The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking. Rose Prince
information on buying crayfish.
Serves 4 as a main course
600g/1lb 5oz new potatoes
280g/10oz celery sticks
200g/7oz shelled, cooked crayfish
4 tablespoons extra virgin olive oil
juice of 1 lemon
leaves from 2 sprigs of flat-leaf parsley
sea salt and freshly ground black pepper
Put the potatoes in a pan of water and bring to the boil. Cook until the point of a knife will slip in with just a little resistance. Remove from the heat, drain and immediately rinse with cold water to prevent further cooking. Allow to cool, then cut into slices 5mm/¼ inch thick. Put in a large bowl.
Pull any tough strings from the celery sticks and wash off any dirt. Slice them thinly across the grain, then rinse and pat dry.
Add the celery and crayfish to the bowl of potatoes and toss together with the oil, lemon juice, parsley, some freshly ground black pepper and a pinch of salt flakes. Use celery leaves for decoration.
Celery has awkward bits – namely the strings that run up the length of the stalks. Removing some of them will make this a smoother, creamier soup. Using a mixture of stock and milk gives it a more velvety texture still. The important part is the stewing of the vegetables in butter or oil at the beginning, because it helps to extract the maximum flavour.
Serves 6
½ head of celery, with leaves
85g/3oz butter or 4 tablespoons olive oil
2 white onions, chopped
4 medium potatoes, peeled and cut into dice
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.