Skip to content
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop
icon-twitter
icon-facebook
icon-youtube
icon-insta
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop

Ballotine of Courgette, White Bean and Red Pepper with Spinach, Fennel and Sauté Potatoes and Salsa Verde

Serves 2

  • 1 large courgette sliced lengthways,
  • 1 small shallot,
  • ¼ teaspoon chilli powder,
  • 20g cooked
  • white beans,
  • 1 large red pepper,
  • 1 clove garlic finely diced,
  • 80g fresh spinach washed with the heavy stem’s removed,
  • groundnut oil
  • 80g sliced baby new potatoes,
  • 1 very large fennel sliced,
  • 1 tbsp fennel seeds,
  • 1 tbsp caster sugar,
  • 4 tbsp’s fresh orange juice.
  • 1 clove garlic,
  • peeled and finely diced,
  • 30g capers chopped,
  • 3 small pickled gherkins chopped,
  • 2 anchovy fillets,
  • diced,
  • 1 handful flat-leaf parsley finely chopped,
  • 1 handful basil sliced,
  • 1 handful fresh mint chopped,
  • 1 tablespoon Dijon mustard,
  • red wine vinegar to taste,
  • 6 tablespoons olive oil.

Mix all the salsa verde ingredients together and set aside.

Place the potatoes in a pan of cold water and bring to the boil. Pass the potatoes through a sieve, heat a frying pan, add rapeseed oil and then the potatoes colouring on both sides; remove when cooked all the way through; season and then set aside.

Place the fennel seeds in a pan, heat through and when smoking add 2 table spoons of rapeseed oil followed by the sliced fennel; turn and when evenly coated season and sprinkle sugar on both sides. Add the orange juice to the pan and gently fry for 2 minutes on each side. Finish off in a pre-heated oven at 180oC for a further 8 minutes, or until caramelised.

Rub a little olive oil around the pepper and bake in a pre-heated oven at 180oC for approx. 30 minutes. When blackened all over, place in a bowl, cover with cling film and after five minutes take out and skin; discard the seeds and cut the flesh into strips.

Place the courgette slices on a very hot griddle; cook for about 30 seconds, turn 90o cook for another 30 seconds and repeat the process on the other side; leave to cool on a bakery rack.

Fry off the shallot in a hot pan with a tablespoon of rapeseed oil, add the chilli powder and after about a minute add the beans. Cook for two minutes then set aside to cool.

For the spinach first fry off the garlic with a little rapeseed oil and then add the spinach; fry until wilted. Press out the moisture, season with salt and pepper and set aside.

Lay a sheet of cling film on a work surface and on top of this lay the courgette slices to form a rectangle; lightly season with salt and pepper. At the top of the bottom third of the rectangle, lay a horizontal strip of the spinach, beans and red pepper. Using the cling film closest to you, fold over the beans/pepper, spinach to form a long tube. Now tighten by twisting the cling film at both ends so it resembles a Christmas cracker. Just before serving steam for about 5 minutes. The best way of steaming if you don’t have a steamer, is to lay a roasting rack into a roasting tin add enough boiling water so the water level is no higher then the underside of the roasting rack. Cover with tin foil and bake in a pre-heated oven at 180oC for five minutes. Unwrap the cling film and slice.

Lay the courgette slices on top of the cooked fennel/potatoes, and garnish with the salsa verde.

Free weekly recipe blog at https://undergroundcookeryschool.com/blog

"Great fun, original, delicious food, interactive well organized, and no talk of work all evening which is always a sign of an enjoyable night out! We’re certainly spreading word of the success of the evening throughout PwC"
Kim Sayer
Kim SayerPricewaterhouseCoopers
"The Underground Cookery School is the perfect way of breaking down barriers with people from work. Fun and informal, I would recommend it to boost the morale of any team"
The Royal Bank Of Scotland

We’ve run cooking experiences for a huge range of clients…

Twitter Facebook Youtube Instagram
Privacy Policy | Cookie Policy | © 2023 Underground Cookery Barbican Ltd