Spiced pineapple and rhubarb Eton mess

Well, I've eaten a lot of rhubarb crumble and custard, the English rhubarb season's still going strong and I had a lot of egg whites hanging around as a consequence.  I also had a stray pineapple kicking around (it arrived unannounced in my fruit and veg box) and so I decided to attempt to combine the two incongruous ingredients.  

I quite like a little spice with both rhubarb and pineapple, vanilla's a must and star anise is a favourite so they made the mix.  The egg whites obviously become meringue (I had a new mixer to use) and from there it was a no brainer, I was two thirds of the way to an Eton mess!

Ingredients

For the meringue;

4 egg whites

200g castor sugar

For the compote;

1 small pineapple

5-6 stalks of rhubarb

3 star anise

1 vanilla pod or 1 tsp extract

Sugar to taste (but you will need quite a lot, rhubarb's very sharp!)

For the mess;

600ml double cream

Directions

1) To make the meringue;  Whisk the egg whites to stiff peaks then add the sugar a little at a time and continue to whisk until silky.  I like my meringues gooey in the middle so I cook at 150C for around 45 minutes, but go lower and longer if you like them crisp.  Just splodge the mix onto baking parchment and then put into the pre heated oven, they don't have to be pretty you're going to crumble them anyway!  Allow to cool and steal one or two (chef's perks).

2) To make the compote;  Cut the rhubarb into chunks and add to a saucepan with a tablespoon or two of water and cook over a moderate heat, it'll release a lot of juice as it cooks.  Peel and core the pineapple and cut it into chunks, add to the pan along with the vanilla and star anise. Add sugar to taste, remember the meringues are very sweet so this compote should remain a little sharp.  Stew for around 30 minutes until the rhubarb has completely lost its texture.  Allow to cool completely.

3) To assemble;  Whip the double cream until stiff (but not butter) and then crumble in the cooled meringue and stir in the compote.  Aim for a ripple effect, don't over mix.

Serve chilled in a small portion, it's pretty stodgy stuff!

The compote's delicious on its own, I retained enough to go on top of my morning porridge for a treat..

My favourite way with asparagus

This really isn't a recipe.  Maybe more of a serving suggestion.  Perhaps a demystification.  Whatever it is it should encourage you to eat more wonderful British asparagus!

Really, don't bother buying imported, tinned, frozen or any other type, wait for the season and enjoy this wonderful ingredient for the few weeks of the year when it's at its best.

My favourite way of cooking asparagus follows....  Treat this wonderful flavour with respect and serve simply!

Ingredients

Asparagus
Olive oil
Lemon juice
Salt and pepper
Parmesan / pecorino shavings (optional)

Directions

1) Preheat a griddle pan or barbecue until smoking hot.

2) Snap off the tough asparagus stalks and discard (or keep for a stock / soup), there's no need to peel.

3) Place the asparagus on a plate to oil and season then put straight onto the griddle pan.

4) Leave the asparagus still until it has definite marks, you're looking for that charred flavour (see pictures).  Turn, char the other side and then place back on the seasoned oiled plate.

5) Squeeze over the juice of half a lemon, toss and add cheese shavings (if you're using them), eat immediately.

The asparagus should soften but still have a delicious bite and have its flavour amplified (not diluted by steaming or boiling).  This is pretty much the only way that I ever treat local British asparagus during the short season, simple but incredible!

Tandoori style spatchcock barbecue chicken

I find this the best way to cook a whole chicken on a barbecue, no real butchery skills are needed.  Careful cooking is still required, aim for the coolest part of the barbecue (obviously after the coals have burnt right down) I'm a big fan of the kettle types where you can put a lid down and part hot smoke the meat.

I find the flavour of the simple spicing here fantastic with the juiciness of a good quality chicken, you may add yoghurt to the marinade to smooth things out but I quite like this just the way that it is...  I usually serve this with a simple salad and new potatoes roasted whole on the grill.

Ingredients

1 whole chicken
6 cloves of garlic
Large piece of ginger
Juice of 1 lemon
1 tsp of chilli powder (to taste)
1 heaped tsp garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder

Directions

1) First prepare your chicken.  Turn the bird breast side down and cut down both sides of the backbone and remove, flatten the whole chicken with the palm of your hand and slash the breasts and thighs/ legs down to the bone in several places.

2) Blitz or grate the ginger and garlic to a paste (I never peel my ginger but that's largely due to laziness) and combine with all of the spices, lemon juice and a good grind of salt and pepper.

3) Smear the spice mix all over the chicken and leave to marinade for as long as you have (overnight in the 'fridge or a few hours out of the fridge) ensure that it's up to room temperature prior to cooking.

4) Place the chicken breast side up on the barbecue keeping a close eye and moving regularly, you should cook it for most of the time this way up to avoid drying or burning the breasts.

5) Depending on the heat of your barbecue the chicken will take 20-30 minutes to cook and a further 10 minutes to rest.  You can check the cooking with a skewer or meat thermometer into the breasts and thighs, the juices should run clear.

I bring the chicken to the table whole and joint it for my guests, real finger food, with extra garam masala and a wedge of lemon for those who like a little freshness.

Don't be scared this is very achievable, and if you don't fancy the barbecue option it's great under a grill or in a hot oven!