World class cricket star Kevin Peterson scored a commons majority of 326 not out this week for Surrey, although England selectors refuse to consider him for the national team, which in sporting terms makes him less relevant then Ed Milliband’s “6 commandments stone”. Perhaps the international batsman will now disappear, rather like the missing 8ft high-engraved tablet?
Back at The Underground Cookery School we’re beginning the season with a new culinary innings, and topping the batting order is a first class vegetarian opener that will have even carnivores hitting six’s over the pavilion.
Vertical strips of courgettes are griddled, drizzled with olive oil and laid flat onto a sheet of clingfilm. Diced onions are pan fried with chilli, cumin and haricot beans, which are mixed into a puree and lined along the courgettes. Cooked and skinned strips of red pepper are added, together with pine nuts. Everything is rolled up, rather like sushi into a large cigar, and with cling film removed the roulade is baked in the oven for 10 minutes at 150oC. It’s then cut into five, and each piece placed onto a base of two small potato slices, and topped with micro herbs. A garnish is made by mixing the salsa verde ingredients, which is then added to embellish the dish.
After Milliband’s election golden duck, the former Labour leader has taken off to Ibiza to consider his future. When Red Ed returns from the white Isle, perhaps he might like to consider a new career working for a polling company given his record of misjudgment and miscalculation; well it’s better then designing tombstone’s, a business which by the looks of things seems to have gone a little dead recently……Howzat!
Courgette, with haricot bean, red pepper and salsa verde
2 courgettes cut into lengths
1 small onion diced
½ tspn. ground cumin
½ tsp. ground chilli
30g tinned haricot beans
1 red pepper, baked, skinned/de-seeded and cut into strips
15 g pine nuts
3 baby charlotte potatoes, peeled, boiled and sliced
1 small handful of baby coriander
1 small handful of red amaranth
For the Salsa Verde:
Small handful of chopped flat leaf parsley
Small handful of chopped Basil
Small handful of chopped mint
Small handful of chopped capers
3 small-shopped cornichons
1 tsp. Dijon mustard
2 tbsp. white wine vinegar
4 tbsp. excellent extra virgin olive oil