There’s a debate going on in our household. A sort of ‘Daddy or Chips?’ to-ing and fro-ing. Sarah thinks I should feature more meat recipes on Primal Plate’s blog and I’m not finding any reason to do so. In fact, the opposite is true - I am not interested in promoting meat consumption.
Mass cruelty is going on, and millions of factory-farmed chickens, pigs and cows are suffering the consequences, without any encouragement from me. Most people don’t want to know how the food they eat arrives on their plate, because if they become fully aware of the heartrending, unmerciful, intense farming methods, kept ‘under wraps’ by agribusiness and food advertising agencies, natural empathy will force them to change their eating habits, or at least make them willing to pay the extra price for compassionately and ethically reared farm animals. I have a solution. If you think you can’t afford to buy organic, free-range, grass-fed meat, stop eating meat! Or, if you must eat it, save it for special occasions when you are happy to pay a little more for the privilege.
So now my intention is clear, I can indulge Sarah and look to those people who like to draw attention to the fact that meat is most often missing on Primal Plate’s blog. Today’s post should make the point admirably.
Griddled Asparagus & Tomato with Pecorino is a fresh, light-bite that’s been slightly modified from an original Waitrose recipe. More than a cold salad but not quite a hot dinner, this dish captures all the flavours of summer with the minimum of fuss. With the exception of griddling the asparagus spears (which only takes about 6-8 minutes) everything else can be pre-prepared and quickly assembled when you’re ready to eat.
It’s delicious with Parmesan Crusted Chicken (buy your chicken here) assuming you’ve taken on board the importance of provenance - but here’s the thing, it’s twice as good (and a lot more convenient to serve) teamed with Twice-Baked Cheese Soufflés (recipe adapted from Rose Elliot’s book Vegetarian Four Seasons).
This is my sort of food - tasty soft pillows of all-protein goodness, topped with golden, crunchy, cheese - and no animal suffering in the making thereof! When it comes to deciding which is more enticing to eat, I think the photographs here say it for me!
Still, I’ve included the recipes for both chicken and soufflés, so you have the choice. However, I entreat you to please stop supporting the horrors of intensive animal farming by paying the extra money for free-range, outdoor bred, organic chicken - without exception. Thank you.
Griddled Asparagus & Tomato with Pecorino (V - see note below) (Serves 2-4)
Ingredients
250g tomatoes, halved (I used Pome dei Moro)
500g asparagus, trimmed
30g pine nuts, toasted
25g pack fresh basil, shredded if leaves are large, or left whole if small
30g Pecorino, Parmesan or Twineham Grange cheese, finely grated
Instructions
Pre-heat the oven to 150 ℃ / 300℉ / Gas mark 3
Arrange tomato halves in a single layer on a baking sheet lined with non-stick baking parchment . Cook in the pre-heated oven for up to 1 hour. N.B. Because oven temperatures can vary considerably, check the tomatoes progress after 45 minutes - they should be semi-collapsed, semi-dried and slightly caramelised when they’re done - definitely not scorched! Remove from the oven and set aside.
Gently toast pine nuts in a small dry frying pan over a low heat until golden - watch like a hawk, don’t let them burn!
Make the fast and easy vinaigrette. Set aside.
Wash asparagus, drain and dry. Snap off the bottom of the spears and peel the lower third with a potato peeler. Drizzle the prepared asparagus with olive oil, coating them evenly, then season with salt and pepper and set aside.
Just before you’re ready to serve, heat a griddle pan to hot. Cook the asparagus in a single layer until lightly charred and tender (takes about 5-8 minutes)
Arrange the cooked asparagus on a large serving plate, scatter with the tomatoes. Drizzle generously with the vinaigrette then top with pine nuts, shredded basil leaves and grated cheese…in that order.
Parmesan Crusted Chicken (Serves 2)
2 skinless, boneless chicken breasts
1 egg white, lightly beaten
60g Parmesan cheese, finely grated
A generous grinding of freshly ground black pepper
1 tbsp Clearspring organic sunflower frying oil
Instructions
Pre-heat the oven to 200℃.
Combine freshly ground black pepper with grated Parmesan.
Dip each chicken fillet into the beaten egg white and then firmly press the chicken into the combined Parmesan and black pepper.
Heat the oil in a non-stick oven-proof frying pan over a medium heat. When it is hot, cook the chicken for 3-4 minutes on each side until golden brown. Do not be tempted to move the chicken around the pan - it will be crispier if you leave it alone.
Put the frying pan into the pre-heated oven for a further 8-10 minutes until cooked through. N.B. if you’re not sure if it’s completely cooked, cut through the middle of one of the chicken fillets with a sharp knife and check.
Remove from the oven and allow to rest for 3 minutes before serving.
Twice-Baked Cheese Soufflés (V) (Makes 8 soufflés - serves 4 for a main course, 8 as a starter)
Ingredients
Butter for greasing
8 tbsp ready-grated Parmesan cheese
225g full fat cream cheese (I used Longley Farm)
4 large egg yolks, lightly beaten
150g Gruyere cheese, finely grated
5 large egg whites
Sea salt
Freshly ground black pepper
Instructions
Pre-heat the oven to 180℃ / 350℉ / Gas mark 4. Boil a kettle of water.
Generously grease 8 ramekin dishes, then sprinkle the insides with 4 tablespoons of the ready-grated Parmesan.
Put the cream cheese into a large bowl and mash with a fork until it’s smooth. Gradually mix in the egg yolks, then add half the grated Gruyere. Season with sea salt and black pepper.
In a separate bowl whisk the egg whites with a clean grease-free whisk (preferably electric if you’re not feeling energetic) until they stand in soft peaks.
Stir one tablespoon of the whisked egg whites into the egg yolk mixture to loosen it, then using a metal tablespoon gently fold in the rest of the egg whites.
Spoon the mixture into the ramekins to come level with the top, but don’t pile it up any higher.
Stand the filled ramekins in a roasting tin, pour the boiling water round to come halfway up the sides and bake for 15 to 20 minutes or until they are risen and set.
Remove from the oven and allow to get cold - they’ll sink a bit. Loosen the edges and turn them out. It’s easiest to turn them out into the palm of one hand, then transfer them to an ovenproof dish.
Sprinkle with the remaining Gruyere cheese, then with the rest of the Parmesan cheese.
They can now wait until you’re ready to bake them. Then, pre-heat the oven to 200℃ / 425℉ / Gas mark 7.
Bake them for 15-20 minutes or until they are puffed up and golden brown.
Serve immediately.
Notes
It’s impossible to make Pecorino or Parmesan cheese without using animal rennet, so they are not suitable for vegetarians. Twineham Grange cheese is made with a vegetarian rennet in place of the animal rennet and is the only cheese of its type to be Vegetarian Society Approved. For more information click here.
Twice-baked cheese soufflés are excellent for a special brunch served alongside slices of wild smoked salmon and accompanied by a glass of freshly squeezed orange and pink grapefruit juice. They can even be made and frozen in their dish, ready to be quickly defrosted and baked.
The cooking times for chicken breast fillets depend on their size and thickness so I have allowed some latitude in my timings. Try to ensure that both fillets are the same weight so you’re not juggling around with different timings for each. Ultimately, you have to use your discretion but, if in doubt, nothing will spoil if you cut one open, just to make sure it’s nicely cooked all the way through.
Carbohydrate 6g Protein 8g - per serving of Griddled Asparagus & Tomato with Pecorino/Twineham Grange cheese
Carbohydrate 0g Protein 44g - per serving of Parmesan Crusted Chicken
Carbohydrate 2g Protein 28g - per main course serving of 2x individual Twice-Baked Cheese Soufflés (1g carbohydrate 14g protein - per soufflé)
