RECIPE : SUMMER CRUDITÉ
Our Summer Crudité is a real crowd pleaser adding vibrant colours to your table. The vegetables are complimented with Mojo Verde, Cultured Cream & Smoked Paprika Salt. We have attached the full recipe below so you can re-create this at home on a gorgeous summer's evening.
1kg new potatoes
2 bunches of leafy radish
1kg on the vine tomatoes
4 heads of baby gem
2 heads of celery
500g green beans (fine)
To prepare the crudité, clean and trim all vegetables
Slice the cucumbers and celery into batons
Blanch the green beans in boiling water for 2 mins and place into iced water to ensure they remain crunchy but aren’t raw.
Cook the potatoes in simmering water with mint and a glug of olive oil for around 15mins, allow them to cool in the water and remove
1 bunch of coriander
½ bunch of parsley
2 cloves of garlic
1 green pepper
¼ teaspoon cumin
150ml olive oil
Splash of sherry vinegar
To make the Mojo Verde, blend all ingredients together until you have an intense, smooth and herby sauce.
500ml soured cream
smoked paprika mix with maldon salt
4 sprigs mint
To assemble, take 3 ramekins and place an amount of soured cream, Mojo Verde and paprika salt.
Take a large platter and put the ramekins in the middle, arrange the vegetables around the edge making it look wild and abundant.