Recipe: Late spring stew with preserved lemon relish
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
I find any excuse to use these little star-shaped pasta bits. They cook super quickly in soups and look really cute. This is so quick and a great way of enjoyed the season’s bounty, just make sure you use a good quality stock packed with flavour.
This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!
Late spring stew with preserved lemon relish
In a medium saucepan, heat the olive oil over a medium to low heat. Add the leeks and the spring onions, along with a pinch of salt, and sweat for 5 minutes stirring regularly. Add the vegetable or chicken stock and the pasta. Cook for 4 minutes, then add the asparagus and peas. Cook for 2-3 minutes until all is tender. Add black pepper. Check the seasoning.
In the meantime, place the lemons, gherkins and parsley in a small bowl to have at the ready.
Ladle the stew into bowls and add the pea shoots to the top. Place a large dollop of the preserved lemon relish on top, along with the goat’s curd (if using). Drizzle with the extra virgin olive oil.
In a medium saucepan, heat the olive oil over a medium to low heat. Add the leeks and the spring onions, along with a pinch of salt, and sweat for 5 minutes stirring regularly. Add the vegetable or chicken stock and the pasta. Cook for 4 minutes, then add the asparagus and peas. Cook for 2-3 minutes until all is tender. Add black pepper. Check the seasoning.
In the meantime, place the lemons, gherkins and parsley in a small bowl to have at the ready.
Ladle the stew into bowls and add the pea shoots to the top. Place a large dollop of the preserved lemon relish on top, along with the goat’s curd (if using). Drizzle with the extra virgin olive oil.
I find any excuse to use these little star-shaped pasta bits. They cook super quickly in soups and look really cute. This is so quick and a great way of enjoyed the season’s bounty, just make sure you use a good quality stock packed with flavour.
This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!
Late spring stew with preserved lemon relish
In a medium saucepan, heat the olive oil over a medium to low heat. Add the leeks and the spring onions, along with a pinch of salt, and sweat for 5 minutes stirring regularly. Add the vegetable or chicken stock and the pasta. Cook for 4 minutes, then add the asparagus and peas. Cook for 2-3 minutes until all is tender. Add black pepper. Check the seasoning.
In the meantime, place the lemons, gherkins and parsley in a small bowl to have at the ready.
Ladle the stew into bowls and add the pea shoots to the top. Place a large dollop of the preserved lemon relish on top, along with the goat’s curd (if using). Drizzle with the extra virgin olive oil.
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