic, potatoes, kale, rainbow chard
Recipe source: Melissa
Serves: 8 or 24 tastes

ourkitchengarden.net

Equipment:

  • Bowls – glass, large, small
  • Kettle
  • Measures: cup, tablespoon
  • Colander, sieve
  • 2 saucepans, med and large
  • Chopping boards and knives
  • Peelers & garlic press
  • Wooden spoon
  • Ladle
  • Serving bowls

 

 

 Ingredients:

  • 150g dried cannellini beans
  • 1 teaspoon bicarb soda
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery
  • 2 carrots
  • 1 brown onion
  • 5 cloves garlic
  • 1.5 litres boiling water & 1.5 tablespoons bouillon (or 1.5 litres vegetable stock)
  • 2 Desiree or other red potatoes
  • One large bunch kale
  • A couple of stalks of rainbow chard
  • Flaked salt and black pepper

What to do:

  • The night before, soak the cannellini beans in plenty of cold water with a teaspoon of bicarb.
  • At the beginning of the lesson, drain and rinse the beans. Add them to the smaller saucepan with plenty of water to cover and the bay leaves. Peel 2 of the garlic cloves and add them whole to the pan. Heat on high to boil and cook for about 20 minutes, stirring every now and then.
  • Fill the kettle and set it to boil.
  • Wash and shake the celery dry and chop into small pieces. Wash and peel the carrots and chop into small pieces.
  • Wash and chop the potatoes into 2cm cubes, leaving the skin on.
  • Peel and finely dice the onion. Peel and squeeze the remaining 3 cloves of garlic through the press.
  • Wash the kale and chard in several changes of water, and then shake dry. Trim the stalks from the kale and discard. Trim the stalks from the chard and chop into 5mm pieces, keeping separate. Roll up the kale and chard leaves and slice or tear into 1cm strips.
  • In the larger saucepan over medium heat, heat the olive oil until shimmering.
  • Add the celery, carrots, and onion, and cook, until the onions are softened, about 5 minutes.
  • Add the garlic and cook, stirring constantly, for another minute or so, and then add the potatoes and stir to coat.
  • Using caution, measure the litre of boiling water into the jug and stir the bouillon in. Add to the vegetables and simmer for about 15 minutes.
  • Strain the beans & garlic and add to the vegetables with the kale and chard stalks and simmer for another 10 minutes, then add the chopped chard and cook for another 5 minutes.
  • Check for correct seasoning, then ladle out into serving bowls.
  • ourkitchengarden.net
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Kitchen Garden news – 1st August 2013

Posted on August 21, 2013 by melhm

ourkitchengarden.net

We’re back in the swing of things in the cottage and my word, how the children have grown! I swear that they’ve all grown 20cm since last term! It is wonderful to see them again – and lovely to taste the amazing dishes they have been preparing in the last two weeks.

The garden held an interesting array of goodies for us upon our return from the holidays – a little bit of broccoli, a handful of snowpeas, a bunch of coriander, loads of parsley, some juicy radishes nudging their heads out of the soil, a few branches of kale, a forest of rhubarb, a hundred lemons, a thousand eggs, and two dozen beautifully straight carrots planted with care in term two… What to use to compile a tasty menu? This is what we cooked from the spoils: a Warm salad of Nolan’s Road chickpeas and kale with Greek yoghurt  (the unexpected hit of the week), Veggie patch frittata (with sautéed radishes and chopped snowpeas), Broccoli and lemon risotto (with our own bouillon made by 5P last week), Olive and rosemary focaccia (with the bottled Bondi olives that the classes marinated in May this year, and own dried rosemary) and Rhubarb and apple crumble tarts (the expected hit of the week…) So delicious. The recipes are up NOW btw!

We’ve had a few of our regular helpers head back off to work so we are left with quite a few spaces free…  In order to have successful sessions we would love some more volunteers across the 8 sessions a week: if you’re keen to help, please get in touch!

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Kitchen garden news – 28th June 2013

Posted on June 29, 2013 by melhm

So here we are the end of Term 2 with winter well and truly upon us.  At least winter solstice has been and gone so the days are getting ever-so-slightly longer now…. I do love this time of year though: the oven on and slow-cooking anything in my path, and parking spaces to be found readily around Bondi, and with an almost leisurely commute to school in the mornings!

This week we’ve taken a break from the usual routine to welcome the Year 1 classes to the Kitchen Garden program… it has been lovely to see the wee ones down here and also to say hi to the new wave of Future Volunteers (!) We made some delicious crusty bocconcini and garden herb pizza and slurped some creamy green soup: landcress, potato, rocket and leek this time… I think we all had a great time… And the little aprons looked very cute indeed!

ourkitchengarden.net

And with a tear in my eye I farewell lovely Ella and her family for the time being… Have fun in New York – I can’t wait to see your photos and to hear all about it!

ourkitchengarden.net

Bye bye lovely Ella!

For loads of great photos from the week and recipes updated fortnightly, subscribe here to this blog by clicking the Sign Me Up button on the right!
Cheers all & happy hols! Melissa x

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Creamy rocket, potato and leek soup

Posted on June 29, 2013 by melhm

This soup just morphs every time we have a new garden veg to use… as long as the base includes aromatic veggies like onions, garlic and leek, along with something to thicken like potato (or barley, or rice) and some fabulous vegetables – you can pretty much add anything you like! I served it to the year 1 students to have with their pizza – a taste of soupy things to come!

And if you prefer to have no dairy, then simply substitute the butter with olive oil and omit the creme fraiche… still delish.

ourkitchengarden.net

From the garden: rocket, landcress, leeks, onion, potatoes, chives, garlic, bay
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Chopping board & knife
  • Scales
  • Small paring knife& scissors
  • Potato peelers
  • Kitchen paper
  • 1 heavy-based stockpot & lid
  • Measuring jug, tablespoon
  • Wooden spoon
  • Stick blender
  • 2 teaspoons
  • Serving bowls
 Ingredients:

  • 3 large bunches landcress
  • A small bunch rocket
  • 1 brown onion
  • 2 leeks
  • 4 medium potatoes
  • 4 garlic cloves
  • 2 bay leaves
  • Small bunch chives
  • 100g butter
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • 150ml crème fraîche
  • Flaked salt and black pepper

What to do:

  • Fill up the kettle and set it to boil.
  • Wash the landcress & rocket well and shake dry. Trim any brittle stalks and chop the leaves.
  • Peel and finely chop the onion.
  • Wash the leeks well, inserting a slit down the middle of each and rinsing out any dirt. Trim and chop finely.
  • Peel the potatoes over the sink and wash thoroughly. Chop into 2cm cubes.
  • Wash the chives, carefully shake dry & roll up in a piece of kitchen paper to dry. Snip or chop finely.
  • Melt the butter in the large thick-based saucepan, then add the onion, prepared leeks, potato, garlic and bay leaves and stir them around so that they’re coated with the melted butter. Next sprinkle in some salt then cover with a lid and let the vegetables sweat over a very gentle heat for about 15 minutes, giving the mixture a good stir about halfway through.
  • Meanwhile prepare the stock: Measure 1½ tablespoons of bouillon into the measuring jug and then carefully add a litre and a half of boiling water into it, and stir. You may need to do this in two lots.
  • After that, add the stock, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the potatoes are quite tender.
  • Add the landcress and rocket and simmer for a further 3 or 4 minutes.
  • Then remove the pan from the heat and when it’s cooled a little liquidise the soup with the stick blender and season to taste.
  • When ready to serve, swirl in three tablespoons of crème fraîche. Then pour in to bowls and garnish each one with a little extra crème fraîche and some snipped chives.

Notes: What is crème fraîche? What is the difference between landcress and watercress? What is bouillon?

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Bocconcini and garden herb pizza

Posted on June 28, 2013 by melhm

The year 1 kids came to visit – and this is what they made!

ourkitchengarden.net

Fresh from the garden: fresh herbs, onion, garlic
Recipe source: Melissa
Makes: 1 large pizza

Equipment:

  • Bowls – 1 medium, 2 small
  • Salad spinner
  • Grater
  • 1 large oven tray
  • Wide egg lifter
  • Large wooden board
  • Pizza cutter
  • Tablespoon measure, scales
  • Kitchen towel
  • Tongs
  • Metal spoons
  • Serving plates
 Ingredients:For the pizza topping:

  • 1 quantity Hugh’s Magic Dough
  • ½ tub bocconcini
  • 1 tablespoon extra-virgin olive oil
  • Small handful mixed herb sprigs: thyme, marjoram, parsley
  • 20g parmesan
  • A small bowl of prepared tomato pizza sauce
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C. You can prepare the topping now while you wait for the oven to heat up.
  • Wash and spin-dry the herb sprigs – pick the leaves, discarding the stalks into the compost.
  • Tear each ball of bocconcini in half.
  • Grate the parmesan and reserve.

 Assembling the pizza:

  • Scatter some flour on the table and roll the dough out to form an even rectangle to cover the baking tray.
  • Assemble the pizza directly onto the tray, flouring the tray well first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
  • Layer the bocconcini on top and season well, then scatter the herbs over the pizza.
  • Drizzle the pizza with about a tablespoon of olive oil, then slide it into the oven.

 Baking the pizza:

  • Bake the pizza for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizza is done, transfer it to the large wooden board using the wide egg lifter.
  • Cut the pizzas crossways into small squares, and lift onto serving plates.
  • Sprinkle the reserved parmesan cheese over the slices and then get ready to eat!

Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?

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Ragout of (winter) vegetables

Posted on June 13, 2013 by melhm

Half veggie stew, half side-of-mixed-veg, this dish can be added to or subtracted as the fancy takes you… we’re clearing the beds of the last summer and autumn crops at the mo – hence zucchini, beans etc – but otherwise pop in some tasty cauliflower & cabbage?

ourkitchengarden.net

Fresh from the garden: bok choy, pencil leeks, zucchini, beans, snap peas, lemons, tarragon, parsley
Recipe source: Melissa from an idea by Stephanie Alexander
Serves: 8 or 24 tastes

Equipment:

  • Colander
  • Chopping board & knife
  • Bowls – large, med
  • Salad spinner
  • A small saucepan
  • A medium frying pan with lid
  • Scales
  • Measures – jug, ½ cup
  • Wooden spoon
  • Serving plates
 Ingredients:

  • 1 or 2 heads of bok choy
  • A small handful pencil leeks
  • 1 or 2 zucchini
  • A handful of beans & snap peas
  • 8 garlic cloves
  • 30g unsalted butter
  • 1 lemon
  • ½ cup light stock (or ½ cup boiling water and a teaspoon of bouillon)
  • Small bunch French tarragon
  • Small bunch parsley
  • Flaked salt & black pepper

What to do:

  • Separate out the leaves of the bok choy and wash thoroughly to remove the dirt. Leaving small stems whole, chop the remaining stalks & leaves into large bite-sized pieces.
  • Cut the roots & the very tops from the leeks and strip back the top layer to remove any dirt. Leave whole.
  • Wash and chop the zucchini into large bite-sized pieces.
  • Wash & dry the herbs, pick from the stalks and finely chop.
  • Place the garlic cloves (in their skin) into a small saucepan and just cover with water. Bring to the boil on low-medium heat. Drain then repeat. Slip the garlic skins off & set aside.
  • Melt half the butter in the frying pan on medium heat.
  • Once frothing add the leeks and the whole cooked garlic cloves & sauté until the leeks are golden flecked.
  • Then add the 1/2 cup stock & the zucchini, the beans and snap peas and cook, covered, for about 3 minutes.
  • Uncover the pan, scatter over the bok choy pieces & cook for another minute, shaking the pan gently. Using the microplane, zest the lemon and add to the pan.
  • Should be very little liquid now, if so turn up the heat to high & continue shaking gently.
  • Add the remaining butter in cubes and the herbs and then grind over pepper and a sprinkle of salt and divide among serving bowls.

Notes: Why do we cook the garlic twice? What is bouillon? What does ragout mean? Why do we need to use French tarragon?

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