Marcus Bean's summer menu

Marcus Bean's summer menu

Marcus Bean takes to the This Morning kitchen to create a three-course summer menu that will impress dinner guests.

Basil & Parmesan Gnocchi with Watercress & Pea SoupIngredients:250g Maris Piper or King Edward potato1 medium egg yolk25g cream cheese1tbsp freshly chopped basil85g plain flour1-2tbsp chopped herbs2g of saltpepper to taste5g freshly grated parmesanhandful of semolina for dustingFor the soup1tbsp unsalted butter1 medium white onion, finely diced50g potato, peeled and diced200g defrosted frozen peas150g fresh watercress100g vegetable stockMethod:Start by putting your whole potatoes in a pre-heated oven at 180c for about 40mins until completely cooked.Once the potatoes are cooked, slice open while still warm and scoop out the potato (do not leave to cool as the potato will become starchy and gloopy).Put through a fine sieve or a potato ricer, then place in a large bowl. Make a well in the potato and add the cream cheese and herbs, beat together with a spoon.Season generously with salt and pepper and gradually start to add the flour. Beat half the flour in then add the grated parmesan and more flour until you get a doughy consistency that doesn't stick to your hands.Lightly dust a surface with flour and a little semolina, then roll the gnocchi into a long sausage shape. Get a knife or scraper and cut into even sized pieces or mould into balls. Once cut, dust in semolina.For the pea and watercress soup, sauté the onion & potato in the pan with the butter - cook for 2-3mins, then add the peas, and the vegetable stock and bring to the boil.Simmer until the potatoes are soft, remove from the heat and transfer to a blender add watercress and blend until smooth, season with salt and pepper and pass through a sieve. Place back on the heat to keep warm until ready to serve.Bring a pan of lightly salted water to the boil, once boiling add about 6 or 7 gnocchi at a time and as soon as they float, remove from the pan (2-3mins) with a slotted spoon and transfer to a clean tea towel or cloth to dry.Bring a non-stick frying pan to a medium/high heat add a little vegetable oil and then add the gnocchi, fry until they turn golden in colour, then reduce the heat and add a little butter to finish.Serve the gnocchi on top of the warm pea and watercress soup.For presentation, serve in mini frying pans and garnish with shaved parmesan.Side of Salmon Roasted with a Dill, Honey & Mustard Dressing(Served with buttered baby potatoes & garden salad)Ingredients:1 kg side of salmon, skin on and pin boned2 spring onions, finely chopped1tbsp finely chopped dill2tbsp English honey1tbsp wholegrain mustard1tsp Dijon mustard50g pine nuts, blitz or finely chopped to a crumbzest of half an orange100ml English rapeseed oilMethod:Pre-heat the oven to 180c (160c fan)Grease and line a baking tray with some parchment paper and a little of the rape seed oil.Put the salmon in the tray skin side down.In a bowl, add the finely chopped spring onions, rape seed oil, mustards, honey, zest, pine nuts and dill. Stir together and spoon over the salmon.Place in the oven and cook for about 15-18mins until just cooked, a little pink in the middle is perfect. Then remove from the oven and allow to rest for 3-4mins before serving.Buttered Baby PotatoesIngredients:800g of baby new potatoes or Jersey Royals2tbsp unsalted butter2tbsp freshly chopped chivesMethod:Place your potatoes in a pan of water and bring to the boil cook for about 15mins until just tender.Remove from the heat, strain from water and place the potatoes back in the pan, add your butter.Season with a little salt, add freshly chopped chives and pop the lid on & give it a little shake, leave the lid on until you're ready to serve.Garden SaladIngredients:1 small red onion, finely sliced4 radishes, thinly sliced1/2 cucumber, sliced1 carrot, peeled into thin strips300g good quality mixed lettuce leaf10 baby cherry tomatoesedible flowers to garnish (if available)Dressing1tsp finely chopped dill1tsp finely chopped mint4tbsp extra virgin olive oil or English rape seed1tsp honey1tsp Dijon mustard1tsp cider vinegarMethod:For the salad, mix all the salad ingredients together in a bowl.In a separate bowl, put all the dressing ingredients together, season with a little salt and pepper, whisk together.Dress the salad and serve with the salmon.

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