Today marks the launch of our new chef Nina Parker’s first cook book Nina St Tropez, which is full of dishes inspired by the South of France. To tie in with the book we’ve been filming a summer series with Nina, full of yummy, fresh and colourful recipes. Having completed our first day of filming with Nina last month, we returned this week to film the final four dishes, one of which included these delicious raspberry and passion fruit tarts.
Nina has worked in some of the best restaurants in London including The Dorchester, The Ledbury and Locanda Locatelli, before becoming head chef in 2011 at renowned London gelato shop Gelupo. A year later she decided to go it alone, starting up her own food company selling ice cream at festivals, creating cakes for all occasions and catering for special events.
On our first filming day with Nina we were treated to orange polenta cake, citrus chicken, salade nicoise and an onion tart. This time it was risotto balls, a warm goats cheese and fig salad, crab pasta and the beautiful fruit tarts above.
The salad was first up and set the bar high. We’d never tried fried goats cheese before but it added a beautiful crisp outside to the cheese, which was served with toasted hazelnuts, salad leaves and juicy figs. The flavours were brought alive by a wonderful honey dressing to finish. This is one salad which we will be making at home for a long time to come.
The fried theme continued with the risotto balls ,which were turned golden and crispy in a frying pan with just a touch of olive oil, a squirt of lemon and a sprinkling of thyme. This dish is such a good appetizer to serve at parties, and is also a great way to finish up any left over risotto you have.
If you’re looking for a new pasta idea then we’d definitely recommend Nina’s crab pasta, which is ready in the time it takes to cook the pasta! It involves ginger, crab meat, lime juice and cherry tomatoes. You definitely want the small tomatoes and not ones the size of your head (or at least Tom the cameraman’s head). What a monster (the tomato we mean).
And then finally we were on to the tarts. While not being the quickest thing to make you can make up most of the steps in advance and then all you have to do is bring the dish together when you’re ready to serve. The homemade pastry included icing sugar and poppy seeds, giving it a great taste and look.
They are then filled with a creamy mixture containing 1 free range medium egg yolk, 25g caster sugar, 250g mascarpone and 1 tsp of orange-blossom water. And to finish you just have to top the filling with some raspberries, a few tsps of passion fruit and a sprinkle of icing sugar. These are such a perfect dessert to serve up at a summer dinner party or to enjoy over a cup of tea in the garden when the sun is shining.
Yum yum. The recipe will be up on our website and on our YouTube channel in the next few weeks. But until then here’s another yummy tart recipe, this time by talented chef Tess Ward.