Posts Tagged ‘Pancetta’

Get the best out of our fantastic fresh spring peas in this light and refreshing souffle…

150g Diced Pancetta
1 Onion
40g Butter, plus some for the pan
40g Flour
150g Boiled Peas
250ml Milk
1Tbsp Marjoram
Salt and Pepper
150g Gruyere
4 Eggs

Heat the oven to 180C, place the baking tray in the lowest rack. Butter the bottom of the souffle mould and leave on the side. Lightly fry the pancetta cubes and the finely chopped onion, remove from the pan and set aside.

Make a roux by melting the butter in the same pan, then add the flour, mixing well until golden (on a medium heat).

Blend the peas with the milk in a blender. Add to the butter and flour mixture, mixing well with a whisk, on a low heat, until boiling. Boil for 5 minutes stirring continuously. Remove from the heat, add marjoram, salt and pepper. Add the grated gruyere, 4 egg yolks, the pancetta and onion. Mix well.

Beat the egg whites to a very firm consistency with a pinch of salt. Add 1/3 of the whites to the mixture, stirring well, then add the remaining 2/3 with a circular motion from bottom to top, very carefully.

Pour the mixture into the souffle mould and cook in the oven for 45 minutes. Don’t open the oven door during cooking or the souffle will deflate! Serve immediately.

We’re celebrating the Rye Bay festival this week, and what better way to appreciate the wonder of scallops with a delicious recipe!

Serves 2

6 large scallops, membrane removed and halved
3 tablespoons extra-virgin olive oil
The zest of one lemon, cut in strips
1 teaspoon of finely grated lemon zest to garnish
1 sprig of rosemary
1 teaspoon of finely chopped rosemary to garnish
Freshly ground black pepper
6 thin slices of pancetta – halved
Mixed leaves and Radicchio to serve

Put the strips of lemon zest in a bowl with the sprig of rosemary and some freshly ground black pepper. Lightly crush with a mortar, then add olive oil and mix well. Add the scallops, cover and leave to marinate for 2 hours in the fridge. In another bowl, soak 12 wooden toothpicks in water for 2 hours.

Once marinated, preheat the pan. Remove the scallops from the marinade and drain the toothpicks. Wrap each piece scallop half in a slice of pancetta, secure with a toothpick and transfer to the pan. Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm. It is best to place the scallops clockwise around the edge of the pan, then start turning over in order. Make sure you do not overcook them or they will get a rubbery texture!

In a small bowl, combine the grated lemon zest and chopped rosemary. Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve. Serve with a mixed leaf and radicchio salad.

Reporters Rebecca Seal and Morwenna Ferrier got inside some of the top chefs larders. When they took a peek into Rose Gray’s of River Café,  low and behold they found some Natoora Charcuterie:

“Natoora smoked pancetta. This is an absolute essential in the fridge. It’s basically a bacon substitute, but a superb one.”

Read the whole article at The observer, “Kitchen Confidential: Inside the chef’s larders”, Rebecca Seal and Morwenna Ferrier 25.5.2008.