5 minute read
at home
from Holistic Therapist Magazine - Issue 37
by Holistic Therapist Magazine & The Holistic Health Magazine
Mountain to sea From
Renowned Welsh chef Kate Probert shares some recipes from her award-winning new cookbook, From Mountain to Sea.
The book evokes the magic of French cuisine, the pleasures of a life spent cooking and eating in France and Wales, and the joy of entertaining with food. Kate, who runs a popular cookery school on the Gower peninsular, L’Amuse Chez Kate, previously ran a guidebook recognised restaurant in Swansea.
SPINACH AND WALNUT CAKE
Makes 1 small loaf cake (18 cm x 8 cm)
Ingredients -
60 g fresh spinach, roughly chopped 1 tsp baking powder 2 eggs 50 g chopped walnuts 50 ml olive oil 40 ml milk Salt and pepper 100 g ground almonds 50 g grated cheddar
Method -
Pre-heat the oven to 180 degrees/ gas mark 6
Whisk the eggs with the olive oil, add the milk. Add the spinach and cheese. If using a mixer, then lower the speed and add the ground almonds, chopped walnuts and baking powder.
Line the loaf tin with parchment and pour in the mixture.
Cook for approx. 35 minutes or until a skewer comes out clean. Cool before slicing.
GREEN PANCAKE WITH MARINATED SALMON
Serves 6
Ingredients -
For the pancake batter
110 g plain flour 1 tsp baking powder 250 ml milk 12 g melted butter 50 g fresh spinach 25 g fresh coriander 1 egg 1 spring onion Salt and pepper
For the salmon
170 g salmon (previously frozen for 24 hours, then partially defrosted to make slicing easier) ¼ tsp Maldon salt ½ tsp sugar Chopped dill A few drops of brandy 1 tsp olive oil Black pepper
To serve...
Small tub of crème fraîche
Method -
Pancake and serving
Blend all the ingredients for the batter in a liquidiser (I put the ingredients into a food processor first to chop it all up) and leave to stand for a minimum of ½ hour.
Heat a little oil in a blinis pan, crepe pan or shallow frying pan. When hot, pour in a ladle of the mixture 1 cm thick and cook until it starts to firm up.
Flip over and cook the other side when air bubbles start to appear. Pile up the cooked pancakes until ready to serve. Any extra pancakes can be frozen.
Defrost the salmon but not entirely so as to make slicing easy. Slice the salmon and mix with the rest of the ingredients. Leave to marinate for 15 minutes as a minimum. This can also be done the day before and stored in the fridge.
To serve...
Place a dollop of crème fraîche onto each pancake and top with the salmon. Drizzle over some olive oil and serve.
Ingredients -
Place the fish skin-side up and arrange the quinoa alongside it.
Drizzle with olive oil.
Serves 4
Ingredients -
2 aubergines (500 g) 50 g hazelnuts, roughly chopped and toasted 50 g grated parmesan Bunch of flat leaf parsley 1 clove garlic Olive oil Salt and pepper
For the crumble
100 g bread Parsley, thyme and tarragon Olive oil 50 g oats Panko crumbs (optional)
4 nice thick pieces of salmon with skin on 100 g quinoa 1 tsp small capers 1 tblsp chopped chives 3 segments lemon, chopped 3 mint leaves 20 ml hazelnut oil 50 g butter Good quality olive oil
Method -
Marinated salmon
Remove the pin bones from the fish but leave the skin on.
Cook the quinoa in boiling salted water for 20 minutes. Strain and set aside. Mix the capers with the chives, mint and chopped lemon segments.
In a non-stick pan or skillet which suitable for the oven, melt the butter over a low heat until it just starts to take a nutty colour. Put the fish in to cook skin-side down for 3-4 minutes. Pop into a hot oven for a minute or two to finish cooking.
When ready to serve, reheat the quinoa with the hazelnut oil, add the mixture of capers and herbs and check for seasoning.
For the sauce
10 g flour and 10 g butter kneaded together (beurre manié) 1 onion, diced 1 large carrot, diced 2-3 garlic cloves, cut in half 50 ml balsamic vinegar 500 ml red wine 500 ml stock 1 tsp tomato purée 1 large bunch of rosemary
Method -
Aubergine Crumble
Preheat the oven to 200 degrees/ gas mark 7
Cut the aubergines into 2 cm dice. Heat the olive oil (enough to cover just the base of the pan) in a heavy based pot with a lid. Fry off the aubergine, mixing well to make sure each piece is coated in the oil and starting to brown. Add salt and pepper.
Cover the pan and cook for 10 minutes giving the occasional stir.
Mix the parsley in a food processor with the garlic and hazelnuts, and drizzle in the oil to make a paste.
When the aubergines are cooked through, mix this “pesto” in with the aubergines and season.
Mix the bread and herbs in a food processor, drizzle in a little olive oil, and then add the oats and parmesan.
Divide the mixture between individual cocottes or cheffy rings and top with the crumble.
Cook for 15 minutes in the oven until golden.
Method -
Red wine and balsamic sauce
Fry off the vegetables gently with the herbs in olive oil. Add the tomato purée.
Moisten with the vinegar and the wine and leave to reduce.
Add the stock and cook for about 1 hour.
Pass the sauce through a sieve, pushing down with a wooden spoon so as to extract all of the juice.
Put the sauce over a high heat and reduce until you obtain the intense flavour.
Whisk in enough of the beurre manié (you may not need it all) to the hot liquid until you achieve a nice glossy, slightly thick sauce.
iFrom Mountain to Sea has won the International award in the Countries & Regions category of the UK Gourmand Awards 2020. It’s available from Waterstones and other bookshops, and from Kate’s website www.frommountaintosea.co.uk.
