MOTH LATEST
LUNCH WITH ALEXANDRA DUDLEY
JUNE 14, 2024
COOK UP A SUMMER STORM?
Our friend and host of podcast ‘Come to Supper’, Alexandra Dudley is a self-described ‘serial dinner party host’. She’s shared 6 gorgeous recipes below.
We’re happy to provide the delicious drinks, if you bring the company?
THE MENU
Share these herby, spicy, tangy plates family style. With plenty of ice-cold Cosmopolitans and Margaritas.
ARTICHOKE, ASPARAGUS, BUTTERBEAN DILL SALAD
SWEET, SHARP, FRESH
You’ll need:
→ 1 can artichoke hearts.
→ 1 tsp dried oregano.
→ Salt.
→ Olive oil.
→ 1 bunch asparagus.
→ 1 large jar or 2 cans butterbeans. Approx. 500g drained.
→ Small handful dill, roughly chopped.
→ Zest of 1 lemon. Juice of half.
Serves 4
How to make:
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Drain the artichokes.
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Squeeze them to remove as brine as you can – without crushing them.
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Halve lengthways.
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Toss in a bowl with oregano, a good pinch of salt and olive oil.
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Heat a frying pan to medium heat.
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Place the artichokes, cut side down, cook for about 3 mins – until golden and charred.
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Flip – cook the other side for about 90 seconds.
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Transfer to a plate.
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Add the asparagus to the same bowl – add a little more oil and salt.
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Toss then cook on the same pan for roughly 5 mins. Shake the pan to ensure they get an even-ish char.
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Transfer to a plate to cool.
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Chop into roughly inch sized pieces.
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Rinse and drain the butterbeans.
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Toss with artichokes, asparagus, lemon zest and juice, chopped dill, a good pinch of salt and olive oil.
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Transfer to a serving bowl.
LEMON AND PARSLEY CHICKEN WITH GREEN SAUCE
EARTHY, TANGY, SALTY
You’ll need:
→ 6 chicken breasts or legs.
→ 1 small bunch parsley (leaves picked).
→ 2 tsp dried oregano.
→ Zest of 2 lemons.
→ Juice of 1 lemon.
→ 2 cloves of garlic (crushed or finely grated).
→ 5 tbsp olive oil.
→ A good pinch of salt.
For the green sauce:
→ 1 bunch parsley (big).
→ 1 bunch of mint.
→ 1 green chilli.
→ 1 garlic clove.
→ Juice of half a lemon.
→ Pinch of salt.
→ 4 tbsp olive oil.
→ 2 tbsp water.
Serves 6
How to make:
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Finely chop the parsley.
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Add to a container or freezer bag – large enough to hold all the chicken.
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Add dried oregano, lemon zest and juice, crushed garlic, olive oil and salt.
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Mix and add the chicken – ensure it’s well coated.
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Cover and refrigerate. For at least 6 hours – or ideally overnight.
For the green sauce:
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Combine all the ingredients in a high speed blender.
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Add more water or olive oil if needed.
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It should form a spoonable consistency.
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Chill until ready to serve.
When you’re ready to cook the chicken:
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Heat the BBQ until hot.
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Cook for about 20-30 mins. Until cooked through and slightly charred.
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You could also use an oven. Set to 200 degrees fan setting.
CONFIT TOMATOES, GARLIC, CHILLI ON COLD YOGURT
TART, SPICY, FRESH
You’ll need:
→ 500g cherry vine tomatoes.
→ 1 whole bulb of garlic.
→ 3 large red chillies.
→ 3 small birds eye chillies.
→ 2 sprigs of rosemary.
→ Olive oil.
→ 300g yoghurt.
→ Salt.
→ A squeeze of lemon juice.
Serves 4-6
How to make:
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Preheat the oven to 160 degrees fan setting.
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Peel the garlic cloves.
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Put tomatoes, garlic and chillies in a deep ovenproof dish.
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Cover with enough oil to almost submerge the ingredients.
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Add the rosemary.
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Cook for about an hour – until everything is juicy and bubbling.
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Allow to cool slightly.
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Whip the yoghurt – with a good pinch of salt and a squeeze of lemon.
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Chill until ready to serve.
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Spoon the yoghurt onto a serving plate.
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Top with the confit veg. Use a slotted spoon to lift it out of the oil.
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Keep the oil – now infused with garlic and rosemary – for dipping focaccia. Or toss it into salads and pasta
BABY GEM, PEA AND PARMESAN SALAD
CRISP, TANGY, BITTER
You’ll need:
→ 3 heads baby gem.
→ 300g peas.
→ Olive oil.
→ White wine or Riesling vinegar.
→ 1 heaped tsp Dijon mustard.
→ A big handful of dill.
→ Approx. 100g parmesan.
Serves 4-6
How to make:
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Separate the leaves of the baby gem. Keep the leaves whole.
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Blanch the peas. Refresh in cold water. Drain.
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Make a mustardy vinaigrette. With 2 parts olive oil to 1 part vinegar and a heaped tsp or 2 of Dijon mustard.
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Whisk using a fork. Until you have a thick glossy emulsified dressing.
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Add the leaves, peas and tear in the dill.
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Give everything a good toss.
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Use a vegetable peeler to shave in the parmesan – as much or as little as you like.
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Lightly toss again.
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Transfer to a serving bowl or plate.
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Finish with more parmesan shavings.
LEMON ROSEMARY AND CHILLI GRIDDLED COURGETTES
SOUR, EARTHY, SMOKY
You’ll need:
→ 4 medium courgettes
→ Zest of 1 lemon
→ 1 garlic clove, finely grated or crushed
→ 1 tsp dried chilli flakes
→ 1 tbsp finely chopped fresh rosemary
→ Olive oil
Serves 4-6.
How to make:
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Slice the courgettes lengthways – intro roughly 5 mm slices
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Toss everything together
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Add enough olive oil for everything to be well-coated in lemon and chilli
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Griddle for about 5 mins either side on a hot BBQ or griddle pan
SPRING CRUDITES, WHIPPED HERB BUTTER
HERBY, SWEET, CREAMY
You’ll need:
→250g salted butter, softened to room temperature.
→Large handful parsley leaves.
→Mint leaves (handful).
→Dill (handful).
→Pinch of salt.
→Half clove of garlic.
Serves 6
How to make:
Your choice of young spring veg to serve. Maybe: baby carrots, sugar snap peas, breakfast radishes and chicory. Beyond nice with some squidgy focaccia or torn baguette.
- Roughly chop the herbs.
- Place in a food processor with the softened butter.
- Finely grate garlic clove in half.
- Add a pinch of salt.
- Blitz until you have a green herby butter.
