Fresh Produce by the Queen of Easy Green, Lyndsey Young
Hello, my name is Lyndsey Young, the Queen of Easy Greenâ„¢, I am an inventor of eco easy products and an easy green living expert.
As a busy mum with my own business and two young children, I am passionate about helping families get the most out value out of their time, money and food. Inventing eco easy products and sharing my tips and advice, I help people live an easier green life, whilst being kinder to the environment.
In addition to this, I am also an advocate of fresh produce. Not only is fresh produce wonderfully healthy, it is versatile, sustainable and is true value for money.
Every month I will be guest blogging here on Growing Direct’s blog, sharing my tips and advice on how you can get the most out of fresh produce. From e-convenient food preparation ideas, to savvy food shopping tips and recipes, I’ll be reporting on the many benefits of fresh produce.
I will be kicking off with a true British classic, Trout and Asparagus Pie – perfect for those long summer days we’ll soon be having!
Don’t forget to make a comment and let me know what tips and ideas you’ve got too.
Thank you, Queen of Easy Greenâ„¢
Enjoy a British classic this summertime!
Photo courtesy of www.british-asparagus.co.uk
As we head towards the summer months a wealth of fresh, seasonal ingredients provide the inspiration for light and healthy dishes and there can be none better than the homegrown British classic – asparagus.
Full of flavour and nutrients, the British asparagus has a relatively short season, from May to July, but what it lacks in length of season, it certainly makes up in versatility.
With its distinctively subtle flavour, asparagus is the perfect accompaniment to a wide variety of dishes, as well as being an ideal ingredient for every meal of the day. Either steamed, boiled, roasted, chargrilled or stir-fried, asparagus is a truly versatile ingredient and a cook’s delight.
One gorgeously nutritious way to enjoy this homegrown superfood is to accompany it with an oily fish such as trout – another British favourite.
Recently featured on Jamie Oliver’s Fish Supper as part of Channel 4’s Fish Season, British Trout is widely available in supermarkets, independent fishmongers, farm shops and delicatessens across the country as whole fish, fillets, hot smoked or cold smoked.
Like asparagus, trout is packed full of nutrients, as well as being lower in calories than many other oily fish, including salmon and mackerel.
To celebrate these delicious ingredients, The British Trout Association has come up with this gorgeous recipe for Trout and Asparagus Pie. Impressive to look at, this dish is surprisingly easy to make, with crisp filo pastry topping delicious layers of trout, ricotta cheese, asparagus and mushrooms.
Yummy and Delish 
Photo courtesy of the British Trout Association and Practical Pictures
So, with the start of the season only a whisker away, why not put asparagus on your shopping list and enjoy this culinary classic.
To get you in the mood and the celebrate this fabulous British vegetable why not also make a date in your diary for:-
The Great English Asparagus Run and the official Launch of the 2011 British Asparagus Festival which is taking place on 23rd April.
It’s a fun packed day to celebrate the best of England – Vale Asparagus and St Georges Day.
For more details visit http://www.britishasparagusfestival.org/
Trout and Asparagus Pie
Serves 6–8
Ingredients:
- 115g/4oz asparagus
- 75g/3oz/6 tbsp butter
- 1 small onion, chopped
- 115g/4oz/1 & half cups button (white) mushrooms, sliced
- 30ml/2 tbsp chopped fresh flat leaf parsley
- 250g/9oz/generous 1 cup ricotta cheese
- 115g/4oz/half a cup mascarpone cheese
- 450g/1lb trout fillet, skinned
- 8 filo pastry sheets, each measuring 45 x 25cm/18 x 10in
- salt and ground black pepper
- butter, for greasing
- flat leaf parsley, to garnish
Method:
- Preheat the oven to 200ºC/400ºF/Gas 6. Grease a 23cm/9in springform cake tin (pan). Bring a pan of water to the boil, add the asparagus and blanch for 3 minutes. Drain, refresh under cold water and drain again.
- Heat 25g/1oz/2 tbsp of the butter in a frying pan and add the onion. Cook for 3–5 minutes or until softened. Add the mushrooms and cook for 2 minutes more. Stir in the parsley and season well with salt and black pepper.
- In a mixing bowl combine the ricotta and mascarpone cheeses. Stir in the onion mixture. Melt the remaining butter in a small pan.
- Line the cake tin with the filo pastry sheets, brushing each layer with melted butter and leaving the edges hanging over the sides of the tin. While you are working with one filo pastry sheet, keep the rest covered with a damp, clean dishtowel so that they do not dry out.
- Place half the ricotta mixture in the base of the filo-lined tin. Remove any remaining pin bones from the trout fillets, then arrange them in a single layer over the ricotta. Season well.
- Top with the asparagus and the remaining ricotta mixture. Bring the overhanging edges of the pastry over the top, and brush the layers with the remaining butter.
- Bake the pie for 25 minutes or until golden brown. Cover loosely with foil and cook for a further 15 minutes.
- To serve, remove the pie from the tin and place it on a warmed serving plate. Serve in slices, garnished with flat leaf parsley.
Recipe courtesy of the British Trout Association – www.britishtrout.co.uk.
This entry was posted on Thursday, April 7th, 2011 at 5:59 pm
