Pelham Lane Farm


Malabar Spinach

  • 1/2 Pound Malabar Spinach
  • 2-3 Cloves Garlic
  • 2 Tbs Olive Oil
  • Salt and Pepper to taste

Wash and drain Malabar Spinach leaves and tips (leave a little moisture on the leaves). Slice two or three cloves of garlic. In a sauté pan heat 2 Tbs extra virgin olive oil and toss in the sliced garlic. Sauté the garlic until just softened (not brown - about 10 seconds) and then add the damp spinach. Cook quickly, tossing or stirring until the leaves are just wilted. Add salt and pepper to taste, remove excess liquid and serve.

Note: Do not over cook - Malabar Spinach will become sticky if it is overcooked, this characteristic creates a wonderful thickener when used in soups, stews and our favorite curry.

Keep it Simple
Balsamic Vinegar and Olive Oil

  • Balsamic vinegar
  • Extra Virgin Olive Oil (we like the Lucini Premium Select Extra Virgin Oil)
  • Garlic (optional)
  • Salt and Pepper to taste (fresh ground sea salt and pepper are really nice)
  • Fresh herbs (optional) - Pelham Lane Herbs of course!

I have not given quantities because this will depend on personal preference. I suggest starting with equal amounts of both vinegar and oil. Pour vinegar in a bowl and slowly add oil, stirring with fork or using a whisk to incorporate the liquids. Add salt and pepper, taste and adjust quantities. Finish off with a clove of crushed chopped garlic and or a teaspoon of chopped herbs – oregano, thyme, and parsley work well. Please remember the salad should be the star. Do not over dress it. A tablespoon or two per serving will probably do the job.

Salmon with Fennel, Mushroom and a White Wine Cream Sauce

  • 1-1 1/2 lb salmon fillet
  • 1-2 lemons
  • fennel fronds (the green top)
  • olive oil
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 fennel bulb thinly sliced
  • mushrooms (sliced) type and amount optional - I like a mix of shiitake and crimini 1/4lb of former and 1/4-1/2lb of the latter
  • 2 cloves crushed and diced garlic
  • 1/2 cup white wine (chardonney or sauvignon blanc)
  • 1/4 - 1/2 heavy cream
  • salt and pepper to taste and a tsp of lemon juice
  • chopped chives for garnish

Bake or poach the salmon. For ease, cook it on the grill in a a piece of foil sealed loosely along the top or in the oven in a pan with a loose covering. Whatever method you choose put a little olive oil under the salmon and then top the salmon with slices of lemon and artfully place a handful of the green fennel fronds on top. Cook at about 325 - 350 degrees until the salmon has lost its transparency. Try not to overdo it. If you do it will not be the end of the world and the sauce should save the day.

While the salmon is baking, saute mushrooms in 2 tbsp melted butter (add a pinch of salt to release the liquid from the mushrooms). Remove from pan when limp. Add 2 tbsp olive oil to pan. Add sliced fennel bulb(remove all the stem parts). Cook until softened. Add garlic and saute for a further twenty seconds. Return the mushrooms to the pan and add white wine. Simmer to reduce the wine for 5 to 10 minutes. Remove from heat and add cream. Return to a low burner and heat thoroughly. Salt and pepper to taste and add a little lemon juice.

Remove the fennel fronds from the salmon and discard. Either smother the salmon with sauce or serve on the side. I like to smother and was even thinking about having a go at poaching the salmon in the sauce - I'll get back to you on that one. Garnish with the chopped chives.