Marcus Bean's summer menu
Published Friday, 22 August 2014
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 Soup
- 250g Maris Piper or King Edward potato
- 1 medium egg yolk
- 25g cream cheese
- 1tbsp freshly chopped basil
- 85g plain flour
- 1-2tbsp chopped herbs
- 2g of salt
- pepper to taste
- 5g freshly grated parmesan
- handful of semolina for dusting
For the soup
- 1tbsp unsalted butter
- 1 medium white onion, finely diced
- 50g potato, peeled and diced
- 200g defrosted frozen peas
- 150g fresh watercress
- 100g vegetable stock
- 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)
- 1 kg side of salmon, skin on and pin boned
- 2 spring onions, finely chopped
- 1tbsp finely chopped dill
- 2tbsp English honey
- 1tbsp wholegrain mustard
- 1tsp Dijon mustard
- 50g pine nuts, blitz or finely chopped to a crumb
- zest of half an orange
- 100ml English rapeseed oil
- 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 Potatoes
- 800g of baby new potatoes or Jersey Royals
- 2tbsp unsalted butter
- 2tbsp freshly chopped chives
- 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.
- 1 small red onion, finely sliced
- 4 radishes, thinly sliced
- 1/2 cucumber, sliced
- 1 carrot, peeled into thin strips
- 300g good quality mixed lettuce leaf
- 10 baby cherry tomatoes
- edible flowers to garnish (if available)
- 1tsp finely chopped dill
- 1tsp finely chopped mint
- 4tbsp extra virgin olive oil or English rape seed
- 1tsp honey
- 1tsp Dijon mustard
- 1tsp cider vinegar
- 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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