Watercress Puree Food

LOIN OF BEEF WITH WATERCRESS PUREE

Steps:

• First, make the sauce. Put a pan of salted water on to boil. Push in all the watercress and boil for 5 minutes. Add the spinach and cook for another minute or so until wilted. Drain in a colander. Press with the back of a ladle to extract as much moisture as possible.
• Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally. Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity. You will eventually get a sauce with a texture like silk. It will be so smooth, you will not need to pass it through a sieve. If you want a pouring sauce, add the remaining cream. Check the seasoning, and pour into a small saucepan for reheating.
• Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil. Heat a heavy, non-stick frying pan until you can feel a good heat rising. Lay in your steaks-they should give a good hiss as they hit the hot pan. Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes. Slip the butter into the pan at this stage and season the second side. Remove the steaks from the pan and leave to rest while you cook the mushrooms.
• Saute the mushrooms with the garlic in the remaining oil. Season and mix with the parsley.
• Reheat the watercress puree. Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms. If your watercress puree is firm, shape it into quenelles. If it is a sauce, spoon some over the steaks and pass the rest separately. Serve whatever accompaniment you like to eat steak with. Fries are great, or why not try slices of really fresh baguette?

PUREED WATERCRESS

Steps:

• Bring a pot of water & salt to a boil. Add potato. Boil until very soft, about 20 minutes.
• Add watercres. When the water comes back to a boil, cook 1 minute.
• Drain & press down to get all the liquid out. puree in a food processor, add butter, puree again. Season to taste.

PEA AND WATERCRESS PURéE

Steps:

• In a large saucepan combine the peas, the watercress, and the water and boil the mixture, covered, for 5 minutes, or until the peas and watercress are tender. Transfer the mixture to a food processor, add the butter and salt and pepper to taste, and purée the mixture.

PURéE OF PEAS AND WATERCRESS

Steps:

• Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
• Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.

ROASTED-PEAR-POTATO-AND-WATERCRESS PUREE WITH TOASTED WALNUTS

Steps:

• Preheat oven to 450 degrees. Place the potatoes on a baking sheet and roast for 20 minutes. Peel, halve and core the pears. Place the pears on the baking sheet with the potatoes and roast until the potatoes and pears are soft, about 40 minutes.
• Meanwhile, bring a pot of water to a boil. Add the watercress and blanch for 1 minute. Drain well. Place the watercress and the pears in a food processor and process until smooth, stopping to scrape down the sides of the bowl.
• Cut the potatoes in half lengthwise and scoop out the flesh. Pass the potato through a ricer into a medium-size bowl. Stir the pear mixture into the potato until smooth. Season with the salt and pepper to taste. Divide among 4 plates and sprinkle with the toasted walnuts. Serve immediately.