Charlie and Gregg are joined by Darina Allen, who will be talking about easy entertaining.
A Salad of Crozier Blue Cheese with Ripe Pears and Spicy Candied Nuts
Much of this salad can be made in advance: the prepared salad leaves can be stored in the refrigerator, the spicy candied nuts in an airtight container, and the dressing in a sealed jam jar. Cashel Blue, Bellingham Blue, Stilton or Gorgonzola cheese would be delicious alternatives to Crozier Blue.
Serves 8 (P: 25 mins/C: 5 mins)
Ingredients
a selection of salad leaves, including curly
endive and watercress
ripe Crozier Blue cheese
3-4 ripe pears (Bartlet or Anjou)
sprigs of chervil, to garnish
For the dressing:
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
salt and freshly ground pepper
spiced candied nuts - see recipe below
Method
Preheat the oven to 180°C/350°F/gas mark 4.
Gently wash the salad leaves and dry them, then transfer to a bowl, cover and refrigerate.
Prepare the candied nuts.
To make the dressing, whisk the vinegar and oil together and season to taste.
To serve the salad, cut the cheese into cubes or small wedges. Sprinkle the salad leaves with the dressing and toss gently until the leaves glisten. Taste and add more seasoning if needed.
Divide the salad leaves between the plates, making a little mound in the centre. Slice the pears and tuck 3-4 slices in between the leaves on each plate. Scatter with a few cubes of cheese and some spicy candied walnuts. Sprinkle with a few sprigs of chervil and serve.
Spicy Candied Nuts
Serves 6 -8 (P: 5 mins/C: 10 mins)
100g (3 1/2oz) walnut halves
75g (3oz) sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground star anise
Preheat the oven to 180°C/350°F/gas mark 4.
Spread the walnuts in a single layer on a baking tray and toast them for 4-5 minutes until they smell rich and nutty.
Meanwhile, mix the sugar with the spices and spread this mixture over the base of a frying pan in an even layer. Scatter the walnut halves on top. Cook over a medium heat until the sugar melts and starts to colour. Carefully rotate the pan until the walnuts are completely coated with the amber-coloured spicy caramel. Turn out onto non-stick, silicone paper or an oiled baking tray. Allow to cool and harden. Store in an airtight container until needed.
Gregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.