How To Entertain This Month With Alexandra Dudley
The theme is green this month with asparagus to start (mandatory for May). This time, it’s enjoyed blanched with a crunchy hazelnut gremolata. One of my favourite risottos to make is a cavolo nero risotto, but I wanted to try something lighter, so went for watercress this month. It is peppery but light and best enjoyed with a zesty white (or my current go to, a chilli and lime gin picante).
It’s a grown-up twist on the childhood favourite for pudding with a miso caramel banana split. Make the caramel ahead of time so it has time to thicken up slightly and just use good shop-bought ice-cream for this. I used this banana caramel pecan ice cream from Hackney Gelato last time, which took the banana factor up a notch too.
DISCOVER ALEXANDRA'S MENU
Asparagus & Crushed Hazelnut Mint Gremolata
Asparagus season is short, so I like to make the most if it while I can. Here, the asparagus is simply blanched then topped with a nutty gremolata. I’ve gone for mint for a change but parsley would be delicious too.
If your hazelnuts are not yet roasted preheat the oven to 180°C Fan and cook them on a clean baking tray for 10 minutes. Allow to cool, then place into the centre of a clean tea towel, fold over the tea towel and use a rolling pin or wine bottle to crush the hazelnuts.
Finely chop the mint leaves and combine with the hazelnuts, lemon zest and juice, garlic, a good pinch of salt and enough olive oil to reach a spoonable consistency.
Blanch the asparagus for 3 minutes. I find the easiest way to do this is in a frying pan filled with hot water allowing all the asparagus to lie flat and cook evenly.
Drain the asparagus and transfer to a serving plate then spoon over the gremolata.
Watercress Risotto
This is a vibrant green risotto to celebrate spring. Blanching the watercress and plunging it into ice-cold water really helps to maintain its colour so do not skip this step. I love to top this with toasted hazelnuts and lemon zest, but some good olive oil and flakey sea salt will do.
Blanch the watercress and spinach in a large pot of boiling water for 30 seconds then refresh in ice water.
Drain and blend in a high-speed blender with four tablespoons of olive oil and a good pinch of salt.
Heat a glug of olive oil in a large frying pan and cook through shallot gently over a low heat for about five minutes until soft. Reduce the heat and stir through the garlic for a minute or so.
Stir through the rice then add the white wine and allow the alcohol to cook off before adding the stock ladle by ladle and cooking the risotto over a low heat until cooked but al dente.
Stir through the watercress puree then the butter and grated cheese until you have a silky risotto. Taste to season.
Serve with a drizzle of olive oil, lemon zest and crushed hazelnuts.
10-Minute Banana Split With Miso Caramel
A slightly grown-up version of the childhood classic, this banana split is elevated with a salty sweet miso caramel sauce. Homemade caramel might seem daunting but do not be fazed. It is simpler than you think.
Place the sugar and water into a heavy-based frying pan and stir to combine. Place the heat to a medium flame and cook without touching the sugar until it dissolves and begins to bubble. Cook for about 4-5 minutes until golden and bubbling. Once it begins to turn golden swirl the pan gently but do not use a spoon at this point.
When the caramel is golden brown switch off the heat, stir in the cream followed by the butter and the miso. Stir until thick and glossy then allow to cool for 30 minutes ideally. Transfer to a small jug.
Cut the bananas in half-length ways and then again widthways. Scoop the ice-cream into bowls or ice-cream coupes (I use 2 scoops per person), add two pieces of bananas, pour over the miso caramel and top with chocolate shavings.
THE ENTERTAINING ACCESSORIES ALEXANDRA’S ADDING TO HER TABLE
Set of 4 Garnish Cocktail Napkins
£32 | Rebecca Udall
We are entering the season of cocktails and picky bits for supper. I love these little napkins to level things up.
Available at REBECCAUDALL.COM
Lobster Print Linen Tea Towel
£24 | Dinette
It is my wedding anniversary this month and I bought my husband (read: myself) this tea towel to mark the occasion.
Available at DINETTE.BOUTIQUE
Chilli & Lime Gin
£30 | Sipsmith
I was never a huge gin girl until this came out. My Friday night go-to at the moment is a chilli and lime gin picante. Lime juice, bashed chilli and a shot of this. Heaven.
Available at SIPSMITH.COM
For more from Alexandra, follow @ALEXANDRADUDLEY or visit ALEXANDRADUDLEY.COM
Read More From Alexandra Dudley
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.
